Explore the Globe’s most Iconic Recipes from Around the World in 80 Dishes

Now, I know your mouth will water, and you’ll be salivating as you savor these mouth watering pictorial delights of meals and all you have to do is pick your favorite meal/s and perhaps book a trip-or find a restaurant close to you, or not, and find one that makes one just like you see below.

 

1. A full English Breakfast – it must have beans, sausages, bacon, eggs, mushrooms, hash browns and toast. Needless to say, it should all be finished off with a cup of tea.

2. Breakfast in Iran – usually features  naan bread with butter and jam. When a light breakfast isn’t desired, then Iranians eat halim. Halim is a mixture of wheat, cinnamon, butter and sugar cooked with shredded meat in huge pots. You can eat it hot or cold. Below Halim is in an omelet.

3. A Cuban wake up meal – is comprised of sweetened coffee with milk along with a pinch of salt thrown in. Cuban bread is toasted and buttered and cut into lengths to dunk in the coffee.

4. Polish Breakfast – known as Jajecznica, is a traditional Polish breakfast. It’s scrambled eggs covered with custom-made kielbasa along with potato pancakes.

5. Quick Spanish breakfast – Pan a la Catalana, or Pan con Tomate, in Spain is plain but really delicious. Just mix your bread with fresh garlic and plenty of ripe tomato, then soak it with olive oil and salt. Then put cheese, ham or sausage on top.

6. A yummy Moroccan breakfast - typically consists of different breads with some chutney, jam, cheese or butter. They have a really delicious crumpet-style bread which is made in large portions to tear a bit off. Also, be sure to enjoy their semolina pancake bread called Baghir – both are delicious.

7. A healthy Hawaiian breakfast – In Hawaii they’re fruit is long known for its tastiness. Indeed, eating fruit and then having a large meal later in the day is typical for the natives. Then there’s always plenty of bagels to enjoy but by then when most are in the water surfing, they’ll be hungry after their sessions.

8. Swedish breakfast – often includes a Swedish pancake, referred to  as a Pannkakor. It’s a thin flat cake that consists of batter and fried on both sides – much like a crepe. It’s usually served with a sweet, fruity filling. Oh, yummy!

9. Icelandic breakfast cuisine – is a hearty and hot breakfast to fight off the dark, icy mornings here. Hafragrautur, or oatmeal, is served with a sprinkle of brown sugar with some raisins or nuts on top,

10. Breakfast in Portugal –  is croissants served with lots of coffee served outdoors.

11. Breakfast in Australia – remember–Vegemite. When abroad, Aussies are often found with a stash for when they want some food from back home. It’s sticky and salty brown.  Be sure not to argue about the Vegemite vs Marmite war – everybody knows Marmite is better, but let those from Down Under have their say.

12. A Brazilian breakfast - consists of a selection of meats, cheeses and bread. It’s typically the regular breakfast fare here.

13. An Italian breakfast – Think Italy and immediately you think of heavy meals. But for breakfast they tend to go light probably to save their appetites for pasta, noche, seafood and a pesto pasta dinner? For breakfast though, the locals tend to have both a cappuccino e cornetto’ aka a cappuccino and a croissant.

14. A Welsh breakfast – Welsh Rarebit aka cheese on toast is a scrumptious breakfast.

15. Breakfast in Denmark - In Denmark, typically, you’ll often find rye bread, cheeses, salami, ham, pâté, honey, jam and sometimes even thin ‘plates’ of chocolate for their early morning meal.

16. A Philippines breakfast – Like Hawaii, in the Phillippines the local fruits are always enjoyed by its countrymen, especially for breakfast. Mangoes are popular and to keep up your energy  rice is the top choice, as are little sausages, known as longganisa. Fry it with  salt and garlic cloves it’s known as sinangag–it’s then combined with eggs, meats and beans and you’ve got a breakfast for a king (or a queen).

17. An Alaskan breakfast –  contains reindeer meat and an egg nestled on a pancake.

18. A traditional German breakfast –  has wursts, local cheeses and freshly baked bread. It’s typical fare for breakfast here and it’s topped off with their wonderful coffee.

19. The famous American breakfast - home made thick pancakes with syrup and blueberries, topped off with a few rashers of bacon.

20. The French breakfast – of course is the croissant, Combine them with just about anything.

21. Breakfast in India – above are rosemary roasted potatoes, Indian tofu scramble, lentils, veggie sausage and banana pepper toast.

22. A hearty Scottish breakfast - consists of  the delicious chunk of haggis served alongside every fat-fried egg. Haggis is sheep’s heart, liver and lungs minced with onion, oatmeal, suet, spices, salt and stock.

23. Thailand’s breakfast  – you’ll find this dish at shops all throughout Thailand. It’s a minty spicy fish with a sweet & spicy pork, served with rice.

24. An Argentinian breakfast -consists of “mate” (an infusion drink made with leaves of “yerba”) or dulce de leche with “facturas,” a croissant type pastry.

25. An Irish breakfast - is typically white pudding and soda bread.

26. A Canadian breakfast – those are not eggs but are known as perogies. Perogies are boiled, baked or fried dumplings made from unleavened dough and traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. To go with that, then sausages and toast top it off.

27. Breakfast in Mexico – has beef tips, chilequiles and other assorted foods consumed in Manzanillo. Nachos, cheese and beans for breakfast, also, are the norm.

28. A Russian breakfast - oladi is the breakfast of  most in Russia. They’re kind of like like pancakes and Yorkshire puddings–hot, just fried and with a soft inside and served with soured cream, honey, jam or fresh berries. 

29. Breakfast in Vietnam – resembles a bit like Pho but consists of  meat along with a semolina/porridge mixture. The dish above is a  pork porridge. It consists of Chinese doughnuts, beansprouts, pork intestine stuffed with peppery pork mince, sliced pork heart, stomach slivers and blood pudding. Sounds interesting and delicious!

30. Breakfast in Peru – ceviche is always a sure bet here any time. Of course, for those who don’t know, ceviche  is a seafood dish made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. It’s delicious.

31. Breakfast in Bolivia – saltenas are a bit like empanadas crossed with Cornish pasties. It’s the normal Bolivian breakfast and it’s usually filled with meat and vegetables, and slightly sweetened with sugar.

32. An Egyptian breakfast - of course are Foul Madamas. It’s made from fava beans, chickpeas, garlic and lemon.

33. Breakfast in Japan - is tofu served with fish and rice. Soaked with soya sauce and there you have it.  

34. Breakfast in China – typically consists of  noodles, rice, sticky coated chicken and fried veggies. 

35. Malaysian breakfast –  is Mee – noodles mixed with egg, vegetable and aromatic spices.

36. Breakfast in Mongolia – will typically have boiled mutton with lots of fat and flour and maybe some dairy products or rice.

37. Breakfast in Belize - fry jacks are a Belize typical breakfast cuisine. They’re deep-fried pieces of dough that are often accompanied by beans and eggs, or jam and honey.

38. A Hungarian breakfast – always consists of Pogácsa.

39. A Korean breakfast – is mostly like their lunch and dinner in Korea. You’ll get a small plate of kimchi, a bowl of rice and a bowl of clear vegetable soup.

40. Breakfast in Pakistan - is Aloo Paratha–it’ s an Indian unleavened flatbread made by pan frying, wholewheat dough on a tava. Its dough contains ghee and the bread is usually stuffed with vegetables. It’s usually combined with butter, chutney or some other spicy sauce.

41. An Estonian breakfast – is curd cheese on a wheat bloomer – known locally as ‘cheese on toast’. The topping can be mixed with ricotta or fromage fraiche instead, if you prefer.

42. Breakfast in Jordan –Labneh, hummous and falafel are all popular choices typically served alongside olive oil, lamb sausage, jam and butter, turkey or beef mortadella.

43. Breakfast in Venezuela - mostly consist of empenadas. They’re filled with pastries, fresh cheese, minced meat and any combination of veggies and beans.

44. Breakfast in Colombia - Here, this changua dish is always and it’s made from milk, scallions and cheese.

45. Breakfast in Ghana - is waakye. It’s rice cooked in beans and is always at street stalls throughout Ghana. 

46. Breakfast in Uganda - here a popular dish across the country is katogo – it’s a combination of green cooking bananas mixed in a stew from beef or in a sauce from vegetables.

47. A Bahamas breakfast – a Bahamian breakfast it must contain grits. Grits are dried ground hominy, or corn. It’s mixed with boiling water and the grits becomes a porridge.  Now many people add prawns and meat to liven it up.

