FOODIE THROW TOGETHER & RANDOM COOKING ~ PART TWO

JULY 2015 TO DECEMBER 2015

(Image from www.pinterest.com)

I’ve always loved cooking and experimenting with recipes I’ve made up based on the senses ~ visual, taste and smell.  Sometimes I amazed myself.  Other times, I wondered, what the heck was I thinking!  Anyway, following are dishes I created, or foodie-related thoughts that came to mind.  As I became inspired, I began posting these on my Facebook page.  I began the tradition in mid-2012.  I now have a Facebook page solely dedicated to this blog, “Terry’s Second Helpings”, and invite you to become a fan of it and “like” it.  The following are my recipe takes for this year up until the time of this article.  Get inspired and discover your own culinary identity.  Enjoy!

~ July ~

(Image from www.huffingtonpost.com)

27        TODAY’S TASTY TIP ~ Banana Yogurt Ice Cream…it’s hot and humid and you’re craving some ice cream…try this alternative…it’s just as satisfying and a bit healthier…frozen bananas, slightly thawed, plain non-fat yogurt, splash of vanilla extract, dollop of honey, and dessicated coconut…mix thoroughly and dig in…I used the Honey Ridge Farms Honey Crème Coconut to intensify the dessicated coconut flavor…

24        TODAY’S TASTY TIP ~ Pumpkin Cranberry Spice Bread…mix together: canned pumpkin pulp, AP flour, sugar, baking powder, baking soda, eggs, canola oil, sea salt, dried cranberries, pure vanilla extract, pumpkin pie spice blend…oil baking dish (the size of your baking dish will translate to the rise of the batter; I used a 9x13, so the rise was only about two inches)…coat bottom and sides with mixture of spiced sugar (sugar mixed with the pumpkin spice blend)…add thoroughly mixed batter…even out batter to avoid uneven baking…top with spiced sugar…bake at 325 deg F oven for one and one-half hour…the color of the batter was a rich mahogany color…this was an entirely ad lib recipe (if you’ve been following me long enough, you know I’m an “inspired” ad lib cook)…over the years, I’ve made enough of these breads…I can tell visually whether or not the amount of ingredients added and then the consistency of the batter will bake into a good finished product, and whether or not it’s a balanced recipe…I also tasted a bit of the batter, in case I needed to adjust any of my seasonings…the bread was moist and not overly sweet…

23        TODAY’S TASTY TIP ~ Fragrant Lavender & Rose Bud Earl Grey Tea…combine loose Earl Grey Tea leaves with culinary-grade lavender flower buds, and culinary-grade dried small pink rose buds…mix thoroughly…place in spring-loaded mason jar…this DIY tea is fragrant and tastes delicious…prepare in a preheated tea pot…add hot (not boiling) water gently over the mixture…allow to steep for three to five minutes…if too bitter tasting, add a bit more hot water…add sliced lemon and some honey for an elevated taste profile…I’ve made this before as gifts to give to tea aficionados…they loved it, and you will too…

20        TODAY’S TASTY TIP UPDATE ~ Yogurt & Chaat Masala Sauce…for my Herbed Turkey Burgers, I was experimenting with making a complementary sauce for them, so I went with my foodie instincts and created a refreshing, delicious, and exotic topping sauce for these incredibly delicious burgers…to approximately one cup of plain non-fat yogurt (I used the Mountain High brand), I added approximately one teaspoon of Indian As Apple Pie’s new Chaat Masala spice blend (Coriander, Cumin, Fennel, Red Chile, Black Peppercorns, Dried Mango Powder, Black Salt, Ginger, Carom Seeds)…the flavor profile of my created sauce, served as a topping for my created herbed turkey burgers is a real tasty winner…

20        TODAY’S TASTY TIP ~ Herbed Turkey Burgers…ground turkey…minced sweet basil, thyme, and dill fronds (all from my humble herb plants), bread crumbs and 2 eggs, plus parsley flakes, dehydrated shallots, garlic powder, cracked pepper mélange, a pinch of Himalayan salt, and a few splashes of Worcestershire sauce…break up ground turkey and then mix all ingredients thoroughly…form into patties...heat medium pan with a small amount of canola oil…thoroughly cook…serve with pan roasted Brussels sprouts, using EVOO, S&P…Option: after browning the burgers on both sides, drain and then finish cooking them by simmering in marinara sauce…serve the sauce and burgers over pasta...top with grated parmesan cheese…

