Box Cake Mixed Fruit Cobbler

This delicious cobbler is made with three ingredients.  Serve it with good vanilla bean ice cream or whipped cream.

1 Box dry yellow or lemon cake mix flour

30 oz. can of sliced peaches or fruit cocktail (I used 15 oz. of fruit cocktail & 15 oz. peaches.

1   cup of fresh strawberries or blueberries or, both

1.5 sticks of unsalted butter, melted

1.  Spray baking pan with Pam.  Pour canned fruit with juice into baking dish. A Pyrex

9" x 13" is a good size.  Judge by how much fruit you have.  Add other fresh fruit.

2.  Pour dry cake mix on top of fruit. Break up large lumps.

3.  Pour melted butter over cake flour evenly.

4.  Bake 350 degrees for approximately 45 mins.. Top should be brown and, inside cake flour should be baked.

  

St. Patrick's Day Soup

      Turn your corned beef and, cabbage leftovers into a hearty and, nutritious soup.  There is no recipe; adjust with your own seasonings and, cooked ingredients. 

   Saute one medium onion chopped in olive oil,  then add cubed carrots and, potatoes until they brown on all sides; salt and, pepper to taste.

     Next, add chopped cooked cabbage, one bouquet of fresh chopped parsley, one bulb of fresh garlic chopped and, simmer for about ten minutes.

     Next, add 2 cups chicken stock, 2 cups crushed tomatoes, 2 cups water, sprinkle of hot pepper flakes and, teaspoon of Mrs. Dash.  These amounts should be adjusted to the amount of leftover vegetables you have.

     Simmer on low heat approximately one hour; adjust seasoning and, serve.

     If you have leftover ham or corned beef they can be added as well.

     This soup is not to be interpreted as vegetarian because the vegetables were originally boiled with meat.  

Homemade Ricotta Cheese

UTENSILS:
a. One 8qt. stainless-steel or enameled pot such as Le Creuset 
b. Food thermometer 
c. Stainless-steel strainer 
d. Cheese cloth (craft stores, Target, supermarkets.  Ask for it at customer        service desk)
e.  Pasta strainer & another large pot that it fits over securely.
INGREDIENTS:
1 Gallon pasteurized whole milk (I was told not to use organic milk because  the pasteurization process is different)
1/4 cup White distilled vinegar
1  Teaspoon kosher salt

First cut 2 pieces of cheesecloth 26" long and, drape over the pasta strainer.  I double the pieces so not to miss the small curds.

     Pour one gallon of milk into 8qt. stainless-steel pot, add salt.  Over medium heat bring milk up to 175 degrees...do not boil milk, it should be small bubbles on the edge of pot.  Add the distilled vinegar now, milk will immediately separate into curds and, whey.

    Shut off heat. Let stand for 1 minute.  Remove curds to cheesecloth lined strainer.  Let stay at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.   The longer you allow the cheese drain the thicker and, dryer the ricotta. .At this point you can add herbs, artisan salts, etc.. Wrap the cheese cloth and, tighten with rubberband.  Check often and, remove when you achieve the consistency you desire.  
    There are so many ways to use this cheese.  
    I add a touch of sour cream, cream cheese and, orange marmalade after it has been strained. Then spread it's deliciousness on crackers. 
     Use it plain for lasagna, casseroles, stuffed manicotti, etc..
    For a savory spread blend in roasted garlic and, dried basil, add some sour cream to achieve the perfect consistency.
    It is very important to only use stainless-steel utensils.
    Bringing the milk to 175 degrees is good for a softer ricotta.  Bringing the milk up to a higher temperature makes a dryer ricotta. 

Food Trends 2013

Buzzwords for 2013- Fermented everything, upscale donuts stuffed with foie gras jelly , kimchee donuts,  quinine syrups, Dubonnet, Chartreuse, Benedictine and, other golden liquor, local Gins and, bourbons, zip-code honey, tasting menus, food halls, weird desserts, white strawberries, green tomatoes, geranium leaves, hibiscus, hard cider, lobster rolls and, charcuterie boards.  Also, Chorizio, Coconut milk and, Cocount oil.

The Bar Artisan- a new occupation springs serving avande garde restaurants and, boutique hotels.  Barrel aged cocktails and, carbonated pre-made cocktails in capped bottles, beer cocktails with anti-oxidant juices.

