Category Archives: Carrot Recipes

Curried Vegetables

Carrot Recipes, Diabetic Friendly Recipes, Healthy Recipes, History of Chillies, History of Indian Cuisine, Vegetables Leave a comment

Curries are tongue-tantalizers. Here is a simple recipe for a vegetable curry, along with information about the background of commercial curry powders. This is the third post in my Indian series; it accompanies Tandoori Chicken and the cooling condiment Dahi Raita. My next post for egg rice will complete this series.

In her book, Eight Flavors, The Untold Story of American Cuisine, Sarah Lohman lists curry powder as one of America’s eight leading flavors that distinguish American cuisine. Before looking at this, let us first define this spice blend.

The Make-up of Currry Powder

Curry has a yellow hue due to its main ingredient turmeric, which makes up 25-50% of these blends by weight (for properties of turmeric see African Bobotie). Coriander and cumin are its other primary ingredients.1

You will also typically find red or black pepper, mustard, ginger, clove, cardamom, bay leaf and fenugreek in its makeup of spices and herbs; there can be up to twenty ingredients. No two curry blends are ever the same; thus, when you find a label you really like, it is best to stay with it. 2

Curry Powder Not Found in Indian Cooking

Important to note: the word curry in Indian cooking refers to the dish itself: meat, vegetables, and a sauce, but not the spice blend-what we westerners know as “curry”. Rather in Indian cuisine, we find such popular spice blends as garam masala from north India and Sambar podi from south India. There the resultant dishes that incorporate these and other spice blends are are referred to as curry, rather than the spice blends themselves. 3

Garam Masala and Sambar Podi

Garam means “warming” and masala means “a blend of aromatic spices”, and this is the basis for our “mild” or “sweet” curry found in the West. It, however, differs from our western curry powder, with curry tending to be even milder in flavor than garam masala. This is due to curry’s abundance of turmeric, which adds color, but very little favor, and that which is there is flowery. Our curry powder is also rich in cumin, coriander, and fenugreek, all of which lend to the mildness of its flavor. 4

The Indian spice blend garam masala, which varies from region to region, is more pungent and sweeter due to its ingredients: cinnamon, cloves, nutmeg, cardamom, and mace. As with curry powder, garam masala also has some cumin and coriander in its blend, but these other “sweet” spices make it different from our curry blend. 5

Another spice mix from south India, Sambar podi, is the source of our hot or “madras” curry powders, and it differs from garam masala in that it has a good quantity of chili peppers amongst its other spices, such as turmeric. 6

The blended powder, curry, we find on the western market is not a staple in Indian cooking, as is believed in the West. Rather curry powder was created in the UK, as a shortcut for evoking the essence of Indian cuisine. True Indian cooking requires endless chopping and grinding. The brands of curry that we buy here in the U.S. are often marked “mild” or “hot” (madras). This varies with the type of pepper used-cayenne, or red pepper, rather than black, allows for the heat. 7

The Assumed Etymology of Curry Powder

In her book Classic Indian Cooking, Julie Sahni explains the term curry powder is not as old as the spice blends it describes; some of which are the southern Asian dishes below, which utilize the curry plant and curry leaf. Sahni projects that the word curry probably came from the Sanskrit word kari. Sahni states that kari refers to this curry leaf found in Indian cooking. She explains that in India the sauces made from kari leaves and other spices were called kari podi; Her hypothesis is that this term made a linguistic jump in English to “curry powder”. 8 (For more common foods using Sanskrit names, see Laban bil bayd and West African Bobotie.)

The Curry Plant and Curry Leaf

The curry plant and curry leaf are not found in western curry powders, but they are used in Indian curry dishes. The curry plant is a Mediterranean member of the lettuce family, Helichrysum italicum, which has a flavor reminiscent of curry. A number of its terpenes give it a vaguely spicy, pleasant aroma. It is used in Indian egg dishes, teas, and sweets. 9 (For more on the flavor family of terpenes, see Sage Turkey Delight.)

There is a curry leaf used in cooking in this part of the world as well; it is the leaf of a small tree Murraya koenigii, which is in the citrus family and is a native of southern Asia. Households in south India and Malaysia grow this tree and add its leaf to many dishes, but its flavor-in spite of its name-does not resemble what we consider as curry. Rather, it is mild and subtle, with woody fresh notes. The curry leaf is found in stews and simmered dishes, and it also is used to flavor cooking oil. 10

Curry Powder-How It Became a Leading Flavor in American Cuisine

In Eight Flavors, the Untold Story of American Cuisine, Sarah Lohman traced the advent of curry powder as a major part of American cuisine, as coming through our Anglo roots.

England had been trading with India since the 1600’s, and the British made India an official colony in 1858. Queen Victoria was crowned Empress of India, in 1877. England’s love for Indian food came through the British soldiers, merchants, and government officials, who wrote home about its grandeur. When these sojourners returned to England, in some cases they brought back their Indian cooks; in other cases they hired English cooks, who were trained in India. In England, Indian cuisine had become so popular that it was found in English coffeehouses by the mid-eighteenth century, making it available to everyone. The nation became very familiar with Indian cuisine, and simply loved all things Indian! 11

Loman states that because of the English, curry powder have been used in America for over two hundred years-long before the first Indian immigrants arrived. The love for curry first came to our American shores with the English colonists; they had brought with them the popular English cookbook: The Art of Cookery Made Plain and Simple, 1747, by Hannah Glasse. It contained a basic recipe for the simple, Anglo-Indian curry; its instructions simply stated to stew a chicken with finely ground turmeric, black pepper, and ginger, blended in a cream sauce. 12

Curry Recipes Became Common in 19th Century American Cook Books

In the century following this, numerous American cookbooks boasted of curry recipes, indicating its wide spread popularity here. I will mention but a few. Mary Randolph wrote The Virginia Housewife, 1824, which was the first American cook book with curry recipes. Her book boasted of six curry receipts (indicating the widespread use of curry here), and one of these was for curry powder itself. Her version of this spice blend was flavorful and hot, probably stemming from the south Indian Sambar podi, though Randolph was most likely not conscious of this. 13

Mrs. Child published the receipt “To Curry Fowl” in The American Frugal Housewife, which had 33 editions, beginning in 1829. My facsimile is of the twelfth edition dated 1833; here her unique curry calls for a spoonful of lemon juice and an optional spoonful of tomato catsup. 14

Published in 1885, in Portland, Oregon, The Webfoot Cook Book has two curry recipes. One calls for: a half a pound of butter, two onions, a gill of rich gravy, and a heaping tablespoon of curry powder, to which meat of any kind is added. Sounds pretty rich, but we must recall that 19th century Oregonians were far more physically active, than we are now. 15

Celebrity Chef Ranji Smile-the Reason America Fell in Love with Indian Food

Loman points out that the trend for an authentic Indian experience in the area of food was minimal in the U.S., until America’s first celebrity-chef Ranji Smile arrived in 1899. He had already made a name for himself in London, where “all things Indian” was extremely popular. At the turn of the century, America’s first Indian chef, Smile and his food from India immediately became the craze in New York. This “following after the English” came through Smile’s creative, exotic dishes, at America’s well-known Sherry’s. 16

Louis Sherry had opened the New York restaurant, named after himself, in 1890. Its elegance made it a rival of the popular Delmmonico’s. 17 Nine years later while eating at Cecil’s in London, Sherry encountered Smile’s exciting curries, and hired him on the spot. Smile’s beautiful Indian cuisine was transported to America, where it became the rage!

Perhaps it, however, is best to say that there was a mixed success in Smile’s attempt at having Indian food take over our nation, in the manner it had in England. Nevertheless, there was a growing number of Indian restaurants, as well as Indian recipes in American cook books, in the early 20th century. As the number of Indian restaurants in New York grew, Fannie Farmer’s 1921 cookbook came forth with twenty recipes, which used curry powder! 19

Curry, A Leading Flavor in America Today

Now in the 21st century, there are around two million Indian immigrants in the U.S.A., with nearly three hundred million Americans claiming Asian Indian ethnicity. According to Loman, this is the third largest immigrant group next to Mexico and China. As noted, the English colonists introduced curry in America-long before these immigrants started arriving. Then 100 years later, Smile made it trendy at the turn of the 20th century. 20 And now, as Loman declares, it is indeed one of eight flavors that make up American cuisine, though it is not well known as such.