18        TODAY’S TASTY TIP ~ Rustic Panzanella Salad…expanding upon yesterday’s Tomato & Onion Salad, I used the ample leftovers, and added Romaine lettuce and torn chunks of air-dried French bread, plus a bit more EVOO, Balsamic Vinegar, and Pink Himalayan Salt…I let the mix marinate at room temperature for about a half-hour to give some time for the bread to soak up the delicious vinaigrette juices…this expanded salad turned out better than I had imagined…

17        TODAY’S TASTY TIP ~ Summer Tomato & Onion Salad…mix together diced Roma tomatoes, diced yellow onion, Priano Basil Pesto, Priano Balsamic Vinegar, black pepper, dried oregano, parsley flakes, and Queen Creek Olive Mill Arizona Mexican Lime Olive Oil…chill before serving…

9          TODAY’S TASTY TIP ~ Wild Hibiscus Flowers in Rose Syrup, from the Wild Hibiscus Flower Company, is a deliciously decadent way to embellish your yogurt, puddings, cheese platters, specialty spreads, French Toast, crepes, pancakes, specialty drinks, etc.  The Rose Syrup is made with the essential oil of two-dozen Bulgarian Roses and fifteen hand-picked Hibiscus flowers…this is an elegant culinary treat…

7          TODAY'S TASTY TIP ~ Give your plain yogurt some oomph by adding a splash of pure vanilla extract and a dollop or two of Honey Ridge Farms Honey Crème Lavender (I've also tried this with Honey Ridge Farms Honey Crème Coconut)...their Honey Crèmes are made with pure raw clover honey and natural flavors...try adding some fresh fruit, homemade fruit preserves, or homemade fruit compote to the mix, and you've elevated something plain to spectacular...

~ August ~

(Image fromlonehand.com)

14        TODAY’S TASTY TIP ~ Beet & Mandarin Orange Salad…cooked fresh beets sliced (or, gasp, even canned), sliced red onion and scallions, mandarin orange segments, parsley, S&P, and toasted pine nuts…dress with my Meyer Lemon Honey Vinaigrette (August 8th posting), and gently mix all ingredients…optional adds might include lemon or orange zest, crumbled cheeses like bleu, goat, or feta cheese, or diced fresh mozzarella…chill before serving…

9          TODAY’S TASTY TIP ~ Italian Calabacita Zucchini Soup…Italian Calabacita Zucchini, cut into uniform thin slices (do not peel, but do trim/remove ends and any blemish marks), yellow onion diced...place in large pot...add low sodium chicken broth plus any additional water to completely cover the zucchini and onion…add a generous amount of garlic and S&P…bring to low boil, reduce heat and continue simmering until veggies are cooked…puree…before serving, add EVOO, parsley, basil pesto, and grated Parmesan cheese…

8          TODAY’S TASTY TIP ~ Meyer Lemon Honey Vinaigrette…a multi-purpose vinaigrette that goes great when used to dress a salad of fresh salad greens and other seasonal veggies, or mixed into plain yogurt and used as a dipping sauce, or used for marinades, or basting grilled items…I used Queen Creek Olive Mill Meyer Lemon EVOO and Alessi Honey White Balsamic Vinegar as the base…then I added shallots, garlic, parsley, Himalayan salt, black pepper, honey, and water (for emulsification)…place all ingredients in a glass jar, cover, and shake vigorously…let rest on counter top before using, and then refrigerate any unused portions…will last for weeks, but trust me, you’ll use this delicious and versatile vinaigrette quickly…

~ September ~

10        TODAY’S TASTY TIP ~ There's a nice chill in the air...think I'll make a bowl of maple brown sugar oatmeal with peanut butter and banana for my late breakfast, sprinkled with crunchy topping of cranberries, dried apple, and almonds...yum...

