Archive for the ‘Food Selection and Prep’ Category:
Time for zucchini!
Despite the scorching heat this summer, many local gardeners have still managed to be successful. Judging by the exhibits at the Finney County Fair last week, it’s zucchini time again! Several zucchini exhibits were included in our garden division at the fair.
The old joke is that by late August you have to lock your car so someone doesn’t fill it up with zucchini when you’re not looking. But, I love zucchini and since the zucchini plant in my own garden has suffered in the heat, I’m always thankful for the generosity of others.
Cooking with zucchini
Zucchini is a versatile vegetable that is delicious no matter how its prepared. The young squash are delicious sauteed with a bit of onion and garlic or added to casseroles and skillet dinners. Bakers love shredded zucchini for the moistness it adds to cakes, muffins and quick breads. The zucchini can be peeled if desired, but most commonly the squash is shredded with the green peel intact to give delicate green flecks to the finished product. Measure the amount of shredded zucchini needed for a recipe (usually 1 or 2 cups), place in a freezer bag, label and freeze.
To use, thaw until the zucchini can be broken apart– it’s OK if some ice crystals still remain. Be sure to use all the liquid that accumulates during thawing, unless the recipe specifically says to drain it off.
My daughter brought home a couple of champion ribbons from the baking division at the county fair for zucchini recipes. Her Zucchini Lime Delights cookies were the overall Reserve Grand Champion in the open class youth foods division and her Chocolate Zucchini Bread was the Reserve Champion in the bread division. Leave a comment and let me know if you’d like her to share the recipes! And by all means, share your favorite zucchini recipes as well!
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Subscribe to the comments for this postHorseradish: 2011 Herb of the Year
Add a kick of flavor and punch of heat to your meals with horseradish! This pungent root is the 2011 Herb of the Year according to the International Herb Association.
Tasty horseradish treats
Horseradish can add powerful flavor to many recipes from cocktails to desserts. An essential ingredient in a proper Bloody Mary, horseradish adds a kick to this favorite savory libation or even to simple tomato juice. One of the most popular uses for horseradish, commercially and at home, is cocktail sauce. Made from ketchup and grated prepared horseradish, sometimes with a squeeze of lemon juice, this sauce is used as an accompaniment for shrimp and shellfish such as clams, oysters and mussels and with breaded or battered fried fish. Try embellishing simple ho-hum tartar sauce with horseradish for an uplifting zing! Mixed with whipped cream or sour cream, horseradish is a tasty treat with roast beef. Horseradish is also delicious with potatoes in any form; when mixed with sour cream and chives it is great on baked, steamed, mashed or oven-roasted potatoes.
When horseradish is heated, it loses its heat quickly. This is because the pungent oils are destroyed.
Preparing fresh horseradish
Horseradish roots are harvested when they are 6-12 inches long. Store them in an open plastic bag in the refrigerator. They should be firm and free of mold for long-term storage.
Once it is grated or cut, it loses its heat and sharp flavor quickly. Prepare only what is needed for best flavor. To store freshly grated horseradish, add vinegar to lengthen the flavor quality. Store in the refrigerator up to 4 months.
Nutritionally, horseradish is high in vitamin C, iron, calcium, magnesium, phosphorus, potassium, and zinc.
For more information, see http://iherb.org/hoy2011.htm.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Feast on fresh fruits and veggies!
June is Fresh Fruit and Vegetable Month. This corresponds to the opening of the Farmers Market and the time of year when the produce section of the grocery store is filled with a multitude of fresh selections – corn, tomatoes, melons, berries and more.
There is no better time than now to start enjoying more fresh fruits and vegetables. Here are ways to get ready for the celebration.
Get Ready
- Make room for fruits and vegetables in your kitchen.
- Clean out your refrigerator so you will have room for more fruits and vegetables.
- Convert the deli drawer for fruit storage.
- Use one of the bottom produce drawers for salad and the other for vegetables in season.
Prepare the Feast
Prepare fruits and vegetables so they are ready for round-the-clock snacking.
- Cube melons and place them in a covered dish in the refrigerator.
- Wash berries and grapes and refrigerate them in bowls ready to grab for a snack or to put on cereal and yogurt.
