Re-Using Commercial Bottles Elegantly

A red pepper bottle from which the label has easily been soaked-off is pretty enough to leave on the table with your favourite salt-shaker. To me, the ubiquitous bar-code on labels is an awful thing to see, therefore, in spite of this particular spice bottle label being tasteful and attractive, the entire thing had to go.A large, beautiful green glass olive oil bottle is now living a new life as a cider vinegar dispenser, for which I made a label with white paper tape, coloured art-pens, and clear packaging tape (these high-quality olive oil bottles come with stoppers strapped to their necks that one can install for ease-of-use, instead of the original bottle-caps). This is a great way to have your “oil & vinegar” at hand.

©M-J de Mesterton, November 2018

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It’s “Bouquet”!

As Mrs Bucket would say: “It’s Bouquet!” HAPPY HALLOWE’EN, or ALL SAINTS’ DAY

Informal Bouquet

Oven-Mitt Converted into Potholders

Make a Miniature Salt Shaker

Re-purposing another commercial container: a tiny jam jar was converted into a casual mini-salt shaker and filled with Himalayan salt. It’s handy for a TV tray, or to keep nearby when eating popcorn, should it be sorely lacking in sodium, and a walk to the kitchen would interrupt your movie-viewing. Here are the tools I used: a sharp-pointed pair of scissors and a meat mallet. I was too lazy to visit the garage for a nail. Instead, I covered the scissors’ nice old handles with a silicone pot-holder so the mallet wouldn’t damage them. This worked fine. There are three small holes–I started small and then tested them for proper flow-rate. ©M-J de Mesterton 2018

On  the left is a larger home-made salt-shaker, strictly for use in cookery; after this photo it will live in the pantry. ©M-J de Mesterton 2018

 

Freestyle Eggs with Purple Onion and Serrano Peppers

I’m calling these two  eggs “freestyle” because they were lightly fried to so-called “over-easy” level, but very uncooperative when I attempted to flip them with my spatula. The eggs are accompanied on this plate by purple (“red”) onions sautéed  in butter with serrano chile peppers, and  a bit of labneh (strained yoghurt) which is sprinkled with cayenne pepper. Adding a freestyle shake of Himalayan salt, I consider it a low-carb, highly-nutritious breakfast. ©M-J de Mesterton

Eggs are Rich in Nutrients

Red or Purple Onions are Beneficial to General Health

Red or Purple Onions and Hot Chile Peppers are Good for the Heart

SERRANO PEPPERS

• Vitamins: Serrano peppers are a good source of vitamin A. You can get almost 20 percent of your daily recommended vitamin A intake from a 100 g serving. The vitamin A that you get from serrano peppers helps with the synthesis of red blood cells along with helping to support your immune system. Vitamin C is also important for the function of your immune system and 100 g of serranos provides about 74 percent of your daily vitamin C requirement. Vitamin B6 is another important vitamin that helps your body to produce neurotransmitters as well as to ensure that it metabolizes fat and protein properly.

• Minerals: A 100 g serving of serrano peppers provides 4 percent of your daily iron and 5 percent of your daily magnesium. Iron is important for making the red blood cells in your body that transport oxygen. Magnesium is important for neural function, muscle contraction and for the coagulation of blood among many other processes.

• Dietary fiber: Serrano peppers contain 3.7 g of dietary fiber per 100 g serving. Dietary fiber has health benefits that include controlling both blood sugar and cholesterol. Fiber binds with low-density lipoprotein thus preventing its absorption by your body; similarly, it slows your body’s absorption of sugar and this helps with the control of blood sugar levels.

Capsaicin

Capsaicin is the compound responsible for the heat in hot peppers. It has numerous health benefits despite having no nutrients. While serranos are far from being the hottest peppers, they still offer an abundance of heat. The Scoville rating for these peppers is in the range between 10,000 and 23,000, which makes them up to 10 times hotter than a jalapeño (comparing the mildest jalapeño to the hottest serrano). The higher the Scoville rating, the hotter the pepper and the greater the concentration of capsaicin.

