Get your copy of THE COLLARD PATCH at http://www.CollardLovers.comor Amazon.com
Tuesday, February 10, 2009
Collard Wraps
Make delicious wraps with collard greens!Paul Elliott, co-author of THE COLLARD PATCH, demonstrates his method of preparing wraps containing collard greens.
Get your copy of THE COLLARD PATCH at http://www.CollardLovers.comor Amazon.com
Get your copy of THE COLLARD PATCH at http://www.CollardLovers.comor Amazon.com
Picking and Fixing Collards
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Collards fresh from the collard patch can be prepared hundreds of ways. THE COLLARD PATCH is full of delicious recipes and information to be read about collards and to read while the collards are growing and cooking. Farming and harvesting them is excellent exercise. To prepare them it is beneficial to remove the stems. Collard wraps and collard tortellini are two examples of unusual ways to eat collards. THE COLLARD PATCH is full of traditional and innovative ways to prepare collard greens.
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Monday, January 05, 2009
Tuesday, December 16, 2008
Do You Know How God's Loves You?
Do You Know How God's Loves You?
Do you need a last minute gift?
Here is a unique gift! Chances are that no one else will duplicate your gift because it is FRESH OFF THE PRESS as of December 10!
There is still time to order from Amazon and receive a gift with free shipping before Christmas. December 17 is the last day to order and expect to receive something by December 24.
I'm sharing with you a new daily devotional book that will make you think and show you some more about the Bible both as inspiration and as knowledge of God's word that is not usually included in material such as this. This book will give each person who studies it daily guidance to make 2009 a more meaningful and succesful year.
The most powerful, most intelligent, most loving, most beautiful, most self-sacrificing Person who has ever lived loves you more than anyone else is capable of loving you. He came to the world as a Man, and He was totally a Man. Yet He is God, totally God with more glory and power than we can comprehend. Jesus, the God-Man, loves you so much that He died for you.
"For scarcely for a righteous man will one die: yet peradventure for a good man some would even dare to die. But God commendeth His love toward us, in that, while we were yet sinners, Christ died for us." (Romans 5:7-8)
DO YOU KNOW HOW GOD LOVES YOU? came out on Amazon.com, just in time for Christmas gifts. (There are only two more days until the end of the guaranteed deliveries for free.) The book contains a daily devotional for each day of the year.
Please take a minute to go look at this big beautiful book. It has over 400 pages with an inspirational study for each day of the year. Some of the subjects included are angels, the names of God, the chracter of God, witnessing, grief, prayer life, and daily living. There are amusing stories about children and musings about life. In fact, the book is full of stories that will challenge you and inspire you.
Here is the link: http://adexclusive.com/r/amdy/
Merry Christmas,
Mary
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Sunday, October 05, 2008
Spicy Guacamole Dip
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
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
taste.
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.]
Yum!
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.
Yum!
Mary Cheatham and Paul Elliott, the Collards Folks
Go to Jane's site here.
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
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
taste.
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.]
Yum!
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.
Yum!
Mary Cheatham and Paul Elliott, the Collards Folks
Go to Jane's site here.
Saturday, April 05, 2008
Original Nestlé Toll House Chocolate Chip Cookies
I have heard stories about people paying huge amounts of money for cookie recipes. Here is the very best cookie recipe in the world. It is not for sale. Go to this link to get it.
http://www.verybestbaking.com/recipes/detail.aspx?ID=18476
http://www.verybestbaking.com/recipes/detail.aspx?ID=18476
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Who Invented the Chocolate Chip Cookie?
By: Steven Magill
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
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
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Thursday, March 27, 2008
How to Cook Collard Greens
Get This Amazing Collard Story Cookbook, The Cllard Patch, Now!
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.
Shame!
All that valuable nutrition and cornbread
sopping wasted.
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
ours first.
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
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
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
Football Widows' Revenge
Coping with Super Bowl Desertion
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.
http://www.1newmall.com/ws/
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.
http://www.1newmall.com/ws/
Thursday, January 24, 2008
Stevia, Chives, Rosemary, Fennel, and Cilantro -- The Joy of Living Green!
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
seeds.
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
New Collard Greens Recipes
Visit The Collard Patch
at Amazon.com for some new collard greens recipes. Check the blog entries there.
at Amazon.com for some new collard greens recipes. Check the blog entries there.
