Let's Explore Food As a Social Construct: Beginning the Conversation

Junipers Garden, Brandywine, MD, Oasis in the Woods, June 2023.

Hey there! Let's chat about the social aspect of food. I often bring this up when seeking funding for community engagement events at the museums and galleries I'm involved with.

 According to research, sharing food fosters positive feelings such as trust, empathy, and camaraderie among individuals. This is because eating is a primal need that evokes feelings of safety and comfort. When shared with others, it reinforces the idea of social support and belongingness.

Moreover, food has always been important in social dynamics across cultures. Meals are often used as opportunities for bonding among family members, friends, or colleagues. Food brings people together and creates a sense of belonging within a community.

Food rituals have existed for centuries, from ancient religious feasts to family dinners. They are about satisfying hunger, sharing experiences, and creating memories with others.

https://bowlsunset.com/unpacking-the-significance-of-food-rituals/

Closing of the Mess Hall in Rogers Park, Chicago, IL, with the International Art Group. Created a series of salons and gatherings around food to showcase artists' projects and have across-the-table conversations. 2010

"A La Blanc" White Party, located in Bronzeville at 43rd and Calumet Ave. in Chicago, IL, aims to transform alleyways into spaces for family-friendly community engagement. This event started during the COVID-19 pandemic, and five years later, neighbors continue to gather as caretakers of their community, using food as a means of social connection.

Award Winning Rib Rub for Baby Back Ribs

Award Winning Rib Rub for Baby Back Ribs

The secret recipe!

PREP TIME 5 minutes mins

COOK TIME 5 minutes mins

TOTAL TIME 10 minutes mins 

COURSE Dry Rub CUISINE American CALORIES10 kcal

INGREDIENTS

3/4 c Paprika

1/4 c Granulated Garlic

2 tbsp. Chili Powder

2 tbsp. Salt

1 tbsp. Cayenne

1 tbsp. Cumin

1 tbsp. Black Pepper

2 tsp. Oregano

2 tsp. Onion Powder

1 tsp. Thyme

INSTRUCTIONS

Combine all ingredients in a medium-sized bowl. Apply rub liberally to your baby's back ribs.

Use this rub or either baby back ribs or St Louis-style spare ribs. Apply just enough rub that you can still see some of the meat, pat it into the ribs, and let it stand for at least 30 minutes before placing the ribs in your smoker.

How Long Should the Rub Be on the Baby Back Ribs Before Cooking?

I like to let the rub sit on the meat for at least 30 minutes and up to an hour before the ribs go on the smoker. That is about how long it takes for the salt to draw moisture out of the meat and turn the remaining ingredients into a paste that looks like it is melting into the meat.

Some people like to prep ribs the day before cooking them and let the rub sit on the meat overnight. While there is nothing wrong with letting the rub sit overnight, I have not found that the extended time provides any meaningful benefit.

What Do You Use to Get the Rub to Stick to the Ribs?

You have several options for getting the rub to stick to the ribs.

The first option is to take your time. Sprinkle the rub onto the meat side of the ribs and wait 30 minutes for the rub to melt into the meat before flipping them over and applying the seasoning to the bone side.

You could also use a binder to help the rub adhere. Standard binders include a thin layer of olive oil, yellow mustard, or mayonnaise.

The flavor of the binder does not come through in the finished ribs.

This is a Dry Rub for "Low" and Slow" Ri" s

This rub has two types of sugar, so it should only be used if you cook your ribs at a low temperature.

If you try using this rub for high-heat grilling, the sugars will scorch, and the ribs will come out dark and bitter…and nobody has time for that!

I'm begging you, please don't your ribs.

There are MUCH better ways to get the tenderness you're looking for in a rack of ribs. The method I'm using will also allow you to infuse flavor into your ribs, which boiling does not. I have spent a lot of time researching and practicing ribs. I could write pages about all the details, but for now, I'll stick to the basics of what you need to know to make championship ribs.

Set up your grill for indirect heating (or use your smoker) and remove some fruitwood.

