A Common Street Peddler by Ethel

Cooking from "Scratch"

noreply@blogger.com (Eboni) — Tue, 28 Apr 2020 00:44:00 +0000

Cooking from scratch is sometimes simple, sometimes complicated. It requires a mixture of experience and knowing what flavors work best with each dish. These down-home recipes are designed for the new cook as well as the very skilled. All it takes is a little time in understanding the ingredients and steps. I prepare these often.

The NOTE section of recipe will tell you in advance if it is one that requires a bit of thought as I sometimes do not measure exact ingredients. These you can experiment with easily and none of them are complicated. That's the best part of scratch cooking, you can claim the dish as your own.

To new cooks: from scratch means you start with basic ingredients where nothing is pre-mixed and you have to measure the quantities. It also means there are very few processed foods used.

Of course, there are recipes from others that have proven just too good to not share. It would be wrong not to. Like the Best Breadmachine White Bread. Then there are those that are simply links to articles I've written elsewhere but they take you directly to the recipe.

Other articles discuss using fresh vegetables, making your own seasonings, growing your own herbs and how to use them. I hope you stay for a while and enjoy using the recipes and suggestions. Leave a comment or share something. I will post the recipe with full credit to you if you do.

#30 Day Winter CORE

noreply@blogger.com (Eboni) — Wed, 04 Jan 2017 18:22:00 +0000

A small challenge for Core work. Tighten abs and chest with beginning warmup and ending with an awesome stretching routine.

Basmati Rice Cooked with Fresh Fig Leaf- Simple and Healthy

noreply@blogger.com (Eboni) — Thu, 11 Aug 2016 05:34:00 +0000

Just finished cooking... extra long grain rice steamed with fig leaf

One of the things I am consistent with is cooking rice. Louisiana born in a family of Creole, Geechee and of course African roots, rice is a staple. Mashed potatoes, not so much. Rice.

Since changing my diet I've added brown rice to the staples menu and love it. But every once in a while I have to have white rice. My favorite is Royal Basmati and it is awesome with extra, extra long grains. It cooks up fast although it is not precooked. Sorry, just can't stand instant rice. It doesn't even have a nice texture let alone any flavor.

So, getting back to cooking rice... I learned to not measure the water long ago when the instructor of the Chinese cooking class, Maple Woo, at Long Beach City College taught us how.

You wash the rice in at least two waters. Fill bowl with water to cover, swish rice around, drain. Repeat. Then you cover the rice with clean water that is at least 1 inch over the rice. Soak for about an hour. Or overnight if you want.

Drain soaking water. Put rice in appropriate sized pot that has a lid. Add another one inch of rice to the pot. Sprinkle with salt. Cook, uncovered until only large bubble form on top. Add lid and turn the fire to the lowest setting. Cook until done.

BTW, do not stir the rice once it is cooking. It's annoying.

At this point we can talk about things you can add in your rice.

Saffron... soak a few strands in warm or hot water until softened. Then add the liquid to the rice and cook.
Diced bell peppers, any color.
Spring onions
Butter or Coconut oil or any healthy fat

Royal Extra, Extra Long Grained Basmati Rice

But the latest discovery is the fig leaf. I have a very old fig tree and all these years did not know the leaves were good for wrapping food and then steaming; for keeping fermenting pickles crisp; or that you could lay a leaf on top of your cooking rice.

While looking up the use of fig leaves in pickling I saw a great looking recipe for coconut rice. The instructions were to bring the rice to a nice boil and then lay a leaf on top. Turn it to the lowest setting and let it cook until done.

The big surprise was using the leaf fluffed the rice to unimagined measure. It more than doubled in size and was cooked perfectly. I had never cooked rice to that level of fluffiness because I prefer it a little firm. The kind of firm you need to cook paella or stir fried. But I loved the texture from using the fig leaf.

NOTE: if you are allergic to latex then I think it is advisable not to use the fig leaf. Please research and make note of this.

I didn't use the coconut milk but I did add the peppers and saffron; then I cooked it my regular way. BTW, if you are unsure of the measurement... just add the water and put your index finger in until the tip rests lightly on top of the rice. The water should come to the first joint of your finger.

Here is how the cooked rice looked...

Plated rice cooked with fig leaf on top. Notice how long the grains are.

A perfect pot of rice that was so easy to accomplish through a simple and healthy process.

Make Food Tastier and Healthier With Nutrition Hacks

noreply@blogger.com (Eboni) — Thu, 21 Jul 2016 19:10:00 +0000

Olde Thompson Hawaiian Black Salt is delicious and supports High Blood Pressure because it has no chemicals or additives that may interfere with its use. Although there are other salt types this is the one featured in the post below.

Please note that none of the recommendations offered here are paid endorsements. They are for products, foods and techniques I use to support a healthy lifestyle.

HACK #1:

An interest in fermenting foods introduced me to gray, pink and black salts. What a wonderful difference in flavor not only in the dishes but in the salts themselves. I use the gray salts in my pickles and fermented vegetables. The pink salt is for everyday and the black is for sprinkling on after food is cooked.

Using too little salt is just as bad as using too much. Too little causes dehydration among other things. Recently, because I was hungry I ate some food that sent my blood pressure high enough to cause dizziness. Even though salt is not a favorite taste for me there are occasions I err and use too much.

Which brings us to Hack #1... The recommended daily allowance of sodium is 2300 milligrams for normal health and 1500 for those watching their blood pressure. 1500 milligrams is 3/4 of a teaspoon. Each morning I use the pictured grinder to grind out the 3/4 teaspoons of salt and put it into a small container. Just use something like a small measuring cup or a teacup. This is what I use no matter which foods and how much I cook for that day. Curiously, at the end of the day there is at least 1/8 of teaspoon left over but most times more. This method is the easiest way to control and measure your salt intake.

HACK #2:

Add Acupuncture to your list of healthy living options. When I ate the salty snack and had the dizziness I immediately made an appointment with Dr. Lim. Using about 7 needles he immediately brought it down from 157 over 80 plus to 142 over 77. His office is located at 3636 Olympic Blvd. in Los Angeles.

I advise not using one who prescribes over the counter medications. I recently tried a different practitioner because I needed local. After she listened to my concerns she told me to get something not only full of chemicals but one I react to very badly. So I ended connection with her and waited until I had the time for a morning appointment with Dr. Lim. Acupuncture addresses so many health concerns it is amazing that we are not more attuned to it.

Fermenting dill pickles with Holm Oak leaves

HACK #3

One word... Fermentation. In order for our body function as it should one of the things we can do is eat fermented foods. It's not that we are unfamiliar its that commercial fermented foods often use chemicals and unhealthy processes to achieve it.

I joined several groups on Facebook that focus on fermentation only. Kombucha, sodas, Kimchi, pickles, Miso and several other foods that are just superb and wonderful for internal health. At https://www.facebook.com/groups/WildFermentationUncensored/, the disussions are lively but consists of all levels from very new newbies to those with years of experience.

I can say for sure that any issues I had with digestion have either gone away or been reduced to a far less worry. My favorite fermentation, of course, is ginger ale. I have posted several recipes on this blog previous to this. Right now pickles are my passion. Zucchini or cucumbers. And fermented grape tomatoes are so delicious you will actually find yourself at the fridge popping a couple into your mouth for a snack. Kombucha. And the vinegars are outstanding.

The only vinegar I will be buy is Braggs if I have run out of my own. Braggs has the mother, it is organic and all around healthy. The vinegar I make has all those qualities and is very easy to make. All of the recipes under fermentation are simple processes.

The thing you have to watch out for is contaminating your space with undesirables. If you use commercial vinegars for cleaning and cooking remove your homemade version from the immediate area. Off the shelf vinegars are GMO products because they are made from genetically modified ingredients like GMO corn which is just a horrible food. If you eat corn please make it organic.

You can make your own white vinegar as well as apple cider vinegar.

Fermenting homegrown figs to make vinegar

Today I am making a mixed fruit vinegar. I don't know how it will turn out because I can't find any reference to mixed fruit vinegar brewing. But I have this beautiful jar, a gift from my cousin Marie Mcgrew and I've been dying to use it. There was pineapple in the fridge along with some apples bought yesterday. It should be interesting. The recipe below is for apple cider vinegar:

Brewing a mixed frit vinegar.
Here there are pineapple chunks along with cut up apples in bottle spring water and organic sugar.