My First Taste of Curry in Blackpool, England

My first experience with a curry dinner was in Blackpool, England in 1974, while I was a student in London. During this time, friends of friend of my family invited me to their home in Blackpool, where we celebrated with a fancy, British, curry dinner-a first for me.

I remember it being dense in flavors, which exploded in my mouth. After scooping out a heap of curried meat and vegetables on my plate, I was instructed to top this with a wide array of condiments-from shredded coconut to raisins, from grounded peanuts to chopped tomatoes…and oh so much more. Needless to say, I was thrilled by this experience of my first encounter with curry, which left a lasting impression!

Lesson Applied

When looking back, we see how our “firsts” in life leave indelible impressions. Therefore it is important that we respond appropriately to new foods and experiences in life.

It is said that we must keep our hearts with all diligence, for out of them come the issues of life. Doing so requires being alert, sober, and vigilant, protecting our hearts; this indeed dictates much about the quality of our lives.

Several years ago I had a most daring challenge, with regards to my walking this out with new foods. I had been asked to be a judge at the re-enactment of a Mountain Men’s Rendezvous, at the historic site of Fort Vancouver, in the state of Washington.

I and the other judges made our way through the “living-history” camp, tasting the delicacies these mountain men had made; we were to choose the dish that was the most authentically prepared., while being the most unique.

With vivid imagination, I recall eating rattlesnake and pemmican. After the initial shock, I found the rattle snack tasting rather pleasantly like chicken; the pemmican on the other hand was pure animal fat, with a little bit of meat and dried berries ground into it-aaugh!

There was laughter and joy amongst this stepping out in faith, to experience the unknown; we bonded together as brave souls.

May you enjoy the simplicity and wonderful flavor, of the recipe below for curried vegetables.

References

  1. https://www.thespruceeats.com/curry-powder-and-indian-food-1957468
  2. https://www.thespruceeats.com/curry-powder-1328534#curry-powders-ingredients
  3. Sarah Loman, Eight Flavors, the Untold Story of American Cuisine (New York: Simon and Schuster, 2016), pp.89, 90.
  4. https://www.the spruceeats.com/curry-powder-and-indian-food-1957468
  5. Ibid.
  6. Sarah Loman, Eight Flavors, the Untold Story of American Cuisine (New York: Simon and Schuster, 2016), p.90.
  7. https//www.thespruceeats.com/curry-powder-1328534#curry-powders-ingredients
  8. Sarah Loman, Eight Flavors, the Untold Story of American Cuisine (New York: Simon and Schuster, 2016), p.90.
  9. Harold McGee, On Food and History (New York: Scribner, 1984, 2004), p. 409.
  10. Ibid.
  11. Sarah Lohman, Eight Flavors, the Untold Story of American Cuisine (New York: Simon and Schuster, 2016), p. 94.
  12. Ibid.
  13. Ibid.
  14. Facsimile of Mrs. Childs, The American Frugal Housewife (Boston: Carter, Hendee, and Co., 1832), pp. 84, 85.
  15. Facsimile of First Presbyterian Church, The Webfoot Cook Book (Portland, Oregon, 1885), p. 173.
  16. Sarah Loman, Eight Flavors, the Untold Story of American Cuisine (New York: Simon and Schuster, 2016), pp. 94-98.
  17. James Trager, The Food Chronology (New York: Owl Books, 1995), p. 335.
  18. Sarah Loman, Eight Flavors, the Untold Story of American Cuisine (New York: Simon and Schuster, 2016), pp. 94-111.
  19. Ibid., pp. 111, 112.
  20. Ibid., p. 88.

Curried Vegetables Recipe

Yields: 8 servings.  Active prep time: 35-45 min.  Note: this makes a medium-hot curry; may add more spices as desired. This may be done ahead of time and reheated.

6 1/2 tsp oil  (Either avocado or coconut oil is best here for health benefits; olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion

1 lb carrots  (The one-pound bag of organic, peeled, mini carrots, from Trader Joe’s are easiest, as they require no prep time.)

1 1/2 lb fresh green beans, cut in two-inch pieces  (May use a 24 oz bag of frozen French green beans, from Trader Joe’s.)

1 lb zucchini, cut in two-inch strips

1 bell pepper, cut in two-inch strips  (Organic is important, as bell peppers readily absorb pesticides.)

1/2 tsp coriander

1/2 tsp dried, ground ginger  (Trader Joe’s carries a great ground ginger, which is so reasonably priced at $1.99.)

1/2 tsp ground cumin  (Trader’s has the best price on this-$1.99 a jar, the same as with most of their other spices.)

1/2 tsp turmeric  (This too is available at Trader’s for their great price.)

Scant 1/4 tsp red, cayenne pepper  (Trader’s carries this inexpensively as well.)

1 tsp crushed, dried red pepper

1 tsp salt

6-7 lg cloves garlic, peeled and chopped fine  (May substitute 3 cubes of frozen garlic from Trader Joe’s, for easy prep.)

  1. If using frozen beans, take out of freezer and open bag (or better yet, thaw in refrigerator overnight, for quicker cooking).
  2. Spray vegetables with an inexpensive, effective vegetable spray (mix 97% and 3% hydrogen peroxide in a spray bottle) and let stand for three minutes; rinse well.
  3. Cut onion in even 1/8” slices; heat 1/2 tsp oil in a large frying pan, over medium heat-when a small piece of onion sizzles in oil, add the rest of the onions.  Stir onions well, to distribute the oil.  Turn heat down to med/low and caramelize onions, by stirring every several minutes, until color starts to form; then, stir every minute or so, until dark brown.  Meanwhile proceed with the next steps, watching onions carefully.
  4. Heat last 2 tbsp oil in a large sauté pan; when a piece of carrot sizzles in it, add the rest of the carrots, and cook uncovered over medium heat.
  5. If using fresh beans, cut them in 2” pieces (see photo below).  Add to carrots-which have been cooking, for at least 3-4 minutes while you are preparing beans.  If using frozen beans, be sure to wait the 3-4 minutes, before adding the beans to the carrots.
  6. Cover the pan, if using fresh beans, but if using frozen beans keep the pan uncovered.  Stir occasionally.
  7. Chop the zucchini in 2” pieces, set aside.
  8. Cut bell pepper in 2” strips, being sure to de-seed the pepper first.  For easy chopping, cut the halved pepper-with skin side flat on counter-in narrow strips, by cutting at a diagonal, alternating sides (see photo).
  9. Add these to the pan of carrots and beans..  Cook until vegetables reach desired tenderness.
  10. Meanwhile chop the garlic, set aside.
  11. Mix well the spices and salt in a small bowl; set aside.
  12. When vegetables are done, add spices, distributing evenly throughout vegies; then, mix in the garlic.  Cook until the aroma of the garlic rises from pan, or until frozen garlic cubes are thawed and mixed in.  (See more about cooking with garlic at Tomato/Feta Chicken .)
  13. Adjust seasonings and serve with Tandoori Chicken and Dahi Raita, as a cooling condiment.

Vichy Carrots

Carrot Recipes, Diabetic Friendly Recipes, Ghee recipe, Gluten-free Entrees, Healthy Innovations, History of European Foods, History of My Culinary Inheritance, History of Vichy, History of Vichy Carrots, Information on Monkfruit Sweetner, Monkfruit Sweetner Recipes, Vegetables Leave a comment

Vichy carrots

Learn the intriguing facts surrounding the benefits of distilled water, over all other waters, with this famous recipe for Vichy carrots; its history takes us back to Vichy, France (for more on Vichy, see last week’s entry Vichysoisse).

This town, which was in collaboration with the Nazis during WWII, is highly regarded for its healing waters, rich in minerals and bi-carbonate, which are employed in this famous receipt.  Here, however, I make these carrots with health-promoting distilled water; to learn more about its powerful properties, read on.