Chipolte-  yep, they're not done with it.

Fast Food- Gourmet breads, kicked up burger toppers like guacamole, goat cheese, tropical fruit.  Also, order and, pay kiosks to speed service.

Seaweed and, Bacon will be infused and, wrapped around everything.

Restaurants will begin to charge for your bread.  There will be restaurants will be baking signature loaves.

Food trucks-  more, everywhere.
Gluten Free-  more, everywhere.

Brands -  will open restaurants like Barilla and, magazine Conde Nast.  Also, more chain restaurants will be selling their signature dishes in the frozen foods isle.

Food Source Transparency-  Consumers will demand the origin of food printed on packages and, demand more locally grown sourced foods in chain supermarkets.

New Cuts of Meat-  Localities will claim parts of protein meat as theirs @ Denver steaks.

New Fish- Arctic Char

Technology- More Smartphones will inform consumers of sales, restaurant specials and, more food apps.  Mobile/wireless/pay-at-the-table will become more common.

Baby Boomer Nutrition-  The aging demographic will control half the money spent on food by 2015.  They will demand more antioxidant and, heart healthy foods like Salmon, green tea, sweet potatoes, dark leafy greens, berries and, whole grains.

Food Waste- Consumers will become more conscience of where unsold or expired food goes.  There will be more demand for donations to food banks, etc..  Also, with more community gardens popping up so will compost piles to hold  food wastes from towns.

Flavored popcorn 

Stuffed Cabbage

1 large onion chopped fine - Saute chopped onions in butter & paprika.  Chill.

1.5 - 2 lb. ground meat  80/20

1 cup of rice / cooked half way

1 large head cabbage- cored and, blanched in boiling salted water.  Peel the outer leaves as they cook to expose the inner ones.  Trim the thick center vein of each cabbage leaf.                                                Repeat until the leaves are small....Julienne the small ball of cabbage and,  set aside.                                           

3  28oz. cans of Hunts tomato sauce

Paprika

Salt & Pepper

Pour half a can of tomato sauce in a long Pyrex or casserole oven proof dish.  Add half of the julienned cabbage to bottom of dish.

When onions are cooled combine with raw meat, rice, salt and, pepper to taste. Don't over mix ...meat will get tough.

Place meat mixture on each cabbage leaf and, roll, tucking in the sides.  

Place each cabbage roll in long pan.  Cover with julienned cabbage and, the rest of tomato sauce.  Be sure the cabbage rolls are thoroughly emerged.

Cover with aluminum paper and, bake in 350 oven for approximately  45 minutes.  Be sure the rolls are covered with sauce .  Test one to see if meat is cooked...Do not over cook.   Serve with mashed potatoes and, sour cream on the side.

You can use stove top method by placing roll in a deep pot lined with shredded cabbage .  Cover rolls with tomato sauce and, some water.  Cover and, cook slowly for about 1 hour.

Mocha Rum Truffles

     This is the easiest recipe for a very impressive holiday sweet.  I buy a good boxed brownie mix, in this case I used the mocha variety.  Follow the directions on the box and, bake as directed.  

Let cool, then use a fork to chop the baked brownie into crumbles. Transfer into a large bowl and, sprinkle with about 1/8 cup of dark rum.  Mix thoroughly.  Use a 1oz. scoop and, make 1" ball by rolling in your hands.

Roll into prepared bowls of either crystallized sugar, cocoa powder, shredded coconut, or chopped nuts.  When done coating refrigerate until firm about 2 hours.
P.S.  I baked 2 boxes and, it made approximately 50.

.

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Wellfleet, Massachusetts

    

Wellfleet, Massachusetts 

      The Lighthouse is in Wellfleet,Ma.. the oyster capital.  This is such a quaint little New England fishing town.  It has everything you need on one main street: a hardware store, family grocery store, thrift shop, funeral home and, the corner bar/restaurant.  
     We had a delicious lunch.  The cod was so fresh I think it was still swimming just before it hit the pan.  
     This is a comfortable little neighborhood joint with regulars at the bar talking about their day and, our female bartender/server was very pleasant and, anticipated our needs. 

