Old-Fashioned Ukrainian Perogies: Old-Fashioned Ukrainian Perogies
Dough:
3-cups flour
1-tsp. salt
2-tbsp. veg. oil
1-cup water
1-egg
Filling:
1-cup grated cheddar cheese
4-cups hot mashed potatoes
Combine potatoes and cheese, set aside
Beat egg and then add oil and water; blend
Mix this with the flour and salt and knead to form a soft dough
Let stand covered for 10 minutes
Roll out dough, as for pies, about 1/8-inch thick on a floured board
With a round cutter, 21/2' to 3' across, cut into dough
Re-roll scraps, continue to cut until no more dough
Place 1-tbsp. of filling in center of dough and fold over, squeezing the edges
You may need to wet edges
Drop into boiling salted water and simmer 8 min.
Drain and rinse with cold water or toss with oil
Cool or fry in oil
Tuesday, August 02, 2005
Recipe:| Perogies
All Recipes Main Dish Perogies:
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
2/3 cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
1/4 pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste
DIRECTIONS:
To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
2/3 cup cold water
1 pound bacon
5 pounds baking potatoes
1 cup shredded Cheddar cheese
salt and pepper to taste
1/4 pound bacon
1 (32 ounce) jar sauerkraut - drained, rinsed and minced
3 tablespoons sour cream
salt and pepper to taste
DIRECTIONS:
To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside.
To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper.
To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well.
Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Polka Fest Perogies :: by Valley Specialty Foods
Polka Fest Perogies :: by Valley Specialty Foods
Favorite Recipes
Try these tasty and fun recipes to prepare your Polka Fest Perogies.
Traditional
Breakfast Perogies
Main Courses
Traditional:
Pan Fry Perogies
1 package (14 ounces) thawed Polka Fest® Potato & Cheddar, Onion or Roasted Garlic Perogies
4-6 slices bacon
½ stick (4 tablespoons) butter or margarine
1 small chopped onion
To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel.
In a 9" skillet, fry bacon according to package directions. Remove bacon and drain excess fat. Crumble bacon into bite-sized pieces; set aside. In same skillet, melt butter or margarine. Place perogies in pan one layer deep over medium heat and cook until golden brown (about 3-1/2 to 4 minutes). Add onion; turn perogies for even frying (about 3 more minutes). Serve hot perogies topped with crumbled bacon.
Barbequed Perogies
To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel
Place Polka Fest® perogies and 3 tablespoons butter or margarine on a double layer of aluminum foil. Season with salt and pepper. Add chopped onions. Wrap loosely, but be certain to seal the edges of the foil. Place on low to medium heat on the covered barbeque grill. Turn frequently. Cook for 10-15 minutes or until golden brown.
Breakfast Perogies:
Sausage and Gravy Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound ground country sausage
¼ cup finely chopped onion
3 tablespoons all-purpose flour
2 cups milk
¼ teaspoon poultry seasoning or sage
¼ teaspoon salt
Ground pepper to taste
¼ teaspoon ground nutmeg (optional)
Dash Worcestershire sauce
Dash hot pepper sauce
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in a medium-sized skillet, brown country sausage. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of excess fat. Stir in flour; cook over medium-low heat about 2-3 minutes. Stir in milk. Add seasonings; cook, stirring, until thickened. Spoon mixture over hot perogies and serve.
Eggs and Bacon Medley Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
6 slices bacon
6 large eggs, beaten
2 tablespoons mile
Salt and pepper to taste
1 small onion, chopped
1 small green pepper, chopped
Shredded cheddar cheese
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in medium-sized skillet fry bacon according to package directions. Remove bacon and drain on paper towels, reserving 3 tablespoons of the fat. Crumble bacon into bite-sized pieces; set aside.
In a medium bowl, using a whisk or fork, combine eggs, 2 tablespoons milk, and salt and pepper to taste; set aside.
In the skillet in which the bacon was cooked, heat reserved bacon fat until hot. Add onion and pepper, stir and cook over medium heat until tender, about 5 minutes.
Add egg mixture to skillet and scramble over medium heat until they begin to become firm, about 1 minute, stirring frequently with a wooden spoon. Arrange perogies over eggs, sprinkle with bacon and cheese and serve.