Ingredients:

5 apples of different varieties (organic) You use the entire apple...core, seeds, stems, peelings
1 gallon of bottled spring water
1 extra cup of spring water
1 cup of organic sugar

A large glass jar with a wide opening
A cloth to be used for a cover (do not use cheesecloth or frit flys will get into your vinegar). I use cut up tee shirts because they are loosely woven enough to allow air in but tight enough to keep out the little fruit flys
A rubber band large enough to stretch over jar top

Wash apples well by using a little soapy water or a fruit wash. Rinse and put them in a bowl. Then pour the cup of spring water over them to remove any residue from the first rinsing.

Cut apples into chunks. Not too large but perferably not too small. Put them into the glass jar.
The jar should be at least half full of apples.

Add the one cup of sugar.

Add enough spring water to fill the other half of the jar. It should come to nearly the top of the rim.

Stir to mix the fruit, sugar and water.

Lay the cloth over the top of the jar and then secure with the rubber band.

Stir it one a day. It will begin to smell like alcohol. When it stops smelling like alcohol then you can drain the apple out. But be sure to drain the vinegar into something that has been rinsed with the spring water. You can even rinse it with other organic vinegar.

When everything has been strained return the brew to the first jar, cover it again and let it sit. A mother will form. A mother is a white, cellulose liking subrance that forms on the top. You really want that to happen.

After that happens you just leave it in a dark place for two to four weeks. I leave mine longer. Then you will have vinegar. A very tasty, healthy product you made yourself.

Bottle. Label. Use. Share.

Make Liqueurs- Exotic and Simple

noreply@blogger.com (Eboni) — Sun, 17 Jul 2016 21:11:00 +0000

Beautiful fermenting Calamansi fruit Liqueur

This the first in a series of home-brewed liqueurs that use a variety of fruits, herbs and spices. This post concentrates on Calamansi...

What is Calamansi?
It is an extremely tart (sour) fruit. So sour that the skin is sweeter than the fruit. It has the appearance of very small oranges and they smell heavenly.

Where does one find Calamansi?
Mainly, at least in L.A. County, they are found in Filipino markets in the produce area.

Why should they be fermented and made in a liqueur?
Because the sour goes away leaving behind a lovely scented and not over sweet clean, sophisticated taste. At 17 days brewing that is the flavor and taste I got in my sampling.

So... how do you make it?
You need the fruit, sugar and a premium vodka. A clean, sterilized quart jar with a lid (use a canning jar like the one in the photo. That's it. For exact ingredients, see the recipe below (taken from https://kissmyglutenfreebuns.com/2014/05/18/calamondin-liqueur/)

Ingredients and instructions:

30 calamansi fruit
2 1/2 cups vodka (Kirkland brand is excellent)
3 cups granulated cane sugar

Wash the calamansi, cut them in half and if there are seeds, remove them. Pour vodka and sugar in 2-quart jar with a tight lid. Shake or stir thoroughly to dissolve sugar. Add the fruit halves to the jar and cover tightly. Set in a cool dry place like a dark corner of your kitchen counter.

Each day for at least 60 days, invert jar. One day, turn right side up; the next day, turn upside down. After 60 or so days, strain; pour the strained liqueur in bottle with top; store in a cool dry place or refrigerate. Use the preserved fruit for garnish or cooking.

As I mentioned, mine has fermented for only 17 days and it is superb. And if you are not in the habit of saving jars, at least begin to save those with interesting shapes. Also invest in some corks. They will come in handy when you want to transfer your finished product.

This drink seriously rivals anything you can buy off the shelf.

Make Liqueurs- Exotic and Simple

noreply@blogger.com (Eboni) — Sun, 17 Jul 2016 21:11:00 +0000

Beautiful fermenting Calamansi fruit Liqueur

This the first in a series of home-brewed liqueurs the use a variety of fruits, herbs and spices. This post concentrates on Calamansi...

What is Calamansi?
It is an extremely tart (sour) fruit. So sour that the skin is sweeter than the fruit. It has the appearance of very small oranges and they smell heavenly.

Where does one find Calamansi?
Mainly, at least in L.A. County, they are found in Filipino markets in the produce area.

Why should they be fermented and made in a liqueur?
Because the sour goes away leaving behind a lovely scented and not over sweet clean, sophisticated taste. At 17 days brewing that is the flavor and taste I got in my sampling.

So... how do you make it?
You need the fruit, sugar and a premium vodka. A clean, sterilized quart jar with a lid (use a canning jar like the one in the photo. That's it. For exact ingredients, see the recipe below (taken from https://kissmyglutenfreebuns.com/2014/05/18/calamondin-liqueur/)

Ingredients and instructions:

30 calamansi fruit
2 1/2 cups vodka (Kirkland brand is excellent)
3 cups granulated cane sugar

This drink seriously rivals anything you can buy off the shelf.

Baked Chicken Stuffed with Preserved Oranges

noreply@blogger.com (Eboni) — Sun, 17 Jul 2016 00:57:00 +0000

Fermented spiced oranges... use these for main and side dishes

My newest obsession is fermenting. The whole history is fascinating as is the process. The oranges for the recipe were brined which means they were processed in salted water, sugar and herbs. Using the recipe (https://imiksimik.wordpress.com/2013/01/15/spiced-preserved-winter-oranges/), I fermented two quarts of oranges from my tree for 30 days in salt, sugar and cloves. Alone, they were delicious but stuffing them under the skin of a chicken is delicious.

Briefly, here is the recipe for the fermentation:

5-6 oranges
A jar with a tight-fitting lid (well-cleaned – ideally boiled or run through a dishwasher)
A small handful each of whole cloves and cinnamon bark
Salt
Sugar
Splash of lemon juice

Blanch the oranges: plunge them into boiling water for about a minute and then pop them into cool water right away. This will release some wonderful orange aromas into your kitchen and remind you why it is that you’re taking the trouble to do all this. Oranges take about a month to preserve, so this recipe is mostly a process of delayed gratification.

The next thing is to nearly-quarter each orange, and then place in each orange a small spoonful of salt and a small spoonful of sugar Personally, I will use less salt the next time.

Finally, pack in the oranges, remembering to throw in bits of cloves and cinnamon after each layer. Press them down to fit as many in the jar as possible – and to make sure they’re swimming in their own juice. Top off with water and a bit of lemon juice and shut. Over the next several days turn the jar over a few times, mush the oranges down again, and top off with water if necessary.

They should be ready to eat in about a month.

These oranges are delicious alone. They also have a serious fermentation to them and you will bet a little buzzed, sort of like a light Mimosa.

But stuffing them under the skin of a whole chicken is awesome and here's how you do it:

Ingredients (assume everything is organic)
1 whole chicken, any size
6 pieces of fermented oranges
Salt and pepper to taste
garlic powder to taste

Heat oven to 350 degrees F. Prepare baking pan or iron skillet by brushing with a healthy oil. I used to use cooking sprays but they all use things like Canola oil. I only used ghee, coconut, avocado, pecan or olive oils... all non-GMO.

Wash the chicken and then pat dry. Split chicken down back only. Brush with a bit of oil and then lightly sprinkle with seasonings. Remember, the oranges have been brined so you will not need to use too much salt. Loosen skin of chicken and place orange pieces under it so they lie on top of the breast. Space evenly. Bake until drumsticks separate easily from the rest of the chicken (165 degrees F). Let rest 10 minutes before serving.

I found serving this dish the first day is over the top good but trying for leftovers is not so impressive. But perhaps in a stir fry it will fair better.

Healthier Sodas; No Chemicals

noreply@blogger.com (Eboni) — Wed, 13 Jul 2016 03:40:00 +0000

One of the most treasured processes I've learned is fermentation. Peppers, pickles, tomatoes, butter, yogurt, cheese, whey and sodas... The variations in flavors with the sodas is awesome. Once I learned how to do it the ideas are endless.

My favorite go-to is Hibiscus. It is red, tart, sweet and fizzy. But I've graduated and will ferment just about any liquid I have on hand... as long as I have a ginger bug. And I always do have a jar sitting on the counter.

