I think it has become tradition among food bloggers to re-visit their favorite recipes through the year at the close of the year. It's a place to start fresh just like every human does. You get to see how much you have grown, what you have accomplished and get ideas for what is to come in the New Year.
My qualifications for choosing recipes this year are simple: what did I love that I made over and over again. What recipe became a staple in my house. With those in mind, I reviewed all the recipes I posted over the year and there were some that stood out clearly.
2010 Garden Gourmet's Best Recipe Round-up
Southern Fried Chicken The easy fool-proof way to get great Fried chicken like Grandma used to make!
Orange Chocolate Chip Scones An amazing flavor combination in the perfect sweet breakfast concoction on the planet.
Vegetable Pot Pie Excellent for late summer and early fall or to clean out the cellar in spring. Hardy root vegetables make this a filling meal. It's a comfort food classic waiting to happen!
Spinach Lasagna This is probably my most requested dish at family dinner's now since I served it up during Easter. A great way to use up prolific spinach from the garden and get plenty of iron in the diet!
Buttermilk Cupcakes with Chocolate Icing Easy cupcakes that require little effort and ingredients are usually on hand for quick fixes for last minute birthday get togethers, impromptu girl's night etc.
Ina's Coleslaw A hearty twist to a simple coleslaw this version can be eaten alone or piled high on your favorite summer burger or dog. Much more colorful then the tired classic.
If you haven't done so already, definately add these great recipes to your collection. I promise you won't be dissappointed! I hope your year was as full of good food, family and joy as mine has turned out to be. May our New Year be just as adventurous and full of great flavor and family.
Showing posts with label Tips. Show all posts
Showing posts with label Tips. Show all posts
Wednesday, December 29, 2010
Wednesday, May 19, 2010
Wellness Topic: Food effects on Seasonal Allergies
This is prime season for allergies. Having recently come into my discovery of how bad allergies can be, I’m very aware of them this year. I have an allergy to mold and mildew which has been compounded by my environment (my job). In this economy, I have to learn to work around my allergy since I can’t leave my job. Jobs are too hard to come by. Some interesting information that came from an NC County Wellness Newsletter is definitely worthy of passing on.
Studies show that a healthy diet rich in certain foods will help keep your respiratory system strong, boost your immunity to allergies and help fight infections. The article quotes an article written in Thorax, a health journal that noted islanders who ate Mediterranean foods had fewer allergies. The foods in this type of diet that aid in protecting against allergies are: nuts, grapes, oranges, apples and fresh tomatoes. These foods have natural anti-inflammatory and are loaded with Vitamins, antioxidants and good fats.
The full list of foods:
Nuts: magnesium (increase lung function) and vitamin E (immune booster).
Apples, oranges and tomatoes: anditoxidants, vitamin C.
Grapes: the skins especially have antioxidants and resveratrol (reduces inflammation and offers protection)
Fish: Omega-3 fatty acids decrease inflammation and offer protection
Green, white and black teas: reduce inflammation, boost immunity by increasing proteins. Hot tea with lemon in the morning activates the movement of nasal cilia which helps prevent sneezing with allergies.
Zinc: found in oysters, lean beef, shrimp, crab, legumes, whole grains and tofu. Has antibacterial and antiviral effects and assists with immunity.
Me personally, I eat a LOT of tomatoes in the summer. I always feel better in the summer? Coincidence? I think not. My own tips to add to this, take vitamins. I’ve learned a lot by trying to eat locally and in season. Right now I’m eating a lot of spinach, peas, strawberries, and asparagus. That is what is in season right now and I can get it fresh. These are loaded with good vitamins and iron. In the summer, it is easier to eat fruits and veggies because it’s the season for them (here in the south). I can also not stress enough my new love for Green Tea.
I started taking Green Tea as it is suggested it can aid in fertility but no matter that it is an excellent source of antioxidants. In the few weeks I’ve been on it, my allergic reactions are almost undetectable and I now go DAYS without reactions at all OFF of my medicine! How fabulous is that?
Studies show that a healthy diet rich in certain foods will help keep your respiratory system strong, boost your immunity to allergies and help fight infections. The article quotes an article written in Thorax, a health journal that noted islanders who ate Mediterranean foods had fewer allergies. The foods in this type of diet that aid in protecting against allergies are: nuts, grapes, oranges, apples and fresh tomatoes. These foods have natural anti-inflammatory and are loaded with Vitamins, antioxidants and good fats.
The full list of foods:
Nuts: magnesium (increase lung function) and vitamin E (immune booster).
Apples, oranges and tomatoes: anditoxidants, vitamin C.