48. Breakfast in Costa Rica – Gallo Pinto is typical for breakfast in Costa Rica. It’s made from black beans, rice, sour cream, salsa and a corn tortilla. To top it off many Costa Ricans will then top it off with avocado, fried ripe plantain or cold meat on the side.

49. Breakfast in the Dominican Republic – is mangu. Mangu is made from mashing boiled plantains with butter and either salami, cheese or eggs.

50. A Turkish breakfast – the full Turkish breakfast consists of many varieties of cheese, butter, olives, eggs, tomatoes, cucumbers, jam, honey, and spicy meat.

Explore the Globe’s most Iconic Recipes from Around the World in 80 Dishes

Bon Appéti

 

 

 

Although chocolate chips can be used for a variety of recipes and foods, (Chocolate Chip Ice Cream, for example); my favorite–as most other people would concur-is the chocolate chip cookie.

So, to properly honor National Chocolate Chip Day, let’s celebrate it as it should be–by eating a chocolate chip cookie or cookies.

I’ll bet that most of you are not aware of the fact the first chocolate chip cookie was made by accident.

The story is as follows:

It all started in the 1930s, at the Toll House Inn, which was owned by Ruth and Kenneth Wakefield.

Here, Ruth would prepare delicious, home-cooked meals that would be served for her guests.

One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of our NESTLÉ® Semi-Sweet Chocolate into tiny bits and added them to her dough, expecting them to melt.

Instead, the chocolate held its shape and softened to a delicately creamy texture. Source: Very Best Baking

Of course, as they say, the rest is history. Soon, the chocolate chip cookie garnered vast popularity; and now the name Toll House is synonymous with chocolate chip cookies.

But, where can you find the best chocolate chip cookies in Los Angeles?

Here’s our Top 10 list for the best Los Angeles Eateries for Chocolote Chip Cookies :

1. Cafe Dulce – 134 Japanese Village Plaza, Building E, Los Angeles, CA 90012, (213) 346-9910
2. DeLuscious Cookies & Milk – 829 North Highland Avenue, Los Angeles, CA 90038, (323) 460-2370
3. Diddy Riese Cookies – 926 Broxton Avenue, Los Angeles, CA 90024, (310) 208-0448
4. Dutch Oven Bakery – 2281 Lake Avenue, Altadena, CA 91001, (626) 794-3555
5. Froma – 7960 Melrose Avenue, Los Angeles, CA 90046, (323) 653-3700
6. Ice Cream Plus – 8158 West Sunset Boulevard, West Hollywood, CA 90046, (323) 656-8332
7. Lido Bakery – 3001 North Sepulveda Boulevard, Manhattan Beach, CA 90266, (310) 545-8955
8. Porto’s Bakery – 3614 West Magnolia Boulevard, Burbank, CA 91504, (818) 846-9100
9. Proof Bakery – 3156 Glendale Boulevard, Los Angeles, CA 90039, (323) 664-8633
10. Snookies Cookies & More – 1609 Victory Boulevard, Glendale, CA 91201, (818) 502-2013

All of the establishments listed also serve a variety of other food besides chocolate chip cookies–so be sure to take your time and peruse their menus.

If you want to take matters into your own hands and want to make your own chocolate chip cookies, here’s an excellent recipe:

Toll House Cookie

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Sweet Eats for a Sweet Holiday – And who doesn’t like Chocolate?

Photo courtesy of College Lifestyles

For sure, Tapatío is a wonderful ingredient that’s used to spice up most ordinary foods that need a little spark–e.g. scrambled eggs or that extra piece of chicken which is left on your dinner plate, etc. BTW it’s also great as a standard ingredient for most households, especially here in Los Angeles!

As the way of a disclosure–I’m not an expert chef, but I will say I’m an expert cook; although my partner might argue otherwise. But, what I do know is that at the end of each meal, he cleans his plate all the way to the shiny parts. My specialty lies in the art of taking basic ingredients that I have in my cupboard/pantry and making them into something that adds that extra “it fact for my meals a little extra “zing” for my kitchen table.

So, in that vein, here’s my tasty version of a Mexican classic,

Huevos Rancheros

4 tortillas
1 T. Canola oil
½ C. refried beans
2 tsp. Tapatío
3 eggs
½ C. pico de gallo
½ tsp. salt
¼ tsp. black pepper
Fresh cilantro for garnish

Serves 2

1. If you have a non-stick pan, just heat the tortillas. If not, put a small amount of canola oil in and heat them. Put them on the plate.

2. In a small pan, or using the microwave, take the refried beans and add the Tapatío. Stir and heat.

3. While the refried beans are heating up, put the canola oil in a pan, heat, then add the eggs and pico de gallo. Cook until the eggs are done.

4. Put 2 tortillas on a plate; spread a layer ½ of the refried beans, then a layer of half of the egg mixture, top with fresh cilantro.

That’s it.

Oh, of course, if you’d like the dish a bit spicier, add more Tapatío to it.

Another variation to this recipe is to spice up the refried beans a bit. Use garlic, onion, cumin, or chili powder. All of these will give a little more flavor.

What’s my recipe for Pico de Gallo?

I’m so glad you asked.

3 small tomatoes, diced
1 onion, finely chopped
1 fresh jalapeno pepper, finely chopped (If you don’t want too much heat, take out the seeds.)
¼ C. fresh cilantro, finely chopped
½ tsp. garlic powder
⅛ tsp. salt
⅛ tsp. pepper
Juice from one lime

1. After you cut the tomatoes, drain the juice in a colander.

2. Mix all the ingredients together and gently stir.

Oh, so good.

In fact, based on our five day forecast, the highest temperature we’ll see this week is 73° with the night temps dipping into the low 50°s.

Sounds like the perfect weather for a great pot of soup.

And since I love to cook, eat, or serve soup; I’m excited that I’ll be more likely to indulge as LA’s weather remains cool.

For the most part, it’s easy to make, making enough for more people is easy, and it’s often fairly inexpensive.

For example, last week, I had some chicken leg quarters sitting in my fridge just begging to be used for a nice chicken soup, but I also wanted to add the healthiness of beans, so I created this:

Southwest Chicken Bean Soup

½ diced onion
½ diced green pepper
2 T. vegetable oil
1 C. dried beans (I used dried 15 beans mix soaked overnight)
1 ½ t. salt
1 t. black pepper
2 t. garlic
2 t. cumin
1 C. salsa
1 can corn
1 chicken thigh and 2 chicken legs
¼ C. chicken base (I like the kind at Smart & Final)
6 C. water
¼ C. fresh cilantro

1. Add the vegetable oil to the soup pan, and heat. Add the onions, green peppers, and garlic. Cook until the onions are golden brown.

2. Add the water, soaked and rinsed beans, chicken base, and chicken. Bring to a boil, and then simmer for about 45 minutes, or until the chicken is done.

3. Remove the chicken and let cool, then debone the chicken into small pieces.

4. Add the salt, pepper, cumin, salsa, corn, and deboned chicken.

5. Let simmer until the beans are soft. If needed, add more water.

6. Add cilantro.

7. Ladle it into a bowl and if possible, serve with some nice warm corn muffins.

And that’s all there is to it. If you like it a little spicier, just add some Tapatio.

Total cost: About $3.00 (Based on what I paid for the ingredients)

However:

Its feeling of warmth and fullness: Priceless

Don’t be concerned, nothing has happened to the people I love. In fact, just the contrary.

My children finished college and started their respective lives, and my husband is happy and healthy. While they will always be my first priority, it’s my turn to see what I want to do with the second half of my life.

You may be thinking that I’m going through the proverbial “mid-life crisis.” Perhaps you’re right. Still, it’s time to move on. The kids don’t need my daily direction anymore, and my husband is quite capable of taking care of himself. The only thing Mike truly depends on me for is my cooking skills. He would eat peanut butter and jelly sandwiches for breakfast, lunch and dinner if left to his own devices.

Making the assumption that you’re right and I’ve entered the stage of a mid-life crisis, nonetheless, I decided to go back to school to obtain a nutrition certification. My decision wasn’t a surprise to my family. I love to feed people good food. Food that heals the body, and feeds the soul. So here I am, taking my last course at a local college.

It’s been a long two years working full-time at our local school district, and also going to school in my spare time.

Now what? I’m 50 years old. I have a terrific job that pays well, has retirement benefits, and I work with outstanding people.

To be sure, I more than realize that in today’s economic climate, I’m very fortunate. But, the question remains, where do I go from here?

The truth is, I don’t know but I’m sure I’ll find my way.

There’s a possibility that if I’m going through a mid-life crisis, then that is motivating me for a change of direction. If that’s the case, then I’m more than willing to go along for the ride.

