Carrot and Raisin Salad

There is no better time to rely on leftovers from lunch than on a Monday. Am I right? That is easy for me to say, I suppose, since I am the only one I need to please. So...I had my protein and starch but needed vegetable, fruit, and milk servings. I decided on a carrot and raisin salad but with a twist from the traditional recipe. I have tried this recipe three different ways in the past:
1) with mayonnaise,
2) with plain yogurt
3) with pineapple juice only

For tonight's side, I chose the plain yogurt mixed with a little pineapple juice for sweetness. The yogurt was lighter than the traditional mayo and added a little more calcium to the half cheese slice on the sandwich. I liked the lightness and sweetness of the ingredients, as well as the crunch from the carrots. Some recipes call for the addition of sugar but I find the pineapple and raisins add enough natural sweetness.

Carrot and Raisin Salad
Recipe, adapted from Mom's
Yield: 4-6

Ingredients:

• 1 bag shredded carrots
• 1/2 cup raisins, regular, golden or both
• 1/3 cup plain yogurt, or to taste
• 1 6-oz can pineapple chunks in 100% pineapple juice, plus juice
• 1/2 teaspoon salt
• black pepper, to taste 

Directions:

Rough chop shredded carrots and place in a large bowl. Mix juice from pineapple with the yogurt until smooth and to thinner consistency; toss with remaining ingredients. Chill before serving.

Banana "Ice Cream"

Let's give it up for Rachael on this one. Toppings are up to you. I used chips.

Banana "Ice Cream" Fakeout
Recipe, Rachael Ray

Ingredients:

• 3 bananas, peeled, cut into chunks and frozen
• 1/4 to 1/2 cup milk
• 1/4 cup chocolate syrup
• 1/4 cup chopped peanuts

Directions:

In the bowl of a food processor, puree the bananas, adding the milk bit by bit as needed, until whipped to a creamy consistency, about 2 minutes.

Scoop into a bowl and top with the chocolate syrup and peanuts.

Goat Cheese, Spinach, and Roasted Tomato Bruschetta

Bruschetta is a roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt, and pepper. Toppings traditionally consist of tomatoes and fresh basil mixture, but most anything goes - vegetables, beans, cured meats, roasted red peppers. I recently tried using goat cheese, spinach and roasted cherry tomatoes. Whether for a snack or an appetizer, this would be definitely be a favorite!

Goat Cheese, Spinach and Oven Roasted Tomatoes Bruschetta

Recipe seen on Foodbuzz and adapted, From Cupcakes to Caviar

Ingredients:

• 1 loaf French Baguette
• 4 ounces goat cheese (I used plain, but herbed goat cheese would work too.)
• 1/2 pound oven roasted cherry tomatoes
• 1 6-ounce bag prewashed baby spinach leaves, stems removed
• salt and pepper to taste
• extra-virgin olive oil

Directions:

1. Preheat oven to 325-degrees F. Slice the tomatoes in halves or quarters. Sprinkle with salt, pepper and drizzle with a good quality olive oil. Toss to coat the tomatoes well.
2. Roast until the tomatoes are nicely caramelized and softened. You’re not trying for the texture of sun dried tomatoes here; just browned and soft.  Let cool somewhat.
3. Slice your baguette into thin slices. Toast if you prefer it crunchier. Spread with the goat cheese and top with a spinach leaf or two and a little bit of the tomatoes.

Review: Sweet Tea Restaurant

Hi, y'all. If this was on one plate, it would look like Sunday dinner at my house as a child. This was exactly what I needed when I chose to try downtown Birmingham's new Sweet Tea Restaurant.

Sweet Tea is advertised as traditional southern cooking with a touch of Greek (see here). It has been overwhelmed with customers and has struggled out of the gate since opening but has promised to address its opening bobbles.

Upon entering the restaurant, one goes through a cafeteria line set up like most cafeterias: cold desserts and cold sides, entrees, hot sides, and hot desserts. One is given a ticket but the server collects the money, as well as serves the beverage of choice. This meal was $13 plus tip.

