Botanically Speaking...What Are You Eating?

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 



Yesterday's discovery that the pumpkin is actually a fruit instead of a vegetable leads us to question the things we eat. Are they vegetables, fruits or berries?

Years back, before I became somewhat enlightened, I thought that vegetables grew in the ground, fruits and nuts grew on trees and berries on bushes. Still I would have thought that peppers were vegetables. This is one of those things that just when you think you have it figured out, Bam! It is not what you thought at all. We are here to learn what is what because in the natural world, all is not clear.

First of all, what are the botanical definitions of fruits, vegetables and berries.

Vegetables
The word vegetable has no botanical meaning, but is based on the part of the plant and is used to categorize the foods we eat that do not fall into the fruit/berry category.

Plant Part        Example
Leaves                  lettuce
Stems/Stalks      celery
Roots                    carrots
Tubers                  potatoes
Bulbs                    onions
Flowers                broccoli

Fruit
The fruit is the seed-bearing structure in flowering plants (angiosperm) formed from the ovary after flowering. Fruits are the means by which the angiosperm disseminate seeds.

Berries   
Berries are technically a fruit with multiple seeds on the inside surrounded by edible flesh.

To a botanist, tomatoes, eggplants, grapes, persimmons and chili peppers are also berries, so try and wrap your head around that. Based on this definition, a banana is also a berry.

Okay, now that we have some definitions, let's look deeper. We have pretty much established what vegetables are, and that seems fairly straight forward. The more confusing issue is the fruit and/or berry question.

All berries are fruit. There are subcategories of fruits, and the categories some of them fit into may surprise you. Some foods that you know as berries aren't really berries at all. Included are strawberries, blackberries and raspberries. Blackberries and raspberries are considered an aggregate fruit. Aggregate simply means that the fruit is made up of multiple little sections.

Strawberries are particularly strange because their seeds are on the outside, rather than the inside. For this reason they are known as accessory fruits. Perhaps that is because they wear their seeds like accessories?

In addition to berries, there are other subcategories of fruit such as citrus, drupe or stone fruit (peaches) and pome (apples).

Wow, that is a lot of information. So what do we take away from this?

Vegetables are leaves, flowers, stems or stalks, roots, bulbs and tubers. Examples of vegetables are potatoes, broccoli, carrots, onions, beets, rhubarb, greens, turnips, Brussels sprouts and asparagus.

Fruits are the seed-bearing part of the plants. Examples are watermelon, all legumes, avocados, squash, pumpkin, eggplant, okra, cucumber, nuts, olives, corn and peppers. You may be questioning why corn is listed here. While eaten as a vegetable or grain, botanically speaking, it is a fruit.

Berries are a subcategory of fruit, and most of what we thought were obviously berries are not.

All this lends new meaning to getting your kids to eat their vegetables.

Sources:
Bananas are Berries?
Wikipedia, multiple entries
Surprising Truth about Fruits and Vegetables
Corn, Is it a Fruit, Vegetable or Grain?
Classifying Fruit is an excellent article detailing the different categories of fruits.



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Everything Is Coming Up Pumpkins

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 



In the Springtime, a young man's fancy turns to love. In the Summer, our thoughts are filled with sunny days, vacations, and barbecues. When the weather turns cold, hot chocolate and visions of sugar plums and brightly-wrapped gifts abound. What about Autumn, that season of red, gold and green? Where do our thoughts take us? Why pumpkins of course.

Random Facts and Trivia

• Pumpkins originated in Central America.
• They are a member of the squash family.
• Pumpkins are a fruit, not a vegetable as many of us thought.
• They are grown everywhere in the world except Antarctica.
• At one time pumpkins were used as a remedy for snake bites.
• Once pumpkins were thought to be a cure for freckles. (Who knew freckles were an illness?)
• Native Americans fed pumpkins to their horses.
• Only tan colored pumpkins are used for pumpkin puree.

Back in the day, there was pumpkin pie and maybe pumpkin bread. Later emerged the ultimate pumpkin treat (in my mind anyway), pumpkin roll—that yummy rolled pumpkin confection filled with cream cheese icing and chopped nuts...preferably pecans, please. 

I loved pumpkin roll so much that one year my Mom asked a neighbor lady to make one for me for my birthday. So good!

It's Everywhere

Fast forward 30 years or so and it seems there is pumpkin everything. As of October 2017, here is a partial list of all things pumpkin spice flavored.