After all, what is our purpose on this earth if it’s not pursuing those things that light up our lives?

Before I move on to my next adventure, I want to express my gratitude to Lisa and David, the Publisher and Editor of the online lifestyle magazine, Travelin’ Local, for giving me the opportunity to share my recipes and stories with you. I will always be a big fan of Travelin’ Local.

Thank you David and Lisa! This last recipe is for you.

Apricot Glazed Salmon with Stir Fried Kale

Prepare Salmon

8 ounces wild Alaskan Salmon filets
2 tablespoons catsup
4 tablespoons low sugar apricot jam
2 tablespoons low sodium soy sauce
1 tablespoon ginger, finely chopped
1 clove garlic, finely chopped
1 pinch red pepper flakes

Prepare Kale Stir Fry

½ tablespoon coconut oil
4 cups kale, rough chopped
2 large carrot, peeled into long strips
½ large zucchini, peeled into long strips
2 tablespoons soy sauce
1 clove garlic, finely chopped
1 tablespoon ginger, finely chopped

Servings: Makes 2 main dish servings.

Directions:

1. Preheat oven to 350.
2. Combine the catchup, apricot jam, soy sauce, 1 tablespoon of ginger, 1 garlic clove, and a pinch of red pepper in a small bowl.
3. Place the salmon on a baking sheet and top with the apricot glaze. Bake for 15 – 20 minutes until salmon just barely flakes at the thickest part. Do not over cook or your salmon will be dry.
4. While the salmon is baking, heat the coconut oil in a large skillet over medium high heat. Add the remaining ingredients and stir-fry for 4 to 5 minutes. Vegetables should be crisp.
5. Serve the glazed salmon with your stir-fried vegetables.

Amount Per Serving: Calories: 408, Total Fat: 8.71g, Cholesterol: 71mg, Sodium: 1693mg, Total Carbs: 46.86g, Dietary Fiber: 6.68g, Sugars: 18.87g, Protein: 37.22g

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

[Ed.Note] We in turn, are both proud to have been a part of Kristi’s life and success, and both Lisa and I know that whatever Kristi sets her mind to, there’s no stopping her. Not to mention that she’s a brilliant cook, and we recommend that everybody follow her on her website as she describes all of her delicious meals and dishes at Mother Rimmy’s Cooking Light Done Right!

My mother was a real estate broker who worked a variety of hours. Out of necessity she would load the slow cooker in the morning with soup ingredients, so dinner could be served at a reasonable hour. Mom rarely worked from a recipe it–was simply chop and toss.

My brothers and I couldn’t wait to dig into whatever was torturing our taste bud that were in that big pot. Most often, the pot was filled with chicken, carrots, and celery. The best days were when it was filled with beef, potatoes and mushrooms.

The beef soups were my favorite. I loved those chunks of tender beef swimming in my bowl next to big slices of mushrooms.

In addition, my mother would toss various herbs into the pot to make the broth so savory that we mopped it up with rolls loaded with both butter and Parmesan cheese.

While I can’t go back in time to Mom’s kitchen, I can create new memories inspired by her. This beef soup is loaded with tender mushrooms and colorful kale. Combined a hearty red wine with the soup adds another layer and depth of flavor.

So, here’s to happy memories of food and family. It’s time to enjoy a bowl of steamy soup!

Hearty Beef, Mushroom and Kale Soup

4 cups low sodium beef broth
4 cups water
½ cup red wine (use a wine you would drink, not store purchased cooking wine)
8 ounces leftover beef steak, cubed into bite-sized pieces
1 cup onion, finely chopped
2 large bay leafs
½ teaspoon thyme
2 cups mushrooms, sliced
4 cups kale, chopped
1 can white beans, rinsed and drained

Servings: Makes 4 main dish servings.

Directions:

Combine ingredients in your slow cooker and turn to low if you’re going to be gone for more than 6 hours. The soup’s ingredients only requires heating which helps to fully blend its flavors, so cooking on high would overcook the soup.

You could also simmer the soup on the stove for an hour–but a slow cooker really does a great job of creating a more savory soup, and fills your home’s air with incredibly enticing aromas.

Amount Per Serving: Calories: 233, Total Fat: 2.28g, Cholesterol: 33mg, Sodium: 1694mg, Total Carbs: 26.81g, Dietary Fiber: 5.58g, Sugars: 1.71g, Protein: 26.75g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

I am not a licensed nutritionist. I am currently a student at The American College of Healthcare Sciences, working on a nutrition certification. Any advice in this column is strictly my opinion. Consult a licensed professional if you have health concerns.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

The first question that comes to mind is, “What is Colcannon?”

According to Wikipedia, “Colcannon is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about that dish.”

If the dish has a song written for it, it has to be a smash, right? (No pun intended.)

This highly recommended Irish dish gets rave reviews from friends and family. The ingredient list contains bacon, whole milk and butter. It’s not a big surprise that it’s well loved, is it?

Time to lighten up Colcannon.

I chose to reduce the fat and calories by using turkey bacon, low fat milk, heart healthy olive oil and a minimum of butter. You would think I’d be happy with my successfully lightened up Colcannon, wouldn’t you?

My Irish husband, whose mother came to America from Dublin, gave this recipe rave reviews, but I wasn’t happy. There is something about real bacon and cabbage that gives this traditional Irish dish its distinctive flavor.

In the end, I’m going with tradition. Some things just shouldn’t be changed.

Original Colcannon

1 pound russet potatoes, peeled and cut into cubes
2 slices bacon
2 cups cabbage, shredded
¼ small onion, chopped
¼ cup whole milk
¼ cup butter

1. Boil potatoes until tender and drain.
2. Heat a cast iron skillet over medium heat and cook bacon until crisp. Remove bacon and drain on a paper towel.
3. Add onion to the skillet and cook for 2-3 minutes to soften. Add cabbage and cook another 5 minutes over medium low until cabbage is soft and onion is
   slightly caramelized.
4. Using a hand blender, blend potatoes and milk until the potatoes are still slightly chunky. Fold in bacon, and onion mixture. Season with salt, pepper and top with butter.

Servings: Makes 4 main dish servings.

Amount per serving for the original recipe for Colcannon:
Calories: 230, Total Fat: 12.72g, Saturated fat 8.17, Monounsaturated Fat 3.86, Polyunsaturated Fat .70, and Trans Fat 0, Cholesterol: 36mg, Sodium: 213mg, Total Carbs: 23.05g, Dietary Fiber: 3.44g, Sugars: 2.97g, Protein: 4.87g

Skinny Colcannon

1 pound russet potatoes with skin, washed and cubed
½ tablespoon olive oil
½ small onion, chopped 2 cups cabbage, thinly shredded
3 slices turkey bacon
¼ cup low fat milk
4 tsp butter

Servings: Makes 4 main dish servings.

Directions:

1. Steam potatoes in a steaming basket until tender.
2. Microwave turkey bacon for 3-5 minutes to cook through. Chop into small pieces.
3. In a large nonstick skillet, heat olive oil over medium heat. Add onion and cook for 2-3 minutes to soften. Add cabbage and cook another 5 minutes over medium low until cabbage is soft and onion is slightly caramelized. Add water as needed to keep from burning.
4. Using a hand blender, blend potatoes and milk until the potatoes are still slightly chunky. Fold in bacon, and onion mixture. Season with salt and pepper and top with 1 tsp butter.

Amount Per Serving for the original recipe for Skinny Colcannon:
Calories: 235, Total Fat: 10.95g, Saturated fat 4.56, Monounsaturated Fat 4.58, Polyunsaturated Fat 1.81, and Trans Fat 0, Cholesterol: 31mg, Sodium: 535mg, Total
Carbs: 24.16g, Dietary Fiber: 3.52g, Sugars: 2.38g, Protein: 9.70g

Nutrition details obtained from MacGourmet nutrition calculating software. Colcannon is a common Irish recipe with standard ingredients. Therefore, there is no reference to an original recipe.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

No one can command that you eat your vegetables, or drink your milk to the very last drop. There is no that can force you to “clean your plate,” especially if you aren’t in the least bit hungry.

However, there is one drawback to this culinary freedom: you’re now in charge of making your own meals.

If Mom didn’t pass on her cooking skills to you, learning a few of the basics, such as how to boil water, or fry an egg, isn’t all that difficult. A simple Google search will find numerous websites and blogs just waiting to share their expertise with you.

Once you have those skills under your belt, nothing can stop you! You will command your kitchen and create your own mouthwatering meals.