Despite the fact that I showed up at 3:15 in the afternoon, the food was still pretty good although, to date, not exceptional. The portions are ample, as you can see. I must have had 12-16 ounces of pot roast (two slices stacked). I did not see any Greek influence but am promised that will happen in the future. It is certainly a convenient place to go when I feel the need for mashed potatoes, green beans, and fried okra. I'll give them time to get grounded before returning.

Carry-out is available, parking ample at 3:15 in the afternoon but could get troublesome at peak meal times, and they are participating in Birmingham Restaurant Week this week.

Sweet Tea Restaurant Menu
Sweet Tea on Facebook

Grilled Turkey Burger with Tomato-Mango Chutney

I try a lot of recipes that do not necessarily end up in my routine recipe rotation. I certainly never thought I would be adding a turkey burger to my favorites, but then I tried this recipe and it is without a doubt the best turkey burger I have ever eaten. It is easy to make, is moist, and has great flavor. The tomato-mango chutney was sweet enough to be a dessert, yet it was the perfect addition to the burger. None of the usual condiments were recommended nor were they needed. Notice anything else missing from this recipe? Salt and pepper. These weren't missed either.

I don't have an outdoor grill so I prepared the burgers in a hot stove top grill pan. I seared the meat 4-5 minutes on each side to achieve the grill marks. I then finished them in a preheated oven at 350-degrees to finish cooking to the desired center temperature of 160 for 10-15 minutes. Imagine the additional flavor an outdoor grill could add!

For the non-beef eater or for someone cutting back on red meat, you really must try this recipe. It was shared by America Public Media's The Splendid Table with Lynne Rossetto Kasper. Bravo!

Grilled Turkey Burgers with Tomato-Mango Chutney
Recipe, Linda and Martha Greenlaw, The Maine Summers Cookbook: Recipes for Delicious, Sun-Filled Days
Servings: 8

Ingredients:

For the Tomato-Mango Chutney:

* 1 cup chopped tomatoes
* 1/2 cup chopped mango
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons light brown sugar
* 2 tablespoons fresh lime juice
* 3 tablespoons plain yogurt

For the Turkey Burgers:

* 2-1/2 pounds ground turkey
* 1 cup plain bread crumbs
* 1/2 cup mayonnaise
* 2 teaspoons soy sauce
* 1/2 cup chopped scallions, green parts only
* 1/2 teaspoon ground cumin
* Hamburger buns

Directions:
1. Prepare the gas or charcoal grill to high heat. Clean and oil the rack.

2. To make the chutney, mix the tomatoes, mango, and cilantro by hand in a bowl. Combine the brown sugar, lime juice, and yogurt in a blender until smooth. Toss the tomato-mango mixture with the yogurt dressing. Refrigerate until ready to serve.

3. Combine the turkey, bread crumbs, mayonnaise, soy sauce, scallions, and cumin by hand in a large bowl. Form the mixture into 8 patties. Grill over hot coals or high heat for 6 minutes per side, or until their centers reach 160°F. on an instant-reading thermometer. Place on a bun and top with the chutney.

Red Cabbage and Cranberry Slaw

And, I thought purple cabbage was just for decoration. If you have read my past posts, you know I am a big fan of coleslaw. Now I have discovered another favorite and it is a healthy one. Have you ever seen so many healthy ingredients in one recipe? All these antioxidants are bumping into each other in this colorful and delicious slaw. Plus, there is only one tablespoon of oil in the dressing! It was a perfect side with the turkey burgers I prepared (more on those later in the week).

I saw this recipe on American Public Media's The Splendid Table with Lynne Rossetto Kasper. Every week they deliver the most wonderful recipe(s) and cooking tips in my email. 

