Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Archive for the ‘Food’ Category

Crock-Pot Banana Bread

Posted by terrepruitt on June 22, 2020

Dance Exercise, Nia, Nia online, Zoom meetings, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exerciseSo the past couple of weeks if my husband was not working he has been trying to fix our oven. Three Saturdays ago right after I put the pork chops in the oven the element arced and broke. On Sunday morning – first thing, hubby was shopping for an element. There is a lot to the story between then and us having an appointment for a repair man to come in on Tuesday, including a segment when the oven was making a scary buzzing noise so we turned the power off to the whole thing (it is a set in stove and oven unit). So for almost a week we were without an oven AND a stove. But again, not the point – exactly – of this post. The point is that we have a lot of bananas that turned into “banana bread” bananas really fast so I needed to make banana bread. I thought about trying to use the toaster oven to make cookies or little breads, but that sounded too daunting. So I asked Google if I could make banana bread in a crock-pot . . . and, of course I can! But as per my usual I didn’t read the recipe, I skimmed it. I skimmed two actually and both talked about putting the loaf pan IN the crock-pot. I assumed they were talking about a metal loaf pan; I don’t have a metal loaf pan. I also assumed they were talking about a BIG crock-pot, if you could fit a loaf pan in it! I don’t have a big crock-pot. Mine is small and round. One of the recipes did say that with a small crock-pot you could just line the crock-pot with parchment paper so that was my plan.

I was thinking I could just use my banana bread recipe, line the crock-pot, and “bake” away. I vacillated between being very leery and very confident. So while I was mixing the ingredients I looked up some recipes again trying to determine the cooking time and while I was scrolling through the kabillion advertisements on all of the postings, I had noticed the recipes call for baking POWDER (in addition to baking SODA). I don’t put baking powder in my banana bread. I happened to be texting with a friend while I was mixing and I asked her if the recipe she uses calls for baking powder and she said no. So we decided it was probably needed when “baking” banana bread in a crock-pot. So I just added a 1/2 teaspoon.

While I was looking up my banana bread recipe I also remembered I had one that I LOVED and it was in my notes on my phone. So I don’t know why I have a different one posted on my blog. AND I haven’t even been following that one. It seemed too plain the last time I made it. I might actually end up writing ANOTHER post when I go to make this again because I might use my “note recipe” as opposed to what I did.

Anyway . . . the banana bread came out GREAT. Better than when I bake it in the oven. I left it in the pot too long, but that was because I was leery, but now I know better. I had taken the insert out of the heating portion of the appliance, but I left the bread IN the pot. I will take it out next time and it will be perfect . . . well, maybe not because I will probably use a different recipe, but who knows. Here is what I did this time:

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3 ripe bananas
Heavy sprinkle of cinnamon
Sprinkle of nutmeg
1 Tablespoon (white) sugar

1/2 cup butter (one cube – softened)
1 cup brown sugar
2 eggs
1 Tablespoon vanilla

1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Butter for greasing the parchment paper
Parchment paper

(It is going to cook on high for 3 hours)

Put the peeled bananas in a bowl. Use a fork to smash the bananas to baby food-like consistency – with a few chunks. Sprinkle a good amount of cinnamon on the bananas and a sprinkle of nutmeg (next time I will measure, sorry), add the white sugar. Mix it up.

Cream the butter and brown sugar together. Add the eggs. Mix it up. Then add the vanilla.

In a separate bowl, sift the flour, salt, baking soda, and baking powder together. Stir the flour mixture into the creamed mixture a little at a time.

Line the crock-pot with parchment paper. (I used two pieces, one going one way and the other going the other way, like a plus sign.) Press the paper into the pot as much as you can. Remember you are going to have ROUND banana bread and the edges might have “wrinkles” in them from the paper. Cut off the excess paper that sticks out of the top so that your lid will fit on properly. Butter the paper where the bread mixture will be. Then pour/scoop the mixture into the crock-pot. Turn it on high and set your timer for 2 1/2 hours. Check on the bread if you want or just let it go for another 30 minutes.