The first step to making a good rib is peeling the membrane off the back. This thin, skin-like covering on the bone side of the ribs prevents flavor from entering. You can ask your butcher to remove it. If you're doing it yourself, use a paper towel and pull it from one end to the other. Once you get it started, it comes off easily.

Let the ribs set, and let that rub soak in marinate for 30 – 60 minutes.

Place the ribs on your grill, far away from heat. Smokers are convenient because they allow you to get great smoke into your ribs without the fear of scalding them. You can still make it work on your grill—just be careful. Keep the temperature in the 225 range. If grilling at high temperatures is your only option, check out this Hot and Fast Baby Back Rib recipe.

We use a variation of the 3-2-1 method for our ribs. Smoke-Wrap-Baste.  The variation is all up to you. How much smoke do you want –  a lot? Then stick to 3 hours. Then 1 hour is plenty. The answer lies in the 1 – 3 hour range, and it's up to your distaste buds to decide.

The next step is to wrap. Easy – just individually wrap them in heavy-duty aluminum foil.

Similar to the first step, the timing is all up to you. I have found wrapping takes at least an hour, usually at most two hours. It's all about getting them to the perfect tenderness—not falling off the bone. If you wanted that, you could have thrown them in a crockpot. Anyone can make them fall off. Your guests will drool with jealousy and amazement when they pull clean from the bone when you take a bite.

The last step is to glaze. If your sauce smears, don't take it easy on your ribs. You don't want to rub it off.

I would like to bring some heat back, so I'll use a spicy sauce here, but it's your preference. I use a spicier sauce and then drizzle a bit of dark brown sugar to balance the flavors. But then again, I really like sugar. And like the other steps, the time is up to you. The longer you leave them on this step, the more firm the sauce will become. 

 If you wish to use the traditional dry Memphis style, skip this step!

Polynesian Hospitality the Luan Celebrating African American Pacific Islanders

 The dominant image of a Pacific Islander includes light skin and straight or wavy hair — but that's not how everyone from the region looks. Allure spoke to 10 Melanesian women about their experiences with colorism and anti-Blackness and how we can broaden the world's view of what an Islander looks like.

https://travel4foods.blogspot.com/2012/10/hawaiian-traditionalfood.html

Gaiety reigns at an easy-going Polynesian luau. Traditionally, everyone samples the exotic foods with his fingers (though chopsticks or forks are permissible) and ti leaves substitute for cloths on the table or ground. (No ti leaves? Use fens or matting instead.) 

Your luau can include any number of these dishes from Trader Vic's of Oakland and San Francisco, or if you are in Chicago, Three Dots and a Dash.  I want to try the PuPu Plater. 

The name pū-pū is a Hawaiian word for appetizer.

Pu pu platter is a staple of American Chinese restaurants, consisting of a platter filled with various small dishes and appetizers. This platter is believed to have been introduced to North America from Hawaii via Don the Beachcomber and Trader Vic during the 1940s and 1950s.

A typical pu pu platter often includes spare ribs, chicken wings, egg rolls, fried wontons, crab rangoon, skewered beef, fried shrimp, and beef teriyaki. At the center of the platter, there is a small hibachi grill, and the fire can be used to reheat individual appetizers or make them more well-done.

Everything must be cooked before because the grill can only do so much. 

Mass flowers everywhere- exotic blooms or garden flowers that don't wilt too quickly -- daisies, mums, carnations. In the centerpiece, group tropical fruits with flowers.

