Non-Perishable Food Suggestions For Donation

Hope this post finds everyone in our community and state and throughout the south well and in a safe and loving place.

Food is nourishment for our bodies but also our souls. We extend a welcome into our homes, our celebrations, our sorrows, our lives, and our hearts with food.  It took me a long time to understand that and why our mothers tried to feed us from the minute we walked into the door until we left. I understand now.

So, I will write about food today. I will write about how happy I was to find my local Chevron open and with electricity on Wednesday. At the time, I was just one person of many without power. I did not anticipate what the rest of that day would bring to our city and state. It had everything I could want at the moment: air-conditioning, cold beverages, an ATM, ice, and gas.  Not knowing how long I would be without power, I looked around for possible food choices.

Much to my delight, I was able to find some pretty amazing choices that did not need to be refrigerated AND were relatively nutritious. Here are items I found to balance one's need for all food groups (more or less), while minimizing fat, sodium, and calories:

1, PowerBars 

I chose chocolate with peanut butter - 240 calories, 35 calories from fat.

I prefer protein bars to cereal bars. Protein is more satisfying for a longer period of time, causing a more gradual rise in blood sugar.

2. Pouches of diced chicken breast 

One serving: 1/4 cup = 60 calories, 10 calories from fat

This was a 7-ounce pouch. No can opener needed.

3. Welch's Fruit Snacks

Calories/serving = 130. 0 calories from fat

100% daily value Vitamin C; 25% Vitamin A and Vitamin E

I found these to be incredibly refreshing despite their 'gummy bear' texture.

4. Hard candy and sugar-free gum

Helps moisten and freshen mouth. 

5. Snak Club Oriental Mix

One serving: 110 calories/serving; 25 gram carbohydrates, one 1 gram from sugar

Part carbohydrates from green peas and rice.

6. Water, water, water, water

7. Gatorade

Although much better when cold, it is still great to sip in case of nausea.

All of the above or other brand equivalents, including cereal bars, glucose tablets, pouches of tuna and tuna mixes, and salted and unsalted nuts and seeds, would be excellent choices to donate for disaster relief.

Our thoughts are with those affected by the tornadoes and severe storms on Wednesday.

If anyone has other suggestions for donations, please post and I will share.

Pepper Place Saturday Market: April 23rd

I made my first trip of the season to Pepper Place Saturday Market this morning. Everything has been washed and stored. Although it is too early for very much in the way of produce, strawberries are abundant! We did some taste-testing and decided on berries from Cullman, Alabama. They had quite the salesman at their tent, who could have probably talked me into buying two of everything had I not practiced some self-discipline.

Canned goods:
One pint of hot salsa from Vinemont, Alabama (Spradlin Farms)
Half pint of hot squash relish from Gallant, Alabama (A&P Farms)
Half pint of "zesty" zucchini relish from Gallant, Alabama (A&P Farms)

Why don't I can my own? One day soon, I hope. For now, you can't beat the prices and, frankly, I just enjoy looking at how pretty they are in my pantry. (That's my mother talking.)

Taste-testing beefsteak tomatoes was a pleasant surprise this early in the season. These two large tomatoes should keep me in tomato sandwiches for a couple of days.

Arts, crafts, seedlings, wine, plants, music, produce, and community can be found at Pepper Place Saturday Market, Second Avenue South, Birmingham. Dogs of all shapes and sizes bring their owners. So far, everyone is happy to be outdoors.

Pepper Place Market Recipes

Linguine with Shrimp Scampi

Bored with tomato-based pasta sauce? I have your answer: this buttery garlic and lemon sauce. It tastes as fresh and good as it smells. Shrimp, courtesy of Alabama.

Note to self: Purchase paring knife. I had ordered the shrimp peeled and deveined, but they did not arrive that way. I deveined my first shrimp ever - with a steak knife! It wasn't as hard as I thought it would be but fortunately Alabama shrimp apparently have veins that would make a vampire smile.


Linguine with Shrimp Scampi
Recipe, Barefoot Contessa Family Style Cookbook
Serves: 3

Ingredients:
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions:

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. 

3. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

Reminder: Support our local independent bookstores.

Scalloped Tomatoes

You've heard of scalloped potatoes. How about scalloped tomatoes? I hadn't, but I certainly felt good about this recipe. Ingredients: tomatoes, basil, bread, Parmesan cheese. This is an excellent way to lighten up the otherwise calorie-laden, heavier recipe that is scalloped potatoes. If eating this is wrong, I don't want to be right.
 

Barefoot Contessa's Scalloped Tomatoes
Recipe, Barefoot Contessa, How Easy Is That? Cookbook
Serves: 6

Ingredients:
5 tablespoons good olive oil, divided
2 cups (½-inch) diced bread from a round rustic bread, crusts removed
3 pounds plum tomatoes, ½-inch-diced (14 to 16 tomatoes)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup julienned fresh basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 350 degrees.

2. Heat 3 tablespoons of the olive oil in a large (12-inch) sauté pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

3. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. Add the tomato mixture to the bread cubes and continue to cook over medium-high heat, stirring often, for 5 minutes. Off the heat, stir in the basil.

4. Pour the tomato mixture into a shallow (6- to 8-cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm. 

Reminder: Please support our local independent bookstores.

Steak Sides: Sauteed Carrots and Broccolini with Balsamic Vinaigrette

When I tell people I dislike broccoli and cauliflower, they sometimes respond as if I have broken some unwritten nutritionist vow. I will eat both, of course, but they are just not my first, second or third choices for side dishes. Still, I fall into a sides slump with steak, relying too often on baked potatoes and green salad.

Broccolini solves one of those issues, plus boosts my nutritionist cred. While milder (to me) and more tender than broccoli, it still has a broccoli-like bite with the same good sources of vitamins and minerals.  Carrots, also packed with vitamins and minerals, make every steak look better with their gorgeous color. Fresh and dried dill weed are both delicious on sauteed carrots, but I chose flat-leaf parsley here because so many flavors were vying for my attention.

Sauteed Carrots

Recipe, Barefoot Contessa Family Style Cookbook

Servings: 6

Ingredients:

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley 

Directions:

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) sauté pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and sauté for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve 

Note:  This is the first time I have seen a recipe that says to add the salt and pepper to the water and bring to a boil.  I followed it as written. Who am I to question!

Broccolini  with Balsamic Vinaigrette
Recipe, Barefoot Contessa at Home
Serves 6

Ingredients:
Kosher salt
4 bunches broccolini (1-1/2 pounds)
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemon

Directions:
In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.

Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the  broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

Note:  Save a little of the balsamic vinaigrette and you have your salad dressing for a salad lunch the next day.

Barefoot Contessa's Steakhouse Steaks with Sauteed Carrots and 

Broccolini with Balsamic Vinaigrette

I'm not 'officially' working my way through the Barefoot Contessa (Ina Garten) cookbooks, but I am testing many of her recipes these days. You too may want to buy her cookbooks and try this as well. I do encourage you to remember your local bookstores when purchasing cookbooks or other books.

Barefoot Contessa's Steakhouse Steaks

No outdoor grill? No problem. Only your oven is necessary for this delicious steak. One of the many things I have learned from Ina Garten is that good food does not have to be complicated. I don't eat steak that often so when I do I want it to taste as good as possible. Mission accomplished.

I purchased a single steak for moi of six ounces and adjusted the recipe ingredients accordingly. If steakhouses do not use this method, they should check out Ina's way.

Steakhouse Steaks
Recipe from Barefoot Contessa How Easy Is That?
Serves 4

Ingredients:
4 (2-inch-thick) filet mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel*
2 tablespoons coarsely cracked black peppercorns
4 tablespoons (1/2 stick) unsalted butter, at room temperature

Directions:

1. Preheat the oven to 400 degrees.

2.Heat a large cast-iron skillet over high heat for 5 to 7 minutes.

3. Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.

4. When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You’ll probably need about 3 turns to sear the sides and about 10 minutes total.

5. Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes. 