Some say that up to four centuries ago, patrons of this spa town, were partaking in the then popular vegetable carrots, for they were considered part of the over-all cure.  Therefore this recipe evolved, incorporating the slightly carbonated Vichy waters, for it was held that the carbonation, as well as the carrots, helped with digestion; much like today, we remedy an upset stomach with soda crackers-saltines made with baking soda (bi-carbonate).  1

I discovered Vichy carrots in my copy of Joy of Cooking, printed in 1964; this cook book played a part in the beginning of my journey with food, which started in my junior year of college in the early 1970’s.  2

This recipe’s vitality is enhanced, by the optional incorporating of Monkfruit sweetener in place of sugar (for details see Date/Apricot Bars, 2019/06/12) and powerful ghee instead of butter (see Balsamic Eggs, 2019/05/07).  A pinch of baking soda is added to my choice of distilled water, to replace the Vichy mineral water.

Recently I got a H20 Lab water distiller, for I am convinced that distilled water is the answer to many health problems.  Dr. Allen E. Bank, in The Choice is Clear, illuminates how this one vital element can bring us vibrant health or rob us of it.  There are nine types of water: hard water, soft water, raw water, boiled water, rain water, snow water, filtered water, de-ionized water, and distilled water.  I am convinced that only distilled water is good for our bodies.  3

Bank describes how the possible cause of nearly all our aging diseases lies in inorganic minerals, which are in the air and ground; all water, except for distilled, contains these inorganic minerals (including Vichy water).  There are 106 different chemicals and minerals found in water; the process of purifying does not remove these, just distilling does.  4

Our bodies can only utilize organic minerals, which must come from plants, for plants convert the inorganic minerals carried to them by water, into their organic counterparts.  But through our water, we take in these inorganic minerals (such as calcium, magnesium, iron, copper, silicon), and we are not able to assimilate these nutrients efficiently-only through food can we receive these.  Thus, nature stores them in our joints as arthritis, our intestinal walls as constipation, our kidneys and livers as stones, and they harden the arteries of our hearts.  5

Distilled water not only prevents disease from coming to us, but it reverses the damage we have accumulated from the past; it literally heals us!  Water naturally attracts inorganic minerals: rain collects them from the air, well water is heavy in minerals found in the ground, and so on.  Water, however, does not attract the organic minerals we take in with our food.

The miracle of distilling is that it eliminates all minerals and chemicals, leaving pure water; in turn, when this enters our bodies, it now draws-picks up-mineral deposits accumulated in the arteries, joints, etc. and begins to carry them out.  Distilled water literally reverses the previous damage done to us; therefore, I am much convinced about the importance of distilled water for our over-all health.  6

Enjoy this extremely easy recipe, in which you may use distilled water, with a pinch of baking soda, to mimic Vichy water.

References:

  1. https://www.cooksinfo.com/vichy-carrots and https://urbnspice.com/my-recipes/urbnspice-series/inspiration-of-urbnspice-series/vichy-carrots/
  2. Irma S Rombauer & Marion Rombauer Becker, The Joy of Cooking (New York: A Signet Special, New American Library, 1931, 1936, 1941, 1942, 1946, 1951, 1952, 1953, 1962, 1963, 1964), p, 270.
  3. Dr. Allen E. Banks, The Choice is Clear (Austin, Texas: Acres USA, 1971, 1975, 1989), p. 12.
  4. Ibid., pp. 13, 31.
  5. Ibid., pp. 13, 14.
  6. Ibid., pp. 14, 15.

finished product

Vichy Carrots  Yields: 8 servings.  Prep time: 30 min (or 45 min if making optional ghee).  This is adapted from a recipe in my copy of Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker, which was printed in 1964.

2 lb carrots, scraped, and thinly sliced diagonally  (Trader Joe’s has a 2 lb bag of organic, multi-colored carrots for $1.99.)

4 tbsp ghee, or butter  (For the simple ghee recipe see steps 1-5.)

2 tsp Monkfruit, cane sugar, or coconut sugar  (Lakanto  Monkfruit Sweetener is available at Costco.)

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/lb.)

1/2 c water, with 2 pinches of baking soda (bicarbonate)

Chopped curly parsley for optional garnish

  1. first foam

    Proceed to step 6, if using butter instead of ghee.  To prepare health-giving ghee, which takes about 15 minutes, use only a heavy-bottomed saucepan.  In it, melt 8 oz unsalted butter-preferably Irish, grass-fed, Kerry butter from Costco-over medium heat, shaking pan to speed up melting.  Note: there is less wastage using only half a pound of butter, compared to doubling recipe with a pound.

  2. When melted, cook until an even layer of white whey proteins forms on top (see photo above).

  3. first foam breaking

    Continue cooking until milk solids break apart, and foam subsides, temperature will be about 190 degrees (a thermometer isn’t required).  At this stage you have clarified butter.  Note: if foam is starting to brown deeply and quickly, your pan is not heavy enough to make ghee; thus, remove from heat and immediately strain this clarified butter in a coffee-filter-lined strainer.  See photo.

  4. second foam risen, ghee finished

    To proceed with ghee, however, cook butterfat until a second foam rises, and it is golden in color.  This will take 2-3 more minutes, and temperature will reach 250 degrees.  Watch carefully as dry casein particles, settled on bottom of pan, will brown quickly.  See photo.

  5. Immediately, gently strain butterfat through a coffee filter, into a heat-proof dish.  Cool and transfer into an airtight container to keep out moisture.  This lasts for many weeks, at room temperature, and for up to six months, when stored in the refrigerator.

  6. scraping carrots in bag hung over nozzle of sink

    Wash and scrape carrots with a sharp knife; this preserves the vitamins just below the skin.  For cleanliness, scrape into a plastic garbage bag, which is hung over nozzle in kitchen sink; change bag as needed.  Place scraped carrots in another plastic bag.  See photo.

  7. Cut carrots in thin slices, at a diagonal; set aside.
  8. In a large, heavy-bottomed sauté pan, place 4 tbsp of ghee, or butter, Monkfruit, or sugar, salt, and water, to which you’ve added two pinches of baking soda (bicarbonate).  Melt over medium heat; add carrots, coating them well; then, cover closely and cook until barely tender, stirring occasionally.  Check for water periodically, adding a small amount more, if your pan isn’t heavy-bottom, and it starts to become dry.
  9. When carrots are desired tenderness, uncover pan and glaze carrots in remaining butter sauce, until all the water is evaporated, stirring frequently (see photo at top of recipe).
  10. Garnish with optional chopped curly parsley; serve hot.

The Best Corned Beef

Carrot Recipes, Childhood Recipes, Entrees, History of American Cuisine, History of Corned Beef, History of European Foods, History of Food Preservation, History of St. Patrick's Day, Irish Foods, Meat Recipes 6 Comments

corned beef and cabbage

In Ireland, they do not celebrate St. Patrick’s Day with corned beef and cabbage, but rather lamb or bacon, on what has long been a religious holiday there. Why therefore does the rest of the world, in particular the U.S., count this dish synonymous with this day that has become so filled with frolic?  It was through numerous developments that the Irish immigrants in America adopted this tradition, with its roots which are actually Gaelic.

Early Irish Immigrants Weren’t Eating Corned Beef

These immigrants first arrived here when fleeing the Great Famine, which was brought about by the European potato blight that desperately hit their homeland, starting in 1845.  They disembarked knowing only “about” the corn beef of their forefathers, and that differing greatly from what they began to eat in the U.S.

This dish has a complicated history.  Beef was originally not regarded as an option in the old country, but rather pork and bacon provided the rare meat at a meal (pig is still their favored animal to be bred only for food).  From ancient times on, the common Irishman regarded the cow as a work animal, consuming only its milk products, not its flesh; this latter was primarily reserved only for the wealthy few, and even for them, merely at celebrations and festivals.  Salting was their typical means of preserving meat.

English Cattle Acts Left Ireland with Surplus Beef

When the English conquered this country in the 16th century, the cow turned into a food commodity.  Since the time of Roman invasion, the English have had a voracious appetite for beef, hence their need to outsource for this.  After their conquest of the Gaelic land, tens of thousands of live cattle were exported yearly across the Irish Sea, until the mid-17th century, when a series of Cattle Acts enacted by the English Parliament put a stop to this export; thus, providing the fuel that ignited the Irish corned beef industry.  These Cattle Acts left Ireland with an inundation of cows, bringing meat prices down, and making it affordable and abundant for their salted beef production, their means of preservation; thus, now even the peasant could consume this food.

