Advantages of eating in season

Advantages of eating in season are many, but If you are willing to harvest from your backyard orchard, and/or vegetable garden or visit your local u-pick farm and preserve your food you can save a great deal and eat better too. Even purchasing in season at your local grocer can save your family money.

Here is a quick list of some of the benefits:

  • Your produce will taste better.  Produce harvested when it’s naturally at its best will mean it will also taste its best and give you the optimum nutrients.
  • It will save you money. In-season produce is often on-sale produce and or less expensive for a quick sale. Especially, if you are willing to visit the local farmer’s market or visit the local u-pick farms and replace money with a little family work and exercise.
  • You’ll discover new, fruit and vegetable choices. The world of fruits, vegetables, and roots is a larger one than most of our shopping habits indicate. Eating in season will introduce you to new types of fruits, vegetables, and roots and give you more knowledge of nutritious choices. Many heirloom varieties do not ship or store well and therefore will not be in the supermarket.
  • Eating in season also tends to support local growers, which helps the local economy and reduces pollution. Also, as you get to know your local farmer and you will be helping to keep what remains of the local family famil alive for the future. In speaking and making friends with your local farmer you may find there are other opportunities to broaden your diet as many raise heritage livestock, which can make their way to your table. They can let you what crop will next be available and when.

Southern Style Icebox Strawberry Pie

With the hot weather of summer and early fall and icebox pie is always a nice way to put dessert.  When strawberries are in bountiful, this strawberry icebox pie is an easy way to put some fruit on the table, which will be appreciated by all.

Cook’s Note

  • You need to finish with two cups of filling.
  • Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
  • However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
  • This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer.  However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.

Icebox Strawberry Pie Filling Ingredients

  • 1 (0.6-ounce) package sugar-free strawberry flavored gelatin
  • 1 (9-inch) pie shell, blind-baked and cooled
  • 1-1/2 cups cold water
  • 2 pints fresh strawberries, hulled and diced
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar (optional)

Icebox Strawberry Pie Filling Directions

  • Blind-bake pie crust and cool.
  • Wash, hull and dice strawberries and set aside.
  • In a small bowl, mix gelatin in 1/2 cups cold water and allow to bloom
  •  In a large saucepan, combine 1 cup water and cornstarch until smooth.
  • Bring mixture to a boil stirring constantly on medium; continue cooking and stirring for 2 minutes or until thickened.
  • Remove mixture from the heat; stir in bloomed gelatin and sugar (if desired) until dissolved.
  • Transfer to a bowl and cool to room temperature, about 30 minutes.
  • Stir in diced strawberries.
  • Pour strawberry pie filling into blind-baked crust and level filling.
  • Put the filled pie in refrigerate and chill for 2 hours or until gelatin has set.
  • Slice pie and garnish each serving with whipped topping and, perhaps, a fresh strawberry half.

Related References

Recipe – Spaghetti Sԛuash Rеd Sаuсе

whether working with the spaghetti squash from your garden or recently purchased from the store this recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses only the stovetop and the microwave it doesn’t add a lot of heat to the house, so, it can be a year-round family favorite.

Ingredients

  • 1 onion diсеd
  • 1 tsp. оlivе oil
  • 1 plum tomato, seeded and diсеd
  • 1 сuр tomato sauce
  • ¾ tѕр.. orеgano
  • ½ tѕр. salt
  • ¼ tѕр. рерреr
  • 1 lаrgе spaghetti squash, about 5 pounds
  • ¼ сuр Parmesan cheese

Directions

  • In a nonstick ѕkillеt, sauté onion in оil until tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30 minutеѕ.
  • Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking, leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for 8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
  • Sсrаре out flesh and рlасе in an lаrgе mixing bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the spaghetti squash out and apply on a platter and cover it with a tomato sauce making the Parmesan available for each to serve their own when they take their helping.

Servings

  • Makes about six servings

Making Your Own Pumpkin Pie Spice

Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant.  Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year.  However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs.  Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many.  Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.  

Pumpkin Pie Spice Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 2 teaspoon ground ginger or ground dehydrated orange zest
  • 2 teaspoon nutmeg
  • 3 Tbsp ground cinnamon

Pumpkin Pie Spice Directions

  • Combine all ingredients in a small mixing bowl whisk together thoroughly.
  • Pour the pumpkin pie spice into an airtight container
  • store the sealed pumpkin pie spice container in a cool dry place.
  • The pumpkin pie spice should be used within 6 months for best results.

Cook’s Note

  • I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.

Pumpkin bars with Sugarless Cream Cheese Frosting

Do you love pumpkin bars and would love to have it frosted cream cheese frosting? If yes, then you will like this article. We are sharing a tasty and easy to make sugarless cream cheese pumpkin frosting recipe. It is made from canned pumpkin and cream cheese. It is frosted and also is gluten-free. It, therefore, is low carbohydrate preparation. It is made from natural ingredients and also can be good enough for around 24 hours when kept in the refrigerator. Let us have a look at the ingredients required and the instructions for making it.

