Lou offers a variety for this week’s recipe roundup
Published 4:15 am Wednesday, June 4, 2008
By Staff
You have no idea the often-boggling questions that reach me via the phone lines. Many of them I full well know the answer, yet draw a "blank" at that particular moment. Such was the case several years ago when a reader happened to ask me (point blank) the name of the product, which was popular years ago as a breath freshener.
Memories of this essence were so vivid that I could literally smell the distasteful odor of those nasty little particles when they were removed from the container … yet their name Sen-Sen escaped me, when the caller phoned me the other day. I was perhaps only eight or 10 years old when my Father quietly admonished me, at a Sunday morning church service, since my whispered comment was regarding a "yucky" odor was overheard by the parishioners seated around us.
To this day, I would rather be seated in the midst of an area reeking with the second hand odor of bacon and eggs or fried onions … than a freshly opened container of Sen-Sen. I will be interested to learn if any of our readers remember the "vile" odor of this supposedly breath refreshing product … so please do not hesitate to share your comments! Mature adults (in those early days) seemed quite reluctant to be caught using chewing gum in public. Contrary to (perhaps?) public opinion, I do not find it offensive to chew gum most anywhere … provided it is done with noticeable discretion.
Chewing gum with your mouth open is every bit as offensive as chewing food with your mouth open! Snapping gum impresses me as a deliberate plea to call attention to yourself. I have been told that many people suffer from a condition known as "dry mouth" and for them I can well imagine that gum acts as a defining moistening agent! It is indeed commendable to make every effort to keep your moth free of offensive odor, and this is to be preceded by regular thorough brushing to remove any and all lingering food particles. In between brushings, keep apples handy whenever possible. This is the only food that I know of that helps to remove debris from teeth in a way similar to the brush. For those of you who enjoy a daily treat of chewing gum, just remember that you owe this to a Mexican general who first called our attention to the very first gummy substance called "chickle". Chickle was made from the sap of sapodilla trees back in the days of the ancient Mayans of the early to mid-1800s. If a discreet stick of gum enables you to pass your day with some equanimity … then go for it!
Chinese Noodle Salad
3/4 pound very thin egg noodles
5 tablespoons creamy peanut butter
1/4 cup chopped green onion
2 cloves garlic, peeled and minced
5 tablespoons warm water
6 tablespoons vegetable oil
5 tablespoons soy sauce
1 tablespoon granulated sugar
1/8 teaspoon salt
1/4 cup wine vinegar
Cook your noodles according to the directions on the package, then drain, rinse under cold water, and drain a second time. While you cook the noodles, you can be mixing the warm water with the peanut butter and forming a very smooth paste. Then, into this paste, stir in the onions, garlic, soy, sugar, salt, vinegar and oil. When thoroughly mixed, add the noodles and toss. Best when served at room temperature.
In reply to Inez R.'s question …Various compounds such as: silver dioxide, calcium silicate and iron ammonium citrate to prevent lumping and caking in powdered foods … Lou
Food Facts: Cashews are the only nuts which are sold without their shell because the shells are toxic.
Beefy Cabbage Soup
2 cups cooked beef, cubed
3/4 pound thinly sliced cabbage
1 yellow onion, peeled and chopped
2 large carrots, chopped
2 stalks celery, chopped
5 cups beef broth
6 tablespoons sour cream
1 bay leaf
6 whole peppercorns
1/4 teaspoon salt
pepper to taste
To the beef broth … add cabbage, onion, carrots, bay leaf and peppercorns in a large saucepan. Cover the lid and bring to a boil. Once it reaches boiling, immediately lower the heat and allow mixture to simmer for 10 minutes. By this time, the cabbage should be at the crisp-tender stage. You may prefer to cook it a few minutes longer, if you prefer the cabbage to be more tender. Now, add salt and pepper. Place cubed, cooked beef into a large bowl, then cover it with the soup. (Note: If you wish, you can serve the soup topped with sour cream on the top or on the side.)
Food Facts: Did you know that in ancient times, before wheat and rye were used to make raised breads; that barley was the chief grain that was used to make flat breads?
A Touch of Levity: What should you do if your dog eats a couple of bags of un-popped popcorn? Keep him out of the sun!
Steak Broil
1 1/2 pounds flank steak
3 tablespoons lemon juice
2 cloves garlic, peeled and minced
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 1/2 teaspoons salt
1/4 teaspoon anise or ground allspice
dash black pepper
Preheat your broiler. Combine lemon juice, garlic, oil, soy sauce, salt, pepper and anise and bring to a boil. As it is heating, stir it for about 30 seconds or until you know that all the salt has dissolved. Place your steak into a baking dish and pierce it all over with a fork; then pour the hot marinade over the steak. Turn the steak over to coat it well on both sides and allow it to marinate for 30 to 45 minutes. Turn it once while marinating. Then place the steak onto a rack, place rack over broiler pan and then place it approximately two to three inches from the heat. Allow it to broil for three minutes on each side for rare. A bit longer for more well done.
