https://www.honoringmemoriesvinita.com/obituary/Betty-Brenner
THE HUMAN GENOME PROJECT: DNA Declassified
The Human Genome Project is an international research effort to characterize the genomes of human and selected model organisms through complete mapping and sequencing of their deoxyribonucleic acid, or DNA. A relatively new field of research, bioinformatics began in the 1960s with the efforts of Margaret O. Dayhoff and other noted researchers. A google report classifies it as a nebulous term that encompasses molecular evolution, biological modeling, biophysics, and systems biology. has been developed in part to address the computing challenges raised by this project.
The Human Genome Project was basically a race between three organizations to map and sequence DNA ( deoxyribonucleic acid). The three groups were a private lab called Celera Genomics, a public company in London and the U.S. HGP (Human Genome Project), funded by the DOE (Department of Energy) and the NIH (National Institute of Health). The fifteen year project started in 1990.
The genome is the genetic blueprint of a human being. It is the complete collection of an organism’s genetic material. The human genome is made up of approximately 31,000 genes located on 23 pairs of chromosomes in a human cell. A single human chromosome may have more than 250 million DNA base pairs. It is estimated that the entire human genome consists of about 3.1 billion base pairs.
Genes carry information for making protein required organisms. These proteins determine an organisms appearance , metabolism, immunity, behavior and more.
This study’s goal was the understanding of genetic disease and human evolution. It was a major undertaking to identify all 30,000 DNA genes, determine the sequence of the 3 billion chemical base pairs that make up the human DNA, storing this information in databases, improving tools for data analysis, transferring related technology to the private sector and addressing the legal, ethical and social issues that arose.
The database has opened the door to the possibility of tailor-made treatments based on an individual’s unique genetic makeup. Research has lead to more effective “Gene Therapy. The ultimate goal of this research was the cure and elimination of devastating inherited disorders.
All of the genetic information for a human being is packed into 23 pairs of chromosomes. The most important component of a chromosome is the single continuous molecule of DNA. The double-stranded molecule is shaped like a twisted ladder. It is made of nucleotides, which are linked chemical compounds. Each nucleotide has three parts: deoxyribose which is a sugar, a phosphate compound and any of four bases- adenine, guanine, thymine or cytosine. The genetic code is specified by the order of these four bases referred to as the DNA ladder.
There are two main categories of gene mapping techniques. The first is linkage, or genetic mapping developed by American geneticist Thomas Hunt, who was awarded the Nobel Prize in physiology in 1933 for this procedure. The other category is physical mapping. It is a more precise method that places genes at specific databases from one another. Physical mapping uses a combination of robotics, lasers and computers.
This project successfully identified the genes responsible for cystic fibrosis, neurofibromatosis, Huntington’s disease and genetic breast cancer.
Works Cited:
INFLAMMATION
“Inflammation drives the aging process faster than any other biomarker”says Tasneem Bhatia in “The 21 Day Belly Fix” Causes of dangerous inflammation stem from many sources including physical and microbial attacks, arthritis, diabetes, chronic fatigue syndrome, gum disease, tendinitis and beyond.
Chronic inflammation results when the body believes it is under constant attack igniting the immune system into a continuous mode of defense. Chronic inflammation leads to heart disease, cancer, Alzheimer’s and other equally frightening and deadly diseases.
When inflammation strikes the different areas of the body there are ways to relieve it.
Arthritis is relieved by avoiding the protein found in wheat and wheat products. Wheat protein can also cause inflammation in individual joints, bowels and lungs. Wheat protein allergy may produce asthma.
Asthma is a lung issue causing inflammation and is worsened by alcohol and even wine consumption caused by the sulfate content.
Body inflammation is eased by consuming anti-inflammation foods such as tomato,olive oil, green leafy vegetables, broccoli, nuts, fatty fish; salmon, tuna, snapper, halibut, cod and bass, oranges, berries, pineapple, ginger, turmeric and garlic. Beneficial vitamins are Vitamins C & K.
Bowels & Bloating to relieve inflammation cut emulsifiers which are mainly found in processed foods. Emulsifiers include: lecithin, mono and diglycerides, polysorbates and “esters”. Avoid red meat limiting its consumption. Consuming good oils such as olive, canola, sunflower and safflower helps decrease inflammation. Kombucha tea made from a SCOBY is greatly beneficial. https://draxe.com/7-reasons-drink-kombucha-everyday/
Brain inflammation is relieved by ingesting healthy fats of which olive oil is a great choice containing oleic acid and omega 9 fatty acid. Fat soluble vitamins A, C, E and K are good for fighting inflammation. Five servings of nuts per week is helpful. A serving is 18-28 kernels. Good nut choices are almonds, walnuts and hazelnuts. Sunflower seeds are another good choice. Nuts & seeds provide Omega 3. Avocado is a good inflammation controller. Avocados contribute 20 vitamins, minerals and phytonutrients, including 6% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 10%folate, 11% fiber, 2% iron, 6% potassium and 136 micrograms of lutein per 50g serving.
EYES are adversely affected by caffeine to green tea containing polyphenols or natural plant compounds like catechins, theaflavins, tannins, and flavonoids.
Heart inflammation is reduced by consuming nuts (5 servings per week) and good oils.
Joint inflammation and individual cell damage caused by excessive inflammation is reduced by omega 3 fatty acid and by watching what is eaten good foods for this include: fatty fish and turkey containing B6, good oils, nuts, fruits especially berries, cherries and pineapple, ginger, garlic, basil, thyme,oregano, cumin, turmeric, chili powder 70% or more dark chocolate and green tea.
Lungs are relieved from inflammation by beta carotene found in papayas, pumpkin, carrot, sweet potato and more. Nuts especially almonds, cod liver oil capsules, vitamin A, D, E and the mineral magnesium are beneficial.
Nasal inflammation- try using a humidifier or vaporizer, take long showers or breathe in steam from a pot of warm (but not too hot) water, drink lots of fluids, use a nasal saline spray, try a neti pot, nasal irrigator, or bulb syringe, sit a warm, wet towel on your face, prop yourself up.
Periodontal Disease is relieved by using an aloe vera rinse or gel which attacks unhealthy bacterias.
Psoriasis responds to omega 3 fatty acids found in good oils especially canola, wild rice, eggs, soy beans, walnuts & enriched dairy products.
Rheumatoid Arthritis (RA) inflammation is increased by strenuous exercise like golf (extensive walking), tennis, softball, baseball, weight lifting, martial arts, basketball, cycling, hiking, etc. RA victims need stretching and low impact exercise.
Tendonitis and Achilles Heel is relieved by stretching and extending.
Works Cited:
Perring, Stephen, The Anti-Inflammation Checklist, AARP Magazine Dec. 2017 pgs 26-27
https://www.healthline.com/health/rheumatoid-arthritis/foods-that-reduce-inflammation
Wild Cherry Jelly or Jamb?
If I had a nickle for every time even as an adult I’ve stuck a twig of 1 kind or another into my mouth just to have something to chew on; folks I could take you all out for steak and lobster and still have change in my purse.
When I was in my 20’s and 30’s I harvested wild cherries and made homemade jelly. Oh! Wild cherry jelly is a marvelous treat. Those cherries are so bitter raw, they are inedible. It takes cups of sugar to tone them down. The finished product causes the partaker to mutter an AHHH with cheeks and tongue puckering and eyes getting big as moon flowers. It is an acquired taste. Once hooked it is a delicacy forever craved by the remembering pallette.
So where’s the jamb in this? Well! For all those twigs I chawed on during my jelly making days I guess I never tackled a cherry branch. In fact it’s evident that I did not. You see the foliage and twigs of wild and even domestic cherries release cyanide when broken down. So much so that there are reports that some folks have made poison darts from the bark of the cherry and also elderberry tree. Just as it is important to guard what comes forth from our mouths, it is vital to know what’s going in.
Safe Wild Cherry Jelly- Cherokee Grandmother’s Recipe
Start with 7 to 8 lbs of ripe wild cherries
You will need (2) 1.75 Oz boxes of pectin & 9 cups sugar, a potato masher, a sturdy fine mesh sieve or strainer, a ladel & canning tongs, a 2 gallon or 8 quart heavy sauce pan, a 1 gallon/4 quart heavy sauce pan, a large at least 5-6 quart bowl & 3-4 sheets of cheesecloth. Wash cherries, remove stems but pitting is not necessary. Place in large sauce pot, add enough water just to almost cover as cherries will provide some juice, 4 cups water maximum & simmer for 20 full minutes. Do not boil. Do not cover. After 10 minutes mash with potato masher every 5 or 6 minutes until time is up. Place strainer/sieve over bowl and add 3-4 cups of cherries at a time using a large spoon to press through discarding peels & pits as you go. For very clear jelly you will clean strainer & put it over smaller pan lining it with cheesecloth 3 or 4 pieces deep. Pour juice through do not press or squeeze cheesecloth as this defeats the purpose. This should make 7-8 half pints or 4 pints. I like pints so I prepare 4 pints & 2 half pints just to be safe in case there isn’t enough to finish the 4th. Amount varies depending on the fruit. Prepare your jars & lids. Add pectin to juice bring to a full boil which cannot be stirred down, add sugar all at once mixing and stirring for 1 full minute remove from heat. Skim foam off with a spoon. Ladle into jars, leave about 1/4 inch head space, wipe jar rims well, add rings & waterbath 5 minutes. Set individually out on towels & don’t move until sealed & cooled. Use any jar that perhaps does not seal at once. My 1st try many years ago did not set properly. I used it as syrup. Beginners do not be discouraged. From then on it always set well. The 1st batch can be tricky but the more often you make jelly & jam the better it turns out.
Grilled Cheese With a Flair 2020 Covid Homebound Idea
Choose your bread from sour dough to light rye.
Butter the bread on the outside only & add buttered side down in medium skillet
Choose your cheese from white American to pepper jack & add
Then start adding any or all of your favorites:
Crisp cooked bacon strips or pieces, ham, avocado slices, tomato slices,scrambled egg,
grilled or raw onion, your choice of pepper from sweet to hot and raw to grilled,
asparagus fried or grilled, mushrooms grilled or sauteed, black beans & sliced black
olives. Let your imagination flow.
My personal favorite: grill halved red peppers, place the pepper on light rye bread in the heated skillet, immediately add white American cheese and snipped raw green onion, then bacon slices Top with bread and grill. Scrambled egg is a yummy addition to this one.
or
You can’t go wrong.
