I'm a Partial Vegetarian....and Had No Idea!

Do you know what your eating style is? I knew I didn't eat red meat, but I never knew there was a name for it. I've heard of vegetarian, vegan, carnivore, etc, but didn't realize there were more. Vegan, Lacto-ovo vegetarian, ovo-vegetarian, partial vegetarian, and flexitarian are all terms for different eating styles. According to a recent article I read, flexitarian is the newest of these styles.


What's a Vegan?

• Only eat plant based food
• Avoid all food that's made from animals
• Includes avoiding: meat, poultry, fish, milk, eggs, cheese, honey

Eating vegan doesn't have to be hard, or taste bad. You may already eat some vegan items and not even realize it. For breakfast you could eat oatmeal, a bagel, or a fruit smoothie. For a snack try popcorn, sunflower seeds, or fresh fruit. What about lunch/dinner? Try a bean burrito, pasta with tomato sauce, veggie stir fry, or a baked potato.

Interested in finding a vegan friendly restaurant near you? Look  H E R E!!  It'll let you search for vegan restaurants all over the world.

Food, clothing, cosmetics, etc. that are Certified Vegan can carry this label. Find out more about veganism  H E R E!!

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What's a Lacto-Ovo Vegetarian?

• Consume no meat, poultry, or fish
• Will eat eggs and dairy products
• According to Wikipedia, it's the most common type of vegetarianism in the Western world
• Nearly 2 million people in the US have this eating style

Examples of food you can eat: fresh fruits, brown rice, yogurt, tomato soup, whole grain rolls with butter, baked apples, collard greens, baked macaroni & cheese, pudding, veggie stuffed peppers, spinach salad, or tacos with avocado, rice, salsa, cheese, etc.

Here's  a blog on this eating style.

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What's a Lacto-Vegetarian?

• Avoids all mean, poultry, eggs and fish
• Will eat all dairy products except yogurt that contains gelatin

Here's  a blog by a lacto-vegetarian.

Examples of food to eat: egg free pasta, potatoes, soy, beans, barley, cous cous, fresh fruits, nuts, chickpeas, fruit juices, kale, tahini, whole grain cereals

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What's an Ovo-Vegetarian?

• Avoids meat, poultry, fish, and dairy
• Will eat eggs and honey
• Gelatin (made from animal bones, hooves, and tissue), rennet (can be made from stomach lining of lambs/calf's), and carmine (cochineal, or natural red 4 is a dye made from insects) are avoided

Learn more info, food substitutions, and nutritional info H E R E!!

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What's a Partial (Semi) Vegetarian?

• Avoids red meat
• May eat fish, poultry, dairy, and eggs
• No soy or gluten alternatives needed

Check out the blog of a Partial Veg  H E R E!!

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What's a Flexitarian?

• Has a flexible attitude towards food
• Eats mostly a vegetarian diet
• Includes occasional meat or fish
• About 3% of Americans are TRUE vegetarians, so if you flip flop this is you
• Called meat eating vegetarians by the Associated Press  H E R E!!
• What WebMD has to say  H E R E!!

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What's a Pesco-Vegetarian?

• Avoids all meat and poultry, except fish

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L I N K S!!

10 tips for healthy vegetarian eating

Dietary guidelines from the USDA

Build healthy eating patterns

Vegetarian resources for getting enough nutrients

Home delivery of meals made for specific eating preferences

Veg friendly recipes and info

A "Partial Vegan" blog

Learn some cultural history of vegetarianism

Blog on healthy veg lifestyle

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Do you know what a vegetarian looks like? How about a lacto-ovo veg or vegan?

Pamela Anderson- Actress & vegetarian

Leona Lewis- Singer & vegetarian

Bob Barker- Former Game Show Host & vegetarian



Albert Einstein- Vegetarian & Scientist



Edwin Moses- Vegan & Olympic gold medal holder

Andreas Cahling- Lacto Vegetarian & International body builder



Mahatma Ghandi- Revolutionist Leader & vegetarian



Forest Whitaker- Actor & vegetarian

Matisyahu- Reggae Musician & vegan

Bill Clinton- Former US President & vegan

Steve O- TV Personality & vegan

The list could go on and on. I know you've heard you can't judge a book by its cover. This applies to people and their eating styles too!! Try something new, you never know, you may like it. I personally think it would be extremely hard to be a strict vegetarian or vegan. It was hard for me to stick to my no red meat rule. I don't think I'll ever be 100% meatless, but generally speaking I don't eat much meat. When I do, it's usually ground turkey breast, and maybe chicken or seafood. Steak, burgers, and bacon are greatly missed by me!! After not eating specifically beef for so many years I'd be scared to try it for fear of how my body would react to it. My dinner plate definitely isn't empty and neither is my stomach! I've discovered tons of ways to satisfy myself when it comes to foods and different tastes that I have.