Homemaker's Hint: If you take time to read the nutrition labels, you must be aware of the fact that processed food is exceptionally high in sugar and salts.
A touch of levity: Like many attorneys, I have handwriting that's barely legible. After I scribbled instructions for one of my clients, he spent a minute trying to decipher what I had written before declaring, "If I took this to my pharmacy, I bet I could have a prescription filled."
Roast Beef Hash
2 cups cooked roast beef, diced
2 cups cooked potatoes, diced
2 small onions, finely chopped
1/4 cup vegetable oil
3/4 teaspoons salt
1/2 cup half &half
3/4 teaspoon dried thyme, crumbled
dash pepper
Pour oil in to a heavy 12 inch skillet and dial the burner to medium. Cook onion for about 5 minutes uncovered. Add remaining ingredients except for the half &half and cook for about 6 minutes browning the potatoes. Add half and half and press down then cook for about 3 1/2 minutes, until the half &half has almost evaporated.
For the reader who questioned me about "grits," they are sometimes referred to as hominy grits or corn grits. These are simply ground hominy which is sold in fine, medium and coarse grinds. They actually have larger granules than cornmeal.
A Touch of Levity: Seeking directions from what appeared to be a local, I questioned him as to how he gets to Bowling Green. His reply, "My uncle takes me!"
Country Style Pork Chops
8 pork chops 1/2 inch thick
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
Place your oil into a good-sized skillet over a moderately high heat for about one minute. Add only about four of the chops at a time, then cook, uncovered, for about eight minutes per side or until the juices run clear as you pierce them carefully next to the bone. Now place them onto a pre-warmed platter as you proceed to cook the remaining chops. As they are cooking, sprinkle them with just half of a teaspoon of the salt and an eighth of a teaspoon of the pepper. Pour off all but two tablespoons of the drippings, then reduce the heat in the skillet to moderate and add the flour. Cook this, but be sure to keep stirring constantly, until the flour turns a light brown. Gradually stir in the milk, then stir constantly for two minutes until thickened. Add the remaining salt and pepper before returning the chops to the sauce in the skillet. Reheat briefly, then spoon the sauce over the chops and serve immediately!
A Touch of Levity: After intently explaining ethics and the nature of human conflict, this question was posed to some 12th graders: "Sports are a reflection of our culture. What would sports be without conflict?" One of the students replied, "Golf."
Food Facts: Did you know that raw walnuts rank the highest in healthy omega 3 fatty acids?
In this next recipe, you can use either skirt or flank steak.
Sukiyaki
1 pound of steak
3 tablespoons butter
1 onion, thinly sliced
1/2 pound mushrooms, sliced
1/4 teaspoon salt
1 large celery stalk, sliced
2 thinly sliced carrots
1 pound mung bean sprouts, drained
5 ounces water chestnuts, drained and sliced
2 tablespoons soy sauce
1 cup beef broth
3/4 cup chopped green onions
Melt butter in a heavy skillet over a moderate heat, add onion and cook for about five minutes. Remove onion to a pre-warmed plate. Now, back to the skillet, raise the heat to moderately high, then add the steak slices and cook them until they are browned. Turn once or twice during the cooking time of approximately five minutes. Return the onions to the skillet and add salt, celery, carrots, sprouts, chestnuts, broth and soy. Turn the heat down under the skillet and then allow the celery and carrots to cook until they reach the crisp-tender stage. Do not over cook. Serve over rice and then sprinkle with green onions and soy sauce. (Note: This recipe serves four and contains 420 calories per serving.)
Timely Trivia: Did you know that it is reported that some 30 million American adults suffer from insomnia and that common everyday "stress" plays a huge role in those who are afflicted with stress?
Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. Others say that it was originally made over charcoal grills. Still others suggest that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal. It has even been suggested that it was created by the Carbonari ("charcoalmen"), an Italian secret society.
Spaghetti Carbonara
1 pound thin spaghetti
8 slices bacon, cut in 1 inch strips
1 large yellow onion, chopped
1/4 cup olive oil
4 tablespoons butter, cut into tiny pieces
1/2 cup chicken broth
2 room temperature eggs, beaten lightly
healthy dash salt
1 cup grated Parmesan cheese
1/2 cup chopped parsley
Cook spaghetti as you normally would. Cook bacon over a moderate heat for 5 minutes until it gets crispy. Remove and drain on paper towels. Wipe skillet with paper towel. Place oil into skillet and warm it over a moderate heat. To this, add the onion and cook, uncovered, for about 4 minutes until it becomes nice and soft, then add butter, broth, salt and pepper and heat the mixture entirely through. Do not allow to boil. Keep warm while you drain the spaghetti thoroughly, then toss it together with the sauce in your pan. Now, add the lightly beaten egg and continue tossing movement until the sauce thickens. Now, add the parsley and cheese and toss again. Crumble any reserved bacon evenly over the spaghetti and stir well. (Note: this dish is substantial enough that it needs only a vegetable or a nice crispy salad to round out the meal.)
