Country Cook News – April 5, 2013

Hi Everyone!

RECIPE OF THE WEEK

Straight from the kitchen of Bobbi Powell, Kent, Washington, is this delicious and easy-to-make White Bean Chicken Chili. Bobbi shared this recipe with me when we moved to southern New Mexico where green chilies grow in abundance, and at the same time, add more unique “flavor” to the region.  During late August and most of September you can buy green chilies by the gunny sack full in the grocery stores and at vegetable stands where the staff will roast them for you in nearby, designated areas. I miss fresh roasted green chilies the most when I set-out to make this chili. But not to worry, canned or frozen chilies work great until you can personally experience fresh roasted chilies in The Land of Enchantment. For added flavor, I sometimes add 1 can of diced tomatoes to this recipe (as pictured).

This recipe and a story titled, Southwest Meets Northwest, about our unique transition from Seattle to the southern New Mexico lifestyle, is also in my cookbook, Pork Chops & Applesauce.

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BLOG OF THE WEEK

The Foodie Army Wife has lots of goodness to offer. The photos of Alaska are spectacular especially recent shots of Aurora Borealis. I want to say, too, that this lady knows how to cook. Not too long ago, I made her recipe for Drunk Moose Meatballs and they were delicious. Of course, I didn’t have any moose meat on hand (for gosh sakes, we live in Houston) so I used a very lean, organic ground beef. The recipe explains how to bake the meatballs rather than fry them, which is a healthy plus to me. I believe the recipe was meant to be made as an appetizer but we had it for a meal and they were delicious. Next I’m going to try-out the Mongolian Beef & Broccoli, which is one of my favorites and it looks delish! There are an abundance of offerings on The Foodie Army Wife’s site, literally from soup to nuts and everything in-between along with Cooking 101-Homemade Pantry-Basics that’s a unique and useful category. Take a tour of the site, it’s a food and photography journey you’re sure to enjoy.

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GETTING TO KNOW SHOOTS AND STALKS
From one of my favorite sources of information, America’s Test Kitchen, comes Getting to Know Shoots and Stalks where they explain the difference between green and white asparagus, celery and rhubarb, fennel and hearts of palm, and more. This is an interesting and timely article for soon-to-come-available spring vegetables.

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SURPRISING MEMORY SAVER

“People with high levels of good (HDL) cholesterol are 53% less likely to experience memory loss as they get older, French research reveals. To elevate your HDL levels, replace saturated and trans fats with healthy olive or peanut oil.” Woman’s World Magazine, April 8, 2013, Number 14, page15. It’s also thought that cooking with virgin olive oil will help prevent and treat stomach ulcers.

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CB’s KITCHEN TIP

WHIPPING CREAM: Thoroughly chill the whipping cream, bowls and beaters for higher and fluffier whipped cream. An added tip is to sweeten whipped cream with powdered sugar instead of granulated sugar to slow the separation process and to keep whipped cream fluffier for longer.

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FUN STUFF

18 Microwave Snacks You Can Cook in a Mug from BuzzFeed Food

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ASK CYNTHIA A QUESTION – April 5, 2013
Danielle asked: Mango Lassies are an East Indian delight and a must when dining at Indian food restaurants. Do you have a Mango Lassie recipe to share?

My answer: A mango lassie (or mango milkshake) is a sweet, cold mango drink that is often enjoyed when dining on East Indian food. It’s an especially pleasing way to fend off negative effects of spicy foods or upset stomach. Here are a few sites that offer their rendition of a mango lassie: Pham Fatale is my best choice, with Jamie Olver from the Food Network and What’s Cooking America as slight variations. The recipe you like most will much depend on your personal taste for sweetness vs. tartness. Good luck and let me know which recipe you find to be the best tasting, although it’s hard to go wrong when it comes to mangoes. For added sweetness and texture, dip the glass rim in coarsely ground sugar…yum! Thank you, Danielle, for your question.

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Till next time…
CB

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