Not long ago, I had to buy apple juice... something I do not normally purchase because basically it is better to just eat the fruit. But I had to be on a liquid diet for 24 hours and juice or broth were the only other things on the list. There was a bottle and a half left over so using the one that was open I added the ginger bug, some dried hibiscus and a whole lemon with it juice to a 64 oz Ball canning jar. Usually, it takes a couple of days to get the bubbles going but this one was ready to go within 18 hours!

So I bottled and stuck them into the fridge. Three days later I decided to taste it. When the swing top was pushed back a bit, the carbonation sent the bale backward and the soda gushed out of the bottle like champagne! It was so good and refreshing and unlike anything you could purchase commercially. But, the surprise is this. A week later I go to finish off the bottle (I always use 16 oz swing tops) and discover it was now alcoholic. The buzz was not just a passing, slight relaxed feeling but a real buzz just like I'd chugged a half bottle of Foster's. Wow!

The action I got from the Apple Ginger Ale was more forceable than what is shown.
Fermented Apple Hibiscus Ginger Ale

Recipe
Ginger Bug... 2 cups bottle spring water; 3 tablespoons fresh clean unpeeled ginger; 3 tablespoons organic cane sugar; one 16 oz clean jar; either a ring and lid set or a top that will fit securely on the jar. Using a canning jar is perfect but any jar with its own lid will work.

Rinse the jar with some of the spring water and a bit of vinegar. Drain. Add the 2 cups of water with the other ingredients. Stir well. Close with lid. Set on kitchen counter.

The next day, add another tablespoon of ginger and sugar only, no water.
On the third day, repeat above process. Set aside until you are ready to start making the soda.

Soda... 1/4 cup hibiscus flower, dried; 1/2 cup sugar; juice of one fresh lemon; juice of one fresh lemon. Put all these ingredients in the jar and mix well. Add enough apple juice to fill jar to shoulder, about two inches from top. Let it sit undisturbed for two days unless you notice a lot of action bubbles. If that is the case bottle right away.

Bottling... use swing top bottles as in the photo above. Using Grolsch beer bottles work just as well since both are formulated to withstand carbonated, fermented beverages. If you don't drink beer then share with your neighbors or friends as I do. (on a nutritional journey where I have eliminated alcohol until I settle on which path works best for me.)

First, wash the bottles well to remove any sediment and to just clean them period. I use Oxyclean and warm water. Rinse well with tap water. Then, using 1/4 cup apple cider vinegar (organic) and the same amount of BOTTLED SPRING WATER, add to one bottle and close the top. Shake to rinse and coat the inside well. Do not rinse again. Take that same water and repeat in another bottle until all your bottles are clean. Do not rinse, just drain well.

Using a funnel (preferably plastic) fill each bottle with the fermented apple ginger ale to within one inch of the top. Close each bottle. Immediately store in fridge to slow down further fermentation. You should have at least three 16 oz bottles in all.

That's it.

Butterfly Tea Ginger Ale (So much Carbonation!)

noreply@blogger.com (Eboni) — Fri, 20 May 2016 19:08:00 +0000

Butterfly Pea Tea ginger ale without lemon

I gave up soda a long time ago because it was just empty calories. My body reacted instantly and within a very short time I was a dress size smaller. At the time I was not concerned about nutrition but, later on, through researching other foods, it became obvious that the ingredients had changed drastically. Regular cane sugar had been replaced with corn syrup which changed to high fructose corn syrup. And even more artificial ingredients as flavor choices were increased.

I loved the fizz and fresh taste of the clear sodas and missed them a lot in the beginning. But it grew to be of no concern at all and I began to opt for water without thinking about it.

Thanks to a co-worker, I discovered homemade ginger ale. Her husband was into fermenting and she would bring a fresh ginger ale to work to have with her lunch. She told me to look in the files of one of our Facebook groups and I would find recipes for the base called a ginger bug along with recipes. There was an immediate interest and from then on I was able to make my own sodas with little effort but huge reward.

As far as the fizz goes these drinks have more hit to the throat than store brands. And it is all without chemicals, artificial ingredients/sweeteners and colors. Three ingredients for the base that makes the fizz: organic unpeeled ginger, bottled spring water and organic sugar. The tea or liquid you choose for flavor is endless. Above, that is Butterfly Pea tea, an organic tea that is naturally blue and used for coloring other foods.

Adding lemon will turn the tea purple.

The nutritive properties of the tea are:

(http://rawandlovely.blogspot.com/2014/02/health-benefits-of-butterfly-pea-tea.html)

* Strengthens the hair for healthy hair growth
* Prevents skin bruising
* Keeps skin glowing & healthy
* Treats urinary problems
* Improves eyesight & night vision
* Treats eye infections
* Stimulates blood circulation
* Detoxifies the whole body
* Provides antioxidants
* Slows aging process
* Enhances immune system

And:

(http://www.wildturmeric.net/2015/12/blue-butterfly-pea-tea-recipe-health-benefits-medicinal-uses.html)

1. Butterfly pea tea is full of antioxidants and has been proven through clinical research. You can find the link to the study.

2. Butterfly pea tea has been proven to have anti glycation properties. Glycation is damage caused to protein because of sugar molecules and it is one of the main causes of skin aging. Butterfly pea tea prevents this damage and helps prevent premature aging of our skin. You can find the link to the study.
3. Butterfly pea tea has been shown to have anti inflammatory properties.
4. Butterfly pea tea is very good for people suffering from chronic fatigue as it improves vitality.
5. The tea has been proven to have analgesic properties (pain relieving properties). You can find the link to the study proving it's analgesic and anti inflammatory properties.

And the taste is smooth and subtle... until you make it into a ginger ale. Then the fizz will refresh you and take you back for more.

You should know this drink is probiotic. That's a great thing.

The recipe for the ginger bug. You have to have this in order to turn the tea into soda...
1 hand of fresh organic ginger (just get a piece the size of your hand and you will have enough)
6 tablespoons Organic sugar
1 cup bottled spring water (if your city uses chloramine in its water then bottled water is essential. You cannot boil the chemical out and need to purchase a special filter to get rid of it. It is not the same chemical as chlorine.)
1 tablespoon organic white or apple cider vinegar
Spring water for rinsing

Using a jar with screw on lid, add the vinegar and some bottled water. About 1/4 cup total. Put lid on jar and swirl liquid around to coat the entire inside. Pour out solution then rinse with some more water. The reason for this is to remove any residue that may inhibit growth of the yeast needed to produce your carbonation (fizz). The yeast grows from the unpeeled ginger and the sugar. The vinegar promotes the process. It is important to use organic unpeeled ginger. Regular ginger has been irradiated and that will prevent the yeast from forming and you are trying to not use chemical or processed ingredients in this healthy drink.

Grate ginger to get 3 tablespoons. Add to the clean jar.
Add the 3 tablespoons of sugar.
Add the 1 cup of water.
Either stir or shake to mix.
Set bug aside for 24 hours.
On the second day, add another tablespoon of ginger and another tablespoon of sugar.
Repeat for two more days.
On the third day your bug is ready to use.

While your bug is fermenting decide which flavor you want. You can just use lemon, more spring water and more sugar if you just want plain. But this post is about the Butterfly Pea tea...

Approximately 56 ounces spring bottled water
1/2 cup dried Butterfly Pea tea flowers
at least 1/2 cup organic cane sugar
You can either add or not add the juice and rind of a whole fresh lemon. The lemon will turn the tea a yummy looking purple. (see photos).
1/2 gallon (64 0z) canning jar with screw on lid or regular ring/lid combo.

In a stainless steel pot, add 2 cups of spring water. Bring to a boil. Add the tea flowers. Let steep until mixture is cool.

Rinse jar with the vinegar/water solution as you did with the bug. Be sure to do a second rinse with plain bottled water.
Add 1 cup of ginger bug
Add the cooled Butterfly Pea tea
If you are using the lemon add it now...
Add the 1/2 cup sugar. (at this point you may want to add up to another 1/2 of cup because the yeast will eat most of the sugar and the drink will be very tart)
Add enough water to fill the jar to within 1 inch.
Mix well until sugar has dissolved.
Screw on lid.
Place jar out of direct sunlight but not in the refrigerator. The location should be warm at least 70 degrees.
Allow to ferment for three days.
Stir or shake drink to mix up the yeast that has settled to the bottom and then strain mixture into a container like a large mixing cup.
Pour into individual swing top bottles like the one pictured below or acquire Groslch beer bottles. Both are made to withstand the pressure of carbonated drinks.
After bottling chill in refrigerator and leave there until ready to drink.

