How to Cook A Cactus Pear

Cactus pear, or prickly pear, grows in many places in the United States as well as throughout the Americas, and not just in the arid places where most cacti are at home. I know people who use cactus pear for landscaping in North Carolina, Georgia, Virginia and other such places that are anything but dry.

Given its wide range and ease of growing, not to mention its abundance in the wild, I'm surprised that it doesn't show up in more recipes than it does. Perhaps it's the difficulty of harvesting the cactus pads that deters most would-be cooks.

You can find cactus pear pads in many Mexican specialty grocery stores, or tiendas, where you may find it under the name of "nopal." When chopped up and added to dishes that you may find in a Mexican restaurant, the pieces may be referred to as "nopalitos." The scientific genus name, covering some 250 species, is opuntia.

Even if you decide to harvest some prickly pear pads from a plant growing in your yard, it's worth the extra effort. Truly, it is a versatile plant that can be prepared in a huge variety of delicious ways. Scientists are also discovering that it has many health-giving properties.

When collecting cactus pads, whether from your yard or from the wild, be sure to wear thick gloves to protect your hands from the spines and from the hairlike growths called glochids, which can really irritate your skin. Try to pick only the young, tender pads, which will be glossier and greener than older ones.

Remove the spines and glochids by carefully peeling the pads. Once they're peeled, you can even eat the pads raw if you want. Try chopping them into small pieces and adding them to salads, where their taste will be somewhat like that of green peppers.

To cook cactus pear, bring a saucepan of water to a boil. Peel and slice a couple of good-sized cactus pads and drop the slices into the boiling water. Reduce heat and let cook for about 20 minutes. Remove from heat and drain. Now you can add butter and any favorite seasonings (powdered garlic is great!) and serve.

You can also sautée cactus pear chunks in a skillet. With or without seasoning, they will make an interesting side dish to any meal.

A popular dish in the southwestern U.S. and parts of Mexico is an omelet made with cactus pear pads. Again, just cook the chopped cactus pads in a skillet and add it to the egg batter for the omelet.

As you can see, cooking with cactus is not as formidable as it might seem to those who are unfamiliar with this plant's long history of use in cuisines from the south of the border. Try it!

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Hashbrowns Recipe - Fried Just Like The Diner

Hashbrowns Recipe - how to make perfect homemade hashbrowns each and every time with my foolproof recipe that your family will love every time you serve it!

I've been making hash browns for the family for years, and I have to admit that my recipe wasn't always the best. I can remember when I was just a kid having my grandma make homemade hash browns and they would be so crispy and perfect each and every time, just like her fried potatoes. Also, I remember trips to the local diner or Big Boy for breakfast and every time you get these delicious toasty brown crispy edged hash browns that were so juicy and yummy inside. I'm going to teach you how to make the perfect hash browns each and every time!

Before you start make sure that you have an adequate pan which is either cast iron and well used or a modern large saucepan skillet with teflon coating. If you don't have a good pan these hash browns will never turn out quite right.

What you will need for recipe ingredients:

About 8 medium to large russet potatoes
A good grater with about 1/8"-1/4" holes
salt and pepper to taste
Canola Oil or Crisco Shortening
1 cup diced onion (or green pepper) if you prefer

In a large mixing bowl shred the potatoes with a grater. I prefer with the skins on (which gives you tons of Iron and is great for your body), others in the family like them better peeled. When you're down to your last potato put your skillet on the stove and turn on the heat to med-high (just below high). Toss in your onion and green pepper if desired into the shredded potatoes. Every now and then I'll add some minced or fresh garlic. Add about 3/4 cup of either canola oil or crisco shortening to the pan (I prefer shortening). There is NO subsitute for these - butter WILL NOT work (it burns off too fast). Once the oil is hot, turn the pan from side to side evenly coating, and then carefully dump the shredded potatoes in the pan (without splashing yourself with hot grease). Salt and pepper them in the pan to taste.

Let them cook uncovered in the pan for 5-6 minutes without turning or touching in any way. Then divide into 4 sections with your spatula (as in the picture above) and flip one at a time. Salt and pepper again if desired. Let cook uncovered another 5-7 minutes and you should be done just like the picture.

The secret to perfect hash browns is a good pan, the temperature of the heat, using oil or shortening (and not butter) - but most importantly only turning them one time! This ensures the crispy texture that you expect from a perfect has brown recipe!

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Camping Food Can Be Fun

We all do it. We're planning our family camping trip, and the only food on the list are things we can poke on a stick to hold over the fire. Well, that's ok if you're 10 years old, but camping doesn't have to be quite so predictable.

Part of the fun and charm of roughing it in the great outdoors is the food, however, you don't have to be 'all-out' pioneers. There are some really delicious and 'fun' camping recipes that incorporate the conveniences of this century that everyone should include in their camping preparations.

If you have a reliable cast iron skillet and Dutch oven, you can create wonderful campfire food for your family and friends to enjoy on your next trip. Add some other clever cast iron utensils, such as a pie or sandwich iron, and then the real fun begins. You can cook up pies, pizzas and more.

Here are a few simple, yet delicious, camping recipes that you're sure to love.