Carefully take the lid off . . . . you might not want all the condensation to drip onto the top of your bread.

Then you simply pull the bread out by the paper. If you want let it cool before you slice into it.

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I had NOT planned on writing a recipe because I thought I was going to just use the one I have posted in my “Banana Bread” post, but I changed it enough that I thought I would post the recipe. I was just going to post pictures of the bread, that is why I don’t have pictures of ingredients . . . but you all know what they look like. You just needed someone to say . . . “Hey, I made banana bread in my (old) crock-pot.”

I specify “old” crock-pot because it is NOT one of those fancy ones where you know the temperature and can set a time. Mine has Off/Lo/High. I cooked it for three hours on high. I checked it at 2 and I thought, “Okay, I am gonna have to have faith this is going to cook.” Because it was nowhere near cooked after 2 hours.

It was so good, I don’t think I will use my oven to bake banana bread again!

So . . . do you think you will try making banana bread in your crock-pot?

 

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Posted in "Recipes", Food | Tagged: , , , , , | 2 Comments »

Cucumber Salad

Posted by terrepruitt on May 18, 2020

So, I had thought about making cucumber salad. I thought I had a recipe for it so I looked on my blog and I couldn’t find it. But I really could swear I wrote about it somewhere because the one I was craving was a specific one from a restaurant that has been closed for years. And I thought I made it after I had been there. One thing I loved about it was the way they cut the cucumbers. They were cut julienne, thin match-book type slices. It was very good. I didn’t find it on my blog so I threw what I thought was the ingredients together and took pictures. But then as I was making it I decided to not use the minced garlic (hence the reason I cut it off) and I ended up using some things not pictured. So the picture of the ingredients is not an accurate representation of the ingredients. So it is somewhat false advertising. Start with a tablespoon of mayo and then after you mix everything else in decide if you want more.

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Cucumber Salad

1 Tablespoon mayonnaise
3 Tablespoons soy sauce
1/4 teaspoon sherry
A drop of olive oil
A sprinkle of onion powder
A sprinkle of garlic salt
A splash of Seasoned Rice Wine Vinegar
A splash of Sesame seed oil
1 cucumber

In a bowl that will be large enough to fit all the sliced cucumber, mix all the ingredients. While the ingredients are marrying slice the cucumber – julienne. As you finish slicing sections of cucumber you can put them in the dressing mixture or you can leave them on the cutting board and maybe let some of the water drain off them. Once you are all done cutting and putting the cucumber in the dressing, toss well. Then let it set for an hour or so.

Serve.

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I am sorry this recipe might sound like something you get from your grandma who never measures, but I didn’t put enough of the “sprinkle” or “splash” ingredients to measure. I just sprinkled and splashed. I never use pepper, but you might want to add some.

I actually made this two nights in a row.

I saved the dressing from the first night and used it again. It had gotten a little watered down so I put in another tablespoon of soy and a sprinkle more of garlic salt.

Last night – a week after we had this I realized I should have put sesame seeds on it!

Do you like cucumber salad?

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Posted in "Recipes", Foam Rollers | Tagged: , , , , | 6 Comments »

Beer Cheese Potato Soup

Posted by terrepruitt on April 6, 2020

Yesterday I was hungry and thinking about what to make for dinner when I happened to read a tweet about beer, potato, cheese soup. Mmmmm. That got me thinking. Then she tweeted something about making a roux. My wheels were turning even more. This kind of depended upon whether my hubby was going to go to the store to get more milk. I was thinking I would be using milk for a creamy soup. But then as I began compiling ingredients, I thought, I don’t need milk. Then I thought, yes I do, no I don’t, yes, I do . . . . so you can’t even imagine what the heck was going on in the kitchen. I was silently chanting, “Don’t come in. Don’t come in. Don’t come in.” I am not sure, but I think when I make a huge mess in the kitchen it gives my husband anxiety . . . and it looked like a tornado went through. I didn’t know what I was doing so my plans kept changing along with the pot/pan I was using. My original idea was sound . . . I think, but I wasn’t certain about amounts so I didn’t make enough – base, let’s call it. So in the middle I had to make another batch. But I think if I would have stuck to the doubling of the batch I would have been ok. Because once I added the second portion it was yummy. So I am going to tell you what the recipe would be like had I executed it properly.

