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Aug 10

Fried Green Tomatoes – Southern Tradition

One of the joys of having your own garden, is that you decide what goes into the soil and you determine when you want to pick it.

It’s not like you can go, at least not around here, to the market and purchase green tomatoes, for example.
Fried green tomatoes is what I like to call a “southern tradition,” although the act of frying these green delights have become more widespread – as more & more folks try them for the first time…and love ‘em! The southern U.S., especially the Southeastern area, is notorious for frying anything that can possibly be fried.
On a side note: Maybe that is why I recently read about Tennessee, Mississippi, and Alabama being the top fattest states of America.
You can read more about that here: http://today24news.com/health/mississippi-tennessee-and-alabama-are-top-fattest-states-of-america-301372

Yep, that Southern Tradition involving the good ol’ frying pan may be one of the many culprits towards health issues; but lets not ruin this post by talking about obesity; enjoy yourself for now and go grab some green tomatoes out of your garden and get the frying pan ready…

This is how I prepare them:

To serve two people, as one of the side items to the entree, I usually go out and grab 3 medium-sized green tomatoes. They don’t have to be totally unripe, either. In fact, some of the best tasting ones I’ve cooked, was the ones that were just starting to turn yellow-orange in spots – although I usually pick the big green ones.
I slice mine fairly thick, into at least 1/4th to 3/8th inch slices – put them on a plate and set aside.
On a separate plate, I pour out my batter mix using half flour and half corn meal. I then, add a decent amount of seasoned salt, black pepper, Season All, and just a small amount of sugar into the batter. I take a fork and mix it all up until the contents are evenly distributed.
I go ahead and add my oil into a large skillet and preheat it on medium-high; I use Canola oil.
I batter the green tomatoes and drop them into the hot oil.
I fry them fairly quickly over medium-high heat, and on the second turn over, I usually add Louisiana Hot Sauce to one side.
Fry them until desired doneness is achieved.

They are best served within an hour or so, but they can still be ate after refrigerating; they just won’t be crisp and will end up being more mushy and whatnot – upon re-heating from the fridge.

Extra tidbit: If you end up with a lot of green tomatoes towards the end of the growing season and/or would like to know of a couple excellent ways to ripen them in a quicker fashion, look below…

The best way to ripen green tomatoes: some folks have good luck by placing their unripe tomatoes in a cardboard box while covering them with newspaper or other means of cover - while placing them in a dark place. Some experienced gardeners simply use a brown bag, by placing the green tomatoes into it and then crinkling or folding the bag semi-shut…so the ethylene gas can enhance the ripening process. I’ve used both simple methods and they are very effective. You can read more about the natural effects of ethylene gas, here: http://en.wikipedia.org/wiki/Ethylene

Just remember, once you place your tomatoes in the refrigerator, whether ripe or not, the ripening process stops – so make sure they are at the desired ripeness before doing such.

Food, Garden

Aug 10

Baked or Fried – What are Swai Fillets?

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You may have asked this question recently, due to the market boom of this less commonly known fish called “Swai.”
Due to its similar taste & appearance, it is often mistook as Basa – which is a completely different type of fish.
Other names for this fish are: Iridescent shark, Siamese shark, sutchi catfish, tra, and also known as striped catfish.

Back to the query at hand, Swai is simply a catfish found in Southeast Asia. A product of Vietnam, often farm raised, it is a budget catfish that is very friendly to your wallet. Since these fillets sell at a significantly cheaper price, it was worth a try. I’m pleased to say, this fish is totally decent and it can be cooked like most fish, such as the common catfish. I prefer it battered and deep fried in peanut oil, but it also bakes well with a slight amount of oil along with seasoned salt & spices.
Baked Swai Fillets: 450 degrees for 12 – 15 minutes – depending on the amount of fish. I must say, this fish takes well to extra seasoning, since pond raised Swai are rather mild in flavor.

