Food for Thought : Celebrate Louisiana seafood this month

October is National Seafood Month. This is a time to raise awareness for sustainable fisheries and celebrate the benefits of eating seafood. Seafood and fisheries in Louisiana are an important part of the state's economy. According to the Louisiana Seafood Marketing and Promotion board, one out of every 70 jobs in Louisiana is somehow related to the seafood industry. The seafood industry not only provides jobs, income and tax revenue, but they also produce some of the most healthful and tasty local foods. Here are a few tips to help you enjoy it: Louisiana seafood this month:

1 .    Add fish to your family's menu. If your family isn't regularly enjoying seafood at least twice a week, start out slowly and try new recipes. If adding fish, start with milder tasting fish such as tilapia or halibut.

2 .    Think fresh seafood and enjoy fresh seafood. "Fishy" smells are a turnoff to most people, and for good reason — this is a sign your seafood is not fresh. Fish should smell "briny," like the sea. Note that seafood spoils quicker than meat, so be sure to consume it within two days of purchase.

3 .   Try a new spin on your family favorites. Make homemade fish sticks by dipping strips of cod, salmon or halibut into egg whites, coat with panko or seasoned breadcrumbs and bake. Sprinkle shrimp with seasoning and pan fry or grill then wrap in corn tortillas. Add seafood to salads.

Words of Wisdom :

"True humor is fun - it does not put down, kid, or mock. It makes people feel wonderful, not separate, different, and cut off. True humor has beneath it the understanding that we are all in this together."

"When I look back on all these worries, I remember the story of the old man who said on his deathbed that he had had a lot of trouble in his life, most of which had never happened."

Saint Augustine said, "Patience is the companion of wisdom." Can you relax enough and see your learning through to acquire the understanding and wisdom that is the result of long practical experience?

"Everything can be taken away from a man but one thing: the last of the human freedoms - to choose one’s attitude in any given set of circumstances, to choose one’s own way."

"Our life is our prayer. It’s our gift to the universe, and the memories we leave behind when we someday exit this world will be our legacy to our loved ones. The best thing we can do for ourselves and everyone around us is to find our joy and share it!"

A proud  grandpoppa       G.

Love Comfort Food in the Winter??...Skillet Spaghetti Pie

This recipe is cooked in an iron skillet which goes from stove-top to oven. Sure does save on dish washing and proves that one pan meals can be delicious. I found this recipe on a website called Forkful of Comfort. I am always on the lookout for very easy and inexpensive meals to warm the tummy on a cold day. We are all about comfort food in Canada in the winter.

Skillet Spaghetti Pie

Ingredients

• 1/2 medium onion, diced
• 1 Tablespoon olive oil
• 19 oz. italian sausage, casings removed
• 2 cloves garlic, minced
• 28 oz. crushed tomatoes
• 1 1/2 teaspoons italian seasoning
• 1/4 teaspoon red pepper
• 1 teaspoon salt, or to taste
• 2 cups water
• 12 oz. spaghetti, broken in half
• 1/4 cup whipping cream
• 1/3 cup parmesan cheese
• 2 cups mozzarella cheese

Cooking Directions

1.  Preheat oven to 350 degrees F. In a large cast iron skillet saute onions in olive oil, on medium heat for 5 mins. Add sausage and brown over medium high heat. When almost brown add in garlic, italian seasoning, red pepper. When browned stir in tomatoes, water and salt. Add in broken spaghetti, submerge under liquid and cover for 8 mins.
2. After 8 mins stir pasta so noodles don't stick. Reduce heat to medium low and simmer for 6 mins, until pasta is al dente (almost cooked, but still firm). Add in Parmesan cheese and cream, stir well. Sprinkle top with mozzarella cheese. Put in oven for about 15 mins or until spotted brown. (You can also use 9 x 11 baking dish too)

           http://www.forkfulofcomfort.com/2012/03/skillet-spaghettipie.html 



Skillet Sugar Pie

Such a simple and inexpensive recipe. It can stand alone but it goes well with a topping of berries, bananas or peaches. Have a slice.

