Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Indian Flatbread With Bottle Gourd

Lauki paratha is an Indian flatbread prepared by incorporating grated bottle gourd, spices and flour into a dough. It is a healthy breakfast dish you must try.

Cautionary Note:

Taste the bottle gourd before grating as it is sometimes bitter. If it is bitter, do not use it as it is poisonous.

Cook Time

Ingredients

For the dough:

• 1 cup lauki (bottle gourd), washed, peeled and grated, taste the lauki and if bitter do not use it
• 1.25 cups whole wheat flour
• 1/2 tsp red chilli flakes
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp sendha namak (rock salt) or table salt
• 1 tsp kasuri methi (dry fenugreek leaves)
• 1 tbsp hara dhania (cilantro)
• 1 tsp ginger-garlic paste
• 1 chopped green chilli
• 1 tsp desi ghee (clarified butter), you can use oil instead

For rolling and frying:

• dry whole wheat flour, as needed
• desi ghee (clarified butter), as needed

For serving:

• dahi (yoghurt), garnished with mint powder, red chilli powder and roasted jeera (cumin seed powder)
• mango pickle

Instructions

1. In a paraat (kneading plate), measure the flour, grated lauki, red chilli flakes, coriander powder, garam masala, salt, kasuri methi, hara dhania, ginger garlic paste, chopped green chilli and desi ghee.
2. Mix and prepare a soft dough. Knead for 3-4 minutes. If the mixture is a bit dry add a little water. Smear a little desi ghee on the dough, cover with a lid and let it rest for 10-15 minutes.
3. Divide the dough into 3 equal-sized portions. Take 1 portion, roll it into a ball, dust with dry flour and roll it out into a round-shaped slightly thick paratha, about 6 inches in diameter. While rolling the paratha, sprinkle dry flour over it when needed to prevent it from sticking to the rolling pin or rolling surface.
4. Spread a thin layer of desi ghee over the paratha, then fold it as shown in the video to make a square-shaped dough. Dust with dry flour and roll it out into a square-shaped, slightly thick paratha.
5. Heat a tawa (skillet) on low-medium heat. Brush a little desi ghee over it and place the paratha over it carefully. Cook one side for about 15-20 seconds; then flip it over and raise the heat to medium and cook the other side for about 15 seconds.
6. Flip the paratha and spread a little desi ghee over it; then flip it once again and spread a little desi ghee over this side as well.
7. Cook the paratha by flipping it over repeatedly until it is roasted crisp with nice brown spots on both sides. Transfer to a plate and prepare the other parathas similarly.
8. Serve the parathas with dahi (yoghurt) and mango pickle.

How to Make Lauki Paratha (Bottle Gourd Paratha)

© 2021 Rajan Singh Jolly

If you're wondering what I'm thinking about at any given time, it's probably food. I've worked in many kitchens, but my favorite is my own.

Blue Cheese + Beer + Chicken = Bliss!

If you love blue cheese, beer, and chicken, prepare your taste buds for a comfort food delight. The juicy chicken breasts (or thighs) are cooked in a sauce with mushrooms, onions, blue cheese, and beer—and then served over a bed of steaming rice (ideally, with a cold beer accompaniment).

The intense flavors and ultimate simplicity of this recipe are what make it one of my all-time favorites. You can casually throw it together in under 20 minutes with just a few ingredients, but the complex flavors make it unique. It's so satisfying, yet it's just a humble comfort food.

I'll share the story of how I learned this recipe from my Argentinian friend, Franco, after the actual recipe (in case you're just interested in cooking and not stories!).

Easy, Juicy Chicken Recipe in Just 20 Minutes

Here's Franco's original recipe, with some alternatives (in case you don't have a few ingredients) and a tiny tweak to improve the visual plating experience.

Yield: 2 servings

Ingredients

• 2 chicken breasts (or 4 chicken thighs if you like more fat on your meat, like I do)
• 1/2 bottle of beer (I suggest buying a six-pack, to enjoy the other icy cold beers with your meal)
• 1 package blue cheese
• 1 large onion
• 1 package mushrooms (any type)
• 1 cup white rice (or brown rice, wild rice, or quinoa for a healthier spin)
• 1/8 cup olive oil (or coconut oil for a slightly tropical twist)
• 1/8 cup salt
• 1/4 cup spring onions or chives, chopped (optional)

Instructions

1. Cook your rice according to the package instructions.
2. Remove the breasts from the packet and rinse, then pat dry with a paper towel and place on a cutting board. Sprinkle half of the salt on one side of the breasts and rub it in. Repeat on the other side. Note: I know this seems like a lot of salt, but most of it is burned off while cooking (an Argentinian BBQ secret).
3. Heat the oil in a frying pan over medium heat and add the chicken breasts. Cook for 3 minutes on each side or until lightly browned.
4. While the breasts are cooking, chop up your onion and mushrooms into large pieces (about the size of a single piece of penne pasta) and add to the pan.
5. Crumble the blue cheese into the pan, then pour the beer in and stir.
6. Once the sauce in the pan has thickened, add cover and remove from heat. Cut a small section of a breast to ensure the chicken is cooked through.
7. Serve your rice into two bowls, add a chicken breast to each one, and divide the remaining sauce on top of each breast.
8. Top with spring onions or chives and enjoy steaming hot!

Origin of This Recipe

I was introduced to this recipe when I was backpacking around the world. Spain is one of my favorite countries—the people were beautiful and kind, the countryside lovely and varied, and the food delicious and plentiful.

Ever tried pintxos? They are extremely delightful little gourmet Spanish snacks on toothpicks, available literally anywhere. A bite of jamón Ibérico with a bite of manchego cheese on a bite of crusty fresh bread, for example. Around every Barcelona street corner. What more can you ask for?! I should offer you a disclaimer here, though: this isn't a Spanish recipe, aside from the fact that I learned about it in Spain.

It was around lunchtime in Barcelona, and my stomach knew it. My Argentinian friend Franco offered to make his "famous blue cheese beer chicken," and of course, as a blue cheese/beer/chicken/lunch lover, I enthusiastically agreed. I sat at the kitchen table as Franco casually moved around the kitchen in his slow, unhurried way, explaining the simple steps to me in between our regular conversation. I was quickly entranced by the smells.

The whole process was all over in under 20 minutes. To be honest, the end product didn't look all that exciting—but my stomach instinctively knew, based on the ingredients and the smells, that I was in for a real treat. My stomach was not disappointed. The simple meal was mouth-wateringly delicious and very satisfying.

I hope you enjoyed my little story and Franco's special recipe, and I would love to hear your thoughts/comments/suggestions after you try it out!

Did you like it? I'll tell Franco if you did!

© 2021 Jasmine Hanner

I've spent half a century (yikes) writing for radio and print—mostly print. I hope to be still tapping the keys as I take my last breath.

Some foods such as developing duck embryo (balut), crickets fried in banana leaves, and Spam require courage and inebriation, probably both, before some of us might be enticed to eat them.

The World of Flatulence

• Pumpernickel is a dark rye bread originating in Germany. Let's turn to Random House for the etymology of the name: “The word was originally used in German as an insulting term for anyone considered disagreeable. Its elements are pumpern 'to break wind', and Nickel 'a goblin; devil; rascal', originally a nickname from Nicholas. Pumpernickel, in other words, literally means 'farting bastard.' ”
• Bubble and squeak is one of the more exotic of Britain's culinary gifts to the world; it's a fry-up of mashed potato and cabbage. The origin of its name is unclear but there are those who connect it to the tendency of cabbage to produce intestinal gas.
• Nun's farts, or pets-de-nonne in French from whence the dish originates, are small pieces of fried pastry balls sprinkled with sugar. In other places, they are known as “Spanish farts” or "whore's farts.” However, the language police have intervened and these delicacies are known among the more sensitive ranks of society as “nun's puffs.”

Bugs and Creepy Crawlies

• Wasp crackers: Known as jibachi senbei in Japan, they are made with rice flour, eggs, and a few other ingredients, including wasps. The wasps are a very high source of protein and they don't sting. But still. On assignment for Sora News 24, Steven Le Blanc reports that “Crackers filled with wasps aren’t that bad at all, but they aren’t very good either . . . when a wing or a leg got stuck between my cheek and gums it wasn’t the best feeling in the world.”

• Deep-fried tarantula spiders: If you're not ready for wasp crackers, how about deep-fried tarantula spiders? Cambodia is where you'll find them, and all adventurous foodies seem to end up at the Romdeng Restaurant in Phnom Penh. For about $6, diners get three or four of the critters, battered and deep-fried. Most diners refer to conquering the yuck factor by chomping on the legs first and then going in for the body. Flavour? Well, it doesn't taste like chicken. Here's the Australian Broadcasting Corporation's Zoe Osborne, “The abdomen is slightly bitter because all the organs remain inside but the eggs themselves are surprisingly tasty. The rest of the flesh tastes mainly of the spices it was fried in.”
• Mopane worms: These are not worms but caterpillars; however, that doesn't make them any more appealing to the eye. They are about four inches long, with bands of red, black, and cream, and spiky like most caterpillars. Found only in southern Africa, they eventually become Emperor moths, that's if they don't get eaten first. Problem Masau (from Culture Trip) tells us “Mopane worms can also be added to a stew, boiled to soften them up, or simply eaten raw and fresh off a tree.” According to a YouTube video, mopane worms do, in fact, taste like chicken.

More Ill-Named Treats

• Buttock tongue: Take the hind quarters of an ostrich, wildebeest, impala or whatever the big game hunter has snagged, cut it into strips, salt it, and dry it. In Afrikaans, what you've got it's called biltong, which translates to buttock tongue.
• Cathead biscuits: In the American South, cathead biscuits are popular; buttermilk, flour, and shortening are the ingredients. The unfortunate name comes from the finished product being about the size of a kitty's noggin.
• Sawmill gravy: Also from the American South, this is a concoction of bacon or sausage, cornmeal, and milk. The story is that cooks feeding lumberjacks in the Smoky Mountains ran out of flour so they substituted cornmeal, which produced a gravy that was a bit gritty. The lumberjacks said it was like eating sawdust.
• Southern fried rattlesnake: While we are in the South, how about Southern fried rattlesnake? The recipe requires that you first catch a rattler. However, they tend to get a bit ornery, so if you are not an expert snake wrangler stick with hot dogs or a peanut butter sandwich.

• Virgin boy eggs: For centuries, there has been a springtime tradition in Dongyang, China of eating specially prepared eggs. Someone has the delightful job of visiting the city's primary schools and collecting the urine of boys under the age of 10. Eggs are then boiled in the prepubescent pee to create “virgin boy eggs.” Do you want details on how this dish is made? Of course, you don't; so here they are courtesy of Reuters: “It takes nearly an entire day to make these unique eggs, starting off by soaking and then boiling raw eggs in a pot of urine. After that, the shells of the hard-boiled eggs are cracked and they continue to simmer in urine for hours.” The egg whites turn yellow—surprise, surprise—and the yokes are green. For the people of Dongyang, the tantalizing fragrance coming from cauldrons of boiling piss is a sure sign that summer is on its way.

From the Ocean

So far, seafood has escaped our attention. This is about to change with the introduction of the aptly named stink heads.

• Stink heads: Made from fermented fish heads, this dish emits a terrifying pong. The heads of whitefish or salmon are buried in a fermentation pit, but culinaryschools.org says the “process is less about fermentation and more about rot and decomposition.” You'll find this concoction in Alaska, where it is part of Indigenous culture, and by all means chow down on it if you can suppress the gag response and have a good health care plan. Culinary Schools advises that “Alaskan healthcare professionals [are] faced with frequent and, sometimes serious, totally avoidable botulism cases.”
• Wriggling octopus: South Koreans have a fondness for seafood. They like it fresh—very fresh, as in still alive on the plate. Take sannakji, which is also known as “wriggling octopus.” If you have the stomach for it, there are videos on the internet showing folks apparently enjoying swallowing live baby octopi. Some diners report suckers sticking on the way down; this occasionally causes death and not just for the octopus.
• Spoon worms: South Korea also gives us gaebul, otherwise called spoon worms. The beast has another name on account of its shape, and there's no way of sugar-coating this, it's often called the penis fish. It is usually eaten alive and this writer refuses to go further into the erotic trap that has been set.

So, what's for dinner tonight? Something commonplace methinks—macaroni and cheese. Ah yes, cheese: The curdled secretions from a modified sweat gland.

Bonus Factoids

• Entomophagy means the eating of insects, which generally pack much more protein content than beef or pork.
• Botanically, strawberries are not berries—but eggplants and bananas are.
• The kale craze began in about 2012 and peaked in about 2014. According to The Atlantic, sales of the crinkly, leafed vegetable had dropped to their 2011 level by 2019. Apparently, lots of people tried kale but never came back for a second helping. Entirely understandable.

Sources

• “Pumpernickel.” Words at Random, August 15, 1997.
• “Japanese Wasp-Filled Crackers.” Steven Le Blanc, Sora News 24, January 30, 2015.
• “Inside Cambodia’s Tarantula Snack Trade.” Zoe Osborne, Australian Broadcasting Corporation, July 26, 2019.
• “A Brief History of Mopane Worms, a Famous Delicacy from Zimbabwe.” Problem Masau, Culture Trip, May 21, 2018.
• “Cathead Biscuits.” deepsouthdish.com, June 17, 2018.
• “Quite Interesting.” BBC, December 13, 2013.
• “The 50 Weirdest Foods from Around the World.” hostelworld.com, February 11, 2021.
• “ 'Virgin Boy Eggs' Cooked in Urine Are Spring Delicacy in Dongyang, China.” Royston Chan, Reuters, May 29, 2012.
• “The 10 Most Disgusting Foods in the World.” culinaryschools.org, undated.
• “Sannakji Is a Live Octopus Dish that May Shock the Most Adventurous Eaters.” Joey Skladany, foodandwine.com, July 11, 2016

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Rupert Taylor

Comments

Shauna L Bowling from Central Florida on August 13, 2021:

Eeeewwwww! All I can say is thank you for not showing a pic of fried tarantula. Me no like spiders!

Char Milbrett from Minnesota on August 12, 2021:

ugh. Amazing what people will eat... Around my neck of the woods, people consume breaded and fried rocky mountain oysters [yeah, from castrated pigs] and raw oysters with tabasco, and, oh, I cannot go on... but some of these foods sound greatly unappealing. Some, not so bad.

Rupert Taylor (author) from Waterloo, Ontario, Canada on August 10, 2021:

Thank you Rodric. Glad you enjoy the musings of an old man.

Rodric Anthony Johnson from Surprise, Arizona on August 10, 2021:

I love this article. You provide the most interesting reads. Thanks.

Aimee is a digital marketing specialist who loves all things history. She enjoys writing content about topics she finds interesting.

#FoodPorn

Food has been at the heart of social media since it was invented. From sharing recipes to posting photos of avocado toast on Instagram, there is a reason why food content is so popular to post, share and engage with.

There are over 400 million posts on Instagram tagged #food and 250 million tagged #foodporn. It’s clear that users love the sight of aesthetically appealing food.

Why is it so popular? Well, it’s universally appealing. No matter what your culture, language, religion, race, gender etc. is, we all need food. In fact, we don’t just need it, I haven’t met anyone who doesn’t absolutely love food.

Scientists have also researched something called ‘visual hunger’, these images across our timeline fuels this visual hunger. I’m sure you’ve been in a situation where you’re practically drooling over your phone screen from seeing a picture of a perfect cheese pull from a pizza or a gooey chocolate cake, I’ll definitely admit to doing this on more than a few occasions.

Social Media Influences Food Trends

It seems like most months, there’s a new viral food sensation that everyone is craving. The supply is scarce and limited, people are queuing up for hours just so they can get a taste and be able to snap a picture to show their followers.

Social media really does influence food trends, the hype it creates means that you’re desperate to try this new and exciting food product before it’s gone!

And honestly? Some of these products don’t even taste nice—they’re strictly for the novelty.

Viral Burgers

One food that is constantly undergoing experimentation is burgers. I mean, you can put just about anything in between two burger buns.

I’m going to go through the top three burgers that went viral and took social media by storm. I’m sure you’ll have heard of the items on this list, due to how big each of them were. So, let’s get into it.

1. The Doughnut Burger

The calorific doughnut burger is first on our list, also named the Luther burger, apparently invented by Luther Vandross, a singer, songwriter and record producer. Granted this burger first came to light in 2006; however, social media has rocketed this burger to popularity only recently, with Burger King offering a doughnut burger in 2016 for Hanukkah and Krispy Kreme becoming the most popular choice for the buns of this burger.

The question is, is the number of calories worth it for this treat? And does this combo actually go well together?

2. The Black Burger

Back in 2014, McDonald's rolled out the famous black burger to consumers in Japan. It’s a relatively normal burger, however, the bun is black. Squid ink is used to get this effect; they also dyed the ketchup black.

This release was for Halloween—and certainly got a lot of buzz with consumers flocking to social media to post about their experience trying the black burger.

This creation is definitely for novelty instead of taste; it’s just a burger that’s been dyed, a creative and clever marketing technique from McDonald's.

3. Burgers Drowned in Cheese

I mean, what has the world come to when something you’re meant to pick up and eat with your hands is smothered in some gooey cheese? Sure, this looks great, but where’s the practicality?

We’ve developed an obsession with cheese, everything has to be covered in it. The internet fell in love with these cheese-drenched burgers in 2018 and the cheesy content hasn’t stopped since.

Is this for novelty or taste? The bun ends up soggy, you can’t pick your burger up and you end up with a river of cheese on your plate—definitely novelty.

4. Ice Cream / Dessert Burgers

Ice cream combined with meat doesn’t sound too appealing and is a combination I never thought would exist. It just sounds so wrong, but I haven’t ever tried it, so it might taste so right. However, I’ll never know if this odd combination actually tastes decent, the thought of biting into ice cream makes my teeth shiver with fear. What kind of monster bites into ice cream?

Now, if you took out the meat and vegetables, I could maybe get behind it. Two buns with ice cream inside? It would be like a weird s’more.

Even More Viral Food: Little Moons

It’s not just burgers that have benefitted from social media. I’m sure you’ve seen plenty of food blow up overnight.

Look at Little Moons, a company that sells Japanese ice cream treats. Their mochi completely skyrocketed in demand due to TikTok, people complained of the ice cream being sold out everywhere. Their sales in Tesco, a UK supermarket giant, boosted by a massive 700 percent. TikTok users filmed themselves trying the little treats and also filmed themselves hunting for them, showing empty shelves when they visited their local Tesco.

Share Your Comments!

The effect of social media on user’s relationship to food is massive and can be seen with the above examples along with many others. Thanks for reading this article, let me know your thoughts in the comments!

Resources and Further Reading

• The Serious Business of #FoodPorn
• 11 Best Burger Toppings Ideas
• Eating with our eyes: From visual hunger to digital satiation
• Little Moons: The British mochi brand enjoys 700% boost in sales thanks to a new TikTok craze

© 2021 Aimee

Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.

This Dinner Is Always a Hit!

I found the original recipe on a website for camping cooking. Yes, really. This dish was originally made for cooking on a campfire. Which, honestly sounds amazing but I have no idea what I would do with the leftovers while camping.

The original recipe was vegan. The first time I made it I followed the recipe. My boyfriend had no idea there was no meat in dinner that night—until I told him. That was when he asked for me to make some alterations. Which is how I ended up with this dish. It can easily be made vegan, vegetarian, or the base protein be altered to a different animal protein. It is always a hit when I make it for dinner, and the girls at work are always jealous of my leftovers.

Ingredients

• 1 sweet potato, peeled and diced
• 1 white onion, diced
• 4 ounces peanut butter, I like chunky
• 2 leaves kale, roughly torn
• 2 tablespoons chilli powder
• 2 cups chicken broth (or vegetable broth)
• 1 can diced tomatoes
• 14 ounces chickpeas, drained
• salt
• pepper
• 6-8 chicken thighs, skin-on, boneless
• 1 tablespoon olive oil
• 2-3 tablespoon garlic, minced

Instructions

1. Season both sides of the chicken thighs with salt and pepper. Then place skin side down in a Dutch over. Turn to medium heat and cook for 12-15 minutes. The chicken thighs should release from the pan without much effort.
2. Place the chicken thighs on a cutting board and reserve. Heat the olive oil and then add the onion. Once the onion is soft then add the garlic. Sauté until fragrant. Chop the chicken thighs into small pieces.
3. Add the sweet potato, diced tomatoes (with their juices), broth, peanut butter, and chili powder. Add salt to taste. Add back the chicken thighs. Simmer for until sweet potatoes are tender and chicken is cooked through, about 15-20 minutes.
4. Add the chickpeas and kale to the pot. Turn off the heat and stir until the kale is wilted and chickpeas are warmed.
5. Serve as desired.

My Dutch Oven

Alterations and Substitutions

Of course this dish can be cooked without the chicken. And of course this dish can be made using vegetable broth instead of chicken broth. I'm willing to bet this meal would be amazing using shaved rib eye or stew beef. If you are more of a veggie-based person I think mushrooms would be fantastic. I can't say if tofu would be good or bad as I have never had it, but it looks like it would hold up well. I would imagine you don't even need to have another protein since there is peanut butter and chickpeas.

I've swapped spinach for kale a few times and didn't really notice a difference. I tend to have one or the other on hand so I just use what I have. Want more veggies? Chopped bell pepper, diced parsnips, or even quartered Brussels sprouts would be very good in this stew. I would sauté the Brussels first and then add them at the end to prevent the overall dish from being bitter.

Comments

Liz Westwood from UK on August 09, 2021:

This sounds like a tasty and versatile recipe. You have explained it well.

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

I have grown to quite appreciate the Japanese concept of unami—the fifth flavor group alongside salty, sour, bitter, and sweet. Umami is one of those things that makes intuitive sense when you learn about it, but which you had perhaps never really thought of before. It explains why some foods are almost seductive when you eat them, almost orgasmic with their savoriness.

The unami flavor—powerful, unexplainable, mysterious, and delicious—is associated with a variety of foods including meats, tomatoes, seafood, cheeses, and soy.

In the following recipe for chicken noodle soup, soy and dashi help to elevate the dish above the conventional recipe you may have grown up with.

I initially made this recipe when I was trying to think of something to make for my aunt's upcoming visit. My aunt has become more flexible over time, since she used to be terribly rigid with what sort of food she would eat, but she still doesn't tend to favor the typically rich, meaty dishes I often make. Chicken soup is the type of fare she generally prefers, but I decided to add soy and dashi for an extra umami boost.

So the path was set to make Japanese-style chicken soup, and what a success it was! The broth was rich and seductive, the chicken and noodles were soothing, and the vegetables provided green and refreshing notes. And it's all so quick and easy to prepare—just around 30 minutes or so—making it perfect for a delicious and satisfying weeknight meal.

This recipe is entirely my own.

Ingredients

• 12 ounces soba noodles
• 3 carrots, chopped
• 1 1/2 pounds chicken, cut into cubes
• 1/2 cup soy suace
• 2 ounces dashi bouillon cubes
• 1 bok choi, chopped
• 1 bunch green onions, chopped
• 1/2 onion, peeled and diced
• 1/2 teaspoon red pepper
• 1 teaspoon dried ginger
• 1 teaspoon garlic salt
• 1/4 cup sake

Instructions

1. Fill a very large stockpot with around 5 quarts of water. Add a few pinches of salt and bring to a boil.
2. In a separate bowl, combine the dashi bouillon, soy sauce, red pepper, ginger, garlic salt, and sake. Pour 1 cup of boiling water over it and mix thoroughly so that they all dissolve together.
3. Add the chicken into the boiling stockpot water, followed by the onions, then the carrots, then the noodles, and then by the various flavorings which had been mixed with the dissolved water. After 2-3 over high heat, add the bok choi and reduce heat to a simmer.
4. Cook for at least 10-15 minutes longer or up to 30 minutes to provide for tenderness, then serve hot with green onions as garnish.

Jo loves to cook and has been doing so for family and friends for many years. She enjoys sharing her family recipes with others.

What Is Chess Pie?

According to some sources, chess pie was brought to the United States from England. It was found in recipe sources from several American states, but today is associated with the American South.

Chess pie is a simple pie to make, with a single crust and a basic filling that includes eggs, sugar, butter, and a small amount of thickening. Instead of flour, however, cornmeal is used for the thickener.

Our Family's Basic Chess Pie

This was my mother's chess pie recipe, passed down to her daughters. For me, about as basic as you can get. Perhaps you have a different version of chess pie. I'd love for you to share with us.

Ingredients

• 3 eggs
• 1 stick butter, melted
• 1 1/2 tablespoons cornmeal
• 1 1/2 cups sugar
• 1 stick butter, melted
• 1 teaspoon vanilla
• 1 tablespoon vinegar
• 1 (9-inch) pie shell, unbaked

Instructions

1. Preheat oven to 350 degrees.
2. In a bowl, beat the eggs; then add sugar, cornmeal, butter, and vinegar.
3. Mix thoroughly and let set for 10 minutes.
4. Pour into 9-inch pie crust. Bake at 325 degrees for 35-45 minutes.

Variation #1: Aunt Nellie's Pineapple Chess Pie

Years ago one of my best friends shared with me this variation on chess pie concocted by one of her aunts. I have tried this variation of chess pie through the years and found it, like our family's original chess pie, to be delicious. After trying this version of the basic pie, through the years I've looked for other variations on the original pie.

Here's the recipe that Aunt Nellie passed down to her niece:

Ingredients

• 2 cups sugar
• 1/8 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 teaspoon cornmeal
• 1/2 stick butter, melted
• 1 teaspoon vanilla
• 4 eggs, beaten
• 1 small can crushed pineapple (partially drained)
• 1 deep-dish pie shell or 2 regular 9" pie shell

Instructions

1. Sift together sugar, salt and flour.
2. Cream butter and sugar mixture together.
3. Add cornmeal and eggs.
4. Mix in vanilla and pineapple.
5. Mix well and pour into unbaked pie shell. Bake at 350-degree oven for 45 minutes.

Variation #2: Browned Butter Chess Pie

Ingredients

• 9" pie crusts, cooked and cooled
• 6 TBS. unsalted butter
• 3 eggs
• 2 TBS. lemon juice
• 1/2 teaspoon vanilla
• 1 1/4 cup sugar
• 1 tablespoon cornmeal
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees.
2. Place butter in a skillet and cook 5 or 6 minutes over medium heat, stirring often, until butter starts to turn a medium brown. Transfer to bowl.
3. Whisk together eggs, lemon juice, and vanilla in a medium bowl. Add sugar, cornmeal, flour, and salt. Stir until smooth. Add browned butter. Stir until thoroughly mixed and pour into cooled pie crust.
4. Bake 30-35 minutes until browned. Place on wire rack to cool.

Variation #3: Black Walnut Chess Pie

In the fall each year, we gather the black walnuts from the trees growing in our area, hull them, store them for a short time, then crack them and harvest the nuts. We store them in our freezer and make delectable treats from them throughout the years. This recipe is one of our favorites, and it takes only 1/2 cup of those precious walnuts we've harvested to make it. And it is so easy to make.

Here's the recipe: Enjoy!

Ingredients

• 1 unbaked pastry shell, chilled
• 1/2 cup butter, softened
• 1 cup sugar
• 3 Tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3 egg yolks
• 2/3 cup evaporated milk
• 1 teaspoon vanilla
• 1/2 cup chopped black walnuts

Instructions

1. Beat butter and sugar in a medium-sized bowl until well mixed.
2. Add flour, salt, egg yolks, and evaporated milk. Beat until well mixed.
3. Stir in vanilla and walnuts.
4. Pour mixture into unbaked pie shell.
5. Bake on lower rack of oven at 375 degrees for 45 minutes. Remove from oven and place on wire rack to cook.

Variation #4: Lemon Chess Pie

Ingredients

• 1 (9-inch) pie crust
• 4 eggs
• 1 1/2 cup sugar
• 1/2 cup lemon juice:
• 1/4 cup butter, melted
• 1 TBS. cornmeal
• 2 tsps. all-purpose flour
• 1/8 tsp. salt

Instructions

1. Beat eggs for 3 minutes. Gradually add sugar and beat for 2 minutes. Beat in lemon juice, butter, cornmeal, flour, and salt.
2. Pour into pastry shell. Bake at 350 degrees for 30 minutes or until a knife inserted into center comes out clean.

Variation #5: Chocolate Chess Pie

Chocolate makes everything better—even chess pie.

Of all the chess pies I have listed here, this chocolate chess pie is one of the easiest to make—and it's one of our favorites. Chess pie, generally speaking, is an easy pie to make. Just a few easy steps: Mix up ingredients, pour into crust, and cook pie and crust at the same time. Simple. Easy. Enjoy!

Ingredients

• 1 1/2 cup sugar
• 3 Tablespoons cocoa
• 1 small can evaporated milk
• 1/2 stick butter, melted
• 1 Tablespoon vanilla
• 1 (9-inch) unbaked pie shell

Instructions

1. Mix together sugar and cocoa.
2. Add eggs, milk, butter, and vanilla. Mix thoroughly.
3. Pour into unbaked pie shell. Bake at 325 degrees for 45 minutes.

How to Make Chess Pie

Comments

Jo Miller (author) from Tennessee on August 11, 2021:

It does taste great, John. Thanks for stopping by.

John Murphree from Tennessee on August 11, 2021:

Looks great to me. I'm sure it tastes wonderful.

Jo Miller (author) from Tennessee on August 10, 2021:

Running over them in a car was a common way to crack them, Flourish. Hardly anyone collects and hulls them now. We purchased a heavy duty nutcracker for this type of nut. I wrote about harvesting black walnuts in another article I have here. It's hard work, which is why few people bother with them now. We just kind of play at living off the land here and enjoy this type of activity.

FlourishAnyway from USA on August 09, 2021:

How do you crack them, Jo? My dad (although not raised in the South) has just enough commonness in him to place them all on a tarp in the driveway and run over them with the car.

Jo Miller (author) from Tennessee on August 09, 2021:

The chocolate is one of the easiest to make, Pam, and one of our favorites.

Jo Miller (author) from Tennessee on August 09, 2021:

It's a very common pie here in the Southern U.S., John. And very easy to make.

Jo Miller (author) from Tennessee on August 09, 2021:

You could easily make your own, Glenis. It's such an easy pie to make.

Jo Miller (author) from Tennessee on August 09, 2021:

Black walnut is definitely our favorite, especially since we pick up, hull, and crack all our own black walnuts.

Jo Miller (author) from Tennessee on August 09, 2021:

Of course you haven't heard of Chess pie, Bill. You're not southern

Glen Rix from UK on August 07, 2021:

Interesting, Jo. It’s probably correct that the original recipe was brought from England. Here we have a simple sweet egg custard tart. It’s a frequent indulgent treat in my house - but I don’t bake it as it’s available from most bakeries and supermarkets. I have never heard of variations on the theme. Like the idea of the lemon one - which sounds similar to the filling of a lemon meringue pie.

FlourishAnyway from USA on August 07, 2021:

You’ve got me with the black walnut!

Bill Holland from Olympia, WA on August 07, 2021:

Never in all my life have I heard of this. How did it escape my notice for 72 years? lol Thanks for sharing!

John Hansen from Gondwana Land on August 07, 2021:

Thank you for sharing these recipes, Jo. I have never heard of chess pie, but the chocolate one sounds yummy.

Pamela Oglesby from Sunny Florida on August 07, 2021:

Thank you for all of these good recipes, Jo. I especially like the lemon, but there are others that look excellent also. This is a very good article for chess pie.

Rebecca is a retired special education teacher. She earned a master's degree at Armstrong Atlantic State University in Savannah, GA.

What Is a Cuban Sandwich?

The Cuban sandwich, also called the Cubano, is served in restaurants all around Tampa and Miami as well as at street-corner snack bars known as luncherias.

Cuba, where the sandwich originated in the 1500s, is only 90 miles away from South Florida. The sandwich found its way there in the 1800s when Cubans flocked to Florida to escape Spanish rule.

Cuban sandwiches are like submarine sandwiches with roast pork, ham, cheese, dill pickles, and yellow mustard. The ingredients are layered and sandwiched between slices of Cuban bread.

Cubans and Floridians all agree that the key to a great Cuban sandwich is in the grilling. They are grilled in a special sandwich press called a plancha. This method allows the meat and pickles to be warmed in their own steam. The cheese, placed on both pieces of bread, envelopes the meat and pickles. The cheese will melt and fuse the meat and pickles together.

The Cuban Sandwich Simplified

It is said that true Cuban bread can not be found outside Miami and Tampa (except of course in Cuba), but French or Italian bread makes a good substitute.

I came up with my version of the Cuban sandwich when I had lots of leftover pork roast cooked in whole grain mustard, brown sugar, and thyme. I used a thin-sliced deli for the ham. It’s an easy sandwich to make and a quite tasty substitute for the real Cubano.

Ingredients

• 1 pound pork roast, sliced thin
• 1 pound deli ham, sliced thin
• 8-10 slices Swiss or muenster cheese
• dill pickle chips, to taste
• Italian bread, sliced
• mayonnaise, to taste
• butter, for frying

Instructions

1. Lightly spread the bread with mayo.
2. Put a slice of cheese on each side.
3. Add the meats with pickles and mustard between them.
4. Grill on each side in a frying pan using plenty of butter.

Comments

Rebecca Mealey (author) from Northeastern Georgia, USA on August 07, 2021:

They are good! I hope you do try them.

Rebecca Mealey (author) from Northeastern Georgia, USA on August 07, 2021:

You're welcome!

John Hansen from Gondwana Land on August 07, 2021:

Well, I doubt I have ever had Cuban bread, but i am sure there are a number of satisfactory substitutes, and this is my kind of food, Rebecca. Thank you for sharing.

Pamela Oglesby from Sunny Florida on August 07, 2021:

I think the Cuban sandwiches are delicious, Rebecca. This is a very good article that simplifies these sandwiches. I will probably make some in the very new future!

I am a chef who loves to cook, write recipes, and grow my own ingredients.

Spam (which stands for "specially processed American meat") is one of the most popular canned meat products available worldwide. In Hawaii, Spam has been a beloved household staple for decades. Their love for this meat product has resulted in a wide range of recipes that incorporate this ingredient. So for this recipe, let's make a two-ingredient spam lumpia. It's very easy to make and so affordable, too.

Cook Time

Ingredients

• 1 can Spam, sliced into sticks
• 24 lumpia wrappers
• Water, for sealing
• Cooking oil, for frying

Utensils

For Preparation:

• Small bowl
• Large plate
• Chopping board
• Knife

For Cooking:

• Frying pan
• Tongs

Instructions

1. Slice the Spam into sticks. Set aside.
2. Lay the lumpia wrappers on a plate.
3. Line the Spam sticks a little above the bottom of the wrapper, leaving at least 1 to 1 1/2 inches of space on each side.
4. Fold the lumpia wrapper from the bottom to the center. Then fold the wrapper from both the left and right sides to the center. From there, start rolling it again.
5. Seal the top part of the wrapper with water.
6. Repeat steps 1 to 5 with the remaining ingredients.
7. Once done, set up the frying pan. Heat enough oil for deep-frying.
8. Fry each lumpia until golden brown. Drain excess oil.
9. Serve with your favorite dip.