Red Cabbage and Cranberry Slaw
Recipe, Dana Jacobi, Cook & Freeze: 150 Delicious Dishes to Serve Now and Later
Yield: 8 servings

Ingredients:
1/2 cup dried cranberries
1/3 cup pomegranate juice
1 head (1 lb. or 6 cups) red cabbage, cut into wedges, and sliced crosswise into thin strips
1 large carrot, coarsely shredded
1 small red onion, cut into thin crescents
1/2 cup lightly paced chopped flat-leaf parsley
1/2 cup chopped walnuts

Dressing:
1 tablespoon balsamic vinegar
1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 tablespoon roasted walnut oil or canola oil (I used canola.)

Directions:
1. In a small bowl, soak the cranberries in the pomegranate juice until plumped, 30 minutes; drain, reserving the juice.

2. In a large mixing bowl, combine the cranberries, cabbage, carrot, and onion. Mix in the parsley and walnuts.

3. Add the vinegar, salt, and pepper to the reserved juice. Whisk in the oil, then pour the dressing over the cabbage mixture and toss with a fork until well combined. Let the slaw sit for 30 minutes, toss, and serve. This salad keeps, covered in the refrigerator, for 4 days.

Notes from The Splendid Table: If you do not have pomegranate juice, soak the cranberries in 1/3 cup apple juice. For the dressing, use 2 tablespoons of the berry-flavored apple juice with 2 tablespoons of red wine vinegar and the balsamic vinegar.

Kale Caesar Salad

Update 08/22/2011: It was brought to my attention that I had skipped what to do with the hard-cooked egg once it had gone through the strainer. The original recipe used it as a topping with the Parmesan cheese, adding a little color to the dish. I put it directly in the salad dressing.

Kale is one of those vegetables that keeps popping up on lists of the healthiest foods on the planet. How nutritious is it? Registered dietitian Kathleen Zelman reports in WebMD that one cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals.

I prefer to eat kale in soups and stews, but I wanted to try this salad. The dressing was superb. I used the pre-washed baby kale leaves. The kale was a nice change but I believe the traditional romaine lettuce tastes better. Wouldn't you know it? It would make a nice side dish, however, for lamb, beef, or chicken.

 

Kale Caesar Salad
Recipe adapted, Bon Appetit
Yield: 4-6 servings

Ingredients:
1/4 cup fresh lemon juice
8 anchovy fillets, packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard

3/4 cup extra-virgin olive oil

1/2 cup finely grated Parmesan, divided

Kosher salt, to taste

Freshly ground black pepper, to taste

1 egg, hard-boiled and peeled
14-ounces (about 8 cups) kale, center stalks removed

Directions:

1. Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. Prepare ahead: Dressing can be made 2 days ahead. Keep chilled.

2. Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. Prepare ahead: Can be made 6 hours ahead. Cover bowls separately and chill.

3. Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining Parmesan cheese.
 

Review: Gigi's Cupcakes

Cupcakes are the new muffins. (But then, weren't muffins just cupcakes with a successful marketing campaign?) Cupcakes are big right now and they are showing up as gifts and parties. They are the new cool. Birmingham even has a cupcake food truck that travels to various locations, Homewood's Dreamcakes Bakery. I was treated to one recently at a social media event. 

Gigi's Cupcakes, a national chain, was close to where my niece and I were shopping this past week so we treated ourselves to total sugar shock incredibly delicious total sugar shock.

I sent four cupcakes to my great-niece, the new UA freshman, and her three roommates. Cute box!

My niece and I both love lemon so we chose the Lemon Dream Supreme. Check out all that icing! I had read that Gigi said she always felt she ran out of icing before she ran out of cake so she wanted to make sure her cupcakes had enough icing for every bite of cake. The 'better to have too much than too little' idea.

The cake was moist and the icing rich. If you love lemon, you will love this cupcake. The price is $3.00 per cupcake or $2.75 if ordering a dozen. That is $33.00/dozen and a bit pricey for anything beyond a super special occasion - like a visit from my niece and/or anyone choosing my alma mater, the University of Alabama.

