Herb and Spice of the Week – Asafoetida

May 29, 2014 at 5:28 AM | Posted in spices and herbs | Leave a comment
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Here’s one I’ve never heard of myself, thank you Wiki!


Ferula scorodosma syn. assa-foetida

Ferula scorodosma syn. assa-foetida

Asafoetida or asafetida (Ferula assa-foetida) /æsəˈfɛtɨdə/, is the dried latex (gum oleoresin) exuded from the rhizome or tap-root of several species of Ferula, a perennial herb that grows 1 to 1.5 m tall. The species are native to the deserts of Iran, mountains of Afghanistan, and is mainly cultivated in nearby India. As its name suggests, asafoetida has a fetid smell (see etymology below) but in cooked dishes it delivers a smooth flavor reminiscent of leeks.

It is also known as asant, food of the gods, giant fennel, jowani badian, stinking gum, Devil’s dung, hing, kayam and ting.


This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavor enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal, or various ‘Pappu’ like dosakaya (cucumber), or tomato pappu, mamidikaya (raw mango) in Telugu, called Mavinikaya in Kannada. as well as in numerous vegetable dishes. It is especially widely used in South Indian and Maharashtrian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. It is used to hallmark the taste of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu sambar, a saucy dish made with cereals and lentils. The spice is added to the food at the time of Chaunk / Popu/ tadka (tempering). Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad. In its pure form, its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container: many commercial preparations of asafoetida utilize the resin ground up and mixed with a larger volume of wheat flour: the mixture is sold in sealed plastic containers with a small hole at the bottom, allowing the diluted spice to be dusted lightly over the food being cooked. However, its odour and flavour become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic. It is used especially by the merchant caste of the Hindus and by adherents of Jainism and Vaishnavism, particularly in Rajasthan, Gujarat and Maharashtra, who do not eat onions or garlic. It is used in many vegetarian and lentil dishes to add both flavor and aroma as well as to reduce flatulence. It is however one of the pungent vegetables generally avoided by Buddhist vegetarians.






The resin-like gum comes from the dried sap extracted from the stem and roots and is used as a spice. The resin is greyish-white when fresh but dries to a dark amber color. The asafoetida resin is difficult to grate and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.

Ferula assafoetida is a monoecious, herbaceous, perennial plant of the family Umbelliferae, also called Apiaceae. It grows to 2 meters high, with a circular mass of 30–40 cm leaves. Stem leaves have wide sheathing petioles. Flowering stems are 2.5–3 meters high and 10 cm thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum. Flowers are pale greenish-yellow produced in large compound umbels. Fruits are oval, flat, thin, reddish-brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.


Kitchen Hint of the Day!

May 29, 2014 at 5:23 AM | Posted in Kitchen Hints | Leave a comment
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Burnt food can be removed from a glass baking dish by spraying it with oven cleaner and letting it soak for 30 minutes. The burnt-on residue will be easier to wipe off.

Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes

May 28, 2014 at 5:47 PM | Posted in Bob Evan's, greenbeans, veal | Leave a comment
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Today’s Menu: Veal Clod Boneless Roast w/ Cut Green Beans and Mashed Potatoes



Veal Shoulder 006
It was already 70 out at 6:00 this morning. Another muggy and humid day. Did get a real good hard rain yesterday though, and we needed it. Not much going on today, just did a few things around the house. For dinner tonight, Veal Clod Boneless Roast w/ Cut Green Beans, Mashed Potatoes, and Baked French Bread.





This about the third time I’ve prepared a Veal Clod Boneless Roast, and it quickly has become one of my favorites!. It comes with instructions on how to prepare it and a pop up thermometer already inserted in it. I seasoned it with McCormick Grinders sae Salt and Black Peppercorn, Rubber Sage, Thyme, and Rosemary. Instructions and preparation is very easy I just placed the Roast on a rack in a shallow pan. Roasted at 325 degrees for about 68 minutes. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done. I prepared it at 150 degrees for medium rare. When done I let it sit for about 5 minutes before slicing. These Roasts come out incredible! Juicy and moist and just packed with flavor, and very tender.





For one side dish I prepared a can of Del Monte Cut Green Beans, always a perfect side. Then I also prepared another favorite household Mashed Potato, Bob Evan’s Original Mashed Potatoes. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.