Term ‘Corned Beef’ Introduced

It was around this time that the term corned beef became popular, because of the large size of salt crystals used to cure it, for they looked like a kernel of corn.  The word kernel is derived from the Old English crynel, meaning seed or kernel, a diminutive of corn.

Rise and Fall of Popularity of Corned Beef from Ireland

Subsequently Ireland became known for its abundant, high quality salted beef, now called corned beef, which tasted more like salt than beef.  In addition to the overflow of cows due to the Cattle Acts, they also had access to the highest quality of imported salt, as their salt tax was one tenth that of England.  (In good corned beef, the quality of salt is almost as important as the cut of beef.)  The demand for this best-on-the-market, Irish corned beef soared in Europe and the Americas, spiking the price so high that the common Irishman could no longer afford to eat it; thus, the potato, which the English had introduced in the 1580’s, became their major food source in the Gaelic land.

This high, European and American demand for Irish salted beef continued until the end of the 18th century, when the North American colonies began producing their own; the glory days of Irish corned beef came to a close over the next 50 years; hence, the economy in Ireland was affected greatly.  This coupled with the Great Famine-brought by the European potato blight starting in 1845-resulted in great destruction in this land, as this plant disease completely destroyed the Irish food source.  As a result, about a million people sought refuge in America.  Being the land of plenty, they could now afford meat, a first in their lifetimes; that which they chose happened to be the affordable “corn beef”.  Here, however, it greatly differed from that of the corned or salted beef of their ancestors 200 years prior.

Irish Americans Celebrated  St. Patrick’s Day with Jewish ‘Corned Beef’ 

These immigrants settled in the urban centers of New York and Philadelphia, next to their Jewish neighbors, who had kosher butcher shops, where the Irish bought this product; the Jewish butchers used brisket, a kosher cut, for what they called corned beef.  Being a tougher cut, it called for the salting and cooking processes that rendered the extremely tender corn beef, with its exceptional flavors, such as we know today.  The Irish paired this with their beloved potato and the inexpensive vegetable cabbage.  This “Jewish” corned beef then became the celebratory meal for the American Irish on their religious holiday St. Patrick’s Day.  Time transformed this hallowed feast day into its present, grand celebration of Irish heritage.

American Preparations Old and New

Today this beef brisket-cut is generally cured or pickled by injecting seasoned brine (the brisket-cut comes from the area just above the front legs; it rests on top of the shank cut, which is immediately above these legs in the forefront).  Hence today most of our savory corned briskets never actually touch any salt grains, the size of corn kernels or otherwise, like that of the famous salted beef of old.

Though not the typical corned brisket of the former era, in The Hamilton Cookbook, 2017, Laura Kumin cites Richard Briggs’ 1792 recipe “To Stew a Brisket of Beef”, from The English Art of Cookery: “a pint of red wine, or strong beer, a half of pound of butter, a bunch of sweet herbs, three or four shallots, some pepper and half a nutmeg grated.”  Browned, boiled turnips were added at the end, after the liquor-or gravy-had been thickened with “burnt butter”.

The following is my sister’s modern recipe, which calls for braising, resulting in super tender morsels of meat.  Enjoy this effortless receipt, while wearing the green this year.

References:

https://www.smithsonianmag.com/arts-culture/is-corned-beef-really-irish-2839144/

http://www.foodandwine.com/fwx/food/complicated-irish-history-corned-beef

http://www.kitchenproject.com/history/CornedBeef.htm

Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), pp. 289-291.

Harold McGee, On Food and Cooking (New York: Scribner, 2004, 1984), p. 175.

Laura Kumin, The Hamilton Cookbook (New York, Nashville: Post Hill Press, 2017), pp. 90, 91.

glazed meat

Corned Beef Brisket  Yields: 6-8 servings.  Total prep time: 7 1/4 hr for 3 1/2-lb brisket/  active prep time: 30 min/  cooking time: 7 hr (or 2 hr for each lb of meat).

3 1/2 lb corned beef brisket

1 lg yellow onion  (Organic vegetables are best.)

8 extra lg cloves garlic, or the equivalent

6-8 red or Yukon gold potatoes, cut in halves

1 1/2 lb green cabbage, cut in sixths or eighths, leaving root on

1-1 1/4 lb carrots, cut in large pieces

2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available in bulk at Costco.)

Yellow mustard

Brown sugar  (Organic is best; available at Trader Joe’s or Costco.)

  1. Preheat oven to 375 degrees; take veggies out of refrigerator to warm.

  2. preparation for initial braising

    Rub seasonings from spice packet on brisket.  Place in oven-proof stock pot with onions and garlic.  Barely submerge in water (see photo); cover with lid and braise for 1 hour in oven at 375 degrees; then, lower temperature to 325 degrees, if brisket is normal size of 3 1/2 to 4 lbs-if brisket is larger, only lower heat to 350.  Cook meat for 6 hours for 3 1/2 lbs.  The TOTAL cooking time should be determined by figuring 2 hrs per lb (this time includes that needed for the replacement of vegetables for the meat the last hour of cooking); thus, a total of 7 hours for a 3 1/2 lb brisket).

  3. 1 1/3 hour before serving, spray vegetables with an inexpensive, safe, effective vegetable spray (a mixture of 97% distilled white vinegar and 3% hydrogen peroxide); let sit 3 minutes; rinse really well.  Scrape carrots with a sharp knife (this preserves vitamins, as opposed to peeling); cut in halves or large pieces; peel the potatoes; if large, cut in halves.  Cut cabbage in sixths or eighths, leaving the root on, and set this aside separately.
  4. 1 hour before serving, remove brisket from braising water, place in a baking dish, covered with tin foil, and set aside.  This should be extremely tender; if not, put a little liquid in bottom of dish, cover well with foil, and place back in oven while veggies are cooking (see photo below).

  5. preparing brisket for further cooking if needed

    Turn the heat up to 375 degrees.  Add potatoes, carrots, and salt to hot broth, cover with additional water, and return to oven to cook until tender, checking periodically.  As vegetables are done, remove to a baking dish, with small amount of broth in bottom, cover with foil, and place in oven to keep warm.

  6. Add cabbage to pot 30 minutes before serving if you like it soft; for a crisper version, add 20 minutes before dinner.  (Be sure to check vegetables to see if cooked, remove to baking dish as needed, and return to oven to keep hot.)
  7. About 30 minutes before serving, prep the glaze, by generously spreading yellow mustard over brisket, sprinkle with brown sugar, and place in oven at 375 degrees.  Bake for about 15-20 minutes, or until it bubbles and glaze is formed (see photo at top of recipe).
  8. Cut meat, cover with foil, and place back in oven, if not ready to serve yet.  When all cooking is done, turn oven down to 200 degrees for keeping meal hot.
  9. To serve, place on platter or plates and surround with vegetables (see initial photo).  This dish is best accompanied with Irish Soda Bread, last week’s post.

Quinoa Dishes

Breakfast Foods, Caramelizing Onions, Carrot Recipes, Diabetic Friendly Recipes, Entrees, Healthy Innovations, History of Healing, History of Quinoa, Quinoa Recipes, Salads Leave a comment

salad topped with cooked quinoa

Our bodies are the temples of God; only through his grace, do we have the capacity to care for these holy houses with good diet and healthy exercise.  For years, such attendance was beyond my natural ability, but now I highly esteem the enabling gift from God, which provides me with the means to execute both these disciplines effectively.

Clearly I recall the days, when weighing 226 pounds, walking caused painful rubbing together of my fleshy thighs.  Brokenhearted, after repeated failures and fresh firm resolve, I would yet again reach toward the “easy” goal of a 20-minute walk, 3 times a week.  I could never achieve this, try as I might.

Lo and behold, my challenge has been reversed: now I have to be careful not to obsess about exercise, as I so love walking aerobically, for this invigorates me, stimulating a marvelous sense of well-being in my soul.