Continue to follow my blog and you'll find out how! ^_~"

Which eating style do you have? Leave a comment and let me know!

Shredded Chicken

Shredded chicken (chix) is one of the easiest, tastiest, low prep foods to make. It basically cooks itself. Shredded chix can be used in an endless amount of recipes. I don't eat red meat at all, so if meat's involved it's usually chicken or ground turkey. For most recipes, they can easily be substituted with ground burger, or any other meat of your liking.

What you'll need:

• Chix Breast
• Seasonings of choice (pepper, cayenne pepper, Cajun blend, etc)
• Green onions
• Lime juice (optional)
• Nonstick Stew Pot (or any deep pot)
• Fork & knife

After washing the chix breast, and pre heating the pot on medium heat, I simply laid the meat down in the pot. Unless it's absolutely necessary I try not to use oils, or butter in recipes. If you don't have a non stick pot for example you may need to use oil so the meat doesn't stick to it. In that case, I'd use a small amount of olive oil. If you must use oil, at least make it a healthy oil right? Another reason I don't add oil to the pot is, because the chicken will release juices as it cooks, and this will help keep it from sticking.



After placing the chix in, season one side while the other is cooking. Don't flip it just yet! To make sure the chix cooks evenly, it's easier for me to place it, leave it alone for about 5 mins, then flip, and repeat.



After about 10-15 minutes of cooking the chix will start to get tender from cooking in the liquid. If all the liquid evaporates, just add a small amount. You don't want to boil the chicken, so add enough to barely cover the bottom. The longer the chix cooks in liquid the more tender it'll be. Once it's fully cooked you can cut the chix breast in strips. This shouldn't be hard and a fork and knife should work just fine. Let the chix cook for a minute or so before flipping it, and cutting the other side. You'll start to see it fall apart. Use the fork to shred the chix.



Here you can see the chix shredded. I've added chopped green onion, and lime juice.



I used the shredded chix for a Venezuelan inspired layered dish called Patacon. A Venezealan restaurant here serves this, and it's one of my favorite things ever! A fried plantain is the base and it's topped with lettuce, cilantro sauce, cheese, avocado, banana peppers, and then your choice of meat. It's great!!

Other Ideas for Shredded Chix:

• Make fajitas. Add a packet of premixed fajita mix to chix instead of other seasonings
• Make a salad. Top your favorite greens with the warm shredded chix
• Make a sandwich. Fill a hamburger bun with the chix
• Make Tacos. Top with your fav fixings
• Make chili. Beans and a few other things could be a quick chix chili
• Baked taco salad. Layer with tortilla chips, tomatoes, cheese etc. then bake
• Chix salad. Let cool then add mayo or yogurt and veggies 
• BBQ chix. Add some sauce and bread
• Try a homemade potpie
• Layer with veggies and top with biscuits before baking

Do you have a recipe for shredded chicken? Share!! Did you try this? Let me know!

Grilled Portobello Mushroom!!

Mushrooms are one of those things in life that you either love, or you hate! I think I know more mushroom haters than lovers. I am a lover of mushrooms...all kinds. Did you know there are more than 14,000 different types of mushrooms? Of those, about 3,000 are edible. How many have you tried? One of my favorites is the portobello/portabella mushroom.

Portobellos are full of vitamins, nutrients, and can be prepared many many different ways. Besides eating them raw, grilling them is one of the top ways I cook portobellos. Mushrooms are like sponges and absorb anything you put on them. Because of this, you won't need a lot of added oil, or seasonings. A little bit will go a long way here. This quality also makes them very versatile in different dishes--they easily take on the flavors of other things.


Tips When Buying:

• Portobello's can grow up to 6 inches in diameter, so buy the size appropriate to your needs
• Make sure all of the gills are present on the underside of the mushroom
• Should be free of soft spots
• Even if mushrooms are a fungi they should be mold free before use

Other Ways to Cook Portobello's:

• Grill them lightly brushed with Italian dressing, vinaigrette, or even bbq sauce for about 5 mins
• Brush with sauce then roast on a baking sheet for about 20 mins
• Saute strips in olive oil on medium-high heat until tender
• Stuff them with cheese, veggies, stuffing, or sausage before baking
• Substitute a typical burger for a meaty portobello

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To get started on my grilled stuffed mushrooms I needed:

• 1 Grill
• 1 Baking sheet
• 4 large portobello mushroom caps (about 5 inches in diameter)
• 1 small can of diced tomatoes
• Italian cheese blend
• Olive oil
• Pepper and seasonings of your choosing

The mushrooms were seasoned lightly with pepper, an Italian spice blend, and then drizzled with olive oil. They were allowed to grill undisturbed for about 5 minutes.