Nothing is more fun than taking your favorite childhood dish, and turning it into a meal fit for a grownup. That’s exactly what I did with this simple recipe for macaroni and cheese:

One tiny can of crab and a dash of heat from cayenne peppers helped to turn this common pasta recipe into a meal fit for a grownup.

I’m off to the pantry to see what I can whip up now. I think spaghetti and meatballs will be my next victim!

Grownup Creamy Crab and Cheese Casserole

2 cups pasta shells, cooked al dente and drained
2 cups 2% milk
4 tablespoons flour
2 tablespoons olive oil
2 tablespoons onion, finely chopped
1 clove garlic, finely minced
⅛ tsp nutmeg
¼ tsp cayenne pepper
1 cup white sharp cheddar cheese, shredded
1 can canned crab, drained with shells picked out
4 tablespoons Parmesan cheese, shredded
2 slices whole wheat bread, lightly toasted and processed into crumbs

Servings: Makes 6 main dish servings.

Directions:

1. Preheat oven to 350.
2. Whisk together milk and flour.
3. Heat a large non-stick skillet over medium heat. Add oil, then onion. Cook 3 minutes until softened, then add garlic. Cook another minute.
4. Add milk to onions in the skillet, with nutmeg and cayenne pepper. Simmer over medium heat, stirring constantly for 5 – 6 minutes until mixture thickens substantially. Add cheddar cheese, shells and crab. Stir together.
5. Combine breadcrumbs and Parmesan cheese.
6. Pour crab and cheese mixture into a medium sized baking dish sprayed with cooking spray, and top with breadcrumbs. Bake for 20 – 25 minutes until crumbs brown and sauce is bubbly.

What’s good for me in this dish?

Crab is good source of folate and potassium, as well as protein, phosphorus, zinc, copper and selenium. Canned crab is high in sodium, and very high in cholesterol.

Amount Per Serving; Calories: 307, Total Fat: 15.10g, Cholesterol: 63mg, Sodium:

511mg, Total Carbs: 22.34g, Dietary Fiber: 1.29g, Sugars: 5.42g, Protein: 18.64g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

Never use your blender to blend hot liquids without thinking about the consequences first.

I want to remind all of Travelin’ Local’s readership that I’m an experienced cook – not a chef.

So, therefore, over the past thirty years I’ve attended cooking classes, read article after article on cooking methods, and purchased more than my share of cookbooks.

Based on all that, you would think I would know how to blend hot liquids in a blender, wouldn’t you?

In fact, when I set out to blend my soup, I knew the consequences of blending hot liquids in my blender without following certain precautions. And, if you aren’t careful, you’ll have your culinary creations explode all over your kitchen.

So with all of my esteemed knowledge, I recently put my simmering soup into the blender’s jar, filling it half full.

Then I lightly replaced the lid, leaving room for the steam to escape. Then I pressed the high button and . . .

Explosion!

Cooking Class 101 – Lesson Number 1

1. The proper way to blend hot liquids in a blender is to allow your ingredients to cool for several minutes.

You shouldn’t see any bubbling, especially when you pour soup into the jar.

2. Fill the jar half full.

3. Loosen the lid substantially to allow steam to escape.

4. Most importantly, pulse on low!

Class dismissed.

Curried Butternut Squash Soup with Fresh Basil

1 tablespoon coconut oil
1 cup onion, chopped
2 cloves garlic, chopped
6 cups butternut squash, cut in 1" pieces
4 cups vegetable broth
4 cups water
1 tablespoon ginger, minced
2 teaspoons curry powder
1 cup light coconut milk
1 cup basil, thinly sliced

Servings: Makes 12 main dish servings.

Directions:

1. Heat a Dutch oven or large saucepan over medium-high heat. Add coconut oil. Then add onion and garlic. Cook for 3 – 4 minutes to soften.

2. Add butternut squash, vegetable broth, water, ginger and curry. Reduce heat to medium and cook for 25 – 30 minutes until squash is very tender.

3. Turn off heat and allow soup to cool for 5 minutes.

4. Add soup in batches the blender. Fill blender jar half full, leaving lid loose and blend on low. Remove blended soup to a bowl. Repeat until you’ve blended all the soup.

5. Add soup back to the pan with coconut milk and heat through over medium heat for 3 – 5 minutes.

6. Season soup with salt and pepper to taste and top with basil.

What’s good for me in this dish?

Squash is loaded with vitamins C and A – both are powerful antioxidants helpful for warding off chronic illnesses. Some squashes contain more sugar than others. Butternut squash is one of those squashes higher in natural sugars. Others, like acorn and spaghetti squash, contain less sugar.

Basil is a great source of vitamin K, a vitamin that aids liver function and bone formation. It also contains iron, calcium, and fiber. The flavonoids in basil provide powerful cellular protection. The volatile oils in this herb have anti-bacterial properties, as well as anti-inflammatory effects.

Amount Per Serving: Calories: 88, Total Fat: 14.02g, Cholesterol: –, Sodium: 192mg, Total Carbs: 10.99g, Dietary Fiber: 1.71g, Sugars: 2.49g, Protein: 1.32g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

Do you believe me now?

Darn. I’m sorry to be the one to tell you that there is no cooking fairy that leaves delectable meals in your kitchen every night – but don’t despair!

The truth?

You can learn how to cook from magazines, websites, blogs, and television. I guarantee that your family and friends are just waiting to provide you with tried and true recipes, and will happily give you cooking advice.

I love cooking for just this reason. There is always something new to learn, a new food to try, and people willing to eat it no matter how it turns out.

My new skill is cooking meals in packets of foil or paper.

I like this cooking method–it’s fun to pile up the meat and vegetables, top them with different seasonings, and pop the little foil packets in the oven.

Cleaning up is a breeze, and the food comes out moist and flavorful.

My first attempt at packet cooking was salmon and broccoli bathed in a sweet sherry and caper sauce. The salmon came out of the oven moist and infused with flavor from the sauce, while the broccoli was still slightly crisp.

Give it a try! Be your own cooking fairy, and treat your family and friends to a delicious meal.

Wild Salmon and Broccoli with Caper Sauce

1 pound broccoli, sliced into slender stems
1 pound wild Alaskan Salmon filets, cut into 4 pieces
1 large lemon, zested and juiced
1 clove garlic, minced
½ cup sherry
4 tablespoons capers, drained
½ tablespoon cornstarch
1 tablespoon water
4 tablespoons parsley, chopped
4 tablespoons Parmesan cheese, shredded

Servings: Makes 4 main dish servings.

Directions:

1. Preheat the oven to 400.

2. Steam broccoli in a large bowl with two inches of water, covered in plastic wrap in the microwave on high for 4 minutes. Broccoli should still be crisp.

3. Take four large sheets of foil and spray them with cooking spray. Place the salmon filets in the center of each piece of foil, and then place steamed broccoli on each side of the foil.

4. In a saucepan over medium heat combine lemon zest, lemon juice, sherry, capers, cornstarch and water. Bring to a boil and allow to slightly thicken.

5. Pour sauce over salmon and broccoli and fold the foil into a packet over the salmon and broccoli by folding the sides up first and then rolling the ends together.

6. Bake for 15 minutes. Open one packet and check that the salmon just flakes at the thickest part. Don’t over cook or salmon will be dry.

7. Serve sprinkled with parsley and Parmesan cheese.

What’s good for me in this dish?

Salmon is loaded with tryptophan, vitamin D, omega 3 fatty acids, selenium, protein, vitamins B3 and B12, phosphorus, and magnesium. Salmon is another powerhouse of nutrition that promotes brain health, heart health and blood pressure.

I prefer Wild Alaskan salmon. It’s a bit pricier, but farmed fish contains more inflammatory-producing omega-6 fatty acids, as well as antibiotics to eliminate disease and parasites. In contrast, wild salmon has more protein, fewer omega-6 fatty acids, and is considerably higher in omega-3 fatty acids. What a powerhouse of nutrition for heart health!

Broccoli is a cruciferous vegetable that is loaded with vitamins C, K, A, folate, fiber, manganese, tryptophan and potassium help the body fight bladder, ovarian and prostate cancer. Broccoli is good for detoxification and stomach health; as well as cardiac and vision health. Wow!

Amount Per Serving: Calories: 408, Total Fat: 17.24g, Cholesterol: 115mg, Sodium: 951mg, Total Carbs: 14.87g, Dietary Fiber: 4.64g, Sugars: 2.65g, Protein: 43.94g

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

I’m well versed in the challenges of losing weight. Most of my life I’ve been 10 – 15 pounds too heavy. Family and friends called me “chubby.”

