Parsley Potatoes

Whenever possible, choose fresh parsley over the dried form of the herb since it is superior in flavor. Choose fresh parsley that is deep green in color and looks fresh and crisp.

Coleslaw

Copyright 2011 Christine's Pantry. All rights reserved.

We know from Apicius that Ancient Roman cooks prepared shredded cabbage dressed with vinegar, eggs and spices. Food historians generally agree the term "cole slaw" is of Dutch origin, implying perhaps that the true progenitor of modern coleslaw is most likely a Medieval creation with Roman roots. Mayonnaise is an 18th century invention, meaning the recipe (as we know it today) is only about 200 years old.

Coleslaw means literally ''cabbage salad''. English borrowed and adapted the word from Dutch koolsla at the end of the eighteenth century, probably from Dutch settlers in the USA, and the first printed example of it shows its outlandishness tamed to cold slaw--a folk-etymological modification often repeated in later years. English does however have its own equivalent to Dutch kool, 'cabbage', namely cole. Like kool, this comes ultimately from Latin caulis, ''cabbage'', whose underlying etymological meaning is hollow stem.
An A to Z or Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 85).

Coleslaw. Also, "cabbage salad," Shredded cabbage, mayonnaise, and seasonings, usually served cold as a side dish. The words are from Dutch koolsla, a combination of kool, "cabbage," and sla, "salad" a dish that was known in America in print by 1785. Because it is usually served cold, some call the dish "cold slaw" in contrast to "hot slaw," but there is no relation to the temperature in the etymology''.
The Encyclopedia of American Food & Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 92).

The earliest European settlers on North America's eastern shores brought cabbage seeds with them, and cabbage was a general favorite throughout the colonies. The Dutch who founded New Netherland (New York State)...grew cabbage extensively along the Hudson River. They served it in their old-country ways, often as koolsla (shredded cabbage salad). This dish became popular throughout the colonies and survives as coleslaw...By the 1880s, cabbage and its cousins had fallen from favor with the upper class because of the strong sulfurous odors these vegetables give off when cooking...But this sturdy and versatile vegetable never disappeared from middle-class kitchens.
Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith [Oxford University Press:New York] 2004, Volume 1 (p. 147) .

Cool slaw, cabbage salad, has, of course become Ecole slaw; in the nineteenth century housewives who had forgotten, or never known, that cool is Dutch fo "cabbage," were already miscalling the dish "cold slaw," which gave illegitimate birth to "warm slaw''.
Eating in America: A History, Waverley Rood & Richard de Rochemont [William Morrow and Company:New York] 1976 (p. 302-3).

By http://www.foodtimeline.org/foodsalads.html#coleslaw

Coleslaw

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 (16 oz) bag coleslaw

1 /2 cup mayonnaise

1/2 teaspoon mustard

2 tablespoons parsley

2 tablespoons grated onion

1 teaspoon salt

1 teaspoon pepper

1 teaspoon roasted garlic herb

1 tablespoon sugar

Directions:

In a large bowl, toss together coleslaw and parsley. In a small bowl, whisk together remaining ingredients. Add to coleslaw, toss well. Taste and adjust seasoning, if desired. Chill until ready to serve. Enjoy!

Parsley Dill Potatoes

Copyright 2011 Christine's Pantry. All rights reserved.

 

The Spanish conquistadors first encountered the potato when they arrived in Peru in 1532 in search of gold, and noted Inca miners eating chuñu. At the time the Spaniards failed to realize that the potato represented a far more important treasure than either silver or gold, but they did gradually begin to use potatoes as basic rations aboard their ships. After the arrival of the potato in Spain in 1570, a few Spanish farmers began to cultivate them on a small scale, mostly as food for livestock.

From Spain, potatoes slowly spread to Italy and other European countries during the late 1500s. By 1600, the potato had entered Spain, Italy, Austria, Belgium, Holland, France, Switzerland, England, Germany, Portugal and Ireland. But it did not receive a warm welcome.

Throughout Europe, potatoes were regarded with suspicion, distaste and fear. Generally considered to be unfit for human consumption, they were used only as animal fodder and sustenance for the starving. In northern Europe, potatoes were primarily grown in botanical gardens as an exotic novelty. Even peasants refused to eat from a plant that produced ugly, misshapen tubers and that had come from a heathen civilization. Some felt that the potato plant's resemblance to plants in the nightshade family hinted that it was the creation of witches or devils.

