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NEW FOOD FRIDAY FLASH – BLACK TEA SHAMPOO

21 Aug Hair style

As I wrote about in last month’s New Food Friday Flash, I would be writing more about foods to put on your body and not just in your body for good health. This month’s post is for a recipe for a great shampoo that you can make yourself with simple ingredients. You can find these ingredients in a health food store or online at Amazon.com for example. I was able to find all the ingredients at my local Meijer supermarket and that is why I selected it for this month’s New Food Friday Flash.

 

Black Tea Shampoo Recipe

1 cup distilled water

6 bags black tea (regular tea)

½ cup liquid unscented, baby mild Castile soap

1 Tablespoon vegetable glycerin

10 drops Ylang essential oil

 

Directions

Boil water and steep tea bags 30 minutes.

6 Black Tea Bags

Boil 6 Tea Bags

Cool. Combine with remaining ingredients. Put in a clean, bottle (an old washed, shampoo bottle works well). Label the bottle. Shake bottle before each use. Shampoo, and let sit in hair for 2 minutes. Rinse. You will not get as much lather with this shampoo as with store-bought shampoos. Condition as usual.

 

I chose not to use Ylang essential oil and instead used Peppermint essential oil. The Peppermint oil has more uses. Many times these essential oils are interchangeable – but not always! Lavender essential oil could also be used in this shampoo as it is beneficial in fighting dandruff and stimulates hair growth.

 

NOTE: Black Tea shampoo is for brunettes. Blondes can substitute chamomile tea for the black tea as it has a natural blonding effect. However, I did not test the chamomile myself.

Chamomile flowers

Chamomile Flowers

 

I created a list of all the recipes I thought I could use from all the books I had read. I also selected ingredients that were most often used. I did not want to spend a fortune making my own shampoos, conditioners, laundry detergents, body lotions, cleansers, bath soaks, makeup removers, lip balms, insect repellents, car washes, tub and tile cleaners, window washes, and a few others! This was research I wanted to do to find a way to avoid allergy-causing ingredients that manufacturers use in their products. Their ingredients also cost us more. In theory, making your own products should cost less in the long run.

 

One of the benefits of using this shampoo that was not mentioned in any of the books I read is that it makes your hair more manageable. When I use it, I don’t use a conditioner afterwards. My hair has never looked so good! I don’t curl it; I don’t blow dry it. If that doesn’t make it all worth it, then I don’t know what does. How’s that for an unsolicited testimonial?

 

As much as I like this particular shampoo recipe, I have found another that I like that contains the juice of a grapefruit. As soon as I finish this Black Tea Shampoo, I will be making the grapefruit shampoo. If it is as good, I will be reporting back here to you!

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NEW FOOD FRIDAY FLASH – BODY FOODS

17 Jul Hair style

You may have noticed that I recently posted a New Food Friday Flash a week earlier than usual. That’s because I had allergy brain, otherwise known as fog brain due to allergies. My allergies have really been acting up lately and I’m not just talking about my respiratory allergies. Let me tell you how I got Angelina Jolie lips due to an allergic reaction.

 

Angelina Jolie Lips

Sunscreen Lips!

I always wear lipstick outdoors to keep my lips moist and prevent cracking and bleeding. I’ve been wearing Chapstick with sunscreen to do the same when I’m doing yard work. Over a gradual period of time recently, my lips began to swell. Then they developed cuts or ulcers at the corners of my mouth. It hurt when I ate and they bled. I thought, “What the heck is going on here?” I finally figured out it was due to the sunscreen in my Chapstick. I stopped using the Chapstick and the next day, no more ulcers. My lips returned to normal although I rather enjoyed their puffiness!

 

The moisturizer I use on my face when I’m outdoors also contains sunscreen. When I stopped to think about it, I had seen a dermatologist six years ago for red blotches on my face and a scalp rash. He gave me all kinds of drugs which helped my scalp but didn’t do anything for my face. The blotches were still there. After the recent lip incident, it dawned on me that my moisturizer also contained sunscreen and that it was probably what caused the blotches on my face. I stopped using the sunscreen moisturizer on my face. No more blotches on my face. Now I use a non-sunscreen hydrating moisturizer.

 

I felt good about finding the causes of these allergic reactions until I developed yet another allergic reaction and rash on my arms and legs! This happened at the same time that a Measles outbreak occurred in Indianapolis which worried me even though my inoculations are up-to-date and I had Measles when I was young.

 

I suspected my laundry detergent because I had bought a new one – one I had never heard of before. I had also been adding more detergent to the wash than I usually do. So, I stopped using that brand altogether. I bought a mild, perfume and dye-free detergent. I’m sure you’ve heard of it: ALL. I also now use less detergent than the manufacturers recommend. I’ve had this rash about three weeks at the time of this writing and still have not rid myself of it although it is much improved. I cut back on the detergent due to the advice from one of the authors listed below.

 

Right around this time, I had been watching a program on the Livewell Network called Steven and Chris. I have to commend them on their wonderful, knowledgeable guests. Nutritionist Joy McCarthy caught my ear on one of their programs. I was lucky in that my local library had her book, “Joyous Health.” She was the spark that ignited my desire to find the underlying cause of my recent skin reactions.

 

Cancer-causing Ingredients

Her book lists ingredients to avoid in cosmetics, such as: BHA, BHT, DMDM, (a formaldehyde-releasing preservative; formaldehyde causes cancer) and PEG (may cause cancer), and many others. These ingredients are not only harmful to us, they are harmful to fish and other wildlife.

Fish and Wildlife

Save the Fish!