Main Courses:
Perogies con Carne
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
1 package (8 ounces) processed American cheese, cut into cubes
1-10 oz. can diced tomatoes with green chiles
1-15 oz. can chili with beans
Garnish with sour cream
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, cut cheese into smaller cubes; then combine cheese, tomatoes, and chili in microwave-proof container. Microwave at 50% power for 5-6 minutes (cooking times may vary with microwave). Stir sauce and spoon over hot perogies. Serve individually with a dollop of sour cream.
Vegetarian Suggestion: omit chili with meat and substitute vegetarian style chili
Perogies Alfredo Primavera
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
1 jar (16 ounces) alfredo sauce
Frozen mixed vegetables
Parmesan cheese
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, cook desired amount of frozen vegetables according to package directions. Then, in a medium-sized skillet or saucepan, combine alfredo and cooked vegetables; cook and stir over medium heat until sauce is heated through. Spoon alfredo sauce over hot perogies; sprinkle with parmesan cheese and serve.
Italian Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound sweet or hot Italian sausage
1 jar (16 ounces) marinara sauce
Shredded mozzarella cheese
Perogie Preparation Options: Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in a medium-sized skillet, brown Italian sausage; drain off excess fat. Add marinara to sausage, and cook until sauce is heated through. Spoon mixture over hot perogies; top with mozzarella cheese and serve.
Southwestern-Style Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
½ cup frozen corn
1-15 oz. can black beans, drained and rinsed
1 cup favorite salsa or picante
Shredded cheddar or Monterey Jack cheese
Garnish with sour cream and chopped cilantro (optional)
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, cook frozen corn according to package directions. Combine beans, salsa and cooked corn in a saucepan or skillet; cook until warmed through. Spoon mixture over hot perogies; top with cheese and serve with sour cream. Sprinkle on chopped cilantro, if desired.
Favorite Recipes
Try these tasty and fun recipes to prepare your Polka Fest Perogies.
Traditional
Breakfast Perogies
Main Courses
Traditional:
Pan Fry Perogies
1 package (14 ounces) thawed Polka Fest® Potato & Cheddar, Onion or Roasted Garlic Perogies
4-6 slices bacon
½ stick (4 tablespoons) butter or margarine
1 small chopped onion
To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel.
In a 9" skillet, fry bacon according to package directions. Remove bacon and drain excess fat. Crumble bacon into bite-sized pieces; set aside. In same skillet, melt butter or margarine. Place perogies in pan one layer deep over medium heat and cook until golden brown (about 3-1/2 to 4 minutes). Add onion; turn perogies for even frying (about 3 more minutes). Serve hot perogies topped with crumbled bacon.
Barbequed Perogies
To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel
Place Polka Fest® perogies and 3 tablespoons butter or margarine on a double layer of aluminum foil. Season with salt and pepper. Add chopped onions. Wrap loosely, but be certain to seal the edges of the foil. Place on low to medium heat on the covered barbeque grill. Turn frequently. Cook for 10-15 minutes or until golden brown.
Breakfast Perogies:
Sausage and Gravy Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound ground country sausage
¼ cup finely chopped onion
3 tablespoons all-purpose flour
2 cups milk
¼ teaspoon poultry seasoning or sage
¼ teaspoon salt
Ground pepper to taste
¼ teaspoon ground nutmeg (optional)
Dash Worcestershire sauce
Dash hot pepper sauce
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in a medium-sized skillet, brown country sausage. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of excess fat. Stir in flour; cook over medium-low heat about 2-3 minutes. Stir in milk. Add seasonings; cook, stirring, until thickened. Spoon mixture over hot perogies and serve.
Eggs and Bacon Medley Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
6 slices bacon
6 large eggs, beaten
2 tablespoons mile
Salt and pepper to taste
1 small onion, chopped
1 small green pepper, chopped
Shredded cheddar cheese
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in medium-sized skillet fry bacon according to package directions. Remove bacon and drain on paper towels, reserving 3 tablespoons of the fat. Crumble bacon into bite-sized pieces; set aside.
In a medium bowl, using a whisk or fork, combine eggs, 2 tablespoons milk, and salt and pepper to taste; set aside.
In the skillet in which the bacon was cooked, heat reserved bacon fat until hot. Add onion and pepper, stir and cook over medium heat until tender, about 5 minutes.