My trustworthy instruction book, the Bible, warns that there are advantages in physical exercise, but these are limited, as they pale in sight next to the gains acquired by putting spiritual development first.  Thus, we must approach workouts with great wisdom, so they neither own us, nor escape us.

My days are jam-packed, for I am gratefully fulfilling my ordained achievements with my food history writings and other ministry.  The result is a thrilling existence, in which I can run out of time at the end of a day, leaving me with critical choices, with which I have to prioritize.

Our gracious Father has granted me a tool to do such: there is a winter wonderland scene at the Tualatin Commons, the man-made lake near my home.  All the trees surrounding this body of water are dressed in bright, white lights (the floating Christmas tree was taken down after the New Year).  This has become my piece de resistance, which early in my day I start anticipating: will this pleasure be mine at twilight?  Only supernatural help allows me to accomplish the needed organization to allow this longed-for walk.

Discipline in ordering my day is critical; by necessity, exercise has become secondary to my fulfilling the higher purpose of my calling.  Often I recall how this valued ambulation used to be such a burden, causing sores on my overweight thighs, but now I crave walking.  I didn’t bring this miracle about; my great Healer affected it in me over time.  I am literally his walking miracle!

Not only has my exercise been refined, but healthy eating has come to me supernaturally, as well.  Slowly I have attained excellent eating disciplines; incorporating quinoa (KEEN-wah) in my diet is one such development.  This is a cereal grain, sometimes referred to as a seed; all grains, legumes, and nuts are seeds.

Quinoa is a power-food that is native to northern South America; it was domesticated originally as food for livestock around 5000 B.C., near the Lake Titicaca basin of Peru and Bolivia-I spent a night on this pitch black, remote lake, the largest inland body of water in the southern hemisphere, which doesn’t have electricity.

Quinoa was a staple with the Incas, second only to the potato in importance, and is still in the forefront among their indigenous descendants the Quechua and Aymara people.  It is a grain from a plant called Chenopodium quinoa, which is a member of the same family as beets and spinach.

Like many ancient grains, this seed was almost lost: in 1532, the Spanish explorer Francisco Pizarro destroyed quinoa fields, in his attempt to annihilate the Incan culture; this crop, however, survived in the high Andean mountains.  Quinoa was reintroduced to the modern world in the 1970’s and 80’s.

This high-fiber, complete-protein food, rich in numerous vitamins and minerals, produces a starch gel, similar to that of risotto, giving it a kind of silky texture, according to Andrew Dornenburg and Karen Page in Culinary Artistry; they further state that its earth tones highly compliment the mineral and earthy components of lobster-try experimenting with this combination.

Here, however, I quickly prepare it in two savory dishes.  This pseudo cereal-not a member of the grass family, therefore not a true cereal-can also be cooked as a breakfast food; serve it with dried fruit, honey, and an alternative milk, such as almond or hazelnut.

My discovery of quinoa has blessed me immensely; may it benefit you  likewise.

References:

Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), pp. 451-483.

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

http://www.ancientgrains.com/quinoa-history-and-origin/

https://www.smithsonianmag.com/arts-culture/quinoa-the-mother-of-grains-1-57670322/

Andrew Dornenburg and Karen Page, Culinary Artistry (Hoboken, NJ: John Wiley & Sons, Inc.), pp. 142, 143.

toasted yellow quinoa

Simple Cooked Quinoa  Yields: 3-5 servings, as a main course or side dish respectively.  Total prep time: 30 min/  active prep time: 15 min/  cooking time: 15 min.  Note: double this for healthy leftovers; this is especially good added to green salads (see photo above).

1 c quinoa  (Tri-color or red organic quinoa is preferable-color is important in diet.)

1-15 oz can of chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available very cheaply at Costco.)

  1. Toast the grain in a hot, dry frying pan over medium heat, for about 6-10 minutes, stirring constantly as color starts to change; yellow quinoa will turn light brown in color (see above photo), while red quinoa  turns deep red.  This enhances the flavor of the dish remarkably!  Meanwhile go to next step.
  2. While quinoa is beginning to toast, pour broth in a 1 1/2-quart saucepan (or 3-quart pan, if doubling recipe).  Stir in salt and bring to a boil over medium heat; when liquid boils, add toasted seed and bring to a second boil. Reduce heat, cover, and simmer for 15 minutes; red quinoa may take longer to cook.  When done, water will be absorbed and quinoa will be soft and somewhat translucent.
  3. Serve immediately.  Refrigerate any leftovers to reheat for an entrée, or to add to a green salad (see first photo).

carrots and quinoa

Carrots and Quinoa  Yields: 4-6 servings, as a main course or side dish respectively.  Total prep time: 45 minutes.

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

4 1/2 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

8 med carrots, or other vegetable  (Organic multi-colored carrots are available at Trader Joe’s; color is important in diet.)

1 c quinoa  (Red or tri-color is good.)

1-15-oz can chicken, vegetable, or beef broth

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for premium health; an inexpensive fine grind Himalayan salt is available at Costco.)

  1. red quinoa as it is beginning to change color

    To caramelize onions, cook slowly over medium heat in 1/2 tsp of oil, stirring every several minutes, until a light color starts to form; then, stir every minute, until dark brown.  Be sure to use a small amount of oil; too much oil will require a much longer cooking time, as will crowding the pan.

  2. Spray carrots with a safe inexpensive, effective vegetable spray (combine 97% distilled white vinegar with 3% hydrogen peroxide); let sit 3 minutes; rinse well.
  3. Bring broth to a boil in a covered 1 1/2–quart saucepan, over med/high heat; add salt.  (Use a 3-quart pan is doubling recipe.)
  4. Toast quinoa in a hot dry frying pan, over medium heat, stirring constantly as color starts to change.  This takes about 6-10 minutes-yellow quinoa will turn light brown, while red quinoa will become deep red (see photo above).
  5. To preserve vitamins just under skin, scrape carrots with a sharp knife, instead of peeling; slice thinly.  (Meanwhile keep checking the onions.)

  6. finished product

    Add toasted quinoa to boiling broth, cover, and reduce heat to med/low.  Allow to simmer until all the liquid is absorbed and quinoa is soft and somewhat translucent (this takes about 15 minutes for yellow quinoa, while red quinoa may take longer).

  7. Heat remaining 4 tsp oil in an empty frying pan.  Add sliced carrots, cover, and steam until soft, stirring occasionally.
  8. Blend onions into carrots; mix cooked quinoa into vegetables.  Serve hot (see above photo).

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.

Tortellini Sausage Soup and Bone Broth

21st Century Foods, Bean Recipes, Bone Broth, Carrot Recipes, Health Tips, Healthy Innovations, Sausage Recipes, Soups Leave a comment

pot of tortellini soup

I first had this soup in the pleasing home of a beloved friend six years ago. Her husband was dying of cancer; I was there ministering to them and they to me, for she was letting me do my laundry, while I helped to cook and clean.  We also had a time of deep prayer, as we cried out for healing grace.

My friend showed me how to make this tortellini soup amidst cleaning and laundry; it nourished our bodies and souls then especially, because of the trauma.  Here I have elaborated on this recipe, bringing yet more vitality, with the most important change being homemade bone broth. How it generates length of days!

Bone broth is a power food.  Eight ounces of chicken stock has only one gram of protein, while bone broth has nine grams per cup!  Further, it impacts our health in numerous ways.  Dr. Axe in Food is Medicine, lists its benefits as: aiding digestion, overcoming food intolerances, boosting the immune system, improving joint pain, and reducing cellulite.  1

I encourage you to take advantage of leftover bones; freeze chicken carcasses, until you have three; then, make this super stock with the easy guidelines listed below.

This friend’s other-half died shortly after this.  His funeral was a celebration of goodness and life; it was my favorite funeral ever, for God’s love was there.  I, however, experienced a mingling of confusion admits the joy: why death?

I have since learned the answer to this.  It is never our Father’s will that anyone die before fullness of age.  The Bible teaches us precisely how to avoid all ruin; it warns us that we are destroyed by lack of knowledge.  Its careful directions educate us on how to avoid destruction, with exacting instructions for receiving abundant life, as well.

