Fall is here and people are scrambling to put together a festive table for their holiday parties. While there are store bought treats available, nothing rings in the season like creative home-made table faire. Luckily, the possibilities are endless for those with creative minds.

Pumpkin seeds are probably the most common and popular of the Fall snacks. Every jack-o-lantern carved yields cups and cups of these healthy little treats. Much like popcorn, pumpkin seeds can be spiced and seasoned in many different ways. They also can be added to trail mix, granola, or salads. Pumpkin seed favorites include:
• Olive oil and salt
• Grated Parmesan cheese, black pepper, and salt
• Cinnamon, brown sugar, powered ginger, and salt

There are two basic ways to roast pumpkin seeds: clean and roast, or roast and clean. If you wish to clean the seeds of their fibrous strands before roasting, place them in a colander and run under cool water then swish them around with your hand. Roasting is quite easy. Place the seeds on a baking sheet in a single layer and bake in the oven at 350 F for 10 minutes or until the seeds are golden in color.

“Roast and clean” involves placing the whole mess that comes out of the pumpkin on the baking sheet and roasting all of it until the fibers dry out and fall away.

Brownie pops are a fun snack to make with children. Bake a brownie mix into a Brownie Pop Silicone Mold. Insert popsicle sticks into the brownie pops. Dip the pops into colorful candy melts then decorate with sprinkles and sugars.

Naturally, cupcakes have holiday versatility. Simply decorate with a Fall theme.

Even Jell-O has a place on the snack table. Prepare 3 packages of Jell-O, yellow, red, and orange, using the recipe for Jigglers. Use cookie cutters to prepare Jell-O "leaves." Serve them together in one dish or use them to decorate other dishes.

Labels: Fall Cooking

According to the US Department of Agriculture, 7 out of every 8 pumpkins sold are used solely for decoration. This is mostly because people do not realize that there are numerous varieties of pumpkins and they can be used for various food recipes.

Tan Cheese Pumpkins are a favorite with pie makers. They are wider than they are tall and are beige in color with deep ridges. They are also called Old Fashioned Cow Pumpkins.

Sugar Pumpkins are the traditional “pie pumpkins.” Cinderella Pumpkins look like fairy-tail carriages. They are flat, deeply ridged and have a lot of sweet, bright orange pulp. Peanut Pumpkins are flesh colored with spotty warts and make a great puree for breads. Jarrahdale Pumpkins are silverly blue in color and have a mild, sweet, nutty flavor with a buttery texture (they also contain a lot of water). Red Warty Thing Pumpkins are just that: red in color and covered in warts. Their flesh is sweet and finely textured.

Pumpkins are members of the gourd family and boast many of the same health benefits as other squash. They protect against cataracts and eye disease. They are high in antioxidants, thus protecting against cancer. They alleviate the difficult urination associated with an enlarged prostate and improve overall bladder function. Pumpkins protect against osteoporosis, kidney stones, and are a natural treatment of parasites such as tapeworms. They are high in iron, fiber, and zinc as well as protein and copper.

But to get these benefits, you need to eat the pumpkin, not just carve it and decorate your porch with it.

To use pumpkins in various recipes, you will need to peel the hard shell and puree the “meat.” To peel a pumpkin, there are 3 different methods. The first is to slice the pumpkin into manageable wedges that are easier to peel. Another method is to place halved or quartered pumpkin in the microwave for 5 minute increments to cause the shell to soften enough to peel away easily. The third method is to just roast or bake the pumpkin with the peel on and then just scoop the pulp from the shell.

How to make the puree varies only slightly based upon the pumpkin type. For instance, Jarrahdale and Peanut Pumpkins have a lot more water than Tan Cheese or Cinderella, and this water density needs to be adjusted for. In general, though, the pumpkin should have its seeds removed and either peeled, or just split in half. The pumpkin pieces should be arranged in a single layer on a baking sheet. Sprinkle with a little water and cover tightly with aluminium foil. Bake at 400 F until the pulp is soft (time varies by pumpkin size but an average 2 LBS pumpkin will take about 40 minutes).