Tips and Techniques

• Adjust the thickness of each Spam slice based on your preferred size.
• Pair Spam lumpia with your favorite drink.
• Serve with steamed rice for a more filling meal.
• Cover wrappers with a damp towel to prevent them from drying up.

More Delicious Easy-to-Make Recipes

• How to Make Pancakes Without Baking Powder
  Learn how to make delicious pancakes without baking powder. This recipe is very affordable as it requires only five ingredients. Tastes like any ready-to-cook pancake mix and is absolutely within your budget.
• How to Make Poutine With Homemade Gravy: A Canadian-Inspired Snack
  Have you ever tried poutine? The Canadian take on French fries features cheese and gravy. Try this simple yet delicious recipe.

© 2021 Travel Chef

Comments

Travel Chef (author) from Manila on August 08, 2021:

Thanks Miebakagh. Let me know the result if you like it!

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 08, 2021:

Thank you, Dread caun. I always try out any of your delicious recipes that I read. Have a nice time.

Travel Chef (author) from Manila on August 07, 2021:

Hi Miebakagh,

Absolutely delicious especially that spam is one of my favorite pantry food. I recommend that you try it too.

Travel Chef (author) from Manila on August 07, 2021:

Hello Pamela,

Maybe you can give this a try. For sure, he'll like this recipe.

Travel Chef (author) from Manila on August 07, 2021:

Hi John,

I agree with you, even kids can prepare this recipe for their snack.

John Hansen from Gondwana Land on August 07, 2021:

This looks like a really interesting meal using Spam, and very easy. Thanks for sharing.

Pamela Oglesby from Sunny Florida on August 07, 2021:

My husband likes spam, so I think your recipe would work. Thank for sharing it.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 07, 2021:

Thanks. Must be delicious.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What Does Sicily Mean to You?

What do you think of when you hear the name Sicily?

• Perhaps you envision the beautiful beaches with pristine white sands and robin’s egg blue waters. The climate is definitely Mediterranean with short, mild winters and dry hot summers. Sicily, a triangular-shaped island, is surrounded by three seas (the Tyrrhenian Sea to the west, the Ionian Sea to the east, and the Mediterranean Sea to the south). Catania, on the east coast, has the most hours of sunshine of any city in Europe
• My husband, the geologist, thinks of volcanoes. Sicily is home to Mount Etna, the tallest (and most famous) volcano in Europe, but there are nine other volcanoes on the island as well. Etna is the most active (yes, it still rumbles several times each year), but Stromboli and Vulcano are active too.
• Those who appreciate the arts will know that Teatro Massimo, on the Piazza Verdi in Palermo, is the largest opera house in all of Italy (and it’s featured in The Godfather, Part Three).
• Speaking of The Godfather, Sicily is where the Mafia, or Cosa Nostra, began—a group of men offering protection to their neighbors who were beset by cattle thieves. In time the group devolved into a racketeering business, exacting payment for protection.

When I think of Sicily, I dream of cannoli.

A Brief History of Sicily

It has been said that Sicily is the “gem” at the toe of the boot of Italy. This island region, roughly the same size in square miles as the state of Vermont, is home to five million souls. At the Strait of Messina less than two miles separate Sicily from the mainland. Because of its proximity to an area once considered the crossroads of civilization Sicily has been colonized by numerous empires in the past 12,000 years. After the fall of the Roman Empire, Sicily was inhabited by numerous other cultures. Vandals, Ostrogoths, and Byzantines each placed their mark on the island nation. The aggressive construction program of the Normans imparted a decided influence on the architecture of the island. But it was the Arab Emirate of Sicily (827-1091 A.D.) that introduced the foods we associate with Sicilian cuisine.

During their 250-year reign of the island, Arabs introduced many new plants; citrus trees were cultivated on a wide scale. The aroma of their blossoms lingers to this day. Buckwheat, saffron, almonds, and pistachios helped infuse the cuisine of the island with an unmistakable Arab touch; as a result, the foods of Sicily are spicier, sweeter, more adventurous than those of mainland Italy. And these ingredients are found in cannoli.

Requirements for a "Perfect" Cannoli

• A delicate, tender pastry shell fried perfectly golden; if cooked correctly it should never be oily. The shell should shatter the moment you bite into it.
• Silky smooth filling, not overly sweet. The taste is slightly tangy from sheep's milk ricotta.

How to Make Cannoli

Authentic Sicilian Cannoli

In the above video Chef Billy Parisi shows us step-by-step how to make perfect, authentic Sicilian cannoli. A list of all the ingredients and written instructions are here.

Lemon Ricotta Cannoli With Pistachio and Pine Nuts

The Arab influence on Sicilian desserts certainly shines through in these lemon ricotta cannoli with pistachios. This particular style of cannoli comes from Catania, a small village near Bronte where the best pistachios grow.

Homemade Baked Cannoli

This baker, the Carb Diva, has a confession to make—I have a fear of frying. Well, actually I'm not afraid of deep-frying, but if given the chance to use a healthier option, that is what I will do. These homemade baked cannoli were created by Rosemary Molloy who a little over 25 years ago left friends, family, and a successful career in Toronto to start a new life in the eternal city of Rome. Only love could make one make such a move. They are still in love, but Rosemary discovered another passion in Italy—the food.

Over the years she has learned the best of authentic Italian cooking and puts her own creative and healthy spin on those dishes. One of those is these beautiful baked cannoli.

Gluten-Free Cannoli Shells

My Godson is allergic to gluten, and so I'm always on the lookout for gluten-free options for foods. These gluten-free cannoli shells are made from standard ingredients every GF cook will have in their pantry. They are as crisp and flaky as the "real thing."

Vegan Cannoli

Whenever possible, I search for vegan options for my friends who avoid animal products or are allergic to dairy products. Although not "authentic," these vegan cannoli are creamy and crispy. Silken tofu helps create the smooth, rich filling and egg roll wrappers make a delicate crispy shell.

Cannoli Bites

All the flavors of cannoli, in oven-baked treats. Cannoli bites are oven-baked (not fried) and a perfect one-serving size. There are so many ways to decorate these little desserts; pipe a rosette of whipped cream on top, drizzle with chocolate, adorn with mini chocolate chips, or dip the edges of the cups into melted chocolate.

Cannoli Cheesecake

This is not your typical Philly cream cheese cheesecake; the traditional flavors of ricotta, mascarpone, orange, chocolate, and cinnamon are blended in this cannoli cheesecake to create a masterpiece dessert for family and friends.

Keep in mind that making a cheesecake is a labor of love—plan to make this cake the day before you plan to serve it. Chilling in the refrigerator for at least four hours and up to 24 is a must.

Trivia

• The word cannoli comes from canna, the name of the river reeds originally used to form the pastry cylinders. (Today we use metal tubes).
• Cannoli is actually the plural form of the Italian word cannoli, but in English, we call one or more cannoli.
• The largest cannolo weighed 262.5 pounds (holy cannoli!) and was created by the makers of Galbani cheese and the Golden Cannoli Shells Company at the Feast of Little Italy Festival in Jupiter, Florida, on November 9, 2014.
• June 16 is National Cannoli Day.

Sources

• Just Sicily
• Basta Pasta
• Kevmrc
• UTexas
• Get Pocket
• Sicily4U
• Arab America

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on August 11, 2021:

Thank you Liza. What a wonderful experience. I have visited Italy several times; I can't begin to imagine how great it would be to live there.

Liza from USA on August 11, 2021:

Yummy! I have had an amazing opportunity to eat authentic Sicilian cannoli whilst I was a student in Italy. However, the first thing that came up in my head when it comes to Sicily is my favorite movie The Godfather. I'm glad you've mentioned it in the article. Great article!

Linda Lum (author) from Washington State, USA on August 10, 2021:

Thanks Sis. I hadn't thought of Sicilian pizza. What's wrong with me?

No cannolis for us in the near future unless I can stuff them with blueberries. (We have a ton of berries out there).

I love the way that they love each other. When the photos are available I'll send a few to you.

Shauna L Bowling from Central Florida on August 10, 2021:

Linda, I love the history you present here. When I think of Sicily, I think of Sicilian pizza.

The cannoli cheesecake appeals to me the most. But I'll just drool over the pic rather than fight the pounds it would undoubtedly put back on my hips!

Congrats to Megan and Sean. I hope their marriage lasts as long as yours and Bill's. And congrats on your 40th wedding anniversary. Perhaps celebrate with a cannoli?

Linda Lum (author) from Washington State, USA on August 09, 2021:

Flourish, don't pick favorites. Make them all?

Linda Lum (author) from Washington State, USA on August 09, 2021:

Ravi, thank you so much for your kind words. I hope you have a wonderful day.

FlourishAnyway from USA on August 09, 2021:

Oh me oh my does this sound and look perfect! I hope I can choose more than one.

Ravi Rajan from Mumbai on August 08, 2021:

I enjoyed the bit of history you added here about Sicily is surely a place abounding in history and of course great food. The Cannoli you have described here is surely easy to make and is very delicious.THanks for this great share.

Linda Lum (author) from Washington State, USA on August 08, 2021:

Misbah, I am so supremely happy to hear from you. I am glad you enjoyed the article. Thank you for your kind words. As I am reading this it is 8pm and we have just returned home from a very full and very happy day. It was a perfect day.

Misbah Sheikh from The World of Poets on August 08, 2021:

Hi Linda, I enjoyed reading the history as well as all of the recipes. Lemon Ricotta Cannoli with Pistachio and Pine Nuts is my favorite version. On your daughter's wedding, I wish you and your family much love and happiness. May God bless you all. Ameen!

Blessings and Love

Linda Lum (author) from Washington State, USA on August 08, 2021:

Thank you for your kind words Manatita. The intro is the part I enjoy the most. The rest is just icing on the cake. Yes, all weather forecasts point to a bit of drizzle in the morning and sunshine by noon. The wedding is at 1 pm. Thank you for your kind thoughts for my daughter Megan and her beau Sean.

Linda Lum (author) from Washington State, USA on August 08, 2021:

Rosina, baked cannoli are on my to-do list. Thank you for your comments.

manatita44 from london on August 08, 2021:

Job well done! Especially after looking at that video! This guy really loves his work!

Don't ever stop those intros. You inimitable style is superb, but yes, we learn a lot too. Happy marriage to your daughter, Meghan, is it? I pray for good weather. Peace!

Rosina S Khan on August 08, 2021:

I am not sure if I tasted Cannoli before, Linda. But healthy baked cannoli and cannoli cheesecake sure seem tempting. I loved the history too. Sicily somehow reminds me of the Chinese restaurant near our previous old home in the city. LOL!

Linda Lum (author) from Washington State, USA on August 07, 2021:

Bill, I agree; I don't like the heat but am happy for no rain tomorrow. Megan's getting married!

Bill Holland from Olympia, WA on August 07, 2021:

Never had one, but they look pretty good. I'm blown away that there are five million people on that island. I had no idea it was that populated. Sheez, the cool things one learns by reading articles written by a quality writer.

Happy Saturday, my friend. I am not happy about the predictions of heat next week.

Linda Lum (author) from Washington State, USA on August 07, 2021:

Thanks, John. Everyone has their own vision of what Sicily means (or could mean) to them. My geologist husband will search out the volcanoes (working on Mt. St. Helens during its eruptive phase wasn't enough for him apparently). I'll stick with my cannoli.

John Hansen from Gondwana Land on August 07, 2021:

Linda, to be honest, I have never tried cannoli. These do look delicious though. When I hear “Sicily” I think of the Mafia and a rhyme my mother used to say, “Big footed Italy kicked poor Sicily right in the middle of the Mediterranean Sea.” Thanks for sharing.

Linda Lum (author) from Washington State, USA on August 07, 2021:

Pamela, I'm certain that Sicily would be a beautiful place to visit, but my foreign travel days are over. We can still dream though, right?

Thank you for your kind words. May you have a blessed weekend.

Linda Lum (author) from Washington State, USA on August 07, 2021:

Denise, I'm afraid I'm filling up your kitchen with gadgets, aren't I? First,it was the madeleine pans, and now this. I think the vegan filling in a baked cannoli would be great (I don't like really sweet desserts). Blessings on your day.

Denise McGill from Fresno CA on August 07, 2021:

How fabulous are these? I don't know if I ever had cannoli before but they look amazing. The vegan version is great. Here is another kitchen gadget I'm going to have to buy: cannoli forms. Thanks for the history lesson.

Blessings,

Denise

Pamela Oglesby from Sunny Florida on August 07, 2021:

I have made cheesecake, but I thought cannolis were only something to be purchased at Italian bakeries, :)

This is such an interesting article, Linda. I love all the fun facts about Sicily, and it is a place I would love to visit.

I do appreciate all of these recipes, and I am going to take a closer look at several of them. Thank you for another terrific article!

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

Not long ago, I made pineapple jam for pineapple biscotti. The great thing about this jam—which comes from a French cooking show, La Cuisine des mousquetaires, or the Musketeers' Cooking, a great French historical cooking show that features some superbly tasty 17th-century recipes—is how it lasts a long time. This means I have the chance to experiment with it more!

With my remaining pineapple jam, I decided to try incorporating it into crème brûlée.

Crème brûlée, despite its elegant and refined nature, is actually a surprisingly simple dish to make. It has a wonderfully creamy texture that contrasts with the crunchy crisp sugar on top that is torched or broiled to form a hard shell that a spoon punches through. It is also wonderfully fruity, with rich notes from the rum added into it, and with zesty, lively tones from the pineapple and lime. It is a perfect dessert for a nice occasion—easy to make, storable in advance, and wonderfully elegant.

These qualities could also describe the pineapple jam itself, as it was probably quite the status symbol in the 17th century. In an era of colonialism, exploration, and tropical discovery, pineapple was one of the most beloved fruits, as can be seen by the prestige associated with it in constructions like Scotland's Dunmore Pineapple, a pineapple-themed building constructed in the 18th century. So continue on this legacy of the glamour of the pineapple and make a pineapple crème brûlée!

This recipe is entirely my own.

Ingredients

For the pineapple jam:

• 1 pineapple
• 2 cups brown sugar
• 2 limes, juiced
• 1 teaspoon vanilla extract

For the crème brûlée:

• 2 cups heavy cream
• 3/4 cup dark rum
• 1 teaspoon vanilla extract
• 1 cup + 4 tablespoons sugar
• 6 egg yolks

Instructions

1. Make the pineapple jam: Remove the exterior of a pineapple and the hard core of the fruit. Chop the remaining fruit into small pieces. In a bowl, add the chopped fruit, juice of limes or lime juice, and brown sugar. Cover and refrigerate for 24 hours.
2. After the 24 hours, place the pineapple-sugar mixture into a saucepan. Over low heat, cook for 50 minutes; then mash until it is reasonably smooth and broken down. Then transfer it to a blender or purée to achieve a smooth texture.
3. In a large saucepan over medium heat, combine together the cream, rum, and 1/2 of the pineapple jam. Cook over medium heat until the pineapple jam has fully dissolved with the rest of the ingredients, while not boiling, then remove from heat and allow to cool.
4. In a medium-sized mixing bowl, combine 6 egg yolks, 1 cup of sugar, and 1 teaspoon vanilla extract. Use a hand mixer to mix them until they have attained a thick, pale yellow consistency.
5. Add in 1/4 of the hot cream mixture from the saucepan, and after this pour all of the ingredients from the mixing bowl back into the saucepan. Ladle the custard into ramekins, which should fill up 5 or 6 of them. Place these ramekins into a casserole dish and fill up half way around their side with hot water.
6. Place into a preheated oven for 60 minutes at 325 degrees Fahrenheit. After they have finished cooking, allow to cool, then place into a refrigerator, covered.
7. When ready to serve, sprinkle the 4 tablespoons of sugar over the top of the ramekins, and use either a broiler or an oven torch to caramelize them. Be careful not to burn them - my broiler tends to be entirely too effective and so mine became more burned than I wished! Serve shortly.

Sylvia Leong is a former healthcare professional who uses her education and experience as a nutritionist and therapeutic personal trainer.

Healthy and Delicious Drink

We’re all looking for something to drink. Unfortunately, most turn to unhealthy, sugary drinks like pop, sports drinks or juice.

Yes, you read that correctly. Juice is too sugary to be healthy. Eat the fruit instead as the pulp slows the body's absorption of sugar.

“Apple and orange juices can contain about five teaspoons of sugar per cup and grape juice double that amount of sugar.”

— Dr. Yoni Freedhoff, Obesity Specialist, Assistant Professor of Family Medicine, University of Ottawa

What if you could enjoy a drink that packed a huge punch and was healthy at the same time? This spicy tea won’t let you down!

For a real treat, and an easy way to maintain your water intake, try this recipe with a bite. It’s as unprocessed as it gets. That means that it’s as healthy as it is delicious!

Ingredients

• 1 inch ginger root, sliced
• 2 cinnamon sticks, whole
• 5 cloves, whole
• 1 star anise, whole
• Boiled water

Wintertime Instructions

1. Throw the four spices into a casserole dish.
2. Add boiled water to the casserole dish until full.
3. Allow to simmer on minimum, or on your stove’s “warming centre” for 3–8 hours.
4. Should last a week simmering on the stove, or on your stove’s “warming centre.”
5. Ladle into a cup and cut with water until the strength of the tea is right for you.
6. Add a slice of citrus fruit (lemon, lime, orange or grapefruit) as desired.
7. If you're feeling under the weather, add crushed garlic to bring up your immune system.

Summertime Instructions

1. Throw the four spices into a casserole dish.
2. Add boiled water to the casserole dish until full.
3. Allow to simmer on minimum, or on your stove’s “warming centre” for 3–8 hours.
4. Let it cool.
5. Using a funnel, ladle the tea into jars or bottles. Keep these jars or bottles in the fridge (should last a month). Now you have iced tea!
6. Pour into a drinking glass or a drinking jar.
7. Cut with water or soda water until the strength of tea is right for you.
8. Add a slice of citrus fruit (lemon, lime, orange or grapefruit) as desired.
9. Pluck a sprig from the herb of your choice (mint, rosemary, thyme) and add as desired.

Variations

• Spirits: Add a 1/2 ounce of spirits to your mug of hot tea.
• White wine: Add 3 ounces of white wine to your glass of iced tea.
• Maple syrup: If you have a sweet tooth, add a tiny bit of 100% pure maple syrup.
• Baked goods: Try pairing your tea—hot or cold—with easy bake soda bread or pumpkin spice muffins!

What’s better on a summer’s eve than a sitting on your balcony with a good book and a glass of spicy iced tea?

Yum!

Enjoy.

© 2021 Sylvia Leong

Sylvia Leong is a former healthcare professional who uses her education and experience as a nutritionist and therapeutic personal trainer.

“Wow, you make your own soda bread?”

The idea of making bread conjures up fears of labor-intensive hours in a hot kitchen amongst rolling pins, piles of dirty dishes and white, powdery flour coating everything.

An even worse fear: after all that work, the bread will be a flop.

"Well, you must use a bread maker, right?”

Nope. No bread maker here. I have a serious aversion to clutter and that means I own as few appliances as possible.

Good thing making bread is super easy!

You can bake soda bread on anything: cookie sheet, loaf pan, casserole dish to name a few. Whichever you choose, parchment paper makes it easier to cut and the cleanup less of a hassle.

Equipment

• Cookie sheet, loaf pan or casserole dish
• Parchment paper
• 2 large bowls
• 2 large forks
• Measuring cups and spoons
• Basting brush (optional)
• Spatula (optional)
• Wire cooling rack (optional)

Cook Time

Ingredients

Dry ingredients:

• 2 1/2 cups whole grain spelt flour
• 1/2 cup steel-cut oats
• 1/2 cup chia seeds
• 1/2 cup quinoa
• 3 teaspoons baking soda
• 1/4 teaspoon salt

Liquid ingredients:

• 2 extra-large eggs
• 3 tablespoons butter, cut in
• 2 cups buttermilk
• 1/2 teaspoon apple cider vinegar

Instructions

1. Set your oven at 380ºF (or 355ºF in a convection oven).
2. Line your baking dish with parchment paper and set it aside.
3. Pour dry ingredients into the wet ingredients bowl and stir like the dickens.
4. With bare, clean hands, further squish/mix the butter between your thumb and forefinger.
5. With bare, clean hands, form dough into a rough, straggly mess of a ball.
6. Place bread dough onto the parchment paper and push into the edges of the dish. Otherwise, if dough is on a baking sheet, leave it in a ball.
7. Cut an X into the centre of the bread dough with your finger (or with a spatula if you prefer).
8. Coat the bread dough with buttermilk using your fingertips (or with a brush if you prefer).
9. Bake for 30 minutes.
10. Check to make sure loaf isn’t too brown.
11. Bake for another 10 to 15 minutes.
12. Let the loaf sit out in its baking container on a cooling rack.

Savory and Sweet Options

You can add many different ingredients to your bread. Just mix throughout the dough before baking:

• White cheese, grated
• Caraway or pumpkin seeds
• Celery slices
• Sliced olives
• Sun-dried tomatoes
• Maple syrup, cinnamon, and nutmeg
• Dried fruits
• Come up with your own tasty combination. I dare you to experiment!

© 2021 Sylvia Leong

Sylvia Leong is a former healthcare professional who uses her education and experience as a nutritionist and therapeutic personal trainer.

Lower-Calorie Muffins

I love muffins, but I don’t love the calories.

One summer, while visiting relatives in Calgary, my cousin-in-law, Samantha, made us muffins for breakfast. They were moist, filling and tasted amazing!

My husband went on to tell me that if we had muffins like this at home, he’d consider eating in the morning. Because my husband’s eating habits and food choices are a constant thorn in my side, I paid attention.

But what really made me stand up was when Samantha told me that her recipe excluded both sugar and butter!

The unfortunate truth is that most muffins usually contain between 400 and 600 calories. However, switching to a recipe with all whole food ingredients not only packs in the nutrition, but you get away with between 250 and 300 calories per muffin!

Using Samantha’s wonderful recipe as a base, I set out to create several different, delicious and nutritious muffin choices.

A big thank you to Samantha!

Cook Time

Ingredients

Dry Ingredients:

• 1 1/2 cups whole grain flour (whole wheat, spelt, or other ancient grains flour)
• 1/3 cup quinoa
• 1/3 cup chia seeds
• 1/3 cup steel-cut oats
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon allspice
• 1 teaspoon cloves
• 2 teaspoons nutmeg
• 2 teaspoons cinnamon

Liquid Ingredients:

• 2 extra-large eggs
• 1 large banana, over-ripened
• 1 cup pumpkin puree
• 1 cup milk
• 1/8 cup olive oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 2/3 cup semi-sweet chocolate chips
• 15 walnuts
• 15 hazelnuts

Instructions

1. Using a fork, combine the dry ingredients together in a large bowl. Set aside.
2. Mix the liquid ingredients in a large bowl.
3. Pour the dry ingredients into the liquid ingredients and mix together into a muffin dough. Set aside.
4. Place 15 silicone baking cups across a baking sheet.
5. Set a half walnut into the bottom of each silicone baking cup.
6. Spoon the muffin dough into each silicone baking cup.
7. Set a hazelnut on top of each muffin.
8. Bake at 380ºF (or 355ºF in a convection oven).

Organic Is Healthier

With all the ingredients in the recipe—and really all your food—choose organic whenever possible.

Not only is this healthier for your body, it's healthier for the Earth as a whole.

Whenever you purchase organic, you're supporting those farmers who go through that extra effort making of sure their crops aren't ridden with insecticides and pesticides.

Vote with your dollar.

Please note: These muffins are made from real food, so they need to be kept refrigerated.

Substitute for Pumpkin Puree

In October, I roast several pumpkins, scoop out the pumpkin puree and freeze it in one cup containers.

Unfortunately, my supply usually runs out by summertime.

If this happens to you, just substitute with one more large banana or two more medium bananas. Not quite as tasty, but you’ll still have delicious muffins.

Cinnamon Can Mitigate Blood Sugar Spikes

Frightened of carbohydrates? Add cinnamon! It slows the rate at which the carbohydrate is digested. This prevents that nasty blood-sugar spike that inevitably stimulates your body to convert all the sugar in your blood to fat and store it in your fat cells.

Most folks rely on quantities of fat and sugar to add flavour to their meals. A healthier way is to rely on spices!

These muffins are great for breakfast, a snack, or a little sweetness after your savoury supper.

Enjoy!

© 2021 Sylvia Leong

As a baby boomer, Denise and millions of others are becoming senior citizens. She explores what it means to be over 60 today.

Homemaker’s Arts

I know the word homemaker has gotten a bad reputation. It elicits images of Donna Reed or June Cleaver (the mother on Leave It to Beaver) doing housework in high heels and pearls, never thinking of pursuing any kind of career outside the home. Or perhaps it more represents the image of being chained to the stove and never leaving the kitchen, barefoot and pregnant, and all the rest of the negative stereotypes that have floated around in the past century.

Actually, a homemaker is a person (male or female) who embraces the many creative things that enhance the home and the people living there. It ranges from decorating, arranging flowers, making beds with all the pillows and decor that make the bedroom inviting, sewing clothing, creating recipes, dinners, desserts, and meals that excite the pallet and nourish the body, as well as cleaning up afterward. It covers being able to prepare and plan for the future by preserving food and keeping the pantry well-stocked.

Many homemakers also grow their own fruit and vegetables as well as herbs for cooking. Homemakers are often more than the chief cook and bottle washer but also a mom or dad taking care of youngers. That’s a whole job in itself. After I read The Good Earth by Pearl Buck, I decided that a good homemaker may not be making money but saving money for the breadwinner. Saving money is almost as important as making it, in my opinion. A good homemaker doesn’t throw away a used item but fixes it, recycles it, or reuses it for something else.

“After all, a woman didn't leave much behind in the world to show she'd been there. Even the children she bore and raised got their father's name. But her quilts, now that was something she could pass on.”

— Sandra Dallas, author of "A Quilt for Christmas: A Novel"

Sew (and Mend) Your Own Clothes

You don’t need expensive sewing machines to sew your own garments or mend existing ones. A needle and thread are all that is needed. Still, a good sewing machine will save many hours of work if you can get one.

I sewed my clothes and my children’s clothes for decades, saving thousands of dollars in so doing. I usually got the fabric half price as remnants (that’s the end of the bolt of fabric, usually only a couple of yards or less) or close-out fabric. I got many of the patterns from thrift stores and even inherited a few from my mother (patterns from the 1950s and ‘60s). I learned to design clothes using the collar from one pattern, the body from another, and the sleeves from another. All fashion is actually done that way. Is there really anything new under the sun? I doubt it.

Shop at Thrift Stores

You can find some great buys at yard sales and thrift stores, but you can also get sucked into buying what you don’t really need. Beware. The problem here is that we women often have a bad habit of buying what we don’t need just because it is a bargain.

I can find some great clothes for myself at thrift stores and yard sales that just need a little mending or a little fixing. One recent buy I found, had a low neckline. All I had to do was to make a tuck in the back of the neck with just a few stitches and it was perfect.

You don’t want to fill up your garage after going to all the trouble of clearing it out with your own yard sales. So be strong. If you are going to a yard sale for a specific item, be sure to only get what you absolutely need: fabric, sewing machine, patterns, etc. Yard sales can be a great resource or a total waste of time. Pick and choose carefully.

"We humans have become dependent on plastic for a range of uses, from packaging to products. Reducing our use of plastic bags is an easy place to start getting our addiction under control."

— David Suzuki, science broadcaster and environmental activist

Re-Use Plastic and Cardboard in Your Home

Have you ever heard of ecobricks? There is a webpage dedicated to them. In order to save the planet of all the debris and plastic filling up landfills, ecobricks are something you can do yourself one little bottle at a time.

It’s just so hard to get away from plastic these days. Everything comes in plastic.

Choose a plastic bottle that you are buying often. Clean it and dry it completely then begin filling it with all the soft plastic that goes through your home. Paper towels are wrapped in plastic, toilet paper, napkins, paper plates, baggies, candy, electronics, etc., all come with plastic. The point is to take that plastic and instead of throwing it away, stuff it into the bottle using a wooden dowel or the end of a wooden spoon. You pack it as firm as possible and then put it on the lid. These can be used for building materials or you can use them in your home as step stools, planter tables, or whatever you like. You have the pleasure of knowing you have saved the planet one small piece at a time.

I have also used cardboard packaging for spice shelves and sliding trays for canned goods in my pantry. I have been making bowls out of the newsprint grocery store circulars that come in the mail every week. These bowls make some nice gifts as well.

Brew Your Own Mead

Among the many creative things I have learned to make and bake over the years to please my partner, is honey mead. Mead is a lightly brewed wine that used to be given to newly married couples in the Middle Ages as a celebration of their nuptials. Perhaps it has been replaced with Champagne today, but mead is still a sweet mild wine that anyone can make. All you need is honey, lemon, a dash of nutmeg, and some clean bottles. The following is my recipe:

Honey Mead Recipe

1. In a 6-quart pan add 1 gallon of filtered water, 1 pint of honey, a dash of nutmeg or 5 whole nutmegs, the meat of 2 large lemons along with 1 lemon peel.
2. Boil for about 30 minutes until the foam no longer is rising. Skim off the foam and set the pan aside to cool overnight or for about 24 hours without a lid. This means it is utilizing the bacteria in the air for its yeast. No need to add culture or yeast to it.
3. Squeeze the juice of 2 more large lemons into the pot, stir, strain, and bottle the mead in freshly washed screw-top bottles.

I used to use the beer bottles with the pop-tops and the mead would shoot straight up when opened. The screw-top bottles allow you to release a little gas slowly and prevent projectile mead. Label your bottles and set them aside in a cool dark place to ferment for two weeks to one month. Refrigerate before opening and enjoy!

“It is better to dwell on the beautiful things in life than the negative.”

— Lailah Gifty Akita, author of "Think Great, Be Great! Beautiful Quotes"

Final Thoughts

Do you think homemaking is a lost art? Do you think it is an unnecessary menial job? Do you value the homemaker’s arts? I’d love to read your thoughts and suggestions in the comments below.

Comments

Denise McGill (author) from Fresno CA on August 10, 2021:

Ravi Rajan,

I'm very happy you think so. I think it is a valuable vocation, especially today when so many are running from it. Thanks for commenting.

Blessings,

Denise

Ravi Rajan from Mumbai on August 08, 2021:

Thanks, Denise for reiterating the valuable art of homemaking. So many people think that homemaking is either dull or not having much value. But your article serves as an eye-opener by citing practical examples that not only give one creative satisfaction but also save money in the process. Thanks for sharing.

Denise McGill (author) from Fresno CA on August 08, 2021:

Peggy Woods,

I agree. I'm glad you try to recycle and reuse things as well. Maybe if we all do what we can, the problem won't be so big for the next generation to tackle. Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on August 08, 2021:

Linda Lum,

Oh, you've hit on several really good subjects there... all perfect for another article. We should be using up left-overs, making it ourselves, or doing without. My mom washed out old bread bags and reused them till they had holes. We didn't buy plastic wrap till I was a teenager. My mom would still be out there growing veggies if her back would let her; at 90 we are afraid she will fall down again. I agree the prepared foods are going to kill this next generation. Economically speaking we could save billions if we just, as you said, cooked our own beans and steamed our own rice, fried our own potato chips and fries, etc. I can't tell you how many young people took my knitting and sewing classes at the Community Education Adult School because they never learned sewing at home and were now trying to keep house and raise children. It's like we have lost a whole generation. What can be done? Thanks for commenting.

Blessings,

Denise

Peggy Woods from Houston, Texas on August 06, 2021:

You are very creative! We do try and reuse and recycle as many things as possible. I agree that a good homemaker can make a world of difference!

Linda Lum from Washington State, USA on August 06, 2021:

Denise, I loved this article! My mom was a young homemaker during the Great Depression, and instilled in me the motto of "use it up, make it do, or do without." Nothing was ever wasted in our house. I try to do the same.

We don't have leftovers; we have planned-overs. I sewed my girls' clothes until they became teenagers (goodbye dresses and jumpers, hello blue jeans). I bake my own bread and make my own pasta, sauces, and salad dressings. Until we moved to our present house (and we've been here almost 30 years), we had a vegetable garden. (Our neighbors, the resident blacktail deer, now make that impossible). I quilt and knit and crochet so gifts are handmade.

It's too bad that being a homemaker has gotten such a bad rap--as though it's menial. Actually, I think it requires a great deal of skill and resourcefulness.

HomeEc isn't taught in the schools anymore, and it shows. I see so many shopping carts filled with prepared foods. No one knows how to cook a pot of beans or steam rice. How sad.

Denise McGill (author) from Fresno CA on August 06, 2021:

Rosina S Khan,

I do like the thought of recycling and reducing my carbon footprint. Was your father an ecologist? Do you recycle where you live? Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on August 06, 2021:

Linda Crampton,

My husband loves the mead. It's like lemonade with a bit of a fizz. I'm glad you liked my hacks. Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on August 06, 2021:

Abby Slutsky,

That's exactly what I mean. Girls have somehow lost the value of keeping a nice home, cooking, finding bargains to save money, etc. I think a lot of them had to rethink those values when the pandemic kept them home. I hope they are all finding value in homemaking now. Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on August 06, 2021:

DREAM ON,

My mom was much like yours. When she went to work they put all her pay into a retirement fund because it wasn't really needed in the home. When the 2008 recession hit almost all of what she made went bye-bye. Isn't that sad? At 90 years old, she is still an awesome homemaker, still living on her own. She is amazing. Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on August 06, 2021:

Dora Weithers,

You are so right. I can't tell you how many people called me or emailed me during the pandemic to talk about recipes or problems with cooking recipes. It seems home cooking has finally become a thing again. Thanks for commenting.

Blessings,

Denise

Denise McGill (author) from Fresno CA on August 06, 2021:

Bill Holland,

I know you do! I think anyone can be a homemaker. Isn't that just someone who keeps the house in order? That could mean both of you share the title. I know Bev is counting the days! Thanks for commenting.

Blessings,

Denise

Rosina S Khan on August 05, 2021:

I liked your hand-sewn quilt and the portrait out of recycled magazines. I loved the concept of Eco Bricks. Yes, I value the homemaker's art.

Linda Crampton from British Columbia, Canada on August 05, 2021:

I love the thought of Eco Bricks and honey mead! Thanks for creating an interesting and useful article, Denise.

Abby Slutsky from America on August 05, 2021:

Thanks foir sharing. Given that I love to cook and primarily did things around the house while holding down various part-time jobs, I do think it exists. However, I felt that a lot of the girls I knew who worked full-time did not deem my job as important.

DREAM ON on August 05, 2021:

My mother was a stay-at-home mom for most of her life. When my brother and I went to High School she got a job. Only to help out with money and give her something to do. I really appreciated all she did to keep our home looking good and we always had our meals ready. I know my dad always made us help out in any way we could. Now that I am older I realize how hard it can be and I think we all should be part homemakers to make the job easier for everyone in the family.

