Popcorn

 

Courtesy of Wikipedia

Uploaded by Cbro10

An early popcorn machine in a street cart, 

invented in the 1880s by Charles Cretors in Chicago.

Old Fashioned Popcorn

Utensils

Pot with lid

Large bowl

Tablespoon

Optional - large spoon to toss finished popcorn

Ingredients

2-3 tablespoons of olive or canola oil

popcorn

sea salt

Assorted toppings such as parmesan or romano cheese, brewer's yeast, various herbs or spices such as paprika, freshly ground black pepper, basil.

Courtesy of Wikipedia
Photographer:  Spedona 
 "Corn male flower AKA corn tassel. The stamens of the flower produce a light, fluffy pollen which is borne on the wind to the female flowers (silks) of other corn plants."

Procedure

1.  Put your oil in a pan and add popcorn, at maximum, thinly covering the entire bottom of the pot, but not so much that the kernels lie on top of one another.

2.  Put the lid on and heat on low medium to medium.  Occasionally "shuffle" the pan back and forth over the heat, perhaps holding down the lid with one hand (while you hold the pot handle with the other - and using a towel or heat mitts of course), and so that you hear the kernels "shuffle" around, as well.

3.  As the kernels begin to pop, continue occasionally shuffling the pan until the popping slows down and almost completely stops.  Be careful not to heat too long, or the popped corn will burn.

Then, immediately turn off and remove the pot from further heating, and by dumping the corn into a large bowl.  Sprinkle with a bit more oil and sea salt, and toss with clean hands or a large spoon.

Add additional toppings, as preferred, or nothing else.

Serve and enjoy!  Great with a beer and movie.

Discussion

History.com reports recent discoveries indicating popcorn was popular in ancient Peru as far back as 4700 B.C. - about 1,000 years earlier than previously believed, and predating pottery use, showing that experimentation with corn was happening before the development of ceramics.   

Findings appeared January 17th in the journal Proceedings of the National Academy of Sciences.  Evidence was unearthed over the past three years at Paredones and Huaca Prieta, two coastal sites that were once prehistoric settlements. The earliest versions of the snack were prepared by roasting the corn cobs directly over fire, without the pot, and with later inhabitants of Peru’s northern coast developing the world’s oldest known popper around 300 A.D. -- a shallow vessel with a handle and a hole on top.  Researchers determined how the corn cobs were used by studying their characteristics indicating inhabitants were grinding the corn into flour as well as popping, as we modernists enjoy.

Photo credit/courtesy of History.com, photographer: Tom D. Dillehay, picture of ancient corn recently discovered, and predating earlier estimates for the first popcorn.

 

summer chili

courtesy of wikipedia

photographer:  FiveRings

a pot of traditional chili con carne (with meat)

summer vegetarian chili - a fast food recipe


ingredients

a tablespoon or two of olive oil (alternatively, canola oil)

1 large sweet onion, chopped
3-5 cloves garlic, sliced and chopped

1 28 oz can of diced tomatoes
1 15 oz can of pinto beans, preferably low sodium and organic
1 15 oz can of black beans, prefereably low sodium and organic
1 12 oz package of soy chorizo

chopped mixed greens to taste - e.g. kale, collard greens, turnip greens, swiss chard, and spinach

seasonings

1/2 to 1 tablespoon dried basil (fresh, of course, is preferable)

courtesy of wikipedia

photographer:  russell lee

preparing plates of tortillas and beans

to sell to pecan shellers,

san antonio, texas, 1939

procedure

sauté your onion, garlic, and basil in the olive oil in a large pot, and over a low to medium heat for a few minutes or until softened, but not browned.  add the rest of your ingredients, stirring in between, and while adding water to taste, enough to cover everything, about two 28 oz canfuls. 

heat to boiling, covered, on a medium to high flame, stirring frequently throughout, then lower to a simmer for a few minutes to 15 to 30 minutes, depending on how deeply you desire a greens flavor infused in your stew. 

enjoy! serve over brown rice with a grated sharp cheese melted instantly on top or sprinkle with a tasty nutritional brewer's yeast.  then garnish with a few kalamata olives per bowl.  you can also add a dolup of yogurt (in lieu of sour cream or the aforementioned cheese and yeast toppings).

nice with a glass of red wine for the grown-ups, and accompanied with nachos or a crusty bread or sandwich to dip.

discussion

this is a great fast food recipe not only for initial prep time, but refrigeration during the week, and reheating with a microwave in a ready-to-serve dish. 

