How to Eat Alone

I now live in a retirement community, and meals are included in my living arrangements. I have not found this to be something I like all the time. It feels a little like having to go out for all my meals. I usually don't eat breakfast or supper in the dining room. I could, but it gets boring, and I like the food less when do go.

Eating alone is demanding, too. Getting amounts right for a single serving is challenging, or I have have to resign myself to the same or a similar menu for two or three meals. It's not bad, though. I make a better salad than I get in the dining room. Pepping up canned vegetables is something I am used to. Using leftovers from a restaurant meal makes me feel virtuous. I don't often go out anymore and I really enjoy getting the most out of the adventure by recycling it for a second meal.

In "the home" my most important social interaction takes place at meals. This confession makes me realize how much I avoid the crowds and the activities provided here. The result of my choices means I am somewhat isolated. Most of the popular press emphasizes the loneliness of older people and seems to guilt trip those who don't want social obligations forced on them. So I'm happy with my level of involvement, and I don't really want the high society the activity people push. Eating alone is not bad, especially when I can change it anytime I want.   

Fresh Vegetables on Demand

Spring has returned and, with it, my hunger for vegetables.   I don't crave the hard work of a garden anymore, but I really like the smell and texture of greens, tomatoes, radishes, whatever. They invigorate me and the taste is superior to anything I find in a freezer or a can. 

Consumers are concerned with the nutritional content of processed food. It is important for health to make sure your vegetables are not processed to death, but the first concern for the fresh vegetable addict is taste. Check to make sure raw vegetables are still crisp and have good color. Store them in a cool place and plan to use them quickly. Extended storage is always a risk even when refrigerated.

Happy Eating!!!

I Love Beans, BUT...

I recently read a nutritional note that warned of the danger of eating raw legumes. When I was a child I often ate raw peanuts and didn't know they were unhealthy. I just learned to like them better roasted. It would never have occurred to me to eat peas and beans raw, but I found out this can be dangerous. Don't consume them if they are under cooked. Fresh legumes contain a toxin called phytohemagglutinin (PHA). The beans are dangerous only when they are raw or under cooked, but the symptoms are very unpleasant--vomiting and diarrhea for several hours. The symptoms will subside if the source of the problem is removed from the diet. Some people may require treatment with IV fluids replacement fluids so don't hesitate to seek medical attention.

To read more about this problem click here.

Yearning for Bread

I recently became a member of a community on Google + called the Art of Bread. I am excited to read reviews of bread recipes and see the beautiful pictures. Many people think bread is hard to make and takes extensive blocks of time. Let me assure you this is an error.
Don't be intimidated by the time factor. Sometimes it takes a while for the dough to rise, but you don't have to stand and watch it. It does  very well by itself in a quiet corner. Even for a loaf that needs to rise twice, you can play a game of tennis, scrub the back porch, or help your child with the intricacies of calculus while the bread does its thing.

If it should rise too much, that is if it falls, no harm done. Just sprinkle a little four on your hands and form it into a ball again. You can let it rise again or shape it for baking. Bread is far more tolerant of neglect or mistakes than cake batters or quick breads. If you are using a starter, you must feed it periodically and maintain the correct temperature.

Bread is my favorite thing to make. You can find my basic recipes here. I make several recipes and all are good and fill me with positive energy. I love to knead the bread. It is therapeutic. Vent hostility and anger in a productive way. And enjoy the bread!

http://hubpages.com/hub/Homemade-Bread-An-Adventure-for-the-Soul

Beans, Beans, the Wonderful Fruit!

When my kids were little and we had a budget crunch, I always depended on beans for a cheap and filling meal. I added some potatoes, other vegetables and cornbread  but beans were the star of the show. I looked at beans like an old friend who was always welcome to come for a visit. My husband loved them in any form. There are dried beans, fresh shelled beans, and beans still in the pod--take your pick.

Dried beans come in several varieties that can be identified by color. 