Once cool, if you haven’t already peeled the pumpkin, and then peel it. Mash the roasted pulp by hand in a large bowl or puree in a food processor. Line a large colander with several layers of cheesecloth or coffee filters and then add the mashed pulp. Place the colander over a bowl and cover the top of the colander with plastic wrap. Place the whole contraption in the refrigerator overnight to allow the pulp to drain. In the morning the puree is ready for recipes or for freezing.

Remember, pumpkins can be made into pies, breads, soups, and even mixed with other vegetables.

Labels: Fall Cooking

Earlier this month the Center for Science in the Public Interest issued a list of the 10 riskiest FDA regulated foods with a few surprises. The foods on this list represent 40% of all the food borne pathogen outbreaks since 1990. What this means is that these foods have caused illness (in significant numbers) in those that consumed them.

The most dangerous food to eat according to CSPI is by far the most surprising: leafy green vegetables. Yes, you read correctly…leafy green vegetables. This includes lettuce, spinach, arugula, escarole, endive, spring mix, cabbage, kale, and chard. The reason the leafy greens hold the number one position is because it has been the cause of 363 outbreaks of food related illnesses. Supposedly green leafy vegetables have high concentrations of pathogens because of contamination (contact with wild animals, manure, and impure water) occurring on the farm. Once contaminated, these vegetables are a fertile surface for the bacteria to grow. It is even suspected that the washing process these vegetables undergo may help the pathogens grow instead of eliminating the problem.

The irony of leafy greens being “public enemy number one” is that they also hold the number one position of being the healthiest food to grace the dinner table. Green leafy vegetables are ideal for weight management (low in calories) and are known to reduce the risk of heart disease and cancer (low in fat, high in fiber, and rich in Vitamin C, folic acid, potassium, and magnesium). These vegetables are high in anti-oxidants, have been found to lower the risk of diabetes, and have been found to increase bone health. With so many health benefits, it’s shocking to find out that the leafy greens have the potential to be so deadly.

Another shocker is the food that holds the fifth position on CSPI’s list: potatoes. Despite being one of America’s versatile and favorite foods, it graces the list because of the 108 outbreaks traced back to tainted potato salad. Apparently the potato by itself is quite innocent. It is when it is mixed with other more perishable ingredients it becomes a playground for pathogens.

Ice cream comes in at number 7. This delicious frozen treat made the top 10 because of an outbreak that involved a manufacturer using the same truck to hall unpasteurized eggs and ice cream. But, had this incident not occurred, ice cream would have still been considered risky…at least in its soft form. Soft ice cream has proven to be a hazard because of a particular pathogen that survives on metal surfaces like the interior of soft serve ice cream machines.

Holding the number 8 position are tomatoes. Tomatoes have been associated with Salmonella outbreaks. Apparently, Salmonella can enter the tomato through the roots and flowers. The pathogen can also enter the fruit through small cracks in the skin or the stem scar.

Other surprising entries are sprouts (#9), cheese (#6), and berries (#10). Eggs (#2), tuna (#3), and oysters (#4) are not so surprising since everyone has known for a long time that undercooked eggs and seafood can lead to a whole host of food poisoning outbreaks.

So, what does this mean to you? Not much. CSPI created this list to drive changes to the FDA food regulations through Congress. The average consumer can continue to eat these foods as long as he/she uses some common sense. Make sure to thoroughly wash all fruits and vegetables before eating. Cook your food completely before eating. And, store perishables in the refrigerator in air tight containers.

Labels: dangerous food

Because October is Breast Cancer Awareness Month, grocery shoppers are finding pink labels mixed in with the usual orange and brown found on the supermarket shelves. Every American knows that pink labels and pink ribbons represent a financial contribution to breast cancer research. But, while these pink labels are heartening, the reality is that many of the pink label products do not support any breast cancer organizations.

The pink ribbon is an unlicensed and unregulated symbol, so anyone can use it to mislead without any legal consequences. Unfortunately, many manufacturers are taking advantage of this to increase sales. This unethical marketing practice has spawned a grass roots campaign called “Think Before You Pink.” TBYP urges breast cancer conscious consumers to take 5 steps before purchasing a product adorned with a pink ribbon.