I didn’t like the recipes I was finding online because one of the ingredients was celery . . . I know I could leave it out . . . and I would have, but that just turns me off. In addition, I had @KrisColvin’s idea of a roux stuck in my head so I had thought of making a white sauce as my base, then it morphed into using cheese fondue as the base. So that is what I did. I used my mother’s fondue recipe and just made it soup.

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4 potatoes
salt for boiling potatoes

1 cube (1/2 C) butter
1 tsp salt
1/2 tsp dry (powdered) mustard
3 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 C flour
1 can (12 oz) room temperature beer
4 grated cups medium cheddar cheese

5 cups potato water
2 tbsp Better Than Bouillon Roasted Chicken
3/4 cup room temperature milk

Put water in a big pot for boiling – more than you need to cook the potatoes because you will be using some of the water for the soup. While the water is heating up, wash and peel potatoes. Cut them into bite size pieces. Salt the water. Put the potatoes in the water and cook them.

Dance Exercise, Nia, Nia online, Zoom meetings, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classesWhile the potatoes are cooking, in another large pot/pan, melt the butter, then stir in salt, dry mustard, Worcestershire sauce, and garlic powder. Add flour, a little at a time, keep stirring, stir all the lumps of flour out. Bring to a boil, lower the heat, then stir the milk in a little at a time. You want it to keep thickening. Then stir the beer in a little at a time. –Keep in mind you may have to keep adjusting the heat on the burning. Often times, I just take my pan off the burner then put it back on.– Once all the beer is in and the mixture is somewhat thick, put some cheese in and stir.

In a separate container get a cup of potato water and mix in the Better Than Bouillon. (I never wait until it is all melted because I figure it will get all mixed up eventually.)

Keep adding cheese to the flour beer mixture, stirring until it is all incorporated. –Adjusting heat as necessary.– Once all the cheese is melted, slowly add the potato water with the Better Than Bouillon.

I just pour the water slowly in and the Better Than Bouillon might not be all the way melted and it may stick in the measuring cup, but that is fine. Keep using it to measure the water from the potato pot and by the time you are done with the five cups it has all melted and is incorporated into the soup. Keep adding potato/bouillon water slowly until you have added five cups. Make sure it is all incorporated. Then drain your potatoes and add them to the soup.  Mix it all together.

Serve hot.

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NOTES: I did not peel my potatoes, but I probably will next time

If you are making cheese fondue it MUST BE BUDWEISER Beer, but for this . . . since it was going to be turned into soup, I wasn’t so particular.

So, this was good. And it hit the spot – the one that KRIS created with her tweet – it is all her fault! It was chilly and raining yesterday so a hearty soup was perfect. And now we have . . . . . the best thing! . . . . LEFTOVERS!!!! If you have ever read any of my posts with recipes you know I love leftovers.

So, I am sure you can add many things to this to make it heartier and yummier. So please let me know what you are adding to your soup!

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Posted in "Recipes", Food | Tagged: , , , , | 9 Comments »

Chicken, Potato, And Bell Pepper Scramble

Posted by terrepruitt on February 10, 2020

Twice in the past few days I have had the conversation about how coming up with dinner ideas is a challenge. I understand this is one reason why people have dinner services deliver. Unless you have a box meal delivered every single day that still doesn’t completely alleviate the having-to-come-up-with-ideas-for-dinner. As you know if you have looked at any of my “recipes” I sometimes just throw stuff together. It doesn’t even always have to “make sense”.  After making Taco Pie and Enchilada Chicken, I used the leftover sauce as sauce for our tortellini . . . . yup, that works. Sometimes you might feel like something particular but you might have to cobble it together using the ingredients on hand. There are a few things that make for easy make-up meals, in my opinion, one is ground turkey – throw anything in with it and you have an entree. Pasta is another easy meal, it can be topped with anything or nothing. And eggs are another thing you can throw anything into to make a meal. Here is an easy breakfast-for-dinner-scramble in case you don’t want to think about what to make for dinner.

