The modern world still has it’s problems with food and safety. Since this one deals with vegetables and prepackaged vegetable mixes, it could have far-reaching effects. The stores are listed along with what could be a problem item.
What you don’t know could kill you . . . Okay, possibly make you really sick!
For quite a few dinner preparations, I had to hide the above fact from my family lest I get early votes on something they weren’t going to try. Cauliflower has actually been the best thing that has happened to our mashed potatoes and once tried, the family doesn’t want to change back. In fact, a few weeks ago, I ran out of cauliflower and made the ‘regular’ mashed potatoes with, well, only potatoes like the normal people do. At the first bite, shocked faces turned to me and demanded, “What happened to the mashed potatoes?” I admitted that there wasn’t any cauliflower to add today.” They finished their dinner but left the table with, “Don’t EVER let that happen, again!”
We seem to have lucked out on having to go gluten-free for my husband’s diet. I had some friends, years earlier, that had to avoid gluten and there just wasn’t a lot out there at reasonable prices. We seem to have started at the right time and there are always recipes and ideas coming up to turn gluten-free meals back to the ‘ordinary’.
One of the favorite meals around here is pre-payday ravioli. Translation: We find whatever meat is in the freezer (you don’t need much!) and mix it up with vegetables, cheese, seasoning . . . the imagination can run wild here . . . and stuff it into ravioli. AND, we now have a reliable recipe for making the pasta portion – gluten-free.
The one featured here was a Friday meal and filled with chopped spinach, caramelized onions, eggs, and cheese.
This is always a fun bread to make especially since it is simple and you can oversee the children in the mixing but keep track of the beer! Actually, a priest gave me this recipe.
Beer Batter Bread
1 12-ounce can of your favorite beer
1/2 cup granulated sugar
3 cups self-rising flour
preheat oven to 350 degrees. Vegetable oil spray a 9 x 5-inch loaf pan. (You can put this batter into muffin tins, too.) Mix all the ingredients together and put into your prepared pan. Bake for approximately one hour depending on your oven. Every 15 minutes, butter the top of the bread with bits of butter.
Let cool in pan a bit before removing. Great to pull out of the oven about ten minutes before dinner and serve warm with soup or stew.
When my daughter was away at college, she soon found the cafeteria fare to be lacking in things like taste, fiber, and nutrition unless all could be found in fries. She started doing more cooking in the dorm kitchen and a favorite that caught on with her friends was Lentil Soup over a bowl of rice. Her friends weren’t sure about it not being familiar with lentils but after a few bites, they said they somehow felt healthier!
Plain Old Lentil Soup
3 cloves of garlic, peeled, crushed, and diced
1 ½ cups dried lentils (They should be rinsed under cold water before cooking)
1 cup of diced ham
1 large onion, peeled and diced
2 stalks of celery, chopped
2 large carrots, peeled and sliced
7 cups of chicken broth (canned or homemade)
2 teaspoons of chicken bouillon
2 teaspoons dried oregano
3 dried bay leaves
1 teaspoon ground black pepper
½ teaspoon chili flakes
Enough freshly-grated sharp cheddar to top each bowl of rice and soup
In a soup pot, add a few drops of olive oil and saute the garlic until it softens. Add the rest of the ingredients to the pot (EXCEPT for the rice and cheese!), bring to a boil and the cover and simmer for approximately 40 minutes or until the lentils are soft. Remove and discard the bay leaves.
To make a thicker version of the soup, put two cups of the soup including some of the solids to a blender and carefully blend until smooth. Stir back into the soup and stir until you bring it back to hot.
My husband’s work schedule is not easy to follow or prepare for as it just depends on when he gets off work and how much traffic there is on the way home. That’s why I like the Saturdays he doesn’t work. Dinner can be planned and a special menu can be prepared.
In spite of the rainy season, the Spring vegetables are appearing in the stores so my hardworking husband get steamed asparagus along with sauteed cabbage with red onions and bacon as sides to a bone-in pork chop – a favorite of his. We have cut way back on carbs so enjoy the variety of vegetables appearing on the scene these days.
And, speaking of food and seasonings, I’m sold on the spice/herb store I found a few months ago. Having a choice of new and different spices for cooking makes kitchen time more interesting. The Spice Shop (https://www.thespicehouse.com/) also has a colorful catalog for a small mailing fee that not only describes the herbs and spices available, but often includes cooking ideas and a bit of history.