Organic Gardening
I am an avid gardener and work hard in my vegetable garden to keep it free of pests without the use of commercial pesticides. Beneficial insects used in the garden do not harm people, plants or pets and will kill pest insects in their early stages of development.
I am an avid gardener and work hard in my vegetable garden to keep it free of pests without the use of commercial pesticides. Beneficial insects used in the garden do not harm people, plants or pets and will kill pest insects in their early stages of development.
Councilwoman’s Kitchen Corner
Councilwoman Goosby is a New York State Licensed Dietitian/Nutritionist with more than twenty-five years of exemplary administrative experience in the medical profession. She is a published author whose article “Nutritional Management of Long Term Care Residents Receiving Hemodialysis,” was published in Topics in Clinical Nutrition
Councilwoman Goosby is a New York State Licensed Dietitian/Nutritionist with more than twenty-five years of exemplary administrative experience in the medical profession. She is a published author whose article “Nutritional Management of Long Term Care Residents Receiving Hemodialysis,” was published in Topics in Clinical Nutrition
Healthy Halloween Treats
These Halloween Treats are so adorable and yummy. The pumpkins are made with Clementine oranges, peeled, and celery serves as the stem. The ghosts are halved bananas decorated with chocolate chips or raisins.
Four Ways to Fight Arthritis
1. The latest research shows that you should skip the steak. Eating foods like red meat can make inflammatory arthritis attacks five times more likely.
2.
Enjoy a cocktail! Three drinks a week for a period of ten years has shown to reduce rheumatoid arthritis risks. But do not exceed one drink per day.
3.
Skip Sodas. Soft drinks contribute to weight gain and the progression of knee osteoarthritis.
4.
Eat Cherries. 10-12 cherries over a period of 2 days can lower the risk of a gout attack.
Foods For Heart Health
Tips For A Healthy Start
Don't skip breakfast. Tempting though it may be to skip the morning meal when you're rushed, your body needs to refuel after a night's sleep — especially a night without sleep! Protein like eggs and slow-burning carbs with iron such as oatmeal with walnuts, almonds and raisins will give you energy to last all morning.
HOMEMADE GRANOLA:
This granola is easy to make, delicious and a low cost, low fat alternative to the store bought variety. It also has the advantage of making your whole house smell great while it is cooking.
Preheat oven to 350 degrees
Ingredients:
4 cups whole oats
1/2 cup shelled sunflower seeds
1/2 cup almonds (pecans or walnuts)
2 tablespoons flax seeds
1 teaspoon vanilla
2 tablespoons canola oil
2 tablespoons maple syrup or honey
2 tablespoons brown sugar
reserve for after baking: 1/2 cup raisins or other dried fruit
Preparation: mix all of the ingredients together except for the dried fruit. Spread on a baking sheet that has sides and bake for 10 minutes. Take out and mix around with a spatula, spreading evenly again. Continue baking for 10 more minutes or until toasted and brown. Be careful not to burn. Allow mixture to cool and add in the raisins or dried fruit. Store in a plastic container.
Climb the food pyramid. Aim for those daily 2 1/2 cups of vegetables and 1 1/2 to 2 cups of fruit. Keep crudités (cut up raw veggies) ready to eat in your refrigerator. Add diced vegetables to quesadillas, roll-ups, and casseroles. Fruits can be dried, frozen, or canned — all are healthy for you. Make smoothies from fresh or frozen fruit, fruit juice, and yogurt.
Look beyond junk food for pick-me-ups. After a quick burst of energy, chips and candy can leave you feeling more sluggish than before. Look for more nutritious high-energy alternatives such as almonds or peanuts, yogurt, and granola bars. Buy a pre-made trail mix or concoct your own with dried fruit, raisins, sunflower or pumpkin seeds, nuts, and coconut flakes or chocolate chips.
Count carbs in. Carbohydrates have gotten a bad rap in recent years — but they're a great source of energy and good for you if you eat moderate portions and make healthy choices. Try whole-wheat pasta, multigrain oatmeal, whole wheat bread and crackers.
Drink healthy. Remember to stay hydrated by drinking lots of water. Fruit juices, soda, coffee drinks, and energy drinks are trickier — keep an eye on their sugar content, and remember that caffeinated drinks can make you dehydrated.
