Our “Go To” Spice

Available at local grocery stores
and always in my spice cabinet.

At least ten years ago when the Woodsmen and I started wanting to spice our foods beyond salt and pepper we found a spice blend.  The Morton Nature’s Seasons-Seasoning Blend which contains salt, black pepper, sugar, spices, natural onion flavor, natural garlic flavor, parsley and celery seeds. For someone just starting out, a novice cook or a cook on the run can use this “Go To” spice.

We use it in cold salads and hot meals alike! A favorite for a long time when needing a quick meal is called “Bachelor” chicken. Those frozen chicken breast’s that you can buy in three/four pound sacks in every grocery or big box store. You can pre-thaw the chicken breast; season with the spice, warm your skillet and oil before cooking your chicken. The other option is to throw the frozen chicken breast directly into the oiled warm skillet; cover and turn the heat down to medium low. You can go off and leave this un-attended while you do something else, make a salad to go with your meal, wash a load of laundry, drink a cup of chamomile tea or anything that is your hearts desire. The chicken will defrost and begin the cooking process while you are attending to other things. Grandma Spicy loved this meal because it had wonderful taste and had no waste; just a little water escaping while on defrosting.

This spice is also grand when sprinkled into raw ground beef or ground turkey. Spicing patties is the right idea and it really makes these meats magnificent enough for your grill or skillet. Alternately; when cooking these meats to the ground stage for spaghetti and those types of dishes this spice adds an extra level of flavor they deserve.

This is a good spice to take camping or when you spend that week in a condo with friends and family. The basics in it along with the flavor profile from this spice mixture compliment many types of cooking from Italian, Mexican, and Asian to American. Many times it is the first layer of spice Grandma Spicy sprinkles into her food before another spice makes into the skillet or bowl.

This “Go To” Spice by Morton’s has been a faithful part of our family. I am sure that there are other spice combinations branded by other companies that are your “Go To” spice. I would love to hear from other cooks and their spice adventures because everything is better when it is a little spicy!

Grandma Spicy

JUST BAKE IT – All We Need is Bread

Really relating and I so do identify with the woman who lived in the late 19^th and early 20^th Century. Loving the clothes that evolved from these era’s, to what a women was expected to do for her family daily. The nostalgia of cooking on a wood stove, baking of bread, sewing for the family, gardening, canning, and then raising a large family are just of few of the every day tasks that warm my heart. Their ability to make bread was phenomenal.


Grandma Spicy has tried to make yeast bread; my skills are deficient, suppose my career detour was the handicap. That does not mean I will quit trying to improve my bread making skills. My Mother was very proficient at canning, cooking, crocheting and sewing; raising five children she did not make scratch bread. As a child I remember we bought day-old bread at the bakery on our monthly trip to town; then keeping it in the freezer. Today I was surprised in the grocery store with a bread find!

Grandma Spicy was so excited when I stumbled onto a loaf of par baked white French bread. The label caught my attention; it said “JUST BAKE IT” on this bright red label. Good marketing! It’s what caused me to put my hand on the loaf and then trying to decide on the purchase. Then the bakery lady appeared. She was about my age; so I asked her “Can you freeze half of this and bake it later? She smiled and said, “We just thawed it out and did the proofing of the bread. But what I do, I bake mine first and then freeze half.”  So I looked at the ingredients for my vegan “no, no list” and it passed the test. The price was $1.49 and weighing the use of the oven into the equation; it passed the final analysis because I love crispy bread. I love crispy anything. Occasionally a trip will be made to Panera’s Bakery for a baguette loaf to compliment a special meal. Loving the crunchiness of the outside of baguette really tickles my fancy when I do indulge in bread. Oh that is right, I already told you about my infatuation with crispy crunchy food.

So back to my JUST BAKE IT find, for the locals it was at Gerbes East. The Par Baked bread did make it into my grocery cart, oven and my dinner table. Don’t know if there will be enough left to test the freezing theory though. You might ask why not just buy the already cooked foil bagged French bread that is in every grocery store that you warm up in your oven. Honestly, that bread has a fair amount of preservatives to assure the shelf life, plus it’s just not the same. I get crispy not doughy and hot when it comes out of the oven.

So the directions for baking my JUST BAKE IT find were simple;

• bake directly on oven rack at 400 degrees until golden brown,
• for best results, bake within 24 hours,
• batards & French Bread 16-18 minutes,
• baguettes 12-15 minutes,
• Rolls 6-8 minutes.

The Grand assisted with the picturing taking; my hands
let you know how big the baguette really is.  

The label indicated it was French bread; it was the baguette size which is a little smaller diameter than a larger French bread loaf. Cooking my bakery find the full 15 minutes because I love my baguette a little browner. This is another plus to using Par Baked bread, you can customize your bake time to achieve the results you want for your bread.

By now I know you are probably thinking, really, getting so excited about bakery finds. However, food is my fuel and food is artistry for me; I enjoy prepping my food and creating recipes. A nice piece of bread cut on the diagonal really complimented my meal. JUST BAKE IT excited me!