Grapes: the skins especially have antioxidants and resveratrol (reduces inflammation and offers protection)
Fish: Omega-3 fatty acids decrease inflammation and offer protection
Green, white and black teas: reduce inflammation, boost immunity by increasing proteins. Hot tea with lemon in the morning activates the movement of nasal cilia which helps prevent sneezing with allergies.
Zinc: found in oysters, lean beef, shrimp, crab, legumes, whole grains and tofu. Has antibacterial and antiviral effects and assists with immunity.
Me personally, I eat a LOT of tomatoes in the summer. I always feel better in the summer? Coincidence? I think not. My own tips to add to this, take vitamins. I’ve learned a lot by trying to eat locally and in season. Right now I’m eating a lot of spinach, peas, strawberries, and asparagus. That is what is in season right now and I can get it fresh. These are loaded with good vitamins and iron. In the summer, it is easier to eat fruits and veggies because it’s the season for them (here in the south). I can also not stress enough my new love for Green Tea.
I started taking Green Tea as it is suggested it can aid in fertility but no matter that it is an excellent source of antioxidants. In the few weeks I’ve been on it, my allergic reactions are almost undetectable and I now go DAYS without reactions at all OFF of my medicine! How fabulous is that?
Sunday, March 7, 2010
The Great Kabob
Kababs or Kabobs are known as meals on a stick. Originating in or around Turkey before the 14th century, it most closely translates to fried or charred meats. Often served in sandwiches, in stews etc. now a days in America (atleast around here) its served straight on the stick alternated with a variety of veggies and/or fruits.
Kabobs are great for grilling quickly for appetizers, parties, etc. The Leftovers are so versatile and store easily and quickly. Many people associate Kabob's with lamb but they have become so diverse that many regions have their own take on it. They can be complex tastes of marinated meats with three and four other food items or as simple as salt and peppered shrimp.
So now that we've had the history lesson, on to the FOOD! To celebrate the first spring like day, I grilled out. Simple shrimp kabobs with wedges of lemon and small slices of onion. Beef kabobs with large quarters of sweet onion, and red pepper.
I couldn't do it without my nifty skewers from Pampered Chef either. These are by far the best skewers EVER!
So really there is no recipe to try here. Play around with combinations of veggies, fruits and meats as well as seasoning with your favorite marinades. Have fun with it and enjoy the beautiful weather, quick cooking times and excellent meals all on one stick.
Kabobs are great for grilling quickly for appetizers, parties, etc. The Leftovers are so versatile and store easily and quickly. Many people associate Kabob's with lamb but they have become so diverse that many regions have their own take on it. They can be complex tastes of marinated meats with three and four other food items or as simple as salt and peppered shrimp.
So now that we've had the history lesson, on to the FOOD! To celebrate the first spring like day, I grilled out. Simple shrimp kabobs with wedges of lemon and small slices of onion. Beef kabobs with large quarters of sweet onion, and red pepper.
I couldn't do it without my nifty skewers from Pampered Chef either. These are by far the best skewers EVER!
So really there is no recipe to try here. Play around with combinations of veggies, fruits and meats as well as seasoning with your favorite marinades. Have fun with it and enjoy the beautiful weather, quick cooking times and excellent meals all on one stick.
Tuesday, March 2, 2010
Chicken Stock
Ina Garten touts the joys of fresh chicken stock non-stop. Granted, I abosolutely believe it and do take advantage of chicken stock when I crock pot a whole chicken. But I actually made chicken stock. Just to make chicken stock.
I used a whole cut up chicken for another dish. So I juet kept the wings and neck out. I put those in a pot of 8 cups of water, two peeled carrots, one stick of celergy, two garlic cloves chopped in half, and one small onion sliced. Salt and pepper.
Simmer for 2 hours till chicken is cooked through. Drain out the vegetables and chicken and you have a beautiful rich fragrant stock. About a 1/2 gallon.
Some of the easiest things in life are so often overlooked. Grab you some storage containers and freeze some homemade stock today. You will thank me (and Ina) later.
I used a whole cut up chicken for another dish. So I juet kept the wings and neck out. I put those in a pot of 8 cups of water, two peeled carrots, one stick of celergy, two garlic cloves chopped in half, and one small onion sliced. Salt and pepper.
Simmer for 2 hours till chicken is cooked through. Drain out the vegetables and chicken and you have a beautiful rich fragrant stock. About a 1/2 gallon.
Some of the easiest things in life are so often overlooked. Grab you some storage containers and freeze some homemade stock today. You will thank me (and Ina) later.
Wednesday, January 27, 2010
Homemade BUTTER!
A friend of mine (Nikki) and I braved making butter. It looked so simple. How hard could it be?