 

Sulfites

She also writes that people with asthma or who suffer from allergies, are especially sensitive to sulfites, commonly found in:

 

wine

dried fruits

potato chips

frozen fries

fruit snacks

frozen dinners

Nitrates and nitrites (which cause cancer in animals)

 

I had written a post a while back about sulfites. They can also be listed as celery root extract in an ingredients label. The good news on dried fruits: she says you can soak the dried fruits in filtered water and then use them without suffering a reaction! 

 

After I read her book, I went back to the library and reserved books on natural products. I learned a lot and am still reading and learning!

 

A Growing Intolerance to Chemicals

According to author, Melinda Coss who wrote, “Natural Soap,” there has been a sharp increase in the number of people suffering from skin allergies due to our growing intolerance to chemicals in household products. So, this is not just a female problem. Men use household products and cosmetics too. Men wear sunscreen and men do laundry! Isn’t that right men?

Incredible Hulk

Strong Men!

 

Hair Care

Each of the books I borrowed and read had something to offer, including one that was focused more on African-American women, written by Lisa Akbari, “Every Woman’s Guide to Beautiful Hair at Any Age.” Although her tone was scolding, I figure I needed to be scolded! I am much gentler to my scalp and hair thanks to reading her book.

 

Other changes I am making due to my readings are to use natural products on my hair like coconut oil instead of store bought cream rinses and shampoos which contain harmful ingredients like sulfates, parabens and artificial fragrances that cause inflammatory skin reactions and are suspected to cause cancer.

 

Coconut oil is useful not just for sautéing foods, but also as a conditioner for your hair, a lip balm, and a shaving oil, just to name a few things. It conditions and soothes skin, so says DK publishers of the beautifully artistic book, “Natural Beauty.” You can find coconut oil in the same aisle as the olive oils. Buy the organic, oil-pressed jar.

 

A Light Bulb Moment

  • All these years I have been a fervent believer in caring about what I put into my body without enough thought as to what I put ON my body. What can I say? It’s never too late to teach an old dog new tricks! Arf!

 

Food for Face

Bananas and avocados will not just be going in my mouth; they will be going on my face, in my hair, and on my hands. A mixture of avocado and honey makes a great hydration hand mask for dehydrated hands according to author Elizabeth Tenhouten, author of “Natural Beauty Homemade Recipes for Radiant Skin and Hair.” Bananas contain pantothenic acid which strengthens the hair.

 

Hair Growth

Mix half a banana with one egg, a tablespoon of coconut oil, and one tablespoon of honey. Shampoo then apply the banana mixture to your scalp and hair; leave on for 20 minutes. Rinse thoroughly and condition. Author Annie Strole claims this mask is great if you want to grow your hair and prevent it from breaking. Promise me you won’t ring my doorbell when I’m doing this! 

 

Hair Buildup

Kelly Reno, author of Soaps, Shampoos & Other Suds says you can remove soap build-up from your hair by combining ½ cup water and two tablespoons of lemon juice in a bottle. Shake thoroughly and gently massage it in. Then rinse with warm water. There are many variations to this recipe. Some authors recommend apple cider vinegar instead of lemon juice.

 

More in Future Posts

More on this topic will be posted on my blog in the future. These books have really enlightened me. I have already made my own shampoo and lip gloss. Some of these ingredients were not readily available in supermarkets although they did have many of them. It has taken me about a month to get all the ingredients that I need without breaking the bank.

 

An Investment in Safe Products

I should be able to make my own laundry detergent, hand lotion, shampoos, rinses, conditioners, facial masks, hand masks, lip gloss, lip balm, and more. I am in the process of extracting the best recipes from each book using the most popular ingredients like avocado, lavender essential oil, castile liquid soap, and aloe vera gel just to name a few. I stayed away from the harder to find, more exotic ingredients like calendula oil or apricot kernel oil or the endless variety of oils that are either online or at health food stores (even though I did find a health food store nearby that stocks EVERYTHING!) I don’t know how involved I will get into this. If I see more promising results as I did from my homemade lip gloss, I may invest in more of these products.

 

An Investment in Time

I haven’t seen any noticeable results from my homemade shampoo except that my hair looks thicker and is easier to manage. I know, those are good results, but the shampoo is hard to work with when my hair is wet. I’ve tried two different shampoo recipes with one being better than the other. I have a third that I want to try before deciding that homemade shampoo can take the place of unsafe, store-bought shampoo. I’m also having trouble with homemade hair conditioners. They seem to be too oily. The third recipe for shampoo I want to try, contains some oil whereas the other shampoos didn’t. That might be the one! Third time’s the charm! Stay tuned!

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New Food Friday Flash – Sweet Potato Rolls to Die For!

19 Jun Pull apart Sweet Potato Rolls

Can we all agree that we all love hot, buttered rolls? But they’re not the best for our health or waistline. Since I am always looking for ways to improve my diet, I have tried another James Beard bread recipe that I am addicted to! Again, it’s from the “old” book I found at the library. The man knows bread! I’ve also read his book on fish. It wasn’t nearly as good and disappointing in comparison. But I wasn’t disappointed with his Sweet Potato rolls recipe!

 

Has anybody not heard that we should stay away from white potatoes? Why? At the risk of repeating what you already know, they’re not as nutritious as other vegetables; they contain a high amount of pesticides (they’re in the “bad” 15 category), and we tend to fry or slather them in butter or sour cream which is not good for us. What’s a potato-loving girl (or guy) to do? Substitute your potato craving with a sweet potato.

Sweet Potatoes

Sweet Potatoes

 

Sweet potatoes have more nutrients, they’re high in fiber and they’re low on the pesticide scale (they’re in the “good” 15). We can make a “pumpkin” pie with them. We can bake them in the skin and serve with a pat of butter. And, we can make sweet potato rolls with them! I’ve tried several recipes making rolls with white potatoes and they have hardly any flavor and little nutrition. You’ve got to try these sweet potato rolls!

