How Are Your Greens This Year?

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Fresh greens are marvelous!  They are good in salads and on sandwiches, and they are also great cooked as an accompaniment for beef, chicken, or fish.  

·         1 cup of fresh spinach contains 7 calories and it is high niacin and zinc, and very high in fiber, calcium, iron, manganese, magnesium, phosphorus, potassium, riboflavin, thiamine, vitamin A, vitamin B6, and vitamin C.  If you choose to cook it, don’t load it up with fat and salt.

·         1 cup of fresh raw turnip greens contains 18 calories.  This amount of greens will not add calories merely by cooking, but the tendency is to add bacon grease or butter and eat it with cornbread.  Beware—you have added many calories.  Turnip greens are high in iron, riboflavin, thiamine, pantothenic acid, phosphorus, riboflavin, thiamine, and very high in calcium, dietary fiber, manganese, magnesium, potassium, vitamin A, and vitamin B6.  Remember that cooking doesn’t add calories, but the greens wilt and become less filling.  A cup of cooked greens has 29 calories.  And the tendency to add salt and seasonings may change the health benefits.

·         1 cup of mustard greens contains 15 calories.  They have a spicier flavor than turnip greens and they give a new experience when mixed with other greens.  They are high in niacin and phosphorus, and very high in calcium, dietary fiber, iron, manganese, magnesium, potassium, riboflavin, thiamin, vitamin A, vitamin B6, and vitamin C.

There are many other types of greens, but they have similar nutrients and benefits.  You may add them to noodles, casseroles, or soup or eat them fresh.  The nutrient value alone is reason enough to add them to your diet.

Remember that they are fresh and will not stay that way for extended periods in the crisper.  When you have eaten all you want of them raw, do a quick steam or microwave them for 90 seconds, and you have reduced the amount significantly without losing the nutrition.  And they are plentiful in the grocery store!

Eating Better from the Deli

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I have become a fan of the deli!  As I get older and lazier, the deli has improved and the food is grand.  I do believe in eating a sample of something to see if I like it.  If your deli offers this option, take it.  Know what you are committing yourself to.


Also remember that you don't have to take it the way it is.  Some things are better with your own touch on them.  A plain cake might be much better with a glaze or whipped topping.  If you find the BBQ chicken dry, add some of your own sauce.  Strawberry preserves or jam can be turned into strawberry syrup with a tablespoon or two of water in the microwave.  Your ice cream will never know you didn't buy it.


There are some excellent products in the freezer nowadays too.  Heat frozen rolls in the oven for ten minutes--Voila!!!  They'll think you made them yourself.  The deli even has casseroles almost like Mama used to make.  Again, add a little seasoning or butter and they do just fine.


Remember too, that buying a prepared food that seems expensive can be more economical because you don't waste as much, and you don't have to buy ingredients that may go unused.  I really hate to feel I have to eat something I don't particularly like because it is junking up the refrigerator.


Remember--frugality.

Try a Dip

Holidays are times of peculiar temptation.  You may feel a desire to cook special treats for loved ones, friends, or co-workers even if you don't cook much for any other reason.

You can surprise and amaze you peeps with chocolate covered delights with very little effort.  Buy a good quality dipping chocolate in either white or regular chocolate flavor.  Select the items you want to dip or coat.  Melt the chocolate over low heat or in the microwave.  Be careful not to burn it.  See instructions of the package.

To make nut clusters, melt the chocolate and add nuts.  Stir gently.  Drop by tablespoonful on a cookie sheet lined with foil or parchment.  When cool, remove and serve or store for future use.
1 1/4 pound package of white or dark dipping chocolate will use about 2 pounds of nuts to make 3 1/4 pounds of nut clusters.

You can dip of coat many other items, for instance, pretzels, cookies, strawberries, peanut butter crackers, dried fruit, and  chocolate truffles.  You may think of others. 

For the strawberries, hold them by the stem and dip them one at a time.  Lay them on foil to harden.  To make them extra fancy allow the first coating to harden and re-dip chocolate coated berries in white chocolate. 

You may also sprinkle them with colored sugar crystals or nonpareils before they harden.  To stripe the product, use a small spoon with the contrasting color of dipping chocolate and allow it to drizzle over the the cooled candy.   

Do not try to add coloring to the white chocolate coating.  It causes a reaction that spoils the process. 

Soup for Supper

Image via Wikipedia As fall becomes more persistent, my mind and my taste turn toward soup.  It is warm and invigorating on cold days and it's easy to make.  Canned soups come in a huge variety from vegetable to meat based, and dehydradeted soup bases add even more variety.

If you happen to have vegetable leftovers in the fridge, you can add them to your soup to make an original recipe of your own.  A can of soup with some crackers or toast will make a nice supper for one or two.  If you have company, you can quickly stretch one serving to accomdate two or three by adding a cup of cooked noodles and some chopped meat.  Sprinkle a topping of cheese or bread crumbs, and bake for 30 minutes at 350--Voila! You have a casserole.

You can also make most vegetables into soup.  Leftover beans, potatoes, carrots, and onions are prime examples.  

