Namecheap.com
The Popcorn Post

Hello, again, Dear Readers:

It’s already March. Nearly the end of the first quarter. How are your New Year’s resolutions going? Or have you forgotten them already? (Most people have, so if that’s you, you’re not alone.)

I’m sorry I’m late–I had mucho trouble getting the pictures uploaded into the site! Thank heavens for Dropbox.

I took a ride back into my fabulous new HEB to do some research for this story, but I couldn’t resist taking a few extra pictures. On the patio, I was greeted with this lovely setting:

Wouldn't you love to come home to this idyllic patio setup?

Wouldn’t you love to come home to this idyllic patio setup?

Those wooden square things stacked up by the wall with the Texas star on them are actually coolers. No kidding. No, of course I didn’t buy any–yet. But I did take a picture of it for future reference. HEB has a number of those wooden Texas-star adorned pieces, and they’re just fantastic.

For dessert, these lovely cakes are available in the bakery. No, I didn’t sample or buy one, but aren’t these absolutely gorgeous?

Honest. . .very hard to resist, but I did.

When I see a cake like that, especially a wedding cake, I wonder why anyone would need a special occasion to enjoy a cake like that. But they’re not gluten-free, so I keep walking.

Walking over to the fish and meat area, I had a conversation with the guys behind the fish counter. Huge Dungeness crabs and east-coast lobster snap and swirl dangerously in tanks behind the counter, and lovely presentations like this in the case abound:

FISH!

FISH!

And if you’re a fan of Red Dwarf, you hear Cat sing that song in your head: “I’m gonna eat you little fishy. . . .”  Admit it, you did, because I did when I was in HEB.

If you’re a coffee fan, you’ll be enthralled with the coffees available:

Coffee Bins

These are all HEB’s own house brand of coffee. Good stuff here. The blue ones are regular coffees, like their delicious Breakfast Blend, and the yellow bags are flavored coffees.

Want your regular brand? Here you go:

Coffee Bags

And nearly every other kind of packaged coffee you could want.

I also found this curious item:

What the heck is better than peanut butter?

What the heck is better than peanut butter?

I checked the ingredients and found out:

20160301_194911

Um, what? How does adding sugar, soy and other chemicals make it “better than peanut butter?” This is why I stress reading labels. Just give me plain old peanut butter, with just peanuts, preferably unsalted and chunky, thanks very much.

I have a couple of posts in the draft file, and I hope to get a new recipe tested soon. But in the meantime, I have something more important to talk about.

Popcorn.

I called Neighbor E the other night, to ask if he wanted to go with me to HEB. No, and he was just finishing up. . .a bag of microwave popcorn. Eeewwwwww!!!

If you haven’t had popcorn in a while, well, there’s a lot more to it than there used to be. You can still buy those Jiffy Pop pans to put on the stove and watch the foil expand–if you’re old enough to remember that.

20160301_192811
You can pop popcorn in a big heavy pot, a little oil, with salt and butter when it’s done. But you’re probably more familiar with microwave popcorn, because these days that’s what everyone does, right? You can buy single bags in office vending machines all over the US, and you always know when someone in the office “just wanted some.” And I know a couple of folks who thinks buying it in a big tin can is the best way to have popcorn, or from the microwave.

But I’m here to tell you to ditch the chemical-infused microwave popcorn. I’ll tell you more about that shortly.

We’ve been eating popcorn in the US since the 1820’s. It comes from a variety of corn that produces hard kernels that can’t be eaten fresh (unless cracked teeth is your thing.) Heating the kernel, and the water inside–either in a pot on a stove or in a microwave–causes the water to steam and the corn to turn inside out in a flash.

POP!

Food writer Tori Avey, in this article on the PBS website, explains where it comes from:

The popcorn variety of maize was domesticated by Pre-Columbian indigenous peoples by 5000 B.C.E. It is a small and harder form of flint corn, most commonly found in white or yellow kernels. The stalks produce several ears at a time, though they are smaller and yield less corn than other maize varieties. The “pop” is not limited exclusively to this type of maize, but the flake of other types is smaller by comparison. Popcorn likely arrived in the American Southwest over 2500 years ago, but was not found growing east of the Mississippi until the early 1800s due to botanical and environmental factors. Today the Midwest is famous for its “Corn Belt,” but prior to the introduction of the steel plow during the 19th century, soil conditions in that region were not suitable for growing corn.

She also explains that although most corn in the US is genetically modified, popcorn isn’t. That’s a little good news.  Popcorn became a favorite when it was introduced into movie theaters, and, well, it’s just *there* now, isn’t it?

I quit eating popcorn many years ago because of the high carb content, but a couple of years ago, I just had a craving for it, darnit. I walked up to folks and asked, “Have you ever tasted. . .popcorn?” I’m not eating it daily, but I do have it sometimes after exercising with the kettle bell and I’m watching something on TV, or in the afternoon when I’m in the mood for it. Sometimes.

If I’ve given you the idea that popcorn is something you need in your life, let me show you what I found at the lovely new HEB the other night:

20160301_192644

Look carefully at the bags of popcorn in the center of the bottom shelf:

Regular, plain, bagged popcorn.

Regular, plain, bagged popcorn just waiting for the heat.

Yes, that’s the way we used to buy popcorn, and pop it on the stove in a big pot. Let me point out that the bag on the right, that sells for $2.66, is a four-pound bag. No kidding. FOUR POUNDS. If you pop half a cup at a time, how long will that bag last in your pantry?

But most Americans unthinkingly go for the expensive “convenience” of microwave popcorn. Take a look at what’s actually in one of those bags:

20160301_192724

Yes, it’s “gluten free,” but what’s TBHQ? Read what FoodBabe has to say about it in this article:

TBHQ that is found in Smart Balance, stands for “Tertiary Butylhydroquinone.” It’s a dead giveaway that you shouldn’t be eating this, if food companies have to use an acronym for a long chemical name on the ingredient label.

TBHQ is a chemical made from butane (a very toxic gas) and can only be used at a rate of 0.02 percent of the total oil in a product. Why is there a limit to this? Maybe because eating only 1 gram of this toxic preservative has been shown to cause all sorts of issues, from ADHD in children, to asthma, allergies and dermatitis to dizziness and even has caused stomach cancer in laboratory animals.

Here’s a Smart Balance box–she’s not kidding.

This is Smart Balance microwave popcorn, a "healthy" brand.

This is Smart Balance microwave popcorn, a “healthy” brand.

Admittedly, there are *less* chemicals, and annatto is a natural coloring agent, but still. . .there’s one chemical you don’t need. And even if it wasn’t there, for $1.99, you could have more popcorn than that.

20160301_192657

This, I believe, is the Central Market’s organic brand, which looks a little healthier than the rest. You can see more of the chemical breakdown that’s in most microwave popcorn in this infographic from the article on FoodBabe.com:

From the article on FoodBabe.com

Source: FoodBabe.com

Still want that stuff? Seriously. . . .

Now, I’ll tell you the best reason to abandon microwave popcorn in an office setting. It’s dangerous. Don’t believe me?

There were several instances during my stint at Boeing where we were evacuated from the building because the fire alarm went off. Heat of summer, cold of winter, daytime or after dark (I tended to stay in the office after 5 pm sometimes.) During the day there could be more than 2,000 people in the building, and we all had to go out to the back garden with the duck community, making the poor creatures wonder what was going on and why we weren’t handing out snacks to them. We sat and waited whilst the Pasadena Fire Department went through EVERY floor (in full gear) and checked every inch of the place. I should point out that the building is a quarter-mile long, and six stories high. This took a while, causing work stoppage.