Our cupcake choices for Friday were:
Banana Split
Carrot Cake
Lemon Dream Supreme
Mellow Cream
Merry Margarita
Midnight Magic Chocolate Chip
Miss Princess
Peanut Butter Cup
S'Mores
Strawberry Shortcake
Wedding Cake
White Midnight Magic

Eating Out: Indian Food

Indian food may seem mysterious to Westerners. Spices, naan, rice dishes, and unfamiliar names make Indian food seem exotic and unfamiliar. While Indian food is delicious and wonderful, it is important to know what to order to help maintain your health-related goals. Luckily, you can find some wonderful, flavorful, and healthy options.

The following tips can help point you in the right direction:

Order Indian dishes that are based on healthful ingredients, such as vegetables, legumes, yogurt, rice, and other grains
Choose chicken, fish, and shrimp rather than lamb or goat, whenever possible
Avoid soups and vinegar-based condiments, if sodium is an issue
Drink unsweetened tea or water with your meal
Ask your waiter to describe how the food is prepared
Choose grilled, broiled, or steamed foods
Avoid fried foods and cream or coconut-milk sauces

More healthful foods

Select more foods from this list:

Chicken or paneer tikka
Chicken vindaloo
Grilled dishes, such as tandoori jhinga
Lassi
Lentil soup
Naan
Papadum or papad (crispy, thin lentil wafers)
Raita sauce
Steamed rice
Tandoori chicken or fish

Less healthful foods

Biryanis
Chutney
Coconut soup or sauces
Ghee (clarified butter)
Korma
Makhani (made in butter)
Malai (means cream)
Masala
Pakora
Poori
Saag paneer
Samosa
Stuffed breads
Tikka masala

Buffets

Buffets are common, especially at lunchtime. Choose vegetable-based dishes to cover most of your plate, selecting more foods from the More Healthful list (see previous section). Taste one bite of one or two foods from the Less Healthful section, but do not go back for seconds!

Brought to you by RD411 and Ensure
Reference: American Health Association: Tips for eating Indian Food.

Fresh Herbs

I recently had the opportunity to talk to, but mainly learn from, a wonderful group of women in Sterrett. I immediately knew I was in the room with a group of good cooks, many who grew and cooked with fresh herbs.

If there is any one thing that has changed how I cook it is the use of fresh herbs. This is the ingredient that takes a food from good to great. We all have our favorites. I need basil, cilantro, flat-leaf parsley, mint, and dill. Thyme, chives, and  rosemary are runners-up.

Suggestions from the Culinary Herb Guide on cooking with fresh herbs:

• Try not to mix two very strong herbs together. Try mixing one strong and one or more with milder flavors to complement both the stronger herb and the food.
• Usually, the weaker the flavor of the food (like eggs), the less added herbs are required to get a nice balance of flavor.
• Dried herbs are more concentrated than fresh, and powdered herbs are more concentrated than crumbled. Each herb is slightly different but a starting formula is: 1/4 teaspoon powdered herbs is equaled to 3/4 to 1 teaspoon crumbled or the equivalent of 2 to 4 teaspoons fresh.
• If chopping fresh herbs, chop the leaves very fine because the more of the oils and flavor will be released.
• Start sparingly with the amount of an herb used until you become familiar with it. The aromatic oils can be less than appetizing if too much is used.
• Usually extended cooking times reduces the flavoring of herbs, so add fresh herbs to soups or stews about 45 minutes before completing the cooking time. For refrigerated foods such as dips, cheese, vegetables and dressings, fresh herbs should be added several hours or overnight before using. Note: Fresh Basil is an exception. If you add it to salad dressing overnight or longer, it becomes bitter.
• For salsa, hot sauces and picante, add finely chopped fresh or dried herbs directly to the mixture.
• Make herbal butters and cream cheeses by mixing 1 tablespoon of finely chopped fresh herbs to 1/2 cup margarine, butter, cottage cheese, low fat yogurt or cream cheese. Let it set for at least an hour to blend the flavor; then taste test on a plain cracker or a melba round. You will gain a great feel for the dimensions of what the flavor will be good with by taste testing in this manner.
• Flavor vinegar for use in cooking and in vinaigrettes. Bruise one cup of leaves for every 2 cups of white wine or delicate vinegar. Allow to steep for two weeks.

