Crunchin' on that Prickly Pad

Cactus, that is. Warning: not all cacti are edible. The edible cactus are known as the "pads" or stem, flat portion of a cactus. In Mexico, they are best known as nopales. They can be cut and eaten raw tossed in salads, boiled, or stir-fried. When in touch with your taste buds, it gives off a tart, dull lemony flavor with a crisp texture.

I think it was more than just a coincidence that I encountered either the topic of eating cactus, saw cactus pads at a local Mexican superstore, and actually had the opportunity to consume it all in one week's time. I have a coworker who eats cactus all the time for health benefits and she was telling me how to cook it the other day. Then I visited the parents one day off work and lo and behold! My mom cooked cactus! I can't explain the taste of it enough in words. It was delicious, if you like crispy, tart flavor in your dishes. She had stir-fried it with flank steak. I also heard you can toss it in your salads, or stir fry it with eggs,tomatoes, or even put it in your tacos.

I am determined to cook it myself one day. But you can also buy the nopales freshly cut at a local mexican store or farmer's market. I wanted to find out what the health benefits are to eating this desert plant. Here's the low down: (if eaten in regularity).

- been consumed for over 12,000 years for health and healing

- helps lower blood sugar level

- reduce cholesterol

- prevent stroke

- suitable for colon cleansing

- heals ulcers

- high in antioxidants including Vitamins A, B, C

- can even cure a hangover!

Since I've never cooked it myself, it would do me injustice to post ingredients and instructions. But I found this really good site that will make you go crazy about eating cactus! check it out here ------>http://www.wikihow.com/How-to-Eat-Prickly-Pear-Cactus

All Squashed Out!

More recently, first introduced by my mother-in-law, I've been really craving the taste of winter squash. We call it pumpkin, which is typically what it's known as in Australia. There are different types of winter squash. Butternut squash is one of them. But the one that I think my mother-in-law has cooked a number of times is known as acorn squash.

Winter squash, as one would expect from its name is actually not harvested during the winter. They are picked during the fall and can store quite well at room temperature through spring. The one we have been cooking has a dark green, hard outer skin, with a dark orange flesh. Little did we know that we can also eat the skin when cooked long enough. Acorn squash can be easily found in local supermarkets. We learned that it's most ready to cook when the green skin gets more dull with little orange specks/streaks on it. Also, once you break it open, if the flesh is dark orange, you'll know it's sweet and ready to cook.

You can eat this by itself, steamed, or slow-cooked in a frying pan. Leaving the skin on adds texture. The skin can be soft enough for even baby to eat. Add a splash of chicken broth or a dash of salt to taste and it's good to go! If you want to add variety, you can cook it and then add some bite-sized pork shoulder pieces to the mix. I also noticed there's tons of recipes online for winter squash including a risotto. Mmm...yummm..

Winter squash is known for its nutritious value including beta-carotene, vitamin A, C, potassium, fiber, folate, omega-3 fatty acids, and vitamin B. It also contains iron.

Meat or no Meat?

While our family is definitely not vegan or vegetarians (those of you who know: the hubster cannot live a day without his steak, bacon, ribs, pork, or SPAM), there are potential dangers in eating meat. When our boy was first born, I immersed myself in a recommended book entitled, Super Baby Food , which is filled with ideas on how to make food at home for baby and toddler. The Super Baby Food diet was also strongly against eating meat because of the numerous types of bacteria and food-borne illnesses. The chances of getting sick from eating meat is a lot more than eating other foods.

We also know that protein is essential for our bodies, especially for the body of a growing baby. The easiest whilst not the healthiest way of getting protein in our system is from eating meat. According to the literature, "your baby needs even more protein than an adult proportionate to his size, because along with all of this replacing of body cells, he also is growing at a rapid rate and adding new body cells each day. While the adult body needs about one-third gram of protein for each pound of body weight, your baby needs approximately a full gram of protein for each pound of body weight, or proportionately 3 times the adult amount." (Yaron, p. 512).

But what if we don't have to eat meat for every meal? What foods are good substitutes for the protein found in meat? I learned that legumes (beans) are a great source of protein. However, beans alone are still not considered a complete source of protein. When combined with another grain source containing protein, it will make up the complete protein needed. The SuperBaby Food book has a table provided in the amounts of legumes and grains combined to make up the complete protein needed. This type of protein obtained from legumes and grains is equal if not greater than the protein from meat which is combined together with all the fats and toxins that comes with it.