Dora Weithers from The Caribbean on August 05, 2021:

I agree, Denise. Members of households, during pandemics, have to rely on each other, when businesses cannot provide the basic services like cooking and washing. It's time to teach these skills to future male and female housekeepers.

Denise McGill (author) from Fresno CA on August 05, 2021:

Pamela99,

No problem. I am always learning of new and interesting things people are doing to save the planet and save money. I'm retired too with all my kids grown and gone but I think I'm still a homemaker of sorts. Thanks for commenting.

Blessings,

Denise

Pamela Oglesby from Sunny Florida on August 05, 2021:

Your article might have described me in my younger days. Now I am retired with no children at home, so life is different. I don't think it should be a lost art. I really enjoyed reading the article, Denise.

I never heard of Eco Bricks, so thank you for the information.

Bill Holland from Olympia, WA on August 05, 2021:

Cool article! Bev works full-time still, for one more year until early retirement, so I guess that makes me the homemaker. I don't know how "good" I am, but I give it my best shot daily. :)

Blessings always

Born in 1986, this '80s baby and '90s kid remembers the colorful and naughty side of millennial youth.

A Trip Down Millennial Lane

Millennials rejoiced when Hi-C briefly brought back their beloved Ecto Cooler when Ghostbusters 3 hit theaters, and when Dunkaroos and Oreo O's cereal finally returned to the United States after their snackable trips around the globe.

However, the following three staples of early 1990s kids' tables have yet to resurface in the new millennium.

1. Planters PB Crisps

Probably the most sought-after is Planters PB Crisps.

Not quite a cookie but just as sweet, these crunchy, nearly two-inch-long snacks shaped like a peanut hit stores in 1992 and were an instant hit. The shells were easy on the teeth and inside the thin, sugary, peanut cracker, was a thick paste of sweet peanut butter, similar in taste and texture to the cream inside a Nutter Butter cookie sandwich.

The crispy snack was such a hit, it spawned two spin-offs, Chocolate Crisps and PB&J Crisps with a strawberry filling. Rumors of a grape or cherry filling spread around the playgrounds like jam, but seem to only exist as wishful thinking.

Strangely, despite constantly selling out, Planters discontinued the snack in most parts of the country in 1995. Select towns did continue to receive PB Crisps until 1999 and a tiny, 100-calorie version was produced off and on until roughly 2001.

Fans have never bought Planters' insistence that the snack was a commercial flop, and a fan website is currently active to show Planters—now owned by Hormel—that demand for the near cookie is still very high.

2. Hershey's Shelf-Stable Milk and Cookies 'n' Mint Bar

Full disclosure, the Hershey's Cookies 'n' Mint Bar has popped back into public view off and on since 1994, with newer varieties hitting store shelves in 2005, but that iconic wrapper is history and the recipe has changed.

The original 1994 bar was an even mix of milk chocolate and peppermint. It wasn't too sweet or sugary and it wasn't "like toothpaste" the way some people describe the bar. It was a perfect, crunchy blend that was so popular, it spawned a rumor.

Would there be a Hershey's chocolate milk drink for the lunchbox?

Seemingly, that answer is a solid "no," but there were lots of other flavors of the shelf-stable milk drink that '90s millennials got to enjoy for a short time.

While the chocolate, plain, cookies and cream, and strawberry flavors still pop up off and on in the grocery aisle, the original lineup was chocolate, strawberry, marshmallow/s'mores, and banana/banana split.

These flavors were powerful. The banana tasted like fresh bananas and chocolate. The marshmallow was super sugary and sweet, and the strawberry packed more of a punch than the artificial and toned down "Nesquik" clone that sometimes shows up in stores today.

Strangely, these alternate flavors were gone by 1995. Hershey does not acknowledge their existence and images of the shelf-stable milk product are very hard to find on the internet.

3. Swanson Kids Fun Feast

Fun Feast was a parent's dream and a kid's best friend.

Popping up in the frozen section all throughout the 1990s and as late as 2002, Fun Feast by Swanson for their Swanson Kids line were the rivals to the often salty, sodium-heavy Kids Cuisine meals. Unlike their competitors, Fun Feast kept a more balanced cap on the salt and sugar while keeping up the flavor.

Mouthwatering fried chicken, chicken tenders, chicken nuggets, ravioli, pasta rings with meatballs, fish sticks, mini tacos, mini pizzas, mini grilled cheese sandwiches, and macaroni and cheese entrees were coupled with seasoned French fries, buttery corn, cinnamon apple compote, blue applesauce, various cheese sauces, and side dishes. Depending on which box you chose, you would also get a dessert of a decadent fudge brownie, smooth chocolate pudding, a dish of ice cream, or a thick, blue ice custard. Sometimes, these desserts came with sprinkles or frosting.

Behind every tray was a unique booklet or tagboard game you could put together while you waited for your meal to cook in the microwave, toaster oven, or convection oven, depending on how crispy you wanted that chicken.

Until 1999, Fun Feast had its own animal characters with plenty of lions, jokes, and anecdotes about saving the environment.

Starting in 1999, Swanson started to phase out their original characters for images of Charlie Brown, Snoopy, Fred Flintstone, Dino, and Scooby-Doo to help promote various cartoon specials and movies.

Around this time, select markets got a tween-centered Fun Feast XTreme line of meals to help transition pre-teens from "little kid" meals into more adult staples such as Hungry Man. Ditching the cartoons for electric fonts and more bold graphics, these meals included larger portions of the original line of Fun Feast, and added popular items like nachos, mini hot dog wraps, pizza rolls, and pizza dunk sticks.

Alas, the fun was over once Campbell's purchased Swanson, and by 2002 Fun Feast was a distant memory.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Koriander Bullard

Sylvia Leong is a former healthcare professional who uses her education and experience as a nutritionist and therapeutic personal trainer.

Spice Up Your Salad!

Salad is boring, and because the leaves consist mostly of water, it’s not filling. How can anyone subsist eating leaves?

In most restaurants, “designer” salads are ridiculously overpriced. To add insult to injury, with the extra fillers—dressings, candied pecans, and crispy tortilla strips—the salad can contain more calories than a cheeseburger!

They're missing the point.

What’s the secret to making a tasty and surprisingly filling salad?

Lose the leaves—lettuce, arugula, kale, spinach. Impossible when you're served a salad in a restaurant, but doable when you’re preparing food in your own kitchen.

This Greek salad has a ton of nutrients per calorie, making it a great option for your waistline. What's more, it's tangy, peppery, salty with olives, and full of garlic, and easily made at home.

Yum!

Make Enough Greek Salad to Last Three Days

Without the leaves, the vegetables will last much longer. Prepare your Greek salad right into a casserole dish with a lid that seals moderately well. This way, your salad will last in the fridge for up to three days.

• Cutting the vegetables into bite-sized chunks saves time.
• This salad can be used as a base for many different meals.

Ingredients

• 1 large cucumber, quartered and sliced
• 2 medium vine-grown tomatoes, chopped
• 1 medium pepper (red, orange, or yellow), chopped
• 1/4 medium red onion, sliced
• 1/4 medium purple cabbage, chopped
• 12 large olives (green or black), sliced
• 1 clove garlic, crushed, then sliced
• Black pepper corns, ground, to taste
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• Several leaves basil
• Several sprigs oregano
• Feta cheese, crumbled, to taste

Instructions

1. Chop up the cucumber, tomato, pepper, onion, and cabbage into bite-sized pieces, or to your desired size.
2. Halve and slice up the olives.
3. Crush and slice the garlic.
4. Squeeze half a lemon over the salad. Stir.
5. Grind pepper liberally over the salad. Stir.
6. Pour olive oil over the salad. Stir.
7. Scoop into a beautiful bowl, but leave room for bits of variety (see suggestions below).

Salad Add-On and Topping Options

You don’t want to eat the exact same salad every time. Following are healthy choices that will make your salad special.

• Ginger, grated
• Beans
• Brown rice
• Barley
• Quinoa
• Cheese (e.g., cheddar, feta, brie, goat’s cheese, blue cheese)
• Salmon, prawns, or other seafood
• Beef or chicken
• Hard-boiled eggs, sliced
• Lettuce leaves (e.g., arugula, kale, spinach)
• Fresh basil or oregano

Even More Add-Ons for Extra Variety

• Green or sweet onion, sliced (instead of red onion)
• Olive juice directly from the jar (instead of lemon juice)
• Apple cider vinegar (instead of lemon juice)
• Carrots, chopped
• Celery, chopped
• Fennel, chopped
• Potatoes, cubed and steamed
• Any vegetable or fruit you find tasty!

Enjoy!

Organic ingredients are preferable for both taste and nutrient value. Hopefully, it’s both available and affordable in your area.

Light a candle, pour yourself a glass of wine, and enjoy this sumptuous salad, no matter if it's a chilly winter evening or hot summer day.

Do you have ideas on how to make your Greek Salad unique? Please share in the comments.

© 2021 Sylvia Leong

I grew up in Malaysia, where I enjoyed cooking and eating local dishes every day.

Traditional Malaysian Dish

In Malaysian cuisine, rendang refers to a savory dish consisting of spices, desiccated coconut (kerisik), coconut milk, and a meat of your choice, such as beef, chicken, or prawns. Authentic rendang is always made from scratch using traditional ingredients.

What Is Kerisik?

One of the main components of rendang is kerisik (desiccated coconut). It adds a nutty flavor and makes the sauce thicker and creamier. To make kerisik, you need to grate fresh coconut, toast it in a pan until it is golden brown, and then pound it to make a thick, oily paste. When I make this dish at home, I make the kerisik ahead of time. I like to make it from scratch, as it produces a more authentic flavor. I use only my traditional kitchen tools, including my mortar and pestle.

Perfect for Lunch or Dinner

Served with steamed rice, prawn rendang makes the perfect lunch or dinner. If you have leftovers, save them in a container and store them in the fridge. I love leftover rendang, as the sauce will thicken over time. I hope you will try this recipe and enjoy it as much as we do!

Vegetarian Options

If you are a vegetarian, you can substitute jackfruit, tempeh, or tofu for the meat. I've made rendang with tempeh, and it was absolutely yummy! Tempeh is a plant-based protein source that originated in Indonesia. It's made by fermenting cooked soybeans and then forming the mixture into a firm, dense cake.

Ingredients

• 2 kilos medium-sized prawn, legs and feelers removed, deveined
• 4 cups coconut milk
• 2 tablespoons desiccated coconut (kerisik)
• 8 long dried red chiles, trimmed and sliced (and deseeded if you prefer less heat)
• 6 shallots, peeled and sliced
• 5 garlic cloves, peeled and sliced
• 2-inch piece fresh ginger, peeled and sliced
• 1-inch piece fresh turmeric, peeled and sliced, or 2 teaspoons ground turmeric
• 3 fresh lemongrass stalks, coarsely sliced
• 3-4 fresh turmeric leaves, thinly sliced
• salt and sugar to taste
• 1 tamarind slice, or 1 tablespoon tamarind juice
• Water for blending

Directions

1. Prepare the spice paste: In a blender, combine the shallots, ginger, lemongrass, dried red chiles, garlic, turmeric, and water. Blend until they form a smooth paste. Set aside.
2. Prepare the prawns: Use scissors to remove the legs and feelers. Wash the prawns and drain the excess water.
3. Transfer the prawns to a wok or a pan. Stir in the prepared spice paste along with the kerisik, tamarind slice, and coconut milk. Bring the mixture to a boil over high heat, then reduce to a gentle simmer and continue to cook for 1 to 2 hours. (Stir every 10 minutes so the rendang doesn't stick to the bottom of the pan.)
4. After 1 hour, add sugar and salt. Check for taste. Add the thinly sliced turmeric leaves and stir to combine evenly.
5. Stir rendang continuously until the sauce has thickened and turned deep brown (see photo). At this point, the rendang may be done, or you may wish to continue cooking for another 15-30 minutes until the sauce has thickened sufficiently.
6. Transfer the rendang into a bowl or serving plate. Serve with steamed white rice or bread.

© 2021 Liza

Comments

Liza (author) from USA on August 07, 2021:

Chitrangada, thank you for your wonderful comment. I hope you'll try to make the rendang. I promise you it's delicious! Have a great weekend.

Chitrangada Sharan from New Delhi, India on August 06, 2021:

This sounds delicious and an interesting Malaysian recipe! I liked your presentation and helpful pictures! Would love to try this!

Thank you for sharing!

Liza (author) from USA on August 06, 2021:

Hi Linda, rendang is a popular savory dish in Southeast Asian countries, especially Malaysia, Singapore, and Indonesia. The vegetarian version is delicious too! Maybe, next time I share the recipe. Thanks for commenting!

Liza (author) from USA on August 06, 2021:

Hi Pamela, rendang is one of my favorite dishes. Yes, I bet everyone can make the rendang once they have the right ingredients :) Thanks so much for reading and leaving a comment. I appreciated it.

Liza (author) from USA on August 06, 2021:

Hi Srushti, I hope you will have a chance to make the rendang. I promise you this dish is definitely worth it to try!

Liza (author) from USA on August 06, 2021:

Rendang is one of my favorite traditional Malaysian dishes. The best thing about this dish is it can be made with different types of protein. Thanks for reading, Peggy!

Linda Crampton from British Columbia, Canada on August 05, 2021:

The rendang sounds delicious. I've never heard of the meal before. Thank you for sharing the vegetarian option, Liza.

Pamela Oglesby from Sunny Florida on August 04, 2021:

This looks like a delicious dish, Liza. You pictures are excellent and the directions don't sound too difficult. Thank you for this recipe.

Srushti Gamit on August 04, 2021:

Such a mouth watering recipe!! I can’t wait to try it.

Thanks for it with us.

God bless you

Peggy Woods from Houston, Texas on August 04, 2021:

I'll bet that this is delicious! Thanks for telling us about this savory dish.

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

What Is a Madeleine?

A madeleine (MADD-uh-linn) is a small French sponge cake the size of a cookie; it has a distinctive shell shape and is baked in a mold. That sounds pretty ordinary, but the biography of this little morsel is anything but ordinary.

Which Story Do You Believe?

To say that the madeleine is legendary is an understatement, for sure. There are many stories of how this little cake was invented. Which one is your favorite?

• Jean Avice was a pastry chef for Prince Talleyrand. (Yes, he has a place in the encyclopedia, so he was kind of a big deal). Avice was considered the master of choux pastry (the stuff of which cream puffs and chocolate eclairs are made). It is said that he baked the little cakes in aspic molds. (But this story gives no explanation of how or why they were named madeleines).
• King Louis XV paid a visit to Stanislaus I, the Duke of Lorraine. Madeleine Paulmier, a cook for the duke, offered a tray of delicate small cakes to the King. He adored them, shared them with his wife, Marie, and she in turn introduced them to France. (How did she obtain the recipe? Did she hire Madame Paulmier, kidnap her, raid the pantry? We will never know).
• Long ago (in the 18th century), an unnamed bakery paid a “very large sum of money” for a recipe. The recipe was for delicate little cakes that the unnamed bakery sold in oval boxes as a souvenir of the area. (OK, but we still don’t have an explanation for the name).
• Then there’s this one that has a bit more believability (at least it proffers an explanation for the name of the cake). In the French town of Commercy, there was a convent dedicated to St. Mary Magdelene. During the French Revolution, all convents and monasteries were abolished. The nuns in residence sold their recipe to the highest bidder. I'm guessing that the highest bidder was the "unnamed bakery" above.

Despite all of this, the madeleine did not gain any real recognition until Marcel Proust wrote of them:

"Many years had elapsed during which nothing of Combray, save what was comprised in the theatre and the drama of my going to bed there, had any existence for me, when one day in winter, as I came home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reason, changed my mind."

— Marcel Proust

With these words, Proust began In Search of Lost Time, a narrative of his memories. His aunt’s house in Combray, had been a childhood place of comfort and refuge. And then, he offers this:

"She sent out for one of those short, plump little cakes called 'petites madeleines,' which look as though they had been moulded in the fluted scallop of a pilgrim's shell. And soon, mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake."

— Marcel Proust

Proust goes on to describe how the taste and aroma of those madeleines unleashed a flood of childhood memories and transported him back to a happier time that he thought had been “permanently dead.” Philosophers state that throughout life we will encounter memories of long ago with just a musical notation, a photograph, an aroma, or a taste on the tongue. This is a "madeleine moment."

1. Perfect Madeleines: Recipe + How to Make Them

2. Chocolate Madeleines

These chocolate madeleines are part brownie, part traditional madeleine. They're a not-too-sweet, rich, dark treat that grownups and kids will like; wonderful as is, or with a dusting of powdered sugar.

If you're feeling especially festive or indulgent, dip them in chocolate (white would make a stunning contrast) and sprinkle with your favorite chopped nut. Pistachios, perhaps?

3. Blueberry Madeleines

As I write this, my blueberry bushes are just now starting to come into season. There are a few dusty blueberries to be had this very moment, but I'd guess that about 90 percent are still green. We just need another week or so of warm sunny weather and then there will be an explosion of blueberries. The slender limbs will bow under the weight of those juicy blue orbs (many the size of a garbanzo bean, or even larger).

There will be blueberry pies (of course), crumbles, jam, and even barbecue sauce. But I'll save a few for these sweet blueberry madeleines.

This recipe uses fresh berries, simply pushing a fresh berry or two into the batter just before it goes in the oven. If you don't have blueberries, other bits of fresh fruit would work too. Here are a few suggestions—raspberries, blackberries, strawberry pieces. In a pinch, a few chocolate chips would work for me too!

4. Lavender French Madeleines

Bring on springtime with these floral scented and flavored lavender French madeleines. Yes, lavender is edible—it's one of the ingredients that gives herbes de Provence their unusual taste. The author of this recipe makes a simple glaze with water and confectioners sugar. I would suggest using fresh lemon juice.

5. Lime and Coconut Madeleines

There are certain flavor combinations that seem to be a "match made in Heaven"— chocolate and peanut butter, caramel and flaked sea salt, lemon and blueberry, and of course lime and coconut.

These lime and coconut madeleines are a taste of the tropics, and perfect for a summertime tea or brunch.

6. Pumpkin Madeleines

The comforting flavors of fall shine in these pumpkin madeleines. They're moist and tender and sweetened with an irresistible maple glaze.

7. Cappuccino Madeleines

Dorie Greenspan is a five-time James Beard award–winning cookbook author. She was recently inducted into the Who's Who of Food and Beverage in America. A columnist for the New York Times Magazine, Dorie was recently awarded an Order of Agricultural Merit from the French government for her outstanding writing on the foods of that country.

Of course, she would bake perfect madeleines, cappuccino-flavored madeleines.

Bacon, Cheddar, and Jalapeño Madeleines

Are you ready for a savory treat? Really, madeleines don't always need to be a sweet treat. These bacon, cheddar, and jalapeño madeleines are a great go-along with an adult beverage, as an accompaniment to a bowl of chili, or as a side with a salad.

Vegan Madeleines

Aren't these cakes adorable? (Honestly, my piping skills aren't that good). Even if you haven't passed Piping 101, you can still make these vegan madeleines because what counts is how they taste. Pure vanilla enhances their sweetness, and lemon zest brings a bright pop of flavor.

10. Gluten-Free Lemon Madeleines

Gluten-free all-purpose flour makes these little cakes safe for those who cannot tolerate gluten, but that adjustment doesn't affect the texture. These gluten-free lemon madeleines are tender, with a buttery crumb and moist interior.

Sources

• Campus Press Yale
• What's Cooking America

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on August 05, 2021:

Denise, they ARE a tad bit of work, but some of us consider this "playtime." Personally, I'd set aside a rainy day for doing these, with my able sous chef at my side.

Denise McGill from Fresno CA on August 05, 2021:

How interesting. I don't believe I have ever tasted these. They sound like a lot of trouble for a little cake with tea. I'm so happy you included the vegan version. I don't have the Madeleine pans and I'd have to get them or it just wouldn't be the same. I was looking at buying some tart pans as well. Stocking the kitchen... fun.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on August 05, 2021:

Manatita, my world traveler, I knew that if anyone had enjoyed one of these it would be you. Whenever possible I try to find a vegan alternative, especially for our dear Denise (Paintdrips).

manatita44 from london on August 05, 2021:

So that's what they are, Mrs L.

I really didn't know the goodies until I saw the picture. I've had a few with coffee and cream. Probably not the French or macchiato style, or was it capuccino? The vegan alternative looks interesting!

Linda Lum (author) from Washington State, USA on August 03, 2021:

John, you FOUND me! How great is that? Thanks for stopping by. I do hope you find a way to put madeleines in your future. They are worth the effort.

John Hansen from Gondwana Land on August 02, 2021:

Linda, this is the first time I have seen or heard of madeleines. I have now, and they look and sound great. Very versatile also. I loved reading the alternate possible histories..and would probably go with the second one. Thanks for sharing.

Linda Lum (author) from Washington State, USA on August 02, 2021:

Thanks Flourish. I'm not sure about that harvest, at least this week. I'm up to my ears in wedding prep (this next Sunday my younger daughter is getting married.) I'm making their cake!

Linda Lum (author) from Washington State, USA on August 02, 2021:

Rosina, how wonderful that you have a Madeleine baker at your disposal.

Linda Lum (author) from Washington State, USA on August 02, 2021:

Mix B, in reverse order. Yes, last week I wrote about figs (Exploring Figs).

To purists part of what makes a Madeleine a true Madeleine is the signature she'll shape.

I'm not that way. I'd say if you want to use a different shape mold, go for it. I can't advise on baking time, but I'm pretty sure you have the skill to pull it off.

FlourishAnyway from USA on August 02, 2021:

These are adorable and sound so good. I simply love how that vegan one is decorated. I froze blueberries a week or two ago and if it weren’t for vacation I’d have blueberry pie by now. I’ve had an amazing blueberry coffee cake already. That’s always the favorite. Good luck with your blueberry bounty.

Rosina S Khan on August 02, 2021:

This is a wonderful article about Madeleines- their history and the different recipes. My mother is an expert at making madeleines. I will ask her to make chocolate ones, which are my favorite from this article. Thanks for sharing, Linda.

Doris James MizBejabbers from Beautiful South on August 02, 2021:

Linda, I'd heard of them, but I never knew what Madeleines are. Apparently they are not an Ozark thing because none of us ate them growing up. They look so good, and the video makes them look so easy to make. I think I could take any of these recipes and convert it to gluten free, now that I've found a really good GF flour. I really want to try the bacon, jalapeno and cheddar one as a breakfast treat. I have a silly question though. I wonder if I could butter and flour up a cornbread stick pan for the bacon recipe, or does it have to be the special Madeleine pan to make them good? I have two or three cast iron pans, a couple of "cornbread stick" pans and one with little triangles that I use for individual gluten-free cakes. I believe I told you once that gluten free cakes don't always get done in a regular cake pan.

Sorry, I couldn't find you last week. Were you here?

Linda Lum (author) from Washington State, USA on August 02, 2021:

Shauna, I agree with you about Dorie's madeleines. If prepared perfectly, you don't need to adorn these with drizzles and glazes; sometimes less is more.

Shauna L Bowling from Central Florida on August 02, 2021:

It's been forever and a year ago since I've had a Madelaine. All of these versions look yummy. Dorie Greenspan's cappuccino Madelaines are picture perfect!

Linda Lum (author) from Washington State, USA on August 02, 2021:

Good morning Pamela. I knew in my heart that I'd be hearing from you. The weather is cool this morning, but we're in for another hot spell according to the weather reports. There will be blueberries EVERYWHERE!

Thanks for your kind words.

Pamela Oglesby from Sunny Florida on August 02, 2021:

I never heard this name before, but they look delicious. I know I would love them. I like sponge cake, and I would like to try the chocolate and blueberry Madeleines first. This is another good 'Carb Diva' article, Linda.

All your plans for your blueberries sound wonderful as well. Blueberry pie sounds especially good. I hope the weather cooperates and they get ripe soon. I know you will enjoy them!

Linda Lum (author) from Washington State, USA on August 02, 2021:

Bill, I had a madeleine pan, but years ago in the midst of a move, it was lost and I've never purchased a replacement.

Thanks for being my sweet friend. And, this August will be amazing! Happy things are happening in the Carb Diva house.

Bill Holland from Olympia, WA on August 02, 2021:

I've seen them, but never knew what they were. I like sponge cake, so why not, right? I would eat these. You bet I would. Especially if you made them.

Thanks for making me just a little bit smarter, my friend. Stay cool, and happy August!

Cooking is one of my passions. I like to make simple, nutritious, and tasty foods at home.

Healthy and Delicious Breakfast

This paneer and wheat flour breakfast recipe is steam-cooked and shallow-fried, which means it contains less oil than similar recipes. The main ingredients in this dish—paneer, wheat flour, onions, tomatoes, spices, and herbs—are all very healthy and nutrient-dense, especially in terms of protein, carbohydrates, vitamins, minerals, and fiber.

Once cooked, cut it into bite-sized pieces. Serve this filling and delightful snack for breakfast or brunch.

Cook Time

Ingredients

For the dough:

• 2 1/2 cups wheat flour
• 1 teaspoon oil or ghee
• 1/4 teaspoon salt

For the filling:

• 1 tablespoon cumin seeds
• 3 garlic cloves, finely chopped
• 1/2 inch ginger, finely chopped
• 1/4 cup onions, finely chopped
• 1/4 cup tomatoes, finely chopped
• 1/4 cup coriander leaf, finely chopped
• 1 cup paneer, crushed or grated
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt, or to taste

Other ingredients:

• 3 or 4 tablespoons tomato sauce
• 2 teaspoons oil, for shallow-frying each batch

Instructions

Step 1: Make the Dough

1. In a mixing bowl, add wheat flour, oil, and salt. Mix well.
2. Adding water little by little, make a firm and pliable dough. Cover it and rest for 15 minutes.

Step 2: Make the Filling

1. Heat oil in a deep-bottomed pan. Throw in the cumin seeds and allow them to crackle. Add chopped ginger and garlic. Saute for 20 seconds. Add chopped onions and saute until they become transparent.
2. Throw in the chopped tomatoes, chopped coriander leaves, and some salt. Adding salt quickens the cooking process. Continue to saute until the tomatoes become soft and mushy.
3. Add all the spices: red chili powder, coriander powder, garam masala powder, turmeric powder, and remaining salt. Saute the mixture over low heat for 30 seconds.
4. Add mashed paneer. Mix it with the contents in the pan. Turn off the heat once the contents in the pan combine well. The filling is ready now. Allow it to cool.

Step 3: Assemble and Cook

1. Divide the dough into many lemon-sized equal portions. Make a ball with each portion. While dusting, roll each of them into about a 6-inch diameter disc. Collect them on a plate.
2. Place a disc on another plate. Thinly spread some tomato sauce on its surface. Spread some stuffing above it, as shown in the picture. Place another disc above it. Repeat the same procedure until you have 3 or 4 stacked discs.
3. Fold one set of the opposite edges towards the center and place one above the other.
4. Similarly, make more such things with the remaining dough, tomato sauce, and filling.
5. Steam-cook for 20 minutes while keeping them one near the other without touching one another. Once done, turn off the heat and open the lid of the steamer. Allow it to cool for some time.
6. Gently, take each of them out and place them on a plate. Heat a griddle or pan for shallow frying each of them. You can shallow-fry them together by placing them one near the other on the pan.
7. Add some oil on the surface and the edges. Shallow-fry them on both sides until they become golden brown and crunchy on all the sides.
8. Remove them on a plate. Chop them horizontally and make 1-inch length pieces. Serve them hot with red chutney or any other hot sauce. Enjoy this unique healthy breakfast!

Picture Guide

Comments

ShailaSheshadri (author) from Bengaluru on August 05, 2021:

Thanks, MG Singh for reading the recipe. Please make this dish and enjoy eating!

MG Singh from UAE on August 05, 2021:

Shaila, that's a nice recipe. I have tried something similar but I will try the one with your recipe here.

A self-taught baker and cook, I've been baking and cooking for over 50 years. This is just one of my many zucchini recipes.

Zucchini in Cookies?

Zucchini is a wonderfully versatile and healthy vegetable, and it can be used in so many different recipes. I have recipes for zucchini bread; zucchini cakes with various flavors like blueberry, lemon, chocolate, and more; zucchini patties, stuffed zucchini; zucchini with pasta; and so much more.

So why not zucchini in cookies? I'm surprised that I never thought of this idea till I saw this recipe in my Taste of Home magazine. What a great way to get your children to eat their vegetables! These cookies are soft, sweet, and chocolaty—and if you like you can add chopped nuts of your choice, as well.

I left out two ingredients in these cookies: cloves (which I don't like in anything) and chopped nuts (which I love but I didn't have any at the time). However, both would be tasty additions, if they appeal to you.

These cookies take almost no time at all to make; the baking time is the biggest investment. I hope you try these cookies and enjoy!

Please Vote

Cook Time

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 cups zucchini, finely shredded and water squeezed out*
• 2 eggs, room temperature
• 1/2 cup semi-sweet chocolate chips, add more if you like
• 1 cup nuts, chopped (optional)

Zucchini: Why It's Important to Squeeze Out the Water

Zucchini holds a lot of water, so it's important to drain the zucchini after shredding. I always shred it with my box grader in a colander and squeeze the zucchini in order to get as much water out of it as possible. If you don't do this squeezing step it will add too much liquid to your recipe. This is especially problematic for baked items.

Instructions

1. Preheat your oven to 375 degrees.
2. In a large bowl, cream butter and sugar until light and fluffy, around 5 to 7 minutes. Add eggs, one at a time, beating well after each addition.
3. In a separate bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. Gradually add the dry ingredients to the creamed mixture and mix well. Stir in zucchini, nuts, and chocolate chips.
4. Drop by tablespoonfuls three inches apart onto ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
5. Note: I use parchment paper on my cookie sheets to ensure the cookies will not stick. If you make your cookies bigger, leave them in a little longer till they are golden brown.

Optional: Sprinkle Sugar on Top

I also sprinkled large-grain sugar on top of the cookies before they went into the oven. I used Sugar in the Raw, but you can use whatever you have. It gives a little crunch and a little more sweetness to the cookies. That of course, is optional.

© 2021 Rachel L Alba

Comments

Liza from USA on August 02, 2021:

Absolutely delicious. I have to try to make these chocolate chip zucchini cookies pronto! Thanks for sharing the recipe, Rachel.

Rachel L Alba (author) from Every Day Cooking and Baking on July 31, 2021:

I would like to ask if you can make comments right on my article. I can't see anywhere I can. it doesn't say leave comment anywhere.

Rachel L Alba (author) from Every Day Cooking and Baking on July 31, 2021:

Thank you everyone for your wonderful and encouraging comments. I agree Pamela, more chocolate chips would be better. I thought of that and will do that the next time. Going on hubpages.com is the only way I can leave any comments or responses so please forgive me for one general response. I have contacted the hubpages people and they assured me it will change soon, but I'm still waiting.

Rebecca Mealey from Northeastern Georgia, USA on July 31, 2021:

Awesome! A new way to use zucchini.

Pamela Oglesby from Sunny Florida on July 30, 2021:

I like zucchini bread and I see no reason not to but them in cookies. I would add more chocolate chips, so the 67 calories per cookie would probably increase. LOL!

I would never have thought to add zucchini to my cookies. Your directions and all of your pictures gives us great instructions to make these cookies. Thank you, Rachel. They look great!

Chitrangada Sharan from New Delhi, India on July 30, 2021:

This sounds Yummy. The combination of ingredients is interesting.

I like baking cookies, and have tried different variations, but I have never thought of including zucchini in it. Now, I will.

Thank you for sharing your idea, and it looks great.

Peggy Woods from Houston, Texas on July 30, 2021:

I love eating zucchini but would never have thought to put them into a cookie. I'll bet they keep the cookie nice and moist.

Alex is a marine biologist, aquarist, lover of animals, and an experienced veterinary assistant. She loves to write about cooking.

Fresh, Summertime Peaches

Most people get peaches from the supermarket. These fruits are at their best during the summer heat, which means they typically aren't available year-round—and if they are they most certainly are not local.

To reduce the carbon footprint of my household I always try to choose fruits and vegetables that are in season, and I try to buy local whenever possible. I even have a young peach tree growing on my apartment balcony, which has excitingly produced a total of 12 peaches this year. Peaches are one of my favorite parts of summertime.

One day, we hope to have enough land to grow several peach trees, as well as many other fruit trees and a large vegetable garden. There is something about produce you grow yourself that just tastes better. As I patiently wait for my dream property to become a reality, I like to visit local farms.

I'm very lucky in that there are quite a few farms not too far from where I live that offer a wide variety of you-pick fruits and vegetables. Peaches picked fresh from the tree taste way better than store-bought peaches. There, I said it. Not only that, but I'm able to get a lot more produce for a much better price.

Cost of Store-Bought vs. Farm Peaches

Take peaches for example. At the grocery store this last week, peaches were $3.99 per pound. At one of my local farms they were $10.50 per bucket. The guy working at the farm said each bucket holds about three to four pounds of peaches. I got eight pound of peaches for about $21 just by picking them myself. To give you an idea of the savings, eight pounds of peaches at the grocery store would have been just about $32. I saved about $11!

What Can You Do With Peaches?

As we have already covered, peaches are a summertime treat. Anyone that has ever bought peaches from the grocery store when they aren't ripe knows that there is a limited window before they become overripe mush. This means that they need to be consumed quickly. But what can you do with peaches? So much!

This year my little peach tree produced more peaches than it ever has before, but they were mostly small. What was worse was they all ripened about the same time. Since I didn't really have enough to do any baking and they were too small to make jam or snack on I was left with one option. I made peach syrup. For one morning we had pancakes with freshly made peach syrup and it was beautiful.

For the eight pounds of peaches I picked at the orchard I was able to do so much more. I was able to make two pints of peach jam, a peach pie, enough peach syrup for one meal (because it was just so good we had to have it again), and I still had four peaches left over for snacking. That's a lot of peaches.

What can you do with peaches? These are just a few examples of the dozens of things you can make with fresh peaches.

13 Ideas for Peaches

• peach cobbler
• peach custard
• peach crumble
• peach and mango salsa (great with tortilla chips or shrimp tacos)
• peaches and pork (peaches and pork loin are a match made in Heaven by the way)
• peach and mago sangria
• grilled peaches (which are fantastic in salads)
• peach pie (perfect with vanilla ice cream)
• peach jam
• peach syrup
• peach tarts
• peach compote (this would be amazing over ice cream, over cakes, and
• poached peaches

There are so many things you can do with peaches. They can be a great addition to sweet or savory dishes. They can even be added to spicy foods. Preserving peaches via canning slices or making jams and then canning them allows for the enjoyment of peaches year-round. Long ago this was a great way to ensure proper nutrition during the winter months when there wasn't a wide variety of fresh produce available.

Nutritional Information

Peaches are a great source of various nutrients. They have a large amount of vitamins A and C as well as a moderate amount of fiber. They even contain small amounts of several minerals, including iron, zinc, potassium, magnesium, and copper. They even provide beta-carotene, which is broken-down into vitamin A within the body.