After a few years of marriage and the birth of two children, I decided it was time to change my ways. I wanted to fit my middle into those skinny jeans I kept trying on in the department stores, and I wanted my family to be proud of me.

My road to a healthy lifestyle began with the exit of a disgusting cigarette habit. Wouldn’t you consider that a move in the right direction? But, then I gained another 25 pounds! It seemed as though my commitment to a healthy lifestyle hit the wall. I was not only chubby – now I was fat.

The urge to give up was ever present in my mind, but I’d come so far that I just couldn’t admit defeat. I decided to join a weight loss program.

It took one year to lose 40 pounds and for the first time in my life I was slim.

Stepping on the scale the day I hit my goal was exhilarating. I not only had a healthy weight range for my height, but was also fit – I joined a gym and started a walking routine. That day was 15 years ago.

There have been times over the years when life gets in the way, and the ever-present scale in the bathroom registers too high for comfort and it’s time to slim down. This is one of those times.

In the spirit of getting back into shape, this is my offering for those days when you don’t have any calories left to spare and your tummy is grumbling in protest. You’ll love this creamy tomato basil soup that takes advantage of the last of those lovely red tomatoes of the summer. It’s fresh and satisfying.

Back on the bandwagon I go, and I have to say, it feels good.

Light and Satisfying Tomato Basil Soup

½ cup onion, chopped
1 clove garlic, chopped
4 cups tomatoes, fresh, and chopped
1 cup vegetable broth
¼ cup basil, chopped
¼ cup fat free half and half

Servings: Makes 2 main dish servings.

Directions:

1. Combine onions, garlic, tomatoes and vegetable broth in a medium saucepan and simmer over low heat for 30 – 40 minutes until vegetables are tender.

2. Add remaining ingredients and blend with a blender or immersion blender, leaving small chunks of tomato and basil floating in the pan.

What’s good for me in this dish?

Tomatoes provide a great source of vitamins C, A and K; not to mention the antioxidant and cancer preventing benefits of Lycopene. Tomatoes support colon and prostate health, and are a good source of potassium, niacin, vitamin B6, and folate to support a healthy heart.

Basil is high in vitamin k, a vitamin that aids liver function and bone formation. Basil also contains iron, calcium, vitamin A and fiber. The flavonoids in basil provide powerful cellular protection. The volatile oils in this herb have anti-bacterial properties, as well as anti-inflammatory effects.

Amount Per Serving: Calories: 194, Total Fat: 1.83g, Cholesterol: 2mg, Sodium: 668mg, Total Carbs: 41.14g, Dietary Fiber: 9.49g, Sugars: 25.55g, Protein: 8.67g, Weight Watchers Points 3

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

The event will host 50 food trucks, live entertainment, shopping and more at the Honda Center, in Anaheim on Saturday, August 28^th. They’ll also be hosting a child’s play and learn area–so bring the whole family to enjoy the festivities!

The festivities at OC Foodie Fest will also help the following charities: Child S.H.A.R.E., Pretend City Children’s Museum, and St. Vincent’s Meals on Wheels.

The OC Foodie Fest seeks to celebrate food truck cuisine, the rich community of Orange County, and their local charities. It will have a diverse array of delicacies with different and unique flavors from all over the world. Every food lover in attendance is sure to find the event a true epicurean delight.

I was lucky enough to interview James Foxall, owner of the fusion food truck “Taco Dawg,” and founding OC Foodie Fest Partner.

This remarkable entrepreneur and food connoisseur gives Travelin’ Local the inside scoop on the event he has worked so enthusiastically to make happen and what to expect for the event:

Congratulations on OC Foodie Fest’s first year! What aspect of the OCFF are you most proud of?

James Foxall: We have an amazing staff making this entire event possible. From the Event Producer Virginia Strickland, to our public relations manager, social media manager, designer, interns, 20 area managers, and 100 volunteers, the team has accomplished so much in a very short amount of time. I am simply amazed by their creativity, tenacity, diligence and I am extremely grateful to work with this group.

How did you get involved in OC Foodie Fest?

JF: My company (Taco Dawg) had been kicking the idea around since the beginning of the year. Virginia, a regular Taco Dawg patron, mentioned the need for a festival to promote Orange County trucks, so we shared our visions and the rest is history.

Have you collaborated on an event with OC Foodies in the past?

JF: No, this is our first time working together. It was a natural connection for our groups to work together to support the common interest of the Orange County food scene.

The event has so much going on! How long did the planning process take?

JF: We designed the event to have something for everyone, ensuring that the event will focus on all the amazing gourmet food trucks, while providing a festival environment with entertainment and shopping. The planning involved a lot of initial research to develop the perfect event structure. All of the detailed components fell into place over a course of six months.

OCFF will help out three charities: Child S.H.A.R.E., Pretend City Children’s Museum, and St. Vincent’s Meals on Wheels. How were these benefiting non-profits selected?

JF: These are a few of the charities that we have worked with in the past. Giving back has always been a big part of my & Virginia’s life philosophies. The biggest personal payoff for us is knowing that at the end of the day everybody’s time, food and money will be going to some really great causes.

How did the OCFF committee determine which 50 trucks would be a part of the event?

JF: We reached out to all the local OC trucks, as well as those from the surrounding areas. We chose an equation of trucks that would best represent the variety of gourmet food truck cuisines and cooking styles that are currently being served in Southern California.

OCFF has a fantastic entertainment line up! Could you tell me a little more about the outstanding talent groups performing at OCFF?

JF: Although I haven’t personally met all of the groups, out knowledgeable staff extremely tapped into the local music and dance scenes. Our public relations manager and music manager, Ashley Eliot, has done a tremendous job creating the live music line-up in conjunct with the OC local online music magazine, Everyday Noise. Our event partners, Pacific Rim, have very strong relationships within the local dance community and helped make our amazing line-up possible. I’m already a personal fan of all these groups and will probably be the guy asking everyone to take a picture with me.

What three food trucks are you most looking forward to sampling from at OCFF?

JF: Besides Taco Dawg? Gosh, it’s so hard to choose since there are so many tempting options. The beauty of the festival is that I don’t have to choose one when I can have them all.

How would you best sum up the appeal of food truck fusion food?

JF: It’s just a reflection of what’s going on within the American people. Young people in particular, are starting to change the way they live. People are more conscious of what they put into their bodies and more aware of how much they spend. The gourmet food truck movement allows everyone to eat high caliber food without having to go into credit card debt to support it.

Does Taco Dawg have any celebrity customers?

JF: We’ve had our run-ins, but to me the real celebrities are the regular customers who find us on twitter and follow us in all kinds of weather, in all kinds of places. I get a kick out of seeing a familiar face when I’m at an event somewhere near his or her home or job. It lets me know we’re doing something right.

You have a surprising array of career experience in such areas as the armed forces, politics, public relations, sales, and non-profits. What motivated y into owning your own food truck business enough to get it all started?

JF: Yeah, I’ve kind of always been a jack-of-all-trades. This food truck idea is one that I’ve been kicking around for years. When I saw Kogi was having a good deal of success and the number of trucks that were sprouting from it, I knew now was the time.

When did Taco Dawg first open its windows?

JF: Halloween 2009…and yes I saved the twenty from my first sale.

How did you get the astonishingly delicious idea to combine tacos with hot dogs?

JF: Well anybody who knows me knows I can’t go more than a couple days without one of these two tasty treats. The inspiration for the name, which also influenced the whole concept, was my former roommate’s dog, “Shadow.” The dog had a proclivity to eat my tacos and one day I heard my then roommate yelling “Get away from that Taco, Dog!” And it was my light bulb moment.

What is your favorite item on the Taco Dawg menu?

JF: I would say The Beach Comber is my favorite taco and The Cowboy Dawg is my favorite dog. Off the menu, I would say is the Taco Papa. That’s our deep fried taco split open and stuffed with choice of toppings.

What is Taco Dawg’s most popular dish?

JF: The Cowboy Dawg hands down.

Can you tell me what items will be on Taco Dawg’s OCFF menu?

JF: The Cowboy & The Beach Comber for sure, along with our Seoul Man, Chili Dawg fried mac & cheese and nachos. There may also be an exclusive menu item just for the event.

Thank you for this fantastic interview! Where will you be at the event so we can meet you? 

JF: I will be everywhere… just follow me on twitter @thetacodawg

“Stay hungry!” Sarah is the author of brokeintheOC blogspot.

Photos courtesy of Meg Strouse, OC Foodie Fest, Great Balls On Tires, and bakerytruck

Needless to say, I was properly chastised and provided a nutritious start for their mornings thereafter.

