Tag: food

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yesterday

Gabby is lounging lazily awaiting the first of numerous football games scheduled for today. It’s Black Friday, the day after Thanksgiving Day. Probably too much to eat yesterday and a natural proclivity to take the benefits of retirement to heart attribute to Gabby’s casual approach.

We ate well. Roast turkey with mashed potatoes and gravy, green bean casserole, cranberry sauce, stewed sweet potatoes, and choice of 3 pies including apple, pumpkin and mince. Gabby, a product of the Pennsylvania Dutch culture chose the mince pie. But unlike Grandma’s mince meat pies of years ago, this version had no beef nor was it served drenched with a shot of whiskey. We thanked our Lord for the bounty and ate heartily.

How was your meal? Was your dinner table loaded with the wealth we have become accustomed to? Or did your family scale back due to the difficult times we are enduring as a nation? Many folks did not have the resources to celebrate the abundance. Especially those folks who necessarily rely on SNAP, the fed’s government nutritional assistance program, scrambled to provide food for their tables as the Potus and his minions denied funding for SNAP.

Several of Gabby’s and Larry’s friends from years past have been unhoused men who had hit on hard times. They survived in challenging conditions. They were grateful for their Lord’s provision and lived many days by a simple faith driven by determination and brotherly love for one another.

Howard had a part-time job as a dishwasher at a local mom and pop restaurant. He regularly came home with an overflowing bag of food that the restaurant manager had planned to throw in the garbage.

“Nothing wrong with it,” he proclaimed. “It’s good food.”

Indeed, it was good food that Howard saved from the dumpster. We all ate well since the restaurant’s specialty was Italian fare.

Another friend proudly boasted of his dumpster-diving skills. He observed numerous businesses and knew when each disposed of its out-of-date sandwiches and snacks. His favorite was the Wawa store on the corner. They had the best Cuban sandwiches even when they were a day over expiration date.

So, Gabby and Larry can only ponder as they remember those good days with loving friends. Did the Potus, his family and members of Congress who defunded SNAP fine dine yesterday on dumpster specials? If not, they ought to try it for Christmas. I’m too old and creaky to climb into dumpsters for food but I am blessed with friends who can and for that I am sincerely grateful during this season of love and gratitude.

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AW SHUCKS

Tis the season. Yes, corn on the cob is a mandatory food for the upcoming holiday cookouts on Memorial Day, July 4th, Labor Day, and any summertime occasion. I will always remember a boyhood festivity in midsummer, the peak of sweet corn season, when the nearby cow pasture was cleared of debris, a concrete block fire pit was set up and on a Saturday afternoon carloads of neighbors, friends and family began arriving. They parked in the cow pasture and congregated in clusters chatting about crops, new babies, and miscellaneous gossip. Bushels of freshly picked corn, unshucked, were roasting under wet burlap bags on the blazing wood fire. I don’t remember what was being celebrated, but it was a glorious Saturday afternoon and evening. Many bushels of delicious corn were consumed. My aunt and I always had a competition going on. Her capacity was a dozen ears, mine was not quite as many.

Back in those days, one always needed to be on the lookout for that wiggly, slimy worm eating its way through your ear of corn. Today’s pesticides, which have virtually eradicated ear corn surprises, were not available.

My local grocery store has an impressive display of fresh corn in its produce department and on a table at the store entrance. I have learned to bring it home, leave it in its husk, wet it and microwave a few ears for ten minutes. It’s almost as good as that boyhood corn which I remember and savor.

The ear of corn is a product of evolution and of God’s genius in design. The husk is there for a reason. It keeps freshness in and prevents bugs from infesting. That natural packaging serves a purpose. Human fingers and germs are not purposed to touch those kernels until ready to process or eat.

So you can imagine my horror upon approaching a tidy display of freshness to see a sweet, little ole granny standing there pulling back the husks to inspect the merchandise. One by one she carefully strips the tip of its husk and silk, holds it up to her nose to smell and upon rejecting the product throws it back in the bin for the next customer. Especially in this era of virus and disease, that granny has just reduced my choices when it’s my turn to select. I will not pick an ear that has its protective husk compromised.

