By Staff
I feel that I am all too often the recipient of a compliment that I do not deserve.
Having been affiliated with a food column for some time, many readers just assume that I am the member of a group of women that I have always admired and envied … the farm wives! Although my husband shared my love for country life, surrounded by an abundance of four legged and feathered friends, we know that I did not have what it takes to accept the fact that eventually the very animals I had fed and fattened up might end up as the main course for one of our future meals.
I have tremendous respect for farm wives! These hard working ladies seem to have the uncanny ability to not only cook, bake and freeze their own produce, launder, raise their own children, many of them sew for their family member, help tend the gardens, and I have known some of these noble women who have even stepped up and assisted in the birthing process of a barn animal who was in need. It is not at all unusual to see them working from sun-up to sun-down with nary a break in the middle. They have to (without a doubt) be the most overworked, underpaid individuals in today's modern world … yet you never hear of them going on strike. They don't punch a "time clock", but often work from sun up to sundown.
Their home pantries bear evidence of the grueling hours they spend cooking and canning; and their children's glowing countenances reflect a diet of well balanced nutrition. If ever they decide to add another holiday to our calendars, let it be to honor these hard working farm women whose diligent labor help to stock the many roadside stands we patronize this time of the year!
Honey Mustard Chicken
5 boneless, skinless chicken breasts
2 tablespoons dry white wine or orange juice
1 1/2 teaspoons canola oil
1/2 cup water
2 tablespoons chopped fresh chives
1 1/2 tablespoons mild honey
1 1/4 cup Dijon mustard
2 tablespoons finely chopped onions
Stir onions and oil together, cooking it over a medium heat. Stir occasionally for 3 minutes. Once onions become soft, add chicken and cook. Keep turning chicken until all of the sides of chicken become opaque and begin to brown. Then, stir together in a bowl the water, wine, mustard, orange juice, honey and chives; and pour this mixture over the chicken. Keep this chicken at a simmering heat, then place lid on pan and cook for a good 5 minutes. Remove the lid from the pan and continue letting it simmer for approximately 15 more minutes or until the portions appear to be cooked thoroughly. Take caution to not allow it to cook to the point that it becomes dry. Should it need more moisture as it cooks, simply add a bit more water.
Homemaker's Hint: Make use of your slow cooker whenever possible. It frees her for accomplishing major chores around the house and still know that dinner can be cooking without fear of burning.
Creamy Vanilla Sauce
2 1/2 tablespoons mild honey
3 tablespoons plain non-fat yogurt
1 – 8 ounce container of non-fat tub style cream cheese
1 1/4 teaspoon vanilla extract
1 – 8 ounce container non-fat tub style cream cheese
Place the honey, yogurt, marmalade and extract into your blender then beat until it is completely smooth. Then, while the blender is still running, on a very low speed, begin adding spoonfuls of the cream cheese and beat until very smooth. Place into a container in the refrigerator and allow this to chill for at least one hour. Be sure to stir it well before spooning over your choice of fresh fruit.
Timely Trivia: Did you know that Dr. Seuss was challenged by his editor to write a book using less than 50 different words? When he accomplished this task, the book came to be named "Green Eggs and Ham"
Spicy Pork Loin
1 pound spiced pork loin, sliced very thin
1 onion, chopped
2 teaspoons canola oil
1/4 cup water, divided
1 8 ounce can juice packed pineapple chunks
1 1/2 cups orange juice
1 tablespoon light brown sugar
1/2 teaspoon dried thyme
1 garlic clove, minced
1/4 teaspoon ground cloves
dash white pepper
1 1/2 cups uncooked long grain white rice
1 large sweet potato
1 large green pepper, diced
1 tablespoon corn starch
dash ginger
Coat a large cooking pot with a nonstick spray, then place it over a medium heat. Add the pork to this and cook the pieces only until they turn white on each side, then remove them from the pan. Add the onions, oil, garlic and 2 tablespoons of water. Cook for about 5 minutes while stirring frequently Drain the juice from the can of pineapple, and add this juice from the pan. Stir in the orange juice, thyme, sugar, cloves, ginger, pepper and salt. Peel and cut the sweet potato into one quarter inch rounds, then cut these rounds into quarters and add them to the pan. Stir to mix it well, then bring mixture to a boil. Cover, then turn the heat down and cook for 25 minutes. Stir occasionally. Now, prepare rice according to package directions. Add reserved pork, green pepper and pineapple chunks, then simmer for 8 to 10 minutes until the sweet potatoes are tender and the pork is cooked through completely.