At this point you should know that this process creates a lot of carbonation. When you open a bottle it may blow the bale either back or off the bottle. To keep from losing your drink place the bottle in a bowl before opening. In that way you will catch what shoots out. You will probably try to catch what shoots out by trying to drink it. Go ahead, we've all been there...

Butterfly Pea Tea Ginger Ale. These bottles are constructed to withstand the pressure of carbonation. You can order them at Amazon. Or purchase a few packs of Groslch beer, share beer with friends but save the bottles. I use beer bottles when my ginger ale is plain because they are opaque and will not show off this beautiful purple goodness.

LINKS:
http://www.amazon.com/Butterfly-Pea-Blue-Flower-250g/dp/B00FV4BZW2

http://www.amazon.com/CASE-12-Beer-Bottles-CLEAR/dp/B0064ODUDK?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

Guiltless Delicious Oven Baked Fries

noreply@blogger.com (Eboni) — Sun, 17 Jan 2016 19:21:00 +0000

Guiltless and delicious oven-baked fries

The closest to your favorite fries ever! I sprinkled these with nutritional yeast because the yeast has a Parmesan cheese taste. The recipe actually calls for the cheese.

Click on the link below to get the recipe for these. You will not regret taking the time to do these, which is really not that involved in the first place. The longest procedure is soaking them in the ice water before baking. Totally works!

GET THE RECIPE HERE: http://www.justapinch.com/recipes/side/potatoes/best-oven-baked-fries-and-potato-wedges-2.html

Fat is the New Black

noreply@blogger.com (Eboni) — Sun, 17 Jan 2016 18:54:00 +0000

A healthy meal does not have to boring. Here we have a flavorful and indulgent meal with organic oven baked garlic chicken, organic salad greens and vegetables with homemade super delicious non gluten bread made with healthy fat coconut oil and spread with melted butter right out of the oven. Fat is the new black, enjoy it.

I follow the school of fitness that incorporates all foods into nutrition... fats, carbs, proteins and sugar. Especially fats. Did you know that adding healthy fats into your diet plan promotes excellent weight loss? And scientists now say that a low fat diet is really an unhealthy diet. The fat just has to be organic and sustainably produced and grown and not heavily processed.

I love fat. A pork chop is not a good chop if it doesn't have that beautiful rim of fat on the outside. And what is the point of a nice slice of warm, homemade bread if it doesn't have some butter attached to it in some way. Butter has to be grass fed as are the other animal fats. Coconut oil is organic and from producers who share profits with the populations where it is grown/produced.

In order to do this correctly, reading labels is most important because some fats are promoted as healthy when they are not. And most are heavily processed, have nutrients removed and then synthetics add in. You do not want that if you are looking to increase your health and bring your body to its best level.

Canola oil is not something I use, read these articles... http://draxe.com/canola-oil-gm/ and http://articles.mercola.com/sites/articles/archive/2014/04/16/saturated-fat-heart-health.aspx.

The list of good oils are organic sunflower, organic coconut, organic olive oil and organic avocado oil. Be careful, most olive oils are diluted with other unhealthy oils and are not really that healthy. Costco has a great brand of 100 per cent pure and organic.

Lard, believe it or not, is back on the list as a healthy fat but just make sure it is from grass fed pigs. Ghee is clarified butter and is indefinitely shelf stable. In other words, you can keep it on the counter for convenience and it will not go rancid. Coconut oil is also shelf stable and has a very low melting point. In fact, during warmer weather it will liquefy on its own. However, it will not change and go bad. Olive oil, no matter its origin and purity, will develop an off flavor if left out so store it in the refrigerator.

And, then, you will encounter labels that say "natural" flavors but will not identify what those flavors are. That is because they do not have to be identified. In my Jamie Oliver cooking class for high school students (please don't ask how I got in, lol) the instructor said if a product contains more than 5 ingredients and "natural flavors" you probably should not eat it. That excludes any dishes you may make for yourself, though.

As a side note, remember that just because a salad is served doesn't mean it is your healthiest option. What may be on your plate is a pile of genetically modified veggies with a dressing made of chemicals and loaded with salts, sugars and unhealthy oils.

This is an original recipe from the J. Oliver cooking class...

The salad dressing is delicious, just remember to choose the good oils listed in the article above it. But if you want an even higher nutrition and more intense flavor version, just take some of the basil leaves, scallions and cucumber and blend them in a processor along with the oil and vinegar. Even better, make it probiotic by using Bragg's Organic Apple Cider Vinegar. Add some salt to taste.

Feel 20 at Age 60

noreply@blogger.com (Eboni) — Thu, 12 Nov 2015 04:00:00 +0000

What if you could feel the same way at 60, 70 or 80 years of age as you did at 20? View the video above and listen to Ms. Ernestine Shepard's story. She was 77 at the time it was recorded...

If you knew what you could do to keep in the best health possible would you do it? Weight, physique and mind set are individual things but they are ours to keep if we pay attention. To be honest, it took a lot of research to map out a plan specifically for myself and the same will be for you. But, I assure you, you will feel great at whatever level your body can accept.

My personal fitness story didn't begin until I was 66. Frankly, I was never physical beyond the usual things like riding a bike and playing a little softball as a child. Just preferred reading, writing and drawing.

Now my routine includes jogging, aerobics and weight training most days per week. I also changed my diet and eliminated processed and genetically modified foods.

With weight training you can build muscle, increase your strength and metabolism. With aerobics you will increase your speed and your breathing.

Just figure out where you want to be physically and either find a trainer or use the special training available on youtube. My favorites are Hasfit and Fitness Blender plus Popsugar.

And use Ms. Shepard as an inspiration. She wants you to....

Carbonating Mauby, an unbelievable refreshment

noreply@blogger.com (Eboni) — Sun, 27 Sep 2015 04:21:00 +0000

Chilled bottle of the Caribbean drink, Mauby

Mauby is a Caribbean drink made from the bark of the Snakewood tree but it can be called a dozen other ancient names. We choose Snakewood for simplicity.

I first tasted mauby on a visit to St. Croix and liked it very much. The first taste was bitter but the second and throughout it was the most refreshing drink I'd ever had. On the following Saturday we went to the island outdoor market and someone was selling the bark so I stocked up.

No, I didn't know how to make it but that is what the Internet is for. I found a great recipe at www.caribbeanpot.com. But before you make it read a little about what it is and what it does. It's right here so you don't have to run all over gathering bits and pieces of the information you need.

It has been found that Mauby lowers blood pressure and is purported to lower chlolestral, is high in vitamins and minerals, acts as an aphrodisiac and relieves arthritis. However, only the lowering blood pressure has been proven. And, as with fermented foods and drinks, it is probiotic.

Since I've recently started fermenting foods and drinks I thought it would be interesting to carbonate it. What a great enhancement that turned out to be. Super fizz and all kinds of delicious. We're not talking forced carbonation but a simple, natural carbonation through the use of a ginger bug, which is ginger, spring water and sugar. A natural yeast forms from the ginger, creating a fermentation that will literally blow the top off of the bottle if care is not taken.

Mauby is considered to be one of the Bitters, like Angostura, which are liquid extractions of seeds, herbs, bark, roots, flowers, leaves and fruits of various plants. You do not consume them neat (on the rocks). This is especially true of this drink. It is extremely bitter so please do not taste it before you sweeten. If you prefer sweet drinks, start with 1 1/4 cups of sucanat, cane sugar or brown sugar. And... if you go through all the trouble to make this from scratch make it as healthy as possible. Use organic ingredients wherever you can.

You can buy Mauby syrup but making your own is far better as with most things. You can add or delete ingredients at will as long as you stay within the basics. I started with Chris' recipe and it was exactly like the one I'd had on the trip... www.caribbeanpot.com. I bought my bottles and Mauby bark on http://www.amazon.com/Angel-Brand-Mauby-Bark-0-75oz/dp/B008U4HLQ4.

Nicely chilled bottle of carbonated Mauby right out of the fridge

Fermented Mauby is extremely volatile. It will blow the bale off the bottle if you do not let it sit in the fridge after bottling.