Kroger Private Selection Veal Shoulder Clod Roast


Veal Clod Boneless Roastveal-shoulder-001 (1)


Place Roast on a rack in a shallow pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of Veal, not in fat. Roast at 325 degrees for 31 – 34 minutes per pound for medium doneness. Meat thermometer should read 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well done.


150 calories Per Serving

Jennie – O Turkey Product – Pineapple Habanero Turkey Breast

May 28, 2014 at 7:22 AM | Posted in Jennie-O Turkey Products | 1 Comment
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I haven’t seen this one in stores yet, but I’ll keep an eye out for it. Pineapple Habanero Turkey Breast, sounds delicious!



Pineapple Habanero Turkey BreastJennie O Pineapple Habanero Turkey Breast
Pineapple and the robust flavor of habanero pepper, perfect for a summer salad.
Ask for this product in the deli section of your grocery store.
Product Features:
* Gluten Free
* All Natural
* Premium Seasoned
* No nitrates or nitrites.


Nutritional Information
Serving Size 56g Total Carbohydrates 1g
Calories 60 Dietary Fiber 0g
Calories From Fat 5 Sugars 1g
Total Fat 0.5g Protein 13g
Saturated Fat 0g Vitamin A 0%
Trans Fat 0g Vitamin C 0%
Cholesterol 25mg Iron 2%
Sodium 390mg Calcium 0%

– See more at: http://www.jennieo.com/products/202-Pineapple-Habanero-Turkey-Breast#sthash.deg6Mv2q.dpuf

Wild Idea Buffalo – Slow Food Nation

May 28, 2014 at 7:19 AM | Posted in Wild Idea Buffalo | Leave a comment
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No Wild Idea Recipe this week but a very good article from the wildideaoffice.


Slow Food NationWild Idea Buffalo
By: wildideaoffice


It is no secret that America has been labeled as the “Fast Food Nation”. Countless amounts of literature and film materials have been published to draw attention to the faults in the average American diet, which has been linked to, and resulted from our nation’s problematic agricultural system and most importantly, factory farming. Oh yes, most of us know about factory farming and probably associate it with the gruesome videos that animal rights activists have been sharing with us- even before these issues became en-vogue.

The truth is, factory farming is a real issue. Luckily, there are a couple of ways we can make a difference, and they do not necessarily involve becoming a vegetarian, let alone a vegan. Although both of those are viable options. We would be crazy if we told you to cut out meat completely, rather we suggest slowing down for the sake of sustainability. We do believe in meat. High-quality meat, and this is where Wild Idea Buffalo comes in – here is how:

The more variety you add to the types of meat you consume in your diet, the less farmers will depend on factory farming. If you appreciate a good steak, or a well prepared chicken breast, you’ll love Buffalo meat.
Our Buffalo are 100% grass fed and freely roam in their natural environment on the Great Plains of South Dakota. Our Buffalo are humanely Field Harvested on the prairie in a stress free environment for the animals.
Every aspect, from the farming process, to preparing and eating Wild Idea Buffalo meat represents our idea of slow food. The only aspect of fast food we will show you, is our selection of pre-marinated, heat & eat products made with all organic ingredients.
Wild Idea strives to respect and use every part of our Buffalo during processing and never waste what can be used. The bones, for example, can be used for excellent broths and the bone marrow makes for exquisite dishes, which are frequently prepared in major culinary hotspots.
So, Slow-Down and choose foods that have been given the time and space to grow naturally. We believe you’ll appreciate going slowly for a change.





May 28 is National Brisket Day

May 28, 2014 at 7:14 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays


Even though brisket is one of the least tender cuts of beef,

when it’s slow cooked can be tender and of course delicious

It’s also the National dish of the ‘Republic of Texas’.

Happy National Brisket day!

Did you know…

  1. Brisket is a cut of meat from the breast or lower chest of beef or veal.
  2. The beef brisket is one of the eight beef primal cuts.
  3. The brisket muscles include the superficial and deep pectorals.
  4. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle.
  5. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.


Today’s Food History

  • 1892 The Sierra Club is formed in San Francisco for nature conservation.
  • 1897 Jell-O was introduced.
  • 1910 T-Bone Walker, blues guitarist, was born in Linden, Texas.
  • 1944 Gladys Knight was born…

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Kitchen Hint of the Day!

May 28, 2014 at 5:34 AM | Posted in Kitchen Hints | Leave a comment
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Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.


May 28, 2014 at 5:29 AM | Posted in Uncategorized | Leave a comment

Cooking Without Limits


Like strawberries?