Using a spoon I removed the stems, then scraped all of the gills out of the mushroom and discarded. If making a tomato sauce you could use the gills and stems in it for flavoring.

Once removed for the grill the mushrooms were placed on a baking sheet. I topped each one with a generous amount of diced tomatoes, and an Italian cheese blend.



The tray was placed in a pre-heated 350 degree oven. I let them bake until the cheese was completely melted. Once melted I turned on the broiler until the cheese was toasted on top.





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One thing mushrooms have going for themselves that vegetables don't is their antioxidant and nutritional value isn't destroyed while cooking. Portobello's actually become more firm then longer you cook them.

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Nutrition Facts:

• Portobello's are a low calorie meat alternate -- contain about 30 calories per serving vs. 235 calories that can be found in a traditional burger
• Contains Iron & Lead -- help aid in blood production
• Contains Riboflavin -- helps cell energy and production
• Contains Zinc -- helps immune function and wound healing
• Contains Pantothenic acid -- helps adrenal gland function
• Contains Vitamin B6 -- low? Eat portobellos; they're water soluble, so any excess will pass through your body
• Contains Selenium -- helps your body make its own antioxidants

Grilled Portobello's can be served over pasta tossed in olive oil and Parm cheese.

Here ya have it folks!! Grilled stuffed portobello mushroom!



More Ideas:

• Grill mushrooms, slice, then toss with your favorite salad
• Toss with alfredo sauce and pasta
• Add cooked mushrooms to your favorite marinara sauce
• Top with pre-cooked ground turkey or hamburger, cheese, olives, before baking for a mushroom based pizza
• Marinate for about an hour in your favorite vinaigrette before roasting or grilling
• Slice and add to your favorite lasagna or spaghetti recipe
• Slice, bread and fry for portobello fries
• Grill, then top with lettuce, tomato, pickle, etc for a great burger alternative
• Top with spinach and mozzarella cheese before baking

Portobellos are great for people looking for a change from the typical burger, vegans, vegetarians, meat lovers, food explores, and more! It's a very flexible food item and the possibilities are endless!!! You can make the mushroom your main dish, an additive, or even just a side dish. Experiment and see what you can come up with!

Spice It Up: Cajun Style

A spice that I like to keep in my kitchen is Cajun Seasoning. It's a mixture of a few seasonings that create a great, spicy, full flavor. The amount of kick it gives depends on how much you actually use. The dish you make doesn't have to be blazing to use this. If you desire a more subtle taste that can also be achieved using a Cajun seasoning. I've tried a couple of brands of Cajun seasoning, but the one I like the best is made by McCormick.

I like spicy food, but I don't want my food to be too spicy and I can't enjoy it. A spice such as this gives you the right amount of spice. McCormick Blends Gourmet Collection: Cajun Seasoning cost about $4 at a local grocery store.

What spices are actually in Cajun Seasoning?

There isn't just one answer for this. Depending on the brand, the contents of a Cajun seasoning can vary. Usually the spices brands will have in common are black pepper, cayenne pepper, garlic, and chili pepper.

When buying pre mixed spices check out the ingredients to see what's actually in it. This can also help you to decide if it's worth buying. For example if the ingredients contain black pepper, and oregano it may be cheaper to buy the pepper and oregano separate.

Included on this bottle is a web address to the companies site. Here you can find product information, recipes, and more. McCormick makes seasonings for all types of meats, seafood, stews, organic meals, ethnic meals (such as: Chinese 5 spice, Greek seasonings, and Jamaican jerk), and more. To check them out visit  H E R E !!


Recipes McCormick suggests for Cajun Seasoning:

• Cajun Jambalaya
• Cajun Pecan Catfish
• Cajun Potatoes and Onions

To Buy or Not to Buy Organic

To buy or not to buy organic--that can be a hard question to answer. One of the first things I notice when I'm looking at organic and non organic produce is the price difference. Cost of food is a factor when it comes to grocery shopping, and can be a deal breaker. I prefer fresh produce over canned, and frozen over canned. Obviously fresh is healthier than both, but organic is even better. I don't buy everything organic, but there are certain things I seek out to be organic for a number of reasons. With all the labels on the shelves it can be tricky when it comes to narrowing down what you'll buy. Just because a label says "organic" doesn't mean it's a better product. There are some key words to look out for.