 

I’ve made sweet potato rolls five times now. When I’m down to my last one or two rolls, I start baking a sweet potato. I like the sweet potato skin to show some blackened areas from baking because that caramelizes the potato and brings out the sweetness.

 

I knew that yesterday I was planning to do lots of yard work and would be too tired to make the rolls, so I started the night before. I put the dough ingredients and sweet potato together (I had baked the sweet potato the night before that) and put it in the fridge overnight. I wasn’t sure this would work, but happily, it did!

 

The next morning before I went out in the yard, I took out the bowl of dough. It had risen beautifully as you can see in the photo.

Sweet Potato Dough

Sweet Potato Dough well-risen

 I rolled the dough into 24 balls and put them in two cake pans as I usually do. I placed them in my microwave oven (turned off) with a hot cup of water, and left them there to rise while I did my yard work. When I came in exhausted, at 4:00 pm (I began at noon), I checked on my rolls. Look at how much they rose! 

Sweet Potato Dough Rolls

Big, Puffy, Sweet Potato Dough Rolls

 

I then baked the rolls in my convection toaster-oven. For me, it takes 17 minutes at 350° but I will give you the original recipe below.

 

They say we “eat” with our eyes. Look at the color on these beauties!! They’re gorgeous! They’re moist! They’re fluffy! When you put them in cake pans, they pull apart like cotton candy! 

Pull apart Sweet Potato Rolls

Beautiful Color on these fluffy Sweet Potato Rolls

 

The final result: they tasted the same as the sweet potato rolls I made without putting the dough in the fridge. The only difference is that they raised more, and were bigger than usual. What’s not to love about that? Isn’t it great to know that you can do this recipe in steps if you’re short on time? Plus, if you use the refrigerator method, you don’t have to knead the dough at all.

 

I enjoy them with breakfast and with dinner. They reheat very well in the microwave and they keep in the fridge very well. I keep them in the cake pan.  After they’ve cooled on a rack, cover them with aluminum foil. I also put the foil-covered rolls in a clean, plastic bag in the fridge just to ensure that they don’t get stale. This works very well. I keep the other cake pan with rolls covered the same way, and put them in the freezer. So, when the first batch is nearly all eaten, I take out the frozen batch and put them in the fridge. Easy-peasy.

 

Beard says you can substitute the sweet potatoes with canned sweet potatoes (without the liquid), or winter squash, like butternut squash or acorn squash. I tried acorn squash rolls yesterday but I prefer the sweet potato.  Either would make an excellent substitution since they are equally nutritious, high in fiber, and low in pesticides and a good way to sneak a vegetable into your family’s meal.

 

Sweet Potato Roll Recipe

2 packages dry yeast

4 Tablespoons sugar

½ cup water (100° – 115°)

3 Tablespoons melted butter

1 Tablespoon salt

2-3 eggs (one for basting rolls)

3-3 ½ (or more) cups flour

½ – ¾ cup cooled, mashed sweet potato

2 Tablespoons cream

 

Combine the yeast with 1 Tablespoon of the sugar and the ½ cup water in a bowl. Let it proof 5 minutes. Add the remaining 3 Tablespoons of sugar, the melted butter, salt and 2 eggs. Stir well to blend. Stir in the flour one cup at a time with the potatoes. (I prefer to add the potatoes before adding the flour.) Knead 2-3 min. Add enough additional flour to prevent sticking. Dough will be soft. Shape it into a ball. Put in a buttered bowl, turning to coat all. Cover with plastic wrap and keep in a warm place about 1 hour. Then punch dough down, shape into a ball again and let rest 2 minutes. Form into golf ball size balls and place on a buttered cookie sheet or 2 cake pans. Let rise until doubled in size. Brush with the last egg mixed with the cream. (I prefer using only an egg white mixed with 1 Tablespoon water and 1 Tablespoon powdered dry milk which I always have on hand. I never have cream in the house!) Also, I brush the rolls before I let them rise. If you brush dough after it has risen, it tends to deflate the dough.

 

Bake at 375° for 20 minutes depending on your oven. Makes 24 rolls or two loaves. Bet you can’t eat just one!

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New Food Friday Flash – Irish Soda Bread

15 May Irish soda bread side view

I have been on the hunt for an easy to make, quick, delicious bread recipe since the year of the flood. I think I found it! This is not the usual recipe for Irish Soda Bread. Most recipes I’ve seen contain raisins. This one is raisin free. If I want bread with raisins then I’ll also want cinnamon in it. Then it wouldn’t be Irish Soda Bread, it would be Cinnamon Raisin Bread. I also have a recipe for Irish Soda bread using yeast. This is not that recipe. I started making this bread at 8:00 pm one night when I craved bread. It was on a cooling rack at 9:00 pm. That’s what I’m talking about and that is why this month’s New Food Friday Flash focuses on Irish Soda Bread.

 

The story: I was searching the book shelves at my library for baking books and came across a book by the famous chef, James Beard. When I tried to check it out using the computer checkout station, I couldn’t find the library number on the book. I asked the librarian about it and she said it was an old book so the number would be on the inside cover instead of on the outside of the book. Sure enough, it was inside. I hesitated for a moment when she said “old book” but I thought I’d check it out anyway. Boy, am I glad I did!

 

James Beard’s “Beard on Bread” is a treasure trove of bread recipes. I’ve made two of his breads so far and both were very delicious. The Irish Soda Bread caught my eye because it had no yeast or raisins in the ingredients and when I scanned the recipe, it said to knead for 2-3 minutes. There is no waiting for the dough to rise. His ingredients list did not include any sugar but his directions said to add the sugar! Aaargh! I thought, too many obstacles! This recipe can’t be any good! There is no waiting for the dough to rise? There is no 10-minute kneading as I am used to? Should I add some sugar? Should I leave the sugar out? But I was desperate for a piece of bread! Desperate I tell you. I left the sugar out even though my other Irish Soda Bread recipes contained sugar in the ingredients list. It would only go to my waistline anyway.

