Eggplant is related to the tomato, pepper, and irish potato and is light for its size. It is often used as a substitute for the meat in the main coure. Eggplants come in all shapes and sizes, but all have a pear shape and a glossy purple skin! The eggplants name is thought to have originated in the 1500 from a plant that produced a white egg shaped fruit. And there became a belief that eating eggplant would lead to maddness. There are two types of eggplant , purple and white. White eggplant has a tougher skin than purple. However they can both be prerpared the same way. When you go shopping you want to choose a firm, smooth-skinned eggplant that is quite heavy for its size. Try to avoid ones with brown spots on them. Do not eat eggplant raw there is no law ,but the taste is terrible!! When preparing the eggplants skin should be washed thoughly. The eggplant is good for everything try cutting it in half and stuffing it with meat, fish or vegtables. You could try topping it with mushrooms, sour cream, or even yogurt . Once cooked eggplant is very plyable and full of flavor and is great in souffles. Eggplants should be stored at room temp, until they start to srivel up.Then you can leave them in the fridge for up to four days!
Tuesday, August 30, 2011
veggie of the month!!
Peppers!!!
One of our veggies for this month are peppers!! Did you know that green peppers produce odors that will be absorbed by pineapples. There are two kinds of peppers bell ( crunchy, not spicy at all) and chili ( hot ). The taste of peppers depends on maturity- red have the most color and sweet flavor, while green peppers are more on the bitter side. Yellow and orange kinda fall in the middle. Ripe and ready peppers should be firm, and their color bright. Try to avoid peppers that are shriveled, and dull looking. They are usually sold by color, but all are green before they ripen. Peppers should be stored in the refrigerator and washed before use bell peepers are a great thing to have around the house because they are so versatile. They can be put into an omelet or a stir fly to give that satisfying crunch. Bell peppers are also great raw vegetable trays, in salads, dipped in hummus or ranch dressing, even in tacos. Bell peppers are fat-free, saturated fat-free, cholesterol- free, low in calories and high in vitamin C! They are also high in calcium and fiber.
One of our veggies for this month are peppers!! Did you know that green peppers produce odors that will be absorbed by pineapples. There are two kinds of peppers bell ( crunchy, not spicy at all) and chili ( hot ). The taste of peppers depends on maturity- red have the most color and sweet flavor, while green peppers are more on the bitter side. Yellow and orange kinda fall in the middle. Ripe and ready peppers should be firm, and their color bright. Try to avoid peppers that are shriveled, and dull looking. They are usually sold by color, but all are green before they ripen. Peppers should be stored in the refrigerator and washed before use bell peepers are a great thing to have around the house because they are so versatile. They can be put into an omelet or a stir fly to give that satisfying crunch. Bell peppers are also great raw vegetable trays, in salads, dipped in hummus or ranch dressing, even in tacos. Bell peppers are fat-free, saturated fat-free, cholesterol- free, low in calories and high in vitamin C! They are also high in calcium and fiber.
fruit \veggie of the month!!!!!!!!!!
September is here , and summer is over. I hope you all had a great summer and are settling into your classes nicely! Speaking of settling in we have some fruits and veggies setting into their harvest bales. And we have a dramatic change for this years title of best fruit\ veggie of the month. This moth we will have two fruits and veggies of the month!!! Our yummy veggies of the month are........ Peppers and Eggplant!!!!!! Our fruits of the month are.......avocados and grapefruit. Check back here for some yummy recipes and tips on these fruits and veggies!!
Thursday, August 25, 2011
re: end of summer recipes!
Need some help with that corn recipe? Here are some tips for the recipe !!!!!!!!
Wednesday, August 24, 2011
End of summer recipes!!