    

Creamy Pumpkin Sauce with Tortellini and Roasted Butternut Squash

     Autumn is here , a season with it's own colors, flavors and scents.  I felt inspired to create this sauce by the most popular fruit of Autumn: the pumpkin.  The oldest evidence of pumpkin seeds date to 7,000 B.C. in Mexico.  They're loaded with lutein, alpha and, beta carotene and, vitamin A for the eyes.   I used it over tortellini but, you can choose any pasta you like.

     Combined with all the spices of Autumn, roasted garlic, hot pepper seeds, fresh basil, rosemary and, onions this sauce has many layers of flavors competing to kindle your taste buds.  
    My favorite fruit-squash is the butternut squash.  When roasted they are sweet enough to be used as a dessert.  Squash has been around for over 10,000 years.  They were one of the "Three Sisters" planted by Native Americans:  Maize(corn) beans, and, squash. 
     Biologically squash is a fruit but, when cooked we refer to it as a vegetable.  Butternut squash is very versatile, it can be baked in lasagne, muffins, or, casseroles.  

Creamy Pumpkin Sauce                             (makes enough for 1lb of pasta)
Olive oil
1       sprig of fresh rosemary
1       whole medium onion, chopped fine
1/4    cup roasted garlic chopped (wrap bulb in aluminum & roast in oven about 30 mins.)
1       15oz. can seasoned pumpkin puree
1       teaspoon cinnamon 
1/4    teaspoon ground dry ginger
1/4    teaspoon  ground nutmeg
1/2    teaspoon hot pepper flakes
         salt & pepper to taste
1/4    cup dry sweet basil
1       cup chicken stock (adjust to your liking)
1       cup heavy cream (adjust to your liking)
1/4    cup grated pecorino romano cheese (or parmigiana) (adjust to thicken)

1. In a very large frying pan or 5qt. wide pot pour enough olive oil to coat the bottom.  Add the sprig of fresh rosemary and, fry until the leaves are crisp then remove.  These are edible and, delicious.
2. Add the chopped onions to the oil and, simmer until brown around the edges.
3. In a separate bowl, add the nutmeg, cinnamon, ginger, chopped roasted garlic, hot pepper seeds and, sweet basil to the pumpkin puree, stir thoroughly.  
4. Add pumpkin mixture to cooked onions in the pot.  Stir constantly for about 3 minutes.
5. Remove pot from heat and, pour the pumpkin mixture into a blender.  Keep pressing the pulse button  until the onions are almost invisible.
6.  Pour pumpkin mixture back into the pot over low heat.  Add chicken stock, heavy cream and, p.r. cheese.  Stir constantly.  Adjust your fluids to desired thickness.  You might also want to add more cheese.  Taste for salt and, pepper.  
7. Toss the cooked pasta in pot with the sauce until coated.  Spoon onto plate and, add your roasted squash. Garnish with cheese and, more dry basil.

For your pasta, I suggest serving with roasted butternut squash or sauteed porcini mushrooms.  

Roasted Butternut Squash

Peel and, cube the squash.  Place on flat cookie pan.  Toss with olive oil, salt, pepper, granulated garlic and, fresh garlic cloves.  Roast in 400 degree oven for 30 mins., toss then bake for another 30 mins. or, until they are golden brown on all sides.  

Roasted Kale Chips

     I love greens especially bitter greens and, I love to munch on chips of any kind.  Combine the two and, wah-lah you have kale chips.   These are absolutely delicious and, addicting.  They are so easy to make and, they satisfy my need to munch and, satisfy my taste buds.  The best part is that they are not fattening and, I am getting bombarded with  antioxidants from this superfood.  Honestly, you have to really love bitter greens to enjoy these chips because they still taste like kale.

     To prepare them just wash, rinse and, spin a large bunch on kale in a salad spinner.  That step is really important because they must be dry.  Rip off the bottom stems, then rip the leaves into about 2" squares.  Next, LIGHTLY toss in extra virgin olive oil ; too much oil will make them soggy and, they won't crisp.  The next step is your choice of flavors.  I sprinkle sea salt, black pepper and, lots of garlic powder.  You can add  chili powder, cumin or, Italian seasonings whatever you like, be creative.

      Bake in a 275 degree oven for about 25 -30 minutes.  They will dehydrate and, literally look like curly chips.  Now just eat and, eat and, eat....Mangia !!!