The same bottle opened right after removing from fridge.

Note the two photos above. After bottling I immediately put them in the refrigerator and let them sit in there until I want to open one. The carbonation is so fierce I would advise sitting the bottle in a bowl and covering top loosely with a baggie but with a good grip. This will catch the part that gushes out, preventing waste.

If you let it sit out without refrigeration you will undoubtedly have to clean up glass and liquid from the explosion. Take the precaution.

This is a room temperature nearly empty bottle of Mauby. The carbonation is still building.

The Recipe:

First, you must have a ginger bug ready to use so start the process three days before:
(http://www.citymarket.coop/blog/content/homemade-sodas)

Ginger Bug:

Combine 1 Tbs. sugar with 1 Tbs. organic ginger (PEEL-ON!), and 2 cups room temperature water in a mason jar. Stir well, put the lid on, and let the wild bacteria and yeast do their work. The next day, feed it 1 TBS ginger and 1 TBS sugar. Repeat on the third day. In hot weather, it will become active without a lot of extra feeding so you can limit it to just a one day feeding. If it’s not fizzing audibly, put the lid back on and give it another day or two.

How much you need to feed it with 1 Tbs. extra ginger and 1 Tbs. extra sugar every 1-2 days depends on how hot it is and how “mature” your culture it is. A young culture will take a little longer to get going than one you’ve been using for a few weeks. Always keep a little bit of the old ginger in the mason jar and reuse the same jar without rinsing it after you use the soda culture to make a soda. Re-start your ginger bug with 1 Tbs. sugar and 1 Tbs. ginger and 2 cups water at the same time you make your soda.

Use organic ginger because non-organic may be irradiated and will kill any yeast that builds. You need the yeast.

To make Mauby Base:

4 cups water

10 pieces Mauby bark

2 cinnamon sticks (small)

2 (4 inch) pieces of orange peel (dried)

1/2 whole nutmeg

3-4 cloves

Put ingredients in a stainless steel pot. Simmer for 5 minutes. Turn off heat and cover. Allow to sit overnight.

The next day strain and add:

1 1/4 cups organic sugar of choice (sucanat, brown, pure cane)

juice and rind of 1/2 lemon

Stir well to incorporate the sugar.
Add the mixture to a 64 oz heavy glass jar, preferably a canning jar with a ring and lid.
Add 1 cup of ginger bug that has been stirred to mix in the yeast it has created (it looks like sediment on the bottom of the jar).

Add enough water so that the bug, the Mauby and other ingredients come within 2 inches of the top. Screw on the lid and ring, sit jar on counter. It will make foam right away. You can spoon it off if you like. Unlike ginger ale, Mauby will ferment within 24 hours or less. The pressure starts building right away. Burp the jar several times to keep the pressure down.

The next day, using a funnel, fill swing top bottles within 1 inch of top. Do not use any kind but swing tops. Buy Groslch beer if you have to in order to get the bottle. Immediately after filling put filled bottles in the refrigerator and keep them there until you want to drink.
It is so good. And healthy.

You can save the cinnamon, bark and nutmeg in a jar for a new batch of Mauby....

Best Gluten-free Southern Cornbread #2

noreply@blogger.com (Eboni) — Sat, 22 Aug 2015 00:27:00 +0000

Organic gluten-free Southern Cornbread

This recipe was adapted from www.deepsouthdish.com/2009/06/southern-skillet-cornbread.html#axzz3jUr10lzX. Since we very rarely eat gluten and always try to do organic it was changed to suit nutritional needs.

NOTE:
There is no added sugar in this recipe. Sugar is a fairly recent addition to Southern Cornbread.

Instead of the usual equal amounts of cornmeal and flour notice that this recipe is mostly cornmeal.
Neither coconut oil or clarified butter will scorch.

Ingredients:

1/4 cup coconut oil or clarified butter (ghee)
1 1/2 cups organic yellow cornmeal
3 tablespoons of Bob's Red Mill 1 for 1 Non-gluten Baking Mix*
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups buttermilk, kefir or whey (organic)
1 large brown egg (free range, organic)

Heat oven to 450 degrees and add empty skillet.

In a medium bowl, add dry ingredients in the order given. With a whisk stir to mix well.

In a smaller container add milk, kefir or whey along with egg. Beat lightly to mix.

Add liquid to dry mixture and mix really well.

Remove skillet from oven and add fat to hot skillet.

Then add the rest of the ingredients to the hot skillet. Bake for 20 to 25 minutes but make sure it is firm in the middle and brown.

*http://naturalchow.com/wp-content/uploads/2014/08/1601C224_GF1to1Baking_f_7501.jpg

Crispy Oven Baked Wingettes

noreply@blogger.com (Eboni) — Thu, 20 Aug 2015 04:24:00 +0000

Crispy oven baked wingettes

There are 294 calories in 3 baked chicken wings ( 9 pieces of wingettes). You might want to know this to determine how many you want to eat. They are delicious.

For those who are unfamiliar with Knott's Berry Farm, it is an amusement park in Southern California that started out as a little farm stand where Mrs. Knott sold berries, then pies and it grew from there. Today it is competitive with the major amusement parks and houses the Supreme Scream, the world's tallest descending thrill ride.

I mention this because the winged recipe is similar to the taste and crispness of the Farm's chicken. The secret is baking powder. No flour, just seasoning and baking powder.

NOTE:
-Regardless of what you see on cooking shows or videos, always wash your chicken. It may be extreme to some but, in all honesty, I wash all meats before cooking including ground meats.

Ingredients:

Lawry's Seasoning Salt

Thyme

Ground garlic powder

Baking powder (I use Rumsford) (don't use a lot but enough to very lightly coat each wingette) (if you want a comparable measurement use about two teaspoons but no more than that)

Freshly ground black pepper but you can use already ground if that is what you have

Wingettes, washed and drained (leave them a little damp)

Turn the oven on and heat to 425 degrees.

Use cast iron skillet or shallow container that is oven proof. Put skillet or dish in oven to heat.

Put wingettes in a container that will hold them in one layer. You can leave them in the sink if you are comfortable with that.

Sprinkle only one side of the wingettes with all the seasonings including the baking powder. Using your hand, mix the chicken pieces around so that all sides are coated.

Remove skillet or dish from oven and add the wingettes in one layer. Return to oven and bake until wingettes are browned. Reduce heat to 325 degrees and cook until done.

You will love the flavor and texture of these.

-I don't measure my seasonings so there are no quantities listed.

Tasty Sweet Watermelon With Chili

noreply@blogger.com (Eboni) — Sat, 01 Aug 2015 17:45:00 +0000

Sweet, juicy and cold watermelon is enhanced with chili

Fresh watermelon is one of the best treats of summer. I don't buy it in the off-season. That is why I like to get my own, if I can, from Louisiana, Fresno, Bakersfield and other local farms. But no matter where it comes from if it is a GMO product I won't eat it. And, I'd rather it have seeds.

And here is what I've found to be the most reliable way to tell ripeness. You know that yellow spot on the bottom? The darker it is and the more beat up it looks tells you if it is ripe and sweet. Sometimes, however, that may also mean it is overripe. But I've had some really tasty ones this summer using that method.

But the reason for this post is to introduce you to three taste enhancers for sweet and juicy slices of watermelon.

On a trip to New Orleans ten years ago I bought a product called Slap Ya Mama. In the Black community something is over the top delicious if it makes you want to slap your mama. It's a mixture of chili, red pepper and other seasonings. Totally delicious on vegetables but way tasty on fruits. Especially sweet, juicy and cold watermelon.

Lucas is something the kids call candy but it is a mixture of chili powder, red pepper, sugar and lime or lemon. They sprinkle on everything especially street corn. So good on mangoes but, again, you won't regret sprinkling it on watermelon.

Tajin is new and while it may be good and popular it is still the new kid on the block. Apparently it goes well with Tejate too.

Last, with all except Lucas, a squeeze of fresh lemon or lime sets it off. But be careful and start slowly. Too much and it can all become overpowering.

