Rita Fox Made Couscous Salad

Photo: Hand Recipe/Facebook

Everybody should have a friend like Rita Fox. She’s kind, smart, fun, creative, generous and inspires you to cook! Here’s a recipe she posted on Facebook that looks amazing! I’ve never attempted to make couscous until I saw what she took to a pot luck dinner. 

The next 2 photos: Rita Fox

Couscous is an ancient North African dish with its roots in the cuisine of the indigenous Berber people. It's a staple food in the countries of the Maghreb region including Algeria, Morocco, and Tunisia. Through North African immigration in the 1990s, the dish made its way across the Atlantic Ocean becoming popular in the Western Hemisphere. But in 1973 cookbook author Paula Wolfert played a significant role in first introducing North African flavors and couscous to American readers. Today couscous is a familiar term to everyone’s ears if not their palates!

BTW: Couscous isn’t a grain but tiny pasta. If you don’t have it in your cupboard, the recipe works with other forms of pasta.

 I linked you to 2 recipes. I don’t like feta cheese so favor Rita’s  parmesan version. 

بالصحة (bessahha)

بالصحة والراحة (bessahha o-orraha)

صحة (sahha)

My talented friend, Rita, is also the author of romance novels here. 

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10 Superfoods Backed By Science

I’ve willing to try broccoli sprouts.

According to Harvard Health, John Hopkins, and other medical experts, the following are Superfoods based on science, i.e. backed by controlled studies proven to keep humans healthy:

1) Broccoli Spouts - are 3 to 4 day old broccoli plants that look like alfalfa sprouts, but taste like radishes. They are super rich in glucosinolate, an antioxidant that stops free radicals from hooking up to form cancer. The whole cruciferous family of vegetables including broccoli, cabbage, cauliflower, and Brussels sprouts are super stars, but broccoli sprouts are like the espresso of coffee concentrated in glucosinolate.

2) Skim milk - Infants and toddlers need the fatty acids in whole milk to grow properly. For older children and adults the main benefit from drinking milk is its calcium. Skimming the milk leaves the milk with a greater percentage of calcium, 306 mg for skim vs 285 mg for whole milk per 8 oz cup.

3) Whole grains - Contain vitamins, minerals and fiber. They also have plant compounds similar to cholesterol that blocks your body from absorbing bad cholesterol.

4) Beans - The dietary fiber in beans flush cholesterol out of your body. You can count peas and peanut butter, which are also legumes, in a healthy diet.

5) Oranges - An orange a day provides an adult with a full dose of vitamin C + folate, heart-healthy B vitamins, fiber and hesperidia, a blood vessel booster found in the white spongy pith.

6) Salmon - Omega 3 polyunsaturated fatty acids contribute to heart health by reducing triglycerides (the main constituents of natural fats and oils; high concentrations of triglycerides in the blood indicate a high risk of stroke), lowering blood pressure, and preventing plaque buildup. Additionally, omega-3s may reduce inflammation, which is linked to chronic conditions like arthritis and heart disease, and support brain function to prevent age-related decline such as dementia. In cooked canned salmon, you can also eat the calcium rich bones.

7) Dark chocolate - Contains antioxidants called flavonoids to make blood less sticky reducing the risk of clogged arteries. Eat a serving of 1.6 oz repeatedly over the course of a week to benefit. Also present is the mood enhancer phenylethyl. Good to know!

8) Tomatoes are high in vitamin C and lycopene, which has been shown to reduce the risk of prostate cancer. You must cook the tomatoes, though, for your body to metabolize the lycopene.

9) Olive oil contains vitamin E, polyphenols, and monounsaturated fatty acids, all which help reduce the risk of heart disease. Olive oil is 71% oleic acid, a monounsaturated fat. Studies suggest that oleic acid reduces inflammation and oxidative stress, and may even have beneficial effects on genes linked to cancer.

10) Berries are high in antioxidants such as anthocyanins, which may slowdown the cell damage caused by free radicals responsible for aging and disease. It turns out inflammation is very bad for our bodies. Berries reduce inflammation due to their high content of antioxidants, such as flavonoids and anthocyanins, which help fight oxidative stress and chronic inflammation. Compounds like anthocyanins give berries their vibrant colors and have been shown in studies to lower blood pressure, improve blood flow, and protect against inflammation-related diseases such as heart disease and type 2 diabetes.