Grandma Spicy

Book Review - Plain Truth by Jodi Picoult

Just read PLAIN TRUTH written by Jodi Picoult, 432 pages in the paperback format. I enjoyed reading this on my NookColor in electronic format. See this hyperlink page to order your copy of this book.  http://www.barnesandnoble.com/w/plain-truth-jodi-picoult/1003889092?ean=9780743422819&itm=26&usri=jodi%2bpicoult

Young Katie Fisher is accused of murdering what is believed to be her newborn son. The problem is she does not remember being pregnant or giving birth. The bewilderment continues as she realizes she was in the barn that early morning. Her Amish Father and Mother seem to have no information to help. Jacob, the excommunicated brother attending nearby Penn State College has not seen his family for more than six years; or has he?

Katie has now been accused of murder. Aunt Leda; Katie’s Mother’s sister, just welcomed her lawyer niece to her home for a respite. Ellie seems to be running from a marriage that does not bring her happiness and her very successful criminal career that is making her question her profession. Ellie is needing a rest and seems to be hiding from everyone in nearby Lancaster, PA. Nevertheless Katie needs someone to represent her and the Amish know nothing about the criminal justice system. The Plain People do not use the court system for anything. So Aunt Leda begs Ellie to at least go to the arraignment; so she relents and heads to the small town courthouse. After Ellie's plea, in a highly controversial ruling the Judge releases young Katie into Ellie’s custody and control.

The problem is Katie can not live at Aunt Leda's house because Katie is already baptized into the Amish faith; according to the Ordnung (Amish rules to live by) you can not seek shelter with an excommunicated person. Her Aunt Leda had married a Mennonite man and was excommunicated years ago. So Ellie is now living in Katie's family Amish home, sharing a room with her charge and learning all about the Plain people, their life and values. As Ellie, a forty year old, develops a nurturing relationship with Katie; will this help with Katie’s defense? Will Ellie be too close to her charge? Ellie's own life takes a few twist and turns that take her places she didn't think she would go, she just wanted to rest after all!

Finally when her brother Jacob comes home, the stunning truth emerges! But how will Ellie deal with the truth in the middle of Katie’s trial? What will she do with the truth; can a jury handle the truth? As is the Plain People's values, Katie insists the truth will set her free!

This is a good book, I love reading about Amish life. Another love is books leaning towards a legal vein. Blending these two together was a marvelous idea! A good read that is worth the money.

Grandma Spicy

Iron Skillet Love Affair + Peaches

Yes, I must admit that I am in love with my iron skillets. We had these old ones lying around in the Woodsmen stash. We had purchased these in our days of touring the public auction circuit. Grandma Spicy is sure that they were not expensive, especially knowing that the Woodsmen picked most of these up. They are not the coveted Griswold brand; they are very serviceable and I have not regretted bringing them into this kitchen. Although they are too heavy to hang on my pot rack; I am sure I do what many has down throughout the years, it reigns supreme on my stove. Wondering at first when I put the skillet down on my new fangled stove; an electric smooth top, would this skillet perform with this foreign taskmaster. It was a smooth (no pun intended) transition. Being totally transfixed; thinking about how many hands had touched that handle and how much love was used when fixing meals with this skillet. This skillet was a seasoned veteran and I gained confidence using this iron master.

Water is your enemy when cleaning an iron skillet, basically you scrap the leftover food gunk out of the skillet and wipe clean with a paper towel. If you must use water; after cleaning you must dry it on the stove burner to deter rust. Finish off with a very small splash of oil (about the size of quarter), use a paper towel to wipe this all around the skillet; heat the skillet again on the stove burner, this is called seasoning your skillet. Lucinda Scala Quinn get’s the props for my iron skillet coalition; she has a lovely cooking show on Lifetime. Learning every time watching her show is my usual result; it is a good investment of time via a DVR. She had an entire segment about the iron skillets.

Making a Peach Easy Batter Cobbler in my trusty skillet was a new experience I tried today. http://allrecipes.com/recipe/easy-batter-fruit-cobbler/detail.aspx We had picked up some fresh Illinois Red Haven peaches that had just arrived at our local Mennonite Market. They were a little under ripe yesterday, so I used the old timer’s tip of wrapping them individually in newspaper. They stayed wrapped overnight, the next day they smelled that marvelous peachy smell and were ready for consumption.

Modifying the recipe for my vegan lifestyle was simple. The ¾ cup milk became Silk Coconut Milk and the 4 tablespoons butter became my non-dairy Earth Balance natural buttery spread. Then, because Grandma Spicy likes things spicy, couldn’t resist getting that nub of ginger I keep in the freezer and grate about 2 tablespoons into my batter to compliment the peaches. Yes, that’s right I keep my “real” ginger in the freezer, it keeps and is just great for grating. The cobbler was great, it was wonderful treat on a July day!

Grandma Spicy

Vegan Chronicles – Tempeh….Not a Music Speed

Tempeh (tem-pei) is a soy product that is used as a replacement for meat. When I first seen it on blogs, I thought in my mind about the tempo of music; it struck me funny, the name. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. This fermentation provides all the necessary amino acids a vegan diet may be missing. http://www.tempeh.info/health/health.php 
 

I eat Tempeh, this product addresses many of my nutritional concerns. Many of the recipes I convert which expects ground beef, pork or chicken; I chop, season and fry the Tempeh and add it to the recipe. Tempeh also gives you other health benefits as indicated on this hyperlink page, it is amazing! http://www.tempeh.info/health/tempehhealth.php

Tempeh is an amazing food product and there is no waste, such as bone or fat. When I buy a pre-packaged item I always look into how to make it from scratch. That is where Grandma Spicy found the Tempeh info page. Although making my own Tempeh is not on my schedule at the moment, it is on my radar.  I would highly recommend Tempeh; I prefer it over Tofu because of texture and appearance.   