First, the consumer should find out how much money from their intended purchase would actually go towards breast cancer research. Did the company state this on the label?

Second, does the company have a donation maximum? Some companies agree to make donations per purchase up to a certain amount, and then the donations stop regardless of the pink label.

Third, how are the funds being raised? Some manufacturers create a fund raising bureaucracy that pretty much guarantees that the money never actually makes it to any breast cancer organization.

Next, the consumer should find out which breast cancer organizations and programs are being supported with the funds.

Finally, ask the company what it is doing to assure that its products are not contributing to the breast cancer epidemic.

Funding and pink labels aside, there are small changes that the average woman can make to ensure that she will not fall victim to breast cancer. Overall, lowering your weight using a healthy diet and limiting alcohol consumption will go a long way to preventing breast cancer. There are also a list of foods that, when eaten within reason, will inhibit breast cancer cells from growing.

Anything with beta-carotene (like carrots) or “cruciferous” vegetables (radishes, broccoli, cauliflower, rutabaga, cabbage, and turnips) all reduce the type of estrogen known to promote breast cancer in those who eat them. A compound in tomatoes lowers the risk as well as concord grapes (although drinking wine will increase your chances of breast cancer). Cold water fish (salmon, tuna, anchovies, swordfish, polluck, crab, and sardines) are high in Omega 3 which has been shown to reduce the risk of breast cancer.

A bowl full of dark cherries is quite delicious and quite helpful in preventing breast cancer. Eating whole fruit oranges and tangerines are also quite beneficial because the white membrane in the peel has been found to inhibit breast cancer. Whole grains, spinach, and olive oil are all breast cancer inhibitors. In fact, Mediterranean women have been shown to have a lower rate of breast cancer because of their high olive oil intake.

Green tea has a compound that reduces cancer cells, although this compound is found in higher concentrations in caffeinated green teas than in their uncaffienated counterparts. Garlic also has cancer fighting components, but the garlic must be peeled, chopped, and then left to sit for 10 minutes in order for these compounds to develop.

Soy and Fennel both contain a weak natural estrogen that can block the more powerful estrogens from stimulating estrogen sensitive cancer cells. Flaxseed has been proven to inhibit mammary tumors. And, 20 minutes of sunshine a day will protect you from breast cancer by stimulating Vitamin D production in your body.

Doctors also recommend avoiding red meat; or avoiding meat all together (a vegetarian diet has been shown to prevent breast cancer). However you choose to participate in Breast Cancer Awareness Month, rest assured that “eating pink” is as easy as the nearest grocery store.

Labels: breast cancer awareness month

With summer all but faded, Americans are saying goodbye to one of their favorite picnic treats. Deviled eggs are hard boiled eggs that have had their yolks mashed with other ingredients and placed back into their egg-white “cups.” While they are a popular appetizer during the summer months in the United States, they are also love the world over. In France, these delicacies are called oeuf mimosa. Belgium, Netherlands, and Germany refer to this concoction as Russian Eggs (because they are filled with caviar and served with rémoulade sauce). No matter what they are called, they are an easy to make and highly delicious dish.

The concept of spicy stuffed eggs can be traced all the way back to Ancient Rome and by the 13th century these treats were quite common. In the 16th and 17th century this egg dish began to resemble the deviled eggs of today when it became common to combine just the yolks with spices such as cayenne pepper and mustard.

In fact, the term “deviled” did not come about until the 18th century. In 1786 this term was printed in reference to highly seasoned foods that were fried or boiled. By the 19th century it had evolved to describe foods that were hotly spiced. This most likely is the result of the cultural symbolism involving the devil and his fiery pit in the afterlife. Modern tongue now uses the term “deviled” in reference to foods that are dark, rich, chocolaty, and heavily seasoned (most likely because of the guilt factor when eating these delicacies).

