I had posted this on my other blog and a few of you commented and I thank you. But for those of you who do not get a chance to gander in that direction, I thought I would repost this, since it deals with food issues:
This post is so not going to be about anything you think this title may lead you to believe. *rubs hands together*
I was recently talking to a friend of mine, and we were discussing how I will be handling everything in my life once I return home from the hospital. She meant cleaning, food and such forth. I told her I would be in Miami for the hospital stay(That being a given), then at my sisters for about another week, then home where hubby would have a week off before heading back to work, then mother-in-law is two blocks away if there were a dire emergency. Then once hubby goes back to work, there are women in my home schooling group who will be coming with meals and cleaning crews. So I will be taken care of for a while.
She offered to bring her signature dish...(Said dish had meat). I told her that would be a welcome offer, but that my daughter Savanah would not be able to eat it and fend for herself that night. she then, politely as she possibly could told me that 'Maybe your daughter should set aside her beliefs and take what she can get until you get better.' I politely told, 'I don't think so, she is set in her convictions and I stand by her and she can manage on eggs for a night or two.'
It didn't hit me until a day later(Why do you always find the snappy comebacks when you are not in the heat of the conversation) something came to me. What if I had told her to set aside her Christan beliefs just long enough to watch an 'R' rated movie that went against what she believed in. Would she have done that? I think not. so why should my daughter do what she would never consider, just because it deals with food. *Breathe in through the nose and out through the mouth* Where do people come up with this stuff. I couldn't make this up if I wanted to.
Saturday, August 30, 2008
Fettuccine Alfredo
Hold on to your hats folks for I have some news. Somehow I made it to the age of 46 and never ate Fettuccine Alfredo. Do not ask my how or why, it just happened. I was so used to red sauces only, that I thought that a cream sauce could never rival my beloved tomato based sauces...never. Well I was disproved, thanks to my daughter. See, we can learn from our children, so moms, keep an open mind when it comes to your children.
As my daughter suggested a cream sauce pasta dish, I began to cringe on the inside, but outwardly I gave her my full support, hoping beyond all hope I would not lose my dinner at the table. I even helped her to prepare the dish. Simple ingredients...right up my alley. Well, low and behold, that dish rocked, and as we dub them in our home, it is a keeper. So please enjoy this dish we snagged from none other than Giada De Laurentis from the Food Network. We figured if you want good Italian, then go to her. You want good Southern, you go to Paula Deen, and so forth. Well it paid off and I hope you all enjoy this dish as much as we did.
18 ounces fresh fettuccine (We of course used 1 pound boxed)
2&1/2 cups heavy cream(We used whole milk)
1/2 cup fresh lemon juice(We would cut back to 1/4 cup)
12 T unsalted butter(We used salted, it is what we had)
2 cups grated Parmesan cheese
2 t grated lemon zest(We used 1 t)
Pinch of freshly grated nutmeg
Salt and pepper to taste
~~~~~~~~~~~~~~~~~
Cook pasta in a large pot of boiling water until tender but still firm to the bite(I prefer a more cooked pasta, but that is me. And watch the fettuccine, it has a tendency to stick, which my daughter found out. Stir it more frequently). Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from heat. Now here is where we had to improvise. Since we used whole milk, we had to let our sauce render down a bit...to thicken up, but it came out fine.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan cheese to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Serve hot. Enjoy
**This dish was elegant and fragrant, and aromatic, and...well you see my meaning. We only have to tweak it a bit, and we like to keep dishes as true to their original format as possible. For changing it too much takes away from the integrity of the recipe. I know that sounds silly, but that is how we feel. Not every recipe is going to fit every home, and that is what makes us special and unique. Hope you enjoy this dish, whether you use the original recipe or our tweaked recipe.
As my daughter suggested a cream sauce pasta dish, I began to cringe on the inside, but outwardly I gave her my full support, hoping beyond all hope I would not lose my dinner at the table. I even helped her to prepare the dish. Simple ingredients...right up my alley. Well, low and behold, that dish rocked, and as we dub them in our home, it is a keeper. So please enjoy this dish we snagged from none other than Giada De Laurentis from the Food Network. We figured if you want good Italian, then go to her. You want good Southern, you go to Paula Deen, and so forth. Well it paid off and I hope you all enjoy this dish as much as we did.