 

Here is the recipe:

3 cups whole-wheat flour

1 cup all-purpose flour

1 tablespoon salt

1 teaspoon baking soda

¾ teaspoon double-acting baking powder

1 ½ to 2 cups buttermilk

 

Beard also included another version of this recipe using all white flour instead of whole wheat flour. I used half white bread flour and half white all-purpose flour. If you use all white, decrease the baking soda to ¾ teaspoon.

 

Mix the dry ingredients thoroughly then add enough buttermilk to make a soft dough, similar to biscuit dough but firm enough to hold its shape. Knead 2-3 minutes on a floured board. Form into a round loaf and place in a well-buttered 8-inch cake pan or a well-buttered cookie sheet. Cut a cross sign on the top of the loaf with a very sharp, floured knife. As it was baking, it rose and kept rising! It was beautiful bread, decorative because of the necessity to cut a cross on the top with a sharp knife before putting it in my convection toaster oven. It browns nicely in 35 – 40 minutes at 375° in your oven.

Irish Soda Bread in one hour!

Does this bread look like Santa Clause or it is just me?

 

Beard says to cut the bread in paper thin slices. I like it thin, I like it fat, I like it any which way but loose. He likes it buttered. Its great buttered but it is also good with blackberry spreadable fruit. It is very good as garlic toast (slathered in butter, topped with Italian herbs and garlic salt). It would also be good as sandwich bread. You have to try this bread. It’s good for novice bakers, old-hand bakers, what the heck, a kid could make it.

 

It keeps well in the refrigerator in a plastic bag. One-hour bread. I think I died and went to heaven!

Irish Soda Bread T-stand

Yipee! I love this bread!

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New Food Friday Flash – Crystallized Ginger

16 Jan Crystalized Ginger

I have come across a few recipes using crystallized ginger and I became curious about this product. I found a jar of diced crystallized ginger in the spice aisle at Meijer but it was too expensive. Around Thanksgiving, Meijer put out their biggest display of candied fruits that I’ve ever seen. Among them was a small container of crystallized ginger.Crystalized Ginger

The pieces were big and looked delicious! $2.99 for 4 oz. You know me, I couldn’t resist. Plus, one of my favorite cookies, when I have a cookie or two, is Ginger Snaps. Unfortunately, they just don’t make the ginger snaps that I like in these parts! So, lucky for you, I decided to make my own using crystallized ginger. Two recipes came inside the container: ginger snaps and ginger bars. I opted for the ginger snaps. That is how this post got selected for this month’s New Food Friday Flash.

 

But how did cookies get to be on a blog that purports to be about getting and maintaining good health? Give me a minute; I’ll come up with something.

 

OK, this cookie recipe calls for molasses. I use blackstrap molasses and it’s extremely high in iron. I don’t think there is anything out there that contains more iron. The recipe also calls for an egg. Eggs get a bad rap. They are good for you, especially Eggland’s Best eggs which I always use because they contain more vitamins and minerals than in regular eggs with double the Omega 3. Also, ginger is good for you. According to WebMD, Ginger contains chemicals that may reduce nausea and inflammation. Researchers believe the chemicals work primarily in the stomach and intestines, but they may also work in the brain and nervous system to control nausea. Click the link to learn more. The recipe also calls for cinnamon which adds sweetness and is good for you. There are no preservatives or unpronounceable ingredients in this homemade cookie recipe as you will undoubtedly find in a store shelf cookie.

 

Satisfied? Good! Here is the recipe:

 

Ginger Snaps

¾ cup butter, softened

1 cup sugar

¼ cup molasses

1 egg

2 teaspoons baking soda

2 cups flour

½ teaspoon ground cloves

2 teaspoons cinnamon

½ teaspoon salt

4 oz. Paradise Crystallized Ginger, chopped coarsely (came with a 50¢ coupon)

 

Directions

Preheat oven to 375°. Combine softened butter, sugar, molasses and egg, beat well.

Ginger Snap Batter

Ginger Snap Cookie Batter

Add chopped crystallized ginger pieces.

Diced Crystalized Ginger

Crystalized Ginger Diced

Mix dry ingredients together, add to wet mixture, mix well.

Crystalized Ginger added to Batter

Crystalized Ginger added to Batter

Chill for 1 hour. Form into 1” balls, roll in sugar, and place on greased cookie sheet, 2” apart.

Cookie Balls Rolled in Sugar

Cookie Balls Rolled in Sugar

Bake for 8-10 minutes.

Cookie Balls on Tray

Cookie Balls on Tray

Makes 36 cookies.

Ginger Snap Cookies

Ginger Snap Cookies Cooling

I think they taste great dunked in tea with honey and lemon.

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New Food Friday Flash – Lasagna with Mustard Greens and Garbanzos

19 Dec Tall Lasagna Slice

There are a lot of lasagna recipes out there and many of them have spinach as an ingredient. I didn’t have spinach on hand but I did have mustard greens growing in my vegetable garden as of November 1, 2014. The question was would their strong, peppery, mustard flavor overpower my lasagna? I was up for the challenge. My lasagna with mustard greens is the New Food Friday Flash recipe for this month. They may not be new foods, but they are a new combination! Its red and green colors make for a festive holiday dish!

 

Lasagna is a great dish loved by all and there are many versions of it such as lasagna with sausage, with zucchini, with precooked noodles, with spinach noodles, with cottage cheese instead of ricotta cheese, with meatballs, and the list goes on. The problem with a basic lasagna recipe is that there is little fiber in it. Vegetable lasagnas help Americans who eat little fiber. I wanted to create lasagna with a good amount of fiber.