Wouldn't we feel much greater with what's going inside of our tummies if we eat less meat? I can't picture our family eating no meat at all, but perhaps someday. So what's my point here? I decided to try cooking lentil soup one day. I recall my old college roommate cooking lentils all the time to eat. I also remember always eating it together with another protein source, like yogurt. There was always this rich, grainy aroma coming from the kitchen when she cooked. She was Jewish and did not eat meat because of her religion and beliefs. She was still following the Old Testament rituals of keeping herself "pure" from the blood and fats of meat. She ate everything kosher.

After I cooked this soup, I was hoping that our little one would like it, but he spit out all the lentils and drank the soup instead. All that hard work to waste! But when the hubster and I tried the soup, it was deeeeelicious!! I didn't realize how tasty lentils can be! We made some modifications from the recipe found online. Try it, you and your little one may like it!

lentil soup

what you'll need:

- 1 small onion, chopped
- 1-2 carrots, diced
- 1 celery stalk, chopped
- 1-2 cloves of garlic, minced
- dried oregano to taste
- 1-2 bay leaves
- dried basil to taste
- 1 (14.5 oz.) canned crushed tomatoes
- 1 cup dried lentils
- 2 cups water
- 2 cups chicken (or beef) broth
- 1/3 cup spinach rinsed and thinly sliced
- vinegar
- salt to taste
- pepper to taste
- dash of curry
- 2 slices of turkey bacon (optional- fat drained) then cut in bite-size pieces

cookin' time!

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water (and chicken/beef broth) and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

(You can sneak in that bacon if you'd like! That way, the hubster will be sure to eat it! But just for the sake of enjoyment, he ate it anyway, without the MEAT!!) =P

Goin' Bananas!

Everyone loves a fire show once inawhile! The hubster enjoys to entertain and treat our guests with this fabulously tasting sweet. It's also a great way to get rid of those overly riped bananas. In fact, he should've repeated this show this weekend at a bachelor party in a fully accomodated resort complete with a kitchen. Kids, do not try this at home!

Bananas Foster

The prep time and cook time only takes 15 minutes once you've got it down. You'll need the following:

- 1/3 cup butter (the hubster likes to add his own amount...shhhhh!)

- 1/2 cup packed brown sugar

- 3 ripe bananas- bias sliced (2 cups)

- 1/4 teaspoon ground cinnamon

- 2 tablespoons creme de cacao, banana liqueur

- 1/4 cup rum

- 2 cups (or more) vanilla ice cream

(Breyer's Vanilla Bean is a great one)

1. In a large skillet, melt butter; stir in brown sugar until melted. Add bananas. Cook gently and stir over medium heat about 2 minutes or until heated through. Sprinkle with cinnamon. Stir in liqueur.

2. In a saucepan, heat rum until it almost simmers. Ignite rum with a long match. Pour over bananas; stir gently to coat. Spoon sauce over ice cream; Serve immediately.

Mom's Banana Cake

This is an old-time favorite. Another great idea for using up those ripened bananas! Here you go:

Preheat oven to 350.

what you'll need:

- 1 1/2 cup flour

- 1 1/2 tsp baking powder

- 1/4 tsp baking soda

- 1/8 tsp salt

- 1/4 tsp cinnamon

- 3 medium ripe bananas

- 1 egg

- 3/4 cup sugar

- 1/4 cup oil

- walnuts (chopped) - optional

mixin it...

In a bowl, mix dry ingredients (flour, baking powder, baking soda, salt, cinnamon) together.

Set aside.

Mash bananas. Add lightly beaten egg, sugar, oil.

Add this to the dry mixture and stir until just moist (do not overmix). Spoon into a greased loaf pan (8x4x2) and bake at 350 for 50-55 mins.

We are so glad that our little one loooooves his bananas!

But we'll skip the rum for him this time. ; ) He's perfectly content with bananas in his cereal, on top of his pancakes, or just plain by itself.

Did you know?

