The Best Corned Beef

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 actual Gaelic roots.

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 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 on celebrations and festivals.  Salting was their typical means of preserving this meat.

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.

It was around this time that the term corned beef became popular, because of the large size of the salt crystals used to cure it, as 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.

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.

This high 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 latter 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.

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 of beef, for this.  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.

Today this beef brisket cut is generally cured or pickled by injecting seasoned brine (this 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.

Laura Kumin in The Hamilton Cookbook, 2017, 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.”  At the end, browned, boiled turnips were added to the thickened “liquor”, or gravy.

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), p. 81.

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 important for optimum health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

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 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 normal size (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 (which includes the replacement of vegetables for the meat for the last hour of cooking).

  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; cut in halves, if large.  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 top photo).  This dish is best accompanied with Irish Soda Bread, last week’s post.

Quinoa Dishes

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 wellbeing 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 acheivements, 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, in 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 of 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 remote lake, the largest inland body of water in the southern hemisphere.

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 pseudocereal, which is not a member of the grass family, therefore it is 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 essential for optimum health; a Himalayan salt is available very cheaply in bulk at our local Winco.)

  1. Toast the grain in a hot, dry frying pan, over medium heat, for 6-10 minutes; yellow quinoa will turn light brown in color (see above photo), while red quinoa  turns deep red; stir the above occasionally.  This enhances the flavor of the dish remarkably!  Meanwhile go to next step.
  2. While quinoa is toasting, 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 takes longer to cook.  When done, water will be absorbed and quinoa will be 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

5 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 adds health benefits.)

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

1/2 tsp salt  (Himalayan, pink, or Real Salt is important for premium health; an inexpensive Himalayan salt is available in bulk at our local Winco.)

  1. toasted red quinoa

    To caramelize onions, cook slowly over medium heat in 1 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.
  4. Toast quinoa in a hot dry frying pan, over medium heat, stirring occasionally.  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 (this takes about 15 minutes for yellow quinoa, while red quinoa takes 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

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 carmelized 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 the bread of life at our 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 medium yellow onion, cut evenly in 1/8 inch slices

12 ounces 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 inch cubes  (See photo below.)

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

1 tsp salt, or to taste  (Real Salt is important for health reasons; available in nutrition center at local grocery store.)

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 inch cubes

  1. Clean vegetables, using an inexpensive, effective spray of 93% distilled white vinegar and 3% hydrogen peroxide; let sit 3 minutes.  Meanwhile go to next step.
  2. In a sauté pan, heat 1/2-1 tsp of oil; when a small piece of onion sizzles, add all onions and carmelize over medium/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); set aside when finished, adding to the bowl of meat described below.  Watch onions carefully, while performing the next steps.
  3. Rinse vegetables; cut them 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 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.  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; 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, make sure it is melted and distributed well.)  Mix in meat, onions, and eggplant; adjust seasonings; heat thoroughly.  Serve with delight.

Carmelized Onions and Carrots

carmelized onions and carrots

Anything carmelized thrills our taste buds, for this cooking process brings out the sugars in foods, and our mouths savor sweetness.  Chef Gary Danko states it aptly: “Carmelization equals flavor.”1

Wikipedia defines this process as “the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.”  It further defines it as a type of non-enzymatic browning reaction.

Foods which contain sugar lend themselves to this process; my recipe uses two such foods.  Carmelized onions are a blessed addition to my sautéed carrots, for the high sugar content of onions causes the above chemical reaction to easily occur.

Carrots also tend to carmelizes some, when cooked properly.  As far back as 1747, carrots were recognized as a sweet vegetable, for then the Prussian chemist Andreas Sigismund Marggraf discovered that they, as well as beets, contained small amounts of sugar.2

The presence of carrots in the Americas came directly or indirectly from Spain; their earliest appearance in these two continents dates back to 1543, when European vegetables were introduced into New Spain, to our south.  Our now common orange root subsequently found its way into North America; it was brought by English explorers, either coming up from these Spanish possessions mostly, or coming directly from England; there this vegetable had been established in the mid-sixteenth century by Flemish weavers, who were fleeing the persecution of Spain’s Phillip II.  Later in 1597, it was noted by English botanist John Gerard that carrots were also growing in Germany; their presence in the American hemispheres, however, came from the Spanish.3

multi-colored carrots

Joy of Cooking, copyrighted 1964, has a recipe for Carrots Vichy; this is a somewhat familiar recipe for thinly sliced carrots that are cooked, covered with a small amount of water (preferably water from Vichy, France), butter, and sugar.

