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Friday, March 4, 2016

Snack attack.

Croquettes were the rage when I was young.
Mother would fry all kinds, in a mixed version, or individually.
If she had too much of any vegetable, or herbs, this is how she cleaned the refrigerator.

Nowadays, I rarely eat or make such goodies. But, if I expect company, I know my friends will help me with every little bite.

Ingredients:
1C fresh vegetables, cooked vegetables,  or fresh herbs, cut in bite size pieces;
1 C flour or pancake mix;
1 Egg;
Milk, just enough to achieve the consistency of mashed potatoes
salt and pepper

Mix the ingredients together, and let the concoction sit in the refrigerator for one hour or so.
Just before you want to serve the croquettes, heat two-three inches of vegetable oil until a drop of the mix sizzles.
Scoop one or two tablespoons and run a test run. If the oil is too hot the croquette will brown too fast. Taste the first one before cooking the rest. You may need to adjust for taste as well.
Drain on paper towels and keep warm until ready to eat.

Serve with a dressing made of yogurt, lemon zest, mint  and olive oil. Enjoy as appetizers or snacks.


Tuesday, February 9, 2016

Have you seen the price of vegetables?

I used to eat like this, a few years ago. A handful of salad greens, a pile of mayonnaised fish and bread or crackers. Nothing wrong with it. I actually felt saintly after this meal. The packaged salad greens were pre washed and measured, and while more expensive, I felt they were a good deal.

Notice that the salad had no real vegetables except for the packaged greens. Nowadays, I make a salad with fresh greens, cooked greens and even canned greens. What I don't use quickly I pickle for yet another addition to my salad plate. I make my own dressing too, one part vinegar or lemon, and three parts oil. I add plenty of aromatics, dried or fresh herbs, and little or no salt.

As for the fish, I still use canned tuna or salmon or sardines once a month, for convenience and economy. I drizzle a bit of olive oil and add chopped peppers and onions to liven up the taste. Pepper helps to spark the blandness, and sometimes a dash of hot sauce.

For starch, a slice of a multigrain loaf, or a grain leftover from a previous meal.  After all, we just need to swap to a better deal rather than cutting all carbs.

Add a slice or two of orange or any seasonal fruit and you now have a nutritious meal that is both tasty, heart healthy, filling, and economical.