Homemade Pan-Fry Sweet Bread

The hubster loves to bake, believe it or not! From cakes to green onion pancakes (will post this one soon!) to bread. If you love to eat bread, here's a recipe that is sure to warm your heart.

what you'll need:

- 3 c flour
- 1/4 c melted butter
- pinch of salt
- 4 tbs or more of sugar
- 1 pk dry yeast
- 1 cup water (warm water, and dissolve the yeast. (dissolve in 1/4 water for 10 min, then mix with rest of the water.)

makin' it:

Mix dry (with butter), mix wet, then combine and knead approx 5 min until smooth
Cover with oil, set aside and let it double in size (about an hr.)
Roll out in circles and let it rise for another 20 min and Pan fry.

Do You Smell Tuna?

Tuna is known for it's relatively high levels of protein and omega-3 fatty acids. However, because of the risks of mercury in some types of tuna, it is advised to limit our consumption. Helpful information can also be found at Seafood Watch

Tuna is also a great food to boost your energy. My hubbie is off to Yosemite to scale the Half Domethis weekend so I decided to give him some healthier alternative for tonight's meal before he heads off.




















Tuna Melt (New Jersey Diner Style)

I found this recipe off of allrecipes.com.
I improvised some of the ingredients and added some of my own (with the advice of the hubster)

ingredients
(Serves 4)

2 6 oz. cans solid white tuna in water, drained
1/4 cup mayo
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar (or balsamic vinegar)
1 pinch salt
1 pinch freshly ground black pepper
4 slices (or more) seedless rye bread
8 slices (or more) ripe tomato
8 slices Swiss cheese
paprika (for garnish) we used a slice of avocado on top instead

makin' it

1. Preheat the oven broiler
2. Mix tuna, mayo, celery, onion, parsley, and vinegar. Season with salt/pepper.
3. Place the rye bread slices on a baking sheet, and broil about 1 min. in the oven until lightly toasted. Remove from the heat and spread with the prepared tuna on each piece of bread, Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese
4. Return layered bread to the oven and broil 3 to 5 minutes until cheese is melted.

It was delicious!! The hubster loved it!!

Veggie Tale Recipe

"Mommy says to eat your veggies". "Veggies are good for you!" Our little one is already gotten used to eating the green stuff, even when it doesn't look too appealing, especially when it's made into that light to dark green Gerber puree mush. yuck. But I remember when I was still pregnant with him, I loved eating my veggies, so much that I ate double the portions I usually eat. So perhaps that's why he loves his veggies.

Recently, I tried 2 different recipes...both with asparagus. Asparagus is very low in calories but high in folic acid, potassium, and fiber. It also produces a characteristic smell/odor in the urine 20-30 min. after ingestion due to a metabolic process of sulfuric product of some sort. But what's interesting is that only 40% of the population can actually smell it. For some reason, when I think of asparagus, besides thinking of the rancid odor it brings to my urine (not a pretty thought), I thought of Veggie Tales!! Our little one is not old enough to understand the adventures of the Veggie tales just yet but soon! In fact, we have some dvds sitting in our living room waiting to be opened.


Asparagus/Zuchinni Salad

1. Boil water

2. when water boils, put in cut A&Z until water boils again. (dont want to over cook them so that they will remain crispy)

3 Drain A&Z into a salad bowl

4. Stir fry cut tofu (small pieces)

5. Mix A&Z, cilantro and garlic with Italian dressings to taste

6. Add in tofu and serve.

This can be chilled in the refrigerator for a fresh, crispy taste.

Asparagus/Salmon Quiche

Ingredients:

- one 9 in frozen pie crust,
- some fresh asparagus cut into little pieces,
- half a can of wild alaskan salmon,
- 5 eggs,
- 1 and a half cup of milk,
- Half tsp grated lemon peel (may skip),
- One and a half cups shredded swiss cheese, salt, pepper, and garlic powder to taste.

makin' it:

1. Preheat oven to 375 F.
2. Cook cut asparagus in boiling water until just tender (3 to 5 mins). Drain well.
3. Place cooked asparagus at bottom of pie crust.
4. In medium bowl, beat eggs, milk and lemon peel.
5. Stir in shredded cheese.
6. Add salt, pepper, and garlic power. Pour into crust. Stir gently to distribute asparagus.
7. Bake until knife inserted off-center comes out clean, about 35 to 40 mins.
8. Let stand 5 to 10 mins before serving.