Well it could be possible for instance I wouldn’t like caviar but others might. ENJOY!!!
Mandela on Healthy Minds
Our greatest fear is not that we are inadequate,
but that we are powerful beyond measure.
It is our light, not our darkness, that frightens us.
We ask ourselves, Who am I to be brilliant,
gorgeous, handsome, talented and fabulous?
Actually, who are you not to be?
You are a child of God.
Your playing small does not serve the world.
There is nothing enlightened about shrinking,
so that other people won’t feel insecure around you.
We were born to make manifest the glory of God within us.
It is not just in some; it is in everyone.
And, as we let our own light shine, we consciously give
other people permission to do the same.
As we are liberated from our fear,
our presence automatically liberates others.
~Nelson Mandela
Cheeses Around the World
There are over 1800 different standard and specialty cheeses.
By FDA regulations raw milk cheeses must be aged for 60 days at 35 degrees to prove their cure. They are made with 100% raw milk and or cream. Pasteurized cheese undergoes a heating process to sterilize This process kills all bacteria. Bad bacteria that is unhealthy and prone to causing illness is gone after this process but so is necessary good bacteria required for intestinal flora balance and more.
Process cheese goes through the pasteurization process but must also be treated with any or all of these additives: whey, emulsifiers, additives, fillers, preservatives and excessive salt. Emulsifiers cause water and cheese to blend and stay that way without separation.
Here are a few cheeses to consider:
Abbaye de Belloc also known as ‘Abbaye Notre-Dame de Belloc’ since it was produced by the Benedictine monks at the ‘Abbaye de Notre Dame de Belloc’ in the Pays Basque region of Aquitaine, France. They used sheep milk available in the locality and followed a cheese making process that dates back to 3000 years.
Abbaye de Belloc is a flat wheel shaped traditional, farmhouse, unpasteurised, semi-hard cheese. It has a natural, crusty, brownish rind with patches of red, orange and yellow. The rind is marked with tiny craters.
The cheese has a firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma. Ageing process of the cheese ranges from four to ten months. The younger wheels are made in December while the older in July. Both types of cheese wheels are sent to the market in April.
This cheese is good with fruit and cracker plates. Apples are an exceptionally good choice. https://cheese.com/abbaye-de-belloc/
Acapella is a soft goat’s milk cheese produced by Andante Dairy, Soyoung Scanlan. Acapella is a soft cheese that comes in three varieties: ‘Pyramid’ has a truncated pyramid shape with a dry and firm texture weighing around 7-8oz. ‘Round’ weighs about 3oz having a small round shape with a soft and creamy texture. To give a classic French goat milk cheese appearance with soft and creamy texture, Ash is added to ‘Ashed Round’ when salting. The cheese has a mild, buttery taste with a slight herbal aroma. The cheese is served with white Burgundy https://cheese.com/acapella/
Ackawi (also spelled Akawi, Akkawi, Akawieh, or Ackawi) is a Middle Eastern cheese named after the Aker region of Palestine, where it first originated. In Arabic, akkawi means “from akka” loosely translated refers to older sister or mamma.. It is soft unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour. The cheese is widely popular across most of the Levant where it is used as a table cheese, eaten as is or paired with a fruit. https://cheese.com/ackawi/
American is a white cheese often dyed yellow for appearance and is an excellent cooking cheese. It is a good sandwich cheese. American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrate. At first it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labelled as “processed cheese”, “cheese product“, etc. Sometimes, instead of the word cheese, it is called as “American slices” or “American singles”. Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurised processed cheese. It contains a good amount of protein and calcium. https://cheese.com/american-cheese/
Balfour is a sheep’s milk cheese from New Zealand made by the Gibbston Valley Cheese Company. It is hard-pressed style of cheese characterized by a crumbly and grainy texture with sweet flavour and nutty overtones of Southland sheep milk. Balfour tastes perfect when shaved on Italian dishes such as pastas and risottos. It goes well with fruit. Make sure to pair it with an appropriate wine such as Unoaked Chardonnay or Pinot Noir.
Bel Paese meaning ‘beautiful country’ in Italian, is a semi-soft cheese from the Lombardy region. It was formulated by Egidio Galbani in 1906 who wanted to invent a product that would compete with French Alpine cheeses. The name is derived from a book by Abbot Antonio Stoppani “Il Bel Paese”, published in 1873.
The cheese has a milky aroma infused with a mild buttery flavour. The taste can be compared with Mozzarella and St. Paulin. The pale yellow cheese may occasionally be riddled with “eyes”. The cheese is hard to spread but soft enough to slice. It is wrapped in a waxed, foil or plastic rind.
Bel Paese takes 6 to 8 weeks to mature and comes in several different sizes from small buttons to large 5 lb wheels. An original Bel Paese can be identified by a map of Italy and a picture of Antonio Stoppani on the label of the cheese. The American version has a map of United States on the label.
The Italian cheese goes well with fruits like apples, pears and figs and nuts especially Brazil nuts. As it has good melting capacity, it is often used in casseroles, hot Panini, focaccia or on a pizza. It can be eaten with fruity wines, such as dry red or white. https://cheese.com/bel-paese/
Blue Cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct aroma. This mold is non-toxic in the controlled cheese formula.There are 40+ varieties of Blue Cheese. A well known one is Roquefort. Roquefort is a popular French cheese, reported to be a favorite of Emperor Charlemagne. In France, it is called the ‘cheese of kings and popes’. Roquefort cheese is protected by AOC guidelines. Appellation d’Origine Contrôlée, or AOC, is a French food-labeling term that protects the style, ingredients, and origin of a product Roquefort cheese is moist and breaks into little pieces easily. Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged for 5 months. It is mostly used in salads and dressings. It is good cut in small wedges and served with grapes. crackers and wine coolers. https://cheese.com/roquefort/ https://en.wikipedia.org/wiki/Blue_cheese
Brick cheese is an American cheese from the state of Wisconsin, first made by John Jossi around 1877. The process of making Brick cheese is borrowed from white American Cheddar, although the result produces a slightly soft and distinctly sharper tasting cheese. The name Brick is derived from the original cheese making process when artisans used Bricks to press the moisture out of the cheese. As a Brick cheese matures, the mild and sweet flavour changes to pungent and tangy flavor.
Serve Brick cheese with macaroni, potatoes au gratin, pickled vegetables or on toasted Italian bread. Young Brick cheese goes well with light red wines, Gamay Beaujolais and sweet pickles. Whilst, an aged Brick pairs with robust beers, Porter style ale and hard cider. Brick is a good sandwich cheese. https://cheese.com/brick/
Brie Cheese is the best known French cheese and has a nickname “The Queen of Cheeses”. Brie is a soft cheese named after the French region Brie, where it was originally created several hundred years ago.
In France, Brie is very different from the cheese exported to the United States. “Real” French Brie is unstabilized and the flavour is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process, it will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteria. Brie is produced from the whole or semi-skimmed cow’s milk.
Brie is one of the great dessert cheeses and comes as either a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie must be served at room temperature. Brie is good served with fruit especially pears. https://cheese.com/brie/
Caciocavallo means “cheese on horseback”. It gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made out of sheep’s or cow’s milk, it is produced throughout Southern Italy and the Balkans.
The history of Caciocavallo goes back to 500 BC when Hippocrates first mentioned the cleverness of the Greeks in making it. Cheeses similar to Caciocavallo are common all over the Balkans and Southern Italy.
Continuous exposure to humidity in the caves and aging develops sharp, spicy flavours in Caciocavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in colour and becomes more salty. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of Primitivo red wine .https://cheese.com/caciocavallo/
Camembert Cheese Marie Harel created the original Camembert cheese from raw milk in Normandy, France in 1791. Today, however, a very small percentage of producers make cheese from raw milk. Those who produce cheese using Marie Harel’s method, can legally call their cheese Camembert Normandie under the AOC guidelines. However, the production of Camembert cheese has now transcended the AOC designation. Very good varieties of Camembert cheese made from pasteurised milk can be found in Normandy today. The best of them is the Camembert Le Châtelain.
The fresh Camembert cheese is bland, hard and crumbly in texture. Young Camembert has a milky and sweet taste. As the cheese matures it forms a smooth interior and a white bloomy rind. It has a rich, buttery flavour. The rind is bloomy white and meant to be eaten with the cheese.
This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider. Good with assorted crackers and berries. https://cheese.com/camembert/
Cheddar Cheese Originally England was the only place where Cheddar cheeses were made. However, many countries all over the world manufacture Cheddar today.
Cheddar cheese is the most widely purchased and eaten cheese in the world and is always made from cow’s milk. It is a hard and natural cheese that has a slightly crumbly texture if properly cured and if it is too young, the texture is smooth. It gets a sharper taste as it matures. Cheddar cheese has a natural rind bound in cloth while its colour generally ranges from white to pale yellow. However, some Cheddars may have a manually added yellow-orange colour.
Joseph Harding, the “father of Cheddar cheese” who invented modern cheese making techniques described the ideal quality of original Somerset Cheddar as “close and firm in texture, mellow in character or quality, rich with a tendency to melt in the mouth and has full and fine flavour somewhat like hazelnut!” Cheddar is a great addition to a meat sandwich or meat and cheese tray. https://cheese.com/cheddar/
Cheshire is a British cheese produced in the English counties of Cheshire and the neighbouring four counties of Denbighshire, Flintshire, Shropshire and Staffordshire. Reputed to have been made since Roman times, the cheese is also mentioned in the Domesday Book of the 11th century.
Dense and crumbly Cheshire has a pleasant taste and flavour. Young Cheshire is firm, crumbly and white in colour. It is mild, milky and aromatic leaving behind a slightly tangy aftertaste on the palette.
Sometimes, to add a different dimension to the cheese, annatto is added to the milk, which gives Red Cheshire a deep shade of red orange. However, there is no difference in the flavour and texture in both cousins. Another variant is a Blue Cheshire ripened with Penicillium culture molds.
An aged Cheshire becomes firmer and darkens considerably. It is now a full-flavoured cheese yet with no hint of bitterness. Though still crumbly, the cheese turns dry with maturity.
Cheshire with its lower salt content makes for a perfect crumble on fruits, chutney, and vegetable and baked dishes. It makes the perfect English muffin with ham and egg. https://cheese.com/cheshire/
Club Cheese is a processed cheese made by grinding cheddar and other cheeses usually with added condiments and seasoning. It is good for snack trays and sandwiches.
Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.
The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a ph range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content. Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchatel.
Cream cheese is used in making cheese cakes, appetizers, spreads, dips, cheese ball appetizers and served on bagels either plain or with fruits and vegetables added. https://en.wikipedia.org/wiki/Cream_cheese
Dura is a pressed hard cheese made from unpasteurized sheep’s milk. It is a lightly salted cheese with a mild but complex hints of coconut and a fresh mineral feeling. Matured for at least two months and contains about 30% fat. Dura is great shaved and added as toppers to salads, soups and breaded fried vegetables like zucchini and eggplant also good with fruit, nuts and assorted crackers. https://cheese.com/dura/
Edam Cheese is a semi-hard, pale yellow Dutch cheese with a mildly-tangy and slightly salty taste. Traditionally the cheese is made in a ball shape, but you may also spot it in squat rounds, or a loaf shape. It is a commercial cheese made in cheese factories.
As of December 2010, there are now officially two types of Edam cheese. There is the generic Edam-style cheese, which can be made anywhere in the world, and a protected name type which must be made only in the Netherlands following strict guidelines. The generic Edam-style cheese is just known as “Edam Cheese.”
Edam is made with partially-skimmed pasteurized cow’s milk. Baby Edams, generally under 2 1/2 pounds (1 kg) in weight, are meant to be eaten young, within weeks of being produced. When young, the cheese has a very supple texture, with a very mild, slightly nutty taste.
Some Edams, though, especially larger ones, are aged to let them develop a more complex flavour. Aged ones will be drier, and saltier tasting.Edam that is exported outside the Netherlands is covered with a shiny red wax coating. Occasionally, you may see a yellow wax. The wax originally helped preserve the cheese by preventing surface mold from developing: it still serves this purpose, though today it has an additional, thoroughly-modern purpose — to help market the cheese by giving it a distinctive look on the cheese counter. In the Netherlands, Edam is sold without a wax coating. During high tourist season, though, you may spot it coated in wax for tourists to take home with them more easily.
Outside the Netherlands, there can be different wax colours to indicate different properties: Black wax: aged for at least 17 weeks; Green wax: herb flavoured; Brown wax: peppercorn-flavoured; Orange wax: cumin-flavoured. You can also get vegetarian and lower-fat versions of Edam.
Traditionally, the cheese was made in the town of Edam, a few miles / kilometres north of Amsterdam. Now, Edam is made all over the Netherlands, and indeed all over the world — there are no geographical restrictions. The name is taken to indicate a style of cheese, rather than place of origin. That being said, there is now a special, protected grade of Edam called “Edam Holland. In December 2010, the European Union granted PGI status (Protected Geographic Indication) to the term “Edam Holland.”
Cheese marked “Edam Holland” must be made in the Netherlands. The cheese will have an indicator stamped on the wax saying “Edam Holland”, and assigning each cheese a unique number. “Edam Holland” cheese must be made with cow’s milk. The milk must not be pasteurized, though it may be thermalized.
Remove and discard any wax coating from pieces you use. Edam shreds and slices easily and melts well when cooked. Well-aged ones can be grated. It is excellent served with raspberries and dragon fruit beer. http://www.cooksinfo.com/edam-cheese
Fontina is an Italian cow’s milk cheese. Although made throughout the year, the best cheese is obtained during the summer when the cows are moved to an altitude of 550 to 700 meters and fed only with rich grass to give it a distinctive aroma. Fontina is good served with sea food and a good dessert cheese. Wikipedia
Gjeitost cheese also spelled as ‘Geitost’ and pronounced as ‘Yay-Toast’, is a farmhouse and creamery, semi-hard cheese. It is so popular in Norays that it is also called Norway’s national cheese!
Originally Gjeitost or Geitost used to be entirely of goat milk but today it is made with a blend of goat’s and cow’s milk. Dark brown or honey-brown or golden orange in colour, the cheese is a non-perishable, dessert cheese sold in blocks. It has sweet and caramel-like taste and comes with an unusual, aromatic quality. Kids in Norway eat it as a breakfast treat. It is sliced paper-thin and placed on Norwegian flatbread. It has a sweet caramel flavour that is simply irresistible! It is wonderful served with smoked meats. https://cheese.com/geitost/
Gorgonzola is one of the world’s oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow’s milk is used while preparing the cheese. Generally it takes three to four months to attain full ripeness.
This cheese has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age. Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola Montagna, or Mountain Gorgonzola) are its two varieties, which vary in their age.
Gorgonzola can be consumed in many ways. It is served with wines like Bordeaux Blend (Red), Zinfandel and Sauternes. It is wonderful crumbled on salads and served with almonds and almond dishes. https://cheese.com/gorgonzola/
Gouda or “How-da” as the locals say, is a Dutch cheese named after the city of Gouda in the Netherlands. If truth be told, it is one of the most popular cheeses in the world, accounting for 50 to 60 percent of the world’s cheese consumption. It is a semi-hard cheese celebrated for its rich, unique flavour and smooth texture. The original cheese markets in Gouda are one of the last standing commercial cheese markets in the Netherlands. Since the name is not protected, it has become a generic classification for all cheeses produced and sold under the name Gouda.
Gouda is typically made from pasteurised cow’s milk although some artisan varieties use sheep’s or goat’s milk to produce cheeses that are going to be aged for a long time. Boerenkaas is a typical variety of unpasteurised Gouda cheese produced by the farmers from milk of cow’s grazing on the natural, low pastures of Netherlands. There are seven different types of Gouda cheese, categorized depending on age. Graskaas is young Gouda ready to be consumed within weeks of production. On the other hand, is the extra aged, Overjarig cheese which has a full-flavoured, hard, golden interior and salty flavour reminiscent of a toffee. Between the spectrums is a variety of Dutch Gouda’s classified as per the texture and age – Jong, Jong belegen, Belegen, Extra belegen, and Oud. Each cheese gets increasingly firmer in texture and richer in flavour than an earlier classification. The waxed rind of the cheese also changes by the age as soft, younger Dutch Gouda cheese are identified by yellow, orange, or red wax rinds white mature cheese have black wax coverings.
In America, smoother and less flavourful commercial Gouda is more popular than Dutch Gouda. Artisans in Netherlands may produce Dutch Gouda using raw milk as well as pasteurised. To enhance the flavour of the cheese, herbs, seasonings, and nuts may be blended. In Netherlands, aged Gouda is commonly used to richen soups andsauces.
Young Goudas are best paired with beer while medium cheeses taste best when paired with a fruity Riesling or Chenin Blanc. A well aged Gouda complements wines that are deeply flavoured such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese. Gouda is available in large wheels with each weighing between 10 and 25 pounds. https://cheese.com/gouda/
Gourmandise is a French processed cheese made from cow’s milk. It is a unique blend of two aged cheeses – Gruyere and Cheddar and cream with a subtle hint of added flavours ranging from nuts, fruits and or liquor. There are two flavours in Gourmandise; one is flavoured with walnuts and pairs excellent with pears, other winter fruits and blue cheeses. The other is infused with kirsch a clear, colourless cherry brandy. Gourmandise is commonly served as a dessert cheese and tastes best with dessert wines like Sherry or Port or well chilled champagne. It is delicious served with dark pitted cherries. https://cheese.com/gourmandise/
Gruyere is named after a Swiss village. It is traditionally an unpasteurised, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours – at first fruity, later becomes more earthy and nutty. The cheese is salted The longer the curing period the better the cheese). This is the perfect cheeses to serve on hot apple pie. https://cheese.com/gruyere/
Harlech Truckle or simply Harlech is a mature mild Welsh cheddar made using pasteurised cow’s milk with chopped horseradish and parsley blended in for that extra “bite”. The cheese is then coated in a distinctive bright orange coloured wax. It is named after the famous Welsh Warriors of the Middle Ages.
The texture of Harlech is smooth and creamy with a peppery, fresh and zingy flavour of horseradish and parsley. Produced by The Abergavenny Fine Food Co of Gwent, Harlech is a great accompaniment to any cheeseboard and all dishes that include cheese. Serve this unique cheese with egg omelet, sandwiches or enjoy it with apples and crusty bread. It pairs well with beer, Burgundy, Zinfandel and hearty ale https://cheese.com/harlech-truckle/
Isabirra is a raw cow’s milk cheese that is brined in sea salt from the Culcasi salt mines, soaked in dark craft beer and coated in three different types of barley malt. The result is a straw coloured paste with speckles of barley malt and an edible brown rind that appears patterned with a toasted coffee aroma. The bouquet of flavours is reminiscent of milk, cream, cocoa, coffee, and fresh cut grass. Isabirra is a perfect snacking cheese good with assorted crackers, olives, pickles and grapes .https://cheese.com/isabirra/
Juustoleipä, also known as Leipäjuusto or juusto, originally comes from Southern Ostrobothnia, Northern Finland and Kainuu. It is known in English as ‘Finnish squeaky cheese’. Other dialects have various names such as narskujuusto that depict the way that fresh leipäjuusto “squeaks” against the teeth when bitten. Among all its synonyms, leipäjuusto is the more commonly known name. It is good with dried fish especially squid, sardines and seafood like shrimp and lobster
It is made from rich cow’s milk It can be made also from reindeer or even goat’s milk. The cheese is often called ‘Leipäjuusto’ (bread cheese) or ‘Juustoleipa’ (cheese bread) since it is ‘toasted’ during its preparation. The oven cheese contains about 20 to 22% milk fat while today’s lighter versions contain about 12% milk fat.
Traditionally, people used to let leipäjuusto get totally dried so that they could then store it for up to several years. For eating, they used to heat the almost rock hard Leipäjuusto cheese on a fire to soften it and to produce appetizing aroma. Even today, the cheese is dried by keeping it in a well ventilated area for a few days. It is a great dried topping cheese for Italian dishes and soups. https://cheese.com/juustoleipa/
Kashkaval is a semi-hard, yellow cheese that derives its name from the Italian cheese “Caciocavallo“. It is particularly popular in Eastern Europe and the Mediterranean.
Kashkaval made from cow’s milk is known as Kashkaval vitosha while a variation made from ewe’s milk is called Kashkaval balkan. Kashkaval preslav is the name given to the cheese made from a mixture of both milks. In Romania, Bulgaria, and Macedonia it is used as a generic term for all kinds of yellow cheeses. This cheese is also found in Hungary, Croatia, and Turkey. The Romanians call this cheese cascaval, the Greeks kasseri while the Turkish prefer to interpret it as Ksara.