Frederick the Great of Prussia saw the potato's potential to help feed his nation and lower the price of bread, but faced the challenge of overcoming the people's prejudice against the plant. When he issued a 1774 order for his subjects to grow potatoes as protection against famine, the town of Kolberg replied: "The things have neither smell nor taste, not even the dogs will eat them, so what use are they to us?" Trying a less direct approach to encourage his subjects to begin planting potatoes, Frederick used a bit of reverse psychology: he planted a royal field of potato plants and stationed a heavy guard to protect this field from thieves. Nearby peasants naturally assumed that anything worth guarding was worth stealing, and so snuck into the field and snatched the plants for their home gardens. Of course, this was entirely in line with Frederick's wishes.
Info by History Magazine

Parsley Dill Potatoes

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

3 pounds potatoes, unpeeled and quarter

1 stick butter

1 teaspoon salt

1 teaspoon dried parsley

1 teaspoon dried dill

Directions:

Wash potatoes and quarter, place in large pot and cover with salted water. Cook until fork tender. Drain well. In microwave safe bowl, add butter, salt, parsley and dill, melt butter. Pour over top of potatoes and gently stir, making sure all potatoes are coated. Add more parsley, if desired. Serve warm. Enjoy!

Ham And Bean Soup

Copyright 2011 Christine's Pantry. All rights reserved.

I love soup. Soup is quick and easy. And one pot wonders. If you have any leftover ham from Easter dinner, this soup would be great. You can add just about anything to pot with stock and call it soup. The foundation of any soup is the stock. You can cook a soup in 30 minutes or less, but it will taste like you cooked the soup all day. Soup is versatile one pot wonders. This is affordable meal. I made this soup for less then $7.00.

Cannellini beans very popular in Italy, especially in Tuscany. Cannellini are related to kidney beans, among others. Cannellini have many health benefits, low in fat, high in protein and high in fiber.

When you get old you need all the fiber you can get. - Giggle -

Cannellini beans are very popular in many types of Italian cuisine. A staple in soups and salads. Cannellini beans makes a great addition to any pantry. I always have beans in my pantry. Low cost, long shelf life. So, give this soup a try, I think you will be happy you did.

Ham And Bean Soup

Copyright 2011 Christine's Pantry. All rights reserved. 

Ingredients:

2 tablespoons extra virgin olive oil

1 small onion, chopped

2 cups cooked ham, chopped

2 (15 oz ) cans Cannellini beans, drained and rinsed

1 teaspoon thyme

1 bay leaf

salt and pepper, to taste

1 teaspoon garlic powder

4 cups chicken broth

parsley, for garnish

Directions:

In a large pot over medium heat, cook onion and ham, stir often, until onion just tender. About 3 to 5 minutes. Add beans, bay leaf, garlic powder, thyme, salt, pepper and chicken broth. Simmer uncovered, about 20 to 25 minutes. Discard bay leaf. Serve in soup bowls and garnish with parsley. Enjoy!

Kielbasa Rice

Copyright 2011 Christine's Pantry. All rights reserved.

 

I consider myself to be a happy person. I am happy being right here in my home with my family. There is no place on earth better then home with the family.

But on the other hand, I am not happy. I see the world around me, hear of countries where children are starving, people live in slums, folks who have lost everything, like the folks in Japan. Our prayers are with all those affected by the tsunamis.

I want to do more. I want to help more. There are so many ways you can help.

I don't have thousands to give to help the homeless or feed folks who need it but I can donate few can goods to the local food bank.

Here is some good flavorful poor folks food. Poor folks know how to cook good tasty food, as we have to make due with what we have.

Kielbasa Rice

Copyright 2011 Christine's Pantry. All rights reserved.

Ingredients:

1 cup long grain rice

2 cups water

3 tablespoons dried mince onions

1 tablespoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1 teaspoon pepper

1/4 teaspoon salt

2 (8 oz) cans tomato sauce

1/2 pound cooked kielbasa sausage, cut into 1/4 inch slices

Directions:

In a dutch oven, add water, rice, tomato sauce, sausage and remaining ingredients. Bring to a boil over medium high heat. Cover, reduced heat and simmer for 20 minutes. Enjoy!