Many of us already know how healthy most of these 10 superfoods are, but once in a while we need a reminder least we forget. Bon Appetite!

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The Honey Deuce

Photo: Nathan Congleton/NBC via Getty Images

In September there’s a lot of talk about a mixed drink called the Honey Deuce, the official cocktail of the US Open. Created by mixologist Nick Mautone in 2006 and featured in Grey Goose’s cookbook, it features 3 fresh honeydew melon balls to represent tennis balls. At the US Open this year, it costs: $23. Drinking is expensive, no doubt about it.

Here’s how to make the cocktail at home:

The Honey Deuce

Ingredients:

1 1/2 ounces vodka - the US Open uses Grey Goose
3 ounces lemonade - A simple lemonade recipe combines lemon juice, simple syrup (equal parts sugar and water) and water.
1/2 ounce raspberry liqueur - the US open uses Chambord
3 honeydew melon balls, for garnish

If making cocktails for a crowd, mix the following larger quantities in a pitcher:

16 ounces vodka, 32 ounces fresh lemonade, 8 ounces raspberry liqueur.

Directions:

1) Fill a tall glass with ice.

2) Add the vodka, lemonade and respberry liqueur. 

3) Stir to mix.

4) Make 3 honeydew balls with a melon baller.

5) Place the balls across the top of the glass. The US Open threads the melons on a skewer.

This is a tasty drink even I (who usually skips mixed drinks for a simple glass of red wine paired with food) finds refreshing probably because during the summer, I drink water flavored with raspberry lemonade water enhancer, the only variety I think has much flavor.

So if you never drink alcohol, a raspberry lemonade flavor enhancer added to a glass of icy water is super refreshing too. Bottles up -- or in this case glasses up ... to your lips!

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Pecans, Pudding, and Cream Cheese, Oh My!

Photo: France C - allrecipes

Called Texas Delight by some, it’s the first dessert I ever made as a child. During the summers, I made it often! My family clipped the recipe from our newspaper under a different name. Pecans, Pudding, and Cream Cheese Delight is a delicious layered dessert well worth the effort and calories:

First Layer: Make an easy pecan crust:

Ingredients:

1 cup of all-purpose flour

1 stick of soften butter

1 teaspoon cider vinegar (Vinegar is a gluten inhibitor that makes a flaky crust. Bakers call it their secret ingredient.)

1 cup of pecans - We left them whole, but feel free to break them up.

Directions for the crust, your 1st layer:

1) Mix the flour, butter and vinegar together and press the dough into a cake or square baking pan. I use a 9” by 9” pan. Press the pecans evenly into the dough.

2) Bake in a preheated 350 degrees F oven for 15 minutes. The dough will start to turn slightly brown. Remove and cool completely.

Second Layer:

Ingredients:

1 package (8 ounces) cream cheese (or Neufchàgel cheese)

3/4 cup of powered sugar

1 cup of very cold whipped cream - We no longer eat Cool Whip, the original whipped topping in the recipe. If you can find a readymade healthy whipped cream topping made from real cream or milk at your supermarket you can use it for convenience. I have a recipe below for making 3 cups of real whipped cream* you can make first and keep in the freezer while making the dessert.

Dirctions for the 2nd layer:

3. Mix the cream cheese, powdered sugar and 1 cup of whipped cream together and spread it on the cold pecan crust. Place it in the refrigerator, the colder, the better.

Third Layer:

Ingredients

2 packages of instant vanilla pudding

2 cups of cold milk

Directions for the 3rd layer:

4) Whip the dry pudding powder into the milk (a 2:2 ratio), mixing for 2 minutes. Spead the pudding over the cream cheese mixture.

Fourth Layer

Ingredients:

2 cups of very cold whipped cream

1/2 cup of chopped pecans.

Directions for the 4th layer:

5) Spread the remaining 2 cups of whipped cream as a final 4th layer over the others and garnish with a half cup of chopped pecans.