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two or three potatoes (depending on size)*
olive oil (3 tablespoons +/-)
season salt
can of chicken
1/2 of an onion
salt
garlic powder
5 or 6 eggs
milk (1/4 c +/-)
butter (2 tablespoons +/-)
one bell pepper

Preheat oven to 450°. Wash the potatoes, if you like your potatoes peeled you can do that. Cut the potatoes into small chunks. Place them on a baking sheet. Sprinkle potatoes with about 2 tablespoons of olive oil and season salt (or whatever seasoning you prefer). Place in the oven to roast. After about 10 minutes take them out and toss them around. Then place back in the oven. Roast the potatoes until done to your liking . . . tossing them around occasionally for even roasting.

You can pan fry/roast the potatoes if you like. Heat the oil in a pan, then add potatoes and seasoning and cooking until done.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaI like to use the oven because while the potatoes are roasting, I can be preparing the chicken and eggs.

Chop the onion. Chop the bell pepper. Heat up 1 tablespoon (+/-) olive oil. Add the onion and cook it.

While the onion is cooking crack the eggs into a bowl, add a little milk, salt, and garlic powder (and, of course, any seasoning you want). Scramble the eggs, mixing until frothy.

When the onion is cooked add the chicken to the pan sprinkle with garlic powder. Warm the chicken up, it doesn’t take long because it is already cooked so you don’t want to let it cook too long because it dries out.

Add butter to your pan – or use another pan, or remove the chicken for adding back later – once the butter is melted pour in your eggs, keeping them separate from the chicken. I like my scrambled eggs WELL COOKED so I let them cook a bit before I mix in the chicken. Once the eggs look almost cooked I add the potatoes. I DO NOT like my bell pepper cooked so I add it at the very last minute . . . cooking it long enough to just warm up.

Mix it all together and serve.

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*I have seen russet potatoes that seem like they are two or three, but then red potatoes are little so you might want to use three or four . . . you want to end up with about 2 cups cooked potato. You decide, if you are not a big potato fan use less, if you LOVE potatoes, use more.

I usually cook this for dinner, but some people might consider it strictly a breakfast item. I sometimes have left overs of it for lunch . . . so if you like it, eat it anytime you would like.

Oooooh, one might even add cheese . . . . .

Do you like scrambles?

Posted in "Recipes", Food | Tagged: , , , , , , , , | 2 Comments »

Marmalade Chicken

Posted by terrepruitt on January 15, 2020

I received some yummy sounding marmalade for Christmas. It was Meyer lemon and ginger marmalade. Immediately I thought of chicken. Would most people think toast? I thought of chicken. Like when I put persimmons on chicken or pork. That is what I thought of. It was perfect because I had been wondering what to cook for dinner that day and when I opened the gift I knew. I went to the store and bought some chicken breasts and had a dinner plan.

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dry sherry
two chicken breast
marmalade
lavender salt

Preheat the oven to 375° F. Pour a little sherry in your cooking dish – enough so there is about 1/4 of an inch in the dish. Place the chicken in the dish salt the chicken. Flip the chicken over salt the chicken. Spread the marmalade on the chicken. Place dish in the oven.

Now, as you know how, long you cook the chicken really depends on how big the breasts are. I check it after 15 or 20 minutes. Sometimes it needs more time sometimes it doesn’t. But that is it. Just cook the chicken until it is thoroughly cooked and you have some flavorful chicken!

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I had purchased HUGE pieces of chicken so I cut them up. They cook better when they are a little smaller and we don’t need to eat those HUGE pieces all at once.