Grandma Spicy

Vegan Chronicles – Mexican Salad



Mexican Salad
also shows the Anaheim Pepper used as a substitution.

Grandma Spicy always gravitates towards Mexican food or anything in that vibe. I thoroughly enjoy many of the spices used in that flavor profile; of course every good Mexican cook uses cilantro. Cumin or cumin seeds are used in many recipes. Oregano, chili powder and thyme are also used in this cooking.

When I came across this recipe I liked it for the use of the black beans, garbanzo beans, corn and red pepper. http://allrecipes.com/recipe/mexican-salad/detail.aspx However, when I made this recipe, wow, what a flavor explosion! Fresh cilantro is the key to the essence of this recipe; I had to cheat and use bottled lime juice instead of fresh. When living in the country you have to use what you have and improvise. Another change that I chose is the use of half of an Anaheim pepper instead of the Jalapeño. The Chile "heat" of Anaheim’s typically ranges from 500 to 2,500 on the Scoville Scale. The Jalapeño peppers rate higher at 2,500 to 8,000 Scoville heat units which are much hotter. Grandma Spicy does not like raw Jalapeño so I go with the Anaheim in many cases. These substitutions may have affected the flavor profile some; but did not stop my consumption of the salad. It was hmm, hmm good! 

Vegan Chronicles - Making Bean Burgers

Grandma Spicy was so excited when she made the Bean Burger recipe. See the website, http://www.veganpeace.com/recipe_pages/recipes/BlackBeanBurger.htm which I doubled when I created this recipe.

Pressed Bean Burger patties in the foreground
and the exciting ingredients on the cutting board.

When I was done, it was like I had created my own meat. The making of my own meat was a grand thing, but making it with things I love was the windfall. Things like favorites such as a Vidalia Onion, Red Pepper, Carrots, Black Beans, Garlic, and Seasonings impart such flavor. With my cutting board and favorite knife I prepped the vegetables then measured all the ingredients in my trusty food processor and it was done. Finishing it off with some binding agents you can then press this vegetable/bean mixture into some of the best bean patties. These patties not only looked good but smelled splendid. I pressed them out and covered them, placing them in the refrigerator so the flavors can continue to meld together. 

Using another favorite, Olive Oil, and my cast iron skillet Grandma Spicy browned these patties. I then used bread, ketchup, mustard and pickles to prepare quite a delight for my evening meal. And I have two more patties in the fridge for lunch in the next couple of days. The spices in these burgers gave them a kick. While I was enjoying and savoring every bit I realized this recipe could be used with turkey meat to make some very flavorful burger patties. Then my mind went to fish, why not try this recipe by substituting a can of mackerel. With ingredients and this flavor profile the ideas just kept popping in my mind, just like this bean burger was exploding flavor in my mouth. It was hmm, hmm, good! 

Grandma Spicy

Reflecting on Our Nation's Birth

As we all look to July 4th, we must look within our hearts to see what this celebration means to each of us. Thinking of July 4^th; I immediately think of our nation’s flag and the birth of our nation. That birth was 234 years ago; and is a relatively short time; we were the new world. In 1776 on July 4th the Declaration of Independence was being finished and awaited signatures. So much to do, so many things to happen. Since then, for all these years our nations flag has evolved and so many major events have transpired under the glory or the red, white and blue.   

The flag adopted by the
1777 Continental Congress

Our iconic first flag made by Betsy Ross represented the Thirteen Colonies with alternate thirteen stripes in red and white; that the union be thirteen stars, white in a blue field representing a new constellation. Our Continental Congress adopted this flag in 1777, which represented the states of Delaware, Pennsylvania, New Jersey, Georgia, Connecticut, Massachusetts, Maryland, South Carolina, New Hampshire, Virginia, New York, North Carolina, and Rhode Island.

By 1795; Vermont and Kentucky had joined making the flag unique as there were fifteen stripes in red and white, then the field of blue contained fifteen stars in staggering rows of three stars in five rows. In a beautiful flag back to the original thirteen stripes, the 1818 flag grew to 20 stars when Tennessee, Ohio, Louisiana, Indiana, and Mississippi join the Union. The 1819 flag added the state of Illinois. Starting in 1819, the updated flag becomes legal on the Fourth of July following the date of admission of a state or states. This adoption or making a flag legal on the 4^th of July is a continued practice today.

 
Alabama and Maine were added in the 1820 flag. Missouri, my home state was added to the 1822 flag. There were many changes of the flag through the years, always staying with the original thirteen stripes in alternating red and white to give a nod to our original thirteen colonies. The field of blue in the upper left of the flag continues to have stars added for each state added to the union. Listed are 1836; Arkansas: 1837; Michigan: 1845; Florida: 1846; Texas: 1847; Iowa: 1848; Wisconsin: 1851; California: 1858; Minnesota: 1859; Oregon: ending up with Kansas in 1861.

