A Jeanne in the Kitchen

Raspberries have been a favorite fruit all over the world since the beginning of time. I love raspberries and blackberries, and all their other berry cousins.

Archeologists have found evidence of people eating raspberries for over 20,000 years, since the Paleolithic times. The scientific name Rubus idaeus for the European variety originates from Mount Ida in Greece or Turkey, where ancient peoples gathered them. Formal cultivation began with the Romans in the 4th century. European raspberries, though eaten and grown in the wild for millennia, were not cultivated for mass production until about 400 years ago. Separate red and black varieties grew simultaneously in North America and were widely eaten by the indigenous peoples of North America long before the Europeans arrived. Though they are similar, they are actually 2 separate species. The European red raspberry is derived from the wild red raspberry of Europe, Rubus idaeus and the American red raspberry, was the cultivated form of the American red raspberry, R. idaeus strigosus, which also includes the black raspberry, or blackcap, sometimes called the thimbleberry, also a cultivated native, R. occidentalis and the purple-cane raspberries, which are hybrids between varieties of the two reds and the black raspberry.

Raspberries are members of the rose family, along with apples, pears, almonds, peaches, plums, apricots, cherries, strawberries, blackberries, and of course, roses themselves. The word “berry” is part of their name, but in scientific terms, they are not really a berry at all. They are drupelets. Botanically speaking, berries are fruits that come from a single ovary. Raspberries are an aggregate, coming from a single flower with anywhere from 50 to 150 ovaries, each making a separate small drupelet. These drupelets are clustered together, each with its own seed, to form a raspberry.

Raspberries, and all their drupelet relatives are very healthy and nutritious. They are loaded with Vitamin C, potassium, are low in sugar and calories and high in fiber, as well being full of antioxidants that help support multiple body systems and organs—most notably the heart, brain, gut, and pancreas. They have been used for medicinal purposes throughout the ages, and were even given to pregnant women to help ease labor pains when giving birth. Raspberries, along with blueberries and strawberries, are the top three healthiest berries. They have been used in tonics and teas to help treat all kinds of ailments through the ages.

The berry juices were also used in Medieval arts to help make the colors used for painting, as well as for the inks used for writing and as a dyes used for fabrics. Raspberries and berries in general appeared in many works of early art. It is said they represented kindness, and “their red color was associated with ideas of energy and nutrition” (p. 109 -The Story of Food, An Illustrated History of Everything We Eat).

There are over 200 different varieties of raspberries, and they come in colors ranging from bright gold to red to black or purple and everything in between. They also come in many different sizes, from tiny to huge. I love them all. We have tiny wild raspberries that grow in our yard. They are super sweet and delicious. Unlike many other “fruits” they do not continue to ripen after they have been picked, so eat them quickly after you pick them, or freeze and preserve them for later use.

Raspberries and their drupelet cousins are grown all over the world, in areas with mild climates. The top producers are Russia, Poland and the United States, specifically Washington, Oregon and California. Washington grows over 90% or 60 million lbs per year for the United States.

Be healthy and berry up. You’ll be “berry” happy you did too, one berry or drupelet at a time. Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.

We love shrimp and we eat a lot of it. Because we eat a lot of shrimp, I am always looking for new ways to prepare it too. I get bored eating things the same way all the time, so I am always on the lookout for new ideas.

Last night shrimp was in our weekly rotation. As I was looking for ideas, nothing was really jumping out to me, so I did what I always do, and made up my own recipe as I went along. I made spicy shrimp with peppers.

Spicy Shrimp and Peppers

This is similar to a shrimp bowl, only much better, especially if you like your foods spicy. This is similar to a Shrimp Diablo. 🙂

1 lb shrimp, peeled and deveined

1/4 each green, orange and red bell pepper, sliced thin

1 TBSP garlic

1/4 red onion, sliced very thin

1/2 cup mushrooms, sliced

1/2 tomato, diced

salt & fresh ground black pepper to taste

olive oil for cooking

1-1 1/2 cups spicy ketchup Spicy Ketchup or spicy tomato sauce

dash of lemon juice or lemon vinegar

Get a large skillet very hot and add the vegetables, seasonings and olive oil. Saute for about 5 minutes, or until the vegetables start to soften.

