Friday, February 21, 2020

Mediterranean Popcorn

I'll be 54 next month.  I thought it was 53, but I did the math and lo' and behold, I will be 54.  In those  53+ years, I have learned that I like to crunch on something savory and salty.  Don't misunderstand, I still love a sweet now and again (can you say Cadbury chocolate eggs), but if given a choice between sweet and savory, I'll likely pick the savory.

As we've ventured back to the Mediterranean diet I needed to find something to snack on while I'm working and at night while watching BBC crime shows with John.  I settled on popcorn because it is a whole grain therefore Mediterranean friendly. Most bags of pre-popped popcorn have a bunch of stuff on it I don't need and the ready to pop microwave popcorn can get expensive if you eat much of it.

I found the above pictured microwave popper at Walmart in the snack section over where they also sell boxes of microwave popcorn bags.  You can also purchase it here.  It frees me to buy big containers of corn kernels, which is much cheaper, and pop as much as I need without standing over the stove shaking a pot.  I can also season it just as I want so I know exactly whats in it.  My current favorite seasoning is a drizzle of extra virgin olive oil (allowed on the Mediterranean way on eating) and a sprinkle of sea salt.

I am currently eating some freshly popped corn that has not been seasoned at all, which I enjoy as well and is less messy.  AND most importantly its grand-dog approved.  Tori is enjoying Grandmommy's popcorn as a late afternoon snack.

Also I have good news to share.  I wore a jacket yesterday that has been too tight across the shoulders.  Victory!

Monday, February 17, 2020

Soupers

Soupers:  families who eat a variety of soups and often.

Yeah, I know.... I made that all up, but still.  My family is a bunch of soupers.  

My Momma makes the world's best chicken stew.  Truly.  I'm not exaggerating.  Ask anyone who has eaten her chicken stew and they will agree, especially my children.  My Grandmother Nettie used to make a beef stew that we have affectionately named, "Nettie Stew." Its that good.  So yes, I come from a family of soupers.  

The legend around this soup is even people who do not like turnip greens, will like Turnip Green Soup.  I can testify to that fact because it is only in the past few years that I've developed a taste for true southern cooked turnip greens, BUT I've enjoyed Turnip Green Soup for a long time.  

My husband and I are following a Mediterranean way of eating.  I decided that I should make this lovely, interesting soup Mediterranean friendly.  Although the original version is not expensive, my recipe uses dry beans which make it even more inexpensive.

So what makes this Mediterranean worthy?
Lean Protein
Tomatoes
Dry Beans
Greens
Whole Grains

I hope you'll give this soup a chance, especially if your family falls into the souper category. 

Kelley's Mediterranean Turnip Green Soup 

Splash of Extra Virgin Olive Oil
3 links of chicken andouille sausage, casings removed
1 sweet onion
1 chopped garlic clove
8 cups of chicken broth
1 15 oz. can of diced tomatoes
1/2 cup of dried Northern Beans
1/2 cup of dried Red Beans
1/2 cup of dried Red Kidney Beans
1/2 cup of dried Navy Beans
Salt and Pepper to taste
Handful of brown rice
Handful of barley
Red Pepper Flakes
2 cups of frozen turnip greens

Put the olive oil in a stock pot.  Brown the sausage, the onion and garlic with salt and pepper.  When the sausage is browned and the onion translucent, add the stock and bring to a boil.  Add in all the dry beans.  Bring to a boil once again, then turn heat to low.  Cover and allow to soup to simmer until the beans are cooked through.  Add water as needed to keep the mixture from burning.  

After the beans are cooked to tender, add the brown rice and barley.  When the rice and barley are cooked to tender, add the turnip greens and stir.  Add salt and pepper to taste and sprinkle in the red pepper flakes.  


Tuesday, February 11, 2020

The Humble Chickpea

Chickpeas are not something I grew up eating here in the Alabama  We seemed to eat every other kind of pea and bean, but I don't even know if I had even heard of a chickpea until I was a young adult.  It is also referred to as a garbanzo bean, but I hadn't heard that term either until I was adult

It is said chickpeas also come in colors other than the tawny beige pictured here.  I hear there are black, green, and red ones, but I've not seen them in our local grocery stores.  I did find some black ones on Amazon and they are PRICEY!

Here are just a few of the benefits of the humble chickpea:

1. Because they are high in plant protein, many folks have turned to chickpeas to help them reduce their meat intake.  In fact, a cup of chickpeas gives us a 1/3 of our recommended protein for the day.
2. They are high in fiber.  A high fiber diet has been linked to a healthy digestive system and beneficial in reducing blood glucose levels.
3. There is enough iron, calcium and other nutrients in chickpeas to help with healthy bones.
4. They are also high in potassium, which is good for your brain, heart, and blood pressure without adding in tons of salt.

The list continues.  So the bottom line is chickpeas are good for you.

So how can they be incorporated into a healthy, Mediterranean diet?

1.  The easiest way to use them is in hummus.  This yummy dip is made up of chickpeas, tahini (sesame butter), garlic, lemon, and olive oil.  Other ingredients can be used to add lots of different flavors to hummus.  One of my favorite flavors of hummus is roasted red pepper.

Hummus is readily available in grocery stores, but is so crazy simple to make that there is really no reason to spend lots of money on a small container of the creamy goodness.  For the amount of money a small pre-made container costs, many, MANY containers can be made.  Hummus is also freezer friendly for a couple of months.  Just be sure to freeze in individual serving sizes so that you don't have to wait a long time for thawing.

A hummus recipe I'm eager to try is  Chocolate Hummus.  I will let you know when I make it.  I know, I know, chocolate and hummus seem unlikely friends, but so are Velvetta cheese and chocolate.  The best fudge recipe I have includes Velvetta cheese.  So don't knock it till you've tried it.

Here is a a link to a basic hummus recipe.  

2. Chickpeas can also be used as a textural addition to a large variety of salad dishes like the one pictured here.  And here is the simple recipe to try.

3. Roasted chickpeas are good for snacking.  Again, you can buy them ready to eat in fancy bags, or you can make them yourself.  Start with a basic recipe like this one and season to your hearts content for lots of variety.

I fell of the Mediterranean wagon this past weekend at a Ladies Retreat.  I mean FELL ALL THE WAY OFF THE WAGON.  So this week is for getting back in the Mediterranean saddle again.  I find that I like to nibble while writing and drink lots and lots of tea.  I'm deep into my second novel and so I need to be ready with snacks.  Air popcorn is a favorite, but I'm giving chickpeas a real try this week.

*I was out of tahini when I made the last batch of hummus and substituted cashew butter.  It tastes just as good.



Monday, February 10, 2020

Chia Pudding

I've been off social media for a bit, so please forgive my lack of posting.  I participated in a ladies retreat this past weekend. It was a blessing to be sure, but the food was fabulous and I ate like a girl who isn't trying to be on the Mediterranean diet.  I jumped back into healthy food gear this morning and I'm once again excited I made some overnight oats. This yummy oat "cooking" technique has become a favorite for me, so when I saw the recipes for overnight chia pudding, I had to give it a go. I mixed up a recipe last night and this morning I gave it a wee taste.

The good news is the pudding is YUMMO.
The bad news is the pudding is YUMMO!

So here is my suggestion.  Make up a batch and store it in individual serving size containers because if you don't, you will eat the entire thing, or I should say I'll eat the whole recipe.  The texture is different because it is chia seeds, but if you are like me, it has not been an issue.

Here is the recipe I used. 

FYI, I used almond milk in my recipe.