Add egg mixture to skillet and scramble over medium heat until they begin to become firm, about 1 minute, stirring frequently with a wooden spoon. Arrange perogies over eggs, sprinkle with bacon and cheese and serve.
Main Courses:
Perogies con Carne
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
1 package (8 ounces) processed American cheese, cut into cubes
1-10 oz. can diced tomatoes with green chiles
1-15 oz. can chili with beans
Garnish with sour cream
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, cut cheese into smaller cubes; then combine cheese, tomatoes, and chili in microwave-proof container. Microwave at 50% power for 5-6 minutes (cooking times may vary with microwave). Stir sauce and spoon over hot perogies. Serve individually with a dollop of sour cream.
Vegetarian Suggestion: omit chili with meat and substitute vegetarian style chili
Perogies Alfredo Primavera
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
1 jar (16 ounces) alfredo sauce
Frozen mixed vegetables
Parmesan cheese
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, cook desired amount of frozen vegetables according to package directions. Then, in a medium-sized skillet or saucepan, combine alfredo and cooked vegetables; cook and stir over medium heat until sauce is heated through. Spoon alfredo sauce over hot perogies; sprinkle with parmesan cheese and serve.
Italian Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound sweet or hot Italian sausage
1 jar (16 ounces) marinara sauce
Shredded mozzarella cheese
Perogie Preparation Options: Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in a medium-sized skillet, brown Italian sausage; drain off excess fat. Add marinara to sausage, and cook until sauce is heated through. Spoon mixture over hot perogies; top with mozzarella cheese and serve.
Southwestern-Style Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
½ cup frozen corn
1-15 oz. can black beans, drained and rinsed
1 cup favorite salsa or picante
Shredded cheddar or Monterey Jack cheese
Garnish with sour cream and chopped cilantro (optional)
Perogie Preparation Options:
Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.
Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, cook frozen corn according to package directions. Combine beans, salsa and cooked corn in a saucepan or skillet; cook until warmed through. Spoon mixture over hot perogies; top with cheese and serve with sour cream. Sprinkle on chopped cilantro, if desired.
Monday, July 25, 2005
Polish Bread Pudding
Here is a delicious recipe for bread pudding. With the handy idea of adding jelly or preserves makes for a variety different flavors of puddings.
Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook
Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Saturday, July 23, 2005
Recipe: Baked Apples
Here is a delicious recipe for baked apples from the 365 International Recipes. I would add cinnamon.
Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook
Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Friday, July 22, 2005
Here is a delicious recipe for Dutch Veal Stew from the book, 365 International Recipes.
Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook
Get the full recipe here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Thursday, July 21, 2005
Pesticides, Can we avoid them?
Look at this interesting material from Chef Shane's blog.
Some food for thought.(OK, OK, so I couldn't help myself)
by Anna Maria Volpi
Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption
We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!
Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.
Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.
The results of an investigation on pesticides in produce by the USDA Pesticide Data Program (*), show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.
You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.
Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP (*) are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.
Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.
So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?
We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.
+++++++++++++++++++++++
About the Author:
Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria's website at http://www.annamariavolpi.com/ for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Some food for thought.(OK, OK, so I couldn't help myself)
Pesticides, Can we avoid them?
by Anna Maria Volpi
Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption
We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!
Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.
Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.
The results of an investigation on pesticides in produce by the USDA Pesticide Data Program (*), show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.
You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.
Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP (*) are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.
Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.
So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?
We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.
+++++++++++++++++++++++
About the Author:
Anna Maria Volpi is a cooking instructor and personal chef in Los Angeles. Visit Anna Maria's website at http://www.annamariavolpi.com/ for step-by-step illustrated traditional Italian recipes for tiramisu, pasta, pizza, lasagna, risotto, gnocchi and much more, articles and food newsletter.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Wednesday, July 20, 2005
Scotch Stewed Onions
Here is the recipe for Scotch Stewed Onions. Try seasoning it with other herbs.
http://www.flavoredwithlove.com/365recipes/365--202.html
http://www.flavoredwithlove.com/365recipes/365--202.html
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Tuesday, July 19, 2005
Recipe: Macaroni Alla San Giovannello
http://www.flavoredwithlove.com/italiancookery/ItalianCookery21.html:MACARONI 'ALLA SAN GIOVANNELLO'
While three-quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.