6) Chill in the refrigerator until set. We always tried to wait at least 3 hours, the colder the better the taste!

Our recipe calls for instant vanilla pudding, but I see in allrecipes, the uploader uses instant coconut cream pudding mix, which I haven’t tried. I know the vanilla pudding is delicious. Nowadays I lighten the recipe with reduced fat cream cheese and milk in the pudding. But! Don’t be fooled, there’s still plenty of calories, and yet not as many as when I made it as a child.😝🌞

🥛🍶🍴🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶

*How to make 3 cups of Real Whipped Cream:

Ingredients: 

Photo: Getty

1 1/2 cups cold heavy (at least 36% fat) or whipping cream (30% - 36% fat). Either will whip into cream.

3 tablespoons sugar (granulated or powered)

1 1/2 teaspoon vanilla extract

Directions to make whipped cream:

1) Chill your mixing bowl and beaters in the freezer.

2) Add your heavy cream, sugar and vanilla extract. Begin mixing on a low speed and increase to medium. Mix until stiff peaks form.

Keep in the freezer while you make the dessert.

🥛🍶🍴🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶🥛🍶

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Rita Fox Makes Pineapple Soup

All Photos: Rita Fox

I publish more recipes over the summer than the rest of the year likely because of the fresh produce available and social events that happen during the long extended daylight hours. It makes many of us want to try new recipes! When my friend, Rita, sent me her mouthwatering photos of a batch of her Pineapple Soup, I asked if I could share them on THE SAVVY SHOPPER, and she said yes!
             

The recipe comes from a cookbook, “Taste of Home Best Church Supper Recipes" Rita picked up from a church yard sale.

Ms. Rita Fox has made other appearances on THE SAVVY SHOPPER because she’s a great cook, baker and is multi-talented!

Looking for an entertaining summer read? Rita is a romance writer with fans all over the world. Connect with author, Kally Masters, on FB. What’s more, she has published a winning cookbook of family recipes. I highly recommend checking it out too.

 

For the record, I've never heard of a fruit soup. What a healthy and versatile recipe! An ideal way to use ripe fruit, turn it into a refreshing drink (virgin or alcoholic ... you don’t have to tell), or a delicious summer dessert!

Rita made a big batch of her pineapple soup as easy nutrition for her 94-year-old mother. With her mother’s large family of adult children, in-laws and grandchildren ... and a 93 degree F summer day, I bet real money, it will not last long!🍍

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State Fair Blue Ribbon Desserts

Click to enlarge or go here for the digital edition and source.

During the summer outdoor parties, pot lot dinners and barbecues give us many opportunities to try new recipes or taste what others bring. 

In summer my parents always took me to the State Fair, an activity I can’t get to living in Manhattan. New York’s State Fair is held near Syracuse, New York in the town of Geddes on the shores of Onondaga Lake. Many Manhattanites (including me) don’t own cars, and I wouldn’t rent a car to drive to an area I don’t know. Where would I park it?

Freddy

Nonetheless as a child, attending the State Fair in my hometown in summer holds fun memories for me. This city girl loved the opportunity to eat corn dogs and cotton candy; see and pet farm animals; check out exhibitor and vendor booths: and sometimes talk to local celebrities. Once my Mother surprised her 10 year old nephew and me (aged 8) by bidding on a Singer Sewing Machine. For the outdoor auction, children stood in the front of the crowd so we could see. We were oblivious to who won the sewing machine until my Mom cut through the crowd to claim it. This total surprise thrilled us both! 

BTW: Nowadays you’d never let kids step away from you. My Father used to let me go into the woman’s bathroom by myself as he waited outside the door! Much younger we went into a stall in the men’s bathroom. Thank God and good people, I never had a bad experience.😌

Back in the day, my Mom didn’t enter cake or pie baking contests but they are a big part of every State Fair. Above👆 are 3 Blue Ribbon Winners from Texas, South Dakota, and Indiana. Before the summer ends, I aim to make them all starting with the toasted coconut pecan pie. 

Have you ever attended a State Fair? Which dessert appeals to you the most?