This was delicious! Thanks again, Lynn for the marmalade!

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Starting 2020 With Some Melty Goodness

Posted by terrepruitt on January 1, 2020

Here it is another New Year.  WOW!  2020!  Here is another opportunity to recap last year or write about the year to come.  Not feeling either of those things this year.  So, I thought I would start off the year with a recipe.  Ooooo!  Ending the year with a “recipe” and starting the year with a recipe.  Sounds good to me, how about you?  Does that sound good to you?  Well, with this recipe comes a story.  I can’t say exactly when, but I can say that I remember it, so I couldn’t have been so young that I don’t remember.  My parents used to go out to dinner very infrequently.  We didn’t always have money for things – my dad worked a type of construction so there wasn’t always work – so going out to dinner was a super special treat.  When they went out to dinner one of their favorite places was a restaurant called The Bold Knight.  Now, unless you are over 50, even if you live in the bay area you have not been to The Bold Knight I am talking about.  Ya know, things change.  But back in the day I am talking about they used to have this cheese fondue that was delicious.  The last time I went to The Bold Knight, they had melted Velveeta.  Now, my husband loved it and I am sure there are other people that do, but back in the day they had a cheese fondue that tasted as if they actually cooked it and didn’t just put a chunk of yellow food-stuff in a pot and melt it.  Anyway, my mother LOVED their fondue.  She went on a quest to find a recipe that tasted just like it.  I know she tried a lot of things.  She finally settled on one.  And it has become the family recipe for fondue.

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Cheese Fondue

(1 cube)   1/4 C butter
(1 tsp)   1/2 tsp salt
(1/2 tsp)   1/4 tsp dry (powdered) mustard
(3 tsp)   1 1/2 tsp Worcestershire sauce
(1/2 tsp)   1/4 tsp garlic powder
(1/2 C)   1/4 C flour
(2 cans)   1 can (12 oz) BUDWEISER Beer*
(1 lb.)   1/2 lb. mild cheddar cheese (grated)

Melt butter, then stir in salt, dry mustard, Worcestershire sauce, and garlic powder.  Add flour, a little at a time,  keep stirring, stir all the lumps of flour out.  Bring to a boil, then stir in a little beer at a time.  Cook until thickened.  Then put in cheese a little at a time while stirring.

Serve hot.

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(The measurements in parentheses are for a DOUBLE batch.)

We dip raw vegetables; broccoli, bell peppers, carrots, mushrooms, cauliflower.  Also, cooked cubed steak.  Sometimes apples.  And ALWAYS bread.  I prefer sourdough bread, but my hubby is not a fan of the sourdough so I usually have two types of bread; sourdough and French bread.

*As a VERY IMPORTANT NOTE, it does not matter what type of cheddar cheese you use, you can use medium, you can use sharp, you can use mild, but it DOES MATTER what type of beer you use – it MUST BE BUDWEISER Beer.  Not light, not ultra, not lime, nothing other than plain ol’ BUDWEISER Beer!  Believe me.  I have thought it would be good to use something else to add a unique flavor or bring more to the fondue – NOPE!  Doesn’t work.  In fact, just this Christmas I laughed when my uncle said, “You have to use Bud.  I’ve tried other beers and the best one is Budweiser.  It doesn’t come out the same if you don’t.”  I agreed and told him I actually discovered that some years ago.  I thought I had told him that, but perhaps not.

For many years I was unable to attend Christmas dinner at my family’s house due to a scheduling conflict, once we started going I was surprised and happy to learn that one of their traditions is to have fondue as an appetizer during the day.

My husband and I have had a few years where we have fondue as our New Year’s Eve dinner or our New Year’s Day dinner.  We had it on New Year’s Eve this time.  I am always surprised I haven’t posted the recipe before, so I am doing it now.  Starting off 2020 right!

As you can see from the handwritten recipe, I can spell Worcestershire sauce as well as I can say it!  🙂

I hope you enjoy this family recipe.  We love it!