While three-quarters of a pound of macaroni are boiling in salted water prepare the following: Chop up fine two ounces of ham fat with a little parsley. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat. When the grease is colored put in the sliced tomatoes with salt and pepper. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Sunday, July 17, 2005
Curried apples
Here is the recipe for this day of the 365. It is for curried apples. I would add a little Splenda artificial sweetner or some pineapple preserves and some cinnamon.
http://www.flavoredwithlove.com/365recipes/365--199.html
http://www.flavoredwithlove.com/365recipes/365--199.html
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Saturday, July 16, 2005
Recipe:Jambalaya Alaskan-Style
1/4 lb. bacon, chopped
2 cloves garlic, minced
1 medium onion, chopped
1 medium green pepper, chopped
1/4 lb. hot reindeer Polish sausage, cut in 1/4" slices
1/4 lb. regular reindeer Polish sausage, cut in 1/4" slices
1 tablespoon parsley
1/2 teaspoon thyme
Lemon pepper seasoning
Salt
Pepper
2 cups beef or chicken broth
Dash tabasco sauce
1 1/4 cup long-grain rice
1 1/2 cups fresh or frozen shrimp, cooked
Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add broth and tabasco sauce; bring to a boil and boil five minutes. Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through. Serves 4. Serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! Those with timid palates may want to substitute regular sausage for the hot; those with cast-iron palates can use all hot sausage or add tabasco sauce to taste. This recipe is moderately hot.
From Shane Bryan's Cooking Blog
2 cloves garlic, minced
1 medium onion, chopped
1 medium green pepper, chopped
1/4 lb. hot reindeer Polish sausage, cut in 1/4" slices
1/4 lb. regular reindeer Polish sausage, cut in 1/4" slices
1 tablespoon parsley
1/2 teaspoon thyme
Lemon pepper seasoning
Salt
Pepper
2 cups beef or chicken broth
Dash tabasco sauce
1 1/4 cup long-grain rice
1 1/2 cups fresh or frozen shrimp, cooked
Saute bacon, garlic, onion and green pepper 2 to 3 minutes in large skillet or kettle. Add hot and regular sausages. Saute until onion is translucent but not golden. Add parsley, thyme, lemon pepper, salt and pepper. Add broth and tabasco sauce; bring to a boil and boil five minutes. Add rice, cover and simmer 20 minutes until rice is tender but not mushy. Stir in shrimp and heat until just heated through. Serves 4. Serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! Those with timid palates may want to substitute regular sausage for the hot; those with cast-iron palates can use all hot sausage or add tabasco sauce to taste. This recipe is moderately hot.
From Shane Bryan's Cooking Blog
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Wednesday, July 13, 2005
CBS News | 'Boom Goes The Dynamite' | June 13, 2005--10:00:03
CBS News | 'Boom Goes The Dynamite' | June 13, 2005�10:00:03: "
(CBS) A Mario cards tournament and a complete bust in an appearance as a TV sports anchor somehow combined to make a phrase that Brian Collins originated into a sensation on the Internet and beyond.
Collins, a freshman at Ball State University in Muncie, Ind., coined the catchphrase that's rocketed to fame: 'Boom goes the dynamite.'
He told The Early Show co-anchor Hannah Storm Monday it all started when he was preparing to take part in a Mario cards tournament: 'We try to create things that will mess each other up, and we mostly try to make people laugh. And part of that is you create catchphrases. And, obviously, 'boom goes the dynamite' was one of mine.' "
(CBS) A Mario cards tournament and a complete bust in an appearance as a TV sports anchor somehow combined to make a phrase that Brian Collins originated into a sensation on the Internet and beyond.
Collins, a freshman at Ball State University in Muncie, Ind., coined the catchphrase that's rocketed to fame: 'Boom goes the dynamite.'
He told The Early Show co-anchor Hannah Storm Monday it all started when he was preparing to take part in a Mario cards tournament: 'We try to create things that will mess each other up, and we mostly try to make people laugh. And part of that is you create catchphrases. And, obviously, 'boom goes the dynamite' was one of mine.' "
Tuesday, July 12, 2005
Here is the recipe for today from the 365 International Recipes. If you do not wish to use sweetbreads, you can add another meat.
