Debbie’s Home Cooked Meals and the Farmer’s thoughts on how to store fresh Produce

 Farm stands are beginning to open all around the area and summertime is prime time for produce. Here are some thoughts on how to store the seasonal produce properly.

Tomatoes:
Sometimes the fridge can change the texture of tomatoes and make them mealy.  It is recommended that you store them on the counter. The under-ripe ones can be placed on the windowsill.

 Melons:
Keep melons such as watermelon, cantaloupe and honeydew on the counter for best flavor. It seems that if you store them at room temp, it helps retain the antioxidant’s better. After slicing, store them in the refrigerator for 3 to 4 days.

Potatoes:
 It seems it’s best to store them in a cool and dry place. Cold temps will break down the starches in potatoes making them unpleasantly sweet and gritty.

Onions:

 The humidity of the refrigerator can make them moldy and mushy. It’s is best to store them in a dry place but once cut, place in a resealable bag in the vegetable drawer. I put mine on the refrigerator door where you usually store the butter. It remains pretty dry there and reminds you that you have one already cut open.

Garlic:
It is also best to store in a cool, dry place but once the head has been broken open, use the cloves within a short amount of time. I also store my garlic on the door of the fridge.

Apples:
Freshly picked apples will do well placed on your counter. If they aren’t eaten after a week or two, make them last a little bit longer by then chilling them in the fridge.

Berries:

Fresh berries are best if eaten sooner than later.  For long-term storage, keep them in the fridge. Do not rinse the berries until ready to eat. They will become soggy or moldy.

Fruit:
For peaches, apricots, nectarines and plums, it is best to ripen at room temperature and then place them in the fruit bin of the refrigerator for the next couple of days.

Many of the above items mentioned above go great on the grill. Debbie’s Home Cooked Meals shares a site from Sunset magazine giving you thoughts and ideas for grilling.

 http://www.sunset.com/food-wine/kitchen-assistant/grilled-fruits-vegetables-recipes-00400000045297/page21.html

 

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Debbie’s Home Cooked Meals shares a tidbit about Memorial Day

 It was first known as Decoration Day:

 

From the practice of decorating graves with flowers, wreaths and flags, the holiday was long known as Decoration Day. The name Memorial Day goes back to 1882, but the older name didn’t disappear until after World War II. Federal law declared “Memorial Day” the official name in 1967.

So as we gather this upcoming weekend with family and friends to celebrate this national holiday, here is a quick and easy recipe shared by Debbie of Debbie’s Home Cooked Meals.

Ingredients

3 cloves garlic, minced

2 teaspoons butter

1 cup Heinz ketchup

1/4 cup packed brown sugar

1/4 cup chili sauce

2 tablespoons Worcestershire sauce

1/2-3/4 tablespoon celery seeds

1 tablespoon prepared mustard

1/2 teaspoon salt

A dash of hot pepper sauce

8 chicken pieces

Directions

In a saucepan, sauté the garlic in butter until tender.

Add the next 8 ingredients.

Bring to a boil, stirring constantly.

Remove from the heat and set aside.

Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.

Baste with sauce.

Grill 15 minutes longer or until juices run clear.

Continue basting and turning during the last 15 minutes of cooking.

 

Stay safe and enjoy the holiday. Debbie @Debbie’s Home Cooked Meals.  You can visit me @www.debbiesmobilekitchen.com 

Debbie’s Home Cooked Meals on Edible Gardening

Edible Gardening is back in style once again and many of the food shows on tv have made it ever so popular to grow your herbs in the garden or on your patio or even on your kitchen window sill.   Here are three herbs with some growing info and good uses for them in the kitchen:

Basil

Most people are used to seeing basil  in a green-leaf form but also comes in purple-leaf form too. There are lots of different varieties, some with unusual flavors. Growing it: Sow seed directly into the garden or transplant young seedlings after all danger of frost is past. Sub-freezing nights will kill basil. Pinch the tips out of young plants to encourage bushiness and snip leaves throughout the season as needed. Plants will continue growing new leaves until frost kills them in fall. Grow in full sun to very light shade and do not allow the soil to dry out.

Using it:   Basil is the perfect complement to tomatoes. The leaves are often used in pesto but it also works well in tuna, potato and egg salads. Great  in marinades or in herbal butters.  It can be used fresh or dried. There is nothing better than fresh homemade tomato basil sauce for pasta, chicken parmesan etc.

Parsley

It is an upright, green leafy herb and the most popular types are curly leaves and flat-leaves which is considered Italian style.

Growing it:  Parsley is an annual and can be started from seed.  You can start it inside or directly in the garden. It can survive winter in Zones 7. In colder climates, it may survive a few mild fall frosts but eventually dies.  The best time to harvest it is in spring to early summer.  Again this herb is great whether it is used fresh or dried.   It can be grown in full sun to light shade.

Using it:  Fresh parsley is usually used as a garnish, seasoning, or breath freshener and can be used fresh or dried in soups, stews, gravies, salads, and potato dishes.

 

Rosemary

Is one of the most stronger-tasting of herbs.  It looks like a little bushy, fine-leafed plant that has a pine scent.