And what was the cause of these incidents? On several occasions, it was. . .microwave popcorn, that was either forgotten, over-popped, or someone just set the timer too long, causing it to smoke. Not everyone follows the directions exactly. I didn’t hear about any fires caused, but the smoke from microwave popcorn incorrectly popped set off fire alarms and the whole evacuation thing.

NOW do you see why? Work stoppages cost the company money, and waste the time of firefighters called to deal with it. It’s a pain in the butt. And it just stinks up the place, too.

Vani (the lady behind FoodBabe) also gives a recipe for a “superfood popcorn.” I haven’t tried it, but I did find the red palm oil she talks about:

Red Palm Oil

Red Palm Oil

Vani also talks about using organic popcorn. I did find some, but since popcorn is NOT GMO, it might be fine using regular. But if you want “organic,” it’s available:

Organic popcorn? Who knew?

Organic popcorn? Who knew?

HEB also has it in their bulk section. Check your local grocery if they have bulk items, and you may be able to find it:

Popcorn in bulk.

Popcorn in bulk.

Whatever you do, put real butter, olive oil, coconut oil, or whatever on your popcorn. Don’t use this and ruin it:

20160301_193104

To me, this is like putting Cool Whip on the fresh berries of spring. Why?

EWWWW!!

“Rich Buttery Taste?” EEEEWWWW!!

A pound of REAL butter costs less than that bottle in HEB. Why would anyone put that on popcorn? Yuck. Can’t have dairy? Use olive or coconut oil. Not this drek.

Anyway. . . .

You can also buy popcorn already popped, in bags just like potato chips.

BOOMCHICKAPOP!

BOOMCHICKAPOP!

Several brands are available, including HEB’s own Central Market Brand:

20160301_193440 20160301_193443

Convenient, but certainly not cheap. However, BOOMCHICKAPOP brand is made with all-natural ingredients, and they’re very open about that. I haven’t tried any of these; I just prefer to make it at home.

Here’s an article from Austin Women’s Magazine about. . .popcorn.

Now you’re thinking to yourself, “Okay, Amy, you’ve ruined my microwave popcorn. Now what do I do?”

Well, you re-learn popcorn.

I’ll be the first to admit that the microwave, derided by many as a bad thing, is a spot-on convenience that’s hard to beat. I do, in fact, have one–I’ve had to replace mine twice in the last year; the last one, a Rival, got a demonic possession or something and started acting funny. I now have that huge 900-watt red West Bend one that’s too big for my kitchen. (Long story.) Vani, as well as Dr. Mercola, advise getting rid of microwaves completely; I’m not on board with that yet, but might be in the future.

I have indeed discovered how to make microwave popcorn without the expensive, chemical-laden bags. I have heard of people making it with brown paper bags, but then you’d have to buy the bags. What if you’re out of them? Use a bowl!

I took Jillee’s advice from One Good Thing By Jillee and tried it myself.  The first time I made it, I used a flat-bottomed casserole dish with a cover. No. It has to be a bowl (microwave-safe, of course.) You can use oil, but I’ve tried this several times and it doesn’t require oil (although I just made some with a teaspoon of coconut oil in the bowl, and it works well.) Put about a quarter to a third cup of popcorn kernels in the bottom:

20160304_122748

And cover it with a microwave-safe plate:

20160304_122933

You’ll have to play with the timing a bit–in my 900-watt microwave, 5 minutes was about it:

Partially popped!

Partially popped! (Didn’t realize the oven needed a good cleaning!)

When it’s done, the bowl and plate will be VERY HOT.

Use potholders and caution when you remove it from the microwave. If you want butter, melt it now, in a smaller container in the microwave. (You can also do it ahead of time.) To prevent the butter from popping while melting, use a lower power, like 40%, and start at a minute. If it’s not melted, go another 30 seconds at 40% power. You don’t need to melt it all the way; if there’s a little bit left, swirl it around a bit in the bowl and let the warm part melt the rest of it.

If you’re more a stove-top popcorn person, here’s how simple it is: get a heavy-bottomed pot (like a wide chili pot, about 5 quarts or so) and put a couple tablespoons of coconut or olive oil in the pan, heat it on high. Add in up to a half-cup of popcorn, and put the lid on. If you want melted butter, microwave it now and get out your serving bowl. And do NOT go anywhere else! Soon, you’ll hear popping from the pot, and you’ll need to keep an ear close by. When it slows down, and you’re not hearing a lot of active popping, it’s time to turn off the heat and get that popcorn into the bowl–carefully! Pour your butter, salt, or whatever else you want on it, and enjoy.

And here’s a kitchen tip I figured out recently, for whatever kind of popcorn you make. Add your oil/butter and salt, or other seasonings, and stir it with. . .your salad tossing tools.

They toss the popcorn so easily!!

They toss the popcorn so easily!!

Why did we never think of this before?

If you find some “old maids” in the bowl, you can just put them back in the microwave for one more go-round. Many will pop, some will not. But this only works once. Keep an eye on it to make sure you don’t open your microwave door to flames.

But if you do, I want to hear about it!

I tried re-cooking the old maids with microwave popcorn with a friend of mine at the SGI Community Center in New Orleans. No fire, but it was a mess. She passed away a year later and kept that secret. What happens in the kitchen. . .stays in the kitchen, right, Regina?

I used to have one of those countertop air poppers, and should not have given it to the Salvation Army. I have bought three of them from both Wal-Mart and Target and returned them. Why? The plastic top melted, stunk up my kitchen and made the popcorn taste nasty. However, I have found the best popcorn popper yet:

Of course it works.

Of course it works.

I got it last year on eBay, and while I have tested it, and it works, I haven’t made popcorn IN it yet. The instructions tell you to put a flat plate out, but I could just elevate it and open the spout over a bowl. I’ve taken it apart and carefully cleaned it, so I could make popcorn in it if I wanted to. This lovely toy works with a heating element in the base under that cone assembly. It heats the kernels much like a pot would do. It’s 50 years old, and it works better than three different modern air-poppers I tried.

Sur la Table has a selection of popcorn tools and accessories, including this bigger (and pricier) Waring popcorn maker with a “melting station.” It makes 20 cups of popcorn, more than I need, and melts butter at the same time. Popcorn spices are also available, as well as the infamous Nordic Ware bowl and a couple of other silicone accessories that Amazon has. They’re not available in my local Sur la Table, so it’s on my Amazon wish list. There is an air popper from Cuisinart, and a couple of movie-theater-style machines adapted for home use.

Did you think there was this much available for popcorn? Me either.

Now, what if you’re at work and wants some popcorn, but don’t have anything but a microwave? I’ve got you covered there, too.

First thing you want to know is to get something made of SILICONE. I made the mistake, before I found Jillee’s blog post, of buying a Nordic Ware Microwave Popcorn Popper. (It was Target, so it was red.) Used it once, worked great, washed it and returned it. My popcorn was ruined by a nasty chemical taste imparted in the bowl. No thanks. However, the silicone models, from what I’ve read, don’t do that. (I can’t seem to find one locally, so I’ll order one or two in the future.)

There are a number of different types of popcorn poppers for the microwave, including many made of glass–but if you’ve got glass mixing bowls at home, well, try that first. From silicone, though, you can get this 10-cup popcorn maker for under $20, and like the glass bowl method, doesn’t need oil. If you’re in an office of folks who like popcorn, you can be their new BFF (“best friend forever”) and make popcorn for the folks.

