Celebrate National Ice Cream Soda Day

Hello world! Today is the official first day of summer. I am reposting this composition. Collingswood is a beautiful town with a perfect Main Street to stroll along.

On Saturdays in the early morning is a vegetable market with other food vendors until 12:00 pm. Afterwards, there’s their Main Street called Haddon Avenue to explore. Love, the the Ice Cream shop! Another favorite shop of mine is the Painted Cottage, antique furniture like dressers, armoires, desks, that have been repainted shades of white.

Life Is Beautiful-La Vita e Bella Weblog

Today is National Ice Cream soda day and the one place I wish that I could be now is at the Pop Shop .  It is a cafe and creamery designed like an old fashioned soda shop.   Here’s some photos of our recent first vist in the month of May.

Here’s a glimpse of the menu:

Among the choices, there’s a a Black Cow, a Brown Cow and an Orange Cow.   There’s create your own Soda Fountain pop, made with soda ( seltzer) , syrup and a shot of fizz.  The flavor choices are :  Banana, bubblegum, cherry, chocolate, cupcake, coconut, green apple, grape, raspberry , peach pineapple, mint , strawberry, vanilla, and an unknown because only half the word is in the photo.

A flavor that called to my taste buds  was Banana Daiquiri, pineapple and banana syrups.   I hear that the Pop shop is featuring…

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Hamburger soup, September 6, 2013

What memories do you have of school lunch or lunch as a kid?

I am reposting a recipe from blogger, ” Syrup and Biscuits” for Hamburger Soup,

One, sounds economical , and two, includes fresh veggies  and canned diced tomatoes.

School Lunchroom Hamburger Soup

yield: 6 to 8 servings

Ground hamburger meat joins lots of good vegetables for a soul-warming, gullet-pleasing, uncomplicated, big ‘ol bowl of soup.

4 large  carrots, peeled and diced
4 stalks celery, diced
2 onions, diced
1/4 cup olive oil
3 to 4 clove garlic, minced
3 pounds ground beef (85/15)
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 quart stock
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups whole kernel corn, fresh, frozen or canned
1 (15 oz.) can LeSuer very young small sweet peas, drained
salt and pepper to taste

Heat large soup pot and add olive oil. Sauté carrots, celery and onions for 10 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.

Throw ground beef on top of all those beautiful vegetables and cook the meat until pink is gone. Don’t you dare drain away all that good juice after the meat is cooked. There’s very little fat in 85/15 ground beef. What little bit is there is going to add flavor.

Add tomatoes, tomato sauce, stock and Worcestershire sauce. Stir well.

Add bay leaves. Return to simmer. Cover and cook for 30 minutes.

Polynesian Burgers

Polynesian Burgers

Alright, so it’s is officially summer, the 2nd day and my mind is conjuring up all kinds of cool, fun menu ideas.  Burgers seem to be one of the favorites among Americans for picnic food.

If your are like me,with ketchup and pickle relish as the  “de-riguer” ,taste-bud loving choice,  in this recipe, how about stepping beyond your  comfort zone for a different taste with your burger!

This recipe has an Twist in taste  with and Island flair.

1 1/2 pound ground turkey

1/2 cup dry breadcrumbs ( or make your own fresh from leftovers ends of bread)

1 Tbsp lite soy sauce

1/2 tsp ginger

1 (9 oz.) jar ( 1 c.) prepared sweet and sour sauce

1 ( 8 oz. ) can crushed pineapple in it’s own juice, drained

6 sandwich buns ( I like whole grain )

Heat your grill. ( outdoors- or use grill pan on your gas indoor stove.) In a large bowl, combine turkey, bread crumbs, soy sauce,ginger and 1/4 cup of the sweet and sour sauce; mix gently.   Shape into patties.

When read to barbecue, oil grill rack.   Place patties on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 9 to 13 minutes or until no longer pink , turning once.

In a small saucepan, combine remaining sweet and sour sauce with crushed pineapple.   Cook and stir over medium-high heat until thoroughly heated.   Serve burgers on sandwich buns with sauce.

Yield 6 sandwiches

Resources:

Recipe book found at a church market sale.

International Foods Program , 1994 Clifton “Success” High School Project Cookbook

Yields 6 sandwiches

update: August 8,2015

Hello, how are you in the blog world? Please add your comments below.  I am adding the meal categories, breakfast, lunch and dinner to become more searchable on Search engines, for example, Google, Bing.

Unconventional Corn bread using Cream style corn

Unconventional Cornbread.