This semi-hard cheese is allowed to age for six months during which it develops a piquant, spicy and somewhat salty taste with a slight hint of olive oil. Due to its similarity in taste with the United Kingdom’s cheddar cheese, it is famously called “cheddar cheese of the Balkans”. Kashkaval belongs to the family of pasta filata cheeses that are made by giving the curd a hot bath during the production process.
The slightly hard texture of this yellow table cheese makes it suitable for grilling and grating. It can be served on a cheese platter or used in salads, appetizers, pizzas, and lasagna. Excellent with crackers accompanying meat trays especially with salami and sausages. https://cheese.com/kashkaval/
Lacey Grey is hand rolled chevre logs with a soft white bloomy rind. It also features an imported vine ash coating beneath the rind, which helps the cheese to age faster. The center of the cheese is bright and white surrounded by a creamy smooth paste. Flavours are mildly acidic with slightly nutty notes and some herbaceous accents on the palate. They become slightly bitter where the ash blends with the rind. Accompany the cheese with acidic young white wines such as Sauvignon Blanc or Chenin Blanc is the best choice, serving wine, cheese, crackers, olives and other condiments together. https://cheese.com/lacey-grey/
Monterey Jack earns the rightful position as a true “American” cheese since it originated in the Mexican Franciscan friars of Monterey, California. Around the 1700s, these monasteries around the Monterey region were making a semi-firm, creamy, mild flavoured cheese from cow’s milk which they aged for a little period. An American entrepreneur named David Jack realized its commercial value and started selling it all over California. The cheese came to be known as “Monterey Jack’s” or “Jack’s Monterey,” eventually acquiring the name Monterey Jack.
The cheese is commonly used in Mexican and Spanish cuisine and is a good breakfast cheese going well with eggs and egg dishes. It has a mild flavour and melts really well. It’s akin in taste and texture to Colby and Cheddar. Variants of Monterey Jack known as Dry Jack (aged version) and Pepper Jack (pepper spiced) are also quite popular. Monterey Jack is available across all grocery stores and supermarkets in the United States. Consider Pinot Noir and Riesling with Jack cheese .https://cheese.com/monterey-jack/
Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow’s milk. An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made. Mozzarella is used while making a variety of recipes, including pizza, salads, meats, seafood, and vegetables. https://cheese.com/mozzarella/
Muenster is an American imitation of the French Munster cheese, named after an Alsatian abbey of Munster in the Vosgian Mountains of France. It is made from pasteurised whole cow’s milk. Muenster is smooth, pale yellow in colour with an orange rind, a result of the vegetable colouring added during cheese making. The taste varies from mild & bland like a classic white American cheese to sharp like a Jack cheese. Smooth, moist and soft in texture, the cheese can develop a strong, pungent aroma if properly aged. Though, its mild flavour goes well with dishes where you do not want the cheese to overpower other ingredients. Compared to the European version, the taste and aroma of American Muenster is milder. Also, it is sold younger than its counterpart.
Because Muenster boasts of excellent melting properties, it is used in grilled dishes such as sandwiches, macaroni and cheese, pizza and cheeseburgers. In addition, the cheese is served as an appetizer for snacking. This nibbling cheese is normally served with walnuts and beer.
Nokkelost is similar to Dutch Leiden, Nokkelost is a semi-hard cow’s milk cheese with a creamy texture and thin natural rind. Also, called kuminost, this pale-yellow cheese fully ripens in three months.
Flavoured with cumin, caraway seeds and cloves, it is a bit spicy, nutty and tangy in taste. The cheese with 45% of fats is suitable for non-vegetarians. It can be paired with Red Wine and Ripasso. It is a good snacking cheese https://cheese.com/nokkelost/
Oaxaca also known as Queso Oaxaca, Asadero or Quesillo is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow’s milk. Belonging to the pasta filata family, similar to a Mozzarella, Oaxaca is a stretched curd cheese, kneaded and sold in long ropes gently wound in balls.
One of the artisanal cheeses, Oaxaca has savory mellow buttery flavour and is a great melting cheese. The little salty and mild flavour make it is one of the most popular cheeses for preparing quesadillas. In addition, Oaxaca is an excellent stuffing cheese in baking recipes. In both texture and flavour, it can be compared to a young Monterey Jack cheese. Although the cheese lacks a strong flavour, its mild taste is a favorite with kids.https://cheese.com/oaxaca/
Parmigiano Reggiano or Parmesan cheese as it is called in English is considered to be among the top cheeses by cheese connoisseurs. Today, it is produced by various producers. However, PDO designation states that for a cheese to be called as Parmesan, it has to be produced from cows grazing on fresh grass and hay.
Cheeses mocking Parmigiano Reggiano are called as Parmesan or Italian hard cheese by producers to avoid legal issues. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua.
True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack. https://cheese.com/parmesan/
Provolone is an Italian cheese made from cow’s milk whose origins lie in Southern Italy. Today, the major production of Provolone takes place in Po valley region, particularly Lombardy and Veneto. Both Provolone Valpadana and Provolone del Monaco are granted DOP designation by the European Union to ensure that cheese is produced under strict supervision using specific methods to guarantee supreme quality.
Provolone cheese is also classified into two forms: Provolone Dolce, which is aged for 2-3 months, has a pale yellow to white colour and sweet taste and is good with both green and black olives. The other, Provolone Piccante is aged for more than four months and has a sharper taste. In South America, a similar cheese by the name of Provoleta is eaten with grilled meat. In America, Provolone produced is similar to the Dolce variety. The flavours of Provolone largely vary depending where it’s made. Mostly, it’s semi-hard in texture and made from cow’s milk.
Provolone contains high amounts of calcium and protein but on the other hand, it is also high in sodium. The cheese goes along with full-bodied and aged red wines. At the table, it could be served with hot chutneys, homemade breads and flat breads. https://cheese.com/provolone/
Quadrello di Bufala Cheese Buffalo were originally brought to Italy in the 7th Century and references to cheese made from their milk appeared in the 1300’s. Today, Quattro Portoni in Lombardy makes over 25 different types of cheese from buffalo milk including their Quadrello di Bufala. Essentially a buffalo milk Taleggio, it has a soft, ivory-pink washed rind with a deliciously creamy paste. The flavor is rich and slightly sweet. Perfect with cured meats, olives, and big, bold red wines. http://www.igourmet.com/shoppe/Quadrello-di-Bufala.asp
Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor. Traditional Italian cheese-makers originally produced Ricotta from whey left behind in the making of Mozzarella and Provolone (Ricotta translates to “re-cooked”). O Good Ricotta is firm but not solid, and consists of a mass of fine, moist, delicate granules. Ounce for ounce, Ricotta has five times more calcium than the cottage cheese it closely resembles. Organic Valley Ricotta is the first organic Ricotta in nationwide distribution. Ricotta is like a fine-textured cottage cheese and can be eaten as is with a little salt, pepper and fresh herbs, although it is more commonly used in Italian pasta dishes and desserts. It is delicious in salads, dips, or with Prosciutto and melon. Ricotta is a favorite in Lasagne, Cannelloni, Manicotti, and in all filled pastas such as Ravioli and Tortellini. As a dessert cheese, Ricotta works well with honey, flavoring, fruit, or chocolate as in Cannoli, and makes an excellent low-fat addition to cheesecake recipes. Excellent accompaniments for Ricotta include berries, tangerines, melon, bagels, sweet rolls, and crusty Italian bread, and light crisp white wines such as Sauvignon Blanc or Chenin Blanc. http://organicvalley.custhelp.com/app/answers/detail/a_id/119/~/what-is-ricotta-cheese%3F
Romano is a hard cheese of Italian origin prepared predominantly with cow’s milk or sheep’s milk or goat’s milk or mixtures of two or all of these. Made since the 1st century B.C., there are several types of Romano cheese. Determined by the type of milk used, name of Romano cheeses may be preceded by the word Vaccino (cow’s milk), Pecorino (sheep’s milk) or Caprino (goat’s milk). The most famous example of Romano cheese is Pecorino Romano, an exclusive Italian cheese with DOP designation from the Italian government.
One of the most popular Italian cheeses, Romano cheese is made from pasteurised or unpasteurised milk. It has a grainy texture, a hard and brittle rind and grates easily. The curing of Romano takes not less than 5 months and longer if it is planned for grating.
Every Romano cheese has its own peculiarities and shows different shades in texture, flavour and cooking uses. While Pecorino Romano, made from sheep’s milk, is sharp and quite tangy the second type of Romano cheese, Caprino Romano made from goat’s milk has an extremely sharp taste. The third variety made from cow’s milk, Vacchino Romano, is very mild in flavour.
Romano cheese works excellent as a table cheese. It can be grated over pasta, soups and salad or shaved onto cooked dishes and cream sauces. Hard cheeses like Romano best pair with fruity wines like Riesling and Prosecco. https://cheese.com/romano/
Samso cheese is named after an island from which it originated. During 1800, the King of Denmark invited Swiss cheese makers to teach the farmers and locals in Denmark the art of cheese making. After successfully preparing the cheese on their own, the Danish people named it ‘Samso’.
The cheese made in form of discs or blocks from pasteurised cow’s milk, Samso has an elastic texture, irregular-sized eyes. It is yellow in colour with golden rind and is covered with a yellow wax. This young, gentle and nutty cheese has sweet and sour notes and supple interior.
Though milder in flavour, it resembles Emmentaler and tastes best when ripen for 3 to 6 months at least. But it is also said that if aged more than that, the cheese develops a sweet and sour pungency. Samso is a good sandwich cheese especially with rye bread.https://cheese.com/samso/
Schabziger sold under the name sapsago in the United States, is a traditional Swiss cheese produced in the Canton of Glarus in Switzerland. Records suggest the cheese was made by the monks of Glarus since the 8th century. But its recipe was formally protected on 24th April 1463 at the Glarner Landsgemeinde, when it was decided that in order for the cheese to be called Schabziger, it had to be marked with a stamp. This makes it one of the oldest protected cheeses in the world.
The cheese is produced from skimmed cow’s milk with addition of blue fenugreek, a type of clover which gives the cheese a pale lime colour. It is an extremely expensive herb brought to Europe in ancient times from the Middle East. At the last stages of production, Schabziger is molded into distinctive conical shapes and then wrapped in silver foil, ready to be sold.