You can use serrano peppers to treat and prevent health conditions like:

• Heart disease: Capsaicin’s cholesterol-lowering benefits allow serrano peppers to be beneficial for heart health. Chile peppers also prevent the contraction of arteries, which restricts the flow of blood to the heart.

• Intestinal issues: Research has shown that capsaicin can help with the treatment of inflammatory bowel disease. There is also evidence that it can help to kill the H. pylori bacteria that is a factor in stomach ulcers.

• Cancer: It’s believed capsaicin has the ability to treat cancer. Studies have shown that it is effective for fighting prostate and breast cancers in that it stops the spread of cancer and induces apoptosis in cancer cells, which means that it causes them to self-destruct.

• CAYENNE PEPPER IS HIGH IN CAPSAICIN

• 

  Cayenne and other Dried Chile Peppers Help Prevent Colds and Flu, Build Tissue, and Prevent Heart Attacks

  

  Capsaicin-Rich Cayenne Peppers are a Heart-Tonic and Anti-Inflammatory Fruit

  

  M-J’s Cayenne Pepper Plant with Red, Ripe Fruit

Nutritious, Versatile Pumpkin Seeds

Pumpkin Seeds are great freshly-ground and used as a salad-topper. Here is a salad topped with both ground raw pumpkin seeds, Cheddar cheese and walnuts.

 “Pepitas”, as they are called in Spanish, are delicious when toasted in a pan with a teaspoon of coconut oil and about a half-teaspoon of salt per cup. Stirred frequently with a wooden spoon, my pumpkin seeds were ready after ten minutes in a medium-hot cast-iron pan. Another method is soaking the seeds overnight in water, lemon juice and salt, draining and toasting them in a moderate oven.

Pumpkin seeds are a rich source of zinc, iron, magnesium, omega-3s, are low in carbs, and three tablespoons of them contain eight grams of protein. Pumpkin seeds have properties that are used in an efficacious treatment for parasites. Storing ground pumpkin seeds in the refrigerator in a jar will preserve their freshness.

From George Mateljan’s venerable website, “World’s Healthiest Foods”, here is the first paragraph of, and a link to, his article about Pumpkin Seeds:

Antioxidant Support

While antioxidant nutrients are found in most WHFoods, it’s the diversity of antioxidants in pumpkin seeds that makes them unique in their antioxidant support. Pumpkin seeds contain conventional antioxidant vitamins like vitamin E. However, not only do they contain vitamin E, but they contain it in a wide variety of forms. Alpha-tocopherol, gamma-tocopherol, delta-tocopherol, alpha-tocomonoenol and gamma-tocomonoenol are all forms of vitamin E found in pumpkin seeds. These last two forms have only recently been discovered, and they are a topic of special interest in vitamin E research, since their bioavailability might be greater than some of the other vitamin E forms. Pumpkin seeds also contain conventional mineral antioxidants like zinc and manganese. Phenolic antioxidants are found in pumpkin seeds in a wide variety of forms, including the phenolic acids hydroxybenzoic, caffeic, coumaric, ferulic, sinapic, protocatechuic, vanillic, and syringic acid. Antioxidant phytonutrients like lignans are also found in pumpkin seeds, including the lignans pinoresinol, medioresinol, and lariciresinol.

Interestingly, this diverse mixture of antioxidants in pumpkin seeds may provide them with antioxidant-related properties that are not widely found in food. For example, the pro-oxidant enzyme lipoxygenase (LOX) is known to be inhibited by pumpkin seed extracts, but not due to the presence of any single family of antioxidant nutrients (for example, the phenolic acids described earlier). Instead, the unique diversity of antioxidants in pumpkin seeds is most likely responsible for this effect.

Potica, the Slovenian Walnut Roll

A Delightfully Aromatic Breakfast: Central European Walnut Roll (potica or povitica in Slovenia and Croatia) and Columbian Coffee

The Nutritional Benefits of Walnuts

 

Simple Greek Salad

Romaine lettuce, crumbled feta cheese, tiny tomatoes and vinaigrette combine to make a simple Greek salad. Other ingredients, if I had them in the house, would have been sliced cucumbers, chopped fresh cilantro (coriander leaves) and Kalamata olives.