Add the shrimp and continue to cook for an additional 3-5 minutes, stirring frequently.

When the shrimp and vegetables are cooked, add the spicy ketchup, bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 2-3 minutes, stirring often.

Add the diced tomatoes and either lemon juice or lemon vinegar right at the end of the cooking process, right before serving. You can serve over brown or white rice or pasta. I used brown rice this time. I served it with a Pinot Noir, a lighter red wine to go with both the red sauce and the shrimp.

Life is short. Make the most out of everyday and live life to the fullest. Enjoy the ride. Have a great day and make everyday great. ‘Til next time.

Anyone who knows Mexican food is familiar with quesadillas. They are easy to make and you can fill them with anything you like. We eat a lot of Mexican food, and we also eat a lot of quesadillas too. We love quesadillas but we rarely order them when we eat out, or even when we go to Mexico, because I make really good quesadillas, that are hard to beat. I load them up with all kinds of meats and vegetables, making them more into a meal rather than just a snack. Last night I made them with some of Larry’s smoked and pulled pork that he took down from the freezer.

We are all familiar with quesadillas, but what do we really know about them? Quesadillas were born in the 16th century in Mexico. They were a combination of the Mesoamerican flatbreads that were filled with vegetables and the cheese and dairy products brought over from Spain. The Native People started incorporating the cheese into their tortillas which created quesadillas as we know them today.

Depending on location, some of the indigenous people used corn or maize tortillas and some used flour tortillas. What filled the quesadillas and how they were folded was also dependent on location. In Mexico City and Central Mexico, quesadillas were made by the local traditional dictates that a quesadilla is defined by its folded, pocket shape rather than the presence of cheese—meaning a quesadilla might contain mushrooms, squash blossoms, or potato, and cheese is often added only by request. In the 20th century, the dish crossed into the United States, evolving into the heavily-cheesed, grilled, and buttered version common in Tex-Mex cuisine and worldwide.

I make my quesadillas with whatever we have on hand, but I always load them up with a variety of vegetables too. Janet and Bob had given us some fresh peppers from their garden, so I wanted to use some of those up too.

As you all know, cheese and I are not the best of friends. I can’t eat most cheeses, but I can eat a little bit of the lighter whiter cheeses every now and then. Larry will eat just about any kind of cheese that is available. So when I make quesadillas, I use different kinds of cheese for each one of us. When it comes to quesadillas, there is no right or wrong way to make them. You can fill them with anything you like.

Besides using some of the peppers from Janet and Bob, I also added some red and orange peppers and a jalapeno, as well as some onions, mushrooms and garlic, with some cumin and oregano and lime olive oil and lime vinegar mixed in as well to give them a lot of flavor.

I sauteed the vegetables and seasonings together first in both regular olive oil and a little lime olive oil for about 5 minutes before adding the pork.

I added a little lime vinegar in with the pork and vegetable mixture at this point too, and cooked it until everything was heated.

In two separate smaller skillets, I added one tortilla topped with cheese. No oil is needed. Cover and cook for just a couple of minutes for the cheese to melt. Then remove and set aside. Add the other tortilla with cheese, add the filling and cover with the first tortilla, cover and cook some more until the bottom layer of cheese melts.

We like our quesadillas lightly golden and slightly crispy. When they are done, add your toppings as you like. I like salsa and either fresh avocado or guacamole on mine. Larry adds salsa and sour cream to his. !Desfruitar! They pair nicely with a cool refrshing margarita on the side too.

Life is short. Make the most out of everyday and live life to the fullest. Have a great day and make everyday great. ‘Til next time.

We had an easy-peasy, fairly relaxing day, and that meant making an easy-peasy dinner too. I actually combined two things for dinner. One was Korean beef we bought from Costco. All we needed to add was vegetables to complete the meal. I made some Asian green beans to go with the Korean beef, then I decided to combine them together and serve them over pasta, with some gyoza on the side.

I just followed the directions on the package for the Korean beef.

Asian Green Beans

These are super easy to make and taste great. You can eat them as is, or mix them with something else like I did.