But if you’re not, and just want to make some for yourself, there are also several options available in silicone. One I found is made completely of silicone, but I don’t know how much it actually makes.  I thought this small popper cup was a good item, but discovered that it is only partly silicone and contains plastic. This one is all silicone and makes a quart. I guess it would be a matter of figuring out how much popcorn you want at a time and popping less than a quart. It’s a little pricey, but it should last forever, if not until you retire. My advice would be to try it out at home before you take it to work. Then you can have popcorn all you want, no fire department involved.

There’s always the brown-paper-bag method although I’m a bit leery of it. Just make sure you know exactly how it works before you bring that to work, OK? The whole point is *not* to call the local fire department!

Soon I plan to do a review on Giada de Laurentiis’ new book, Happy Cooking. However, I’ll give you this recipe (on page 43) that I have tried and absolutely LOVE to make. It uses parsley, which I have growing on my back patio. While it’s thoroughly delicious, if you are caught short without fresh parsley, dried parsley will work too, although not quite the same as the fresh parsley.

You pop the popcorn first, then follow the directions. I prefer the stovetop method with the oil and half a cup of kernels, but microwaving the kernels will work too.

Warm & Spicy Popcorn

Serves 4. (Gluten free, vegetarian and vegan)

  • 1 teaspoon ground cumin
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (I just use a little dash, less than a quarter of this amount)
  • 1/4 teaspoon kosher salt
  • 7 cups popped popcorn (from 1/2 cup of kernels)
  • 2 tablespoons extra-virgin olive oil

 

In a small bowl, stir together the cumin, parsley, coriander, cayenne and salt. Put the popped popcorn in a large bowl and drizzle with the olive oil. Toss thoroughly to distribute. Sprinkle with the spice blend and toss again to coat the popcorn with the seasonings.

So there you have it–a long story about something most people don’t think about too much.

Enjoy!

 

HEB: The New Clear Lake Marketplace

Hello again, Dear Readers:

Welcome to the first new post on my new website! I got most of the pieces put back together, and will finish the Recipes page soon. Do you like the new Food & Drink theme? (I hope so–the old one isn’t available anymore.) I think it works like the old site, but if it doesn’t, do get in touch at heatcagekitchen@gmail.com.  Ditto if there are any topics you’d like me to cover here, or you can’t find.

Now. . .on with it.

I hope your Valentine’s Day went well and you enjoyed yourself, whatever that meant to you. Me, I really did take myself out for a #StarbucksDate, at the Starbucks on my street:

My fabulous, delicious Molten Chocolate Latte on Valentine's Day. #StarbucksDate

My fabulous, delicious Molten Chocolate Latte on Valentine’s Day. #StarbucksDate

Now, let me remind you that I know how to get free coffee from Starbucks. . .here’s how I did it: I purchased a Venti (“large”)  Molten Chocolate Latte, as planned, and enjoyed every hot, chocolaty sip. (This was the expensive cup, about $5. But wait, there’s more.) Then asked for a refill with plain brewed decaf. Then, as with the first one, I used the Starbucks App to pay for it. And my Venti rang up $0.00. Five times. No kidding. I really did drink that much decaf coffee on a Sunday afternoon, reading two books.

It was a nice day, and there were a few couples that came in for a #Starbucks date. They even had props so you could take pics and show that you were actually in Starbucks:

Just what you need to make your #StarbucksDate complete for social media!

Just what you need to make your #StarbucksDate complete for social media!

I only saw one couple actually use the frame to take a picture. But it was nice. And I sure do wish that Molten Chocolate Latte would come back for good. You can have the rest of them, including that new butterscotch stuff. (I don’t like butterscotch either.)

Oh, and the Starbucks on my street will soon be serving the Evenings Menu. Still haven’t tried it, don’t know when I will. Never think about going there for dinner, you know? But that place is still busy nearly all the time.

And I think that’s where I got my lovely bronchitis–I started needing naps the next day, had sugar cravings and nearly every day last week, except one–the day Neighbor E and I went shopping at the new HEB. (I was standing up and walking a lot, so it kept me awake.) Let me tell you all about this place!

I probably have mentioned this on the blog before, but I’ll mention it again. My Grandmother O’Donnell used to take me grocery shopping when I was a little bitty kitty. We would head to Schweggmann’s early on Saturday morning and. . .shop for groceries. No kidding. To a pre-teen girl in those days, it was great fun–because my mother did not want to take *anyone* grocery shopping. (It was likely her only “alone” time.) Maw Maw taught me grocery shopping at an early age, and, unlike many folks, I’ve enjoyed it ever since. Now do you understand my affinity for Suzy Homemaker toys?

Nestled at the end of El Dorado Blvd, where it meets Clear Lake City Boulevard, it’s on a huge expanse of land, which will include more shops in the future, and a petrol station (it’s not finished yet.)

Longer view of the store from one side.

Longer view of the store from one side.

The store itself is now open, with more and more of what HEB has.  Unfortunately, I didn’t take enough pictures.

Something E noticed that I didn’t at first, was the addition of a false front wall, complete with sliding entrance doors:

The first set of entrance doors

The first set of entrance doors

Looks normal until you realize that it’s just a front, with sliding electric doors and everything:

Why a false wall? (You can see the little plants in the background on the left.)

We’re still scratching our heads at this one. But that’s OK.

Once inside, we were treated to a coupon for a $25 gift card for bringing a new prescription to the pharmacy, or transferring one. (This came in handy when I was sick last week, and I haven’t used the gift card yet.) We went in on the pharmacy side and worked our way around to the other side. We were treated to samples of health care products, including three from Dallas-based MopTop Natural Hair Care, which is being sold exclusively in HEB stores. I haven’t tried the samples yet, but I was supplied with an instruction sheet. I’m particularly interested in the Curly Hair Custard, since my hair will curl in the most unflattering and unnatural ways at the mere hint of humidity, no matter how much I straighten it with the hair dryer.

Another sample set was from a company distributing health & wellness products imported from Mexico. I have two little packets of Broncolin honey from Mexico with “natural plant extracts,” in it, and I haven’t used it yet. Not sure what I’m supposed to use it for, but. . .I have it. (Guess I should have tried it when I started getting sick.)

Both Neighbor E and I had things to get (including cream cheese for an upcoming recipe test), so we just wandered around hither and yon, sampling where they were offering food and finding new stuff. E also found his favorite Vanilla Chai, less expensive than Target, as well as some FreshPet things for his sweet little Chihuahua, Speedy. We found a number of new things, and, well, literally ate our way through the store, really. We tried cheeses, pesto, chicken, fresh juice, samples of HEB’s ready-to-cook meals, and I can’t remember what else. Everything was delicious, of course, and when I went back on Friday to get my prescription filled, I also had ice cream!

From the cheese department, I introduced E to Manchego Cheese, which he’d never had before. He’s now a fan. I explained Roasted Sage Turkey Thighs to one lady while looking for more turkey thighs in the meat case.

Neighbor E also noticed something I didn’t: the aisles are wider than most of the other stores we’ve been in. Definitely an improvement.

On the other side of the store lies the bakery, meat and fish areas, (including a sushi case with fresh samples) and a huge produce department that has not only a lot more product, but freshly squeezed juices as well. We were able to sample some of them, and one had raspberries in it. YUM. This HEB also has fresh lemonade, orange juice, apple juice, carrot juice and a few others I don’t remember–all freshly made daily, in neat little bottles. In addition to the apples, oranges and other fruits we were sampling.