Growing it: Rosemary usually does better in the warmer weather. Sprigs can be snipped as needed throughout the season..In cooler climates, plants should be dug up, potted, and taken inside and kept in a sunny window for the winter. It does well in containers that can be brought in and out as necessary and just make sure it has proper drainage. Grow in full sun.

 Using it: Often used in combination with sage and thyme (or garlic and thyme), rosemary is a good addition to lamb, poultry, soups, stews, fish, tomato sauces, steamed or roasted red potatoes, and marinades. Can be used fresh or dried.

Debbie’s Home Cooked Meals shares a great Herb Roasted Potatoes using all three of the herbs. Here is the link http://debbiesmobilekitchen.com/herb-roasted-potatoes.html

 

For more info on Debbie’s Home Cooked Meals, you can visit me @ www.debbiesmobilekitchen.com

Debbie’s Home Cooked Meals and a little tidbit about the Sun-Maid Raisin Girl

We all know her face; we see her more often than most of our own extended family. She’s a face we’ve come to trust and one we associate with being wholesome. But do you know who she is? Do you know where she came from?

It may come as a surprise to some, but the Sun-Maid girl is an actual person — not just an illustration created by an ad firm to sell dried grapes. Her name was Lorraine Collett Petersen and she found herself on the cover of raisin boxes across the country because a raisin executive was infatuated with her image.

Petersen was working as a seeder and packer when one day, while drying her curly black hair, raisin exec Leroy Payne stumbled upon her and thought she had the perfect face for Sun- Maid. Petersen was hired to hand out free samples of raisins at the Panama-Pacific International Exposition and later even dropped them from airplanes   Francisco. In 1915, Payne had Petersen pose for a water-color painting — by Fanny Scafford — while holding a fresh basket of grapes, sealing her fate as the Sun-Maid girl.

 According to the Sun-Maid site, Petersen was first outfitted in a blue bonnet(not the iconic red), but once seen in her mother’s red bonnet, they changed the official outfit thanks to the insistence of a raisin exec’s wife. Petersen was given the watercolor and sunbonnet by Sun-Maid, and she kept them in her home until she passed in 1983. Her red bonnet was later donated to the Smithsonian Institute inWashingtonD.C.

With the help of Petersen’s image,America’s consumption of raisins tripled by the end of the 1920s. Since the original water-color portrait, the Sun-Maid girl’s image has been revised a handful of times. Her latest revision, as an animated computer graphic, seems to have created quite a stir.

Here is a great healthy summer side dish recipe using raisins shared by Debbie’s Home Cooked Meals

Quinoa Salad with Spinach, Raisins, and Pecans

1 T olive oil

2 T minced red onion

1 garlic clove, minced

1 c quinoa, rinsed

1 ½ T golden raisins

1 ½ T dried currants

1 2/3 cups of water

1 c frozen chopped spinach, thawed

Zest and juice of 1 lemon

¼ cup chopped pecans

2 Tbs chopped parsley

Salt and pepper to taste

1-2 Tbs good quality extra virgin olive oil

3 oz feta cheese

 In a medium saucepan, heat the olive oil to medium heat. Add the onion and garlic and sauté for 2-3 minutes or until soft. Add the quinoa and continue to sauté for another minute or so. Add the raisins, currants and water and bring to a boil. Reduce to a simmer, cover, and allow to cook until water is nearly absorbed, about 10 minutes. Stir in spinach and cover again and let cook another 5 minutes. Remove from heat and allow to cool for a few minutes. Stir in lemon zest, lemon juice, pecans, and parsley. Season with salt and pepper to taste. Drizzle olive oil over and stir in. Serve chilled or at room temperature, topped with a bit of feta.

 Serves 4.

For more info on Debbie’s Home Cooked Meals, you can now visit me @ www.debbiesmobilekitchen

Sesame seeds and how they are beneficial to your health

Sesame seeds have been used for more than 1,600 years to add crunch and a slightly nutty taste to foods. The flavour is intensified when the seeds are lightly toasted. Many chinese dishes are either garnished with the seeds or spiced up with sesame oil.

Oil from sesame seeds is highly valued because it seldom goes rancid.  The  seeds are an excellent source of fibre and are full of  important nutrients. They’ve been shown to help reduce cholesterol and are a very good source of calcium and copper, which may help people who suffer from arthritis.

 Here is an easy fish dish to enjoy using both the seeds and oil.