12 oz. green beans, ends trimmed off, cut into pieces about 1 inch long

1/3 red bell pepper, diced

1 carrot, sliced

1 TBSP oil – I used olive oil

1 TBSP soy sauce

1 tsp rice vinegar

1 tsp honey ginger vinegar, optional

1 TBSP ginger

toasted sesame seeds

green onions, sliced

Get a skillet or wok very hot, add the cooking oil and vegetables. Cook at a high heat for about 3-5 minutes, stirring frequently, or until the vegetables have softened a bit and are al dente. Add the ginger, soy sauce and vinegar[s] and continue to cook for an additional 2-3 minutes, stirring frequently.

You can eat them just like this if you like, serving them next to your favorite entree, or you can add them to something else to make more of a one-pot meal. We’ve had Costco’s Korean beef before, and it is good, but it definitely needs something more to make it a meal. Adding the Asian green beans was a perfect choice.

I also used some of our leftover pasta and served everything over the pasta, then topped it all with some green onions, and toasted sesame seeds. I also fried up some gyoza and added those to the meal as well. I served a Pino Noir on the side. I figured it was a lighter beef dinner, so a lighter red would go nicely with the meal.

It’s OK to cheat every now and then. You don’t have to make EVERYTHING from scratch ALL THE TIME. 🙂 🙂 🙂

Life is short. Make the most out of everyday and live life to the fullest. Enjoy the ride. Have a great day and make everyday great. ‘Til next time.

It’s time for another round of fun food facts. Are you ready? Let’s see what we can uncover today.

1. Who would ever think of stealing …. cheese? Apparently a lot of people do. Cheese is the single most frequently stolen food item globally, with roughly 4% ending up being stolen from stores.

2. Spaghetto vs. Spaghetti. Who knew that there is such thing as singular or plural spaghetti. Apparently there is, and it is called spaghetto. One noodle of a big plate of spaghetti is called spaghetto.

3. We all know that oranges are loaded with Vitamin C. But did you know that peppers actually contain a lot more Vitamin C than oranges do? Foods high in vitamin C include bell peppers, guava, and oranges. These foods support immune function and tissue repair. Hot chili peppers provide 364 mg of vitamin C per cup, and red ones have 216 mg. They also offer vitamins A, E, B, and minerals like magnesium, iron, and calcium and bell peppers contain 149.25–237 mg per cup (166-263% of the DV), and orange bell peppers have the most Vitamin C with 237 mg per cup. Red peppers are next with 213 mg per cup, followed by the yellow bell peppers at 208.5 mg per cup. Green bell peppers come in at the bottom of the pepper chart, with 149.25 mg per cup. Whereas oranges only have 95.8 mg per cup (106% of the DV).

4. You can revive stale bread in many ways. Croutons or breadcrumbs are always good ways to use up, old stale bread, or even making French toast or bread pudding, or using it when cooking. But if you want to keep the bread whole, you can still revitalize it as well. You can bring stale bread back to “life” by heating it in the oven at 300-325* F or 163* C for six to seven minutes. I would wrap it in foil first and let it steam which would also prevent it from browning and drying out even more than it already is.

5. We all love pizza. Sometimes even queens like to eat pizza too. Margherita pizza was named after Queen Margherita, when she visited Naples in 1889. She asked for pizza as means to escape the “boring” fancy food she was used to eating. Turns out, she really enjoyed “pizza mozzarella,” a pie topped with soft white cheese, tomatoes, and basil. The Margherita pizza was officially born.

Once again, now you know more about food than you did before. And again, you will reign supreme when food questions are asked at your next round of Trivial Pursuit. You can thank me later. 🙂

Life is short. Have fun with it. Live life to the fullest and enjoy. Make the most out of everyday and make everyday great. ‘Til next time.

Our summer colors are not so vibrant at the moment. In fact, there is a lot of brown everywhere. We had very little snow in the winter, with very little rain, and it has been super hot this summer, so things are drying up. There are still a few bright spots though, with little bits of bright colors popping up. We do still have some pretty summer flowers and plants in bloom.

When things are brown, look for for the the beautiful colors that will help brighten your day. Have a great day and make everyday great. ‘Til next time.

Hamburgers, and especially hamburgers with fries, are about as American is it comes. On average, Americans eat about 150 burgers per year per person. Americans LOVE their hamburgers, and so does the rest of the world. But like many Americans, hamburgers have European roots.