Tuesday, January 01, 2008
What We Are Doing Now
On BlogTalkRadio Paul Elliott and I have a new radio talk show called GreensCast. We appear there occasionally and speak with interesting people, friends and family, to discuss a variety of subjects. No matter what our program is about, we always share information about the preparation of delicious food. Check our archived shows there. Also on our BTR blog we have posted several recipes that we wish to share with you.
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.
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.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Shopping at Central Market
Central Market
HEB Food-Drugs #/546
320 Coit
Plano, TX 75076
Phone: 469-241-8300
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.
HEB Food-Drugs #/546
320 Coit
Plano, TX 75076
Phone: 469-241-8300
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.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Sunday, December 09, 2007
Take a trip to Natchitoches!
If possible go see the Christmas Lights of old Natchitoches, Louisiana.
As you approach the quaint downtown with its brick streets, you will see rows of antique and gift shops. Arrive before dark so you will have time to look at all the fleur de lis displays in the little shops. A horse with a carriage will be waiting to take you on a tour.
Enjoy an authentic Natchitoches meal – meat pie or gumbo. We recommend Lasyogne's.
The lights are a splendid display along the Cane River Lake.
Go here and click on the image to see a picture of the Natchitoches Christmas lights.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
Monday, November 26, 2007
Kindle
Amazon has a revolutionary way to read books. If you haven't seen this, take a look.
Kindle:
Amazon's New Wireless Reading Device
Product Overview (Quoted from Amazon.com)
Revolutionary electronic-paper display provides a sharp, high-resolution screen that looks and reads like real paper.
Simple to use: no computer, no cables, no syncing.
Wireless connectivity enables you to shop the Kindle Store directly from your Kindle—whether you’re in the back of a taxi, at the airport, or in bed.
Buy a book and it is auto-delivered wirelessly in less than one minute.
More than 88,000 books available, including 100 of 112 current New York Times® Best Sellers.
New York Times® Best Sellers and all New Releases $9.99, unless marked otherwise.
Free book samples. Download and read first chapters for free before you decide to buy.
Top U.S. newspapers including The New York Times, Wall Street Journal, and Washington Post; top magazines including TIME, Atlantic Monthly, and Forbes—all auto-delivered wirelessly.
Top international newspapers from France, Germany, and Ireland; Le Monde, Frankfurter Allgemeine, and The Irish Times—all auto-delivered wirelessly.
More than 250 top blogs from the worlds of business, technology, sports, entertainment, and politics, including BoingBoing, Slashdot, TechCrunch, ESPN's Bill Simmons, The Onion, Michelle Malkin, and The Huffington Post—all updated wirelessly throughout the day.
Lighter and thinner than a typical paperback; weighs only 10.3 ounces.
Holds over 200 titles.
Long battery life. Leave wireless on and recharge approximately every other day. Turn wireless off and read for a week or more before recharging. Fully recharges in 2 hours.
Unlike WiFi, Kindle utilizes the same high-speed data network (EVDO) as advanced cell phones—so you never have to locate a hotspot.
No monthly wireless bills, service plans, or commitments—we take care of the wireless delivery so you can simply click, buy, and read.
Includes free wireless access to the planet's most exhaustive and up-to-date encyclopedia—Wikipedia.org.
Email your Word documents and pictures (.JPG, .GIF, .BMP, .PNG) to Kindle for easy on-the-go viewing.
Kindle:
Amazon's New Wireless Reading Device
Product Overview (Quoted from Amazon.com)
Revolutionary electronic-paper display provides a sharp, high-resolution screen that looks and reads like real paper.
Simple to use: no computer, no cables, no syncing.
Wireless connectivity enables you to shop the Kindle Store directly from your Kindle—whether you’re in the back of a taxi, at the airport, or in bed.
Buy a book and it is auto-delivered wirelessly in less than one minute.
More than 88,000 books available, including 100 of 112 current New York Times® Best Sellers.
New York Times® Best Sellers and all New Releases $9.99, unless marked otherwise.
Free book samples. Download and read first chapters for free before you decide to buy.
Top U.S. newspapers including The New York Times, Wall Street Journal, and Washington Post; top magazines including TIME, Atlantic Monthly, and Forbes—all auto-delivered wirelessly.
Top international newspapers from France, Germany, and Ireland; Le Monde, Frankfurter Allgemeine, and The Irish Times—all auto-delivered wirelessly.
More than 250 top blogs from the worlds of business, technology, sports, entertainment, and politics, including BoingBoing, Slashdot, TechCrunch, ESPN's Bill Simmons, The Onion, Michelle Malkin, and The Huffington Post—all updated wirelessly throughout the day.
