Smarter Eating!

Actress, Meryl Streep, has been quoted as saying, "The produce manager is more important to my children's health than the pediatrician." I would agree with her. Today there's just no debating it: we really ARE what we eat--much of degenerative diseases and other chronic illnesses can be prevented or aggressively minimized through our food choices. In other words, it's worth our while to engage in smarter eating!

I always have smarter eating in mind when scouring my recipes and favorite magazines. So when reading one of my Mary Jane's Farm magazines yesterday (see the Oct-Nov 2009 issue), I found a couple great recipes that really support smarter eating. They involved sweet potatoes and acorn squash. They both contain carotenoids that help stabilize blood sugar levels and lower insulin resistance. They're also chocked full of vitamins, minerals, trace elements, and fiber.

Both recipes are either made and baked or served in a cast iron skillet. Try these and let me know what you think--we're all in this together remember, so share your thoughts, tips, or your own healthy eating recipes. And until next time, happy cook'n!

SWEET POTATO BANANA MASH (serves 4)
3 medium sweet potatoes, peeled and cut into chunks
2 bananas, ripe or overripe
1/4 cup brown sugar
3 Tbsp butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp vanilla

Boil sweet potatoes in 2 qts water for about 20 min. In blender or food processor, combine all ingredients and mix well. (A large bowl and fork to mash everything together will work also.) And honey or maple syrup can be substituted for the brown sugar, or omit the sweetener completely. It's yummy either way. Spoon mixture into your cast-iron skillet for serving.

STUFFED ACORN SQUASH (serves 4)
2 acorn squash, halved and seeded
2 small sweet potatoes
1/2 lb ground Italian sausage
2 C water
1 C polenta
1 1/4 C milk (I substitute water--lactose intolerance dictates!)
2 Tbsp brown sugar
1/2 tsp salt
2 Tbsp butter
4 tsp maple syrup

Preheat oven to 350 degrees. Place squash halves face down in large glass baking dish with 1-inch water in the bottom. Pierce potatoes in several places with fork and wrap in foil. Bake squash for 45 min. and potatoes for 1 hr. Peel potatoes and mash with fork.

Meanwhile, cook sausage in small skillet; drain off fat and set aside. In large saucepan, bring water to boil. Add polenta, whisking continuously. Cook for 5 min; reduce heat to low. Add milk (or substitute with water); stir and cook for 5 min. Add potatoes, sausage, brown sugar, and salt to polenta; mix well.

Place squash halves in 10-inch cast-iron skillet and add 1/2 Tbsp butter and 1 Tbsp maple syrup to each one; spoon in polenta mixture and sprinkle cinnamon on top. Return to oven and bake for 15 min.

Prepare NOW and Cope Later!

What with world events, the increase in natural disasters, and the economic downturn, the folks in our neighborhood have been taking assertive steps to be more prepared in the event we might be visited with some sort of calamity.

Our neighborhood is likely similar to yours--folks are turning more to scratch cooking, gardening, and canning. I have some neighbors who have become avid quilters and are making extra bedding for their families.

It's not that we're "dooms-daying" or anything. We just sense the need to prepare NOW so we can cope later. And we're not hoarding--we're taking little steps, such as buying an extra can or two of tuna each week, a case of toilet paper instead of just a couple rolls, or stocking up on some candles, is what we're doing.

Even Dan and Kathy have noticed the "preparedness trend" and saw that folks could use a little organized help in becoming more prepared, so they partnered with some experts in this area and produced a great DVD to serve as a resource. And as I check the bookstores, there are more and more books on the subject as well.

One of the steps I'm taking is to learn how to use alternative cooking sources (sun-ovens, the rocket stove, and Dutch oven cooking). The wisdom in not being tied to electricity or gas aside, being able to create a meal via an alternative heat source is really fun. There's even talk in the neighborhood of holding an "Alternative Breakfast" some Saturday morning this summer. All food would be prepared using some sort of alternative cooking source (I don't think barbecues are going to count). Sounds cool, huh?