Texturally, the cheese is dry, hard and aged while flavour wise it is pungent, spicy and delicious. If a milder taste is required, the cheese is mixed with butter to make a spread called Zigerbutter. The cheese is used in cooking as a condiment or as a dipping similar to the Dukkah. It is also grated over food or the butter-mix paste is spread over bread or crackers. The cheese is high in protein and almost fat-free. https://cheese.com/sap-sago/
Swiss cheese is a generic name for several related varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, pale yellow. While it has a firmer texture than baby Swiss, its flavour is mild, sweet and nut-like. It has a savory, but not very sharp taste. Some types of Swiss cheese have a distinctive appearance. Some cheeses have holes known as ‘eyes’ while some do not. Swiss cheese without eyes is known as ‘blind’. But in general, the larger the eyes in a Swiss cheese, the more pronounced its flavour!
The process of Swiss cheese making is designed in a way that no rind forms on the cheese. It can be eaten with fruits such as apples, pears, grapes and thinly-sliced prosciutto ham and salami. Fruity white wine, aged red wine, cran-raspberry juice, tomato or vegetable juices also prove to be great pairs for Swiss cheese.https://cheese.com/swiss/
Taleggio is an Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab, and kept on the wood shelves in the chambers as well as in caves according to tradition. In order to prevent it from mold infestation, the cheese is washed with seawater once a week. The maturation takes 6 – 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as radicchio and rucola, it tastes like a wonder. It melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites. https://cheese.com/taleggio/
Tupi cheese also known as “fromage de Tupi” (cheese in a pot), is a traditional cheese found in Pyrenees Mountains of Catalonia. A fermented cheese aged in a clay pot (“tupina”) for almost 4 months. It is made with sheep, goat and/or cow’s milk and liqueur or olive oil. This cheese is hard in texture with garlic as a seasoning. With a very spicy and tangy flavour, it’s taste is very similar to Italian cheeses like Parmigianino etc. As it has a very pungent flavour.
Tupí is mixed with tomato sauce, butter or honey to soften its flavour. It is generally served with bread and cold cava wine. The main highlight of Tupí cheese is that, compared to other cheeses, it doesn’t need to be refrigerated. The cheese is served in clay vessels in which it is individually aged. https://cheese.com/tupi/
Ulloa Cheese is made of pasteurised cow’s milk. Ulloa is produced in Galicia, Northwestern Spain. It is available in both farmstead and industrial versions where the former ones are seldom sold, occasionally at local markets. Arzúa Ulloa is sometimes referred to as ‘Queso de Ulloa’, and ‘Queixo do Pays’, which means ‘cheese from the land’. This pale soft cheese is a bit creamy, but becomes stronger if it ripens for a long time. It has a smooth, waxy and pliable rind dotted with sporadic blue or white mold spots. The interior paste has a smooth velvety texture, and colours of ivory. The cheese tastes clear, light sweet and creamy similar to Tetilla. It is a perfect cheese as a dessert, and when melted on a toast it tastes amazing. https://cheese.com/ulloa/
Vasterbottensost In 1872, Eleonora Lindstrom of Sweden discovered the recipe of Västerbottensost by accident when the milk was left to curdle longer than needed. Today, it is produced only by the Norrmejerier Swedish dairy company at their Burträsk farm. The Swedes salute it as the “Emperor of cheeses”.
Västerbottensost is a hard, granular cheese with a distinct character and powerful aromatic aroma. The taste is said to be similar to Parmesan cheese; salty but with sweeter notes. Also, the texture is crumblier than an Italian Parmigianino Reggiano. It is a slow-maturing cheese with a ripening period of a minimum one year. Light yellow in colour, Västerbottensost is a full fat cheese containing 31% fat. Since the production is limited, it is twice as expensive compared to other aged cheeses. It is usually produced in the shape of wheel, with smooth, yellow waxed rind.
Swedish enjoy this cheese at August crayfish parties and is a must have ingredient in the highly popular Västerbotten cheese pie. https://cheese.com/vasterbottenost/
Weichkaese is German for “soft cheese”. It is a generic term for all soft cheeses with relatively high water content of around 50% and above. Weichkaese may be made from pasteurised milk, thermized milk or from raw milk and has a maturity period of few weeks. There are two varieties of Weichkaese: white cheese with a velvety white coating of mold such as as Brie, Camembert Suisse or Tomme and soft cheese with brown rind like Reblochon, Limburger, Muenster or Vacherin Mont-d’Or AOP.
Weichkaese is a popular dessert cheese that pairs well with fruits and bread as a snack. It is also suitable for baked dishes or for browning vegetables and potatoes. If stored in a cool place, soft cheese lasts for one week .https://cheese.com/weichkaese/
Xynotyro also known as Xynotyri, is a Greek cheese made using leftover whey from sheep or goat’s milk. It is a hard and flaky cheese with a melt-in-the-mouth consistency. The pungent aroma sharply contrasts the sweet, burnt caramel, lanolin and sour taste of the whey.
A traditional Xynotyro is prepared by draining and curing whey in reed baskets and allowing it to mature in animal skin bags. The cheese is either consumed fresh or ripened for three months. Having only 20 per cent fat content makes Xynotyro one of the most delicious, natural, low-fat cheeses. Perfect with assorted crackers, olives, pickles, peppers and vegetable trays. https://cheese.com/xynotyro/
Yeo Lake is a crottin-style (small round) cow milk cheese from the Lombardy region of Italy, imported and sold by Fifth Town Artisan Cheese. It is made on a small alpine farm, where the makers age it for 35 days, until the cheese develops a yellow, red, and blue rind. As it ages, the flavours become more piccante (spicy) but retain its creaminess. The cheese is named for West Lake as the blue highlights on this cheese are reminiscent of those waters. Yeo is British for ewe. Yeo is great melted in casseroles especially with pasta and red sauces. https://cheese.com/yeo-lake/
Zamorano is a famous Spanish sheep’s milk cheese made in the region of Castile-Leon, Zamora. This hard cheese takes almost 6 months to mature fully. It has a pale-yellow colour with crumbly texture and contains 45% fat.
Zamorano has buttery and nutty taste, which is served as a table cheese with White, Red as well as Zinfandel wine. It gets characteristic flavour because of the breed of sheep – the small, scruffy Churra and the Castilian sheep.
Due to a distinctive zigzag pattern and cylindrical shape, Zamorano appears similar to Castellano or Manchego. https://cheese.com/zamorano/
HEALTH Is In the SPICE
Allspice is used to stop diarrhea
Basil is an immunity builder
Black Pepper contains copper, vanadium, iron, calcium, chromium, manganese & Vitamin K
Cilantro aka Coriander used for sleep & indigestion
Cardamon is a spice made from the seeds of several plants native to India, Bhutan, Indonesia and Nepal. Cardamon is a good source of potassium
Cayenne used to control obesity and improve vision
Cinnamon used to treat diabetes & arthritis pain
Cloves a natural wonder is used to treat bronchitis, back & abdominal cramps, pain, anxiety, nausea, diarrhea and used topically kills ringworm & repels insects including mosquitoes . Applied directly to a painful tooth eases pain & used as a gargle or chewed as clove gum improves bad breath.
Chili Powder regulates insulin production
Cumin is used to treat indigestion, high cholesterol, insulin resistance, osteoporosis, asthma and as a liver protector and is an immunity builder
Garlic is another natural wonder. It is an antibacterial capable of combating high resistance bacteria like MRSA. It is an anti viral, anti fungal, anti parasitic, anti cancer and anti yeast agent. It contains substantial percentages of magnesium, selenium, calcium, copper, potassium, phosphorus, iron, Vitamins B1, B2 & C. Garlic reduces the severity and longevity of the common cold & flu by 70% over those not eating fresh garlic. Garlic is used to detoxify heavy metals in the body & brain which reduces the chance of Alzheimer’s. Placed as a raw chunk or grated plaster on a stubborn splinter it will cause the splinter to extract. Garlic is a blood purifier and an immunity builder. It regulates blood sugar, blood pressure & cholesterol. It is good for the heart, hair & skin. It contains allicin which is an antioxidant.
Ginger prevents nausea and is an immunity builder
Marjoram is an analgesic pain reliever, fever & inflammation reducer, antispasmodic & is used to relieve head aches, toothaches & the effects of overexertion.
Mustard provides calcium, magnesium, manganese, phosphorus, potassium, folic acid & Vitamin A
Oregano eases breathing, builds immunity. It is an antifungal, antibacterial & anti-inflammatory. It is sprinkled directly on skin for abrasions & disorders
Paprika reduces obesity and improves vision
Nutmeg is used as a sleep inducer
Rosemary fights allergies & cleanses sinuses
Turmeric contains cur-cumin which is used to reduce inflammation & joint pain especially in the treatment of osteoarthritis & rheumatoid arthritis , It also deters internal cyst formation. Turmeric enhances brain function, heart & liver health & relieves jaundice, bloating, stomach aches, colitis & irritable bowel syndrome , indigestion & diarrhea.
Thyme stops diarrhea & is a diuretic which also controls bed wetting & unwanted leakage. It relieves stomach aches, arthritis, bronchitis, colic & cough
Sage enhances brain function
Vanilla reduces inflammation & is a cancer fighter
Vinegar reduces acid re-flux, lowers high blood pressure & high blood sugar, reduces obesity, enhances healing & is a probiotic
Information gathered from Google search &
https://wellnessmama.com/1092/health-benefits-of-herbs-spices/
https://en.wikipedia.org/wiki/Herb
https://en.wikipedia.org/wiki/Spice
18 Wild Rabbit Recipes
Rabbit Recipes work with Squirrel, Beaver & Groundhog
Wild rabbits are usually ½ as big as commercially grown
Country Fried Rabbit
3-4 young rabbits dressed,cut into serving pieces
2 ½ cups buttermilk
2 eggs
2 cloves minced garlic
2 tsp Italian seasoning
1 tbsp paprika
1 small onion finely chopped
2 ½ cups flour
2 tsp salt
1 tsp black pepper
3 tbsp cooking oil
Heat oil on med heat, saute minced garlic in oil for 2 minutes, while garlic is
cooking mix buttermilk and egg, dip rabbit pieces in buttermilk mix then roll
in flour and add to pan. Add onion to pan. Watch the heat. Mix spices together and
sprinkle ½ over rabbit cook 5 minutes, turn sprinkle with remaining spice.
Turn every 4-6 minutes. Cook a total of 30 minutes. Remove to draining rack.
