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The best recipes to use up your fruits and veggies before they go bad!

By
Bailey Woodean
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0

You might have overestimated how many fruits and vegetables you and your family need and that may have led you to purchase more than you actually need. This likely means that you have fruits and vegetables becoming riper with each passing day. So, what do you do? Well, you start cooking and baking of course!

Früits:Watermelon

Fruits: Sticky Spiced Pork Belly and Watermelon

Source:https://honestcooking.com/new-ways-cook-fruit/

Ingredients

  • 3 Garlic Cloves, sliced
  • 2-inch pieces of Fresh Ginger, sliced
  • 1 rounded teaspoon Chinese five-spice
  • 2 Tablespoons Dark Soy Sauce
  • 2 Tablespoons Honey
  • 2 Tablespoons Chinese Black Rice Vinegar
  • 3.3 pounds no less pork belly, skin scored with sea salt
  • For salad
  • ½ Medium-sized watermelon, chilled, rind removed, and cut into more sized cubes
  • 4 Scallions, sliced
  • 1 large red chile, seeded and sliced
  • 11/2-inch piece of fresh ginger, cut into fine matchsticks
  • 3 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • Juice of 1 lime, plus extra to serve
  • 2 to 3 teaspoons black or toasted white sesame seeds
  • 3 tablespoons coarsely chopped cilantro

Instructions

  1. Start by marinating the pork: Put the garlic and ginger on a baking sheet or in a shallow bowl that will fit the pork belly lying flat and snuggly. Add the five-spice, soy sauce, honey, and vinegar and mix to combine. Lay the pork on the pan or in the bowl, skin-side up, cover with plastic wrap and let marinate overnight in the fridge.
  2. The next day, line a roasting pan with a double thickness of foil and sit a roasting or wire rack on top. Remove the pork from the marinade, lay on top of the rack, skin-side up, and leave for an hour at room temperature to dry the skin.
  3. Preheat the oven to 425ºF. Sprinkle the pork skin lightly with sea salt and roast for 20 minutes on the middle rack of the oven.
  4. Reduce the temperature to 350ºF and cook the pork for another hour until the skin has crisped and the meat is cooked through. Meanwhile, for the salad, put the prepared watermelon, scallions, chile, and ginger into a bowl and use your hands to very gently mix.
  5. Combine the sesame oil, soy sauce, and lime juice in a cup, but don’t pour over the salad until just before serving, otherwise, the watermelon will become soggy.
  6. Once the pork is cooked, let it rest for 10 minutes and then cut into small bite-sized pieces. Pour the dressing over the salad and divide between serving plates.
  7. Arrange the pork on top, scatter with the sesame seeds and cilantro, and serve immediately with extra lime on the side.
Vegetables

Lemon-Herb Sheet Pan Roasted Vegetables

https://www.cookinglight.com/recipes/lemon-herb-sheet-pan-roasted-vegetables

Ingredients

  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • 10 garlic cloves, peeled
  • 1/2 lemon, thinly sliced
  • Cooking spray
  • 1 cup fresh flat-leaf parsley leaves
  • 1/3 cup chopped fresh chives
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon lemon zest strips
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat the oven to 450°F.
  2. Combine oil, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add oil mixture, garlic, and sliced lemon to vegetables; toss to coat.
  3. The spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from the oven. Sprinkle vegetables with parsley, chives, dill, lemon zest strips, and lemon juice; toss.

The truth behind cafeteria food

By
Bailey Woodean
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0
The truth behind cafeteria food

Remember when you were a kid in school and you would countdown the minutes until lunchtime? Well, maybe your opinion and excitement would be slightly different if you knew the truth. But, what is the truth about cafeteria food?

Cafeteria food is considered ”unhealthy” or ”could be better” by many families and because of that, there have been several organizations created to help make school lunches healthier and what things are contributing to the problem?

The truth behind cafeteria food

Part of the problem?