To make bean soup, cook a tablespoon  or more of chopped onion in a tablespoon of oil or bacon grease until clear.   Add a dash of garlic powder.  Continue to cook on low, and add the beans, 1 cup or less for one serving.  Stir the beans to prevent sticking.  Add water or broth a little at a time and allow the mixture to thicken slightly.  Serve with crackers or croutons.

Potatoes, carrots, and onions can be made into soup with similar treatment.  Leftover mashed potatoes can be thinned with milk or vegetable broth to achieve a suitable soup consistency.  Add cornstarch or flour paste to get a smooth velvety texture.  Add a tablespoon or two of shredded cheese and enjoy.

Carrots should retain their color and shape.  Add water, broth, or milk, and thicken with cornstarch or flour.  Simple!

Traditional onion soup is simple and slow.  Brown onions in oil until very brown and tender.  Be careful not to burn.  Leftover onions from pot roast can be added to raw ones after they have begun to brown.  After they are very brown, add 1 can of beef broth.  Do not thicken.  Pour the soup over a crusty, toasted slice of bread and top with mozzarella cheese.  Ummm good.

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Casserole and a Salad

Image via Wikipedia To reduce the time you spend cooking, you might prepare two dishes at the same time and save one for later.  This also reduces waste.  From one 5 oz. can of tuna, you can create a casserole for one and Tuna Salad.

Cook 2oz. any shape of macaroni.  Drain the water from the cooked pasta and add 1/2 can of undiluted cream soup, celery, mushroom, or chicken.  Add 1/2 can of the tuna.  Stir and place in a oven proof dish.  Top with shredded cheese.  Bake in a hot oven for ten minutes. 

Place one egg in a small boiler and cover with water.  Bring to a boil and cover with a lid.  Mash the 1/2 can of tuna in a small bowl.  Add chopped onion to taste, 2 tablespoons of pickle relish, the chopped egg when it is done, and 1 tablespoon of Miracle Whip or dressing.  Store in a covered container in the fridge.  Serve with crackers or bread or in a lettuce leaf with a slice of tomato.

Place the extra 1/2 can of soup in a covered container for later use--a cup of soup or another casserole.

Tastes and Smells of Autumn

For all the new cooks, reluctant cooks, and solitary cooks out there, autumn is a difficult time of year.  The grand array of holidays and the multitude of reasons to make gorgeous food is astonishing.  So what can you to enjoy the taste and aroma of autumn food without cooking all day?

First, take a small pan and put a cup of water in it.  Sprinkle some cinnamon or cloves or both on top and heat the water for a few minutes.  The aroma is wonderful.

If you are having guests and want something to serve, bake-and-serve cookies are good.  You can buy them in a roll of dough or portioned pieces.  Cook them for about 8 to 10 minutes.  Great!

For something more adventurous, try your own cinnamon rolls.  Buy frozen hot roll dough.  Allow the dough to thaw slightly. 
Place 1 cup of sugar, 2 teaspoons of cinnamon, and 2 tablespoons of butter in a cake pan.  Allow the mixture to melt in the oven, about five minutes, or until sugar is dissolved.  Optional:  You may add coconut or nuts.  Turn off the oven.  Stir. Take the pan out of the oven and allow to cool until it will not burn you.  Turn the rolls over in the sugar mixture until each piece is completely coated.   Return the pan of rolls to the oven until they are risen, perhaps an hour.  Bake at 350 for about 25 minutes.  Serve immediately.  Enjoy!

Tricks for New Cooks

I think when I began this blog, I was concerned about people who were living alone, but who had a history of cooking and understood terms.  It occurs to me now that there may be people who are living alone, but don't understand much about food preparation.  I'll try to let you in on some cooking secrets.

Food that is canned is already cooked.  Canned food only needs to be seasoned and heated to be appetizing.  You may want to thicken or even drain the water in canned vegetables, but they are edible straight out of the can.  If you are only preparing enough for youself, buy the smallest amount available.  To vary your diet, use vegetables in salad.  Add pickle relish, mayo, mustard and chopped ham to canned peas, green beans, or potatoes.

Canned tuna, salmon, and sardines can be eaten right out of the can, or you can add other ingredients and make a cold salad or a casserole or croquets.  These items also come in a plastic package.  They are drier and more flaky that they are in the can.  I like them better.  Chicken is also packaged this way.

If you live in a dorm room or don't have access to a kitchen, food preparation becomes more challenging.  It is possible to hard cook an egg in a microwave, but you face the potential of an explosion.  Try the hot plate instead.  To hard cook an egg, place it in enough  salted water to cover and bring it to a boil, then cover with a lid, remove from heat and allow it to remain for 20 minutes.  Rinse in cold water before you crack the shell.  The salt and cold water help the egg peel cleanly.

Scrambled eggs can be prepared very nicely in a microwave.  The trick is to stir or whisk them often during the cooking.  Otherwise, they become tough and rubbery.

Be cautious about a hot plate and microwave.  They are useful, but also tricky.  Read the instructions first! 

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