Back then, my friends and I didn’t have enough wisdom to overcome death’s fierce attack.  Today I can say that I have the knowledge to overcome anything, in Jesus Christ’s name; this is solely because of the truth I have learned from the word of God.  Now I am strong and can stand in the face of all adversity, and I do just that!

My most prized wedding took place months after this favored funeral.  The size of this celebration of matrimony was extremely small, just a handful of attenders, but God was present!  The Spirit spoke to my heart in every fine detail of this ceremony: the vows spoken, the songs sung, the exquisite food, the fond fellowship were all an expression of vibrant blessing.

I experienced jubilee this day, for at the time, I thought there is redemption of the loss of my friend with this wealthy wedding, which followed the holy funeral.  Nevertheless this recovery was in mere seed-form then, as all truth starts.

Now there is fullness of this hope, for I know that we no longer have to be victims of destruction, as we have authority over the enemy of our souls.  This I learned at Abundant Life Family Church; I invite you to listen to teachings at alfc.net.

Bon appetit!

References:

  1. https://draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/

Tortellini soup

tortellini soup

Tortellini Sausage Soup  Yields: 2 qt.  Total prep time for soup, if bone broth is prepared ahead: 1 hr/ active prep time: 30 min/ cooking time: 30 min.  Note: may substitute packaged chicken broth.

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

1 med/large onion, chopped

1 lg carrot, cut diagonally in 1/4″ slices

1 stalk celery, sliced at a diagonal in small pieces

10-14 oz natural sausage, sliced diagonally  (A spicy sausage is preferable.)

scant 1/2 tsp Chinese Five Spice

scant 1/2 tsp dried crushed red pepper, or to taste

1 1/2 qt bone broth, recipe below  (You may substitute 1-liter box of chicken broth plus 1-15 oz can.)

6 oz frozen spinach or kale  (Organic frozen kale is available in health section at our local Fred Meyer-Kroger-store.)

1-15 oz can  kidney beans, or beans of your choice  (Organic beans are only slightly more expensive.)

1 c dried cheese or pesto-filled tortellini  (Available at Trader Joe’s.)

1 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.)

1 1/2 tsp Better Than Bouillon-chicken flavor-or to taste

1 c grated or shaved Parmesan cheese

  1. sweating onions

    Heat oil in a stock pot over medium heat; when a piece of onion sizzles in hot oil, add the rest and sweat, or cook until translucent (see photo).

  2. Add carrot, celery, and sausage; cook covered for a total of 10 minutes, stirring occasionally.
  3. Blend in Chinese Five Spice and red pepper; cover and cook 2-3 more minutes, stirring once midway.
  4. Stir in broth (see recipe below), cover, and bring to a boil over med/high heat.
  5. Mix in spinach or kale, tortellini, and drained beans; cover and bring to a second boil.
  6. Lower heat to medium, uncover, and cook for 10-15 minutes, or until greens are limp and pasta is soft.
  7. Add salt and Better Than Bouillon; adjust seasonings to taste.
  8. Serve topped with Parmesan cheese.

Bone Broth  Yields: about 3 qt.  Total prep time: your choice of 13-25 hrs/ active prep time: 15min/ inactive prep time: 30 min/  cooking time: 12-24 hrs, longer cooking extracts more nutrients.  (Note: may be made ahead and frozen in quart-size containers.)

1/2 c raw apple cider vinegar (Raw cider vinegar is most cost efficient at Trader Joe’s.)

3 leftover chicken carcasses, or 1 lg turkey carcass, broken in pieces  (May freeze individual carcasses until ready to use.)

2 lg yellow onions, quartered

4 celery ribs with leaves, cleaned and chopped in 2″ pieces

4 lg carrots, cleaned, skin scraped off, and chopped in chunks

8 lg cloves of garlic

  1. Fill an oven-proof stock pot one-third full of water, stir in vinegar, place poultry carcasses in water-break the bones to fit compactly in pot.  Add more water to cover carcasses and stir well.  Let sit 30 minutes (the vinegar draws out the nutrients from the bone marrow).
  2. Spray vegetables, except garlic and onions, with a safe, inexpensive, effective vegetable spray made by combining 97% distilled white vinegar with 3% hydrogen peroxide.  Let sit for 3 minutes; then, rinse well.  Scrape carrots and cut all vegetables; set aside.
  3. Preheat oven to 350 degrees.
  4. After 30 minutes, add vegetables to pot (be sure all is covered with water) and place it in oven.  Bake 1 hour at 350 degrees.
  5. Turn temperature down to 300 degrees; cook for a total of 12 to 24 hours-longer periods produce more nutrition, though 12 hours is still quite good.
  6. Add more water periodically, if needed; don’t, however, add any water the last 12 hours of cooking-this will aid in reducing broth, for freezing compactly.
  7. Strain when done.  Note: you may reduce to 2 qt liquid, for freezing compactly in quart-size containers, adding 1/2 qt of water to each, to restore to 1 1/2 qt of bone broth, for use in this tortellini soup recipe.

Cooking with Kale Made Extra Easy

21st Century Foods, Carrot Recipes, Entrees, Healthy Innovations, Kale Recipes, Meat Recipes, Turkey Recipes, Vegetables Leave a comment

Chopping kale in food processor

chopping kale in food processor

Last week’s easy kale recipe may be simplified even further.

A dear one from my church shares my passion for excellence with food.  She recently rolled out the red carpet for a small group of us; a repast of splendor marked the celebration of what would have been the 49th anniversary of her marriage; she commemorated this occasion with her friends, as her husband went to heaven ten years now.  Her exquisite home and meal spoke volumes of exuberant love to my soul!  It foreshadowed the “marriage supper of the Lamb” for me.

This couple started the coffee movement.  Her husband trained a person who participated in creating one of the most popular, international, corporate franchises.  (Note: I will be doing a future post on this married team and the coffee development.)

My beloved fellow lover of foods has gifted me with new ailments; one such blessing was a bottle of Cherry Pomegranate Habanero Sauce from Robert Rothschild Farm; this inspired me to cook kale with a ready-made sauce.  Order this on-line or get it at Costco; any prepared sauce will work for the following recipe, of which a number are available at Trader Joe’s; thus, healthy fresh greens are made with the shortcut described below.

My other church friend, that provides the kale from her organic garden, shared her version for

Assembly of chopping attachment

assembly of chopping attachment

my receipt, which is makes this even easier.  She added a prepared spicy chicken, which she purchased from our upscale Whole Season’s Natural Foods; this eliminated the additional step of cooking the meat for this dish. The result was optimum health, heightened taste, and even greater culinary ease.

I use the food processor to chop all my leafy vegetables. (See how the assembled blade looks in the photo.)  Sometimes I have other greens on hand, such as beet tops, mustard greens, or spinach, which I mix in with my kale; this adds nutrition, when available. It only takes minutes to chop the prepared greens in this manner; I can’t encourage you enough to try these simple, healthy instructions.

 

 

Kale with Beef or Turkey and a Prepared Sauce  Yields: 4-6 servings.  Total prep time: 45 minutes.

8 1/2 teaspoons oil  (Coconut oil enhances flavor and quality here.)

1 medium yellow onion, halved at the core and cut in even 1/8 inch slices

1 lb ground turkey or beef  (Natural is best; Foster Farms natural ground turkey is inexpensive; a prepared meat from a deli is even quicker.)

Salt and pepper  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1-1 1/2 lb fresh kale  (Organic is best.)

4 carrots, thinly sliced, at a diagonal

8-12 oz jar of prepared sauce

Avocado, sliced

  1. beginning stages of carmelization

    Heat 1/2 teaspoon of oil in a saute pan over medium heat.  Test for readiness by placing small piece of onion in hot oil; the temperature is right when it sizzles. Reduce heat to med/low, add onions, and carmelize (cook until dark brown): stir once every several minutes until color starts to change (see photo); then, stir every minute until dark brown (see photo below). Watch carefully, as you go to next steps.