ANTIOXIDANTS by Shauna Del Prete, RD, Uniondale ShopRite
Antioxidants and Health Antioxidants--you’ve heard the term and you’ve seen the claims, but do you really know what they are? Here we’ll explain how these compounds work and why they’re so beneficial for good health. How Antioxidants Work
Every day our bodies turn the food we eat into energy. This process requires oxygen, but it also causes the release of by-products into our bodies called “free radicals.” Left alone, free radicals can cause damage to cell walls and the genetic material within cells. This oxidative damage may increase your risk for diseases like heart disease, diabetes, and certain types of cancer.
Antioxidants like beta carotene, lycopene, vitamin C, vitamin E and selenium are substances that may protect our cells from the damage caused by free radicals. They’re found in nutrient-rich foods like fruits, vegetables and whole grains. 1
Food First
Eating foods rich in antioxidants has been linked to a reduced risk for many chronic diseases. These nutrient rich foods each contain a number of different antioxidants, so choosing a variety of foods, in an array of different colors will ensure that you’re getting the best nutritional value.2 Below is a list of powerful antioxidants and their food sources.3
Carotenoids
Beta carotene: carrots, various orange and yellow fruits
Lutein: kale, collards, spinach, corn, eggs, citrus
Lycopene: tomatoes, processed tomato products
Flavonoids
Anthocyanidins: berries, cherries, red grapes
Flavanols: tea, cocoa, chocolate, apples, grapes
Flavonols: onions, apples, tea, broccoli
Proanthocyanidins: cranberries, cocoa, apples, strawberries, grapes, wine, peanuts, cinnamon
Isothiocyanates
Sulforaphane: cauliflower, broccoli, Brussels sprouts, cabbage, kale, horseradish
Phenols
Caffeic acid: apples, pears, citrus fruits
Diallyl sulfide: garlic, onions, leeks, scallions
Dithilthiones: cruciferous vegetables – broccoli, cabbage, bok choy, collards
Whole Grains: wheat, quinoa, brown rice, barley, bulgar, amaranth
Vitamins and Minerals
Vitamin A: liver, dairy products, fish
Vitamin C: bell peppers, citrus fruits, strawberries
Vitamin E: oils, fortified cereals, sunflower seeds, mixed nuts
Selenium: Brazil nuts, meats, tuna, plant foods
Every day our bodies turn the food we eat into energy. This process requires oxygen, but it also causes the release of by-products into our bodies called “free radicals.” Left alone, free radicals can cause damage to cell walls and the genetic material within cells. This oxidative damage may increase your risk for diseases like heart disease, diabetes, and certain types of cancer.
Antioxidants like beta carotene, lycopene, vitamin C, vitamin E and selenium are substances that may protect our cells from the damage caused by free radicals. They’re found in nutrient-rich foods like fruits, vegetables and whole grains. 1
Food First
Eating foods rich in antioxidants has been linked to a reduced risk for many chronic diseases. These nutrient rich foods each contain a number of different antioxidants, so choosing a variety of foods, in an array of different colors will ensure that you’re getting the best nutritional value.2 Below is a list of powerful antioxidants and their food sources.3
Carotenoids
Beta carotene: carrots, various orange and yellow fruits
Lutein: kale, collards, spinach, corn, eggs, citrus
Lycopene: tomatoes, processed tomato products
Flavonoids
Anthocyanidins: berries, cherries, red grapes
Flavanols: tea, cocoa, chocolate, apples, grapes
Flavonols: onions, apples, tea, broccoli
Proanthocyanidins: cranberries, cocoa, apples, strawberries, grapes, wine, peanuts, cinnamon
Isothiocyanates
Sulforaphane: cauliflower, broccoli, Brussels sprouts, cabbage, kale, horseradish
Phenols
Caffeic acid: apples, pears, citrus fruits
Diallyl sulfide: garlic, onions, leeks, scallions
Dithilthiones: cruciferous vegetables – broccoli, cabbage, bok choy, collards
Whole Grains: wheat, quinoa, brown rice, barley, bulgar, amaranth
Vitamins and Minerals
Vitamin A: liver, dairy products, fish
Vitamin C: bell peppers, citrus fruits, strawberries
Vitamin E: oils, fortified cereals, sunflower seeds, mixed nuts
Selenium: Brazil nuts, meats, tuna, plant foods
Recipe of the Week
Baked Apple Dumplings
Use a melon baller to core the apples. Use sweet, moderately firm apples, such as Golden Delicious, Braeburns or Galas, in this recipe.
Ingredients Dough
Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1½ cups, about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve.
