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May 17, 2012
By marty, on May 17th, 2012
The U.S. is yet a young country and experiencing problems with the illegal immigration of Mexicans. At the same time, Americans do love many aspects of the  Mexican culture – mariachi music, tequila, distinctive art, designer silver – and very especially Mexican food. And, it seems, like Italian food, the longer we learn, the more uniquely sophisticated it gets!
In the ancient Mayan Mesoamarican tradition of marrying chocolate with corn, let’s learn about Champurrado, a hot chocolate drink with all of Mexico’s chocolate options. What’s more, it’s made with lime-treated corn flour which thickens it! Flavoring can be any of the following: clove, almond, cinnamon, anise seed, vanilla bean, ground nuts, chili, orange zest, even eggs!
Ideally, you would use Mexican chocolate and sweeten your Champurrado with piloncillo, an ancient unrefined Mexican sugar. It is less sweet and imparts a smoky, earthy caramel flavor! You would also whip your mixture into a froth with a wooden whisk called a molinillo (see picture). Continue reading Champurrado, Hot Chocolate with Corn Flour!
May 16, 2012
By marty, on May 16th, 2012
What fruit is ugly to look at, beautiful inside,
has a given name of a berry, was renamed after
an equally ugly, flightless, endangered bird, and
was unknown to North Americans until 1970?
The oft’ neglected kiwi is the size of a hen’s egg and has a drab, brown, fuzzy skin. Its inside is another story. It is a photographer’s delight — shiny bright greenish, golden flesh with even circular rows of tiny, black, edible seeds. The kiwi’s flesh has a smooth, refreshing flavor resembling combined bananas, pineapple and strawberries. Early New Zealand exporters, before marketing in the U.S. in 1970, changed its name from Chinese Gooseberry to Kiwifruit after their national symbol, a chicken-sized, endangered brown flightless bird.
The kiwifruit is native to the Yangtze River valley of northern China. Similar forms developed in India and Japan. An educator introduced it into New Zealand where it was developed commercially. Italy now leads in production followed by Chile, South Africa, France, Greece, Japan and the US. Continue reading Kiwi, the Traveling Fruit
May 15, 2012
By marty, on May 15th, 2012
Eggs are a very affordable protein, keep well, and we mustn’t lose sight of the fact they work great at any meal,  breakfast through a midnight western sandwich.
The American Egg Board at the Incredible Egg website has recipes for egg skillets, frittatas, omelets, scrambles, oven bakes and a pasta/grain section. Continue reading Eggs are Cheaper than Meat and are not Only for Breakfast
May 10, 2012
By marty, on May 10th, 2012
I quit feeding my first-born beets, because when she “sputtered” them back, I had red-stain problems on my clothing and hers. It was easy to never feed her beets.  When she became grown, she saw beets with their dirt-laden red bulbs, thick red stems and shaggy-looking leaves as not too appetizing. She had no problem continuing to avoid beets. Now she’s an adult and into health food and beets are a quite the top-of-the-heap antioxidant. This means she might reverse her beet thinking. Will she bother?
Beets can be traced back to North Africa as well as Asia and Europe, and they were used only as a green, at first. The Romans were the first to enjoy beet roots, and they became very popular by the 16th century. Once it was discovered beets were a concentrated form of sugar, which wasn’t always easy to obtain, beets became even more important. Their popularity, for eating diminished some, however, when spinach was introduced as a vegetable. Continue reading Beets! Rethink Trashing Them
May 8, 2012
By marty, on May 8th, 2012
Almond meal or almond flour is simply pure, raw, blanched almonds finely ground. We hear more about almond flour lately because it is gluten-free, in addition to kosher and low-carb. It is very flavorful with a nutty taste and gives a rich, moist texture to baked goods. It is probably most famous for being required in the famed Viennese pastry, Sachertorte, in league with its companion ingredients, marzipan and almond paste. It is also distinctive for its presence in authentic macaroons.
Almonds go back to Central Asia and China and the year 1400 BCE with biblical references and a favorite of Egyptian pharaohs. Gradually, almond trees found their way via the Silk Road to a presence in the Mediterranean region. Later, they were seen as good luck gifts. Continue reading Almond Flour – Delicious and Gluten-free
May 7, 2012
By marty, on May 7th, 2012
Mints are fast-growing spreading plants, so you need to give them room to grow without getting in the way, or you can contain them and plant in a pot. Mint varieties send out runners that spread above and just under the ground, quickly forming large, lush green patches. In the right place, mint makes a sensational, seasonal ground cover. You can also contain mint in tight places such as between pavers of a walkway. Mints also add lovely fragrance to your yard and garden.
TIPS
Pot It -The most popular way to grow mint is in a pot where you can keep it contained and handy near the kitchen for a constant supply of sprigs. Continue reading Grow Chocolate Mint!
May 2, 2012
By marty, on May 2nd, 2012
The eastern shores of the Mediterranean held much romantic mysticism with tales of Ali Baba, his forth thieves  and their term, “Open sesame.” It first appeared in the Arabian book, ”The Thousand and One Nights.” The seeds, themselves were fast openers, for they have an ability, once ripe, to pop out of their pod at the slightest touch. Sesame seeds have been in demand in almost every culture.
Growers harvest six-foot sesame plants after three to five months’ growth. Next they are cut, dried and the seeds are hand-harvested. These tiny, flat, brown, yellow, red or black seeds yield light or dark oil and enhance sweet as well as savory dishes. Continue reading Open Sesame for Baba Ghanoush, Hummus and More
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