 

I had two jars of tomato meat sauce with garbanzos in it in my freezer. The reason I put garbanzos in the sauce was for when I got tired of putting the sauce on pasta. By just adding a few tablespoons of chili spice I could easily make a chili out of the garbanzo meat sauce! I did and it was wonderful! I had plans for the two remaining 8 oz jars of meat sauce with the garbanzos. They were going into my lasagna!

 

I went out into my vegetable garden after we had a mild frost and picked a bowl of all the baby-sized mustard greens. They looked good! I rinsed them carefully and put them in a pan with about ½ cup of water and cooked them until the water evaporated. Then I minced them. I gave them a taste expecting a strong flavor. To my surprise, there was hardly any flavor! Maybe the frost had something to do with the lack of flavor, maybe because the leaves I picked were all small, maybe my taste buds went on strike – who knows? I knew the mustard greens wouldn’t overpower my lasagna. The combination of garbanzos and mustard greens added a good amount of fiber to this dish. All the cheeses added a good amount of calcium.

Lasagna with bits of Mustard Greens and Garbanzos

Lasagna with bits of Mustard Greens and Garbanzos

 

Ingredients

8 oz of regular cooked lasagna noodles (1/2 box)

16 oz ricotta cheese

1 egg

1/3 cup minced mustard greens

1 ½ cups grated parmesan cheese

8 oz mozzarella cheese sliced

2 8 oz jars of tomato meat sauce

1 cup (8 oz) tomato sauce (for bottom and top of dish)

1 teaspoon sugar

¼ teaspoon nutmeg

salt & pepper to taste

 

Directions

Preheat oven to 350°F. Mix ricotta, minced mustard greens, egg and spices until smooth.

 

Pour ½ cup of the 1 cup tomato sauce on bottom of an 8” x 8” baking pan. Cover sauce with a layer of cooked lasagna noodles; a layer of the ricotta mixture; a layer of the sliced mozzarella (about 9 thin slices); a layer of the meat-garbanzo sauce. Repeat until all the ingredients are used. The top layer should be your remaining ½ cup of the 1 cup of tomato sauce and the parmesan cheese. This makes a 5-layer lasagna. It weighs a ton! Bake 35 minutes. Let stand for 15 minutes for easier serving. This dish stays hot for about an hour and stays warm for several hours. It slices better the next day. It serves 6.

Lasagna Topped with Grated Parmesan

Lasagna Topped with Grated Parmesan

 

Meat Sauce Recipe

My meat sauce recipe is never the same so I can only give you a basic recipe. I use two 32 oz cans of Dei Fratelli tomato puree. If there is a sale on Carmelina San Marzano canned tomatoes, I will substitute it with one of the Dei Fratelli cans. You can taste the difference. I don’t eat beef and instead use ground turkey and brown it the same way you would beef in a little olive oil. Sometimes I add diced carrots, celery, onions, sometime not. Usually I add one clove of minced garlic. Sometimes I add bay leaves, or dried basil leaves and/or dried oregano. Sometimes I add thyme from my garden. If I have red wine on hand, I will add ½ cup to deglaze the browned meat. Usually I add a teaspoon of sugar, ½ teaspoon salt, some black pepper, and a dash or two of cayenne. Sometimes I add a chopped Serrano pepper. The main difference this time was that I added a can of rinsed garbanzo beans. They don’t add any flavor but they are creamy in texture and high in fiber.

 

Note to novice cooks: I once went to a potluck where a man brought homemade lasagna. He didn’t know that there was such a thing as pre-cooked lasagna noodles and regular noodles. He bought the regular noodles and didn’t boil them first. He put them in the lasagna dish and needless to say, it ruined the dish. The noodles were hard and the dish was inedible although some did their best to eat it so as not to hurt his feelings. I wasn’t one of them! Make sure you look at the packaging. The pre-cooked  noodles are less work, but you have to make sure you have a lot of sauce (extra) on hand because they absorb more liquid than regular lasagna noodles. The regular noodles have to be boiled and are slippery to work with. Sometimes they stick together so be sure to stir the pot often when they are boiling. I drained them and then rinsed them with cold water and left about ¼ cup water in the pot. I had no problems with sticking. I didn’t add any oil. I’ve used both types of noodles for lasagnas and don’t have a preference.

 

I divided the lasagna in portions and put three of them in the freezer for future meals. It freezes well and makes all the effort and pots worth it!

Tall Lasagna Slice

Tall Lasagna Slice or, The Leaning Tower of Lasagna

 

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Tags: cooking, recipes,baking , vegetables, mustard greens, garbanzo beans, fiber, calcium, lasagna

 

 

 

 

 

 

New Food Friday Flash – Passatelli

21 Nov Passatelli pasta

This recipe has been a long time coming because I have wanted to make my own pasta for years and now I have finally done that! Hooray! You know how it is, you have to have the correct ingredients on hand, you have to have the time to do it, you also have to have the right equipment/tools to make the pasta. Everything but the stars and the moon have to be aligned! Having the right equipment/tools was actually the biggest holdup for me. Plus, I wanted a recipe that sounded good. Passatelli pasta was all that I dreamed of and that is why this post is my choice for this New Food Friday Flash.

 

To whom do I owe my thanks for this recipe? Mary Ann Esposito of the Ciao Italia! program on PBS. Thank you Mary Ann!

 

Here Are the Tools You Don’t Need

You don’t need a rack to hang these pastas up to dry.

You don’t need a pasta machine to make the dough paper thin.

You don’t need a rolling pin to roll out the dough

You don’t need to buy a special stamp to stamp special designs on the pasta.

And gloriosky, you don’t need to knead the dough!

 

Here Are the Tools You Need

A Cheese Grater

 

I’m assuming you have a bowl, a spoon, and a pot!