Ingredients Dough
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
- 5 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
- 3/4 cups cold buttermilk
- 6 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
- 3 tablespoons golden raisins, chopped
- 4 Golden Delicious apples (see note)
- 2 egg whites, lightly beaten
- 1. Make Dough Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out onto lightly floured surface and knead briefly until dough is cohesive. Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.
- 2. Prep Apples Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture. Peel apples and halve through equator. Following photos 1 and 2, remove core and pack butter mixture into each apple half.
- 3. Assemble Dumplings On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. Following photo 3, gather dough one corner at a time on top of apple, crimping edges to seal. Using paring knife, cut vent hole in top of each dumpling.
- 4. Finish Apples Line rimmed baking sheet with parchment paper. Following photo 4, arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar. Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet 10 minutes.
- Serve with Cider Sauce:
- Ingredients
- 1 cup apple cider
- 1 cup water
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1½ cups, about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve.
Kids Can Cook!
No-Bake Healthy Cookie Bites
1 cup old fashioned oats
½ cup peanut butter (use Sunbutter if your child has a peanut or tree nut allergies)
½ cup flax meal or toasted wheat germ
¼ cup chocolate chips
1 tbsp honey or maple syrup
Mix all ingredients together until well combined. Have kids help by rolling into 1” balls and place on a cookie sheet. Refrigerate for at least 30 minutes and enjoy. Makes about 20-25 cookie bites.
1 cup old fashioned oats
½ cup peanut butter (use Sunbutter if your child has a peanut or tree nut allergies)
½ cup flax meal or toasted wheat germ
¼ cup chocolate chips
1 tbsp honey or maple syrup
Mix all ingredients together until well combined. Have kids help by rolling into 1” balls and place on a cookie sheet. Refrigerate for at least 30 minutes and enjoy. Makes about 20-25 cookie bites.
Chicken Lettuce Wraps
Chicken Lettuce Wraps Recipe
These light, healthy and low-carb appetizers are a great starter for any meal or they can be featured as an entrée themselves. Try variations by substituting any kind of meat for the chicken—or leave the meat out if you want a vegetarian delight.
Wrap:
1 head of crisp iceberg or butter lettuce
Filling:
2 dried black mushrooms
A half pound ground chicken
One-half teaspoon cornstarch
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 clove garlic, minced
One-half red bell pepper, seeded and finely chopped
One-half cup finely chopped water chestnuts
2 teaspoons chopped fresh cilantro
Sauce:
One-quarter cup hoisin sauce
2 teaspoons soy sauce
One and a half teaspoons chili garlic sauce
1 teaspoon sesame oil
Directions:
In a small bowl, cover mushrooms in warm water and soak for 15 minutes until softened, and drain. Discard stems; chop caps. In a bowl, mix cornstarch and wine or sherry. Add chicken; let stand for 10 minutes. Combine all sauce ingredients in a bowl and mix well. Heat a stir-fry pan over high heat until hot. Add the oil; swirl to coat all sides. Add ginger and garlic; cook for about 15 seconds until fragrant. Add chicken mixture and stir-fry for about 2 minutes until crumbly and no longer pink. Add bell pepper, water chestnuts and mushrooms and stir-fry for 1-2 minutes until bell pepper is soft. Stir in the cilantro; remove from heat. To serve, arrange lettuce cups on a plate. Place chicken mixture and sauce in separate serving bowls. Each person can make their own by spooning the chicken mixture into the lettuce cup and drizzling sauce on top. Fold the lettuce around the filling and enjoy!
Makes 4 servings.
These light, healthy and low-carb appetizers are a great starter for any meal or they can be featured as an entrée themselves. Try variations by substituting any kind of meat for the chicken—or leave the meat out if you want a vegetarian delight.
Wrap:
1 head of crisp iceberg or butter lettuce
Filling:
2 dried black mushrooms
A half pound ground chicken
One-half teaspoon cornstarch
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon vegetable oil
1 teaspoon minced ginger
1 clove garlic, minced
One-half red bell pepper, seeded and finely chopped
One-half cup finely chopped water chestnuts
2 teaspoons chopped fresh cilantro
Sauce:
One-quarter cup hoisin sauce
2 teaspoons soy sauce
One and a half teaspoons chili garlic sauce
1 teaspoon sesame oil
Directions:
In a small bowl, cover mushrooms in warm water and soak for 15 minutes until softened, and drain. Discard stems; chop caps. In a bowl, mix cornstarch and wine or sherry. Add chicken; let stand for 10 minutes. Combine all sauce ingredients in a bowl and mix well. Heat a stir-fry pan over high heat until hot. Add the oil; swirl to coat all sides. Add ginger and garlic; cook for about 15 seconds until fragrant. Add chicken mixture and stir-fry for about 2 minutes until crumbly and no longer pink. Add bell pepper, water chestnuts and mushrooms and stir-fry for 1-2 minutes until bell pepper is soft. Stir in the cilantro; remove from heat. To serve, arrange lettuce cups on a plate. Place chicken mixture and sauce in separate serving bowls. Each person can make their own by spooning the chicken mixture into the lettuce cup and drizzling sauce on top. Fold the lettuce around the filling and enjoy!
