Connect with us

Books

Eat It – It’s Good for You!

stanleys famous bbq ad

By Gini Rainey

Now that we are a week down the road from Mother’s Day, I would imagine things around your  house – and kitchen – have pretty much returned to normal.  We’re past breakfast in bed for mom or a meal at her favorite restaurant, and if your kids are anything like my kids were, you’re starting to hear “I don’t like that” or “why don’t we ever have what I like to eat” at meal time.  As a young mom on a limited budget, keeping a family of four food-happy seemed to be a daily struggle – trying to please everyone – that I nearly threw my hands up in the air and said, “Let them eat cake!”

However, being the ever-resourceful person that I was, I came up with a plan.  I sat the four of us down, gave everyone five pieces of paper and asked them to write down their favorite meals.  When they were done, I put all the papers into a bowl and with my calendar in front of me, we drew them out one at a time and entered them in the Monday thru Friday boxes for a month.  Then, I patiently explained to the girls that this was how it was going to be – Mom’s Cafeteria Calendar would rule our daily menus, and if one of us didn’t like what was going to be served, just be patient, because ‘something you will like’ would come along soon.

I will admit that one of my favorite meals to prepare is spaghetti, and I will also admit that I generally would make it on Wednesdays, which were a nightmare for the Taxi Mom.  This was a meal I could prepare ahead of time and have dinner on the table in the least amount time.  In later years, the girls told me they always knew what we were having for dinner after dance lessons, because we ALWAYS had spaghetti on Wednesdays.

Well, all of this is to say that Dom DeLuise put together a great cookbook filled with his Mama’s recipes, as well as some from his friends and celebrities. DeLuise, the quintessential Italian wrote, “Eat This…It’ll Make You Feel Better!” It was published in 1988 by Pocket Books and is filled with some really terrific recipes and photographs of, not only Dom and his family, but also the likes of Ronald Reagan, Ricardo Montalbon, Anne Bancroft, and Burt Reynolds. There are also lots of tales about Dom and his friends that are written in such a great way it’s like you can almost hear him talking off the page.

While we often think of Italian cooking as being hearty and loaded with calories, nothing could be farther from the truth with this cookbook.  The majority of this book leans towards a healthier cooking/eating style and reflects Dom’s attitude about natural flavors, i.e. “Salt may be good for melting ice in your driveway, but let’s face it, it is not very good for you.”

Well, here’s a dish that sounds really yummy and is good for you, too.  Broccoli with Rigatoni by itself sounds great, but can also be augmented with chicken and mushrooms for a heartier version.  In a large skillet, heat 8 tablespoons of olive oil and 2 tablespoons of butter and gently brown 4 minced garlic cloves.  Add a bunch of broccoli that has been separated into florets (reserve the stems for another use) and stir gently until the pan gets very hot.  Add 1 cup of chicken broth, cover, and simmer just until the broccoli is al dente.  Meanwhile, cook one pound of rigatoni until al dente and then add to the skillet, along with ½ cup coarsely chopped fresh basil.  Mix thoroughly and put on a hot serving dish and sprinkle with another ½ cup fresh basil, pepper, fresh, chopped parsley, and grated romano or parmeson cheese. Serve with crusty bread and a tossed green salad.

Mangia!

eguide ben wheeler tx

Books

It Ain’t Over Till It’s Over

eguide ben wheeler tx

By Gini Rainey

Well, it sort of feels like summer is over, what with school starting tomorrow here in Tyler, but some of us are still looking forward to a little summer vacation at the beach in a few weeks.  Our family has spent a great deal of time – and money – over the past 40 years in Fort Walton Beach Florida on Santa Rosa Island.  We like to stay at the El Matador Condominiums, primarilly because they are at the end of the public access to the beach right next to where the 12 mile stretch of U.S. Air Force property begins.  Known for its pristine white beaches and sparkling clear blue water, this is our favorite spot over places like Destin and Navarre which are terribly over-populated and crowded for our taste.  

When we first started go to the beach, we would consume massive quantities of seafood, but over the years I have succumbed to what I refer to as the 4-S disease, caused by a mixture of sun, surf, sand, and seafood.  I think that the first year I realized I had this problem was when we were at The Back Porch in Destin for dinner and our friend, Joe, looked at my chest that was in full-blown hives and said “Doesn’t that hurt?”  Well, duh!  It was then that I made the connection – I’ve always been a little slow on the uptake! 

 So, while I now carefully watch my consumption of seafood (moderation in all things is the key) I still get hungry for an occasional dinner of crab legs or shrimp scampi and “The Bubba Gump Shrimp Co. Cookbook” has some great tasting and easy recipes in between its covers.   

This book, published in 1994 by Oxmoor House, is filled not only shrimp recipes, but also reflections from Forrest Gump of the movie of the same name.  Dedicated to the memory of Benjamin Buford “Bubba” Blue, Forrest’s best friend from his Viet Nam days, Forrest says “Bubba and me were partners for life.”  If you’re not familiar with the movie, perhaps you should view it while cooking up a yummy recipe from the book like Millionaire Stuffed Shrimp, Alabama-Style Shrimp Bake, Bubba’s Beer-Broiled Shrimp, Medal of Honor Shrimp Grill, Grilled Orange Shrimp Salad, Spicy Shrimp Dip (football season is coming up!), Bubba Gump’s Shrimp Cocktail, or Greenbow County Okra Gumbo.   