  2. Spray carrots and kale with produce spray (a mixture of 97% distilled white vinegar and 3% hydrogen peroxide is a safe, cheap, and effective cleaning solution).  Let vegetables sit three minutes; rinse three times in a sink full of water.
  3. Cook meat in 2 teaspoons of oil, in a large frying pan, over medium temperature; salt and pepper heavily before cooking; place in a bowl when done.  Set aside pan for future use.  (If using a prepared meat, omit this step.)
  4. Chop the wet kale in a food processor, by using the straight edge attachment (this is the large, round disk that fits onto the provided white “stem”-place this tall, assembled cutting disk in the food processor, where you normally put the smaller blade-see above photo).  Be sure to pick out large pieces of stem before setting aside chopped kale.  Note: you may chop this by hand, by first cutting out stems, then cutting kale into small pieces, using a sharp knife.

  5. finished carmelized onions

    Scrape cleaned carrots with knife (this preserves the vitamins just under the skin); slice carrots thinly, at a diagonal; set aside.

  6. Heat 1 tablespoon of oil over medium heat in pan the meat was cooked in; add carrots when a small piece sizzles in hot oil; cook covered for 2-3 minutes, or until tender, stirring occasionally.
  7. Place another tablespoon of oil in pan; add 1/2 the kale to carrots and distribute the oils, stirring well. (Be sure to check for big pieces of stem.) Repeat these steps with remaining kale; cook covered for 10 minutes, or until kale is limp; stir occasionally.
  8. When onion is caramelized, add meat and blend well.  Mix in  a generous amount of your favorite prepared sauce; flavor should be strong, as it will lighten, with the addition of vegetables.  Heat thoroughly.
  9. Add hot meat mixture into vegetables, when kale is cooked.
  10. Serve topped with fresh avocado slices.

Cooking with Kale

Carrot Recipes, Diabetic Friendly Recipes, Entrees, Gluten-free Entrees, Healthy Innovations, History of 19th Century French Foods, History of Sauteing, Kale Recipes, Meat Recipes, Turkey Recipes Leave a comment

Honeyed Lime Kale with Ground Turkey

honeyed/lime kale with ground turkey

This series displays my relaxed creations with greens.  A close friend from my church blesses me with an abundance of fresh produce from her organic garden; I am wowed by its bountiful beauty.  She grows several species of kale; thus, I am always creating new recipes incorporating this health-giving vegetable.

Here I spell out detailed steps of preparation for cooking this green.  It’s easy to follow these directions.  Vibrant health results!

My recent series of posts on 19th century French foods defines Classic French Cuisine (see Chicken a la Oignon, 2016/07/04, Carrots au Beurre, 2016/07/11 and Meringues a la Ude, 2016/07/18).  These posts expound on that culinary period following the French Revolution in 1775.  The main cooking procedure in my kale series is sautéing, which originated during this culinary age.

Cooking methods changed at the end of the 18th century, as Esther B. Aresty described in The Delectable Past: fireplaces gave way to ranges with built-in ovens; French cooks quickly invented the sauté pan.  The word sauté means to jump-when the fat “jumps” in the pan it is ready for cooking. 1

Here I give instructions for employing this cooking method properly.  First heat the oil; then, add a small piece of food.  It is time to begin sautéing, when it sizzles or “jumps” in the pan.  This allows swift frying of food for optimum preservation of nutrients, as it inhibits the overcooking of vegetables and meats.

The following, easy recipe brings proficiency with cooking nutritious kale.  Next week I will share a shortcut, where this procedure is simplified even further, with prepared sauces and/or meats.

I pray this dish brings the same pleasure to you as it does me.  To our health!

  1. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, Inc., 1964), p. 126-127.
  2. https://en.wikipedia.org/wiki/Saut%C3%A9ing

Food processor assembled with wide-blade, chopping attachment

optional food processor assembled with straight-edged, chopping attachment

Honeyed/Lime Kale with Beef or Turkey  Yields: 4-6 servings.  Prep time: 1 1/4 hours.

2 tbsp oil  (Coconut oil is best here for quality and flavor; olive oil is carcinogenic, when heated to high temperatures.)

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

1 lb ground turkey or beef  (Natural is best; Foster Farms’ natural ground turkey is inexpensive.)

Generous amounts of salt and pepper  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1-1  1/2 lbs of fresh kale  (Organic is best.)

4 carrots, thinly sliced at a diagonal  (Organic carrots are very inexpensive.)

Juice of 2 limes

2 tbsp honey

avocado, cut in thick slices

  1. beginning stages of caramelization

    Heat 1 teaspoon oil in a frying pan over medium heat, until a small piece of onion sizzles in pan; lower heat to med/low; add the rest of onions and caramelize-cook until dark brown.  Stir every two minutes, until color starts to form (see photo); then, stir every minute until dark brown.  Be sure to watch carefully, while going to next steps.

  2. Place 2 teaspoon oil in large saute pan, over medium temperature; test for readiness by putting a small piece of meat in hot oil; the temperature is right when it sizzles or “jumps”.  Add rest of turkey; salt and pepper heavily, before browning.  Set aside in a  bowl when cooked; save pan for cooking vegetables.
  3. Meantime spray carrots and kale with produce spray (a mixture of 97% distilled white vinegar and 3% hydrogen peroxide is a safe, cheap, and effective cleaning solution).  Let sit three minutes; rinse well in a sink full of water three times.
  4. May cut stems out of wet kale and chop into small bite-size pieces by hand-this is time-consuming.  Better yet prepare it with a food processor by using the straight-edged, chopping attachment.  (This is the large, round disk that fits onto the provided “stem”; place this tall, assembled cutting disk in the food processor where you normally put the smaller blade; see photo at top of recipe.)  If using a food processor, it is not necessary to cut stems out, but be sure to carefully pick out pieces of stems, after processing.  Set aside chopped kale.

  5. caramelized onions at mid-point

    Scrape cleaned carrots with a sharp knife (this preserves the vitamins just under the skin); slice carrots thinly at a diagonal; set aside.

  6. Heat lime juice and honey in a small saucepan, just until blended, set aside.
  7. Heat 1 tablespoon of oil over medium heat in the large saute pan; when a piece of carrot sizzles in hot oil, add carrots and cook for 2 minutes.
  8. Add 1/2 the kale, distributing the oils well and checking again for any pieces of stem left from processing.  Cover pan and cook kale down; repeat this step with remaining kale, when there is room.  Cook covered for 10 minutes, or until kale is totally limp, stirring occasionally.
  9. When onion is caramelized, mix this and meat into cooked kale; blend in the honeyed/lime juice; adjust seasonings.
  10. Enjoy topped with fresh avocado slices.

 

Sprouted Quinoa and Yam Salad

21st Century Foods, Carrot Recipes, Gluten-free Entrees, Health Tips, Healthy Innovations, History of Healthy Eating Habits, History of Quinoa, Quinoa Recipes, Salads, Sprouting Recipes, Sweet Potato Recipes, Tips on Sprouting Leave a comment

 

sprouted quinoa and yam salad

sprouted quinoa and yam salad

Sherry, my beloved friend from Montana, sent me this healthy recipe, which I improved on.  It literally sings in your mouth!

I learned about quinoa from a woman who healed terminal illnesses with food; she was on my sister’s prayer team many years ago.  People from all over the United States were going to Jeanette for her healing ministry with diet; thus, her culinary wisdom became a gold mine for my sister Maureen and me.  Many things that I now recommend originated with her.

We learned that sprouted quinoa was considered the number one power food on planet earth.  Eggs and quinoa are the only foods that have all the amino acids, thus making them a complete protein.

I was a vegetarian for six years in my twenties.  Back then, much of my knowledge for healthy eating came from the marvelous cookbook by Francis Moore Lappe, Diet for a Small Planet (New York: Ballantine Books, 1971).  These recipes utilized balanced combinations of plant foods and dairy; the combining of their differing amino acids complimented each other to make complete proteins.  For instance, its memorable Indian Pudding called for a balance of cornmeal, soy grits, milk, and eggs to form a strong protein; how I relished it hot, with rich vanilla ice cream melting around the edges, and I still do.

I was quite skilled in cooking this way in the 1970’s.  Just prior to moving to Tokyo in the fall of 1981, however, I began eating meat once again.  My father gently reproved me, for waiting until this move to do so, because beef was exorbitantly expensive in Japan, while being relatively cheap in America.  My thinking was that  I needed to be prepared for gracious Oriental hospitality.