Bacon-wrapped Wild Trout

noreply@blogger.com (Eboni) — Sun, 28 Jun 2015 19:44:00 +0000

Organic and wild... bacon wrapped wild-caught trout inspired

One the best things about a trip to Louisiana is a trip to West Wego in New Orleans to get fresh fish and shrimp. All wild-caught. Of course, another fresh fish outlet is in Simmsport, Louisiana at Coco's (http://www.yelp.com/biz/cocos-seafood-and-fish-market-simmesport). But this trout was purchased whole, fresh and very clean in W. Wego. I did have to scale it...

This recipe was inspired by author John Hemingway and was found at this page: https://huckberry.com/journal/posts/provisions-hemingway-s-bacon-wrapped-trout. I didn't change much except to add a sprinkle of garlic powder. Everything on the plate is either wild or organic. The only oil came from the bacon.

Ingredients:

1 whole trout, wild-caught
2 slices organic bacon
1/4 cup organic cornmeal, yellow
salt (I use Himalayan Pink)
pepper
a sprinkle of garlic powder
1/2 fresh lemon cut in quarters

Wash trout and remove scales. If the pan you will use is too small, remove the head from the fish and maybe the tail. Leave the rest whole. Dry but leave just a little moist.

Mix the cornmeal and seasonings in a bag and mix well. Add the trout, twist the tops of the bag closed and shake so that the fish ends up covered completely.

Wrap the bacon around the fish and make sure it is touching on all sides of the fish. Two slices should cover the entire surface.

Heat your skillet until it is very hot then add the fish. Secure the bacon so that the fish stays wrapped.

Fry on one side for five minutes and then add the lemon juice of one quarter.

Turn fish to other side and repeat.

If your bacon did not brown on fish in places just take some tongs and hold it down for a minute or less.

I served this dish with red potatoes: cut in half, rubbed with olive oil, sprinkled with pink salt and fresh ground pepper then steamed. And a fresh salad with organic tomatoes and half an avocado. No salad dressing, just a little lemon.

Gator Sausage Gumbo with Royal Brand Super Long Grain Rice

noreply@blogger.com (Eboni) — Sat, 27 Jun 2015 20:20:00 +0000

Gumbo with Bernard's alligator sausage, langoustine and Royal super long grain rice

Visiting my hometown, Alexandria, is usually a priceless shopping and dining experience. Two or three years ago my cousin and his wife introduced us to Bernard's where you can purchase super quality foods like alligator sausage or filets, live crawfish or dine at his restaurant. The Po'Boys are the best I've ever had. I think they make their own seasoning blend. They do not have a website but the products are all over Louisiana. The main restaurant is in Cottonport and if you are nearby you will not regret stopping in for a meal.

Locally, I get some of these items from Big Rick at City Foods Wholesale http://files.ctctcdn.com/1caab65d301/616aa3cd-dfec-4950-b61d-ea725525e3f9.pdf. What a gem when you can't make the 2000-mile trip to the land of all good food... City Foods has other exotics like alligator filets and elk sausage so click on the link to get the .pdf price list. He also has Mary's organic chickens along with whole pigs and regular meats, spices and condiments. On Saturdays you can get samples because that's when he grills.

This is my quick version of Louisiana gumbo. You can sub any sausage except Italian which has the wrong seasoning for southern style. The langoustine (baby lobster) was purchased at Costco where you get a fairly large bag for a reasonable price. I get the whole thing and vacuum seal in smaller portions.

Honestly, if you are watching your cholesterol this gumbo is not for you. It is a nightmare actually, lol, with the processed meats and shellfish. But it is healthy in that these ingredients are real foods and are fresh and freshly made. Enjoy.

INGREDIENTS:
1 package of Bernard's Alligator sausage
1 lb langoustine
2 cans organic chicken broth
1 pkg of okra, tomatoes, onions bell peppers (http://acommonstreetpeddler.blogspot.com/2015/04/canning-okra-and-tomatoes.html)
1 can organic chopped tomatoes, unseasoned (I use Costco's Kirkland brand)
Gumbo file
Cayenne pepper
Roux (instructions; http://acommonstreetpeddler.blogspot.com/2008/11/making-roux-base-of-great-louisiana.html)

Instructions:

Make roux according to link and set aside.

Put equal amounts of water and chicken broth in suitable sized pot.

Add the okra mixture and bring everything to a boil.

Add roux.

Add the tomatoes and sausage. Bring to a boil and cook until sausage is nearly done.

Add langoustine.

Add cayenne pepper and file to taste

Cook until thickened

Cooking rice

One of my favorite instructors was Maple Woo who taught our Chinese cooking class at Long Beach City College, Pacific Coast Campus. She taught techniques that I still use thirty years later. For instance, how to de-fat a duck for roasting by hanging it suspended so the fat will drip out. But the most useful thing was how to cook perfect rice. I have the recipe on another page but will list the instructions here just for convenience.

Any amount of any type of rice (I use a jasmine, Royal super long grain mostly. It is an Indian brand)
Water to cover for washing
1/2 inch water for cooking

Place rice in a bowl and cover with water. Scoop rice into to hands, rub together and let fall back into the water. Drain water and repeat until water is clear.

Leave rice in bowl and put in enough water to cover. Let soak for 1 hour.

Using a pot that will hold all the contents and cook without boiling over, place rice in. Add 1/2 inch of water (1/2 inch is half of a finger joint).

Bring to a boil and cook until only large bubbles are forming. Turn fire to lowest setting, cover and then steam rice until done. Please do not stir. It is not necessary to stir rice.

A Quicker Method:

Wash rice well. Place in proper sized pot and cover with one inch of water. Bring to a boil and cook until only large bubbles are forming. Cover, turn heat to lowest setting and cook until done. This procedure eliminates the soaking which is why you need more water.

How To Make Perfect Rice

noreply@blogger.com (Eboni) — Tue, 12 May 2015 23:16:00 +0000

A bowl of perfectly cooked rice

How to Make Perfect Rice

By Ethel James Powers

Rice should never be boiled in more water than it can absorb. Here is a simple method to make perfect rice every time no matter which grain size/shape you use.

Difficulty: Moderately Easy

Instructions

things you'll need:

1 cup long grain white rice*
1 quart pot with lid
Salt (optional)
Strainer
Cold water

*Actually, you do not have to have exactly 1 cup of rice, you can just pour any amount into an appropriate sized pot.

But, to make things simple, measure one cup of rice into a bowl. Wash Rice by rubbing between palms and letting rice fall back into the water. Drain the water, add more and repeat until water is almost clear. If you are in a hurry, just do it once.

2 Drain rice by letting it fall into a strainer. If you do not have one, just carefully drain off water with your hand as a guard to keep rice from falling out of bowl.

3 Return rice to bowl and cover with 1/2 inch of water. You can easily measure by inserting your index finger into bowl until the tip of it touches the top of the rice. 1/2 of the first joint in your index finger is 1/2 inch. Let the rice sit in the

clean water for one hour.

4 After an hour, drain the water from the rice. Put rice in the quart pot and add 1/2 inch of clean water. You can add a pinch of salt, if you prefer. Put the pot on the stove over medium heat (flames should not be beyond the bottom of the

pot). Let the rice cook until only large bubbles show. Immediately, put lid on pot and turn flame to the lowest point. Let rice cook until it is done.

5 You can tell rice is done when all water is absorbed and it looks fluffy. If it is soggy, there was too much water added. At this point, just put it in the microwave on a plate to get rid of the excess. It will be sticky but not mushy.

6 Rice soup: With leftover rice and rice that is stuck to the pot, add 1 bouillon cube, 1 green onion stalk and enough water to fill pot almost 3/4 full. Bring to a boil. Beat 1 egg and drizzle it into the boiling stock. The egg will separate into

small ribbons. Add shrimp for an extra treat. This soup is similar to Chinese Egg Drop Soup. Soup is done when rice is no longer stuck to the pot.

NOTE: if you are using the no-soak method (using 1 inch of water), simply put the rice in appropriate sized pot, cook until only large bubbles are left, then cover and cook on lowest setting unti rice is done.

Tips & Warnings...

This is an excellent rice to make stir fried.

If you do not have time to wait the hour for the rice to soak, add 1 inch of water to the rice instead of the 1/2 inch. Cook in the same way as above.

To clean the pot after removing rice, make Chines Egg Drop Sour or simply soak the pot in cold water. The rice will expand and loosen. Do this after cooking any grains like oatmeal and other cereals and grains.

