RSS

Tag Archives: strawberries

Epic Bars, the HeatCageKitchen garden, and other updates

Epic Bars, the HeatCageKitchen garden, and other updates

Happy Thursday, Dear Readers! And welcome to all the new followers of my humble blog. I’m glad you’re here!

Spring is here, isn’t it wonderful? (If you’re not buried in snow like some folks up in the northeast are; if this is you, my condolences.) We’ve had some rain going on, and today, a cool front has come through. The sun is out, the patio doors are open, and I had to put on socks and pull my warm boots out of the closet again. But it’s a beautiful day here in Houston. I enjoyed my stovetop cappuccino this morning, and the Yeast Free Hot Chocolate this afternoon..

Have you seen alt-health hero and natural hormone advocate Suzanne Somers on Dancing with the Stars? Why not? She’s doing great–go vote for her! (SomerSweet is still currently unavailable.) A new “vibrato” version of her longtime favorite Thighmaster debuted on the first night, and her second dance was much better. She’s also going to be headlining in Las Vegas soon; wonder if she’ll still have her famous “dishpan hands.” (One more thing I have in common with her!) You can see Suzanne & Tony’s dance numbers on YouTube as well as ABC’s website. This Monday is “Latin Night,” so let’s see what they come up with.

I have a few things to tell you about, some of which includes the HeatCageKitchen garden. It’s growing!!

Look closely.

Look closely.

Remember last weekend, I said I was going to get some organic celery and lettuce? I did it–the little green centers you see are the lettuce re-growing. I cut those on Saturday; today is Thursday, and they’re already sprouting! I think the celery is too, but I need to look a little closer before I plant it. The lettuce is going to be planted tonight.

I also was able to catch the end of the farmer’s market at Erma’s this weekend, and got some organic tomato plants:

Tomatoes!

Tomatoes!

They were 4 for $10, in the pouring rain, and thankfully, a couple of the vendors now have Square as a POS app on their phones. No more checks! I had a nice conversation with the Soap Lady, as well as the folks selling these.

One of those tomatoes is going to be. . .Chocolate Cherry. Hey–I don’t mess around. One is also a yellow tomato–those are delicious, too.

I forgot to pick up a basil plant, so I bought some organic seeds. Longtime readers know I am VERY serious about my pesto, and can’t wait to make more. I have one and a half left in the freezer from last year, and I’ll be using them up by the time the basil gets high enough.

I’ve also got garlic growing from sprouted cloves, and the rooted rosemary seems to be fine. I think the sunflower seeds are sprouting, because I see new little green shoots over there and I’m not pulling them up. The citrus trees, I have high hopes for with all those tiny fruits growing, but I’ll let you know in a future post.

Also for a future post: garbanzo beans, tahini and hummus. Tell you all about it soon. Going to try and grow organic garbanzo beans, too–maybe not for crops, but just to see what happens.

A followup to a previous post: this weekend I found some shampoo and condition with. . .Argan Oil. No kidding. Target has it, no kidding.

It just jumped right out at me!

It just jumped right out at me!

I am still using the Pantene that Neighbor K gave me, but I might try this type when I run out. You just don’t notice these things until one day. . . .

Now then. . .I bought some strawberries a few days ago at my local HEB. First words that came to mind: “Maw Maw, look! Strawberries!”

Yum.

Yum.

My Grandmother O’Donnell loved strawberries like I do, and used to take me up to Ponchatoula, Louisiana, to get some every year. (I was a little bitty kitty.) We got flats of them, and my grandparents would also buy some for other people. Pasadena, Texas, which is nearby, also has a strawberry festival, but I’ve never been; maybe I’ll go this year.

What made me think of it was last month, February 17th, was ten years since Maw Maw O’Donnell passed. As bad as it was at the time, I’m glad she didn’t have to live through Katrina. (I had a big oyster po-boy from Abe’s Cajun Kitchen when I got back to Houston from her funeral.) Maw Maw’s house in Arabi, one of the hardest hit areas, was sold a year before, and good thing, too–it was still on the lot, but not on the foundation, from what I was told. That would have seriously upset my grandmother.

Still, I think about Maw Maw at the grocery sometimes. She would have been 100 years old come October 10th, and certainly wouldn’t have let me take her to the grocery had she lived. I REALLY wanted her to come to Houston with my parents, so I could take her to Central Market (it was only open a few years at the time.) Nope. I could only regale her with stories about it.