The School Milk Program was put in place to ensure that schools provided every student with cartons of milk to go with their lunch. Many schools have eliminated unhealthy or sugary beverages and replaced them with better alternatives such as water bottles, and of course, milk. However, there are still some families that believe milk is also an unhealthy beverage for kids. Most of these families are vegan and encourage schools to provide vegan-friendly options such as almond milk.

The truth behind cafeteria food

The USDA Food Program is responsible for providing schools with hundreds of millions of dollars worth of meat, produce, and dairy at no cost to the school. By doing this the program helps to stabilize food prices. While this program is very beneficial to the students that desperately need healthy food for lunch, the government often purchases these foods from factory farms rather than natural farms.

What is factory farming? Factory farms are large corporate based businesses that use inhumane and unethical means to ramp up production of meat, dairy, and produce.

Unhealthy school venders are another reason that school lunches have been less than perfect. These venders are contracted by the schools to choose what foods the cafeteria receives and ultimately serves to the children. The venders are not necessarily contracted to choose the most healthy foods and they are more often than not just out to make money.

Funding is another problem that leads to less than perfect school lunches. Schools are only given so much funding and with that money, they need to keep their lights and heat on, keep their staff paid, and fund their school programs. They also need to put their money into the school lunches and some schools also offer breakfast and after school meals as well. But, if the money is tight then some things will start being cut like sports, extracurricular activities, and possibly even the quality of the food that is served.

The truth behind cafeteria food

The other side of the truth about cafeteria food involves the cleanliness of the staff and the kitchen.

The hygiene and cleanliness of a school cafeteria staff and kitchen should follow the same protocol as any other restaurant. This includes handwashing, table and chair cleaning, floor mopping, counter disinfecting, etc.

Cafeteria Food: What is being done to fix these problems?

The Healthy, Hunger-free Kids act was passed in 2010. As a result of this act, standards for food in schools changed in 2012. School meals are now required to include fruit, vegetables, whole grains, and fat-free or low-fat milk options. The meals are also required to be made with less sodium content and without any trans fats.

The truth behind cafeteria food

What can you do?

Use your voice and ask the school board directly about their standards of school meals. If you don’t agree with it then use your voice to inspire change.

Use your pocketbook and donate to the school. Schools are often underfunded and teachers are underpaid. School programs are being cut left and right and quality is lacking in every area of the school systems so donating to the school can help bring back the quality that the teachers and students deserve.

Packing your child’s lunch can help you to control what your child eats for lunch. This doesn’t solve the bigger problem but it can teach your child how to choose healthy foods and if more children are taught that from the beginning then they are more likely to grow up and continue the cycle.

The interesting story of Ina Garten

By
Bailey Woodean
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0
Ina Garten

Ina Garten has become a living legend in the culinary world and is a true inspiration to female home chefs and professional chefs, everywhere! But, what do we really know about her?

Getting to know Ina Garten before Barefoot Contessa

Ina was born in Brooklyn, New York to the Rosenberg family. She was encouraged to focus on her studies rather than helping her mother in the kitchen. She would meet her future husband (Jeffery Garten) at the age of 25 while visiting her older brother at Dartmouth College. When she graduated high school she pursued continuing her education at Syracuse University but not before marrying Jeffery.

After they married in 1968, Ina and Jeffrey relocated to Fort Bragg and Jeffery began his four-year service in the Vietnam War. It was during this time that Ina began to experiment with cooking. She also began entertaining and even got her pilot’s license. Her cooking experience grew during their four-month stay in Paris. Ina loved to study Julia Child and practice the recipes in her cookbooks.

In 1972 Ina and Jeffrey moved to Washington, D.C. where they began new careers. He worked at the State Department and she worked at the White House. Ina worked her way up the political ladder from government aide to eventually working for the office of Management and Budgets. She even helped write the budgets for nuclear energy under President Ford and President Carter. Ina was unsatisfied by tho work and began flipping houses. The money she made by flipping houses helped jump-start the career that would change the course of the rest of her life!