So how about you--are you sensing anything, or taking steps yourself to be more self-reliant and prepared? If you have ideas, tips, stories, or just want to talk about this, please comment. We'd love to have YOUR perspective--we're all in this together, remember, so let's help each other out. And until next time, happy cook'n!

NOW, here's a Dutch oven recipe I'm trying as soon as our weather permits (we dug a fire pit in our back yard). If you try it too, let's compare notes:

DUTCH OVEN STEW (serves 6)
1 lb ground beef
1/2 onion, chopped
2/3 C chopped mushrooms
2 C frozen corn
1 pkg (10 or 12 oz) wide noodles
1 can (28 oz) diced tomatoes
2 C shredded Cheddar cheese
Sea salt, to taste
Ground pepper, to taste

Brown ground beef in 5-qt Dutch oven or skillet with lid. Drain fat, if need be. Add onion, mushrooms, and corn. Season to taste with salt and pepper. Spread uncooked noodles evenly over top of ingredients. Sprinkle cheese evenly over noodles. Pour the entire can of tomatoes over all. Simmer, tightly covered, 1 hr, then let stand 3-5 min. before serving.

This is obviously stove-top directions. I will be checking the Dutch oven cookbook I just got to find out how to cook it in our fire pit. I know so far that successful Dutch oven cooking relies on how many charcoal briquettes are used, etc. I have a lot to learn between now and when I actually try this method out. But I'm excited and I'll report back on how this new cooking adventure is going.

Fresh Veggie Pizza to DIE For!

We live close to Robert Redford's Sundance Resort, so we go there from time to time for lunch. The beauty and ambiance of the place is world famous, but its food is almost legendary. The Sundance chefs place a strong emphasis on freshness, using local ingredients in their dishes. And they are masters at creating "feasts for the eyes." The presentation of the food at the Foundry Grill and the Tree Room are simply stunning.

Our latest lunch involved a fresh veggie pizza to DIE for. I couldn't get enough, and I left wishing I had the recipe for it. Well, funny how things work. It just so happened that in one of my Aunt Annie's Country Living magazines (July 1995), THERE WAS THE VERY RECIPE! I almost hyperventilated!

Now I haven't made it yet (I wanted to share this with you right away), but I intend to this coming weekend. So I can't vouch for how literal this recipe will translate into what we ate for lunch the other day. But let's give it a try and compare notes. In the meantime, if you have a restaurant recipe you think we ought to know about, please share--we're all in this together, remember, so let's spread the good stuff! And until our next visit, happy cook'n!

GARDEN-VEGETABLE PIZZA (serves 8)
Although this recipe involves a good deal of preparation, almost everything can be made ahead of time, including the individual pizza crusts. You can pre-bake the crusts and saute the vegetables early in the day, leaving just a little time for assembly and baking prior to serving.

Pizza crusts (recipe follows)
2 Tbsp extra virgin olive oil
1 small red onion, thinly sliced
1 small sweet green pepper, seeded and cut into thin strips
1 small sweet red pepper, seeded and cut into thin strips
1 Tbsp dried oregano leaves
1 small zucchini, cut into thin strips
3 1/2 oz fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 cloves garlic, finely chopped
1/4 tsp salt
1/4 tsp ground black pepper
2 C shredded mozzarella cheese
4 plum (Roma) tomatoes, thinkly sliced
1 1/2 C grated Parmesan cheese
1/2 C crumbled blue cheese

Prepare pizza crusts and set aside on baking sheets; leave oven on. (If desired, crusts can be made several hours ahead and kept, covered, at room temperature; if this is done, heat oven to 400 degrees before proceeding with recipe.)

To make topping, in large skillet, heat 1 Tbsp oil over medium heat. Add onion, green and red peppers, and oreganp; saute 3 min.. Stir in zucchini and mushrooms; saute 5 min. Add garlic, salt, and pepper and cook 2 min. Remove heat and set aside.

