July 01, 2009 09:51 am
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I still have not tired of reading my “Eat This Not This” book. One of the most interesting sections is “8 Foods You Should Eat Every Day.”
These eight foods, plus a little protein, are supposed to get you going in the right direction. I’m sharing three of those foods and if you buy the book; you can discover the rest of them. There’s nothing weird about any of them. Spinach, tomatoes and black beans are easy to incorporate into your diet. Besides listing all the benefits of these foods, the book also mentions some suitable substitutes, ways to fit them into your diet, plus a quick recipe. Breakfast and lunch are especially easy to work these into for satisfying meals. Plus, it gives you peace of mind to know you’re eating healthy.
We got an early start on the Fourth of July. My husband’s sister and brother-in-law, Pam and Mike Roets, held their annual celebration last weekend, and while it was quite warm outside, it didn’t make for any less of a good time. With brisket, ribs, hamburgers, brats, hot links and wieners, plus about 15 salads from which to choose, there was no shortage of food. After dark, Mike orchestrated the best fireworks display to date. He had two lines of aerials exploding at once. Spectacular. To top off all the day’s fun, we ended with homemade ice cream and strawberry shortcake. No wonder I look forward to celebrating the Roets’ July 4 wedding anniversary every year. It’s a huge amount of work for them and I thank them for including us in their holiday.
We have had a great week with our Texas and Florida kids visiting. My grandson, Atlas, is growing so fast. He’s such a nice little boy and quite the night owl — late to bed and early to rise. It’s funny what he remembers from one visit to the next.
The last time he visited, I had applied those green circles of disinfectant gel that stick to the side of the toilet for continuous cleaning. They were missing this time and Atlas wondered where the pickles had gone. I’m afraid to use them again because I don’t want him to forget they aren’t pickles. He tries to get away with calling me Cheryle, so I try not to answer unless he calls me Grandma.
We did the Mexican fiesta tour last week: El Charro, Dos Arcos and Del Rio Bordertown Cafe. They all had different cheese dips but all were good. And while I always order the chicken enchilada, the spinach enchiladas surprised me as something I could order and enjoy. One of each would be a good order.
While eating at Dos Arcos, I visited with Cindy Huntley, of Carthage. We were both in shock over the loss of Michael Jackson and felt bad for Farrah Fawcett having to share the news. We both remember our kids watching MTV when Michael Jackson’s “Thriller” hit the scene, and watching it over and over and over again. Our television was always set to MTV. We had a cat that roamed the house at night, occasionally walking on top of the television. Our cable box at that time was located on top of the television and a few times, we would wake up in the middle of night to music blaring downstairs because the cat had turned on the set. The first time this happened, I thought our neighbors were throwing a wild party at 2 in the morning with flashing lights and pounding music. I was about to dial up the police. I’m glad I waited and realized it was our house shaking to the beat.
My friend Carol had shared with me the tale of a salad she had fixed for dinner that was delicious, so I told her I must have the recipe. She not only shared the recipe but brought me a sampling when she last fixed the tasty treat. The Waldorf-salad-style penne is a refreshing mixture of pasta, fruit and chicken just right for summer. Another friend, Jean McFadden, can always be counted on to have some good recipes up her sleeve. She brought three to me last week and I picked the obvious one as my favorite. The banana split fudge cakes start with a cake mix so it’s extra easy. Top with a dollop of whipped topping and a cherry to finish the banana split experience. Thank you, my friends, for the great recipes. Because black beans are listed as essential in the “Eat This Not This” book, I found the black bean tortilla casserole recipe in the “Taste of Home Cookbook.” It’s a healthy vegetarian recipe that will make even those diehard meateaters happy.
Have a safe Fourth of July and happy eating!
Waldorf-salad-style penne
1 pound whole-wheat penne pasta
3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons fresh lemon juice
11/2 teaspoons ground cumin
3 ribs celery, chopped
8 slices bacon, cooked and crumbled
4 nectarines, 3 coarsely chopped and 1 sliced
1 bunch chives, cut into 1/2-inch lengths
3/4 cup coarsely chopped salted, roasted pecans
Cook pasta in salted water until al dente. Drain and rinse with cold water. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, lemon juice, cumin and 1/4 cup water. Add the pasta and toss to coat; let sit 10 minutes. Stir in celery, bacon, chopped nectarines, half the chives and half the pecans. To serve top the pasta with the remaining chives, pecans and sliced nectarine. Serves 6.
Banana split fudge cakes
1 yellow cake mix with pudding
1 cup mashed ripe bananas
1 cup buttermilk
4 tablespoons butter, melted
3 large eggs
1 cup chopped walnuts
1 cup chocolate ice cream topping
Place the cake mix, bananas, buttermilk, butter and eggs in a large mixing bowl. Blend on low for 1 minute. Beat on medium for 2 minutes. Pour 2/3 of the batter into a lightly misted 9x13-inch baking pan. Smooth out evenly. Sprinkle half the nuts over the batter. Melt the ice-cream topping in a glass bowl in the microwave for 1 minute or until runny. Spoon chocolate evenly over the nuts. Pour remaining batter over the topping, spreading evenly to cover the chocolate topping. Sprinkle with remaining nuts. Bake at 325 degrees for 42 to 47 minutes or until cake springs back when lightly pressed with finger. Cool on wire rack for 10 minutes. Serve warm.
Black bean tortilla casserole
2 large onions, chopped
11/2 cups chopped green pepper
1 (141/2-ounces) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 (15-ounce) cans black beans, rinsed and drained
8 (6-inch) corn tortillas
2 cups shredded reduced-fat Mexican cheese blend
Toppings:
Shredded lettuce
Chopped tomatoes
Thinly sliced green onions
Sliced ripe olives
In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread 1/3 of the mixture in a 9x13-inch baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans. Cover and bake at 350 degrees for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 5 minutes. Serve with toppings. Yields 9 servings.
Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, MO 64802.
Copyright © 1999-2008 cnhi, inc.
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