To see this and other recipes, go here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook
To see this and other recipes, go here: www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook
Thursday, July 07, 2005
38 Bonus Cookbooks from Willie Crawford
A few days ago, I told you about the unbelievable offer from Willie Crawford, the famous soul food cookbook author and Internet marketing guru. Willie has written and published SOUL FOOD RECIPES, an authentic soul food cookbook that has become a runaway best seller.
I am so excited about the special he is offering with his cookbook. I don’t how long he will make this available. This is what he said:
Quoting directly from Willie’s letter…
Here's the deal... When you grab a copy of my soul food cookbook during this special, I throw in 38 bonus recipe collections. Most of these bonuses are electronic books that come on a CD. When you need a recipe in a certain category, you just open the book on the CD. You can print the ebooks out too, but you don't really need to since the CD will be as near as your computer.
Willie’s book is a paper book, but the bonuses are on a CD.
Now, he is offering another similar deal: In addition to the offer of a CD with 38 cookbooks when you order a paper copy of his Soul Food Recipes, he is allowing customers who order the PDF version of his cookbook to download all of the bonuses immediately. The PDF version, which you can download immediately along with THIRTY-EIGHT BONUS COOKBOOKS costs only $10.00! You can charge it on your credit card and start enjoying all those recipes instantly.
Here are the ebooks that you get free with the cookbook during the special:
100 Succulent Chinese Recipes
1000 Atkins Diet Recipes
101 Camping & Outdoor Recipes
101 Recipes For The Deep Fryer
111 Egg Recipes
120 Lip-Smacking Good Jam Recipes
300 Chicken Recipes
400 Refreshing Punch Recipes
470 Crock Pot Recipes
600 Recipes For Chili Lovers
65 Tried And True Amish Recipes
Blue Ribbon Recipes
Cat Head Biscuits And Garlic Fried Chicken
Cheesecake Recipes
Chocolate Recipes For Chocolate Lovers
Delicious Diabetic Recipes
Delicious Italian Dishes
Delicious Puddings
Delicious Soup Recipes
Fish Recipes
Great Sandwiches
Ice Cream Recipes
Kids Fun Recipes
Make Wines & Spirits Guide
More Great Sandwich Recipes
Mouth Watering Apple Recipes
Quick And Easy Cooking: 155 Time Saving Recipes
Recipes From Around The World
Recipes From South Of The Border
Salad Recipes
Smoothies For Athletes
Summer Party Cooking Recipes
The Appetizer Collection
The Big Book Of Cookies
The Bread And Biscuit Baker's Assistant
The Bread Machine Cookbook
The Complete Library Of Cooking! (5 books!!!)
Ultimate Chicken Wing Cookbook
GO HERE NOW TO READ MORE ABOUT WILLIE CRAWFORD AND HIS OUTSTANDING COOKBOOK.
Get Willie's book here now!
I am so excited about the special he is offering with his cookbook. I don’t how long he will make this available. This is what he said:
Quoting directly from Willie’s letter…
Here's the deal... When you grab a copy of my soul food cookbook during this special, I throw in 38 bonus recipe collections. Most of these bonuses are electronic books that come on a CD. When you need a recipe in a certain category, you just open the book on the CD. You can print the ebooks out too, but you don't really need to since the CD will be as near as your computer.
Willie’s book is a paper book, but the bonuses are on a CD.
Now, he is offering another similar deal: In addition to the offer of a CD with 38 cookbooks when you order a paper copy of his Soul Food Recipes, he is allowing customers who order the PDF version of his cookbook to download all of the bonuses immediately. The PDF version, which you can download immediately along with THIRTY-EIGHT BONUS COOKBOOKS costs only $10.00! You can charge it on your credit card and start enjoying all those recipes instantly.
Here are the ebooks that you get free with the cookbook during the special:
100 Succulent Chinese Recipes
1000 Atkins Diet Recipes
101 Camping & Outdoor Recipes
101 Recipes For The Deep Fryer
111 Egg Recipes
120 Lip-Smacking Good Jam Recipes
300 Chicken Recipes
400 Refreshing Punch Recipes
470 Crock Pot Recipes
600 Recipes For Chili Lovers
65 Tried And True Amish Recipes
Blue Ribbon Recipes
Cat Head Biscuits And Garlic Fried Chicken
Cheesecake Recipes
Chocolate Recipes For Chocolate Lovers
Delicious Diabetic Recipes
Delicious Italian Dishes
Delicious Puddings
Delicious Soup Recipes
Fish Recipes
Great Sandwiches
Ice Cream Recipes
Kids Fun Recipes
Make Wines & Spirits Guide
More Great Sandwich Recipes
Mouth Watering Apple Recipes
Quick And Easy Cooking: 155 Time Saving Recipes
Recipes From Around The World
Recipes From South Of The Border
Salad Recipes
Smoothies For Athletes
Summer Party Cooking Recipes
The Appetizer Collection
The Big Book Of Cookies
The Bread And Biscuit Baker's Assistant
The Bread Machine Cookbook
The Complete Library Of Cooking! (5 books!!!)