Krispy Kreme Doughnuts, glazed and cake
M & M's

Ice cream, multiple brands

Pumpkin Ale
Subway Cookies
Cheerios
Coffee
Starbucks Lattes and Frappuccino
Yogurt, multiple brands
Triscuits
Baily's Pumpkin Spice 
Pumpkin Spice Wine from the California Fruit Wine Co.
Peeps Pumpkin Spice Latte
Cheesecake
Chipotle Pumpkin Salsa
Toll House Pumpkin Spice Morsels and Cookies
Terra Chips
Cream Cheese
Kahlua
Marshmallows
Sugarland Shine Pumpkin Spice Moonshine
Thomas Bagels
Godiva Chocolates
Milk
Krusteaz Pancake Mix
Mini-Wheats
Planters Almonds
DQ Blizzards
Quaker Oatmeal

Pumpkin, it's not just for dessert anymore.

While the first thing we think about are the sweet treats, there is a savory side to side to pumpkin as well. Let's start with simply roasting. Take your pumpkin and, with your chef's knife, slice it in half and use a spoon to scrape out the seeds. Lay the halves on a baking pan, drizzle with olive oil and sprinkle with salt and pepper. Turn the halves cut side down and roast at 400 degrees for 35-45 minutes, or until the flesh is very soft. You may eat your pumpkin exactly as is, or use in a number of savory recipes. (Leave off the pepper if what you are making is going to be sweet.)

In lieu of the cinnamon, nutmeg, ginger and cloves usually associated with pumpkin, you may choose cayenne, thyme, rosemary, turmeric, cumin or basil for your savory pumpkin dishes. Personally, I might add sage to that list, as well. The only way I have eaten pumpkin is as a dessert, and as pumpkin roll when I can get it.

What is your favorite way to eat pumpkin? Have you ever tried a savory pumpkin dish?


Bye the way, I intentionally didn't mention Jack-O-Lanterns. That's a whole 'nother post.


If you enjoyed this post, please leave a comment. I would love to hear your thoughts.

Let's Talk Onions

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 



An onion is an onion...or not.  Who doesn't love a basket of freshly made onion rings? However not just any onion can be an onion ring. Keep reading to see which one makes the cut.

One can do a lot of reading about onions, and there is more information than we can cover here in detail, so we are going focus on type and sizes of onions, the best use for each and a few of their health benefits.

Have you ever looked at a recipe that calls for one large onion, chopped. What is a large onion and how much does that yield? I much prefer when the recipe states the amount in a quantity like one cup. Truthfully, I rarely measure, but if I know I need a cup, I can eyeball that. On the other hand, if it calls for a large onion, what is that comparitively?

Okay, let's break that down because there is an actual onion size chart.

Super Colossal	4½" and up	yellow, red, white
Colossal	3¾" and up	yellow, red, white
Large/Jumbo	3" and up	yellow, red, white
Medium	2 - 3¼"	yellow, red, white
PrePack	1¾ - 3"	yellow and white
Small	1 – 2¼"	yellow and white
Boiler	1 - 1 7/8"	yellow and white
Creamer	under 1"	yellow and white

This chart gives you an idea as to labels and sizes, but you need to know these equivalents, too.

Small onion = 1/2 cup chopped
Medium onion = 1 cup chopped
Large = 2 cups chopped

Types of onions

Yellow 
These onions have the strongest flavor and good for caramelizing, especially in French Onion soup, because of their higher sugar content.

Red
Red onions are often served raw and usually used on sandwiches, burgers and salads. They are also used for grilling and roasting.

White
You want to look for these when you need a little texture in your dish. They are used in salads, white sauces and Mexican cuisine.

Sweet
To more easily spot sweet onions, look for a more orange skin. Walla Walla and Vidalia are types of sweet onions. They have a mild flavor and a higher water content, which makes them good for salsas. These are also the best onions for onion rings.

Green Onions (also known as Scallions)
These are the stalks of onion bulbs and are best used raw or lightly cooked. They add a mild flavor to your dish, and are often used as a garnish.

In addition to their great taste and wide variety of uses, onions of all kinds are good for you, too.

Health Benefits

What makes them healthy? Onions contain high amounts of:

• Vitamin C
• Sulphuric compounds
• Flavonoids
• Phytochemicals
• Significant source of antioxidents

In summary, onions of all kinds are flavorful, healthful additions to our diet. I hope this helps you choose the right onion for your dish and your taste buds. 

Personally, I seriously do not like red onions as the taste and smell is very off-putting to me. My favorites are the sweet onions, followed by regular yellow onions, for all my cooking needs.

Which onions do you prefer? Do you have a favorite onion-centric recipe?