 

Ingredients

½ cup + 2 tablespoons flour

¾ cup grated Parmigiano-Reggiano cheese

1 cup toasted bread crumbs

2 eggs

1 ½ teaspoon fresh lemon juice

zest of 1 lemon

1/8 – ½ teaspoon grated nutmeg

Salt and Pepper to taste

 

Grate the cheese. I ended up grating too much but can you ever have too much Parmigiano-Reggiano cheese? I think not.

 

Add the flour. I made this recipe on a very damp, rainy day and had to add 3 tablespoons more flour to make a “rough” dough.

 

Add the bread crumbs. I grated bread crumbs a few days prior to making this recipe from an Italian artisan boule that I bought at Meijer.

Defrosting Artisan breadcrumbs

Artisan bread crumbs that I froze

It was very good and chewy, just how I like it but I had to sacrifice half the loaf so that I could make breadcrumbs out of it. It wasn’t easy because I wanted to smear it with butter and devour the entire thing! After I grated it, I put it in the freezer knowing that I would use it for something!

 

Add the lemon juice and the zest. I didn’t have a whole lemon to zest so I added a teeny bit more lemon juice.

 

Add the nutmeg. As you can see from the photo, I have enough nutmeg to last the rest of my life.

Grating nutmeg

Nutmeg and nutmeg grater

I bought this nutmeg online a few years ago and this is what they sent me along with all the other ingredients I ordered from an Italian supermarket in Cleveland called Gallucci’s. OK, I lied. You also need a tool called a nutmeg grater. But really, you could get away with using a regular grater or, heaven forbid, buy nutmeg already grated.

 

Add salt and pepper to taste. You don’t need much salt because the cheese is salty (and so is the bread) and we’re watching our salt intake, aren’t we? I only added ½ teaspoon. I don’t remember what Maryanne said was needed for the salt or for the nutmeg for that matter. I used only 1/8 of a teaspoon of nutmeg. (I’m saving them because I want to take some with me when I go. You know, like the Egyptians.) I’m kidding! Nutmeg is a strong flavor and I didn’t want it to overpower the Passatelli.

 

Gather all the ingredients into a ball. It will be “rough.” (Mary Ann’s words.) I took that to mean a shaggy dough. My dough was sticky so I slowly added up to 3 tablespoons more flour until it looked more “rough” to me. Cover it and put the dough in the refrigerator for 6 – 7 hours.

Ball of Dough to make Passatelli

My ball of Passatelli dough

 

After 5 hours I took the dough out of the refrigerator. (I’m sorry. I couldn’t wait.) I got my grater and using the BIG holes, grated some of the cold ball of dough. Now I ask you, how fun is that? I suppose it doesn’t have to be a ball shape. You could probably form it into a rectangle. Whatever is easier for you! When you have a pile of grated Passatelli, slide them into boiling homemade chicken broth and boil 3 minutes OR until the pasta floats to the surface.

 

I had 3 jars of homemade chicken broth on hand but you need 8 cups of broth and I only had 6 cups so I made more.

Frozen chicken broth defrosting

Frozen homemade chicken broth

I had some chicken bones I was saving in the freezer and I also had some meaty chicken backs and bellies, and made another pot of chicken soup. Now I had more than enough broth.

Broth for my Passatelli

Making more chicken broth

 

If you don’t want to cook the grated Passatelli right away, you can grate them and then put them in the freezer. If you do it that way remember NOT to defrost the Passatelli when you put them in the boiling broth. Just dump them frozen into the boiling soup broth and boil for 3 minutes OR until they float to the top.

Passatelli boiling in chicken broth

Boiling chicken broth with my Passatelli

 

Homemade pasta doesn’t need to cook as long as store bought pasta so don’t boil it too long or you will have mush.

 

Prior to putting my ball of dough into the refrigerator, I was thinking how to make other versions, such as:

 

Use other flours like semolina flour

Add other herbs like minced parsley or powdered dry sage

Add one more egg

Use one LESS egg

Add minced prosciutto (is that a possibility?)

Use a different cheese like Asiago

Add cooked, minced spinach or butternut squash

Boil/cook the Passatelli then scoop them out of the broth and sauté them in butter

 

It seemed my luck was holding out for this recipe because the weather was taking a temperature tumble. If I had made it one day sooner, I wouldn’t want to have eaten hot Passatelli in 79 degree weather! Last night cold winds blew all the heat away and today is damp and cold with temperatures expecting to go into the 20’s by the weekend, perfect for a hot bowl of Passatelli! Sometimes being a slave to the weather is a good thing!

 

The Surprises in this Recipe

When I grated the ball of dough, it looked as though it was too soft and that the Passatelli would all clump together in the pot of broth. Surprise! They separate and rise to the top when they are cooking! I was eager to taste the Passatelli and took a spoonful of the broth and pasta. Surprise! I had forgotten there was lemon in the Passatelli! It was a nice, light-flavored surprise taste. I also wasn’t prepared for the softness of the pasta. Surprise! This recipe would make a great soup for when you are sick in bed with a cold. A hot, nourishing chicken broth with soft homemade noodles that slide down your sore throat will make you better in no time! This medium size ball of dough makes A LOT of pasta so surprise! I thought with all the cheese I put in the recipe (remember, I put in too much?) it would taste cheesy. SURPRISE!

 

I think I remember Mary Ann saying that this was an “old” recipe and that she wanted to keep recipes like this alive. I’m all for that. Sometimes the old ways are better. Like heirloom seeds for the gardener, this recipe is a keeper for the cook! Let me know if you make this! Your kids will enjoy watching you grate the round ball of dough into pasta!

I grated all of it then cooked and ate half and I froze the rest.