*Fleur de sel is a hand-harvested French sea salt. 

Note:

Please patronize our local bookstores.

Birthday Goodies: Mexican Layered Dip and Chocolate Chip Pound Cake

As you can see, I have taken a few days off cooking since I have had several opportunities to dine out (here) and (here), and I have taken several opportunities to relieve my refrigerator of the ingredients I keep to enjoy a few of my old favorites (here) and (here). I asked Lisa Robertson, a co-worker of mine, if she would share the recipes for the dishes she provided at a recent birthday party and she graciously agreed.

The Mexican Layered Salad Dip - Because we have a few weight watchers among us, Lisa took the original  recipe below and reduced the caloric value by using as many low-fat and fat-free alternatives as possible, as well as providing baked tortilla chip scoops. There was no reduction in flavor, however. Therein lies an important lesson when preparing lower calorie or "diet" meals: utilize fresh and flavorful ingredients to enhance each dish.

Ingredients:
1 can refried beans
1 package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream
1 cup sharp cheddar cheese, shredded
1/4 cup black olives, finely chopped
1/4 cup salsa*

Directions:
Spread the refried beans in the bottom of a shallow edged serving dish and sprinkle the taco seasoning packet over the beans. Begin layering with the guacamole, the sour cream, the shredded cheese, olives, salsa, and tomatoes. Any variation of layering may be used, but keep the refried beans as the base.
*Lisa prepares and cans the most wonderful salsa from her garden each year. The clear serving dish made it possible to see each layer, which made it even more visually appealing.
Next, Chocolate Chip Pound Cake - What's a birthday party without a birthday cake? This is another important lesson on eating healthier: make better choices throughout the day with lower caloric/fat/sodium ingredients so you can allow yourself to enjoy a small portion of a higher calorie item. Lisa shared that she still had this recipe in the handwriting of her (then) six-year-old daughter, which made it that much more special. Her daughter is now a college student.

Ingredients:
1 box yellow cake mix
1 package instant vanilla pudding mix
1 cup vegetable oil
4 eggs
1 cup whole milk
3 squares semisweet chocolate, grated
1 cup milk chocolate chips

Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour bundt cake pan or baking pan of choice. Shake out excess flour.
3. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in vegetable oil, eggs, and milk. Take electric blender and beat on a low speed until blended. Scrape bowl and beat another 4 minutes on medium speed. Stir in the grated chocolate and chocolate chips. Pour the batter into the prepared pan.
4. Bake for one hour or until an inserted toothpick comes out clean. Allow to cool before removing from the baking pan.

Many thanks to Lisa Robertson for allowing me to reprint her family recipes. Should she see this, I would like to remind her we have another department birthday at the end of this month!

Cantina

Cantina on Cahaba Valley Road

Menu

Cantina has been a first choice of mine for a long time. Margaritas, salsa, guacamole, chips and eating outdoors - what could be better? I had my first fish taco there - lightly breaded and fried talapia with slaw, cilantro mayo, and salsa on a flour tortilla - and my first Cuban sandwich (amazing).

The Lunch Bunch group met at the Second Avenue South location on Friday. I ordered my favorite fish taco. I also loaded up on take-out guacamole and chips to take to a friend's house - good conversations happen over guacamole that has just the right amount of garlic and topped with pico de gallo because every sentence starts with mmmmmm.

The walls of the Second Avenue South venue are adorned with paintings of Frida Kahlo, while the Cabaha Valley Road venue is more whimsical. The painting above is just below where orders are taken.

Lunch on Friday whet my appetite for a repeat performance prior to my grocery store stop, just around the corner. The margaritas are made in bulk, as is common in many other restaurants that serve Mexican foods. Since I arrived for lunch mid afternoon my margarita tasted a bit flat, metallic and stale. I usually don't say anything but had really looked forward to that margarita. The wait staff was so nice about it and immediately prepared a fresh drink for me that was absolutely delicious! An extra good tip was certainly in order.

I realize I'm talking more about the decor than the food but it is just as much fun to be there. Check out the menu. Prices are reasonable. I was told tips are shared. The Cantina is just an overall great place to visit.