Then we found it–coffee! We were elbow-to-elbow with everyone else interested in the grand opening, and they had plenty of fresh coffee for us. Well, I was going for the decaf, and once I got the sweetener and cream in mine, I looked over and there’s E having some coffee. Which was fine, until I realized that E doesn’t actually drink coffee. . .except this time, he did, and enjoyed the heck out of it. (And it was free coffee, so that was the best kind, right, E?)

Well, after we saw everything and sampled everything, and got what we needed to purchase, we headed out. . .or so we thought.

Lots of checkout lanes!

Lots of checkout lanes!

I don’t know how many checkout lanes they have, I think it’s 20 or 25. Most, if not all, were open that day, and one of the cashiers told me that on Monday they brought the new employees in for a walk-through. They had three cakes for all the employees–does that tell you how many people it takes to run the place?  We left with our purchases, but stopped to look at these lovely decor pieces that we wanted, but passed on:

Oh, yeah!

Oh, yeah! (I know just where to hang it in my place.)

I’d love a place to park this cute truck:

IMG_2811[1]

And this adorable rooster will get you up in the mornings:

IMG_2809[1]

As you can see behind the rooster, there are a number of Texas-themed and Americana pieces. . .which we also wanted but didn’t buy.  (Yet.)

What we did buy (groceries and such) we put in the trunk, and realized. . .we forgot to look for plants. So back we went, and E got a small tomato plant and some mint, while I got two tomato plants and a basil. (And checked out a second time.)

The new tomato and basil plants from HEB

The new tomato and basil plants from HEB, a week later. I’ll plant them soon.

We also noticed this out front:

Recycling!

Recycling!

Easy and convenient, and right where you can find it.

The new Clear Lake Marketplace is 100,000 square feet of nearly every kind of grocery shopping you can think of, and is open daily from 6:00 am to 12:00 pm.  In addition to a pharmacy, there is a much larger Healthy Living section, as well as catering and wedding services (just for cakes and flowers.)  There isn’t yet a Redi-Clinic, but there should be within a year. When I realized I was sick and needed to get treated, I drove to the Friendswood store to see a PA, then to this HEB to fill the prescription. And with the 100F temperature I was carrying around, I didn’t enjoy the walking the place like I did the day we went!

I also discovered that this pharmacy offers compounding services–just like the ones I use in The Woodlands for my hormones. However, they don’t compound on site, they send it to a lab. But more and more pharmacies are offering compounding–why? Because we’re asking for it. This pharmacy also offers pet medications. That’s new, too.

This new HEB is not your grandmother’s grocery shopping. And I still wish I could take her to this grocery, as well as Central Market. But I hope she’s with me in spirit when I’m shopping.

Happy Shopping!

The Meal Kit

Hello again, Dear Readers:

Well, after my post on a great New Orleans mystery, I have heard exactly nothing about Hubig’s Pies. . .but that’s why it’s a mystery. I even sent a link to their Facebook pages and. . .nothing. But a lawsuit is probably more important than a blog post, so I really didn’t expect anything. Maybe one day.

They’re back!

Neighbor E finally got around to trying the Hostess Dark Chocolate Raspberry Cupcakes, after being given a home-made cake he couldn’t resist. He said the cupcakes were smaller than he remembered, and while they tasted like dark chocolate and raspberry, they weren’t overwhelming. Really. They were OK. He told me that if I wanted to try one, to stop by. I’ll be happy to see E anytime, I just don’t want to try one. I’m afraid I’ll find them irresistible, and spend a lot more to stockpile boxes of them before they go away.

Back on gardening

Our monthly gardening lectures have started up again, and last month I was able to ask a very enthusiastic lecturer about. . .composting. Something went wrong when I did that last year, and now I know what it was. (Shouldn’t have chucked all that out, though!) Guess I’m going to start doing that again. Soon as I move things around in the kitchen and on the breakfast bar to accommodate the compost crock. One new attendee drove from Deer Park to attend (about 14 miles from here.) I also got to see new friend of the blog Miss Shirley, who is always a friendly face no matter what’s going on.

A time for changes

OK. . .this time of year, people think about cleaning up their diet and eating healthier. New year, new start. But it does seem like a daunting task, doesn’t it? Clean eating doesn’t have to be difficult. (Yes, I know when Valentine’s Day is.)

So let me ask you–do you dream of making an elegant, healthy dinner that looks like this?

Chicken & Broccoli Stir-Fry (from The Food Network's website)

Chicken & Broccoli Stir-Fry (from The Food Network’s website)

But for whatever reason, it usually looks more like this?

Enchiladas. . . .

Enchiladas. . .leftover, from the microwave.

I may have the solution for you.

The enchilada picture above came from a friend who texted me the other night, who said he was “cooking.” I asked him what he was cooking, and he said “enchiladas.” I envisioned a 9″ x 13″ pan of hot, bubbly, cheese-covered Tex-Mex deliciousness that he’d enjoy for a few days, like I do. Then he sent this picture. When I talked to him later that night, he mentioned that someone brought them to work and he took some home. I said, “that’s not cooking!” His response: “you and I have very different ideas about cooking.” To quote Mrs. Patmore from last week’s episode of Downton Abbey: MEN! (Didn’t know Mr. Carson would be such a fussbudget after the wedding, did we?)

Let’s get serious about dinner

I’ve been seeing ads on TV, in Martha Stewart Living and other places that offer what’s called “meal kits.” If you’re not familiar with them, the most prominent players are Blue Apron, Hello Fresh and Plated. However, a quick search discovers several more:

You may remember the company Schwann’s and their little freezer-case trucks that drive around neighborhoods occasionally. Schwann’s is a bit different than these companies, as their food is frozen, much of it processed, and geared for longer-term storage once they drop it at your house. Crock Pot’s website similarly sells frozen meals that are intended for the slow cooker, and even offer an auto-delivery service. I find that a bit baffling–I mean, how hard is it to toss some ingredients into a pot and turn it on to cook all day? But everybody’s different–some folks actually like their dinner connected to the WiFi, too.

I just found this delicious recipe on Schwann’s website, and I made some. Pretty good, but chop the garlic fine, or you’ll be eating chunks of raw garlic and not kissing anyone for a while.

The Meal Kit

I found a lot of good information on The Kitchn, and a lot of reasons why–and why not–meal kits by mail are a good idea. Let me back up and explain a little.

Remember Graze.com, the snacks-by-mail company? They’re still around, and I’ve even seen TV commercials for them recently. They’ve changed things just a bit–the boxes are now eight snacks instead of four, and yes, the price has gone up, but they’re actually less expensive than buying two boxes, and the shipping is less than two little boxes of four. They’ve expanded their offerings, too. . .and if you find something called a “flapjack” in your snack box, you’ve hit the mother lode of snacking. (Especially the cocoa flapjacks–oh, my GAWD.)

Disclosure: I have NOT tried any of these meal subscriptions for myself, but may find them useful at some point in the future. I present this completely un-sponsored information for anyone who has seen these and considered trying out one of them for reasons known to you. I’m also not encouraging you to run out and try these services–but if any one of them appeal to you, and you decide to try one, I would love to know which one(s) you tried and how you liked it.

Anyway. . . .

