MALIBU, California

MALIBU, California
LOOKING ACROSS STA MONICA BAY

Monday, August 31, 2015

AMERICAN PIONEER FRUIT COBBLERS, BASIC RECIPE: DESSERT RECIPE FOR SEPTEMEBER






This is a very American dessert and was made famous by the pioneers and farm folks of  early America as a way of providing a good wholesome dessert for special times and holidays using seasonal fruit, and not having to roll out pastry.
This was one of those dishes that traveled well and was made many times on the covered wagon trains as they headed west, as the topping is basic hotcake dough (a "quick bread", like scones, that didn't need much handling and this could be made in a Dutch oven  cast Iron pot with a lid, that would be made the night before and bake overnight buried in the coals of the campfire). On the open trails wild berries and dried apples would have been used. I like mine made with fresh apples and blackberries as they have an almost "perfume" to them when baked together. There is no need to peel your  large fruit, just remove and seeds, pits and slice thinly. Remember to wash all your fruit well just before using especially fresh berries.
This is also a dessert where the filling is the star and not covered with a thick clumping topping, as is the case in most restaurants where they have to make their profits.

Serves 4-6   best served the day it is made..here is another dish where there will be NO leftovers.

Well grease a shallow baking pan  12 x 7 x 2 inches

Fruit Filling:
4 cups sliced and pared fruit (peaches, plums,pears, apples, berries, & etc.)
1 tbsp lemon juice (may also use orange)
1/3 - 1/2 cup sugar (depends how sweet the fruit is)
1/8 tsp grated nutmeg (optional but DOES make it taste creamier)
2 tbsp melted butter/margarine/safflower oil



TOPPING:
1 up sifted all purpose flour
1 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp sea salt
1/4 cup butter or margarine/ shortening
1 large egg beaten
1/4 cup milk


Method:
Preheat Oven 350F middle shelf


In a Medium sized bowl combine all of the filling mix and combine well.
Pour into the greased baking pan.


For the topping sift all the dry ingredient together.
Work the butter in with hands or 2 knives/pastry blender until it resembles breadcrumbs.
Combine the egg and milk and stir in with a table fork, work lightly, just to combine and then spread this thinly over the fruit filling.

Bake on a lined cookie sheet for about 40 mins or until the crust is golden and fruit tender.

Serve warm with ice cream, fresh cream or vanilla custard.


Variations:   for the "not so purist", add chocolate chips, chopped nuts or even ground cinnamon to  either the topping and/or the filling, which is really overkill, in my mind.






Sunday, August 30, 2015

OWN GROWN GOODNESS FAVA BEAN & TOMATO MEDLEY; RICE AND VEGETABLE BAKE WITH OWN GROWN EGGPLANTS, PEPPERS AND TOMATOES; CHOCOLATE CAKE MADE WITH BANANAS, PEARS AND WHOLE WHEAT; ENCHLALONES MADE WITH CHEESE AND VEGGIES; CHOCOLATE HEIRLOOM TOMATO SAUCE; AND SOME OF THE PREP FOR TOMORROW'S DELIVERIES..ALL PHOTOS

from my garden, Asian eggplants, pepperone peppers, and two types tomatoes for the rice bake

Wholewheat chocolate cake batter with bananas and pears

heirloom chocolate tomatoes for the sauce & fava bean medley

The baked chocolate cake



Sweating down the tomatoes for both the  sauce and the veggie medley

Night flowering cactus  flowers are 12 inches across

These sunflowers are now over 18ft tall, because of the drought they are all being watered with runoff from my shower and kitchen sink, and surprisingly doing very well.

The base for the sauce for the rice bake

1layer of eggplant sauce, one layer of cooked brown  rice, one layer of grated cheese and repeat. then will be baked at client's home for 35 mins in a preheated 350F oven..a great gluten-free"lasagna"

Top layer, client will also add more sauce before baking

White miso, lemon juice and chopped ginger for some sauteed bok choy..makes a a great sweet, sour and hot sauce thicken with cornstarch

Fava beans, heirloom tomatoes and scallions..great vegetable side dish with lots of garlic too

The fava bean side dish I have added some bok choy for texture, you may also add chopped celery for same affect



The heirloom chocolate tomato sauce, with eggplant, yellow squash, mushrooms and garlic added for the rice bake

Wednesday, August 26, 2015

Own grown Bruschetta with pinto beans; Pinto bean and bell pepper fajitas; Asian style veggies with pineapple, rice and whole wheat tortillas ( a healthy Mu Shu); Quiche with artichokes and leeks; Pumpkin pie; Oatmeal peanut cookies; baked yams with cheese and "Primavera" veggies with mushrooms some photos of prep for tomorrow's vegan-vegetarian deliveries




Peppers, pinto beans and summer squash for Fajitas..served with steamed rice and whole wheat tortillas



Pineapple and vegetables with ginger, garlic and  seasonings to be served with rice and whole wheat tortillas

own grown nobbly, organic tomatoes for the fire roasted bruschetta and pinto beans

Slowly cooking squashes, scallions and mushrooms for a "primavera" sauce to be finished with coconut milk & served on twice baked potatoes with yams and cheese..herbs are thyme and basil.