M-J’s Nutritious Luncheon Pancakes Made with Magical Mung Beans

M-J’s High-Protein Mung Bean Pancakes, Filled with Strained Yoghurt (“Labneh”)

My husband Jacques likens this dish to blini with caviar and sour cream. To some, that’s quite an endorsement (I’ve resisted caviar all my life, with every fiber of my being).

I call mung beans “magical” because they are full of life, often sprouting while being boiled.

M-J’s HIGH-PROTEIN MUNG BEAN PANCAKES

To my pot of cooked mung beans (one cup dry beans, three cups water) I add chia seeds (while beans are still hot, to make them soft), yogurt whey*, whole oat flour (I grind my own), ground flax, hemp protein powder, a couple of raw eggs, and a little self-rising flour. I keep the batter pretty thin, adding more liquid whey or water when required. Ingredients are pictured below, but I don’t use measurements. ~M-J

Read Dr. Axe’s information on the Mung Bean Nutritional Powerhouse.

I save liquid whey from the yogurt-straining process, and mix a little nonfat dry milk with it in a blender-bottle. I refrigerate the stuff to use in smoothies or pancake batter~M-J

M-J’s High-Protein Pancakes: You Can See the Mung Beans in the Batter

Make yogurt whey* to use as liquid for pancake batter by straining your yogurt to make it thicker. Pour the liquid (whey) that has been removed from your yogurt into a jar for use in smoothies and pancake batter. Then use the resultant “Greek yogurt” to spread onto the pancakes. After spreading this on my mung bean pancakes, I roll them to create a delicious, health-promoting luncheon dish.

*See my jar of whey in the following picture:

I use Karoun Plain Yogurt from California to make “Greek yogurt”, or labneh, and yogurt cheese. It is truly all-natural and makes all other American yogurt brands look weak. ©M-J de Mesterton 2018

M-J’s Original Recipe High-Protein Pancakes are Cooked in Bulk, Cooled, Stacked and Separated with Pieces of Waxed Paper, then Frozen for Easy Meal Preparation

M-J’s Original Recipe High-Protein Mung Bean Pancakes are Easy to Reheat, Fill and Roll

M-J’s Elegant Pantry Update, August 2018

Groups of identical or similar containers make this busy cook’s pantry/kitchen cupboard look less cluttered.~©M-J de Mesterton

Strained Yoghurt

Straining your own yoghurt makes a delightful Mediterranean or Middle Eastern spread for bread or pita. Put a round coffee-filter into a bowl-sized strainer or sieve, empty a container of plain whole-milk or full-fat yoghurt into it, cover with another round coffee-filter, and place over a bowl that allows some space between the bottom of the strainer and the base of the bowl, so that when your yoghurt is draining, it will not soak itself. Keep the assembly covered with plastic or Saran-type wrap, because fruit-flies love this stuff. I initiate this process before going to bed at night; in the morning I have wonderful, thick spread for my preferred bread or pita, and this yogurt-cheese is also excellent with a fried egg. 
©M-J de Mesterton
See The Elegant Cook Bread Page for M-J’s Pita Recipe

M-J’s Yoghurt-Straining System: a White Plastic Bucket with Tight-Fitting Lid, a Sieve from an Oxo Salad-Spinner, Two Zip-Ties, and a Paper Towel

After You Have Strained Your Plain Yogurt, Save the Whey in a Jar for Adding to Health-Promoting Smoothies

Straining the Whey out of Yogurt for about 24 Hours Produces a Spreadable Yogurt-Cheese~~LEFT: Labneh or Strained Greek Yogurt RIGHT: Yogurt-Cheese

Straining your own yoghurt (labneh) makes a delightful Mediterranean or Middle Eastern spread for bread or pita. Laden with labneh, sprinkled with zaatar Middle Eastern spice mixture and drizzled with olive oil, this pita bread is about to be reassembled for a magnificent taste-treat.