Homemaker's Hint: Did you know that fresh, lean pork is not only a good source of high quality protein, but also contains B vitamins?
Timely trivia: Did you know that the tongue of a blue whale weighs almost as much as a 2005 Hummer H2 SUV or as much as a full-grown elephant?
Moist Fruity Bread
1 cup all-purpose flour
1 cup whole wheat flour
1 1/4 cups diced, pitted prunes
1/3 cup dark raisins
1 cup orange juice divided
1/4 cup canola oil
3/4 cup dark brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon ground allspice
2 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
2 large egg whites
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
Set oven to 375 degrees. Spray a 9 x 5 inch loaf pan with nonstick shortening. Add prunes, raisins, and one half cup of orange juice into a saucepan, bring to a boil over medium heat. Immediately turn the burner down to a simmer and cook, stirring occasionally, for four minutes until the fruits are soft and there is only about a tablespoon of juice remaining in the pan. Place this mixture into a bowl. Stir in the oil, sugar, cinnamon, extract, orange zest, ginger plus the remaining one half cup of orange juice. Set this mixture aside for a good 5 minutes to cool, then beat in the egg whites with a wooden spoon. Into another bowl, thoroughly stir together the two different flours plus the baking soda, baking powder and salt. Now, add the fruit mixture. Fold just until the dry ingredients are moistened – do not over mix. Transfer to the prepared pan and be sure to spread this batter to the very edges. Place into the center of the preheated oven for 30 minutes, then reduce the heat to 350 degrees and continue baking for an additional 10 to 15 minutes until the top turns golden. Test by inserting a toothpick into the center and it should then come out clean. Transfer the pan to a wire rack, cool for 15 minutes, then run a knife around the loaf to loosen it. Then remove loaf from pan to cool on a rack. (Note: This bread will keep well in both the refrigerator and the freezer and will remain moist and spicy!)
Timely trivia: Did you know that even after hundreds of millions of years, the layers of fossilized scorpions can still glow?
Old Fashioned Chili Con Carne
12 ounces ground round
2 onions, chopped fine
1 large carrot, cut into 2 inch sections
2 large garlic cloves, minced
2 – 16 ounce cans tomatoes with juice
1 small broccoli stalk, cut into 2 inch sections
3 – 16 ounce cans kidney beans, rinsed and drained
chili powder to taste
1 15 ounce can tomato sauce
1 1/2 teaspoons granulated sugar
1 1/2 cups uncooked long grain white rice
salt and pepper
Combine beef, onions and garlic in a large heavy pot and cook over a medium heat while stirring frequently and breaking up the meat. Cook until browned, then transfer to a plate lined with paper towels. Allow fat to drain, then return the mixture to the cooking pot. Combine carrots and broccoli in your food processor. Remove just the tomatoes from the cans, reserving the juice. Add these tomatoes to your food processor and process them only until the vegetables become finely chopped, then add them to the meat. Stir in the beans, chili powder, tomato sauce, tomato juice and pepper. Taste the chili and if the tomatoes taste too acidy … then add some sugar. Add the salt and then bring this mixture to a boil. Immediately reduce the heat to a simmering point. Allow to cook for a good 90 minutes or until you feel the flavors are well blended. Prepare rice according to package directions.
Take advantage of summer squash when it comes in. This next recipe is not only colorful, but also has a delicate and delightful flavor.
Pan Grilled Summer Squash
2 medium yellow squashes
2 medium zucchinis
1 1/2 teaspoons extra virgin olive oil
2 tablespoons chopped onion
1 large garlic clove, minced
salt and pepper
Cook squash in a nonstick skillet over a medium high heat. The oils should be warmed until hot – not to the smoking point. Add squash, zucchini, garlic and onions. Cook for about 7 minutes. Stir frequently until browned, then season with salt and pepper.
Homemaker's Hint: Food is one of the most important things you will ever buy and when you eat it, it literally becomes a part of you. It has the power to determine whether you will enjoy a long healthy life, or die yooung … so give it some serious consideration!
