Tuesday, December 16, 2008
Sunday, October 05, 2008
This message is from Paul Elliott, the co-author of The Collard Patch The recipe is for Jane Butel's spicy Guacamole Dip. Paul says: We know you love delicious food. How about healthful food that ALSO helps you lose weight?
You're gonna love this!
It's called cooking with chiles! Yes, the capsaicin (hot stuff) in chiles actually stimulates your metabolism by about 30% and THAT burns more calories. But you don't need to go around with a flaming mouth and a scalp dripping with perspiration to get the benefit.
1 Delightful spicy Guacamole Dip recipe and 2 Southwestern Recipe and Chile Resources--
First, a delicious spicy guacamole recipe--
Jane Butel, the Queen of Southwestern Cooking and owner of the "Best Cooking School in the US," designed this recipe.
Guacamole at its best! For greatest flavor, appearance and keeping
quality - always cut avocados with two knives into coarse chunks
about 1/2 inch square.
**[Paul's hint: "Two knives" means one in each hand cutting across in front of you so you don't squash up the avocado. Jane says chunky avocodo is tastier and has a better texture. You know what? Jane's right!]
Yield: 4 servings
2 ripe avocados (preferably Haas)
½ teaspoon salt
1 clove garlic, finely minced
1 teaspoon freshly squeezed lime juice, or to taste
1 medium-size tomato, chopped
¼ cup finely chopped Spanish onion
1 medium fresh jalapeno, minced
2 Tablespoons coarsely chopped fresh cilantro
1. Halve the avocados; scoop pulp into a bowl. Coarsely chop with
two knives. Add salt and garlic; then slowly add lime juice to
2. Fold in tomato, onion, chiles and cilantro. Let stand a few
minutes before serving to allow flavors to blend.
3. Taste and adjust seasonings. Some like spicy guacamole, while
others like it quite mild. Often piquancy is best determined by
the other foods you are serving. If some like it hot and others
don't, a solution is to serve a side dish of spicy salsa.
4. Serve guacamole in a Mexican pottery bowl and garnish the top
with a few tostados thrust into the top. Serve with a basket of
tostados. As a salad, serve over chopped lettuce and garnish each
serving with a cherry tomato.
Note: Many myths seem to abound about placing an avocado pit in
the guacamole to keep it from discoloring or oxidizing. I don't
find that to work so well. Cover the guacamole well or sprinkle
with a few drops of ascorbic-acid mixture, the mixture used to
prevent darkening in freezing fruits. Be careful not to add much
of the acid, as it can be slightly sweet.
** [Paul's Note: ascorbic acid is nothing more than Vitamin C: great for keeping food from turning a brown color on exposure to air. Of course, it's still good food with excellent flavor, the ascorbic acid keeps it looking nice.]
FREE: A delightful Southwestern recipe e-book and Southwestern Cooking resource--tips, tricks, and recipes
Jane is offering all our friends a free subscription to her newsy, recipe filled Butel's Bytes. As a bonus for joining Butel's Bytes, you will receive her five favorite recipes and a weekly series of fun, newsy notes about chiles, health, and Southwestern cooking.
To subscribe click here for Jane's Site. When you get to the site, look on the right side turquoise menu bar and select the button labeled "subscribe." You will be taken to the form where you put in your name and email address. Press "submit."
VERY IMPORTANT: Next, you will need to activate your subscription.
Check your mail from Jane Butel that says "RESPONSE REQUIRED." Open that email and click on the long link in the middle to activate your subscription. Very quickly you will receive Jane's email with the e-book of special recipes attached.
Spicy Guacamole Dip
You'll get her Butel's Bytes tips, tricks, information, and recipes in your email regularly and can even browse back issues. Yum!
All Jane's recipes are kitchen tested and guaranteed to delight!
Here's to Happy Cooking and eating.
Oh, yeah, that little ** thingy--Blatant confession follows . . . I, Paul, acknowledge that I know little of cooking. I am the Certified Spicemouth(TM) and Eater in Chief. So I'll watch out that these great chefs and magnificent cooks don't run in any strange terms on y'all.