Hypothyroidism and Food

     If you have Hypothyroidism there is no set diet to stick to but, you can manage your condition with some dietary changes.  When researching about hypothyroidism I visited many websites and,read many books but, they were written in medical terms beyond my interest..  I just wanted to educate myself on foods to improve my thyroid and, foods to avoid.  So,I decided to narrow all that info onto one page so y'al can read it without a medical degree.  I hope my condensed version is helpful to you.
    There are four words that are important to the function of the thyroid. 
1.Tyrosine is one of the amino acids, which are the building blocks of proteins. It is obviously found in protein rich foods. 
2. Selenium it's a trace mineral that is necessary to all functions of the body. 
3.  Iodine is a highly water-soluble trace element prevalent in the oceans but, also found on the earth's crust.  Our thyroid gland uses it to make thyroid hormones.
4.  Goitrogens are naturally occurring chemicals in food and, drugs that interfere with the production of thyroid hormones.
     If you are taking thyroid medication and, you decide to follow these guidelines please share with your physician.  There are alot of iodine and, thyroid supplements on the market; if you are thinking of taking them I really adivise you to talk this over with your physician.

.What to Avoid

1. Goitrogenic Foods

     Goitrogenic foods are foods that alter, slow or, block iodine absorption.  There are different types of goitrogens like isothiocyanates in cruciferous vegetables , which block the enzyme that allows your thyroid to use iodine.   Cruciferous vegetables all contain goitrogens and, are best avoided eaten raw like, cabbages, Brussels sprouts, broccoli, cauliflower, kale and, collard greens.   Fortunately, the goitrogenic compounds in cruciferous vegetables are destroyed by heat.  Cooking these vegetables is recommended  so not to affect your thyroid.  If you have a normal thyroid function and, consume an adequate amount of daily iodine these compounds will have no effect on your thyroid.  
     Some goitrogenic foods to avoid raw are:  
Spinach, radishs, lima beans, horseradish, turnips, sweet potatoes, sesame seeds, eggs, bananas, peaches, strawberries, pears, canola oil, pine nuts, walnuts, mustard, soy products and, all cruciferous foods above. 
     If you must eat these foods raw then maintain an amount of less than 4ozs. a week.
2. Gluten- Gluten can trigger an autoimmune response in many people.  You can have a gluten intolerence without having Celiac disease.  Gluten mimics the structure of the thyroid gland to the point where the body cannot differentiate gluten from the thyroid gland and, it may attack the gland.  This is why alot of doctors recommend hypothyroid patients to eliminate gluten from their diet.  This is a very difficult diet to live by because not only is it in wheat, rye, barley and, oats but, it is hidden in so many products like mustard and, soy sauce.

What to Eat

Foods High in Tyrosine 

The amino acid tyrosine is one of the components of the thyroid hormone thyroxine.  Eating tyrosine-rich foods will stimulate this  amino acid for conversion to thyroxine. Though the body usually produces L-Tyrosine on it's own, many protein-rich foods contain this amino acid also. The following foods will increase your body's available supply and, facilitate normal thyroid function: 

Seaweed,olive oil, sea salt, saltwater fish like salmon, orange roughy, tuna and, cod, fish roe,roasted turkey, pork, egg whites, almonds, white cheeses like mozzarella, provolone, cottage cheese, avocado and, mustard greens.


Iodine-Rich Food
Iodine is also a component of thyroxine.  Adequate iodine intake is essential in healthy thyroid function.  A daily requirement is 150 mcg. (1 Tablespoon of salt =400mcg).  Iodine rich foods include:
Kelp 1tablespoon=2000mcg, Himalayan sea salt 1gram= 500mcg(aka gray salt) cranberries 2oz.=200mcg, milk 1cup=55mcg, goat cheese, navy beans 1/2cup=32mcg, medium potato=60mcg , all saltwater fish, cod liver oil, garlic, asparagus.
Himalayan sea salt or Gray salt is a naturally occuring iodine salt.  Table salts and, other sea salts are enhanced with iodine.