~ October ~

(Image from www.suggest-keywords.com)

31        TODAY'S TASTY TIP ~ Quick Homemade Chicken Soup...there's no mystery to making a wonderful tasting pot of homemade chicken soup...use fresh and prepared ingredients like Progresso​ Sodium-Reduced Chicken Broth, diced fresh carrots, Penzey's Spices​: celery flakes, parsley flakes, minced onion, and bay leaf, plus Trader Joe's-Downers Grove, IL​ Premium Chunk White Chicken in Broth...the only seasoning I added was black pepper and a pinch of Himalayan pink salt...to broth, add diced fresh carrots, bay leaves, and spices...simmer on medium-heat for forty minutes, or until carrots are cooked and celery flakes are rehydrated...remove bay leaves...flake chicken and add the meat, plus the broth  to the pot of soup...heat everything for another twenty minutes...served with or without cooked rice or orzo pasta, you'll be able to nourish your chilly self in no time with this delicious and Quick Homemade Chicken Soup...

28        TODAY’S TASTY TIP ~ Simple Baked Apples…Red Delicious apples, naturally sweetened apple cider or juice, and powdered cinnamon…thoroughly wash apples, do not peel, cut apples in half pole to pole…remove core and stems…place apple halves in acidulated water (water with lemon juice)…preheat over to 350 def. F…in a glass baking dish, add approximately one-half inch of the cider and sprinkle powdered cinnamon…remove apples from acidulated water and place cut side down in liquid…bake for approximately 45 min. to one hour, or until done…remove baked apples, cover to keep warm…transfer baking liquid into a pan and reduce to one-half in volume…reducing the liquid will concentrate the natural sweetness from the liquid…serve apple drizzled with the reduction…or, consider making a simple yogurt sauce using plain Greek-style yogurt that’s been lightly sweetened with a few dollops of Honey Ridge Farms​ Honey Crème Spiced Honey…the honey will add just the right amount of sweetness, but also help to breakdown the yogurt into a creamy sauce-like consistency…this brand is made from organic raw clover honey with just the right amount of added spices like cinnamon, clove, and nutmeg…serve this slightly sweetened yogurt sauce on top of the baked apple, and then drizzle a bit of the reduced apple juices to intensify the flavor profile…

24        TODAY’S TASTY TIP ~ Beef Casserole…mix thoroughly cube-sized pieces of various cuts of beef, sliced yellow onions, diced organic tomatoes, chunked peeled potatoes, yellow and red bell pepper…add Worcestershire sauce, pepper mélange, Himalayan pink salt, garlic, oregano, and parsley…add to a glass baking dish that’s been prepared with EVOO…bake in a preheated 350 deg. F oven for two hours, or until meat and vegetables are thoroughly cooked...serve with a side of green peas…

17        TODAY’S TASTY TIP ~ Simple Chicken Vegetable Soup…reduced sodium fat-free chicken broth…one pound of carrots, peeled and sliced…celery, onion, and bay leaves…dice leftover rotisserie chicken (remove skin and traces of fat)…cook vegetables and bay leaves in stock until medium soft…remove/discard bay leaves…taste broth for any seasoning (S&P)…add diced chicken…simmer broth, vegetables, and chicken for thirty minutes…cook mini-bow tie pasta…drain and then add to savory chicken vegetable broth…before serving, add dried parsley…ladle cooked soup in a large mug or bowl and enjoy…warming and delicious…perfect for a chilly day, like today…

16        TODAY’S TASTY TIP ~ Elevating Chocolate…if you have a recipe for brownies or cake, intensify and elevate the flavor profile by adding additional melted high percentage dark chocolate, or Nutella, and diluted espresso crystals, or very strong coffee…chocolate and coffee are great pairings…a hit of cinnamon or cayenne will also elevate the flavor profile...just make sure that whatever you add to your recipe, you balance the amount of ingredients so as not to alter the texture or consistency…

12        TODAY’S TASTY TIP ~ Harvest Grain Pilaf…Farro and Pearl Barley whole grain (rinsed and drained), raisins, dried cranberries (or cherries, or both), thinly sliced yellow onion, celery, carrots, and fennel (save the fronds)…parsley, EVOO, organic low-sodium chicken broth or stock…separately, sauté onion, celery, and fennel until caramelized…separately begin sautéing Farro and Pearl Barley…add sautéed vegetables, chicken stock, parsley, fennel fronds, raisins, and dried cranberries…bring to boil, reduce heat, cover, and simmer for thirty or forty minutes, until grains and vegetables are thoroughly cooked and dried fruit has plumped…roast pine nuts in dry pan…just before serving, add roasted pine nuts…