The basic premise of the meal kit is similar to Graze’s subscription service, but what comes in these boxes are ingredients to cook full meals with no waste. Included in the box is everything you’ll need, including recipe cards with instructions, all ingredients, down to tiny packets of spices and condiments, and the recipe and instructions . (That’s a bone of contention with some folks.) If the recipe calls for one celery stalk, that’s what you’ll find in the box–one stalk, not a whole bunch. The packaging is also recyclable and compostable to further reduce waste (you can also return the packaging to them for re-use.) The means to make a fresh, home-cooked gourmet meal comes shipped in dry ice, and I think it takes about 30 minutes to prepare (but don’t quote me on that one.)

There are no leftovers, and no containers of that spice that you probably wouldn’t buy again unless you were making this particular dish again, one day, and wanted to make sure you had that spice around. If the recipe calls for a half-teaspoon of celery seeds and a quarter teaspoon of celery salt, that’s what’s included, in little containers. (They assume you already have salt, pepper and oil in your kitchen, so they’re not included.)

The companies all offer menus, and you pick from those menus based on preferences, dietary restrictions, etc. The shopping and prepping is done for you, and shipped to you in an ice-packed box that is waiting for you when you get home. Easy, right?

Advantage: fresher food

One advantage–which may or may not be appealing–is that there isn’t a “broker” between you and the ingredients (that is, your grocery store.) Ingredients tend to be fresher (from what I’ve read) than buying them in the grocery store. Think about it–once that bell pepper or fennel bulb is in your grocery waiting for you, it’s traveled from heaven knows where, and may not even last long enough for you to buy it. Grocery stores toss out a fair amount of soggy, limp produce–but the meal kit gets the ingredients are directly from the producers and into your hands days before you’d find it in your local market. Shipped with dry ice, it’s ready for you to open, cut, peel and cook.

You can sign up to receive free recipes by email from Blue Apron, and you can check out their cookbook online for free. Blue Apron also has an online market where you can buy kitchen ware, bake ware, tools, pots and pans, books, binders, spices, and of course, lovely blue aprons, for yourself or for gifts.

The cost issue

Now the big question: how much does it cost? Well, they vary from company to company. You can see Blue Apron’s pricing plan here for two people and for a family of four. It works out to $9.99 per meal for a two-person kit, and $8.74 per meal for a four-person kit. Terra’s Kitchen offers farm-to-table ingredients, shipped in a “reusable, eco-friendly vessel,” and their online menu shows a range from $11.99 per meal to $17.99 per meal, although a better explanation is in their FAQs. Terra’s Kitchen also offers gluten-free, vegetarian and Paleo menus. PR Newswire also has this article on Terra’s Kitchen, and explains that you’ll spend $160 for 10 meals from 5 recipes, which assumes dinner for two for a week, or $16 a meal.

Advantage or disadvantage?

Now, why would someone use a service like these and spend that kind of money? The answer is obvious: convenience. However, after reading comments on this article on The Kitchn, I realized that it’s not just urban yuppies who are too lazy to shop (although I’m sure there are a few of those in the mix.)  This comment was particularly telling:

I wouldn’t call myself a lazy person. I am able at times to get to the store to buy the type food the send weekly. But I am handicapped, am my illness prevents me at times to even think of what I’m going to once my feet touch the floor in the morning. So please b4 you comment think of how convenient it is for some people to have food delivered to your home. It’s healthy food and preparing it helps exercise my mind.

Never thought about that. Seriously–how many shut-ins who can’t get out like they used to could benefit from delivered meal kits? It would also make a nice gift for newlyweds, new parents, etc.

Another suggestion in the comments was for folks going to a vacation rental to have a meal kit delivered to the location with a few days worth of supplies so that you don’t have to visit restaurants every night, and can cook for yourself a few times. Not a bad idea, right?

And another comment was about learning to cook with guidance from these meal kits:

A friend of mine who doesn’t cook told me about this, and for the convenience of them doing the shopping for him, giving him the confidence or learn how to cook, this is a great idea.

Are they worth it?

That depends on you. Blue Apron’s menus are limited, but Plated’s are a little more flexible, from what I read.

If you’re considering utilizing one of these services, The Kitchn has two articles on the subject (here and here) with lots of comments from people have used Blue Apron and other meal kit companies. Read the article AND the comments before you put up your credit card. A lot of folks who have used these services have a lot to say (not just complaints), and their different perspectives might be what you need to know before you decide.

With all of these companies, I noticed that you could cancel at any time, (it’s not like the infamous “forever” gym membership) and they will work with you to resolve any issues like missed deliveries. Much like Graze, you go online and tell them if you want a future delivery, get more boxes, or if you want to skip a week (which, I think, is 3 meals in one packaged delivery.)

They bring it right to your door!

Again, I haven’t tried these companies out myself, but I might try a few of them in the future, just to see what it’s like. I’m used to thinking about something I want to make, shopping for it, cooking it up, and enjoying it for a few days. For me, it’s kind of tough to wrap my head around–you’ll make beef noodle something, and here is exactly what you need to make it. There are so many subscription services available now that you can get pretty much whatever you want in a little box delivered. No kidding–coffee, tea, doggie biscuits, pantyhose, makeup, shaving blades and kits–the list is endless. If there’s something you want delivered regularly, do a search, and you just might a subscription for it.

That’s on top of Amazon’s Subscribe & Save service, where you can have things you use regularly like grocery items, health & beauty things and baby stuff like diapers sent to you on a recurrent basis, often at a discount. For instance, a few years ago, when I couldn’t find the shade of L’Oreal hair color I wanted in stores, I set up a regular delivery and it cost less than when I bought it locally.

Back to the idea

If you’d like some of the benefits of these meal kits, but less money, there is another option called GatheredTable. It’s an online custom meal planner that includes a grocery list, recipe library with collections like “Crave Worthy Winter Salads,” “Date Night In” and “Game Day Favorites.” You can start out with a free subscription and get to the recipes, but to continue and get the full benefit of the site, it’s $86 for a year’s subscription paid at once, or an option to try it out for 99 cents for the first month, and $10 monthly after that. What you get for the money are weekly meal plans, “smart” grocery lists that are based on what you like to eat, “curated” recipes that are tested (as well as user-submitted recipes in the library). The benefit is that you save time and money by planning more, eating out less and create less waste.

There is a huge library of recipes, and you can submit your own as well. You can clip and save your favorites and find new ones you might like. But you’re back to doing the shopping. Since my meal planning adventures include cooking for a week, I don’t know that it would necessarily benefit me. If I suddenly found myself cooking for a family or a group, then it would probably come in handy. Up to you.

For us tech-savvy folks

Another option (if you like free) is in this article on using Google Sheets for meal planning and shopping. Note that you’ll need a basic idea of using spreadsheets, but since it’s cloud-based, the list can be shared among two or more people. Would that help? Best part–it’s free, all you’ll need is a Gmail account.

Meal kits are another option for folks who like to cook, but may not necessarily have the time to do the shopping or prep work involved in nightly meals. If you’re interested, do some reading, and if you know someone who’s tried it, ask them about it too.

Meantime, I think the time is right for some Pea & Pesto Soup for me. It’s a beautiful winter day here in Houston, and I’m ready for some.

Happy Dining!

Paleo Breakfast Pie (from the Crock Pot!)

Hello, again, Dear Readers:

Are you warm? Are you snowed in? I’ve alternated between T-shirts/shorts and jeans/sweaters this week. At least we have the final season of Downton Abbey and the limited-run 10th series of The X-Files to keep us entertained. Oh, and the Superbowl is upon us again, and. . .I don’t care.

Got a message from Neighbor E this morning. He’s found the Dark-Chocolate-Raspberry Cupcakes, and now, E is happy:

Is that coffee?