18 ounces fresh fettuccine (We of course used 1 pound boxed)
2&1/2 cups heavy cream(We used whole milk)
1/2 cup fresh lemon juice(We would cut back to 1/4 cup)
12 T unsalted butter(We used salted, it is what we had)
2 cups grated Parmesan cheese
2 t grated lemon zest(We used 1 t)
Pinch of freshly grated nutmeg
Salt and pepper to taste
~~~~~~~~~~~~~~~~~
Cook pasta in a large pot of boiling water until tender but still firm to the bite(I prefer a more cooked pasta, but that is me. And watch the fettuccine, it has a tendency to stick, which my daughter found out. Stir it more frequently). Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from heat. Now here is where we had to improvise. Since we used whole milk, we had to let our sauce render down a bit...to thicken up, but it came out fine.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan cheese to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Serve hot. Enjoy
**This dish was elegant and fragrant, and aromatic, and...well you see my meaning. We only have to tweak it a bit, and we like to keep dishes as true to their original format as possible. For changing it too much takes away from the integrity of the recipe. I know that sounds silly, but that is how we feel. Not every recipe is going to fit every home, and that is what makes us special and unique. Hope you enjoy this dish, whether you use the original recipe or our tweaked recipe.
Thursday, August 28, 2008
Fellow Blogger Soup
I love giving fellow bloggers and here comes one. To say I love lentils is a gross understatement. So any recipe with them in it is a plus in my book. So I visited a fellow bloggers blog...duh, and she posted about a lentil soup in a bread bowl. If I was physically able, I would have gone over there and taken every last bread bowl...with the soup in it, and not even have tasted it. But low and behold, we made it tonight. It was over the top grand. I am a cook that does not thrive on weird odd ingredients. I prefer to be able to go in my cabinets/frig and be able to grab what I need for any dish.
We had all the ingredients, minus the celery, but hubby did not mind, he least favorite vegetable. This was so simple and to me it struck me as an artisan, those are my favorite types of dishes or breads. But it will be a while before I get back into the full swing of cooking or bread baking, but one day at a time. So please visit Tam and try this simple yet comfort food worthy soup. And with fall around the corner, this is one you will want to add to your fall collection.
We had all the ingredients, minus the celery, but hubby did not mind, he least favorite vegetable. This was so simple and to me it struck me as an artisan, those are my favorite types of dishes or breads. But it will be a while before I get back into the full swing of cooking or bread baking, but one day at a time. So please visit Tam and try this simple yet comfort food worthy soup. And with fall around the corner, this is one you will want to add to your fall collection.
Tuesday, August 26, 2008
Vegetarian Soap
I know this is a short post, and it deals with nothing about food. But when I come across something that is animal product free, I feel the need to let others know. I had heard about this soap a while ago, and my grandmother used to use it as well, so this product has been around for ages. If you go to their website and go to the FAQ's, you will find out more about them.
The product is Kirk's Castile Soap
Monday, August 25, 2008
For My Daughter
This is technically not just for her. She is already an established vegetarian(Wow that sound important) and I am on the journey to join her. Last night we experimented with tofu. I know, most non-vegetarians feel that is all we live on, but here in this house we eat it rarely. However, I am looking to experiment with it, but I am unsure how to "cook" the darned tootin' stuff. I am afraid I will overcook it, or under cook it. So I am turning to my blogging neighbors to give me a helping hand.
I am not afraid to try new things, and I love being in the kitchen, so there is no fear there, I just don't know how to work with tofu. I am more comfortable with ti when it has been frozen and defrosted. That texture I can work with, but in its natural state...I am but a fledgling.
And sites, recipes, or blogs you can point me in the direction of would make me a happy wanna-be vegetarian. So dig deep ladies and show me what you got. And thanks in advance.
I am not afraid to try new things, and I love being in the kitchen, so there is no fear there, I just don't know how to work with tofu. I am more comfortable with ti when it has been frozen and defrosted. That texture I can work with, but in its natural state...I am but a fledgling.
And sites, recipes, or blogs you can point me in the direction of would make me a happy wanna-be vegetarian. So dig deep ladies and show me what you got. And thanks in advance.
Sunday, August 24, 2008
To Microwave That is the Question
I got this from a friend of mine who is pretty radical in her way of thinking, but in listening to her, her words make you think and that is always a good thing(Thanks Dotty). But I knew that microwaving was not a good thing, and over the years have really cut down on what I microwave. I was never a huge fan of microwaving to begin with, so for me, the transition to leave the microwave behind was no great leap. My husband, son and even daughter do use it to reheat foods. Now...my daughter has started to heat her leftovers and veggie analogs on the stove top, but every once in a while, she zaps her food. I do have to give her credit, she does not microwave in plastic, so that is a step in the right direction.