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Posted in "Recipes", Food | Tagged: , , , , , , , , , | 4 Comments »

Ending With A Little Chocolaty Sparkle

Posted by terrepruitt on December 30, 2019

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaWith the last post of the year there are so many ways to go . . . talk about the past year and review posts; ones that were popular, ones that weren’t, ones that need follow up, ones that were favorites. Or talk about the New Year; goals, dreams, where we want to be, things we have planned. Just so many ways to go. Well, in an effort to be brief yet celebratory I am going to go with a fun little recipe to allow you to ring in the new year with a little bit of liquid sparkle.

We once belonged to a winery up in Auburn. I would love to share the story but then that would take away from the “brief” so, I will say they used to pour their sparkling wine and their chocolate port together. It was yummy.

I have since tried to find a port to make it but have not yet found the perfect port. Theirs was much more chocolaty or something . . . I don’t know, but it made a FABULOUS cocktail. When I offer to pour one for someone they wrinkle their nose and I say, “Ok, fine. You can try mine if you want.” And they do then they want one of their own.

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Chocolate Bubbly

Your favorite champagne/sparkling wine
Your favorite chocolate port

Fill the champagne class with champagne/sparkling wine then top with the chocolate port. Enjoy!

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You have to experiment with the amount of port to get it to the desired chocolate flavor that you want.

Happy New Year!

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Camp Toast

Posted by terrepruitt on November 25, 2019

I have not been camping in about 24 years. My last trip ended rather unpleasantly with my car dying over 30 miles away from my home. Thinking it would be a quick fix we left our dirty dishes in the back seat. It was not quick, but we didn’t leave the dishes in there for more than a day.  Well, enough of that unpleasantness. Let’s talk food! One thing I loved about camping when I was young was the food. We would eat things camping that we didn’t eat at home. When I think about all the trouble my mom went through to shop, lug all the food camping, cook it, and then the dishes we had to do . . . it was crazy. One thing my mom would make was what we called camp toast. We didn’t have electricity so no toaster, so we would have camp toast. Basically it is just fried bread. Sometimes it is not so much the recipe but the idea, right? Once you have the idea you know how to make it or can let your imagination take you from the basic starting point!

Even though I have a toaster sometimes I want camp toast. It is different than toasted bread with butter spread on it after, it is bread toasted in butter. I thought I would share this easy-peasy way to have “toast”.

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Bread
butter

 

 

Butter the bread on both sides, heat up a pan. Put the bread in the pan and cook one side until golden brown. Flip the bread over and cook the other side until golden brown. Serve however you want to eat your toast!

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I know. So easy, but my husband had never heard of it so I am thinking there are others that have never heard of it.  I mean, why would you if you have always had a toaster?  Or just why would you cook bread this way?  Well, because it is DELICIOUS.  If you like bread and butter and you like it crispy this is a great way to experience it. It is a different way to have toast.

I prefer to use sliced sourdough, but your favorite bread that you like to toast would probably be the yummiest for you!

Have you ever had camp toast?  What do you call it?  If you haven’t had it before, does it sound like something you would like?

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Chayote Part Three

Posted by terrepruitt on November 4, 2019

The internet says that chayote has a lot of benefits.  I am thinking a skin exfoliator may be one of them.  The condition my fingers were in after handling it was not good.  Took off a layer of skin.  Plus it left a sticky thick residue on my counter – AFTER I washed it off.  I had to use a scrubber to get it off.  I also washed my cutting board then stuck it in the dishwasher and it came out with that stuff still on it.  I had to scrape it off with a knife.  All of this really has me curious as to what it does INSIDE a body.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaAnyway . . . the information I found on the internet says that chayote has protein, fiber, calcium, Magnesium, Potassium, Zinc, Copper, vitamin C, vitamin B9, and vitamin K.  Information also reports that it contains antioxidants. The antioxidants quercetin, myricetin, morin, and kaempferol.  Antioxidants may help protect cells from damage caused by free radicals.  Chayote may also help with heart health by lowering high blood pressure and high cholesterol, and improving poor blood flow – all things associated with risk factors of heart disease.