Lighter and thinner than a typical paperback; weighs only 10.3 ounces.
Holds over 200 titles.
Long battery life. Leave wireless on and recharge approximately every other day. Turn wireless off and read for a week or more before recharging. Fully recharges in 2 hours.
Unlike WiFi, Kindle utilizes the same high-speed data network (EVDO) as advanced cell phones—so you never have to locate a hotspot.
No monthly wireless bills, service plans, or commitments—we take care of the wireless delivery so you can simply click, buy, and read.
Includes free wireless access to the planet's most exhaustive and up-to-date encyclopedia—Wikipedia.org.
Email your Word documents and pictures (.JPG, .GIF, .BMP, .PNG) to Kindle for easy on-the-go viewing.
Monday, November 19, 2007
GreensCast - BlogTalkRadio - Collard Greens
This show is our first program on BlogTalkRadio. Here we are sharing recipes along with information about growing, preparing, cooking, and eating our favorite vegetable -- collard greens.
GreensCast - BlogTalkRadio - Collard Greens, Collards, Cooking, Health, Food, Gardening, Green Cooking, Greens, Living Green, Nutriton, Organic, Recipes, Southwestern Food, Thanksgiving Recipe, The Collard Patch, Delicious,
GreensCast - BlogTalkRadio - Collard Greens, Collards, Cooking, Health, Food, Gardening, Green Cooking, Greens, Living Green, Nutriton, Organic, Recipes, Southwestern Food, Thanksgiving Recipe, The Collard Patch, Delicious,
Tuesday, November 06, 2007
Great Cookbook Giveaway
Have you heard about the Great Cookbook Giveaway? It's going to make Internet marketing history.
Willie Crawford, a world-famous Internet marketer and noted cookbook
author, is asking his friends to give away electronic cookbooks. He's organizing the largest free list-building giveaway EVER.
(He's the author of the world's most famous recipe for
collard greens. You can get it in our cookbook, THE COLLARD PATCH.)
Willie and his wife Nancy have run a free recipes website for about
10 years. He told me that in November people start looking online
for holiday gift and cooking ideas.
He is expecting to have the largest free cookbook giveaway in the
history of the Internet. We're talking literally HUNDREDS of free
PDF cookbooks and cooking related ebooks.
The giveway started November 1, 2007. Go take a look. All you
need to do is drop by and get free electronic cookbooks: Great Cookbook Giveaway
Go there and get a free copy of "The Collard Notebook" and our free e-book
with reicpes from Flavored with Love.
Willie Crawford, a world-famous Internet marketer and noted cookbook
author, is asking his friends to give away electronic cookbooks. He's organizing the largest free list-building giveaway EVER.
(He's the author of the world's most famous recipe for
collard greens. You can get it in our cookbook, THE COLLARD PATCH.)
Willie and his wife Nancy have run a free recipes website for about
10 years. He told me that in November people start looking online
for holiday gift and cooking ideas.
He is expecting to have the largest free cookbook giveaway in the
history of the Internet. We're talking literally HUNDREDS of free
PDF cookbooks and cooking related ebooks.
The giveway started November 1, 2007. Go take a look. All you
need to do is drop by and get free electronic cookbooks: Great Cookbook Giveaway
Go there and get a free copy of "The Collard Notebook" and our free e-book
with reicpes from Flavored with Love.
Monday, July 09, 2007
Smoothies at Crescent City Coffee Shop
Yum! At Crescent City Coffee Shop, 1007 North Trenton Street, Ruston, LA 71270
(318) 232-5282, you can get a fruit smoothie made fresh by the attractive young men and women working there. (Most of them are students at Lousiana Tech or Grambling). As you watch, they toss a generous serving of fruit into a blender with a small amount of flavored syrup. Then they will ask you if you want whipped cream and how much whipped cream you want.
My mouth craves Strawberry Smoothies. I confess that after my first one I have not passed many minutes without thinking about having the next one. There is also a Four Berry Smoothie, which is a blend of blueberries, raspberries, blackberries, and strawberries. Alexandra, one of the baristas, recommends the Peach Pear Plus. For adventurous palates, there is the Mango Tropics Smoothie, an exotic blend of mango, pineapple, and bananas.
With one of the eight different types of biscotti to go with your smoothie, you can have a light healthy lunch. There are three sizes of smoothies: 12 ounces, 16 ounces, and 20 ounces. Let your appetite and your conscience guide you. Or perhaps you would prefer one of those great big cinnamon rolls or a fresh warm muffin instead of biscotti.