Keep an eye on the rice when it is first put on to cook. You don't want all of the water to cook out before you put on the lid.

Canning Okra and Tomatoes

noreply@blogger.com (Eboni) — Thu, 30 Apr 2015 00:42:00 +0000

Delicious Okra and Tomatoes

Summer is almost here and lots of seasonal vegetables will be available for canning and okra is one that is best purchased fresh and in season. If you like it the following recipe is the one that you will have to can every year because it will disappear fast.

Growing up,everyone got involved in the process during the summer when school was not in session. My dad used to drive my mom and whoever else was available to pick fresh peaches, apples, peas and okra.

We never ate breakfast before we left because, first of all, it would be between 3 and 5 AM when we would leave. Secondly, breakfast of fresh, juicy and sweet fruit right off the tree was unbeatable. We always ate our fill. In those days, Lancaster and Fresno, California had the absolute best peaches on earth! We didn't have to look for "organic" because most produce was grown without many chemicals and trees were old and established.

I do miss the gigantic, super sized okra of the land of my people, Louisiana... but California has some great products that local farmers are putting much care into growing. So, last summer I joined a co-op and discovered we have great okra locally.

I am sharing my mom's recipe for "putting up" okra, tomatoes, bell peppers and onions. It is a mixture that is simply satisfying no matter how you use it: as a base for gumbo, as a side dish or main dish with shrimp and/or sausage and/or corn. One thing about corn, though... use organic, please. Most corn sold is a GMO product so looking for certified "not GMO" is going to work better for you health-wise.

NOTE: this recipe uses freezing as the canning method. My mom used to do a water bath exclusively and we never had a problem. But these days, using a pressure canner is recommended. Since I have not used my pressure canner at all I opted for the Food Saver vacuumed-sealed freezing method.

I use Kirkland canned organic tomato products sold at Costco.

INGREDIENTS:

6 pounds fresh organic okra
4 cans of organic tomatoes, plain, unseasoned
4 medium organic onions
3 large organic bell peppers
Salt and pepper to taste
Organic olive oil or coconut oil
Quart sized freezer bags
Food Saver to vacuum seal (optional)

METHOD:

Wash all vegetables thoroughly.

Cut the okra into bite sized pieces. If the knife does not slice through it easily, discard that pod of okra and continue cutting up the ones that are not hard. Use a large bowl to hold the pieces.

Cut up onions and toss into bowl with okra. Small chunks are okay, they don't have to be too small.

Cut up the bell pepper and add to the okra and onions. Again, small chunk size works well.

Open the four cans of organic tomatoes and toss into the bowl with the other vegetables. Using a large spoon or your hands, mix up the vegetables until all or evenly distributed.

Put mixture into a large pot or pan (I use the turkey roaster because it is long and flat rather than tall). Start with a cup of oil and mix until all are coated nicely. Add more oil to your taste and continue to stir. Turn on low heat and cook until bell pepper and onions are nearly cooked through. Be careful to avoid scorching. Season with salt and pepper to taste.

Cool to room temperature.

Spoon mixture into quart bags. Try not to leave any air space. At this point, seal the bag and let mixture cool more. Put into freezer and it will keep for up to six months.

To make mixture store longer, put the quart sized filled bag in a vacuum sealed bag using machine's instructions for sealing.

RECIPE SUGGESTION:

Okra and Tomatoes with Shrimp and Sausage, Louisiana Style

1 quart of okra mixture
1 pound large shrimp, washed and peeled
1 sausage coil or two regular links, cut into bite sized pieces
1 can organic yellow corn
3 oz organic tomato paste (1/2 can)
Hot water
Hot, cooked rice

In a large skillet, saute shrimp and sausage until shrimp is pink. Add corn and stir until corn is heated. Add okra mixture and tomato paste. Last, add hot water to make a little "red" gravy or to the consistency you like. Cook until everything is hot. Serve over hot, cooked rice.

This dish serves as a main dish or a hearty side dish.

Non-Gluten Lettuce Wrapped Turkey Burger With Organic Homemade Mayonnaise

noreply@blogger.com (Eboni) — Sat, 14 Feb 2015 22:14:00 +0000

Non-Gluten Lettuce Wrapped Turkey Burger with homemade, organic mayonnaise

There are many recipes for non-gluten burger buns this one is just as delicious and you won't even miss the bread. Plus it uses one of the best recipes for homemade mayonnaise available. Load it up with other sliced veggies and you have a healthy indulgence. Serve with super yummy oven baked fries. Links to both recipes are listed.

INGREDIENTS:

1 LB organic ground turkey
1 head of Romaine or other broadleaf, dark green lettuce, washed and drained
1 tomato, sliced
1 avocado. sliced
Salt and other seasonings to taste
Mayonnaise http://acommonstreetpeddler.blogspot.com/2009/10/most-delicious-homemade-mayonnaise.html

Preheat oven to 350 degrees...

Rinse ground turkey, pat dry between paper towels. Add seasoings but do not overwork to avoid toughness. Loosely form turkey into patties sizes a little larger than lettuce leaves. They will shrink during cooking.

Brush baking pan with pan coating. I use a heavy iron skillet. Place patties in skillet and bake until browned. While the turkey is baking make the mayonnaise. Click on the link above to get recipe and instructions.

Remove turkey from skillet and place on paper towels to drain.

Place a lettuce leaf on a plate, spread with mayo. Place patty on leaf, top with tomato and avocado.

Fold leaf over and secure with toothpick.

Serve with Guiltless Delicious Oven Baked Fries

Lemon Coconut Snack Cake (Delicious Single Serving)

noreply@blogger.com (Eboni) — Sat, 14 Feb 2015 20:38:00 +0000

Microwave snack cakes ... delicious and so much yum with so little effort. And to prove it here is my experience with one this morning.

I needed an image to go with this recipe so I automatically went to stock image sites to purchase one. Not much luck. After about 20 minutes it was apparent that the one I needed should have been taken yesterday before I gobbled it down. So at around 21 minutes it occurred to me that I should just go bake another one and take the photo myself. The most time involved would be 5 minutes. Sometimes I just need to make sure all my gears are engaged BEFORE I get out of bed ...

This cake is absolutely delicious and lemon lovers will only regret that it will not cool down fast enough so you can avoid the inevitable hot tongue/kitchen dance. For new cooks, this will bring you into gourmet land on steady feet. So lets get to the recipe.

Please note, while this recipe uses all organic products and is vegan, it is not gluten free. Feel free to use whatever type of flour you have on hand.

Lemon Coconut Snack Cake

4 tablespoons organic pastry flour
1/4 teaspoon baking powder (non-aluminum, it will say so on the can)
2 tablespoons sugar
1/8 teaspoon salt (I used kosher salt flakes)
4 tablespoons full fat coconut milk (can should list total fat as 25 to 30% or more)*
1 teaspoon dried organic coconut (I used Bob's Red Mill)
1/4 teaspoon fresh lemon zest (peel)

Mix first four ingredients in a bowl so all the ingredients are mixed well. Add the coconut milk and make sure all dry ingredients are moistened evenly. Add the coconut and lemon zest. Mix lightly. Pour batter into ungreased coffee mug. It needs to be a regular sized mug and not a coffee cup. Bake in microwave for 1 minute. Top of cake should appear dry. If it is not, add up to 30 seconds more.

If you are able to resist, let cake cool and then top with whipped topping. Trader Joe's has a delicious vegan non-dairy topping that you will love.

*About full fat coconut milk. It is not the same as the coconut drink although you can bake with both. The full fat coconut milk is thick. When you open the can you should see that there is a thick part like whipped cream with liquid around it.

The brand I used for this cake was Savoy and it is 30% total fat. It is 70% coconut with rest water. Avoid brands that list a lot of ingredients. You don't need the extra things and they pretty much are not good for you. There are a lot of brands so don't be afraid you won't find it, just choose the one that meets the criteria.

Healthy Eating- Pancit With Nettle and Shrimp

noreply@blogger.com (Eboni) — Sat, 14 Feb 2015 20:21:00 +0000

Healthy Eating- Pancit With Nettle and Shrimp

What is Pancit? It is a stir-fried noodle dish that can customized to the tastes of individual cooks. Put together somewhat like fried rice, it is easy to prepare and takes very little time. For a formal definition: http://www.wisegeek.com/what-is-pancit.htm.

