Category Archives: Healthy Innovations

Holiday Dips

20th Century American Recipes, Childhood Recipes, Healthy Dips, Healthy Innovations, Healthy Snacks, History of Cottage Cheese, History of European Foods, Snacks Leave a comment

cottage cheese/apricot/green onion dip

Let healthy, creative dips enhance your holiday entertaining; two of my favorites are made in just minutes, using protein-rich cottage cheese for a base.  One, which only adds salsa, dates back to my profound, childhood experience at a restaurant in Tucson, Arizona (see “About”).  The other was inspired by my recent need for additional potassium in my diet; thus, dried apricots, rich in this element, and green onions make another pleasing combination for this dairy product.

When I lived in Switzerland briefly in the 1970’s, I was captivated by their cottage cheese, which to my amazement was without the coagulated lumps that we are used to in the U.S.  Their smooth, thick, creamy substance was more like our cream cheese, though not as stiff.  These soft, uniform curds were excellent with muesli, fruits, raw vegetables, crackers, breads, and more.  (Some European cottage cheese is dry and salty, not so with my rhapsodic Swiss cottage cheese.)

In trying to learn more about this blessing from Europe, I discovered a good source for making one’s own; this site provides a recipe that produces either the creamy smooth or dry salty versions, simply by adjusting the heating time.  Access this incredible treat, which can’t be found in any U.S. grocery store, at: https://cheese.wonderhowto.com/how-to/make-your-own-cottage-cheese-european-way-352742/

Different textured and flavored cheeses are produced by variations in the temperature the milk is heated to, the diverse procedures of draining and pressing the resultant curds, and aging.  For instance, soft, semi-soft, semi-hard, and hard cheeses are often categorized according to their moisture content, which is determined by whether they are pressed or not, and if so, the pressure with which the cheese is packed in molds, as well as upon aging.

“Fresh cheeses” are the most simple of all, in which milk is curdled and drained, with little other processing.  Among these “acid-set cheeses”, cottage cheese, cream cheese, fromage blanc, and curd cheese (also known as quark) are not pressed; when fresh cheese is pressed, it becomes the malleable, solid pot cheese; even further pressing makes a drier, more crumbly farmer’s cheese, paneer, and goat’s milk chevre, for instance.  All are easy to spread, velvety, and mild-flavored.

The unpressed quark/curd cheese is common in the German-speaking countries and those of northern Europe, the Netherlands, Hungary, Belgium, Albania, Israel, Romania, as well as with the Slavic peoples.  It is also found in some parts of the United States and Canada.

Quark is usually synonymous with cottage cheese in Eastern Europe, though these differ in America and Germany, where cottage cheese has lumps (the flavor of German cottage cheese is much more sour than ours).  Curd cheese or quark is similar to French fromage blanc, Indian paneer, Spanish queso blanco, as well as the yogurt cheeses of south and central Asia and parts of the Arab world.

These (fresh) acid-set cheeses are coagulated milk, which has been soured naturally, or by the addition of lactic acid bacteria; this in turn is heated to a 20-27 degrees C, or until the desired curdling is met; then, the curds are drained, but not pressed, such as in the link above.

In America, quark, which is always smooth, differs from our cottage cheese, which has curdled chunks in it.  These lumps are large in the low-acid variant, which uses rennet in coagulating the milk, or small in the high-acid form, without any rennet. In Germany, Sauermilchkase (sour milk cheese) applies to ripened (aged) acid-set cheeses only, not to fresh ones-such as their cottage cheese, which is called Huttenkase.

The world of cheese is a complex one:  I have vivid memories of this smooth European cottage cheese, from my time in the German-speaking part of Switzerland, which has left me with a love for this dairy product.  To this day I frequently employ its American version in my diet.  Enjoy these quick dips!

References:

https://www.thespruce.com/what-is-pot-cheese-591193

https://en.wikipedia.org/wiki/Quark_(dairy_product)

https://en.wikipedia.org/wiki/Cottage_cheese

https://en.wikipedia.org/wiki/Sour_milk_cheese

https://en.wikipedia.org/wiki/Types_of_cheese#Fresh.2C_whey.2C_and_stretched_curd_cheeses

https://cheese.wonderhowto.com/how-to/make-your-own-cottage-cheese-european-way-352742/

Salsa and Cottage Cheese Dip  Yields: about 1 1/2 pint.  Total prep time: 5 min.

1 pint cottage cheese  (Whole milk is best for your health; Trader Joe’s brand is hormone and additive free.)

1/2 c salsa  (Trader’s Pineapple Salsa is superb here.)

Tortilla chips  (Que Pasa makes an organic red chip, colored with beet dye, available in nutrition center at our local Fred Meyer-Kroger-

ingredients for salsa dip

stores.)

  1. Mix cottage cheese and salsa in a bowl.
  2. Serve with chips.  (Keeps well in refrigerator.)

ingredients for apricot dip

Cottage Cheese, Apricots, and Green Onion Dip  Yields: about 1 3/4 pints.  Total prep time: 15 min.  Note: may choose to refrigerate for at least 8 hr for ideal flavor and texture.

1 pint cottage cheese

1/2 c dried apricots, minced

1 c green onion, including green part, chopped

1/2 tsp salt, or to taste  (Real Salt, pink salt, is important for optimum health; available in nutrition center at local supermarket.)

  1. Mix the above together in a bowl.
  2. Serve with a high quality cracker.  (May use immediately, but this is much better when refrigerated for at least 8 hours-the flavors not only meld, but the excess moisture in the cottage cheese is absorbed by the dried apricots, producing superb texture and taste!)

Turkey with Shallots, Cauliflower, and Bell Pepper

21st Century American Foods, 21st Century Foods, Caramelizing Onions, Diabetic Friendly Recipes, Entrees, Healthy Innovations, Healthy Recipes, History of Turkey, Shallot Recipes, Turkey Recipes Leave a comment

turkey with shallots, cauliflower, and bell pepper

It’s that time of year again for turkey,  Learn about the history of this bird and access a great recipe using either leftover roasted fowl or its ground version, which comes in one pound packages at any food market; the latter makes this dish accessible year-round.

Background of Turkey

Turkey is in the genus Meleagris, which is native to the Americas; the Mexicans domesticated it by 800 BC.  It was either introduced to Southwest U.S., or tamed here independently, by 200 BC; these indigenous people used its feathers for ceremonies, as well as in making robes and blankets; they didn’t, however, consume it as a meat until around 1100 AD.

Cortes Brought Turkey to Spain

This bird arrived in Europe in 1523-24, when the Spanish conquistador Hernando Cortes brought certain foods back from Mexico; in Spain, it was known as gallopavo (peacock).  There is some confusion concerning the exact derivation of its subsequent name turkey; most likely this was taken from our American bird’s mistaken resemblance to the African guinea fowl, which the Europeans knew as turkey fowl, as these were imported from Turkey.

England Adopted Turkey

Many believe that English navigator William Strickland introduced this food to England; indeed a tribute was made to him in 1550, in that he was granted a family coat of arms, including a “turkey-crop in his pride proper”; this coat of arms, with its turkey crest, is still in use today.

Christmas “Goose Clubs” Established in England

Until recent times, this bird was considered an extravagance in Europe, where native grouse and pheasant were cheaper alternatives.  In the 19th century, the English working class aspired to partake of goose for their holiday celebrations; Christmas “goose clubs” were established in England in the 1800’s, so these impoverished people could insure the necessary savings for their festive meal.

“The Christmas Carol” Goose Replaced by Turkey Today

One of the first mentions in literature, of turkey becoming this celebratory roast, is Charles Dickens’ vivid portrayal in A Chistmas Carol: a resultant, decadent Christmas dinner occurred, when the reformed Ebenezer Scrooge replaced Bob Crachit’s meager goose with a massive turkey.  Nevertheless, only since World War II, as growing conditions for turkey became less expensive, has this developed into the holiday fowl of choice in England.