10        TODAY’S TASTY TIP ~ Roasted Seasonal Organic Vegetables...sliced carrots, yellow squash, Cuarzo squash, yellow and orange bell pepper, red onion, and baby Brussels sprouts…thoroughly wash, trimming away any blemished areas, blot dry…make sure slices are approximately the same size for more evenly cooking…preheat oven to 350 deg F…in a large bowl, coat with Queen Creek Olive Mill​ Meyer Lemon Olive Oil, Himalayan pink salt and cracked pepper mélange…evenly distribute in roasting pan…roast for approximately one hour…periodically check for doneness…once you begin smelling the aroma of the vegetables, they’re cooked…remove from oven…cover pan with foil…let cool for twenty minutes, and serve…

5          TODAY’S TASTY TIP ~ Pumpkin Soup…large container of low-sodium, fat-reduced organic chicken broth…can of organic pure pumpkin pulp…add pumpkin pulp to broth and mix thoroughly…simmer for half-hour, stirring occasionally…sauté a medium onion that’s been minced in EVOO…add sautéed onion to soup, and then add Himalayan pink salt, sugar, ground ginger, and cayenne pepper and simmer for ten minutes…lightly toast in a dry pan Pepitas…add milk, cream, or non-dairy milk (this is optional)…top with toasted Pepitas and a few bits of candied ginger…another option toppers include a dollop of Greek yogurt, or crumbled bacon bits…

~ November ~

(Image from www.fuchspice.com)

28        TODAY’S TASTY TIP ~ Aromatic Cranberry Sauce…fresh whole cranberries, orange, whole cloves, culinary orange water (or pure orange extract), vanilla bean sugar (easy to make…requires granulated sugar and one whole vanilla pod that’s been slit; allow to bloom for several days)…Honey Ridge Farms Honey Crème Blood Orange…five whole cloves…place whole cranberries (12 oz. bag) in a two-quart pot…add 2 Tbl of orange zest to cranberries, plus the whole cloves...in a separate bowl, mix water, juice of squeezed orange, and culinary orange water to equal one cup of liquid, tasting to balance ingredients…vanilla sugar and Honey Crème Blood Orange to equal one cup…add flavored water to cranberries, zest, and clove…stir in sugar and honey…mix thoroughly and begin cooking over a medium heat until a gentle boil begins and cranberries start splitting…the heat will also breakdown the honey to a liquid consistency…reduce heat to a simmer…after majority of berries have split, turn heat off and allow to cool…as the berries cool, the liquid will thicken…remove whole cloves before serving…

16        TODAY’S TASTY TIP ~ Chicken In A Pot…chicken breasts (with bone and skin), peeled and sliced Idaho baking potato, Himalayan pink salt and black pepper for seasoning, and Trader Joe’s Turkey Gravy…layer sliced potatoes in Dutch Oven, add chicken, season with the salt and pepper, add Turkey Gravy (I added a small amount of water to container to flush out any gravy remains, and then added this to the mix)…make sure chicken is covered with the liquid…simmer and bring to a boil…cover and turn off heat…let the contents finish cooking using this easy steaming method…check for doneness after thirty minutes…serve with a vegetable and cranberry sauce...

                       

11        TODAY’S TASTY TIP ~ Roasted Seasonal Veggies…my favorite veggies for oven roasting include red beets, sweet potatoes, red onion, garlic, cauliflower, Brussels sprouts, broccoli, butternut squash, and carrots...wash and peel, then chunk the veggies, for garlic, peel and leave cloves whole...thoroughly coat the veggies with EVOO, balsamic vinegar, Himalayan pink salt, and cracked pepper mélange...place mixture in large baking dish, and bake in a preheated 350-375 deg F oven for at least thirty minutes, or until cooked (pierce with paring knife to test for doneness)…the roasting process will release the natural sugars in the veggies, and the balsamic vinegar will help to caramelize the roasted veggies, intensifying their flavor profile…

9          TODAY’S TASTY TIP ~ Pumpkin Pie Custard…this simple alternative to Pumpkin Pie is a “crust-less” version of the iconic holiday pie…make the filling as if you were going to add it to a pie crust…make sure to use my “Baking Spice Blend” to enhance the flavor profile of this recipe…add mixture to a glass baking dish, or individual Ramekins, and set in a Bain Marie (hot water bath)…bake thoroughly, testing for doneness and when custard begins to separate from the baking dish edges…remove the inner baking dish or Ramekins from the water and allow to cool to room temperature…refrigerate until ready to serve…serve with fresh whipped cream, or flavor some yogurt for a delicious creamy topping…trust me, you won’t miss the crust or calories…this option is also easier to prepare, and there’ll be fewer dishes to clean… 