To assemble pizzas, brush tops of crusts with some of the remaining olive oil. Sprinkle a layer of mozzarella on each crust, then top with tomato slices. Mound sauteed vegetables on top of tomatoes. Divide Parmesan and blue cheese among pizzas and bake 8-10 min. or until cheeses melt and brown lightly. Serve.

PIZZA CRUSTS:
3 C flour
1 pkg rapid-rising dry yeast
1 tsp salt
1 C very warm water (120-130 degrees)
2 Tbsp olive oil
1 Tbsp honey
Yellow cornmeal

In large bowl combine flour, yeast and salt. In 2-cup measuring cup or small bowl, mix together water, olive oil, and honey. Stir into flour mixture until blended and dough forms. Turn dough out onto lightly floured surface and knead 3 min. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth. Let dough rise in warm place, away from drafts, until double in size--about 1 hour. When dough has doubled, heat oven to 400 degrees. Lightly grease 2 large baking sheets and sprinkle each with cornmeal. Punch down dough and divid into 8 equal pieces. Roll each piece into a 6-inch round; place rounds on prepared sheets and bake 8-10 min. or just until lightly browned.

An EASY Weekend Meal

We've all got a lot to do this weekend (that's what the research says--people are slammed on weekends), so how about a recipe for an EASY and delicious meal--one we could eat at home or take with us if we have an outing planned?

I'm always on the lookout for just such meal ideas and recipes, and I found one in an ancient Southern Living Magazine my Aunt Annie had saved. It can be made fresh by stir-frying or be the answer to your leftovers. Give this a try and let me know what you think.

And speaking of letting me know what you think, please share YOUR tips, recipes, or suggestions for easy meals or uses for leftovers. We're all in this together, so let's help each other out. (I repeat this plea with every post because I know what can happen when folks work together--amazing things result due to the synergy that results!) And with that, have a great weekend, and happy cook'n!

OPEN-FACED PHILLY SANDWICHES (serves 2)
1 (8-inch) submarine rolls, unsliced
1/2 lb boneless round steak (or leftover steak, roast beef, etc.)
2 Tbsp Italian dressing
1/4 tsp diced crushed red pepper
2 Tbsp butter
1 large onion, thinly sliced
1 1/2 C fresh mushrooms
1 green bell pepper, cut into thin strips
1 clove garlic, pressed
2 slices provolone (or other) cheese

Make a 1 1/2- to 2-inch deep vertical cut around outside edge of each roll, leaving a 1/2-inch border. Remove tops of rolls, and discard. Hollow out about 1 1/2-inches of each bread roll, forming a boat (hence the name, submarine). Set boats aside.

Cut steak diagonally across grain into 1/8-inch strips; place in a small shallow bowl. Add dressing and crushed red pepper, tossing to coat; set aside. Melt butter in nonstick skillet over medium-high heat; add onion and mushrooms, and saute 15 min. or until onions are golden brown. Add bell pepper, and saute 8-10 min. or until bell pepper is tender. Add garlic, and saute 1 min. Remove mixture from skillet, and set aside.

Stir-fry steak mixture in skillet over medium-high heat 2-3 min. or until steak strips are no longer pink and have desired crispness. Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese. Broil, 5 1/2-inches from heat, 3 min. or until cheese is lightly browned.

NOW, what will make this recipe quick and EASY is going the left-overs route. Plan ahead earlier in the week so you have leftover beef, bell pepper strips, sauteed mushrooms, and already sliced onions. Your leftovers can then be stir-fried or just mixed together and microwaved for a couple minutes to heat through.

A Rhubarb Awakening!

Poor rhubarb, so misunderstood! To think that I used to be among those who would turn up their noses at these luscious, light-pink stalks. I became converted though, when a friend brought our family her rhubarb torte after the birth of one of my children. My taste buds met with much more than they bargained for, I'll tell you! It was love at first bite, and the beginning of my "Rhubarb Awakening!"

