Bringing a Bit of Sunshine Into Recession Cooking

Recession or depression, whatever word you decide to use - it can be daunting to realize that you depended on a whole lot of "quick" foods that may have added dollars to your food budget, but things were better and jobs were not disappearing like snow on a sunlit day. It has happened, and it may continue to happen, but you still have to eat and serve meals to your family or keep yourself nourished if you live alone. It is a matter of economy because medical costs are going through the roof and today it is much cheaper to stay healthy.
Many people are looking to "gardening" as a way to get fresh, and nourishing food with a little bit of elbow grease. Fruits, vegetables and herbs taste "oh so good" when they are just picked and used for dinner. You can't beat the taste of tomatoes that are still warm from the sun, or a cucumber sweet enough to brighten any salad. Adding home-grown basil to dishes gives you a new taste appeal, and parsley will not only dress up your plate, but it is absolutely fantastic fried for a few moments.
You can have a little bit of fun when you do more cooking and that is "dressing" up your family's dinnertime entrees. Even breakfast can be "flowery" when you use candy molds (you can get some great ones at yard sales or tag sales) and press softened butter, margarine, or cream cheese into the mold. Refrigerate to harden, and then pop out your flower, leaf, or whatever design you have chosen. Place a lovely yellow daffodil on top of morning toast and believe me when I say a person's whole day will light up and they will begin their activities with a "sunnier" disposition. It works!
Cherry tomatoes give tomato roses appeal with any meat dish. While all this "creativity" may take a bit more time, you will be the mom who is truly "cool", the neighbor who is asked to help with party plans because of your inspiration, and well, you will look at the anticipating faces at mealtime and know that the job you are doing is rated E for Excellent.
Using a sharp knife, slowly remove the skin of the cherry tomato, starting at the bottom, not the stem end. Remove the skin in one long piece, which forms the petals of your rose. The peel should be about 1/2" in width. The "meat" of the tomato should be inside and start to curl your peel from the bottom, forming a very pleasing red bud rose.
When you serve a sandwich, make a dill pickle fan to dress up the meal. Cut the pickle into slices but do not go completely through. Stop about 1/2" from the end and gently fan out the slices.
Using fruit as a garnish, don't forget that oranges cut in a zigzag mode completely around and through. Gently pull apart and you have two halves of saw-tooth orange beauty to place with a steak or BBQ ribs.
If you serve hot dogs or hamburgers, place the condiments in hollowed out green peppers (use red, yellow, or purple too if they are reasonably priced). Fill these pepper baskets with mustard, ketchup, pickle relish, chopped onions, and tomato salsa. They are colorful and after using, empty the baskets and slice up the peppers. Place in a plastic bag in your refrigerator and use whenever you need some green peppers for fajitas or steak sandwiches. With this one, you win twice.
Taking a cucumber, stripe peel the cucumber (using your vegetable peeler, peel and leave a peel, and peel again and do this completely around your cucumber. Using an ice cream spoon, hollow out the center to remove all the seeds. Using your favorite "filling" such as tuna fish salad, ham salad, etc. spoon the filling into the hollowed out cucumber. Wrap in foil and place in refrigerator for about 30 mins. Just before serving, slice the cucumber into 1/2" slices and place on a bed of lettuce. This salad is very appealing and quite a "treat" for your appetizer choice.
These are just a few examples of using food to make food more interesting, beautiful, and to give every meal a bit of a festive "design". Try your hand at other vegetables and you may just discover how artistic you really are.
Something to think about
©Arleen M. Kaptur
March, 2009

Easter Eggs and Mother Earth

When Easter time comes rolling around, everyone enjoys the tradition of coloring eggs. Hard boiling eggs and then using your artistic touch is not only fun but can be a true learning experience for younger members of your family and their friends.
Waste not - want not is true even when coloring eggs for the Easter Basket. Scraps of food that you would otherwise just toss can and do produce some of the brilliant hues that make you "Ah" when placed in a basket for a centerpiece on the tableor as part of your mealtime plans.
The deepness of the colors depend on your preferences and if you enjoy mixing and matching, then using rubber bands around the eggs, or wax will allow for that decorative touch that we all have hidden in our "creativity" file right there next to "holidays are special". These files while hidden deep in our minds do come out once in a while and when they do, beauty and elegance as well as remarkable can be used to describe our efforts.
In the "purple" family - ordinary bottled grape juice is a "natural". For lavender, a shorter soaking period will produce this "spring" color, while a deeper shade comes with prolonged "soaking." While red onions have red skins, they do produce the color red, but also shades of violet and deep blues. Using pomegranate juiceis an interesting and tasty way to get shades of ruby. Remember to boil any "natural" coloring in water and allow it to cool. This brings out the "artistic" qualities of the natural products.
For brown or tan, try using dill seeds and if you like brown with a touch of orange then chili powder will give you that effect. Yellow which is a very popular color for Spring can be obtained with orange and lemon peels and you also get the aroma of these two citrus fruits which makes your whole kitchen smell like a breath of fresh air.
Deep brown or true chocolate brown - strong coffee and if you use instant coffee then vary the amount to reach the intensity you like. Orange comes with yellow onion skins and pink shines through with beet juice (and you have a vegetable for dinner) or use cranberry juice. In any of these products use only the "juice" and remove any solids from your bowl before placing the eggs in them.
Green is bright and can be obtained by using spinach leaves and a lighter lime green or yellow/green comes with apple peels, especially the Delicious variety.
Coloring eggs is not hard - it is well worth the extra effort and you can experiment on your own. While cooking vegetables or using a spice that your family enjoys, note the colors that it produces and try them with your egg coloring venture. It is all natural, with no chemicals or preservatives and it is time well spent. Imagine the truly stunning baskets you can create as well as watch the smiles if you use eggs as place setting "extras."
However you use Easter eggs, enjoy the moment, and enjoy the experience. Your creativity will bloom just like the lilies and tulips that are part and parcel of this Holiday.
Something to think about
©Arleen M. Kaptur February 25, 2009