What does Organic actually mean?

If something is labeled as "organic" it means that there are at least 95% organic ingredients. The remaining amount must be ingredients from a National Organic Program (N P O) approved list. When the requirements are met the product can carry an U S D A Organic Seal.


This label can be green (above) or black. For more detailed information check H E R E !!

There's nothing necessarily "wrong" with products that say things such as:

• free range
• natural
• hormone free

BUT these descriptions do not make the item organic! Don't be tricked into paying more just for these labels. Items that this seal may be found on include: fruits, vegetables, milk and eggs.

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There are a few other things that you should keep in mind while deciding on "organic" products to buy. Organic labels don't have to apply solely to food. Cosmetic products, for example, can also be organic and have these labels too. Some labels you may see include:

• Made with organic ingredients
• 100% organic
• U S D A organic
• N S F
• National Products Association (N P A)

Labels & Meanings:

 

A minimum of 70% of the product must contain organic ingredients. This does N O T qualify the item to carry the U S D A Organic seal.



U S D A 100% organic S E A L: 100% of the ingredients are organic. No synthetic ingredients were used in the production, contains no toxic or persistent pesticides. Water and salt are not included.


U S D A organic

The product contains 95% organic ingredients. It also must be free from toxins, persistent pesticides, heavy metals, irradiation, and G M O's



Must contain at least 70% organic materials




N P A is a U S D A created program.

 Some requirements of the N P A are:

• Product must be made primarily of ingredients from a renewable source found in nature
• Must be "generally recognized as safe" by the F D A
• Can't contain any petroleum compounds
• Include biodegradable ingredients and be packaged in environment friendly way
• Small amounts of synthetic ingredients are allowed, B U T they can't pose any human health risks and must not have a natural alternative available
• No animal testing is allowed

On the N P A site (link above) you can find info on specific products. You can even do a location check to see where to shop near you!



G M O labeling isn't mandatory. Honestly a lot of produce that's found in stores genetically modified (G M O). There are a number of organizations that support the labeling of G M O foods, and/or the removal of them. You can find out about one non profit organization and more on genetically modified organisms H E R E !!



If interested in finding out more on the guidelines, ingredients, etc. of cosmetics check H E R E !!



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According to the Environmental Working Group (E W G) there are fruits/vegetables that should be bought organic whenever possible, because of pesticide residues. Different factors can make an item contain more chemicals than others. The thickness of its skin, and the location of the food (tree, grass, dirt) grows are examples of factors.

" The Dirty Dozen "

1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Imported Nectarines
6. Imported Grapes
7. Sweet Bell Peppers
8. Potatoes
9. Domestic Blueberries
10. Lettuce
11. Kale
12. Collard Greens

" The Clean 15 "

1. Onions
2. Sweet Corn
3. Pineapple
4. Avocado
5. Asparagus
6. Sweet Peas
7. Mango
8. Eggplant
9. Domestic Cantaloupe
10. Kiwi Fruit
11. Cabbage
12. Watermelon
13. Sweet Potatoes
14. Grapefruit
15. Mushrooms

How many of these do you eat regularly? Are you big on fruits and vegetables in the first place?

You can find more information on these lists, and a helpful shopper's guide H E R E !!

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At the end of the day you'll have to weigh your options and decide what's best for you. Availability of organics in your area may decide for you. Budgets for food may be another decision maker, or mobility may be another.

Tips on buying organic:

• Look for specials such as "two-fors" at grocery stores
• Clip coupons from newspapers/magazines
• Visit manufacturer websites for email lists and coupons
• Support local farmers and vendors
• Check out Local Harvest to find places near you
• Visit Farmers Markets. Many operate most of the year

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Does any of this information affect how you'll shop in the future? Were you an organic shopper to begin with? Share, I'd like to know!!

Don't forget to subscribe via email in the box at the very top!! Thanks ^_~"

Fast Fact!

Did you know that sea salt is the same as regular salt? Sea salt is taken from sea water and regular salt is taken from a mine. That's the difference between the two! Most of the salt that's consumed comes from sodium added to processed foods.

Do you know what the recommended daily amount of sodium is?

What percentage of your daily sodium intake to you think comes from salt you add yourself?

Which is healthier: sea salt or regular salt?

Find out these answers and more on the study H E R E !!