Herbs that freeze well: basil, chives, dill, mint, sage, tarragon, oregano 

First method of freezing:

1. Wash and spin or pat dry. Chop into the preferred size. Spread in a single layer on a pan and place in the freezer. 

2. Transfer into labeled, resealable freezer bags. Push all the air out before sealing.

3. In most recipes, it is not necessary to thaw herbs before using.

Second method of freezing:

Make a paste by mixing two cups of herbs and 1/3 cup of oil and blending until smooth. Transfer into an ice cube tray, freeze, and then transfer into an airtight, labeled resealable freezer bag.

Adding fresh herbs freshens almost every recipe from the simplest to the most gourmet. They can also be used to freshen a room. I occasionally place cut rosemary in a vase and place in a visiting guest's bathroom or bedroom.

So, what herbs are your favorites?

Birmingham Restaurant Week 2011

Birmingham Restaurant Week 2011 starts this week! From August 19th to August 28th, participating restaurants are providing meals for $10, $20, and $30 per meal. It is a great time to try some of Birmingham's many good restaurants. See which restaurants are participating and the menus here.

Eating Out: Chinese Food

Photo by iStock

Note: I hurt my foot so I can't stand for very long. Therefore, I am posting nutrition information provided by RD411.com that I hope you will find useful. In the meantime, I'll look for recipes to prepare in the future.

You would think that someone could make Chinese food healthful, considering the tons of vegetables, host of seafood options, and great potential to keep saturated and trans fats down. Almost all of the preparation uses vegetable oil. Brown rice is almost always an option, and usually a section of the menu focuses on steamed dishes, prepared with no added fat or sodium. Still, navigating a Chinese food menu is confusing, as many entrees contain much more than 1000 calories—at least half a day’s worth of calories for the average person. Sodium is usually high in Chinese foods because of all the sauces, and portions are often twice as big as necessary.

Helpful tips for ordering

▪ Have tea! It will slow down your meal, and you will feel fuller sooner. Also, tea will replace caloric beverages you may otherwise consume.

▪ Order a lunch-sized portion, if available. Some restaurants will let you order a lunch-sized portion any time of day; lunch portions are smaller than the dinner size and will help prevent overeating.

▪ Choose soup to start your meal, unless you struggle with hypertension or sodium-sensitive medical issues. Egg drop soup, hot and sour soup and wonton soup average 100 calories per cup. They are better choices than most appetizers, which may have more calories and fat than your entrée.

▪ Choose one spring roll or two steamed dumplings as alternatives to soup, if you have a friend to share the order with (most spring rolls will come two to an order and most dumplings have five or six per order). They average 100-150 calories and are lower in sodium than the soups.

▪ Order a vegetarian entrée that is stir-fried or steamed. Choose a vegetable-based dish that does not absorb oil readily (think snow peas vs spinach). Portion some of the dish onto your plate of rice, so that your food does not continue to sponge up the added sauce that accumulates in the bottom of the serving dish.

▪ Choose something from the steamed menu if you are ordering from the vegetarian menu. Ask for the sauce on the side to “dip”; keep your dipping down to a tablespoon and you’ll have made a better choice.

▪ Pick a chicken, shrimp, or vegetable dish vs noodle and rice dishes, which tend to be skimpy on the vegetables and heavy on the fat and sodium. It is best to stay away from the combination choices. 

▪ Select a dish without the added sauce. In the calorie department, soy sauce, duck sauce, and mustard sauce won’t put you over the edge. However the added sodium is something you can live without; the food is most likely salty enough.