Vichy is a spa and resort town in central France known since Roman times for its therapeutic springs.  During World War II, it was the home of the French State (Etat Francais), the seat of Nazi collaborationist government; it was chosen, because of its relative proximity to Paris (4.5 hours by train), it had the second largest hotel capacity at the time, and its modern telephone exchange, which made it possible to reach the world by phone.4

This town was also my home for four months during the fall of 1975!

Today we find carrots even in desserts.  We enjoy the familiar carrot cake in the West, while India knows halwa, or a fudge-like food made primarily with carrots, sugar, and milk.

My recipe is like a dessert, for it delights the child in us that loves that which is sweet.  Enjoy!

  1. Andrew Dorenburg and Karen Page, Culinary Artistry (Hoboken, N.J.: John Wiley & Sons, Inc., 1996), p. 42.
  2. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), p. 158.
  3. Ibid., pp. 94, 97, 107.
  4. https://en.wikipediea.org/wiki/Vichy

beginning stages of carmelization

Carmelized Onions and Carrots  Yields: 3-4 servings.  Total prep time: 55 min.

Note: if desired, make these carrots several hours in advance, reheat just before serving, or better yet, using two pans, make a double batch of carmelized onions well ahead, for they keep in refrigerator for three days (I have even frozen them).

4 1/2 tsp oil   (Avocado oil is best here for flavor and quality; coconut oil is also very good-these are the most healthy cooking oils, for olive oil is carcinogenic when heated to high temperatures.)

1/2 tsp butter

1 medium onion, halved at the root and stem, cut into 1/8 inch slices

6 extra-large carrots, or the equivalent  (Organic, multi-colored carrots are excellent and inexpensive at Trader Joe’s, see photo.)

4-5 medium/large cloves of garlic, minced  (May use 2 cubes of  frozen garlic; available at Trader Joe’s.)

1/2 tsp salt, or to taste  (Real Salt is important for optimum health; available in health section at most supermarkets.)

1/2 tsp fresh ground pepper, or to taste

  1. Be sure to cut onions in 1/8 inch slices, as thinner slices will burn easily.  Heat 1/2 tsp oil and 1/2 tsp butter in a large sauté pan over medium/low heat.  Do not crowd your pan with too many onions, or they will steam, producing water, and it will take longer to carmelize them. (Use two pans for a double batch.)  Keep heat at medium/low the approximate 45 minutes of cooking, or they will burn and/or dry out.  Be patient with cooking; don’t stop short of the perfect finished

    onions turning color during last 15 minutes

    product.

  2. Let cook for about 30 minutes, stirring every few minutes (see above photo for the beginning stage of carmelization).  While these are cooking, you may start carrots as directed in step 5; be sure, however, to stir onions regularly.
  3. Onions will start sticking to the pan at about 30 minutes; after this, stir every minute; the trick is to let them cook long enough to brown, but not burn.  May have to lower temperature and add a little more oil if they start to burn.  (See photo for color of onions starting to change during this last 15 minutes.)
  4. Onions will be deep brown in color when done (see bottom photo).  When cooking is complete, deglaze pan by adding water, stock, or wine; then, immediately scrape fond on bottom, using a wooden or plastic spatula made for high temperatures, incorporating these browned bits and carmelized juices into onions.
  5. Meanwhile scrape cleaned carrots with a sharp knife; this preserves the vitamins which are just under the skin, as opposed to peeling them.  Thinly and evenly slice them at a diagonal, set aside.
  6. If using fresh garlic, mince now, set aside.
  7. carmelized onions finished

    Heat 2 tsp oil in another large skillet over medium/high heat; when a piece of carrot added to pan sizzles strongly, or “jumps in the pan”, add half the carrots and distribute oil evenly.  Do not crowd pan, or carrots will steam rather than sauté; cook this vegetable in two batches.  Lower heat to medium immediately.

  8. Cook until carrots are soft, about 10 minutes, stirring somewhat frequently.  When carrots are cooked, deglaze pan by adding liquid (water, stock, wine, or balsamic vinegar); then, immediately loosen fond with a wooden or plastic cooking spatula; this adds incredible flavor.  Seat aside in a bowl and repeat steps 7-8 with remaining carrots.
  9. When carrots are cooked, stir into carmelized onions, which are finished.  Heat thoroughly.  Add garlic to hot mixture, cooking only until it smells pungent (or if using frozen garlic, cook only until it is dissolved and evenly distributed).  Do not burn garlic, for details on cooking garlic, see Tomato/Feta Chicken (2016/07/25).  Season with salt and pepper.
  10. May set aside and reheat just before serving.  Leftovers are great!

 

Tortellini Sausage Soup and Bone Broth

pot of tortellini soup

I first had this soup in the pleasing home of a beloved friend. 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.