Simple Semi-homemade Blueberry Honey Pancakes

I love pancakes, but haven't quite mastered the homemade ones yet. I've been practicing, sorta, but haven't gotten the flour, baking soda, baking powder ratio exactly right. When I do, and if I try again, I'll be sure to post--even if the results are bad! This past weekend I really wanted some diner style breakfast!!! Even though it was almost 1pm I needed some pancakes and eggs in my life. Fall is trying to sneak its way in around here, and I'm not liking it, so traveling was out of the question. Plus I had a slight headache, so off to my kitchen I go!!!

I absolutely adore Aunt Jamina's pancakes. I especially like the quick mix, only add water mix--you know, the don't have to fool with eggs and oil mix. Yes, it is great, easy to make, and even better to eat! Looking around I remembered I had a few eggs, small brick of cheese, but no potatoes. Sad face. No homefries this round for me. The menu I set out to (quickly and simply) make consisted of pancakes and scrambled cheese eggs. In the fridge I also saw a jar of honey jam with just a few spoonfuls left. Might as well bring that out while I'm at it!

Here's what you'll need:

• 2 bowls/containers
• 1 saucer
• Spatula, small non stick frying pan, 2 forks, 1 spoon
• Your favorite jam/jelly
• Eggs
• Cheese
• Pepper or seasonings of your liking
• Pancake Mix
• Packet of hot chocolate
• Peppermint stick

Are you surprised that I don't follow the instructions on the box? As with most things, I eyeball it and make it how I like it. For the sake of writing this, and to honor my pledge I'll try my best to give accurate details on the steps!! See--I haven't forgotten   ^_^"

Using one bowl, I poured in pancake mix, then slowly added water while stirring. Added more mix, then more water. I always do this slowly, so I don't mess it up. Continue until you have a consistency that you like. Personally, I don't want a dense pancake, but I don't want watery batter either. My mixture is thick enough to just drip out of the bowel when tilted, but thin enough to be a fluffy pancake. Once I got it right I added about 3 over flowing spoonfuls of my Blueberry Honey Jam, and stirred!!!

This made about 6 medium sized pancakes

**** T i p s ****

~~~Not sure if you got the batter quite right. Do a test pancake!

~~~Don't like blueberry? Just add your favorite jelly or jam to the mix! Experiment.

~~~Don't like preserves? Try chocolate chips, or fresh fruit.

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Side note:

I'm in love with Roger's products. They're from a local bee farmer who sells products at local farmer markets and shops around the city. There's honey, wax, candles, jams, combs, classes for new bee farmers--a ton of things available through them! If you ever have the chance you must try it!! Even if it's a honey stick, which comes in many flavors. The jam I used is made the traditional way, except the sugar is substituted with honey!

Quick Honey Facts: 

• It's a natural alternative to sugar 
• Can be used in tea, pancakes, on toast, for a sore throat, or even to heal a cut
• It's a natural antiseptic and pure honey never spoils
• Local honey is from bees that took pollen from local plants. If you have seasonal allergies eating local honey can help prevent them. 
• Honey made at different times of the year taste different depending on what's in season. The taste comes from plants that the bees pollinated.
• Clover (common honey found in Ohio) honey, is honey that bees made by taking pollen from clover flowers.
• Try apple honey (from apple blossoms), there's also citrus honeys, and many more!

Interested in learning more about honey, or Roger's? Check this out :  Support Local!

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Once the mix was...mixed, I set it aside. Six eggs was what I had, so I decided to use them all. Why not? After cracking all of them I changed my mind about the scrambled cheese eggs. An omelet sounded better to me!!! Six eggs is a lot for just 1 omelet, and my small non stick frying pan. Two omelets were made this time. I'm very paranoid about cross contamination. I mixed the eggs so I could be done with them, and wouldn't have to touch them again once I started cooking. Washing of the hands was next!

Pan preheated on medium and I'm ready to pour! There are some pancake flipping guru's out there, but I am not one of them. One pancake in my can at a time please and thank you! It took me a very long time to be able to flip pancakes (or eggs) without jacking them up. Practice makes perfect...or at least presentable. It's ok if you mess up just keep going. You have a whole bowl of batter to get it right! One thing I wanted to point out was syrup wasn't really needed for these pancakes. The honey used in the jam gave a subtle sweetness to them.

**** F l i p   T i p ****

~~~~Watch for bubbles on the uncooked side of the pancake. See bubbles = time to flip

~~~~Loosen all edges gently with a spatula before flipping