Turkey Would Have Been a Better National Bird

In U.S. history, Benjamin Franklin was disappointed when turkey was not selected for our national bird; he argued that it is a true original native, whereas the eagle can be found in all countries.

“Heritage” Birds

With our present heightened fascination in high cuisine, “heritage” birds are gaining in popularity.  These are traditional breeds, much like Strickland and Dickens encountered, which can trace their ancestry to the earliest domesticated animals.  They have a ratio of dark to white meat of about 50/50.

Broad Breasted Whites have been sold predominantly in grocery stores for decades; these were bred to have a ratio of 65% white meat to 35% dark, while weighing up to 50 pounds; the maximum weight of a wild turkey is 25 pounds, which is also the upper weight of the traditional heritage birds.  These latter come with such colorful names as Bourbon Red, Royal Palm, and Midget White; even with their gamy taste, people are willing to pay $9, or more, per pound to partake of this delicacy, while Broad Breasted Whites are often given away free, as promotional deals, at local supermarkets nowadays.

You may call me penurious, but I made this dish with all-natural Foster Farms ground turkey, which is close to $3 a pound; my recipe, however, is great for Thanksgiving leftovers, whether they be of a Broad Breasted White or a heritage breed.

References:

  1. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), pp. 86, 87, 180.
  2. http://www.history.com/news/hungry-history/turkey-talk-the-story-behind-your-thanksgiving-bird
  3. http://www.historyextra.com/article/premium/turkeys
  4. https://en.wikipedia.org/wiki/Turkey_(bird)

flavorful onions caramelized with vinegar

Turkey with Shallots, Cauliflower and Green Pepper  Yields: 5-6 servings.  Total prep time: 50-60 min.

5 tsp oil  (Coconut or avocado oil is best for health; olive oil is carcinogenic, when heated to high temperatures.)

1 med yellow onion, cut in even 1/8” slices

4 oz shallots, chopped in 1” pieces

1 tbsp butter

1 lb natural ground turkey  (May use leftover roasted turkey, broken in bite-size pieces.)

Salt to taste  (Real Salt is critical for good health; available in nutrition center at local supermarket.)

Fresh ground pepper to taste

2 lb cauliflower  (Yellow or orange cauliflower is sometimes available, in the organic section, at our local Fred Meyer-Kroger-stores.)

1 lg bell pepper  (In particular, it is important that peppers be organic, as they readily absorb pesticides.)

3-4 tbsp flavored vinegar  (I used elderberry vinegar, which I purchased in Montana.)

  1. For caramelizing, peel and cut onion in even 1/8” slices.  Heat 1 tsp oil in a large sauté pan over medium heat; when a small piece sizzles in oil, reduce heat to medium/low; add rest of onions and slowly cook, stirring every 2 minutes, until color begins to form.  (It is important to not crowd pan, or add too much oil, as

    cutting shallots in 1″ pieces

    this will slow down the cooking process.)  When a light golden color is beginning to form, start stirring every minute, until dark brown.  Deglaze pan of onions-scrape fond, browned, cooked-on-juices, off bottom of pan with a spatula-by adding 1-2 tbsp of the vinegar (see above photo of caramelized onions with vinegar).  Go to the next steps, while onions are cooking.

  2. Spray cauliflower and pepper with an inexpensive, effective produce spray (combine 97% distilled white vinegar with 3% hydrogen peroxide in a spray bottle); let sit for 3 minutes; rinse well.
  3. Peel shallots, cut large ones in 1” pieces, and set aside (see photo above).
  4. In another frying pan, melt butter; add shallots; and cook over medium heat, until they are translucent.  Add raw turkey, salt and pepper generously, cook until pink is gone-see photo below.  (If your turkey was previously frozen, there will be lots of juices, but if cooking fresh-ground, you may need to deglaze hot pan with 1-2 tbsp of vinegar; if using roasted turkey pieces, just stir these into shallots-do not cook.)  Set turkey/shallots aside in a large bowl.

  5. cooked turkey and shallots

    Cut peppers into 1” x 3” strips, set aside.

  6. For ease in dividing the cauliflower into bite-size florettes, first break chunks of cauliflower off the head; next, cut off all excess stalk from these bigger sections; then, make small knife-cuts in the stems of these pieces, gently pulling apart small florettes with fingers; set aside separately in a bowl.
  7. Heat 1 tsp of oil over medium heat in the above, empty meat pan; when a  piece sizzles in hot oil, add the remaining peppers; cook until somewhat soft, but still crisp.  Deglaze hot pan, with a tbsp of vinegar-may have to deglaze with water instead, for only a total of 3-4 tbsp of vinegar should be used for all deglazing, in entire recipe; vinegar adds delightful flavor, but too much is overpowering.  Put peppers in with bowl of meat.
  8. When onions are done, mix together thoroughly with meat/shallots/peppers.  Heat last tbsp of oil in this pan, over medium heat; after a small piece sizzles in hot oil, add rest of cauliflower; salt and pepper florettes, distributing oil evenly among them.  Add 1/4 c water, cover pan, and cook until soft, stirring occasionally.

  9. finished product

    Blend turkey and vegetables into soft cauliflower, adjust seasonings, and heat thoroughly (see photo).  Serve with anticipation!

Power-Packed Cream of Broccoli Soup

21st Century Foods, Bone Broth, Egg Dishes, Healthy Innovations, Soups 1 Comment

cream of broccoli soup

Let’s examine the benefits of low-carb diets, utilizing real food, as well as low-protein diets, recommended for those with kidney disorders.  In addition, experience this healthy cream of broccoli soup, rich in bone broth and eggs.

Real-Food-Low-Carb Diet

Personally, my approach to food is summed up with the word balance, for this best fits my individual health requirements.  Today there are many diets available to meet people’s varying needs.  With our diverse health challenges, we must seek that which is suitable to our unique bodies.

As an example of the often stark opposition in these approaches, two such recommendations for nutrition stand out.  Recently I ran across a low-carb diet that promotes using real food; among its standard suggestions are high quantities of meat, fish, eggs, nuts, seeds, as well as high-fat dairy, calling for whole milk yogurt and heavy whipping cream.  I too utilize these high caloric dairy foods, accepting the proposal of some experts that low-fat foods and artificial sweeteners can actually cause weight gain, rather than loss; also such whole foods satisfy the body, with a need to eat less of them.

Dietary Recommendations for Those with Kidney Disorders

Directly opposed to this proclaimed low-carb diet is one limiting protein, due to the special requirements of those dealing with kidney disease and kidney stones; it holds that too much of high protein foods may interfere with the body’s ability to eliminate, through one’s urine, the resultant large quantities of the waste products urea and uric acid.

These two by-products are produced by the breakdown of proteins and nucleic acids respectively.  When their levels are too high, urea and uric acid cause significant stress on one’s kidneys; thus, those facing kidney problems must eat meal plans exactly opposite to those of the low-carb dieters.  (See Healthy Date/Apricot Bars, for additional information on low-carb diets.)

May I encourage us to patiently listen to our bodies, by seeking trusted expert medical help, in discerning our individual physical make-ups.  In this way, we each may discover our ideal plan for nourishment.

My Inspiration for this Healthy Soup

A beloved one from my church was just pronounced cancer-free; it has been my heart to minister to her during this trial; in doing so, I have made this broccoli soup several times, hoping to please her palate.

It is our joy to touch each others lives, with the bounty with which we are supplied.  For some this means material blessings, for others it is the labor of their hands.  My number one gift, which is always at my disposal, is feeding my friends with food; I also love to exercise my limbs-actually the Lord’s hands and feet-with cleaning.  These two offerings thrill me, and  I have used both in helping this friend.

Sometime ago, Toni’s husband mentioned her preference for cream of broccoli soup.  Though the vicious enemy cancer tried to steal this chemo patient’s taste buds, I and many others at our church have encouraged resurrected life in her tongue, with the recalling of her soft memories for fond foods.