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

I have since learned the answer at Abundant Life Family Church.  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 taught from the Word of God at my church.  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 at my old church.  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 the one true Word; they shouted vibrant blessing.

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

Now there is fullness of this hope.  I am no longer a victim of destruction, for I have authority over the enemy of my soul.  This I learned at Abundant Life Family Church. I invite you to browse the web and listen to teachings at alfc.net.

My friend instructed me how to make this tortellini soup six years ago amidst cleaning and laundry.  It nourished our bodies and souls than especially, as they were going through trauma. Here I have elaborated on this recipe, bringing yet more vitality.  The most important change is 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, such as by aiding digestion, overcoming food intolerances, boosting the immune system, improving joint pain, and reducing cellulite.

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

Tortellini soup

tortellini soup

Tortellini Sausage Soup  Yields: 2 quarts.  Total prep time: 1 hr/ active prep time: 30 min/ cooking time: 30 min.

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

1 medium/large onion, chopped

1 large carrot, diagonally sliced a quarter-inch thick

1 stalk celery, sliced at a diagonal in small pieces

10-14 ounces Keilbasa sausage, or a natural sausage, sliced diagonally

scant 1/2 tsp Chinese Five Spice

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

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

6 ounces frozen spinach or kale  (Organic frozen kale is available in health section at our local Fred Meyer’s.)

1-15 ounce can  kidney beans, or beans of your choice  (Simple Truth organic beans are good and inexpensive; available at local Fred Meyer’s.)

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

1 tsp salt, or to taste  (Real Salt is best; available in nutrition center of local supermarket.)

1 cup 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 for a total of 8 minutes, stirring occasionally.
  3. Blend in Chinese Five Spice and red pepper; cook 2 more minutes.
  4. Stir in broth, cover, and bring to a boil over medium heat.
  5. Mix in spinach or kale, tortellini, and beans (not necessary to drain them); cover and bring to a second boil; uncover and cook for 10 minutes, or until greens are limp and pasta is soft.
  6. Add salt; then, adjust seasonings to taste.
  7. Serve topped with Parmesan cheese.

Bone Broth  Yields: about 3 quarts.  Total prep time: your choice of 13-25 hrs/ active prep time: 30 min/ 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.)

3 tbsp raw apple cider vinegar per chicken carcass, or 6 tbsp per turkey carcass (Raw cider vinegar is most cost efficient at Trader Joe’s.)

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

2 large yellow onions, quartered

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

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

8 large cloves of garlic

  1. Fill an oven-proof stock pot one-third full of water, stir in vinegar, place poultry carcasses in water-may break the bones to fit compactly in pot.  Add more water to cover carcasses and stir well (you’ll need room in pot for the vegetables later).  Let sit 30 minutes (the vinegar draws out the nutrients from the bone marrow).
  2. Preheat oven to 350 degrees.
  3. After 30 minutes, add onions, celery, carrots, and garlic to the pot; cover with water; bake 1 hour at 350 degrees.
  4. 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.
  5. Add more water periodically, keeping the bones covered; don’t, however, add any more water the last 6 hours of cooking (this will aid in reducing broth, for freezing compactly).
  6. Strain when done.  If needed, reduce to 3 quarts of liquid if using 3 chicken carcasses, or 2 quarts liquid per large turkey carcass.  Freezes beautifully!

Cooking with Kale Made Extra Easy

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 has been with Jesus for 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  (Real Salt is best; available in health section at local supermarket.)

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 medium/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 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; place in a bowl when done;  set aside pan for future use.  While this is cooking, go to next instruction.  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 carmelized, 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

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.
Food processor assembled with wide-blade, chopping attachment

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 medium 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  (Real Salt is promotes optimum health; available in nutrition section at local supermarket.)

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 carmelization

    Heat 1 teaspoon oil in a saute pan over medium/low heat; add onions and carmelize, cook until dark brown.  Stir every two minutes, until color starts to form (see photo); then, stir every minute until dark brown (see photo below).  Be sure to watch carefully, while going to next steps.

  2. Place 2 teaspoon oil in large frying 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 cheap and effective cleaning solution); let sit three minutes; rinse well in a sink full of water three times.
  4. Cut stems out of wet kale; may chop into small bite-size pieces by hand, or 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 above photo.)  Set aside chopped kale.
  5. finished carmelized onions

    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; 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; cook down in pan; repeat this step with remaining kale, when there is room; cook covered for 10 minutes, or until kale is limp, stirring occasionally.
  9. When onion is carmelized, mix this and meat into cooked kale; blend in the honeyed/lime juice; adjust seasonings.
  10. Enjoy topped with fresh avocado slices.