 My favorite, though, is for the Shrimp Scampi.  By the way, did you know that scampi means shrimp and gumbo means okra, so when you say Shrimp Scampi, you really are saying shrimp shrimp and okra gumbo would be – well, you get the direction I’m heading!  Less I digress even more, the recipe for scampi calls for 2 pounds jumbo fresh shrimp, peeled and deveined.  In a large skillet over medium heat, cook 1 finely chopped onion and 4 minced garlic cloves in 1/2 cup butter, stirring constantly for about 4 minutes. Then add 2 tablespoons lemon juice, ½ teaspoon dried tarragon, 1/2 teaspoon steak sauce, 1/2 teaspoon Worcestershire sauce and ¼ teaspoon hot sauce.  Bring to a boil; add the shrimp and cook, stirring constantly for 3 to 5 minutes or until the shrimp turn pink.  Serve over fettucine (or your choice of pasta) and sprinkle with parmesan cheese and chopped, fresh parsley.  With fresh, warm garlic bread on the side and a nice green salad, you can keep summer around just a little bit longer with this yummy taste of the sea. 

ricks_webad_728x90

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue Reading

Around East Texas

Summer Wraps Up at Tyler Public Library

stretford tyler tx

Any year-round weekly programs, like story times, will be temporarily suspended during movies week, but will return on Monday Aug. 6. These programs include:

  • Mondays at 10:30 a.m. Léeme Un Cuento, Spanish preschool story time
  • Tuesdays at 10:30 a.m. Panera story time, only Aug. 7 and 14 at Panera Bread on S. Broadway
  • Wednesdays at 9:30 a.m. Lap and Play time for Babies
  • Wednesdays at 10:30 a.m. Toddler Time
  • Thursdays at 10:30 a.m. Read Aloud Crowd for Preschoolers

Maker Space events will continue throughout the coming months on the second and fourth Saturdays of every month.  Upcoming events can be found on the Library’s website under Maker Space.

  • Saturday Aug. 21 2 p.m. Hydraulics 101

For more information on any of these programs, please contact the Library at (903) 593-7323, or find us on the web at TylerLibrary.com. The Library is located at 201 S. College Ave. in Downtown Tyler.


Continue Reading

Books

Wasn’t That Just Yesterday?

stretford tyler tx

 

By Gini Rainey

It seems like just yesterday that my daughter Beth came home from middle school and announced that one of her classes was going to put together a booklet of favorite recipes of the students’ families.  Interestingly enough, she just celebrated another year around the sun yesterday, and as her older sister reminded her, she is on the downhill slide to 50!  At least she included a laughing emoji.  

So, there I am, cooking dinner, with her sitting across the bar from me asking where the recipe for what I was making (I think it might have been pepper steak) was so she could copy it down and take it with her to school.  Imagine her dismay when I tapped my head!  I could tell she felt like that was never going to work.  But I told her get a piece of paper and a pencil and we would figure it out together.  She may not even remember that moment in time, but seeing what a good and experimental cook she has become, perhaps what she learned that afternoon stuck with her.  Things like always, always taste what you are cooking, less is better when it comes to salt/pepper, your cupped palm will hold about a teaspoon, rub dry herbs between your palms as you sprinkle them into what you are cooking, and never be afraid to try something new.  

So, believe it or not, this memory was jogged by a cookbook, Top Secret Recipes Unlocked, written by Todd Wilbur and published in 2009 by Plume Books/Penguin Books.  As I was flipping through it, it occurred to me that even though there are some pretty good recipes in it, I found it interesting that it also included recipes for Jimmy Dean® Breakfast Sausage, Kraft® Miracle Whip, Hidden Valley® The Original Ranch® Dressing, Fritos® Hot Bean Dip, and Lipton® Brisk® Iced Tea.  Just reading the Dressing recipe made me hyper-ventilate over the list of ingredients it called for.  I mean, if I‘m going to the store to pick up all of that, why not just grab a packet of the mix? 

But, I will say the recipes included for things like Panera Bread® Broccoli Cheddar Soup, Popeyes® Red Beans & Rice, Boston Market® Butternut Squash, and Carnegie Deli® Classic New York Cheesecake sound pretty darn yummy and the ingredient lists aren’t terribly daunting.  The cool thing about this book, and the others out there that have copycat recipes, is someone took the time to taste – really taste – the original foods and experiment in their kitchen to come up with the end product that is a pretty darn good second to the original.  That’s turning cooking and your kitchen into a food lab – and I’m for that! 

One of the recipes that Beth and I saved for posterity was for my version of Pepper Steak.  First trim about 1 ½ pounds of round steak and slice paper thin (this is easier to do if the meat is slighty frozen) making the strips about 3 inches in length.  Dredge the strips in flour and brown in hot oil in a Dutch oven or a 4 quart pan. Mix 1 ½ teaspoon of garlic powder with 4 tablespoons of corn starch and blend with ½ cup soy sauce (I prefer Kikoman®) and 3 ½ cups water and pour over the beef strips.  Stir until well mixed and beginning to thicken.  Cover and reduce heat. Cut 1 large, white onion and 2 large bell peppers into eighths and add to the beef mixture.  You can also add a small can of drained sliced mushrooms and a small can of sliced water chestnuts.  Continue to simmer until the onions and peppers are cooked, but still a bit crunchy.  Serve over steamed rice.  This is some might good eating and so relatively easy to make, you might want to have the kids help cook it. 

 

eguide ben wheeler tx

 

Continue Reading
Advertisement

Events Today

EGuide-Magazine-Tyler-TX-web-ad-300x250

Connect With Us!

EGuide-Magazine-Tyler-TX-web-ad-300x250

Tags


uttyler tx eguide

Free Stuff To Do

More To Do!