Maw Maw taught me a lot about grocery shopping and all that, so I always feel like she’s with me the minute I go into any grocery store, be it HEB, Trader Joe’s, Fresh Market, Erma’s Nutrition Center, any salvage grocery store I might find, or Central Market. I wonder sometimes what she would have thought about all the organic, gluten-free stuff, as well as healthier foods that are available now.

My brother just lost a neighbor, who, coincidentally, reminded him of Maw Maw O’Donnell. She was 87 years old, very active, in great health, did what she wanted, still drove, had the world on a string,and one day, she got something, was in the hospital, they gave her some prednisone, got worse, and never came out. It was over quickly, but everyone was left scratching their heads and asking, “why?” I said a prayer for her (he told me when they got home from her funeral) and hope that she will be reborn in good or better circumstances. My brother, like her family, will be having a period of adjustment. . .because she’s just not next door anymore.

However–we’re living in changing times as far as food goes. Isn’t it great? Let’s keep that momentum going, for us, as well as our descendents, and the rest of the world.

Anyway. . . .

I still haven’t been able to put my paws on a jar of Crisco’s new coconut oil. I have a coupon for a free one generously sent to me by the Smucker company, but can’t find hide nor hair of a jar, darnit. So I’m still on the hunt. I’m sure it’ll be here eventually.

The GER came by this morning to do a vehicular repair for me, and came once again bearing gifts. (I am still eating pecans bit by bit.) He handed me the part in a bag and said, “take a look at this and tell me if it’s the right part.” Oh, right, like I’m going to actually know! However, In the bag with the switch were these:

Food of the Gods, Vegan Style.

Food of the Gods, Vegan Style.

The GER has been undergoing a personal “detox,” where he has stopped drinking beer, Monster drinks and Red Bulls (ugh), and other unhealthy lifestyle choices, and ordered some supplements from Mercola.com (the official website of health advocate Dr. Mercola.) I’ve never ordered anything from Dr. Mercola, but I might try that joint stuff he sells. The chocolate bars were a “free sample,” which retail for about $5 each, no kidding. I had the dark chocolate bar with my morning cappuccino. Um. . .I wouldn’t eat them every day. They’re not bad, but since it’s not cut with sugar, milk and other fillers, there is more chocolate in them. They are not as sweet as a Hershey’s bar would be, and so the really strong chocolate taste comes through. One has rice flour in it, so while it’s gluten free, it’s not GRAIN free. Just a heads-up.

The GER did request that I procure some healthier versions of BBQ sauce for him, preferably without HFCS. Found some last week at Erma’s Nutrition Center; will check The Fresh Market this weekend. You know, there aren’t any in the grocery stores that I found, but thankfully, Erma’s had some. (He says he’s too lazy to make his own.) He opened the Annie’s, and is loving it; that version has cane sugar in it. The Organicville has Agave Syrup, which I’m completely familiar with, but the GER isn’t. But he can decide whether or not he likes that one.

The only two choices for HFCS-free BBQ sauce I could find. Neither is made in Texas.

The only two choices for HFCS-free BBQ sauce I could find. Neither is made in Texas.

Organicville also had a second type, which I would have bought too, but it contained soybeans. I warned the GER to avoid soybeans so that the phyto-estrogen didn’t overwhelm his system and turn him soprano.

That’s a bit of an exaggeration, but men should not be consuming large amounts of soybeans. It really can over-take a man’s testosterone, and end up with estrogen dominance. But that’s a Dr. Hotze issue.

Now if you really want healthy, keep reading.

Some time ago, I wrote about Epic Bars, the low-carb/paleo/gluten-free meal replacement bars made out of. . .meat. Unlike Slim-Fast and other meal replacements, these are not loaded with sugar, soy, and other key artificial ingredients to make you feel full. Epic Bars actually taste like a real meal, instead of sugar and chemicals. The first time I had one, I tried it along with a big iced coffee from a nearby Starbucks, and wasn’t hungry for quite some time. (It was July, so it was quite hot.) That, of course, immediately made me a huge fan.

BTW, for all you gluten free/gluten intolerant folks, they are now Certified Gluten Free, and the new labels sport it. Can’t argue with that one.

I have since wondered if I could use Epic Bars as a diet thing–you know, one for breakfast, one for lunch, a couple of healthy snacks, and a “sensible dinner.” You know I’m adventurous enough to actually try it one day, right? I promise, if I ever do, I’ll write all about it. I mean, they really ARE healthy, so how could it be bad?

I’ll think about it another day. Right now, I’m enjoying the blast of cool spring air coming through, and hoping it lasts a good long while.

