Did you know you can treat any squash seeds the same as pepitas (pumpkin seeds)? Do just what you would do with the pumpkin- separate the seeds from the pulp, put in a single layer on a cookie sheet and cook in a preheated 300 degree oven for 15-20 minutes. Get creative with your seasonings! Cinnamon and sugar, or Rosemary & sea salt … the combinations are endless!! For more mouthwatering pics visit here !
Pumpkin seeds are one smart snack. They’re rich in zinc, a mineral vital for memory and thinking skills. They’re also packed with magnesium, a mineral that fights inflammation and contributes to the creation of new brain cells.
In addition, pumpkin seeds contain a hefty amount of tryptophan, an amino acid that the body converts to the good-mood chemical serotonin. As if that’s not enough, pumpkin seeds contain a wide variety of antioxidants that may slow brain aging. At Lula’s for Lunch…and More! Catering , we toast our pumpkin seeds and use them in many salads as well as garnish entrees for a satisfying crunch! This picture is of our Citrus Avocado Salad. Now, drool!
OK, before we get to the grain…it’s Organic Harvest Month! Tune in to ABC Channel 9 (WCPO) at 10AM today and learn different ways to celebrate from Lula! Now…on to some MORE good stuff:
Fun, tasty other Grains that do contain some gluten:
Rye Berries – Low Gluten, one of my faves. LOVES me some rye and pumpernickel breads!
Wheat Berries – This is the whole kernel with bran and germ intact. Chewy, sweet, and nutty.
Barley – eat this hull-less or hulled, but not pearled – it contains more bran that way.
Farro – This is an ancient wheat grain that is great in salad and soup – you can even make “farroto” with it – in place of risotto … it’s very creamy when the starch releases!
Freekeh (or Farika) – This is smoked or roasted under-ripe wheat that makes an EXCELLENT alternative tabbouleh.
Spelt – This is a fun one – used in ALOT of our breads. Spelt has a smooth shiny outer layer that stays intact when cooked. Think Sautes.
There! Get your HEALTHY grain on! For more tips and tidbits click here .
There are many grains out there to try; and not all alternatives to wheat are gluten free – here’s a primer on many of them, broken down by gluten free (a must for celiacs) and lower gluten (tolerated by many with gluten allergies) – we’ll discuss Lower Gluten next time.
Millet – high in fiber, mild flavor. Wild Rice – actually a grass found around fresh water. Amaranth – A seed and a COMPLETE protein (think filet mignon!) Sorghum – highly absorbent for sauces/dressings Black/Forbidden Rice-resembles wild rice but cooks more quickly and colors broth/sauce a deep brown-red. One of Lula’s faves! Oats – watch out that these come from a “Certified GF” mfg. Quinoa – another COMPLETE protein. Teff – 1/100th the size of a kernel of wheat! Buckwheat – another of Lula’s faves…try our crepes! Corn – try Silver Queen or any sweet white – amazing!
Hope this helps on your next grocery store adventure! More tips and tidbits like this can be found if you subscribe here.
OK, so you went to the store on Wednesday after work for the dinner you’re throwing on Saturday (Soccer Thurs, Basebal Fri, Ballet Sat morning – UGH…) !! Saturday rolls around and the broccoli and carrots you bought are just FINE, but your lovely lettuce leaves are drab and wilted. Perk it UP, no worries! Tear your lettuce into the size you want it and throw it into a bath of iced water (cubes from freezer + half water. Store it in the fridge for 30 minutes and BAM! (thank you, Emeril) perky, ready for ACTION lettuce! Lift it out and place on a tea towel, gently roll it up to relieve the lettuce of its extra moisture, and lubricate with the dressing of your choice!! Happy crunching! BTW if you’ve heard somewhere that a bit of vinegar in the water helps, don’t do it. Makes the lettuce taste “off”. More tips and tidbits can be found weekly here.