I observed this behavior several times and finally could no longer grin and bear it. In a moment of grocery store bravery, (she could have been packing more in her purse than keys and wallet) I softly and civilly educated her regarding ‘buying corn’ etiquette. I nicely explained to her that in today’s farming culture, worms and other pests are virtually eliminated. And to ensure that her selection is a delicious, mature ear of corn, she only needs to feel to the tip for fullness. Furthermore, I explained to her that when she stripped back its protective husk, she was ruining that ear for the next customer (who happened to be me). The store produce manager would need to dispose of it when it dried out thus increasing the operational costs of the store resulting in higher prices to all of us.

That sweet little granny looked me in the eye, told me to mind my own effing business and shove the corn she was holding up a place on my anatomy where ‘the sun don’t shine’.

Of course, being the gentleman that I am, I responded, “Yes, maam.” But truly, that is not a pretty picture.

Like I said before, “Tis the season.”

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GABBY COOKS – mac & cheese

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.

What’s more comforting than home-made macaroni and cheese?  And even better is this stove-top recipe which eliminates a baking dish and a 45 minute wait while it bakes in the oven.  This dish is table ready in 12 minutes.

These are the ingredients

 

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  1. (2) cups dry elbow macaroni
  2. (4) quarts water salted like the sea and brought to a rapid boil
  3. (4) tbsp. unsalted butter
  4. (2) tbsp. flour
  5. up to 3 cups milk
  6. (2) cups sharp cheddar cheese shreds
  7. salt and pepper to taste

DIRECTIONS

  1. In a large pot bring the 4 quarts salted water to a boil
  2. Cook the macaroni as directed on the package
  3. In a saucepan melt the butter over a low heat
  4. Sprinkle the flour over the butter and stir for several minutes
  5. When it turns golden, add about 1 cup milk and stir again
  6. Stir until the sauce turns creamy and increase the heat to a medium low
  7. Add more milk until it is creamy and smooth
  8. Add the cheese and stir again until it is thoroughly blended
  9. Salt and pepper as desired
  10. When macaroni is done ladle it out into the cheese sauce with a slotted spoon
  11. Blend until the pasta is evenly coated.
  12. If the macaroni and cheese is too thick and gooey add a spoonful at a time of the pasta water until it is deliciously creamy and smooth
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GABBY COOKS – 3 can quickie

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

Dangit!!  I need a meeting tonight and I’ve got just 1/2 hour to fix supper and eat.  I have only $2 in my wallet so I can’t do Mickey D’s.  Let me see what’s in the pantry.

These are the ingredients

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  1. (1) 15 oz can seasoned mixed greens
  2. (1) 15 oz can seasoned black-eyed peas
  3. (1) 8 3/4 oz can yellow sweet corn
  4. (4)  5″ corn tortillas

DIRECTIONS

  1. Empty the cans into a sauce pot and heat
  2. While that’s heating, quarter the tortillas and fry in a fry pan in about 1/4 cup of oil
  3. Serve the corn chips atop or with the soup
  4. Eat and get to that meeting!
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GABBY COOKS – porcupines & mushroom sauce

There are no quills in this dish about which to be concerned.  It’s just simple, down-home cooking that combines pork, rice, and mushrooms in a one pot, stove top meal.  For many years pork was the bad boy in the health-conscious diet.  Those ribs, chops, sausages, and bacon were attributed with ailments from cardio-vascular disease to bad skin.  Baby, times have changed.

We don’t eat pork 5 nights a week nor do we have BLTs  at every lunch.  But, in moderation, chops, ribs, cutlets, sausages are a wonderful alternative to beef and chicken.  Remember – pork is the other white meat.

Here are some pork facts:

  • pork is the culinary name for meat from the domestic pig (Sus scrofa domesticus)
  • it is the most commonly consumed meat worldwide
  • pig husbandry dates back to 5000 B.C.
  • pork is the most popular meat in Eastern and Southeastern Asia
  • Asia cuisines prize it for its fat content and texture
  • it is forbidden by Jewish, Muslim, and Rastafarian dietary law for religious reasons

A three and one-half ounce serving of lean pork contains the following nutritional value:

  • 13.92 grams fat
  • 27.32 grams protein
  • 36% DV of Vitamin B-6
  • 29% DV of Vitamin B-12
  • 35% DV phosphorous
  • 25% DV zinc

Add this meat to the wholesome goodness of mushrooms and rice – voila – heaven in a Dutch cooker.

here are the ingredients

 

 