The Civil War began in April 1861. The 1861 flag is significant as this is the flag used by the Union troops in the War Between the States.  President Abraham Lincoln did not allow the stars representing succession states to be removed. The 1861 flag had the thirteen stripes in alternating red and white. The blue field had 34 stars in five rows. The 1^st, 2^nd, 4^th and 5^th rows had seven stars each. The 3^rd row had just six stars horizontally. The flag took on 35 stars in 1863 when West Virginia was added to the Union. Our flag stayed this way through the end of the Civil War. When you contemplate how many young men died under this flag and the confederate flag, it makes you realize how passionate this war and their causes were to make these people take up arms; to live and die on their own lands.

After 1865; Nevada: 1867; Nebraska: 1877; Colorado: 1890; North Dakota, South Dakota, Montana, Washington, Idaho: 1891; Wyoming: 1896; Utah: 1908; Oklahoma: 1912; New Mexico and Arizona the flag now had a full compliment of 48 stars.  This 1912 flag of thirteen stripes and 48 stars on an eight across and six down configuration was important in our history. So this flag was used for significant times such as World War I, World War II and the Korean War. Again millions of our finest American men and women in armed forces lost their lives in these conflicts under the flag with 48 stars. The flag stayed like that until 1959.

The 48 star flag

After the 1959 flag added Alaska and the 1960 flag added Hawaii; the flag ended with 13 stripes in red and white and a field of blue with 9 rows of stars. The 50 stars of six each in the odd rows and five stars in the even rows horizontally completed the 1960 flag. Our current flag was used in the Vietnam War, Cuban Bay of Pigs Invasion, Persian Gulf War, Invasion of Afghanistan and the Invasion of Iraq.

These wars are part of my memories and have included people that I know and love. I have been lucky to not have losses in my close circle but can remember growing up and worrying how the Vietnam War would affect those I loved. These later invasions are ongoing even on this day. So as my memories of flags co-mingle with the conflicts where these flags are flown and cherished; I immediately feel that the flag is so much more than just an identification of our country. I begin to think again of those in uniform today on our nation’s birthday. They do not get to celebrate as many of us are with family, fireworks and festive food. I will continue to pray for those that fight for our liberties that we enjoy. As each of us look to the skies at our flags flying high in this great land, lest we not forget those that have went before us and those that are there now; fighting for our freedom. Because freedom just isn’t free anymore, the cost; as we bleed red, white and blue for our country!       

Grandma Spicy
Note: Years referenced are for flag adoption, not the year of their statehood.

Red Pepper, Red Pepper, Red Pepper!

Just a few of the Red Peppers from my crisper.

I have a confession, Grandma Spicy is a red pepper-holic. Consuming this raw vegetable at least once a day is a must do! It is like I am addicted to this vegetable. Loving the crunchiness of the pepper, it is my late night snack. This love affair with red peppers has been going on for over three years. Finding or making up recipes that use a red pepper excites me. The nutritional value of red peppers is phenomenal. 

 

Here is just some of the benefits that one website illustrates:

  

1. Red peppers aren’t just tantalizing for your taste buds, these colorful peppers are a rich source of anti-carcinogenic carotenoid called lycopene that is believed to work against prostate cancer as well as cancer of the bladder, cervix and pancreas. Beta-cryptoxanthin, another carotenoid in red peppers is being held as a potential source of fighting against lung cancer.
2. Did you know that eating red peppers actually helps in losing weight? Red peppers contain substances that are believed to increase body’s heat production and oxygen consumption after eating that assists in burning calories and losing weight.
3. Red peppers are an excellent source of essential vitamins such as vitamin A & E. Vitamin A is known to be good for vision, bone growth, immune function, cell function and skin health. Vitamin E helps prevent cell damage, cancer and heart disease.
4. Red pepper is also a rich source of vitamin C that helps strengthen your immune system. This is important in preventing infections as well as some cancers. It also helps increase iron absorption by your body. High antioxidant levels contained in red pepper is known to lower the risk of heart disease.
5. Red bell pepper has 3g fiber, which helps to prevent colon and aids in digestive health, heart health and diabetes.
6. Red peppers also contain vitamin B6 that helps in brain functioning and aids the body to convert protein into energy. It is also a rich source of Vitamin B that aids in healthy metabolism, immune function, and cell growth and may help relieve symptoms caused by stress, depression and heart disease.
7. Red pepper contains Folate aids that is vital for brain health and fights heart disease. It is also necessary for blood cell formation, growth and prevention of liver disease. It is also believed to play a huge part in preventing birth defects.
8. Red pepper is an excellent source of potassium that aids in proper electrolytic functions and keeps the brain, heart, kidney and muscle tissues in good condition. It also reduces the risk of stroke and softens the effects of salt on blood pressure.

Grandma Spicy looks at her red pepper like some would look at a candy bar or a big piece of cake. Always carefully, washing, cutting the core and sectioning the pepper just right. Then it is arranged on my everyday Correlle plate so it looks pretty, then lightly seasoning with Kosher salt. My pepper is ready for consumption while I am doing my relaxing routine at night, such as reading a book or play a game of Angry Birds on my NookColor.

When you are shopping your local produce section, think of me when you see red peppers. I may have been to your store to raid the best peppers, there are certain stores locally that carry the fleshier peppers for the price. Proclaiming that I am now somewhat of a connoisseur of red peppers, I buy them by the dozens. However, I do have a limit; when a red pepper reaches $2.50 each I will slow my consumption. At that time, I admit to missing them in my daily routine.