Mary Cheatham and Paul Elliott, the Collards Folks
Go to Jane's site here.
Saturday, April 05, 2008
Have you ever wondered who invented the chocolate chip cookie? Because chocolate chip cookies are so common, it is easy to forget that these treats have not been around forever. In fact, did you know that chocolate chip cookies are not even one hundred years old? It's true!
The answer to "who invented the chocolate chip cookie" is: Ruth Graves Wakefield.
Ruth Graves Wakefield was born on June 17, 1903 and she is person who invented the Toll House Cookie, which was the world's first chocolate chip cookie.
Ruth Wakefield was educated at the Framingham State Normal School Development of Household Arts and she graduated in 1924. After graduating from school, she worked both as a doctor and gave lectures about food.
In 1930 Wakefield and her husband purchased a lodge for tourists in Whitman, Massachusetts (part of Plymouth County). The lodge was first built in 1709 and has a long and rich history of its own. Many weary travelers have spent the night at the lodge as it is conveniently located around halfway between New Bedford and Boston. This is usually where passers through paid a toll, changed their horses and stopped for some much appreciated home cooked food. When the Wakefields bought it, they named the lodge the Toll House Inn and made sure to keep up with the lodge's traditions. All of the home cooked meals were prepared and served by Ruth and it was not long before her desserts earned her some local fame. There were many visitors to the lodge, one of the most famous being John F. Kennedy (when he was still a Senator).
In 1940, Ruth wrote a cookbook called Toll House Tried and True Recipes. Ruth passed away in 1977 and the Toll House Inn burned down at the end of 1983. While there are plenty of companies that make and sell chocolate chips now, the recipe printed on the back of the Nestle Toll House bags is the original Ruth Graves Wakefield recipe. As of today, Nestle is the only company with the rights to print the recipe on its bags. All of the recipes that are printed on other company's' bags are different from the original recipe.
The chocolate chip cookie was invented in the late 1930s (making it almost seventy seven years old) though there are different stories about how, exactly, the original chocolate chip cookie recipe was invented. Some stories say it was an accident, others say it was an experiment and still others say that it was a purposeful recipe. The story of how the chocolate chip cookie was invented varies according to the person telling the story. One thing is for certain, though, and that is that the answer to "who invented the chocolate chip cookie" is Ruth Graves Wakefield. Who knew that what might have started out as an experiment or an accident would someday be one of the most common treats in the Western World? Who doesn't remember eating chocolate chicookies p after school?
Copyright (c) 2008 Steven Magill
Article Source: http://articlestars.com
Just think, you can start enjoying the recipes right away -- no waiting at all! Can you taste the key limes already? You gotta try the Chocolate Chip Key Lime Cookies...mmmmmm!www.chocolatechipcookie.info/index.html
Thursday, March 27, 2008
How to Cook Collard Greens
These women are amusing, but they have
done a terrible thing.
They poured the pot likker down the
drain! There was a collander in the sink. Horrible.
All that valuable nutrition and cornbread
I was impressed by the way Cynthia,one
of the cooks, pulled the stems out. We
prefer cutting our stems out.
Those cooks chopped the greens after
they cooked them. We always chop
They had tofu with their collards; we have
not tried that yet.
Notice the way they cooled the collards
with icy cold water after cooking to make
them pretty and green. Most of us
Southerners don't care whether our
greens are bright green.
The members of the family promote
organic whole foods grown locally. We
believe in that too. (Our collard patch is
in the front yard.)Go here to see a funny and informative YouTube video of collard cooking.
Tuesday, February 19, 2008
Rice and Vegetables
“Eat your carrots!” Sometimes we need to give our children some subtle encouragement. This recipe is simple and delicious. By combining a few vegetables with rice, it is easy to teach young palates to appreciate different flavors. Combining rice with vegetables improves the nutritional value of rice and makes everything taste special. We like this rice dish with pork. “Eat your carrots!” becomes an unnecessary phrase when they taste as good as these.