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Are They Yams or Sweet Potatoes?

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 



That is a good question, and one I am glad you asked. With Thanksgiving just around the corner, it is something we should explore, so before you say "Please pass the yams," you might want to read this.

Yam

The yam is a tropical tuber native to Africa and Asia, and is related to lilies and grasses. While yams are similar to sweet potatoes, they are an entirely different plant species. The confusion is compounded by the fact that sweet potatoes canned in the U.S. are often incorrectly labeled as yams.

Yams have a higher moisture content and more natural sugar than sweet potatoes, but they also have less Vitamins A and C. There are over 100 species of yams ranging from small potato size to over 5 feet long. Can you imagine if sweet potatoes grew to that size? Depending on the variety, their flesh ranges from off-white to dark brown.

Sweet potatoes, on the other hand, are the edible root of a plant belonging to the Morning Glory family. Surprised? If you've ever seen Morning Glories, then you will notice the resemblance.

            

Sweet Potato               

Morning Glory

Sweet potatoes also come in many varieties, but the two most often grown commercially in the U.S. are the pale ones with light yellow skin and the darker orange ones. The pale ones are not sweet and cook up more like a baking potato.

The dark ones have an orange flesh, are sweet and have a higher moisture content. All sweet potatoes are high in Vitamins A and C. The orange ones are the only ones I have cooked or eaten, and are the ones I find as fries in restaurants.

My favorite way to eat sweet potatoes is the opposite of what you find on your Thanksgiving table. I like them fried or roasted with Cajun or other spicy seasoning. To me it makes a nice balance of sweet and spicy.

How do you eat sweet potatoes?

Sweet Potato Image: The Scientific Gardener

Morning Glory Image: Bill Barber

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Awesome Fried Clams

During the month of October, I will be participating in the Write 31 Days hosted by  Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen".



I have been experiencing technical difficulties, so Into the Kitchen will take you to the Sea Hags Bar & Grill in St. Pete Beach, FL. They have probably the best fried clams I have had outside of New England.

They are fresh, hand breaded and fried to golden brown perfection, served with fries and slaw. Pair them with a view of the water and a cold beer, and that is a combination that is hard to beat.

This was not a compensated post. We go there at least once every time we are in the area...the clams are that good!

Hopefully things will return to normal next week.


If you enjoyed this post, please leave a comment. I would love to hear your thoughts.

Why Ghee Is Good

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 



Ghee has been around for literally thousands of years. Before there was refrigeration, saturated fats were difficult to keep on hand and if you weren't getting enough fat in your meat, you could starve to death. You need fat to be able to absorb other nutrients. Ghee was key to solving this problem. It could be made and stored for long periods of time.

I touched on Ghee briefly in my post on oils. One reason it is a popular fat for cooking is it's comparatively higher smoke point. This is because the lactose and the caseins have been removed. 

Which is better, butter or Ghee? While butter isn't necessarily bad for you, there are more health benefits associated with Ghee:

• It is lactose friendly. Many people bothered by lactose can eat Ghee with no problems. Always check with your health care provider to be sure.
  
• Since it needs no refrigeration Ghee will keep for a long time at room temperature in a sealed container stored in a dark place.
  
• It promotes flexibility which is why many yoga practitioners consume it.
  
• Rich in vitamins A, D, E and K which promote brain health and boost your immune system.
  
• It lowers cholesterol by triggering secretion of biliary lipids.
  
• It aids in weight loss because it contains cancer-fighting fatty acids called conjugated linolenic acid (CLA).
  
• It has a higher smoke point than other cooking fats.

Ghee also has many uses. It can be used in place of regular butter to spread on bread or melt over vegetables, for sautéing, and in place of other oils in baking.

Ghee can be a bit pricey in the stores, but you can make your own Ghee at home. What you need is about a pound of unsalted butter (I used salted and it worked just fine), a medium-sized sauce pan, some cheese cloth and a dish or jars to strain the Ghee into.

Melt butter over low heat. It will form a foam on the surface. Soon it will begin to boil like water. Watch it carefully, you don't want it to burn. You may gently skim off this foam, being careful not to get the yellow butter. You don't have to get it all as you will be straining it later. It will continue to boil off the water, and form a second foam. At this point, all the water has been evaporated and you are left with pure fat or Ghee.

After it has cooled for a few minutes, then strain it through several layers of cheese cloth. You may then pour it into a one pint mason jar and seal. After a short time, you should hear the jar pop, or seal. Store in a dark place at room temperature. This is how I made mine.