Ina Garten
Therealbs2002 / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0)

Ina Garten becomes the Barefoot Contessa

In 1978 a specialty food store called Barefoot Contessa located in Westhampton Beach, New York was put up for sale. Ina got wind of this and decided to check it out. It didn’t take long after arriving at the store for Ina to fall in love and by the business. Barefoot Contessa grew in popularity rapidly and Ina had to move it to several larger properties to try to accommodate the demand.

In 1996 Ina Garten decided to sell the business to two of her employees, though she continued to own the building itself. She also continued her assumed title as the Barefoot Contessa and does so even to this day.

In 1999, Ina released a Barefoot Contessa Cookbook. The popularity of the cookbook exploded. Her cookbooks led to television appearances on the Food Network and eventually, Ina snagged her own cooking show on the network, The Barefoot Contessa, in 2002.

The Food Network television show led to the Barefoot Contessa Pantry in 2006 which consisted of prepackaged cake mixes and other pantry items featuring Ina’s brand. Ina Garten and Jeffrey continue to live, love, and cook together even to this day. In fact, Ina now films her cooking show from a separate house on her home property. Jeffrey frequently makes his appearance on the show as a helpful hand or a guinea pig for tasting her recipes.

The interesting story of Ina Garten

According to https://en.wikipedia.org/wiki/Ina_Garten#Early_life

Ina’s 11 cookbooks include the following:

  • The Barefoot Contessa Cookbook (1999), Clarkson Potter
  • Barefoot Contessa Parties! Ideas and Recipes For Easy Parties That Are Really Fun (2001)
  • Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (2002)
  • Barefoot in Paris: Easy French Food You Can Make at Home (2004)
  • Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again (2006)
  • Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Clarkson Potter. 2008
  • Barefoot Contessa: How Easy Is That? Clarkson Potter. 2010
  • Barefoot Contessa: Foolproof: Recipes You Can Trust. Clarkson Potter. 2012
  • Make It Ahead: A Barefoot Contessa Cookbook. Clarkson Potter. 2014
  • Cooking for Jeffrey: A Barefoot Contessa Cookbook Clarkson Potter. 2016.
  • Cook Like a Pro: Recipes and Tips for Home Cooks. Clarkson Potter. 2018

Best recipes for dark leafy greens

By
Bailey Woodean
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0
chard

You will be hard-pressed to find a doctor, dietician, or nutritionist that doesn’t encourage a balanced diet consisting of dark leafy green vegetables. So, here are some of the best recipes that feature these diet must-haves to make them as delicious as they are healthy.

Penne with Kale and Sausage

Source:https://theprudentgarden.com/cooking-with-kalepenne-with-kale-and-sausage/

This recipe would make a great meal for brunch, lunch, or even dinner. Pair it with a nice, oaky glass of Chardonnay and I am on board!

Penne with Kale and Sausage
Ingredients
  • 3 Tbsp olive oil
  • 3 or 4 cloves of garlic, minced
  • 1 lb Italian sausage (spicy or sweet), crumbled
  • 1 lb kale, tough stems, and center ribs discarded and leave coarsely chopped
  • 1 lb dried penne pasta
  • 1 Tb Balsamic Vinegar
  • 1 tsp of sugar
  • Salt and Pepper to taste
  • 1/2 cup finely grated Pecorino Romano or Parmesan, plus additional for serving
Penne with Kale and Sausage
Instructions
  1. Heat the olive oil in a large, heavy skillet over moderately high heat until hot but not smoking.
  2. Add the minced garlic and cook for about 30-45 seconds (do not brown).
  3. Add the Italian sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
  4. Meanwhile, bring a pot of water to boil and cook pasta according to package directions until al dente.
  5. While pasta cooks, add kale to sausage in skillet and sauté until just tender, about 7-10 minutes. Add the sugar and balsamic vinegar, stirring and scraping up any brown bits from the bottom of the skillet.
  6. Once the pasta is cooked, reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  7. Add pasta and 1/2 cup reserved cooking water to the skillet, tossing until combined. Stir in cheese and thin with additional cooking water if needed.
  8. Serve immediately, with additional cheese.