ISLAND FEAST 

(Mother Bessie's Better Homes & Garden's Holiday Cook Book, 1969)

Rumaki (Water Chestnuts with Chicken Livers)

Kona Chicken

Steamed Rice

Batter-fried Shrimp with Sauces

Chinese Peas with Water Chestnuts

Waikiki Salad

Raspberry Sherbert with Coconut 

Beach Boy Punch (under 18 non-alcoholic)

TEQUILA JET PILOT

Blanco Tequila, Italian Amaro, Grapefruit, Lime, Cinnamon

ROYAL HAWAIIAN

London Dry Gin, Almond Orgeat, Lemon, Pineapple

Rumaki Ingredients:

1 ½ cups teriyaki sauce

½ teaspoon minced garlic

½ teaspoon minced fresh ginger root

12 ounces fresh chicken livers, halved

1 (4 ounce) can water chestnuts, drained and sliced

12 slices bacon, cut in half

1-quart oil for frying

Directions

In a medium bowl, mix together teriyaki sauce, garlic, and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator for at least 2 hours.

Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).

Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.

Carefully lower skewered wraps into the hot oil in small batches. Deep fry for 3 to 4 minutes or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

Kona chicken recipe

INGREDIENTS

3-lbs boneless skinless chicken breasts

1⁄2 cup gluten-free soy sauce (I use San-J Wheat-Free Tamari Soy Sauce)

1⁄2 cup chopped green onion

1⁄2 cup water

1⁄4 cup dry white wine

1⁄2 cup honey (find a substitute for honey if diabetic) 

DIRECTIONS

Season chicken with salt and pepper and place in a 3 1/2 quart crockpot.

Combine onions, soy sauce, wine, and water; pour over chicken.

Cover and cook on low for 3 to 4 hours.

Remove chicken from pot.

Arrange on a broiler pan.

Brush with honey.

Broil until golden brown, brushing with honey several times.

Grill instead of broil, if desired.

Batter-fried Shrimp with Sauces

(I will keep it real and use this recipe influenced by a New Orleans Fried Shrimp.)

It’s as quick as anything to make deep-fried shrimp! Prep Coatings: Prep the seasonings and flour mixtures (per recipe below). Marinate: Using buttermilk and seasoning, marinate the shrimp for 30 minutes. Bread Shrimp: Dip shrimp in flour mixture, being sure to coat thoroughly.

Cook in Cast Iron: Slowly place shrimp at 350F for 2-3 minutes, rotating every minute and a half.

For more pictures on how to complete this recipe, keep reading.

Stir-Fried Snow Peas and Water Chestnuts - Omnivore's Cookbook

Stir-fried snow peas and water chestnuts are some of my favorite spring vegetable dishes. It’s colorful, with vibrant green, orange and white. It’s sweet, like the fragrance of newly blossomed flowers. It’s crispy, like the warm wind that touches my face.

• Servings: 2

• 1 tablespoon peanut oil
• 3 cloves garlic sliced
• 1 small carrot sliced
• 1.5 cups water chestnuts peeled and sliced

Waikiki salad recipe ingredients INGREDIENTS

2 (3 ounces) packages of cream cheese softened

1⁄3 cup Miracle Whip

1 (8-ounce) can of pineapple tidbits and juice be reserved

3 -4 boneless chicken breasts, cooked and diced

1 cup slivered almonds

1 1⁄2 cups of seedless grapes, halved

DIRECTIONS

In a medium bowl, beat cream cheese until fluffy. Mix in Miracle Whip and 2 tablespoons of reserved pineapple juice.

Stir in pineapple tidbits (I sometimes use 2 cans if I want more pineapple), chicken, almonds, and grapes.

Chill until serving.

Great on Hawaiian rolls or on top of Bibb lettuce. (I will opt for the lettuce)

ADD-IN IDEAS: maraschino cherries, mandarin oranges, cilantro, macadamia, walnuts, or pecans instead of almonds

BEACH BOY PUNCH

Beach Boy Punch is a simple mixture of juices and ginger ale. It is the perfect crisp drink to include at any family gathering.

BEACH BOY PUNCH INGREDIENTS

1-quart Cranberry Juice

1 pint (16 oz) orange juice

2 quarts ginger ale

Juice of 2 lemons

This Beach Boy Punch recipe comes from our Nanna Anna’s very own cookbook that she typed, yes, typed out for us in 1998!! 