~~~~Get as much of the pancake under the spatula before lifting

~~~~Keep pancakes a small to medium size-- it'll make flipping easier 

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Eggs simply seasoned with ground black pepper

This is about 1/4 of a brick of cheese. Divided, one 1/2 went into one omelet.

My non stick frying pan was wiped clean, then placed back on medium heat. As if I were making scrambled eggs, I poured some of the mixture into the non stick pan. Poured until about half was in the pan, and the bottom of the pan was covered. I left it alone for a few seconds while the bottom cooked. Using my spatula, I gently lifted a side of the omelet, then tilted the pan so that any uncooked egg would run under it. I repeated this on all sides of the pan until most of the egg was gone from the top. This helps speed up the cooking process.

After doing that I let the egg sit for a few more seconds, so that the egg I just tilted under would cook. Next I put half of the cheddar cheese on one side of the omelet. Once this was done I gently lifted the opposite side with my spatula. The lifted side was then folded over, and pressed together lightly. Remember that there's still egg inside that's not fully cooked!! I let the omelet continue to cook for about 3 minutes on both sides before serving.

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The hard part is now complete! For the grand finale: Peppermint Hot Chocolate!!!!!!! Could you hear the announcer and echos?? Ok ok..I'm done ^_^*

Quick Peppermint Facts:

• Mint essential oils are used in wines, sauces and as an antiseptic
• Can help nausea, indigestion, toothaches, cramps, and tension headaches
• A number of stomach ailments are aided by peppermint. This is why they're often given after meals, and why non prescription meds are flavored with it.
• The oil can be used as a rub for sore muscles
• There are more than 20 variations of mint; all have benefits
• The herb as calcium, iron, potassium, vitamin A, C, and many other nutrients

It was a cool drizzly day and I felt like hot chocolate was missing from it. To make it I heated water on the stove, then poured it into a cup. One packet of Swiss Miss was emptied into the cup, then stirred. I'm not big on pills, so to help calm my headache I added a peppermint stick to my hot chocolate. The stick melted from the heat of the drink adding a sweet comforting flavor.

***Variation***

I like rich hot chocolate on cold days!! You can substitute the water for milk to achieve this. Yum!!

Possible Substitutions:

• Add veggies like spinach, onion, tomato, olives, or carrots, to your omelet
• Need meat? Add precooked ground sausage to the omelet
• Try an egg white omelet
• Spice it up with pepper jack cheese or a little chili powder
• Try wholewheat or gluten free pancake mix
• Add fresh bananas or apples to the pancake mix
• Try cinnamon in your batter
• Fancy? Add a dab of sour cream and salsa to your omelet
• Use sugar free jelly in the mix

Do you know any other variations for this? Have a recipe that's similar...comment below!!

Buttermilk Fried Chicken

Yummy!! Can I just start off with saying that?! I haven't fried chicken in I don't know how long! Personally frying anything isn't high on my to-do list. Mostly, because I don't enjoy being popped by flying grease or nearly breaking my neck on slippery fly aways on the floor. One thing I can say is that I'm so happy I tried this recipe. The results were fantablous (and fantastical) and went well with my homemade broccoli soup!

What you'll need:

• 2 small containers
• 1 frying pan
• Crisco
• Seasonings such as salt, pepper, cayenne pepper
• 2 medium sized eggs
• About 2 handfuls of Corn Flakes
• About 2 cups of flour
• Draining rack or paper towels
• About 8 chicken legs
• Buttermilk
• Tongs and a Fork

To try to prevent cross contamination (and the spread of microbes all over my kitchen) all of the prep work is done BEFORE dealing with the chicken or the eggs. I make sure my hands are washed, and the sink I'll be seasoning the chicken in is thoroughly washed.

In the 1st container, I pour in flour and then season it well with black pepper and a small amount of cayenne pepper. Spicy isn't my goal, so the cayenne is used sparingly just for taste. Salt surprisingly isn't even in my house. I never ever cook with salt, but you may use if for this recipe if you choose  ^_^  I use roughly 1/4 teaspoon of cayenne pepper and 1 teaspoon of black pepper. The last thing that goes in is the fist full's of cornflakes. These get roughly crushed up with the back of a fork, mixed well, then set aside.

In the 2nd container, goes about a 1/2 cup of buttermilk, and the eggs. Before I crack the eggs I turn on water in a sink and have a trash bag near. Crack the eggs, throw them away, and then wash my hands without touching anything else. Mix the milk and eggs well, and then set aside.

On the stove I heat the frying pan on medium-low. While it's heating up I add about 1 1/2 cups of Crisco shortening. Any type of oil or shortening may be used here. I just wanted the bottom of the pan covered--no deep frying going on here. Prepping the chicken is next!

After turning the stove up to medium--I turn on the water again, so I could wash my hands after seasoning the chicken. No matter what anyone says, I always rinse off meat really well when I take it out of the package. If necessary, you can trim up the chicken legs to get rid of excess fat. After laying the legs down in the sink I prepped I season then on both sides. I sprinkled about 1 tablespoon of black pepper total on 1 side of all the legs.

Time for the assembly line cooking method! Using 1 hand to touch raw chicken and 1 hand to touch anything else is important so bacteria aren't spread. 1 chicken leg gets dipped in the milk-egg mixture, then into the seasoned flour-cornflake mix, and finally into the frying pan. With one hand on the chicken, and the other on the container holding the flour mix you can hold that closer to the pan, so you're not dropping flour on things.

I fit about 4 legs in at a time. The thickest part of the leg should be towards the middle (hottest part) of the pan. Try not to over crowd your pan, this can affect the temperature of the oil extending the cooking time. If the oil is too hot the chicken will brown fast on the outside, but be undercooked inside. Once you've placed the chicken in the pan don't touch it. Place it and keep hand off! Let the 1st side cook for about 8 minutes before flipping with your tongs and repeat.

Once the chicken is finished cooking, place it on a draining rack, or on paper towels to remove excess oil.

Extras:

~~~The buttermilk helps flavor the chicken and keep it juicy while it cooks. The chicken can be soaked in it the night before for extra flavor.

~~~The cornflakes give an extra crunch to the breading that's made while frying.

~~~The egg can be omitted, but gives the flour mix something to hold on to and helps with the crunch!

I've tried to come up with some positive things to eating fried foods. I even googled it, but I really didn't find a lot of good things worth mentioning. Everyone knows fried foods aren't very healthy, BUT to me moderation is the key! Too much of anything in life usually isn't good.

Possible Mods:

• Try egg whites instead of the whole egg
• Use gluten free or whole wheat flour
• Use canola, sunflower, or olive oil
• Try using skinless chicken 

Think you eat too much fried food?

~~Try limiting yourself to eating it once a week

~~Feeling adventurous? Try limiting yourself to twice a month

~~Eat two vegetable for every piece of fried food on your plate

Over all, I give this recipe 2 thumbs up!! The buttermilk chicken was very crispy, crunch, and juicy! It'll definitely be tried again ^_~"

Do you have any variations of this recipe? Know any modifications that can be made? Comment below and don't forget to subscribe!

Broccoli Soup

The "recipe" I have for this soup has to be the most bootleg one in my possession. It's written on a random page in a notebook, and I can't even remember where I found it at originally. The recipe for broccoli soup simply reads:

"Equal Parts of:

Flour

Chicken Broth

Water"

Yes, that is it. There were no instructions on what to do with those equal parts, no times, or temperatures given. That is all that the entire page said so, I free styled this one. Last winter was the first time I can remember having broccoli soup. It was so good and I fell in love with it. Don't ask me why I've never had it before, but I've been missing out! Besides the obvious broccoli, I knew there was cheese involved, and both were absent from the recipe list of equal parts.

Broccoli is one of my favorite veggies! Many people have to be bribed, or tricked into eating this green vegetable. There are a few recipes I can think of off the top of my head that use broccoli as the main ingredient. I love it, so you'll be seeing more of it. Your whole life you've probably heard how healthy and good for your body broccoli was, but weren't convinced. Well it's true and it doesn't have to taste bad!!

Did you know...

~1 cup of broccoli can have as much protein as 1 cup of rice or corn, but with HALF as many calories

Broccoli is full of many vitamins and nutrients such as:

• Potassium- promotes regular muscle growth and brain function
• Magnesium & Calcium- helps regulate blood pressure and for bone health
• Vitamin C, Zinc, & Beta-carotene- helps skin repair and strengthens immune function
• Fiber- maintains low blood sugar and helps with digestion
• Vitamin A- good for structures of the eyes as you mature

The list of benefits can go on and on. One key to making sure these nutrients stay in the vegetable is to not over cook it! For example, if you boil vegetables until they're limp and colorless all of the vitamins have been pulled into the water. This leaves it tasteless and nearly void of nutrients.




Soup!!!!


Using my large trusty measuring cup (holds up to 4 cups) I poured 4 cups of water in a large pot to boil. I chose four, because I had enough bouillon cubes left to make 4 cups of chicken stock! I followed the instructions to make the chicken bouillon, reduced heat to medium, added equal parts of flour (4 cups) and stirred.

