The 60-Second Food Schmooze

Extra fresh rosemary? One minute in the microwave will preserve it! For powerful flavor and color, the microwave is best. Put the fresh rosemary leaves or spikes on paper towels on a plate, then cover it with another paper towel and zap it on high for 20 second bursts. It should crumble when you touch it. If it doesn’t, try another series of 20 second bursts. The flavor’s incredible and will last several months in an airtight container. Add it to soups, stews, turkey, stuffing, or make spiced nuts.

Photos: Faith Middleton

Best green beans EVER for Thanksgiving? Here you go. I do a version of a Ree Drummond recipe…A little bacon grease in a fry pan with fresh green beans, chopped onions, and minced garlic. Sauté a couple of minutes, pour in chicken broth and, with the lid ajar so steam can escape, let it all simmer away until the broth disappears and the beans and onions crisp up. Takes about 20 minutes. Easy to remember — green beans, onions and garlic in bacon grease, simmered in chicken broth.

Photo: Pixabay.com

The post Fastest Green Beans for Thanksgiving appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.

Best green beans EVER for Thanksgiving? Here you go. I do a version of a Ree Drummond recipe…A little bacon grease in a fry pan with fresh green beans, chopped onions, and minced garlic. Sauté a couple of minutes, pour in chicken broth and, with the lid ajar so steam can escape, let it all simmer away until the broth disappears and the beans and onions crisp up. Takes about 20 minutes. Easy to remember — green beans, onions and garlic in bacon grease, simmered in chicken broth.

Photo: Pixabay.com

I like to make the fastest hummus on earth, and it’s really good. Have a jar of your favorite store-bought sauce ready. I like Indian. Rinse a couple of cans of chickpeas, throw them into a food processor with your jarred sauce and mix it up until it’s the way you like it, smooth or a little chunky. Be sure to taste it to add more of something, like salt, spice, or lime juice. Instant hummus — delicious, custom-made and quite a bargain.

Photo: Pixabay.com

The post Fastest & Easiest Homemade Hummus appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.

I like to make the fastest hummus on earth, and it’s really good. Have a jar of your favorite store-bought sauce ready. I like Indian. Rinse a couple of cans of chickpeas, throw them into a food processor with your jarred sauce and mix it up until it’s the way you like it, smooth or a little chunky. Be sure to taste it to add more of something, like salt, spice, or lime juice. Instant hummus — delicious, custom-made and quite a bargain.

Photo: Pixabay.com

Never heard of Indian Pudding? Well, I volunteer to be president of the Bring Back Indian Pudding Fan Club. It dates back to the 1600’s in New England and is a gluten-free, warm, custardy mixture of cornmeal, molasses, sugar, milk, butter and an array of alluring spices—cinnamon, ginger, nutmeg, and allspice. Serve it warm with a scoop of vanilla ice cream on top. It’s to-die-for. What about Thanksgiving? Google “Indian pudding” for recipes. Or use this one by Mark Bittman.

Photo: theturquisetable/Flickr, creative commons

The post Bring Back Delicious Indian Pudding! appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.

Never heard of Indian Pudding? Well, I volunteer to be president of the Bring Back Indian Pudding Fan Club. It dates back to the 1600’s in New England and is a gluten-free, warm, custardy mixture of cornmeal, molasses, sugar, milk, butter and an array of alluring spices—cinnamon, ginger, nutmeg, and allspice. Serve it warm with a scoop of vanilla ice cream on top. It’s to-die-for. What about Thanksgiving? Google “Indian pudding” for recipes. Or use this one by Mark Bittman.

Photo: theturquisetable/Flickr, creative commons

To make the best oatmeal ever, do it the way French grandmothers did. Meaning, peel your favorite fall apple and grate it with a box grater. When your old fashioned oatmeal is almost cooked, stir in the grated apple with a splash of milk and a little butter. In 5 minutes you’ll have the best oatmeal on earth. I top it with toasted walnuts or almonds and a light drizzle of maple syrup when I need a little morning dazzle.

Photo: Pixabay.com

The post Morning Dazzle: Grated Apple Oatmeal with Walnuts & Maple Syrup appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.

To make the best oatmeal ever, do it the way French grandmothers did. Meaning, peel your favorite fall apple and grate it with a box grater. When your old fashioned oatmeal is almost cooked, stir in the grated apple with a splash of milk and a little butter. In 5 minutes you’ll have the best oatmeal on earth. I top it with toasted walnuts or almonds and a light drizzle of maple syrup when I need a little morning dazzle.

Photo: Pixabay.com

Apples get sweeter as the months pass, especially if you buy them local at a farmers’ market. Amy Traverso, the Apple Queen at Yankee magazine, surprised me by saying she’s made her good local apples last until spring by storing them in her refrigerator produce drawer in a brown paper bag. That’s the secret!

Photo: Pixabay.com

The post The Secret Way to Make Apples Last in the Fridge appeared first on Faith Middleton's Food Schmooze.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.