©Copyright M-J de Mesterton, August 25 2018

Elegant Tofu and Vegetable Dish

Marinated and Sautéed Tofu is Accompanied by Lightly Cooked Haricots Verts and Celery

In George Mateljan’s Long-Standing, Much Respected “The World’s Healthiest Foods”, Here Is an Informative Article on the Benefits and Nutritional Qualities of Tofu

 

High-Protein and Vitamin C: Low-Cost Tofu with Shishito Peppers

Fifteen ounces (15 oz., just short of one pound) of tofu contain 350 calories, 40 grams of protein, and 10 grams of carbohydrates. Vitamin-C-rich mild peppers also contain Vitamin A and fiber.

Tasty Tofu with Mild Green Shishito Peppers

As a nutritious austerity dish, there are scads of ways to prepare tofu. Three ounces of firm tofu, with only seventy calories, contain eight grams of protein and two grams of carbohydrate. This morning, I sautéed in coconut oil some cubed tofu that I had marinated in soy sauce, cider vinegar and miso, then added some roasted Japanese shishito peppers. I then sprinkled the dish with black-and-white sesame seeds.

NUTRITION FACTS on Shishito Peppers, from Trader Joe’s:  Serving size about 7 peppers (45g) | Amount per serving: Calories 15
Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carbohydrate 3g (1% DV), Dietary Fiber 2g (8% DV), Total Sugars 2g, Protein 1g, Vitamin A (8% DV), Calcium 0mg (% DV), Iron (2% DV), Vitamin C (35% DV).
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

NUTRITIONAL FACTS about TOFU, at World’s Healthiest Foods

Sautéed Tofu with Shishito Peppers and Sesame Seeds

 

Elegant, Easy Egg Dish: Rolled Omelette

For rolled omelettes that are more fluffy, like the one pictured here, blend one tablespoon of self-rising flour and a quarter-cup of milk into three beaten eggs.

M-J’s Fluffy Rolled Omelette

Above: Plain and Fluffy Rolled Omelettes

For a rolled omelette with fillings, spread a thin layer of beaten egg onto a greased, hot skillet. Place cheese or chopped vegetables on the egg layer, then push it into a roll with a spatula, then keep it on the side of your pan. Pour egg mixture into the pan to create another thin layer, top it or leave it plain, then roll the first egg-roll into it with your spatula. After two-to-four layers have been rolled together, tip the omelette onto a plate. If desired, place a paper towel on a sushi-mat and lay your rolled omelette on top of it, then do the traditional sushi-rolling procedure to form a tighter roll than the one pictured here.  My fillings for this rolled omelette are crumbled feta cheese, finely-chopped red onion, and dried parsley.

©M-J de Mesterton 2018

Japanese rolled omelettes (tamogayaki) are eaten at room-temperature, and using a sushi mat to tighten the layers is traditional, making them very attractive. If you like the omelettes very warm, however, and want to keep washing-up to a minimum, just leave the layers natural.

Japanese Rolled Omelette: Making Tamogayaki

Re-Purposing Commercial Containers

I usually fill these gallon-jugs with emergency water and store them out of sight.  This time, I decided to use one for watering potted plants.  I am going to keep it filled and ready, maybe adding a few drops of hydrogen peroxide. Most commercial labels are unattractive, and are misleading when their respective containers are empty. Soaking labels off huge bottles requires lots of hot water, time, solvent and elbow grease, so I grabbed a hefty black  permanent marker, then yellow and red “Sharpie” pens, which I used to loosely disguise the original label by drawing on it “freehand”. ©M-J de Mesterton 2018

 

Re-purposing another commercial container: a tiny jam jar was converted into a mini-salt shaker and filled with Himalayan salt. I used a sharp-pointed pair of scissors and lightly pounded it with a meat mallet to poke holes in the lid. I also put three little holes in the screw-top of a nicely-shaped Herdez green salsa jar, then filled it with my seasoning blend for use while cooking. ©M-J de Mesterton 2018