Ingredients Required:

  • Pumpkin Puree – 1 cup
  • Unsalted Butter (cut into cubes) – 1/4 cup
  • Cream cheese – 2 ounces.
  • Large eggs – 2
  • Vanilla extract – 1 teaspoonful.
  • Erythritol sweetener blend – 2/3 cup.
  • Bleached almond flour – 1 cup
  • 2 teaspoonfuls of baking powder (gluten-free)
  • Pumpkin pie spice – 1 teaspoon.
  • Sea salt – half teaspoon

You also need the following for cream cheese frosting

  • Cream cheese –6 ounces (Ensure that it is cubed and softened)
  • Powdered erythritol – 1/2 cup.
  • Heavy cream – 1 tablespoon (though optional, it is recommended because it helps in easier frosting)
  • Vanilla extract – 1 teaspoon.

How To Make?

It is not very difficult to make and should not take more than 30 minutes (making time). Please go through the following steps

To make the Pumpkin Bars

  • Ensure that the oven is preheated to 177 degrees centigrade (350 f).
  • Find a 9×9 inch baking pan (23 x 23) and line with parchment paper.
  • The cheese and butter should be warmed together in either the microwave or a double boiler until the cream cheese and butter and can be easily stirred together.
  • Take another large bowl, combine pumpkin puree, cream cheese and butter mixture (already stirred together), eggs and vanilla with a hand mixer. Don’t overdo it and use medium speed and mix until the mixture is smooth.
  • In another mixing bowl another bowl combine sweetener, almond flour, pumpkin pie spice, baking powder, and salt.
  • The dry flour mixture should be added to the wet ingredients.
  • Combine the mixture, again using a hand mixer on low until the mixture is thoroughly combined and forms a batter.
  • The batter should be poured into the lined baking ban.
  • jiggle or use a frosting knife to smooth the top.
  • Place on center shelf f the oven and bake about 20 to 30 minutes until an inserted toothpick is able to be taken out clean.
  • Place on a cooling rack and allow pumpkin bars to cool to room temperature.

To Make the Frosting

  • As far as frosting is concerned, you will have to use a hand mixer to combine and smooth the sweetener, cream cheese, and vanilla.

Decorate The Bars

  • Once the bars have cooled to room temperature, you can frost the pumpkin bars and cut into servings
  • If refrigerated, the bars be stored for about 24 hours before serving, if desired.

No-Bake Lemon Soufflé

Looking for something cool and lemony well here is a refreshing twist on the Souffléwhich please the palate.

Ingredients                            metrics:

  • 1 envelope of unflavored gelatin                  1 envelope of unflavored gelatin
  • ¼ cup water                                                60 ml of water
  • 3 eggs                                                          3 eggs
  • ¾ cup sugar                                                170 gr sugar
  • 1 cup heavy whipping cream                        235 ml whipping cream
  • 2 thumb-size lemon peel                               2 thumb size lemon peel
  • ½ cup lemon juice (from 2-3 lemons)           118 ml lemon juice

Directions

  • Add gelatin and water in a small saucepan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off the heat, add lemon peel, and set aside to let it cool.
  • Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
  • Whisk heavy whipping cream until soft peaks, set aside.
  • Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
  • Fold in whipped cream, fold with a spatula until there are no white streaks. Put it in the fridge until the mixture is half-set.
  • Meanwhile, prepare the foil collar:
  • -Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
  • Add mixture to prepared ramekins, allow to chill for at least 2 hours. Serve with confectioners’ sugar and berries.

Servings

  • Serve 2 (4” ramekin)

Tips/Notes:

  • It is best to eat the soufflé on the same day as you make it.
  • For this recipe, it is recommended to use pasteurized egg

Zucchini Casserole Recipe

Here is a nice dinner dish which will use up some of those zucchinis and or summer squash from your vegetable garden.   

Zucchini Casserole Ingredients

  • Chicken breast- 400 gr (14 oz)
  • Zucchini- 1 kg (35 oz)
  • Cheese – 100 gr (3,5 oz)
  • Sour cream – 4 tbsp
  • 2 Eggs
  • 2 Small or 1 Medium Onion
  • Seasoning – optional
    • 1 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon white pepper

Zucchini Casserole Direction

1. Wash zucchini and grate. (I recommend wringing zucchini with your hands to get rid of excess liquid).
2. Onions clean and cut into small cubes. Fry until soft.

3. Chicken breast cut into small pieces. Add 2 tablespoons of sour cream and spices to taste. Stir and leave to marinate.

4. In grated zucchini add eggs and fried onions. Stir and add spices to taste.

5. Marinated chicken mix with zucchini. Put in a form oiled. The surface of the casserole smear the remaining sour cream and sprinkle with grated cheese.

6. Bake for 30-40 minutes at 180C (350F).

Related References