8          TODAY’S TASTY TIP ~ Spiced Apple Cranberry Compote…you’ll need a pot, and a quantity of apples that have been peeled cored, and sliced…dried cranberries, Honey Ridge Farms Spiced Honey Crème, white sugar, Baking Spice Blend (see Nov. 7^th recipe), and lemon juice…cover mixture with water…simmer until apples are cooked and cranberries are plumped…natural juices and liquid will form a sauce, which will thicken as the apples and cranberries cook…this compote goes great over fruit breads, yogurt, ice cream, French Toast, pancakes, etc….

7          CREATE YOUR OWN BAKING SPICE BLEND...I was checking out my spices and noticed several half-empty containers of various McCormick spices, so I decided to combine them to come up with my "OWN BAKING SPICE BLEND"...here's what I used: APPLE PIE SPICE (Cinnamon, Nutmeg, Allspice) + PUMPKIN PIE SPICE (Cinnamon, Ginger, Nutmeg, Allspice) + CINNAMON...my special blend will contain cinnamon, nutmeg, ginger, and allspice…the blend will go great used in my bakery items, or sprinkled on French Toast, pancakes, yogurt, hot cocoa, etc....

7          TODAY’S TASTY TIP ~ Pan Roasted Tomatoes…not wanting to be wasteful, I had a sizeable quantity of Campari Globe Tomatoes and decided to pan roast them, versus oven roasting…a few simple ingredients for this dish included the tomatoes, EVOO, balsamic vinegar, pureed minced garlic, sweet basil pesto, cracked pepper mélange, and a small amount of sugar…heat EVOO and slightly cook the pureed minced garlic…add splash of the balsamic vinegar and pesto…sauté for a few minutes and then add sliced/halved tomatoes until they’ve released their natural juices…continue cooking to reduce liquid to a sauce-like consistency...as tomatoes cook down, the skins will begin separating from the pulp, making it easy to remove and discard…strain through sieve to remove any seeds or stem ends…this makes for a delicious topping on pasta, rice, potatoes, or egg dishes…also goes nicely when added to meats, poultry, seafood, or fish before cooking, or as a topping to the finished dish…

3          TODAY’S TASTY TIP ~ Mashed Potato Pairing…boil both white and sweet potatoes that have been peeled and cut into ½ inch cubes…make sure to salt the water…check for doneness by piercing pieces of both types of potatoes with a knife…drain well…reserve at least two cups of the potato water…for a quick method of removing any excess liquid, return drained potatoes to pan and heat over medium heat, tossing until the heat further dies any residual moisture…then mash…(N.B. if you opt to boil the white potatoes, but roast the sweet potatoes, which intensifies the sweetness, be sure to peel the white potatoes and leave the skins on the sweet potatoes…obviously this method increases the work, whereas boil both types of potatoes together, eliminates a preparation redundancy)…don’t be afraid of a few lumps…this adds a nice rustic texture to the dish (do not blend in a food processor, or use an immersion blender, otherwise the potatoes will turn to a glue-like consistency)…add unsalted butter, cracked pepper mélange, some heated whole milk or half n’ half, plus small amounts of the reserved boiling water…add the liquids slowly to avoid adding too much…if the consistency is too thick, slowly add more of the boiling water until the desired consistency is achieved…taste to correct seasoning…the combination of both white and sweet potatoes makes for a delicious side dish, anytime of the year…

~ December ~

(Image from www.exploritorium.edu)

31        TODAY’S TASTY TIP ~ Frugal Pizzas…the theme of ending the year on a smart do it yourself note…flour tortillas, prepared marinara sauce, Mozzarella and Provolone cheese…preheat oven to 375 deg F…on a baking sheet, arrange several flour tortillas…brush with EVOO…add sauce, sprinkle with dried oregano and garlic powder, place a slice of Provolone and cover with shredded Mozzarella cheese…bake until cheeses melt and begin to brown…remove and let cool…add optional toppings like mild, Giardiniera, sweet basil pesto, chopped olives, etc.…serve and enjoy…these homemade pizzas are delicious and less expensive to make than buying a premade frozen one, or ordering one from a pizza "joynt"…