This High Protein Broccoli Soup Meets Needs

Soups have gone down the easiest for her, but they often don’t have enough required protein.  The inspiration for this particular broccoli soup resulted from Toni’s needs for this compound, as this recipe is fortified with added protein, utilizing bone broth and eggs; I also find it beneficial for my diet, with my preference for meatless dishes.

With my proclivity toward vegetables, fruits, grains, beans, seeds, and nuts, like my recovering sister, who can only tolerate soups presently, I must watch my protein intake carefully, neither getting too little, nor too much of it.  Indeed, this broccoli soup fits the prescription for both Toni’s and my needs.

Together We Stand!

Our church body and the McFaddens have stood unified as one in her fight against cancer; as a miraculous result, Toni has overcome it; this is what belonging to the Christ’s glorious Church is all about.  May we all humble ourselves, by accepting each others proffered blessings; thus, we receive our Father’s abundant grace.

References:

https://www.healthline.com/nutrition/low-carb-diet-meal-plan-and-menu

https://articles.mercola.com/sites/articles/archive/2016/02/15/foods-for-kidney-health.aspx

ingredients for soup

Power-Packed Cream of Broccoli Soup  Yields: 2 1/2 quarts.  Total prep time: 1 hr/  active prep time: 20 min/  cooking time: 40 min.

2 tbsp oil  (Coconut or avocado oils are best; olive oil is carcinogenic when heated to high temperatures.)

1 lg yellow onion, chopped

2 celery stalks, cut in small 1/4″ dice

24 oz frozen broccoli florettes  (Best thawed ahead of time for faster preparation; SAVE JUICES.)

5 tbsp parsley, minced  (Organic parsley is only slightly more expensive; so much healthier.)

2 c chicken broth  (Bone broth is best; for its benefits and easy recipe, see Tortellini Sausage Soup.

1 qt whole milk

sweating onions and celery

5 lg chicken eggs, beaten  (May substitute 3 duck eggs, which are bigger; for facts about eggs, go to Rosemary Eggs.)

3 tbsp butter

3 tbsp flour

1 tbsp Chicken Flavored Better than Bouillon, or to taste

1 1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco for $4.95/5 lbs.)

1 tsp white pepper, or to taste

  1. Spray celery and parsley with a effective, inexpensive produce spray: combine 97% distilled white vinegar with 3% hydrogen peroxide in a spray bottle.  Let sit for 3 minutes, rinse well.
  2. Heat oil in a stock pot over medium heat; sweat chopped onions and celery, or cook until translucent, for about 10 minutes, stirring occasionally (see above photo).

  3. cooking roux

    Mince parsley, set aside.

  4. Add broth and milk to onions/celery; stir in thawed broccoli, its juices, and parsley.  Cover pot and bring to a soft boil, over medium heat, watching closely; then, uncover, reduce heat, and simmer softly for 20-25 minutes; check to be sure soup is simmering gently.
  5. Meantime make roux by melting butter in a small sauté pan; blend in flour; cook until golden brown, about 2 minutes, stirring constantly (see photo above).  Set aside.
  6. After soup has cooked for nearly 25 minutes, beat eggs in a large bowl; mix 1 c of hot broth into bowl of eggs; stir in a second cup of broth; blend this egg mixture into soup, using a wooden spatula or spoon.
  7. Season with Better than Bouillon, salt, and pepper; continue to simmer for 15 minutes, stirring occasionally.

  8. finished product

    Finally thicken soup, by beating in the prepared roux with a wooden spoon; cook until desired consistency.  Adjust seasonings.

  9. Serve immediately, or let sit for a day to meld flavors; if reheating soup, avoid boiling, as this will cause it to separate.  This dynamite soup is packed with protein!

Spicy Sausage with Tomatoes and Turnips

18th Century French Cuisine, 19th Century French Foods, Botanical Make-up of Tomatoes, Diabetic Friendly Recipes, Entrees, Gluten-free Entrees, Healthy Innovations, History of American Cuisine, History of European Foods, History of Italian Cuisine, History of Mediterranean Cooking, History of Mexican Cuisine, History of Tomatoes, Sausage Recipes, Tomato Recipes Leave a comment

spicy sausage with tomatoes and turnips

Nothing pleases the palate as much as tomatoes fresh from the garden; read below details concerning how they traveled from America to Europe to the whole world; then, experience this great tomato recipe.

How I love this time of year, as it explodes with their bounty.  Nevertheless, at times the question is what to do with them all.  When faced with this dilemma recently, I mixed this fruit with turnips and my favorite Aidells Spicy Mango with Jalapeno Chicken Sausages, both of which I had on hand; thus, this relatively quick and easy recipe evolved.  Enjoy.  (For another delicious Aidells sausage recipe, see Sausage with Zucchini and Eggplant .)

Where Tomatoes Originated

We think Italian cuisine, when tomatoes are mentioned, as we readily do with references to sweet and hot peppers, eggplant, potatoes, turkeys, and corn (in particular polenta).  None of these foods, however, were present as part of this country’s heritage, until after the discovery of America.  1

The tomato, Lycopersicon esculentum, along with its relatives the potato, chilli, and tobacco, are part of the nighingshade family; tomatoes were domesticated first in Mexico, long before Christopher Columbus’ arrival here.  2

Cortez Brought Tomatoes Back To Spain

In 1519, twenty-seven years after Columbus’ first voyage, this fruit was officially discovered in Mayan towns by Spanish adventurer Hernando Cortez.  In 1527, conquistadors brought it back to Spain, along with the avocado and papaya.  3

Tomatoes Spread Throughout Europe

Nearly three decades hence, in 1554, an Italian chronicle listed the first identifiable description of this yellow cherry tomato as pomo d’oro (golden apple).  By the end of the 16th century, both red and yellow tomatoes were present in European gardens, but only as exotic ornamental plants.  There was a long period in which great suspicion was attached to them throughout this continent, due to their close resemblance to a deadly nightingshade.  Circumstances of the French Revolution, at the end of the 18th century, however, established them as an acceptable food.  4

Italy Leads The Way In Eating Tomatoes

Outside of Mexico, Italy was first to heartily incorporate this fruit in its food preparation; inadvertently it became a leader in this adaptation.  The story unfolds with the French region Provence, whose cuisine was closely related to its Italian neighbor; these men from Provence formed the Marseillaise legion during the French Revolution.  Being richly exposed to Italian cooking, these soldiers had adopted the Italian “love apple”, as it was called, for it was considered an aphrodisiac.  In turn, this Marseillaise legion introduced this treasure to the Parisian troops, who took it back to their great city; thus, skepticism concerning tomatoes ceased in Paris.  Acceptance followed throughout Europe and subsequently the whole world.  5

The week after next, I will post a Spanish recipe Ropa Vieja, from a 19th century American cook book, with more information on the history of tomatoes.  This is an omelette using our prized fruit and leftover meat; it doesn’t get any simpler, but oh so taste-provoking!

References:

  1. Ilaria Gozzini Giacosa, A Taste of Ancient Rome (Chicago and London: The University of Chicago Press, 1994), p. 11.
  2. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p.329.
  3. James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), pp. 86, 88, 96, 97.
  4. Ibid.
  5. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), pp. 129-130.

Spicy Sausage with Tomatoes and Turnips  Yields 4-6 servings.  Total prep time: 1 hr.  Note: leftovers taste even better, as flavors meld.

5 1/2 tsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 medium yellow onion, cut in even 1/8″ slices

12 oz Aidells Spicy Mango with Jalapeno Chicken Sausages  (May use any hot sausage of your choice, though this particular Aidells sausage is ideal; available at many supermarkets, including our local Winco and Fred Meyer-Kroger-stores.)

preparing turnips

1 lb turnips, cut in small 1/2″ dice

1 1/4 lb fresh tomatoes, chopped

3/4 tsp dried oregano  (Trader Joe’s has an excellent organic dried oregano for $1.99!)

1 tsp dried basil  (Also available reasonably at Trader’s.)