Passatelli pasta

A delicious bowl of Passatelli pasta

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Pumpkin Pie From a Pie Pumpkin (with Bourbon)

6 Nov Pumpkin Pie

Pie pumpkins were running amuck at my local Meijer but I was too busy to make a pie. About a week later, I had time to make a pie but I couldn’t find any pie pumpkins! Luckily, I spied three in the squash area next to the Butternut squash. I picked one of the three but they each looked good. I began wondering how I cooked pumpkin the last time I bought a pie pumpkin. I couldn’t remember.

 

I was watching P. Allen Smith’s Garden to Table program and he suggested roasting a pie pumpkin by first piercing it all over with a fork. I used a knife instead and roasted it for 45 minutes in my convection toaster oven. When it cooled, it was so easy to peel the skin off! I’ll have to remember the technique for when I bake Butternut squash which I do often. I had been peeling it with a paring knife. It’s a miracle I still have all my digits! By the way, this is an easy pie to prepare. I suggest you take out all your ingredients and place them on your counter so you don’t forget to add one. There are a lot of them!

 

But back to the pumpkin. I made a pumpkin pie from a recipe in my Good Housekeeping Cookbook called Pilgrim Pumpkin Pie that I followed loosely. The original recipe had no Bourbon. I used the crust recipe from my Cake that Thinks it’s a Pie recipe. I defrosted my dough completely before lining my pie pan.

 

Ingredients

1 9-inch unbaked piecrust

1 pie pumpkin (2 cups)

1 13-ounce can evaporated milk

2 eggs

½ cup packed brown sugar

½ cup sugar

1 ½ teaspoons cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

½ teaspoon allspice

½ teaspoon ground cloves

½ teaspoon salt

1 ounce bourbon

 

Directions

Wash then cook the pumpkin in your preferred way. Then break apart or cube the pumpkin in a large bowl beating the pumpkin with a mixer at medium speed with next 11 ingredients. Pour into pie crust. I find that every time I make this recipe, I have extra pie mixture. This time I froze the leftover. There is enough for a small pie. It will give me a chance to add more spices that I mention below.

 

The photo shows pumpkin pie and a Butternut squash because you can also make this pie using Butternut squash in case you can’t find pumpkin.

Pumpkin Pie

You Can Use Butternut Squash in Place of Pumpkin

Butternut squash is always available. Both are high in fiber. This recipe is helpful if you are trying to get your calcium requirements for the day; note the evaporated milk ingredient.

 

I was very generous with all the spices in this recipe. I didn’t level off anything because I wanted it to be a bit spicy. It was very flavorful, but I still wanted more spice! I caught an episode of America’s Test Kitchen while they were making gingersnap cookies. I love gingersnaps but, you know how it is, they just don’t make ‘em like they used to! ATK made the cookies with black pepper, cayenne pepper, two tablespoons ginger and two tablespoons grated, fresh ginger! Wow! That’ll wake you up! I wish I had seen ATK before I made my pie. I’ll  include more ginger and maybe some pepper too in my small pie! This pie keeps well in the refrigerator.

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The Apple Cake That Thinks it’s a Pie

18 Oct Slice of marcellarousseau apple cake.pie

Sometimes even the health conscious crave a sugary treat. The recipe below is not very sugary and it has a lot of healthful ingredients in it. It’s great for breakfast or dessert with a cup of coffee or tea or even a glass of milk. I would not say it is an easy recipe for a novice baker but if you take your time and read the directions carefully, you may find yourself rewarded with a very delectable cake. Frankly, I have trouble calling this a cake because you slice it like a pie if you bake it in a pie pan. However, the crust is not really like a pie crust. It is like a cake! Whether you call it cake or pie, it’s delicious!

 

The interesting thing about this recipe is that you can put the dough in a cake pan OR a pie pan! I opted for the pie pan. The dough is a “basic” dough that you could also use to make doughnuts or crullers. I won’t be recommending those because you have to fry the dough and that would not be good for your health!

 

What IS good for your health is the milk, eggs, cinnamon, and apples that go into the cake. Butter also goes into this recipe and I’m not one to say butter is bad for your health. You need some fat in your diet! As for the amount of sugar, most cakes call for at least one cup of sugar. There is only ½ cup of sugar in this recipe. You can even feel good about serving your kids a slice.

 

I know your kids will love it but this is a cake fit for company. This is an invite your in-laws for dinner cake. It’s an invite your boss for dinner cake. It’s fancy. If you want to impress someone, this is the cake to do it. It would pass inspection by Julia Child herself. Just so you know!

 

NOTE: The recipe makes enough dough for two cakes. So, only use half of the recipe for the cake, OK?  I missed that point when I made the dough so I ended up freezing the half of the dough that I didn’t use. I’ll be making the cake again with that dough and although my recipe doesn’t say anything about freezing this dough, I think it will be all right.

 

Ingredients for Dough:

 

1/2 cup scalded milk

1/4 cup soft butter

1/4 cup sugar

1/2 teaspoon salt

1 egg beaten briefly

1/2 teaspoon vanilla

1 package dry yeast dissolved in 1/4 cup warm water (about 110 degrees)

3 cups sifted all-purpose flour

 

Additional ingredients are listed in the directions below.

 

In a bowl, mix the scalded milk, butter, sugar, and salt. When dissolved, add the beaten egg and vanilla. When ingredients are lukewarm, add the dissolved yeast. Then add the flour a little at a time and form a soft dough. Turn out dough onto counter and knead for several minutes with a little extra flour until it does not stick to hands . Place in a well greased bowl and brush the top with melted butter. Cover and let rise until doubled, about an hour. Then, turn the dough out again and knead again one minute. Again, place in a greased bowl and brush top with melted butter and allow to rise until doubled.

Dough rising in my microwave

Basic dough rising

 

Decide if you want to use a 9-inch pie pan or square cake pan and then grease it well. Divide the dough in half, take one half and stretch it to fit the pan bringing it up the sides about 1 inch. Reserve the other half for another pie or save it for another day in the freezer.

