FROM THE COOKBOOK SHELF
What makes a good cookbook? Buyers' opinions will differ. Since I've been involved with produce demonstrations at the Bryan Chief, I'm always looking for recipes I can serve there. Labor Day weekend at Books and Co. in Dayton (I love that book store) I bought Nathalie Dupree's Southern Memories, published by the University of Georgia Press in 2004. However, the original hardcover version was published in 1993 by Clarkson Potter, a member of the Crown Publishing Company. As I perused the cookbook Hot and Spicy Stir-Fried Coleslaw caught my eye. I don't know about you but I've never eaten stir-fried coleslaw but I knew I wanted to make it. September 18th and 19th I served it at the Bryan Chief and customers loved it and so did I! The original recipe was too salty for my taste so I've cut the amount in half. Also, instead of grated carrots, I used the food processor to shred them. If you don't have a food processor, use a hand shredder. The original recipe called for 10 dashes of Tabasco sauce. That's a little hot for our part of the country so I used 4 drops. Trust me, this is a winner!
HOT AND SPICY STIR-FRIED COLESLAW
3 tablespoons peanut oil
2 cups thinly sliced cabbage (do not shred)
2 cups coarsely shredded carrots
4 cups seeded and thinly sliced green and red bell peppers
Freshly ground pepper to taste
1/2 teaspoon kosher salt
4 drops Tabasco sauce or to taste
2 tablespoons soy sauce
Heat oil in a 12-inch skillet (I used an electric skillet) on high heat until it sizzles. Add the vegetables, bell peppers, salt, Tabasco and soy sauce all at once. Saute for 5 minutes, stirring constantly. Serve immediately. Recipe cuts in half easily if you want a smaller amount.
Source: Adapted from recipe in Nathalie Dupree's Southern Memories Recipes and Reminiscences, University of Georgia Press, 2004. Should be available at Amazon.com.
I've had a lot of questions about peanut oil from tasters. You can also use vegetable oil, preferably canola. Peanut oil has a higher smoking point so fried foods are not as likely to burn. I don't use it exclusively but for things like fried green tomatoes and zucchini fritters that I made recently, the inside of the food has a chance to cook thoroughly while the outside doesn't scorch. Peanut oil is about 50 percent monounsaturated and 30 percent polyunsaturated. Although it does contain some saturated fat there are o grams of Trans fat in peanut oil.
Whole gains may help control blood pressure, suggests a new Harvard study of more than 30,000 male health professionals. Men who ate the most whole grains (equal to about three servings a day) were 19 percent less likely to develop hypertension over 18 years than those who ate the least. An earlier study in women yielded similar results. Unlike refined grains, whole grains retain the bran and germ and thus have more fiber and nutrients.
Source: University of California, Berkeley Wellness Letter, October 2009.
JIFFY CORN MUFFIN MIX + ZUCCHINI = TASTY BREAD!
Two zucchini plants in my mini salad garden produced more zucchini than I could possibly use this summer. So I was constantly looking for new ways to serve it. The interesting thing about Zucchini Cornbread Casserole was that it tasted even better reheated as a leftover. It has the texture of a spoon bread. Serve it instead of crackers with chili or bean soup. To cut calories make it with reduced-fat Cheddar cheese.
ZUCCHINI CORNBREAD CASSEROLE
4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 8.5-ounce box Jiffy Corn Muffin Mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces shredded reduced-fat sharp Cheddar cheese, divided
Preheat oven to 350F. Spray a 2-quart oblong dish with non-stick spray. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in half the cheese. Spread this mixture in prepared baking dish. Top with remaining cheese. Bake for 45 minutes or until a knife inserted in center comes out clean. Recipe makes 8 servings.
Source: Adapted from www.Allrecipes.com recipe, the world's favorite recipe web site.
APPLE HARVEST IN FULL SWING
I can't count the times I've been asked which apple is best for pie or which one is the best baker. Although the Golden Delicious remains my apple-of-choice because it's an all-purpose variety, another all-purpose apple is the Gala. For an eating apple, Honey Crisp are wonderful and so is the Pink Lady. Ask someone else and they may prefer any number of apples over my favorites.
APPLE COFFEE CAKE
1/2 cup (1 stick) butter, softened
1 cup sugar
1 teaspoon vanilla
1 3/4 cup unsifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 cups finely chopped pared apples
1/2 cup chopped walnuts
1/2 cup packed light brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted
Preheat oven to 350F. Cream together butter and sugar. Add eggs and vanilla and beat well. Mix dry ingredients together; add to creamed mixture alternately with sour cream. Fold in apples. Spread batter in greased and floured 9x13 inch baking pan. Combine walnuts, brown sugar, cinnamon and melted butter. Sprinkle evenly over batter. Bake for 35 to 40 minutes or until a toothpick comes out clean.
Download PDF of Memo #2132