Neighbor E doesn’t drink coffee, so I asked him what was in his coffee cup. . .he whipped up his version of the Starbucks Chai Tea Latte. Never had one, because I always go in for coffee. But hey–I duplicate the Hazelnut Macchiato on the stove top, so why not? (E also told me that a  longtime local Starbucks location has also closed, but there are at least three more in the vicinity to take its place.)

Remember the new delivery vehicle being developed for Domino’s? I saw one in Clear Lake this week:

Since I was on the wrong side at a stop light, I could only get this side. But check out what it says on the fuel tank:

It says, “Unleaded Fuel Only. No Pizza Sauce!”

Makes you wonder if it’s a joke or if someone actually tried it.

In the Valentine’s Day department, Kroger had this jewel:

Perfect size for whom? Guess it’s supposed to a polite size for when your honey comes over, and you eat “the whole cake with two forks.” OK.

My kettlebell workouts ceased for about a week when I had a mysterious floodwaters in the bathroom–and it wasn’t the tub or commode. It was discovered, finally, and the blockage has been cleared. I couldn’t figure out how the water was coming into the area under the AC unit. But I’m back on it, with a heavier 15 pound kettle bell. The 10 pound weight wasn’t heavy anymore. (Other than the initial stiffness, I haven’t hurt myself, either.)

So, is anyone doing a Paleo diet this year? “Paleo,” if you’re not familiar with the term, is short for Paleolithic, as in Paleolithic Man. Yes, cave man, and not necessarily the ones I’ve dated. A Paleo diet is, as I understand it, a diet of food that Paleolithic Man would have consumed–meat, veg, little fruit, and nothing processed or the product of agriculture or manufacturing, like grains (and bread), cheese and butter (but I think milk is OK, because it’s just. . .milk.) Like low-carb and gluten-free, lots of folks have taken the proverbial ball and run with it, with books, blogs and articles abound on the subject. Once you learn the basics, go from there.

Some time ago, I stumbled onto a recipe via PaleOMG, written by Juli Bauer. She’s not only a foodie, she’s also a blogger, fitness person and bride-to-be. She blogs about all these things and creates some delicious Paleo food in the process. She’s also published a couple of cookbooks, something I haven’t aspired to doing yet. If you go check out her blog, be aware that she does use language I reserve strictly for the process of driving around in Houston (especially with the huge inbound migration we’ve received in the last few years.) I don’t really do that on this blog, but that’s just me (except I know I said “fart” once.)

As I’ve mentioned here before, I am very happy to toss a bunch of things in the Crock Pot and let it cook all day, particularly in the summertime, when you don’t want the kitchen to heat up past 80F (when it will feel like a “Heat Cage Kitchen.”)  I went back to review the site, and to see what else Juli had, and came across a recipe for Sweet Pulled Pork Waffle Sliders. WAFFLES? Yes, waffles used as sandwich bread with freshly made mayo and slow-cooked pork shoulder. In this case, the waffles are made with almond flour and some other Paleo-friendly ingredients. I think I’m going to have to make this soon. . .my waffle maker has been put up for a few weeks, darnit. I haven’t forgotten it, of course, I’ve just been doing other stuff, like tossing stuff in the Crock Pot and making phone calls all day long.

But this weekend, I found one of Juli’s recipes I’d printed some time ago and forgot about. The Easy CrockPot Breakfast Pie has just a few ingredients, but is easy to make and is dairy-free. Why dairy-free, you ask? Well, it’s good to have handy if I have to do yeast-free again, and if I run out of milk or something. It’s a little different, because I got used to cheese and milk or cream in my breakfast cookery. But this is a welcome change, and it contains. . .sweet potato. THAT got my attention!

The recipe is as follows:

Easy CrockPot Breakfast Pie

Serves: 4-6

Ingredients
  • 8 eggs, whisked
  • 1 sweet potato or yam, shredded
  • 1lb US Wellness Meats Pork Sausage, broken up
  • 1 yellow onion, diced
  • 1 tablespoon garlic powder
  • 2 teaspoons dried basil
  • salt and pepper, to taste
  • any extra veggies you want to put in there: peppers, squash, etc.
Directions
  1. I greased my Crockpot with a bit of coconut oil to make sure none of the egg stuck to it. (Amy’s Note: I also used one of those slow cooker liners, as you’ll see in the pictures.)
  2. Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
  3. Add all ingredients to your CrockPot and use a spoon to mix well.
  4. Set it and forget it.
  5. Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
  6. Slice it like a pie.

I skipped her smart-alecky final line, and eventually I’ll have it up on the Recipes Page as a printable PDF file for anyone who wants it. So let me tell you how easy this is to make.

The setup

The setup.

Not a whole lot of ingredients as you can see, but I forgot the dried basil in this shot. Now, as I said, I used one of these:

Keep your dirty-mind comments to yourself, please.

Keep your dirty-mind comments to yourself, please.

They’re kind of hard to find, so I get 2 boxes when I head over to that nice HEB in Friendswood. When you set it up, it looks like this:

Yes, looks silly but it works great, especially in this recipe.

Yes, looks silly but it works great, especially in this recipe.

I greased it with either coconut oil by hand or sprayed on olive oil, I don’t remember. Then, get on with it:

Shredded sweet potato

Shredded sweet potato

I do love my little shredding toy. When you’re done with that, dump it into the crock, and get on with the onions in the same fashion (and why not?)

Shredded onions are so much easier, and less tears.

Shredded onions are so much easier, and less tears.

Because the last part of the ingredient list calls for “any extra veggies you want to put in there: peppers, squash, etc.,” I added a bag of frozen veg from Kroger:

These bags are $1 each for 12 ounces.

These bags are $1 each for 12 ounces.

I added in the spices next:

IMG_2900

Yes, I know what it looks like.

Now, Judi’s recipe calls for some mail-ordered pork sausage that’s clean, antibiotic free, gluten- and sugar-free, and all that. However, since I just wanted to try it, I used readily available sage pork breakfast sausage from Kroger. Knowing that I was going to make this dish, I left it out for several hours to take the chill off and let it soften up. (One day I’ll be buying stuff like that again.)

Let me point out here that in most of these slow-cooker breakfasts, you brown and crumble the sausage on the stove top in a cast-iron pan, then toss it into the CrockPot, then add the eggs, milk or cream, and other stuff. In this recipe, the raw pork sausage is added directly in and the dish cooked for a longer amount of time.

Yes, it was still sticky and hard to work with, but I did it.

Yes, it was still sticky and hard to work with, but I did it.

Take your spoon and mix it up well. Now get on with the eggs–you can whisk them, as the recipe states, but I’ve discovered that the lovely immersion blender works better:

Eggs!

Eggs! (I had a coupon for Egglands Best, I promise.)

Mine came with this beaker, but I’ve also done this with mixing bowls:

Blitz!

Blitz! (Start on low speed to make avoid egging your own kitchen.)

This recipe doesn’t have milk or cheese, but when you are adding milk to eggs, the immersion blender works really well to make sure it’s all incorporated. Now, just pour it over the mixture:

Almost ready to cook.

Almost ready to cook.

Give it another stir and pack it in a little:

Ready to roll! (Well, cook.)

Ready to roll! (Well, cook.)

Mine took about 7 hours to finish, but I also turned off the heat, unplugged it, then left the lid slightly off to let the heat escape and help it cool. When it was just warm, I removed the pie from the crock, and this is what I got:

See how easily it lifts out of the Crock Pot?

Yes, I know it looks a bit strange.