Dreamland Bar-B-Que

One of the problems with missing lunch is that you lose all willpower. I hadn't planned to stop at Dreamland but I was on that street and I was hungry, and before I knew it I was enjoying the best ribs in Alabama.

Late lunch/early dinner provided fresh ribs from the grill that were hot, juicy and tender. The sauce, while hot, makes all the difference and is available for purchase in individual bottles. Even the white bread is better and the beer colder at Dreamland. I ordered one-half slab ribs and a quart of homemade banana pudding. I took three ribs and the banana pudding home. Not really weight loss diet-friendly, right?

If you have ever watched ESPN Game Day in Tuscaloosa or other televised sporting events  in Tuscaloosa then chances are you have heard a mention of Dreamland. They have been a Tuscaloosa favorite since 1958. As the late Mr. Bishop said, "ain't nothing like 'em nowhere". He was absolutely right.

Be prepared to pay for their specialty and to get meat between your teeth and sauce on your face and hands.

Tuscaloosa, the original restaurant

Northport restaurant

Birmingham restaurant

This Weekend: Birmingham Asian Cultures & Food Festival

CORRECTION: Please note that the information about our Asian Cultures and Food Festival was written by Jason Horn, as seen on Magic City Post. My sincere apologies to Jason for failing to credit him as the source of this information. You may read more from Jason at The Messy Epicure.

Area restaurants are going to provide food. Prepared plates are $7 each, and special a la carte dishes are $2. How great is that? Participating restaurants include Homewood’s Taipei 101 Sushi and Asian Bistro and Hoover’s Ginza, Silver Coin Indian Grill and Taste of Thailand. Food will be served from 11:30 a.m. to 3 p.m.

Admission is $5, free for age 12 and younger. The event runs from 10:30 a.m. to 4 p.m. Saturday at the Cedars Club of Birmingham, 301 Green Springs Avenue South.

Read more about the Alabama Asian Cultures Foundation here.

Be there or be hungry!

Caramelized Honey-Baked Pears

Who knew regular old Bartlett pears at $0.99 per pound could be transformed into a sweet and delicious dessert? Apparently, Martha Rose Shulman knew! While there is time involved, very little actual cooking skill is needed. The result is a baked pear with just a hint of sweetness and so tender it can be eaten with a spoon. At only 155 calories, this is a dessert you can definitely feel good about!


Caramelized Honey-Baked Pears
Recipe, Martha Rose Shulman author of "The Very Best of Recipes for Health."
Servings: 6


Ingredients:
6 ripe but firm pears
2 tablespoons honey
1/4 cup brown sugar
12 cloves

Directions:
1. Preheat the oven to 400 degrees. Butter a baking dish. Cut a small cone from the bottom of each pear with a paring knife, and place a teaspoon of honey inside. Peel a strip of skin away from the top of each pear, just below the stem, but leave the stems intact. Then place the pears bottom side down in the baking dish. Sprinkle the brown sugar over the pears. Pour in water until it reaches 1/3 of the way up the side of the pears, and place the cloves in the water.

2. Set the baking dish on a sheet pan, place in the oven and bake for 15 minutes. Then turn down the heat to 350 degrees and bake for another two hours, basting every 15 minutes with the liquid in the pan. From time to time, lay down the pears down in the liquid so they are thoroughly moistened and cook evenly. After 2 hours their skins should be shriveled and caramelized.

3. Remove the pears from the oven, transfer to a platter or bowls and allow to cool. Place the liquid in the baking dish in a saucepan, and reduce to a syrup. Pour over the pears, and serve or chill and serve cold.

Notes: These will keep for three or four days in the refrigerator.
Nutritional information per serving: 155 calories, 6 grams dietary fiber; 5 milligrams sodium; 1 grams protein

Pear Wedges with Prosciutto and Mint

This recipe is a new twist on the old favorite, prosciutto wrapped melon. Whether served as an appetizer, a salad or as in my case a quick lunch, this will complement any meal or gathering. In fact, it is a perfect side to Sunday's quick tagine style chicken (here), along with the traditional dates which I stuffed with almonds.