Yield: 4 servings
Begin by cooking ½ cup basmati rice for 5 minutes in 2 cups boiling water with the lid in place. (I need see-through lids. Also use an adequate container, such as a small stockpot. That way you will not need to worry about having the water boil over he sides.) Flavor the rice with 2 teaspoons ham bouillon or 2 bouillon cubes.
Add 1 cup frozen chopped carrots and 1 cup frozen corn kernels. Continue to cook until the liquid is absorbed. Stir in 2 tablespoons margarine.
Sunday, February 03, 2008
Girls, today the computer is all yours.
“HE” is too busy watching television to keep you from the Web.
Whether he is cheering for the New York Giants and
New England Patriots is unimportant.
What is important is that this is your time.
Carpe diem! (Seize the day!)
Go to my favorite virtual hangout http://www.1newmall.com/ws/
and get your revenge. Here are some sharp looking clothes.
You will hardly notice that he is not listening to you today,
and he’d better not care how much you spend.
Thursday, January 24, 2008
In our front-yard collard patch, last fall's collards have survived. We continue to cut leaves off the plants. Last night we had stir-fried collards with broiled salmon; tonight we
enjoyed collards in wraps with hot Italian sausage.
Mint is growing near the rocks piled in the patch. Soon we'll set out some onions in the collard patch. Today we bought stevia, chives, rosemary, fennel, and cilantro. We plan to start those herbs in pots inside the house.
Stevia, a tropical popular herb, is growing in popularity as a sugar substitute. Stevia's small green leaves are thirty times sweeter than sugar, and they can be dried. If our efforts succeed we'll save grocery money spent on Splenda©, Alterna©, and sugar.
We selected garlic flavored chives with long, flat leaves. They will be delicious on baked potatoes, in salads, and in stir-fried collard greens. Chives do not dry well, but the chopped leaves can be frozen.
Rosemary, ah, rosemary! We love it. Rosemary is very pretty in the garden. It is a great flavoring for polenta, marinades, salad dressings, soups, sauces, gumbo, chicken, fish, lamb, and pork. Since it flavors Creole, Cajun, and Middle-Eastern food like nothing else, rosemary is an essential in Louisiana kitchens. We use it dried, but we prefer it fresh. I hope our crop flourishes.
Fennel has a mild anise flavor. The bulbous stems can be served raw like celery or steamed. Their flavor will enhance stews, soup and collard greens. Paul likes to eat the
Cilantro is important in Mexican dishes, which are important in our diets. It also flavors Mediterranean and Oriental dishes well. For a garnish it is unsurpassed.
All the plants we grow will help our personal economy, our health, and the world's ecology. Write me at Mary@CollardLovers.com to tell me how you are living green.
Saturday, January 05, 2008
Tuesday, January 01, 2008
Our programs include a useful interview of Dr. Mike Stanley, my son-in-law, by Paul about food safety in preparation and storage. Mike, a veterinarian and an Air Force veteran, has a wealth of experience in public health and food safety.
Another popular show is an interview with the famous marketer and cookbook author Willie Crawford. He discusses with us the way he cooks collards, and his background.
Paul and I are the authors of The Collard Patch, the world's best collard and cornbread cookbook. It is not only a book of recipes; it is also a book of stories and nutritional information about collard greens, the Cinderella of dark leafy greens. We believe that collard greens are important for maintaining good health. Collards, one of the most delicious foods imaginable when prepared appropriately, furnish a wealth of nutrients while remaining incredibly low in calories.
One of the beautiful aspects of collard greens is that they can be grown almost anywhere. They love cool weather and tolerate a mild amount of frost. These beautiful plants make excellent ground cover in yards. Also they can be used to add interest to flower beds. In a time when people are seeking more intriguing flavors than ever before because our taste buds have grown up and when people are needing to spend a smaller percentage of their budgets on food, we recommend growing collard greens.
Nutritionists consider green leafy vegetables such as collards to be one of the leading foods, as far as food value is concerned. They are nutritious when eaten raw, added to vegetable juices, or prepared in delicious dishes much as spinach has been traditionally prepared. There is a theory that the chlorophyll in them removes environmental toxins, such as heavy metals and pesticides from the body. Some people consider them to be a liver protector.