One advantage of the slow cooker pot liners is the ability to lift this baby out, drop it directly onto a cutting board, peel off the sides of the liner, flip it, remove the rest of the liner, then cut it just like a cake or a pie. If you’re single like me, you just pack it up in containers and have a microwave-ready breakfast every morning right from the fridge.

This is more or less what you end up with:

The Crock Pot Breakfast Pie

The Crock Pot Breakfast Pie

Now, you get out of this what you put in, and you see two cut red beans there on the bottom, and probably a bit of cauliflower there, too. Those, of course, were from the frozen veg mix I added to it.

And you know what? It was pretty good. I was wondering if it would be disappointing, but it’s not–it’s really different. Not like the kind with eggs/cream/milk/cheese, but pretty darn good. I got two thumbs up from both Neighbor R and Neighbor E, who added:

“. . .it fascinates me. For healthy eating I doubt you could do much better. But all the ingredients blend in together and there isn’t one that stands out (kinda like cake without the icing). A restaurant I go to for brunch has some incredible vegetarian sausage. Thinking if piled a bunch of that in there to give it some spice, it would be a hit.”

Thanks, E! I noticed too that there wasn’t one thing you tasted over another, it just kinds of all blends up. Much as I love sweet potatoes, I didn’t really taste them like you do when you eat them “straight.”

Three thumbs up for this one! And since it’s done in the Crock Pot, it’s easy, too. Looks like we have a winner here, a great warmer for cold winter mornings, wherever you are.

Enjoy!

Hummus and the HeatCageKitchen Thanksgiving

Hello, Dear Readers:

How was your Thanksgiving? Did you get everything done on time? Did everyone enjoy themselves? Anyone grumble? Most importantly: did you waffle something?

Yesterday a cool front blew through, and we had rain all day, some of it pretty heavy. But in the late afternoon, when it was finally over, we were treated to this:

Never seen a pink-tinged rainbow before. I posted it on Facebook yesterday, and someone said it “indicates protection.” I hope so. (That was nice of him.)

New friend of the blog AC came by last week to chant, and I treated her to some Pizza Waffles and yeast-free microwave chocolate cake. The recipe no longer resides on Dr. Hotze’s website, but I’ve posted it on the Recipes page if anyone wants to make it. AC is going through some similar karma, and I figured she’d enjoy something different. She was planning to come Tuesday but had to postpone until Wednesday, which ended up being better for me. I made the waffle batter on Tuesday, stashed it in the fridge, and just needed to add a splash of milk and stir it again before making them. Once I got the waffle maker heated up, I went to work–I was in the zone! Poured batter in for the first one, then started on the cakes. When the first waffle went into the toaster oven, the second one was poured. Then back to the cakes. Cakes were made one at a time, plated, and brought to the table to cool. Then the pizza was ready, cakes cooled, and we had a delish dinner. I sent her home with not only the two remaining pieces of pizza, but also with some grapefruit salsa I’d made, clothes I was going to donate, a number of plastic containers of various sizes, a small green lunch bag, and some old computer speakers. I carried the big black bag to her car, and it turned out she was given a couple of lamps that day, too! Made out like a bandit, she did, and there’s a little less stuff in here. So it was pretty good for a Wednesday.

You’ll notice the end of most everything “pumpkin,” and the advent of everything “mint,” “peppermint,” or “Christmas flavored.” Seriously, you did notice all the pumpkin stuff now on sale, right? (I was in Cost Plus World Market on Saturday for a bite of chocolate and saw lots of it for 70% off.) Just remember that you can get canned pumpkin in the grocery all year around, if you’re a huge fan of it. Once Christmas is over, if not before, heart-shaped red things will be showing up. . .but let’s not get ahead of ourselves. Starbucks still has them, far as I can tell, until the end of the year. But if you’re still wanting a “pumpkin spice latte,” check out this alternate version I’ve added to the Recipes page. (I haven’t tried it myself, but it looks a lot better than the original.) It came to me in a recent Graze box (because I had a few discounts to use up) and I intended to add it earlier but forgot. Really, this one you can have in May if you like–and no chemical ingredients, so go for it. Here’s an alternate yeast-free PSL version from Dr. Hotze’s Vitamin Shop website, if you’re really into the PSL. (I told you what happened when I tried the real thing at Starbucks, because I had a coupon for it.)

If you haven’t tried Graze yet, use the promo code AMYO2RN78. You get your first and fifth Graze box free, and you’ll get your own promo code to pass along to your friends–which leads to discounts and more free boxes later.

You can also send a Graze box as a last-minute Christmas gift, too–but hurry.

Do you like Crisco? Do you know the history of it? Fellow copywriter Steve Maurer wrote this column a while back for his own website, but I’m finally remembering to reference it here. The article is actually about content marketing (intended for companies interested in using him to write for them) but he adds in some very interesting historical information about. . .Crisco. Yes Crisco vegetable shortening, the bastion of Southern biscuits and church suppers all over America. Bet you didn’t know the story started out with candles, did you? It’s not a long read, but if you’re a fan of the stuff, you might find it interesting–and he ties in the content marketing part very well.

How was MY Thanksgiving? Well. . . .

It was kind of quiet here–the GER sort of “missed” a number of emails on the subject. I called him the night before, and he said, “Oh, I guess I forgot. I’m going to eat with Kyle and his mama.” Needless to say, I didn’t bother baking that pecan pie with the chocolate crust. I returned the pecans and one or two other unneeded supplies to HEB and that was the end of it. . .and the end of his holiday dinner invitations, darnit.

Fortunately, I had a sympathetic friend who was all kinds of nice about it. However, that friend is in Louisiana, so an hours-long drive wasn’t an option, particularly since this friend had to go to work on Black Friday. Early.

I did, however, bake plenty of the gluten free (and vegan) cornbread that’s on the Recipes page (page 53 of Babycakes). I only made one loaf at a time, and enjoyed the heck out of it. (Not all at once, of course.) I actually considered waffling some of the batter, but never got around to it. I have plenty of corn flour, so it won’t be a problem to make more. I was planning to bake the Babycakes cornbread and the Martha Stewart recipe that nobody ever turns down. Well, the GER turned me down, so I never made any. All that vegan, gluten-free deliciousness was MINE.

One thing I did do was brine and roast turkey thighs. The new Sur la Table in Baybrook Mall had a grand opening, where I asked them to sharpen my big, heavy and dangerous kitchen knife. While I was there, I picked up some turkey brine, which was on sale for Thanksgiving. I also found the Prepara Roasting Laurel on sale, and got one intending to cook several thighs.

IMG_2524[1]

I saw it in the catalog and thought it was pretty neat. It’s just silicone, and you can shape it to hold stuff up, or in place, like stuffed bell peppers. It works in anything, up to 500F. I bought it not only for Thanksgiving and possibly Christmas, but also to put under whole roasts and things in the Crock Pot. Neat, huh? I got it on sale, and it went right into the dishwasher and came out clean. Highly recommended if you do that kind of thing, and even at the full price of $20, it’s still a well-priced item. I just might finally try roasting a chicken in the Crock Pot to make it come out like a rotisserie chicken from HEB.

But since I only cooked four turkey thighs, I used it anyway, and they came out perfectly roasted and tasty.