▪ Include a serving of rice (1 cup brown or white), which has approximately 200 calories and no fat. Rice is going to help fill you up, and make your meal more satisfying and balanced. 

▪ Split your entrée or take half home for another time. 

▪ Ask for low-sodium sauces. Request that the kitchen substitutes broth or water for the oil normally used to prepare your meal.

▪ Ask if nutrition information is available. Because Chinese food restaurants can vary greatly in preparations and methods, it is difficult to determine the nutrition content of what you are eating.

Information provided by RD411.com and Ensure.
 

Review: Shindigs Catering Truck

 

It has been a long time since I have been on a real picnic so Saturday I treated myself to a 21st Century picnic in Birmingham's Railroad Park (see more here). This 21st Century picnic features a table, chair, shade, Big Band-era music in the background, lovely scenery, and gourmet food that someone else prepares. How great is that?

It is rare that I am downtown during the week to enjoy the latest in Birmingham's good eats from the confines of our rising number of food trucks. When I read Shindigs Catering Truck would be at Railroad Park on Saturday I made plans to be there.

I was greeted with these amazing and innovative menu items. For my picnic, I chose the Melon and Tomato Salad with marinated mozzarella, pickled shallots and opal basil; the MacDaddy with grass-fed beef, BBQ bacon, hoop cheese, and Selma slaw; and, the Elvis Bread Pudding for the price of $12. Read about Shindigs commitment to produce from local farms and humanely-raised meats and see the full menu here.

While I waited, I was generously treated to a cold bottle of Honest Ade Superfruit Punch with Yumberry and Goji Berry (and I offered to pay). The punch is labeled USDA Organic, caffeine-free, and "just a tad sweet". With only 12 grams of carbohydrates and 7 percent juice, it is not syrupy sweet and has a good mix of juice flavor.

I don't claim to be a food critic, but I am evolving into a "foodie". My criteria are: 1) does it taste good to me, 2) would I want a repeat visit, and 3) would I recommend it to someone else.

My Melon and Tomato Salad met my expectations. The melons were sweet and the tomatoes and melon held their texture in the vinaigrette.

My MacDaddy burger won my immediate respect when the ingredients stayed in the burger, not spilling out into my recyclable paper container or down my chin. The bun was perfect, repeat perfect, and the slaw and bacon were delicious additions.  I was expecting a thinner beef patty but, sadly, it was extremely dry and the exterior burned. The spicy marinated vegetables sides - okra pod, thinly sliced yellow squash and pickled watermelon rind - in the container were a nice touch.

You didn't think I'd pass up Elvis Bread Pudding did you? I'll have to admit it didn't look too appetizing but it was delicious. I had to smile when the sweet banana cream hit my taste buds. It was still warm, which was a real treat.

Did I enjoy it? Yes. Will I go back? Yes. Will I recommend it? Yes. I will warn about, what seemed to me, dry and burned beef. I look forward to trying the other menu items soon. First on my next visit: steamed buns.

Shindigs Catering
Shindigs on Facebook
Shindigs on Twitter

Baked Okra

Okra. You either love it or hate it. I love it. For those who dislike okra, "slimy" is the word associated with it most often. This recipe is anything but slimy, I promise.

I bought some lovely okra last weekend from Local's Produce Market. I got the idea for this recipe from Sonic Drive-In. Yes, that Sonic. If you have ever eaten their fried onion rings then you know how good they taste. Unless they have changed their recipe since the 1970s, they prep the rings by dipping the cold onion rings in the same vanilla ice cream milk they use to make their soft vanilla ice cream. The rings are then dipped in a combination of corn meal and flour and given time to dry.

So, I gave it a try only I took a shortcut and used a box of yellow corn muffin mix I needed to use. It turned out pretty good but a little too sweet for me. I do think kids might like it - the okra is not slimy, it has a touch of sweetness, and it is a finger food. It might just be one way to get children to eat - or at least try - their okra!

