Tex-Mex Foodie

Posted on March 11, 2016 by Paula

I’m a big fan of ethnic foods. All kinds: Greek, Chinese, Indian, Mexican, Japanese, Italian.

Over the years I’ve attempted recipes for a few of them and I enjoy cooking Mexican style best of all. I have a Hispanic friend who taught me to make refried beans from scratch. My authentic Spanish rice recipe comes from Azteca foods.

Every once in a while I invite friends over for a meal of beans, rice and homemade wet burritos. I even learned to make my own flour tortillas and enchilada sauce. After learning to make wet burritos for a family years ago, I don’t think I’d know how to make them for one.

So I go all “social butterfly” and enjoy the fellowship.

Today’s Foodie offering is a simple dish.

Tex-Mex Black Beans
Makes 4 one-cup servings

16 oz. can black beans, drained and rinsed
15 oz. can corn, drained and rinsed
½ c. chunky salsa (mild, medium or hot; your choice)
Juice of one lime
1-2 tsp. cumin
1 T. olive oil
Salt and pepper to taste

Just toss all the ingredients together and warm thoroughly in the microwave.

Although the dish is meant to be warm, you could make it a salad by adding greens of your choice and tossing together with a little more salsa or some ranch dressing. If you prefer using dry beans, use enough for the equivalent of two cups canned beans. Another healthier choice is using fresh or frozen corn.

Enjoy!

(Late) Great Comebacks

Posted on March 1, 2016 by Paula

Tell a story. People love stories. We can all identify with stories like this one: “Why didn’t I say…?”

One day, while using the computer at the local library to work on the internet, I nibbled almonds from a snack-sized zipper bag. It was the rest of my lunch, which I’d been eating on the run.

Our library–both branches–hires Library Police, security guards who cruise around trying to catch anyone not following rules. (Whatever those are.)

There were three or four almonds left in the bag when Mr. Library Policeman came up behind me and said in a soft voice, “Ma’am, there’s no eating in the library.”

My problems with authority are diminishing, so I put the almonds in my purse instead of saying what I wanted to say: “Well, apparently there is because I’m doing it.”

As I walked out of the branch library that day, it occurred to me that perhaps I could have made Mr. Library Police (that guy who has a grim face at all times) smile if I’d said,

“Oh, nuts!”

Sweet Tooth Foodie

Posted on February 19, 2016 by Paula

Not too long ago, a friend and I had a conversation about the amount of sugar added to food. This happened right after I’d read an article about the hidden sugars in foods we eat every day. She’d been interested in making changes just like I was.

I’ve wanted to be a food snob; really I have. But I can’t be one. I’ve had a history of eating junk, and sugar was a big culprit in my formerly decadent diet. I still crave it at times.

But there’s something annoying about a former food addict trying to tell people how they should eat. That said, here’s my take on sugar and why I’ll pass on something of interest you may want to take to heart. (Literally)

Besides, it’s my blog and I can.

Facts are facts. Below is some information about recommended sugar intake and a list of 56 ways–count ’em–in which sugar can be listed on an ingredients label.

So how much should your sugar intake be? Several health organizations, including the American Heart Association, suggest that added sugar should be limited to no more than six to seven percent of your total calories. This does not include naturally occurring sugars found in fruits (fructose) and dairy products (lactose). The chart below lists the maximum recommended daily sugar intake based on various calorie levels.

Maximum Sugar Intake
Daily Calorie Intake              Grams of Sugar         Teaspoons
1,200                                                  21                               5
1,500                                                  26                               6
1,800                                                  31                               7
2,100                                                  36                               9
2,400                                                  42                               10
2,700                                                  47                                12

And here’s that list of the ways sugar shows up on an ingredients label. This list had me flabbergasted.

Look how many say syrup! What do you think of when you hear the word “syrup?” Yep, sticky and sweet. Ethyl maltol sounds like something you’d put in your gas tank.