Extra tidbit: For whatever reason, young Iridescent sharks (Swai) are often sold as pets for home aquariums. I do not recommend this unless you have a very, very large tank setup. Not only do they prefer to live in groups, they grow to be very large. Most home aquariums will not be big enough and will greatly stunt the growth of these Swai fish – as this will usually cause premature death & organ failure. So unless you have a massive fish tank, I’d stick to pond raising ‘em. Besides, if you’re lucky enough to own a well stocked pond full of these catfish, you’ll have fun fishing out the full grown ones – for some good ol’ tasty deep frying action, or however you like to cook them – baked, sauteed, or fried.

…Looking for a tasty side item for your Swai Fillets? If so, visit the “Fried Green Tomatoes” page and get to cooking…

Food

Jun 10

Shepherd’s Pie – Quick & Simple Recipe

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Below, I’ll provide a recipe for Shepherd’s Pie. This is the quick version, using instant potatoes and basic ingredients.

A lot of people add extra vegetables to it, but I just kept it simple and only included all the stuff that is more filling and/or promotes utter satiety. This dish should be referred to as a “casserole” as opposed to “pie” but hey, I didn’t name the damn thing……

This recipe makes 4 servings…

Cook 1 lb. of ground chuck or lean hamburger meat. I usually season the beef with a slight amount of Worcestershire sauce, seasoned salt, and black pepper.
As the beef is nearly done, add one tablespoon of dried, chopped onion into the frying pan – or, you can substitute this with a small, fresh onion that is is finely chopped.
After the beef is done, drain & set aside.

Prepare your instant potatoes, using a 6-serving sized proportion; salt & pepper to taste. Depending upon the time you want to put into this cuisine, using 3 large potatoes, you can substitute the instant potatoes by making your own homemade mashed potatoes the way you normally would prepare them. But, if you’re in a hurry, instant potatoes should suffice.

Okay, you now have your ground chuck/beef & potatoes done and seasoned… In a 9 x 9 baking pan, use half of the ground beef for the first layer, then use half of the potatoes as the second layer, then add 4 slices of American cheese as the 3rd layer.
Repeat the same process for the 4th, 5th, and 6th layer – beef / potatoes / cheese.

Bake this dish at 350 degrees for about 10 minutes or until the top layer of the cheese starts to brown.

Cool & enjoy…

It should look something like this:

Excuse the incomplete pie, as my girlfriend spooned some out as I was going for the camera...

Quick Addition: Many people like to add corn along with other vegetables into their Shepherd’s Pie, so feel free to alter this simple recipe to better suit your taste. With or without the variations, it should turn out to be a tasty casserole. Yummy!

Recent Recipes:
| How to make Mexican Pizzas | How to make Hash Browns |

Food

Jun 10

Pickled Produce – Pickling for Quick Use…

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This simple process can apply for much of your produce via the garden, such as: sweet & hot peppers, okra, cucumbers, radishes, and so on.

Unlike the tedious canning process, pickling doesn’t require absolute sterility before being sealed nor do you have to worry about the absence of oxygen within the container or jar. The flavor, salinity and/or acidity of the pickling solution you decide to use along with being kept refrigerated, is all you’ll have to be concerned with – that is, if it’s consumed within a reasonable time period.

Pickling Peppers for quick use…

Take and wash the peppers; slice the sides or stab 3 or 4 holes into them with a knife. This needs to be done so the vinegar solution quickly penetrates the pepper inside & out.
If it is large peppers, for example, a full sized banana pepper, you may need to cut the top off, slice into quarters, and de-seed the pepper so it fits into the jar.
You can also slice your peppers into what is often called “nacho sliced peppers.” Often times, you’ll find Jalapenos sliced this way, at local grocery stores and markets.
Stuff the jar full of peppers along with whatever additional produce you choose to season it with; I usually throw in a few slices of onions.

The acidic solution: When pickling peppers, I typically use a 3:1 ratio – 3 parts vinegar (I use white vinegar) for every 1 part water. For flavor, I’ll add 1 teaspoon of sugar and 1/2 teaspoon of non-iodized salt per jar.

Heat the vinegar/water solution until it is boiling. Pour the hot solution into the pepper-filled jars while leaving about 1/2 inch of headspace remaining in the jar.
Put the lid on the jar, allow to cool for a couple hours at room temperature and then place it in the refrigerator.
Some folks think they need to be ate within one or two months, while others claim that the peppers will keep for at least 6 months. One of the main reasons I use a 3:1 ratio is to increase the shelf life capacity. I have cooked with peppers that I’ve pickled this way, up to 9 or 10 months later.

