Monday, August 31, 2015
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
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
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
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)
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|
|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|