Navy beans are small white beans that are used in the traditional Boston Baked Beans-they are now popularly known as pork and beans at most picnics.

Large flat, white beans are Lima beans.

Black beans are small and black in color often used in Mexican dishes.

Red beans are solid red with a white spot in the center. Red beans are common with Cajun food. Kidney beans are slightly larger than Red ones and have the kidney shape.

Pinto beans are red-speckled beans commonly used in chili.

Black-eyed peas are also a bean. They are white with a black center.

Don't give up! There are lots more, but these are the most common. They are respond well to rinsing and soaking for a few hours or overnight before cooking. It is also common to add some sort of meat or fat to give them a richer taste. Pork belly or bacon is usually added to the pot when you have drained the soak water.
A teaspoon of salt will pep up the flavor. 

There are any number of additives you may want to try--garlic powder, onion powder, parsley flakes, chili powder, tomato paste or sauce, chopped ham, or browned hamburger. If you have ever tried Hamburger Helper, you will get the idea. You can add beans to all kinds of casseroles or just let them be the star.

The true greatness of beans lies in the fact that they are high in protein, high in fiber, and low in fat and calories. Be cautious about your additives--the meat and fat you add for taste and style do add fat and calories so don't mess up a good thing. Don't forget they are very economical for all their goodness.

And they come in a can! You can add canned beans to any recipe that calls for cooked beans. To read more about beans click here.

Custard is a Classic

One of my favorite desserts is custard, plain old fashioned custard. The simplest form of custard is custard pie. It's easy to make and the very essence of smooth, creamy luxury. The sprinkle of nutmeg on the top brings the holiday aroma to the table. Learn to understand custard.

Generally, custard involves milk, eggs and sugar. It may be served alone or incorporated into something frugal like Bread Pudding. By adding more spices and a random selection of fruit, it becomes a unique masterpiece.

The plain custard may be embellished with toppings: Flan is one European treatment of custard. It is made by making caramel by melting sugar in a skillet and allowing it to brown. Then you place the sugar in the bottom of a pie plate and add the custard. Next you place it in a water bath and bake it for about 45 minutes in a 325 degree oven. You may also use ramekins and make individual custards.  (A water bath is made by putting the pie plate or ramekins in a roasting pan, then adding water so that custard containers cook in the water.)

Creme Brulee is a custard made with heavy cream, egg yolks, and sugar, just a richer version of custard. The special topping is made by adding a sprinkle of granulated sugar to the top of the cooked custard in the ramekin, and then browning the top under the broiler or with a kitchen blow torch.

P.S
Many years ago my doctor told me that if I had to eat a dessert with sugar, plain old custard is the least offensive so far as diabetes is concerned. I savor that little piece of information and eat it rarely and sparingly. AND enjoy it tremendously.

Fall for Baking

Cinnamon roll buns fresh from the oven. (Photo credit: Wikipedia)

We had a rare relief from the summer heat this week, and hints of fall swept in with a cooling breeze. That always makes me want to bake and fill the house with warm cinnamon and bacon odors. It happened and I made bread. Somethings you just can't resist.

If you don't happen to be so inclined, you might buy cinnamon rolls and warm them for a few minutes in the oven and just fill the air with the smell. Even stale ones will revive in the warm oven and thrill you with the taste and you didn't have to do all the baking stuff. Pumpkin pies are a real hit in the fall. You don't have to butcher you own pumpkin--buy it in a can and get the crust already in the aluminum pan. Mix the pumpkin with a cup of milk, a cup of sugar, three eggs, a tablespoon of cinnamon, 1/2 teaspoon of all spice, and a dash of cloves, and stir it up real good.  Pour it in the pie pan and bake for an hour on 350. You can cut it when it cools a little and put a little whipped cream on top or a little caramel sauce. Then just enjoy or call family or friends to come and share with you

Fall is a great time to start baking. The heat of summer has passed and the holiday season is waiting for full flower. Enjoy your pie!

English: Pumpkin pie with whipped cream (Photo credit: Wikipedia)