  1. 1 cup cooked white rice
  2. 1 LB ground pork
  3. 2 cloves chopped garlic
  4. 1 egg
  5. 1 tsp dried basil or 1 TBS chopped fresh basil
  6. 1 tsp dried parsley or 1 TBS chopped fresh parsley
  7. salt and pepper
  8. 2 cups fresh sliced mushrooms
  9. 1 cup chicken broth
  10. 2 TBS flour
  11. 2 TBS butter
  12. 2 TBS oil, olive or canola

DIRECTIONS

  1. Cook the rice according to directions
  2. In a mixing bowl combine the pork, garlic, herbs, salt & pepper, egg and mix well
  3. Reserve a small portion of the herbs to add to the mushroom sauce
  4. Add the cooked rice which has cooled and mix well
  5. Shape in balls just like meatballs, place on plate and chill for an hour
  6. After an hour’s chill, heat the oil in a Dutch oven or heavy pot with a lid
  7. Brown the porcupines in the oil
  8. Remove them from the pot
  9. Add the butter to the pot and another TBS oil
  10. Add the mushrooms and stir to coat evenly with melted butter and oil
  11. After about 3 minutes sprinkle the flour over the mushrooms
  12. Cook the flour to a light brown, don’t burn it, stirring as it cooks
  13. Add the chicken broth and stir to mix with the mushrooms
  14. Stir constantly until the broth thickens into a creamy sauce
  15. Add the reserved pinch of basil and parsley
  16. Return the porcupines, cover and simmer about 1/2 hour

This dish is complete in itself, but sometimes I like to serve it in a bowl over hot noodles.

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GABBY COOKS – chicken & corn soup

I’m sure I could spend the rest of my life eating Grandma’s chicken and corn soup and be a completely satisfied man.  She always used dark meat chicken for more flavor, but it is equally delicious using chicken breast.  This main course soup is a budget stretcher which complements any shopping list.  Add some chopped escarole and you’ve created a health dynamo.  If escarole is not available at your grocery, curly endive, a cousin of escarole, will work just as well.

Escarole has no fat.  One and one-half cups of chopped escarole has only 15 calories, 1 gram of protein and 3 grams of carbohydrates.  It adds 5.2% to 8% of your recommended daily consumption of fiber which is a critical component of bowel health decreasing risk of constipation, diarrhea and diverticulitis.  We all know that adequate fiber will satisfy hunger with fewer calories, but to avoid bloating and gas work up slowly to an amount of 25 to 38 grams daily.

But wait, there’s more.  This one serving of 1 1/2 cups of escarole supplies 30% of your recommended daily intake of vitamin C and 4% of your DRV of iron and calcium.  A shortage of iron may cause you to feel tired, dizzy and headachy.  We all know the importance of calcium, don’t we?  Yeah, strong teeth and bones.  healthfully.com

here are the ingredients

  • 3 TBS olive oil
  • 1 cup chopped onion
  • 2 cloves chopped garlic
  • 4 chicken legs and thighs or 2 breasts ( or a combination of dark and white meat, it’s up to you whether to use the skin in cooking, I believe it adds additional flavor, but also calories and fat)
  • about 4 cups chopped escarole (Grandma never used greens other than fresh parsley and it was just as delicious)
  • 3 ears fresh corn, kernels removed from cob or 2 cups frozen corn
  • 1 quart chicken broth
  • 3 hard boiled eggs sliced
  • a sprig of fresh rosemary or 1 tsp dried rosemary
  • 3 TBS chopped fresh parsley
  • salt and pepper to taste
directions
  1. heat the olive oil in a stew pot or Dutch oven
  2. add the onions and garlic
  3. cook until translucent being careful not to scorch the garlic
  4. remove from the pot and reserve for later
  5. add the chicken legs, thighs, breast
  6. saute in the oil until lightly golden
  7. add enough broth to cover the chicken pieces and bring to boil
  8. immediately reduce the heat to a slow simmer, cover the pot
  9. cook on low heat about 30-45 minutes adding more broth if needed
  10. remove chicken from pot, set in bowl to cool
  11. add the greens, herbs, corn, and rest of the broth
  12. bring to a boil
  13. reduce heat to simmer and cover the pot
  14. cook about 15 minutes
  15. while that is cooking, skin and debone the chicken pieces
  16. tear meat into bite-sized pieces
  17. add the chicken and reserved onions and garlic to the soup
  18. add more broth or hot water if necessary to keep it soup
  19. season with salt and pepper
  20. ladle into bowls and top with the sliced hard-boiled eggs