28        TODAY’S TASTY TIP ~ Frugal Pea & Mashed Potato Soup…I’m not a cheapskate…I’m just smart, and not wasteful…as I write this, my area is experiencing an ice storm, complete with a winter storm advisory, and a wind advisory…I’m chilled just listening to the ice pellets hit the windows and building…soooo, I had a taste for soup…I’ve always enjoyed the prepared soup mixes from Alessi…I also made a large batch of freshmade mashed potatoes the other day…so, I decided to make the delicious Alessi Premium Sicilian Split Pea Soup, and also added some of the mashed potatoes to further thicken the soup’s consistency…this hearty soup includes split green peas, carrots, and ditalini pasta…I was amazed at how delicious it came out, especially since I had never tried this economical way to prepare the soup by using a “leftover”…potatoes are great addition to thicken soups…this soup was also comforting and filling…

26        TODAY’S TASTY TIP ~ Terry’s Shepherd’s Pie…making a tasty version of this using leftovers…diced lamb roast…cooked fresh carrots, frozen peas, onions, tomatoes, mushroom soup, parsley, garlic, oregano, Himalayan pink salt, cracked pepper mélange…mix together and set aside…preheat oven to 350 deg F…cook peeled and diced potatoes, then mash, drain, whip, and prepare with butter and milk…add mixture of seasoned meat and vegetables to glass baking dish…top with mashed potatoes and as a taste option, add some cheddar cheese…dot potatoes with nubs of fresh butter…bake in over until potatoes brown…remove and let rest for twenty minutes, and then serve…

25        TODAY’S TASTY TIP ~ Macerated Strawberries…my Christmas with the family responsibility is dessert…I’m bringing a Cheesecake (from Costco), topped with macerated strawberries, Heavy Whipped Cream (Land ‘O Lakes), and a drizzle of delicious Chocolate Balsamic Reduction Glaze (Alessi)…to two pounds of rinsed, stem trimmed, and quartered fresh strawberries, add one cup of homemade vanilla bean sugar…mix well and allow to rest at room temperature for an hour, stirring periodically…the longer the rest time, the better, since the sugar will continue pulling the juices from the berries and the flavors will meld into one tantalizing mixture…the process will also help soften the texture of the berries…chill for at least an hour and serve…    

20        TODAY’S TASTY TIP ~ Lamb Roast…boneless lamb roast lightly seasoned with garlic, oregano, sweet basil, Himalayan pink salt, and cracked pepper mélange…place the seasoned roast on a bed of tomato puree…drizzle EVOO over the entire top of the roast…roast for approximately two to three hours (depending on size) in a 350 deg F preheated oven (I prefer my meat cooked medium-well)…periodically check to see if a small amount of water needs to be added to prevent burning/drying out…after it’s cooked, remove and let stand covered with foil for approximately thirty minutes before carving…serve fresh made mashed potatoes (made with milk, butter, and cream cheese) and fresh string beans as vegetable sides…this is simple and delicious comfort food at its best…there’ll be plenty of leftovers for the next few days…yum…

14        TODAY’S TASTY TIP ~ Simple Turkey Vegetable Soup…dice equal parts of cooked/leftover turkey white and dark meat…set aside…peel and slice one pound of carrots…add carrots to one quart of reduced sodium chicken broth…add dehydrated celery, onion powder, two whole dried bay leaves, and black pepper…add additional water to cover all ingredients…simmer until carrots are cooked…remove bay leaves and add diced turkey meat…simmer until turkey is thoroughly heated…cook one pound of orzo…drain and add to soup mixture, along with a few splashes of lemon juice, and generous amount of dried parsley…this is a comforting and tasty soup…

9          TODAY IS MY TURKEY DAY! Now that my bird (10#) is completely refrigerator-thawed, I'm letting it rest and come to room temperature for about two hours before prepping it for roasting...a room temperature bird cooks more evenly and in less time...after cleaning it, I'll place apples and onions in the cavity...will place the bird on scrubbed white potatoes and sweet potatoes, which acts as a vegetable rack...then I'll lightly season it with Herbes de Provence...will make turkey stock with the heart, gizzard, neck, and liver...I'm keeping it simple to bring out the natural juices, tenderness, and sweetness of the meat...I'll also have a chance to use my new meat thermometer I recently purchased at Williams Sonoma Oak Brook...the bird should be cooked in less than three hours...for sides, I'll steam some fresh asparagus, thicken the homemade turkey stock for gravy, mash the cooked potatoes, and enjoy freshmade whole cranberry sauce...yum…

