Simple Strawberry Salsa w/Cinnamon-Sugar Chips

Linda's Salsa Starts with Luscious Strawberries

Looking for 

the perfect accompaniment 

to a summer meal 

or a festive appetizer for a simple get-together? 

This change-of-pace salsa along with "dusted" tortilla chips may be just what you're 

looking for! 

Linda's Fresh Strawberry Salsa

2 pints strawberries, hulled and chopped

1/3 cup chopped bell pepper (either green or yellow)

1/3 cup bottled Russian salad dressing

1 tsp. chopped parsley or cilantro

2 drops hot sauce (optional)

salt and pepper to taste

Combine above. Chill to allow flavors to blend. 

"Dusted" Cinnamon-Sugar Chips

Heat oven to 425 degrees. Simply brush flour tortillas with water. Sprinkle with mixture of cinnamon and sugar. Cut into wedges and place on cookie sheet. Bake for 4 minutes on each side. Cool. 

'til we eat again,

          Simply, Gail

Simply, Gail: A Confession, a Correction & an Apology

I have been trying. . .honest I have
--unsuccessfully--
so this is what I must do

Dear Readers,

For those of you who have been with me since the beginning, you know that I didn't have a clue about blogging, or even what a blog was, when I started 11 months ago.  I've obviously learned a lot ----- but, definitely not enough. 

Confession(s)

• Last October we took a vacation and I wrote several posts ahead. And scheduled them for posting on the scheduled dates. I was so proud of myself for being able to figure out how to do that.  What's that they say about "pride coming before the fall?"

• When we returned home and I started to again post "real time" I discovered I had forgotten how to include/link the recipes in my posts to the Recipe column on the right side of the blog.

• And then, the entire problem entirely slipped my mind. And rarely surfaced....and then, at most inconvenient times. 

• In January a grandson helped me make a "cookbook" page for the recipes, and he carefully gave me instructions on how he did it so I could carry on. I even wrote them down.  Today I carefully read (and re-read) these but can't grasp what they are telling me to do.

Corrections 

Yesterday a friend called asking me how to find a recipe I posted a couple of weeks ago. I went blank for a minute and then, regaining my senses, I told her to simply scroll down the posts until she came to the picture of the hula dancers. 

Ooops!  This is not how it is suppose to work!

I spent many hours yesterday trying to figure out how to add the post recipe links to the Recipe column.

And, thankfully, I finally figured it out.  

I am not proud, but I am very satisfied-----and relieved.

I was shocked to discover I added 83 of them (a few are listed in more than one category)! How could I have gotten that far behind in just a couple of months?  Another shock ---- not a couple of months but eight!

Apology

I don't mean to be presumptuous but if you are reading this, I am sorry for any inconvenience or frustration I may have caused you. 

I have tried, and am still trying, to find out if it is possible to put the recipes in a folder where they are in a printable format.   This is probably an impossibility, at least at my level of expertise. 

As of now, the Cookbook tab at the top of the blog is gone, but SOMEHOW (which I can't explain) the heading for recipe links down the right hand side is "Cookbook."

Thanks for your patience. Hopefully I have provided some simple helps, hints, ideas, and more these past 11 months. 

Thanks, Helen, for asking how to find your recipe.

I am Simply, Gail

Fresh Peppers' HOT-O-METER Scale . . .

Just how HOT do you like your peppers?  This will help you.

Scale: 0 (mild)  to 10 (!!!) 

Anaheim - 2.5

Sweet, mild flavor. Can be added to stew, salsa, or soups. Great stuffed for Chile Relleno.

Choose glossy, unbroken skin with well-attached caps.

Banana - 0

Mild and sweet. Add raw to salads or in sandwiches. Try in soups, sauces or stews.

Choose bright colored, firm flesh.

Habanero - 10 !!!

The hottest chili on this list! Use in hot sauce or hot salsas.

Choose shiny skin, and bright, firm flesh.

Hungarian Wax - 1

Slightly sweet, but hotter when mature. Add to sauces, salads, relishes, and dips. You can pickle them.

Choose bright colored, smooth skin. 

Jalapeno - 5.5

Hot, vegetable flavor. Add to stew, salsa, sauces. Try pickled or stuffed.

Choose bright green, firm flesh.

Poblano - 3

Bell pepper-like flavor. Add to salsa or soups. Use for Chile Relleno. Darker color means more flavor.

Choose smooth, unwrinkled skin.

Red Fresno - 6.5

Hot with subtle sweetness. Add to salsa, ceviches, bread batter. Try stuffed. 

Choose brightly colored with firm flesh.

Serrano - 7 !

Hot, maturing to slightly sweet. Use in table sauces, relishes, with vegetables, or pickled.

Choose firm, heavy, smooth-skinned.

Thai - 8 !!

Hot! 3X as potent as the Serrano. Add to dips, sauces, casseroles, meat and poultry dishes. Choose firm flesh.

Yellow Hot "Caribe" - 5

Slightly sweet. Usually pickled, but can be used in sauces, casseroles, or salsas.

Choose bright color and smooth skin.

Note: This heat-scale was obtained from the produce section of our local market.

Warning: Be very, very careful when working with chili peppers. They can badly burn, causing blisters. Use gloves with working with hot ones and remove all seeds and ribs. Set the seeds aside if you want to add a few to the recipe at the last as needed, if you want to make it hotter.

Wash your hands thoroughly with soap and hot water after working with the chilies and be sure and keep your hands away from your eyes. 

Check back next Friday for a simple and yummy strawberry salsa and the cinnamon-sugar chips to scoop it with.

'til we eat again,

          Simply, Gail

Simple Fresh Salsa

Quick Fresh Salsa Spices Up Any Meal

The one certain thing about making salsa is there is no certain thing

There is no certain way to make it!

There are no certain ingredients to use!

And, it is almost certain you can't goof it up!

The most basic and common ingredients are chopped tomatoes, onions, and chilies. Lime juice and cilantro are usually included, but the variations and additions are limited only by your imagination, and what you have available.

Other possible ingredients include. . .

Mangoes

Peaches

Beans

Corn

Strawberries

Avocados

. . . to name a few. 

The "heat" is determined by the type/amount of chilies and whether you include some of their seeds.

It is fun to experiment and since you can make it in small amounts, experimenting is inexpensive.

Here is a basic starter recipe.

Royal's Mild Salsa

2 Roma tomatoes (again, other types may be used)

1/4 medium red onion (or onion type of your choice)

2 cloves garlic, finely minced

fresh cilantro to taste

juice from 1/2 of a fresh lime

Chop above to desired sizes, combine, and chill to blend flavors.

'till we eat again,

       Simply, Gail

Recalling Public Toilet Sitting Rules. . . at least in the USA

Even cats follow the toilet-sitting rules!
"Never, never, sit on a public toilet seat!!!"  

It's vacation season which includes more visits to public toilets.  

Oh, the ritual! 

The admonishment:   "Never, never, sit on a public toilet seat!!!"  

 

Did your mother ever say that?   Bet they did.

Have you ever said that to your kids?  Bet your have.

The following has been tucked away in my "possibles" box for several years.  I'm sorry I don't know who wrote it as I like to give credit where credit is due.

TOILET SQUATTING: EXERCISE CLASS

My mother was a fanatic about public toilets. As a little girl, she'd bring me in the stall, teach me to wad up toilet paper and wipe the seat. Then she'd carefully lay strips of toilet paper to cover the seat. Finally she'd instruct, "Never, never sit on a public toilet seat." And then she'd demonstrate "The Stance," which consisted of balancing over the toilet in a sitting position without actually letting any of your flesh make contact with the toilet seat. But, by this time, I'd have wet down my leg. And we'd go home.

That was a long time ago. Even now in our more mature years, "The Stance" is excruciatingly difficult to maintain especially when one's bladder is very full. When you have to "go" in a public bathroom, you find a line of women that makes you think there's a half-price sale on Mel Gibson's underwear in there. So, you wait and smile politely at all the other ladies, also crossing their legs and smiling politely. 

And you finally get closer.

You check for feet under stall doors. Everyone is occupied. Finally, a stall door opens and you dash, nearly knocking down the woman leaving the stall. You get in to find the door won't latch. It doesn't matter. You hang your purse on the door hook, yank down your pants and assume "The Stance" as your thighs experience a quake that would register an eight on the Richter scale.

To take your mind off it, you reach for the toilet paper. The toilet paper dispenser is empty. Your thighs shake more. You remember the tiny tissue that you blew your nose on that's in your purse. It would have to do. You crumble it in the puffiest way possible. It is still smaller than your thumbnail.

Someone pushes open your stall door because the latch doesn't work and your purse  whams you in the head. "Occupied!" your scream as you reach out for the door, dropping your tissue in a puddle and falling backward, directly onto the toilet seat.

You get up quickly, but it's too late. Your bare bottom has made contact with all the germs and life forms on the bare seat because YOU never laid down toilet paper, not that there was any, even if you had enough time to. And your mother would be utterly ashamed of you if she knew, because her bare bottom never touched a public toilet seat because, frankly, "You don't know what kind of diseases you could get."

And by this time, the automatic sensor on the back of the toilet is so confused that it flushes, sending up a stream, of water akin to a fountain and then it suddenly sucks everything down with such a force that you grab onto the toilet paper dispenser for fear of being dragged to China.

At that point, you give up. You're soaked by the splashing water. You're exhausted. You try to wipe with a gum wrapper you found in your pocket, then. . .

slink out inconspicuously to the sinks. 

You can't figure out how to operate the sinks with the automatic sensors, so you wipe your hands with spit and a dry paper towel and walk past a line of women, still waiting, cross-legged and unable to smile politely at this point.  

One kind soul at the very end of the line points out that you are trailing a piece of toilet paper on your shoe as long as the Mississippi River! You yank the paper from your shoe, plunk it in the woman's hand and say warmly, "Here. You might need this."

At this time, you see your spouse, who has entered, used and exited his bathroom and read a copy of War and Peace while waiting for you.  

"What took you so long?" he asks, annoyed. This is when you kick him sharply in the shin and go home.

This is dedicated to all women everywhere who have ever had to deal with a public toilet. And it finally explains to all you men what takes us so long.

The Secret Life of Chicken Nuggets!

Gail, many long years ago

When I was a little girl my parents used to sing a song about a horse.
The old gray mare ain't what she used to be, 
ain't what she used to be, 
ain't what she used to be. . . 
many long years ago.

What has this to do with Chicken Nuggets or even            chicken you ask?

Unfortunately, I'm about to tell you.

Back then, chickens were simply chickens, from start to finish.

But Not Now!

"According to McDonald's, their chicken nuggets are "made with white meat, wrapped up in a crisp tempura batter." But as the article...shows, these chicken nuggets are a far cry from what you might expect, based on that description.

"Do you put dimethylpolysiloxane, an anti-foaming agent made of silicone, in your chicken dishes? . . . a type of silicone with anti-foaming properties used in cosmetics and a variety of other goods like Silly Putty

"How about tertiary butylhydroquinone(TBHQ), a chemical preservative so deadly that just five grams can kill you? 

• a petroleum-based product with antioxidant properties

TBHQ, is typically listed as an "antioxidant," but it's important to realize it is a SYNTHETIC chemical with antioxidant properties – NOT a natural antioxidant.

"The chemical prevents oxidation of fats and oils, thereby extending shelf life of processed foods. It's a commonly used ingredient in processed foods of all kinds, but you can also find it in varnishes, lacquers, pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.

These are just two of the ingredients in a McDonald's Chicken McNugget. Only 50 percent of a McNugget is actually chicken. "

For the rest of the story PLEASE go to 

http://articles.mercola.com/sites/articles/archive/2010/11/08/do-you-have-any-idea-of-the-chemicals-used-in-fast-food-chicken.aspx

and read at least as far as REAL Food "Lives" and "Dies" Dr. Mercola "commented on the curious ability of McDonald's food to remain impervious to degradation. It's as if the food has been embalmed to stay "fresh" forever! After sitting on a shelf for 14 years, the hamburger bun has yet to develop a single trace of mold. It's barely even begun to shrivel... "Folks, these buns bear absolutely no resemblance to real bread, and when you read the list of ingredients, this mysterious mummification feature becomes less of a mystery. "Here are just a few of the ingredients in a McDonald's hamburger bun: calcium sulfate (aka Plaster of Paris) calcium carbonate (Antacid medication[ which, cutting-to-the-chase is chalk]) ammonium sulfate (According to MSDS,“harmful if swallowed”) ammonium chloride (Causes irritation to the gastrointestinal tract. Symptoms include nausea, vomiting and diarrhea) calcium propionate (Preservative) sodium propionate (Mold inhibitor) "Always remember that wholesome, health-promoting food is "live" food, and the hallmark of live food is the fact that it will decompose. The fact that these burgers, buns, and fries do not decompose, even after a decade or two, is a clear sign that it's just not real food, and should not be part of your diet."

Unfortunately, McDonald's is not the only deceiver . . . and the deception is growing and growing.

The Good News is

YOU CAN  MAKE THEM YOURSELF....Simply and Quickly!

There are many recipes on the internet.  I like the site http://allrecipes.com/  I chose one from there to share with you. And am listing four reviewers' comments first.   

• This was a quick easy and tasty meal. I like the idea of making my own nuggets, that way I know what I'm getting :) I followed the recipe to a T. These had real good flavor and were moist and tender. Thanks for a good basic easy recipe.