So I was thinking about doing an update on Epic Bars, and visited their website. Woo hoo! New flavors, new blends, and some different types of products than just the bars. And a sample pack! There are also bags of bites, and now something called “Hunter & Gatherer Mixes,” which combines organic beef jerky with 4 different combinations of dried fruits. Like the bars and the bites, they’re also grain-free, soy-free, gluten-free and GMO-free. I haven’t tried those yet, but will one of these days. They’re not really available much in my neck of the woods, but there are a couple of places I might drop into soon and see what they have. Of course, you can always order all the delicious Epic products on their website, too, which is what I did.

I bought the “Sampler Pack,” just to see what would arrive. Well, take a look:

Can't wait to dive in!

Can’t wait to dive in!

They’ve switched to a different type of packaging, so you can see what’s inside:

Now you can see what you're getting.

Now you can see what you’re getting.

That small one on the top is lamb, which, as you probably know, is more expensive. I’ve bought ground lamb many times, so I know what it costs, as well as other cuts. So, of course, that bar is going to be smaller–because they won’t use any kind of filler, like soy, to make it the same size as the rest of them. That, to me, makes them an honest company.

The biggest one of the bunch is the Uncured Bacon & Pork. I know, people becoming adverse to eating pork, but not me. Up to you. Pulled Pineapple Pork, too? Oh, yes, please. . .with dried pineapple pieces, thank you.

There is even a Chicken Sriracha bar! There isn’t any actual Sriracha sauce listed, but several spices, that, I guess, would give it the Sriracha taste. (I’ve never used Sriracha, so I’m guessing on this one, cause I’m not a fan of burning hot food.)  Organic chia seeds are listed as well, which means the seeds swell and help fill you up, too.

Sesame Chicken with BBQ. . .also sounds wonderful.

Beef with apple and uncured bacon? YUM.

They’ve also developed one with. . .liver and sea salt. I do not have one of those.

Longtime readers of this blog know that liver is one of those things I do NOT like, but Epic went with a new Liver and Sea Salt bar. I am quite reluctant to try it, because, well, it’s liver. They’re not sold individually, and a LSS sample pack has six bars, which means if I didn’t like it, I would be stuck with five.

Maybe I’ll find them locally and get one. ONE. Just to try it. Liver. I’ve got sea salt, if it needs more, to kill the taste of the liver.

Another hallmark of Epic is the humane way that the livestock animals are raised and treated. No hormones, antibiotics, or unnatural feed (like soy) for them, to produce a high quality product. Can’t argue with that. I hope that this kind of ranching and farming becomes the norm one day soon.

Remember with Epic Bars, you must drink plenty of water.

I saw on Epic’s Facebook page and on their blog that Epic is one of the many sponsors of an upcoming road race, called the Durty Spur Trail Run. I did pass the idea to Neighbor K, but she didn’t like the idea of running with livestock animals. Nevermind that she did a race a few years ago where she went through a lake where goats. . .congregate. K and Daft Pug came back filthy, and K was wearing a big, fuzzy hat that looked like Fred Flintstone’s lodge hat, complete with horns. But the smile on her face said she had fun.

This road race is way the heck out in the middle of Texas, literally. So if 10K or 30K is your thing, and you’re free on April 18th to go to Hamilton, TX, have at it. (I’m not available that day; I’ll be resting from an activity on April 17th, where I’ll be gone all day and dead tired when I get home that night–and no, not a road race.)

Hamilton might be one of them places I need to look at later for my “country writing retreat.” We’ll see. I’m just looking online right now. Texas is a big state, so there’s bound to be a place for me in the country somewhere.

So for now, that’s all from my little corner of Houston, in the great state of Texas. I’m working on a couple of new things to blog about, but of course, will keep you in the loop on the garden progress. I can’t believe I didn’t think of planting my lettuce ends–I could have been eating it all this time! Well, we move forward.

Til next time–Happy Dining!

Advertisements
 

Tags: , , , , , , , , , , , , , , , , ,

Pineapple Chicken Mozambique

Pineapple Chicken Mozambique

Good evening, Dear Readers:

Happy Monday! I know, Mondays are awful, right? No, not necessarily, but we’ve been conditioned to believe that they are. It’s just that for a great number of Americans, the work week starts on Monday, and the fun ends until Friday. However, I’ve had enough fantastic Mondays and bloody awful Fridays to be able to tell you that you shouldn’t hang a label on either one.

No, not yet.