 2 (4 ounce) fillets tilapia

1/4 cup sesame oil

1 clove garlic, minced

1 teaspoon Italian seasoning

kosher salt to taste

fresh ground black pepper to taste

Place the tilapia in a bowl, and drizzle with the sesame oil. Season with the garlic, Italian seasoning, kosher salt, and pepper. Cover, and marinate at least 30 minutes in the refrigerator. Preheat the oven to 350 degrees.  Transfer the tilapia and marinade to a baking dish, and bake 10 minutes in the preheated oven, until fish is easily flaked with a fork

For more info about Debbie’s Home Cooked Meals you can visit me at www.debbiesmobilekitchen.com

Quick and easy shrimp dish

Shrimp dishes can be one of the fastest dishes to prepare. Here is a great summertime recipe to enjoy just by dusting off your grill and cooking up this simple recipe.Cilantro-lime Shrimp Kebabs
16 large shrimp, uncooked, deveined
the juice of 3 large limes, or about ¼ cup of juice
2 cloves of garlic, crushed and peeled
¼ tsp black pepper
2 tsp olive oil
2 tbsp fresh cilantro, cleaned and …chopped
10 medium cherry tomatoes, rinsed and dried
10 white button mushrooms, wiped clean and stems removedIn a glass measuring cup, add the lime juice, garlic, pepper,
olive oil, and cilantro and stir. Place the shrimp in a medium
bowl and pour the cilantro lime marinade over the shrimp. Let
marinate for only 10 to 15 minutes in the refrigerator. Alternate
cherry tomatoes, mushrooms and shrimp on four skewers. Grill
the skewers over a medium heat for 3 to 4 minutes on each side
until the shrimp are just cooked through.

 

How Milk and Baking soda can help with some summertime woes

 Milk can enable healing for sunburn:

 Within milk, there are some anti inflammatory enzymes that can help soothe skin that has been affected by the sun’s rays.Mix 1 cup of ice cold milk into a bowl and wet a washcloth. Place on the area that is irritated for at least 5 minutes. Repeat at least 3 times to help reduce pain and irritation.

 Bee Stings:

Bees may be great for pollinating plants but if you ever have run into one and gotten stung, man that can hurt. A simple remedy that you may have already in one of your cabinets is baking soda. Baking soda is high in alkaline and this will help neutralize the venom in the sting and reduce the itching and burning.  Mix 3 teaspoons of baking soda with 1 teaspoon of water and rub on the affected area once you are able to remove the stinger. Make sure the paste remains on the area for at least 15 minutes and reapply as needed to calm the area.

Gluten and Dairy free pancakes

Love those Sunday mornings when you wake up and craving pancakes with syrup but chose not to make them because other family members are either gluten or dairy intolerant. Well here is a recipe that will let everyone enjoy them once again 

• 1 cup Garbanzo Bean Flour (such as Bob’s Red Mill)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt  
•  1 large egg  
• 3/4 cup  plain soymilk
• 1/2 cup plain almond milk
• 2 tablespoons of vegan buttery spread melted 

Preparation

1. Whisk together first 5 ingredients in a large bowl. Combine the soy and almond milks, egg, and buttery spread in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes.

2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.

Feel free to add chocolate chips, fresh blueberries etc. Love when fresh blueberries are in season

Feel free to visit me at my new website www.debbiesmobilekitchen.com

Chunky Chicken Salad

If you had a roasted chicken last night and wound up with leftovers.  Here is a quick and delicious idea for dinner tonight.

 

Ingredients

• 3 cups diced cooked chicken
• 1/4 cup dried cranberries
• 1/2 cup diced celery
• 1  granny smith apple diced
• 1/4 cup  pecans
• about a 1/4 to 1/2 cup of mayo
• 2 teaspoons lemon juice
• 1/8 teaspoon curry powder
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper

Instructions

1. Combine the chicken, cranberries, celery,  apple, and pecans.  In a  bowl combine  mayonnaise.  lemon juice, curry powder, salt and pepper. Stir into the chicken, adding more mayonnaise if need be. 

Great for a hot summer day when it’s too hot to cook and even a delightful salad to bring to a bbq or group event.

You can now visit me at my new website @ www.debbiesmobilekitchen.com.  

 

 

Love chili but hate the side effects

 Beans and other legumes are rich in minerals. Zinc, magnesium, and iron are among the minerals that help balance nerve function and there is evidence that their deficiency contributes to depression, reduced immune function, and muscle pain. 

Preparing legumes by starting their natural germination process will not only reduce their phytic acid content, it also releases bound minerals and makes them much more  This way you are able to absorb all the mineral and elimate the side effects.

1 cup dry pinto or kidney beans

1 Tbs lemon juice or plain active yogurt

water

1 lb ground beef

1-2 Cups of beef or vegetable stock

2 cans, diced, roasted tomatoes

1 onion, chopped

2 cloves garlic, chopped

 

2-3 small green chilies (mild or hot depending on your preferences), seeded and chopped

½ Tbs ground cumin

1 Tbs basil

1 Tbs oregano

salt and pepper to taste

1. Wash the beans in water and then place in a bowl.
2. Add lemon juice or yogurt and then cover the beans with water. Soak overnight in a warm place.
3. The next day, drain the water. (note: at this point they can be used, however their natural enzymes are MUCH more effective if you also take the next step)
4. Cover the beans with a wet paper towel or plastic lid so they will not dry out, let them sit in the warm place for another day so that they begin their sprouting process.
5. Rinse the beans with additional water.
6. Place the beans, beef, beef stock, tomatoes, onion, chilies, garlic and seasoning in a crock pot.
7. Simmer on low heat for 6 hours (or all day).

 

Serve topped with cilantro and avocado