All I know; I consume my share of RED PEPPERS! Grandma Spicy loves them.

Vegan Chronicles – Changes in Me + Is Veganism for You

Since Grandma Spicy has embarked on the Vegan Lifestyle I have noticed some changes. One by product that I am attributing to my eating lifestyle change is my core body temperature does not run near as hot. This could be from my metabolism changing. It has always been a big debate in my household as to what temperature the air conditioning should be set to cool the house. For years the thermostat is set at 69 to 70 degrees in the summer. My poor family always remarks how cold it is in our home. Now I can run 71 or even 72 degrees; that does not sound like a lot to many, for me it is a great deal. For years the poor Woodsmen has used a lap quilt in the summer, just so Grandma Spicy can be comfortable. I noticed this body temperature change happening within the first few weeks. I welcome this new change.  

The other change I have noticed is that I have lost some weight. My weight loss is welcomed because it seems to be appropriate for my height and current weight while not being a radical loss of weight. Grandma Spicy would be alarmed if I would have loss more than five pounds in my first 4 weeks. Believing that slow and steady is the pace I would like to keep. I continue on with my Vegan Lifestyle. This is not easy as the Woodsmen can not embrace the lifestyle; nevertheless I continue to get encouragement to continue. 

For anyone out there considering the vegan lifestyle change I would like to add my thoughts. While assessing your current lifestyle should you say true to five or more of following items, you might consider altering your current lifestyle to be more conducive to the vegan change. For instance item # 3, you must improve your culinary skills so you can prepare and cook the vegan recipes.

1. Travel more than 2 days at a time
2. Eat out more than 2 times a week
3. Consume ready made box/frozen items regularly
4. Do not like fruit
5. Do not like vegetables
6. Do not like beans or legumes
7. Do no like nuts
8. Frequently consume quantities of junk food items such as soda, chips, ice cream and candy
9. Would not get encouragement from support system

Grandma Spicy gradually worked on these nine factors the last 5 to 7 years. Fruit and vegetables are exciting to me, using them in a recipe is always my greatest challenge. Beans and nuts have been on my radar for a long time and in my recipes. Grandma Spicy has always loved to cook. Since retirement I had gravitated towards cooking from scratch. My recent travel was problematic; I took “My Summer Cucumber Salad” with me and it traveled very well. Breakfast is a problem for a vegan, this is where you might have to bend your rules and allow eggs when traveling. Eating out in restaurants beyond salad can put you into a rut. I had an artisan pizza in a wonderful restaurant that had no cheese and all the veggies I wanted; it was so good. The next night I was treated to a trendy Italian restaurant and had to settle for soft shell crab. I believe fish is the less of the meat evils. For me, it seems to be the easiest to digest and has the best nutritional dynamic that is important to me. I replaced my need for ice cream with V-8, I know that sounds like a strange switch; it worked for me. I consume two diet Cherry Dr. Pepper's daily; I am working to cut that down, but love the flavor so much. Crunchy foods are my downfall, I look towards pickles, raw vegetables dipped in hummus and a small measure of pretzels to fulfill that need. My other wonder is my own trail mix with sea salt almonds, pepita seeds, sunflower seeds, wasabi peas, honey roasted soy nuts and dried cranberries. This trail mix is my nod to my need for crunchy things and good nutrition while not consuming empty calories.   

A true vegan would not even wear leather shoes and other habits that are very foreign to me. For me this is about what I am consuming in my body; that it is from a plant and the nutritional value to my body. It has nothing to do with a revulsion to how animals are raised and harvested for meat. My hope is the vegan lifestyle will work magic inside my body, imparting nutrition for reversing late in life diseases such as Type 2 Diabetes and Cholesterol Control problems. Time will only tell, I am very happy to include you on my journey.  

Grandma Spicy

Vegan Chronicles – Polenta Crust Pizza

Well, I think I am ready to share some of my recipes. Grandma Spicy is getting a little more comfortable with her cook/prep skills within the vegan lifestyle. On a scale of 1 to 10, I am still at a 5 comfort level on recipes/nutrition knowledge. Nevertheless, I persevere to add to that knowledge on a daily basis.

Reading countless polenta recipes, I was ready to jump off into the making of the wonderful cornmeal delight. The only thing I have to say is “I give much props to all the Mexican and Italian cooks that do this daily”! The cooking takes constant monitoring and stirring. To top it all off, I decided to make a bigger batch, so I would have some polenta for cutting and used some of the warm polenta to spread over my pizza stone. Yes, that is correct, many vegan websites I have read use polenta as the pizza crust in lieu of yeast bread crust.

For years the Woodsmen and I have made homemade pizza’s; my choice always being a vegetarian-delight with onions, red pepper, black olives and fresh mushrooms. His was always a meat lovers with a few vegetables added in for flavoring and color. Grandma Spicy had acquired the necessary stones to make the crust just the perfect color, crispness and a pure delight. In my other cooking life, I dusted the stone with cornmeal; placed the yeast dough down and brushed olive oil on the dough first. Then ladle your pizza sauce and sprinkle the pie with cheese. I was taught this is the proper way because cheese can actually burn before your pizza is done. Then place your ingredients on top of the cheese.

Top; my polenta is finished.
Bottom; my polenta pizza just out of the oven!