Gravy
3 tbsp flour
4 cups sweet milk
1 tsp salt
1 tsp black pepper
add flour, salt and pepper to hot grease with drippings and stir with a fork til
well browned. Add milk all at once and stir constantly til thickened.
Suggestion serve with Summer Garden Slaw
½ head green cabbage shredded
½ head red cabbage shredded
1 cup shredded carrot
small jar diced pimento drained
1 ¼ cup mayonnaise
2 tbsp vinegar
1 tbsp sugar
½ tsp salt
1 tsp black pepper
½ tsp turmeric
½ tsp ginger
Mix 1st 4 ingredients, mix last 7 ingredients then mix together
toss & chill covered.
Old Time Tender Oven Fried Rabbit
2 young rabbits dressed, cut into serving size pieces
1 quart chicken broth
1 cup Balsamic vinegar
1 lemon or lime quartered
2 garlic cloves
2 bay leaves
2 tsp salt
Mix last 6 ingredients, add rabbit & boil on medium for 35 minutes.
Let cool 15 minutes covered. Remove rabbit & pat dry with paper towels.
Set oven to 325 degrees
Coating Mix
2 cups flour
2 slices of toast put through chopper
2 eggs whipped with 1 tbsp mayonnaise & 3/4 cup milk
Mix flour & bread crumbs, dip rabbit in egg mixture then flour mixture
Place in baking pan that has been well greased. Salt, pepper & spice to taste. Bake 25 minutes
Suggestion serve with macaroni & cheese, a vegetable, salad & rolls
Barbecue Roasted Rabbit
Preheat oven 350 degrees
3-4 rabbits dressed & cut into serving sized pieces
1 tsp salt
2 tsp black pepper
½ cup cooking oil
Sauce
16 oz tomato sauce
½ cup brown sugar
2 tsp minced garlic
½ cup finely chopped onion
1 tbsp smoked paprika
2 tsp turmeric
2 tsp ginger
1 tsp salt
2 tbsp Worcestershire sauce
Heat the oil in a large skillet on medium heat, add rabbit and brown well on
both sides, seasoning with salt & pepper. Place well browned rabbit in 9×13
baking dish. In mixing bowl mix last 9 ingredients, pour over rabbit and bake
for 75 min or until fork inserted suggests rabbit is tender & done.
Suggestion serve with potato salad, baked beans, deviled eggs & hot rolls or garlic bread.
HONEY ROASTED RABBIT
3 rabbits dressed and cut in pieces
1 tsp smoked paprika
2 tsp ground black pepper
1 tsp salt
2 tsp ground dry mustard
1 tsp ginger
1 cup honey
1 ½ cup flour
1 cup chopped onion
1 small chopped bell pepper
2 cans cream of mushroom soup
2 1/2 cups chicken broth
2 cloves garlic minced
2 tbsp Worcestershire sauce
4 potatoes peeled & chopped
1 sack baby carrots
1 can green beans drained
Coat rabbit with flour place in roasting pans, add potatoes, carrots& green beans
mix top 5 spices & sprinkle on rabbit, cover with honey add onion & bell pepper.
Mix mushroom soup, broth, Worcestershire sauce, garlic and cover rabbit with
mixture. Bake 1 hour 350 degrees or until rabbit stabbed with fork is done.
Suggestion serve with salad & hot rolls.
APRICOT ORANGE RABBIT
2 rabbits dressed & cup into pieces
2 cups orange juice with pulp
1 cup apricot preserves
½ cup lemon juice
1 ½ cup chunked pineapple
1 tbsp cooking oil
2 whole garlic cloves
1 tsp salt
½ cup diced onion
1 tsp ginger
2 tsp turmeric
1 tsp nutmeg
½ tsp ground cloves
Place rabbit in oiled 9×13 baking pan, sprinkle with salt, mix juices, pineapple & onion
add last 4 spice mix, pour over rabbit place garlic cloves 1 at each end of pan bake 350
degrees 1 hour or until rabbit is tender
Suggestion serve with rice, buttered carrots, salad & banana bread.
Rabbit & Vegetable Stew
3 rabbits dressed & cut into bite size pieces
2 tbsp cooking oil
1 tsp salt 2 tsp black pepper
2 cups flour
1 onion chopped finely
1 clove minced garlic
1 quart V8 or tomato juice
1 quart water
6 peeled potatoes chopped in small pieces
1 sack baby carrots
4 celery ribs chopped
1 can green beans drained
2 cans whole kernel corn drained
1 can green peas drained
Put oil in a skillet & heat on medium, flour rabbit & add to skillet then brown pieces
well. Remove rabbit when browned to stew pot, add onion & garlic to skillet & saute
3-4 minutes drain & add to stew pot add salt, pepper & all 8 remaining ingredients Boil on
high once bubbling turn to low and cover with a lid regulate temperature so that liquid
does not splatter out. Cook 50 minutes or until vegetables are tender. Taste may need more salt.
Suggestion serve with sweet cornbread & salad
RABBIT WITH PARSLEY POTATOES
2 rabbits dressed & cup into pieces
3 lbs. Potatoes peeled & cut in long spears
1 ½ cups diced onion
¼ cup cooking oil
2 tbsp cooking oil
3 tbsp parsley
1 tsp salt
1 tsp salt
2 tsp black pepper
1 tsp sage
2 tsp thyme
2 tsp basil
1 small can diced black olives
2 cups chicken broth
1 can creamed corn
1 large jar diced pimento
Heat ¼ cup oil Fry rabbit pieces with 1 tsp salt & pepper until rabbit is well browned
15-20 minutes. Heat oven to 350 degrees. While rabbit is browning grease large baking
dish with 2 tbsp oil & place potatoes followed by diced onion, creamed corn, pimento &
black olives sprinkle with parsley, sage,thyme & basil. Add rabbit piece & chicken broth.
Bake 50 minutes.
Suggestion serve with Watergate salad
Make 1 pkg pistachio instant pudding with 1 ¾ cup milk when set mix in 2 cups whipped
cream, mix in 20 oz can crushed pineapple well drained, 1 cup mini marshmallows, ¾ cup
pecan pieces optional, ½ cup toasted coconut, ½ cup drained & chopped maraschino cherries,
1 cup drained & chopped mandarin oranges, 1 cup blended small Curd cottage cheese. YUM!
RABBIT & ITALIAN BOW TIES or other pasta
2 rabbits dressed and cut into serving sized pieces
2 quarts water
2 tsp salt
2 tsp black pepper
2 cloves cracked garlic
1 cup flour
1 tsp salt
1 tsp pepper
1 tsp paprika
2 15-16 oz cans tomato sauce
1 medium size onion diced
1 bell pepper diced
1 ½ tsp salt
2 tsp oregano
2 tsp basil
2 tsp thyme
1 tsp ginger
2 cloves garlic minced
1 ½ cups small slices mushrooms (opt)
¾ cup diced black olives (opt)
12 or 16 oz box of bow tie pasta
4 quarts water
3-4 tbsp ground dried mozzarella
Boil rabbit in 2 quarts water with salt, pepper & cracked garlic 35 minutes.
Make sauce mixing tomato sauce with onion, pepper, salt & next 4 spices, garlic
& mushrooms to pan, simmer for 12 minutes. Bring 4 quarts water to boil, add pasta,
boil 11 minutes, drain. Remove rabbit from boiling water, shake off, roll in flour & fry
seasoning with salt, pepper & paprika for 25 minutes. Fold sauce into pasta top with
mozzarella & black olives. Serve with rabbit on separate plate.
Suggestion serve with colorful salad and garlic buttered biscuits.
RABBIT POT PIE
2 rabbits dressed & cut into serving sized pieces
5 peeled & chopped potatoes in small pieces
3 cups chopped carrots in small pieces
1 chopped sweet bell pepper in small pieces (opt)
1 chopped onion
4 chopped celery ribs
1 can whole kernel corn drained
1 can green beans drained
1 cup flour
21/2 tbsp oil
1 can cream of mushroom soup
½ cup water
1 can biscuits
1 tsp salt
1 tsp salt
2 tsp black pepper
Boil rabbit in enough water to cover & 1 tsp salt for 40 minutes, drain. Roll rabbit
in flour. Heat oil in skillet add rabbit remaining salt & black pepper brown
well. Place rabbit & remaining ingredients except biscuits in casserole dish Top with
biscuits Bake 35 min at 350.
Suggestion serve with salad & cheesecake
Rajun’ Cajun Rabbit
3 rabbits dressed & cut into serving sized pieces
3 tbsp cooking oil
1 tsp salt
2 tsp black pepper
1 diced onion
1 tbsp minced garlic
2 ½ cups tomato sauce
1 ½ cups tomato paste
1 ¼ cups sliced mushrooms (opt)
2 tbsp Italian seasoning or
2 tsp oregano
2 tsp cumin
1 ½ tsp thyme
1 tsp basil
1 ½ tsp rosemary
5 above instead of Italian
1 tbsp cayenne or crushed red pepper flakes
1 ½ tsp salt
2 tsp black pepper
2 tsp parsley
1 lb package egg noodles or wild rice
Heat oil in wok or large frying pan, fry rabbit with top of recipe salt & pepper for 45
minutes turning and adjusting heat as needed. In a quart sauce pan cook onion, garlic,
tomato sauce & paste, mushrooms, Italian seasoning, cayenne, salt, pepper & parsley,
simmer sauce while rabbit cooks or use your favorite quart of spaghetti sauce instead.
Boil noodles 12 minutes drain. Place rabbit by noodles on plate, cover with sauce.
Suggestion serve with green vegetable & garlic bread.
FRENCH CARIBBEAN RABBIT
2 rabbits dressed & cut into serving sized pieces
2 ½ tbsp cooking oil
1 large onion chopped
1 tsp salt
2 tsp black pepper
2 tbsp ground ginger
1 tbsp turmeric
1 tbsp cumin
1 tbsp curry
2 cloves garlic minced
14 oz can tomato puree
1 cup sour cream
2 cups water
2 bay leaves
Heat oil in large skillet & thoroughly brown rabbit 20-25 minutes salt & pepper while browning. Remove rabbit to large oven ready covered casserole dish. Preheat oven to 350 degrees. Add onion saute til tender, add garlic & cook 2 minutes more. Add onion mix to rabbit. Mix puree, water, sour cream, ginger, turmeric, cumin & curry & pour over rabbit. Add bay leaves & bake 35 minutes. Remove bay leaves & discard.