• These are easy, delicious, and a hit with my picky kids! We used melted "Smart Balance" instead of butter, but other than that we changed nothing! This recipe is my four year olds' favorite meal!

• Thank you for this wonderful yet simple recipe. A healthier alternative to KFC/McDonald's nuggets which my son is overly fond of.

• The best baked chicken nuggets i have had in a while. I marinated them in buttermilk for a few hours first and then followed the recipe exactly. I made these as an appetizer for my daughters 4th birthday party and the adults and kids loved them!! Thanks-you for the recipe.

http://allrecipes.com/recipe/chicken-nuggets-2/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20nuggets&e8=Quick%20Search&event10=1&e7=Home%20Page

By: Cathryn White 

"'With a crisp golden coating, these moist and tender bite-size pieces of chicken are greeted with enthusiasm whenever I serve them as a hearty snack or party appetizer,' says Cathryn White of Newark, Delaware."                                   

Chicken Nuggets

Rated:	Prep Time: 15 Minutes	Ready In: 30 Minutes
Submitted By: Cathryn White	Cook Time: 15 Minutes	Servings: 8

"'With a crisp golden coating, these moist and tender bite-size pieces of chicken are greeted with enthusiasm whenever I serve them as a hearty snack or party appetizer,' says Cathryn White of Newark, Delaware."

INGREDIENTS:

1 cup dry bread crumbs 1/2 cup grated Parmesan cheese 2 teaspoons dried basil 2 teaspoons dried thyme 2 teaspoons paprika

1 teaspoon salt 1 teaspoon pepper 3/4 cup butter, melted 2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

DIRECTIONS:

1.	In a shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture.
2.	Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 15-20 minutes or until juices run clear.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 5/29/2012

Note: If you serve chicken nuggets often, and want to make the process even quicker, you can assemble individual packets of the dry ingredients to have at the ready!

'til we eat again,
      Simply, Gail

Scary News About the Fake Foods We Eat

Not only are Dave and I growing food, I have been doing a lot of reading about the commercial foods we eat ---- and let me tell you,

IT IS SCARY!

Michael Pollan, in his simple little book Food Rules...,  states that commercial foods are really edible food-like substances.   This book is a great "putting your toe in to test the water" before you dive into the bigger, uglier pond.

We don't eat at McDonald's anymore and never will --- even the items that may sound "safe."  As a matter of fact we are, with very few exceptions, through with fast food places.

I have just finished reading Fast Food Nation (The Dark Side of the All-American Meal) by Eric Schlosser.

It is not a light, simple read --- it is 288 pages of well-researched gut-retching facts about the fast foods we consume on a regular basis.  Again, trust me on this ----

It is scary!

Better yet, don't trust me, read it yourself!

Let's start with the simple Burger King Strawberry Milk Shake


"When you get a strawberry milkshake, you would expect there to be strawberries and milk in the milkshake, right?  Well, here are the ingredients in a

Burger King Strawberry Milkshake:

Amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone,  ethyl acetate, ethyl amylketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate ethyl valerate, heliotropin, hydroxyphrenyl-2-butanone (10% solution in alcohol), ionone, isobuyly anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenothyl alcohol, rose, rum ether, undecalactone, vanillin, and solvent.

NO STRAWBERRIES!!!  NOTHING REAL!!!

Can you believe this? There is zero food in this, it’s all fake. Back in the day, a strawberry milk shake had 4 main ingredients: milk, ice cream, strawberries, and sugar. Today it is full of chemicals that your body doesn’t even recognize as food. It’s a highly toxic blend that is sure to send you to your grave early."

from:
http://www.draxe.com/real-foods-vs-fake-foods/#comments

Simply Gail's Real Strawberry Milkshake                                    


In a blender:
1/2 cup water
3/4 cup milk powder*
2 T. sugar or to taste
About 4 large ripe strawberries, cut into chunks
about 2 cups ice**
Blend until smooth and creamy


Serve immediately.  Makes 3 cups.

*I use non-fat regular milk powder---not the instant type so I cannot tell you how instant would work.
** I don't measure but use an ice cube tray full and that is about 16 regular (not giant ice-maker) cubes, so adjust accordingly.

Note:
What it is not: It is not bright pink, it's not strongly flavored, and it does not contain chemicals.

What it is: Refreshing, healthy and REAL. It gives the taste buds a chance to experience and distinguish the wonders and subtleties of natural flavors and foods.

And, aside from all the health benefits, it is as quick to make as standing in a line or at a drive-up window and it is really cheap!

'til we eat again,
     I am Simply, Gail . . .the creative cheapskate

P.S. "tune in" Friday for a look into a kid's fast-food favorite.