While deviled egg recipes vary, today’s treat involves the hard boiled yolks being mashed with mayonnaise and mustard. Some people add paprika, or tartar sauce, or Worcestershire sauce to the yolks. Others add diced pickles, pickle relish, or corn relish to the mix. And, still others add sugar, salt, and/or black pepper. Other common ingredients include: cayenne pepper, chipotle, vinegar, green olives, pimentos, poppy seed, and minced onion.

Less common, but quite delicious, ingredients are: horseradish, cheese, wasabi, garlic, chutney, mushrooms, capers, sour cream, salsa, spinach, hot sauce, caviar, smoked salmon, and seafood.

Regardless of what you add to your yolks, all deviled eggs start with a simple “hard boiling.” Most people fill a pan of water and boil the eggs for 10 or more minutes, but end up quite disappointed when the yolk forms a “green shell.” To avoid the “greening” of the yolk, you must think of hard boiling as a misnomer. While the perfect hard boiled egg is boiled, it really isn’t boiled hard.

Place the eggs in a single layer in a sauce pan and fill the pan with water to cover the eggs by 1 inch. Heat the saucepan until the water just begins to boil then turn off the heat and remove the pan from the stove (to prevent further boiling). Cover the pan and leave the eggs to sit (12 minutes for medium size eggs, 15 minutes for large size eggs, and 18 minutes for extra large sized eggs). Then, run the eggs under cold water until completely cooled. The egg whites and yolks will be completely solidified without any “greening.”

There is also a trick to peeling a hard boiled egg without painstakingly picking off little egg shell bits. First, crackle the eggs shell by tapping gently all over. Then, roll the egg between your two hands to loosen the shell. You should be able to start at the large end and just peel the shell off.

Hard boiled eggs can be kept in the refrigerator for up to one week if they remain in their shells. If shelled, you must eat that egg in the same day. Of course, you will not have to worry about freshness if you devil those eggs because they will be eaten within moments of their creation.

Labels: Tips

While not practiced in most of the 50 states, clambakes are one of the few cultural cuisines that can be labelled as being purely American. Clambakes are mostly popular in the New England states, followed closely by Northeast Ohio. They have also been catching on in the Pacific Northwest. And, while the menu and style of cooking differ between the New England state and Ohio, both can trace their clambake roots back to a Native American tribe.

The Wamponoag tribe that lived in the south-eastern Massachusetts, Rhode Island, Martha’s Vineyard, Nantucket, and the Elizabeth Islands used clambakes as part of their sacred celebrations. In fact, what is popularly known as the “New England Clambake” has changed very little since pre-European times. While clambakes can be enjoyed year round in these states, they are traditionally a summer fare.

The Ohio clambake can be traced back to just after the Revolutionary War. After the war, farmers who lost their farms and homes in Connecticut were offered inexpensive land in the Western Reserve and Fireland areas. Today, these areas are known as Northeast Ohio (which includes the city of Cleveland).

These transplanted farmers brought with them the tradition of clambakes. Clams, packed in ice, were brought in on overnight freight trains from New England. But, because this was a time before refrigerators, it was believed that clams were only safe to eat during months that ended in R. Despite the ability to get fresh clams year round, Ohio clambakes have remained an autumn tradition and are only organized in the months of September and October.

The style of cooking and the menu are vastly different between the New England clambake and the Ohio clambake. In the New England states, the food is baked in a pit dug in the sand. First seaweed and heating stones (called cannon balls) are gathered. Then a fire pit is dug. The stones are placed in the center of the pit with a wood fire started on top. The fire burns until the stones are glowing hot, then the ashes are swept off the stones and raked between in order to form an insulated bed.

A layer of wet seaweed is placed over the stones, then a layer of regional seafood such as clams, mussels, quahogs, and lobsters. On top of this is a layer of side dishes such as potatoes, corn on the cob, liguica sausages, carrots, and onions. These layers are alternated until the pit is filled and a mound is built. The entire mound is then covered in canvases that have been drenched in sea water to seal in the heat. The food steams for several hours in this fashion.