Slice apples uniformly for best appearance

Slice apples uniformly for best appearance

 

Pare and core about 3 medium-sized apples. Slice them very thin. Arrange as shown in the photo or in a circular pattern. Take special pains to do this because the better you do it, the prettier your finished cake will be. Sprinkle with 1/4 cup sugar mixed with 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg. See photo.

Cinnamon-sugar mixture on apple pie

Cinnamon-sugar mixture on apple pie

 

Combine 2 tablespoons melted butter, 1 tablespoon milk, and 1 slightly beaten egg yolk. Make sure the melted butter is not too hot. You don’t want to scramble the egg yolk! Pour over the apple slices. Let it cake stand about 15 minutes before placing in the oven.

Butter egg yolk mix on cake/pie

Butter egg yolk mix on cake/pie

 

Bake at 350 degrees 45 – 60 minutes or until crust is brown and apples are soft.

 

You can use apples, peaches, apricots, or plums for this recipe. I think you could also use nectarines or pears. I used Jonamac apples. Jonathan or Winesap would also be good. I used Quick Rise yeast. I bake everything now in my convection toaster oven so I have to adjust the temperature and the time. My cake was browned at 40 minutes but the center was still a little loose. I turned down the oven to 325 degrees. Then at 50 minutes I turned the oven off and left the door ajar. If you know your apples are going to be very juicy, you can sprinkle 3 tablespoons of plain bread crumbs on the stretched out dough before you lay in the apple slices. I didn’t because I like a juicy pie.

My baked apple cake/pie

My baked apple cake/pie

 

This cake tastes best warm. I stored it in the refrigerator covered. When I wanted a slice, I put the slice in the microwave for 20 seconds. It was like it just came out of the oven. You could serve it with whipped cream or a scoop of ice cream but I wouldn’t. It would detract from the delicate flavor of the cake.

 

The down side of making this cake is that you have to let it rise 2 times. I’ve made other apple pies that were a lot quicker to make but not as delectable as this cake and not as good for you. Good things come to those who wait!

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Quinoa Makes a Good Cookie: Biscotti – New Food Friday Flash

17 Oct https://marcellarousseau.files.wordpress.com/2014/10/biscotti-garden-tomatoes-nectarines.jpg

When everyone began talking about quinoa, I decided to jump on the bandwagon. So, I bought a package of Bob’s Red Mill quinoa flour. My mistake. Everyone was talking about the grain and I bought the flour. Undaunted, I found a recipe using the flour. It was terrible. I had to throw it out.

 

Month’s later, while riffling through cookbooks at my local library, I came across a recipe using quinoa flour that sounded good. It was for quinoa biscotti. I had never made biscotti before and it was on my bucket list to do. With those thoughts in mind, quinoa is the new food for this month’s New Food Friday Flash.

 

The original recipe came from the book, Eating in Color. The one alert for this recipe is that it called for 1 3/4 cups quinoa flour. That was not enough flour. Either the author forgot to add another flour to the ingredient list or she got the measurements wrong. I knew right away because the directions said to shape the dough into a loaf and there was no way you could shape this blob of a batter into a loaf. I added some white flour and then some whole wheat flour to the tune of approximately 3/4 – 1 cup additional flour. I had to keep adding flour until I could shape the dough into a long loaf. The whole wheat made the recipe more nutritious. I wouldn’t add more quinoa flour because it has a strong flavor and needs another flour to mellow the flavor a bit in my opinion.

 

Ingredients:

1 3/4 cups quinoa flour

3/4 – 1 cup white and whole wheat flours combined

2 teaspoons baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

3 large eggs

1/4 cup canola oil (I used olive oil)

1 teaspoon orange zest

1 tablespoon orange juice

3/4 teaspoon vanilla extract

3/4 cup raw almonds toasted, chopped

1/2 cup dried currents (I used golden raisins)

1/2 cup dried cherries (I used frozen sweet cherries and dried them myself, it’s cheaper!)

1/4 cup dried cranberries – optional (I had them in the cupboard and thought, why not?)

 

Directions:

Preheat your oven to 350. (I used my convection-toaster oven.) Place parchment paper on a baking sheet so the biscotti cookies don’t stick and for easier cleanup. Mix flours, sugar, baking powder, salt, cinnamon in a bowl. In another bowl, whisk eggs, oil, orange zest, orange juice, and vanilla. Add the wet ingredients to the dry and combine. Stir in almonds, cherries, raisins, and cranberries. Flour your hands and separate the dough into two halves to form each into an 8″ long loaf on the baking sheet. This is a little messy. Bake 20-25 minutes or until lightly golden. Cool for 20 minutes on the baking sheet then remove to a cutting board. Slice cookies 1/2″ wide on an angle. Using a spatula, carefully transfer biscotti back onto baking sheet, cut side down and bake again 14 minutes or until tops are dry to touch and hard nearly all the way through. They will further harden when cooling.

 

These cookies are hard and that’s the way biscotti are supposed to be. Biscotti cookies are for dunking in a beverage to soften them up. The usual dunking beverages are either coffee or wine. I tried dunking them in coffee but preferred them dunked in wine. I had a rather sweet wine that was a blend of red sweet wines by Barefoot. I like wines that are on the sweet side but this wine was even too sweet for me to drink with a meal. However, it was perfect for dunking the biscotti. So, I recommend a sweeter wine for dunking your biscotti. You could try dunking them in tea, milk, hot chocolate, etc. Experiment!

 

We’ve had a lot of rainy weather and the humidity has been high so after 2 days, my biscotti were not hard anymore and were edible without any dunking. This was when I enjoyed them even more.  I froze them after a few days and they keep well frozen. I have four left. They are a delicious cookie, nutritious and good for you! I hope you try them.

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