Agave nectar
Barley malt
Beet sugar
Blackstrap molasses
Brown rice syrup
Brown sugar
Butter sugar
Cane juice crystals
Cane juice
Cane sugar
Coconut sugar
Caster sugar
Carob syrup
Corn sweetener
Corn syrup
Corn syrup solids
Crystalline fructose
Date sugar
Demara sugar
Dextran
Diastatic malt
Diatase
Ethyl maltol
Evaporated cane juice
Fructose
Fruit juice concentrate
Galactose
Glucose
Golden sugar
Golden syrup
High fructose corn syrup
Honey
Invert sugar
Lactose
Malt syrup
Maltodextrin
Maltose
Maple syrup
Molasses syrup
Muscovado sugar
Organic raw sugar
Oat syrup
Panela
Panocha
Confectioner’s sugar
Rice bran syrup
Rice syrup
Sorghum
Sorghum syrup
Sucrose
Sugar
Syrup
Treacle
Tapioca syrup
Turbinado sugar
Yellow sugar

As I said, I’m by no means perfect when it comes to my diet. After all, I’ve posted recipes on this blog for cookies I really like. And I’m not a doctor, a scientist or a dietitian. But I’ve made drastic changes in what and how much I put in my mouth. The reasons are many, but I began looking at food labels a few years ago and decided then some changes had to be made.

For instance, a couple years ago, I did an experiment with eliminating sugar and artificial sweeteners from my diet. After two weeks (I fell off the wagon), I noticed the pain from arthritis in my thumbs was gone. As soon as I started eating sugar again, the pain came back. I’m limiting sugar and artificial sweeteners now and for the last couple months, that pain has disappeared again.

What a relief. I can only imagine the other forms of inflammation in my body that are slowly going away or being reduced as a result of the decision.

Now if I want the flavor of an apple or an orange, I don’t drink it. I eat an apple or an orange. Nothing added and there’s the benefit of getting fiber.

I wish I’d made these changes sooner in life. Some of what I’m learning about food–especially sugar–is just common sense. But in my case, common sense wasn’t so common. I have to say I really didn’t care much either.

Now I do care.

That’s why this Foodie post is about eliminating as much sugar as possible from one’s diet. Even if I don’t personally know you who are reading this, I know you can benefit from the information.

Of course, knowledge is power only if you apply it.

Foodie Friday will still feature the occasional recipe that uses sugar. I am NOT a food snob and I love to cook and bake. But there will probably be more recipes for ‘stuff’ that doesn’t include it.

Good eating to you. And here’s to your health.

Foodie Stocking Stuffers

Posted on December 12, 2015 by Paula

If you’re looking for a last-minute idea for stuffing Christmas stockings and you like something quick, easy and somewhat wholesome, try Trail Mix.

I’ve made trail mix with a variety of ingredients and if you’re planning to make a large batch, you can save money buying your own ingredients over buying pre-made and dividing it up. Of course, it can’t hurt to look at what the brand names are using to get ideas.

Mix and match from the following list of ingredients

Chopped walnuts
Chopped pecans
Dry roasted peanuts
Cashew pieces
Almonds
Filberts
Raisins
Chopped dates
Chopped dried apricots
Chopped dried pineapple
Dried blueberries
Dried cranberries
Sunflower kernels
Pumpkin seeds
Baking chips
Marshmallows
Coconut
Air-popped popcorn

Your trail mix can be as unique as you want to make it.

To package your trail mix, buy small cellophane gift bags with twist ties and fill them with about a cup of mix. Or line a small Christmas tin (get them at the second hand store) with tissue paper, then stuff with trail mix in a zipper bag. Again, packaging and presentation are all up to your imagination and creativity.

While you’re at it, you can always make a few snack bags for yourself to keep in the car when you need a quick pick-me-up while out running errands or shopping.