NOTE:  the vegie chorizo is already sodium heavy, so watch out with the canned beans you select (i.e. sodium content) - and do not add any salt to this recipe.

courtesy of wikipedia

photographer:  Michael Castielli

basil

sautéed mushrooms

courtesy of wikipedia

"Mushroom Picking"

artist: Franciszek Kostrzewski (1826–1911)

simple sautéed crimini mushrooms


utensils

frying plan & large spoon

cutting board & knife

ingredients

a batch of crimini mushrooms, cleaned and sliced

a tablespoon or two of olive oil

seasonings

sea salt and freshly ground black pepper, to taste

Courtesy of Mushrooms Canada Blog

Crimini Mushrooms Growing

At White Crest Mushroom Farm In Ontario, Canada

procedure

1.  oil and heat your heat your pan on a medium flame.

2.  add mushrooms, salt and pepper, watch and stir regularly for a few to several minutes until they have browned to desired consistency, releasing a certain amount of water.


enjoy!  serve sautéed crimini mushrooms over rice, baked red garnet yam (or a simple baked russet), a meat, fowl, or fish entrée, in a grilled panini with other vegetables - combining beautifully with eggplant or zucchini.  Or simply put your mushrooms in a sandwich with greens, tomato, top with a sharp or mild cheese (your preference), put in the oven or grill for a few moments to melt the cheese on top and hold the ingredients together.  your sautéed crimini mushrooms are also lovely to add to a simple pasta tossed in egg sauce as blogged here or here, combining with any of those ingredients, or as an alternate.  You can top any number of soups with our versatile sautéed friend - for example - miso, onion, or a simple chicken or beef broth.  And sure, we love sautéed crimini mushrooms on pizzas, whether you improve on an easy ready-made, or create everything from scratch.  lest i forget - add them to this baguette and sausage combination, also as blogged earlier, or your food of antiquity omelette (add a little more oil when your mushrooms are finished, and then add your egg et al).


other stuff

many eatable mushrooms can be substituted here, though cooking time and preparation may vary.  mushrooms can also be foraged in the wild.  wiki reports mushroom foraging popular in "most of Europe, including the Nordic, Baltic, and Slavic countries and the Mediterranean Basin, as well as in Australia, Japan, Korea, Canada, and the northwestern, Midwestern and Appalachian United States."

if you are interested in foraging wild mushrooms, seek expert advice as some varieties are poisonous and not always quickly distinguished from the safer kind.  some folks have workshops, taking people out to forage in groups, and there are wild mushroom foraging clubs and forums.

below, feral kevin takes us foraging for wild chantarelle mushrooms in the california bay area:

Simple Yogurt Dip

courtesy of Wikipedia

photographer:  Rainer Zenz

Turkish Cacik made with yogurt and cucumber

simple yogurt dip

appliances

small bowl

1 tsp or tbsp

chopping knife & board (if using fresh herbs)

ingredients

about 1 cup of non-fat plain yogurt

fresh dill, chopped - or 1-2 tsps. dry dill

1-2 tsp mayonaise (optional)
sea salt and freshly ground black pepper, to taste


procedure

add your dill, optional mayonaise, sea salt, and freshly ground black pepper to the yogurt.  mix with your spoon, et voilà!  A lovely, non-fattening, and nutricious dip.

you can garnish this simple yogurt dip with a piece of fresh dill or mint, and it's great served with chips and raw vegetables, or a main dish like kebabs or falafels. 

courtesy of university of maryland

college of agriculture and natural resources

cucumbers on a trellis in a raised bed

variations

(a)  leave out the mayonaise, add chopped cucumber, and serve as a small side dish to accompany spicy entrées and curries.