Asparagus Salad
2 pounds asparagus spears
red or Boston lettuce
1/4 cup green or red sweet peppers, coarsely chopped
1/4 cup parsley leaves, chopped
3 tablespoons canola oil
3 tablespoons de-fatted chicken broth
2 tablespoons lemon juice
dash celery salt
1/4 teaspoon dry mustard
dash pepper
2 teaspoons grated Parmesan cheese
Combine peppers with parsley, oil, broth, celery salt, lemon juice, mustard and pepper and mix well. Set aside for 20 minutes. Wash asparagus, break off any tough white portions at the bottom of the spears. Lay spears onto a large skillet and cover them with water and bring to a boil, then reduce heat to a simmer for about 6 minutes until the spears become a crisp tender in texture, without overcooking. Transfer asparagus to a colander and allow it to cool slightly under cold running water. Arrange the lettuce and asparagus on a serving platter, then drizzle the dressing over them. Garnish with Parmesan, cover and place into the refrigerator for about 30 minutes before serving time.
Homemaker's hint: I find that I can help subdue a headache if I endeavor to regulate my breathing.
Salmon Pilaf
1 – 6 1/2 ounce can salmon, well drained
1 onion, finely chopped
1 teaspoon non-diet, tub style canola oil
1 large celery stalk, diced
1 carrot, diced
2 cups water
2 tablespoons parsley, finely chopped
1/2 teaspoon dried thyme
dash white pepper
1/2 teaspoon dried basil
1 cup uncooked long grain white rice
1/4 teaspoon salt
You can, if you wish, remove the skin and bones from the salmon, then flake it with a fork and set it aside. Combine the onions, celery and oil in a saucepan. Cook over medium heat, stirring frequently, until the onions become tender, then add the water, carrots, thyme, parsley, basil, salt, pepper and salmon. Add the rice and stir to mix it well. Bring this to a boil, place cover on saucepan and immediately reduce the heat and then allow the mixture to simmer for a good 20 minutes or until the rice tests tender and the water has been absorbed. Stir well before serving. This makes four servings at 258 calories.
Homemaker's Hint: If you must carry heavy packages, it helps if you try to allow your breath to flow freely and evenly. This seems to ease the burden somewhat as well as avoid strain.
*Attempt to begin each of your days with gratitude! Just close your eyes and give thanks for your life's blessings! This helps to reduce the stress hormones that can trigger a night of insomnia.
Baked Ziti Casserole
10 ounces frozen spinach, thawed
1/2 cup grated Parmesan cheese
16 ounces non-fat ricotta cheese
16 ounces part skim ricotta cheese
2 1/2 teaspoons dried basil leaves
8 ounces ziti
3 1/2 cups reduced fat meatless spaghetti sauce
8 ounces part skim mozzarella cheese, shredded (about 2 cups)
salt and pepper
Cook and drain ziti. Preheat oven to 350 degrees, then lightly coat a glass casserole with non-stick spray. Set aside. Place spinach into a colander and press it down to extract as much moisture as possible. Transfer to cutting board and chip finely. Discard any coarse stems. Into a large bowl, combine spinach, all of the ricotta, Parmesan, salt pepper and basil until well blended. Spread half of this ziti onto the casserole, top with half of the spinach mixture, then half of the sauce, then half of the mozzarella. Repeat. Slide into the oven for about 45 minutes or until the casserole appears to be baked through and bubbly. Note: This dish reminds one of vegetarian lasagna, but is actually easier to put together.
Sauteed Apples
6 large Golden Delicious apples
1 cup apple cider
2 tablespoons light or dark brown sugar, packed
1/2 teaspoon cinnamon
1 teaspoon non-diet corn oil margarine
Mix cider, sugar and cinnamon together until sugar dissolves. In a non-stick skillet, over a medium-high heat, melt the margarine. Add apples and then stir to coat them with your margarine. Add 1/3 of the cider mixture. Raise heat to high. Cook apples, being sure to stir frequently until almost all of the liquid has evaporated. Should the apples begin to burn, lower the heat just slightly. Now, add one third cup of the remaining cider mixture. Cook and stir until the liquid has almost completely evaporated. Test the apples for doneness – they should give just slightly but not be soft. If the slices are almost tender, then cook, stirring until all of the juice has evaporated from the pan. If the slices still test firm, then add the remaining cider and cook until all of the liquid evaporates and the slices are glazed … serve immediately!