Speaking of shopping, are you done yet? Beat the rush…you know how crowded the stores are when people wait ‘til the last minute to shop for Christmas dinner fixin’s

Foodie Friday Again

Posted on November 27, 2015 by Paula

From My Kitchen Once Again

Years ago, a good friend introduced me to a Mediterranean food staple I’d never tried: hummus. At the time, I believe we ate it with crackers. In the meantime, I’ve tried a couple of other people’s recipes (although I find few people make their own) and commercially prepared hummus. By far, homemade hummus beats anything I’ve eaten from the store. Of course, this is my personal taste.

However, recently I made it for some friends. One of them had told me she didn’t really care for hummus, but would give it a try. We ate it with pita chips as I’ve done over the years (substituting these for crackers).

She liked it.

Here is my simple recipe for hummus. If you need any encouragement to try hummus, consider a high-fiber dip made with healthy oils. It’s much less fatty than veggie or chip dips and you can go online to find several variations of the basic recipe. Buying Tahini will be a seldom practice unless you use it in other recipes, but it has a pretty long shelf life. You’ll need to stir the Tahini before using due to separation of the natural oils.

Traditional Hummus

31 oz. canned chickpeas (garbanzo beans), drained and rinsed
2 clove garlic, minced
1/2 cup water (or enough to achieve a smooth paste)
1/4 cup sesame paste (Tahini)
3 tbsp. lemon juice
2 tbsp. olive oil
3/4 tsp. salt
1/4 tsp. pepper

Place beans and garlic in a food processor or blender; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse/blend until smooth, scraping down sides as needed.

Yields about 2 cups; 12 servings of 2 tbsp. each.

Hummus isn’t just for eating with crackers or pita chips. I also use it for dipping celery, carrots, broccoli, pepper strips and cauliflower. I’ve even used it in a whole grain pita pocket with veggies and cheese for a healthy sandwich. Use your imagination and eat hardy!

A variation of this recipe, if you like some ‘bite’: Add 2 tsp. chili paste (or to taste), 1/2 tsp. paprika and 1/8 tsp. ground red pepper.

Foodie Chicken

Posted on October 30, 2015 by Paula

A New Way to Eat Chicken Salad

Here’s a new and healthier way to eat chicken salad if you’re trying to keep the “bad” fats out and the “good” fats in. This easy and tasty spread uses avocado instead of mayonnaise or salad dressing.

So for Foodie Friday, try something new on a whole grain bagel or slice of whole grain bread, in a wrap, or on a green salad.

Avocado Chicken Salad

2-3 boneless, skinless chicken breasts, cooked
1 ripe avocado, mashed
1/4 c. finely diced onion
Juice of one lime
1/2 T. cilantro
Salt and pepper to taste

Mix onion, lime juice, cilantro, salt, and pepper into mashed avocado. Shred chicken and blend all ingredients together.

Yields 4 servings

See? I told you it was easy!
Tip: If you aren’t using the chicken salad up in one day, keep the pit from the avocado and place it in the covered dish for storage. It helps to keep the avocado mixture from turning brown.

Foodie-Schmoodie

Posted on October 10, 2015 by Paula

I live in one of the Midwestern states so I get to experience four distinct seasons. Autumn is my favorite.

The weather in autumn agrees with my body. Autumn also stirs my soul. I have fond memories of school starting, playing in fallen leaves in the front yard of my childhood home, and cookouts over backyard fires. (Say, “marshmallows,” “hot dogs,” “S’mores.”)

Autumn brings a harvest of some delightful produce as well, and pumpkin tops the list for many of us.

Pumpkins grace porches this time of year–just as they’re picked or carved with a face. They provide a pantry item when we pack them up for the freezer. And in my opinion, eating pumpkin pies just make more sense during autumn.

Since I haven’t posted anything food related for awhile, here’s one of my favorite recipes using pumpkin. The cream cheese frosting makes it really special, but even without it, the bars are exceptionally moist.

Enjoy!