Peaches do contain a decent amount of natural sugars and are low in protein. Overall, they are a low calorie food that make for a healthy snack.

Can Dogs Eat Peaches?

Working in a veterinary hospital I get asked a lot if dogs can eat various things. Some things are safe for dogs to eat while others are not safe. Peaches are safe for dogs to consume, in small quantities.

Peaches contain sugar and fiber, which can cause mild gastrointestinal upset. The pits or peaches can be a danger to dogs as they can cause an obstruction in the intestines and they contain a chemical called amygdalin which is broken down into cyanide when consumed.

If you are going to give peaches to your dog make sure they have been washed and are clear of any chemical pesticides and ideally have been cut into slices to avoid accidental pit consumption. Only give a small amount of peaches, and do not make it a regular part of the diet. A slice here and there is a great treat on a hot summer day.

LT has been writing online for several years. This is her honest review of the TLOG Mini Rice Cooker.

The TLOG Mini Rice Cooker is a 1.2-liter portable rice cooker with a keep-warm feature. According to the listing, it is designed for one to two people. It can cook white rice, brown rice, soup, oatmeal, and congee. It also comes with a steaming tray for cooking vegetables. According to the product listing, it is "free of PFAS, PFOA, lead, and cadmium for healthy cooking. Moreover, all the accessories are made of BPA-free food-grade material." The rice maker comes with a non-stick inner pot, a measuring cup, a rice spoon, a steam tray, a detachable power cord, and a clamp for removing the steam tray.

This rice cooker has many great features but it also has some downsides you need to consider before making a purchase.

Pros

• Easy to use: This cooker has separate buttons for white and brown rice. It automatically switches to Keep Warm when it has finished cooking.
• Easy to clean: Many rice cookers are messy because water spills out of the lid and onto the countertop. I've only used this rice cooker to make white rice and it doesn't splash or leak from the lid very much. It's the least messy rice cooker I've ever had.
• Space saver: This cooker is tiny, so it won't take up much space on a kitchen counter or in a dorm. If you normally store leftover rice in the inner pot, it won't take up much space in your fridge either. However, since the lid attaches to the cooker itself rather than to the inner pot, you will have to cover it with plastic wrap to keep the rice from going dry.
• Preset feature: It comes with a preset option. You can delay cooking between two and 12 hours. This is handy if you like to soak rice for a while before cooking it or if you want to come home to freshly cooked food.
• Nonstick inner pot: The inner pot is nonstick. However, make sure to clean it with non-abrasive materials. If the pot gets scratched, the rice will begin to stick to the bottom.

Cons

• Makes less rice than advertised: This cooker is advertised as a two-cup cooker, but that's based on the included cup, not a standard cup measure. A standard cup size is approximately 236 milliliters. The included cup holds about half of that. So, in terms of standard cup sizes, this is a one-cup rice cooker. If you normally cook 2 cups (2 x 236 ml) of uncooked rice, this cooker will be half the size you need. You will either need a bigger rice cooker or you will have to cook each cup separately.
• Lid gets hot: The lid has latches that get hot during cooking. I wait for about 10 minutes after cooking rice to open it. If I can't wait, I use an oven mitt.
• Perhaps not dishwasher safe: The inner pot is dishwasher safe according to the seller, but they recommend against a high heat setting (greater than 110C°/230F°) to avoid damaging the coating. I err on the side of caution and hand-wash mine.
• No power switch: Like many other rice cookers, this one doesn't have an on/off switch, so you will have to unplug it when it's not in use.
• Relatively expensive: For its size, this rice cooker is expensive, at close to $60.
• Awkward power cord design: This cooker is small and doesn't take up much space. However, the power code plugs into the back, so you can't place it flush against a wall. The cord is thick so when it's plugged in, it leaves about a three-inch space. The power cord is detachable, so you can unplug it but having the plug on the side would have been a better design choice. To avoid losing the cord, I keep it plugged into the back.

According to the product listing:

The suggested ratio of water to rice is 2 cups of water per 1 cup of rice

For brown rice and multi-grains, the suggested ratio of water to rice is 2.5 cups of water per 1 cup of brown rice

Final Review

The TLOG Mini Rice Cooker is ideal for anyone who often cooks rice but who doesn't need to use more than a cup of uncooked rice. Despite being marketed as having a two-cup capacity, it can only accommodate about one standard cup size. It takes up very little counter space, which makes it ideal for small spaces. The preset feature is very handy if you want to prepare food early in the morning and have it freshly cooked when you get home. It also doesn't splash as much as some other rice cookers. Just be careful opening it because the lid and the latches attaching it to the rice cooker get very hot.

© 2021 LT Wright

James loves preparing classic dishes the old-fashioned way and learning about the history of foods and recipes.

Make Do With What You Got

We've all been there. You're hungry, you don't want to cook something major but you have to eat something . . . but what? Something simple, of course. Time for the poor man's tomato bread. Like what Caesar Cardini did when he came up with the Caesar salad, you got to be quick in the mind as well as in the feet.

Now, for this particular recipe I used the garlic butter from a local pizza joint. You can make your own, but I really, really like their garlic butter. Can you tell where I may have gotten it from?

Ingredients

• 2 hot dog buns, torn apart and flattened
• Garlic butter, store-bought or make your own
• 1 small tomato, sliced and then cut into halves
• Shredded cheese, sprinkle generously but carefully
• Oregano, sprinkle slowly and carefully, not too much!

Step 1: Prep the Bread

1. Just grab two hot dog buns (any brand you prefer).
2. Tear the buns apart.
3. Flatten the top parts of the buns to the size of the bottom parts of the buns.
4. Cut the ends of the buns and lightly toast them.

Step 2: Prep the Garlic Butter

1. If you're making your own garlic butter: Melt plain butter in a bowl. Then add garlic powder (not garlic salt, I mean . . . you could, but . . . anyway). Sprinkle in as much as you like, to taste. Warning: Not too much!
2. When the butter has melted and the garlic powder has been added to taste, wait for the hot dog buns to finish toasting.

Step 3: Apply the Garlic Butter

The key here is to be generous but not too generous.

1. After the bread has been toasted and your garlic butter is properly prepared, you may now apply.
2. When applying garlic butter to the toasted hot dog buns it'd probably be best if you use a spoon instead of a knife.
3. Cover just the inside of the toasted hot dog bun with garlic butter—not the outside.
4. You're now ready to apply the cheese.

Step 4: Strategically Place the Cheese

1. Remember that you're not making a pizza—you're making poor man's tomato bread.
2. Pinch tiny amounts of shredded cheese of your choice (in this example I'm using Taco Blend shredded cheese).
3. Sprinkle on top of the toasted hot dog buns carefully (do not let the cheese hang over the edges of the toasted hot dog buns).

Step 5: Add the Tomato

Here's a great use for all of those extra small tomatoes you grew!

1. Slice small tomato into about 5 or 6 slices.
2. Cut slices evenly in half (half circles).
3. Place the tomato slices onto the toasted hot dog bun and cheese.
4. Place the tomatoes opposite from one another.
5. Sprinkle more cheese over the tomatoes. Be careful and take your time so as not to make a mess!

Step 6: Bake and Enjoy!

Unless you're absolutely sure what the outcome is going to be, never walk away from an oven when baking this snack.

1. Place your poor man's tomato bead slices on an oven pan.
2. Bake at 350 degrees for about 13-15 minutes or until desired.

© 2021 James Timothy Peters

Foodstuff is a freelance food writer who has been exploring the art of fermentation. Traditional Chinese preserves is her latest project.

What Is Tai Tow Choi?

Tai tow choi is preserved kohlrabi. Delicately sweet with a delightfully juicy crunch, it is great in stir-fries and savoury dishes like steamed yam cakes (wu tow guo).

The name tai tow choi comes from the Cantonese for “big head vegetable," which is a perfect description of kohlrabi.

Tai tow choi is often translated as preserved turnip—but this is incorrect. While kohlrabi and turnips are kissing cousins in the broader family Brassicaceae, they could not be more different. Kohlrabi is the stem of the vegetable Brassica oleracea var. gongylodes; whereas turnip is the root vegetable Brassica rapa subsp. rapa.

Chinese cuisine makes frequent use of preserved foods. In addition to tai tow choi, Chinese cooks often use choi poh (preserved radish) and toong choi (preserved Tientsin cabbage).

In This Article

• How to Make Tai Tow Choi (Preserved Kohlrabi)
• Recipe: Mixed Stir-Fry With Tai Tow Choi
• Recipe: Wu Tow Guo (Yam Cake)

How to Make Tai Tow Choi

Making tai tow choi is very easy—all you need is salt and time!

Choose a kohlrabi that is nice and firm with healthy dark green leaves. The leaves are edible and can be preserved with the bulbous stem. Discard any leaves that are wilted or yellowing.

Step 1: Slice and Salt the Kohlrabi

1. Cut the kohlrabi into thick slices (about 2 cm thick) with some of the leaves attached. Thick slices provide more flexibility: you can cut them into a large dice for stir-fries or a fine dice to use as a seasoning.
2. Spread a generous amount of salt as evenly as possible over the slices and leaves. I use grey sea salt for this initial salting.
3. Set aside for 48 hours. After this period, there will be a lot of liquid in the container. There will also be a slight “whiffy” smell. That’s a good sign—it means fermentation is starting to kick in.

What Does Salting Do?

The aim of this initial salting step is to draw the water out of the kohlrabi. As these are thick-cut slices, this initial salting should last for around 48 hours.

Step 2: Rinse, Dry, and Salt Again

1. After 48 hours, rinse the kohlrabi to wash off the first application of salt.
2. Pat-dry to prepare for the second and final salting.
3. Rub a generous amount of sea salt over all the kohlrabi slices (and attached leaves, if any). You can use either coarse or fine salt. I’ve done it both ways and have found it better to use fine salt for this step.
4. Rinse and wring out a tea towel (or muslin or Chux cloth). Stack the salted slices onto the tea towel and wrap the towel around it tightly to form a "brick." Put the brick onto a rack and weight it down with a heavy object (see photo below).

Step 3: Allow It to Ferment

At this point we've reached the waiting game.

1. Leave the wrapped and weighted kohlrabi slices in an airy place to ferment. The fermentation process will take at least three months and could be as long as six months, depending on the ambient conditions. There will be a pleasant “whiffy” scent coming from the kohlrabi during this time.
2. Do the occasional check. It will progressively turn a creamy yellow colour. You want to wait until all of the slices have fully turned this colour.

Step 4: Dry the Slices

1. When all the slices are evenly yellow in colour, take the slices out of the tea towel wrapper and leave to dry out completely on a rack at room temperature.
2. Dehydrator option: You could also finish off the drying in a dehydrator if you live in a humid climate. I haven’t found the need to do this as Melbourne has low humidity. You don’t want the slices to be dried to a crisp; they should still be pliable.
3. Store in an airtight container (or vacuum pack them) in a cool place. They will keep almost indefinitely . . . although that's not likely to happen as I'm sure you'll find yourself using them up very quickly with just the two following recipes!

Recipe #1: Mixed Stir-Fry With Tai Tow Choi

Ok, I admit that "mixed stir-fry with tai tow choi" isn't a particularly inspired name. My personal nickname for this dish is “crunchy chop-chop”. This dish is absolute classic comfort food. Its beauty lies in the symphony of crunchy textures and flavours of the various ingredients.

The only time-consuming part of this dish is cutting up the ingredients into 0.5- to 0.75-centimeter cubes. Try to have roughly the same amount of each ingredient to keep the flavours and textures balanced.

Snake beans are an essential component of this dish because of their dry crunchy texture. If you can’t find them, you can substitute green beans—but it won’t be quite the same.

You can omit the pork if you want a vegetarian version.

Ingredients

• ~120 grams pork, preferably belly pork
• 18 to 20 snake beans
• 1/2 large red capsicum
• ~120 grams firm tofu
• ~200 grams tai tow choi
• Dash light soy sauce + more for seasoning
• Dash sesame oil + more for seasoning
• Dash oyster sauce + more for seasoning
• Dash sugar
• 1 teaspoon tapioca flour
• Oil for frying
• 1 clove garlic, finely chopped
• Ground white pepper, to taste
• ~120 grams roasted peanuts

Method

1. Cut the pork, snake beans, capsicum, tofu and tai tow choi into 0.5- to 0.75-centimeter cubes.
2. Season the pork with a dash each of light soy sauce, sesame oil, oyster sauce, and sugar. Add a teaspoon of tapioca flour and mix well.
3. Heat a wok over moderate heat. Add a few tablespoons of oil. When hot, fry the bean curd cubes until golden brown. Remove from the wok and drain on paper towels.
4. Meanwhile, remove any excess oil from the wok. When very hot, add the pork and fry briefly until it starts to colour. Add the chopped garlic, fry for a few minutes.
5. Then add the tai tow choi and fry for 2 to 3 minutes.
6. Add the capsicum and snake beans. Keep frying until the snake beans are cooked. It will not take long.
7. Add a tiny splash of water to the wok, then season with a bit of salt, soy sauce, oyster sauce, and ground white pepper to taste. The ingredients should only be lightly coated with seasonings; there should not be a “sauce” per se.
8. Add the fried bean curd cubes and roasted peanuts to the wok. Stir the to combine evenly.
9. Serve hot with steamed rice or congee.

Recipe #2: Wu Tow Guo (Yam Cake)

Yam cake is a savoury dish consisting of seasoned yam that has been "set” in a rice flour batter. The cake is eaten steamed or pan-fried, accompanied by a garlicky chilli sauce.

Usually served as a snack or light meal, the particular flavouring ingredients will vary from family to family. It’s also a common street food in Southeast Asia. However, the commercial versions tend to be somewhat light on flavouring ingredients—and in some cases they're even short on the yam itself!

The following recipe is my mother’s version, which she describes as being a heong har (country bumpkin) style. But it’s absolutely delicious, and the addition of tai tow choi adds a lovely umami flavour to the cake.

The rice batter is made with a damp rice flour paste that must be prepared a day in advance. The cooking of the rice flour batter is the key to achieving a well-set cake that cuts cleanly. Inadequate cooking will result in a tacky interior in the cake, regardless of how long you steam it for.

Step 1: Prepare the Rice Flour

Ingredients

• 150 grams rice flour (my preferred brand is the Thai 3-Elephant brand)
• 110 grams water

Method

1. Sift the rice flour into a bowl.
2. Slowly work in the water until you achieve a smooth but stiff chalky paste. It will be very stiff but do not be tempted to add more water!
3. Pack it down tightly into an airtight container and leave it overnight in the refrigerator.

Step 2: Prepare for Cooking

Ingredients

• ~550 to 600 grams yam
• 90 grams Asian shallots
• 2 cloves garlic
• 150 to 160 grams pork, preferably pork belly
• Dash light soy sauce
• Dash oyster sauce
• Dash ground white pepper
• Dash sesame oil
• 30 grams dried shrimp, soaked in hot water
• 50 grams tai tow choi, rinsed and soaked in hot water
• 260 grams damp rice flour (from step 1 above)
• 15 grams tapioca flour
• 1 teaspoon salt
• 270 grams cold water
• 340 grams boiling water
• Lard or oil for frying

Method

1. Peel and dice yam into 1-centimeter cubes. Set aside.
2. Peel and finely chop the Asian shallots and garlic. Set aside.
3. Dice the pork belly into small cubes. Marinate with a little bit of light soy sauce, oyster sauce, ground white pepper, and sesame oil. Set aside.
4. Drain the dried shrimp, reserving the soaking water to be used to make up the 270 grams water for making the batter. Chop the shrimp and set aside.
5. Drain the soaked tai tow choi. Dice into small cubes and set aside.
6. Make the rice flour batter: Place the damp rice flour (from step 1) into a large bowl. Break it up and mix in tapioca flour and salt. Gradually add the 270 grams cold water, stirring all the time with a whisk to create a smooth batter. Set aside.

Step 3: Fry the Wu Tow Guo

1. Heat a large pan over moderate heat. Add lard or oil.
2. When the pan is smoking hot, add the pork and fry until it starts to brown.
3. Add the minced shallots and garlic and continue to fry. Then add the shrimp and tai tow choi. Continue to fry for 2-3 minutes. Season with salt and ground white pepper to taste.
4. Remove pan from heat. Transfer the fried ingredients to a large bowl.
5. Return the pan to heat. Add more lard or oil and add the diced yam. Fry until most of the yam cubes change colour from white to an off-white/light grey shade. The yam cubes will only be partially cooked; the cooking will be completed during the steaming step.
6. Remove pan from heat. Transfer the fried yam to the bowl with the other fried ingredients and mix well. Check the seasoning and adjust as necessary.
7. Finalise the batter by stirring the rice flour batter and whisking in the 340 grams of boiling hot water.
8. Return pan to low to moderate heat. Add the batter to the pan and cook, stirring continuously. Cook until the batter turns into a thick creamy paste.
9. Remove pan from heat. Add the yam mixture to the paste in the pan. Mix well to ensure the yam mixture is evenly coated with the paste.

Step 4: Steam the Wu Tow Guo

1. Oil a deep 26-cm heat-proof plate. (I like using old-fashioned enamel plates for this. However, you can use a pie dish or even a loaf tin if you prefer a rectangular cake.)
2. Spread the yam mixture evenly on the plate, smoothing the surface.
3. Fill a steamer with water and bring the water to a steady boil. Place the dish in a steamer and steam for about 50 to 60 minutes, or until a skewer inserted at an angle comes out clean.
4. Remove the yam cake from the steamer. Allow it to cool on a rack before cutting. Do not slice it straight out of the steamer; the interior still needs time to be completely set.

Wu Tow Guo Serving Suggestions

• Temperature: This dish is best eaten hot or warm.
• Steamed cake: If you are eating it as a steamed cake, it can be served immediately on the same day that it is made.
• Pan-fried slices: If you would like to serve it as pan-fried slices, you must first refrigerate the steamed cake overnight, covered tightly with cling film. The next day, slice and then pan-fry it. Personally, I like my wu tow guo pan-fried so that it has a crisp exterior that contrasts with the soft interior.
• Storage: The cake can be kept for up to a week in an airtight container in the refrigerator.
• Reheating: Reheat it by steaming the required portion for around 10 minutes.

Michele is a lifelong cook and baker with an Associate of Applied Science Degree in Baking and Pastry.

Tiramisu translates to "pick me up," or "cheer me up." This recipe will definitely cheer you up with all of the wonderful flavors of tiramisu in a convenient, bite-sized cookie.

Step 1: Make the White Chocolate Ganache

Recipe note: Stop at step 6 and keep the ganache under refrigeration until your baked cookie base is cooling. Remove from refrigerator at that point and then whip after cookies have completely cooled.

Ingredients

• 11-12 oz. white chocolate (chips or bars)
• 3 oz. heavy cream
• 1 tsp. vanilla
• 1 tsp. rum or whiskey (optional)
• 2 Tbsps. unsalted butter, cubed

Method

To make the ganache you can use a bain-marie if you like. I made it using a 1200w microwave.

1. Pour cream into a microwave-safe bowl. Heat for 30-45 seconds.
2. Add chocolate chips to a bowl and stir a bit, then set aside for a few minutes. After the wait, continue mixing. Microwave another 10 seconds if necessary to make sure chips are melting. If it seems grainy, add more cream in small increments until it is smooth (you might need to hit it once or twice more with the microwave).
3. Once the chips are completely melted and the mixture is starting to look glossy, add in the butter a couple of cubes at a time and stir until well incorporated. It's okay to place in the microwave for 10 seconds if needed.
4. Add vanilla and rum. Stir until well combined.
5. Press a piece of plastic wrap on the surface of the ganache and put it in the refrigerator until cooled and thickened. You can also make this a day ahead and refrigerate overnight.
6. Take the ganache out of the fridge and let rest on the countertop for 30 to 60 minutes.
7. Using a spoon, stir the ganache and scrape the sides to make it easier for the mixer. If you have a stand mixer, just scrape it into the stand mixer's bowl.
8. Whip the ganache until light and fluffy.

Step 2: Make the Dark Chocolate Espresso Ganache

Taste your ganache and add another teaspoon of espresso powder if needed. When I made this ganache, I only used 1 tsp. of espresso powder initially, and it needed more. I added 2 additional tsps. after ganache was already made. I just had to add a little extra cream and mix it a little more to balance it out.

Ingredients

• 4 oz. semi-sweet chocolate (chips or bars); for this recipe, I used 63% extra dark chocolate Guittard baking chips)
• 2 oz. heavy cream
• 3 tsps. instant espresso powder
• 1 tsp. vanilla
• 1 Tbsp. unsalted butter, cubed

Method

To make this ganache, you can use a bain-marie if you like. I made it using a 1200w microwave.

1. Pour the cream into a microwave-safe bowl. Heat for 30-45 seconds, then add espresso powder and mix until combined.
2. Add chips to bowl and stir a bit, then set aside for a few minutes. After the wait, continue mixing. Microwave another 10 seconds if necessary to make sure chips are melting. If it seems grainy, add more cream in small increments until it is smooth (you might need to hit it once or twice more with the microwave).
3. Once the chips are completely melted and starting to look glossy, add in the butter a couple of cubes at a time and stir until well incorporated. It's okay to place in the microwave for 10 seconds if needed.
4. Add vanilla and stir until well combined.
5. Press a piece of plastic wrap on the surface of the ganache and put it in the refrigerator until cooled and thickened. You can also make this a day ahead and refrigerate overnight.
6. Take the ganache out of the fridge and let rest on the countertop for 30 to 60 minutes.
7. Using a spoon, stir the ganache and scrape the sides to make it easier for the mixer. If you have a stand mixer, just scrape it into the stand mixer's bowl.
8. Whip the ganache until light and fluffy.

DeLallo Instant Espresso

Step 3: Make the Cream Cheese Cookie Base

Recipe notes: If you don't have cake flour available, use this substitute for each cup of flour needed: Place one level cup of all-purpose flour in a bowl and remove 2 Tbsps. of flour. Add 2 Tbsps. of cornstarch and whisk together. Sift once or twice to ensure that the mixture is well combined. To simplify things for this recipe, I just added 2 cups of flour to a bowl and removed 4 Tbsps. of flour and replaced with 4 Tbsps. of cornstarch, mixed and sifted, then removed the amount needed for this recipe.

Keep a close eye on these cookies near the short end of the baking time because the bottoms can go from golden brown to dark brown very quickly.

Ingredients

• 1/2 cup butter (room temperature)
• 4 oz. cream cheese (room temperature
• 1 cup granulated sugar (I use Zulka pure cane sugar)
• 1 egg (room temperature)
• 1 tsp. vanilla extract
• 1/2 tsp. baking powder
• 1 3/4 cup cake flour
• 1/4 tsp. salt

Method

1. Sift cake flour, baking powder, and salt together in a mixing bowl. Set aside.
2. Cream butter and cream cheese together until well incorporated.
3. Add sugar and vanilla and beat until well incorporated.
4. Beat egg slightly in a separate small bowl before adding to cream cheese mixture, then beat until well-combined.
5. Add flour mixture in three increments, beating until combined after each addition and scraping bowl if necessary. The mixture should be well-combined but do not overheat.
6. Cover the bowl and refrigerate for at least 1 hour.
7. At the end of refrigeration time, remove the bowl from the fridge and set the oven to 375°F.
8. Prepare cookie sheet(s) by lining with parchment or silicone baking liners.
9. Using a 1.5 Tbsp. cookie scoop, place dough balls roughly 2 inches apart on cookie sheet.
10. Bake for 9-11 minutes, checking them at the 9-minute mark by carefully lifting one cookie with a cooking spatula. If the bottom is golden brown, remove cookies from the oven.
11. Let the cookies rest on the cookie sheet for 5-7 minutes, then remove to a cooling rack and cool completely.

Guittard Extra Dark Chocolate Baking Chips

Step 4: Assemble the Cookies

After your cookies have cooled completely and each ganache has been whipped, set up your "cookie assembling station" with the following:

Components

• Whipped white chocolate ganache (step 1 above)
• Whipped dark chocolate espresso ganache (step 2 above)
• Cream cheese cookies (step 3 above)
• Cocoa powder

Method

1. Using a small, offset spatula or a butter knife, spread 1/2-1 tsp. of the espresso ganache evenly over the top of each cookie.
2. Using a pastry bag with a star tip, pipe the white chocolate ganache on top of the espresso ganache using the picture as a guide. (If you don't have a pastry bag, put the ganache into a strong plastic storage bag and snip of one of the corners to pipe the ganache.)
3. After you finish decorating the cookies, dust the tops with your favorite cocoa powder.
4. Enjoy!

These cookies will retain their shape for a few hours without refrigeration if your home is kept cool. Otherwise, keep them in the fridge and just take them out 30 minutes to an hour before consuming so the ganache can soften up. I did both. We don't have central a/c, so the ones I left unrefrigerated on the counter did "wilt" a bit, but the taste was still excellent. The texture of the refrigerated cookies was just fine after they thawed out a bit.

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If you tried this recipe, drop me a line with your thoughts. Also, If you need help troubleshooting any part of the recipe or clarification on any of the instructions, just let me know. Thank you for viewing!

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© 2021 Michele Frazier

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

How Old Are Figs?

The fig (Ficus carica), a cousin of the mulberry, is native to the Mediterranean and the Middle East. The fruit is not only luxuriously sweet and fragrant; it has been the centerpiece of many of the major religions of mankind.

"No other plants have held such sway over human imagination. They feature in every major religion and have influenced kings and queens, scientists and soldiers. They played roles in human evolution and the dawn of civilisation. These trees have not only witnessed history; they have shaped it. If we play it right, they could even enrich our future."

— Mike Shanahan, BBC Earth, January 17, 2017

It is said that Buddha was enlightened while sitting under the canopy of a fig tree. Dried figs were interred with the Egyptian Pharaohs to sustain them in the afterlife. They occur in numerous stories of Greek and Roman mythology, and they are mentioned in the Bible more than any other plant.

Were Figs the Forbidden Fruit in the Garden of Eden?

From where did the idea originate that the forbidden fruit in the Garden of Eden was an apple? Let's review the story.

We are told in Genesis that Adam and Eve are living the perfect life in Eden. They may eat fruit from any tree except one, "the tree of the knowledge of good and evil." Guess what? They eat the forbidden fruit and are expelled from paradise.

The original Hebrew says only "fruit," but in latter-day Western art, ranging from serious religious paintings to about a million cartoons, the item in question is invariably depicted as an apple. I don't think so. My vote is that it was a fig.

Think about it. Figs possess a honey-like (Heavenly) aroma, they're enticingly, luxuriously sweet, and after that first indiscretion, Adam and Eve covered themselves with fig leaves.

Not Your Typical Tree

Figs are an oddity in the plant kingdom—they’re actually more flower than fruit. You’ve probably always thought that those crunchy bits in a fig are seeds. Actually, they are a maze of many clusters of flowers contained within a large bulbous stem. If the flowers are internal, how are they pollinated? Here’s the story.

The World's Top 10 Producers of Figs

Most Popular Fig Varieties

• Black Mission: The black mission originated in Spain and was introduced to San Diego, California in 1768 by Franciscan missionaries. The flesh is dark pink, and it smells and tastes like honey. They gift us with two harvests each year—once in early summer, and again in October. They are a favorite for drying.
• Brown turkey: This Texas fig is perhaps the easiest to grow; it survives cold winters that would kill other fig varieties. is has brownish-purple skin, pale pink flesh, and a subtle mild flavor.
• Calimyrna: This large fruit is greenish-gold with a distinct nutty flavor. It’s best eaten fresh and shines on cheese or charcuterie plates.
• Fiorone di Torre Canna: A large, dark green fig grown in the Apulian area of Italy. Harvest occurs in May-June. The flesh is brilliant red and very sweet. This fruit is best eaten fresh.
• Syka Vavronas Markopoulou Messongion: This late-harvest fig (August-September) is self-pollinating. It grows in the Attica prefecture of Greece and is regarded as one of their finest figs. The black skin encloses dark burgundy-hued flesh.
• Kadota: This not-so-sweet, nearly seedless fig works well in salads or mixed with other fruits for jam or preserves.
• Figue de Solliès: This fig of the French region Provence-Alpes-Côte d'Azur offers an explosion of sweet-tart flavor. It’s exquisitely juicy and fragrant, with an aroma reminiscent of watermelon, honeydew, and strawberries. They pair perfectly with the rich meat of wild game, fatty foie gras, salmon, or cheese. Figue de Solliès roasted with Roquefort is sheer poetry.

Are Figs Healthy?

Figs can be eaten fresh or dried; both are rich in antioxidants and give your bones a health boost with calcium and magnesium. Here’s a chart that shows what you get when you eat a fig:

Nutrition: Fresh vs. Dried Figs

Trivia

• Fig trees don’t display blossoms. The flower is inside the fruit.
• There are 750 known ficus species in the world.
• Nearly every species of fig tree is pollinated by its own distinct species of fig wasp, each a fascinating example of co-evolution.
• Although the average female fig wasp is less than two millimeters long, she must often travel tens of kilometers in less than 48 hours to lay her eggs in another fig—a truly heroic journey!
• Figs have played prominent roles in every major modern religion, including Christianity, Buddhism, Judaism, Islam, and Hinduism.
• Some fig species are trees, others are vines, shrubs, and even epiphytes. (An epiphyte is one plant that grows on another plant, but is not parasitic).
• Fig puree can be used to replace fat in baked goods.
• California produces 100 percent of the nation’s dried figs and 98 percent of the fresh figs.
• The early Olympic athletes used figs as training food.
• Figs were presented as laurels to the early Olympics winners, becoming the first Olympic “medal.”
• Ripe figs are approximately 80 percent water and thus are very fragile and perishable.
• Figs made their first commercial product appearance with the 1892 introduction of Fig Newtons cookies.

1. Simple Fig Jam

Our first recipe is one of the basics that will help you utilize figs in so many of your recipes. Simple fig jam uses the skin and fruit so that pectin doesn't have to be added to the mix. Fresh lemon brightens the flavor and sugar helps thicken. Use this jam on toast, as a baste on chicken or pork, on a cheese platter, or even as a topping on ice cream.

2. Figgy Barbecue Sauce

Dried figs are used to make this figgy barbecue sauce. The sweetness of California mission figs is balanced with the tangy tartness of balsamic vinegar. Garlic provides a subtle bite and bay leaf a savory, herbal note. You can use this "cue" on anything barbecued—it's superb on chicken and pork, but we like it on lamb, burgers, or even tofu.

3. Fig and Feta Salad With Toasted Walnuts

Use any fresh fig variety for this summery fig and feta salad (the brown turkey fig is a very good choice). I love the contrast of flavors and textures in this dish—the sweetness of the figs, the creamy feel and salty taste of the feta cheese, and the umami from the toasted walnuts. By the way, don't skip the step of toasting the walnuts. It really makes a difference.

You can layer this on a bed of arugula or romaine lettuce; add some diced cooked chicken breast (perhaps from a rotisserie chicken) to make this a complete meal.

4. Roasted Sweet Potato, Fig, and Kale Salad

Once again toasted walnuts make an appearance but (in my humble opinion) this salad has a more autumnal vibe. Fresh figs roast with sweet potatoes in a hot oven to take on a golden hue and caramelized flavor. Kale, that nutritional powerhouse, adds flavor and color. Pumpkin and walnuts seeds give this salad crunch and a sweet-savory dressing of cinnamon, maple syrup, cider, and sea salt ties all the flavors together. Roasted sweet potato-fig-kale salad is gluten-free and vegan.

5. Balsamic Fig Chicken Marsala

This recipe begins where just about every recipe should—"Cook the bacon in a large skillet over medium-high heat until crisp." They had me at bacon. Then bone-in chicken thighs (the best kind of chicken, in my opinion) are sauteed in the same pan.

Marsala, figs, mushrooms, and balsamic then join in the fun to create a sweet-savory-salty sauce. Balsamic fig chicken marsala is a gluten-free and paleo dish pretty enough for company, but easy enough for a weeknight meal. Be sure to have some whipped potatoes, rice, or good crusty bread to mop up every bit of that flavorful sauce.

6. Chicken, Goat Cheese, and Fig Pizza

Balsamic vinegar and figs join together once again to make this sweet-savory chicken, goat cheese, and fig pizza. Melty mozzarella and goat cheeses wrap around warm sweet figs and juicy chicken to create a meal or appetizer that is both hearty and delicious!

7. Pork Tenderloin With Roasted Figs

This pork tenderloin with roasted figs looks quite elegant, but it's so very easy. Pork tenderloin cooks quickly, it's always moist and tender, and it's easy to carve (no bones). A simple marinade punctuated with garlic, Dijon mustard, and a touch of maple syrup flavors the pork.

After a two-hour marinade (or even longer) in the refrigerator, the tenderloins are seared on the stovetop. Fresh figs and a sprig of rosemary are then added to the pan, which is then slipped into a waiting oven and roasted to perfection.

8. Pound Cake Grilled Cheese With Brie, Fig Jam, and Rosemary Butter

I don't know how to categorize this grilled cheese with brie and fig jam sandwich. Is it breakfast, brunch, or a decadent dessert? Did I mention that this sammie doesn't use white bread, sourdough, or even a small-batch artisanal loaf—this sandwich is made with pound cake!

9. Italian Fig Cookies

Italian fig cookies are a traditional Christmas-time treat in southern Italy, especially in Sicily and Palermo where there is a significant Arab influence. Figs were introduced to the region many hundreds of years ago. A food processer will really come in handy in making these cookies.

10. Vanilla Coconut Fig Slice

Our tenth and final recipe is a true show-stopper. These vanilla coconut fig slices are almost too pretty to eat. A walnut-fig base is layered with vanilla coconut cashew cream and then topped with ruby red fresh fig slices. It's raw, vegan, sugar-free, dairy-free, and gluten-free!

Sources

• The Spruce
• The Biblical Nutritionist
• Taste Atlas
• Eating Well
• Spark Recipes
• Chelsea Green
• Pop Sugar
• BBC.com
• RipVan.com

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on July 28, 2021:

Adrienne, I've never seen a fig tree, so didn't have an opportunity to question the presence of flowers (or the lack thereof). And, I've never ridden a horse.

See, you are already up by 2 life events on me (hahaha). Thanks for taking the time to leave a comment. I always enjoy hearing from you.

Adrienne Farricelli on July 28, 2021:

Thanks for sharing these interesting facts about figs. As a child, I remember we had a fig tree in Italy. When I rode my horse, the horse would strategically park herself by the fig tree enticing me to pick up figs for her from the taller branches. Smart horse! Now, after reading your article, I finally know why I never saw any flowers on the fig tree.

Linda Lum (author) from Washington State, USA on July 28, 2021:

Denise, I'm so glad I could bring a bit of laughter into your life. I enjoy writing the history lesson (actually, for me THAT's the best part of a recipe).

Blessings to you as well.