Home-made Ghee is a very good, in-depth article on the history and uses of Ghee, and detailed instructions on how to make it.

Have you ever made Ghee? If so, how did it turn out for you? If not, now you have what you need to give it a try.


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Who Ever Has Enough Kitchen Gadgets?

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 



Aside from the normal microwave, coffee makers and toasters what do you use in the kitchen that saves you time and simplifies your life? 

If you ever have browsed through a kitchen shop or the kitchen section in a department store, you've probably seen that there is a gadget for just about everything from slicing your eggs to hulling strawberries, from lemon and lime squeezers to that little thingamajig you have no idea what it does. Some are useful, but you could easily end up with drawers full and cupboards bulging and still not have exactly what you need. I agree with Alton Brown and advocate multi-use items in my kitchen.

My favorite kitchen accessories that I consider essential are:

Food Processor
One of the most debated-on purchases, but I do use it regularly for cake batter, grating cheese, making rum balls (grinding/chopping vanilla wafers and pecans), shrimp burgers, black bean soup and more.

Immersion Blender (multi-functional)
I have a Braun immersion blender that has a separate chopper function and a whip attachment. I use it mainly for pureeing diced tomatoes for soup, and chopping small amounts of nuts for pies, etc.

Chef's Knives
It goes without saying how valuable a good chef's knife is. A sharp knife is an asset to every kitchen. I can slice potatoes thinner than my mandolin.

Food Saver vacuum sealer
I buy food on sale and vacuum seal it for the freezer. (More on this in another post.)

A good set of tongs (or three)
I have two spring-loaded tongs that latch closed when you're not using them. Plus I have a set of silicon tipped tongs that won't scratch my pans.

Vegetable peeler
Mainly used to peel carrots and potatoes, it is also useful for making vegetable shreds for salads or stir fry.

Wooden spoons and silicon spatulas
I use a lot of non-stick pots and pans, so these get used a lot in my kitchen.

Pizza stone and peel
I make homemade pizza every couple weeks and these are as essential as the ingredients themselves.

Breadboard
I use the breadboard for making my pizza dough. I will do a separate post on pizza making.

Waffle iron
I have had my waffle maker for nearly 30 years. I love waffles for breakfast or dinner. Add some bacon and it is a quick, easy meal that satisfies.

Pastry blender 
While I have used this for it's traditional use, my pastry blender is mostly used for making egg salad. It gives me the coarse texture I like, not mushy or big chunks.

Crockpot/Slow Cooker
This is an essential item in many kitchens, and one I don't utilize nearly enough. I keep saying I want to plan more crockpot meals, but the key word for me is planning. Right Laura?

Most of my gadgets are basic needs for every day cooking. As far as single-use gadgets go, I have an egg separator which I rarely use. I got rid of my garlic press because it didn't work well, and my knife does everything I need to do.

Calling all cooks, what are some of your must-haves in the kitchen? Do you have any specialty, single-use tools that you consider essential?




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Which Oil Should I Use?

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 

Oil? Is it good, bad or a necessary evil? Back in the 1990s everything was coming up fat-free and that was a big selling point. Just prior to the onslaught of fat-free everything, I read in Prevention Magazine that you could lose weight by cutting fat. They gave a chart that listed your (desired) weight and how many grams of fat you were allowed in a day to reach your goal. I followed it, faithfully, and it worked. 

Do you know why? By reducing the fat in my diet, I was also reducing the calories. There are many diets that claim success if you cut fat or carbs or sweets (yes, I know sugar is a carb, but I'm differentiating between a candy bar and a plate of pasta).

So just how good or bad is fat? Our bodies need a certain amount of fat to function properly. The good fats, polyunsaturated and monounsaturated, are healthy and required by our bodies. They build cell membranes and are needed for blood clotting and muscle movement. They also give us energy, protect our organs and help keep us warm, too. Since our bodies don't manufacture them, it is essential we get them from our diet. Below is a list of good fat sources.

Monounsaturated fats:
Nuts
Avocado
Canola oil
Olive oil
Safflower oil
Sunflower oil
Peanut oil and butter
Sesame oil

Polyunsaturated fats:
Walnuts
Sunflower seed
Flax seed/flax oil
Fish, such as salmon, mackerel, herring, albacore tuna, and trout
Corn oil
Soybean oil
Safflower oil

Then there are the less good and really bad fats. The less good fat, which is probably more controversial than the rest, is saturated fat. Long thought to be linked with heart disease, saturated fats are found in dairy products like whole milk and cheese, coconut oil and red meat and bacon fat. Research continues into saturated fat debate and what is good one day is bad the next and vice versa, and you can find data to back up whichever side of the fence you're on.