Cattle were first domesticated in Mesopotamia about 10,000 years ago. Hamburg, Germany was an established trading center during the 12th century. The Mongol horseman of the 12th century were known to eat beef tartare. Beef tartare became popular, then it became even more popular once the beef was formed into patties and cooked. Beef patties were very popular in Germany, and specially in the Hamburg region. These beef patties have evolved into the hamburgers we know and love today.

Jump ahead to 1848, when political revolutions shook the 39 states of the German Confederation, spurring an increase in German immigration to the United States. With German people came German food: beer gardens flourished in American cities, while butchers offered a panoply of traditional meat preparations. Because Hamburg was known as an exporter of high-quality beef, restaurants began offering a “Hamburg-style” chopped steak, served with potatoes.

Germany’s original version of the hamburger, or Frikadellen as they call it.

In Germany, the hamburger steaks were not originally served on bread or buns. That was an American creation that first started in the late 19th or the early 20th century. Hamburgers as we know them today can trace their roots back to 19th century Germany and to Hamburg, Germany more specifically. German immigrants brought their chopped beef recipes to America, where clever cooks eventually placed the cooked patties between bread or toast to create a portable meal for workers. Several Americans (including vendors in New York, Wisconsin, and Connecticut) claim the first sale between 1885 and 1900.

What’s the difference between a hamburger and a burger? A hamburger is made specifically with ground beef, whereas a “burger” could be anything placed between inside a sliced bun. The term burger is a general word for any hot sandwich that puts a round meat, fish, or plant-based patty inside a sliced bun. Therefore, every hamburger is a burger, but not every burger is a hamburger.

Larry and I are typical Americans, and both of us have German blood running through our veins. I am only partially German, whereas Larry is 100% German. We LOVE our hamburgers too. We love them loaded too, or dirty as the British call them. We made burgers last night and loaded them up with bacon, cheese, onions, tomatoes, mushrooms and avocado for me. They were YUMMY and very messy. 🙂

To me, part of what makes food so interesting is to learn about the history of the foods we eat. But then again, I love history of all kinds, so it only makes sense that I would love the history of our foods too. 🙂

Life is short. Make the most out of every minute. Live life to the fullest and enjoy the ride. Have a great day and make everyday great. ‘Til next time.

Yes, date nights in the traditional sense, are definitely fun and necessary, but that’s not the kind of date night I am talking about here. Not this time at least. 🙂 I am talking about actual dates, the fruit of the palm trees.

Palm trees are considered to be the trees of life, for many reasons. The date palm is integral to desert life. So much so, it is considered the “tree of life” for its ability to provide the necessary elements of survival — food, drink and shelter. All aspects of the plant can be utilized. Even the plant’s shade provides respite for man, beast and crops that would otherwise wither in the punishing desert sun. Without it, civilization would not have been established in the unforgiving regions of the desert that would be completely uninhabitable without this miracle fruit. One date palm typically produces 100 pounds of fruit, and a prolific tree can yield two or three times as much. Dried dates also have a near infinite shelf life, which made them perfect foods for the nomadic Bedouin tribes.

The scientific name of the date palm, Phoenix dactylifera, refers to its ability to rise out of the searing heat of the desert like its mythological namesake bird the phoenix that rises from the ashes to live again.

Dates might just be some of the oldest fruits in the world. According to archeological findings, date palm ancestors existed long before human cultivation go back 50 million years. People in North Africa and the Middle East started cultivating dates at least 7000 years ago. The Ancient Sumerians and Egyptians thought dates were fertility foods. Eating dates provides a woman’s body with key nutrients that support digestion, boost energy, and aid reproductive health. (Maybe that’s how date night as it is known today, started. HMMMMM!) Dates traveled the Silk Road and from there, and their popularity grew exponentially.

There are over 1000 types of dates. They are grown all over the world in places that are hot, dry and arid. They like it hot. Date palms are extremely drought tolerant. Their roots are expert at seeking out underground sources of water. The plants have been known to survive for several years without a single rainfall. However, a plant denied of water will not produce fruit. They can also withstand water-logged conditions as long as the water is aerated, such as by a running stream. Date palms can also tolerate a high level of salinity in the soil and do well seaside.