Denise McGill from Fresno CA on July 28, 2021:

I really enjoyed this. It made me laugh that you think the best part of a recipe is the bacon! My husband would agree. I love the salads and need to try them. Thanks for the history lesson.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on July 28, 2021:

Flourish, you're so very kind. (By the way, I don't think figgy pudding actually contains figs, but perhaps I should put that on my 'need to explore this' list.)

Linda Lum (author) from Washington State, USA on July 28, 2021:

Thank you EK. It must be wonderful to have one's own fig tree. Fresh figs are VERY expensive in my corner of the world.

FlourishAnyway from USA on July 28, 2021:

The first thing I thought was Fig Newtons which I used to love but haven't had in a very long time. And then I thought "Bring me some Figgy Pudding" whatever that is. But seriously, that history is fascinating and I think you're dead on with the fig vs. apple as the forbidden fruit. How clever! The wasps as explained in that video -- yuck! It makes you wonder how many other foods are like that. You are truly a one-of-a-kind kitchen diva.

EK Jadoon from Abbottabad Pakistan on July 28, 2021:

You have shared interesting information about figs. We have a lot of figs trees in our area and one in our garden as well. But the fig which is smaller is more flavorful than the big one. The tree in our garden produces large size of figs. We call it 'Anjeer' in Urdu. Thanks for sharing...

Stay safe and healthy...

Linda Lum (author) from Washington State, USA on July 27, 2021:

Brenda, have I convinced you to give figs a chance?

BRENDA ARLEDGE from Washington Court House on July 27, 2021:

Linda

I honestly have never tried a fig.

But I find your story about Adam & Eve quite interesting.

It indeed does say they covered themselves with fig leaves...so quite possibly a fig tree.

Linda Lum (author) from Washington State, USA on July 27, 2021:

Chitrangada, I am so happy that you took the time to find this. Thank you. I do hope you can try a few of the recipes.

Chitrangada Sharan from New Delhi, India on July 27, 2021:

Excellent article about figs, and the interesting details about it. I didn’t know that there are so many types of them.

It’s one of my favourite fruit, because of it’s immense health benefits. We usually take it fresh. But, your recipes sound unique and worth trying.

I had read your article earlier, but it didn’t appear on my feed. Glad to find it now.

Have a wonderful day.

Shauna L Bowling from Central Florida on July 27, 2021:

Because I follow your blog! :-)

Linda Lum (author) from Washington State, USA on July 27, 2021:

Sha, how do you know that it's really me?

Shauna L Bowling from Central Florida on July 27, 2021:

Linda, I love that you've changed your profile pic to the sweet you. You know I love kitties, but it's wonderful to see your face, Sis!

Linda Lum (author) from Washington State, USA on July 26, 2021:

Thank you Rosina. I think when people consider figs in cooking, they envision a dessert. I wrote this hoping to share other possibilities.

Rosina S Khan on July 26, 2021:

It was really intriguing to know the variety of figs and their history. I also loved going through the recipes. Simple fig jam and Italian fig cookies appealed to me the most. I might try them sometime. It brings water to my mouth when I think of the completed recipes. Thank you, Linda, for the wonderful share.

Linda Lum (author) from Washington State, USA on July 26, 2021:

Manatita, thank you for your kind words. As sweet as the fig.

manatita44 from london on July 26, 2021:

Excellent article!

We give the name to a banana variety at home. So I guess I explored figs in the UK some 47 years ago..God blessed that couple with the life of pleasure. Perhaps they enjoyed it too much! Still applies today!

Beautifully written piece! Too sweet for my poor adrenals as the forbidden fig was to Adam and eve.

Linda Lum (author) from Washington State, USA on July 26, 2021:

Sha, you and a few other readers seem to think I'm on to something with my fig leaf theory. Yes, you need to find a source for fresh figs.

Shauna L Bowling from Central Florida on July 26, 2021:

I had no idea there are so many varieties of figs! Interesting that the "seeds" are actually clusters of flowers. What a unique little gem! I don't think I've ever eaten a fresh fig. I'll have to fix that!

I like your Adam and Eve theory, Linda. Where else would those fig leaves have come from?!

Linda Lum (author) from Washington State, USA on July 26, 2021:

Thank you Peggy. There is a variety of fig that grows in Washington state. I wish we could grow all of them.

Peggy Woods from Houston, Texas on July 26, 2021:

I love the taste of fresh figs. How they grow and how they are pollinated is interesting stuff! Many of those recipes sound fabulous!

Linda Lum (author) from Washington State, USA on July 26, 2021:

Thank you Liz. What luck to have a fig tree.

Liza from USA on July 26, 2021:

The first time of eating this fruit was when I was eleven years old after my teacher brought it back from one of the Middle Eastern countries she visited. Recently, I found that my brother has grown a fig tree in my parent's backyard, and I was so happy. I had a taste of the fruits and they were just sweet and juicy. Thanks for sharing information about the fig trees!

Linda Lum (author) from Washington State, USA on July 26, 2021:

Thank you Dora. We'll never know, but I thought it was worth considering.

Dora Weithers from The Caribbean on July 26, 2021:

The connection between the forbidden fruit and the fig leaves is interesting, as are all the other trivia facts. Thank you.

Linda Lum (author) from Washington State, USA on July 26, 2021:

Pamela, you're my first commenter today. I posted this article less than 10 minutes ago, and it's already on DiscoverHP. I hope that doesn't make it impossible for others to find.

Thank you for your kind words about this article. Until I met my son-in-law, I had never tried fresh figs. Like you, my only experience with figs was Fig Newton cookies. Sean has opened my eyes to a new world (he loves figs).

Also, I saw your comment on Bill Holland's post this morning. Thank you. I'll glad that you find the humor in what I write.

Pamela Oglesby from Sunny Florida on July 26, 2021:

My mother use to love figs. I have eaten Fig Newton cookies some years ago, but I never buy fresh figs. I use to buy them for my mother though.

These recipes look delicious, so I am going to change my attitude and think about buying fresh figs.

This is a great article, Linda. I didn't know much of what you wrote. Thank for sharing the information.

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Traditional Summertime Beverage

Lassi is a traditional North Indian, yoghurt-based drink. It is prepared in two different styles: salty and sweet. Today we are preparing the salted version of this beverage.

It is simple and quick to make—all you need to do is blend the yoghurt, some spices and water. Voila!

It is a very refreshing beverage for the hot summer months here in India. It is also very healthy, as it helps promote digestive health. Do try it and share your experience.

Cook Time

Ingredients

• 1 cup dahi (yoghurt)
• 1/2 tsp pudina (mint powder), or 15-20 fresh mint leaves
• 1/4 tsp kali mirch (black pepper powder)
• 1 tsp bhuna jeer (roasted cumin seed powder)
• 1/2 tsp kala namak (black salt)
• 1/2 tsp sensha namak (rock salt)
• 500 ml chilled water
• 6-7 ice cubes, crushed

Instructions

1. Put all of the ingredients into a blender jar and blend until well combined.
2. Transfer to glasses and serve immediately.

How to Make Namkeen (Salted) Lassi

© 2021 Rajan Singh Jolly

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Overnight oats are a quick and easy, healthy and delicious no-cook breakfast dish you can prepare the night before. In fact, you can prepare these oats on a Sunday and they will last all week—particularly handy if your mornings are busy.

Although chia seeds can be used unsoaked, I recommend taking the time to soak them. This is because soaking removes the phytic acids, which interfere with nutrient absorption.

A very nice feature of this recipe is that it's quite flexible. Once you have the oats, all of the remaining add-ins and toppings can be switched in or out. Go ahead and experiment!

Here is how I prepare it. Do try it and share your experience.

Cook Time

Ingredients

• 4 tbsp/30 grams old-fashioned rolled oats
• 1-2 tsp sabja (basil seeds or chia seeds), soaked in water for 1 hour and the water drained out
• 5 almonds, soaked for 1 hour and then sliced
• 5 cashews nuts, soaked for 1 hour and then sliced
• 5 walnuts halves, soaked for 1 hour and then sliced
• 5 pistachios, soaked for 1 hour and then sliced
• 10-12 raisins
• 1 tbsp honey, or as needed
• 150-200 ml milk
• mango pulp cubed, as needed

Instructions

1. In a jar or Mason jar, add the oats, soaked sabja (chia seeds), sliced nuts (save some for garnish), raisins, honey and milk. Stir to mix well, close the cap and keep in the refrigerator overnight.
2. The next morning, remove the jar from the fridge. Add mango cubes and garnish with the remaining sliced nuts.
3. Serve immediately or pack for breakfast on the go.

Overnight Oats Recipe

© 2021 Rajan Singh Jolly

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Healthy and Delicious Tomato Dosa

A dosa is like the Indian version of the crepe. Compared to typical dosas, however, the addition of tomatoes gives the tomato dosa a unique flavor.

Tomatoes are rich in potassium, fiber, vitamin C, folates, and an antioxidant called lycopene that is linked to many health benefits. Adding tomatoes to your diet can help promote cardiovascular health.

This dosa recipe is instant in the sense that it does not require a fermentation step. Also, it's light on your stomach and easily digestible. Enjoy eating this tempting and nutritious dosa with coconut chutney for breakfast or brunch.

Cook Time

Ingredients

• 3 tomatoes, chopped
• 1/2-inch piece ginger, washed, peeled, and chopped
• 1 tablespoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon pepper powder
• 1/2 cup semolina
• 3/4 cup rice flour
• 1/4 cup wheat flour
• 1 onion, finely chopped
• 1/2 cup coriander leaves, finely chopped
• 1 to 2 teaspoons oil, for cooking each dosa
• 1 1/2 teaspoons salt, or to taste

Instructions

1. In a mixer jar, add chopped tomatoes, chopped ginger, cumin, and red chili powder. Make a fine paste. Transfer it to a large mixing bowl.
2. Add semolina, rice flour, wheat flour, pepper powder, and salt. Mix well.
3. Add water little by little and prepare a thin batter. Throw in chopped coriander leaves. Mix well, cover, and rest the batter for 15 minutes.
4. After resting, the batter may become thicker. If so, add water and stir to bring the batter to a flowing consistency. Add finely chopped onions and mix well.
5. Heat a griddle or a pan (preferably nonstick). Grease it with oil. Gently smear the batter all over, beginning from the edges to the center. Do not overlap. Cook it over medium heat (see photo).
6. Cover the pan. Allow the crepe to become golden brown on the bottom side and cook well on the surface too. Add some oil to the edges and the top. Remove it with a spatula and place it on a serving plate. Similarly, make more dosas with the remaining batter. Stir the batter each time while making a new dosa.
7. Serve hot dosas with coconut chutney or green chutney for a delicious and nutritious breakfast or brunch.

Picture Guide

Comments

ShailaSheshadri (author) from Bengaluru on July 25, 2021:

Thanks for reading this hub. Do try this recipe. You will love it!

MG Singh emge from Singapore on July 24, 2021:

I love dosas. Thanks for sharing.

Holle loves to cook. She creates a lot of delicious recipes and enjoys sharing them.

My Low-Carb Diet

I've been on a low-carb diet for years, off and on. My weight has gone up and down somewhat, but I have been able to keep off over 100 pounds for 20 years, thanks to low-carb eating.

The biggest problem with this eating plan is that I love carbs! In fact, I think I'm addicted to them. My body does not love carbohydrates, however. Just a small amount of carbs raises my blood glucose and my weight, and my joints feel achier. Physically, I feel much better when I'm following a very low-carb diet, but mentally, I often find myself daydreaming about breads, rice, corn, potatoes, and ice cream.

I find if I'm able to eat low-carb foods that are high in taste appeal, it's easier to forego the carbs. I don't count calories, protein grams, or fat grams; I count only carb grams. This really works for me, especially because there are still a lot of tasty foods I can enjoy, like the pepper poppers I describe here.

Low Carb vs. Keto: What's the Difference?

A lot of people get low-carb diets confused with the keto diet. While both are very low in carbohydrates, there are some differences. Typically, a low-carb diet is low carb, high protein, and moderate fat. A keto diet, on the other hand, is low carb, moderate protein, and high fat.

The low-carb diet works better for me than does the keto diet. For one thing, I don't want to consume so much fat. For another, I like the freedom of eating lean meats and not having to eat a certain number of fat grams each day. I'd rather eat more protein than fat. To me, low carb is just a lot easier and tastier. I can enjoy lots of chicken, turkey, fish, and other lean sources of protein. Before I had an allergic reaction to shellfish, shrimp, lobster, and crab made up a large part of my low-carb meals.

Creating Low-Carb Recipes

I'm often creating low-carb recipes. I love to cook, and I'm a very creative person, so I find figuring out dishes on my own to be enjoyable and rewarding. As I mentioned, I try to keep my daily carb count low, but I still like to eat yummy foods. Sometimes it's quite a challenge, but I've come up with some low-carb recipes that usually satisfy my cravings.

These pepper poppers are low-carb and keto-friendly. Each popper has less than one gram of net carbs, and because they contain fat and protein, they're very filling and satiating. They work well as a snack, an appetizer, and a party food—but sometimes I make an entire meal of them.

How to Prepare the Jalapeño Peppers

First of all, choose peppers that are bright dark green and shiny, with no blemishes. For this recipe, I like to use jalapeños that are about 2 1/2 inches long. Rinse the peppers well in cool water and drain on paper towels. Put on plastic gloves! Handling hot peppers can give you a condition known as “pepper hands,” which can make your hands and fingers burn and tingle for days. It's not fun; I've had it.

Slice peppers in half, lengthwise, leaving on the stem. The attached stem will make a nice little handle. Use a teaspoon to scrape out seeds and interior membrane.

Cook Time

Ingredients

• butter-flavored cooking spray
• 20 jalapeño peppers, halved, lengthwise
• 1 (8-oz) carton Walmart cream cheese spread, onion and chive or garden vegetable
• 20 Hillshire Farms Lit'l Smokies, halved, lengthwise
• 14 slices bacon, cut into thirds

Instructions

1. Line a large baking sheet with foil. Spray lightly with butter-flavored cooking spray.
2. Place prepared peppers on baking sheet, cut side up.
3. Using a butter knife or spoon, spread about 1 teaspoon cream cheese spread inside each pepper.
4. Press ½ a sausage into the cream cheese on each pepper.
5. Stretching a bacon strip, wrap each filled pepper. Make sure the seam is on the bottom of the pepper.
6. Place the baking sheet in a cold oven and set the oven to bake at 350 degrees.
7. Bake for 50 to 60 minutes.
8. Serve with your favorite low-carb dressing as a dipping sauce. Buttermilk ranch is perfect!

© 2021 Holle Abee

Comments

Brian from Kuala Lumpur Malaysia on July 24, 2021:

Going Keto certainly has its' perks. ;) Love me some delicious baked pepper poppers and your recipe seems easy, Holle. The wait time is worth it when you sink your teeth into the crunchy poppers.

Bill Holland from Olympia, WA on July 23, 2021:

Sure, why not? The hotter the better, right? :)

My husband and I both enjoy cooking. We like sampling and discovering new and different foods from all areas of the world.

I love stuffed mushrooms! When my husband used to ask what I would like for my birthday meal, stuffed mushrooms were a frequent request. They have also been served frequently to our dinner guests over the years.

Here is a sneak preview of the recipes you will find in this article.

1. Crispy Crab Stuffed Mushrooms
2. Stuffed Portobello Mushrooms (Vegetarian)
3. Italian Sausage Stuffed Mushrooms
4. Sun-Dried Tomato and Olive Stuffed Mushrooms (Vegan)
5. Champignons Farcis (Vegetarian)
6. Stuffed Mushrooms Provençal (Vegetarian)
7. Spinach Stuffed Mushrooms (Vegetarian)

1. Crispy Crab Stuffed Mushrooms

After reading many stuffed mushroom recipes, I decided to use one from the Food Network, one of our favorite channels on television. Our panel of taste testers thought that these crispy crab stuffed mushrooms were delicious. We all agreed that not only were they flavorful, but we all liked the crunch as well.

Because of the high heat, I did not precook the mushrooms before stuffing them. It worked out well. I baked them for 15 minutes, and they were already browning on top. They only spent about 20 seconds under the broiler. I would eliminate that broiling step next time and merely watch for adequate browning at the 425-degree heat temperature.

The 20 crushed crackers make excess crumbs, but they also form a flavorful, crusty base for the end product.

Ingredients

• 24 large mushrooms, stems removed
• 2 tablespoons olive oil
• Salt, to taste
• 20 Ritz crackers, finely crushed
• 4 tablespoons melted butter, divided
• 1/2 cup celery, minced
• 1/2 cup red pepper, minced
• 1 garlic clove, minced
• 4 ounces cream cheese, softened at room temperature
• 2 tablespoons mayonnaise
• 1/2 cup chopped scallions, white and green parts
• 1/4 cup Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 1 lemon, grated zest and the juice
• 8 ounces lump crabmeat

Instructions

1. Destem the mushrooms, wipe them clean with a moist paper towel, and place them in a bowl. Toss with olive oil and salt. Place on a rimmed baking sheet.
2. Finely crush the Ritz crackers and mix with 2 tablespoons of melted butter. Set aside.
3. In a stovetop skillet with 2 tablespoons of melted butter, add the celery and red pepper and cook for about 5 minutes until softened. Then add the garlic, cook for another minute, and remove from the heat.
4. In a bowl, combine the softened cream cheese and mayonnaise. Add the scallions, Parmesan cheese, 1/4 cup of the Ritz cracker crumbs, parsley, lemon zest, lemon juice, the cooked and cooled celery, and red pepper mixture, and finally, the crabmeat.
5. Place the crab mixture into the mushroom caps and sprinkle the remaining cracker crumbs over the top.
6. In a preheated 425°F oven, bake the stuffed mushrooms for 12 to 15 minutes, then broil until golden in appearance. Cool for 5 minutes before removing from the baking sheet, and serve.

2. Stuffed Portobello Mushrooms

Here is another online recipe that sounded good to my husband and me. It is an Italian-inspired creation using two portobello mushroom caps. We had many of the ingredients in our home and only had to purchase a few items. It comes from a website called Just A Pinch Recipes. George Levinthal is the person who wrote the recipe, and he titled it Vegetarian Stuffed Mushrooms for Two. (Vegans can omit the cheese topping.)

When shopping, we could not find a Japanese eggplant in our nearby grocery stores without driving much further, so I substituted a few slices of another type of eggplant instead. With the cheese topping, it is so delicious! We will definitely be making this recipe again.

Ingredients

• 2 large portobello mushrooms, stems, and fins removed
• 2 tablespoons + 1 1/2 teaspoons olive oil, divided
• Salt and pepper, to taste
• 1 medium shallot, diced
• 1/4 sweet red pepper, diced
• 1/4 Japanese eggplant, diced
• 1/2 medium zucchini, diced
• 1/2 medium yellow squash, diced
• 2 to 4 cremini mushrooms, diced
• 3 cloves garlic, minced
• 1/4 cup dry red wine
• 1/2 cup pasta sauce (your choice)
• 2 large fresh basil leaves, chopped
• 1/2 cup black olives, sliced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup seasoned bread crumbs

Instructions

1. Brush both sides of the mushroom caps with 1 1/2 teaspoons of olive oil (or more if needed), sprinkle with salt and pepper to taste, and bake at 375°F for 15 minutes. Remove from the oven and set aside.
2. Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the shallots, a pinch of salt and pepper, lower the heat to medium, and cook for several minutes until the shallots start to soften.
3. Add the red peppers and cook for another 2 to 3 minutes.
4. Add the eggplant, zucchini, yellow squash, another pinch of salt and pepper, and cook for 4 to 5 minutes, stirring occasionally.
5. Add the crimini mushrooms, garlic, and red wine. Cook for 3 to 4 minutes and lower the heat to medium-low.
6. Add the pasta sauce and let simmer for 5 minutes.
7. Transfer the mixture to a bowl and add the basil, breadcrumbs, and sliced olives. Add additional salt and pepper to taste and the red pepper flakes. Mix to combine.
8. With the cap side down, divide the mixture between the mushrooms and top with the cheese.
9. Put in the oven on broil for 2 to 3 minutes until the cheese is bubbling and starting to brown.
10. Remove from the oven, and enjoy!

3. Italian Sausage Stuffed Mushrooms

Italian sausage stuffed mushrooms are a mishmash of ideas coming from several recipes. I started using parts of a recipe from Ina Garten. After reading a recipe from Rachael Ray and the Food Network, I put my own spin on this recipe.

We got rave reviews from several of our neighbors with whom we shared them. One neighbor who claims that she is not that fond of mushrooms said that this recipe won her over and that it was "scrumptious." Another set of neighbors said it is their favorite one to date and is "delicious!"

Ingredients

• 20 large white mushrooms
• 7 tablespoons olive oil, divided
• 3 tablespoons dry Marsala wine
• 3 links Johnsonville sweet Italian sausage, casings removed
• 4 large scallions, white and green parts, minced
• 2 garlic cloves, minced
• 6 black olives, minced
• 1 scant cup Panko breadcrumbs
• 8 ounces Neufchatel cheese
• 1/3 cup grated Parmesan cheese
• 3 tablespoons fresh parsley, minced
• Salt and fresh ground pepper, to taste

Instructions

1. Remove mushroom stems, mince, and place them in a shallow bowl. Toss with 3 tablespoons of olive oil as well as the Marsala wine. Set aside.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat and saute the mushroom caps for 8 to 10 minutes. Remove from the skillet and place them cap side up on paper towels to drain excess liquid while you prepare the stuffing mix.
3. In the same skillet, add the sausage, crumble it, and saute for 10 minutes or until completely browned and cooked. (Tip: Use a potato masher to break apart the bits of sausage.) Remove any excess grease.
4. Add the minced mushrooms and cook for 3 minutes, then add the scallions and garlic and cook for another 3 minutes, stirring occasionally.
5. Add the Panko and stir to combine evenly.
6. Add the Neufchatel cheese and cook until incorporated into the mixture making it a creamy consistency.
7. Take the skillet off the heat and stir in the Parmesan, parsley, salt and pepper.
8. Cool slightly, and generously fill each mushroom cap, mounding it high.
9. Bake at 350°F for 15 to 20 minutes until the stuffing is browned and crusty.

4. Sun-Dried Tomato and Olive Stuffed Mushrooms

Kelly Neil is the author of this recipe. I found her recipe online and followed it exactly with one exception. In place of her red pepper cashew dip, I used a Romesco dip from Trader Joe's. It is a zesty sauce combination of roasted red peppers, tomatoes, and crushed almonds.

Some packaged breadcrumbs contain eggs. To make sure that this recipe would be vegan, I used Panko breadcrumbs, instead.

Sun-dried tomatoes have an intense flavor, and olives also add distinctive tangy notes to this dish, accompanying the other ingredients. Our test panel of neighbors gave this recipe a "thumbs up." We agree!

Ingredients

• 32 mushrooms, stems intact
• 2 tablespoons, plus 2 teaspoons coconut oil
• 1/4 cup Romesco dip, or plant-based dip of your choice
• 12 green olives, pits removed and chopped
• 8 sun-dried tomatoes, chopped
• 1 clove garlic, finely minced
• Salt and pepper, to taste
• 2 tablespoons Panko breadcrumbs

Instructions

1. Clean the mushrooms and remove the stems.
2. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Saute mushroom caps until cooked through, about 8-10 minutes. Place the cooked mushrooms onto paper towels, cap side up, to absorb remaining liquid.
3. Chop the mushroom stems. Add the Romesco dip, chopped olives, chopped sun-dried tomatoes, and minced garlic. Mix everything well and season with salt and pepper.
4. Scoop a little of the mixture onto each precooked mushroom cap.
5. In a clean skillet, heat 2 teaspoons of coconut oil over medium-high heat. Add the breadcrumbs and cook until golden and crisp, stirring often. Remove from heat and sprinkle on the top of each stuffed mushroom.
6. Preheat the oven to 350°F. Place the stuffed mushrooms onto a parchment-lined baking sheet. Bake for about 8 to 10 minutes, until heated through.
7. If you like a bit more color on the breadcrumbs, broil the tops for another 1 to 2 minutes. Watch closely so that they do not burn! Serve them warm.

5. Champignons Farcis

This recipe comes from volume one of Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. I did use the listed ingredients. However, I precooked the mushroom caps, which was not a part of the original instructions.

Ingredients

• 12 fresh mushroom caps 2 to 3 inches in diameter, stems removed (but reserved)
• 2 tablespoons oil
• 4 tablespoons butter
• 3 tablespoons minced green onions
• Stems from the mushroom caps, finely minced and squeezed in a towel to extract their juice
• 1/4 cup Madeira (optional)
• 3 tablespoons finely minced onions
• Salt and pepper, to taste
• 3 tablespoons dry bread crumbs
• 4 tablespoons minced parsley
• 1/2 teaspoon dried tarragon
• 1/4 cup grated Swiss Cheese (plus 2 extra tablespoons for topping)
• 1/4 cup grated Parmesan cheese
• 2 to 3 tablespoons whipping cream

Instructions

1. Saute the cleaned and stemmed mushroom caps in 1 tablespoon of oil for 10 minutes. Place them cap side up on paper towels to drain off excess liquid and set aside.
2. Saute the minced onions in 1 tablespoon oil and 2 tablespoons of butter for 3 to 4 minutes without browning. Then add the green onions and mushroom stems. Saute over moderately high heat for 6 minutes until lightly browned.
3. If using the optional Madeira as we did, add it now along with salt and pepper. Boil it down rapidly until the liquid has almost entirely evaporated.
4. Off heat, mix in the bread crumbs, parsley, tarragon, and cheeses.
5. Add the whipping cream 1 tablespoon at a time, just enough to moisten the mixture, but keeping it intact enough to hold its shape in a spoon. Correct the seasoning, if needed.
6. Fill the mushroom caps with the stuffing, topping each with a pinch of Swiss cheese and a few drops of melted butter.
7. Bake in the upper third of a preheated 375°F oven for 15 minutes. The stuffing should be lightly browned on top.

6. Stuffed Mushrooms Provençal

This is a recipe that my husband created decades ago. It has been gracing our dining table over the years and is always a favorite.

Ingredients

• 12 large baby bella (crimini) mushrooms, stems removed and minced
• 3 tablespoons butter
• 1 clove garlic, minced
• 1 tablespoon green onion, part white and part green, minced
• 3 grape tomatoes, minced (about 1 1/2 tablespoons)
• 1 tablespoon red bell pepper, minced
• 1/4 teaspoon dried thyme
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons Italian breadcrumbs
• 1 teaspoon vegetable broth (enough just to moisten the mixture)

Instructions

1. Clean the baby bella mushrooms and gently remove the caps.
2. Saute the mushrooms on a stove over medium-high heat cap side down in 2 tablespoons butter for 5 minutes. Turn over and saute the other side for an additional 2 minutes. Remove from the pan and set aside.
3. In the same pan with an additional 1 tablespoon of butter, saute all of the minced vegetables and garlic with the dried thyme for 3 minutes, then remove the pan from the heat.
4. Stir in the Parmesan cheese and Italian breadcrumbs and, if needed, add the vegetable broth to moisten the mixture.
5. Stuff the mushroom caps and bake in a preheated 350-degree oven for 15 minutes.

7. Spinach Stuffed Mushrooms

This recipe comes from the Junior League of Jackson, Mississippi, with the cookbook title Southern Sideboards. Mrs. F. John Wade, III is the person credited with this recipe. I added the part about sauteing the mushroom caps before stuffing. Anyone who enjoys spinach and cheese should like this flavorful recipe.

Ingredients

• 1 (10 ounce) package frozen chopped spinach, cooked and drained
• 1/2 cup sour cream
• 1/4 cup tomato sauce
• Dash of wine vinegar
• 1 cup grated sharp cheddar cheese
• 1 pound fresh mushrooms
• 4 tablespoons butter

Instructions

1. After cooking the spinach, squeeze out all excess liquid to make it as dry as possible.
2. Combine all ingredients except mushrooms and butter. (This may be done a day ahead and kept refrigerated.)
3. Wash mushrooms, dry on paper towels, and remove stems. Reserve the stems for use in other recipes.
4. Saute the mushrooms cap side down in a stovetop pan with butter for about 10 minutes until they release some liquid. Flip over to butter the other side and place on a baking pan.
5. Fill the mushroom caps with about 1 teaspoon of the spinach mixture and bake at 350°F for 15 minutes.
6. Depending upon size, you should have approximately 30 stuffed mushrooms.

How to Keep Stuffed Mushrooms From Getting Soggy

Many recipes do not call for sauteing or roasting the mushroom caps before stuffing them. We have learned from experience that when you take the baked stuffed mushrooms out of the oven, they sometimes sit in a pool of exuded liquid beneath them. Aesthetically, it's not pretty. That liquid can also partially steam the mushrooms instead of baking them.

To avoid that, whether the recipe calls for it or not, we now saute the mushroom caps to get rid of the excess juices before stuffing them, with a few exceptions. It only takes an extra 10 minutes or so, and we drain them on paper towels while preparing the stuffing. It can also be done in the oven if you prefer that method.

FAQs: You Asked, We Answered!

Safely sourced mushrooms are a great addition to most people's diets. At 15 to 20 calories a cup of sliced or diced, they are low in calories. But they are high in nutritional value containing vitamins, minerals, fiber, and all-important antioxidants.

What are the health benefits of mushrooms?

Consuming mushrooms may help protect against the development of certain diseases like cancer, diabetes, hypertension, and more, according to medical sources listed at the bottom of this page. Those reputed benefits give us additional reasons to incorporate more mushrooms into our diets.

What should I look for when buying mushrooms?

When purchasing mushrooms, make sure that they are dry, firm, and not bruised in appearance.

Store fresh mushrooms in your refrigerator, and never clean them until you are ready to use them in cooking. Some people recommend taking them out of the containers wrapped with plastic and placing them in a paper bag. I do that, and it seems to preserve them a bit longer.

Can stuffed mushrooms be served at room temperature?

Some stuffed mushrooms are best served straight out of the oven when they are piping hot. Others are delicious at room temperature. Let your taste buds be your guide.

How long can stuffed mushrooms sit out?

Two hours is the recommended maximum for leaving stuffed mushrooms out at room temperature. It is much the same for any food because of the growth of bacteria that can take place. It is best to be safe in this regard rather than risk food poisoning.

Can you freeze stuffed mushrooms?

The simple answer to this question is yes! It is advantageous to have delectable stuffed mushrooms in your freezer, ready to use for unexpected guests who may drop by. It is also handy to have them available to make your next dinner party easier, with all of the prep work done ahead of time.

The best method is to freeze them immediately upon making them but before baking them, according to the experts who write at The Kitchen Journal, plus other sources. Merely wait until the stuffing has cooled before filling the mushroom caps.

Place the unbaked mushrooms on a parchment-lined dish or sheet pan, stuffing side up, with space between so they do not touch. After several hours when they are completely frozen, put them into a freezer bag eliminating as much air as possible. If you have more than one layer, place parchment paper between them. Use within three months for best quality.

Bake the frozen stuffed mushrooms according to recipe directions. They may take a few minutes longer going from the frozen state to when they are piping hot. The stuffed mushrooms will retain most of the texture and flavor while thawing and cooking in a preheated oven at the temperature prescribed in the recipe. I tested this with the frozen spinach-stuffed mushroom recipe, and instead of 15 minutes, when baking them fresh, it took 17 minutes.

Should you precook mushrooms before stuffing?

As mentioned above when I was describing how to avoid soggy mushrooms, we now precook the mushroom caps before stuffing them in most of these recipes. An exception is when no baking is a part of the recipe. Some recipes call for "cooking" the mushrooms with lemon juice, and the final product is a cold presentation instead of warm or hot.

What's the best way to wash or clean mushrooms?

There are several schools of thought when it comes to cleaning mushrooms. Mushrooms have a good percentage of water in them, and they can absorb more water. Because of that, some think that using a soft brush to rid mushrooms of excess dirt is the best approach.

Others believe that using a dampened cloth or paper towel to clean them is effective. Still, others, like me, prefer rinsing them in cold running water and drying them with paper towels as the best approach. They do not absorb an appreciable amount of liquid as long as they are not left soaking in water.

Sources

• Food Network: Crispy Crab Stuffed Mushrooms
• FDA: Buy, Store, & Serve Safe Food / Serving Safe Buffets
• Kelly Neil: Sun-Dried Tomato & Olive Stuffed Mushrooms
• The Kitchen Journal: Can Stuffed Mushrooms Be Frozen?
• Medical News Today: Mushrooms: Nutritional Value and Health Benefits
• Our Everyday Life: Stuffed Mushrooms & a Lot of Water on the Baking Sheet
• WebMD: Health Benefits of Mushrooms
• Yummly (George Levinthal): Vegetarian Stuffed Mushrooms for Two

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Peggy Woods

Comments

Peggy Woods (author) from Houston, Texas on July 27, 2021:

Hi Vidya,

I am glad that you enjoyed the tips about buying, washing, and storing mushrooms, along with the recipes. Thanks for your comment, and enjoy the stuffed mushrooms when you make them.

Peggy Woods (author) from Houston, Texas on July 26, 2021:

Hi Adrienne,

The crab-stuffed mushrooms are a real taste treat. I hope you enjoy them as much as we do. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on July 26, 2021:

Hi Greg,

I am so happy to know that you will be trying each of these recipes, starting with the sausage-stuffed one. Enjoy! Thanks for your comment.

Peggy Woods (author) from Houston, Texas on July 26, 2021:

Hi Liza,

I am pleased that you have some new ideas of how to use mushrooms. All of your usual ways sound delicious. We also use mushrooms in many different guises. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on July 26, 2021:

Hi MG,

I hope you get to try some of these recipes. They are simple to assemble after the chopping of ingredients is done. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on July 25, 2021:

Hi Patty,

Stuffed mushrooms can be so tasty! I hope you have a couple more ideas of how to make them by reading this article. Thanks for your visit and comment.

Peggy Woods (author) from Houston, Texas on July 25, 2021:

Hi Moondot1822,

So sorry that you find it difficult to find mushrooms. I would miss eating them! I am glad you like the sound of these recipes, especially the one my husband created. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on July 25, 2021:

Hi Charles,

As a fellow mushroom lover, I think if you add some stuffed mushrooms to your cooking repertoire, you will be pleased. We also love them in the manners you mentioned. Thanks for your comment.

VIDYA D SAGAR on July 25, 2021:

Thanks Peggy for sharing such wonderful and delicious mushroom recipes. I love mushrooms and will surely try your recipes. The tips about buying, washing, storing them are also very useful. The pictures are great too.

Peggy Woods (author) from Houston, Texas on July 25, 2021:

Hi FlourishAnyway,

I am glad that you enjoyed the variety of recipes and the question and answer section. Thanks for your visit and comment.

Peggy Woods (author) from Houston, Texas on July 25, 2021:

Hi Alyssa,

Thanks for your visit and comment. I am pleased that you enjoyed these recipes.

Peggy Woods (author) from Houston, Texas on July 25, 2021:

Hi Manatita,

I do like washing them instead of merely brushing the dirt off of them. Like you, I enjoy using mushrooms in many different ways. Thanks for your visit and comment.