Homemade Butter
Ingredients:
Cream (heavy whipping cream or whipping cream...we tried both) (1 pint makes about 1 1/2 sticks)
salt (optional)
Directions:
Use a KA Mixer with paddle attachment and set on medium high setting for about 15-20 minutes. The cream will get frothy, then almost look whipped..this part of the process takes the longest...then in the last 2-3 minutes it will clump up and turn yellow as the buttermilk sloshes around the bottom. This last part happens amazingly fast and within a few seconds you have a yellow ball of butter rolling around.
Take the butter out and run it under cold water while kneading out any extra buttermilk. At this point add your salt and knead into the butter. Place in wax paper or tupperware.
You will get about a 1/2 cup of buttermilk out of it that can be used in biscuits etc.
I am amazed at how easy this was. Is it cost effective..probably not. We figured up the price and its cheaper to buy it in the store. HOWEVER, if you want to go organic and/or local, and price isn't an issue, than you can buy cream locally and its a little cheaper than buying butter locally from what I've seen. I think its worth knowing how to do it and a good idea for flavored butters for parties/gifts etc. Everyone should try it and it gives you an appreciation for how are foods we take for granted are produced and how much work it would take to do this the old fashioned way...I can't even imagine churning butter!
Homemade Butter
Ingredients:
Cream (heavy whipping cream or whipping cream...we tried both) (1 pint makes about 1 1/2 sticks)
salt (optional)
Directions:
Use a KA Mixer with paddle attachment and set on medium high setting for about 15-20 minutes. The cream will get frothy, then almost look whipped..this part of the process takes the longest...then in the last 2-3 minutes it will clump up and turn yellow as the buttermilk sloshes around the bottom. This last part happens amazingly fast and within a few seconds you have a yellow ball of butter rolling around.
Take the butter out and run it under cold water while kneading out any extra buttermilk. At this point add your salt and knead into the butter. Place in wax paper or tupperware.
You will get about a 1/2 cup of buttermilk out of it that can be used in biscuits etc.
I am amazed at how easy this was. Is it cost effective..probably not. We figured up the price and its cheaper to buy it in the store. HOWEVER, if you want to go organic and/or local, and price isn't an issue, than you can buy cream locally and its a little cheaper than buying butter locally from what I've seen. I think its worth knowing how to do it and a good idea for flavored butters for parties/gifts etc. Everyone should try it and it gives you an appreciation for how are foods we take for granted are produced and how much work it would take to do this the old fashioned way...I can't even imagine churning butter!
Friday, November 13, 2009
Thanksgiving Battle Plan
The month of November brings the Holiday Craziness to fruition. Being the master of to do lists, I believe in OVER organization. Sometimes I get it right, and sometimes despite my best intentions, it all goes wrong. (see my disaster of a garden attempt this year).
I'm fairly on point for the Holidays but as they are fast approaching I can slowly feel that my prep work isn't enough and I will be overwhelmed and not get it all done. Before you know it, the holidays will be gone and I will have a blur to remember them by and once again say " I didn't get to do such and such."
Plan of Attack:
November:
1st week: Nail down plans for Thanksgiving and start putting together menu.
Start watching sales for ingredients.
Gather recipes
Update Address Book
2nd Week: Put together a Comprehensive Ingredient List and Chore List
Check Linens, towel supply etc. for guests.
3rd Week:
Pantry Check
Grocery List
Weekend Before: DOUBLE CHECK that everything is purchased
Create Christmas Card List
Suggestion: If you traditionally put up your Christmas Decorations Thanksgiving weekend and you are hosting family from out of town, you may want to put the Outside String lights up before so you do not have to neglect guests to climb on the roof (Or listen to your grandpa instruct you on how to do it while pointing with his cane).
Tuesday before Thanksgiving: Bake cakes, muffins etc. that will keep.
Make sure Turkey is thawing.
Thaw out other ingredients for Dinner
Night Before:
Brine Turkey.
Put together Cranberry Salad/Gel.
Prep any dishes that can be made ahead of time and just pop them in the oven on the day of!
Set out Piles of Platters and Plates so you aren't hunting for serving items the day of during the hectic cooking and guest greeting!
Thanksgiving Day:
Wake up thirty minutes before the family and guests. Get a quick workout/walk in and spend some time collecting yourself over a cup of coffee and muffin before beginning the day!
I'm fairly on point for the Holidays but as they are fast approaching I can slowly feel that my prep work isn't enough and I will be overwhelmed and not get it all done. Before you know it, the holidays will be gone and I will have a blur to remember them by and once again say " I didn't get to do such and such."
Plan of Attack:
November:
1st week: Nail down plans for Thanksgiving and start putting together menu.
Start watching sales for ingredients.
Gather recipes
Update Address Book
2nd Week: Put together a Comprehensive Ingredient List and Chore List
Check Linens, towel supply etc. for guests.