8          TODAY’S TASTY TIP ~ Vanilla Bean Sugar…a nice thing to have in your pantry (or keep in a refrigerator), or to make as a gift for any occasion…granulated sugar and a split and scraped whole vanilla bean (available at gourmet specialty shops or online)…mix together and store in a sealed jar (I store mine in a quart-sized mason jar and keep it in my refrigerator to maintain its freshness)… make sure to include the vanilla bean pod to intensify the flavor profile of the sugar…if giving as a gift, store in a decorative sealed jar and put in a gift basket that includes homemade goodies, recipes and other treats…

7          TODAY’S TASTY TIP ~ Pasta & Olive Oil…traditionalists call this “Aglio et Olio” (pasta with olive oil and garlic)…in my pre-foodie enthusiast days, and although I'm Italian, I’d never heard of this term…I just called it “Pasta with Hot Olive Oil”…start by cooking some Linguine or Angel Hair pasta…in a separate pan, heat up some EVOO and minced garlic, being careful not to burn the garlic…alternately, if you don’t have fresh garlic, use powdered garlic instead and just heat up the EVOO…pour heated EVOO over cooked pasta…add garlic powder, red pepper flakes, oregano, and sweet basil pesto…mix well, coating the pasta evenly…another nice add would be sweet Giardiniera…finish with grated fresh cheese on top (e.g. Parmigiano-Reggiano. Grana Padano, Parmesan, etc.)…

7          TODAY’S TASTY TIP ~ Rose & Lavender Tea...Twinings Tea UK Loose Leaf Earl Grey Tea…culinary tea rose buds and lavender buds (both can be purchased at Whole Foods Market, or online at various gourmet food websites)…mix together and store in sealed containers…brew like you would any other loose tea variety…the addition of both the rose buds and lavender buds adds a lovely aromatic flavor note…serve with sliced fresh lemon, dollops of honey (I love Honey Ridge Farms Honey Crème Lavender), or create your own flavored honey by adding culinary rosewater or rose syrup to unflavored honey...another flavorful add to your freshly brewed cup of aromatic tea is Wild Hibiscus Flower Company Rose + Hibiscus Flower Extract…cream can also be added to your aromatic brew, but consider that the more “adds”, the less intense the flavor profile…

5          TODAY’S TASTY TIP ~ Bison Chili…bison steak cut into small cubes…diced green bell pepper and yellow onion, canned tomatoes, oregano, parsley, garlic, cumin, black pepper, chili powder, basil pesto, reduced sodium V-8, and beans (kidney, cannellini, garbanzo, etc., drained and rinsed)…brown the bison, green pepper, and onion in EVOO…add remaining ingredients, stir and simmer for one hour, stirring periodically…add water if needed…after simmering, turn off hear, cover and let steam…serve with shredded cheddar…goes great on top of rice or pasta…

2          TODAY’S TASTY TIP ~ Roasted Stuffed Figs…dried Turkish figs…shelled walnut halves…massage dried fig to soften it…snip off stem tip…flatten and cut the dried fig horizontally only three-quarters of the way…open the sliced dried fig and place a walnut half inside…close and pinch edges to seal…in a preheated 350 deg F oven, arrange stuffed dried figs on a baking sheet and roast for approximately thirty to forty-five minutes…after twenty minutes or so, turn each stuffed fig over, or after the tops begin to slightly brown…once you begin to smell the sweet aroma of the roasting stuffed figs, remove them from the over, and allow to cool…the natural sugar in the dried figs will caramelize…roasting intensifies the natural sugars…tops of the roasted stuffed figs will be a golden brown…these little gems are better than candy…my mom always made these every Christmas; they were a holiday treat her mom enjoyed growing up in Calabria, Italy and made once settled in the U.S.…

~ In Closing ~

(Image from www.schwanger-online.de)

We all get inspired to create different things, at different times, and under different circumstances.  As you’ve probably figured out by looking through these entries, that’s how I tend to cook.  It’s always a journey of inspiration…sometimes a curious one, other times a surprising one.  And while the outcome may not be as I had envisioned, or hoped for, it’s always a learning experience, and an expression of who I am.  Go for out…discover your inner culinary being (or any being for that matter), and never regret whatever it was that you created. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

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