I like to have a well-stocked pantry.  Cans of corn, is something I have on hand, well, it was right there, is what I said last week, when we were making a quick dish of noodles with sweet red and green pepper strips. Oh, let’s move on.

This cornbread is rich with cheese and bacon, and flavored with onion and green pepper. A bit of cream style corn gives it its moistness..

3 strips of bacon

1/1/2 cups yellow cornmeal

1/2 cup all purpose flour

1 Tablespoon baking powder

1 tsp salt

2 eggs

1 1/4 cups milk

3/4 cup shredded sharp cheddar cheese

1/2 cup vegetable oil

1/2 cup canned cream style corn

1 small onion finely minced

2 Tablespoons finely minced green bell pepper.

Preheat oven to 350 degrees F. Lighly oil a 10 inch round cake pan and place in oven to heat.  Fry the bacon until very crisp, drain on absorbant paper ( paper towls), and crumble finely.   Meanwhile , prepare the batter, In a medium bowl, combine the cornmeal, flour, baking powder, and salt.  In another mixer bowl, beat the eggs slightly, and add the remaining ingredients and mix.  By hand stir in the dry ingredients , just until blended.  Por the batter into the hot pan. Bake 30 minutes.  Cut into 8 wedges and serve immediately with butter.

Resources:

This is among one of the many cookbooks that my mother collected and bought over the years while working at a Book Publishing Company.  She is retired ,and still has the tote bag with the the cats, ” Baker and Taylor:

Cookbook:  “Cooking from Quilt Country”, from Amish and Mennonite Kitchens.1980.

p. 104.

Update: August 8,2015

Good morning world, and welcome. I’d love for you to join me in your favorite cup of brew, perhaps sit down in your comfy space, perhaps near a window or out on your porch. I

am updating many posts in the tags and categories section hoping to become more searcheable.

As always, your comments are most welcome!!

Carrot Soup

Carrot Soup

This afternoon, I was looking for a carrot soup recipe in  my classic cookbooks,  ( basic  – “Betty Crocker”, and Good Housekeeping Cookbook), and did not have success.  I’ve actually collected many more books.   I suspected, I ‘d have to check my Vegetarian type cookbooks.   Ahh , success.

From the Moosewood Cookbook from my mother’s collection is the following recipe.

Carrot Soup

Prep time: 45 minutes

Ingredients:                                                     4-5 servings

2 pound carrots, peeled and scrubbed, and chopped

4 cups stock or water

1 1/2 tsp salt

optional : 1 medium potato, chopped ( for heartier soup)

Bring to a boil.  Cover and Simmer 12-15 minutes.  Let cool to room temperature.

Next, Saute  in 3-4 TBSP butter with a little salt, 1 cup chopped onion, 1-2 small cloves crushed garlic, 1/3 cup chopped cashews or almonds until onions are clear.

Puree everything together in a blender until smooth.   Return the puree to a kettle or double-boiler and whisk in one of the following:

You choose:

1 cup milk

1 cup yogurt or buttermilk plus a little honey

1/2 pint heavy cream

or  3/4 cup sour cream

Now heat this very slowly, ( this means on low flame and keep a careful eye on it, so as not to scorch your pan!)

Here are seasoning combinations to choose from:

2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon

or 1/2 to 1 tsp thyme, marjoram, basil,

or 1 tsp fresh grated ginger root, sautéed in butter plus a dash of Sherry, (add just before serving.)

Garnish with grated apple or toasted nuts or sour cream.

For my afternoons’ soup creation, I chose the nutmeg , and cinnamon combination.   I tasted a couple small spoonfuls and it is delicious.   I put the rest in the fridge for later or tomorrow’s supper.

On the search for tasty soft diet options! Carrot Soup with Orange and Tarragon

Since discovering that a family member needs soft foods for her diet, I am on a quest for nutritious and tasty options.

I always like to have a bag of carrots on hand to make my own soups and stew. Carrot soup blenderized is what was prepared this Saturday morning by my husband.

The following recipe is courtesy of “In my Kitchen”.

Carrot Soup with Orange and Tarragon
Yield: 4 servings

1 TBSP butter
1 lb. carrots, peeled and chopped into small chunks
3/4 cup chopped onion
3 cups organic chicken broth
1/2 cup juice from freshly squeezed oranges
1 TBSP brandy (optional)
2 tsp chopped fresh tarragon
salt and pepper
fresh tarragon sprigs for garnish

1. Melt butter in heavy pot over medium heat. Add the onion and the carrots and saute until onion is soft, 6-8 minutes. Add broth; cover and bring to a boil. Reduce heat, uncover and simmer until carrots are tender, about 10 minutes.
2. Puree soup smooth with an immersion blender or, working in batches, in your blender or food processor.

3. In pot, stir in orange juice, brandy and chopped tarragon. Simmer for 5 minutes more to blend flavors. Season with salt and pepper and garnish with tarragon sprigs.

Orzo pasta

I’m looking at nutrition content as well as ease of eating. Orzo can be stirred into soups or added to grilled vegetables.

Orzo is made of Semolina wheat. Because this pasta shape is so small, orzo dishes can be quite dense, as the pasta will compact into a solid mass, rather than having lots of air, as is the case with bigger pasta shapes. “This is why the pasta is primarily used in soups or with soupy sauces, since plated orzo and orzo casseroles are very intense. Some people like to use orzo like rice in pilafs, deliberately aiming for a very rich, dense dish.”

Nutrition Facts :

Serving size : 2 ounces dry

Calories 210

Protein 7 grams

Total carbs 42

Cholesterol 0 Sodium 0

Fat 1 gram

Iron 10 %

Thiamine 30 %

Niacin 15 %

Ribiflavin 15 %

Folic Acid 25 %

Eat a serving of orzo, and you consume 7 g of protein. This accounts for 12.5 to 15.2 percent of the recommended daily amount.

Increase your protein consumption by eating whole-grain orzo or pairing it with seafood, such as salmon, shrimp or clams, or some other meat. The protein in orzo also helps boost your energy levels.

Read more: http://www.livestrong.com/article/398174-about-orzo-pasta-nutrition/#ixzz1lQk07Zvr

Couscous

Both couscous and white rice contain small quantities of certain essential minerals. Couscous contains significantly more selenium, potassium and calcium than white rice.

Couscous is commonly prepared with herbs, oils and spices mixed in, which changes its nutritional profile significantly. Couscous is often prepared with tomatoes, oil, lemon juice and parsley to make the traditional chilled salad known as tabouleh. White rice is extremely bland without additional spices or seasoning. When soy sauce, for example, is added to white rice, the sodium content increases dramatically
Read more: http://www.livestrong.com/article/532689-nutritional-difference-between-couscous-white-rice/#ixzz1lQmsrsZN

Recipe-Lentil Soup , a source of folate

Preparing carrots with my vegetable peeler
Preparing carrots with my vegetable peeler

What a wonderful day, full of sunshine.

This morning I was reading in Body and Soul magazine, September issue.  I continuosly like to learn about new ways to keep one’s health and immunity level high.

How To Fight Fall Allergies:

A new study from the Journal of Allergy and Clinical Immunology shows that” B vitamins may help keep allergic reactions in check and ease the severity of symptoms”.

Researchers found that higher levels of folate had fewer allergy symptoms and a lower risk of asthma and wheezing.

Good Sources of Folate:

Broccoli, Asparagus, oranges, kidney beans, collard greens, black-eyed peas, spinach, avocado, and lentils.

 

Lentil Soup

Ingredients:

2 Tablespoons Canola oil or Olive oil

3 carrots,  cleaned and diced or sliced in coin sizes

2 stalks celery, sliced or diced ( I like chunky soup so I slice.)

1  14 1/2  ounce  can diced tomatoes ( unsalted or salted depends on preference)

3/4 cups dry lentils ( soaked, rinsed and drained)

1 Quart of vegetable stock or chicken broth

4-6   cups of  water ( depends if want thick or thin soup)

1/2 teaspoon salt

1/2 teaspoon ground black pepper or to taste

1/2 teaspoon paprika

 

Directions: 

1.  In large stockpot, saute carrots and celery for 10 minutes.

2. Add vegetable stock (I used Organic from my local grocery store (or Chicken broth) , lentils, salt and pepper.

Let mixture come to a boil, cook for 30 minutes, covered until lentils soften and vegetables are fork tender.  Then reduce to simmer and cook, simmering for additional 30 mi utes

3.  Add can of diced tomatoes,some of the water, (depends on how thick or thin you want the soup ) paprika., for second 30 minutes of cook 

4.  Sprinkle  with parsley or Parmesean cheese to garnish before serving or instead can add a liitle bit of fresh lemon juice.

Addendum December26, 2011

I have been preparing this Lentil soup for some time now.

You can add the herbs of your choice to spice up the flavor of this soup; substitute Cumin, 1 tea-spoon and curry powder 1 teaspoon and omit the Paprika.

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