Children aren’t alone in the need for a proper breakfast, grownups need all the help they can get to combat the stresses of the day. Not to mention the fact that many of us are working on losing a few extra pounds.

I hear a lot of excuses from friends and family when we talk about eating in the morning:

I don’t have time in the morning to make a healthy breakfast.

I have a latte every morning. It contains milk. That’s healthy enough for me.

I’m not hungry in the morning, I can wait until lunch time to eat.

I’m cutting calories, and I’d rather save them for dinner.

If this sounds like you, then you might want to rethink your position on the subject.

Research supports the theory that eating breakfast will boost your metabolism, increase energy, and help your brain function at its best. We want our children to eat breakfast so they can absorb what they learn at school. Why should we treat ourselves differently? In fact, I can say that as I get older I need all the brain boosting I can get.

I could certainly use the metabolism boost too. Giving my body a solid source of energy in the morning, something other than my daily caffeine fix, keeps me going for hours.

How do you fit breakfast in when you either don’t want to, or think there isn’t time to eat and get out the door?

Oatmeal tossed with berries is a great start. Please – don’t buy those processed oatmeal packets. They are expensive and filled with sugar, salt and preservatives. Buy a box of quick cooking oats and add some frozen or fresh berries with a drizzle of honey.

How about low fat yogurt, berries and a little low fat granola? Your body will appreciate the protein, dairy, fruit and crunchy grains. Sounds terrific, right?

Now, lets get crazy and think about eggs – eggs with vegetables. Scramble eggs with chopped spinach, onion and cheese, then pop them in a container to store in the refrigerator. They last for a few days, and are terrific warmed up and served with toast.

A proper breakfast sounds appealing now, doesn’t it?

Take my word for it. You’ll love starting your day with a healthy breakfast, and your body will thank you for the effort.

Savory Baked Eggs

3 large eggs
4 large egg whites
1 large tomato, seeded and chopped into small pieces
¼ cup basil, finely chopped ⅓ cup Parmesan cheese,
shredded 1 pinch salt
1 pinch pepper

Servings: Makes 6 main dish servings.

Directions:

1. Preheat the oven to 350 degrees.

2. Spray 6 small baking dishes with cooking spray.

3. Whip eggs until frothy.

4. Add remaining ingredients to eggs and spoon into baking dishes.

5. Bake for 15 – 20 minutes until egg is set.

What’s good for me in this dish?

Eggs provide tryptophan, selenium, iodine, vitamins B2 and B12, and protein. Selenium helps protect our immune systems, and regulates thyroid hormones, and protein plays a critical role in the building of our muscles, blood, skin, hair and nails.

Eggs also contain choline, known to reduce inflammation in the body. According to George Mateljan, author of World’s Healthiest Foods, inflammation contributes to heart disease, osteoporosis, type-2 diabetes and Alzheimers.

Free range, or cage free eggs are considered to be higher in quality nutrients such as all nine essential amino acids, and are less likely to contribute to high cholesterol levels.

Amount Per Serving: Calories: 70, Total Fat: 3.31g, Cholesterol: 108mg, Sodium: 196mg, Total Carbs: 1.75g, Dietary Fiber: 0.39g, Sugars: 1.15g, Protein: 7.53g, Weight Watchers Points 2

Information regarding the benefits of eating breakfast obtained from WebMD, The Mayo Clinic, and NPR.

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

For years I lived by the rule that leftover seafood would make me sick. That belief came from my mother. Unless the fish was tuna from a can, leftovers were promptly delivered to the trash bin.

It wasn’t until my grandmother served a salmon salad sandwich from the previous night’s dinner, that I realized I needed to rethink my position. Grandma informed me that she had baked quiches and soufflés from all forms of seafood leftovers for years.

A single conversation and one sandwich changed a solid belief that leftover seafood belonged in the trash.

This recipe for quiche wasn’t handed down from my grandmother. She wasn’t one to write anything down.

Still, I bet she would approve of the ingredients I’ve used, except Grandma would have made her own fantastic pie crust. I’m sorry, but you’ll have to make do with my lighter version.

In the end, it’s all in what you believe, and beliefs can change. Mom was sure we’d be sick for days if we ate leftover seafood, yet Grandma didn’t hesitate to put those same leftovers into something useful the next day.

These days both Mom and I use leftover seafood in all kinds of dishes – beliefs can change based on experience and education. We both follow food safety precautions, and enjoy the fact that we can make yet additional delightful meal; of course these are with leftover fish.

Sockeye Salmon Quiche with Kale, Sun-Dried Tomato and Goat Cheese

3 large eggs
5 large egg whites
½ cup low fat milk
¼ cup Bisquick Baking Mix
3 cups kale, chopped
¼ cup sun dried tomato, finely chopped
1 1/2 cups Sockeye salmon, or wild salmon of your choice, cooked and chunked into bite sized pieces
1 tablespoon tarragon, finely chopped
¼ cup goat cheese, crumbled

Servings: Makes 4 main dish servings.

Directions:

1. Preheat the oven to 350.

2. Beat eggs, egg whites, milk, and Bisquick Baking Mix in a bowl.

3. Add remaining ingredients and mix together. Pour into a soufflé dish and press the ingredients down into the egg.

4. Bake for 40 – 50 minutes until a knife inserted in the center comes out clean. Don’t overcook, or the quiche will become rubbery as opposed to moist.

What’s good for me in this dish?

Salmon is loaded with tryptophan, vitamin D, omega 3 fatty acids, selenium, protein, vitamins B3 and B12, phosphorus, and magnesium. Salmon is another powerhouse of nutrition that promotes brain health, heart health and blood pressure.

I prefer Wild Alaskan salmon. It’s a bit pricier, but farmed fish contains more inflammatory-producing omega-6 fatty acids, as well as antibiotics to eliminate disease and parasites. In contrast, wild salmon has more protein, fewer omega-6 fatty acids, and is considerably higher in omega-3 fatty acids.

What a powerhouse of nutrition for heart and brain health!

Amount Per Serving: Calories: 346, Total Fat: 17.78g, Cholesterol: 241mg, Sodium: 914mg, Total Carbs: 9.33g, Dietary Fiber: 2.86g, Sugars: 1.98g, Protein: 44.51g, Weight Watchers Points 8

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

According to Grandma it was a working farm, and the family ate from the land. The family’s diet consisted of whole milk, fresh vegetables from the garden, and fruit gleaned from the abundance of trees planted in their orchards. Cows, pigs, chickens and turkeys roamed the farm and eventually ended up on the dinner table.

What couldn’t be consumed fresh was canned for later use, even chickens. I kid you not, Grandma told me the stories of processing chickens and canning them whole. I’m still trying to figure that one out.

When Grandma would reminisce about her younger years, she would say it was a hard way of life. There were always farming accidents, and long days of endless hard work.

Grandma Lois moved to Magnolia Hill in Seattle, and married my grandfather Charles in her twenties, yet the farm girl in her wouldn’t go away. She filled her back yard with fruit trees, an abundance of vegetables, and colorful flowers. She had a wonderful flair for gardening. I can’t imagine where that came from.

Why am I telling you this story?

I believe it illustrates how important whole foods and exercise are to our health. Grandma ate everything from milk straight to beef steaks. The exact foods we are constantly told are bad for us. She lived to 101 and 11 months before God called her home.

Why do I think she lived so long? Because of balance of nutrition – literally from the ground up. No preservatives – no additives – just food. Of course exercise plays a role as well. Working on a farm is hard work sun up to sun down. In Grandma’s later years gardening and walking kept her fit.

At age 50, half my grandmother’s age, I’m finally getting the message. Keep your food simple and fresh, find some form of exercise you enjoy, and life will be good.

So in honor of Grandma and as a celebration of eating healthy, I thought that both today’s post and following healthy and delicious salad dish were apropos:

Tender Green Kale with Creamy Goat Cheese and Walnuts

¼ cup toasted walnuts, chopped
1 tablespoon olive oil
1 cup onion, thinly sliced
6 cups kale, chopped
1 clove garlic, minced
¼ cup chicken broth
1 pinch nutmeg
2 tablespoons goat cheese

Servings: Makes 4 main dish servings.

Directions:

1. Lightly toast walnuts in a dry pan over medium heat for 1 – 2 minutes until fragrant. Set aside.

2. Preheat large skillet over medium heat and spray with cooking spray. Add oil and sauté onion for 4 – 5 minutes until just tender. Add chicken broth as needed to keep from burning.

3. Add garlic and kale and sauté another 3 – 4 minute until just wilted. Add a pinch of nutmeg.

4. Sprinkle with goat cheese and toasted walnuts.

What’s good for me in this dish?