For this polenta pizza I took some of the warm not yet congealed polenta and spread it over the pizza stone to form the crust base. I did not pre-cook the crust base here; this was a mistake I made on my maiden voyage making my polenta crust pizza. I always bake pizza at 425 degrees and this pizza crust would have benefited from the pre-cook for 10 minutes. Knowing that the polenta is not dry enough to support putting the cornmeal down, I did not do that step on this pizza. On with the pizza sauce; then as a vegan there was not a cheese step so I drained a can of quartered artichoke hearts. Making sure to arrange those artichokes perfectly on the pizza pie. Then on to the fresh diced onion, red pepper, sliced tomatoes and canned black sliced olives to finish off the pie. Then I had two slices of veggie provolone that I placed on top in sectioned pieces. Knowing it probably would not melt, it was added as part of the maiden voyage trip.

I cooked this pizza pie, trying my normal 18 minutes. Grandma Spicy had to cook it 10 minutes beyond that time. It was cooked and was still a little soft but the veggies were cooked fine. The veggie provolone did not melt as expected, that did not deter me from using my pizza cutter to prepare it for eating. I am sure by now you are wondering; why use polenta for pizza dough? The answer is simple; cornmeal turned into polenta provides a portion of protein versus the nutrient value of yeast dough. Also, you can flavor the polenta and it is easier and quicker to make than the steps of yeast dough.

Here is my Savory Polenta Recipe (A Big Batch):

• Bring 4 cups of water to boil in a large stock pot (I use my 6 qt. heavy pressure cooker pot)
• Add 3 tablespoons of olive oil into the boiling water
• Add 3 teaspoons of kosher salt to the boiling water
• Add ½ teaspoon of pepper to boiling water
• Measure 2 cups of cornmeal (prefer coarse grind)
• Measure 2 additional cups of water in a bowl or something with a spout; stir in the measured cornmeal; mixing thoroughly
• Pour the cornmeal/water mixture into the boiling water
• Add in your savory item into the polenta, I chose 2 tablespoons of pizza spices. Savory items can be garlic or finely chopped onion, celery, pepper all pre-cooked. Using flavored broth’s for the water is also desirable.

The polenta pot that is boiling needs to be turned down so it will not scorch or burn; this is why a heavy pan is so important. You want the polenta to simmer during cooking! You must whisk or stir; ensuring that it is not sticking. The evaporation of the excess water is what you are looking to achieve. It will take about thirty minutes until it is very thick. When it starts to pull away from the sides of the pan, you have the desired consistency. Butter or oil your pan/baking dish that you want for cooling and forming the polenta. After it is cooled you can turn the polenta out over a plate/platter; then cut your polenta into the desired pieces. I freeze my extra polenta in “soap bar” size chunks; wrap them in parchment paper, then put these into a zip lock freezer bag. This way I can retrieve an individual polenta bar for thawing, slicing and frying. Hmm, hmm, good!  

As a side note; I was so excited about my warm polenta, I wanted to share with the Woodsmen. He and the Grand were watching TV after their supper and I practically forced a itty-bitty bite of polenta into the Woodsmen's mouth. His response surprised me, he immediately jumped up reaching for the trashcan. His reach for the trash was not to empty the can; if you know what I mean. I was shocked, although the Woodsmen is a typical meat and potatoes type of guy, the texture did not appeal to him. Nevertheless, in the future, I believe well meaning spoons coming in his direction with not be readily received!

Grandma Spicy

Margaret Thatcher Quotes

My blog today is simple; just a few great quotes by Margaret Thatcher. Then my thoughts about a great stateswomen.
"If you want something said, ask a man....if you want something done, ask a woman."

"Plan your work for today and every day, then work your plan".

Margaret Thatcher was England's prime minister from 1979 to 1990. Born in Grantham, Lincolnshire, Thatcher studied chemistry at Somerville College, Oxford before qualifying as a barrister. In the 1959 general election she became Member of Parliment for Finchley. Edward Heath appointed Thatcher Secretary of State for Education and Science in his 1970 government. In 1975 she was elected Leader of the Conservative Party, the first woman to head a major United Kingdom political party, and in 1979 she became the UK's first female Prime Minister.
Thatcher survived an assassination attempt in 1984, and her hard line against trade unions and tough rhetoric in opposition to the Soviet Union earned her the nickname of the "Iron Lady". 


I admire Margaret Thatcher, she was a wonderful stateswomen, loved her family and was a very wise woman. She had a good sense of humor and always worked very hard. Those are traits that are priceless to Grandma Spicy.

Grandma Spicy

Vegan Chronicles - Beans, Beans The Musical Fruit

And so the little song goes; Beans, beans the musical fruit. The more you eat the more you toot. The more you toot the better you feel. Let's have beans for every meal!

I can remember hearing that little sing-song every since I was a little girl. Now that I am embracing the vegan lifestyle, I eat beans most every day in some form. I sometimes use canned beans when I am stretched for time, but most likely I cook several pounds a week. If the cooked bean is not ready for a recipe, I will freeze for a few days or a week ensuring every thing is dated.

My standard pantry store of beans, red beans, black beans and chick peas.

Beans are blamed for gas, but if they're cooked properly, not over-eaten, and you take the time to let your digestion adjust, beans really don't cause more gas than any other high fiber food, such as onions or things from the cabbage family.