Ultimate Chicken Wing Cookbook
GO HERE NOW TO READ MORE ABOUT WILLIE CRAWFORD AND HIS OUTSTANDING COOKBOOK.
Get Willie's book here now!
Recipe: Sweet Potato Pudding
Ingredients:
4 cups of sweet potatoes
1 tablespoon lime juice
3/4 cup sugar
2 eggs
2 tablespoons butter
1/2 cup coconut milk
1/4 cup of rum
grated rind of lime
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon powdered cinnamon
1 tablespoon raisins
Directions:
To mashed potatoes, add sugar gradually and whole eggs, one at at time, mixing well after each addition. Mix in butter with a fork. Add milk. Blend well. mix in grated rind of oime juice.
Add rum. Mix well. Add salt, baking powder and cinnamon, sifted together. Mix. Add raisings.
Mix well. Pour this mixture into a greased pan and bake in a moderate oven (350 degrees) about 50 minutes, until done. Makes 8 servings.
Source of Recipe:Villa Lodge Hotel, St. Vincent & the Grenadines
4 cups of sweet potatoes
1 tablespoon lime juice
3/4 cup sugar
2 eggs
2 tablespoons butter
1/2 cup coconut milk
1/4 cup of rum
grated rind of lime
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon powdered cinnamon
1 tablespoon raisins
Directions:
To mashed potatoes, add sugar gradually and whole eggs, one at at time, mixing well after each addition. Mix in butter with a fork. Add milk. Blend well. mix in grated rind of oime juice.
Add rum. Mix well. Add salt, baking powder and cinnamon, sifted together. Mix. Add raisings.
Mix well. Pour this mixture into a greased pan and bake in a moderate oven (350 degrees) about 50 minutes, until done. Makes 8 servings.
Source of Recipe:Villa Lodge Hotel, St. Vincent & the Grenadines
Wednesday, July 06, 2005
Recipe: Jamaican Collard Stew
Sweet and sour and slightly spicy--Jamaican Collard Stew will make you want to jump up and dance.
Collards are similar to calalloo, which is a green leafy vegetable popular in the Caribbean Islands.
Ingredients
1 tablespoon canola oil
1 pound frozen collards, finely chopped
1 cup finely chopped onion
1 cup green onions with tops, sliced
2 tablespoons minced garlic
1 tablespoon chopped fresh parsley
2 quarts chicken stock
½ cup vinegar
½ teaspoon thyme
¼ cup Pickapeppa®
2 ounces tasso, chopped
2 ounces lean salt pork, rinsed to remove superfluous salt
1 can (15 ounces) Coco Lopez® cream of coconut
2 cups sliced okra
1 can crabmeat
4 ounces chicken, chopped and cooked
Salt substitute
Freshly ground black pepper to taste
Ground red pepper to taste
Preparation
·Place all the ingredients in the stockpot except the coconut cream, okra, crabmeat, chicken, salt substitute, and peppers.
·Simmer the stew until all the different foods included are tender (an hour or 2).
·Add the remaining ingredients and simmer 10 minutes. Adjust the spices.
Equipment/Utensils
Stockpot, Knife, Cutting board
Collards are similar to calalloo, which is a green leafy vegetable popular in the Caribbean Islands.
Ingredients
1 tablespoon canola oil
1 pound frozen collards, finely chopped
1 cup finely chopped onion
1 cup green onions with tops, sliced
2 tablespoons minced garlic
1 tablespoon chopped fresh parsley
2 quarts chicken stock
½ cup vinegar
½ teaspoon thyme
¼ cup Pickapeppa®
2 ounces tasso, chopped
2 ounces lean salt pork, rinsed to remove superfluous salt
1 can (15 ounces) Coco Lopez® cream of coconut
2 cups sliced okra
1 can crabmeat
4 ounces chicken, chopped and cooked
Salt substitute
Freshly ground black pepper to taste
Ground red pepper to taste
Preparation
·Place all the ingredients in the stockpot except the coconut cream, okra, crabmeat, chicken, salt substitute, and peppers.