Classic Turkey Pot Pie

I am craving, a turkey pot pie this Thanksgiving, and plan on making it this year. Here is a recipe I am dreaming about, you can tweak it for whatever you prepared for thanksgiving using leftover . Alpha

Crust: refrigerated pie crusts are my shortcut, but you can buy this rolled, in a box, or from scratch.

filling ingredients

1/3  cup butter or margarine

1/3  cup chopped onion

1/3  cup all-purpose flour

½     teaspoon salt

¼      teaspoon pepper 

1       can (14 oz) chicken broth

½     cup milk

2 ½  cups shredded cooked turkey

2       cups frozen mixed vegetables, thawed

Steps

Heat oven to 425°F. Make pie crusts as directed on the box for Two-Crust Pie, using a 9-inch glass pie plate.

In a 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in turkey and mixed vegetables. Remove from heat. Spoon into a crust-lined pie plate. Top with the second crust; seal the edges and flute. Cut slits in several places in the top crust.

Bake 20 minutes; cover the edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until the crust is golden brown. Let stand 5 minutes before serving.

THE BACKSTORY

It's hard to find a more comforting dish than a classic pot pie. Sometimes called meat pot pie, the traditional recipe is typically filled with some type of protein, mixed vegetables, potatoes, chicken broth, and flour inside a flaky pastry crust. Surprisingly, the humble pot pie has a colorful history dating back to the Roman Empire, when it was a common dish served at royal banquets. Instead of tender chicken, beef, or turkey, these historical pot pies were often filled with live birds!

Pot pie became a standard dinner in Europe around the 16th century and was later introduced to America by English settlers. Now, pot pie is commonplace and has found a longstanding spot in weekly dinner rotations.

The savory pie has certainly come a long way since its origin, and today there are plenty of different methods to bake the savory meat pie, along with endless twists on the classic recipe. You can make pot pie with biscuits instead of pie crust, make the filling on the stove or in the slow cooker, bake the pie in a casserole dish or pie plate, or even bake it in a skillet or muffin tin!

This dish is easy to adapt by simply swapping out the filling. The flavor options are endless with twists like buffalo chicken pot pie, chili pot pie, or even pizza pot pie. Whatever you're craving, we have every pot pie and casserole recipe you could ever dream of.

Expert Tips

Beat an egg with a spoonful of water and brush it over the top dough before baking for a glossy, golden crust.

Use a small cookie cutter to cut vent holes in the top crust before adding the filling. Attach the dough cut-outs around the edge of the pie using a little beaten egg to adhere.

A ¼ to ½ teaspoon of poultry seasoning, which is heavy in dried sage, stirred into the filling is the natural complement to a turkey pot pie.

Use leftover holiday turkey or a rotisserie chicken for the filling—and if you have leftover roasted or sautéed vegetables (like peas, broccoli, or green beans), coarsely chop them up and stir into the sauce in place of the frozen veggies.

Sunday Dinner with Airbnb South Side Passport

There is nothing like planning for Sunday dinner, especially when the guest has just attended worship services and bypassed their own home to come to my home just to meet. Sundays are reserved for family, resting, and getting ready for the workweek.  So, this Sunday, I made an entire course dinner, starting with appetizers and dessert for a special friend who does so much in her community. She is planning a reception and fundraiser to support the Wakanda Conference in July, held here in the Bronzeville Art District.

Guest: Suzetta Whittaker is the co-chair of Airbnb Chicago Southside Passport. She is an active host and business owner of Airbnb and one of the group's founders. She coordinates events and gatherings for the Airbnb owners on the Southside of Chicago. The members meet to discuss policies and support each other's business endeavors in a social environment.

Menu

Appetizer:

Lemon, cucumber, lemon, mint water

Stuffed Hawaiian Bread with Artichoke Jalapeno Dip

Spring Mix Salad with Tomato Basil Dressing, pecan, cranberry

Meal: Smothered Rotisserie Chicken, 

Low sodium Mashed Potatoes

Grilled asparagus

Sparkling White Grape Party Punch

Dessert: Lemon Merage pie

Women's history month I'm celebrating my friends by pulling out all the stops when preparing simple Sunday dinners and asking them to join me for a one-on-one experience.