Pumpkin Bars

4 eggs
¾ c. oil
1 ½ c. sugar
1 16 oz. can pumpkin puree (not pie filling)
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda

Preheat oven to 350 degrees F.
In a large bowl, cream together eggs, oil, sugar and pumpkin. In a separate bowl, mix together the dry ingredients. Add flour mixture to creamed mixture and blend.
Spread mixture into a 13” x 9” pan and bake for 25 minutes.
While pumpkin bars are baking, make frosting.

Frosting
1 3 oz. pkg. cream cheese (room temperature)
1 tsp. vanilla
¼ c. butter or margarine, softened
2 c. confectioner’s sugar

Cream together the cheese and butter. Mix in the vanilla. Add the confectioner’s sugar and blend well. When bars are cooled, spread frosting on top.

If you want to use your own fresh or frozen pumpkin from your pantry, you probably can. I suggest using a food processor or blender to “whip” it into shape. Be sure all the stringy fibers are removed for the best texture.

Chocolate is Good for You!

Posted on April 17, 2015 by Paula

Raise your hand if you think of chocolate as a food group.

I thought so.

Chocoholics make up a big section of the population, say…anywhere, I’m guessing. At one time, we felt guilty about our indulgences. But now, scientific studies say that a little bit of the delectable stuff is good for us. They say dark chocolate is the best.

That was good news to me. I like chocolate with muscle.

A Facebook friend of mine recently posted an invitation to the Traverse City Chocolate Festival later this month. I traveled on over to their page and the graphic for their cover photo made my mouth water.

We Michiganians first think of Traverse City as the Cherry Capital of the state. They even celebrate that food group with a cherry festival at harvest time. And if you like flavored coffee, you really should try the Traverse City cherry flavored brew. Mmmmm.

“You Never Know What You’ll Get”

If you hadn’t figured it out by now, today’s Feature For Friday is about food and more specifically, chocolate. Chocolate kisses, peanut butter cups, hot cocoa, fudge, hot fudge, German chocolate cake, and chocolate chip cookies. You can almost smell it, can’t you?

While planning this post, I went “shopping” for some recipes that include chocolate. One of the blogs I follow introduced me to Cocoa and Chai Spice Tea. When I clicked on the link, I thought I’d find a recipe for Chai with chocolate. No. It was a plug for Mr. Henry Landon’s product.

Since I make my own chai tea, I decided to adapt it and came up with a recipe that I’m sharing at the end of this post. I’m not averse to tweaking my own recipes if it means saving money and coming up with something new and improved.

Chocolate certainly improved it. Now it tastes like a chai tea cocoa. Mmmmm.

Included here are some of the chocolate goodies I found. One is a recipe I’ve had in my kitchen for years and wanted to share so I intentionally went in search of it.

Bustling Around the Kitchen

Try these No-Bake Chocolate Almond Bars for a healthy breakfast treat. I know the name sounds decadent, but they’re chock full of good stuff.

Fabulously Flawless Fudge is a tried and true recipe I’ve made for years, especially at Christmas. Way back when I made it on the stove top and it still can be made that way if you prefer. This one instructs you to melt the chocolate and milk in the microwave. It really is hard to ruin this one.

Another chocolate confection that would work for people who like a baked treat in the morning or with lunch are these Moist Chocolate Muffins.

Finally, I have to plug my own “famous” chocolate chip oatmeal cookies. I shared this recipe a while back. I have never had anyone say, “Well, these aren’t very good.” Not to my face anyway. In fact, I take them to the guys who change my oil and now I have a reputation as The Cookie Lady.

That can’t be all bad.

So celebrate the cocoa bean and everything it’s brought us. Indulge on April 26, in honor of the Chocolate Festival and don’t feel the least bit guilty. God gives us all good things to enjoy.

Besides, you know chocolate is good for you.

Chocolatey Chai Spice Tea

1 tablespoon cocoa powder
Three teaspoons sugar (or to taste)
1/2 c. boiling water
1 1/2 c. more water
2 cinnamon sticks
12 whole cloves
8 cardamom pods
3/4 c. milk
4 teaspoons unperfumed loose black tea or 4 tea bags

Begin by dissolving in a sauce pan the cocoa powder and sugar in boiling water. Add rest of water to mixture. Add cinnamon sticks, whole cloves, and cardamom pods and bring to a boil.