Yield: Two five inch skillets of sugar pie (serves about 8)

Ingredients

Shortbread Crust Ingredients :
• 3 tablespoons unsalted butter, room temperature
• 1/4 cup + 2 tablespoons sugar
• heaping 1/2 cup all-purpose flour
• 1/4 cup + 2 tablespoons rolled oats
• 1/2 teaspoon baking powder
Sugar Pie Filling Ingredients :
• 4 tablespoons unsalted butter
• 4 tablespoons cornstarch
• 3/4 cup sugar
• 2 1/4 cups half and half
• 1 teaspoon vanilla extract
• 1/2 teaspoon freshly ground nutmeg

Instructions

Shortbread Crust Instructions :
1. Mix all shortbread crust ingredients by hand in a small mixing bowl until they just begin to stick together.
2. Grease two 5" iron skillets and press shortbread crust into the bottom of each skillet. I don't press it up the sides.
Sugar Pie Filling Instructions:
3. In a medium-sized saucepan, melt butter on medium heat.
4. Once butter is melted, add cornstarch, sugar, and half and half.
5. Stir constantly until the mixture begins to boil and becomes thick and creamy. This should take about five minutes. You'll know it's ready as there will be a dramatic shift from a soupy liquid to something porridge-like.
6. Remove from heat and mix in vanilla.
Assembly and Baking Instructions :
7. Preheat oven to 350 F.
8. Distribute filling evenly over shortbread crusts in the two prepared skillets.
9. Sprinkle nutmeg over the filling.
10. Bake for 40 minutes or until tops are set. The filling will still be a little jiggly, but it won't move very much if you shake the skillet.
11. Remove from the oven and cool to room temperature.
12. Refrigerate overnight.
13. Serve cold straight from the skillet or cut into slices.

Notes:

You can easily vary this recipe by using a traditional pie pan, larger skillet, or square baking dish. You can also replace the nutmeg with cinnamon or a mix of the two. Lastly, you may choose to use a more traditional pie crust or leave the pie crust off entirely.

'Cloned' KFC Crispy -Crunchy Fried Chicken

I want to share with you a recipe from our sister blog , she has great recipes and ideas on food and health . I am linking this back to her blog , Nee's  Place . I bet you will agree , this chicken taste like or better than KFC and for those of you that don't want fried can bake this chicken in the oven at 375 degrees for 40 minutes or until juices   run clear and chicken reaches 160 degrees with a meat thermometer .

Watch out, Colonel, because this KFC Inspired Fried Chicken is just is good as your crispy chicken recipe (at least, I think so). Made with not-so-secret herbs and seasonings, this fried chicken recipe will leave you coming back for more...and enjoying bite after bite. It may not be the original KFC fried chicken, but it sure is tasty. And it's something you can make on your own. If you want to have some more fun, buy a bucket of KFC chicken and have your family do a taste test.

1            teaspoon salt
1/2         teaspoon black pepper
2            pounds of chicken (legs, thighs, breast - whatever preferred)
1/2         teaspoon garlic salt
1/2         teaspoon chili powder, or to taste
1/2         teaspoon ground sage
1/2         tablespoon onion salt
1/2         tablespoon onion powder
1/2         teaspoon dry mustard
1/2         teaspoon basil, oregano, thyme, each
1/2         teaspoon all spice
2            cups flour
3            eggs
1            cup or 2 cups of buttermilk
3/4        cup cornstarch
1/2        teaspoon marjoram
1/2        tablespoon paprika

1 .    Mix all spice ingredients together with the flour and cornstarch, set aside in large bowl. Beat eggs into buttermilk in separate bowl.
2 .    Place chicken pieces in an egg mixture just long enough to get saturated (add more water if necessary). Drain, then coat each piece in the flour mixture.
3 .   Deep fry in hot oil until golden brown. Finish off the chicken by baking it for about 1 hour, or until juices run clear.

Heart healthy

Food for Thought : Health Literacy Month October is Health Literacy Month.

This is a time for organizations and individuals to promote the importance of understandable health information. Nearly 9 out of 10 adults have difficulty using the everyday health information that is routinely available in health care facilities, retail outlets and through other media. Not fully understanding your health care provider’s instructions can cost you money and have health consequences. This was first started in 1999, and has now grown to an annual worldwide awareness-raising event. This year’s theme is "Be a Literacy Hero" and encourages us all to take action and find ways to improve health communication. Here are a few ways to help you and your family increase their health literacy:
1 .   Make sure you take all of your medications to your next doctor’s visit with you. Ask your physician to go over all of your medications and supplements.

2 .  Ask questions. Keep asking questions until you understand the information. Although asking questions may not be easy, it can get you the information you need to take care of yourself and your family members.

3 .   Have another adult go with you. This can be especially important when you expect to receive important information. Also, offer to go to the doctor with a relative or friend when you know he/she may be receiving important news.