Trans fat, which many of us grew up eating, is deemed to be the worst fat and is not considered safe in any amount. Trans fat is formed when hydrogen is added to vegetable oil to make it more solid. Look for the words "partially hydrogenated oil" on the label.

While much of it has been eliminated from our food sources, you should double check such foods as crackers, biscuits, margarine, doughnuts, cakes and frostings, and of course, fast food products. 

I freely admit that I eat, within moderation, from three of the four fat groups and I'm sure a tiny bit of trans fat creeps in unnoticed. I do not offer any advice, health-wise, on which fats you should eat or avoid, except the evil trans fat. 

However, I can help with the cooking part. Not all oils or fats are equal when heat is applied. Smoke point is a term that refers to the temperature at which an oil begins to smoke. Interestingly, butter has the lowest smoke point of 200°-250°F, while Ghee, which is a product of butter, has the highest at around 485°F. That is because Ghee is butter that has had the proteins and sugars removed. 

It is important to remember that there is a difference between frying (also known as deep-frying) and sauteing. When frying foods you should choose an oil that has a smoke point of 400° or higher. For pan sautéing, fats such as butter and olive oil will be fine.

*Common cooking oils and their smoke points Fahrenheit:
Butter  200°-250°
Coconut (extra virgin) 350°
Vegetable  360°
Olive (extra virgin)  375°
Canola  400°
Peanut  450°
Ghee  485°

*This information will vary by information source.

What do I use? 

For baking I use either vegetable oil or butter, depending on the recipe. I usually sauté with olive oil or butter, but sometimes use coconut oil or bacon fat, again depending on what I am cooking. Unless you are deep frying or cooking over very high heat, it is a matter of personal taste and/or dietary needs.

The bottom line is we need some fat in our diets, and let's face it folks, fat tastes good. So choose your fats, get into the kitchen and cook up something tasty.



If you enjoyed this post, please leave a comment. I would love to hear your thoughts.

Top Ten Cooking Tips

During the month of October, I will be participating in the Write 31 Days hosted by Crystal Stine. My category is Food, Health & Wellness and my theme is "Into The Kitchen". 




Cooking is neither brain science or rocket surgery, you just get into the kitchen and do it, right? Well, sort of. It does help to have a few tips from someone who has been there and done that. Following up with kitchen tips from yesterday, here are my top ten cooking tips.

1. Making the perfect boiled egg is simple and everyone has their own tried and true method. My mom taught me to do it this way. Place eggs in cold water in a covered pot. Heat on high until the water begins to boil. Leaving the pot on the burner, turn the heat off and time for 15 minutes. See "A Good Egg" for more information.
   
   
2. Peeling boiled eggs can be a painful process. Try this method and be on your way to easy peeling. After your eggs are cooked. Drain and rinse with cold water and let them sit a few minutes. Then, holding the lid on, shake vigorously for a few seconds. The shells will now come off easily. Be sure to rinse the peeled eggs to remove any remaining shell particles.
   
   
3. Want to keep those pesky bugs from hatching out in your flour? Pop it in the freezer for a week to kill all the eggs and no more bugs.
   
   
4. Partner with Parchment. Using parchment paper to line baking sheets eliminates the need to grease or spray your pan and makes clean up a breeze. I also use it when making pizza to make transfer to the stone easier.
   
   
   
   
   
5. For better results when sautéing foods with a high water content such as onions and mushrooms, do not add salt until they have softened and started developing color. Otherwise the salt will draw out the liquid and they will just stew in their own juices.
   
   
6. When a recipe calls for crumbled bacon, dice your bacon before cooking to get small, consistently-sized pieces.
   
   
7. For better mashed potatoes, after draining potatoes, place them back into the hot pot on the burner for a few moments to evaporate any remaining liquid. Drying the potatoes results in better texture and the potato is more easily able to absorb the butter and cream.
   
   
8. When slicing  and dicing green peppers, turn the pepper flesh side up. It is much easier than slicing through the tough skin.
   
   
9. For tastier appetizers, you should allow time for foods such as cheese, olives, dips and other spreads to come up to room temperature. Take them out of the refrigerator 15-30 minutes before serving.
   
   
10. When using dried herbs, rubbing them between your fingers will break them into smaller pieces and release their essential oils, making them more aromatic and flavorful.  

Please share some of your favorite tips in the comments.


If you enjoyed this post, please leave a comment. I would love to hear your thoughts.