Since this was a huge amount of dry ingredients being quickly added to wet, it became very chunky. To fix this, I added the 4 cups of water (equal parts) and continued to stir. The mixture was still thick, so I tossed the spoon, upped the temperature, grabbed my potato masher, and added a little more water. Yes, it was that thick! Next time I make this soup I'll mix all of the wet ingredients before adding the flour. I think this will help prevent any chunks.

After seeing the chunky base, I started having second thoughts on this equal parts recipe. I didn't want to waste my good cheese and broccoli if it was going to be thrown away. My stomach suddenly spoke up--So I continued on! To make this soup quickly I used frozen broccoli spears. If you can picture what the small squares of frozen veggies look like--the bag of frozen broccoli I used was a little bigger than that. Just slightly thawed, I cut the spears into bite sized pieces, tossed 'em in, and occasionally stirred. When the ingredients started to come together I added a small bag of monterrey cheddar cheese.

I was still giving this concoction the side eye and worried it would be bland. I didn't know about this flour, water, and cheese biz, so I sprinkled in enough ground pepper to cover the top of the soup. This probably equates to 1 tablespoon, roughly. Once, all of the ingredients were in the pot I kept stirring to make sure everything was mixed well. To melt the cheese and cook the broccoli I put a lid on the pot, and let it simmer. Every few minutes I'd check on it, stir all sides, and walk away.

After about 10 minutes of simmering, the broccoli soup was finally looking like the soup that inspired this adventure! Taste testing every couple minutes let me know when the soup was done. I didn't want the broccoli to be too tender, so I let that guide me too  ^_^  Ladled into a bowl, this broccoli soup was very much enjoyed.

This recipe can be easily modified to meet many needs. I thought of this AFTER I wanted to share it with a friend, and then remembered I used the chicken base, and they're of the meatless persuasion!

Possible Mods:

1. Use a vegetable or beef stock instead of chicken
2. Want more soup? Use less broccoli
3. Want more veggies? Use bigger bags/bunches of broccoli
4. Like it spicy? Try pepper jack instead of cheddar
5. Want it healthier? Try whole wheat, or gluten free flour
6. Need smaller quantity? Try using 2 cups equal parts instead of 4
7. Need larger quantity? Try doubling the equal parts to 8 cups

Are there any other ways to modify the recipe? Comment below!! Try it out and let me know how it goes. Once I got through a few kinks at the beginning it was smooth sailing. I'll definitely be making this broccoli soup again!!

Noms!

For the longest time I've wanted an outlet for a big hobby of mine. Cooking is something that I've been a part of since I was big enough to carry a pot! Whether it was picking onions from the garden, slicing tomatoes, seasoning some type of meat, or even taste testing; having my hand in the love that brought family and friends together was something I loved. I enjoy eating just as much, so being able to fulfill that encouraged me to learn!

There's been many times that writing a cook book has been tested by me. It's actually a lot harder than it looks! You ever do the exercise in school where you have to write instructions to make a peanut butter and jelly sandwich, then someone tries, following your directions? Lots of steps are usually left out unintentionally.

Example:
Did you list everything that's needed? (knife, jelly, peanut butter, bread)
Give clear instruction? (open the jar, how many slices of bread, use what kind of knife)

~~~~~~~~~~~~~~~~~~~~

 Those mental steps and precise mathmatical measurements are what trip me up when it comes to writing a recipe. Unless I'm baking, I rarely use measuring cups and spoons. A dash of this, seasoned to taste, pinch of that, three shakes, a scoop here, and a tad there--that's what I'm working with. I know my way around the kitchen and the spice rack, but telling others who may not, it's a bit trickier. So here's my pledge and goal for this Edibles by Dez:

While writing new posts I pledge to try my best when giving the steps that I took in cooking something. I'll be as detailed as I can, and will be open to new things. In saying that, the big picture goal of this is to continue motivating myself to eat healthy and actually enjoy every step. Having fun is a big part of it all.

Cooking doesn't have to be a chore, or anything to be afraid of. Making mistakes is a part of learning. I know you've heard, "don't knock it til you've tried it." Eating healthy definately shouldn't make you run away screaming, frown, or hit the red X up top! Believe me I've had more than my fair share of the entire pig, goat, cow, etc., and loved every single bit of it. Sadly, seeing the long term effects of eating that way, along with a scare myself, has curved my diet. You don't have to totally eliminate specifics, but moderation is the key. Me personally, I've removed red meat and a lot of salt from my menu. BUT as the title suggests, don't let that or my size fool ya, because Skinny Girls Can Throw Down Too!! Follow me and you'll see  ^_~"