Baked Okra 
Recipe adapted, Ethnic Spicy Food and More

Ingredients:
1 cup heavy cream
1 cup yellow corn muffin mix
1 pound okra
1 teaspoon cayenne pepper, optional
1 teaspoon kosher salt
Non-stick spray


Directions:
1. Preheat oven to 450-degrees.

2. Wash and cut tops off okra. Slice okra in half lengthwise. Pour milk into bowl, add sliced okra, and coat okra thoroughly.

3. In a plastic bag, place the corn muffin mix, cayenne pepper and kosher salt. Using a slotted spoon, take the okra out of the bowl of cream and allow the excess to drip. Add the okra to the plastic bag mixture, close, and shake to coat evenly.

4. On a nonstick baking or cookie sheet, spray the pan with cooking spray. Spread the okra evenly into a single layer. Cook until crisp and brown in color, about 15 minutes. Turn okra halfway through cooking.

5. Serve immediately.

 Notes: Hot sauce is good with this.

Vote! Pepper Place Saturday Market

Click Here to Cast Your Vote for Pepper Place Saturday Market

If you have ever had an opportunity to visit our Pepper Place Saturday Market you understand why it is an event not to be missed. Alabama's best farmers, the same farmers who supply Birmingham's best restaurants, share their summer harvests. One can enjoy baked goods from Continental Bakery and Mix, along with freshly brewed coffee while sitting in the shade listening to local live (but not intrusive) music and enjoying the people/dog/stroller traffic. Don't miss the self-proclaimed "tomato snob" for some of the best tomatoes around! I load up on hot salsa prepared at Spradlin Farms to enjoy throughout the winter. And, if that is not enough, the market is surrounded by some of the best design and gardening stores in Birmingham. There is also the Winery at Pepper Place with samples.

If you can get there by 9 a.m., you will be treated to a free cooking demonstration by the chefs of some of Birmingham's finest restaurants. Try a sample! Take a photo! Blog about it! I do.

Most importantly, you are buying healthy local foods and supporting the farmers who work so hard to feed us.

Chicken with Crispy Panko Coating

I have tried several methods of baking a lower fat but crispy chicken. Crushed Corn Flakes gave me crispy (although not as crispy as frying) but did not offer much flavor. This recipe solved that problem by first coating the chicken with a mix of mayonnaise, mustard, dried thyme, and paprika prior to adding the Panko bread crumbs. I was concerned it would taste dry so I left the chicken skin on. The chicken breast was both juicy and crispy, but it was a total mess on the plate. A lot of the crust was lost when I cut into the chicken breast but it tasted just fine. Hot sauce recommended.

Chicken with Crispy Panko Coating
Recipe adapted, Donna Rattray at About.com 
Yield: 4-6 servings

Ingredients:
2/3 cup mayonnaise
1/3 cup Dijon mustard
1/2 teaspoon dried thyme
6 chicken breast halves, boneless and skinless (I left the bone in and skin on.)
1 1/2 cups Panko bread crumbs
1/2 teaspoon salt
Dash pepper
Dash paprika

Directions:
Heat oven to 400°. Line a baking pan with foil and lightly grease the foil or spray with nonstick cooking spray. combine the mayonnaise, mustard, and dried thyme. Spread over the chicken to coat thoroughly. Combine the bread crumbs, salt, pepper, and paprika in bowl or pie plate. Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly. Arrange chicken on the prepared baking pan. Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.

Notes: This was an extremely large chicken breast so I cooked it for 50 minutes on 400-degrees.

Local's Produce Market

Between my favorite grocery store and my second favorite grocery store sits a convenient produce stand called Local's Produce Market. Local's sits to the side of Lloyd's Restaurant on Highway 280. Since I'm usually afraid to take my eyes off the road on 280, I'm surprised I actually found it but I'm so glad I did.

Sam Hamner and his Sunbelt Farms in Harpersville, Alabama, provide the fresh produce and honey. There are 80 acres of tomato plants, as well as bee hives on site where the honey is extracted.