I’d use the same 3:1 ratio for okra, as well.

On the other hand, when I pickle cucumbers for quick use, I only use a 1:1 ratio – since I know it will be ate within a few days.

I’ve never tried pickled radishes, but I’m sure they would turn out well. There are so many other things that can be pickled, such as broccoli, cauliflower, carrots, green beans, onions, and whatnot.

But remember, unless you go through the canning process, you must keep them refrigerated and consume within a limited time frame.

Good luck with the yield in your garden and happy pickling……

Food, Garden

May 10

3 Foods You Shouldn’t Overcook – Brussels Sprouts, Cabbage, & Spinach

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There are some foods that when cooked wrong, it will leave such a bad impression on a person, they’ll never try it again.

There are three healthy foods that first come to mind – when thinking about some of the worst things to overcook: Brussels Sprouts, Cabbage and Spinach.

When you overcook the Brussels, for example, it releases a chemical that in turn, emits a sulfurous odor. Not only does it smell bad, it will have such a sulfuric taste that it will have many persons shoving them to the far end of their dinner plate. Take it from me, I’ve had them prepared the right way and the wrong way; there is a big difference. Same for Spinach, as overcooking these greens can totally ruin your opinion of this leafy vegetable – especially for the ones who are trying them for the first time or rarely eat them. As for Cabbage, overcooking can often lead to a less tasty result and a house full of unwanted, lingering odors. Below, I’ll provide some quick, easy-to-follow methods that’ll improve the end results of these healthy side dishes.

Spinach – Cooking Method

There is no need to boil spinach, as steaming is the best way to go. I usually buy them fresh, pre-cut, in bags.

Use about 12-16 ounces of spinach per large fry pan.

Rinse spinach; try to remove as much excess water as possible; set aside.

Add 2 or 3 tablespoons of Olive oil or Canola oil (whatever oil you desire).

Add 1/4 cup diced onion to the pan.

I usually add salt & pepper to the pan before adding spinach, but you can always season after it is done.

Over medium heat, using a large frying pan, cook the onions into the lightly salted & peppered oil.

Cook for 1 to 1.5 minutes, then:

Add spinach; you may have to press it down.

Cover immediately.

After it has cooked for about 1.5 minutes, remove cover and begin turning these lovely greens over.

Cover again and cook for another 1 to 1.5 minutes.

Remove from heat; drain and season to taste.

Unless you’re a chef with finesse, the whole process, counting the rinsing and seasoning, only takes around 7 or 8 minutes. It is as simple as that; presto, you’re done!

Cabbage – Cooking Method

Cut the cabbage as you like; some prefer it finely cut, I prefer square, big pieces.

Rinse cabbage, then add to a large pot. (I usually add 1/3 cup of water to the pot, to start the steaming process while I’m adding cabbage)

Add salt & pepper, as desired. (Optional) Add 1 tablespoon of sugar.

Cover with lid and cook over medium heat.

Stir occasionally while cooking for 5 minutes.

Uncover, add 2 tablespoons of butter, bring heat up to medium-high.

Leave uncovered and cook an additional 2 to 3 minutes; stir.

Remove from heat.

Cover with lid or serve.

Brussels sprouts – Cooking Method

I usually buy them fresh-frozen, in 32 oz. bags. This is how I cook them and, of course, you can season or alter it as you like:

In a large sauce pan, add 5 or 6 cups of water or enough to cover the amount of sprouts being cooked.

Add about 1 ounce of Worcestershire sauce to the water, along with 2 tablespoons of sugar, a few drops of Hot Sauce (optional), an ample amount of Lawlry’s Seasoned Salt and McCormick’s Season All pepper (or you could use regular table salt & pepper), 1.5 tablespoons of butter (you could also replace this with a healthier oil).

Bring the prior contents to a boil.

Add the Brussels.

As soon as it returns back to a boil, remove from high heat, then simmer for 3 to 5 minutes over a lower temperature setting.

Remove from heat.

[From here, while the stove eye is off, I let mine soak for a while to absorb some extra flavor.]