The Healthline article continues on to state that chayote may help may help regulate blood sugar levels because of the fiber.  The fiber might also help promote a healthy weight.  The fiber and flavonoids might help with digestive tract health. Also going back to some of the nutrients:  the vitamin B9 might help with pregnancy and the vitamin C (antioxidant) might help fight aging.  Some research showed that compounds in chayote might reduce the risks of some types of cancer and slow the progression of others.  Test also suggested that the extract might help protect against fatty liver disease.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin YogaWith all the suggested benefits, chayote sounds like a great addition to one’s diet.  As with so many food items there needs to be more research done.  All the studies are based on elements of the fruit and only go as far as what science knows at this time.  And, as with all things different people reap different benefits.

Additional information I saw is that is it also called a mirliton squash – there is that word again. I was introduced to it as it being a common food in Mexican cuisine, but the information I saw did mention it being used in Asian cooking. Again, I was just excited because it was new to me. I understand that it is not exciting to some people because they have been eating it all of their lives. And just like years ago when I received baby bok choy in my produce box I hadn’t really thought about how I probably HAD eaten it before in Chinese Food. Could be the same with chayote. I know there has been some things I couldn’t identify before in my chow mien so that could be it.

Not everything I get excited about and share is new to everyone, but sometimes it might be. I am just hear trying to let people know about new things (maybe new to them, maybe not) and share when I discover (or am given) something new.

Now that I know I need to wear gloves when prepping this fruit, I would cook it and eat it again . . . it has a lot going for it!

What do you think?

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Chayote Part Two – Roasted Chayote

Posted by terrepruitt on October 30, 2019

As I said in Chayote Part One, I roasted the chayote just like I do all my veggies, although with this one, since I had gloves on I decided to put it in a bowl and toss it with the seasoning.  Usually I put the veggies on the baking sheet and just sprinkle the oil and seasonings on.  When I think of using a bowl I think of tossing with my hands and I never want to get oil all over my hands.  I used gloves to protect my hands from the corrosive enzyme PLUS the spikes.  I was able to hold the fruit-vegetable and cut it.  The gloves “protected” my hands from the oil when I tossed it all together.  So here is what I did.

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three spiky chayote
salt
balsamic vinegar
olive oil
Season All

Preheat the oven to 450° F.

USING GLOVES cut the ends off the spiky chayote, then cut it in half at the point of the seed.  Get out ALL of the seed.   Then use the knife to carefully slice off the spiky skin.  Salt the entire skinless fruit – letting it set a minute.   Then rinse each half off. Then slice it.

Put the sliced fruit in a bowl and sprinkle with balsamic vinegar, olive oil, and seasoned salt.  Mix the seasoned fruit well, making sure it is coated with the vinegar, oil, and seasoned salt.  Then spread the slices out on a parchment lined baking sheet, making one layer.

Put it in the oven.  After about 18 minutes take it out and turn over each piece.  Then put it back in the oven for anywhere from 15 to 20 minutes – depending on how you like your chayote cooked.

Then serve.

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Because the video I watched stated that the enzyme was bitter and I didn’t do what it said to take it out, I was afraid it would be very bitter so I salted it first.  I also used balsamic vinegar to try to cut down on the bitterness.  There was NO bitterness at all.  In fact, all I actually tasted was the seasoned salt.  I didn’t get any flavor from the fruit at all.  The texture was nice.  Really if I didn’t know what it was I might have just said it was a turnip or parsnip.

Because of the benefits touted I surely wouldn’t mind eating this regularly.  I have never seen it in a store – but then again, maybe I have and just shrugged and walked away.  I would have never known what to do with a spiky green thing.  I just happen to be lucky enough to have been gifted three in order to try something new.

How have you cooked chayote?  What seasonings do you like on it?

 

 

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCD, Yin Yoga

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