Let’s all agree that it’s nothing like coming home to a fully prepared meal, starting with appetizers and ending with dessert.

Lemon, cucumber, lemon, mint water

1 cucumber
1 lemon
2 limes
1 bunch of mint
Slice them all and divide the ingredients between four 24 oz. Water bottles and fill them up with filtered water. Drink daily. Not only does this taste delicious and help flush fat, but it also counts toward your daily water intake!

Lemons: Help absorb sugars and calcium and reduce your cravings for sweets.

Cucumbers act as a diuretic and flush fat cells. In addition, it is alkalizing to the body (if you have an alkaline body, no diseases can live there) and increase your energy levels.

Limes promote a healthy digestive tract.

Mint is a natural appetite suppressant that also aids in digestion.

Hot  Artichoke Dip in a Bread Bowl

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1/4 cup mayo
1/3 cup grated parmesan cheese
1/4 cup Greek yogurt
1 15 oz can quarter artichokes chopped and drained
8 oz cream cheese
1/4 tsp garlic powder
1/4 tsp kosher salt
1/4 cup shredded parmesan cheese
1 KING'S HAWAIIAN® sweet round bread

Instructions from scratch- I used a premade dip omitting all the hard work.
Chop artichokes into small pieces and place them into a large bowl.

Microwave cream cheese in a microwave-safe bowl for 1 minute.
Mix cream cheese, yogurt, mayo, garlic, grated parmesan cheese, and salt.
Add cheese mixture to bowl with veggies and mix together until well combined.
You can cut the middle section out of the bread bowl, leaving a small layer of bread on the bottom so the mixture doesn't leak through.

Could you add the mixture to the center of the bread bowl? Top with shredded parmesan cheese.
Wrap bread bowl sides with aluminum foil (leaving the dip portion uncovered).
Broil in the oven for 1 minute or until cheese is browned and gooey.
Remove from oven and serve with cubed KING'S HAWAIIAN® sweet round bread that you cut out of the middle of the bread bowl earlier.1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped.

Grilled Asparagus

Melt butter in a skillet over medium-high heat. Stir in olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning the asparagus to ensure even cooking. (I used spray-on olive oil, didn't use the butter, added sea salt to season, and used my grill skillet to make the grill marks on the asparagus.)

2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves minced garlic
1 pound fresh asparagus spears, trimmed

Smothered Rotisserie Chicken

After trying a similar chicken dish in a restaurant, I re-created it home. I used a rotisserie chicken, to begin with. Then, I used some oxtail broth I had saved, red salsa, jalapeno peppers, and red onions. This savory dish comes together in no time and uses the ingredients I usually have. And since it cooks in one skillet, it's a cinch to clean up!

 But if you are one of those who need to do it from scratch, here is the recipe.
1 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon pepper
3/4 cup 2% milk
8 bone-in chicken thighs (about 3 pounds), skin removed
3 tablespoons olive oil
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 cans (8 ounces each) of tomato sauce
1 cup of water
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin

In the same skillet, sauté onion and jalapenos until tender. Add the tomato sauce, water, and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or thickened, stirring occasionally. Pour over chicken and serve on a bed of mashed potatoes.

Sparkling White Grape Punch 

This classy Sparkling White Grape Punch Recipe will be perfect for your next dinner party!

Ingredients
1 bottle (64 ounces) of sparkling white grape juice, chilled.
1-1/2 cups of S. Pellegrino Sparkling Natural Mineral Water
2 liters lemon-lime juice, chilled.
Cane Sugar to taste
Seedless red or green grapes are optional.

Ingredients- to give it a kick,
1 pint of Moscato White Wine
2 liters Ginger Ale, chilled
64 ounces White Grape Juice, chilled

1-1/2 cups white cranberry juice, chilled.