Swiss Chard with Nested Eggs

https://farmtojar.com/swiss-chard-with-nested-eggs-low-carb-or-keto-greens/#wprm-recipe-container-7305

This recipe is perfect for breakfast or brunch. It may even be a great meal to make for your wife, mom, or grandmother for this Mother’s Day!

Nested Eggs
Ingredients
  • 2 Tbsp olive oil
  • 1 med onion chopped
  • 2 cloves garlic minced
  • 1 bunch swiss chard
  • 1/2 tsp salt
  • 1/4 cup tomato vinegar or apple cider vinegar
  • 1 tsp smoked paprika
  • 3-4 eggs
Best recipes for dark leafy greens
Instructions
  1. Cut the ribs out from the leafy part of the chard. Chop the ribs fairly fine in the way you would chop celery. Set the ribs aside in a bowl and coarsely chop the leafy green portion of the chard.
  2. Heat up olive oil in a skillet over medium-high heat (can use a cast-iron skillet or no-stick)
  3. Add chopped onion to skillet and saute for a few minutes. Add swiss chard chopped rib pieces to the skillet and saute with the onion until soft and caramelized (5-10 minutes)
  4. When onion and stems are soft add the garlic, the salt, and the spices and stir together for a minute. Then add a large handful of the chard leaves to fill the skillet.
  5. Cook down the first batch of chard leaves until wilted and then add the rest of the chard leaves and cook them down, stirring to blend everything together. Add the tomato vinegar and stir.
  6. When the greens are thoroughly wilted and blended with the other ingredients, turn the heat to medium or medium-low and add the eggs on top of the greens one at a time. You can make small pockets in the greens, crack the egg gently on the counter and then hold it close to the greens when adding the egg to the pocket.
  7. Cover the skillet and cook over medium-low heat until the egg whites are cooked and the yolk is to your liking. I cooked for about 5 min. to get a yolk that was still runny, but your stove will be different. Lift the lid occasionally and check to see if eggs are cooked to desired doneness.

Promote Your Restaurant With Us

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admin
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promoted restaurant

Best places to go for special occasions

By
Bailey Woodean
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Best places to go for special occasions

We will all go back to normal soon, and when we do we will be able to celebrate special occasions again. So, where do we go?

If you're in Anchorage, Alaska

If you’re in Anchorage, Alaska:

If you’re in Anchorage, Alaska and you are going to be celebrating a special occasion then you may want to consider the Crows Nest. Chef Reuben Gerber cooks up delicious French and New American cuisines including risotto, rib-eye, King crab, and bison. In addition to the impeccable world-class menu that Chef Reuben Gerber has created, you will also be amazed by the 360 views experienced on the upper levels as well as an impressive wine selection. https://captaincook.com/dining/crows-nest/

If you're in Yountville, California

If you’re in Yountville, California:

If you’re in Yountville, California and you’re in search of a restaurant to celebrate a special occasion then you will want to visit The French Laundry. Here you will be served a new American wine country menu that changes on a daily basis, created by the famous Thomas Keller. This is an elegant establishment featuring upscale food, decor, white linens, and fresh flowers. It seems that The French Laundry is incredibly difficult to get into and may require a reservation made weeks to months in advance. https://www.thomaskeller.com/tfl

If you're in Las Vegas, Nevada

If you’re in Las Vegas, Nevada:

If you’re in Las Vegas, Nevada as a local or a tourist and you’re looking for a place to celebrate a special occasion then you should consider staying at the MGM Grand in Las Vegas and dining at the Joel Robuchon inside. Now, this restaurant should be chosen for extremely special occasions or could be a good choice for people that are not worried about money. This is known to be one of the most expensive restaurants in the world! https://mgmgrand.mgmresorts.com/en/restaurants/joel-robuchon-french-restaurant.html

If you're in Dallas, Texas

If you’re in Dallas, Texas:

If you’re in Dallas, Texas then the best place to celebrate a special occasion is Fearing’s. This restaurant, similar to Joel Robuchon’s restaurant in Las Vegas, is also located inside of a hotel. Fearing’s is located inside the Ritz-Carlton. Dean Fearing is the famous southwestern chef that is often seen by the customers in the open kitchen doing what he does best. Cooking! Unlike Joel Robuchon in Las Vegas, Fearing’s is far more rustic and modest than lavish, though the quality is always top-notch! https://fearingsrestaurant.com/

If you're in Charleston, South Carolina

If you’re in Charleston, South Carolina:

If you’re in Charleston, South Carolina then you should consider Fig as the venue for your next special occasion. Fig is a casually elegant or elegantly casual type of restaurant. Owner Alan Nemirow alongside owner and chef Mike Lata opened Fig in 2003. This modest bistro offers a menu that focuses on the available produce and other ingredients that are found based on the current season. There is also a bar with a laid back feel which serves incredible cocktails and other beverages. https://eatatfig.com/

If you're in Portland, Maine

If you’re in Portland, Maine:

If you’re in Portland, Maine and you have a special occasion to celebrate then you should snag a table at Fore Street. This restaurant is not as upscale as some of the others on this list. It is more of a homey and rustic type of restaurant that even features a wood-burning oven that can be enjoyed by nearly every table in the dining room. Fore Street offers classic east coast cuisine with a delicious twist. This may seem like a relatively casual venue, but it can still provide the perfect atmosphere and experience to help you and your guests celebrate a special event or occasion. http://www.forestreet.biz/

Eat like your in Saudi Arabia

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admin
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Eat like your in Saudi Arabia

Ever wanted to travel to Saudi Arabia? If you haven’t then you may start planning a trip there once you try some of these incredible examples of recipes that represent Saudi Arabia!

Saudi Arabia’s National Dish- Kabsa Fahm (Ruz Bukhari)

https://blog.ingredientmatcher.com/recipe-the-national-dish-of-saudi-arabia-kabsa-fahm-ruz-bukhari/

Eat like your in Saudi Arabia

Ingredients

Chicken

  • 1000 g chicken breast
  • 2 small  garlic cloves
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 tbsp olive oil
  • ½ tsp kabsa spice mix see details further down

Rice

  • 600 g basmati rice 3 cups
  • 4 tbsp butter preferably ghee/clarified butter
  • 1400 ml chicken broth 6 cups
  • 2 pinches turmeric
  • 2 small carrots
  • 4 tbsp raisins
  • salt

Daqous (Spiced Tomato Sauce)

  • 950 ml finely crushed tomatoes/tomato puree 4 cups
  • 2 tbsp tomato paste
  • salt
  • black pepper
  • 2 tsp olive oil
  • 2 pinches cumin
  • 2 tsp tahini roasted sesame paste
  • 8 garlic cloves
  • ½ tsp baharat spice mix see details further down

Baharat spice mix (mix all ingredients together and use only ½ tsp)

  • 1 tbsp black pepper
  • ½ tbsp ground coriander
  • ½ tbsp ground cinnamon
  • ½ tbsp ground cloves
  • ½ tbsp ground cumin
  • ½ tsp ground cardamom
  • ½ tsp ground nutmeg
  • 1 tbsp paprika powder

Kabsa spice mix (mix all ingredients together and use only ½ tsp)

  • ½ tsp saffron
  • ¼ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ¼ tsp black pepper
  • ½ tsp ground dried lime
  • ¼ tsp ground fennel seeds optional
  • ¼ tsp ground coriander optional

Instructions

Chicken

  1. Season chicken breasts with olive oil, salt and pepper and Kabsa spice mix.
  2. Cook the chicken on the grill or in the oven, turning occasionally until cooked through.

Rice

  1. Rinse the rice well and soak in cold water for 20 minutes. Drain.
  2. In a deep pan melt butter, add grated carrots and raisins, sauté.
  3. Add the remaining ingredients, bring to boil, reduce heat and simmer covered on low heat for 15-20 minutes until done.

Daqqūs

  1. Mix all the ingredients in a medium pot.
  2. Simmer over low heat, while stirring, until well combined.
  3. Add more liquid if needed (water or chicken broth).
  4. Serve chicken with rice, daqqūs, and a green salad.

Saudi Lamb “Pizza” | Aysh abu Laham

http://globaltableadventure.com/recipe/recipe-saudi-lamb-pizza-aysh-abu-laham/

Eat like your in Saudi Arabia
Ingredients:

For the bread

  • 4 cups flour
  • 1/3 cup shortening
  • 2 eggs, beaten
  • 2 tsp yeast
  • 3/4 cup warm water
  • 1 tsp. salt
  • 1 1/2 tsp fennel seeds
  • 1 1/2 tsp nigella, a.k.a. black caraway
  • Olive oil, for brushing

For the sauce

  • 2-3 tbsp. tahina (sesame seed puree)
  • 1 tbsp. lemon juice
  • 1/2 cup water
  • 2 cloves garlic, mashed
  • salt & pepper

For the topping

  • 3/4 lb ground lamb
  • 1 cup sliced green onion
  • salt & pepper
  • 1 tomato, sliced
Instructions
  1. Mix together all the dough ingredients and knead well. Breathe in deep; enjoy the spiced dream you’re creating. Cover with a damp cloth and let rise until doubled in bulk (about 2 hours).
  2. As the dough puffs up into a giant, spiced pillow, call a dear friend you haven’t seen in a long time. Invite them over for an impromptu pizza party.
  3. Next, press the dough into a 1/2″-3/4″ thick rough round, being sure to leave the sides slightly lipped. Place the dough on a lined pizza pan (traditionally, they use an oversized round baking dish with high sides, but I don’t have something this size).
  4. Let the dough rest again, meanwhile preheat the oven to 350F. Brush liberally with olive oil and bake until light golden and cooked through (25-35 minutes, time will vary depending on the thickness of your dough).
  5. The dough will bake up firmer thanks to the eggs, which makes  a great base for the lamb topping.
  6. Mix together the tahini sauce in a small bowl. Be sure to add plenty of salt and pepper.
  7. Then fry up the lamb until the whole house smells like “good.”
  8. Remove from heat, add the sliced green onion, and stir in some of the tahini sauce (to taste, reserve the remainder for the table). Sprinkle on the salt and pepper.
  9. Top the pizza with the lamb mixture and finish it off with a few tomato slices for color and moisture.

Worldwide staples

By
Bailey Woodean
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Worldwide staples

Most societies around the world use the same basic food staples in their meals. This could be because it is all they have access to, but it could also be because these staples are quite tasty when used correctly.

Wheat

How To Cook Tender, Chewy Wheat Berries

https://www.thekitchn.com/how-to-cook-tender-chewy-wheat-berries-and-farro-cooking-lessons-from-the-kitchn-189553#post-recipe-9871