Beans are brooms, which sweep debris out of the intestines and the colon. That process will create gas. Taking a good pro-biotic is one way to ease the transition to a clean digestive system. Beans are a valuable source of fresh vitamins, minerals, and enzymes, especially great in winter. Sprouting also boosts protein and reduces carbs. Sprouted beans can be added to stir fries, salads, soups, or juiced, or eaten raw right out of the sprouter!

Beans are at their digestible best with other foods, in soups, or mashed and spiced as in re-fried beans. Indian vegetarian cookbooks have fantastic bean recipes - India has been cooking beans for thousands of years. All those spices they use are essential for good bean digestion, and of course, taste fantastic!

I am proud that I come from a long line of tooters. My Mother and maternal Grandmother  (God rest their souls) were beautiful wonderful ladies and very proper. However, my Mother was a crop duster tooter; she could make her way through the grocery store or Wal-Mart breaking wind with each stride. My maternal Grandmother spent many years in a senior center home, I would visit often. She would hop on her only leg making her way from her wheel chair to her bed, ready for a rest. She would settle herself in, we would talk; she would toot while smiling and then very casually fan the covers. So my Grandma was the smiling-quiet tooter. I know I am keeping the tooter tradition alive, but I am neither a crop duster nor a smiling quiet tooter. My Grand will one day describe what kind of tooter I am with the love that I have described how I come from a long line of tooters. I will always remember the old saying; "better out than in" fondly!

Regardless of beans affects on your body, they are hmm, hmm, good!

Helpful Bean Cooking Hints

• Keep in mind that the soaking and cooking time will vary for each kind of bean
• They've had enough soaking when they've doubled in size and have no wrinkles
• They've cooked long enough when they're completely soft
• Slow cooking is an excellent way to cook beans, but be sure to boil them & skim the foam before putting in the slow cooker or crock pot
• Same goes for pressure cooking. If you do use a pressure cooker, consult your pressure cook book for cooking times

Bean Cooking Directions

1. 4 - 6 servings
2. 1 c. dried pinto bean (or any other bean)
3. Sort and clean the dried beans
4. Soak the beans in boiling water for 1 - 2 hours, or 6 - 12 hours in cold water, until they're doubled in size and wrinkle free - soaking time varies with the bean
5. Drain and rinse the soaked beans
6. Place in medium saucepan, cover with cold unsalted water
7. Bring to boil uncovered, boil for ten minutes. Skim the foam off the beans with a ladle or large flat spoon
8. Cover and simmer the beans for 1 - 2 hours
9. OR cook 8 minutes at high pressure in a pressure cooker
10. Slow cooker or crock pot: Add the beans, cover and turn the heat to low. Cooking time will vary with the bean, but six hours in the crock pot on low is about right for pinto beans

Vegan Chronicles - First Month Anniversary

So here I sit, at the one month anniversary and counting. The vegan lifestyle change continues for me, myself and I. That does not mean that other people are not interested in the change, oh no, quite to the contrary. I share my home full time with the Woodsmen; and he has been most supportive, albeit somewhat confused at times. Most men are generally confused about not eating meat, but the not eating eggs, not eating dairy and not eating fish trouble the Woodsmen. While sharing a life for over 38 years, the Woodsmen has come to know what I like to eat. On the top of my like list was always fleshy fish like salmon and others, broiled or grilled, never fried. Picking this from a menu on the rare occasion that we visit a restaurant illustrated I am a creature of habit. So he stills struggles when I re-affirm to him succinctly, the rules; when it does not come from a plant, I do not consume!

After the realization that this is not a fad and Grandma Spicy seems serious, now a new debate is being waged. Concern I know comes from a place of love first and foremost; it is my family and friends that present these challenges and are checking my knowledge base. I have researched copiously what food will give me the proper nutrition while observing a vegan lifestyle. I had thought about this long before the subject was brought to my attention. Knowing I did not want to trade one health problem for another. Evidently I was not the only one thinking about it; just this week, the “Grand’s” Mother whom I will call “Little T” came to pick up the Grand after our Grand duty was over. Little T was talking to the Woodsmen about the vegan lifestyle and worrying about nutritional balance. Further concern described how my hair could fall out amongst other egregious things. This all was happening out of my earshot, then I walked into the room. Just prior to that I had spent an hour or better at the computer reading an email/links from a close friend who was trying to do an intervention; saying much the same thing. Back to Little T and the Woodsmen; I heard the tail end of the conversation, looked at the TV and saw a news story ending and lept to the wrong conclusion by asking “is that what they are talking about on the news?” They both looked as though I had grown an ear in the middle of my face. We all laughed when I repeated everything back to them and we realized my inundation with everyone’s good intentions.

After a good laugh and hearty discussion which is the only way we talk in our home; I started with what my research had revealed to me regarding my knowledge base on the nutrition. Specifically talking about amino acids and what foods they are sourced from, further looking at vitamins the same way. I revealed extensive sources for protein for vegans.Then I revealed to Little T that the only vitamin that can not be sourced in food is Vitamin D (as a vegan); you have to rely on good old fashion sunshine for that vitamin. By now I believe I was getting across to my family that I have done research. I may have allayed some of their fears, but I am sure I will be watched very closely. It is good to know people care and love you.