I’ve completed watching all 7 seasons of the USA Network super-spy TV show Burn Notice thanks to the free DVDs I get from the library. No, it’s not instant gratification, since you have to order them and wait for them to arrive, but if you’re patient, you can watch a whole lot of stuff for free. Been doing that for 20 years now. I’ve moved on to a BBC program that our Houston PBS station was running but stopped, called New Tricks. It’s about a group of retired police officers under the supervision of a somewhat disgraced Detective Superintendent who is assigned the UCOS, or Unsolved Crime and Open Case Squad. I’m on Season One, which I’ve never seen, and I’m waiting on Season 9, which is where the TV station stopped broadcasting it. Season 10 will be out on DVD soon, and I’ll be putting my request in for the library to get it to me when it’s my turn. Smart, well written and impeccably acted by a skilled British cast, there is nothing on American television like it.

One day, when things get a little better, I’m going to have SO many DVDs!! My next DVD player will be region free so I can buy the shows from overseas and watch them. Yes, I already have a few in mind.

So I’ve got a little good news about the HeatCageKitchen garden. First, what’s growing is growing well. Last week’s drought-busting rain helped, even though I do water regularly. However, I’m still fighting off the slugs. Somehow, the darn things are still getting at my basil and pepper plant leaves, although I can’t figure out how. I have discovered that some are finding ways around the eggshells, particularly on the basil. GRRRRRR.

Still hoping for a bumper crop for pesto later this year. If not. . .it's off to Trader Joe's for big clam shells full of fresh basil!

The beleaguered basil

Still hoping for a bumper crop for pesto later this year. If not. . .it’s off to Trader Joe’s for big clam shells full of fresh basil! One way or the other, I’ll have lots of pesto in my freezer this winter.

I haven’t done anything with the garlic scapes,which, as you can see, are happy. I’ve gone through some parsley, though.

But the big news is the little strawberry plant that I transplanted into a hanging planter. I think it’s about 3 years old, and last year it got parked in a paint bucket for a while. It’s now producing berries! Right now there are 13 of them in various stages of development, and one is turning red as of this morning:

See it?

See it?

I don’t know if it will fully develop, or what, but it’s trying to. There is one berry that’s developed into the proper shape, but will likely get bigger,and not changing color just yet.

The perfectly shaped berry. I can't wait to eat it!!

The perfectly shaped berry. I can’t wait to eat it.

Oh, boy, I love strawberries, and if this little plants starts putting them out. . .I’ll be one happy foodie.

Week before last, I told you about a replacement book I bought, The 20-Minute Natural Foods Cookbook by Sharon Claessens. I’ve looked through it a few more times and remembered some good food I’d made a long time ago. I think I finally ditched the beat-up copy I had maybe seven, eight years ago, but I remember using it last about the late 1990s, maybe. I remember the ex-husband coming home to my favorite Spaghetti with Garlic Salmon Sauce (page 48), and complaining about the kitchen smelling like “stinky cat food.” No, he wouldn’t eat it, but that’s what he gets for coming home early.

This weekend, feeling a bit nostalgic (and thawing out more chicken than I needed) I decided to make the dish on the back cover of this book, Pineapple Chicken Mozambique. The dish calls for a quarter of a small, ripe pineapple, but all Food Town had was big ones–so I’ve got a lot of chopped up pineapple in the fridge. I’m thinking about putting it on a small baking sheet and freezing it, because I just didn’t intend to have that much left.

Admittedly, I do like pineapple, but not a whole one at once. Yes, I would, in a prior life, occasionally have pizza with pineapple on it, along with ham, sausage, pineapple or some other kind of meat, olives, bell peppers, and whatever else I could remember. I have to say pineapple on pizza might seem weird. . .but it was REALLY good.

I was also out of onions, so I got some, and wouldn’t you know it? No turmeric! I ALWAYS have that orange-looking powder around, but not this time, so I had to get some. And raisins–a six-pack of those little lunch-box sized boxes. I only needed 2 tablespoons, and that’s what one of those boxes provides. I nibbled on a couple, then the rest went into my briefcase and my weekend/non-work bag. Along with a couple of small packets of peanuts, I might be able to survive a long drive home from town without stopping for a bite somewhere.

Now, while this book is all about 20-minute cooking, what they didn’t do in 1982 was mention the prep time. I had to gather up some parsley and chop that, chop the chicken into bite-sized pieces, then deal with the huge pineapple. I think the whole thing took about 30 minutes, maybe 35, including prep time, which is still not bad for a quick meal for two people. (or one, if you’re that hungry.).