The Ohio clambake isn’t quite as elaborate, does not happen in the ground, and does not use seaweed. An Ohio clambake traditionally includes a dozen clams, half a chicken, one sweet potato, and one ear of corn per person. The clams, chicken, sweet potatoes, and corn are steamed together in a large pot outdoors, making it more of a “clamboil” than a “clambake.” Other side dishes are cooked separately. Ohioans also traditionally use clambakes as fundraising events for charities and local causes.

Regardless of whether you prefer the New England style or the Ohio style clambake, both are a delicious party venue that sings the praises of the Red, White, and Blue.

Labels: All American

Winter is right around the corner and it has you wondering how to save as much of your garden’s harvest before the frost hits. If your harvest is full of fresh herbs, then you are in luck. Many times, using traditional preserving methods of produce with the use of herbs will help retain, or compliment, the natural flavor of your harvest. While there are a plethora of herbs available, traditional herb gardens include: basil, thyme, rosemary, parsley, oregano, sage, chives, and mint.

Preserving your garden herbs is much easier than other fruits and vegetables. Typically, herbs can be dried, made into a pesto, or infused into oils and vinegars. Drying fresh herbs is probably the easiest way to keep them for the long term. Just tie the herbs into a bunch and hang them upside down in a dark, cool place. It is important to only keep dried herbs for less than a year because over time they will begin to lose their flavor.

Making herbs into a pesto is the best way to freeze herbs. Fresh herbs normally cannot be frozen because the herbs will turn black in the freezer and will be too limp for use when thawed. Making the herbs into a pesto solves this dilemma. Pesto, by definition, is a mixture of herbs, olive oil, garlic, pine nuts, and parmesan cheese. For the purposes of herb preservation, though, the cheese should be left out of the recipe.

Any herb can be used to make a pesto. And, in most cases, the color of the herb can be saved if you blanch the herb before making it into a pesto. Blanching involves dipping the herb into boiling water for one full minute then immediately plunging it into an ice water bath.

After the pesto is made, freeze it in ice cube trays so that you will have pre-made portions ready for use.

Herbs can also be saved using oils and vinegars. To infuse the herb's flavor into oil, combine in a food processor a half cup of the herb and one cup of olive oil. Once processes, strain the oil to remove the bits of herbs. This oil can be stored for only up to one week (longer if lemon juice or vinegar is added) in the refrigerator. Oil tends to be a breeding ground for bacteria, so it is wise to not go beyond the one week limit.

Herb infused vinegar does not have the risk of bacteria growth because it is very acidic. Simply add the herb to the vinegar and let it sit. This flavor infused vinegar can be kept for a very long time.

The rest of your harvest can be preserved using several tried and true methods: salt, sugar, vinegar, rosemary, and bay leaves. While salt is technically a mineral, it has been used as a preservative for centuries, especially where meat is concerned. Salted meat can last for many years because the salt inhibits the bacteria growth that spoils the meat. It also protects foods from yeast and molds.

Sugar is also not an herb, but it is another natural food preservative. Sugar draws the water out of bacteria and microorganisms, thus killing them and/or inhibiting the growth. On a side note, honey (a natural sweetener), is bacteria free, thus anything sealed in a jar of honey will remain as fresh as when it was picked.

Vinegar kills the microbes that spoil food. It is here that your preserved herb garden can come into play. Matching up flavor infused vinegars with various produce will either compliment or save the flavor of your food. Vinegar (or flavor infused vinegar) can be used to preserve other items in the refrigerator. Cheese wrapped in a vinegar damp cloth will not dry out. Ham and bacon wrapped in a vinegar soaked cloth will remain fresh.

Rosemary leaves, when distilled, preserve the color and flavor of your produce. Bay leaves, when dried, are great for repelling insects from your dried goods. Place a bay leaf inside your flour, sugar, rice, oatmeal, or dried legumes canisters (and any other dried goods you have). Most insects, including ants, can’t stand the bay leaf’s fragrance.

Not only will growing herbs increase the value of your garden, they will increase the longevity of your foods and the quality of your meals.

Labels: Tips