If you’re like me, you go through around 5 pounds of onions a week. NOT so my friend, who might buy an onion on a special occasion because she’s neither a cook or particularly fond of onions and only requires them for a recipe that requires them. How to pick one onion out of the barrel at the store? Well, obviously, look for an onion that is blemish free on the skin. Beyond that, you can tell if it is fresh if the “rings” are more tightly packed, and this can be felt if the stem end is tight and firm. If there’s any give, that means the onion has lost some moisture over time and the rings are, as a result, more loose.
Citrus costs have skyrocketed. At Lula’s for Lunch…and More! Catering we use alot of citrus. It’s a major flavoring agent and provides depth and background to many dishes. It’s not cheap, though, so we save wherever and whenever we can. Buying bags of lemons or limes instead of the one you need at a time can save well over 50% and you don’t have to waste a drop (or a curl).
You can zest your citrus and freeze it, and after it’s zested, you can squeeze all of the juice out into a bowl (and depending on what method you’re using you won’t even have any seeds to contend with!). Keep a plastic ice tray for just such occasions and you will always have a measured supply of citrus on hand. Each “cube” spot holds the juice of approximately one lemon or lime. Fill your tray, freeze it, and pop them out into a baggie to keep in your freezer for easy, measured access.
If you want to know the best way to get maximum juice out of your citrus, you can search “lemon, citrus, or juice” at blog.lulasforlunch.com and a previous “how-to” will pop up!! Now SMILE, sourpus!! – Lula
Does this ever happen to your honey? Grainy, clumpy, not pretty…but there’s an easy fix or two…my favorite and seems to yield the best results: NEVER let anything touch your honey. Pour it into/onto a spoon or measuring device. Crystallization is mostly caused by moisture, and next, bacteria (not necessarily bad stuff that will hurt you). If you keep your honey moisture free you probably won’t have crystallization. If you do, however, just put the whole jar in a bowl of warm water for a few minutes. That’ll do the trick. You can use the microwave, on-and-“off”ing every few seconds and stirring, but that’s way more trouble! Now, go enjoy a good cup of hot tea with some honey. – Lula
Leeks are grown in sandy soil. Most tutorials talk about slicing a leek lengthwise, removing the root and dark green portions, and rinsing the exposed portion under water. This is appropriate if you’re grilling or roasting the halved leek as a dish in and of itself, but a much CLEANER and very easy way to clean leeks if they are an ingredient is to fill a bowl with cold water, slice off the root and dark green, cut the leak in half lengthwise, then lay the cut sides down on a cutting board and slice through the leeks at 1/4 to 1/2 inch intervals. Dump the slices into the water and swoosh around with your hands, let them sit and settle, then gently lift out the floating leeks and see all of the dirt at the bottom of the bowl! If you’re sauteeing you can just lay them on a towel or paper towels to drain; if they’re going into a soup or stew just dump them right in – the extra moisture won’t harm a thing. Here’s to “clean eating”! For more tips and tidbits you can subscribe to Lula’s blog here.
Wanna be fancy? Wanna “look” fancy at your next get together? Pick your vinegar: Apple Cider, White, Wine, or Rice …let’s stop there and keep it simple. Add 3 tablespoons fresh herb or mixture of herbs of your choice (mix a couple and make it a “house” vinegar”) for every quart of vinegar.
Don’t use ground herbs or spices because the vinegar will get cloudy. Store it at room temperature, with a lid on, making sure your herbs are covered in the vinegar. It will be ready in 24 hours, and after you use some, you can top it off again with the same original vinegar. Just make sure your herbs stay covered. If you’d like, you can remove the herbs after a couple of days. Lula’s for Lunch…and More! Catering uses our Tarragon Vinegar to make pickles that we put in several recipes ( see pic of our Baba Lula Ganoush garnished with them!)
Vinegar is a preservative, but it does have its limits. The word itself is derived from the French “vin aigre” meaning “sour wine”. Don’t use more than around 3 tablespoons of your herb mix per quart because too much foreign “matter” can result in food poisoning. Happy Creating!