Drain; season to taste.

That’s it…..There is no need to give them an infernal flame or sulfurous boiling, just a quick cook with seasoning and they’re done.

Food

May 10

Coconut Oil Myth – Debunked

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I’m sure many of you are getting tired of hearing or reading about how everything we ingest & inhale is bad for us.

Sure, we know that moderation is good and that there is a limit to things we need to do while being health-conscious.

But why does it seem like there is an enormous amount of pseudo-intellectuals and wanna-be health gurus, flooding the screens of media?

Aside from money, the motive may simply be, well…okay, it’s money.

In this particular case, it could be some health-related writer trying to earn a days pay by typing senseless babble, an advertiser promoting a rival product or supposed healthier food, and so forth.

With double-edge marketing strategies that are often geared to build up and tear down products, while providing information, remedies, quick-fixes, etc., it’s often a confused mess amid the consumers.

I’m not going to waste time on the multiple marketing facets of fluster; I’ll keep it pertinent to the subject at hand.

Coconut Oil Myth

Under scrutiny due to its high saturated fat content, many health experts want to wield their college degree around in the air while saying the “Coconut Oil in Theater Popcorn is worse than eating 4 fast-food burgers and 2 large fries,” etc. I’ve heard random claims with variable comparisons, but these collegiate scholars (or whoever) are merely looking at the surface, and nothing more. Many so-called experts have deemed this as an unhealthy oil.

Sure, it is very high in saturated fat; anybody that can read a label knows that.

That’s their case; this is all they got: too much saturated fat can cause artery plaque, heart attacks, et cetera.

This is where the myth gets debunked

Something to remember: Not All Saturated Fat is Created Equal

First of all, lets clarify a possible misconception: I’m talking about non-hydrogenated coconut oil – in its natural form.

The molecular structure in this natural oil is different, consisting mostly of medium chain fatty acids. MCFAs react differently in your body, doesn’t linger in the bloodstream like long chain fatty acids (LCFAs) and is readily converted into energy within the body. Most people primarily consume LCFAs in their diet, as most fats are, which is another reason coconut oil is a healthy alternative – of course, within reasonable amounts. The main difference in MCFAs is the way this fat starts its travel inside the body; much like short chain fatty acids that are found in cow milk, medium chain fatty acids quickly enter into the portal vein to be processed by your liver. The circulatory journey of LCFAs within the body is much longer and takes a totally different route.

For example, there has been studies on the Polynesian people who consume large quantities of saturated fat from coconut oil, and it showed that they had a very low incidence of heart disease.

Another advantageous aspect of this particular saturated fat, is its stability at high temperatures, which retards the oxidizing process and makes it ideal for high-heat situations. Less stable oils can break down at high temperatures and form harmful free radicals, oxidize quicker, etc. This oil is also an excellent source of Lauric Acid, which several studies have made claims about this fatty acid for its immunity-boosting effects.

What does all this mean?

It means Theater Popcorn is not the culprit, when it comes to the ingestion of unhealthy fats.

If you’re cutting calories, then simply do that…but don’t fall for all the put-ons and deception.

If you don’t or rarely go to theaters and want some tasty theater-style popcorn, go ahead and grab a chunk of coconut oil, kernels, desired amount of salt & seasoning, and get to popping……preferably, guilt free.

This oil is obviously not limited to popcorn and is an excellent, durable, multi-purpose lipid.

In addition: Health-conscious people need to research more and believe less, especially if there is a sales pitch involved.

Search for proof; don’t solely take one resource for granted and do your homework.

Food, Health

May 10

The Optimal Caveman Diet – Foraging hunter and gatherer…

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For some reason or another, this is often a controversial topic: whether man was meant to eat meat or was it intended for humans to strictly be vegetarians?

Personally, I disagree with the vegetarian beliefs, simply because it doesn’t sound natural. A human being out in the wild, while trying to survive, would have a very hard time surviving on vegetation alone. It is not that I think people shouldn’t be vegetarians – it is your choice; but to say that we shouldn’t eat meat, is asinine – in my opinion.