(b)  leave out the mayonaise, add a dash of olive oil, lemon juice, 1-2 garlic cloves (minced or crushed), fresh mint.  (this gives you a Turkish cacik recipe, as pictured above.)

courtesy of timesunion.com

photo credit:  posted at Capitol Confidential by Rick Karlin

moo!  upstate new york gets yogurt boom

discussion

i wonder if this recipe evolved out of indian yogurt salads (as in the "a" variation) or Turkish cacik (the "b" variation - and pictured above via wikipedia). 

whatever, it is a great way to satisfy your munchies without adding to your waistline, while getting important nutritional needs met, for yourself or other family members.  it is an easy dip serve-up for guests, and when you are busy with other meal preparations.

personally, i prefer plain yogurt to, say, sour cream with any number of recipes such as wraps, potatoes, or topped on soups or stews.  i mix it in oatmeal and top it on omelettes with an olive.  tastes great, much heart-healthier, and another way to "sneak nutrition" into children's dishes.

courtesy of wikipedia

photographer:  Shizhao

eggplant flower

 

mmm! i am suddenly thinking about slices of eggplant sautéed in olive oil and served up with yogurt and cumcumber!

yogurt is making a come-back as an american industry.  the new york times had this article in january about sales of Greek yogurt booming (Greek yogurt can of course be used in this recipe, and some prefer its creamier quality). 

courtesy of The Detroit News

photographer:  Mike Groll/AP



Two employees work in the labeling plant

at Chobani Greek Yogurt in South Edmeston, N.Y.

Chobani reported adding 900 jobs in upstate New York, with plans to add another 100 there and another 400 jobs in Twin Falls, Idaho.

Always Oatmeal

courtesy of purple sage

oats growing

always oatmeal - a fast food recipe

appliances

microwave
medium pyrex bowl
tablespoon
tray or heat-safe plate

ingredients

1/2 cup oatmeal
1 cup water

1 heaping tablespoon non-fat plain yogurt

1 pinch of cinnamon

1 handful nuts (e.g. walnut pieces, almonds, pecans)

any choice of fresh or dried fruit (e.g. chopped apple, sliced banana, frozen berries, chopped dry apricot, fig, cranberry - or leftover cranberry sauce from thanksgiving)

courtesy of the honest kitchen

oats and oatmeal

procedure

1.  put your oatmeal, water, and cinamon in the pyrex bowl.  stir with spoon.  blast in microwave for about 4 minutes or a minute longer for the right consistency.

2.  remove carefully with towel or potholder, placing on a plate or tray for heat safety.

3.  add yogurt and additional nut and fruit choices.  Stir and serve.


enjoy !  nice on a decorative and pleasant table setting befitting the elegance and high nutritional value of this food.

courtesy of divine table designs

additional thoughts

oatmeal is great for your cholesterol, with a myriad of other health factors, to boot.  eating oatmeal regularly can help you live a longer and healthier life. 

embellish your oatmeal and serve it to yourself in an elegant manner.  you may not be feasting on steak and eggs in the morning, but you may be much luckier than you think, if this is the case.

budget-wise, don't bother with these "instant oatmeal" packages.  don't even bother with quick oats.  it is SO easy (AND more nutricious AND less expensive AND more filling) to make oatmeal yourself from the bulk product, and all you need is a little bit of imaginative this or that stirred in, and you will never go back to instant or quickie packets.

experiment with your meal design, as well as table design.  consider having breakfast for lunch or dinner, and dinner for breakfast or lunch.

let's think outside the box when it comes to food.  (after all, we may have no choice.)

Yam & White Bean Stew

Courtesy of CRS/Food Resources Bank

Photographer:  Bev Abma

Ethiopian farmer grows navy bean plant

yam, leak, and white bean stew


appliances

large pot
large spoon
collander
bowl with lid or cover

ingredients

about 2 tablespoons of olive oil
1 medium to large yellow onion, chopped
1 leak, cleaned and chopped - more here on cleaning leaks
1 24 oz can of diced tomatoes
1 medium to large sized red garnet yam, cleaned and chopped
1 cup of dry white beans, navy or cannellini

water by canful

a bunch of greens, cleaned and chopped, and mixed or by themselves.  possibilities include: 

- collard greens
- spinach
- kale
- broccoli leaves
- cabbage
- dandelion greens


optional:  chopped peppers, fresh or frozen mixed varieties. 


seasonings, to taste, unless otherwise indicated

sea salt
freshly ground black pepper
garlic cloves (5-7 or less)
sprinkling of basil, rosemary, and thyme
curry powder to taste
a small dash of cinnamon (but no more than that)

2-3 bay leaves

Optional:  a dash of taragon, 2 cloves

Courtesy of Wikipedia

Photographer:  Heather Kennedy

Cannellini Beans

procedure

1.  sort and clean your navy beans in a collander.  place them in a bowl, cover with cold water, and let them soak for at least an hour, or overnight, covered.  consider that, the longer you soak your beans, the shorter your stew cooking time.  when ready to prepare your stew, drain your beans again in the collander and rinse with more cold water. 