- Make a big tossed salad. Tossed salad lasts in a bowl for up to 2 days when it is not dressed. Cover with a sealed lid or plastic wrap to preserve crispness.
- Bananas, peaches, plums and tomatoes can be placed on the counter in a bowl (refrigerate when ripe).
- Shuck corn and wrap in plastic. All you have to do is microwave for 2-3 minutes per ear.
- Keep potatoes, along with fat-free sour cream and light margarine, on hand for a microwaved baked potato- perfect for quick meals or a healthy snack. Or toss potato cubes with a drizzle of olive oil and your favorite seasonings to roast in the oven.
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Sassy sauces for May Beef Month
While ketchup may be the old-reliable choice for many, there is a world of other delicious sauces which can be used to enhance the flavor of meat. The type of sauce used for a meat dish can turn it from drab to fab in seconds. Here’s a description of some sassy sauces with ethnic flair for National Beef Month in May. To experiment with these global flavors, just click on the recipe links with each description:
Chimichurri – This Argentinean sauce is simply a flat-leaf parsley pesto with garlic, salt, pepper and olive oil. It works well with beef, pork, fish and chicken. Grill the meat for more flavors.
Mojo – Typically served with pork, this Cuban sauce has a citrus and garlic base with cumin, salt and pepper.
Chermoula – Add a Moroccan flair to fish with this sauce made from parsley, cilantro, garlic, paprika, cumin, crushed red pepper, lemon juice and olive oil.
Harissa – Originating in North Africa, this chili sauce has cumin, red chili peppers, garlic, coriander, and lemon juice. Serve with lamb, beef, pork, fish and chicken.
Hollandaise – One of the basic “mother” sauces to make a variety of other sauces. It is made with egg yolks, clarified butter, lemon juice, salt and pepper. This is a classic with fish. Change it into a bearnaise sauce with shallots, chervil, peppercorns and tarragon it is the perfect match for beef and chicken. Replace the tarragon with mint and this French paloise sauce is tasty with lamb.
Source: K-State Research and Extension Rapid Response Center, “You Asked It” Newsletter, May 2011
“Knowledge for Life” provided by the Finney County Extension Office and K-State Research and Extension.
Make your own homemade hummus!
I’ve long been a fan of hummus– that Middle Eastern spread that my kids have started calling “Mom’s gourmet bean dip.”
Keep in mind we’re talking about the food here (prounounced HUM-us) and not the garden soil component spelled “humus” (and prounced HYOO-mus). Wikipedia says there’s even a rock band by a similar name, but we won’t even go there.
Hummus is a staple in Middle Eastern cuisine, often served as an appetizer before a meal or as part of a “small plates” casual meal known as mezzeh (similar to Spanish tapas.) In the United States, research done in 2009 found that 17% of US households consume hummus.
Hummus is a delicious and nutritious dip that is easy and inexpensive to make at home. It starts with humble ingredients such as canned chick peas (garbanzo beans), lemon juice, garlic and olive oil. The one ingredient which is more exotic, and makes the finished product more authentic, is tahini- a roasted sesame seed paste (similar in taste and appearance to peanut butter.) But, if you’ll make the investment in a can of tahini once at your local health food store or international market, you’ll have tahini for many batches of hummus. (Once opened, keep tahini refrigerated to extend its shelf life.)
I like to eat hummus with veggie dippers (celery sticks and cucumber slices) and tortilla chips, multigrain chips or crackers. In the Mideast, it is served with pita bread for dipping. I got this simple recipe for homemade hummus from another family in our 4-H club on “International Night.” Try it yourself and enjoy!
Homemade Hummus
1 can chick peas, drained, with 1/4 cup liquid reserved
3-5 T. lemon juice
1 1/2 T. tahini (sesame paste) or substitute 1 to 1 1/2 T peanut butter
2 cloves garlic
1/2 tsp salt
2 T. olive oil
Combine all ingredients in a blender or food processor. Blend 3-5 minutes on low or until smooth. May adjust liquid ingredients as needed for desired consistency. Keep refrigerated. Serve with vegetable dippers or whole grain crackers or chips. Makes about 2 cups.