What is Nettle? Stinging Nettle to be exact. My backyard is covered in it from the winter rains. It is a weed to some and an herb to the rest of us. It is both medicine and food. As a medicine it treats prostate problems, arthritis and many, many other conditions. But as a food I can tell you it is delicious as a stir fry or added to other greens. The first time I used it I added it to kale and they tasted so good there were no leftovers. Read more about Stinging Nettle here: http://www.herballegacy.com/Vance_Medicinal.html.

I should confess... it was the group Herbal Healing I belong to on Facebook who told me about using Nettle. Read their comments here: https://www.facebook.com/groups/2426239459/permalink/10153727004334460/.

I don't hesitate in eating it because the backyard has had very few chemicals applied to it. It used to be a haven of fresh fruit with peaches, oranges, apricots, plums and grapes. That is when my dad took care of it. Now I realize why, when he retired, he was out there all day.

I also remember my mom working in her garden and coming back inside almost in tears when she planted, weeded or harvested her crops. The Stinging Nettle would get a hold of her and make her miserable. So please be aware that unless you cover your arms, hands and feet really well (long sleeves, gloves, socks and shoes) you are going to be stung mercilessly. Frankly, I don't mind but I do wear gloves... it makes it easier to grab a bunch and pull them up.

However, if you have arthritis getting stung helps with the pain. You can read about that in the first link. So, without much more a-do, here is the recipe for Pancit With Nettle and Shrimp:

NOTE: This recipe looks a lot more involved than it actually is. It is a fast dish to prepare especially if you slice and chop ahead of time...

*I try to avoid Soy products but when I do use them it is the organic variety. Be aware that most soy products in the United States are GMO products. Braggs Liquid Aminos is a great substitute for regular soy sauce because it is certified non-GMO.

INGREDIENTS:

2 packages Mung Bean Threads
9 jumbo shrimp (washed, peeled and de-veined)
Chicken or pork stock or both (try to avoid bouillon or non organic store bought)
1 teaspoon salt (this does not include the sea or pink salt listed below)
Organic olive oil, avocado oil or coconut oil (about two to three tablespoons)
Fresh Stinging Nettle (about a colander full)(soak, wash and then cut off bottom of stem)
Handful of cilantro
Toyomansi (soy sauce with Calamansi) or soy sauce and lemon juice to taste*
Black sesame seed oil
Smoked paprika
Sea Salt or Pink Salt
Powered Turmeric
Black pepper
Other seasonings to taste can include red pepper, thyme, dry mustard, dry ginger and garlic
Sliced tomatoes, cucumbers and lemon wedges for garnishes
Large skillet or wok ( the skillet should be able to withstand high flame)

OPTIONAL ADD-INS:

Snow peas
Green onion (both tops and bottoms)
Chicken, diced
Pork, diced
Cabbage, shredded
Celery, sliced thinly
Carrots, sliced or julienned

In a medium pot, add the stock and bean threads. If the liquid does not cover the threads, add water so they are barely submerged. Add salt. Bring to a boil and cook for 5 minutes. Drain, cut into 3 inch long sections using scissors or a knife. Set aside.

Season shrimp with salt and spices.

Heat oil in a heavy skillet. Be cautious, coconut oil has a low melting point. Toss in seasoned shrimp. Toss and cook until they have medium brown edges as in the photo above.

Add cooked bean threads. Continue to toss and cook. Add additional veggies if you are using them. Toss and cook. Add Stinging Nettle and cilantro. Cook until wilted, it won't take long. Season to taste. Add Toyomansi or soy sauce/lemon mixture to taste, about like you do when you are eating fried rice.

Serve with slice tomatoes and cucumbers on the side.

This dish freezes well.

Simple Plain Roasted Chicken for Beginners

noreply@blogger.com (Eboni) — Sun, 25 Jan 2015 18:20:00 +0000

Simple Plain Delicious Roasted Chicken for Beginners

For new cooks, cooking a yummy roasted chicken is simple. Don't think you have to rub it in all sorts of seasonings and chemicals to make it delicious and tasty like the ones at your grocer's or supermarket giant. All you need are seasoned salt and black pepper and even the pepper is optional.

Ingredients:
1 organic whole chicken any size
Lawry's Seasoned Salt
Black pepper (fine to medium ground)

Heat oven to 375degrees. Move oven rack down to the next level so chicken will cook in the center of the oven.

Wash chicken all over, drain and pat dry. Sprinkle chicken all over and inside with the seasonings.

It doesn't matter if you use a roasting pan or open pan with rack... cook chicken for 1 1/2 hours or until juices run clear. A good way to tell is to move the drumstick. If it pulls away from the body easily then it is done. But use the 1 1/2 hours as a marker. Or use the chart below as a guide:

2-1/2 to 3 pounds: Roast at 375 degrees F for 1 to 1-1/4 hours
3 to 3-1/2 pounds: Roast at 375 degrees F for 1-1/4 to 1-1/2 hours
3-1/2 to 4 pounds: Roast at 375 degrees F for 1-1/4 to 1-3/4 hours
4-1/2 to 5 pounds: Roast at 375 degrees F for 1-1/2 to 2 hours

You can use the juices from cooking to make a gravy. Easy gravy is to add some water to the juices, bring to a boil. Put two tablespoons or more of organic cornstarch in a cup and stir in a little cold water. Quickly add the cornstarch to the boiling liquid, stirring, and cook until thickened. It doesn't take long.

Serve all with mashed potatoes.

Non-Gluten Butternut Squash Bread

noreply@blogger.com (Eboni) — Sun, 18 Jan 2015 02:55:00 +0000

Non-Gluten Butternut Squash Bread. Delicious, moist and healthy...

When I first took this bread out of the oven I couldn't stop eating it. It is so good! It was warm with a soft center and crispy outside. Super moist.

Perfect amount of sugar. I do use sugar as long as it is pure granulated and not made from beets. I also never purposely use stevia or artificial sweeteners. Stevia does not taste good to me and the other sweeteners are just not healthy.

Using my favorite non-gluten baking mix, non-gluten flour mix, you are in for a tasty treat. Make the non-gluten flour mix ahead of time and you won't have to stop while you are putting together this very easy bread/cake.

NOTES: This recipe is not complicated and can be put together quickly.

The recipe lists a very ripe banana as an ingredient but you can use all squash. The banana just makes it a little sweeter. If you keep ripened, frozen bananas in the freezer they are easy to add to any recipe including smoothies. But for this recipe thaw it so that it is soft and doesn't have to be mashed. Add it to the measuring cup first and then fill the rest of the cup with the squash puree.

I also had a fresh orange so I peeled and grated the skin and added it to the wet ingredients.

The squash will be stringy but unlike sweet potatos the strings will disappear in beating and baking. Just scrap them off the beaters back into the bowl.

Non-Gluten Butternut Squash Bread

1 very ripe organic banana (optional, you can use all squash)
Pureed organic squash
2 large eggs, room temperature (I use brown)
1/2 cup organic coconut oil, melted
1/4 cup water
1/4 teaspoon vanilla
1 cup pure granulated sugar (like C&H)
1/2 cup brown sugar (you can use all coconut sugar if you have it)
1 3/4 cup non-gluten flour mix
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon (I love using fine quality Ceylon cinnamon)
1/2 teaspoon nutmeg
1/2 teaspoon cardamom (I used allspice. Use whatever spices you want)

Heat oven to 350 degrees.

Grease a loaf baking pan with coconut oil or melted butter.

Put the banana in a measuring cup (a dry measure) and then add the pureed squash, enough to make a cup full. Level the top of the cup off just as you do with flour or other dry ingredients.

Put banana and squash in a mixing bowl. Add the eggs, water, vanilla and melted coconut oil. Beat on medium to avoid splashing.

Measure the dry ingredients in a separate bowl and mix well. Add carefully to the wet ingredients and mix well. With non-gluten flours you do not have to worry about over-beating. Just make sure everything is mixed well.

Pour batter into pan, set pan on rack in middle of the oven. Bake for 55-65 minutes or until cake springs back when light pressed on top. Or when a toothpick pressed into the middle comes out clean.

Cool bread in pan for about 5 minutes then turn out onto plate or rack.