Adrienne Farricelli on July 25, 2021:

Wow, these mushroom recipes are very tempting! I am trying to imagine how tasty the ones filled with crab meat must be. I will give it a try.

Peggy Woods (author) from Houston, Texas on July 24, 2021:

Hi Manatita,

We use mushrooms in many other ways also. I am pleased that you enjoyed learning about recipes to stuff them. Thanks for your comment.

greg cain from Moscow, Idaho, USA on July 24, 2021:

Peggy - mushroom fans one and all in our house, and looking through these, reading each one, all of it made me hungry and anxious to try. I'll be trying the Italian sausage one first, but over time I believe we'll be giving all of them a go. Thanks for putting this out there for all of us to enjoy. Looks yum yum yummy, particularly with the high quality pictures you took and shared.

Peggy Woods (author) from Houston, Texas on July 24, 2021:

Hi Devika,

I hope you enjoy these as much as we and our neighbors. Luckily, now I have some frozen for easy serving in the future! Thanks for your comment.

Peggy Woods (author) from Houston, Texas on July 24, 2021:

Hi Lora,

If you lived nearby, you could have been on our tasting panel. Enjoy those vegetarian stuffed mushrooms! Thanks for your comment.

Liza from USA on July 24, 2021:

Mushroom is one of the versatile vegetables. I definitely can cook it with pasta, chicken, and of course, eggs. The recipes that you've shared are delicious, Peggy. I have never made stuffed mushrooms. However, your easy mushrooms recipes definitely gave me some great ideas on what to cook for dinner next week. Thanks for the recipes!

Peggy Woods (author) from Houston, Texas on July 24, 2021:

Hi Chitrangada,

I am so glad you liked these recipes, especially because you already have stuffed mushrooms recipes of your own. Thanks for your comment.

MG Singh emge from Singapore on July 24, 2021:

I love button mushrooms. Excellent recipe, lets see how my GF makes it.

Peggy Woods (author) from Houston, Texas on July 24, 2021:

Hi Brenda,

All of our neighbors who got to try these stuffed mushrooms loved eating them. When you get around to making them, enjoy! Thanks for your comment.

Patty Poet from Suffolk, VA on July 24, 2021:

I love stuffed mushrooms! No matter what they are stuffed with!

EK Jadoon from Abbottabad Pakistan on July 24, 2021:

You have shared some interesting recipes, Peggy. My favorite is Stuffed Mushrooms Provencal, that is created by your husband. I can't find mushrooms easily but no doubt they are delicious. Thanks for sharing...

Stay safe and healthy

Brian from Kuala Lumpur Malaysia on July 24, 2021:

I personally love mushrooms but have never tried making them this way. We usually enjoy it in soups and stir- fried vegetables. The photos of your different dishes surely look scrumptious. Wonderful recipes indeed and appreciate the guide on how to store these delicate produce, Peggy.

Peggy Woods (author) from Houston, Texas on July 23, 2021:

Hi Audrey,

Happy to be of assistance! You now have more ideas of what to do with mushrooms. Enjoy!

FlourishAnyway from USA on July 23, 2021:

Peggy, you really have quite a talent. These are nice little dishes for meals/appetizers. I like the variety and the fact that you ask and answer all those questions about washing them, pre-cooking, freezing, etc. Wonderful article!

Peggy Woods (author) from Houston, Texas on July 23, 2021:

Hi Rosina,

I hope your family enjoys the Sun-Dried Tomato and Olive Stuffed Mushrooms. They are tasty! Thanks for your comment.

Alyssa from Ohio on July 23, 2021:

What a wonderful list of recipes! There's something here for everyone!

Peggy Woods (author) from Houston, Texas on July 23, 2021:

Hi Pamela,

I am sure you will love eating these crab-stuffed mushrooms. They are delicious! Thanks for saving this article. I hope you enjoy even more of these recipes.

manatita44 from london on July 23, 2021:

Well written and seemingly well researched. I only boil them or use them in fried eggs with onions, sometimes. A stuffed mushroom recipe seems a great idea, I like you way of washing them.

Peggy Woods (author) from Houston, Texas on July 23, 2021:

Hi John,

These are truly simple to make and assemble when all the prep work is done. Enjoy! Thanks for your comment.

Devika Primić from Dubrovnik, Croatia on July 23, 2021:

Peggy I like these kind of recipes. Stuffed mushrooms sounds delicious. I tried once myself and really enjoyed it. I will try this one soon.

Peggy Woods (author) from Houston, Texas on July 23, 2021:

Hi Peace,

It is so nice that my husband and I both enjoy cooking and entertaining. It makes for some fun times spent together. Thanks for your comment. Enjoy your day!

Lora Hollings on July 23, 2021:

Wow, these recipes both look and sound scrumptious! I sure wouldn't mind coming to your house for dinner, Peggy. I just love mushrooms but I never really tried stuffing them. Now, I have no excuse. Because I'm primarily a vegetarian, I'm especially interested in the vegetarian and vegan recipe. I can't wait to try them. Thanks so much for sharing these!

Chitrangada Sharan from New Delhi, India on July 22, 2021:

A very well written and detailed article about stuffed mushrooms.

Mushroom is one of my favourite food, and I cook it in many different ways, stuffed being one of them. I usually add grated veggies, with cheese toppings on them.

Thanks for sharing so many options, and they all look great, and worth trying.

FAQs and other notes about preserving and serving, are also very helpful.

Thank you for sharing.

BRENDA ARLEDGE from Washington Court House on July 22, 2021:

Peggy

I think i would love the ones stuffed with sausage.

And just maybe...the crab meat. Since I'm just now getting used yo it ...it might not be bad.

Got to try these one day.

Audrey Hunt from Idyllwild Ca. on July 22, 2021:

Peggy, a big thanks for these wonderful recipes. I love mushrooms and the health benefits they provide. I've been looking for different ways to cook mushrooms. Thanks, for coming to my rescue!

Peggy Woods (author) from Houston, Texas on July 22, 2021:

Hi Dora,

I hope you enjoy these recipes as much as we and our test panel of neighbors who all rated each of them. If the comments would still be open, I would love to know your feedback on # 2 and 4. Thanks!

Rosina S Khan on July 22, 2021:

I loved going through these delicious mushroom recipes. My favorite one is "Sun-Dried Tomato and Olive Stuffed Mushrooms" and I would like to try it out and serve my family. Thanks a lot, Peggy, for presenting these mouth-watering recipes.

Pamela Oglesby from Sunny Florida on July 22, 2021:

Crab stuffed mushrooms sound so delicious. I love all these delicious recipes. All of this recipes sound good, and I am going to save this article to refer to in th future. Thank you, Peggy.

John Hansen from Gondwana Land on July 22, 2021:

Wonderful stuffed mushroom recipies, Peggy. Will certainly try making some..

Peggy Woods (author) from Houston, Texas on July 22, 2021:

Hi Cheryl,

I am glad you like the look and sound of these recipes. Thanks for your comment.

Peace Tobe Dike from Delta State, Nigeria. on July 22, 2021:

It looks so so yummy and I love how you and your husband try out recipes together, y'all so sweet.

Thank you for sharing, Pamela.

Blessings to you.

Dora Weithers from The Caribbean on July 22, 2021:

Peggy, I think you wrote this article for me. I never know what to do with mushrooms and never even thought to look them up. Can you tell how interested in cooking I am, or am not. However Recipes Nos. 2 and 4 are now on my to do list. Thanks a million!

Cheryl E Preston from Roanoke on July 22, 2021:

Looks and sounds delicious

I love to eat so learned to cook over the years. I also enjoy sharing the little I know with interested others.

Yummy, Crunchy, Creamy, and Chocolatey Breakfast

Only 357 calories for this healthy, delicious, satisfying, easy-to-make breakfast. Here’s everything you need to make it for yourself (or your loved ones!).

Cook Time

Ingredients

• 1/4 cup whole grain old-fashioned oats
• 1 tablespoon Malt-O-Meal
• 1 tablespoon crunchy peanut butter
• 1 teaspoon monk fruit sweetener
• 3/4 cup original unsweetened almond milk
• 1 tablespoon Ovaltine
• 1 banana, sliced

Instructions

1. In a tall-sided, microwave-safe bowl, combine oatmeal, Malt-O-Meal, peanut butter, sweetener, almond milk, and Ovaltine.
2. Place the bowl in the microwave and cook for 2 minutes on high setting.
3. While the oats are cooking, peel and slice the banana.
4. When the mixture is cooked, remove from microwave, stir to mix thoroughly. Add banana slices and stir again.
5. Let it cool at room temperature for 1-2 minutes, or until the desired temperature is reached. Enjoy!

Healthy

At a nominal 360 calories (depending mainly on the size of banana), this breakfast is a smart addition to any diet. It’s also high in fiber from the oats and bananas. Finally, the unsweetened almond milk and limited amount of sugar help to make this dish an even more diet-friendly, smart breakfast choice.

Delicious

It’s creamy, crunchy, full of texture from the oatmeal and Malt-O-Meal, and has the trifecta of chocolate, peanut butter, and bananas. What a heavenly flavorful way to start the day!

Satisfying

This breakfast is very satisfying because it’s full of fiber from the bananas and oats. in addition, the generous amount of peanut butter will help you feel full after you savor this hearty breakfast. You won’t be left wanting to hit the vending machine or dig through the refrigerator for a tide-me-over by mid-morning.

Easy to Make

One measuring cup, two measuring spoons, a butter knife, bowl, and microwave are all you need to measure, mix, and cook this couldn’t-be-much-easier breakfast.

Part of a Healthy Lifestyle

This breakfast is one I “invented” and started eating daily back in February 2021. It has three of my very favorite things in it: peanut butter, chocolate and bananas. So delicious!

The real bonus is that it doesn’t have a ton of calories in it and it keeps me satisfied until lunchtime. Getting full, staying full, and not eating a ton of calories was very important to me during that time frame because both my wife and I were trying to lose some weight.

When I started eating breakfast nearly every day, I was able to watch the pounds come off regularly and rapidly. This was, of course, in conjunction with plenty of exercise and a sensible, calorie-conscious diet throughout the rest of the day, every day, too. But getting started on the Malt-O-Oatmeal foot daily was absolutely key for me. And it worked: on February 1, 2021, I weighed 195; I reached my goal weight of 165 just three months later, on May 1, 2021. I have been maintaining my weight at or below 160 ever since.

Yummy, crunchy, creamy, chocolatey peanut butter banana Malt-O-Oatmeal has been a key part of a significant lifestyle change for me. Not only do I feel good, feel all over my body the positive effects of carrying less weight around, I enjoy a scrumptious, filling breakfast every day. If you give it a go, I'm sure you'll enjoy it, too.

Nutrition Information

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 greg cain

Comments

greg cain (author) from Moscow, Idaho, USA on August 01, 2021:

Sha Sha - got it! I will look up the crustless quiche, too. I think I'll be trying one, the other, or both of these pretty soon. I like kale and mushrooms as much as I like spinach, so I think this will work well with that combo. And copy all on the crust...I am well familiar! Haha! Hated to see regular pies go bye bye earlier this year, but all those high calorie carbs were killing me!

Shauna L Bowling from Central Florida on August 01, 2021:

Box, I just emailed the spinach hand pie recipe to you. The crustless quiche recipe I use is on Skinnytaste. I sub almond milk for 2% cows milk, but keep the half and half. I also mix up the veggies each time I make it so I don't get bored. Based on those changes, I recalculate the calorie content each time. Try it. I think you'll like it and won't miss the crust at all, especially when you see how many calories you save.

greg cain (author) from Moscow, Idaho, USA on July 30, 2021:

It seems to have shifted to something more regional, I guess, but we still get it here at most grocery venues. It would take me years to use a whole case! So, I can see why you don't order it anymore. Anyway, thanks for giving it a look, Brenda, and hope you get to try this receipt with maybe a substitute for the Ovaltine...

BRENDA ARLEDGE from Washington Court House on July 30, 2021:

I used to use ovaltine all the time, but the grocery here stopped carrying it ..i can order but I have to get a full case, so I got tired of doing it.

Of course back then I couldn't do the chocolate...but I could now.

Sounds delicious.

greg cain (author) from Moscow, Idaho, USA on July 30, 2021:

Sha Sha - I have Ovaltine in the house all the time! It's pretty amazing stuff; adds a ton of flavor in 1 tbsp of mix, and doesn't add a ton of calories. One of the Malt-O-Meal boxes we have is the chocolate kind, and I'm pretty sure they don't even make that any more. These blasts from the past are among the highlights of this great breakfast, but the peanut butter is THE highlight. I don't feel like I'm missing anything by using the almond milk, either. It is the perfect add to this breakfast. I find these days that almond milk does the trick for almost all the uses I have for that type beverage.

Congrats on your weight loss journey and tremendous success! I love hearing that! I love broccoli, asparagus, spinach and mushrooms, too, so I think the crustless quiche sounds simply amazing. Coincidentally, in coming days I am going to publish my recipe for Bamuka quiche, which is bacon, mushrooms and kale. I still use a crust, though, and limit the serving size. In that, too, I substitute almond milk for milk, cream, or 1/2 and 1/2 that I would have used in younger days. Again, more to follow.

I love the idea of making meals on Sunday. I used to do that when I was single and much younger. It was the best time saver ever. Your spinach and feta hand pies sound pretty damn good, too. I think I'd like to know how you do that.

Hope you give this recipe a try one day, and hope you like it. Like I said, it is a staple for me. I sometimes will have a couple eggs on top of this for a protein kick, but only if I'm going to get out for a bike ride.

Sha Sha - thanks to you for the great comment, as always, and for the great ideas for my own breakfast creations. Congrats to you, as well, on your own success with dropping some pounds. Keep up the great work, and have a wonderful weekend!

Shauna L Bowling from Central Florida on July 27, 2021:

Box, this recipe features two items I haven't seen in forever: Malt-O-Meal and Ovaltine. Talk about blast from the past!

I've been on a weight loss journey, too. I've lost over thirty pounds since the beginning of the year. Like you, I've found that the key to losing weight is to eat breakfast each morning and count my calories all day long. On Sundays, I do meal prep for my weekly breakfasts, which I take to work with me. Normally, I'll make a crustless quiche with broccoli or asparagus or spinach and mushrooms. I, too, substitute unsweetened almond milk for low-fat cow's milk. It's delicious and satisfying. This past Sunday I made spinach and feta hand pies and froze them individually. I have enough for eight breakfasts, so I may even be able to skip the breakfast part of my meal prep this weekend.

I just may have to give this recipe a try. Thanks for sharing and congrats on your weight loss!

greg cain (author) from Moscow, Idaho, USA on July 23, 2021:

Thanks, Sankhajit! I think it's really good, too, and hope others have opportunity to enjoy. If you try it out one day, please let me know what you think! Have a blessed weekend.

Sankhajit Bhattacharjee from MILWAUKEE on July 22, 2021:

nice post...its delicious.

greg cain (author) from Moscow, Idaho, USA on July 22, 2021:

Lora - yes, it is vegan, and I do think it's pretty delicious. More proof that things that taste good can also be good for you! Hope you do try it one day soon, and hope you enjoy it! Be well, and good to hear from you again.

Lora Hollings on July 22, 2021:

Wow, this recipe looks absolutely delicious. And made with all vegan ingredients too. I will definitely give this one a try. It has to be great and healthful with such good ingredients. Thanks for this recipe!

greg cain (author) from Moscow, Idaho, USA on July 22, 2021:

Yes, Nithya, please do and let me know how it goes for you. I love it, still eat it most every day! Thanks for giving it a look.

Nithya Venkat from Dubai on July 22, 2021:

Thank you for sharing this delicious recipe, will try this out. So easy to make!

greg cain (author) from Moscow, Idaho, USA on July 22, 2021:

Ms Dora - yes, it's pretty yummy, and truthfully, adding lots and lots of veggies and fruits to the mix, controlling portions, actually counting calories, etc. mad a huge difference. The math works, so we can eat a bit of pretty much anything we want, but we have to be sure to do it in moderation. Exercise is a good way to earn that little something extra every now and then.

Dora Weithers from The Caribbean on July 22, 2021:

Thank you for sharing. Amazed that you lost weight on such a yummy recipe. But you did mention exercise and responsible eating throughout the day. Sounds like a good, sweet life.

greg cain (author) from Moscow, Idaho, USA on July 22, 2021:

Bill - none taken in the slightest. Haha! The cookie sounds pretty damn good to me, too. Maybe for my dessert tonight!

Bill Holland from Olympia, WA on July 22, 2021:

No offense, my friend, but I'm going to pass on this one...he said as he bit down on his chocolate chip cookie at 6:32 a.m.

See what you're dealing with here? A 72 year old teenager! lol

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

Biscotti are one of my family's favorite cookies. They are simply delightful with their crunchy, satisfying texture, and wonderful to serve with a nice cup of tea. Dunk them in, swirl them around, let them absorb the heat, the flavor, the liquid—then crunch! Dreadfully addictive too, since they are that size where you can simply keep popping one after another into your mouth.

Store-bought biscotti are often terribly dry, lacking in flavor, bland, and unappetizing. But there's no reason why biscotti have to be like that. This recipe is one that I hope will change your mind.

The pineapple flavor of these biscotti is delicate and aromatic. The recipe is not that hard to make either; the dough comes together easily enough, and while they have to be removed, sliced, turned over, and put back in the oven several times, there's plenty of flex time when they are out of the oven. And once done, they keep splendidly—if you don't eat them all immediately!

This recipe is entirely my own, although I based it on my recipe for lemon and rose biscotti.

Ingredients

For the pineapple jam:

• 1 pineapple
• 2 cups brown sugar
• 2 limes, juiced
• 1 teaspoon vanilla extract

For the biscotti:

• 2 eggs
• 4 cups flour
• 8 tablespoons (1 stick) butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup pineapple jam (see above)
• 1/2 teaspoon baking powder

Instructions

1. Make the pineapple jam: Remove the exterior of a pineapple and the hard core of the fruit. Chop the remaining fruit into small pieces. In a bowl, add the chopped fruit, juice of limes or lime juice, and brown sugar. Cover and refrigerate for 24 hours.
2. After the 24 hours, place the pineapple-sugar mixture into a saucepan. Over low heat, cook for 50 minutes; then mash until it is reasonably smooth and broken down. Then transfer it to a blender or purée to achieve a smooth texture.
3. In a large bowl, combine the dry ingredients: sugar, baking powder, salt, and flour. Mix with a blender on low speed.
4. Microwave the butter until it is soft. Beat it into the dry ingredients, and then add the eggs and 1 cup of pineapple jam. If it is too moist and wet, add in additional flour and/or sugar. It should be rich and damp but not liquid.
5. Roll this out on the counter into three long logs (I used 2 above in the photos due to lack of flour producing an excessively wet dough), each one flat in shape and around 1 1/2 inches wide, slightly less tall, and however long one can get the dough to stretch. Place onto a baking sheet with substantial space between each log, so that they have space to expand.
6. Place into an oven that is preheated to 350 degrees Fahrenheit and bake for 25 minutes. Then remove, allow to cool for several minutes, and slice diagonally into the biscotti cookies. Arrange on their flat faces, and bake 10 minutes longer at the same temperature, then allow to cool, shift onto the other side, and bake a final 10 minutes. They keep quite well and make for delicious cookies.

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

North Indian Summer Drink

Doodh soda or milk soda is a popular North Indian summer drink. It provides much-needed relief during the extremely hot days of the summer season.

Rooh afza is an herbal rose-flavoured syrup concentrate. It relieves dehydration as it provides several minerals that help to cool the body and maintain the water balance. I use rooh afza during the summer season along with sabja seeds to help counter the excessive heat we have here in the North Indian state of Punjab.

It is very simple to prepare and takes but a few minutes. Do try it and give your feedback.

Note about the milk: We get raw (unboiled/unpasteurised) milk from the dairy farmer. Before using it we must boil it (this milk does not curdle when boiled). After boiling and cooling, we remove the cream and then use the milk. If you are using pasteurised milk then you may skip the boiling/cooling step.

Cook Time

Ingredients

• 200 ml milk (if unpasteurised, boil, cool and chill before using)
• 4 tbsp rooh afza syrup, or to taste
• crushed ice as needed
• 400 ml chilled club soda

Instructions

1. In a tall jug, add the milk, rooh afza and crushed ice. Stir until well mixed.
2. Add the club soda and mix again.
3. Check for sweetness, add more rooh afza if needed, stir and serve.

Doodh Soda (Milk Soda) Recipe

© 2021 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on July 25, 2021:

Yes, it is very refreshing Denise. Thank you.

Denise McGill from Fresno CA on July 19, 2021:

How interesting. I never thought of putting club soda in milk but I bet it is refreshing.

Blessings,

Denise

Michele is a lifelong cook and baker with an Associate of Applied Science Degree in Baking and Pastry.

From Concept to Reality

These cookies moved from concept to recipe to reality very quickly. I was already working on a recipe for my version of tiramisu cookies when I decided to add Bienenstich cookies as an additional experiment. The Bienenstich cookie base does not contain yeast, but the resulting cookie does indeed capture the essence of a traditional German Bienenstich cake.

Step 1: Make the Ganache Filling

It's best to stop at step 6 and keep the ganache under refrigeration until your baked cookie base is cooling. Remove from refrigerator at that point and then whip after cookies have completely cooled.

To make the ganache filling, you can use a bain-marie if you like. I made this one using a 1200-watt microwave.

Ingredients

• 11 to 12 oz. white chocolate (chips or bars)
• 3 oz. heavy cream
• 1 tsp. vanilla
• 1 Tbsp. honey
• 2 Tbsps. unsalted butter, cubed

Instructions

1. Pour the heavy cream into a microwave-safe bowl. Heat for 30-45 seconds.
2. Add the white chocolate chips, stir a bit, and then set aside for a few minutes. After the wait, continue mixing. Microwave another 10 seconds if necessary to make sure chips are melting. If it seems grainy, add more cream in small increments until it is smooth (you might need to heat it once or twice more with the microwave).
3. Once the chips are completely melted and starting to look glossy, add in the butter a couple of cubes at a time and stir until well incorporated. It's okay to heat it in the microwave for 10 seconds if needed.
4. Add vanilla and honey. Stir until well combined.
5. Place a piece of plastic wrap on the surface of the ganache and put it in the refrigerator until cooled and thickened. You can also make this a day ahead and refrigerate overnight.
6. Take the ganache out of the fridge and let rest on the countertop for 30 to 60 minutes.
7. Using a spoon, stir the ganache and scrape the sides to make it easier for the mixer. If you have a stand mixer, just scrape it into the stand mixer's bowl.
8. Whip the ganache until light and fluffy.

Step 2: Make the Topping

Ingredients

• 3 Tbsps. unsalted butter
• 2 Tbsps. honey
• 2 Tbsps. confectioner's sugar
• 1/8 tsp. salt
• 2/3 cup of sliced almonds
• Cooking oil or oil spray (as needed)

Instructions

1. Set oven to 350 degrees.
2. Prepare silicone cupcake baking cups or muffin tins by either spraying them with cooking spray or brushing cooking oil into each cup. The topping will be bubbly during baking, so it's best to coat the entire interior of each cup.
3. Put butter and honey in a small saucepan over medium heat until the butter has melted.
4. Add confectioner's sugar and salt, stir until smooth.
5. Stir in almonds until well-coated. Remove from heat.
6. Add some of the mixture to each baking cup, evenly divided. You won't need a lot in each cup because they don't need to be really thick. (See helpful tips at the bottom of this recipe.)
7. Bake for 8-10 minutes.
8. Remove from oven and let cool completely, or place in fridge to cool. (Leave the topping in the baking cups (or muffin tins) until ready to use.)

Silicon Baking Cups

Step 3: Make the Base

This recipe will make approximately 4 dozen cookies.

Ingredients

• 1 cup granulated sugar (I use Zulca Pure Cane Sugar)
• 1 cup shortening
• 1 cup honey
• 2 eggs (room temperature)
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 4 cups all-purpose flour

Instructions

1. Melt shortening, honey, and sugar together in a small saucepan over low to medium heat. Pour into your mixing bowl and set aside to cool until the temperature is low enough to safely incorporate eggs (below 135°F is ideal).
2. While your mixture is cooling, sift flour, baking soda, and salt together in a separate bowl.
3. When your liquid mixture is cool enough, incorporate eggs, add vanilla, and mix well.
4. Add flour in 3 increments. Mix until incorporated.
5. Cover mixing bowl and place in refrigerator for 30 minutes to an hour.
6. At the end of refrigeration time, remove cookies from the refrigerator and set aside.
7. Set oven to 350°F.
8. Prepare cookie sheets by lining them with parchment paper or silicone liners.
9. Using a medium scoop, (I used 1.5 Tbsp. scoop for these cookies), place scoops of cookie dough about 2 inches apart.
10. Bake for 10-12 minutes. (My oven runs warm, so I opted for the shorter baking time. You know your oven, so adjust accordingly).
11. Remove cookies from oven, allow to rest for 5-8 minutes before removing from cookie sheet and placing on racks (or plates) to finish cooling. Cookies must be completely cool before final assembly.

Norpro Cookie Scoops

Step 4: Assemble the Cookies

1. Assemble all three elements: base, ganache, and topping.
2. Using a piping bag (with or without a decorator tip), a small offset spatula, or a butter knife, spread 1 to 1 1/2 Tbsps. of whipped honey ganache onto cookie base. (The amount is really up to you, if you want more or less, go for it.)
3. Place almond disk on top of filling.
4. Repeat as needed.
5. You might have a few leftover cookies. I had about eight left over. They freeze well, but they are also very tasty as they are, so you decide. I also had about 1/2 a cup of ganache left over, but that also freezes well. Hang onto it for next time or add it to your next batch of ganache for extra flavor.

Recipe Tips

• The Recipe: I have made this recipe exactly one time. There may be some minor adjustments that I missed, so bear with me, and please let me know immediately if you have any issues and I will do what I can to help you get them resolved.
• If You Use Muffin Tins: If you don't have silicone baking cups and are using muffin tins, keep an eye on them. I had to use some metal tart cups for the remainder of the topping because I ran out of silicone cups. The topping in the metal tart cups got darker much faster than the silicone baking cups, so keep an eye on your topping and lean towards a the shorter cooking time if you're using muffin tins.
• Silicone Baking Cups: I used muffin tins to hold the baking cups. A cookie sheet should work fine too.
• Cookie Scoop Info: If you use the 1.5 Tbsps. cookie scoop, using standard-sized muffin tins or silicon cupcake cups, the size is almost a perfect match for the size of the cookie base, resulting in great uniformity. I can't speak for other scoop sizes or using two spoons for dough, but I will experiment with different sizes in the future and adjust this recipe after I have the results.
• Ganache: I always err on the side of caution with the chocolate to cream ratio for ganache. It's always better to make it a little thicker than thinner because it's a lot easier to add cream to it in small increments than it is to add more chocolate.
• Topping: The topping is not rock hard as long as you follow the baking instructions. When you bite into this cookie, you should be able to bite through the topping with ease, and reach the decadent filling, which will titillate your taste buds until you reach the cookie base and your bite is completed. If this is not the case, please send me a message immediately!

© 2021 Michele Frazier

Comments

Michele Frazier (author) from Texas on July 23, 2021:

Thank you, Thelma! I really enjoyed creating this cookie recipe. You're welcome! I am working on some others to share too, as well as some more "experiments." :)

Thelma Alberts from Germany on July 22, 2021:

Yummy! I love Bienenstich cake. I am sure these cookies are delicious. Thank you for sharing your recipes.

Linda explores food trends, celebrity chefs, and great places to eat.

What Makes a Chef Famous?

There are good chefs, great chefs, and chefs who are known not by how they cook but are acknowledged, remembered, and immortalized for a "signature dish," a meal synonymous with its master chef.

Today we'll discuss Jacques Pépin and how he creates Poulet à la Crème (braised chicken in cream sauce).

A Brief Biography of Jacques Pépin

Rich with gothic architecture and museums, Bourg-en-Bresse is a magnificent cultural gem tucked in the eastern corner of France. This centuries-old city is a treasure chest of French, Flemish, and Italian art, but also entices tourists who appreciate the outdoors. A water sports center, beach, golf course, and fishing are all a part of 21st-century Bourg-en-Bresse. But today our focus is on the early 20th century.

Jacques Pepin was born here in 1935. His mother managed the family restaurant, Le Pélican, and there little Jacques helped, observed, and learned. By five years of age, he knew cooking was his destiny and at the age of 13 began his professional career in the kitchen, serving as an apprentice in the Grand Hotel de L’Europe in Lyon, France.

In 1959 Jacques made the bold decision to move to America.

"There is a tiny kingdom where rivers flow champagne, where the mountains are made of caviar, where always it is spring and roses are forbidden to wilt. This understandably smug monarchy—bounded on the south by the exhaust fumes of Manhattan’s busy 57th St and on the west by the moneyed bustle of Park Ave is the restaurant Le Pavillon, fabled fortress of a la grande cuisine. Reigning over it is a shy, tense, stubborn and uncompromising Frenchman named Henri Soulé."

— Gael Greene, Ladies Home Journal, April 1964

Le Pavillon, New York

April 30, 1939, marked the grand opening of the World’s Fair in New York. Displays from 11 nations/ethnic regions were represented. The centerpiece of the French Pavillion was “Le Pavillon.” This restaurant introduced Americans to French cuisine; after the fair closed Le Pavillon remained and was heralded as one of New York’s finest dining establishments.

Two decades later, Le Pavillon was still the epitome of fine French dining, and it was there that Jacques found his first job in the United States. One might assume that this is the end of the story, but we’ve only just begun.

While working as a cook at Le Pavillon, Jacques met a smooth-talking businessman named Howard Johnson—inventor of restaurant franchising and owner-operator of the orange-roofed Howard Johnson’s diners. HoJo’s, famous for fried clams, hamburgers, and 28 flavors of ice cream, had a reputation for producing food that was quality, consistent, and reasonably priced. Incredibly, Jacques was enticed to abandon Le Pavillon and work for Mr. Johnson as a line cook, frying clams and flipping burgers. Johnson was savvy enough to recognize the potential of his new cook and quickly promoted him to director of research and development.

While working for Johnson, Jacques earned his Bachelor of Arts from Columbia University, gained a Masters of Arts and French studies, and then entered a doctoral program but his proposed thesis on French food in literature was rejected. Jacques carried on though, and in 1970 he opened his own restaurant.

A near-fatal car accident ended his work as a chef but that didn't end his career in food. Jacques reinvented himself once again and became an educator, author, and (eventually) a television personality.

Dedicated to Paying It Forward

The Jacques Pépin Foundation supports community kitchens that provide tuition-free life skills and culinary training to those who face significant barriers to employment, such as homelessness, substance abuse, incarceration, low skills and/or education, or lack of work history.

"We believe that culinary education and the foodservice industry can provide opportunities and hope for individuals who feel excluded from the workforce. With commitment and a relatively small amount of training, culinary training can provide confidence, pathways to better health, employment, and independence."

— Jacques Pépin

And the Story of Poulet à la Crème (Braised Chicken in Cream Sauce)

Braised chicken in cream sauce was not made famous in a world-class, Michelin-star restaurant. This is simple food made well by countless generations of home cooks. This particular recipe is Jacque’s best and loving attempt at recreating a beloved dish often prepared by his mother.

"I was born in Bourg-en-Bresse, an area known for the best chicken in France. One of my mother’s favorite dishes using it was a very simple one made with a bit of chicken stock and white wine. She would poach the chicken and finish it with cream. If you put a blinder on my eyes and then put this dish in front of me, I will recognize it. That taste is part of my effective memory."

— Jacques Pépin

Components of the Pépin Braised Chicken in Cream Sauce

These are the basic ingredients in the Jacques Pépin braised chicken. Each is a defining contribution, crucial to the success of the dish. But the completed braise is truly greater than the sum of its parts.

"It is the queen of chickens and the chicken of kings."

— Jean Anthelme Brillat-Savarin, French epicure and gastronome, 1825

Chicken Thighs

Almost 100 years ago the Poulet de Bresse was unofficially declared the best quality chicken in the world. Its reputation has not diminished since Brillat-Savarin boasted of it in his book The Physiology of Taste. However, the status of this paramount poultry is due to its "terroir," or in simpler terms, the natural environment in which a product is produced, including factors such as the soil, topography, and climate.

Jacques mère no doubt had a brood of the hens outside her backdoor, but we won't be that fortunate. Poulet de Bresse is not available outside of France. For our purposes, I would recommend the best quality organic chicken you can find. Madame Pépin used a whole cut-up chicken; Jacques prefers to use chicken thighs (the best part of the chicken), and I agree with him.

Cremini Mushrooms

In every grocery store produce aisle, the next-door neighbor of the cute little white button mushroom is the cremini. Although different in color, they really are the same mushroom species, but the brown cremini is older (in a good way). The largest in the fungi bins, the portobello, is merely the grown-up version of the cremini. In fact, the cremini is often called a "baby portobello."

Why is the cremini the mushroom of choice for this (and in my humble opinion all recipes)? It's the flavor. While the white button variety is cute, it's also rather tasteless. The cremini is packed with rich umami flavor.

Heavy Cream

At this point, my diet-conscious readers are probably considering a substitution:

"Half and half will work just as well as heavy cream, and think of all the calories we'll avoid, not to mention the saturated fat."

Please don't. You won't be eating this dish every day, or even once a week. And we're not using copious amounts of heavy cream—just a mere 1/2 cup. You already know that heavy cream imparts a luxurious mouthfeel to sauces. But there's more to it than that. The higher the fat content, the more resistant to curdling. So, please use heavy cream.

Here's an explanation of the fat content of various dairy products:

• Half-and-half: 12 percent fat
• Light cream: 20 percent fat
• Whipping cream: 35 percent fat
• Heavy cream: 38 percent fat

French Tarragon

Despite the name, French tarragon (Artemisia dracunculus sativa) is not native to France. Its origins have been traced to Siberia—but please don’t confuse it with Russian tarragon (Artemisia dracunculus inodora). French tarragon has smooth, glossy dark-green leaves and a sweet anise flavor.

On the other hand, Russian tarragon is a showy imposter—larger, coarser, and lacking in aroma and flavor. Russian tarragon might take a striking pose in your herb garden, but never allow it to enter your kitchen.

You won't need much to garnish your poulet à la crème, In fact, I suspect that when people say they don't like the flavor of tarragon, it's because the herb was applied much too liberally.

Observant readers might question why I did not use fresh tarragon on the final dish for my family. I have one word: rabbits.