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

1 tsp fresh ground pepper

cooking turnips

Avocado slices  (These are high in potassium and other powerful nutrients.)

  1. Spay vegetables with an effective, inexpensive spray (combine 97% distilled white vinegar and 3% hydrogen peroxide); let rest for 3 minutes; rinse really well.
  2. To caramelize onions, melt 1/2 tsp oil in a sauté pan over medium heat; when a piece of onion sizzles in pan, lower heat to med/low; add rest of onions (do not crowd or they will sweat, taking much longer to caramelize). Stir every several minutes, until they began to change color; then, stir every minute, until dark brown; set aside.  Watch carefully while proceeding to next steps.
  3. In another frying pan, heat 2 tsp oil over medium heat; when small piece of sausage sizzles in pan, add the rest; cook quickly until browned, watching closely so as not to burn; place in a bowl, carefully saving juices in pan.
  4. Deglaze hot pan with 2 or more tablespoons of water (scrape fond, cooked-on juices, off bottom); set pan aside.
  5. Peel turnips, dice in small 1/2″ cubes, place in a large bowl, see photo in list of ingredients.
  6. Over medium heat, heat 1 tbsp more of oil in the above pan with juices. When a piece of turnip sizzles, stir in the rest, coating well with oils.  Cook covered until soft, about 10 minutes; stir every few minutes, deglazing pan each time you stir, by adding 2-4 tbsp of water; this additional water will steam the turnips; see above photo.  (Be sure to cover while cooking.)

  7. cooking tomatoes

    Meanwhile chop tomatoes; set aside in a bowl.

  8. Mix tomatoes into soft turnips; sauté uncovered, over medium heat, until they are cooked down-about 15 minutes-at which time a chunky sauce will be formed (see photo). When tomatoes initially begin cooking, stir in oregano, basil, salt, and pepper.  Be sure to cook this uncovered.
  9. Mix in sausage and onions after a somewhat-thick sauce has formed, having chunks of tomato in it; adjust seasonings (see photo).

  10. finished product

    Serve topped with avocado slices, for added health benefits.

Kale, Leeks, and Chicken

21st Century Foods, Chicken Recipes, Diabetic Friendly Recipes, Entrees, Healthy Innovations, History and Health Benefits of Leeks, Kale Recipes, Leek Recipes, Vegetables Leave a comment

kale, leeks, and chicken

A friend from my church has a very large garden; sharing its bounty is her joy.  Last summer’s series on simplified kale receipts was inspired by her gracious contributions (for recipes, see Cooking with Kale    and  Cooking with Kale Made Extra Easy).

My mind creates recipes according to what is in my larder, which usually boasts of provision supplied by church members.  Lately Goldie has been bringing her organic kale again, as well as leeks and celery; this mouth-watering chicken dish resulted.

For a wedding present last year, I gave a marriage supper, complete with a cooking class, to newlyweds in our congregation (see Thai Coconut Lime Flounder,)  My desire was to release the gift of excellent nutrition in them.  Several weeks ago, we celebrated their holy matrimony again, with a new set of instructions and dinner following, rejoicing over God’s goodness in our lives.

The first time I coached Dina, she exhibited such courage in overcoming her unfamiliarity with food preparation.  Hope, however, grew this recent session, for she has grown exponentially in her eager steadfastness in the kitchen.

This teaching includes my chicken dish, using my recent acquisition of kale, shallots, and leeks.  These steps are straightforward, though they are time-consuming, with the preparation of leeks and kale, but oh the benefits of health and taste!

Leeks are one of the world’s oldest vegetables, which are more delicate in flavor than either onions or shallots; they are considered highly nutritious, with cancer fighting attributes, as well as antiseptic, laxative, and diuretic properties, among many other health-promoting values.  This vegetable is particularly strong in vitamins K and A (when eaten raw, one 3.5-ounce serving contains 52 % daily requirement of vitamin K and more than 29% that of vitamin A).  Though research on this particular Allium is hitherto limited, it can well be assumed that its health benefits are comparable to those proven in its closely related onion and garlic cousins.  Its notable amount of flavonol kaempferol, in its substantial polyphenol content, thereby combats many health problems related to oxidative stress and chronic low-level inflammation; among these are rheumatoid arthritis, obesity, and type 2 diabetes; thus, this recipe is beneficial to Dina, whose husband is presently overcoming diabetes.  For an additional recipe and more on its history, go to Zucchini Chicken with Leeks and Shallots .

Enjoy making today’s clear, detailed chicken recipe for leeks, shallots, and kale; my next entry will expound on the colorful history of leeks, with a delectable soup.

References:

www.foodfacts.mercola.com/leeks.html

www.whfoods.com/genpage.php?tname=foodspice&dbid=26

www.historic-uk.com/HistoryofWales/TheLeek-National-emblem-of-the-Welsh/

finished product

Kale, Leeks, and Chicken  Yields: 5-6 servings.  Total prep time: 1 1/2 hr (lengthy, but well worth it with these simple, detailed directions).

1 1/2 lbs chicken tenderloins, about 8-10 lg pieces  (Natural is best; available reasonably in Trader Joe’s freezer.)

2 lg carrots, optional

3 lg stalks of celery

1-1 1/2 lbs of kale

chopping leeks

4 leeks, white and light green part, 3/4 lb trimmed  (The best leeks are fresh-not more than a week old-and 1 1/2 “in diameter.)

5 lg cloves of garlic, minced  (3 cubes of frozen garlic from Trader Joe’s is much easier.)

4 tbsp butter

8 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

1-2 tbsp fresh thyme, removed from stems, and coarsely chopped

Salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.99 for 5 lbs.)

Fresh ground pepper

  1. Place chicken in a large bowl of warm water to thaw, set aside.
  2. Spray all vegetables with an inexpensive effective spray, by combining 97% white distilled vinegar and 3% hydrogen peroxide; let sit 3 minutes.  While waiting, if using fresh garlic, mince it now.  Rinse sprayed vegetables in a sink full of water three times.
  3. Cut celery diagonally in 1″ pieces.  Scrape optional carrots with a sharp knife (this preserves vitamins just under the skin); slice thinly at a diagonal.  Set both aside together in a bowl.
  4. Prepare leeks by first discarding outer leaves; cut off the dark green at the top and root hairs on bottom, leaving the white and light green part.  Cut each leek in half lengthwise; rinse well; then, cut each half in 2″ pieces, by placing leek cut-side up on board.  Finally, slice these 2″ lengths, cut-side up on board,

    cutting ribs out of kale

    into thin strips (see photo above).  Place pieces in a large container.  For final cleaning, rinse strips well with water, stirring with hand; then, drain in a colander.  This is known as the chiffonade-cut.

  5. Melt butter over medium heat in a sauté pan; as soon as a small piece sizzles in pan, add half the leeks, coating strips well with the hot butter. Reduce heat to low; cook down in pan, to make room for the rest of leeks, distributing oils well with each addition.  When all leeks are in pan, add garlic and slowly cook, covered, over low heat, stirring occasionally.

  6. straight-edge blade of food processor for chopping

    Cut ribs out of kale with a sharp knife (see above photo). May chop by hand, or quickly chop greens mechanically, by using the straight-edge blade of a food processor (see photo).  Turn processor on and place kale pieces in feeder tube (see photo below); set aside.

  7. Place thawed chicken on paper towel, salt and pepper GENEROUSLY.  Heat 1 tbsp of oil in a large frying pan over medium heat; when a small piece of chicken sizzles in oil, add the rest of the tenderloins; cook until light pink inside (do not overcook, as these will cook more later); cut tenderloins in bite-size pieces, removing them to a large bowl.  CAREFULLY SAVE JUICES IN PAN.
  8. Add 1 tbsp of oil to these juices; mix in half the kale, distributing oils evenly.  Over medium heat, cook this vegetable down until there is room to add more; mix in oils with each addition, until all is in the pan; cook covered, until limp, about 10 minutes, stirring occasionally.  As needed, deglaze pan (scrape fond, cooked-on juices, off bottom with a spatula, after adding 2 or more tbsp of water).  Remove to bowl of meat when done.