I will be the first to say that embracing the vegan lifestyle is not easy and Grandma Spicy's jury is still out to see if it is truly for me. I don't want you to think that naysayers and doubt mongers have crept  in on me; there are just so many angles to consider. That will be for another blog.  Right now my topical comfort level on nutrition and recipes (scale of 1 to 10) is at about a level 5. There is so much more to learn.  My research reveals that you must parallel nutritional needs with recipe searches to incorporate the foods that are important to ensure your nutritional values are met. By now you can see it is the classic case of which came first the chicken or the egg; because I do not know which is more important nutritional research (the egg) or recipe searches (the hen) or vice versus. I think that is what makes it so exciting, the chance to learn something new. For that I am forever grateful!

The vegan chronicle must include one more thing; it is about a current food source. This food is beans and is recognized as one of the complex carbohydrates. In my other cooking life, I was what you might say a "good bean cooker"! Knowing a few important facts is critical to success; you must soak beans for 24 hours, pour off the green water and then cook according to package directions. I had come to like many kinds of beans, Great Northern, Chickpeas, Red Kidney, Edamame and Black Beans. I will cook and consume at least three pounds of beans a week to help with my consumption of protein. Grandma Spicy uses them in many different recipes; I can attest to you that; the step of pouring the green water off is essential in eliminating the odor but does not eliminate the flatulence (gas). Further, Grandma Spicy’s house in Middle America has had more gas released in the last month than President Obama released from the reserve gas supplies on June 23rd. I do not know if that is a bad or good thing, but my research describes beans as “nature’s broom”. I can say those little housekeepers have been very, very busy!

Finally I have noticed some physical changes, along with a weight loss. The changes are minor and would not have probably been noticed by the average person. However, I am hyper-sensitive in seeing anything pro or con that might develop while I am on the vegan lifestyle journey. Happy One Month Birthday to my Vegan Lifestyle!

Grandma Spicy

A Cicada Hitch Hiker

Of course those who live in many areas are enjoying the enchanting thirteen year cicada that joined us a few weeks ago. After living 13 years underground, cicadas are making their way through the south and Midwest, causing quite a ruckus. These insects spend most of their lives underground, nourishing themselves on roots. But then, every 13 years, they crawl to the surface, buzz around, mate, lay eggs and die - all in a matter of six weeks.

Thirteen year visitor; hitch hiking cicada!

Can you imagine my surprise today; when I had a cicada attempt to hitch a ride? Upon returning to my car after a doctor appointment; I walked to the furthest part of the lot where some woods border the lot; this is where I always park. Today was very hot; so when I started the car I had to roll down the windows, now the stage is set. While moving  backward, a moth flies into the car. Or so I thought it was a moth; never giving it another thought I rolled up the windows.  Putting the car into drive, I make it about half-way out of the parking lot. Then this moth turned cicada starts in with their trademark noise. Inside my car it was so loud, this one cicada was getting with it. Immediately, I slammed the car into park and went into action. That darn cicada was coming out of my car! You can bet I was one determined lady. Surely I looked hysterical, opening the back door of the car, then fanning with my hands at something that surely looked imaginary from many angles! I am happy to report the cicada was extracted successfully; I got back into the car, going about my merry day.

Grandma Spicy

 

Vegan Chronicles – A Simple Grill Cheese

This is day 14 of my vegan lifestyle change and my third installment of the vegan chronicles. Exploring all kinds of foods and recipes takes a fair amount of time; until that confidence level is reached, that will continue.  

I must say the NO dairy rule would make you think a grill cheese sandwich is impossible. I am happy to report that many grocery stores devote aisles to grocery items that support the vegan lifestyle. Recently I purchased a non-dairy buttery spread named Earth Balance and pasteurized process cheese alternative named Veggie Slices in a smoked provolone flavor. Together with my grain bread and these two food items purchased from the cold case at my local grocer I made a wonderful grilled cheese sandwich that melted; turned a golden color, tasted good and I enjoyed it so much. 

It is so funny when you are adjusting your lifestyle; it is the simple things that mean so much.

Grandma Spicy

Hairs on Head Numbered - Matthew 10:30

Preserve the Sabbath. Visit your church or cathedral. 

Spend time with your family and friends. 

Grandma Spicy

Vegan Chronicles - The No, No List

So as I mentioned in my last vegan chronicle; the vegan diet consist of NO meat, NO fish, NO dairy products and NO eggs. This vegan diet sounds brutal to some but the premise is simple. If you give up animal products, fast food, and processed food then eat a whole, natural vegan diet, you'll be happier, healthier, more energized -- and skinny. Or so goes the forum discussions, but then again I am trying to remember the last time I saw an obese vegan! I believe that to be an oxymoron.

Just turn a negative into a positive!

The biggest NO of all; is a big one. This is one thing; that this lifestyle by all accounts agree on. Every discussion page that I have been to says the same thing.  There's NO calorie counting to worry about with this vegan diet regimen. Yes, yes, yes I said it; NO - calorie - counting. Yoohoo! This is me doing a happy dance! I really like this “NO”!  I am going to turn this list of negatives into positives and this one is first on my list. So I am off in vegan land and I am NO longer counting calories. I am searching out new recipes, converting old recipes and discovering fresh food items to compliment my vegan lifestyle. Every now and again, I can been found doing the happy dance. This is day twelve of the vegan journey and I am glad for you to come along.

Grandma Spicy