Camping Fun Pizza

8 oz. pizza or spaghetti sauce

1 lb Wheat bread

1/4 lb Mozzarella cheese

Pepperoni

Using the pie iron, take two slices of bread, put 1 1/2 tablespoons pizza sauce on one slice of bread. Top with Mozzarella cheese and sliced pepperoni. Place other side of bread on top and butter outer sides of bread. Put sandwich into pie iron and place in coals of fire. Cook until bread is toasted.

Banana Boat

1 Banana

Mini marshmallows

Chocolate chips

Raisins

Partially peel banana. Cut wedge-shaped section in banana. Remove wedge. Place in hollow: marshmallows, chocolate, and raisins. Cover mixture with banana peel and wrap in foil. Place in coals for about 5 minutes, until chocolate and marshmallows are melted.

Fried Rice for Campers

1 pk Precooked rice

2 c Boiling water

1 cn Spam -diced

1 Envelope fried rice-seasoning mix

Place rice in small bowl; pour boiling water over. Cover and let stand 5 minutes. Fluff with a fork. Mix in Spam and seasoning mix. Transfer mixture to medium skillet. Cook over medium heat 5 minutes, stirring often.

Have fun this summer on your next family camping trip. Remember to find quality, affordable cast iron cooking utensils made for camping and home use. Create a memorable campfire meal - There's more to camping than roasted weenies on a stick! Enjoy!

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Seasoning Tips

Storing your seasonings:

The best way to store fresh herbs is to wrap the stems in a damp paper towel or a thin linen kitchen towel would work, then place in zip lock bag and refrigerate. Most herbs will keep between one and two weeks.

Do not store spices next to or above the stove because the heat is hard on them. Store them in airtight containers away from heat, light, and moisture, but keep them within reach while cooking.

Dried herbs, spices and seasoning can be kept and stored for up to two years, but they do tend to lose there power over time. Paprika, red pepper and chili powder should be refrigerated to retain color and guard against any kind of infestation. This is most important in hot climates.

After opening a marinade, than you need to store in the refrigerator.

Cooking with herbs:

A pinch or a snippet of herbs goes a long way; it gives any food or beverage that extra pizzazz.

Herbs are grown in all kinds of ways; some are grown wild, some on herb farms, but you very easily grow kitchen favorites such as parsley, chives, basil, or oregano in a garden or even in little pots sitting in your windowsill.

Take a simple snip of your fresh herbs here and there for a impressive garnish.

Herbs flavors range from sweet to strong and savory. If you are using an herb for the first time start out with 1 teaspoon of fresh herb or ¼ of dried herb for every four servings. This way it will not be overpowering. You can always add more but you cannot take back.

Right before adding dried herbs to your dish, crumble them in your hand to release their flavor. You will always need three to four times the amount of fresh herbs as you would the dried because of the concentration in dried herbs.

Cooking with herbs is fun and exciting because it puts a zing in your cooking and changes the dishes appearance and taste.

Cooking with spices & seeds:

Hundreds of years ago, spices were like gold, only the rich had them. Today everyone can have them. Spices are different from herbs; they consist of the seeds, shells, fruit, flower or bud parts, or bark or roots of plants that grow mostly in the tropical regions of the world.

Toasting seeds and spices will intensify the flavor and the spices that are good for toasting are, cumin, coriander, fennel seed, cardamom, cloves, cinnamon sticks and mustard seed. To toast, spread a thin layer of spice or seed in an ungreased skilled, and stir over low heat. Be careful not to let them burn. When the aroma really strengthens, remove the skillet from the heat and pour out the spice or seed so that it does not continue to cook. Let it cool and store in an airtight container.

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Kickin' Sweet Southern Cornbread

My husband got me hooked on his sweet southern style cornbread many years ago, when I told him I didn't like cornbread. He proceeded to make me the best cornbread I had ever tasted, and I've been requesting his cornbread ever since.

A staple at our Holiday table, with chili, meatloaf, or just by itself...we even make it with breakfast!

Type: Bread

Serve With: Softened butter

Prep Time: 8 min

Cook Time: 25-30 min

Yield: 1 8′ square bread or 12 muffins

Ingredients:

1 3/4 cups Yellow cornmeal - You may use white cornmeal.

2 Eggs - Large

2 1/3 cups Milk - Buttermilk is even better!

1/2 cup Sugar - Use white sugar.

1 tsp Baking powder

1 tsp Baking soda

1 tsp Sea salt

1/8 tsp Ground black pepper

1 tbsp Butter - Bacon fat works amazingly well too.

2/3 cup Whole kernel corn - * Optional

Instructions:

1. Preheat oven to 425 F.

2. Grease with butter or bacon fat a cast iron skillet, or an 8′ square baking pan.

3. In a bowl, combine all dry ingredients and stir.

4. In a separate bowl break eggs and beat until frothy, then add milk or buttermilk and mix.

5. Pour wet ingredients into dry ingredients and mix until blended. Allow to sit for 10 min to soften cornmeal.

6. Pour into baking dish and put in oven.

7. Bake approximately 25-30 min, or until knife inserted into middle comes out clean.

8. Serve with soft butter and Enjoy!

You will love this recipe and make it all the time! Anytime I can convince my hubby to make it, it is so wonderful! It is especially great with fejoida!

I hope you enjoy this recipe!

Eat Deliciously!

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