3rd Week:
Pantry Check
Grocery List
Weekend Before: DOUBLE CHECK that everything is purchased
Create Christmas Card List
Suggestion: If you traditionally put up your Christmas Decorations Thanksgiving weekend and you are hosting family from out of town, you may want to put the Outside String lights up before so you do not have to neglect guests to climb on the roof (Or listen to your grandpa instruct you on how to do it while pointing with his cane).
Tuesday before Thanksgiving: Bake cakes, muffins etc. that will keep.
Make sure Turkey is thawing.
Thaw out other ingredients for Dinner
Night Before:
Brine Turkey.
Put together Cranberry Salad/Gel.
Prep any dishes that can be made ahead of time and just pop them in the oven on the day of!
Set out Piles of Platters and Plates so you aren't hunting for serving items the day of during the hectic cooking and guest greeting!
Thanksgiving Day:
Wake up thirty minutes before the family and guests. Get a quick workout/walk in and spend some time collecting yourself over a cup of coffee and muffin before beginning the day!
Thursday, November 12, 2009
Cajun Potato Salad
I whipped up this dish last night. It is very easy and is a meal in itself. My husband LOVED this dish and asked me to make it again. It's a little vinegary for my taste but I think the recipe has merit. I would prefer a bit more mustard and a little less vinegar to balance the flavors a bit better. (but then again, I'm a southern American who loves a good old fashioned potato salad which is mayonnaise and mustard based! LOL).
TIP: Most chef's and cook's use a Scrap Bowl or sink while they are cooking. It's much easier when you are peeling veggies, fruits or deboning meat to have something right there to put your left overs in. Whenever I'm using breads, fruits or veggies, I try to do this and send them to Dad's chickens. They LOVE scraps and I get the eggs! You can clearly see my Green Scrap bowl and my basket of beautiful fresh fruits and veggies that is my inspiration this week on my counter.
Happy Cooking!
Cajun Potato Salad
Ingredients:
2lbs small red potatoes unpeeled ( I used half red and half Idaho and peeled them because I needed to use up some potatoes that were sprouting)
1/2 cup chopped red onion
2-3 green onions finely chopped/sliced
3 tbs dried parsley or 1/4 cup fresh chopped
6 tbs cider vinegar, divided (I prefer a little less)
1/2 lb precooked kielbasa sausage sliced
4 tbs olive Oil
1 tbs Dijon mustard
2 tbs chopped garlic
Pepper to taste
1/4 to 1/2 tsp cayenne pepper
Directions:
Cook potatoes in boiling salted water for 20 -30 minutes. Do not overcook or they will get mushy like mine did. Drain. Rinse with Cold water to stop the cooking process. Cool completely. Cut into 1/4 inc slices instead of dicing them for a better aesthetic look than mine had. Place in a large bowl. Add onions, parsley, and 3 tbs vinegar. Toss.
In a medium skillet, cook sausage in oil for 5-10 minutes until sausage is browned. Remove but leave oil in the pan. Add mustard, garlic, pepper and cayenne plus remaining vinegar to skillet. Bring to simmer, whisking constantly. Pour over salad; toss gently. Serve hot.
TIP: Most chef's and cook's use a Scrap Bowl or sink while they are cooking. It's much easier when you are peeling veggies, fruits or deboning meat to have something right there to put your left overs in. Whenever I'm using breads, fruits or veggies, I try to do this and send them to Dad's chickens. They LOVE scraps and I get the eggs! You can clearly see my Green Scrap bowl and my basket of beautiful fresh fruits and veggies that is my inspiration this week on my counter.
Happy Cooking!
Cajun Potato Salad
Ingredients:
2lbs small red potatoes unpeeled ( I used half red and half Idaho and peeled them because I needed to use up some potatoes that were sprouting)
1/2 cup chopped red onion
2-3 green onions finely chopped/sliced
3 tbs dried parsley or 1/4 cup fresh chopped
6 tbs cider vinegar, divided (I prefer a little less)
1/2 lb precooked kielbasa sausage sliced
4 tbs olive Oil
1 tbs Dijon mustard
2 tbs chopped garlic
Pepper to taste
1/4 to 1/2 tsp cayenne pepper
Directions:
Cook potatoes in boiling salted water for 20 -30 minutes. Do not overcook or they will get mushy like mine did. Drain. Rinse with Cold water to stop the cooking process. Cool completely. Cut into 1/4 inc slices instead of dicing them for a better aesthetic look than mine had. Place in a large bowl. Add onions, parsley, and 3 tbs vinegar. Toss.
In a medium skillet, cook sausage in oil for 5-10 minutes until sausage is browned. Remove but leave oil in the pan. Add mustard, garlic, pepper and cayenne plus remaining vinegar to skillet. Bring to simmer, whisking constantly. Pour over salad; toss gently. Serve hot.
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