Kale is very high in vitamins K, A, C, manganese and fiber. Vitamin A promotes vision and lung health. Vitamin C reduces the severity of inflammatory conditions such as asthma, osteoarthritis, and rheumatoid arthritis. Kale’s sulfur-containing phytonutrients can help prevent some cancers.

Walnuts are very high in omega 3 fatty acids, manganese, copper and tryptophan. Omega 3 fatty acids contribute to a healthy heart. They are known to lower bad LDL cholesterol levels, and raise good HDL cholesterol levels. They are also known improve and control high blood pressure.

Amount Per Serving: Calories: 140, Total Fat: 12.91g, Cholesterol: 11mg, Sodium: 142mg, Total Carbs: 1.53g, Dietary Fiber: 0.30g, Sugars: 0.57g, Protein: 4.12g, Weight Watchers Points 4

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

I realize my opinion is counter to what we hear in the news, but if you read nutrition labels and don’t just pick up anything on the shelves, it’s not impossible to find something healthy for a quick dinner.

More often than not, I can find a meal that meets my standards – low in processed ingredients, sodium, sugars and fat. I take what I find in the store and add any fresh ingredients I have on hand.

This Mediterranean Pizza is a perfect example of browsing the grocery aisles and coming up with something useful for dinner.

A whole-wheat pizza crust is topped with fresh ingredients from the refrigerator – mushrooms, a jar of fire-roasted bell peppers, spinach, tomatoes, fresh basil and feta cheese.

See? It is possible to make a healthy and nutritious meal with a little help from the store.

The FDA (U.S. Food and Drug Administration), has information helpful when learning how to read nutrition labels. You can find it at How to Understand and Use the Nutrition Facts Label.

Mediterranean Pizza

1 large Whole Wheat Boboli Pizza Thin Crust, or pre-baked pizza crust
8 ounces mushrooms, sliced
2 tablespoons olive oil
2 cloves garlic, minced
¾ cup fire roasted red and yellow peppers, thinly sliced
2 cups spinach, rough chopped
1 cup grape tomatoes, halved
¼ cup Spanish olives, chopped
4 tablespoons basil, very thinly sliced
¾ cup low fat feta, crumbled

Servings: Makes 4 main dish servings.

Directions:

1. Preheat the oven to 400 degrees.

2. Heat a nonstick skillet over medium heat and spray it with cooking spray.

3. Sauté mushrooms for 5 minutes until tender.

4. Spread olive oil over pizza crust and top with garlic.

5. Layer the pizza crust with peppers, mushrooms, spinach, tomatoes, Spanish olives, basil and feta cheese.

6. Bake for 15 – 20 minutes until the pizza is heated through. Feta cheese doesn’t melt; so don’t continue to bake the pizza waiting for it to melt.

What’s good for me in this dish?

Spinach is a powerhouse of nutrition. It contains iron for energy, vitamins C and A, folic acid and B6 to help your heart.

Spinach has 13 different flavonoid compounds that function as antioxidants and as anti-cancer agents.

Tomatoes are a great source of vitamins C, A and K, not to mention its antioxidant and cancer preventing benefits of Lycopene.

Tomatoes support colon and prostate health, and are a good source of potassium, niacin, vitamin B6, and folate to support a healthy heart.

Amount Per Serving: Calories: 178, Total Fat: 12.60g, Cholesterol: 25mg, Sodium: 348mg, Total Carbs: 8.77g, Dietary Fiber: 1.79g, Sugars: 2.29g, Protein: 7.56g, Weight Watchers Points 4

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

I eat just about everything in the Mediterranean diet, except for the meat.

In addition to my studies about the recipes I recommend from those regions, I also watch various cooking programs on TV. Coincidentally, I happened to watch a particular episode of Everyday Food in which the show was dedicated to veggie dishes.

One particular recipe caught my attention. Sara Carey, a co-host of the program, prepared and cooked Lentil-Walnut burgers. The burgers look very similar to traditional burgers made with falafel. In this case, lentils were used instead of garbanzo beans. Indeed, they looked so healthy that I made them the following day.

It’s believed that lentils have been eaten since Neolithic times. Its cultivation originated in the Near East, and passed like most trade in those days to Egypt, North Africa and the Mediterranean region after that. It’s also mentioned in the Bible and was eaten by the Greeks. Because it has a high protein content, it’s essential for a proper vegetarian’s diet.

As for its health benefits, lentils can reduce the risk of hear disease, stabilize blood sugar levels and help prevent or combat anemia –because of its high iron content.

Lentils are also a good source of potassium and folic acid.

This dish also contains walnuts, “the brain food”, as I mentioned in my previous recipe.

For an even healthier version of this dish, I incorporated rolled oats instead of breadcrumbs. I also baked the Middle Eastern Burgers instead of frying them. Adding cumin and coriander will give the burgers more of a Middle Eastern flavor.

Although, the original recipe ingredients listed breadcrumbs. I used rolled oats which ground in the food processor instead.

By doing so, I’m adding even more fiber, which is a requirement for everyday nutrition.. Oats are well known for its high amount of insoluble fiber content are good to lower LDL cholesterol (the bad cholesterol), so my version of the Middle Eastern Burger might be a tad more healthy than the one I saw on the Television show.

Ingredients:

Burgers:

• 1/3 cup rolled oats
• 3/4 cup toasted walnuts, cooled
• 3 garlic cloves, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 to 1/2 teaspoon red-pepper flakes
• Pepper to taste
• 3/4 cup lentils, cooked, drained, and cooled
• 1 large egg

Yogurt-Cilantro Sauce:

• 3/4 cup plain low-fat yogurt
• Pepper to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon fresh lemon juice

Directions:

Preheat oven to 350°F. In a food processor grind rolled oats first. Combine walnuts, oats, garlic, cumin, coriander, pepper flakes, pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).

In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.

Cook for about 30 minutes until firm. Serve with the Yogurt Cilantro Sauce.

To make the sauce:

     In a small bowl, whisk together yogurt, cilantro, and lemon; season with pepper.

Serves: 3-4

Note: You can also have the burger with a hamburger bun using the sauce instead of mayonnaise.

If you want or need more vegetarian recipes or instructions on different dishes, you can find them here, or at my blog Spanish Steps.

When I researched this famous saying, Phrase Finder, it said this quote could be traced to Plato’s Republic, Book II.

Socrates and Adeimantus were discussing the origin of the State, and that the true creator of a State is necessity – thus “. . . necessity who is the mother of our invention.”

In my case, the term has a much simpler meaning. For me, it’s necessary to create a meal without a kitchen while I’m in the process of a home remodel. Therefore, I have to be inventive.

I have plywood counters, a microwave, and a box in the garage that contains a waffle maker. I have a Panini grill, but who knows where that currently resides.

A few simple ingredients do indeed make a healthy sandwich, so I scrounged a loaf of sprouted-wheat bread, low fat Laughing Cow cheese spread, dried cranberries, roasted turkey breast, low fat Swiss cheese and spinach from the refrigerator in the garage.

The waffle maker made a useful substitute for a Panini grill, and the diamond shaped creases in the bread are truly artistic. The only adjustment was a large can on top of the grill to give it some weight.

My sandwiches turned out crunchy on the outside and creamy on the inside with melted cheese, tender turkey and sweet cranberries.

I’m confident to say that “necessity is the mother of invention” fit the outcome of my Sunday meal perfectly.

Turkey, Cranberry and Sprouted Wheat Bread Panini
4 slices sprouted wheat bread
2 ea Low Fat Laughing Cow Swiss Cheese wedges
¼ cup dried cranberries
2 low fat Swiss cheese slices
4 ounces deli roasted turkey breast, thinly sliced
1 cup baby spinach

Servings: Makes 2 main dish servings.

Directions:

1. Preheat the Panini grill, or skillet to medium heat. In my case, the waffle iron.

2. Spread 1 wedge Laughing Cow cheese over one piece of sprouted wheat bread and sprinkle with half of the dried cranberries.

3. Top another slice of bread with one slice Swiss cheese, 2 ounces turkey breast and spinach.

4. Put both slices of bread together and grill in the Panini, or in a skillet weighted down with a large can to press the sandwich down, for 2 – 3 minutes per side until the cheese is melted.

5. Repeat the same process for the second sandwich.

What’s good for me in this dish?

Turkey tops the nutrition charts when it comes to tryptophan and protein. It also contains half the saturated fat found in beef, making it a good source of protein. It also contains cancer-protecting selenium.