2.  put your olive oil in the large pot, add chopped onions, leaks, and garlic cloves.  sprinkle some rosemary and thyme, a little salt and pepper.  sauté on a low heat until softened or slightly browning.  stir frequently, and so not to allow the ingredients to stick or the garlic to brown, in this case. (otherwise fried garlic is delicious, but that is not the objective here.) 

3.  add your tomatoes, basil, continuing to stir.

4.  add your navy beans, chopped yam, chopped greens, and 2-3 cans of water, depending on taste and how much you need to cover the ingredients.  add any optional additions, such as chopped peppers.

5.  stir some more, adding curry powder, cinnamon (careful - not too much), and your bay leaves.  include any additional, optional seasonings such as taragon and clove.

6.  add some more salt and black pepper, rosemary, thyme, and basil, still stirring.

7.  bring covered pot to a boil through a medium to medium high heat, stirring frequently.  then lower to a simmer for about an hour or longer, depending on when your beans are ready. 

enjoy!  serve over brown rice, garnished with grated cheese, chopped fresh parsley, and even a kalamata olive or two.  you can also include croutons or a nice bread, and a glass of red wine. 

set your table elegantly.

Courtesy of The Northbank Story

Red Garnet Yam sprouting

"As an experiment we're trying to grow a sweet potato. Bought a Red Garnet at our grocers. Cut it in half, laid it in a pie plate with some "muck", in a couple of weeks lovely sprouts appeared. Time passed and we carefully broke the sprouts from the sweet potato and planted them in our back raised bed. It appears to be flourishing."

additional thoughts

yam and white beans combine very well together.  sometimes people ask if they can used canned beans.  this dish is not appropriate with canned beans because the flavor of the beans blends into the stew as the beans cook.

dry beans are easy enough to prepare, though, and with a little planning, there is ultimately a fast food recipe, as this stew improves with time.  you can just refrigerate your leftovers in a sealed tuperware container for at least a few days.  then you have an easy microwave fast food dish during the week (as below).

more here on potatoes, blogged earlier.

Courtesy of Transition Vermont

Photographer:  Ben Falk

Brown rice growing in Vermont

fast food recipe

have some prepared brown rice in the refrigerator, too, along with your stew.

put some rice in a bowl, and spoon your refrigerated stew on top on the rice and stir.

place in a microwave for 2-4 minutes, depending on taste and size of serving.

et voilà !  fast food that is nutricious and delicious, served the same way as the lengthier recipe, and even better than when you first prepared it !


- o.s.r.

Eggplant Panini

Courtesy of Wikipedia

Eggplant Panini – A Fast Food Recipe

Appliances 

One George Foreman Grill

Microwave

(both available through community freecycles)

Ingredients

A ¼ inch slice of eggplant cut into 2 semi-circles
½ slice provolone
2 slices of bread (preferably higher fiber whole grain)
Condiments of choice (e.g. mayonnaise, olive oil, butter, mustard, etc.)
Salt, pepper, herbs of choice

 

Optional:

Fried garlic

Additional vegetables (e.g. fried zucchini slices, spinach leaves, tomatoe slices, chopped peppers, basil leaves, etc.)

Procedure

Put your eggplant slice on a microwave safe plate in the microwave for about 5 minutes on one side, and 2 minutes on another.  Add condiments of choice to bread slices.  Prepare any additional vegetables, if desired.  Place microwaved eggplant slice on bread.  Add salt, pepper, additional herbs of choice, provolone slice, close sandwich, and grill for about 1 minute in your George Foreman.

Et voilà!  A delicious high protein, nutritious panini that beats the McD burger in price, quality, nutrition, and taste.

Consider how many burgers one eggplant can make. 

- o.s.r.