Has anyone ever watched the beautiful video, ‘Alone in the Wilderness’? It is the story of Dick Proenneke, living in the Alaska Wilderness. The footage he caught on tape, is an excellent example of what it’s like to make it in the wild and to eat like a foraging hunter or gatherer would. If you like nature and survival type shows, I recommend it.

Anyway, the caveman diet, also known as the “Paleolithic diet,” has positive health benefits. Although, due to your genetics and any pre-existing health conditions (most of them due to today’s version of “food”), an individual’s optimal diet may vary from one to the next. But, in general, reverting back to this Paleolithic-style of eating…may be the way to go.

Most vegetarian supporters often misconstrue this reality: It is not the meat or food that is killing the people of today, it is all the preservatives, chemicals, and crap they inject or put into the products. You know, anybody that has read the ‘content labels’ on some of the foods in today’s market, surely has seen some very unusual words while thinking, “What in the … is that? How do you pronounce that? Sodium Acid Pyrophosphate who? Tripolyphosphate what?” And so on… There is an endless amount of “additives” in our food today. So, the main point being made here…is that organic, clean & lean meat is not bad for you. Unless you’re allergic to it or have a medical condition, anything natural (I mean ‘natural’ as in man didn’t alter it) is always good. Fat is not bad either (saturated included), as it is an essential nutrient. Your body must have lipids, and I don’t mean it is fine to throw pounds of bacon down your throat either – common sense needs to be applied.

Confirmation: I’ve heard about and known of too many people living long, healthy lives that were raised up on a farm and ate pork, chicken, and red meat all of their life; and lets not forget, this was also home-raised food without any additives or chemicals. Things have changed, and drastically so, over the last several decades.

Think as a foraging hunter or gatherer would: Random types of lean meats due to fresh kills, raw vegetables, and fruits. And yes, you can cook the meats & vegetables and still be primitive. Nobody really knows when fire was first discovered, other than it being from someone or some thing…long, long ago. Who knows, maybe an alien dropped off some know-how for these primitive beings, and then deployed into another region in space?

When thinking retrospectively, all the continents used to basically be intact. I noticed the globe looking like a jigsaw puzzle a long time ago, when I was in Kindergarten class. Nobody really knows how many times life has started & re-started on this planet, but after the continents did split apart, it has been all about adaptation, acclimation, and evolution of species. Sure, if this was a perfect world in a constant state of stagnant conditions on one giant plateau, we could have an absolute, optimal diet for everyone. On second thought, after a population boom, I think humans would do poorly on a one-continent world, think about it…… I’m glad the continents split apart. Anyway, the prior statement is irrelevant.

Bottom line: Don’t blame the meat; praise the caveman. Now, go cook yourself a wholesome steak from an organic cow, etc. If you want optimal diet plans, eat like the farm raised people of the past or follow the Neolithic critters of the Stone Age; aim for natural, organic foods……

Need more information about the caveman diet?
Additional resources below:

| Modern Dietary Practices | Paleolithic Humans |

Organic meat without additives, is A-OK.

What’s your opinion? Are humans designed to eat meat?

Food, Health, Informative

May 10

How to make your own Mexican Pizzas

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Who needs Taco Bell’s lame version and sorry excuse for a Mexican Pizza, when you can do it yourself! It involves several ingredients & steps, but it’s easy to make and doesn’t take that long to prepare.

For motivation, take a look below, at a finished product… Hungry yet? Okay, lets get started.

Homemade Mexican Pizza……

Freshly made pizza, ready for consumption...

The Cooking Method for this Mexican Bliss:

You will need 2 large skillets, 1 small pot, 1 large pot, and 1 baking sheet, microwavable bowl, storage containers, pizza cutter, cutting board, etc., along with the following:

1 – 2 lb. package of 80/20 Ground Chuck (recommended) or 2.25lbs. of 73/27 Ground Beef.

1 – 16 oz. can of Refried Beans

2 – 14.5 oz. cans of Chili-ready tomatoes

1 – can of sliced black olives or 6 oz. of medium-pitted black olives that you slice yourself.