The Swineapple

This recipe is so good, I had it first in Lakeland, Georgia. My son Herbert E. Raney Jr., AKA Tarri, made this for the July 3 celebration and cookout. It was the appetizer, served up on hamburger buns. Recipe adapted by Chef Rob Koeller, owner of Culinary Concepts and Hospitality Consultants.

Herbert E. Raney, Jr. version
 

Ingredients

1 each fresh pineapple

6 ounces ground pork

3 ounces ground chorizo

3 ounces Ground Sausage

4 ounces Pickled Red Onion (OPTIONAL)

2 ounces Diced Green Onion (OPTIONAL)

1-ounce Garam Masala (Indian Spice Mix) (OPTIONAL)

1-ounce Jamaican Jerk Seasoning

2 pounds Thick-sliced Bacon

¼ bunch Fresh Cilantro

4 ounces Carolina BBQ (Vinegar-based BBQ sauce)

Procedure

1. Peel and hollow out the center of the Pineapple. Place inside a pre-heated 250-degree oven and par-bake for 15 minutes.
2. Make a weave out of the 2 pounds of thick-sliced bacon and also par-bake at 325 degrees for only 12 minutes. To keep the bacon from curling up and shrinking excessively, layer another pan on top while baking. Once removed from the oven, drain all the grease.
3. Mix all of the remaining ingredients, except for the BBQ Sauce, in a bowl and stuff the center of the Pineapple with this mixture.
4. Once the bacon is cooled to room temperature, carefully wrap it around the Pineapple. You can use skewers or toothpicks to hold the bacon onto the fruit.
5. Place back into a 280-degree oven and bake for another 20 minutes. The moisture from the Pineapple will prevent the Bacon from over-crisping.
6. Once ready to serve, place onto a pre-heated BBQ grill at no more than 300 degrees and brush the Pineapple with the BBQ Sauce. Continue to baste the pineapple while grilling for another 10 minutes. Make sure the center of the stuffing reaches an internal temperature of 160 degrees before serving. This can be done with any prop-type kitchen thermometer.
7. Slice and garnish with fresh cilantro.

Thanksgiving Family Dinner 2015

This year, my two adult children (Sgt. Herbert E. Raney and Jazmin Bruton Davis) took over the kitchen and cooked a full-course meal for Thanksgiving, all the trimmings. They invited everyone to the table to enjoy themselves, including me.  My new granddaughter, Dani, of course, was the center of attention and a very blessed baby girl to be surrounded by so many who serve and protect.

With the invitation going to his airmen from Mooney Air Force Base, for some reason or the other, he didn’t take leave to go home for the holidays and came over for fun, food, football, and some family time.

Deep-fried turkey with garlic injection

Brown Glazed Country Ham with pineapples and cherries

MENU

Baked Mac & Cheese

Potato Salad

Cornbread and Giblet dressing

Collard and Kale Mixed Greens

Green Beans & Potatoes

Dinner rolls

Sweet Potato Pie

Banana Pudding

Cranberry Sauce (garnish)

Chow -Chow (garnish)

Summer Sunday Dinner on the Balcony

It is always so lovely to have a Summer Sunday dinner with friends, on a Sunday evening, just before the sunset, so we can have shimmering candles on the table and enjoy the view of the Chicago skyline from Susan's balcony.

Susan has really been crazy busy with the Culture Coach and everything else! She hosts the Night Out in the Parks, a partnership with the Chicago Park District and Elastic Arts. In addition, on Wednesdays, there is a Farmers Market event in Logan Square, so she is swamped staging these events through August.

I was working in California this Summer and had some great dinners with lots of my fellow artist, and now that I’m back in Chicago, she had us over for Sunday dinner.  Laurel is crazy busy pursuing her artistic side and has made a major investment in her love of making and designing jewelry.