BTW, you can now buy pineapple already peeled, cubed and and dealt with in most produce sections, as much or as little as you want. THAT’s a time saver we didn’t have back then, too, and why didn’t I think of it yesterday? Next time, I’ll get the pre-cut pineapple instead.

One alteration I made was to use olive oil, not corn oil, since most corn oil (to my knowledge) is hydrogenated. Grapeseed oil, as faithful reader Kanani mentioned last month, might be a good substitute, since it’s a flavorless oil, and would let the good taste of the food come through; however, grapeseed oil can be expensive. While I didn’t have a problem with the olive oil, I may try the grapeseed one day and see if it makes a difference.

Oh, and because they are nearly the same thing, instead of tamari, I used regular soy sauce, the kind you find in packets in nearly every Chinese restaurant in America. (If you are gluten-intolerant, you’ll need to find that kind.)  Soy sauce is fermented, so I don’t have a problem with it, and it provides pretty much all the salt you’ll need anyway.

Also, this dish is intended to “serve with brown rice or whole wheat noodles,” but I bet a little quinoa would work too, or some gluten-free pasta, if you have some. Then again, you could just eat it by itself like I did and have more veg on the side, a salad, or some home-made gluten free bread. Otherwise, without the noodles, it’s what I like to call “gluten free by default.”

Remember, this was an “exotic flavor” back in 1982. So how do you make this golden oldie? Like this.


 

Pineapple Chicken Mozambique

2 chicken breast halves, boneless and skinless

1 medium onion

2 teaspoons oil (corn is specified, but I used olive)

1 teaspoon butter

1/4 teaspoon cinnamon

1/8 teaspoon turmeric

1/4 small, ripe pineapple

1 tablespoon minced fresh parsley (I grow the Italian flat-leaf kind)

2 teaspoons tamari (I used soy sauce)

2 tablespoons lime juice

  1. Cut the chicken breast into bite-sized pieces. Chop the onion.
  2. Heat a medium skillet and add 1 teaspoon oil. Add the butter, then the onion. Stir over medium heat, adding the cinnamon and turmeric. While the onion is cooking, peel the pineapple section and remove the tough inner-core fibers. Cube. Yield should be about 1 cup of pineapple cubes.
  3. When the onion is translucent and slightly tender, remove from the skillet and set aside. Add the remaining oil. Heat the skillet until quite hot, but not smoking, and quickly add the chicken. Stir to brown all sides of the chicken.
  4. When the chicken is just nearly cooked throughout, after 3 to 4 minutes, add the onion, pineapple cubes, raisins, parsley, tamari and lime juice. Heat through and serve.

What you end up with looks like this:

Pineapple Chicken Mozambique!

Pineapple Chicken Mozambique! (The cat food just sits there, honest.)

Want a closer look?

I do love my Splayds!

I do love my Splayds.

The combination of cinnamon and turmeric adds a nice color to the onion and chicken without being overpowering. I do think I should have measured the lime juice instead of just eyeballing it, because it was a bit tart. That, of course, was MY fault.

For a quick and easy meal for two, this is a good one, and you can get the needed ingredients on a quick trip through the express lane, assuming you have none of the onion, the spices, soy sauce, oil and butter, that makes for a supermarket drop-by on the way home. For four people (or more), just a little math is involved, and maybe a bigger pot.

For a busy Monday, or anytime you want something fast, you won’t go wrong with this recipe.

Happy Dining!

 

 

 

 

 

 

 

 

 

 

 

Tags: , , , , ,

 
All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

Feeling Good

The website of David D. Burns, MD

HeatCageKitchen

Because good food deserves to be passed around. . . .

Crafty Coin

Tips for how to budget and live frugally

gf and me

Gluten Free Recipes & Tips

Self-help Health

Tips, Tools & Information for a Healthier YOU!

Sewn Up

TeresaDownUnder

Fingerlike

My life is my big moment. Only if I had enough nerve to make that moment bigger.

Affordable Web Videos

Creating SEO Videos For All Business

Cajun Food, Louisiana History, and a Little Lagniappe

Preservation of traditional River Road cuisine, Louisiana history & architecture, and the communities between Baton Rouge & NOLA

Crazy Green Thumbs

Chronicling a delusional gardening experience.

Book Hub, Inc.

The Total Book Experience

Sinfully Tempting

Sweet. Savory. Sinful.

Evil HR Lady

Demystifying Your Human Resources Department

Jackson Galaxy

The Cat Daddy

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

%d bloggers like this: