FarmFlavor.com Releases Let’s Talk Turkey, a Digital Guide to Thanksgiving Turkey
E-book features turkey-related recipes, cooking tips, facts

Franklin, Tenn. — FarmFlavor.com announces the release of Let’s Talk Turkey, an electronic book dedicated to turkey and featuring recipes, tips and other turkey-related facts and information. Download the e-book at farmflavor.com/turkeymagazine.

The e-book features recipes for baked and roasted turkey, as well as recipes for dishes made with leftover turkey. Readers will also find preparation tips and techniques; the e-book even includes a comprehensive guide to frying turkey including instructions and safety information.

“Almost ninety percent of Americans eat turkey on Thanksgiving,” says Jessy Yancey, FarmFlavor.com content director. “The turkey really is the centerpiece of the holiday meal, so we decided to focus our efforts on providing readers the best information on preparing turkey, as well as an interview with one of America’s turkey farmers.”

Let’s Talk Turkey is stuffed with turkey trivia, such as the answer to why commercial turkeys’ feathers are white. The e-book also takes a look at the business side of Thanksgiving with a profile of Kauffman Turkey Farms, one of the last independent family-owned farms in the nation.

About FarmFlavor.com: FarmFlavor.com is a property of Journal Communications Inc. The website features profiles of farm families, farm facts and food trivia, cooking and gardening tips, videos and recipes from Journal publication sites tnhomeandfarm.com, ilfbpartners.com and my-indiana-home.com.

Thanksgiving is peak day for home cooking fires

NFPA urges caution when preparing holiday meals

 November 9, 2011 –The number of home cooking fires on Thanksgiving Day was three times the national average of fires per day in 2009, according the National Fire Protection Association (NFPA.) NFPA is urging the public to keep fire safety in mind when preparing holiday meals. 

Dan Doofus shows how to stay safe when cooking (Cooking Safety public service announcement).

“Thanksgiving can be a whirlwind of cooking and entertaining guests,” said Lorraine Carli, vice president of communications for NFPA. “With so much multitasking taking place, fire hazards around the oven or stovetop can easily be overlooked. Cooks should be conscious of fire safety this Thanksgiving whether the menu is meant to serve two or 20.”

Cooking fires are the number one cause of home fires and related injuries. In 2005-2009, U.S. fire departments responded to an estimated average of 155,400 home fires per year involving cooking equipment. These fires caused an annual average of 390 civilian deaths, 4,800 civilian injuries, and $771 million in direct property damage.

 To reduce the risk of cooking fires this holiday, NFPA recommends the following safety tips:

 •        Keep anything that can catch fire such as oven mitts, wooden utensils, food packaging, towels or curtains away from the stovetop.

•        Always stay in the kitchen while frying, grilling, or broiling food.  If you have to leave the kitchen for even a short period of time, turn off the stove.

•        When simmering, baking, roasting, or boiling food, check it regularly, remain in the home while food is cooking, and use a timer to remind you that you are cooking.

•        Stay alert.  If you are sleepy or have consumed alcohol, don’t use the stove or stovetop.

If you have a cooking fire…

 •        Just get out! When you leave, close the door behind you to help contain the fire.

•        Call 9-1-1 or the local emergency number after you leave.

•        If you try to fight the fire, be sure others are getting out and you have a clear path (to your way out of the home and someone has called the fire department).

 •        Keep a lid nearby when cooking to smother small grease fires. Smother the fire by sliding the lid over the pan and turn off the stovetop.  Leave the pan covered until it is completely cooled.

 •        For an oven fire, turn off the heat and keep the door closed.

 About the National Fire Protection Association (NFPA)

NFPA is a worldwide leader in fire, electrical, building, and life safety. The mission of the international nonprofit organization founded in 1896 is to reduce the worldwide burden of fire and other hazards on the quality of life by providing and advocating consensus codes and standards, research, training, and education. Visit NFPA’s website at www.nfpa.org for more information.

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 Onslow County Parks and Recreation will sponsor a class to provide tips and tricks to cut calories, fat and sodium from the traditional holiday meal.

Instructor Robin Seitz, with the North Carolina Cooperative Extension, will teach enrollees how to cook a health conscious holiday meal based on popular holiday recipes to include appetizer, main dish, sides and dessert, according to the parks department release.

The class will be held at Holly Ridge Community Center, located at404 Sound Road, November 10 at 6:00 p.m.  A $5 class fee includes recipes and preparing the meal.

To pre-register call Onslow County Parks and Recreation at 910-347-5332 or register online at onslowcountync.gov/parks.

Do you have an olive dish that’s just to die for?  Relish and The California Olive Committee want your best quick-and-easy dinner dish using black olives, and you can enter your recipe by clicking on relish.com/oliverecipes. Recipes will be accepted through Oct. 31, 2011, and entries will be judged by Claire Robinson, the 5 Ingredient Fix diva you, no doubt, recognize from TV, Relish Editor Jill Melton and Denise Junqueiro of the California Olive Committee.  One lucky winner will receive: •A two-day bootcamp from The Culinary Institute of America in the heart of Napa Valley •A three-day stay in a private cottage at the Wine Country Inn in St. Helena, Calif. •Airfare and car rental.

Since I had already been following the blog, I think it is pretty cool Ree Drummond – also known as The Pioneer Woman – got her own show on The Food Network. She is almost too sweet to be real. If you haven’t watched her show yet, give it a try.

Here is an article about her with some information and recipes.

By CATHY THOMAS

Freedom News Service

It may be difficult for food bloggers to fight back pangs of jealousy when it comes to Ree Drummond. She’s the blogger who dubs herself The Pioneer Woman, the city-gal-turned-rancher’s-wife (and mother of four) who gets more than 20 million page views a month. Those are big numbers in the blogosphere, enough to make her a best-selling cookbook author. Enough to snag a Food Network TV show that debuted in late August.

The entire show is shot on location at her ranch in Oklahoma, where she offers viewers step-by-step instructions on how to whip up her down-home, family meals.

She was in her ranch kitchen last week when I spoke with her by telephone. I wanted to find out more about the “accidental” pioneer woman, the gal who lived a city life until she fell in love with a cowboy and moved to the prairie. To delve into how a University of Southern California graduate with a degree in gerontology turned herself into such a funny-yet-poignant writer, as well as a top-notch photographer and accomplished cook.

Here’s a taste:

Q. Many readers, especially those who have read you for several years, feel that they know you. What do you think, do they really know you?

A. I think so, but a lot of people might say that you don’t know people that you read online. But I have been doing that blog for five years, and it would be difficult for regular readers not to have a strong sense of who I am. I’m a homebody. I’ve gone on book tours, but I am happiest in my dingy, faded yoga pants at home. My lack of ambition sometimes surprises people.

Q. What will they see on the TV show that might surprise them?

A. I think they might be surprised at how much my family works. In almost every episode the kids come in wearing dirty clothes (daughters Alex, 13, and Paige, 11, plus sons Bryce, 8, and Todd, 6). Ranch kids do chores. They are indispensable; they saddle their own horses and haul hay. Our oldest daughter is now driving a tractor and cutting hay. We will mourn when then go off to college. But they will rejoice.

Q. Anything about the setting that might be an eye-opener for viewers?

A. They might be surprised at how beautiful Oklahoma is, and I’m not paid to say that by the Chamber of Commerce. It’s just the openness and wildness of the prairie. Whenever visitors come to the ranch, they can’t believe how open it is and how clear the views are, … the expanse, with no neighbors, just unadulterated prairies, except of course for the cow manure. You aren’t sure what century you are in.

Q. You have a wonderful talent for storytelling. Did you know when you started writing the blog that you had the ability to make it seem effortless?

A. No, I didn’t. I never considered myself a writer when I started writing. I had no plan when I started. But I immediately took to the daily journal type of blogging format. I told the stories that I had simmering around in my head, funny things from my childhood and embarrassing things from high school. And then, after a while, it became more effortless.

Q. You grew up in Oklahoma. I read that you wanted to get out as soon as you could and live in a big city. Did you enjoy living in Los Angeles?

A. In L.A. you could want for nothing. If you needed it, you could get it. And I loved the whole Hollywood component. Every time I walked down Sunset Boulevard I just couldn’t believe it.

Q. Tell me about your Food Network show.

A. Every now and then readers ask me to do a cooking show. I didn’t see what I would bring to the show. I’m a home cook, not an edgy chef. But when they said that the ranch would be incorporated into the show, it opened up new possibilities. Just a few months ago I decided, why not? I thought, well, it will be a fun adventure and (we’ll) see how it goes. It wasn’t a Jon and Kate show with endless camera crews; the filming was temporary and took place in just a two-week period. We have our same life out here.

Q. What are some dishes that we can look forward to seeing?

A. It’s a mix of down-home country foods, chicken fried steak and how to make a perfect pot roast. Oh, it is easy to go wrong and make a bad pot roast, but just as easy to make a really good one. I love the Fig and Prosciutto Pizza. Oh, cowboys would never touch it with a 10-foot pole; it’s a girly pizza.

Q. What do you love about cooking?

A. I love eating, so cooking is a means to an end for me. I’m not crafty, not interested in sewing. I always opted to take cooking classes in high school. My mom was a really good cook. I was a vegetarian when I lived in L.A., so the things I cooked in California were salads and vegetarian pasta dishes. Then I met my husband and cooking was more about refueling.

Q. You call your husband your Marlboro man. What dishes does this fourth-generation rancher enjoy the most?

A. Yes, I call him my Marlboro man, but he doesn’t smoke. As for food, a cowboy that has been working since 5 a.m. loves dishes like chicken fried steak, or steak and smashed potatoes and corn casserole. Or hearty Italian dishes, like Chicken Parmesan. It has to have enough protein to make a dent (laughter).

Q. If I was coming to dinner, what might you cook for me?

A. First, I’d ask you what kind of food you like. Maybe pasta with Portobello mushrooms in a garlic cream sauce with whiskey and wine. When I was making it the first time, I ran out of wine and thought it needed more booze. So I added whiskey. It’s delicious. And some Blackberry Cobbler. Yeeeeeee-haw!

“The Pioneer Woman” series airs on Food Network on Saturday at 11:30 a.m. To read Ree Drummond’s blog, go to thepioneerwoman.com.

REE’S CHICKEN FRIED STEAK

Yield: 6 servings

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

3/4 teaspoon paprika

1/4 teaspoon cayenne

1 1/2 teaspoons ground black pepper

3 pounds cube steak (tenderized round steak that’s been extra tenderized)

2 teaspoons seasoned salt

Pepper to taste

1/2 cup canola or vegetable oil, for frying

1 tablespoon butter, for frying

Gravy:

1/4 cup grease from the steaks

1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoons seasoned salt

Ground black pepper to taste

Procedure: Begin by setting up an assembly line of dishes for the meat: milk mixed with 2 eggs in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with seasoned salt and pepper, then place it in the flour mixture. Turn to coat. Place the meat in the milk-egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture, then wet, then dry mixture). Place the breaded meat on the clean plate, then repeat with remaining meat.

Heat the oil in a large skillet over medium heat. Add butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, though; if it does, the fire’s too hot.) Cook meat, three pieces at a time, until edges start to look golden brown for around 2 minutes each side. Remove the steaks to a paper towel-lined plate and keep them warm. Repeat until all meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the pan and allow it to heat up. When the grease is hot, sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty or clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in 3 cups milk, whisking constantly. Add salt and pepper and cook for 5 to 10 minutes, whisking, until the gravy is smooth and thick. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Nutrition information (per serving): 300 calories, 62 percent of calories from fat, 20.6 g fat, 1 5 g saturated fat, 105 mg cholesterol, 8.7 g carbohydrates, 20 g protein, 896 mg sodium, 0.2 g fiber

 Source: Ree Drummond

FIG-PROSCIUTTO PIZZA WITH ARUGULA

Yield: 6 servings

Pizza crust:

1/2 teaspoon active dry yeast

2 cups all-purpose flour

1/2 teaspoon kosher salt

Scant 1/4 cup olive oil (a little less than 1/4 cup)

Topping:

2 tablespoons olive oil

6-8 tablespoons fig spread or jam

Kosher salt to taste

12 ounces fresh mozzarella, sliced thin

6 ounces thinly sliced prosciutto

1 bunch washed and rinsed arugula

Freshly ground pepper, to taste

1 cup shaved Parmesan

Procedure: Sprinkle yeast over 3/4 cup warm (not lukewarm) water in a bowl.

 In a mixer, add the flour and salt; with the mixer running on low speed (with paddle attachment), drizzle in the olive oil and keep going until it’s mixed through. Next, pour and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form into a ball. Toss to coat the dough ball in olive oil; cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.

 Preheat oven to 500 degrees. Place oven rack in the lowest position. Roll out the pizza dough as thinly as possible and place it on a large baking sheet. Drizzle it lightly with olive oil and sprinkle it lightly with kosher salt. Smear the fig spread (or jam) all over the surface of the dough. Place slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and freshly ground pepper. Bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly.

Remove it from the oven and immediately drape prosciutto slices over the hot pizza. Sprinkle generously with arugula and Parmesan shavings. Cut into wedges or squares; serve immediately.

Nutrition information (per serving): 310 calories, 40 percent of calories from fat, 1 4g fat, 5 g saturated fat, 28 mg cholesterol, 40 g carbohydrates, 6.5 g protein, 735 mg sodium, 2.5 g fiber

Source: Ree Drummond

REE’S PASTA WITH WHISKEY, WINE AND MUSHROOMS

Yield: 6 servings

24 ounces thickly sliced fresh mushrooms, baby Portobello mushrooms preferred

2 tablespoons olive oil Kosher salt and black pepper to taste 2 tablespoons olive oil

2 tablespoons butter

1 large onion, peeled, sliced

1 cup dry white wine

3/4 cup whiskey (such as Jack Daniel’s)

1/2 cup chicken broth

1 cup heavy cream

12 ounces mostaccioli, cooked al dente (tender but with a little bite), drained, but reserve some of the cooking water

Cook’s notes: Mostaccioli is shaped like penne, but it is smooth rather than ridged.

Procedure: Preheat oven to 375 degrees. Place mushrooms in large ovenproof skillet or roasting pan and drizzle with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.

In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and sauté for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens. 3. Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

Nutrition information (per serving): 350 calories, 48 percent of calories from fat, 1 9 g fat, 8 g saturated fat, 95 mg cholesterol, 41 g carbohydrates, 5 g protein, 660 mg sodium, 3 g fiber

Source: Ree Drummond

Food Tips: Foods that help you relax

Scripps Howard News Service

Food Network Kitchens

Eat your way to a more relaxed state — and no, we don’t mean pigging out on high-calorie junk food. While there isn’t a cure-all food to magically erase frustration, you can get some stress relief with a combo of exercising, eating small meals throughout the day and getting more of these fresh goodies.

1. Whole-Wheat Pretzels

Eating carbohydrate-rich foods gives you an energy boost and triggers the brain to release a feel-good chemical called serotonin.

2. Carrots

Munching on crunchy foods also helps beat stress. Nutrient-rich carrots, celery and other crunchy, fresh veggies offer satisfying crispness, but won’t bog you down with too many calories.

3. Tea

Calm frazzled nerves with a steaming cup of your favorite tea blend. The soothing warmth and tea’s plant compounds work together to level off your body’s response to stress.

4. Nuts

Stress runs you down, which leaves you open to sickness. Almonds, pistachios and walnuts are high in the antioxidant vitamin E and zinc, both good for boosting the immune system.

5. Swiss Chard

Swiss chard and other leafy veggies like spinach are full of magnesium, which can help control and limit your body’s release of the stress-spiking hormone cortisol.

6. Yogurt

Work more calcium into your diet with nonfat or low-fat yogurt, which contains probiatics that help create a healthy and calm digestive system.

7. Chocolate

Research indicates that dark chocolate may lower levels of stress hormones.

8. Milk

Have a glass to get more B-vitamins, protein, vitamin D and bone-building calcium to relieve tense muscles.

9. Banana and Avocado

This involves two things, we know. So what do these fruits have in common? They’re loaded with potassium, a vital mineral for keeping blood pressure low.

10. Fatty Fish

The heart-healthy omega-3 fats in fish such as salmon, sardines and tuna manage adrenaline levels to help keep you calm, cool and collected. They’re also good for just about every part of your body, including the eyes, skin and hair.

Courtesy of Dana Angelo White on foodnetwork.com

It’s the time of year when we hope and pray for a good fall shrimp harvest.

May He make them big and most plentiful.

I finished up the last of my frozen shrimp stash last week in my Shrimp Creole, so it’s time to stock up again. I’ve got my order in but I’m told they have not arrived here in plentiful amounts just yet. Sometimes it takes a slight change in water temperature.

Of course, I fully believe no shrimp tastes better than local shrimp, and advocate supporting our local fishermen by buying local instead of imported seafood. Grocers often mark where the shrimp is from especially if it has a seafood case, if not, ask.

I’ve seen some local vendors on the side of the road on my way home to Hampstead on U.S. 17 now and then.

If you haven’t traveled to Sneads Ferry, Swansboro, Morehead City or Beaufort to a fish house by the docks to buy some fresh shrimp or seafood it may be time to add that to your list of must things to do this fall.

Here is a list of Sneads Ferry fish houses:

Davis Seafood: 910-327-4081 – 155 Davis Lane (near the New River Bridge)

Bowman’s Seafood: 910-327-8931 – 137 Everett Lane (On the Landing)

Grant’s Oyster House: 910-327-3351 – 1142 Old Folkstone Road (next to Grants Creek Bridge)

Millis Seafood: 910-327-4571 – 816 Mullet Lane (On the Landing)

Sneads Ferry Seafood: 910-327-7741 – 235 Wheeler Creek (next to Wheeler Creek Bridge on the Landing)

Everett’s Seafood: 910-327-2216 – 121 Hall Point Road (behind Riverview Cafe’)

Larry’s Crab Shack: 910-389-6492 / 910-389-2750 – Hard & Soft – First left on Fulchers Landing off of Wheeler Creek Road (On the Landing)

And so you’re prepared with some great recipes, here are some of my top picks. I hope some of these will pique your interest.

Happy shrimping! 

Shrimp and Coconut Curry with Green Beans

Ingredients:

1 pound green beans, trimmed and cut into 1 inch lengths

Grated zest of 2 large limes

1 cup chopped cilantro

2/3 cup chopped shallots

2 tablespoons chopped jalapeno pepper

2 tablespoons Indian curry powder, such as Madras

1 tablespoon grated fresh ginger

1/2 cup chopped fresh basil

1/2 cup water

2 tablespoons vegetable oil

2 cups unsweetened coconut milk

2 pounds uncooked shrimp, peeled and deveined

Kosher salt

Black pepper

Lime wedges, for serving

In a pot of boiling generously salted water, cook the green beans until al dente, about 3 minutes. Drain and set aside.

Make a curry paste, by combining lime zest, cilantro, shallots, jalapeno, curry, ginger, basil and water in a food processor or blender. Add the water to the food processor a little at a time and process.

In a large skillet, heat oil over medium high. Add the curry paste to the pan and cook, stirring frequently, until the curry is somewhat dry. It should be fragrant and very bright green. Add the can of coconut milk and simmer. Add the shrimp and cook shrimp about 5 to 6 minutes, then add the green beans and stir until combined. Remove from heat and taste seasonings, adding salt and pepper if necessary. Serve over basmati, brown or jasmine rice with lime wedges.

Serves 4

Shrimp Scampi over Angel Hair

2 pounds jumbo shrimp, shelled and deveined

Kosher salt and freshly ground black pepper

8 tablespoons unsalted butter

3 teaspoons minced garlic

1 cup dry white vermouth

3-4 tablespoons freshly squeezed lemon juice

1/4 cup finely chopped flat-leaf parsley leaves

1 teaspoon grated lemon zest

1/2 to 3/4 lb. angel hair pasta

Pat shrimp dry with a paper towel.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. Raise the heat to high, and as soon as the butter melts toss in all the shrimp. Cook the shrimp, without moving them, for 1 minute then add the garlic and cook for another minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the pasta and then shrimp among 4 warmed plates and then pour the sauce evenly over the top of each and serve.

Shrimp Creole

Ingredients:

2 pounds med-large shrimp, peeled and deveined

3 Tablespoons olive oil
2 medium onions, chopped
1 large bell pepper, chopped
2 stalks celery, diced
3 cloves garlic, minced

2- 16 oz. cans stewed tomatoes, chopped

1 small can tomato sauce, about 1 cup

2 bay leaves
Salt & Pepper
1 Tablespoon Creole seasoning

1 teaspoon sugar
1/2 cup chopped green onions
Handful of chopped fresh parsley
 Louisiana Hot Sauce to taste
 2 Tablespoons butter
 Rice

In a large skillet, heat the oil and add the onions and sauté for about 10 minutes. Add the bell pepper and celery and sauté for another 15 minutes. Stir in the tomatoes, sauce, garlic, bay leaves, sugar, Creole seasoning and black pepper and continue to cook for 30 – 40 minutes on a med-low fire stirring frequently.

Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes. Add the hot sauce and shrimp and simmer for about 2 to 5 minutes or more depending on the size of the shrimp – stirring frequently. Stir in butter. Taste and add salt and additional seasoning as needed.

Serve over rice.

Serves 4

Paul Prudhomme’s Barbecued Shrimp

1 pound medium-large raw shrimp with shells included (about 1 pound)

Seasoning mix:
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon rosemary leaves, crushed
1/8 teaspoon oregano
1/4 pound (1 stick) butter, plus 3 tablespoons unsalted butter, in all
1 to 2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup seafood stock or vegetable stock
1/4 cup beer at room temperature
Directions:

Rinse the shrimp in cold water and drain well. Leave shells on.
In a small bowl, combine dry seasoning mix ingredients.
Combine one stick of the butter, the garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp.
Cook for 2 minutes, shaking the pan (do not stir), in a back and forth motion. Add the remaining 3 tablespoons butter and the stock, cook and shake pan for 2 more minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.
Serve immediately on a platter with a mound of white rice or seasoned rice in the center and the shrimp and sauce surrounding it.

Or instead of rice, we like to break a loaf of crisp French bread into the sauce and eat it sans rice and a wedge of lemon.

Serves 2

Source: Chef Paul Prudhomme’s Louisiana Kitchen

Cruciferous Vegetables Tested from both Pharmaceutical and Dietary Approach

Hockessin, Del.– A new study shows that one of the primary phytochemicals in broccoli and other cruciferous vegetables can selectively target and kill cancer cells while leaving normal, healthy cells unaffected. The phytochemical, sulforaphane, has previously been shown to work as a cancer preventative agent, but this is the first study to suggest that it can help fight cancer already present in the body.

These findings were made by scientists from the Linus Pauling Institute at Oregon State University and published in Molecular Nutrition and Food Research, a professional journal. Their research was supported by the National Cancer Institute, National Institute of Environmental Health Sciences and the OSU Agricultural Experiment Station.

In the study, the Linus Pauling Institute researchers noted, “It is well documented that sulforaphane can target cancer cells through multiple chemopreventive (cancer preventing) mechanisms. Here we show for the first time that sulforaphane selectively targets benign hyperplasia (pre-cancerous) cells and cancerous prostate cells while leaving the normal prostate cells unaffected.

Sulforaphane is found at fairly high levels in broccoli, cauliflower, and other cruciferous vegetables. Scientists say it acts as an inhibitor of histone deacetylase, or HDAC enzymes. Inhibiting HDAC enzymes is one of the more promising fields of research for cancer treatment and clinical prevention trials are already under way using sulforaphane, both in pharmaceutical and dietary applications, as a treatment for prostate and breast cancer.

“These study results suggest that everyone should make sulforaphane-rich foods, like broccoli, cauliflower, cabbage, brussels sprouts, and other cruciferous vegetables like radishes, kale, bok choy, collard greens, kohlrabi, rutabaga, and arugula a regular part of their diet for better health,” said Elizabeth Pivonka, Ph.D., R.D., president and CEO of Produce for Better Health Foundation (PBH) the nonprofit entity in partnership with CDC behind the Fruits & Veggies—More Matters® national public health initiative. “These vegetables are delicious, simple to prepare, and very affordable!”

Pivonka says this study reinforces the fact that cruciferous vegetables are important in your diet. She suggests a variety of easy cooking and preparation methods that are sure to please children and adults alike. 
 
“If you don’t like them cooked, try them raw with some low-fat dressing or dip. Both broccoli and cauliflower are often served raw, as is cabbage in the form of slaw. If you’ve only ever had boiled brussels sprouts, try them roasted or even grilled! We have a great recipe for Brussels Sprouts with Mustard Glaze on the Fruits & Veggies—More Matters website. Or try a new cruciferous veggie! Have you ever had broccoflower, broccolini, or broccoli rabe? You can learn all about them on our website.”

Visit www.FruitsandVeggiesMoreMatters.org for more information on fruit and vegetable nutrition. The site includes a Video Center showcasing a variety of selection, storage, and preparation tips for many different fruits and veggies, like broccoflower, broccolini, or broccoli rabe!  The site also includes a large recipe database featuring over 1,000 recipes, with many that can be made in 30 minutes or less.

For more information on the Linus Pauling Institute’s cancer study, read Volume 55, Issue 7 of Molecular Nutrition and Food Research online at onlinelibrary.wiley.com/doi/10.1002/mnfr.201000547/abstract. For more information on cruciferous vegetables or general fruit and vegetable nutrition, visit www.FruitsAndVeggiesMoreMatters.org.

The magazine bug has gotten a hold of me again.

I’ve been getting offers in the mail I can’t refuse. I’ve already gotten Fine Cooking and I sent for Bon Appetit and Better Homes and Gardens.

I’ve pretty much gone cold turkey for several years. See I really hate throwing them away and it doesn’t take long before they start piling up. Then I thought I could cut the recipes I wanted and file them … that got out of hand when I filled up two drawers of a file cabinet. I had to stop.

My first issue of Bon Appetit came in the mail Saturday and on page 12 there is a recipe for eggplant fries with a dipping sauce. A quick conversation with the hubby about it leads me stop what I’m doing and head straight to the kitchen.

As it happens our Japanese and white eggplant bushes were in need a picking – and there was our answer. I didn’t have all the ingredients —never heard of za’atar — but I figured I could improvise.

Since the recipe says before frying the strips of eggplant need to soak in an ice water bath for at least 2 hours and up to 12 hours I decided I had time to bake a batch of chocolate chip cookies … there went the rest of the afternoon. The cleaning and bills could wait another day.

The eggplant fries were delicious, but I have to say it was all about the yummy dip. This got me to thinking about other yummy dips I’ve got in my arsenal. Here are a few of my favorites

Found the scissors — here I go again.

  Eggplant Fries

Ingredients:

Dipping Sauce

1 cup plain low-fat yogurt (I used sour cream)

1 tablespoon chopped kosher pickle or pickle relish

2 teaspoons finely grated lemon zest

2 teaspoons chopped fresh oregano

Kosher salt and freshly ground black pepper

Fries

1 1-pound eggplant, cut crosswise into ½ inch rounds, then into ½ inch-thick strips

Vegetable oil (for frying)

1 cup rice flour

2 tablespoons finely grated lemon zest plus 1 tablespoon fresh lemon juice

1 1/2 tablespoons za’atar (I used dried Italian seasoning)

1 tablespoon garlic powder

1 teaspoon fine sea salt plus more for seasoning

Ingredient info — Za’atar is a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds. It’s available at specialty foods stores, Middle Eastern markets, and igourmet.com.