Makes 4 servings.
Peruvian Pork Stew
2 Tablespoons Olive Oil
3-4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 snipped and seeded ancho or other mild dried chilies
3 bay leaves
Pinch of ground cloves
1/4 cup fresh lime juice
4 cups chicken stock
Steamed rice for serving
1. Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in
batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with
the chilies, bay leaves and cloves until the onions are tender, about 10 minutes.
2. Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then
adjust the heat so the mixture bubbles steadily but not vigorously. (If you’re using a slow
cooker, turn it to high and walk away for 4 or 6 hours.)
3. Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling
apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well
for at least an hour before serving). Remove the meat, then reduce the broth as necessary;
serve over steamed rice, garnished with cilantro.
Yield: at least 8 servings.
3-4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
2 large white onions, chopped
4 large apples, peeled, cored and roughly chopped
3 snipped and seeded ancho or other mild dried chilies
3 bay leaves
Pinch of ground cloves
1/4 cup fresh lime juice
4 cups chicken stock
Steamed rice for serving
1. Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in
batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with
the chilies, bay leaves and cloves until the onions are tender, about 10 minutes.
2. Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then
adjust the heat so the mixture bubbles steadily but not vigorously. (If you’re using a slow
cooker, turn it to high and walk away for 4 or 6 hours.)
3. Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling
apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well
for at least an hour before serving). Remove the meat, then reduce the broth as necessary;
serve over steamed rice, garnished with cilantro.
Yield: at least 8 servings.
Sweet Potato Pie
I give these as holiday gifts to my special friends and family!
Crust
1 1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons chilled solid vegetable shortening, cut into small pieces
3 tablespoons (or more) ice water
Filling
2 large red-skinned sweet potatoes (yams; 13/4 pounds)
1 cup (packed) golden brown sugar
1 cup whipping cream or condensed milk
1 stick butter
2 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For crust:
Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.) Prebake pie shell for 10 minutes at 350 degrees.
For filling:
Pierce potatoes with fork. Bake (45 minutes), boil (tender when pierced with fork), or cook in microwave on high until tender (about 6 minutes per side). Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and all other ingredients. Transfer filling to crust. Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate, or freeze)
Crust
1 1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons chilled solid vegetable shortening, cut into small pieces
3 tablespoons (or more) ice water
Filling
2 large red-skinned sweet potatoes (yams; 13/4 pounds)
1 cup (packed) golden brown sugar
1 cup whipping cream or condensed milk
1 stick butter
2 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For crust:
Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.) Prebake pie shell for 10 minutes at 350 degrees.
For filling:
Pierce potatoes with fork. Bake (45 minutes), boil (tender when pierced with fork), or cook in microwave on high until tender (about 6 minutes per side). Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and all other ingredients. Transfer filling to crust. Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate, or freeze)
Lava Brownies
5 oz. bittersweet chocolate chips
6 oz. chocolate chips
1 ½ sticks unsalted butter
2 tbs. unsweetened cocoa powder
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup flour
Preheat oven to 350 degrees. Grease a 9x9x2 nonstick pan. In a microwave melt 5 oz. bitter-sweet chips & butter. In a mixer mix sugar, eggs, vanilla, cocoa powder, pinch of salt until fluffy. Stir in melted butter and chocolate. Mix in flour and chocolate
chips. Spread in pan and bake 35 minutes.
6 oz. chocolate chips
1 ½ sticks unsalted butter
2 tbs. unsweetened cocoa powder
2 cups sugar
4 eggs
2 tsp. vanilla
1 cup flour
Preheat oven to 350 degrees. Grease a 9x9x2 nonstick pan. In a microwave melt 5 oz. bitter-sweet chips & butter. In a mixer mix sugar, eggs, vanilla, cocoa powder, pinch of salt until fluffy. Stir in melted butter and chocolate. Mix in flour and chocolate
chips. Spread in pan and bake 35 minutes.