Selenium
Selenium is a mineral that functions to produce some of the varieties of thyroid hormones.  The adult daily requirement is 55 mcg.  Many protein-rich foods are also good sources of selenium.  Selenium can be toxic at doses above 400 mcg, so moderation is necessary when increasing selenium intake or using supplements. 
Selenium foods include: 
Onions, brown rice, Brazil nuts (limit 3 a day), sunflower seeds, mushrooms, beef, lamb, pork.  All saltwater fish including salmon, flounder, halibut,tuna.  All shellfish including shrimp, mussels, scallops and, clams.


High Fiber
     Eating high fiber foods can help to prevent weight gain or maintain weight loss in people with hypothyroidism. A high fiber diet helps to control insulin levels in the bloodstream. It also aids in digestion and elimination, and helps to control appetite. Fiber is available from a variety of surprising food sources like, almonds, kiwis, onions, chia seeds,   
                                                                                                           1 cup black beans, cooked—15 grams
1 cup kidney beans, cooked—13 grams
1 medium artichoke, cooked—10 grams
1 cup vegetarian baked beans, canned, cooked—10 grams
3 ounces of peanuts—8 grams
1/2 cup peas or lima beans—7-8 grams
1 cup whole wheat spaghetti—6 grams
3/4 cup bran flakes—5 grams
1 cup carrot, cooked —5 grams
1 medium pear—5 grams
1 cup cooked broccoli —5 grams
1 cup cole slaw—4 grams
1 medium apple—4 grams
1 ounce almonds—3.5 grams
1 cup brown rice, cooked—3.5 grams
1 medium banana—3 grams
1 medium orange—3 grams
1 slice whole wheat bread—2 grams
2 tablespoons raisins—1 gram

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Fried Cauliflower with Curry Tomato Sauce

    Cauliflower is a very bland vegetable so,it needs a little push.  This recipe is a variation of the classic Indian dish Gobi Manchurian.

     This is an excellent dish for folks who suffer with inflammatory diseases like Arthritis, Gout, etc.  If you do, I suggest you replace the red tomatoes with the orange variety which have less acid..  Just cut, deseed and, saute with all the other ingredients.    

     It's an satisfying vegetarian main course or, use it as an interesting side to kick up a mild chicken entree.  I ignited the sauce with crushed red pepper seed and, lots of fresh garlic but, you can tone it down to your own taste.   Please adjust the spices to your liking; my recipes are guidelines therefore, I hope to inspire the creative chef within you.      It is best to make this sauce one day ahead of time so all the spices and, herbs can blend.  

     

     Start by breaking one medium head of cauliflower in flowerettes.  Blanch in boiling salted water for about 2-3 minutes.  Remove and, place in a pasta strainer.

Make your sauce:

     Olive oil 

1   Cup chopped yellow onion

1/2  chopped garlic bulb

1   Tablespoon sweet Hungarian paprika

1   Tablespoon ground Tumeric

2   Tablespoon prepared curry powder

     Sprinkle of crushed red pepper flakes

1    Can sliced stewed tomatoes (14oz.)

1    Can of water

1   Cup julienned fresh sweet basil

1   Cup chopped green onion or scallion

    

     Salt & Pepper to taste

Sweat the onions in olive oil when they appear soft add garlic, tumeric, curry, red pepper flakes, paprika.  Continue to simmer for another 10 minutes.

Add stewed tomatoes and, fill the empty can with water and, add to sauce.

Simmer on low heat for 30 minutes stirring constantly.  

Add green onions and, basil when sauce is done.  Salt and, pepper to taste.

While the sauce is simmering whisk up the batter.  Depending on the type of flour you choose , adjust the amount of water.  Combine dry ingredients first:

1    Tablespoon Chilli powder

1    Tablespoon Tumeric

1    Tablespoon Garlic powder

1    Tablespoon dried oregano

1    Cup flour  (I used whole wheat)

1/2  Teaspoon baking soda

1/2  Teaspoon baking powder

       Salt & Pepper

Whisk all dry ingredients then add:

1    Raw egg

1  1/2 Cup of water

Heat deep frying pan or large cast iron pan with 1/2" canola oil.  Test oil with a small amount of batter.  It should sizzle and, fry.

Dredge cauliflower in batter and, slowly dip into hot oil.   Keep turning flowerettes until all sides are dark brown.

Serve with sauce on side or on top of cauliflower.