·Simmer the stew until all the different foods included are tender (an hour or 2).
·Add the remaining ingredients and simmer 10 minutes. Adjust the spices.
Equipment/Utensils
Stockpot, Knife, Cutting board
Tuesday, July 05, 2005
Recipe: Louisiana Polenta
Enjoy Louisiana Polenta beside collards or on top of collards.
Ingredients
Non-stick cooking spray
1 stick (1/2 cup) unsalted butter
1 tablespoon minced garlic
½ teaspoon ground red pepper
½ teaspoon ground black pepper
2 tablespoons Tone’s® spicy spaghetti seasoning mix
2teaspoons salt substitute
3 cups chicken stock 1 quart milk
2 cups stone ground cornmeal (Finely groundcornmeal may lump easily.)
All purpose flour
Extra virgin olive oil
Kraft® shredded Parmesan, Romano, and Asiago cheeses (or Parmesan cheese)
Preparation
·Spray a 9 x 13 x 2" glass baking pan generously.
·Heat the butter, garlic, peppers, salt substitute, stock and cream to boiling in a large heavy saucepan or Dutch oven.
·Turn the heat off and sprinkle the cornmeal slowly into the liquid. Whisk constantly. Don’t stop stirring.
·When all the cornmeal is added and the mixture is smooth, return it to low heat. Continue to stir as you cook it over very low heat until it thickens. (It should resemble thick grits.)
·Pour it into the baking pan and spread it smoothly.
·Refrigerate the polenta until it is thick.
·Just before serving, cut the polenta in desired shapes—squares or triangles—and dredge in flour.
·Fry in olive oil in the skillet.
·Sprinkle cheese over each piece.
·Serve immediately.
Equipment/Utensils
9 x 13 x 2" baking pan • Large heavy saucepan or Dutch oven • Whisk • Knife • Skillet
Ingredients
Non-stick cooking spray
1 stick (1/2 cup) unsalted butter
1 tablespoon minced garlic
½ teaspoon ground red pepper
½ teaspoon ground black pepper
2 tablespoons Tone’s® spicy spaghetti seasoning mix
2teaspoons salt substitute
3 cups chicken stock 1 quart milk
2 cups stone ground cornmeal (Finely groundcornmeal may lump easily.)
All purpose flour
Extra virgin olive oil
Kraft® shredded Parmesan, Romano, and Asiago cheeses (or Parmesan cheese)
Preparation
·Spray a 9 x 13 x 2" glass baking pan generously.
·Heat the butter, garlic, peppers, salt substitute, stock and cream to boiling in a large heavy saucepan or Dutch oven.
·Turn the heat off and sprinkle the cornmeal slowly into the liquid. Whisk constantly. Don’t stop stirring.
·When all the cornmeal is added and the mixture is smooth, return it to low heat. Continue to stir as you cook it over very low heat until it thickens. (It should resemble thick grits.)
·Pour it into the baking pan and spread it smoothly.
·Refrigerate the polenta until it is thick.
·Just before serving, cut the polenta in desired shapes—squares or triangles—and dredge in flour.
·Fry in olive oil in the skillet.
·Sprinkle cheese over each piece.
·Serve immediately.
Equipment/Utensils
9 x 13 x 2" baking pan • Large heavy saucepan or Dutch oven • Whisk • Knife • Skillet
Recipe: Irish Apple Pudding
www.FlavoredwithLove.com, 365 International Recipes--Another Classic Cookbook Irish Apple Pudding
Pare and slice apples and lay them in a buttered pie-dish. Sprinkle with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until done.
Pare and slice apples and lay them in a buttered pie-dish. Sprinkle with brown sugar; add the juice and rind of 1/2 of a lemon, a pinch of cinnamon and cloves. Then cover with a rich pie-paste and let bake until done.
Saturday, July 02, 2005
Colors Come from God Just Like Me
Here's a precious book for children by a remarkable author.