4 .  Make sure that those providing care to your children or elderly loved ones are familiar with all of their medication doses, timing, interactions and side effects.

Words of Wisdom :

By three methods we may learn wisdom: First, by reflection, which is noblest; Second, by imitation, which is easiest; and third by experience, which is the bitterest.

Your attitude is like a box of crayons that color your world. Constantly color your picture gray, and your picture will always be bleak. Try adding some bright colors to the picture by including humor, and your picture begins to lighten up.
　

I am determined to be cheerful and happy in whatever situation I may find myself. For I have learned that the greater part of our misery or unhappiness is determined not by our circumstance but by our disposition.

Happiness cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace, and gratitude.
　

There is a magnet in your heart that will attract true friends. That magnet is unselfishness, thinking of others first; when you learn to live for others, they will live for you.

Sausages with Grilled-Onion Chowchow

2    sweet onions, sliced 1/2 inch thick

2    jalapeños

Extra-virgin olive oil, for brushing

1/2    cup cider vinegar

1/4    cup plus 2 tablespoons light brown sugar

1/4    cup grainy mustard

1/4    cup Dijon mustard

1/4    teaspoon caraway seeds

1/4    teaspoon turmeric

1      teaspoon cornstarch dissolved in 2 teaspoons water

Salt and freshly ground pepper

3      pounds mixed sausages (see Tip)

1 .   Light a grill or the oven boiler to medium high . Skewer each onion slice with a toothpick. Thread the jalapeños on a skewer. Brush the onions and jalapeños with olive oil and on grill or oven boiler on a medium fire until charred but still slightly crisp, about 10 minutes. Remove the toothpicks and skewer. Coarsely chop the onions. Peel and chop the jalapeños.

2 .   In a medium saucepan, combine the cider vinegar with the light brown sugar, grainy and Dijon mustards, caraway seeds and turmeric and bring to a simmer. Add the onions and jalapeños and cook over moderate heat, stirring frequently, until the liquid is slightly reduced, about 12 minutes. Stir the cornstarch mixture, add it to the onions and cook, stirring occasionally, until slightly thickened, about 2 minutes. Season with salt and pepper.

3 .   Grill the sausages over a medium-high fire on grill or oven until golden and cooked through, 10 to 12 minutes. Serve the sausages with the grilled-onion chowchow.

Make ahead:

The chowchow can be refrigerated for up to 1 week.

TIP:

The sausages can include Italian fennel, merguez, turkey and chicken sausages, which will cook in about 12 minutes; and andouille and kielbasa sausages, which will cook in about 10 minutes.
Heart healthy

Banana Cookies With Attitude

 If you’re a lover of chocolate and bananas, these cookies are sure to hit the spot! Banana cookies with a cake-like texture infused with mini-chocolate chips and covered in rich peanut butter frosting giving you the perfect flavor.

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup shortening
• 2 eggs
• 3 overripe bananas, mashed (about 1 cup mashed bananas total)
• 2 cups flour
• 1 cup rolled oats
• 1 teaspoon salt
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 cup mini chocolate chips
• 4 tablespoons peanut butter
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream, plus more if needed
• 1/2 cup semisweet chocolate chips
• For the Peanut Butter Frosting: For the Chocolate Drizzle

Directions

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the brown sugar, butter, and shortening on medium power until well combined and fluffy. Add in eggs and bananas, beating until mixed thoroughly.
3. In a bowl, combine flour, oats, salt, baking powder, and cinnamon. Whisk together until well combined.
4. Slowly add the dry ingredients to the wet ingredients, mix until just combined. Fold in mini chocolate chips
5. Using a small scoop (about 2 teaspoons), scoop dough onto prepared baking sheet and bake 18-20 minutes, until bottoms are golden brown.
6. Allow cookies to cool on baking sheet for approximately 5 minutes before moving to a cooling rack to cool completely. Once cookies have cooled, frost them with peanut butter frosting.
7. Cookies will store in an airtight container for up to two days. Store cookies in a single layer.
8. In a bowl, combine peanut butter, confectioner’s sugar, vanilla, and heavy cream until thick and creamy.
9. Using an offset spatula, frost the tops of each cookie and drizzle with melted chocolate.
10. In a microwave safe bowl, microwave semi chocolate chips at medium (50% power) for 3-4 minutes or until melted, stirring every 30 seconds.
11. Drizzle chocolate over frosted cookies. Allow to set up for at least 3 hours.

They only store for a day or two but don't worry, they will be gone long before that. You, my dear, are  a baking genius.