  9. placing kale in feeder tube of processor

    Meanwhile gently peel thyme off stems, chop coarsely with a sharp knife, set aside.

  10. Put last 2 tsp of oil in hot pan after kale is removed; add carrots and celery; mix well; cook until tender, stirring every couple of minutes.  Meantime go to next step.
  11. Blend 1-2 tbsp chopped thyme, 1/2 tsp salt, and 1/2 tsp pepper into leeks; stir in chicken/kale; continue cooking over low heat, until all is hot.  Add this mixture to pan of celery, when tender.  Adjust seasonings.  One final time, scrape bottom to deglaze pan, using the juices from the added leek mixture.  Serve with confidence!

Zucchini Chicken with Leeks and Shallots

21st Century Foods, Chicken Recipes, Diabetic Friendly Recipes, Health Tips, Healthy Innovations, History of Arrowroot, Information on Leeks, Information on Shallots, Leek Recipes, Rosemary Recipes, Shallot Recipes, Zucchini Recipes 1 Comment

zucchini chicken with leeks and shallots

I am still developing recipes for zucchini.  My new creation is enhanced with the rich flavors of leeks and shallots, this week’s offerings at church from a faithful member’s garden; these are of the onion family, but very different from each other in appearance, flavor, origin…

Shallots are mainly of two varieties, which are usually reddish-brown, though sometimes purple; these roots are similar in looks to, but larger than, garlic cloves.  This plant’s flowers primarily bloom in white or violet.

Leeks are big in comparison, looking like huge green onions, with wide flat leaves.  They are best when their stalk formations-long, relatively hard, bundled sheaths-have grown to about 1 1/2 inches in diameter.  Ideally these should be fresh-not more than a week old-and stored in loose plastic bags in the refrigerator.

Shallots taste like a mixture of onions and garlic, though they are milder in flavor and more pungent; they bless exceedingly!  Our worthy leeks are even milder yet, with a mild pungency as well.

Shallots, which are European in origin, are especially associated with French cuisine.  Their roots/cloves can be eaten fresh, or cooked in butter; boiling is also possible.  They are usually sautéed whole; though, halving them is best when large.  Their sweetness is exceptionally delightful!

In the U.S., leeks grow primarily in the northern sections, due to the cooler climates, a requirement wherever they grow worldwide.  They, being so mild, should be simmered slowly, making them ideal for soups and stews; nevertheless, they may be sliced with a chiffonade-cut, as I describe in this recipe, and gently fried in butter, to augment the savor of special food combinations.  This Allium is low in calories and high in nutrients (such as vitamin K, manganese, copper, vitamin B6, folate, vitamin C, iron, vitamin A, fiber, magnesium, calcium, vitamin E, and omega-3 fats), making it a power-packed food.  For additional leek recipes and history go to Kale, Leeks, and Chicken and Leek Soup .

Arrowroot is my choice for thickening the unequaled juices, resulting from simmering these leeks and shallots.  It is a starch from certain plants of the genera Manihot, Curcuma, and Tacca, as well as the tropical American plant Maranta arundinacea.  Its name consequently materialized from our Native Americans use of this root to absorb poison from arrow wounds.  I decided upon it, because I was serving this meal to a diabetic friend: it adds only seven grams of carbohydrates to the entire six servings, which is about two percent of the daily requirement of this chemical compound for the whole recipe.  For these same health reasons, I also selected the diabetic friendly Ezekiel 4:9 Sprouted Grain Pasta.  Our repast was a grand success!

Arrowroot is gluten-free, with twice the thickening power of flour.  It makes smooth sauces, which have remarkable clarity.  Great importance lies in not boiling the liquids you add it to, as this will stop its action.  Unlike a roux made from flour, this thickens very quickly; it is comparable to cornstarch, but lighter and healthier.

The following entrée uses tantalizing rosemary and moist zucchini, of which we have abundance from our gardens right now.  Its accompanying sauce, with the prized leeks and shallots, causes this chicken dish to explode with exciting tastes.  Enjoy!

References:

http://www.differencebetween.net/objects/comparisons-of-food-items/difference-between-leeks-and-shallots/

www.whfoods.com/genpage.php?name=foodspice&dbid=26

https://www.gurneys.com/Differences_between_Onions_Leeks_and_Shallots

chopping leeks with chiffonade-cut

Zucchini Chicken with Leeks and Shallots  Yields: 5-6 servings.  Total prep time: 1 hr.

1 1/4 lb chicken tenderloins, approximately 7 large pieces, thawed  (Natural is best; available reasonably in Trader Joe’s freezer.)

4 leeks, 1 1/2″ in diameter, white and light green part only-about 3/4 lb

1/4 lb shallots

1 1/2 lb zucchini

2 tbsp fresh rosemary, chopped fine

1/4 c butter, preferably unsalted

2 tbsp oil  (Coconut or avocado oil is recommended, as olive oil is carcinogenic when heated to high temperatures.)

Salt and fresh ground pepper  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available for $4..99 for 5 lbs at Costco.)

1 tbsp arrowroot, dissolved in 1/4 c cold tap water  (May substitute cornstarch; arrowroot, however, is available inexpensively in bulk, at such upscale grocers as New Seasons; also accessible in spice section at local supermarkets.)

Fettuccine pasta  (Ezekiel 4:9 Sprouted Grain Pasta is health-promoting and diabetic friendly.)

  1. rinsing cut leeks

    Start thawing chicken in a bowl of water, set aside.

  2. Clean zucchini with a vegetable spray (combine 97% distilled white vinegar and 3% hydrogen peroxide for an inexpensive effective produce spray).  Let sit 3 minutes and rinse well.  Meanwhile go to next step.
  3. Prepare leeks by discarding outer leaves, cut off green tops and roots, and rinse well.  For chiffonade-cut, slice leeks lengthwise; rinse again; then, divide each half in 2″ portions.  Next cut each 2″ length in thin strips (see photo at top of recipe).  Place in a large container, rinse well with water, drain in colander, and set aside (see photo).
  4. Meanwhile cut zucchini in 2″-long spears, place in a bowl.
  5. Heat butter in a sauté pan over medium heat, until a small piece of leek in pan sizzles; add half the leeks, stirring in butter.  Reduce heat to low.  Cook down enough to fit other half into pan, distributing oils well; cover and cook, stirring occasionally.
  6. Peel shallots, slice large shallots in half (see photo); add to simmering leeks.  Let cook slowly over low heat,

    peeling shallots

    stirring occasionally.

  7. Chop rosemary, measure 2 tbsp, and place in a small container (may use less).
  8. Fill a stock pot 2/3’s full of water; add about 2 tbsp of oil-any kind will do-but no salt; bring to a boil over med/high heat.
  9. Meanwhile place tenderloins on paper towel; GENEROUSLY salt and pepper them.  Heat 1 tbsp of oil-preferably coconut oil-in a large frying pan, over medium heat, until small piece of chicken sizzles; add and cook chicken, until slightly pink in center (do not overcook, as it will cook more later on).  Cut each tenderloin in thirds with a spatula, removing pieces to a bowl; carefully save juices in pan.
  10. Add last tbsp of oil to pan of juices; mix in zucchini, distributing oils evenly.  Cook only until tender, stirring occasionally; watch so it doesn’t get mushy.  While cooking, go to next step.  (Note: may have to add more water to stock pot, so it is 2/3’s full, and boiling.)
  11. Dissolve arrowroot in 1/4 cup cold tap water, set aside.
  12. Place pasta in pan of boiling water; turn down heat to medium.  Cook for 6-7 minutes, until al dente; do not overcook.  Drain and set aside.
  13. Meantime stir chicken, rosemary, and 1/2 tsp salt into leeks/shallots; cook over medium heat until hot.  Add this mixture to pan of tender zucchini, stir together.