Quoted from Publishers Weekly at Amazon.com:
Writing for her "Ethiopian princess"/ granddaughter, Forche has produced a book that speaks to the needs of all children to feel acceptance and pride in who and how they are. Using the book of Genesis (with biblical references cited on each page), she stresses the variety in all creation. Of obvious interest to African American children ("God made me a beautiful brown" is a leitmotif), the book so employs the rainbow theme that it can speak to every child. . . . The spirit of this book is beyond reproach and its message desperately needed. Ages 3-9.Hardcover
Reading level: Ages 4-8
I met Carolyn Forche online. She is a radiant woman with a deep love for God and humanity. It is an honor to recommend her book.
Quoted from Publishers Weekly at Amazon.com:
Writing for her "Ethiopian princess"/ granddaughter, Forche has produced a book that speaks to the needs of all children to feel acceptance and pride in who and how they are. Using the book of Genesis (with biblical references cited on each page), she stresses the variety in all creation. Of obvious interest to African American children ("God made me a beautiful brown" is a leitmotif), the book so employs the rainbow theme that it can speak to every child. . . . The spirit of this book is beyond reproach and its message desperately needed. Ages 3-9.Hardcover
Reading level: Ages 4-8
I met Carolyn Forche online. She is a radiant woman with a deep love for God and humanity. It is an honor to recommend her book.
Lemon, Butter, and Garlic Collards
If you use fresh collards, be sure that they are very tender. Fresh garlic is essential for this recipe.
Ingredients
2 lemons
1 tablespoon extra virgin olive oil
16 ounces (5 cups) frozen chopped collards
2 minced or smashed and chopped garlic bulbs
⅛ teaspoon baking soda
2 tablespoons Splenda®
Salt substitute to taste
Freshly ground black pepper to taste
Ground red pepper to taste
½ cup water
2 tablespoons unsalted butter
Preparation
·Squeeze a lemon and remove the seeds from the juice. Cut the second lemon in wedges.
·Sauté the garlic in the olive oil 2 minutes; add the collards; continue to sauté 3-5 minutes or until the collards are tender (but not mushy).
·Add the baking soda, Splenda®, salt substitute, peppers and water.
·Cover and cook at high heat 3 more minutes.
·Sprinkle the lemon juice over the collards and cook them until the liquid is rduced.
·Transfer the collards to a serving bowl..
·Dot the butter over the hot collards and garnish them with the lemon wedges.
·Serve immediately.
Equipment/Utensils
Heavy pot or Dutch oven with tight lid, preferably see-through. • Garlic press • Knife • Cutting board • Serving bowl
About Garlic
A garlic bulb is composed of approximately 12 cloves, often called “toes.” We have never tasted anything with too much garlic; therefore, I have concluded that the condition does not exist.
If you don’t have a garlic press, simply whop the garlic with a knife handle. You may need to chop it more if you don’t stike it hard enough.
Ingredients
2 lemons
1 tablespoon extra virgin olive oil
16 ounces (5 cups) frozen chopped collards
2 minced or smashed and chopped garlic bulbs
⅛ teaspoon baking soda
2 tablespoons Splenda®
Salt substitute to taste
Freshly ground black pepper to taste
Ground red pepper to taste
½ cup water
2 tablespoons unsalted butter
Preparation
·Squeeze a lemon and remove the seeds from the juice. Cut the second lemon in wedges.
·Sauté the garlic in the olive oil 2 minutes; add the collards; continue to sauté 3-5 minutes or until the collards are tender (but not mushy).
·Add the baking soda, Splenda®, salt substitute, peppers and water.
·Cover and cook at high heat 3 more minutes.
·Sprinkle the lemon juice over the collards and cook them until the liquid is rduced.
·Transfer the collards to a serving bowl..
·Dot the butter over the hot collards and garnish them with the lemon wedges.
·Serve immediately.
Equipment/Utensils
Heavy pot or Dutch oven with tight lid, preferably see-through. • Garlic press • Knife • Cutting board • Serving bowl
About Garlic
A garlic bulb is composed of approximately 12 cloves, often called “toes.” We have never tasted anything with too much garlic; therefore, I have concluded that the condition does not exist.
If you don’t have a garlic press, simply whop the garlic with a knife handle. You may need to chop it more if you don’t stike it hard enough.
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