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!
Afraid of meringues? Souffles? EASY trick! First, make sure NO yolk gets into your separation. Second, your “whisking bowl” and your beater can have NO residue of any sort in or on it. Third, your whites should be room temperature, not cold. This will almost double your volume!!
Stone Crabs are in season from about October through April and are a RENEWABLE resource amongst shellfish. We only eat the claws, and the claws regenerate – so no killing of crabs; everybody wins. You can grill them over an open fire or steam them – you can use whatever cooking mechanism comes out of your trunk! Lula’s for Lunch…and More! Catering serves them with a Tarragon Remoulade! A simpler version is simply 1/2 Dijon Mustard and 1/2 good mayonnaise. You’ll need a small hammer, or a nutcracker works well, and a couple of picks or seafood forks for digging out the DELICIOUS, sweet meat. Happy Tailgating! – Lula
Folks I stumbled upon another brilliant way to get rid of stuffing (IF you have any leftover!!!) I always have it left over because it’s probably my favorite part of the meal besides gravy, and I make double the amount of stuffing to the amount of anything else I make!!
Fry up some breakfast sausage while you’re nuking your stuffing. If you would prefer, Italian sausage works beautifully as well. Sometimes Lula’s for Lunch…and More! Catering puts Italian sausage in our stuffing if I’m in that sort of mood for Thanksgiving. Lay the sausage on top of the hot stuffing and top it with a fried egg. Kind of like eggs ‘n toast but richer and BETTER!!!! This should be accompanied by a steaming hot cup of coffee and a glass of freshly squeezed orange or grapefruit juice. Just sayin’. Happy coma, Lula
Greetings from Lula! When slicing, dicing, etc. on your cutting board, turn your knife OVER and use the blunt edge to “scrape” ingredients into the pot or bowl or whatever…this increases your knife’s life immeasurably, and you have to hone or sharpen only half as much! Happy chopping, Lula
We all have our favorite “blend” – skim, 2% etc., and we know what we like to taste when drinking a big glass of ice cold milk. BUT…can we just use whatever milk we have in the fridge to go into a recipe when it calls for milk? Well, you can try…but not really… As with all cooking, science plays a big part – and the chemical makeup of fat milk vs. no fat milk does make a difference.
When a recipe calls for just “milk” and doesn’t give you any direction, what to do? Just make sure there’s some fat in your milk. I always have on hand skim milk because that’s what I like to drink (hormone and pesticide free, of course!). I always have on hand half ‘n half because that’s what my beloved husband says I like in my coffee (yes it’s true…I have no idea what goes in my coffee – only Gordon does). Since half ‘n half is half whole milk and half cream, it’s got plenty of fat to make things taste dreamy, but more fat than we like on our hips. Cutting it with no fat skim milk by ½ seems to keep my recipes rich, but not too fatty. If you have 2% milk on hand at all times, I’d use that in its entirety as it has enough fat not to mess with a final recipe’s consistency. Just don’t use all skim milk in recipes unless it is specifically called for because recipe developers count on the fat in conjunction with their other ingredients to create the final product consistency they intended upon.
At Lula’s for Lunch…and More! Catering we have many different recipes for the same thing – for instance, our fat FREE Smashed Potatoes (we throw a couple of secret ingredients in there to fool your tastebuds into thinking how rich they are) or our Cream Cheese Horseradish Smashed Potatoes which uses skim milk to keep the fat content down, but the cream cheese keeps the luscious mouth feel and taste UP. So…if you want a lower fat version of something – just ask!!
Summer tends to make us want to eat lighter, and fish feels that way to me…so with a little “Deadliest Catch” in mind, I’d like to give you a few tips about purchasing your seafood:
- Stay away from purveyors who don’t display their seafood directly on ice – all seafood needs to STAY as cold as possible at all times. It’s the protein that spoils the fastest!
- If you’re buying something premade and packaged (like a stuffed flounder), there should be virtually no accumulated liquid in the package.
- Fish should smell like a cross between the ocean and a clean running creek. If it smells too fishy, something’s “fishy”.
- It’s best to not be lazy about your shrimp. By it shell on and clean it at home – the shell holds in moisture which keeps your shrimp plump and firm. Besides, the shells can be used for a broth or sauce that will GREATLY enhance your shrimp!
- If you’ve got a recipe you want to try but can’t find the particular seafood it’s asking for, ask your fishmonger. Virtually EVERY fish has one or two perfect substitutions – get what’s freshest!
Lula’s for Lunch…and More! Catering wishes for you the most fabulous summer ever – loaded with delicious fresh seafood! The picture above is of a GORGEOUS Steelhead Trout (this particular filet weighing in at about 4.5 pounds… 🙂 )
We all love the juicy sweet red ripe tomato straight from the garden, right? Well, did you know there are juicy sweet GREEN tomatoes as well as many other colors? Heirloom tomatoes are in vogue, and lucky us – we get to eat them! Below is an indicator (in general) of tomato colors and their flavor profiles.
In general, the RED and PURPLE colored variety of tomatoes are fuller flavored with more acidity and, some would say, a slightly “salty” taste. Better Boys and Beefsteaks are in this color group – we all know them. BUT>..when you’re at the farmer’s market, ask about the Cherokee Purple or Marmara – and see if one of your local farmers can supply you with some – or other alternatives of like taste.
YELLOW and ORANGE tomatoes are lovely, and a bit less acidic. Sometimes they’re described as sweet. Ask for Orange Strawberry or Pineapple! A Balsamic reduction is perfect and beautiful on these tomatoes – sharp and tangy with the sweetness of the tomatoes bursts in your mouth.
GREEN tomatoes are not always “unripe”!!! There are green varieties, such as the Green Zebra (one of my favorites) that are very complex – sharp, sweet, tangy, salty…and stunning on a plate!
Did you know there are even PINK and WHITE tomatoes? Translucent, very thin skin make these varieties delicate and sweet without bitterness. Harder to find – it’s still worth asking for a “Great White” or a “Rose de Berne” … your palate with thank you!!
Biting into a fresh, sweet, juicy peach is one of summer’s greatest pleasures. But did you know that peaches are also a superstar in the nutrition department?
They’re low in calories, contain only a negligible amount of fat and are loaded with vitamins and minerals. Also, despite peaches’ sweet flavor, they’re relatively low in sugar compared to many other fruits, and their robust fiber content helps minimize any quick spikes in blood sugar.
Lula’s for Lunch…and More! Catering loves utilizing the peach in the summer – we love to pair it with lavender, and almond, as well as make salsa and chutney, and let’s not forget CHAMPAGNE!! You’re looking at our Peach-Lavender Parfait and our Homemade Olive Oil Crostini topped with Brie and our Peach-Vidalia Relish.
Disclaimer: The first two paragraphs are stolen DIRECTLY from the Sam’s Club Newsletter this month!!
Recently, a friend called me in despair because she couldn’t get her cookie recipe right. I asked about her ingredient list and she told me she had used Marzipan as the recipe had called for Almond Paste. Mystery solved! Though they are both made from almonds, they are DEFINITELY not interchangeable.
Almond Paste is made (check the label) from almonds (first on the label if it’s a decent almond paste) and some sugar or sugar product and cooked till creamy then canned. Marzipan is value added almond paste – the added value being more sugar. It’s stiffer, and much sweeter, and used more to decorate and make candy rather than in baked goods. So there you have it – if you love almonds (and dessert), try some recipes with either of these two ingredients! Lula’s for Lunch…and More! Catering wishes for you a VERY satisfied sweet tooth!