Foods Long Life

Eggplant Caponata makes a great appetizer. Follow Foods For Long Life on Facebook and Pinterest . Preview my eBook, Health Begins in the Kitchen . Childhood Memories Pretty much every holiday dinner in my family started with an antipasto. Occasionally, part of the antipasto was eggplant caponata. Even though my family made most things from scratch, the eggplant caponata was made by Progresso.  Most prepared foods that come in cans is terrible. But I will tell you, those tiny little cans of Progresso Eggplant Caponata were wonderful, but unfortunately they are no longer available. I hadn't eaten caponata for years. But last year, my girlfriend Margarite made a huge jar  for me. It immediately brought back childhood memories of this tasty dish. I devoured the entire jar and immediately planted eggplant in my garden. My sister-in-law Dianne has fond memories of her aunt Vera's caponata and recently shared that recipe with me. There are things I like from Margarite's recipe ...

Need a big juicy tomato slice for your sandwich? Try this! Follow Foods For Long Life on Facebook and Pinterest . Download my eBook, Health Begins in the Kitchen. How to Cut a Tomato This may seem ridiculously simple, but it's a little trick I use when I need a nice juicy slice or two of tomato for a sandwich or a veggie burger. This method does a few things: * it gives you a big, center slice of tomato without messing with the blossom end or stem which doesn't make a good sandwich slice anyway * it lets you store the rest of the tomato without the cut end touching the plastic wrap * the left over tomato stays fresh in the refrigerator longer Here we go! Pick a big, juicy tomato.This bad boy came out of my garden - it's a pink Brandywine. Slice to the left of the middle depending on how big a slice you want to end up with Cut a slice or two Place the remaining tomato top over the bottom. It should fig snug. Place in a baggy. Don't worry, the open tomato won't touch...

Fresh corn makes a great salad topping. Follow Foods For Long Life on Facebook and Pinterest . Preview my eBook, Health Begins in the Kitchen ! Corn I love corn. I love everything about it. I love to eat it raw, right off the cob. I love throwing it into soups , salads , muffins , well - you name it. But the thing I love the most is growing it. This year was our second crop and we actually harvested it on time at the peak of its tenderness (lessons learned from last year!) Having grown up in apartments in New York City, where one is lucky to have a flower pot of parsley on the fire escape, the very thought of having enough land to grow such an enormous vegetable still blows my mind. My corn stands proudly in the entry to our little farm - a monument to a more sane life.  Me and my daughter, Linda, playing in the corn. Last year we planted 35 seeds and got about 48 ears of corn. This year I planted 65 seeds which yielded about 85 ears (hard to keep track as I kept eating them ...

Delicata squash makes a whole meal when stuffed with spicy black beans and saffron rice. Follow Foods For Long Life on Facebook and Pinterest . Peek at my eBook, Health Begins in the Kitchen . Delicata Squash Delicata squash grow easily and I harvested about 2 dozen of them a few weeks ago. Although I usually just roast them with rosemary  , lately I've been stuffing them with various things. Since Doug loves black beans, for lunch today I baked the delicata squash, made some saffron rice in my rice maker, heated up a can of spicy black beans with some fresh red bell peppers from my garden, and voila - a yummy, meat-free meal!  Black beans are a great source of high quality protein, folate, thiamin and fiber.  Here's the recipe!                      *                               *                 ...