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Authentic vs. Inauthetic Coq Au Vin

Photo and authentic recipe from Delish

Coq au Vin, the classic French dish, translates into rooster with wine. It was traditionally made with an old rooster tenderized by braising in red wine. Nowadays it’s made with chicken thighs and drumsticks.

I never make Coq Au Vin the true authentic French way. A friend of mine does, spending hours in her kitchen cooking it. 

Coq Au Vin is the fancy way of making chicken stew. I take several liberties: Below in black font are the authentic ingredients and in blue font are my tweaks. One thing that remains the same is using a 6-quart Dutch oven to cook then transfer the chicken stew into your oven to bake: 

Authentic vs. Inauthentic Coq Au Vin

Ingredients/Ingredients:

6 strips bacon, cut into 1” pieces - Usually I dice smoked deli ham but if I have bacon, I’ll use it.

3 lb. bone-in, combination of skin-on chicken thighs and drumsticks - I’m guilty of a travesty by substituting 2 to 4

Lodge

(depending on size) chicken breasts, leaving the skin on.

8-oz. pearl onions, peeled - I keep it simple by dicing a large onion, any variety.

Kosher salt - In my home, it’s usually pink Himalayan salt.

Freshly ground black pepper

1 large carrot, peeled and chopped - I toss in 1 carrot per person.

8 oz. baby bella mushrooms, sliced - If I only have white snow cap mushrooms I don’t sweat over the difference. Into the pot they go!

2 cloves garlic, minced

2 Tbsp. all-purpose flour

1 Tbsp. tomato paste -  Tomato sauce if it's all I have.
2 cups red wine - Oh, yeah, this one stays, and I always have it.
1 cup low-sodium chicken broth - Never, always bouillon cubes with 1 cup of water.

1 Tbsp. brandy - Nope, substitute Kentucky bourbon or rum. Brandy? Sheesh! What am I, a liquor store?
Small bunch thyme - Dried thyme will do.

3 Tbsp. butter - Leave out, with chicken drippings, it won’t be missed.
Freshly chopped parsley for serving - Dried parsley works fine!

Directions:

1) Grill your bacon or smoked ham in your dutch oven. A pad of butter if your pan is too dry, otherwise nothing. Remove for later.

2) Next brown your chicken skin side down in the Dutch oven.  If I don’t have enough skin on my chicken breast pieces I’ll dip them in a little bit of flour before putting them into the pan. Salt and pepper as they cook. Remove for later.

3) Brown the vegetables: onions, carrots, mushrooms and garlic until they start to turn brown. Toss in some flour and stir to coat the vegetables.

Photo: Wikipedia

4) Add the tomato paste, wine, water, bouillon cube, bourbon, dried spices and return the grilled bacon or ham bits and chicken pieces into the Dutch oven. Save a little of the bacon/ham bits for garnish.

5) Bring to a boil then transfer it to a preheated 350 degree F oven to bake for 30 minutes. It should cook until the chicken is well done and the sauce reduces and thickens.

Plate and top the chicken with the saved bacon or ham bits and dried parsley. A side dish of mashed potatoes and broccoli or green beans completes the meal.

I know, I know, chefs swear chicken thighs are the tastiest rich in flavor chicken part, but we’re a white meat family ... Coq Au Vin, our way. Chère France, Désolé d'avoir changé la recette.🍷🇫🇷

I’ll end the week with 3 State Fair blue ribbon desserts. 

Thursday’s post.

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Heath Bar Cake

Photo: Alcove

If you like English toffee, you'll love a Heath Bar Cake! This one begins with flour and leavening agent, not a box of cake mix, but it’s as easy to make as emptying a box of cake mix. This cake, made from scratch, is simple, moist and fluffy.

Heath Bar Cake 

Ingredients:

4 ounces butter

2 cups dark brown sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon of vanilla extract

2 eggs
1 cup of buttermilk
½ cup of nuts, chopped (I use walnuts or pecans.)
Either an 8 ounce bag of Heath candy bar bits or you could crush 6 - 8 health bars to get 1 1/3 cups.