Directions:

Dipping Sauce

Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.

Fries

Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.

Pour oil into a large deep pot to a depth of 2″. Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°.

Meanwhile, whisk rice flour, lemon zest, za’atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.

Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325° between batches.) Transfer to paper towels to drain. Season with sea salt.

Serve immediately with dipping sauce.

Source: Bon Appetit
 Baked Tex-Mex Pimiento Cheese Dip
Ingredients

½ cup mayonnaise

8 oz. cream cheese, softened to room temperature

3/4 cup chopped jarred pimentos, drain

2 jalapeno peppers, seeds and ribs removed, chopped finely

8 oz extra sharp cheddar, grated (about 2 cups)

8 oz Pepperjack cheese, grated

1/3 cup minced scallion (2-3 scallions)

1/3 cup minced fresh cilantro

1 teaspoon Worcestershire sauce

1/4 tsp red pepper flakes (more or less to taste)

Salt and pepper to taste

Tortilla chips, for serving

Directions:

Preheat the oven to 350 degrees and lightly grease a 2-quart baking dish or pie dish.
In a large bowl, combine all the ingredients for the dip, reserving 1 tablespoon of each cheese for topping.  Mix well. Spoon mixture into the baking dish.
Top with the remaining cheese and bake 20-25 minutes, or until hot and bubbly.  ** Microwave works too – use medium setting.

Garnish with additional cilantro, and serve with tortilla chips.

Baba Ghanoush

3 eggplants
3 Tbsps of tahini
Juice of half a lemon
2 cloves of garlic, minced
2 Tbsps of extra virgin olive oil
1/8 teaspoon of ground cumin
Salt to taste
Toasted pita bread or flatbread

Directions:

Prick your eggplants all over with a fork.

To roast or bake the eggplant: If using the grill, heat your grill on high and place your eggplant on the grill when it gets hot. Close the cover and turn the eggplant every 15 minutes or so until the skin is charred, black and wrinkly.

If using the oven. Place the eggplants on a foil lined baking sheet and place under the broiler with the rack positioned on the highest level. Turn the eggplant every 5 minutes so that the entire eggplant gets evenly charred and black. Place them into a 400 degree oven and cook for another 30 minutes until the meat is very soft and mushy on and the skin is wrinkled.

Cut in half and cool. Using a spoon scrape the flesh out into a colander. Discard skins. Let the eggplant drain out some of the excess liquid, but don’t press to remove all the moisture.

Transfer into a food processor or blender and pulse a couple of times. Add the tahini, garlic, lemon juice, olive oil, cumin and pinch of salt and blend smooth.

Transfer to a bowl and taste – adjust seasoning if necessary.  Serve with grilled or toasted pita bread or other flat bread.

Fruit Dip

Ingredients:

2 eggs

½ cup sugar

¾ Cup pineapple juice

Juice of ½ of a lemon

2 teaspoons cornstarch

1 Tablespoon butter

1 pint Cool Whip

Directions:

Add all ingredients except the butter and Cool Whip into a saucepan and stir over medium heat until thick and bubbly. Remove from heat and add the butter.

Cool completely.

Whip in the cool whip and serve with fresh fruit or on top of a fruit salad.

Chocolate Chip Cookie Dough Dip

Ingredients

1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
3/4 to 1 cup powdered sugar (*to taste)
1 teaspoon vanilla extract
3/4 cup mini chocolate chips, plus extra for sprinkling
Directions
In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Stir in the mini chocolate chips.
Garnish with additional mini chocolate chips. Serve with animal cracker, nilla wafers, graham crackers or whatever floats your boat.

Source: Jessica’s Blog