Delicious and nutrition-rich red colored strawberries are among the most popular berries. The berries are native to Europe but now they are widely cultivated as an important commercial crop in many temperate regions all over the world. The plant is a runner (creeper) and belongs to the family of Rosaceae, of the genus: Fragaria.

These berries have the taste that varies from quite sweet to acidic. The berry features red pulp with tiny yellow color seeds piercing through its surface from inside. Top end has small, green leafy cap and stem that is adorning its crown.

Strawberries are available year-round in the stores but are fresh and plentiful from the spring through the mid-summer. Avoid those appear dull, sunken or flattened and those with signs of mold, cuts or discolored patches on the surface. The berries are easily perishable; and therefore, should only be purchased a few…

View original post 218 more words

Turkey Pepperoni and Turkey Sausage Pita Bread Pizza

May 27, 2014 at 5:13 PM | Posted in Hormel, Jennie-O Turkey Products, pizza | Leave a comment
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Today’s Menu: Turkey Pepperoni and Turkey Sausage Pita Bread pizza



Pita Bread Pizza 004

An old friend of mine passed away late last night with lung cancer. He never had smoked but worked in bars most of his life and the doctors had said it was due to second-hand smoke. So it’s been a bit of down day. Really muggy outside today, so not much going on. For dinner tonight I made a Pizza, but just not any Pizza a Turkey Pepperoni and Turkey Sausage Pita Bread Pizza!



I use Joseph’s Oat Bran and Stone Ground Whole Wheat Pita Bread anytime I can, especially for my Pizza! I love using Joseph’s Pita Breads, always fresh and they’re only 60 calories, 1.5 grams fat, and 5 net carbs! A huge saving instead of calories and carbs over using normal Pizza Crust, without sacrificing taste.




I preheated the oven on 400 degrees. To bake the Pita Pizzas I used a large Cookie Sheet. To prepare them I brushed them with a light coat of Extra Virgin Olive Oil, the coating of Oil browns it up just right. I then baked it for 5 minutes, just to brown it up a bit. Removed them from the oven and made my Pizzas.



Pita Bread Pizza 001

For my toppings I used Jennie – O Hot Lean Turkey Breakfast Sausage, Ragu Homestyle Pizza Sauce, Hormel Turkey Pepperoni, Sliced Black and Green Olives, sliced Baby Bella Mushrooms, 2 Anchovies Fillets, Fresh Shredded Murray’s Muenster Cheese, and Fresh Shredded Murray’s Mozzarella Cheese. It took less than 10 minutes in the oven until everything heated up and the Cheese melted.Pizza is served! Everything combined makes one delicious Pizza! And the good thing is you can load these Pita Bread Pizzas up with toppings and still not have a lot of calories and carbs, my type of Pizza! For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.






Joseph’s Flax, Oat Bran and Whole Wheat Flour Pita BreadJoseph's Heart Friendly Whole Wheat Flour Pita Bread


Heart Friendly Pita Bread
Joseph’s provides you with a healthy, reduced carb, high protein pita bread with no cholesterol containing three healthy ingredients, Oat Bran, Whole Wheat and Plant Sterols. Plant Sterols are a natural nutrient present in small quantities in many fruits, vegetables and grains. F.D.A Guidelines state that Plant Sterols, eaten twice a day with meals for 0.8g daily total, may reduce heart disease risk in a diet low in saturated fat & cholesterol. Joseph’s Heart Friendly Pita has 0.4g per serving.
Joseph’s Oat Bran and Whole Wheat Flour Pita Bread has 1.5 grams fat, 0 cholesterol, 334 mg sodium, 10 total carbs (5g diegary fiber, 1 sugar), and 7g protien. That means each pita has a total of only 5 net carbs. The bread is made by Joseph’s Middle East Bakery, Inc. in Lawrence, Massachusetts.





May 30-June 1, 2014 Newark Strawberry Festival – Newark, Ohio

May 27, 2014 at 10:42 AM | Posted in Festivals | Leave a comment
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May 30-June 1, 2014 Newark Strawberry Festival – Newark, Ohiostrawberries
The 31st annual festival, ‘Strawberries on the Square.’ will include entertainment throughout the weekend, Miss Strawberry Pageant, midway rides, food and craft vendors of all types, and of course our “world famous” Kiwanis Strawberry Shortcake.
(also: www.ofea.org/festivals-and-events/ )


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