What do you think of those luscious fresh strawberries that the grocer is teasing us with now? I have resisted them these past two weeks, but I can feel it in my bones that I am definitely weakening. When that moment hits you, here is a recipe you may wish to try!
Glazed Strawberry Pie
6 cups fresh strawberries
24 crushed vanilla wafers
5 tablespoons butter, melted
1 1/4 cups ice cold water
3 tablespoons cornstarch
1 teaspoon lemon juice
3/4 cup sugar
1 cup heavy cream, whipped
1/4 teaspoon salt
Put wafer crumbs and butter in a mixing bowl. Combine thoroughly, then turn the resulting mixture into an 8 inch pie pan. Press crumbs firmly over both the bottom and the sides of the pie plate. Immediately place into the freezer for 30 minutes. Chop one cup of the strawberries and place them into a one quart saucepan along with the lemon juice and the water. Mix cornstarch, sugar and salt and blend this into your lemon juice mixture in the saucepan. Place the heat on medium and bring to a boil. Stir it constantly and continue cooking until the glaze becomes clear and thick-it should take about three minutes. Line hulled, and dried remaining five cups of strawberries on crust stem side down. Spoon cooled glaze evenly over the berries. Place into refrigerator and chill for at least two hours. Serve with a healthy dab of whipped cream.
Food Facts: Did you know that most of today's cultivated strawberries are descendants of two wild species, which were accidentally hybridized in the 1700s? These hybrids were native to the Pacific coasts of both north and south America, and the Virginia strawberry from the east coast. From this hybrid have come many varieties, suitable for climates as different as those of Florida and the Canadian prairies.
Homemaker's Hint: Did you know that experts tell us that 30 percent of a person's daily calories is the maximum that should come from fat?
Now, as I share this next recipe I must warn you so you don't "freak out!" While this luscious dessert is baking, the pudding is going to literally sink to the bottom and the cake is going to rise to the top:
Lemony Pudding Cake
3 room-temperature eggs, separated
3 tablespoons butter
3/4 cup granulated sugar
grated rind of a lemon
1/3 cup lemon juice
1 cup milk
1/4 cup un-sifted all-purpose flour
Preheat oven to 350 degrees. Beat egg whites with an electric mixer at medium speed. Beat until stiff, then set aside. Using another bowl, cream the butter and sugar until the mixture becomes light and fluffy. Beat in the lemon rind, lemon juice and remaining egg yolks. Add yolks one at a time as you are beating and make certain they are mixed well. Next, beat in the milk, and lastly flour. Fold the egg whites into your lemon mix, then pour into a greased 8x8x2 inch baking pan. Set this dish (containing the prepared mixture) into a larger pan; pour hot water into this second pan to a level of perhaps one inch. Slide into the oven, uncovered to bake for 35 minutes. (Note: The resulting cake is equally delicious warm or cold!)
Timely Trivia: Did you know that "stannous fluoride" the cavity fighter that is found in toothpaste, is actually made of recycled tin?
One of my readers has asked me the differentiate between lemon balm and bee balm. Well, Mr. C.L., there is actually no difference between them. They are one and the same, and many times referred to as "sweet balm." What they are is a very vigorous perennial that is very popular for both culinary and medicinal use. You can even chop their fresh leaves into various salad concoctions. I understand that their oil is sometimes used in aroma therapy massage.
Fudgy Pudding
1/4 cup unsweetened cocoa
1/2 cup un-sifted all-purpose flour
1 teaspoon baking powder
dash salt
1/4 cup granulated sugar
1/4 cup milk
1/2 cup chopped nuts of your choice
1 tablespoon vegetable oil
1/3 cup firmly packed dark brown sugar
1 cup heavy cream, whipped
3/4 cup hot water
Preheat oven to 350 degrees. Combine flour, salt, sugar, baking powder and cocoa. Gradually begin stirring in the milk, oil and nutmeats. When mixture is well blended, spread evenly into a greased nine inch deep pie plate. Now, in another bowl, mix brown sugar with the remaining cocoa and sprinkle this mixture evenly over the top. Pour the hot water evenly over the entire mixture, then slide it into the oven for 30 minutes. Garnish with whipped cream. (Note: this is a dessert that can be thrown together and ready for the oven in less than 10 minutes. It's a timesaver when you have a "sweet tooth" to be nourished and want something that can be prepared in no time at all.)