Beignets are the most popular food at the Crescent City Coffee Shop. Mike makes these authentic New Orleans style fried dough temptations fresh in the shop. There are big ones and little ones. Also before 11:00 am, there are irresistible stuffed beignets, filled with ham and cheese or sausage and cheese.
While you enjoy your smoothie, look around for a newspaper or for someone with whom you can enjoy a lively conversation. If you don’t see any of your old friends, don’t despair. There are always people there who love to visit: soon you’ll have some new friends. If you have your laptop with you, check your e-mail while you enjoy your smoothie. Use the free WiFi; if you need a private connection, bring a cord to plug into the Ethernet.
I’ve noticed that the frappes are more popular than the smoothies, but I have not tried one because I’m too busy drinking the smoothies, Diet Cokes®, dark roast coffee, or hot blackberry sage tea with lemon.
Warning: Don't sit down in the Crescent City Coffee Shop unless you have hours to spend. You will have so much fun you won't want to leave.
(318) 232-5282, you can get a fruit smoothie made fresh by the attractive young men and women working there. (Most of them are students at Lousiana Tech or Grambling). As you watch, they toss a generous serving of fruit into a blender with a small amount of flavored syrup. Then they will ask you if you want whipped cream and how much whipped cream you want.
My mouth craves Strawberry Smoothies. I confess that after my first one I have not passed many minutes without thinking about having the next one. There is also a Four Berry Smoothie, which is a blend of blueberries, raspberries, blackberries, and strawberries. Alexandra, one of the baristas, recommends the Peach Pear Plus. For adventurous palates, there is the Mango Tropics Smoothie, an exotic blend of mango, pineapple, and bananas.
With one of the eight different types of biscotti to go with your smoothie, you can have a light healthy lunch. There are three sizes of smoothies: 12 ounces, 16 ounces, and 20 ounces. Let your appetite and your conscience guide you. Or perhaps you would prefer one of those great big cinnamon rolls or a fresh warm muffin instead of biscotti.
Beignets are the most popular food at the Crescent City Coffee Shop. Mike makes these authentic New Orleans style fried dough temptations fresh in the shop. There are big ones and little ones. Also before 11:00 am, there are irresistible stuffed beignets, filled with ham and cheese or sausage and cheese.
While you enjoy your smoothie, look around for a newspaper or for someone with whom you can enjoy a lively conversation. If you don’t see any of your old friends, don’t despair. There are always people there who love to visit: soon you’ll have some new friends. If you have your laptop with you, check your e-mail while you enjoy your smoothie. Use the free WiFi; if you need a private connection, bring a cord to plug into the Ethernet.
I’ve noticed that the frappes are more popular than the smoothies, but I have not tried one because I’m too busy drinking the smoothies, Diet Cokes®, dark roast coffee, or hot blackberry sage tea with lemon.
Warning: Don't sit down in the Crescent City Coffee Shop unless you have hours to spend. You will have so much fun you won't want to leave.
Saturday, January 13, 2007
A Special Gift: THE TALE OF PETER RABBIT by Beatrix Potter
Peter Rabbit at THE COLLARD PATCH
Beatrix Potter's THE TALE OF PETER RABBIT is, in my opinion, one of the great masterpieces of all time. When Paul Elliott and I were co-authoring THE COLLARD PATCH, I wanted to offer something special to the readers of our story cookbook.
We found a treasure! We decided to make THE TALE OF PETER RABBIT available to our readers. This is the original book, THE TALE OF PETER RABBIT. (If you live outside the United States, please check the copyright laws in your country before downloading this book.)
Go to the lead at the bottom of any page in THE COLLARD PATCH to find a lead to download the book. If you set your printer in black and white, you can download some of the pictures for your children to color.
Beatrix Potter's THE TALE OF PETER RABBIT is, in my opinion, one of the great masterpieces of all time. When Paul Elliott and I were co-authoring THE COLLARD PATCH, I wanted to offer something special to the readers of our story cookbook.
We found a treasure! We decided to make THE TALE OF PETER RABBIT available to our readers. This is the original book, THE TALE OF PETER RABBIT. (If you live outside the United States, please check the copyright laws in your country before downloading this book.)
Go to the lead at the bottom of any page in THE COLLARD PATCH to find a lead to download the book. If you set your printer in black and white, you can download some of the pictures for your children to color.
Get This Amazing Collard Story Cookbook, The Collard Patch, Now!
Get This Amazing Southern Cookbook, Flavored with Love, Now!
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