Poulet à la Crème (Braised Chicken in Cream Sauce)

Ingredients

• 2 pounds of chicken thighs, skinless, bone-in
• 2 tablespoons unsalted butter
• 6 ounces cremini mushrooms, (about 8 or 9 medium-sized), sliced
• 1 1/2 tablespoons all-purpose flour
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/2 cup dry white wine (Chardonnay or a dry Riesling is perfect!)
• 1/4 cup water
• 1/2 cup heavy cream
• fresh tarragon (a sprig or two, minced) for garnish

Instructions

1. First, pat the chicken pieces dry with paper towels. Melt the butter in a large saute pan with a well-fitting lid. Carefully arrange the chicken pieces in the pan, presentation side down. (Presentation side is the pretty side. A bone-in thigh will have a top side with plump moist flesh, and the bottom, the less visually appealing side, will have exposed knobby bones.) Cook for 3 minutes.
2. Flip the chicken pieces over and cook the other side for 3 minutes more. The chicken will still be raw in the center.
3. In a medium-sized bowl, toss the mushrooms with flour, salt, and pepper. Add to the pan with the chicken and stir gently to moisten the mushrooms and flour with the pan drippings.
4. Add the wine and water; bring the mixture to a boil, and then turn down the heat to a simmer. Cover and cook for 25 minutes.
5. After 25 minutes the chicken should be done; remove it to a plate and set aside.
6. Bring the liquid in the saute pan to a boil; cook, stirring constantly, until the liquid is reduced to about 1 cup. Reduce the heat once again, stir in the cream, and cook for about 1 minute, until the sauce is thickened. Return the chicken to the pan. Sprinkle with chopped tarragon.

Jacques' mother always serve her Poulet à la Crème with rice pilaf. I served this to my family with steamed Yukon gold potatoes and spinach.

Nutritional Information

• Calories = 569.9
• Total Fat = 33.3 g
• Saturated Fat = 16.0 g
• Cholesterol = 239.5 mg
• Sodium = 543.6 mg
• Potassium = 148.3 mg
• Total Carbs = 7.4 g
• Protein = 52.6 g

Sources

• NPR
• Biography.com
• First We Feast
• Time
• Westword
• The Kitchn

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on July 28, 2021:

Flourish, Jacques Pepin always comes across to me as a very kind, gracious man without all the excess drama you see from some other celebrities. He and his wife have been married for 55 years.

FlourishAnyway from USA on July 28, 2021:

I about fainted when I saw the fat content of the heavy whipping cream because I use it a lot in my kitchen. I guess I'll be changing that! Your story here was riveting. This chef was such a success but suffered some unexpected setbacks in grad school and with the accident. I like that he found a way to flourish anyway and help others. The recipe sounds good and I like that you found a workaround given that the rabbits had plans for what was growing in your herb garden apparently.

Misbah Sheikh from The World of Poets on July 21, 2021:

Thank you s much, Linda. You are very kind. God Bless you and keep you safe and healthy. Much Love.

Blessings always

Linda Lum (author) from Washington State, USA on July 21, 2021:

Misbah, yours is the first comment I saw this morning. What a wonderful way to begin the day. Thank you for taking the time to share your thoughts with me. My love to you dear friend. Take care.

Misbah Sheikh from The World of Poets on July 21, 2021:

Thank you, Linda, for sharing Jacques Pepin's fascinating history as well as this delicious recipe. This dish appears to be rich and excellent. You put a lot of time and attention into your work. I always appreciate your efforts.

Many Blessings and Love to you, dear friend

Linda Lum (author) from Washington State, USA on July 19, 2021:

Thank you Denise. Unfortunately, this is one of those cases where I simply can't provide a vegan option. But I'm working on several other articles that will include gluten-free (for my Godson) and vegan for you.

Blessings to you.

Denise McGill from Fresno CA on July 19, 2021:

The history lesson was fascinating. I won't be making the recipe but loved reading about the origins and the chef's life. Thanks.

Blessings,

Denise

Linda Lum (author) from Washington State, USA on July 19, 2021:

Rosina, thank you for your comments. It's a satisfying and tasty dish. The photos in the article are from my kitchen. Yes, I love rice but my family tends to prefer potatoes. I do hope you can try this recipe.

Rosina S Khan on July 19, 2021:

Jacques Pépin Braised Chicken looks like an interesting and scrumptious dish. I especially loved the way you made its cream. I think it would taste good with rice and veggies or spinach and steamed potatoes, as you say. Thank you, Linda, for educating us with this wonderful recipe.

Linda Lum (author) from Washington State, USA on July 19, 2021:

Shauna, I'll calculate that calorie count for you and will email you and add it to this article.

Shauna L Bowling from Central Florida on July 19, 2021:

Linda, I find it so interesting that Pepin left fine dining to cook for HoJo's. Wow!

This recipe looks so yummy. What is the nutritional info on this dish? I always look up calorie count, etc. before trying a new recipe. I'd love to try this one.

Linda Lum (author) from Washington State, USA on July 19, 2021:

Bill, I am a bit surprised that you haven't heard of Jacques, but that's OK. You are forgiven. Yes, I know you love chicken and hoped you would see this one before it disappeared. I hope you are relaxed and well-rested from your trip to the coast. Here's to a great week!

Linda Lum (author) from Washington State, USA on July 19, 2021:

Oh, Manatita, what a sweet thing to say. You have made my day.

Linda Lum (author) from Washington State, USA on July 19, 2021:

Pamela, thank you for your kind words and support. Yes, the dish is delicious, but it is also easy to make. Perhaps you'll give it a try?

Bill Holland from Olympia, WA on July 19, 2021:

I have no clue who the chef is, but I love me some chicken, no matter how it is prepared. :) I think I like chicken more than meat, and that's really saying something. :) Have a great week, my friend!

manatita44 from london on July 19, 2021:

One day, someone will be writing about you, Linda. Perhaps I'll start. Ha-ha. My knowledge of food is 'Zilch.', but my knowledge of good writing is par excellence, even though I sound my own trumpet here. This was an exquisite and delicate read!

Pamela Oglesby from Sunny Florida on July 19, 2021:

Jacques Pepin has a very interesting history. It sounds like he was born to cook.

You have written a very good article, Linda, as Jacques Pepin is interesting and you have explained all things about this recipe in a very detailed manner.

I appreciate the details about mushrooms and cream. This dish sounds rich and absolutely delicious.

Linda Lum (author) from Washington State, USA on July 18, 2021:

Thank you, John. So glad you were able to find this.

John Hansen from Gondwana Land on July 18, 2021:

Thank you, Linda, for the very interesting history of Jacques Pepin and also this wonderful recipe. I agree that thighs are the best part of the chicken (breast is too dry and has less flavour.)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Jamun is a summer fruit that is both sweet and tart with an astringent aftertaste. In Hindi it is known by various names including jambul, jamli, jambul, jambolan, jambus and kala jamun. In English it has several names, as well, including Indian blackberry, black plum and java plum.

Jamun provides several health benefits because of its phytonutrient, vitamin and mineral content. The fruit can help lower blood sugar, relieve issues related to the stomach and promote heart, liver, skin and oral health.

Today we are preparing a jamun smoothie, which is a refreshing and cooling summer drink. Using a high-speed blender, the drink comes together in seconds. Do try this smoothie and share your experience.

Note: Jamun juice stains not only the hands but the tongue as well for a few hours after you consume it. Not to worry, the natural colour is harmless.

Cook Time

Ingredients

• 1/2 cup jamun (black plum), sliced, deseeded and chilled in the freezer
• 1/2 cup dahi (yoghurt), chilled in the freezer
• 1 tbsp honey
• 1/2 lemon or lime, juiced
• 4-5 crushed ice cubes

Instructions

1. Wash and slice the jamuns and discard the seeds. Place the sliced fruit in the freezer for 30 minutes to chill.
2. Add the jamun slices to a blender jar and add all of the remaining ingredients, one after the other. Close the cap and blend until smooth.
3. Pour the smoothie in a glass and serve immediately.

Jamun (Black Plum) Smoothie Recipe

© 2021 Rajan Singh Jolly

Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.

French Pâtisserie

If you've ever been to a pâtisserie (French pastry shop), you've surely seen the tempting array of pastries such as croissants, macarons, eclairs, and pain au chocolat beautifully displayed at the front counter. Pain au chocolat is one of my favorites, and I decided to try to make it at home.

What Is Pain au Chocolat?

Pain au chocolat (literally translates to bread with chocolate) is a type of viennoiserie sweet roll consisting of a box-shaped piece of yeast-leavened laminated dough, similar in texture to a croissant, with dark chocolate pieces in the center. The layered dough used to make pain au chocolat is the same dough that is used for croissants.

How to Prepare the Dough and the Butter

The process starts with preparing the dough and butter. If you've made croissants before, it's the same method. I'll show you the way I do it, but if you search online you'll find other methods, as well.

I prepared the dough and butter the night before because they both require refrigeration for at least eight hours. The next morning, all I had to do was take them out of the fridge and continue with the next steps in the recipe.

How to Get the Lovely Golden Color on Top

Don't forget to brush the top of the pain au chocolat with egg wash before putting them in the oven. This step helps give that lovely golden color when they finish baking. I also decided to sprinkle turbinado sugar on top, which I thought added a nice touch. You can omit the sugar though if you prefer not to add it.

Ingredients

• 3 1/2 cups all-purpose flour
• 5 tablespoons white granulated sugar
• 1 packet instant dry yeast or active dry yeast
• 1 cup warm water
• 1/2 cup whole milk
• 2 tablespoons salted butter, melted
• 7 ounces salted French butter, room temperature
• Semi-sweet chocolate of your choice
• Egg wash, for brushing (1 egg mixed with 1 tablespoon water)
• Turbinado sugar, for sprinkling (optional)

Note: I used salted butter for my recipe, so I don't add any additional salt to the dough. If you're using unsalted butter, make sure to add salt (1 teaspoon) before mixing the dough.

Directions

1. Make the pastry dough: In a stand mixer with the hook attachment, combine the flour, sugar, yeast, water, and milk. Beat on low speed to blend, then add the salt.
2. Increase to a higher speed and knead for about 5 minutes, adding 2 tablespoons butter during the kneading process.
3. Once the dough is formed, transfer the dough onto a parchment-lined pan or baking tray. Gently, flatten the dough before cover it with loosely with cling wrap. Cover the dough with a towel and let it sit out for 1 hour. Then transfer the tray to the refrigerator for 8 hours (I did this overnight).
4. Make the butter: Loosely wrap 1 cup butter with plastic wrap and press it down with a rolling pin to form a thin sheet. Place the thin butter sheet on a pan or tray and transfer it to the fridge to chill.
5. After 8 hours (or in the morning), turn out the chilled dough on a baking mat or floured surface. Roll out the dough to form a rectangle or square.
6. Place the chilled butter in the center of the dough and fold it (see photo below). Roll out the butter/dough package with a rolling pin and place it in the fridge for 1 hour or more.
7. Take chilled dough out of the fridge and turn it out on a baking mat or floured surface. Again, fold the dough and roll it out. Place it back in the fridge for 1 more hour (I did the same process three times).
8. Now it's time to shape the pain au chocolat. Take the chilled dough from the fridge and turn it out on a baking mat or floured surface. Divide the dough into two (I decided to put half of the dough in the freezer for later).
9. Roll out the dough into a long narrow strip and with a knife or pizza cutter, trim the edges of the dough.
10. Cut the dough into the same-sized rectangles (I got six).
11. Chocolate filling: Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
12. Place the rolled dough seam-side down on a parchment-lined baking tray and let it rise for 1 hour or more.
13. Preheat the oven to 375°F.
14. Brush the pain au chocolat with egg wash and bake for 17 minutes or until rich golden brown.
15. Enjoy your warm homemade pain au chocolat with a cup of coffee or tea.

Note: You can freeze unbaked pain au chocolat in an airtight container. When you're ready to enjoy them, fully thaw the pastries, allow them to proof (rise) for about 3 hours, and then bake as usual.

© 2021 Liza

Comments

Liza (author) from USA on July 16, 2021:

I think my experience of making croissants from scratch really helps a lot in the process. It's time-consuming because you want the layers and the butter marriage well in the dough. Yes, all the labor was worth it. Thanks for reading, Sp.

Liza (author) from USA on July 16, 2021:

You're welcome, Maria. Yes, they were absolutely delicious! I chose the right chocolate stick (semi-sweet) for the filling. It went perfectly with the flaky and buttery bread. I definitely make them often for go-to breakfast or snack.

Sp Greaney from Ireland on July 16, 2021:

These looks so delicious. It takes time to make them from scratch, but the final outcome makes it worth the effort.

MariaMontgomery from Coastal Alabama, USA on July 16, 2021:

This sounds absolutely delicious. Thank you for sharing your recipe.

Liza (author) from USA on July 15, 2021:

Chitranganda, you have to try to make these yummy goods! I was lucky because I have made croissants so, I save a lot of time as I am accustomed to the ingredients and the methods. Let me know how it turns out for you. Thank you for your comment.

Liza (author) from USA on July 15, 2021:

Yes, the best thing about this pastry, you can make croissants and pain au chocolat at the same time. It might the best to do it as they are very time-consuming. Thanks for commenting, Dora.

Liza (author) from USA on July 15, 2021:

Yes, it was time-consuming, Peggy. The process is very similar to croissants. Therefore, I have a little bit of advantage by mesmerizing the ingredients and steps for making the dough and the beurrage. It was my first time making pain au chocolate. I definitely make them again to improve the result, especially the appearance. Thanks for reading and commenting!

Liza (author) from USA on July 15, 2021:

Aah yes, eat pain au chocolat in France? That would be my daydream. Whilst you were enjoying and reminiscing the time there, I have had a warm, flaky, and pleasant homemade pain au chocolat at home. It wasn't that bad at all. However, nothing beats your experience, Liz.

Chitrangada Sharan from New Delhi, India on July 15, 2021:

This sounds really delicious! You have presented it very well, with easy to follow instructions and helpful pictures! I would love to try this!

Thank you for sharing!

Dora Weithers from The Caribbean on July 15, 2021:

Thanks for sharing this interesting recipe. Good both for chocolate and croissant lover.

Peggy Woods from Houston, Texas on July 15, 2021:

I probably won't be making this, but it is interesting to see how Pain au Chocolate is made. It is a time-consuming process. I'll bet your kitchen smells great when these are coming out of the oven!

Liz Westwood from UK on July 15, 2021:

I used to enjoy pain au chocolat in France. This is a well-structured, easy to follow recipe with excellent results and a step by step guide.

Nicola is a mother to two, a stepmother to three, and a wife to one. She prides herself at being able to "veganize" virtually any recipe.

Why Non-Dairy Milk?

With the growing popularity of the vegan movement, there is now no shortage of non-dairy milk options in stores. From almond to soy to cashew, or one of the many other options, the good news is that they seem to be growing in popularity every day as more and more people drop animal products from their lives.

Some people choose to avoid dairy for dietary reasons, some for ethical reasons, and some simply because their prefer the taste. But whatever the reason, one can only see this as a step in the right direction for our planet and for our health.

Homemade or store-bought plant milk?

Equipment

• Blender: Any blender will do, as long as it holds at least 1 litre (4.5 cups) of fluid.
• Bowl: I prefer plastic, as it is light enough to lift as I pour my milk into the jug.
• Jug: Make sure it's one with a lid! You will be shaking the milk before every use.
• Milk bag: Please see below for details.

Ingredients

• 1 litre / 4.5 cups water, tap or filtered
• 1 cup rolled oats

What Is a Milk Bag?

A milk bag is a fine mesh bag usually made of nylon and measuring about 9" x 12". It can be used to filter oat milk, nut milks, fruit juices, coffee, and much more.

They are easy to clean, by simply turning them inside out and rinsing them in the sink.

From experience, I can tell you they are also very sturdy and strong. I bought several, assuming the seams would split over time. Instead, I have been using the same $8 bag for a couple of years now.

Do I Need a Milk Bag?

No. You do not need a milk bag.

When I started making oat milk, I used a fine mesh strainer that I lay over a bowl. Using the milk bag simply gave me a more filtered milk, a little freer of the oat residue that sinks to the bottom of the jug.

I prefer using my milk bag, but you can definitely get excellent results without it.

Instructions

1. Add 1 litre (or about 4.5 cups) of water to your blender. This can be filtered water, or water straight from the tap.
2. Measure 1 cup of oats and add them to the water.
3. Blend for about 30-45 seconds.
4. Pour the blended liquid through your milk bag, catching the liquid in your plastic bowl. This can be done by placing a strainer over the bowl and resting the milk bag inside the strainer, or by placing the milk bag directly in the bowl.
5. Use your hands to squeeze out the milk. I like to imagine myself milking the oats rather than the cow! The more you squeeze, the thicker the milk will be. As you get to the last drops, you'll see that the milk looks a lot creamier. But once it's all mixed together in the jug, you'll end up with a consistency between skim and 1% dairy milk.
6. Pour the milk from the bowl into your jug and refrigerate.

What Should I Do With the Oat Pulp?

The remaining oats—the stuff left in the bag after you've squeezed out your milk—is called the pulp.

There are many uses for the pulp, as it really is just oatmeal. Here are a few options:

• Add the pulp to your morning oatmeal
• Add the pulp to virtually any cookie recipe
• Make dog cookies with the pulp by adding peanut butter, flour, and grated vegetables
• There are also recipes online for oat pulp facial masks
• And so much more!

But if you choose to simply dispose of the pulp, turn the bag inside out over the garbage, and then rinse the bag under running water.

Can I Use Oat Milk Like Any Other Milk?

Most of the time, yes. This milk is excellent in baking recipes, cheese sauces, white sauces, and most everything else.

It has very little flavour when enjoyed as a drink. Some people choose to sweeten it with sugar, add a little salt, or even a little vanilla.

The same can be said about using this milk on cereal. There is very little flavour, but with cereals as sweet as they are these days, the lack of flavour hasn't been much of an issue for me.

On the other hand, oat milk does not do well in making buttermilk. If you are making your own buttermilk with plant-based milk and an acid (like vinegar or lemon juice) my understanding is that is not enough protein in oat milk for the chemical reaction needed. You'd be better with soy for that recipe.

Enjoy!

Oat milk is so versatile and easy to make. I calculate that it costs me about 40 cents to make a full litre of milk. When you consider what a litre jug of store-bought plant milk costs, making your own becomes quite the no-brainer.

Like any plant milk, give it a good shake before each use and . . . enjoy!

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

One of the first recipes that I posted on Delishably, and which I continue to make regularly, is Rustic French Pork and Prunes. It is one of my favorites, as pork works wonderfully with sweet flavors.

On its own, pork is somewhat bland, and it lacks beef's inherent wonderful meaty flavor. On the other hand, pork has the advantage—rather like chicken—of being great at picking up flavor. In the pork and prunes recipe, the pork picks up the concentrated flavor of wine and chicken stock, as well as delicate French herbs, and then receives a wonderful jolt of sweetness from the prunes.

But in the eternal quest to use up stuff that has been accumulating in the refrigerator, one of the things that I happened upon was the idea of using up a Chinese plum sauce. Plum is another flavor that matches superbly with pork. Not only that, but I have found that sauteeing pork in sauces is a great way to lock the flavor. So my mind sprung to the idea of using the plum sauce to give an additional sweetness to it, while also pairing apricots as a fruit, since I thought prunes would be too similar to plums in terms of flavor.

The result, I thought, more than spoke for itself. It had a deep, rich, almost haunting flavor produced the inclusion of heavy cream, married to a nice sweetness of the pork infused with the plum flavor, the richness of stock and reduced wine, the savory onions which pervade it all—and all so tender, so easy to eat! It is particularly great over rice or another grain that allows the sauce to soak into it.

Ingredients

• 2 pounds pork
• 12 apricots, quartered
• 2/3 cup white wine
• 1 cup chicken stock
• 3 tablespoons olive oil
• 3/4 cup heavy cream
• 1 teaspoon thyme
• 2 bay leaves
• 2 onions, peeled and diced
• 8 ounces plum sauce
• Salt and pepper, to taste

Instructions

1. Chop the meat into the desired size. I would recommend 1-inch to 2-inch cubes, as this would provide for the greatest capacity for the meat to absorb the sauce, but noisettes or larger sizes work as well. Salt and pepper.
2. Heat 2 tablespoons of olive oil over medium heat until it is shimmering, then add in the meat cubes. Saute on both sides until browned, then add in the plum sauce and continue to cook for around 1 minute while moving the pork cubes around constantly to work in the plum flavor. Transfer the meat to a bowl.
3. Heat the remaining 1 tablespoon of olive oil over high heat in the skillet; then put in the diced onions. Cook until they are soft but only starting to turn brown. Add the wine, bring to a boil, and simmer 2 minutes. Add thyme, bay leaf, and stock. Return to the boil; then simmer for 10 minutes, or until reduced to half.
4. Add the quartered apricots, meat, and cream. Simmer lightly for 8 minutes. If one wants, it can absorb the sauce for an additional period, then heated again finally at the end. Serve over rice or another grain to soak up the sauce.

Comments

Ryan Thomas (author) from Eureka, California on July 13, 2021:

Yes, it is always a pleasure to cook new recipes for me and my family. I hope you enjoy this one!

Devika Primić from Dubrovnik, Croatia on July 13, 2021:

Sweet pork sounds delicious. You sound like you enjoy cooking

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Jamun, also known as Java plum or Indian blackberry, is a dark, purple-coloured, very succulent summer fruit that offers several health benefits—especially in terms of lowering blood sugar.

Jamun contains fruit phenolics, which are important dietary antioxidant and antidiabetic constituents. Interestingly, it has been found that fruit size is negatively correlated with antidiabetic, antioxidant activities, and phenolic acids. This means that small fruits have higher antidiabetic and antioxidant properties in their pulp, seed coat and kernel than larger ones.

The fully ripe fruit is quite sweet and has distinctly astringent undertones.

Today, we are going to prepare jamun shots, a very popular and refreshing summer drink. Usually, this drink is served in shot glasses; hence the name. Do try it and share your experience.

Cook Time

Ingredients

• 250 grams jamun (Java plums or Indian blackberries)
• 2 tbsp ground sugar, or to taste
• 1/2 lemon
• 3-4 ice cubes
• 1/2 cup chilled water, or as needed
• Chaat masala, or as needed, for garnish
• 1 lemon, juiced, for garnish

Instructions

1. Deseed the jamun and freeze the pulp until well frozen but not too hard (about 4-5 hours).
2. Add the frozen jamun to a blender and then add the juice of 1/2 a lemon, sugar and 3-4 crushed ice cubes. Blend well.
3. Add 1/2 cup (or as needed) chilled water and blend the pulp to a thick smooth puree.
4. Wet the mouth of the shot glass with lemon juice; then dip the moistened rim in chaat masala so it is well coated. Add the jamun shot and serve immediately.

Jamun Shots Recipe

© 2021 Rajan Singh Jolly

April is a budding journalist specialising in all things sustainable.

On average, westernised households produce 4.5 million tonnes of kitchen waste per year. Whether it’s uneaten food, plastic packaging or unsustainable storage solutions, we’ve all been a culprit of needlessly throwing away produce before it hits its expiry date or purchasing plastic-based kitchen essentials just to dispose of them weeks later.

Coming in at the number one waste producer in your household, your kitchen is the first thing to address if you’re looking to adopt a new zero-waste lifestyle. From upcycling plastic packaging to buying in bulk to reduce produce throw out, creating an eco-friendly kitchen has never been easier. Prepare to win the war on plastic by adding our top five sustainable kitchen essentials to your next grocery list for the ultimate eco-friendly cooking haven.

1. Reusable Food Wraps

If plastic is your largest kitchen enemy, it’s time to start searching for sustainable alternatives that will leave your household plastic-free. One of the biggest kitchen waste producers in a modern family home is plastic wrap. Whether you’re covering up the family meal leftovers or preparing lunch for your little ones, it’s terribly easy to get caught up in rolls and rolls of a clingfilm nightmare.

If you’re looking to cut clingfilm from your household, try investing in reusable food wrap alternatives. We recommend Beeswax paper, for a sturdy yet malleable solution, perfect for covering those leftovers with a breathable fit. Made from a mix of beeswax, tree resin and hemp oil, this fabric alternative isn’t only reusable, but after a number of uses, it’s completely biodegradable for an eco-friendly disposal.

Better still, if you’re looking for a vegan option that still throws plastic out of the window, opt for a soy wax alternative. Similar to the beeswax wraps, you can find plant-based versions made out of candelilla and non-GMO soy wax.

2. Bulk Food Storage

Another vital waste saver is a sustainable food storage solution. We’re talking glass mason jars, reusable containers and adopting food buying methods that reduce your plastic consumption. In fact, household food waste is the largest contributor to the food waste epidemic. With studies predicting that it accounts for 569 million tonnes of global waste per year, it’s time to start bulk buying.

Bulk buying is key for a zero-waste kitchen. Making use of bulk food stores such as The Source Bulk Foods (in the UK), enables you to choose the right quantity of fresh and dry food for your household, without plastic packaging. Simply buy the quantities you need and store them in reusable storage containers. Opt for glass-based storage in order to prolong freshness and enjoy eliminating foil, plastic wrap and ziplock bags from your waste-free kitchen.

3. Compostable Bin Bags

If you have unavoidable waste, fear not, you can still be eco-friendly! Start off by creating a sorting system for your kitchen waste. Assigning bins for recycling, general waste and compost will reduce your plastic footprint and shorten the list of items ending up in landfills.

Better still, why not invest in eco-friendly bin bags for the waste you can’t save. Experts predict that plastic-based garbage bags take up to 1000 years to decompose, making them one of the largest landfill polluters! In comparison, biodegradable alternatives only take a matter of months, making them a great eco-friendly option if you’re looking to up your sustainability.

4. Bamboo Cooking Utensils

Bamboo cooking essentials are a must-have for a new eco-friendly kitchen. Not only do they contribute to that forest-friendly design you have going on, but they make some of the best cooking essentials for a plastic-free household.

Made from a popular Moso Bamboo, bamboo cooking utensils such as spoons, ladles and spatulas are incredibly sturdy in comparison to their plastic counterparts and will last you a lifetime of washes both in and out of the dishwasher. Better still, these eco-friendly alternatives are naturally anti-bacterial, making them the perfect post-pandemic addition to a sustainable household.

5. Reusable Ziplock Bags

For those of us returning to the office and facing the dread of the commute, taking sustainability outside of the household is a great way to make your packed lunches eco-friendly. Whether you’re packing your own meal or your little one’s lunch, disposable plastic is often hard to avoid. However, sustainability need not go out of the window with this next tip.

Reusable ziplock bags have hit the high street and are here to stay. As a sturdier and washable version of traditional disposable alternatives, enjoy making these food coverings last for weeks on end, reducing your plastic footprint and making for a more eco-friendly approach to office lunches outside of the kitchen.

Comments

Nyesha Pagnou MPH from USA on July 12, 2021:

These are great suggestions. Thanks for sharing.

Peggy Woods from Houston, Texas on July 12, 2021:

We try to reuse and recycle as often as possible. We also compost. I have never heard of beeswax paper, but even plain old wax paper is a better alternative to plastic wrap because it degrades more quickly. Thanks for sharing your ideas with us.

Liza from USA on July 12, 2021:

I am very interested in eco-friendly bin bags for the waste like you've mentioned in your article, April. Currently, I am trying to avoid using as many plastic bags and kitchen paper in my kitchen. I think this is a great article to help to save our planet. Thanks for sharing!

Rozlin loves to cook healthy food for her loving family, and she wants to share this healthy recipe with her readers.

One-Pot Vegetable and Oats Khichdi

This is a healthy and delicious one-pot khichdi made with oats, vegetables, and moong dal (split yellow lentils). Quick and easy to prepare, it can be served plain or with curd, raita, or pickle.

I have prepared many different types of khichdi, including rice and moong dal, rice and moong dal with vegetables, methi (fenugreek seeds), dalia (broken wheat), sabudana (sago seeds), and vegetable and oats. Among them all, this last one is my favorite.

Oats are an excellent source of important vitamins, minerals, fiber, and antioxidants. Moong dal is rich in protein. Colourful vegetables add more nutrition and taste to this khichdi.

Kids tend not to like the bland taste of oats, but this recipe is an easy way to add oats to their diet. In my experience, kids and adults alike love this dish, and I hope you will, too.

Cook Time

Ingredients

• 3 teaspoons ghee (clarified butter)
• 1/2 teaspoon cumin seeds (zeera)
• 1/8 teaspoon asafoetida (hing)
• 1/2 onion, chopped
• 1/2 tomato, chopped
• 2 tablespoons moong dal (split yellow lentils), soaked
• 1 1/2 cups water
• 1/4 yellow bell pepper, chopped
• 1/4 green bell pepper, chopped
• 1/4 carrot, choppped
• 1/2 cup oats
• 1 tablespoon coriander leaves, chopped
• 1/4 turmeric powder (haldi)
• Salt, to taste

Instructions

1. Heat ghee in a cooking pot.
2. Add cumin seeds and asafoetida. Sauté until cumin seeds turn golden brown.
3. Add onion and mix well. Fry onion until golden brown.
4. Add tomato and sauté until soft. Add a splash of water to speed up cooking.
5. Add turmeric powder and salt. Mix well.
6. Add soaked moong dal. Give it a good mix.
7. Add some water and cook the dal.
8. Add some more water as per the quantity of oats.
9. Then add veggies (carrot, bell peppers) and mix well.
10. Add oats and mix well. Cook for 15-20 minutes or until oats are cooked well.
11. Give a stir after every couple minute or else it will start sticking to the bottom of the pan.
12. Garnish with chopped coriander leaves. Serve it warm.

Photo Guide

Suggestions and Variations

• I have cooked this dish in an open vessel, but you can also prepare it in a pressure cooker. (I prefer the open vessel so that I can stir the khichdi while it is cooking to prevent sticking.)
• You can use oil instead of ghee (clarified butter).
• You can add red chilli powder, red chilli flakes, or chopped green chilli as per your taste. Keep in mind that children may not like spiciness.
• You can adjust the consistency of khichdi as per your liking.
• You can give this khichdi to babies who are on solids or semi-solids. Add veggies by grating them and adjust the consistency as per their liking. Note: If your baby is under 12 months, omit the salt.

Rate My Recipe

© 2021 Rozlin

Comments

Rozlin (author) from UAE on July 12, 2021:

Thank you for stopping and commenting, Linda. I'm glad you liked my recipe and found it different and delicious. Stay safe and healthy always, my dear friend.

Linda Crampton from British Columbia, Canada on July 12, 2021:

This sounds like a delicious dish. I'm happy to find an interesting recipe that uses oats. I'm used to eating oats for breakfast. I'm glad to discover a different way to use them.

Rozlin (author) from UAE on July 12, 2021:

Thank you for stopping by and commenting, Devika. I appreciate your kind words. Stay safe and healthy, dear.

Devika Primić from Dubrovnik, Croatia on July 12, 2021:

This is new to me and sounds a tasty treat.

Rozlin (author) from UAE on July 12, 2021:

Thank you, Moon for reading and commenting. I appreciate your visit and kind comments. Try this khichdi. It's healthy and will help you with swollen tonsillitis. U can keep the consistency as per your liking and easy gulpe. U too stay safe and healthy.

EK Jadoon from Abbottabad Pakistan on July 12, 2021:

It's looking delicious. I am also thinking of khichdi because of my swollen tonsillitis. Lol. Thanks for sharing the recipe, Rozlin.

Stay safe and healthy...

Rozlin (author) from UAE on July 11, 2021:

Thank you dear sis for stopping by and commenting. This khichdi is packed with lots of nutrition. Try it some day. Take care, dear sis. Blessings always!

Rozlin (author) from UAE on July 11, 2021:

Hi, Peggy. This is a flavorful healthy meal, you are right. Try it someday. Oats are healthiest grains on earth. I appreciate your visit. Thank you. Blessings and love.

Rozlin (author) from UAE on July 11, 2021:

Hi, Liz. Thank you for stopping by and commenting. I appreciate your kind words. I'm glad you found my recipe well illustrated. It turns out delicious too. Stay safe and healthy, dear friend.

Misbah Sheikh from The World of Poets on July 11, 2021:

Rozlin, I have never tried oats and vegetable khichdi but it seems delicious and nutritious. Thanks for sharing it with us. Stay safe and healthy

Blessings and Love, dear sister

Peggy Woods from Houston, Texas on July 11, 2021:

This sounds like a flavorful and healthy meal. Thanks for sharing your recipe with us.

Liz Westwood from UK on July 11, 2021:

This is a very well-illustrated and interesting recipe.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on July 11, 2021:

Rozlin, you're welcomep

Rozlin (author) from UAE on July 11, 2021:

I'm glad you liked it, Eman. Try it some day, it's turns out delicious and is healthy too. I appreciate your visit. Thank you, Eman. Stay safe and happy, dear sis.

Rozlin (author) from UAE on July 11, 2021:

You are welcome. Thank you for stopping by and commenting, Cchand.

Nian from Pakistan on July 11, 2021:

It looks delicious. I never heard this recipe before. I will try it.

Thanks for sharing this healthy recipe.

Many Blessings and Love.

Cchand from Mumbai(India) on July 11, 2021:

waooo delicious....thanx

Rozlin (author) from UAE on July 11, 2021:

Thank you for stopping by and commenting. I appreciate your kind comments, Meibakagh. Glad to know you loved it.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on July 11, 2021:

A good balanced diet. Loved it. Thanks.

Rozlin (author) from UAE on July 11, 2021:

you are welcome, dear Peace. I am glad you liked it. Thank you for stopping by and commenting.

Blessings and Much Love!

Peace Tobe Dike from Delta State, Nigeria. on July 11, 2021:

Looks so yummy.... thanks for sharing.

Rebecca is a retired special education teacher. She earned a master's degree at Armstrong Atlantic State University in Savannah, GA.

Cold Summer Soup

I miss a few things about winter when the weather is hotter than a firecracker on the Fourth of July. A crackling fire, a rare Southern snowfall, and a bowl of hot vegetable soup are at the top of the list.

I can’t do anything about the snowfall. A crackling fire in the fireplace would be downright uncomfortable. No doubt, the neighbors would call the fire department, then the fire department would probably call a mental hospital. But I can do something about the vegetable soup. I'm sharing a really simple cold soup my mom used to make with fresh tomatoes and other summer veggies from the garden using V8 vegetable juice as the base.

Soups are mainstays during the winter. They are inexpensive, healthy, and comforting. And when you add a grilled cheese or egg salad sandwich and a cold glass of milk, you have a perfectly balanced meal for the family. Don’t let summer stand in the way of enjoying the convenience and nutrition in a bowl of soup.

Three Reasons for Chilled Summer Soup

There are three great reasons to make chilled summer vegetable soup.

1. Nutrition: This soup is brimming with nutrients including lycopene, the antioxidant with red pigment that gives foods like tomatoes, watermelons, and red peppers their bright color. Studies at Harvard Medical School among others indicate that a high intake of lycopene helps prevent skin damage from ultraviolet rays and skin cancer. That is important in the summer!
2. Energy conservation: A summer supper of cold veggie soup and grilled cheese or deviled egg sandwiches will not require a lot of oven use. The kitchen will stay cooler. The cheese or eggs and a cold glass of milk will add protein for a healthy and tasty meal.
3. Seasonal produce: Lastly, this cold summer soup recipe calls for early summer veggies like yellow squash, cucumbers, and zucchini. Fresh veggies taste better and locally grown or in-season produce usually costs less.