As far as I am concerned, you could take that hing and chuck it in the trash. Would I miss it, maybe for a little while, but trust me, the pros outweigh the cons. So here is a list of reasons NOT to microwave your food.
1) Continually eating food processed from a microwave oven causes long term- permanent- brain damage by "shorting out" electrical impulses in the brain(de-polarizing or de-magnetizing the brain tissue).
2) The human body cannot metabolize (break down) the unknown by-products created in microwave food.
3) Male and female hormone production is shut down and/or altered by continually eating microwaved food.
4) The effects of microwaved food by-products are residual(long term, permanent) within the human body.
5) Minerals, vitamins and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6) The minerals n vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7) Microwaved foods cause stomach and intestinal cancerous growths(Tumors). This may explain the rapidly increased rate of colon cancer in America.
8) The prolonged eating of microwaved food causes cancerous cells to increase in human blood.
9) Continually ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10) Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed your microwave yet? After you do chuck that thing, you can use a toaster oven in its place. It works well for most and is nearly as quick. Could I let go of my microwave? Hands down, it would be a joy to chuck it, but my family would balk like there is no tomorrow. Truthfully...I could use the extra cupboard space. This is just food for thought. I do not expect everyone who reads this to let go of their microwave, but maybe cut back on its usage. Just think about it!
As far as I am concerned, you could take that hing and chuck it in the trash. Would I miss it, maybe for a little while, but trust me, the pros outweigh the cons. So here is a list of reasons NOT to microwave your food.
1) Continually eating food processed from a microwave oven causes long term- permanent- brain damage by "shorting out" electrical impulses in the brain(de-polarizing or de-magnetizing the brain tissue).
2) The human body cannot metabolize (break down) the unknown by-products created in microwave food.
3) Male and female hormone production is shut down and/or altered by continually eating microwaved food.
4) The effects of microwaved food by-products are residual(long term, permanent) within the human body.
5) Minerals, vitamins and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.
6) The minerals n vegetables are altered into cancerous free radicals when cooked in microwave ovens.
7) Microwaved foods cause stomach and intestinal cancerous growths(Tumors). This may explain the rapidly increased rate of colon cancer in America.
8) The prolonged eating of microwaved food causes cancerous cells to increase in human blood.
9) Continually ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
10) Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.
Have you tossed your microwave yet? After you do chuck that thing, you can use a toaster oven in its place. It works well for most and is nearly as quick. Could I let go of my microwave? Hands down, it would be a joy to chuck it, but my family would balk like there is no tomorrow. Truthfully...I could use the extra cupboard space. This is just food for thought. I do not expect everyone who reads this to let go of their microwave, but maybe cut back on its usage. Just think about it!
Saturday, August 23, 2008
Mexican Cornbread
I am from the South, so me and cornbread are like Lewis and Martin, Abbot and Costello, you get my drift. But my husband and daughter love spicy food, and I mean hot spicy. I can take a shake or two of hot sauce, or a few pepper flakes for some heat, but they smother their food in this stuff, and I am talking mashed potatoes. I mean come on, what happened to gravy? I have a veggie alternative. But my daughter found this one form Paula Deen and man is it great. So break out your corn meal and get cooking ladies...or men.
1 cup cornmeal
1 cup all purpose flour (We grind our own)
2T sugar(We use no refined sugar, so we use raw or turbinado)
4t baking powder
1/2 t salt
1 large egg
1 cup whole milk or buttermilk(Vegetarians, do your thing)
1/3 cup sour cream(I have substituted yogurt when we are out)
1/4 vegetable oil
2T chopped jalapenos(Optional for sissies)
Preheat oven to 425
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. I use what is on hand. Ina medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth. Pour into prepared pan(We line ours with butter). Bake for 20-25 minutes or until golden.
1 cup cornmeal
1 cup all purpose flour (We grind our own)
2T sugar(We use no refined sugar, so we use raw or turbinado)
4t baking powder
1/2 t salt
1 large egg
1 cup whole milk or buttermilk(Vegetarians, do your thing)
1/3 cup sour cream(I have substituted yogurt when we are out)
1/4 vegetable oil
2T chopped jalapenos(Optional for sissies)
Preheat oven to 425
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. I use what is on hand. Ina medium bowl, combine cornmeal, flour, sugar, baking powder and salt. To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth. Pour into prepared pan(We line ours with butter). Bake for 20-25 minutes or until golden.
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