Tuscan Bread
This recipe is very, very easy but takes a long time. Begin making this bread at night! It will be the best bread you've ever had.
Ingredients:
3 cups of flour
1 1/2 teaspoons of salt
2 teaspoons of dry active yeast
1 1/4 cup room temperature water
Use a mixer or spoon to incorporate the water into the dry ingredients. It will be a sticky, thick batter.
Cover with plastic wrap and leave for the next 14 hours!
Flour your hands really well and lift the dough out of the bowl and plop down on the baking sheet dusted with cornmeal. Fold in under itself so that it looks like
a round bread.
Sprinkle flour over the top surface and cover with plastic wrap for 2 hours.
About 30 minutes before the 2 hours are up, preheat the oven to 475.
Uncover the dough and bake for 30 minutes .
Ingredients:
3 cups of flour
1 1/2 teaspoons of salt
2 teaspoons of dry active yeast
1 1/4 cup room temperature water
Use a mixer or spoon to incorporate the water into the dry ingredients. It will be a sticky, thick batter.
Cover with plastic wrap and leave for the next 14 hours!
Flour your hands really well and lift the dough out of the bowl and plop down on the baking sheet dusted with cornmeal. Fold in under itself so that it looks like
a round bread.
Sprinkle flour over the top surface and cover with plastic wrap for 2 hours.
About 30 minutes before the 2 hours are up, preheat the oven to 475.
Uncover the dough and bake for 30 minutes .
Shumai, Chinese Dumplings
These are so delicious and so much healthier than the store bought or restaurant variety. Packaged dumplings contain food coloring, MSG, and added solid fat. Serve as a side dish or appetizer. You can also make these ahead and store in the freezer. Just add a few minutes to the cooking time.
Pork and Shrimp Shumai
Serves 4 to 6
1/2 package wonton wrappers, round*
1/2 pound ground pork
1/2 pound shrimp, deveined and finely chopped
1 tablespoon soy sauce
1 teaspoon grated ginger
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten, for egg wash
Garnish: 1 small quarter of a carrot, minced
Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush
*If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife.
1. In a medium-sized bowl, mix together the pork, shrimp, soy sauce, ginger, sesame oil, salt, and pepper.
2. Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with orange roe or chopped carrots.
3. Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the siu mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.
Pork and Shrimp Shumai
Serves 4 to 6
1/2 package wonton wrappers, round*
1/2 pound ground pork
1/2 pound shrimp, deveined and finely chopped
1 tablespoon soy sauce
1 teaspoon grated ginger
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten, for egg wash
Garnish: 1 small quarter of a carrot, minced
Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush
*If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife.
1. In a medium-sized bowl, mix together the pork, shrimp, soy sauce, ginger, sesame oil, salt, and pepper.
2. Spoon a heaping teaspoon of the filling into the center of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with orange roe or chopped carrots.
3. Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the siu mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.
Chicken Satay Appetizers
This recipe is healthy, quick and delicious. To make as a main course double the amount of chicken, serve with rice, a salad or stir fry string beans.
Ingredients:
Preparation:
Pre-heat the grill to medium-high heat.
In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste.
Add the chicken tenders to the heated grill and cook, about 3-5 minutes per side.
Remove the chicken tenders from the grill and top with the sauce. Your can skewer them yourself or leave for your guests to do themselves.
Ingredients:
- 1/2 cup apple juice, microwaved until warm
- 1/4-1/3 cup peanut butter (use a natural type, chunky or smooth) Hint: you can microwave the peanut butter for 10 seconds or so to soften it
- 2 tablespoons soy sauce or Tamari (dark soy sauce), your preference
- 2 teaspoons red curry paste (or 1 teaspoon curry powder)
- 8-10 chicken tenders (about 3/4-1 pound total)
Preparation:
Pre-heat the grill to medium-high heat.
In a small mixing bowl, whisk together the apple juice, peanut butter, soy sauce and the red curry paste.
Add the chicken tenders to the heated grill and cook, about 3-5 minutes per side.
Remove the chicken tenders from the grill and top with the sauce. Your can skewer them yourself or leave for your guests to do themselves.
Councilwoman Goosby’s Biscotti
Makes 2 loaves or 3 smaller loaves:
4 eggs
2/3 cup canola oil
1 cup sugar
4 cups flour
1 Tbs. almond flavor
2 tsp. baking powder
8 oz. chopped raw almonds
8 oz. semi sweet chocolate chips
Preheat oven to 350 degrees.
Beat together eggs, oil, sugar and almond flavor until thick and fluffy.