The end of the summer is near but there is still time to fire up that grill and have a back to school BAR-B-Q! Here are some fun recipes that the family will love:
Quick Fix Barbecued Fajitas
Prep Time: Cook Time: Ready In:
15 Min 25 Min 40 Min
Ingredients
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 medium green pepper, cut into strips
- 1 medium red pepper, cut into strips
- 1 medium onion, cut into thin wedges
- 1/2 cup Barbecue Sauce
- 8 Flour Tortillas, warmed
- 1 cup Mexican Style Shredded Four Cheese
- 1/2 cup Chunky Salsa
- 1/4 cup Sour Cream
Directions
- Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
- Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
- Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.
Grilled Corn on the Cob
Ingredients
- 6 ears corn
- 6 tablespoons butter, softened
- salt and pepper to taste
Directions
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
- Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
Sweet Grilled Peaches
with black-berry basil butter
(recipes courosey of allrecipes.com)
Ingredients
- 1 (16 ounce) package frozen peach slices
- 1/2 cup honey
- 2 tablespoons cinnamon
Directions
- Preheat a grill for medium heat.
- Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly.
- Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.
To make basil butter:
Ingredients
- 1/2 cup butter, softened
- 1/4 cup seedless blackberry preserves
- 2 tablespoons finely chopped fresh basil
- Garnish: fresh basil leaves
Preparation
- Stir together softened butter, blackberry preserves, and chopped fresh basil until blended. Garnish with fresh basil leaves. Serve with warm grilled peaches, or spread inside hot biscuits filled with thinly sliced pork tenderloin.
Saturday, August 13, 2011
Monday, August 8, 2011
help needed!
we are looking for some foodie kids and some techie kids for our cook'n jam show! please email me at mamorgie@gmail.com if your kids would be interested.
Friday, August 5, 2011
fruit deliveries!!!!!
LYFVE is now delivering fresh fruits and veggies!!! If you would like fruits, veggies eggs and milk delivered to your home or place of business, please call: 610-465-7861. Baskets are small $15 (good for 1 person), medium $25 (good for 2 persons) or large $40 (good for a family of 4). Baskets include local fruits and veggies, plus milk, eggs, plants and baked goods can be added at an extra cost. Delivery charges start at $7 and are based on your location. Get a delivery to someone who is homebound or just a friend or senior citizen today.
Call 610.465.7861.
Call 610.465.7861.
Thursday, August 4, 2011
rutabaga fries
Our veggie of the month is: rutabaga!!!!!
rutabaga fries !!!!!
I confess I'd never tried a rutabaga before last year, when we got some in our weekly "farm box". They are really good! They are a root vegetable with a bit of a "bite" - just a bit spicy. And they have less than a third of the carbs and less than half the calories of potatoes, plus a bigger hit of vitamins and minerals. This technique can be used with any root vegetable.
Preheat oven to 425 F. 1) Peel rutabagas with a paring knife and slice in 1/4" rounds. If you like, you can do them in strips - they will cook a little faster, but you have to watch them carefully or they'll burn.
2) Smear with oil and a little salt and put them on a nonstick baking sheet.
3) Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika. I like to add kosher salt at the end as well.
Nutritional Information:1 cup raw sliced rutabaga has about 7 grams effective carbohydrateplus 3.5 grams of fiber and 50 calories (plus oil).
rutabaga fries !!!!!
I confess I'd never tried a rutabaga before last year, when we got some in our weekly "farm box". They are really good! They are a root vegetable with a bit of a "bite" - just a bit spicy. And they have less than a third of the carbs and less than half the calories of potatoes, plus a bigger hit of vitamins and minerals. This technique can be used with any root vegetable.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- Rutabagas
- Olive Oil
- Salt, garlic powder, and paprika
Preparation:
Preheat oven to 425 F. 1) Peel rutabagas with a paring knife and slice in 1/4" rounds. If you like, you can do them in strips - they will cook a little faster, but you have to watch them carefully or they'll burn.2) Smear with oil and a little salt and put them on a nonstick baking sheet.
3) Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika. I like to add kosher salt at the end as well.
Nutritional Information:1 cup raw sliced rutabaga has about 7 grams effective carbohydrateplus 3.5 grams of fiber and 50 calories (plus oil).