  14. finished product

    Turn down heat under zucchini/leek/chicken to insure the juices are not boiling, but hot; this is important for thickening to occur.  Using a wire whisk, blend in small amounts of dissolved arrowroot to the liquids around edges of pan, tilting pan to bring forth juices; in this way, use all the arrowroot.  Adjust seasonings.

  15. Serve over pasta; this is an exceptional treat!

Rosemary Eggs

21st Century Foods, Diabetic Friendly Recipes, Egg Dishes, Healthy Innovations, Information on Duck Eggs, Rosemary Recipes, Tomato Recipes Leave a comment

rosemary eggs

I am creating recipes for an abundance of fresh rosemary, which I recently received; this simple duck egg receipt is among them.  It reminds me that I eat like a queen.  Read on to discover the benefits of duck eggs over those of chickens.

Six years ago my young friend Noah began raising ducks, which he cherishes as if they were his children; each possesses its own personality and carefully chosen name.

Depending on the breed, ducks produce between 150-200 eggs a year, which come in all sorts of colors, varying mostly by genetic strain.  Different colored eggs, however, sometimes occur within the same breed.

Noah has seventeen of these domesticated aquatic birds, with only five of them producing presently.  Later on there won’t be any eggs, for they only lay from early spring, until the winter cold sets in.  We are always sad when their production stops.

For the past half decade, I have been a beneficiary of this treasured delicacy; consequently my baking has excelled.  Pastry chefs prize these ovum of the family Anatidae over chicken eggs, for they contain less water, have firmer whites, and a higher fat content; this makes for moister cakes, breads, and cookies, all of which rise better, due to the additional leavening power found here.

The right balance in the interaction between eggs, flour, sugar, and fat in baked goods is important; your product will be dry if there is either too much or too little of the crucial egg.  In most recipes, “eggs” is a reference to large-sized chicken eggs, of which the equivalent of three is 2/3’s cup of duck eggs; therefore, I always measure these for an accurate agreement in any given recipe.  Note: whipping duck whites takes longer because of their firmness; thus, the recommendation is to beat them at room temperature, adding a little lemon juice; older eggs are preferable to fresh, as they aren’t as firm.

Duck eggs are up to 50% larger than those of their chicken cousins, with more yolk than white.  They are higher in protein and creamier, making great omelettes and quiches; crème brulee is unforgettable when made with these!  Nevertheless, my favorite way to eat them is over-easy, with the rich, smooth, orange yolk dripping all over the plate, which I sop up with my homemade toast.  Be sure to not overcook them, as they become rubbery.

Exponents of eggs propound that-among many benefits-they help prevent breast cancer, because of their high choline content; their abundance of the antioxidants lutein and zeaxathin fights mascular degeneration and cataracts.  Their beneficial blend of omega-3 fatty acids, zinc, B vitamins, and iodine feeds your brain, thus enhancing your mood.  They are an ideal, low-caloric, muscle-producing protein.

USDA has the same regulations for chicken, duck, quail, and ostrich eggs.  Their farmers and fans proclaim that duck eggs are less susceptible to diseases and parasites, making them safer, as well as healthier with a higher concentration of nutrients.  It is believed that their thick shells give them a longer shelf life than chicken eggs.

Eggs in general have gotten a bad rap in recent years; many feel they contribute to heart disease.  This is far from the truth, as they contain mostly monounsaturated and polyunsaturated fats, which actually lower heart disease risk.  Harvard health experts say healthy people can eat an egg a day; others believe you can eat even more.

These special duck eggs are popular in Asian cuisines, especially Chinese and Vietnamese, where they are frequently cured in brine; this draws out moisture and preserves them, altering their texture.  I fell in love with these pickled eggs while living in Tokyo!

My facile receipt blesses, for it enhances eggs with rosemary.  If possible, use these superior duck eggs, available at local farms and upscale grocers, where they range from $6 to $12 a dozen.  My young friend, however, sells his for the low price of $6/doz.  (Noah resides near the Tualatin high school here in Oregon; go to Cynthia Powell link on my Facebook page.)

References:

www.rodalesorganiclife.com/food/chicken-eggs-vs-duck-eggs-which-is-healthier

www.hgtv.com/outdoors/gardens/animals-and-wildlife/duck-eggs-411

https://www.tyrantfarms.com/5-things-you-didn’t-know-about-duck-eggs

https://pastrychefonline.com/2015/03/14/how-do-eggs-function-in-baking/

www.modernfarmer.com/2015/06/everything-you-need-to-know-about-duck-eggs/

chopping rosemary with a sharp knife

Rosemary Eggs  Yields: 1 serving.  (May multiply this, using a large non-stick pan.)  Total prep time: 15 min.

1 tsp fresh rosemary, minced  (1 1/3 tsp will be needed, if using duck eggs, which are considerably bigger than chicken eggs.)

1 small tomato, chopped

2 large chicken eggs  (May substitute duck eggs.)

1 tsp butter

Salt, to taste  (Himalayan, pink, or Real Salt is important for health reasons; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

Fresh ground pepper, to taste

  1. cooking liquid out of tomatoes

    Chop rosemary fine with a sharp knife; set aside (see above photo).

  2. Chop tomato and place in a dish.
  3. Beat eggs in a bowl, set aside.
  4. In a small non-stick omelette pan, heat butter over moderate/med heat; add rosemary; and cook for about 20 seconds.  Stir in tomato and cook for 2-3 minutes.  There will be juice from the tomatoes at first (see photo); cook until most of this liquid is evaporated.
  5. Pour in eggs; salt and pepper the top.  Gently fold in the firm egg on the bottom of pan (see photo); cook until egg is not runny any longer, but still quite moist.  Do not overcook, as this makes duck eggs, in particular, rubbery and dry.

  6. folding in cooked egg

    Serve hot, with homemade zucchini bread (2017/07/24), or better yet my rosemary bread toasted, which I will publish in several weeks.

Natural Sausage with Zucchini and Eggplant

Carrot Recipes, Eggplant Recipes, Entrees, Healthy Innovations, Sausage Recipes, Zucchini Recipes 1 Comment

natural sausage with zucchini and eggplant

At this time of year, we are wondering what to do with all the zucchini.  Using natural sausage and Chinese eggplant, I transformed this ordinary vegetable, which is actually a fruit, into a memorable dish.

Garlic and Aidells’ Spicy Mango with Jalapeno Chicken Sausages give this common garden plant a dramatic bite, with a sweet aftertaste.  Eggplant is a perfect accompaniment to zucchini, and caramelized onions compliment all.  This is a simple, mouth-watering treat indeed.

My pastors are bringing their prolific zucchini to our services now, and I am thrilled. Our church body experiences this benefit every growing season.

Throughout the year, we experience the results of what this couple’s hands accomplish in the realm of the Spirit, but during harvest time we reap what these same faithful hands produce in natural soil.  Their charitable action is steadfast, and it can be concretely seen in the vegetables and fruits, with which they fed our physical bodies.

This particular squash reproduces rapidly; it can quickly grow beyond what is satisfactory.  When it gets over-sized: it contains too much water, its seeds are large and tough, there aren’t enough recipes to utilize this inundation.  (Learn more about its biology and history at Zucchini Bread, 2017/07/31.)

Our pastors watch this fruit/vegetable prudently; thus, readily picking it before it grows beyond its prime-whenever possible.  Our church is like a prototype of their healthy garden.  Pastors Monte and Dawn care for us like prized plants: watering with the word, observing diligently, pruning with exceptional wisdom and love.  We are indeed well-tended.

I can’t express gratitude enough that our Lord saw fit to place me under their protection; it is here that I became equipped to fulfill my purpose as a food historian.  I invite you to access this bread of life at our church website alfc.net

Meanwhile eat heartily, by cooking this delicious recipe.

Aidells’ Spicy Mango with Jalapeno Chicken Sausages

Natural Sausage with Zucchini and Eggplant  Yields: 4-5 servings.  Total active prep time: 45 min.