Recently I made my friend Sherry’s simple recipe for quinoa and yam salad; nevertheless, I tweaked it.  Its food value is amplified by using what I learned from my sister’s prayer partner, the healer Jeanette.  Here I sprouted this ancient grain from Peru, which increases its food value dramatically.  Also I worked with the colors of the foods (color is real important); I incorporated red raspberries, purple sweet potato, and orange carrots.  Another important recommendation is the use of coconut or avocado oil, which is critical, as olive oil is a carcinogenic when heated to high temperatures.

This healthy salad is dynamite!  Make an abundance of it for leftovers.

To learn the differences between sweet potatoes and yams, go to African Nkyemire; for another great recipe using this tuber, go to Sweet Potato Pie, 2016/12/19.

Sprouted Quinoa and Yam Salad  Yields: 4 servings.  Total prep time 2 days (for sprouting quinoa)/  active prep time: 1 hr.

1 c quinoa, sprouted  (Sprouting directions are below; make 2 days ahead.)

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

1 med yellow onion,  cut in even 1/8-inch slices

1 1/2 c yams, peeled and cut in 5/8-inch cubes  (Organic purple sweet potatoes are ideal; sweet potatoes and yams are just differing names for the same vegetable; they are interchangeable.)

2 med carrots, cut in 5/8-inch cubes

2 stalks celery, cut in 5/8-inch cubes

4 lg garlic cloves, chopped fine  (For easy preparation, may use 2 frozen garlic cubes from Trader Joe’s.)

2 tbsp freshly squeezed lemon juice

1 tbsp Bragg’s Amino Acids  (Available in any health store.)

1 tbsp real maple syrup

3/4 tsp dried cumin

Spinach or lettuce leaves

Fresh raspberries or dried cranberries, for garnish

Agave-roasted nuts  (See recipe in ‘Healthy Green Salads’, 2016/08/15.)

  1. Soak quinoa in ample water for 8 hours; drain well and let sit for 1-2 days, rinsing about every 8-12 hours.  The sprouting is complete when legs are at least 1/4 inch long.  (The sprouting may be done in a special sprouting jar, a bowl, or on a tray-if your choice is a tray, use parchment paper both under and on top of the grain.)  Note: this process brings the enzymes alive and increases food value dramatically.  For more details on sprouting see wikihow.com/Sprout-Quinoa
  2. For saving sprouted quinoa, place it in a sealed storage bag or jar, and refrigerate for up to 2 weeks.  Optional: if you are not ready to use the sprouts immediately, you may, with the use of clean parchment paper, spread them on a tray or large plate, to allow excess moisture to dry from sprouts (be sure not to rinse again before you start this drying process).  They should dry in about 12 hours; this aids in long-term storage.
  3. Heat oil in a large frying pan over med/low heat; add onion and caramelize, cook slowly until deep brown in color.  Stir every few minutes until onions begin sticking to bottom of pan and color just starts to turn; then, stir every minute, until dark brown.  For more detail on caramelizing onions, see Caramelized Onions and Carrots (2017/06/19).
  4. In the meantime, spray vegetables with an effective, safe solution (combine 97% distilled white vinegar and 3% hydrogen peroxide in a spray bottle); let sit for three minutes; rinse really well.  This kills parasites and cleanses inexpensively.
  5. Rather than peel carrots, scrape them with a sharp knife, to preserve vitamins just under the skin.  Peel yams.  Cut all vegetables into small, 5/8-inch cubes, set aside.
  6. Combine lemon juice, Braggs, maple syrup, and cumin in a large bowl; set aside.
  7. Add vegetables to hot caramelized onions; stir well to distribute oils.   Place 1/4 c water in with vegetables and cook covered, over medium heat,  for about 15 minutes, or until yams are tender, stirring occasionally.
  8. Blend fresh garlic into vegetable mixture; sauté only until you can smell the herb, about 20 seconds (if you are using frozen garlic, cook just until it thaws, stirring well).
  9. Place yam mixture and quinoa in bowl with salad dressing, mix well, chill several hours.
  10. Serve on a bed of lettuce or fresh spinach.
  11. Top with fruit and nuts.

Carrots au Beurre

Bean Recipes, Carrot Recipes, Historical Recipes, History of 19th Century French Foods, History of European Foods, Vegetables 1 Comment

Carrots-au-beurre

carrots au beurre

This three-part 19th century dinner, which started last week (see Chicken a l’Oignon and Lemon Meringues a la Ude), reflects the new Classic French cuisine.  This era in culinary history became popular as the Napoleonic age followed the French Revolution.  Then self-made men, following the example of Napoleon, rose in status and wealth.  They had to learn the ways of entertaining, or how to be amphitryons (hosts).

Cook books of the time reflected this non-aristocratic class’ needs, by giving such directions.  A forty-year lapse in the publication of cooking instructions, of any sort, existed prior to the beginning of this period.  One important recipe book, with the dawning of this new day, was Le Cuisinier, by A. Viard; it was published during the entire nineteenth century; its name, however, changed with each fresh political upheaval.

First printed in 1806, Le Cuisinier Imperial was named after the Emperor who loved classicism; Napoleon’s strong passion gave this new style of cooking its name Classic French cuisine.

The book’s title changed to Le Cuisinier Royal, when Louis XVIII became king in 1814.  Other name conversions reflected the politics of the century: it became Le Cuisinier National, at the time Louis Napoleon was elected President of the Republic; then, it went back to employing “Imperial”, when this man declared himself Emperor Napoleon III in 1852.  The cook book was known by Le Cuisinier National once again, when France became a republic in 1871; it has remained such; thus, this recipe for buttered carrots, taken from these pages, dates back two centuries.

In 1964, Esther Aresty documented the history of European and American cuisine in her account The Delectable Past, from which I got my above information. Here she improved on this delicious recipe from Le Cuisinier by pureeing this vegetable in a food mill.  I have augmented her outstanding method with easy, modernized, 21st century steps, utilizing a food processor.

You’ll be immensely pleased with this memorable dish; a comfort food of all comfort foods!

Carrots au Beurre  Adapted from a recipe in Esther B. Aresty’s  The Delectable Past (New York: Simon and Schuster, 1964).  Yields 4 servings.  Total prep time: 50 min./  active prep time: 20 min./  cooking time: 45 min.   Note: may make this the day before, as flavors are better the second day; double recipe for great leftovers.

½ cup pecan pieces

1 pound carrots  (Organic  carrots are very inexpensive.)

2 cups green beans  (Use either fresh or frozen;  excellent French-cut beans are available in Trader Joe’s freezer.)

1/4 cup whipping cream

2 tbsp butter

1 tsp fresh ground nutmeg, or to taste

1/2 tsp salt, or to taste  (Real Salt is best, available in health section of local supermarket.)

1/4 tsp pepper, or to taste

Butter or coconut spray  (Needed for oiling pan, if making ahead and refrigerating.)

  1. Preheat oven to 265 degrees. Roast pecans on a small cookie sheet for about 40 minutes, or until light brown, when piece is broken; set aside.
  2. Spray carrots with 97% distilled white vinegar mixed with 3% hydrogen peroxide, an inexpensive effective produce spray; let sit three minutes; rinse thoroughly; scrape with a sharp knife (scraping, as opposed to peeling, saves the vitamins which are just under the skin).  Cut into 1 inch pieces; if the carrot piece is thick, cut it in half.
  3. Cover cut vegetable with water in a medium saucepan, bring to a boil over medium/high heat, lower heat to medium, and cook until soft.
  4. Meantime steam green beans in a medium saucepan.  (If you are making carrots ahead, prepare green beans during last half hour of  the reheating of carrot dish in oven.)
  5. Place the hot, drained, soft carrots in a food processor; add cream, butter, nutmeg, salt, and pepper; blend until carrots are a smooth mixture, stopping once to scrape down sides.  Adjust seasonings to taste.  (IF preparing ahead, butter a baking dish large enough to hold recipe; then, place pureed vegetable in it; cover well with tin foil; refrigerate; reheat in 350 degree oven 1 1/2 hours before serving.)
  6. Place hot pureed carrots in the center of a vegetable platter, surround with green beans, and top with roasted pecans.