Apricot Scone Flower
Our fruit of the month is: apricot!!!!!!!!!!!!!
here is a fun recipe with apricot in it!
Apricot Scone Flower
The petals of this flower are the cut scones; the center of the flower, a mound of apricot preserves. For a fetching presentation, slide this off the baking sheet and onto your fanciest serving dish. Kids' Cooking Skills: This recipe will teach children how to handle and slice quick dough and zest a lemon.
- Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar, plus extra for sprinkling on top
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch of ground nutmeg
- 2 tablespoons cold, unsalted butter
- Grated zest of 1 lemon
- 1/3 cup chopped, dried apricots
- 3/4 cup heavy cream or whipping cream
- 1 tablespoon milk
- 1 egg yolk
- 2 tablespoons apricot preserves
- Instructions
- Heat the oven to 400°F. Lightly butter a large baking sheet (preferably a light one; darker ones are more likely to make the scones brown too quickly).
- Set a sifter inside a large mixing bowl and have your child measure the flour, 1/3 cup of sugar, baking powder, salt, and nutmeg (in that order) into it. Sift the ingredients into the bowl.
- Cut the butter into small pieces and scatter them over the dry ingredients. Show your child how to rub the butter into the dry ingredients with his fingertips until it is broken into fine flakes.
- Next, have your child make a well in the dry ingredients, pour in the cream all at once, and stir the ingredients just until they form a firm dough that pulls together.
-
Turn the dough onto a lightly floured surface and knead it two or three times into a ball.
- Gently pat the dough into a level 7-inch-wide circle and cut it into 8 wedges, as you would a pie. Reassemble the dough wedges on the baking sheet so that they barely touch.
- In a small bowl, whisk together the milk and egg yolk. Brush the mixture on the tops of the scones, then sprinkle on a light coat of sugar.
- Bake the scones on the center oven rack for about 15 to 17 minutes, until golden brown. When they are done, help your child slip a metal spatula under the whole flower and transfer it to a serving dish.
- Spoon the preserves into the center of the flower and serve. Makes 8 scones.
Have your child zest the lemon and then stir the zest and the chopped apricots into the flour.
- Heat the oven to 400°F. Lightly butter a large baking sheet (preferably a light one; darker ones are more likely to make the scones brown too quickly).
Wednesday, August 3, 2011
Fruit and veggie of the month
Here they are!!!
The fruit of the month is........... apricots- the downy, yellow, sometimes rosy fruit, somewhat resembling a small peach, of the tree Prunus armeniaca. Sometimes they dry the apricot out see the pics below!
the veggie of the month is................ rutabaga- the edible tuber, a variety of turnip. it is also called the swedish turnip
The fruit of the month is........... apricots- the downy, yellow, sometimes rosy fruit, somewhat resembling a small peach, of the tree Prunus armeniaca. Sometimes they dry the apricot out see the pics below!
the veggie of the month is................ rutabaga- the edible tuber, a variety of turnip. it is also called the swedish turnip
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| This is a rutabaga! See how it looks like a turnip? |
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| This is dried apricot ! |
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| This is an apricot fruit |
Cook'n Jam
The Cook'n Jam Show is a show by kids for kids. Each week on the show we will be making different recipes that include the fruit of the month. In each show we will have a jam session. Our Cook'n Jam Band will play us a selection. Kids will have fun jamming to the beat wile they make they're dish for the day. The show will air on Mondays each week. If your child would like a chance to be on the Cook'n Jam Show submit a video of your family making a dish that includes the fruit/veggie of the month. If you win you will be informed on the following Friday.
Hey Kids!!!!
LYFVE is looking for some Foodie Kids in grades 3rd-10th to be on the Kids Advisory Board. Become a follower and post your comments about the new Kids LYFVE shows. Enter a video of you cooking with the fruit/veggie of this month ,and you can get a chance to be on the Cook'n Jam Show!
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