2 1/3 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion, cut evenly in 1/8″ slices

12 oz natural sausage, cut diagonally  (Aidells’ Spicy Mango with Jalapeno Chicken Sausages are the best here; available at most local supermarkets.)

1 lb Chinese eggplant, cut in 1/2″ cubes  (See photo below.)

4 lg cloves of garlic, minced  (For convenience, use 2 frozen cubes of garlic from Trader Joe’s.)

1 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

3/4 tsp freshly ground pepper, or to taste

chopping eggplant

2 carrots, thinly sliced at a diagonal

1 1/2 lbs of zucchini, cut in 1/2″ cubes

  1. Clean vegetables, using an inexpensive, effective spray of 93% distilled white vinegar and 3% hydrogen peroxide; let sit 3 minutes and rinse well.  Meanwhile go to next step.
  2. In a sauté pan, heat 1/2 tsp of oil.  When a small piece of onion sizzles, add all onions and caramelize over med/low heat, stirring every 2 minutes until color starts to form; then, stir every minute, until dark brown.  When finished, deglaze pan with 2 tbsp or more of water (scrape the fond, or cooked-on juices, off the bottom of pan with a spatula); then, add to the bowl of meat described below.  Watch onions carefully, while performing the next steps.
  3. Cut vegetables and meat, as described in the above list of ingredients; set all aside in separate bowls.  Mince garlic, if using fresh.

  4. finished product

    Heat 2 tsp of oil in another frying pan over medium heat.  When a piece of sausage sizzles in pan, add the other sausage slices and brown quickly, watching carefully, so as not to burn.  Place in a large bowl, carefully saving juices in the pan.

  5. When meat is removed, heat 2 tsp more of oil, with the left-over juices. Add eggplant, mix oil in well, and deglaze pan (scrape off fond left over by meat with 2 tbsp or more of water added to hot pan).  Cook covered until soft, stirring every couple of minutes; deglaze pan again; transfer eggplant to the bowl of meat.
  6. Heat 2 tsp of oil in same pan, add carrots, and cook for 3 minutes, or just until tender, stirring occasionally.  Mix zucchini into carrots; cook covered until limp, stirring several times.
  7. When vegetable is done, blend in garlic, salt and pepper; cook until you can smell the garlic.  (If using frozen garlic, make sure it is melted and distributed well.)  Mix in meat, onions, and eggplant; adjust seasonings; heat thoroughly.  Serve with delight.

Roasted Beet and Balsamic Chicken Salad

21st Century Foods, Balsamic Vinegar Recipes, Chicken Recipes, Diabetic Friendly Recipes, Healthy Innovations, History of Balsamic Vinegar, History of Quinoa, Quinoa Recipes, Salad Dressings, Salads, Sprouting Recipes, Summertime Foods, Tips on Sprouting Leave a comment

roasted beet and balsamic chicken salad

Both this salad’s balsamic chicken and the balsamic vinaigrette (see vinaigrette recipe at 2016/08/22) may be made with real balsamic, which originated in Modena, Italy about 900 years ago.  We, however, without knowing it often use a cheaper, imitation version of this.  I will teach the difference here, so you can shop wisely, if you want to invest in the best.

Wikipedia defines the aceto balsamico (balsamic vinegar), guarded by European agencies, as a very dark, concentrated, intensely flavored vinegar made wholly or partially from grape must.  The word aceto balsamico is unregulated, but there are three of these protected balsamic vinegars; it is required that they come from the province of Modena and the wider Emilia region surrounding it.  The two best of these always have the word tradizionale, traditional, in their names: Aceto Balsamico Tradizionale di Modena and Aceto Balsamico Tradizionale di Reggio Emilia; both are made from reduced grape must and aged for numerous years in a series of wooden barrels.  The third Aceto Balsamico di Modena is also made from grape must, but only partially, as it is blended with wine vinegar, making it less expensive.

The HuffPost explains how to discern these authentic versions, by looking for their place of origin and the words: grape must, aged grape must, Mosto d’Uva, or DOC in the list of ingredients.  Without one of these words you will be getting imitation wine vinegar with coloring added to it.

The first two mentioned above, known as balsamico tradizionale, are dark in color and very costly, because they are aged to syrupy perfection for 12-100 years, under rigid restrictions.  Expect to pay up to $400 a bottle.   This traditional balsamic is not vinegar made from wine, but rather it is made from grape pressings that have never been permitted to ferment into wine.  It begins with boiling down sweet white Trebbiano grape pressings to dark syrup, which is aged in an oaken keg with a vinegar “mother”.  Over the years it graduates to smaller and smaller kegs of different kinds of wood, as moisture evaporates from it, further thickening the vinegar and concentrating the flavor; the varying woods, chestnut, cherry wood, ash, mulberry, and juniper, provide its great character.  The result is extravagant taste.  As with the world’s most expensive spice saffron, a little goes a long way.

Aceto Balsamico di Modena, the other regulated balsamic, is partially made with grape must and blended with wine vinegar, making it less costly.  Its restrictions are that it has to be from the Modena or Emilia regions and carry a Protected Geographical Indication status, which comes from a different agency than that protecting the balsamico traditzionale.

Like with good wine, price often dictates quality.  Surprises, however, sometimes occur: this authentic blended vinegar, complete with the authorized seal, is available at Trader Joe’s at a very moderate cost, as their excellent buyers shop globally, negotiating low prices, for the large quantities they are obtaining.  This label is good, but even better may be experienced.

Explore the exciting world of vinegars; make this dressing with a high quality aceto balsamico, or get Trader Joe’s Balsamic Vinegar of Modena (aged 10 years at $3.99 for 8.5 ounces), which is also delicious.  As a result, this salad will tantalize your taste buds.

The healer Jeanette-referred to in my 2016/09/05 post Sprouted Quinoa and Yam Salad-emphasizes the importance of color in her life-giving diet.  I kept her instructions in mind as I chose this produce; thus, I included purple beets as opposed to multi-colored ones, which are light in pigment when cooked; bright yellow peppers provided a health-promoting, visual contrast.

The inspiration for this salad came when I needed one for a ladies tea at my church.  Since then I have used it to bless several large crowds; thus, it is written for ten servings which I in turn multiply; in this way, chefs write their recipes for restaurant use.  You, however, may choose to prepare half this receipt.  Don’t miss its simple pleasure!

References:

https://en.wikipedia.org/wiki/Balsamic_vinegar

www.huffingtonpost.com/2014/06/09/balsamic-vineger-fraud_n_5459425.html

https://www.thespruce.com/about-balsamic-vinegar-1808088

cooking tenderloins in balsamic vinegar

Roasted Beet and Balsamic Chicken Salad   Yields: 10 servings (may make half this recipe).  Total prep time: 2 days (for sprouting quinoa)/  active prep time: 3/4 hr/  baking time (for beets): 1 hr.

Note: may substitute ready-made versions, or using my recipes, you may prepare ahead, for keeping on hand at all times: balsamic vinaigrette (2016/08/22), croutons (2016/08/15), and agave roasted nuts (2016/08/15).

1/2 c quinoa, sprouted 1-2 days in advance  (Directions are below.)

2 lg purple beets

1 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 lb chicken tenderloins, about 5 pieces

1/3 c balsamic vinegar

3 med/lg cloves of garlic, minced  (Better yet, use 1 cube of frozen garlic from Trader Joe’s.)

1 yellow bell pepper  (Organic is important, as bell peppers readily absorb pesticides.)

12 oz greens of your choice

8 oz feta cheese, crumbled  (Do not use pre-crumbled feta, as it is treated with preservatives, and is neither tasty or healthy.)

Agave-roasted nuts, purchased or made ahead  (See Healthy Green Salads, 2016/08/15.)

Croutons, purchased or made ahead  (See Healthy Green Salads, 2016/08/15.)

Balsamic vinaigrette, purchased or made ahead  (See 2016/08/22.)