I cannot prove all these ideas, but I do know they are a source of iron, calcium, beta carotene (precursor of vitamin A), soluble fiber, and manganese. They provide vitamins C, K, B1, B2, and B9. Collards have potent anti-cancer properties, antiviral, and antibacterial components including diindolylmethane, sulforaphane, and selenium. There are only 46 calories in one fourth pound of cooked collards.
We devote a large amount of our time encouraging people to eat more collard greens. When we tell people about this project, some of them find us slightly insane. We, however, are devoted to this cause. We have appeared at book signings, crafts fairs, civic club meetings, radio interviews, and cooking shows on television in Louisiana, Georgia, Mississippi, Texas, and Wisconsin. We are willing to go throughout the country to promote the use of collard greens.
This recipe is an example of a collard greens dish that is packed with all the good things we need to eat without unnecessary calories. The taste is great.
Wilted Collards with Flaxseed
Heat 2 tablespoons olive oil with 2 tablespoons minced garlic in a big deep skillet.
Toss in 1 pound finely chopped tender collard green leaves.
Heat and wilt five minutes or until tender.
Add some salt, black pepper, red pepper flakes.
Turn off the heat. Add 1 tablespoon honey and 1 tablespoon red vinegar.
Top with ¼ cup toasted flaxseed.
HEB Food-Drugs #/546
Plano, TX 75076
Store Hours: 8 a. m. to 10. p. m.
Central Market is the essential place to shop. It is a grocery store like no other.
Entering, you will go through the produce section. Fresh produce is not something on the periphery of the store. Instead it is important. There are fresh vegetables and fruits organically grown from all the right places. We like the bananas and the Brussels sprouts. I've never seen such a varied selection of potatoes. The precious little fingerlings of infinite variety are fun to select. They taste delicious. The artichokes are outstanding.
After winding through the marvelous displays of fresh fruits and vegetables, you will find yourself in the meat market and fish market. Let's check the leg of lamb. I love it! If you are not traveling too far, buy one. (Or perhaps you should buy a cooler.)
My favorite part of the store is the section deep inside the store where you can weigh spices and put them in your own bags. I love the spices, as well as many of the other food items there -- coffee, nuts, candy, peanut butter, honey, cereals, flours, meals – displayed in an endless array. Sounds expensive? No. Actually these items are less expensive than prepackaged items. The curry and the chile powder mix are the best. We usually select a big bag or two of Wasabi peas (dehydrated English peas coated in Wasabi and horseradish) to munch on the way home and for days to come. We like the flax seed, which are incredibly delicious and noted for their salubrious properties. If you lose us in the store, look here. We stay here about an hour.
Did I say what my favorite section is? It is the bakery. Our favorite bread is the white chocolate apricot. We eat it toasted or straight out of the package. Don't miss the most delicious item in the store
being made by expert cooks on the spot – tortillas. I like the little golden ones with sun-dried tomatoes and flecks of pepper in them. When I pass there, I admire these and the ladies usually hand me one to cram into my starving mouth.
What I really like most in Central Market is the selection of cheese. Along the walls there are coolers with every kind of cheese imaginable. What makes this section special is the station in the middle of the floor where someone is making mozzarella cheese balls in olive oil and garlic. Buy a jar of these and serve them on very special occasions. When you pass, the cheese preparer will give you a morsel. My advice: go there first and pass the section several times as you shop. The taste is splendid.
There is a section of sausages and prepared meats. We usually select the hot Italian sausage, the bratwurst, the Jalapeño cheddar sausage, the salami with Jalapeños. By the time we arrive in this section, which is my favorite, the shopping cart is too full to hold anything else.
And there is a deli section. Since we have already filled our cart, we don't buy things here, although it is the most intriguing food in the store.
On the way out, we will pass through the florist's section, where the flowers are unusual and inviting. By the time we arrive there, we are loaded with food. There is no more space in the car to place flowers.
You owe it to yourself to shop at Central Market at least once in your life.