Suggestion serve on rice & French cut green beans cooked with toasted almond slithers, diced onions, salt, black pepper,& turkey bacon(fried & crumbled) using 1 tbsp grease from cooking & garlic bread
Rabbit Ragu or Alfredo
3 rabbits dressed & cut into serving pieces
2 tsp salt
2 tsp black pepper
2 onions peeled & quartered
3 bay leaves
2 chopped garlic cloves
1 pkg fettuccine or your favorite pasta
2 jars of either Ragu or Alfredo sauce
1 cup sliced mushrooms to your desired size optional
1 tbsp cooking oil
Use boiling pot, add rabbit pieces, salt, pepper,bay leaves, garlic & onion. Cover completely,
bring to boil, cover & cook at medium low for 1 ½ hours. Remove onion, bay leaves & garlic
& discard. Save broth by pouring it through a fine meshed strainer to eliminate rabbit residue
& rinse rabbit off if needed. Use this broth to cook pasta. With rabbit pieces in broth bring to
a soft boil, add pasta & bring back to boiling point, cover, reduce heat to medium & cook 12
minutes. Drain pasta & rabbit add sauce of your choice. Heat & serve.
Suggestion serve with Waldorf salad & Onion bread Waldorf salad ingredients 1/3 cup mayonnaise,
1 tbsp lemon juice, ½ tsp salt, ¼ tsp black pepper, 2 red apples cored & chopped, ¾ cup thinly slices celery & ¾ cup toasted English walnuts chopped and mix all together.
Home made Ragu sauce
3 cups crushed tomatoes
2 cloves minced garlic
½ cup minced onion
1 tbsp olive oil
2 tsp basil
1 ½ tbsp parsley
1 tbsp oregano
2 tsp sugar
Saute garlic & onion in oil until tender, In a stew pot put all ingredients & simmer for 15-20 minutes stirring often.
Home made Alfredo sauce
½ cup melted butter
1 pint whole cream
2 tsp minced garlic
¼ tsp thyme
¼ tsp basil
¼ tsp oregano
¼ tsp salt
¼ tsp black pepper
2 1/2 cups grated Parmesan cheese
Add cream & butter to large heavy skillet, simmer 2 minutes add all seasonings quickly,
mix well with a whisk add cheese & serve as soon as cheese is melted.
Gingered Rabbit W/ Peanuts
2 rabbits dressed & cut into several pieces
A 3 inch piece of ginger peeled & chopped
1 small onion finely chopped
Soy Sauce 4 tbsp which will be divided
¾ cups roasted, shelled peanuts
4 green onions chopped finely
3 ½ tbsp drained & mashed black beans
3 tbsp cooking oil
2 ½ tbsp diced green chili peppers
1 tbsp sugar
2 tsp butter
1 small jar diced pimento
2 tsp black pepper
1 lb white rice
1 tsp sea salt
Simmer not boil rabbit pieces, onion, ginger, 3 tbsp of soy sauce in large pot with enough water to
cover for 1 hr. Rabbit needs to be tender enough to fall off of bone. Move rabbit to a platter &
sprinkle with pepper. Let cool. Strip meat from bone & cube cut it. Start cooking rice in salted water.
In a wok or large skillet heat oil add black bean paste, butter, green onions, pimento & chili’s stir fry for 2 minutes. Turn off heat add sugar & remaining soy sauce. Combine rabbit, peanuts, & skillet sauce stir & serve on rice.
Suggestion serve with buttered broccoli & blueberry muffins.
Rabbit Normandy (A Stew)
3 rabbits dressed & cut into serving size pieces
¼ cup cooking oil
1 clove garlic minced
1/4 cup malt vinegar
1 bay leaf
1 medium onion chopped
1 cup beef broth (canned)
1 tsp allspice
1 tsp nutmeg
1 small can tomato paste
2 cups tomato or V8 juice
½ cup Italian salad dressing
¼ cup brown sugar
1 tsp sea salt
2 tsp black pepper
8 potatoes peeled & chopped can use sweet potatoes
for a different taste
1 lb bag baby carrots
4 celery stalks chopped, leaves & all
2 cups peas fresh, frozen or canned
2 cups green beans
2 cups whole kernel corn
if okra is in season at 2 pods sliced.
Heat oil to medium in big frying pan or wok, cook rabbit, onion & garlic for 20 minutes browning on all sides, Add Italian Dressing, bay leaf, broth, spices, tomato paste & juice, sugar, salt & pepper, mix well. Add vegetables & water to cover all. Cook on medium low 1 hour or longer until Potatoes & carrots are tender
Suggestion serve with cornbread or hush puppies & fruit salad mix any or all peaches, berries, seedless grapes plums, pineapple nectarines, bananas etc with or without chopped pecans or other nut & with or without whipping cream
Rabbit & Dumplings
2 rabbits dressed & cut into pieces
1 medium onion finely chopped
1 lb baby carrots
3 celery stalks finely chopped
1 small jar of diced pimento
1 tsp salt
1 tsp black pepper
Dumplings
2 cups flour
1 level tsp baking powder
½ tsp salt
2 tbsp soft butter or oil
1 cup milk
Place rabbit pieces, onion, carrot and celery in large pot, add enough water to cover,
bring to boil then cook covered on medium for 1 full hour. Carefully remove rabbit &
vegetables to a container, strain broth through a fine mesh strainer. You will need about
2 qt of broth okay to add small amount of water or chicken broth. Shred meat off bones.
Add salt & pepper to broth.
Dumplings: combine dry ingredients mixing well, add oil & mix well, add ½ cup of milk
mix well, add ¼ cup mix again add rest as needed until dough forms a uniform soft dough
ball. Bring broth to gentle roll use a teaspoon to cut small cherry tomato size pieces & drop
into broth, they will rise but gently give an occasional stir to prevent sticking. Cook 10 minutes
turn off heat, add shredded rabbit, pimento & vegetables on top & cover, let set for 5 full minutes. Gently stir & serve.
1 can of pre-made biscuits may be used for dumplings pulling or cutting the biscuits into 4-5 or 6 pieces
depending on biscuit size.
Suggestion serve with orange jello containing mandarin oranges, crushed pineapple & maraschino cherries, juice must be considered. Drain well or measure &use instead of water in jello mixing.
Rabbit Gumbo
2 rabbits dressed & cut into serving pieces
1 small onion chopped
1 clove garlic minced
1 green bell pepper chopped
2 tbsp cooking oil
1 tsp sea salt
1 tsp black pepper
1 tsp thyme
1 tbsp turmeric
1 tsp curry
2 tsp Tabasco sauce
¾ cup sliced okra (slice directly before using)
1 lb rice
Add oil to dutch oven & saute onion, green pepper & garlic on medium heat until tender, add
rabbit & enough water to cover & simmer medium low heat covered for 1 ½ hrs. add salt, pepper, thyme, turmeric, curry & Tabasco, simmer uncovered 20 minutes, remove rabbit, while it cools
start rice, debone cutting into bite size pieces, add back, cut okra & add stir in gently, simmer cook
5 minutes, turn heat off & cover, Let set 10-15 minutes, serve over rice.
Suggestion serve with corn on cob, cold slaw & garlic bread
Jamaican Rabbit– On The Hot & Spicy Side
2 rabbits dressed & cut into serving pieces
2 ½ tbsp cooking oil
1 tsp salt
2 tsp black pepper
2 bay leaves
2 garlic cloves minced
2 tbsp oregano
2 tbsp paprika (smoked preferably)
2 tsp thyme
1 tbsp turmeric
2 tsp cayenne 2 on hot scale
1 cup crushed tomatoes
1 cup chopped Serrano peppers 1 on hot scale
2 tsp scotch bonnet peppers diced 9 on hot scale
Optional replace hot peppers with milder peppers
1 lb rice
Arrange rabbit & bay leaves in large sauce pot, barely cover with water, bring to boil then reduce & simmer 1 hr removing scum & adding boiling water to keep covered if necessary.
Remove rabbit & strain broth. Re turn broth & rabbit & add remaining ingredients except rice. Mix well & simmer about 20 minutes coating rabbit well. When you put it back on to simmer cook rice
Suggestion serve on rice with greens cooked with salt, pepper, dried onion flakes & malt vinegar &candied carrots- coat carrots with butter & brown sugar when cooked & drained. Garlic bread, sweet corn muffins or onion bread compliment this meal.
Rabbit with Cheese Filled Gnocchi
This is American Gnocchi & not the Italian version.
1 rabbit dressed & cut into cooking sized pieces
2 tsp salt
4 cups chicken broth
1 bay leaf
2 tbsp cooking oil
1 cup fresh morel or other mushrooms sliced
2 garlic cloves minced
1 cup frozen peas
1 cup peeled chopped carrots
1 jar diced pimento
1 tsp black pepper
Dough
1 14 cup flour
2 tbsp parsley
1 egg
1 tsp salt
1 ½ cup ricotta or cream cheese
2 tbsp Parmesan grated
1 tsp nutmeg
1 tsp allspice
Put raw carrots on to boil in enough water to cover cook til tender. Put squirrel, bay leaf & salt in 2nd sauce pan cover with water, bring to boil & then simmer covered 75 minutes. Mix dough ingredients except for cheeses & blend well. Add flour if needed to make a dough the texture of biscuit dough. Put wax paper down on clean surface & flour well. Add dough & roll into a rectangle cover with cheese, sprinkle with Parmesan. Roll into a log. Slice 1/4-1/2 inch slices of this log. When the timer goes off on the rabbit let it cool & shred it off the bone. Put broth & 2 cups of the carrot water on to boil, add frozen peas cook 3-4 minutes, reduce heat to soft roll & cook Gnocchi 12-15 minutes til done. While they are cooking fry mushrooms & garlic in oil. Add rabbit, carrots, mushrooms, pimento’s, black pepper & mix well. Serve in bowls. Better than dumplings.
Suggestion serve with tossed lettuce & vegetable salad & homemade lemonade. Finish with a dish of mixed fruit sherbet or sorbet.
17 Healing Foods: Basil, Berries & Beyond
Basil especially fresh basil lowers blood pressure and is an anti-inflammatory which eases rheumatism.
Blackberries ease upset stomachs, slow diarrhea, relieve joint inflammation, heal bleeding gums and strengthen the immune system.
Black peppercorn prevents colds, retards breast cancer, reduces inflammation and slows tumor growth.
