Martha A. Cheves's Blog, page 93

Loaded Potato Bake

You can add just about anything to this simple dish.  Broccoli would be a great addition.  The bacon can be left out and roast beef can be added making the dish a main course.  Spring onions would make a great substitute for the dehydrated onions.  You can also use instant potatoes but they won't be near as good as the real thing.  Think With Your Taste Buds!

See the full recipe by going to Martha's Recipe Cabinet

Allspice Knowledge

Did you know?

Allspice

Allspice gets its name due to it actually smelling like a combination of spices…cinnamon, cloves, ginger and nutmeg.  It's the only spice grown exclusively in the Western Hemisphere.  It spice comes from the berries of an evergreen tree that used to grow wild in South and Central America.  But, most of the wild trees were cut down with very few remaining today.  There are now plantations in Mexico and parts of Central America where the trees are grown but the finest allspice berries come from Jamaica where the climate and soil is perfect for their growth. 

Allspice has had many uses over the years.  The Mayans used it as an embalming agent whereas the South American Indians used it to flavor chocolate.  The Jamaican Arawaks used allspice to cure and preserve meat. 

There have been attempts to transplant the trees to other regions but the trees apparently enjoy staying where they are and show their dislike for being moved by producing very little fruit. 

The uses of Allspice are never ending.  In Jamaica it is a major seasoning for jerked meats.  It's especially popular in European cooking and an important ingredient in marinades, pickling and mulling.  Many smoked and canned meats include allspice.  It's used in cakes, fruit pies, puddings and even ice cream.  Some Indian curries use it while many Middle East meat and rice dishes will have Allspice as an ingredient.  And if you are ever out of cinnamon, cloves or nutmeg, just substitute measuring 1 for 1.  If you are out of allspice you can create a flavor that is pretty close by substituting 1 part nutmeg with 2 parts each cinnamon and cloves. 

Sabra Spinach and Artichoke Hummus Rolls

Again, as a Foodbuzz Featured Publisher and a Tastemaker, I have the pleasure of testing some of the newest products as well as publish my own comments and feelings about the product.  There is no monetary award for this through Foodbuzz, Tastemaker nor the product manufacturer but the pleasure of working some of the newest products on the market make it worthwhile. 


The product I had the pleasure of working with this time was Sabra Hummus.  I've worked up one of the simplest appetizers you will ever find.  I simply used packages of Buddig thin sliced meats spread with the Spinach and Artichoke Hummus.  For those pictured I used 2 circle slices of chicken (light color rolls) or 2 slices of corned beef (darker color roll) stacked on top of each other.  I spread the top slice with Sabra Hummus, rolled jelly roll style and sliced into bite sized pieces.  Serve with crackers and you have a delicious, inexpensive appetizer.  When I tasted the chicken I could taste the chicken as well as the hummus and when I tasted the corned beef I was able to taste both so you can change the taste of your appetizers simply by changing the flavor of the meat.  And they are so quick to make, making them perfect for unexpected guests.

Think With Your Taste Buds - Desserts

One more day until the release of Think With Your Taste Buds - Desserts!!!!


Reserve your copy now on Amazon.

Thumbprint Cookies

A few days ago I ran across a site that had a recipe that caught my eye.  I wish I had the name of the site where I found these but don't.  It's for Thumbprint Cookies and I wanted to share so here it is:

Thumbprint Cookies

1 cup Almonds (I used almond slivers)
1 cup Rolled Oats (I used the Old Fashion kind)
(I added 1 cup unsweetened coconut)
1 cup Whole Wheat Flour (Plain)
1/2 cup Canola Oil
1/2 cup Maple Syrup
1/2 tsp. Salt
Jam

Preheat oven to 350 degrees.  Put almonds and oats (coconut too if you use) in a food processor.  Pulse until everything is coarsely ground.  Pour into a large bowl and combine flour, oil, syrup and salt.  Stir to combine.  (I used my hands to mix)  Shape into walnut sized balls and place on a baking sheet about 2" apart or put into mini muffin tins.  (I used the muffin tins)  Press your thumb gently down into the center of each cookie to make an indention.  Fill each indention with jam.  Bake 15-20 minutes or until edges are golden born and firm.  Transfer to a rack to cool.  Store between layers of waxed paper in an airtight container.

For my jam I used Polaner All Fruit with Fiber.  It's sweetened with fruit juice helping to keep the cookies healthy.  I used Black Cherry and Strawberry and wished I had bought the Apricot too.  They are delicious.  Not too sweet and would actually be great in place of a breakfast bar with coffee. 

Hot Chocolate Pound Cake

This pound cake is made with hot chocolate mix for flavoring.  I came up with this idea when I found that I had hot white chocolate mix left over from Christmas.  I hate to throw things away so decided to give it a try in a pound cake.  It's great!  See the full recipe by going to Martha's Recipe Cabinet.

Sausage Squash Casserole

Squash is coming in and I'm always looking for a new idea for cooking this jewel from the garden.  This dish is really easy to make and due to it having sausage as an ingredient, it becomes a main dish instead of a side.  I made this using a good lean sausage but you can also make it with turkey sausage and have the same great flavor but healthier.  See the full recipe by going to Martha's Recipe Cabinet.

Shrimp Toast

This is my version of Shrimp Toast.  I made it with pepper jack cheese to give it a little heat but you can tone down the heat by using cheddar.  These can be made up in about 5 minutes plus 15 minutes in the oven.  See the full recipe by going to Martha's Recipe Cabinet.

Greek Facts

This was sent to me by Authentic Greek Recipes and I found it quite interesting so I wanted to share.   Did you know that the first cookbook was written by an Ancient Greek?That the tall ,white chef's hat originated in Greece?

The Greek food gourmet, Archestratos, was a poet from Gela in Sicily. He wrote his humorous, didactic poem Hedypatheia - 'Life of Luxury' - in 330 B.C. The work gives advice to its readers on where to find the best food in the Mediterranean. 


The tall, chef's hat originated in the Greek Orthodox monasteries during the middle ages.To escape persecution, some cooks, along with other educated members of society, would take refuge in monasteries. The cooks wore white uniforms and tall white hats to distinguish them in their work from the regular monks, who wore large black hats. They also didn't wish to offend God by imitating their pious black-clad peers.

So, now you know!

Pasta Salad

The Forgotten Pasta Salad.
This dish is something I ate at least a couple of times a week when I was young and stretching money.  It's also a dish that I had simply forgotten about.  I had forgotten how easy it is to make, how good it actually tastes, and how many flavors you can create by changing just one or two ingredients.  You can use just about any pasta you might like or have on hand.  For my salad on the right I cooked my pasta, drained it and while it was still hot I added a little butter.  To this I threw in a couple of chopped boiled eggs, black olives, diced dill pickles, one small can of drained tuna and just a little mayo.  Now how simple is that?  And cheap too because 1 cup of small pasta makes enough for 3-4 meals.  You can add pimentos for color and taste.  Change the pickles to sweet relish.  Top with some French fried onions just before eating.  Add some chopped onions and/or bell peppers.  Just go through your refrigerator and Think With Your Taste Buds while you create your own pasta salad.  Oh yeah, you can eliminate the mayo and use a little of your favorite salad dressing instead.  This is a great way to get kids to be creative by allowing them to help you come up with the ingredients.