The Romans were the first to take the plant seriously. And eventually, rhubarb's popularity extended to Holland, Scandinavia, northern Germany, and Afghanistan, having always been a favorite ingredient in Siberia. Technically it is a vegetable, and that was how it was first used. But it's combination of high acidity and the American's ongoing penchant for sugar contributed to its being used in this country mainly as a dessert. In fact, talk to most cooks, and they'll tell you about their grandma's pie or crisp recipe that they use over and over.

I'm guessing you likely have a favorite strawberry-rhubarb pie or crisp recipe you consistently use, but please do try this aforementioned rhubarb torte recipe out. (And don't hesitate to share your favorite rhubarb recipe--we're all in this together, remember.) If you don't just love this rhubarb dessert, I owe ya a root beer! So until next time, happy cook'n!

RHUBARB TORTE
(Using fresh rhubarb straight from the garden really does make the difference between a good dessert and a truly memorable eating experience.)

1 C flour
8 Tbsp unsalted butter
5 Tbsp powdered sugar
2 large eggs, well beaten
1/4 tsp salt
3/4 tsp baking powder (I prefer non-aluminum, such as Rumford's)
3/4 C sugar
1 tsp vanilla
1 tsp grated lemon peel
3C finely minced or chopped rhubarb

Preheat oven to 350 degrees. Cream together the flour, butter and powdered sugar. Press into the bottom of a glass pie pan and bake for 10-12 min. Combine the remaining ingredients and spread over the crust. Return to the oven and bake 30 min. more, or until center has set. Serve warm, topped off with either vanilla ice cream of sweetened whipped cream (or both...what the heck!).

The TOP 10 Googled Foods of the Year!

According to Restaurants & Institutions, the top 10 most-Googled recipes of last year were:

1. Chili
2. Meatloaf
3. Cheesecake
4. Banana bread
5. Pancake
6. Salsa
7. Hummus
8. Lasagna
9. Apple pie
10. Meatball

This isn’t all that surprising, is it? Seems there are just standard foods we just gravitate to, and this list reflects that. Does it gibe with your own cooking-search behavior in 2009? Myself, searched for 4 out of the ten recipes—cheesecake, banana bread, salsa, and lasagna.

Salsa because I am planting 20 tomato plants this gardening season, with hopes and dreams of having enough tomatoes to put up my own salsa. Here you’ll see the recipe I plan to use. And since I have a LOT of apples (it’s the end of the fruit storage season and the beginning of a new one), I thought I’d make up a few pies. So here you’ll also see one of the apple pie recipes I plan to use.

If you have a recipe you could share in any of these categories, please do. I’d love to see what your best recipes are. We’re all in this together, remember, so let’s help each other out. No need reinventing the wheel, after all. And until next time, happy cook’n!

HOMEMADE TOMATO SALSA

4 large ripe tomatoes on the vine

1/2 white onion, finely chopped

1/4 cup coarsely chopped fresh cilantro

2 green onions, thinly sliced

2 chipotle chiles in adobo sauce, finely chopped

1 red jalapeno chile, seeded and finely chopped

1 garlic clove, finely chopped

juice of 1 lime

1 teaspoon red wine vinegar

2 tablespoons olive oil

Salt and freshly ground black pepper

Chop, dice, etc. Mix altogether and enjoy!

CARAMEL APPLE PIE TO DIE FOR

10 individually wrapped caramels

1/2 cup all-purpose flour

3/4 cup caramel ice cream topping

2/3 cup chopped pecans

1 teaspoon lemon juice

4 apples - peeled, cored and chopped

1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F (175 degrees C). Unwrap and cut caramel candy in half. In a large bowl, mix candy with flour. Stir in apples, ice cream topping, and lemon juice. Pour filling into pie crust and sprinkle with chopped pecans. Place in oven on a sheet of foil to catch the drips. Bake in preheated oven for 50 minutes, or until golden and bubbly.

Bars that Are Above Par!