Cover, turn heat to low and simmer for ten minutes. Add milk and bring to a simmer again. Throw in loose tea or tea bags. Cover, and turn off heat. After a couple of minutes, strain the mixture and serve immediately.

Yields about two mugs of tea. May be scaled up for more. (If using loose tea, it helps to use a tea ball if you have one.)

I Can Hear It Now

Posted on February 20, 2015 by Paula

Today’s Feature For Friday is again about food. A snack food that has been compared to social media. I suppose it’s true; the more generous you are with it, the more people you attract.

Popcorn. Do you think of

a) Jiffy Pop
b) Microwaved
c) Theater-popped
d) Air-popped
e) All of the above

When popcorn pops, it creates not just a sound in the ear, but an aroma in the nose. The unique treat in your hand belies the soft crunch you’re about to feel between your teeth (and the nasty hulls stuck there later on). Popcorn is a sensual experience only the eater can describe.

I come from the era of Jiffy Pop, but my family could neither afford it nor would one package have fed our large family. We popped our kernels from a bag the old fashioned way.

f) In a pan on top of the stove

My earliest association of popcorn involves Mom serving up the surprise, usually on a Saturday night. The seven of us–Dad and we six kids–would be sitting in the living room watching TV when, all of a sudden, “It” would begin.

Pop! Pop! Pop! POP-POP-POP! POP-POP-POP-POPPITY-POP! An unmistakable sound, those kernels hitting the lid of a pan. Mom couldn’t hide now what she was up to. And inevitably, one of us would hurry to the kitchen to confirm and report back, “We’re having popcorn!”

By then, the aroma of those tiny popping kernels wafted through the house; we needed no one to tell us. Imagine six kids full of anticipation for a rare treat. Then Mom came first with a bowl for Dad and, in turns, a bowl for each of us children. She’d give the popping another go because one pan didn’t feed everyone.

I confess that I can eat popcorn until it’s coming out of my ears (pun intended). At a movie theater, I’ve actually had friends with whom I’m attending keep tabs on me. Or talk me down from the ledge of even getting in line to purchase a bushel basket of it.

Whew, I just walk in the door and I’m a theater popcorn junkie. How can those youngsters at the concession stand possibly feel good about trafficking refills for a paltry fifty cents (or whatever the going rate is now)? Dripping with butter, for me, it’s a cross between Mom’s love served in a bowl and Paula Dean’s favorite recipe.*

Now, just in time for my blog post–I’ve wanted to write about popcorn for a couple weeks–the New York Times publishes an article about scientists “discovering” the mechanics of popcorn popping. Is this really news? Did no one ever figure this out before?

As if the average kid about to get a bowl of air-popped, Jiffy Popped, microwaved, or theater popcorn cared. **

At heart, I’m a kid when it comes to popcorn. It reminds me of sitting with my sibs and the folks watching the boob tube. That truly felt like family time. I didn’t need bowl after bowl of it to enjoy it. I didn’t need the buttery-flavored junk on top or the special toppings they offer these days. It didn’t have to come quickly like microwaved popcorn.

The sound and the scent were enough. And Mom knowing just when it was a good night to treat us. That’s another sensual experience, I suppose. One that evokes pleasure in my heart.

Somewhere, kids must still be sitting in living rooms listening to the poppity-pop out in the kitchen while Mom prepares to serve up a little fun and love. I know this because I see that popcorn can still be found in kernel form on supermarket shelves; the kind you have to pop without a microwave.

Why not pick up some popcorn–your choice–this weekend and enjoy the treat with your family? Don’t forget the dental floss.

*I realize that’s not real butter, only some buttery-flavored concoction but still…
** Actually, my geeky grandson would probably love to study the principles of corn popping.

The Fruitful Life

Category Archives: FoodStuffs