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