Spinach is another powerhouse of nutrition. Spinach contains iron for energy, and vitamins C and A, folic acid and B6 to help your heart. Spinach has 13 different flavonoid compounds that function as antioxidants, and as anti-cancer agents.

Amount per serving: Calories: 492, Total Fat: 9.48g, Cholesterol: 71mg, Sodium: 3152mg, Total Carbs: 45.96g, Dietary Fiber: 2.99g, Sugars: 15.83g, Protein: 53.71g, Weight Watchers Points 10

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.

After doing some research to find out who first cultivated potatoes, it’s generally believed that it has its origin in the Andes Mountains.

Many sources state that the cultivation of potatoes started near Lake Titicaca, at heights upwards of 4,000 to 6,000 feet, and cultivated for about 10,000 years ago by the Aymara Indians. They were the indigenous people in Peru who were the ancestors of the Inca civilization.

Believe it or not, Peru and Chile are fighting over the origin of who has claim to first developing the potato. Some researches found archeological evidence of the potato consumption in southern Chile dated back 14,000 years.

Spanish conquerors then came upon the potatoes in 1537, while traveling in South America and brought them back to Europe. During that time, potatoes were believed to be evil and even a poisonous aphrodisiac.

In 1621, potatoes were then brought to colonial America, and were first cultivated in North America in New Hampshire in 1719. Since then, potato crops have been grown here ever since–especially in Idaho.

According to “101 Foods That Could Save Your Life” book, a medium potato holds nearly half of the daily recommended intake of vitamin C. With the skin on, potatoes provide more than 20% of the daily value of potassium. If we compare a potato and a tomato, a potato has much vitamin C than a medium tomato. Comparing a potato and a banana, a potato has twice of the potassium found in a banana.

There’s also an interesting paragraph in the book about how the potato chip came to be. Railroad tycoon Commodore Cornelius Vanderbilt didn’t like a chef who cut his potatoes very thick before frying them.

A new chef called George Crum, sliced potatoes paper-thin and fried them. Vanderbilt liked them so much that he named them the “Saratoga Crunch Chips,” the precursor of today’s potato chips. The name Saratoga comes from the restaurant Crum, which opened in 1860 near Saratoga Lake, NY. Interesting, isn’t’?

All over Latin America, the potato still goes by the Quechua name PAPA.

Croquettes are famous in Spain and are known as a tapa. They take a lot of oil to fry, but as I try to eat healthy, I use less quantity of oil when making them.

Manchego cheese and quince paste is a traditional Spanish dessert. It’s simple and delicious. The combination of the salty cheese and sweet paste is a perfect match.

Quince is originally from the Caucasus, from the warm Persian climate. Its shape looks like and apple or pear. It is not well known or used in America but valued in ancient times such as symbol of fertility in medieval weddings.

Because of the good Mediterranean climate, its cultivation spread all over the region. Romans preserved quince with honey and made jam. English settlers brought quince to America.

It takes time to prepare quince for cooking but it is worth it, at least for me. I love this fruit. When quince is in season, I buy the fresh fruit at any Middle Eastern market and make quince jam, which is my favorite! If not, I just try to get it already made.

Ingredients

For the croquettes:

• 2 medium potatoes
• 2 tsp extra-virgin olive oil
• ½ cup grated Manchego cheese (grated)
• 2 tsp minced green onion
• 2 tsp chopped flat leaf parsley
• Pinch thyme
• Pinch cayenne
• 1 egg
• 1/3 cup breadcrumbs
• Olive oil for frying

For the sauce:

• 4 tbsp quince paste
• 1 tsp sherry vinegar
• Hot water to dissolve paste

Directions:

Boil the potatoes until tender or cook them in the microwave first. When ready, discard the skin and mash the flesh well. Add olive oil, mash the potatoes again and add the cheese. Add the green onions, parsley, thyme and cayenne. Mix them well.

Working with your hands, shape the mix into balls or ovals. Spread the breadcrumbs on a baking sheet or flat plate. Beat the egg in a bowl. Drop the balls one at a time into the breadcrumbs first and then into the beaten egg. Repeat the process until all croquettes are dipped and breaded.

Heat the oil in a skillet and cook the croquettes rotating them until golden brown. Remove them with a slotted spoon and dry the oil excess with kitchen towel.

For the sauce, mix the quince paste with sherry vinegar adding a bit of hot water to dissolve the paste. It will result in a sweet-sour sauce just to match the cheese croquettes.

Serve the croquettes with the quince sauce.

Serves: 2-3

Note: Quince paste is usually sold in Middle Eastern markets. You can also use quince jam, which is not so thick. In that case, you will need less water.

If you want or need more vegetarian recipes or instructions on different dishes, you can find them here, or at my blog Spanish Steps.

According to Japanese culture, wabi-sabi is the beauty found in imperfection. How do I know this? I read an article written by Lori Erickson for Woman’s Day Magazine. I was so intrigued by the concept that I continued my research to learn that wabi-sabi encompasses the belief that nothing lasts, is finished completely, or is perfect.

I find this concept wonderfully affirming, especially when it comes to cooking.

When I cook a dish my family and friends rave about, my mind instantly starts working on ways to improve it. Now why would that be if everyone approved of my efforts? Wouldn’t you think I should be happy?

The concept of wabi-sabi has put a whole different perspective on cooking. My family was happy even though there might have been imperfections in my dish. Maybe it was a bit spicy, or maybe the meat was tough, or in the case of my first attempt at crepe making, my crepes were a bit lopsided.

Wabi-sabi sets me free. Those imperfections are part of the beauty of the dish I’ve created for the people I love – lopsided crepes and all.

Mediterranean Crepes with Spinach, Basil and Chicken

Crepe Batter:

½ cup whole-wheat pastry flour
1 large egg, whipped
¼ cup low fat milk
¼ cup water
⅛ teaspoon salt

1 tablespoon butter, melted

Crepe Filling:

1 tablespoon olive oil
¼ cup shallot, chopped in small pieces
2 cups Crimini mushrooms, sliced

2 cups baby spinach, packed
1 clove garlic, minced
2 tablespoons balsamic vinegar
1 pinch salt
1 ½ cups cooked chicken breast, (I used rotisserie from the deli, shredded)
1 cup basil, finely chopped
4 tablespoons feta cheese

Servings: Makes 2 main dish servings, 2 crepes each person

Crepe Batter Directions:

1. Whisk together flour and egg.

2. Add milk and water and stir to combine.

3. Add salt and butter and beat until smooth.

4. Allow the batter to rest for 15 minutes while you make the filling.

Filling Mixture Directions:

1. Preheat nonstick skillet over medium heat with oil. Add shallot and sauté for 1 – 2 minutes until softened. Add mushrooms and cook another 3 – 4 minutes until tender.

2. Add balsamic spinach, garlic and balsamic vinegar. Cook 3 – 4 minutes until spinach just wilts. Add chicken and cook another 2 minutes to heat chicken through.

3. Keep warm in a 250 degree oven.

Crepe Serving Directions:

1. Heat a medium non-stick skillet over medium-high heat and spray with cooking spray. Ladle 1/4 cup crepe batter into the middle of the pan and lift the pan off the heat to swirl the pan slowly and spread the batter as thinly as possible.

2. Place the pan back over the heat and cook 1 – 2 minutes until the bottom of the crepe is lightly browned.

3. Flip the crepe and brown the other side another 1 -2 minutes.

4. Top the first half of 4 crepes with 1/4 chicken mixture, sprinkle of basil and 1 tablespoon feta cheese, then roll up.

5. Be sure to serve warm.

What’s good for me in this dish?

Chicken is a complete protein, with less saturated fat than beef. Much of the fat is in the skin, so it is best eaten without the skin, with chicken breasts being the leanest choice. Chicken provides 67% of your daily protein needs. It also has cancer protecting B vitamins, including Niacin and B6 for energy.

Spinach is another powerhouse of nutrition. Spinach contains iron for energy, and vitamins C and A, folic acid and B6 to help your heart. Spinach has 13 different flavonoid compounds that function as antioxidants, and as anti-cancer agents.

Amount Per Serving Calories: 531, , Total Fat: 24.46g, Cholesterol: 202mg, Sodium: 707mg, Total Carbs: 32.22g, Dietary Fiber: 5.39g, Sugars: 5.18, Protein: 41.08g, Weight Watchers Points 12

* Crepe recipe adapted from allrecipes.com, recipe submitted by JENNYC819. This article’s recipe exchanged whole-wheat pastry flour for the standard flour called for in the recipe.

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Currently, Kristi Rimkus authors her own blog over at Mother Rimmy’s Cooking Light Done Right.