Menu:
Appetizers
Salsa with  Lime Tortilla Chips
Goat Cheese, Crackers, and Olives (green/black)
Red Wine
Main Course:
Baked Sausage Apricot Glazed
Deviled Eggs
Quinoa
Dessert

Sparkling White Wine

Edy's Vanilla Ice Cream

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

 


Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.
Ingredients-1 1/2 cups uncooked quinoa                

• 3 cups organic vegetable broth (such as Swanson Certified Organic)

• 1 (14-ounce) package of reduced-fat firm tofu, cut into 1/4-inch cubes

• 3 tablespoons olive oil, divided 

• 1 1/4 teaspoons salt, divided

• 1 cup chopped fresh basil 

• 3 tablespoons fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 teaspoon sugar 

• 2 teaspoons grated lemon rind

• 1/2 teaspoon freshly ground black pepper

• 3 garlic cloves, minced

• 1 (10-ounce) package frozen baby lima beans

• 4 cups chopped tomato (about 3 medium) $

• 1/2 cup sliced green onions

• 1/2 cup chopped carrot

• 1 (15-ounce) can of black  beans, rinsed and drained

 
Preparation

1. Combine quinoa and vegetable broth in a saucepan; bring over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

1. Place tofu on several layers of towels; cover with additional paper towels. Let stand for 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.

1. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.

1. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in the refrigerator until ready to serve.

Maureen Callahan, Cooking Light
March 2006
DESSERT- served with EBY's Vanilla Ice Cream

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Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

12 Servings, Prep Time: 15 Minutes, Cook Time: 50 Minutes

This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited.
Ingredients

• Crust:

• 1 cup all-purpose flour

• 5 tablespoons confectioners' sugar

• 1/2 cup butter

• Filling

• 1 1/2 cups white sugar

• 1/4 cup all-purpose flour

• 3/4 teaspoon baking powder

• 1/4 teaspoon ground nutmeg

• 2 eggs, beaten

• 3 cups chopped rhubarb

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

1. Mix 1 cup flour and confectioners' sugar in a bowl; cut butter into flour mixture using a pastry cutter or two forks until the mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.

1. Bake crust in the oven until golden brown, 15 to 20 minutes.

1. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.

1. Bake in the preheated oven until the filling is bubbling, 35 minutes.

New Years Carrot Cake

THE BEST CARROT CAKE EVER

Ingredients
SHOPPING LIST

---

2 cups all-purpose        (I'm substituting a boxed cake mix for the dry  ingredients)
• 2 tsp baking powder 
• 1 tsp baking soda 
• 1/2 tsp salt  
• 1 tsp ground cinnamon  
• 1/2 tsp ground nutmeg  
• 1/2 tsp ground allspice  
• 4 eggs  
• 2 cups granulated sugar  
• 2 tsp vanilla extract, essence or flavoring  
• 1 1/4 cups veg oil  
• 2 cups (5 med) grated carrots  
• 1 can (20 oz) crushed pineapple, drained  
• 1/2 cup dried coconut  
• 1 cup chopped walnuts 
• 1 cup raisins  
• Frosting:  
• 2 large packages of cream cheese  
• 1/2 cup powdered sugar 

How to make it

Preheat oven to 350F/170C/Gas Mark4.

• Coat a large loaf pan, 10x15x2 baking dish, or Bundt pan with oil or cooking spray.
• In a medium mixing bowl, stir together the FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG, and ALLSPICE using a wooden spoon. Set aside.
• Mix the EGGS, SUGAR, and VANILLA in another larger bowl using a wooden spoon.
• Stir in the OIL until the mixture is thick.
• Gently stir in the DRY ingredients.
• Fold in the CARROTS, WALNUTS (optional), PINEAPPLE, COCONUT, and RAISINS.
• Pour slowly into the prepared pan and spread evenly.
• Bake for 55 to 60 minutes or until a knife inserted into the cake comes out clean.
• Cool for 15 minutes, then turn out onto a plate or platter.

Frosting:

• Use an electric mixer to blend the CREAM CHEESE and POWDERED SUGAR in a medium bowl.
• Spread on the cake after it has cooled.