1 – 16 oz. jar of Taco Bell Thick ‘n Chunky Mild Sauce

1 – 1.25 oz. Taco Seasoning Mix (I get the Taco Bell brand)

1 – white or yellow onion (your choice)

2 to 4 fresh tomatoes, along with a fresh bag of green onions (scallions)

1 – 16 oz. bag of Kraft’s Mexican Style Four Cheese (Asadero, Queso, Quesadilla, Montery Jack)

2 packages (14.1 oz.) flour tortillas (10 per package)

The oil of your choice (I use canola)

Cooking Method:

Begin frying your ground beef/chuck in a large skillet.

While your beef if cooking, dice a handful of green onions and about half of your medium-sized white/yellow onion.

Cook the onions & scallions in with the beef, after the beef starts to brown. Finish cooking until meat is fully done.

Take a large pot and add your cooked beef and onions into it.

Now, add 1 can of Chili tomatoes and about half of the salsa into the large pot, along with the the taco seasoning.

Let simmer for about 10 minutes.

Take another large skillet, add about 2 tablespoons of oil and pre-heat over medium heat.

Once the oil is hot, cook a tortilla (2 minutes each side); you want it crispy, but try to not burn them; you’ll need 2 tortillas per pizza.

After you have the desired amount of tortillas cooked and set aside, add the other can of tomatoes and the remaining amount of salsa and 2 handfuls of chopped green onions to a small pot; warm over low-medium heat.

Heat refried beans in a microwave-safe bowl.

Take (from the small pot) 2-4 tablespoons of tomato/salsa mix and add ‘em into the beans.

Chop the rest of your remaining onions, scallions, fresh tomatoes (slice the black olives if you didn’t buy pre-sliced) and store in separate bowls or containers.

Take a large baking sheet; place one pre-cooked tortilla on bottom of pan.

Spread the beans on the top side of the first tortilla, from here, add your desired amount of meat on top of the beans; now, cover with the other tortilla; then, spread some (until it evenly covers) of the chili tomato/salsa mix over the second tortilla; now, add the mexican cheese (enough to cover); then, add your desired amount of sliced black olives, fresh tomatoes, green onions/scallions, diced onions.

Bake for 10 minutes @ 350 degrees or until cheese is melted.

Let cool for about 5 minutes; cut in fours with a pizza cutter.

It should look something like this:

2 Mexican Pizzas, right out of the oven... Yummy!

…You can use the leftovers for more Mexican Pizzas or add a little lettuce and make some soft Tacos!

Food

May 10

Hashed & Browned – How to make your own Hash Browns

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Have you ever wondered how those hashed, seasoned, tasty, browned patties are made?

It’s relatively simple, and is well worth the effort.

There is no need to drive up to a McDonald’s, early in the morning, for hash browns or to buy them frozen at a local market; just apply some do-it-yourself philosophy into your brain and get to cookin’…

What you’ll need: medium frying pan, grater, knife or potato peeler, 3 potatoes, oil, salt, pepper, sugar (optional).

Hashed Browns – Makes 4 – 6 patties, depending on the size of potatoes.

Rinse the potatoes; peel the skins off using a knife or peeler.

With a grater, grate the 3 potatoes into a plate or bowl.

By the time you get all of them grated, you may notice color changes due to the effects of air hitting the potatoes’ surface area. This is optional, but if you rinse the grated potatoes with water, then squeeze the excess moisture off, it should return back to normal.

Now, shape them into patties – you may have to press them fairly hard; add salt & pepper.

Important step: take the pre-shaped patties, place them on a microwavable plate and microwave for 1 minute. This helps the fine strips, by briefly heating in a microwave, stick together within the patties – due to the sticky starch binding with heat, prior to frying. This also helps cut down on cooking time.

Take the medium skillet, add (enough to fry) the oil of your choice and pre-heat. I usually add additional salt & pepper to the oil, but it is optional.

Once the oil is hot, add the patties.

Fry over medium to medium-high heat.

Recommended for extra browning effects: Turn the hash browns over after one minute of frying, sprinkle a minuscule amount of sugar onto the patties. After another minute of cooking, turn them back over, sprinkle a small amount of sugar on the other side. This helps brown ‘em quicker, plus, it adds a good sweet taste. From here, cook to desired crispyness, doneness, etc.

This is great for breakfast or anytime you need a crunchy side dish of potato bliss.

From Potatoes to Hashed Browns...

Food