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Meade County Extension Blog

Tag: Recipes

Preparing Venison

Posted on by Elly Sneath

By Christine McPheter

Deer-hunting season is up and running, so your freezer should be filling up with venison very soon.  Now is time to plan meals that call for the season’s best red meat and learn how to cook the best recommendations with venison.   The problem with eating and cooking venison, is if you have never cooked it or ate it, where do you begin?  I came upon this article several months ago when I was trying to learn more about the meat myself.  This article and these recipes-I feel would make a good starting point for a beginner.

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Food Chemicals: Can I Eat It If I Can’t Pronounce It?

Posted on by Elly Sneath

For the last couple of years, a common phrase of nutritional advice has been, “Don’t eat anything you can’t pronounce in the ingredients label.”  This seems logical and easy advice to follow, unless your diet consists primarily of processed meals, which, in addition to the indecipherable words, tend to be loaded with salt and sugar. So, then, are processed foods “bad” because of the high salt and sugar content or because of the chemicals? Well, ask yourself this. Would you eat the following item if it contained this label:

Banana Ingredients

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Apple Varieties: A Guide for Taste and Cooking

Posted on by Elly Sneath

By Christine McPheter

An apple a day… but which variety?

For many, the flavor of fall belongs to the ubiquitous pumpkin. But for me, fall is all about the apple, which is my first favorite fruit.

Most people are coming to realize we have a variety of apples not just red delicious. But there are 100 varieties of apples sold in the US, and they all vary in taste and suggested use; some are good for eating but terrible for cooking and vice versa.  It can be overwhelming!

Apple slices on a plate

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Pizza

Posted on by Elly Sneath

By Christine McPheter

Pizza Dough for the Grill

Pizza

By Frank McClelland Fine Cooking Issue 66

Scott Phillips

Yield: Yields enough for eight small pizzas.

Figure one to two balls of dough per person. Make two separate batches if you need more dough.

Ingredients

  • 1 package (2-1/4 tsp.) active dry yeast or 1 oz. fresh yeast
  • 1-1/4 cups warm water (about 105­­°F)
  • 1-1/4 lb. (about 4-1/4 cups) all-purpose flour
  • 2 tsp. kosher salt
  • 1/4 cup olive oil; more for the bowl

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Mangos 101

Posted on by Elly Sneath

By Christine McPheter

Easy Ways to Cut a Mango

A mango has one long, flat seed in the center of the fruit. Once you learn how to work around the seed, the rest is easy.

Always use a clean knife and cutting board to cut a mango. Sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, especially if you’ve handled any type of meat or seafood.

Always wash the mango before cutting.

How do you select a mango? Learn how to choose a mango that will be perfect for your next dish!

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Mother’s Day with Mole Verde

Posted on by Elly Sneath
Mole Verde
By Christine McPheter
Since Cinco de Mayo was earlier this week, let’s learn about traditional Mexican food.  May 5th, known as Cinco de Mayo in Mexico and in parts of the United States, is a holiday commemorating the Mexican Army’s victory over the French during the Franco-Mexican War in 1862. In the United States, this holiday has become a celebration of Mexican culture and heritage.
Like many cultures, family plays an important role in Mexican lives. In Mexican households, families gather at meals to build a sense of togetherness.
Traditional staples of their meals might include grains and legumes. Among the most important ingredients in Mexican Cuisine are corn, beans, squash, tomatillos (the Mexican corn husk tomato), and various types of chili peppers.
The national dish is mole (pronounced: MOH-lay), a sauce served at daily meals. Depending on the recipe, moles may have over 20 ingredients! Many people believe that mole is high in fat and sodium. However there are many ways to prepare moles, and other traditional Mexican dishes, in a healthier way.

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