Dates come in many different sizes, colors and levels of sweetness. The color of ripe dates ranges anywhere from golden-yellow, amber, bright red to deep-brown depending on the cultivar type. Dried dates vary in color from amber to very dark brown. Regardless of color or size, all dates can be classified into one of three groups: soft, semi-dry and dry.

Most dates are eaten dried or semi-dried, though the soft dates can be eaten dried or fresh. Dates are often not eaten completely fresh though because unripe fresh dates are hard, crunchy, chalky, and bitter, requiring them to cure and lose moisture on the tree or through drying to develop their signature sweet, soft, and caramel-like flavor. Freshly picked green or yellow dates have high moisture and tannins, making them astringent, hard, and unpalatable. The best soft dates are either those grown by dates farmers, or the ones found in the Middle East, such as the Barhi dates. Medjool dates are also soft dates. These are the most popular type of date in The United States, and are most often enjoyed dried.

Deglet Moor dates are the most popular and wildly grown type of dates in the world. They are semi soft dates. The name means “Date of Light” and the amber color is translucent when held to a light.

Dry varieties of dates are tough and fibrous when fresh and even more so when dried. Their sturdy character, however, make them a necessity for nomadic tribes who pack them for long treks to feed both rider and animal. Thoory is a widely eaten dry date, also called a “bread” date because its dry texture can be ground into flour.

Dates are very nutritious, but they also have a very high sugar content, so like with many other types of fruit, don’t over do it when it comes to eating dates. Eating too many can result in weight gain, spiked blood sugars and digestive problems. But they are very high in fiber, and contain high amounts of potassium and magnesium, which help regulate blood pressure and support heart function. They are also high in antioxidants and are packed with polyphenols, carotenoids, and flavonoids that protect cells from damage.  As with everything, they are good for you, but eat them in moderation.

Dates are cooked and used in many different ways. Obviously you can eat them as is, but they are used for everything from sweet to savory dishes. They are used for desserts, are also used to flavor slow cooked meats, stuffed or used in salads. They are even used for date wines in parts of India. They are very versatile fruits. The possibilities are endless. Use your imagination and see what you can come up with, and make it a date night. 🙂

Have a great day and make everyday great. Life is short, make the most out of every day. Live life to the fullest and enjoy the ride. ‘Til next time.

It’s been awhile since I’ve been out “walk about”, for lots of reasons: we’ve been very busy; we’ve had a lot of company; but mainly because it has just been too darn HOT! Fortunately, I have a lot of pictures on hand.

I love my Herons, and I am always taking pictures of them when I see them, so I am going to share some more of my herons with you.

Have a great day and make everyday great. ‘Til next time.

We are down to just one sweet potato left from Bruce & Julia’s garden. We ate some and I gave a couple away to friends, because they gave me so many. And now we are down to just one.

I cooked one the other day and dressed it up with some toasted pecans and Bella La Crema rum butter Bella La Crema and served it next to some grilled kielbasa and corn on the cob. YUMMY!

As I often do, I was making this up as I went along. In case you haven’t noticed, I like to cook this way. 🙂 I only used a few simple ingredients, but as I say, simple is often best.

It was just the two of us, so one of these HUGE sweet potatoes was more than enough.

1 large sweet potato, peeled and cubed

1/2 cup toasted pecans, chopped

1-2 TBSP hot honey

1-2 TBSP Bella La Crema Morello Rum butter

Boil the sweet potatoes first for about 7 minutes, then drain.

Toast the chopped pecans for about 2 minutes. I sauteed them in a little olive oil.

Add the par cooked sweet potatoes and honey and continue to cook for about 5-7 minutes, stirring frequently. Add the rum butter at the end of the cooking process and incorporate into the sweet potatoes. Add a little chopped parsley right before serving, just to make them look pretty and serve next to your favorite entrees.

Once again, this is simple, easy-peasy and delicious. Thank you again Bruce and Julia for the gifts that just kept on giving. We have thoroughly enjoyed them all. 🙂

Life is short. Enjoy it while you can and make the most out of everyday. Live life to the fullest. Have a great day and make everyday great. ‘Til next time.