Ingredients
  • 1 cup of wheat berries
  • Salt
  • Olive oil (optional)
Equipment
  • Measuring cups
  • Baking tray (optional)
  • 2-quart saucepan with lid
  • Strainer
  • Bowl for tossing (optional)
Wheat
Instructions
  1. Toast the wheat berries (optional). Preheat the oven to 375°F.  Spread the wheat berries on a baking sheet and toast in the oven for about 10 minutes, or until lightly colored and aromatic.
  2. Cook on the stovetop.  Transfer the wheat berries into a saucepan and add 3 cups of water and a big pinch of salt.  Bring to a boil, reduce heat to a simmer, and cover the pan.
  3. Check for doneness.  At about 30 minutes, start checking for doneness by scooping out a few berries and carefully tasting after they’ve cooled a bit.  They should be chewy but not tough. If not quite done, continue cooking and check the wheat berries every 5 minutes. You may need to cook them up to 25 minutes longer depending on the exact variety of wheat berry you purchased and their age.
  4. Drain.  Drain the berries in the strainer and transfer to a bowl.  Toss with a splash of olive oil and a pinch of salt.
  5. Store in the refrigerator.  If not using right away, store the cooked wheat berries in a tightly covered container in the refrigerator for up to a week. Gently reheat in a frying pan over low heat until hot, or serve at room temperature.

Maize

Sautéed Fresh Corn

https://www.afamilyfeast.com/sauteed-fresh-corn/#tasty-recipes-22698

Ingredients
  • 8 ears of corn on the cob
  • 3 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon superfine sugar (optional)
Worldwide staples
Instructions
  1. Husk the ears of corn, removing the husks and silk. Cut the kernels off each ear – see our How-To page here for some tips to make this easy to do.
  2. In a large sauté pan, over medium-high heat, melt the butter. Add the corn and sauté – stirring frequently so that the corn cooks evenly in the pan. After about 6-7 minutes, start testing for doneness – you want the corn to be cooked but still crisp, not mushy.
  3. When cooked, turn off the heat and sprinkle with salt, pepper, and sugar.

Rice

How to cook rice

https://www.delish.com/cooking/a20089653/how-to-cook-rice/

Ingredients
  • 2 c. water
  • 1 c. white long grain rice
  • 1 tbsp. butter
  • Kosher salt
Worldwide staples
Instructions
  1. In a medium saucepan over medium heat, bring water to a boil. Add rice, butter, and a large pinch of salt.
  2. Bring the pan back to a simmer then lower heat and cook, covered, 18 minutes, or until rice is tender and water is absorbed.
  3. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork and serve.

Potato

How to bake a potato

https://www.delish.com/cooking/recipe-ideas/a22553662/how-to-bake-a-potato-in-the-oven/

Ingredients
  • 4 russet potatoes, scrubbed
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat the oven to 350°. Pierce potatoes all over with a fork. Rub with oil and season generously with salt and pepper.
  2. Bake until potatoes are easily pierced with a fork, 1 hour to 1 hour 30 minutes.

Legumes

Mixed Legume Salad

https://www.soscuisine.com/recipe/mixed-legume-salad

Ingredients
  • 4 cups bean mix (canned), rinsed and drained
  • 2 cloves garlic, minced                      
  • 1 green pepper, diced
  • 1/4 cup extra virgin olive oil
  • 3 tbsp  lemon juice, freshly squeezed
  • 2 tbsp  Parsley and Garlic Base
  • 1 pinch salt [optional]              
  • ground pepper to taste [optional]                   
  • 2 tbsp  Italian parsley, fresh, chopped [optional]
Legumes
Instructions
  1. Drain and rinse the bean mix, then place it in a salad bowl. Mince the garlic and dice the pepper, then add them to the salad.
  2. In a small bowl, whisk together the olive oil, lemon juice, Parsley and Garlic base, salt, and pepper until it is emulsified. Pour over the salad and toss well to combine. Chill in the refrigerator for about 20 min.
  3. Toss the chilled salad, sprinkle with chopped parsley, and serve.

Festa Junina – Brazilian Solstice Celebration and traditional dishes

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admin
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Festa Junina is a traditional Brazilian festival that takes place throughout June. Initially, the holiday was religious and was held in honor of St. John (São João). However, from the time he lost his religious coloring. The holiday came to Brazil from Catholic Europe along with the Portuguese.