Don't you love picnics and backyard barbecues? And the warmer weather that's coming (please tell me it's coming) means picnics and BBQs! So with this in mind, I thought it would be fun (and would take our minds off this lingering cold front that's moved in), to test-drive some new dessert recipes--bars to be specific.

Try these out and let me know what you think. Also, if you have a good bar recipe, share it with us. We're all in this together, so let's help each other out. When we share, no one needs to reinvent the wheel, so to speak! And until next time, happy cook'n!

APRICOT ALMOND BARS (makes 36 bars--well, depending on how you cut 'em. I LOVE a big, honkin' bar!)
CRUST:
1 C flour
1/2 C butter, chilled, cut up
1/4 C water

FILLING:
1 C water
1/2 C butter, cut up
1 C flour
2 eggs, room temperature
2 tsp almond extract

TOPPING:
1/2 C apricot jam, warmed
1/4 C slivered or sliced almonds, toasted
1/2 C powdered sugar
2 to 2 1/2 tsp milk
1/4 tsp almond extract

Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan. Place 1 cup flour in medium bowl. With pastry blender, cut in 1/2 C butter until it's the size of peas. Add 1/4 C water; mix until dough forms. Flatten dough into a disk. Press dough evenly in bottom of pan. Cover; refrigerate 30 min.

In medium saucepan over medium heat, bring 1 C water and 1/2 C butter to a boil. Pour boiling mixture into large bowl. Add 1 C flour; beat at medium speed until smooth and flour is absorbed. Add eggs one at a time, beating well after each addition. Stir in 2 tsp almond extract.

Spread batter over dough in pan, covering completely. Bake 50 to 55 min. or until deep golden brown. Remove from oven. Spread with apricot jam; sprinkle with almonds. Cool on wire rack.

Meanwhile, in small bowl, combine powdered sugar, milk and 1/4 tsp almond extract; mix until smooth. Drizzle over cooled bars.

LEMON RASPBERRY BARS (makes 30 bars...well, maybe, or maybe 15 biggies!)
CRUST:
1 1/2 C flour
1/4 C sugar
1/4 tsp salt
1/2 C unsalted butter, chilled, cut up
2-3 Tbsp water

FILLING:
4 eggs
1 C sugar
1/4 C flour
1/2 tsp baking powder (I prefer non-aluminum, such as Rumford's)
2 tsp finely grated lemon peel
6 Tbsp fresh lemon juice
1 C raspberry jam
Powdered sugar
Fresh raspberries for garnish (if desired)

Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan. In medium bowl, combine 1 1/2 C flour, 1/4 C sugar and salt; mix well. With pastry blender, cut in butter until butter is the size of peas. Add 2 Tbsp water; toss to moisten. Mixture should be moist and crumbly; if mixture seems dry, add additional water. Press mixture evenly over bottom of pan. Bake 18-20 min. or until lightly browned.

Meanwhile, in medium bowl, whisk together eggs, 1 C sugar, 1/4 C flour and baking powder until well blended. Add lemon peel and lemon juice; blend well.

Spread jam over partially baked crust. Top with lemon mixture. Return to oven; bake an additional 20-25 min. or until set and lightly browned. Cool on wire rack. When cool, cut into bars; sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

CHOCOLATE CHIP-OATMEAL-WALNUT BARS (makes 48 bars--hmmm, maybe--maybe 20 humungous bars! This is a delicious twist on Blond Brownies.)
1 C butter, softened
3/4 C packed brown sugar
1/2 C sugar
2 tsp vanilla
2 eggs
1 1/4 C old-fashioned oats
1 C whole wheat flour
1/4 C all-purpose flour
1/4 tsp baking soda
Dash salt
1 (12 oz) pkg chocolate chips
1 1/2 C chopped walnuts, toasted*

Preheat oven to 375 degrees. In large bowl, beat butter at medium speed until soft an smooth. Add brown sugar, sugar and vanilla; blend well. Add eggs one at a time, beating well after each addition.