Directions:

1) Using a fork, mix the first 9 ingredients together in the listed order. 

2) Spread the batter in a buttered 9’’ by 13'' cake pan, or I prefer using 2 buttered 9" round cake pans to stack them.

3) Sprinkle 1 cup of heath candy bits (or the crushed health bars) evenly over the batter. Save the rest for garnish.

4) Bake in a preheated 350 degree oven for 30 minutes, until the center is done.

If you use crushed chocolate heath bars into the batter, icing the cake may be too much of a good thing -- unless you savor rich and very sweet cake, but if you use the bag of English toffee bits, you could melt chocolate chips on top of the cake for a ganache topping, then garnish the top and sides with the remaining toffee bits. Enjoy!🎂🎈🎉🍫

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Ground Beef and Cabbage

We’re all familiar with the dish stuffed cabbage, but the only person I know who makes it is my friend, Norma, who learned how from her grandmother. I’m too lazy of a cook to make it.

So when I stumbled across the following recipe from Zestplate, I, the Queen of one-pan dinners, said this dish is for me. A lazy cook need not be a bad or unhealthy cook! It means finding an easier way~

Cabbage and Ground Beef 

Ingredients 

ground beef, 1 lb

onions, 1 cup, chopped 

2 garlic cloves, minced 

1 large bouillon, any flavor

½ teaspoon cumin

¼ teaspoon cayenne pepper

cabbage small head, chopped 

diced tomatoes, 15 oz can

I add soy sauce, Worcestershire sauce, chopped red bell peppers, chopped celery, smoked paprika and substitute 1/4 teaspoon of red pepper flakes instead of using cayenne pepper.

Directions: 

1) In a skillet brown the ground beef, onion and after a beat, garlic. Drain if needed.

2) Toss in chopped cabbage, any vegetables you’re adding, a can of diced tomatoes and spices. 

3) Simmer on your stove top, middle heat, for 15 - 20 minutes until the cabbage is tender and the liquid evaporates to the right amount. Eyeball it. Adding 1-2 tablespoons of flour to the liquid makes gravy if you wish to serve the dish over cooked noodles, rice or with a dollop of mashed potatoes. Delish!

You can make this one-pot meal your own by adding or subtracting vegetables and spices to your taste. Eat it spicy or not, plain or with a carbohydrate. When out of cabbage, I’ve used Brussels sprat and diced potatoes with 2 cans of diced tomatoes. 

All the goodness of stuffed cabbage without boiling, stuffing or rolling it. Bon Appetite!

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Charts: Apples From Tart to Sweet

The Bell Tree Forums

Recently I stood in the supermarket ready to buy a bag of apples for snacking. I prefer tart over sweet apples, so usually I know to grab Granny Smith or McIntash apples. But what’s on a supermarket shelf can change every time you go to buy them. Pink Lady apples were on sale the week I went so I pulled out my trusty phone to see where on the apple spectrum they fell. Tart! So into my shopping cart they went. 

Photo: go here

Unless you can buy the same apples time and again, it’s beneficial to have a chart to check. Each time you look at the charts, you might be able to keep the varieties straight, but probably not, and produce tends to change at the supermarket. Next time you go you’ll likely see a new unfamiliar variety. 

Although red delicious -- sweet apples -- are not my favorite, I will eat one if offered. Still when buying a bag of apples, I’d rather buy what I most enjoy snacking.

Apples are kind of fascinating because ancient, as well as, modern people ate them; they grow all over the planet; and there are 7,500 varieties of apples. I wrote all about apples in an earlier blog if you want to know more facts about them.

Photo: go here

A note about charts: I link them back to the source where I find them, however often they are posted on multiple websites so their true origins may be unknown. I’m prepared to relink or remove a photo if requested, and I don’t claim ownership which is why I link them to my source. Blogging is a hobby to share and exchange thoughts, tips and information with others, not to earn revenue. When I know better -- how to share -- I do better.

Back to apples ... there are many varieties I’ve never tasted! I’d like to try a Pacific Rose, a Jazz, and a Lady apple, which isn’t the same as Pink Lady. Which apples would you like to try?

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