Festa Junina

Typically, fairs with various traditional dishes and entertainments are held throughout the country during this festival. The culinary symbols of the holiday are corn dishes, the crop of which, just falls on this period. Here are some of these dishes: pammon (pamonha – corn puree with various additives, wrapped in corn leaves), kurau (curau de milho verde – sweetened from grated corn and coconut milk), boiled corn, canjica (canjica – sweet corn porridge), corn muffin (bolo de milho), couscous, popcorn, corn bread (broa de fubá) and some others. Of the drinks you can highlight mulled wine (vinho quente), which is traditional for the holiday.

Otherwise, the festival is more like a regular fair. These are trays with all sorts of things, a lot of food, a lot of drinks and many different entertainments and attractions.

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The history of tacos and burritos

By
Bailey Woodean
-
0
Taco

Who doesn’t love tacos and burritos? They are so versatile and delicious and in many ways, they are also quite nutritious. But, what is their story in history? Just for fun, let’s find out!

Tacos: Who invented the taco?

Tacos

Who invented the taco?

According to an article found at https://www.smithsonianmag.com/arts-culture/where-did-the-taco-come-from-81228162/, it is believed that the taco was invented by Mexican silver miners. Why? Well, according to the article, silver miners in Mexico around the 18th century would use the word ”taco” to describe pieces of paper that they would wrap around gunpowder and place in the holes of the rock face to help charge and excavate the ore. Another fact that is discussed in this article to help prove the theory that Mexican silver miners invented the taco is based on the original name for it which was ”tacos de minero” translated into miner’s tacos. However, this is just one of several theories out there about how the taco was invented.

What did the first taco consist of?

Tortilla shells (both hard and soft) have been around for generations throughout all Hispanic communities. The soft tortilla shell was often used as a plate or eating utensil or as a general host for several types of food. Therefore, it can be argued that the original taco consisted of anything and everything that a person ate within that shell. However, it can also be argued that tacos have always been made with some kind of meat or beans as well as vegetables and spices.

When was the taco introduced to Americans?

According to an article found at https://www.twistedtaco.com/the-history-of-the-taco, the was first introduced to Americans in the United States around 1905. Why? Well, it is believed that the Mexican migrants began coming to the United States to work on the railroad systems and it is safe to say that they would have brought their cuisine with them.

How popular is the taco around the world today?

Taco’s popularity has exploded around the world so much so that the United States isn’t second to Mexico in annual taco consumption. Which area is second to Mexico? Norway! Norwegians love tacos so much that they have made it their Friday night dinner where the United States may make their Friday night dinners pizza, wings, fish fry, and the like.

Burritos

Who invented the burrito?

Similar to the invention of the taco, there are several theories as to how the burrito came to be. One theory believes that the burrito came about around 1910 in Chihuahua, Mexico around the time of the Mexican revolution. The other theory discusses the possibility that burritos were invented as portable meals and named after the Spanish name for donkey, ”burro”.

What did the first burrito consist of?

It is likely that the original burrito also consisted of some type of seasoned meat, vegetables, refried beans, and likely also included guacamole or salsa.

When was the burrito first introduced to Americans?

It is unclear exactly when Americans first became introduced to the delicious burrito but records indicate that burritos were served in a Spanish Los Angeles restaurant El Cholo Spanish Cafe in the 1930s.

How popular is the burrito around the world today?

According to the article found at https://www.mic.com/articles/153375/millennials-can-t-go-a-week-without-eating-a-burrito-survey-finds burritos are very popular with people between the ages of 13 and 50. In fact, a survey conducted with 1,000 people revealed that 72% of them admitted to consuming 2 to 3 burritos each week!

So, on this national holiday of Cinco de Mayo let’s all hit up our closest mighty taco, taco bell, Moe’s, or Chipotle to celebrate! Or, you can simply visit your local grocery store to buy ingredients and make tacos or burritos right in your own kitchen!

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