In medium bowl, combine oats, whole wheat flour, all-purpose flour, baking soda and salt; mix well. Slowly add flour mixture to butter mixture, beating until well blended. Stir in chocolate chips and walnuts. Spoon and spread dough in ungreased 15x10-inch pan. Bake 15-20 min. or until golden brown; cool on wire rack.

*TIP: to toast nuts, spread on baking sheet; bake at 375 degrees for 7-10 min. or until lightly browned. Cool.

Uh-Oh! Gotta Work Late--What'll I Do For Dinner?

Life can be such a rat race. But we don't need that race to interrupt our goal of preparing a good dinner tonight. Here's what to do: Let CHEESE come to the rescue! Here are a couple recipes our family likes that's "saved my bacon" more than once. And anyway, who doesn't love cheese?

Try these out and let me know what you think. And if you have a quick and easy recipe you can share, please do. We're all in this together, so let's help each other out. And until next time, happy cook'n!

QUICK MEXICAN PIZZA (serves 4)
2 C shredded Colby/Monterey Jack Cheese
1/2 lb ground beef
4 flour tortillas (10-inch)
1 C salsa
1 tsp chili powder (or to taste)
1/4 tsp cumin (or to taste)
Green and red sweet bell peppers
Onions
Mushrooms
Fresh tomato slices
Black beans
Cilantro
etc.

Preheat oven to 400 degrees. Cook meat, drain. Stir in seasonings (you could also just add 1/2 pkg taco seasoning mix instead of these seasonings). Spread 1/4 C salsa and 1/2 C meat mixture on each tortilla. Top each with 1/2 C cheese and desired toppings. Bake for 8-10 min. or until crisp and lightly browned. Top off with cilantro, if desired.

CHICKEN & CHEDDAR GRILL (serves 2-4, a great use for leftover chicken)
Cheddar cheese, shredded or sliced
French or Italian bread, sliced in half lengthwise
Chunky salsa
Sliced cooked chicken breast (shredded works well also)

Preheat oven to 350 degrees.Layer bread halves with cheese, chicken, salsa, and addtional cheese. Place on cookie sheet. Bake for 8-10 min. or until cheese is melted.

More Veggies--Better Health--Easy Meals!

Spring has sprung--well, sort of (I'm in Utah). But hope is definitely on the horizon because I saw some very brave daffodils yesterday. With the coming of warmer weather and thoughts of getting into the old bathing suit in a few short months, we tend to look for healthier meal ideas that might help us shed a pound or two.

Relate to any of this? It's a pretty standard pattern of behavior. So with that thought in mind I've been scouring my Aunt Annie's recipe collection, and sure enough, there they were--"Veggie Recipes for Losing Weight." I kid you not. I wish you could've known her--what a darling she was!

Anyway, like the rest of us, Aunt Annie understood that eating more vegetables really is the way to better health, that they're a fairly easy meal to make, and as said, that increased consumption can lead to weight loss. So here are a few she marked with a star (those were her favorites). Be sure to comment if you have a good veggie recipe, or just want to tell us about YOUR favorite Aunt. And until next time, happy cook'n!

ALMOND ASPARAGUS (serves 4)
2 lbs fresh asparagus
1 1/2 tsp salt
boiling water
3 Tbsp butter
4 tsp slivered almonds
dash nutmeg

Wash asparagus thoroughly; remove scales and woody base. Tie in bundle. Stand upright in tall saucepan or coffee pot; add salt and boiling water to a depth of 2-inches. Cook 10-20 min. or until just tender. Do NOT overcook. Drain; place in serving bowl. Melt butter; stir in almonds. Pour over asparagus. Finish off with a dash of nutmeg.

COTTAGE VEGETABLE CASSEROLE (serves 6-8; nah--I don't think this really contributed to Aunt Annie's weight loss, but it was a favorite...)
2 (10 oz) pkg frozen mixed veggies
2 C cottage cheese
1/4 C sour cream
2 eggs
2 Tbsp flour
1 tsp sugar
1 tsp salt
1/4 tsp pepper
Paprika

Thaw veggies, place in shallow 1 1/2 qt casserole. In small bowl, combine cottage cheese and sour cream; beat until blended. Add eggs, flour, sugar, salt and pepper; beat well. Pour over vegetables. Sprinkle with paprika. Bake at 350 degrees for about 40 min.

CHEESY-ALMOND BROCCOLI (serves 8; OK, I see what went on here: Aunt Annie started out with the healthy asparagus thing, got a little tired of that and went to the cottage cheesy thing, and finally just said, "FORGET IT!" and ended up in cream cheese!)

2 (10 oz) pkg frozen broccoli spears (fresh will substitute nicely)
2 (3 oz) pkg cream cheese
1 Tbsp butter
1/3 C milk
1/4 tsp salt
1 tsp grated lemon rind
1 Tbsp lemon juice
1/2 C toasted slivered almonds

Cook broccoli as directed on package; drain. In small saucepan combine cream cheese, butter, milk, salt, lemon rind and juice. Stir over medium heat until smooth and bubbly hot. Spoon over cooked broccoli; garnish with slivered almonds.

A Passion For Nutmeg!

When next you dust a fruit punch, custard, or cake with nutmeg, think of this: There was a time when smugglers of this aromatic spice were put to death. in fact, as food historian Waverly Root tells us, the Portuguese so valued their 16th-century monopoly of nutmeg that they distributed phony charts of the seas surrounding the Spice Islands, hoping to steer foreign vessels toward dangerous unknown reefs.

Thank goodness this isn't the case today--nutmeg is plentiful, and easily available. But some things haven't changed--we still appreciate this versatile spice. In Grenada, even ice cream is flavored with it, and good cooks use it in pumpkin soup and with every vegetable imaginable. I LOVE what it does to my spinach souffle, for instance. In America, we add a pinch to white sauce for just the right mellowness, and use the spice to accent baked acorn squash. Of course, eggnog without nutmeg just wouldn't be eggnog at all.

All this said, let's look for more nutmeg-involving recipes--maybe add a few to an Easter or "Welcome to Spring" brunch or luncheon. Here's a dandy recipe to get us started. It's a time-honored cake that's a tradition for good reason. It's SO good. Now, do YOU have a recipe, thought, idea, or good story we ought to know about? Please share. We're all in this together, so let's help each other out. And until next time, here's to enjoying more nutmeg, and of course, happy cook'n!

OATMEAL CAKE
A broiled coconut icing makes a quick topping for this old-fashioned cake.
1 1/2 C hot water
1 C old-fashioned oats
1 1/3 C flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 C sugar
1 C firmly packed brown sugar
1/2 C butter, softened
2 large eggs
1 tsp vanilla extract
Icing (recipe follows)

Preheat oven to 350 degrees. In medium bowl, combine hot water and oats; set aside to cool slightly. Grease a 13x9-inch baking pan. In medium bowl, combine flour, baking soda, cinnamon, salt, and nutmeg.

In large bowl, with mixer on medium speed, beat sugars and butter until fluffy. Beat in eggs and vanilla until smooth. Reduce mixer speed to low. Add oats mixture and flour mixture; beat until uniformly combined, scraping sides of bowl frequently. Spoon mixture into greased pan. Bake 45 min., or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 5 min. Meanwhile, prepare icing:

ICING:
1 C flaked coconut
1 C chopped nuts (pecans are wonderful for this)
2/3 C firmly packed brown sugar
6 Tbsp butter, melted
1/4 heavy cream
1 tsp vanilla extract

Stir together. Heat broiler. Spread icing over top of cake in pan. Place under broiler just until bubbly and golden, about 2 min. (Watch carefully to prevent burning.)

The "Skinny" on Sweet Potatoes, Plus a Not-So-Skinny Recipe to Die For!

Do you know the differences between a yam and a sweet potato? Although the terms are generally used interchangeably, there are some distinct differences:

SWEET POTATO:

• short, blocky, with tapered ends
• 22-28% dry matter
• feels moist in the mouth
• tastes sweet
• high in Vitamin A

YAM:

• long, cylindrical, some w/toes
• 20-35% dry matter
• Starchy taste
• Low in Vitamin A
  

It’s economical and blends well with herbs, spices and flavorings—from processed baby foods to main dishes, casseroles, salads, breads and desserts, the sweet potato adds valuable, appetizing nutrients and color to any meal.

One baked sweet potato (3 1/2 ounce serving) provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories—weight-watchers love this! It also provides 42% of the Recommended Daily Allowance (RDA) for vitamin C, 6% of the RDA for calcium, 10% of the RDA for iron, and 8% of the RDA for thiamine for adults. It’s low in sodium and is a good source of fiber and other important vitamins and minerals. This complex carbohydrate provides beta carotene, a factor in reducing certain cancer risks.

For the most food value, choose deep orange-colored sweet potatoes, and select sound, firm roots. Handle carefully to prevent bruising. It’s best to store in a dry, unrefrigerated bin at 55-60 degrees F (this is called curing). DO NOT REFRIGERATE; temperatures below 55 degrees F. chill this vegetable, giving it a hard core and an undesirable taste when cooked.

Wash cured sweet potatoes, scrub skin and trim off any bruised or woody portions, and bake or boil until slightly soft. If boiled, drain immediately. Thoroughly cool then wrap individually (skins left on) in freezer film or foil, and place in plastic freezer bags. Seal, label and freeze (most dishes freeze well).

If cutting calories, serve the sweet potato plain—minimize margarine or butter and use skim milk or unsweetened orange juice as liquid when preparing them mashed.

Helpful Hints:

• Bake large pan of sweet potatoes at once; freeze or store in the refrigerator for 7-10 days.
• Freshly dug or uncured sweet potatoes are better boiled and used in dishes that include fruits or syrups. The curing process makes it sweeter and improves the cooking quality.
• Canned or frozen sweet potatoes can substitute for the fresh form in any recipe calling for cooked sweet potatoes as the starting point. Six to eight canned sweet potatoes equal about four medium fresh sweet potatoes. (See measurement relationship below.)

Fresh	Canned	Cooked & Mashed
2 medium sweet potatoes	3 to 4	1 1/4 cups
3 medium	1 pound can	2 cups
4 medium (23 ounces)	3 quart cans	2 l/2 cups

• To reduce calories in your favorite recipe, experiment by reducing the sugar or fat by using the next lower measure on the measuring cup. For example, when a recipe calls for 1 cup sugar or fat, reduce the amount to 3/4 cup. For 3/4 cup, reduce it to 2/3 cup, etc.

Sweet potatoes make an attractive house plant. To grow a sweet potato vine, place it in a jar of water with part of the potato remaining above the water—narrow end down. Put the jar in a warm, dark place; keep it filled with water. You’ll see new roots and a stem in about 10 days. As soon as this happens, move it to a sunny window.

SWEET POTATO PECAN PIE (One 9”pie)

1 (9”) unbaked pastry shell
2 medium sweet potatoes, cooked and peeled
1/4 cup butter
1 (14 oz) can Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1 teaspoon grated orange rind
1 teaspoon vanilla
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan Topping

Preheat oven to 350 F. In large mixer bowl, beat hot sweet potatoes and butter ‘til smooth. Add remaining ingredients except pastry shell and Pecan Topping; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon Pecan Topping evenly over top. Bake 20-25 minutes longer or ‘til golden brown. Serve warm or chilled. Refrigerate leftovers.

Pecan Topping: In small mixer bowl, combine 1 egg, 3 tablespoons dark corn syrup, 3 tablespoons firmly packed brown sugar, 1 tablespoon butter, melted, and teaspoon maple flavoring; mix well. Stir in 1 cup chopped pecans.