Add baking powder and flour 1 cup at a time.
Add almonds and chocolate chips.
Divide dough in half or thirds and flatten on a cookie sheet lined with a silpat
(non stick pan liner) or grease and flour cookie sheet.
Do not add more flour,
but flour hands if necessary. Form a rectangle. Do not overwork the dough. Repeat with each piece of the dough.
Bake at 350 degrees for 1/2 an hour or a little longer until light brown. Let cool completely and slice.
Return to the oven for an additional 10 minutes.
Cool and store in container or freeze.
Makes 2 loaves or 3 smaller loaves:
4 eggs
2/3 cup canola oil
1 cup sugar
4 cups flour
1 Tbs. almond flavor
2 tsp. baking powder
8 oz. chopped raw almonds
8 oz. semi sweet chocolate chips
Preheat oven to 350 degrees.
Beat together eggs, oil, sugar and almond flavor until thick and fluffy.
Add baking powder and flour 1 cup at a time.
Add almonds and chocolate chips.
Divide dough in half or thirds and flatten on a cookie sheet lined with a silpat
(non stick pan liner) or grease and flour cookie sheet.
Do not add more flour,
but flour hands if necessary. Form a rectangle. Do not overwork the dough. Repeat with each piece of the dough.
Bake at 350 degrees for 1/2 an hour or a little longer until light brown. Let cool completely and slice.
Return to the oven for an additional 10 minutes.
Cool and store in container or freeze.
Smoky Cheese Grits...Mais Bonne Femme
2 Cups thawed frozen corn kernels
1 Medium onion
1 Tablespoon vegetable oil
1 Garlic clove
1 Cup milk
1 Cup quick cooking grits
2 Cups cherry tomatoes
1/4 Pound smoked Gouda or cheddar cheese
1 Tablespoon butter
Heat the vegetable oil over medium heat, add the onion and cook until softened. Chop the garlic, add to the skillet
and cook for 1 more minute. Cut the tomatoes in half and add to the onions and garlic. Cook for 2 minutes and add the corn. Cook for 3 more minutes. Add salt and pepper to taste.
In a saucepan combine 2 1/2 cups of water, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the grits. Stir frequently for 8 minutes until thick and creamy.
Coarsely grate the cheese. Stir the cheese and butter into the grits. Top with the cooked vegetables and serve.
1 Medium onion
1 Tablespoon vegetable oil
1 Garlic clove
1 Cup milk
1 Cup quick cooking grits
2 Cups cherry tomatoes
1/4 Pound smoked Gouda or cheddar cheese
1 Tablespoon butter
Heat the vegetable oil over medium heat, add the onion and cook until softened. Chop the garlic, add to the skillet
and cook for 1 more minute. Cut the tomatoes in half and add to the onions and garlic. Cook for 2 minutes and add the corn. Cook for 3 more minutes. Add salt and pepper to taste.
In a saucepan combine 2 1/2 cups of water, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the grits. Stir frequently for 8 minutes until thick and creamy.
Coarsely grate the cheese. Stir the cheese and butter into the grits. Top with the cooked vegetables and serve.
Collard Greens are Great!
Ingredients
In a large pot, bring 3 quarts of water to a boil and add smoked meat and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with the meat. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning. You can add vinegar, salt and pepper if you wish.
Serve with a favorite dish as a side.
Ingredients
- 1/2 pound smoked turkey wings
- 1 tablespoon hot red pepper sauce
- 1 large bunch collard greens
In a large pot, bring 3 quarts of water to a boil and add smoked meat and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with the meat. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning. You can add vinegar, salt and pepper if you wish.
Serve with a favorite dish as a side.
BBQ Skirt Steak
Use a dry rub on your skirt steak of :
Old Bay Seasoning
Pepper
Paprika
Put meat in a zip lock bag and sprinkle in A1 Steak Sauce to moisten.
Leave in the refrigerator for at least 2 hours.
Get your grill good and hot. For medium doneness
cook on each side for 5 minutes. Take the meat
off the grill and let rest for a few minutes
before slicing.
Enjoy with a green salad and macaroni salad!
Old Bay Seasoning
Pepper
Paprika
Put meat in a zip lock bag and sprinkle in A1 Steak Sauce to moisten.
Leave in the refrigerator for at least 2 hours.
Get your grill good and hot. For medium doneness
cook on each side for 5 minutes. Take the meat
off the grill and let rest for a few minutes
before slicing.
Enjoy with a green salad and macaroni salad!
