Terre Pruitt's Blog

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

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Posts Tagged ‘winter vegetables’

Dancing With Persimmons

Posted by terrepruitt on November 13, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAOk, not really, but Salsa is a dance.  In my post where I had asked what to make with all the winter fruits and veggies I said I had about seven persimmons and I did.  I didn’t know what to do with them and I know we are going to be get more in the next delivery.  I know I can always make Fancy Toast, but I wanted something else to do with them.  All I found when doing a quick search on the internet were cookies and cakes.  I wanted a savory persimmon recipe.  So I searched for “savory persimmon recipes” and I found one on the ad infested Organic Authority.  It is a persimmon salsa.  I thought, “Why not?”  So below is my version of Persimmon Salsa, which is not too much different from theirs.  I just cut up the persimmon smaller, used tablespoons instead of teaspoons, and used a different, milder, pepper.

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Persimmon SalsaDance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA

5 small Fuyu persimmons
2 tbsp minced shallots
1 tbsp PLUS 1 tsp lemon juice
1 tbsp minced fresh basil
2 tbsp minced fresh mint
1 tbsp minced fresh ginger
1 tbsp minced Anaheim pepper
salt
pepper

Peel the persimmons and cut into tiny chunks.  Mix the shallots, lemon juice, basil, mint, ginger, and pepper in a bowl.  Season with salt and pepper.  Let the flavors meld together for at least two hours.  Then serve however you would like.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAMy idea was to let my hubby munch on it as an appetizer.  I wanted to serve it on crackers. That is why I cut up the persimmons really small.  If I were just going to plop in on some meat, I might not finely “chop” the persimmons.  Even though I thought I would have leftovers and would end up putting some of it on chicken (or perhaps pork), I thought I’d start small since its original purpose is to pile it onto crackers.

Next time I make it, I will pair it with some meat.   Instead of using it to flavor the meat during cooking, like I do with marinades, I will just use it raw as a topping.

I also think the next time I make it, I might use a little more pepper since he couldn’t taste the pepper at all.  Before the flavors all settled it wasn’t too hot.  I was careful to avoid the peppers though when I tasted it.  We will see.  My husband really liked it even though he didn’t experience any heat.

Anaheim peppers are supposedly less hot than the jalapenos that the original recipe called for.  I was going for “less hot.”

So now I have another type of relish, salsa to use during the holidays.  It can be used as an appetizer with crackers or used to add flavor to meat, just like the cranberry relish recipe I just posted. (click here to go to: A Quick And Yummy Way To Use Cranberries).  I normally try not to post recipes so close together, but I had Nia class this morning and have to rush off to yoga tonight.  I don’t know where the day went.  I had this post all typed up and ready to go. . . . so two recipe post close together!

I won’t be eating this salsa by the spoonful because of the peppers, but the cranberry relish . . . . no telling.

What are you doing with all of your persimmons?  Do you just eat them as you would an apple?  Do you have a favorite recipe?

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Winter Time Ideas

Posted by terrepruitt on November 1, 2014

It is winter time, although with the way the weather has been behaving the past few years I am not sure that nature knows how to respond.  Animals and plants do not have clocks and calendars, they react to their internal clocks and the way the weather is.  If it is warm they might not realize winter is on the way and they need to prepare.  If there is no water they might not be able to prepare.  If their homes or hunting grounds are being torn up because buildings or houses are being built they might even be at more of a loss.  But there are still a few fruits and veggies we might see during the winter.  Perhaps not all of nature is confused.  One is the delicata squash I recently mentioned.  A friend was over asking if we ate the skin.  She also mentioned winter squash and while I had heard the term before I never really paid attention.  It used to be in the same category to me as how things are classified.  I never paid attention to what is a winter squash and what is a summer squash.  I just buy what is in the store.  I have been receiving winter veggies and fruits in my delivery.  Perhaps more accurately described as fall fruits and veggies.  I have pomegranates, persimmons, and pears.  We have received chard, sweet potatoes, pumpkins, and delicata squash.  What do you do with that stuff?

You know me.  If you have read one, you’ve read them all . . . I roast it.  Roasting is so easy.  It is easy, tasty, and time efficient.  Time really is the main reason why I love roasting.  Cut it up, oil it, garlic it, salt it and put it in the oven, then go do whatever it is you still need to do.  So easy.  But I can’t do that for everything.  Ok, with the squash I get “fancy”, I roast it THEN I stuff it, but c’mon . . . there has got to be other ways.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCATonight I made a stuffed pumpkin.  I didn’t have any ricotta so I used the Neufchâtel cheese I had left over from the chicken dish I made – documented in my post Leftover Rainbow Chard To The Rescue.  I think it might have even made it better.  I’m not sure.  I just didn’t want to buy a container of ricotta just for 2 ounces. So I just decided to use the Neufchâtel since I had bought 8 ounces of it and only used 2 ounces.  It was fine.

I do want to roast a pumpkin to make soup out of it, but what else do you do with all of these wonderful winter vegetables.  I have never gotten beyond my Fancy Toast when it comes to persimmons and I have about seven sitting on my counter right now.  What do you do with persimmons?  Can they be uses in a “salsa” or a chutney?

Can you use delicata squach for soup?  I also received some baby bok choy.  Read any of my posts?  If so, you know I LOOOOOOOVE baby bok choy.  It can be cooked and eaten by itself or added to just about anything.  YUM!!!!

I am just thinking you might have ideas that you could share.  Some tried and true, some favorite recipes that you might want to share.  I asked last year and I received a SPECTACULAR recipe I am going to share soon.  It is easy and yummy and one of those things you make that you just want to put on/in everything because it is so good.  You can eat it by itself.

So . . . what have you got?  What do you do with all of or any of this wonder winter produce we have?

 

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