The staff advised me on my first visit that the watermelons with seeds had better flavor than the seedless watermelons I had requested. They were so right! That was the best watermelon I have eaten all year. Since then, I have taken home baskets of tomatoes and peaches, okra, and yellow squash. They have a refrigerator with shelled peas and freshly shucked corn, among other choices. The staff have been friendly and helpful.

I'm happy they chose to serve my neighborhood! Find Sunbelt Farms on Facebook.

Marinated Carrots With Fresh Mint

Looking for a substitution for the otherwise bland and boring baby carrots you absentmindedly add to your lunch everyday? Now you have it! These carrots are incredibly easy to prepare and will stay in the refrigerator for several days, just getting better and better. If steamed to tender crisp, they remain high in Vitamin A, Vitamin C, potassium, and dietary fiber. Worried about its natural sugar content and/or glycemic index? Take and eat a protein-based sandwich with your lunch. That will slow the absorption of the sugar.

I have always eaten fresh or dried dill with carrots or sometimes only added salt which, by the way, is delicious. Yet, the addition of the fresh mint just before serving brings a new flavor of freshness and a slight touch of sweetness. Its best to wait and add it just before serving to benefit from its full impact.

Marinated Carrots with Fresh Mint
Recipe, Martha Rose Shulman
Servings: 4-8 servings

Ingredients:

1 pound carrots, peeled, sliced round, sliced diagonally, or quartered lengthwise

Salt, preferably coarse sea salt, to taste

2 tablespoons sherry vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon slivered fresh mint leaves 

Directions:

Steam the carrots for five to six minutes* until just tender. Refresh with cold water, and toss with the salt, vinegar and olive oil. Marinate for 15 minutes, then toss with the mint. Serve at room temperature, or refrigerate and serve cold. 

*Notes: I only steamed my carrots for about two minutes because I sliced them so thin and I prefer to maintain the crispness and nutrients. 

Tomato and Spinach Pie

I have been collecting recipes for all things tomato recently. I found this recipe at Drick's Rambling Cafe. I had never "dried" tomatoes before and found it took a lot longer with the juicy summer tomatoes we have had recently. This looks a lot like pizza but tastes very much like a thick, savory pie with its flaky, although pre-prepared frozen, pie crust. I really like the spiciness of the cheese and seasoning. The original recipe called for Creole seasoning but I used "Slap Ya Mama" Cajun Seasoning from Ville Latte, Louisiana.

Tomato and Spinach Pie
Recipe: Single pie, 4 servings as main course, 6 servings as side


Ingredients:
2 large ripe fresh tomatoes, sliced thin
Salt
1 large sweet onion, sliced thin
1 tablespoon butter or olive oil
1 teaspoon sugar
1 garlic clove, minced
Good dash of Creole seasoning (I used several dashes of Cajun seasoning.)
Baked pie crust for single pie
1 -10 oz package frozen cream spinach
Black pepper
Grated pepper jack cheese

Directions:
1. Salt the tomatoes and let rest on paper towels for an hour or more to remove excess liquid. Tomatoes need to be very dry.

2. Sauté the onions in the butter over medium heat, sprinkle with the sugar and cook until caramelized. Stir in the garlic toward the end of cooking.

3. Defrost the spinach in the microwave, according to package directions.. Remove spinach from package and add to the onions. Let simmer to reduce liquid and seasoning with Creole seasoning, salt and pepper to taste.

4. Preheat oven to 325 degrees F.

5. Blot the tomatoes with paper towels to remove excess liquid and salt. Place a spoon full of spinach mixture in the baked shell along the side and top with a tomato. Continue around the shell and finish filling in the middle.

6. Lightly sprinkle cheese over the pie. Cover edges of pie crust with foil to protect from burning. Bake for 30 minutes or until set and top is brown. Turn broiler on if needed to brown the cheese.