From the Clothes Line: Elegant Survival of Your Clothing

Summer Clothing Survival

Drying Clothes Naturally

Clothes and Towels Sunbathing on the Clothesline

Washing and Drying Your Shirts

A well-made shirt can cost $100.00 or more. That is an investment to protect. Your shirts will last much longer if they are washed by hand and hung to dry. Don’t use so much detergent that it takes a rinsing marathon to remove it. “A little dab’ll do ya”, as the old Brylcreem jingle said. Ideally, one would hang shirts on a clothesline, upside down, with clothes-pins or pegs. This keeps pinch-marks off the important areas of your shirts. The sun will dry them in no time. Alternatively, one could hang them indoors, perhaps out-of-sight behind the the shower curtain, on hangers. A sturdy spring-rod, placed inside the shower area for the purpose of hanging clothes to dry will not interfere with your existing shower-rod. If you don’t want to get hanger-marks on the shoulders, just put wash-cloths under them, over the ends of your hanger. The worst thing to do, even if you wash your shirts in cold water in the gentle cycle, is to dry them in a machine–doing so will quickly degrade your shirt, which will die an angry death before its time. My husband and I have shirts from France and England that are more than twenty years old, and in perfect condition.

An electric, energy-consuming dryer is an enemy to high-quality clothing. In fact, dryers shrink clothes and wear them out quickly; lint is composed of fibres that a machine robs from your clothes. You’d be surprised at how swiftly shirts dry naturally, and when they are just a wee bit damp, they’re easy to iron. In cases of stubborn collar and cuff soil, when hand-scrubbing fails, you can still wash your white shirts in hot water, soap, and a little bleach, as long as they are rinsed well, and then hung to dry. (Bleach alternative may be a better choice, if you can get it to work on stubborn stains. I sometimes use hydrogen peroxide and/or vinegar.) The sun will do some natural bleaching of white cotton. Save costly energy and your shirts by hand-washing and sun-drying them.

Giving your precious shirts to a dry-cleaner or other laundry service is wasteful. They crush buttons and machine-dry the poor things. Do clothes hanging on a line outdoors conjure up bad images for you? Too bad, because it is one of life’s simple luxuries to be able to dry a beautiful, well-made shirt in the sun–some of the best people do it. Believe me, it’s not remotely infradig to care for your own shirts. After all, who cares for them more than you do?
~~Copyright M-J de Mesterton, May 2008-2012

Elegant Survival

The Clothes Line, an Elegant Survival Original, Copyright M-J de Mesterton 2006

Clothes dryers are energy-wasters, and will ruin your clothes as well, through fibre-loss and shrinkage. Some electric dryers even tear holes in clothes. Hand-washing and line-drying your shirts and other washable garments will extend their lives. I use Zote soap and a microfibre cloth to rub dirt out of cuffs and collars. Underarms need special attention, too. I use a microfibre cloth instead of a brush because it is more gentle on the fabric, while strong enough to grab what I like to call “café crud” from cuffs.

You don’t need a fancy contraption for natural clothes-drying; a five-dollar investment in a clothesline from a supermarket, and a packet of wooden clothespins for about three dollars will do, and you can be line-drying in a jiffy. Having a couple of trees to hold your clothesline at each…

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Elegant Breakfast Dish: Pink Grapefuit

Grapefruit is part of a healthy, elegant breakfast. Peeled and cut into sections, then drizzled with a bit of honey and a few grains of sugar, this exquisite pink grapefruit is ready to eat in an antique Japanese export bowl  (which I acquired in 2004, and has disappeared–that’s all right; my main collection is Baron Morimura’s Noritake).

Grapefruit has a reputation of breaking-down fats, so it is advisable to eat it in conjunction with your favourite bacon-rich breakfast. By the way, in our house, Real Men do eat quiche, an entrée that would be beautifully complemented by grapefruit. ©M-J de Mesterton

  Visit Elegant Cook for M-J’s Quiche Lorraine Recipe