Licorice is not one of my favorite flavors so I was concerned the aniseed might be overpowering, but the other ingredients blended with it perfectly. In fact, I plan to try this combination as a salad dressing in the future. Aniseed is native to the Eastern Mediterranean and its oil is what gives it the sweet-licorice flavor.While the pears I used were not as juicy as say a Bosc pear might be, they were juicy enough plus I preferred their green and yellow skins for their sensory appeal.

Pear Wedges with Prosciutto and Mint

Recipe: Bon Appétit 

yield: Makes 2 servings

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons canned pear nectar
• 1 teaspoon Sherry wine vinegar
• 1/4 teaspoon aniseed, lightly crushed
• 2 tablespoons sliced fresh mint, divided
• 1 unpeeled very ripe pear, halved, cored, each half cut into 6 wedges
• Thin prosciutto slices

Preparation

Mix oil, nectar, vinegar, and aniseed in small bowl; stir in 1 tablespoon mint. Season to taste with salt. Arrange pear wedges on plates; drizzle vinaigrette over. Top with prosciutto. Sprinkle with cracked black pepper and remaining 1 tablespoon mint.

Quick Tagine Style Chicken

 
This is without a doubt my favorite meal. Epicurious described a tagine as "... any of various Moroccan stews featuring meat or poultry simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric". This particular recipe is a variation, scaled down for a 30-minute meal courtesy of Food Network's Rachael Ray.Trained chefs may cringe but Ray got it right with this recipe. And, it is even better the next day.

Quick Tagine Style Chicken

Servings: 4

Ingredients:

2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed

1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons grill seasoning blend (I prefer Montreal Seasoning by McCormick.)
1 large yellow onion, quartered and sliced
10 pitted prunes, coarsely chopped
1/4 cup golden raisins
2 cups chicken stock

Spice Blend:

1 1/2 teaspoons ground cumin

1 1/2 teaspoons sweet paprika

1/2 teaspoon ground coriander

1/2 teaspoon tumeric

1/8 teaspoon cinnamon

Couscous:

1 1/2 cups chicken stock

1 1/2 cups couscous

2 tablespoons extra-virgin olive oil

2 scallions, finely chopped

Directions:

1. Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir. 

2. To prepare the couscous, bring chicken stock to a boil. Add couscous, olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff with fork.

3. Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning to taste and serve chicken over bed of couscous. Garnish with chopped cilantro and scallions.

Pasta with Sausage and Ricotta

Many of you may remember that my ultimate goal for cooking is to be able to go to the pantry/refrigerator/freezer and prepare a meal based on what is available to me at the moment. With that in mind, my first step towards reaching that goal was to purchase and replace staples. In the past, there was not much I could do with a slice of American cheese and a Corona (long but funny story).

With this in mind, I am continuing with this week's theme of making every leftover count. One-quarter of a box of rigatoni pasta, an unopened container of part-skim milk ricotta cheese, bottle of prepared spaghetti sauce, and leftover andouille sausage from last Sunday's jambalaya yielded last night's meal of Pasta with Sausage and Ricotta.

Here's what I did:

1.Prepared rigatoni pasta according to package directions.

2. While the pasta was cooking, I sliced the andouille sausage, added 1 tablespoon oil to a skillet, placed the sausage in the skillet and browned sausage, about two minutes on each side or until browned. Removed from skillet.

3. Drained cooked pasta and returned to pot. Added prepared spaghetti sauce, stirred, and plated. Added cooked sausage slices.

4. Topped with a scoop of ricotta cheese. Serve.

The ricotta cheese was a nice change from the usual grated or sliced Parmesan and feta. Atop the hot pasta and sauce, the ricotta found its way down to the plate to combine with the sauce and make a rich and creamy sauce. What it did not do was make a very pretty photograph. Necessary? No. Meal served in the time it took to prepare the pasta, under 15 minutes. That is necessary at the end of a long day.

Enjoy your weekend!