Vegetables and Nutrition

• Yellow squash and zucchini both have some protein. They also contain vitamins A and C, antioxidants that fight free radicals
• Tomatoes have antioxidants that fight several cancers. Lycopene protects skin from ultraviolet rays; zeaxanthin benefits eye health.
• Yellow squash contains carotenoids, lutein, zeaxanthin to benefit eye health; It's also high in pectin, a specially structured polysaccharide thought to protect against diabetes
• Cucumbers are surprisingly high in vitamin C and are a good source of potassium.
• And all of the veggies in chilled summer soup are high in healthy fiber.

Ingredients

• 1 (48-oz.) can V8 juice, spicy or regular
• 1 1/2 pounds ripe tomatoes
• 1 pound yellow squash, unpeeled, diced
• 1 pound zucchini, peeled and diced
• 2 cucumbers, peeled and diced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Fresh parsley, chopped

Instructions

1. Wash and scrub the veggies and herbs. Place in a colander to drain
2. Slice and dice the squash, peel and dice the zucchini and cucumbers. Dice the tomatoes
3. Pour the V8 juice into a large bowl
4. Pour 1/4 cup olive oil and 1/4 cup lemon juice in a measuring cup. Stir in the chopped parsley
5. Stir the olive oil and lemon juice mixture into the bowl. Add a cup of water. Mix well.
6. Cover the bowl and put it in the fridge to “cook” for at least 2 hours. The flavors will meld together.

Comments

Rebecca Mealey (author) from Northeastern Georgia, USA on July 13, 2021:

Thanks, Cynthia!

Rebecca Mealey (author) from Northeastern Georgia, USA on July 12, 2021:

Aww, Thanks!!

Cynthia Zirkwitz from Vancouver Island, Canada on July 12, 2021:

Beautiful and inspiring-- something I needed to read today-- thank you.

Rebecca Mealey (author) from Northeastern Georgia, USA on July 11, 2021:

Thanks, Chitrangada

Rebecca Mealey (author) from Northeastern Georgia, USA on July 11, 2021:

Thanks, Peggy!

Peggy Woods from Houston, Texas on July 11, 2021:

Your soup not only sounds delicious, but it is also full of nutrients. This is indeed a soup worth making when it is hot outside. Thanks! I pinned this to my veggies board.

Chitrangada Sharan from New Delhi, India on July 11, 2021:

Something interesting, cool and nutritious for the hot summer days.

Nice introduction, and I liked the fresh combination of ingredients, and they are all easily available in summer season.

Thank you for sharing this nice recipe.

I'm a writer and vintage junkie transplant from Baltimore to WV. Interests include Etsy, crafting, archaeology, and good food.

Pit Beef and Baltimore

Pit beef is to Baltimore as salt is to pepper—the two go hand in hand.

Back in the 1980s, in a time before the internet as we know it today and before the Food Network launched, several curbside shacks were serving pit beef on a stretch of highway named U.S. Route 40. The highway, also known as Pulaski Highway, ran from inner-city Baltimore to the Northern I-95 corridor leading into Delaware. However, the key area for pit beef was found in Rosedale, leading south to the city.

Around the 1980s there were actually three of these roadside shacks that were competing for customers, and would go on to do so for nearly 10 years. These small roadside dives served what they called pit beef, which to some looked like giant hunks of cow smoked on high flame and burnt a little on the outside, dripping with blood on the inside.

The meat was prepared by a pitmaster, sliced thin, and piled high depending on how you liked it. Most of Baltimore ate rare or medium, and it seemed to be a cardinal sin to ask for well done. Most sandwiches were on round buns and were completely unadorned, but were often topped with raw onions, barbecue sauce, and horseradish—or blend thereof. There was a secret to their taste, however, which is forthcoming.

The names of the three main players were Big Al's, Chap's (whose owner Bob Creager was smart when he set it next to the Female Revue), and Big Fat Daddy's. Each place varied in terms of how exactly they cooked the meat, but all three places did a good enough business to compete against one another for nearly a decade or more.

Big Al's employees and kin eventually moved into the restaurant business. Chap's remains to this day in the same location it was in the late '80s, has since franchised after being visited by the host of Diners, Drive-in's and Dives, Guy Fieri. Big Fat Daddy's had an early visit from Primal Grill author and producer Steven Raichlen, which would lead to appearances in the New York Times and Saveur Magazine. They've since been inducted into the National Food and Beverage Foundation's Trail of Smoke and Fire for their contribution to "barbecue," which was actually for the beef. They are now located in Pennsylvania.

So the legendary masters of pit beef were born. But back when they started, they probably didn't know what the future had in store for them.

The Secret to Cooking Pit Beef: It's in the Rub

If you look up recipes for pit beef online, you will encounter confusing advice. Different sources will tell you to use different cuts of meat: from top round to bottom round, from flank to whole beef flat (the large portion of the cow which contains brisket on the one end). No two sources seem to agree. The one thing that is key, says Big Fat Daddy's owner Wayne Mark Schafer, is to use a dry rub marinating process.

"Do not get hung up on what type of chunk of beef you use, as long as it's boneless top round or bottom round will work. The key is to worry about the dry rub. The dry rub marinating is key to any cut of meat you are using. Make yourself a fresh batch of rub, and hand rub that into your meat. You really have to rub it, not sprinkle. The longer you marinate before grilling the better. I've marinated 24-72 hours before, with 48 being a key turning point in the taste of the meat. Then you can grill on high heat to lock in the flavor."

Schafer's Simple Ingredients for a Large Pit Beef Dry Rub Batch

• Seasoning salt, granulated
• 1/8 cup fresh parsley, dehydrated and chopped
• 1/3 cup granulated garlic
• 1/8 cup dry mustard
• 1/4 cup white granulated sugar
• 1/2 cup black pepper
• 1/4 cup paprika
• 1/8 cup oregano
• 2 tablespoons onion salt

Grilling Tips for Pit Beef

Schafer uses hickory wood, apple, and oak, on an open pit smoker, which is his claim to fame. He says, "The beef chunks sear flavor at about 350 degrees. I cut the chunks into about three- to four-pound small roasts. I sear them on high, then flip them constantly on the high heat open flame, and slice them paper-thin from this. The searing locks the flavor into the chunk, and you will get that crispy color on the outside, which some refer to as bark. Meanwhile, the inside should be a medium-rare to rare for traditional Baltimore pit beef."

Schafer said he has used both top round and bottom round, in addition to whole flat of the cow, that cut sometimes doesn't matter as long as you are slicing it paper-thin and have a good base of rub.

He does indicate, however, his personal preference is not top round due to the amount of trimming of fat. He says, "Some fat on the chunks is okay for protection and ninety percent should sear off in the grilling process. Take care in watching the meat constantly, so no grease fires occur. The key to being a pitmaster is monitoring your meat."

Cook Time for Charcoal or Wood Grills on Average 3-lb Chunk

Suggested Fixin's for Pit Beef

• Raw onions: Sliced thin to paper-thin. Often found in traditional pit beef sandwiches.
• Horseradish or tiger sauce: Tiger sauce is a mix of mayonnaise and horseradish.
• BBQ sauce: You can use any preferred flavor, but a traditional flavor is hickory sweet.

It should also be noted that a pit beef sandwich most often comes on a potato roll, kaiser roll, or the like. Seeded buns are rarely used.

© 2021 Cindy Fahnestock-Schafer

Walter Shillington writes about products he knows firsthand. His articles focus on healthcare, electronics, watches, and household items.

My area of expertise is electronics. For this reason, my articles generally focus on items such as robotic vacuums, headphones, watches, and webcams. But sometimes, I will review an item that is slightly out of my comfort zone.

A couple of weeks ago, I picked up a fancy new air fryer. I was so impressed by this device that I wrote an enthusiastic article describing how well it worked and how much of my precious time it saved.

Today I am examining another kitchen appliance. While food processors have been available practically forever, I’ve never felt the need to purchase one. However, since the air fryer proved to be so useful, I thought I’d pick up a food processor and run it through its paces.

Description

The base of the Magiccos FP415 is the heaviest component of this food processor, weighing in at slightly under four pounds. It is 7.1 inches high, 6.9 inches wide, and 7.5 inches deep. When this unit’s bowl and cover are installed, the FP415’s height increases to 16 inches. Four suction cups keep this device securely anchored to my kitchen counter.

A knob positioned at the front of the base is used to select any one of five motor speeds. When pushed, this knob temporally increases the rotation rate. A series of LEDs indicate the selected speed.

The motor’s driveshaft leads up to a drive coupling positioned at the top-center of the base. When assembling the food processor, the driver accessory sits directly atop the drive coupling.

This device’s bowl must be aligned with a set of grooves protruding from the top of the base and twisted clockwise. This secures the bowl snugly and depresses a safety interlock switch. The second of the FP415’s interlock switches will be activated when either the food processor’s lid or juicer is installed and properly positioned.

The Magiccos FP415 comes equipped with a chopper blade, a juicer, an emulsifying disk, and a revolving disk that can be equipped with a slicing blade. a wave slicer, or one of two different grating blades.

Specifications

• Brand: Magiccos
• Name: Food processor
• Model: FP415
• Capacity (Max): 2 liters (8 cups)
• Capacity (liquid) 1.2 liter (5 cups)
• Power: 750 watts
• Speeds: 5 plus pulse
• Voltage: 120 volts
• Base weight: 1.1 kilograms (3.98 pounds)
• Assembled height: 40 centimeters (16 inches)
• Chopper: Yes
• Juicer: Yes
• Grater: Two supplied
• Slicer: Yes
• Emulsifier: Yes

The Manufacturer

The manufacturer of this appliance is the Shenzhen Kavbao Household Commodity Co.

Uses of a Food Processor

A food processor is a kitchen appliance designed to facilitate repetitive tasks in the preparation of food.

Unlike its close cousin, the blender, a food processor requires little to no liquid during use.

Food processors are used to blend, chop, dice, and slice, allowing meals to be quickly prepared.

The Juicer Test

I set up the food processor for use as a juicer and cut six oranges in half. Then I turned on the device, setting it to the lowest speed.

As the center cone slowly turned, I pressed an orange half against it. Quickly the pulp, seeds, and juice were extracted from the orange. A series of slits formed within the citrus juicer allowed the orange juice and some pulp to drain into the bowl below. The seeds and the thicker pulp remained trapped within the juicer.

Six oranges provided about three cups (750ml) of very delicious orange juice.

The Onion Test

I rinsed the previously used accessories and replaced the driver and bowl. The next step was to fit the blade adapter and chopper blade. I then peeled an onion, placed it in the bowl, and secured the cover and its pusher.

After running the food processor at the second speed level for about 15 seconds, the onion was nicely chopped.

The Broccoli Test

After removing the chopped onion and rinsing out the accessories, I cut up a stick of broccoli and added three sections to the bowl. I then set the food processor to the second speed level, pressing the pulse button several times.

This was where my inexperience affected the test’s outcome. Three pieces of broccoli were too many. As I waited for the third piece to be cut into sizable chunks, the first two were chopped too finely.

The Cauliflower Test

I removed the chopped vegetables and rinsed my equipment. Then, learning from past mistakes, I added only two pieces of cauliflower to the bowl. In this case, I set the food processor’s speed to zero using the pulse button to chop the vegetables.

While this worked much better, I should note that the easiest method to break apart a piece of cauliflower is to crumble it in your hands.

I was attempting to replicate my mother's tasty broccoli and cauliflower dish throughout these last two tests. Food processors, however, are not intended to cut vegetables into large chunks. They are better used to chop vegetables into tiny pieces that are useful in salads, soups, stews, and meat pies.

The Carrot Test

I snapped the slicing blade into the blade holder and installed it in place of the chopper blade. Then I cut off a chunk of a carrot, placed it vertically through the lid opening, and held it in place with the pusher. The next step was to turn on the food processor and press downward as the blade sliced the carrot into coin-shaped pieces.

Smaller and thinner chunks of carrots cannot be held steady enough for this process. In this case, I would put several thin carrots into the lid opening and apply a slight pressure using the pusher. The blade tended to slice these carrots lengthwise. The finished product didn’t look quite as good but was quite delicious when steamed for a while.

The Dessert Test

After cleaning my equipment, I added three scoops of vanilla ice cream to the food processor and experimented with various speeds until the ice cream was well-whipped. I then added a large handful of mixed berries and pressed the pulse button several times.

Once the berries had been chopped into tiny pieces, I shut down the machine and scooped the whipped concoction into a glass. This experiment produced the best milkshake I have ever tasted.

Next time I will mix the ice cream and berries simultaneously. This, I suspect, will result in a bowl of berry-flavored, soft ice cream. For sure, it will be a fun experiment.

Overall Impression

I like this food processor. Sadly, because I usually survive on frozen prepackaged food and Kraft dinners, I will probably not get as much use out of it as I should.

However, those who take the time to prepare wholesome meals for your family will find counter space for this device. With its ability to quickly chop, grate, and blend, the Magiccos FP415 Food Processor will prove indispensable.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Walter Shillington

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Dahi vada is a popular Indian street food that is also often prepared as a side dish with meals. This dish is made with deep-fried urad dal fritters dunked in plain creamy dahi (yoghurt) and topped with sweet and spicy chutneys as well as sprinklings of various types of powdered spices.

If you follow the tips provided in the instructions and recipe video below, your dahi vadas will turn out super soft every time you prepare them—without the help of yeast, baking powder or baking soda.

Do try them and share your experience.

Cook Time

Ingredients

For the vada batter:

• 1 cup urad dal (white lentils), soaked overnight in water and then drained
• 1-inch ginger, peeled and grated
• 1/2 tsp salt
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/4 tsp heeng (asafoetida powder)
• water as needed, to grind the urad dal
• 15-20 kishmish (raisins), optional
• 1 tbsp finely chopped hara dhania (cilantro)

For deep-frying the vada:

• vegetable oil, as needed

To assemble and serve:

• 500-750 grams of dahi (yoghurt), whisked until smooth
• 4-5 tsp ground sugar
• 1/4 tsp kala namak (salt)
• kala namak (salt), for sprinkling
• bhuna jeera (roasted cumin seed powder), for sprinkling
• red chilli powder, for sprinkling
• green chutney, for pouring on the dish
• imli chutney, for pouring on the dish

Instructions

1. Prepare the vada batter: In a grinder, add the soaked urad dal and the rest of the ingredients listed for the batter. Add water (only as much as needed) to grind the dal to a thick smooth paste. We used about 1/2 a cup of water. Do not make the batter thin. Transfer the batter to a bowl.
2. Add the raisins and mix well. Whisk the batter for 10-15 minutes in one direction only until the batter become fluffy.
3. Add the chopped cilantro and mix well.
4. Prepare a pan with oil on medium heat for frying the vadas.
5. Once the oil is a little hot, stir it a few times. Pour small portions of the batter in the pan. When the vadas puff up, flip them over and keep turning them over until they are fried golden. Transfer to a plate and fry the remaining vadas.
6. Dip as many vadas as you need in a bowl of water for 10-15 minutes; then press each one softly between the palms to squeeze out the water. Transfer to a plate. You can store the remaining vadas in the fridge for a day.
7. To the whisked dahi add 4-5 tsp of ground sugar and mix well. Add 1/4 tsp salt and mix again.
8. To serve the dahi vada, first spread a layer of dahi in a serving bowl. Arrange one layer of vadas over this. Next sprinkle some salt, roasted jeera powder, red chilli powder, green chutney and finally the imli chutney, one after the other. Now cover the vadas by pouring dahi over them.
9. Place the remaining vadas over this and repeat the process with the spices, chutneys and dahi as before.
10. Garnish with some roasted jeera powder and red chilli powder. Chill the dish in the fridge before serving.

Super Soft Dahi Vada Recipe

© 2021 Rajan Singh Jolly

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

There's Something for Everybody

There are 50 states in the USA—and 50 different pizzas!

Many of these are well known; however, I'll admit a few of them were made up based on state-favorite foods and regional classics. To eliminate any perceived bias or favoritism, I'm listing them alphabetically. Let’s get started.

Alabama

What comes to mind when you think "barbecue"? Some people enjoy sweet Carolina sauce or Memphis-style barbecue—thick and sassy with tomatoes and molasses; Kansas City adds liquid smoke, and then there's Texas sauce with spicy-hot crushed red pepper. Alabama white sauce isn't as well-known, and it’s time to fix that. Almost 100 years ago, "Big" Bob Gibson turned the barbecue world upside-down with his unique creation. You won’t find a speck of tomato or mustard in his "cue." Mayonnaise, salt, pepper, and a big hit of vinegar meld together for a tame-looking white barbecue sauce with a bold punch of flavor. This BBQ chicken skillet with Alabama white sauce has all the finger-licking good flavor you want.

Alaska

Alaska is famous for its vast wilderness, wildlife, glaciers, and the Northern Lights. Let's add Alaska King crab to the list with this King crab and caramelized onion pizza.

Arizona

If you've never experienced homemade fry bread, you're in for a real treat with this Navaho fry bread pizza.

Arkansas

Arkansas is the state where smoking meats (especially turkey and ham) is a fine art. Let's try the white pizza with smoked turkey.

California

In the 1980s chefs Alice Waters and Ed LaDou turned the pizza world upside-down. They eschewed traditional pizza toppings and chose instead fresh, local, ethically sourced ingredients. Although now this practice is considered mainstream, it was unheard of 40 years ago. The chicken barbecue pizza was one of their signature creations.

Colorado

I have a story to share with you, the tale of the Colorado mountain pie. An abridged version from Beau Jo's website follows:

"According to legend, Pete ZaPigh (Za-Pie) was a French fur trapper. who arrived in Idaho Springs, Colorado either by spontaneous generation or a cab from Trenton, New Jersey. He had dreams of capturing a wolly mammoth but after several years recognized this ambition as a fruitless quest. In defeat, he ventured into one of Colorado’s abandoned mine shafts to reconsider his life goals. Two years later he emerged with a uniquely Coloradoan spin on an old world classic pizza recipe.

But in a quirk of fate, just months later Pete was trampled to death by a wooly mammoth. Thankfully, Pete had the foresight to preserve his recipe by carving it etching it on the shell of a box turtle.The turtle, named Beau Jo, wandered the desert for 75 years. And then, he was discovered by a local of Idaho Springs who recognized the etchings as Pete's long-lost pizza recipe. The world rejoiced, and Beau Jo’s Colorado-style mountain pizza was born."

Connecticut

There are many copycats, but Connecticut is the birthplace of the New Haven white clam pizza.

Delaware

The state of Delaware is famous for its blue crabs so I thought a blue crab and roasted corn pizza should be their famous pizza.

Florida

The Cubano originated in Florida, and it might be simply the world's best hot ham and cheese sandwich. With pulled pork, ham, Swiss cheese, and pickles—well, honestly, who could ask for anything more, unless you have it in as a Cubano pizza.

Georgia

The Vidalia onion is to Georgia what the Delicious apple is to Washington. This recipe for Vidalia onion tomato pizza really showcases the flavor of this beautiful sweet onion.

Hawaii

What is the first food that comes to mind when you think of our 50th state? I'll bet many of you answered "pineapple," so let's try the pineapple pizza.

Idaho

Idaho is without a doubt the potato state. This Yukon gold potato pizza might sound a bit odd, but Carb Diva promises that carbs on top of carbs are a good thing.

Illinois

Chicago is the birthplace of the deep-dish pizza, but I can't give you the detailed history here—the tale is so long and convoluted that it deserves an article of its own. Suffice it to say that there is a feud not unlike the Hatfields and the McCoys when it comes to the truth of who invented the upside-down pizza known as the Chicago deep-dish?

Indiana

Morels in Indiana are about as common as a Starbucks in Washington State (they’re everywhere) and that’s why I think this morel and asparagus crispy pizza should be declared the state pizza of Indiana.

Iowa

Iowa is the largest producer of corn in the United States, so it makes perfect sense to me to feature corn on their (unofficial) state pizza. This sweet corn and basil pizza is packed with fresh summer flavor.

Kansas

Kansas City-style barbecue is rich and smoky and the one instance where burnt ends are not only not a bad thing—they are true perfection. If you like Kansas-style barbecue, I'm sure you'll like this barbecued chicken pan pizza.

Kentucky

A few months ago I wrote an article about the legendary hot sandwich known as the Kentucky hot brown. It's an open-faced turkey sandwich with bacon and tomato, then covered with a cheese sauce and broiled until bubbly. Ditch the sandwich bread and instead use your favorite pizza crust to make this Kentucky hot brown pizza.

Louisiana

Crawfish is more than a Louisiana delicacy. It appears in countless Cajun and Creole dishes and is a significant part of the economy. Louisiana is the largest domestic producer of crawfish (they harvest more than 90 percent of the crawfish sold in the United States) and with a season that lasts only six weeks (from Mardi Gras to Easter), believe me when I say that crawfish is a really big deal. Here's a quick crawfish pizza recipe that highlights the sweet delicate meat of this local prize.

Maine

Maine and lobster are almost synonymous. Lobster pizza with spinach and gouda cheese is luxurious and decadent but incredibly easy to make.

Maryland

Baltimore's answer to barbecue is pit beef, roast beef prepared over a charcoal fire, thinly sliced, and heaped on a bun with a sauce of mayonnaise, garlic, and horseradish. The answer to what would be a perfect Baltimore pie is the horseradish beef pizza (with the magic sauce, of course).

Massachusetts

It’s difficult to identify one type of pizza that can be labeled as Massachusetts-style. The most iconic foods of this Plymouth colony are clams (already taken by Connecticut), baked beans (yummy, but on a pizza?), and Boston cream pie (which is actually a cake). There does exist a Boston-style pie; it's somewhat like the Chicago deep-dish, but what sets this one apart is the crust. Ample amounts of olive oil and butter make the dough extra flaky and cornmeal (actually in the dough, not simply dusting the peel), adds flavor and crunch.

Michigan

According to food lore, in 1946 Gus Guerra and his wife baked a batch of Sicilian pizza dough in a rectangular pan, topped it with cheese and red sauce and baked it in a super-hot oven. The edges were blackened and crispy, with an almost fried texture, and a new style of pizza was born. Detroit-style pizza is not diet food, but wow, is it good!

Minnesota

We're now going to take a slight departure from the standard pizza pie. Minnesotans love their hot dish, the casserole of tater tots, ground beef, cream of mushroom soup, and cheese. Tater tot pizza is an homage to that dish (which is, admittedly, my guilty pleasure) and uses tater tots (frozen potato puffs) for the crust.

Mississippi

Fried chicken, collard greens, and sausage gravy—each one of those ingredients is representative of Mississippi home cooking. Cast iron fried chicken pizza bring them all together in one tasty bite. The cast-iron skillet helps create a supremely crisp, browned pizzeria-style crust.

Missouri

St. Louis-style pizza has a distinctive, cracker-like thin crust made without yeast.

Montana

According to the Montana Cattle Industry, there about 2.6 million head of beef cattle in Montana (that's three cows for every man, woman, and child living in the state). Of course, the Big Sky Country would have beef steak pizza.

Nebraska

My mother was Volga Deutch and so bierocks (BEE-rocks—ground beef, onion, and cabbage-stuffed yeast rolls) are a part of my childhood. They're also a part of Nebraska (sold at the Nebraska Cornhusker football games in Lincoln). Why not try a bierock pizza?

Nevada

Nevada = Las Vegas = eggs benedict pizza; at least that's how I do the math. I never eat eggs benedict, except when I visit Las Vegas, and you know what they say about what happens in Vegas.

New Hampshire

Much of New Hampshire is rural and thrives on “good old-fashioned Yankee cooking.” An example of that is the traditional pot roast—here this comforting meal is transformed into a pizza. Of course, you can use leftover pot roast (rather than cooking one from scratch as the recipe author suggests).

New Jersey

Last year the state of New Jersey declared itself the “Pizza Capital of the World.” Italy has some questions, but if you know anyone from Hoboken, you’ll understand that even the nation of Italy won’t win this argument. There is not one definitive style of pizza in New Jersey, so I drew a name out of a hat and picked the tomato pie.

New Mexico

The green chili is a part of New Mexico's economy and tradition. They were grown by the Pueblo and flourish in those heritage soils. Green chili is one of the state's largest and most valuable crops and so it seems logical that green chili and chicken would be the New Mexico pizza.

New York

I love thick and chewy pizzas; I also love cracker-crisp pizzas, or (as you’ve probably figured out by now) just about any topping on anything that even slightly resembles a pizza. But the best by far is New York-style. Thin, crusty, slightly chewy, and with that sweet tomato-ey, herby (oregano) sauce. It’s the sauce that makes the New York-style foldable pie a classic.

North Carolina

North Carolina is the top producer of sweet potatoes in the United States. The sweet potato, balsamic onion, and soppressata pizza is a contrast of flavors. Creamy sweet potato is the perfect foil to salty crispy soppressata (you could substitute Prosciutto di Parma or any dry Italian salami).

North Dakota

Meriwether Lewis (of the Lewis and Clark Expedition) wrote of “immense herds of buffalo” in what today is North Dakota. The buffalo (American bison) is the largest mammal on the North American continent. Bbq bison pizza on naan is a high-protein meal the meat-lovers in your house will rave about.

Ohio

Steubenville, Ohio, may be best known as the home of Dean Martin, but it's also famous for originating the quirky Ohio Valley Style pizza. Hot pizza, cold toppings—a strange combination that somehow works brilliantly. Ohio-style pizza is square (always), tomato-ey (simmered for four hours), and topped "your style" after the crust and tomato sauce come bubbly hot out of the oven.

Oklahoma

Fried-onion burgers are popular statewide but were born in El Reno during the Depression. A hamburger patty is pressed on top of a mound of grilled onions and magic happens. The meat juices flavor the onions, and the onions caramelize and infuse the burger patty with their sweet-savory goodness. Why hasn't someone turned this into a pizza? Caramelized onion and sausage pizza comes pretty darned close.

Oregon

Sweet, salty, spicy, and nutty—this hazelnut cherry ricotta pizza uses fresh Oregon ingredients (cherries, hazelnuts, cheese, prosciutto, and honey).

Pennsylvania

Philly cheesesteak pizza. Period.

Rhode Island

You won’t find Rhode Island’s iconic tomato pie at a pizza parlor. Pizza strips are made in bakeries—bright red, herby tomato sauce is slathered on the focaccia-style dough, baked until the edges are crispy, and then cut into strips.

South Carolina

Did you know that parts of the movie "Forest Gump" were filmed in South Carolina? There are many iconic foods in the Palmetto state, but I think this shrimp and grits pizza is perfect for the State that gave us the Bubba Gump Shrimp Company.

South Dakota

The foods of the Mount Rushmore State are an eclectic mix of Scandinavian, German Czech, Russian, vegetarian, meat-loving, church-basement potluck dishes with a bit of Native American tossed in for good measure. Frybread, buffalo, and lefse are present. But two of the most prized ingredients are found in the wild—asparagus and morel mushrooms. They work together perfectly in this asparagus and morel pizza with garlic confit.

Tennessee

Thornton Prince III was a handsome man, a pig farmer, a wealthy man (putting a new spin on the saying “living high on the hog). He had a steady girlfriend but had a wandering eye. In the words of Congreve, Hell hath no fury like a woman scorned; she heavily doused Thornton’s favorite fried chicken with cayenne pepper. There was only one problem—he loved the dish and asked her to always prepare chicken in exactly that way. He opened a small diner, the BBQ Chicken Shack, and the rest…is history. Nashville hot chicken became a thing. Ninety+ years later it’s become world-famous and synonymous with Nashville. You can experience the heat with this recipe for Nashville hot chicken pizza.

Texas

There can be only one answer—BBQ brisket flatbread pizza.

Utah

The state of Utah has a tradition of family-run dairies (as of this writing there are 183) and artisanal cheese-making. Utah is nicknamed the Beehive State. And the cherry is the official state fruit. This bacon bourbon cherry pizza checks all of the boxes (and more) with dried cherries, goat cheese, and a drizzle of tarragon honey butter.

Vermont

Vermont is more than maple syrup (although it leads the nation in maple syrup production). Some of the best cheddar cheese in the world comes from Vermont. Did you know that the state is also the home to more than 150 varieties of heirloom apples? Maple Bacon Pizza With Apples and Cheddar has to be the Vermont pizza.

Virginia

Thomas Jefferson wasn’t the first person to bring pasta to America, but he certainly boosted its popularity. Historians acknowledge that he bought a pasta machine in Europe and brought it back home. With that device, he was able to serve macaroni and cheese to guests at his Monticello home. Carb on top of carb might sound like a dreadful mistake, but trust me—this macaroni and cheese pizza is sinfully good (and I think Jefferson would approve).

Washington

I live in the state of Washington, and it was difficult to select just one food that represents the Evergreen State. We are apple country, we lead the nation in the production of red raspberries, Walla Walla sweet onions are just as wonderful as the Vidalia, and Rainier cherries are named for our famous mountain peak. Of course, there is seafood—geoduck, Dungeness crab, and razor clams. But the one food of which I am most proud is the salmon that tops this wild salmon chanterelle pizza.

West Virginia

The pepperoni roll is the “official state food” of West Virginia; the answer is the pepperoni pizza roll.

Wisconsin

Sheboygan is the unofficial capital of the kingdom of bratwurst so it goes without saying that the pizza of Wisconsin would be this beer brat and caramelized onion pizza.

Wyoming

The first inhabitants of this area were the Shoshone, who relied on the resident bighorn sheep for clothing, tools, weapons, and (of course) sustenance. They were named “Sheepeaters.” Today the State of Wyoming ranks fourth in the production of lamb. Grilled steakhouse lamb pizza perfectly celebrates the flavor of American lamb.

© 2021 Linda Lum

Comments

Linda Lum (author) from Washington State, USA on July 11, 2021:

Aw, thanks Bill. I usually post on Monday, but thought I'd see if a weekend start would generate any more traffic. I'm glad you found me.

You've made me smile. Have a great week and I hope to find your Mailbag post tomorrow.

Bill Holland from Olympia, WA on July 11, 2021:

This didn't show up in my feed yesterday. Because of that, I don't think I commented. Now I am, and I compliment you on a thoroughly creative and unique way to introduce a food article. Bravo! The title alone is enough to get people to read it, and when they do they will find a bounty of great information.

Happy Sunday my friend!

Linda Lum (author) from Washington State, USA on July 10, 2021:

Thank you dear friend Misbah. Everything is better with cheese. I am so happy to hear from you and know you are doing better.

Misbah Sheikh from The World of Poets on July 10, 2021:

Hi Linda, All of these pizzas looks so yummy. I am a Pizza fan. I love everything that contains cheese... LOL... Maybe that's why I'm gaining weight. Hahaha...What a great selection of pizzas. This lovely hub was a pleasure to read. Have a wonderful weekend!

Linda Lum (author) from Washington State, USA on July 10, 2021:

Thank you Chitrangada; there's something for every taste

Linda Lum (author) from Washington State, USA on July 10, 2021:

Thank you Rosina

Linda Lum (author) from Washington State, USA on July 10, 2021:

Guru ji was a wise man indeed. Yes, Chicago deep dish is there (Illinois), but I like Washington's, of course.

Chitrangada Sharan from New Delhi, India on July 10, 2021:

Great innovative article and interesting subject!

All these pizzas look delicious indeed! It's good to see so many variations in one single post!

Thank you for sharing!

Rosina S Khan on July 10, 2021:

It's amazing to know 50 states of the US have 50 different pizzas. And they all are mouth-watering and look delicious. It was a very interesting read. Thanks for sharing, Linda.

manatita44 from london on July 10, 2021:

We used to have heated discussions in New York about Chicago and New York Pizzas. Which is the best? Well Guru ji apparently said to the Chicago disciples that theirs were the best and to the NY Disciples that theirs were the best.

This created great laughter at our pilgrimage, with Guru ji coming in to say: 'Did I say that Chicago pizza was the best?' Everyone laughed and we were very happy.

John's Pizza in Jamaica, Queens, is where we used to hang out. They're mostly Italian's and make great Pizzas. Missing NY, but we are doing the Celebrations in August. Back to some sort of normality. Did you mention Chicago? Don't think I saw it? Have a great weekend.

Linda Lum (author) from Washington State, USA on July 10, 2021:

Pamela, would I lie to you? My favorite dish from Northern Italy puts together pasta and potatoes with green beans and pesto. I made it just a few days ago in fact and the family loves it.

Linda Lum (author) from Washington State, USA on July 10, 2021:

Flourish, now you have a recipe so you can make your own.

Pamela Oglesby from Sunny Florida on July 10, 2021:

This is an amazing article, Linda.. You listed al 50 states and I never heard about many of those pizzas.

Are you sure bout carbs on carbs? Haha. I found this article to be very interesting and I enjoyed reading every word. Have a nice weekend!

FlourishAnyway from USA on July 10, 2021:

This was a fun read. I've driven quite a distance for a Chicago-style pizza. You've made me hungry for one again.

John Hansen from Gondwana Land on July 09, 2021:

This finally appeared on my feed…weird. Anyway, great article with an amazing variety of pizzas. Thank you for sharing, Linda.

Cooking is one of my passions. I enjoy sharing recipes from my native Indian cuisine.

Cucumber Poha: Quick and Easy Breakfast

Cucumber is a tasty, crunchy, and hydrating vegetable that is low in calories and high in vitamins and minerals. Making cucumber poha is a brilliant way to incorporate this vegetable into your breakfast. This dish tastes great cold, too, so you can also pack it in your lunch box for a meal or snack later in the day.

In addition to cucumber and flattened rice (poha or avalakki), the recipe calls for peanuts, split chickpea, white lentils, green chilies, curry leaves, grated coconut, herbs and seasonings.

Cook Time

Ingredients

• 2 cups thick flattened rice (thick poha), sprinkled lightly with water
• 2 cups cucumber, peeled and finely chopped
• 2 green chilies, slit and cut lengthwise
• 2 tablespoons peanuts
• 1 tablespoon split chickpea
• 1 tablespoon white lentils (urad dal)
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 1/2 cup coconut, grated
• 1/2 cup coriander leaves, finely chopped
• 1 teaspoon salt, or to taste
• 3 teaspoons oil

Instructions

1. Take an equal quantity of poha (thick flattened rice) and finely chopped peeled cucumber in different bowls. Sprinkle a few drops of water on the poha and mix with your fingers to make it slightly wet.
2. Mix poha with the cucumber. Cover and set aside for 20-25 minutes.
3. Heat oil in a deep-bottomed pan. Throw in the mustard seeds and allow them to crackle. Add peanuts, split chickpea, white lentils, and curry leaves. Keeping the heat at medium-low, saute the mixture until the peanuts and split chickpea become crispy and golden brown (about 2 minutes).
4. Throw in the green chilies. Continue to saute for a few seconds. Add poha-cucumber mixture and salt. Mix well.
5. Add grated coconut and finely chopped coriander leaves. Mix well and simmer it for 1 minute. Turn off heat. Your favorite cucumber poha is ready!

Enjoy cucumber poha for breakfast. This snack retains its crunchiness and freshness when cold, as well. Hence, you can pack it for the tiffin box.

Picture Guide