IMG_2525[1] IMG_2526[1]

 

 

 

 

 

 

 

 

Roasted them at 350F for an hour, and it was just what I wanted. In addition to cornbread, I made some Cranberry Ginger Relish and of course, roasted sweet potato french fries. I was considering making this interesting dish with acorn squash (it’s also in Clean Slate) but I knew what kind of look I would get from you-know-who, so I never bought the ingredients. I didn’t even make dessert, because I just didn’t feel like messing with anything else. Christmas will likely be a Lemon Chicken, one of my favorite Martha Stewart recipes from years ago. The first time I made it my parents were coming to Houston to see me and my then-spouse. My mother’s comment was that it was quite salty; but I like it, so I marinate it the full two days. In the magazine there were other accompanying recipes, like lemon-roasted potatoes, as well. Since I only got two Meyer lemons off my tree this year, I’ll stick with the chicken.

Now. . .look out!! Christmas is coming!! And that means. . .parties. Office parties, church parties, friend parties, cocktail parties. . .and you’re likely to be on the hook for bringing something, right? OK, I’ve got you covered.

Make hummus. Seriously. Quick, easy, and tasty.

Now, hummus is one of those things that not many people knew about or made, but it’s kind of always been around, and gaining popularity for a few years. Me, I’ve only started eating it in the last few years, after I found this hummus recipe in Real Simple magazine. (A PDF copy is also available on the Recipes page.) I make it quite often, and also made the same recipe when I made Waffled Falafel (instead of the hummus recipe that came with it.)

I can’t find the article from the Wall Street Journal that discussed turning tobacco farmers into chickpea farmers, but with hummus growing in popularity, more chickpeas (aka garbanzo beans) need to be grown. One older gentleman who farmed tobacco his whole life had no idea what chickpeas were, much less what they tasted like or why he should switch. Once offered some hummus and other items with chickpeas, he was convinced.

Now back to hummus. What is it, actually?

Hummus is a nice thick dip made with chickpeas, olive oil, a bit of garlic, salt, and something called tahini. If you’ve never tried it, tahini is simply ground sesame seeds, turned into a paste, much like peanuts turned into peanut butter. (You want the kind that is nothing but ground sesame seeds; Trader Joe’s has one that has wheat flour in it as a thickener.)

There are many brands of tahini, both domestic and imported. Kroger’s Simple Truth has some that’s actually made in Israel, no kidding. But this is a different brand I found, also made in the US, with just sesame seeds:

20150228_124112.jpg
This is what you look for, no matter which brand you buy:

20150228_124136.jpg

Despite the font on the bottle, this hummus is actually made in Texas:

20150228_124153.jpg

Unfortunately, I didn’t notice the additives until I got home. This also came from Kroger, but from the international section, where you may have to look to find it in your town.

20150228_124209.jpgAdmittedly, it was a bit odd, but I’m remembering to read labels, too.

Tahini tends to be on the expensive side, but you will only use a small amount when you make hummus. Any more than a tablespoon or two, and it will be too strong.

The easiest and quickest way to go is to use canned chickpeas. At the HEB in Friendswood, I think these run about 72¢ a can.

IMG_2607

Goya, the national brand, might run $1 or so per can. Your choice.

However, if you’re like LK’s sister, and you want no canned foods, you can always get some dried chickpeas and cook them overnight in the crock pot.

Dried garbanzo beans. Do you pass these up in the grocery? Now you don't have to.

Dried chickpeans. Do you pass these up in the grocery? Now you don’t have to.

Dried chickpeas are usually with the rest of the dried beans, although I’ve never seen them in bulk bins like pinto beans are here in Texas. But bagged up like this, a pound will usually run anywhere from about 88¢ to maybe $1.25 (but that’s here in Houston, too.) But the organic chickpeas from Arrowhead Mills on the right were about $5.15 in Erma’s Nutrition Center, but that’s because they’re organic and all that. I didn’t buy them to make hummus with, though–I bought them to sprout and plant in the HeatCageKitchen Garden, which I haven’t done just yet.

Chickpeas are pretty darn good on their own (like in Waffled Falafel) but they’re also great mixed in salads, or other cooked dishes. My favorite frozen veg blend from HEB has, among other things, cooked chickpeas. It’s just frozen veg, no sauce or seasonings.

If you go the dried bean route, you just put them in your Crock Pot, cover them with water to an inch or so over the top, put the lid on, plug it in, turn it on low, and leave it alone. Overnight worked for me, but of course, daytime cooking works as well. (Note that with the Waffled Falafel, you soak them in water to cover in the refrigerator overnight, and they’re cooked in the waffle maker.)

Now for the hummus part. Recipes abound for it, but I became a fan several years ago when I found that recipe in Real Simple. For a few years now, I make a double batch on the weekend and keep it in the fridge to nibble on sometimes. I stopped doing it earlier this year, but I shouldn’t have. I made some this weekend and realized how much I missed it.

You’ll need a food processor, of course. For one recipe, just drain and rinse one 15-ounce can of chickpeas (or about a cup and a half or so of some you’ve cooked yourself) and dump that into the bowl. Add one clove of fresh garlic, 1/4 cup of olive oil, 1 tablespoon lemon juice, 2 tablespoons of the aforementioned tahini, a teaspoon of ground cumin, and a quarter-teaspoon of paprika. Whiz that up like this:

IMG_1924

Add a little hot water until it becomes a nice smooth consistency, and it comes out like this:

IMG_2606

Perfect hummus.

Now, I’d like to point out that although the original recipe calls for 2 tablespoons of lemon juice. . .I only use 1 tablespoon per batch. Commercial hummus has too much lemon in it for me, and you can’t taste anything over the acidic bite. Half the lemon juice gives it a subtle flavor and makes it just perfect.

So what do you do with it? I eat it just like that with a spoon. . .but as a dip, it’s wonderful. Chips, celery or other veg, or whatever you like to dip. Up to you.

NOW do you see why I posted it? Merry Christmas and Happy Holidays! I just gave you something to take with you to a holiday party, and it’s really easy and simple to make. I make a double batch that usually lasts me the weekend, but two double batches should be enough for a party. And nothing in it is perishable, so it won’t go bad if it sits out on the table for a while. (Leave it in the fridge until you leave for the party, though.)

Now let’s kick it up a notch.

Remember when I went to the Woodlands Wellness Lunch in February? Chef Michael’s hummus was delicious–but his second batch, with sun dried tomatoes, was an unexpected surprise. (Served with sweet potato chips, you become enlightened.) Want to make new friends? Make an extra double batch of this hummus, and add six sun dried tomatoes packed in oil, and blitz it. The hummus will turn a slightly different color and have a wonderful taste to it. I did it with six, but start with two and work your way up to see how you like it. THAT will get you noticed!

Wherever you go this holiday season, keep hummus in mind as a quick, easy go-to thing for a potluck. Heck, even if you’re already making something else, hummus wouldn’t be a bad idea to add to the potluck. (My experience with potlucks is that everyone loves to bring desserts, but I’m sure that’s just me.)

Soon you’ll be seeing commercials on TV for exercise equipment, diet programs, Weight Watchers and other “New Years’s resolutions.” Wait for it. . .it’s coming. You’ll see them while sipping egg nog and nibbling the gingerbread house. A little moderation during the holidays might help, but if you’re like me, you might not be able to leave the cranberry pecan biscotti alone. Eating healthy most of the time can help offset the one-off (or two-off) party where the food is just too good to leave alone. (I speak from experience.)

Not sure if I’ll be posting again until after the holidays; if I find something important, I’ll be sure to post it here.
Whatever you do, here’s wishing everyone a great holiday season and a joyous, prosperous New Year. (Including me.)

Merry Christmas!

 

 

 

 

 

 

Skip to toolbar
Verified by MonsterInsights