  1. Using either a sprouting jar or a bowl, sprout quinoa 2 days in advance, by first soaking it in water for 6-8 hours (may make extra quinoa); then, draining off water well, let it sit for 1-2 days until sprouted, rinsing about every 12 hours.  Store extra in refrigerator.  For more detail on sprouting, see Sprouted Three Bean Dip (2019/05/13) and Sprouted Quinoa and Yam Salad (2016/09/05).
  2. If chicken is frozen, thaw in water.
  3. Preheat oven to 375 degrees.  Wash and lightly oil beets; wrap in aluminum foil, leaving closure upright to keep juices from spilling out; bake on cookie sheet for 3/4–1 1/4 hours, depending on size of beets.  Open foil and cool in wrap for 10 minutes; peel skin off by rubbing with hands; cut in 1/4″ julienne slices; set aside.  Meanwhile go to next step.
  4. Chop garlic, if using fresh, set aside.
  5. Heat tablespoon of oil in large skillet; place thawed tenderloins on paper towel, salting and peppering them extra well before cooking; when tiny piece of chicken sizzles in oil, add the rest.  Pour balsamic over meat and add garlic; immediately turn tenderloins over in vinegar.  Let cook for 2-3 minutes, turning over once mid-way.
  6. Starting with the smallest tenderloin, cut each piece in thirds with a spatula; as they are cooked, remove pieces to a bowl.  Do not overcook-the meat will just be turning white inside when done.  Pour juices from pan into bowl of meat, set aside.
  7. Wash and cut bell pepper in small strips.
  8. Place greens in a serving bowl; add chicken, with half the liquid, quinoa, beets, peppers, feta cheese, and nuts; toss with balsamic vinaigrette; serve with croutons. Delicious!

Ahi Tuna with Black Bean & Eggplant Dish

21st Century American Foods, 21st Century Foods, Ahi Tuna Recipes, Black Bean Recipes, Caramelizing Onions, Eggplant Recipes, Fish Recipes, Gluten-free Entrees, Healthy Innovations Leave a comment

When I require a firm fish for creating recipes, I prefer ahi tuna over halibut, as the later tends to be drier.  I discovered in Culinary Artistry, by Andrew Dornenburg and Karen Page, that the excellence of tuna steaks is enhanced by both eggplant and black beans; lemon and garlic also compliment ahi.  It took courage for me to experiment with blending all the above together in a dish needed for a special occasion, during which I honored the Lomilos from Uganda.  1

Cooking takes risks, as life does; nothing comes automatically.  A patient, pressing-in is required to foster creative mastery.

I learned an important lesson in my early thirties when I moved to Portland, for then I was struggling to overcome an addiction to alcohol.  In the process of sobering up, I was taught to trust in the history of old-timers in areas that I didn’t yet have enough victory of my own.  As a result, I listened carefully to my elders’ testimonies, holding fast to their professed truths.  The pay-off was great, for I haven’t had a drink since 02/06/86.

In like manner, I have reached out to experts in the culinary field over the years; thus, amplifying my own inherent strengths.  The outcome is an acquired proficiency in successfully combining foods, as exemplified here.

I see parallels between skills gained in cooking and those procured in living.  Continuing with these teachings in my blog holds promise that ability, in both these areas, will be attained.

I can’t stress enough that patience and trust are essential elements, as we walk in the light each of us has, taking baby steps of courage to rise to our next level.

True to form, I sought help from experts in writing this recipe and its history.  For instance, I needed to know more about not overcooking tuna.  Harold McGee teaches about the meat-red-color of certain tunas in On Food and Cooking; it is caused by the oxygen-storing pigment myoglobin, which is needed for this fish’s nonstop, high-velocity life.  This deep red color is lost, if this fish is not frozen well below minus 22 degrees F, which helps explain the brownish color of some frozen tunas.  When cooked, it looses this blood red color at about the same temperature that beef does, between 140-160 degrees F.  2

It is best to under cook this food, or dryness will result.  If you like your meat rare, you will probably also like rare tuna; thus, be careful to check for color during its preparation.

Let’s humbly learn from the masters, purposing to keep all seeds of knowledge protected in fertile soil.

Eat hearty, this is a delicious fish!

  1. Andrew Dorenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), pp. 187, 273.
  2. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p. 194.

finished black beans and eggplant

Ahi Tuna with Black Beans and Eggplant Dish  Yields: 4 servings.  Total active prep time: 1 1/4 hr.

6 tbsp oil  (Avocado oil is best, coconut oil will do; olive oil produces carcinogens when heated to high temperatures.)

1 med yellow onion, halved and cut in 1/8 inch slices

1 lb eggplant

1/4 c water

3 tbsp lemon juice, fresh squeezed  (2 small lemons needed.)

4 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

2 tsp fresh ground pepper, or to taste

5 lg cloves of garlic, minced  (3 frozen cubes of garlic from Trader Joe’s makes preparation easier.)

1-15 oz can of black beans  (Organic is best; Simple Truth brand at our local Fred Meyer’s is very economical.)

2 tsp crushed dried red pepper

2 tsp garlic powder

2 tsp dried ginger

2 tsp dried oregano  (Organic is available for $1.99 at Trader’s!)

4 ahi tuna steaks, or about 1 1/3 lb

1 tsp sesame oil

  1. fond on bottom of pan of eggplant

    For caramelizing onions, halve onion and cut into even 1/8″ slices.  Heat 1/2 tsp oil in a large sauté pan over medium heat; place a small piece of onion in oil; when it sizzles, add rest of onion and turn heat down to med/low (do not crowd your pan with too many onions, or they will steam, producing water, and it will take longer to cook them). Cook, stirring about every two minutes, until color begins to change.  At this point, stir every minute, until dark brown in color.  Onions should cook long enough to stick to the pan, in order to brown, but not be left so long that they burn; you may have to lower temperature and add a little more oil.  When cooking is complete, deglaze pan with a little water, stock, wine, or vinegar.  Meanwhile go to next step.

  2. Cut eggplant in small 1″ cubes, set aside.
  3. Roll lemons on counter, pressing down hard with your hand to loosen juices.  Juice lemon and set aside 3 tbsp.
  4. If using fresh garlic, mince now.
  5. In another large pan, heat 1 1/2 tbsp oil in pan; place piece of eggplant in oil; when it sizzles, add rest of eggplant.  Cook until soft, stirring frequently; then, add 1/4 cup of water and deglaze pan (scrape bottom with a wooden or heat resistance plastic spatula to loosen cooked on fond, see photo).  Cook until water is evaporated; this vegetable will be rather mushy.
  6. Stir in onions, lemon juice, and garlic; salt and pepper to taste.  If garlic is fresh, cook only until you can smell it; see Tomato/Feta Chicken-2016/07/25-for tips on cooking with garlic.  If using the frozen cubes, cook just until melted and blended in well.
  7. Gently stir in the can of black beans, which has been drained; do not over-stir, as this breaks down beans.  Adjust seasonings.  May set aside to finish just before serving.  If serving immediately, proceed to step 8, in which case turn down heat to med/low under eggplant (see photo at top of recipe for finished product).
  8. If finishing later, began this step 15 minutes before serving time, otherwise proceed now.  Blend together 4 tsp salt, 2 tsp fresh ground pepper, dried red pepper, garlic powder, ginger, and oregano; rub seasoning into tuna steaks.  (If bean mixture is cold, begin reheating it for 8-10 minutes over medium heat before sautéing tuna, stirring occasionally.)
  9. Melt 4 tbsp oil and 1 tsp sesame oil in a large sauté pan over med/high heat (this must be a heavy-bottom pan).  When oil is sizzling hot, sear steaks 2 minutes per side for med/rare, give or take 1/2 minute for rare or medium.  The time may need adjusting as thickness of steaks varies; you can check the color of tuna, by piercing thickest part of fish with a sharp knife to check for doneness (it should be somewhat red for med/rare).  The color will also show on the sides of the steak.  Do not overcook tuna.
  10. Serve with caramelized onions and carrots (next week’s post).  Enjoy!