Artichokes and leeks for the base of the quiches, will top with a custard of eggs and live yogurt, nutmeg and Parmesan cheese

Own grown, fire roasted tomatoes with pinto beans, garlic,  walnut oil, lemon juice, sliced scallions,  and dried basil, tomorrow will add fresh basil..this "Bruschetta" will be served on toasted sourdough

Baked artichoke and yogurt quiche

Twice baked potatoes with yams and cheese

Fresh pumpkin pies with an all  butter flakey crust

Peanut oatmeal cookies



Monday, August 24, 2015

EASY WAYS TO REDUCE BLOOD PRESSURE AND AVOID TYPE 2 DIABETES. Also the DASH diet ( Dietary Approach to Stop Hypertension) & The OMNI-HEART PLAN which includes some meat and fish







RESEARCH IS JUST IN THAT PROVES THAT BY INCREASING AMOUNTS OF POTASSIUM AND MAGNESIUM CAN GREATLY IMPROVE YOUR LIFE.

POTASSIUM REDUCES BLOOD PRESSURE AND STEMS BONE LOSS IN ADULTS.

req. daily amounts are 4,700mg potassium per day per adult

320mg magnesium for women per day

420mg magnesium for men per day

SOME OF THE BEST NATURAL SOURCES FOR POTASSIUM ARE:

BAKED POTATO WITH SKIN 1 SMALL 750MG..better to eat the skin

Beet Greens 4ozs cooked   710 mg

Sweet potato with skin  1 small  540mg

Swiss Chard 4ozs cooked  480mg

Lima Beans 1/2 cup cooked  480mg

prunes 1/4 cup  350 mg

Spinach  1/2 cup 420 mg

Low fat plain yogurt   6ozs.  400mg

1/2 CUP COOKED LENTILS 370MG

 1 CUP FAT FREE MILK 380MG


cooked pinto beans 1/2 cup 370mg

kidney beans 1/2 cup cooked 360mg

Navy beans 1/2 cup cooked 350mg

Avocado 1/2 cup 360mg

also found ( under 300mg per serving) in Brussels Sprouts, Kale, Artichoke hearts, lettuce, butternut & acorn squash, cooked beets,  tomatoes, low fat yogurt, apples, oranges, raisins, grapes, peaches and nectarines









SOME OF THE BEST SOURCES FOR MAGNESIUM ARE:

Pumpkin seed kernels 1/4 cup 190mg

Brazil nuts 1/4 cup  125mg

(kelloggs)All Bran cereal 1/2 cup 100mg

Raw almonds 1/4 cup ( soaked in water overnight)  95mg

Cashews 1/4 cup  90mg

Spinach 1/2 cup cooked  80mg

Swiss Chard 1/2 cup cooked 75mg

raw peanuts 1/4 cup 65mg

Black beans 1/2 cup cooked 60mg

Quinoa 1/2 cup cooked 60mg

Dark Chocolate 1.4ozs 60mg

Beet Greens 1/2 cup cooked 50mg



Under 50 mgs per small serving:
walnuts, low fat & non-fat are both at 30mg per 6ozs
sunflower seed kernels, chickpeas ( cooked), oatmeal cooked , lentils 1/2 cup cooked, brown rice 1/2 cup cooked 40mg


Also coffee is high in magnesium esp. espresso  a 1oz shot has 24mg magnesium.( typically used to make macchiatos, cappuccinos and lattes.)


So make sure you eat more beans, green vegetables and lots more seasonal and raw fruits and nuts, this way you can avoid having to take supplements which are not that good for you anyway.
Eat healthier and live better.


 THE DASH & OMNI-HEART DIET REQUIREMENTS FOR A 2,100 CALORIES PER DAY


11 SERVINGS  FRUIT AND VEGETABLES  ( 1/2 CUP. 1 CUP GREENS RAW, 1 PIECE FRUIT)

  4 SERVINGS  GRAINS ( 1/2 CUP COOKED  GRAINS, RICE OR PASTA OR 1 SLICE BREAD)

 2 SERVINGS LEGUMES/NUTS (1/2 CUP COOKED BEANS,OR 1/4 CUP NUTS OR 4OZS TOFU)

 1 SERVING LEAN MEAT, FISH OR POULTRY (1/4 POUND COOKED)

2 TBSP  OILS & FATS

2 SERVINGS LOW-FAT DAIRY (1 CUP MILK OR YOGURT, 1 1/2 OZS. CHEESE)

2 SERVINGS DESSERTS & SWEETS (1 TSP SUGAR, 1 SMALL COOKIE)

wild cards:
1 extra serving of any one of the following:
Poultry, Meat, Fish OR oils & Fats OR Grains OR Desserts.


Info taken  from The Nutrition Action newsletter from the Center for Science in the public Interest USA September 2015

Sunday, August 23, 2015

GOING CRAZY FOR THE SQUASH FAMILY: BUTTERNUT, CHAYOTE, PUMPKIN: PILAUS, PIES, BREADS, STEWS PLUS EATING A RAINBOW AND STAYING HEALTHIER photos of delivery prep for tomorrow




Base for the Marinara sauce

Leek & Potato Soup

baked eggplant slices marinating in marinara sauce overnight

Baked eggplant chunks marinating in fresh ginger, garam masala spices and marinara sauce overnight

Butternut squash, chayote squash with yams for pilau

Red cabbage and vegetables with basil for the stuffed cabbage rolls

Pilau Veggies cooked and to be served 2 ways one with cooked rice and the other with cooked kasha ( toasted buckwheat)

Brazilian style Black bean stew with  yams, bell peppers and sauce to be added later

The cooked Indian style eggplant with ginger and garam masala to be served with steamed turmeric rice

Rice pilau

Steamed kasha

kasha Pilua

Stuffed red cabbage rolls  (nutritional powerhouse) will be topped with grated cheese and baked at client's home

The now cooked (stewed) eggplant slices in marinara sauce, topped with cheese and the base is cooked rice





Whole wheat pumpkin custard pies


Sour dough, dairy & fat free Pumpkin-raisin breads