Cranberries ease inflammation, assist with kidney function, help with the prevention of e coli and staff infection. Sweeten with Stevia and not sugar as Stevia helps control blood sugar.
Dandelions cut the blossoms, bread and fry in sesame oil like in the deep south or snip in salads. The greens are good also. They provide vitamins A, B, C & D. They aide with eye health, liver and kidney function, fluid retention, nasal inflammation, blood sugar levels and diarrhea.
Garlic fresh minced or otherwise. Chopped fights inflammation, improves the immune function and is an anti-bacterial, anti-fungal and anti-viral. It improves heart health, circulation and breaks down lipids. Garlic also lowers blood pressure and is a cancer blocker.
Ginger root lowers blood pressure, improves circulation, reduces flatulence, eases rheumatism, diarrhea and joint inflammation.
Green Peas especially raw in salads provide vitamins A, C & K, manganese, fiber, thiamine and folate (a salt or ester of folic acid.)
Kale may be eaten blossoms and all. Kale provides calcium, iron, vitamins C & K and high fiber.
Marjoram fresh flowers, leaves, stems and all snipped or powdered aides with heart health, brain health, blood pressure and is a vasodilator (blood vessel opener.)
Okra besides using just the okra pod also chop the blossoms in salads. Okra may be eaten raw. Okra provides high fiber, potassium, vitamins B & C, folic acid and calcium.
Radish blossoms and all are great in salads and provide vitamins A B6, C, E & K, copper, chromium, potassium, zinc and high fiber.
Raspberry reduces nasal inflammation and nausea.
Spirulina is an underwater algae which improves the immune system.
Stevia relieves diabetes, flatulence and high blood pressure.
Thyme reduces fat content in cells (brain, heart & kidney) and provides vitamin A & C, iron, manganese and copper. It improves heart health and prevents premature aging. Thyme oil rubbed into a clean scalp reduces hair loss.
Turmeric fights infection, reduces inflammation, blocks cancer, Alzheimer’s and arthritis pain. It strengthens the heart and is a diabetes type II preventing agent.
Natural antibiotics include apple cider vinegar, raw hot peppers , raw garlic, raw onion, Spirulina, fresh ginger and ginger root.
http://inspireportal.com/eating-for-energy-foods-to-eat-for-vitality/
https://www.aging.com/elderly-nutrition-101-10-foods-to-keep-you-healthy/
https://healthyeating.sfgate.com/fruits-vegetables-provide-nutrients-8895.html
The Dr.’s In The Kitchen From Apples to Vinegar & In Between
WHATS’ IN YOUR KITCHEN?
APPLES
Apples in all forms but especially raw regulate the bowels.
AVOCADO
Good because it is rich in potassium
BANANAS
Regulate blood pressure because they are loaded with potassium.
BLACK PEPPER
Black pepper is a medicinal spice. It must be used as directed. Excess or overuse can cause a burning effect. Used properly it is phenomenally healthy.
Black pepper is an antioxidant curbing free radicals. It is an anti-inflammatory agent. The potassium content in black pepper lowers blood pressure. It is an antibacterial. Ground and used sparingly as a face rub (not scrub) black pepper exfoliates and removes dead skin and reduces acne. Because of its antibacterial qualities it aids digestion, reduces bad breath & flatulence (gas) and prevents some gastronomical disease also relieving colic, constipation and diarrhea. Its piperine content acts as a mild laxative. Piperine definition; noun. a crystalline insoluble alkaloid that is the active ingredient of pepper, used as a flavoring and as an insecticide. The vitamin C content in black pepper works as an antibiotic fighting tooth decay and diminishing cold symptoms such as coughing and other respiratory disorders. Its combined properties ease congestion, cleanse the intestinal tract, stimulates urination and sweating, removes uric acid from the blood and aids the production and distribution of skin pigmentation.
Black pepper intake improves skin & hair. It has been responsible for slowing cancer progression and is proven to slow the development of skin cancer brought on by exposure to UV radiation. Other benefits include slowing premature aging, boosting metabolism and burning calories especially reducing belly fat.
Black pepper essential oil provides a warming effect improving circulation and relieving the pain symptoms from arthritis, rheumatism and gout.
Black pepper contains: Choline ( 1 of the 8 main B complex group), folic acid (Folate B9), niacin B3, Pyridoxine B6, riboflavin (B2), thiamine B1, carotene, Vitamins A-C-K-E, potassium, calcium, copper, iron, magnesium, manganese, phosphorus, zinc and contains zero cholesterol.
A great salad dressing contains ¼ cup olive oil, 2 tbsp lemon juice, 1/2 tsp sea salt, 1 tsp freshly ground black pepper, ¼ tsp turmeric, 1 tsp stevia.
CHERRIES
This tasty fruit lessens arthritis pain
CINNAMON
Eases arthritis pain and lower cholesterol for heart health.
CRANBERRY JUICE & SAUCE
Both lower cholesterol.
COFFEE Dark Roast
Has been discovered to provide brain health.
EGGS
Eating eggs aids in the prevention of Alzheimer disease and stroke. Eggs also deplete artery plaque besides providing beneficial amounts of protein and amino acid. Eggs are rich in needed nutrients. Eggs contain vitamins A, B2, B5, B6, B12, D, E and K. Eggs also provide calcium, choline (which builds cell membranes), copper folate, iron, potassium selenium and zinc.
Eggs increase high-density lipoproteins (HDL) the good cholesterol and antioxidants that benefit eye health.
FLOUR
Made into a paste stops bleeding. It sets up like a cast
GARLIC
Regulates blood pressure, fights dementia, strengthens bones and lessens belly fat.
GINGER
controls inflammation and lessens joint & muscle pain. Add ginger to food & tea
GRAPES, RED
fight Alzheimer & dementia
GREEN TEA preferably fresh brewed
creates bone density, heart health, eases allergic reactions and is thought to be an anti cancer aid.
LEMON
Slices or juice rubbed on age spots lighten & reduce them
OLIVE OIL
eases arthritis pain & fights heart disease
OLIVE OIL & ORANGE Vinaigrette
ORANGES & JUICE
Besides being a good source of vitamin C prevents macular (eye) degeneration.
PEPPERMINT
Eases stomach disturbance & gas symptoms.
TUNA
Tuna improves eye sight & lessens inflammation.
VINEGAR
As far back as Hippocrates vinegar in water with honey was used to treat the symptoms of the common cold. One of today’s popular recipes is 1 tbsp of vinegar in 8 oz water with 2 tbsp of honey and an option of 1 tbsp lemon juice served hot or on ice. The Probiotics and alkaline content in vinegar reduce the symptoms of the common cold and allergic sinus conditions diminishing mucous and congestion. The alkaline content kills viruses. During a cold or sinus allergy attack drink 16 ounces of the water, vinegar and honey mixture daily. Vinegar is an antibacterial. As a medicinal option vinegar regulates blood sugar by using the anticlerical action of the acetic acid it contains. It lessons the possibility of the development of pre-diabetic conditions.
Vinegar’s acetic acid lowers blood pressure by eliminating cholesterol, LDL and triglycerides aiding in the prevention of coronary artery disease (the thickening, hardening and narrowing of arteries) which leads to heart attacks. Vinegar is an anti-oxidant. The enzymes in vinegar’s acetic acid detoxifies and stimulates the liver altering the glycolysis procedure and allowing proper functioning and lymphatic drainage by binding together with toxic materials. The acetic acid and Probiotics in vinegar aids in digestion by the break down and utilization of starches, nutrients and vitamins. It actually improves the natural Probiotic and HDL content in the stomach and intestinal tract.
The alkaline enzymes and Probiotics in vinegar balance the bodies acid-base levels (PH) which needs to lean toward the alkaline at 7.35% to 7.45%. Proper PH levels eliminates acid reflux. The acetic acid in vinegar kills candida which is a fungal yeast which often appears as an infection on the skin and mucous membranes like the mouth, throat, vagina and the quick under the nails. Candida can cause bad breath, sugar cravings and fatigue.
Vinegar has prevented DNA mutation and is thought to be a cancer preventative. The manganese in vinegar provides good bone structure restricting osteoporosis. The combined components in vinegar strengthen metabolic activity providing energy. 1 to 2 tablespoons of vinegar should be ingested in a diluted form daily for optimal benefits to be obtained. 3 tbsp of vinegar in 16 oz of warm water used as a final hair rinse, corrects the PH balance, exfoliates dead skin and prevents dandruff. Its compounds kill bacterial pathogens, viruses and other contaminants. Leaving it in helps long hair to stay untangled.
Do not drink straight vinegar. It is too strong undiluted. It may be used directly on greens such as spinach and others in moderation ( 1 tbsp or less per serving.) With water, olive oil and seasonings it makes a wonderful green salad dressing.
Do not put vinegar directly on skin or hair. It is too strong undiluted. Do not use straight undiluted vinegar as a mouth wash. It will damage, even remove the enamel from teeth.
Remember vitamin deficiency causes pain, muscle weakness & osteoarthritis.
Works Cited:
http://ethnogardens.com/21-amazing-benefits-of-black-pepper-for-skin-hair-ahttps://simplyhealth.io/21-benefits-apple-cider-vinegar/
https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs#section11
Easing Senior Arthritic Pain
Arthritic joint and muscle pain is often caused by a substance called fibrin. Fibrin is defined in the Biochemistry dictionary as an insoluble protein formed from fibrinogen during the clotting of blood. It forms a fibrous mesh that impedes the flow of blood. Fibrin creates long tough strands of insoluble protein that bind to platelets. These strands bind around joints and are found on and surrounding the joints of both osteoarthritis and rheumatoid arthritis sufferers.
The normal human body produces proteolytic enzymes which destroy fibrin. As the body ages the ability to produce these enzymes lessens. It becomes noticeable in the mid 20’s and worsens from there on. The exact age varies from person to person, however by 50’s – 70’s it takes ingestion of proteolytic enzymes to maintain an ample supply to destroy fibrin and eliminate its ability to create pain.
Certain foods destroy proteolytic enzymes and should be seriously considered in the diet of an arthritis pain sufferer. One of these problem causers is gluten. Gluten is a protein source found in wheat, barely and rye. All forms of wheat contain gluten. Some other everyday foods contain gluten examples are pasta and beer.
Another culprit that should be limited and or avoided is processed food. Processed foods contain added salt, sugars and unhealthy fats. A 2016 research study showed that processed foods contribute almost 60% of calories and 90% of excess sugar in the American diet. Pizza, french fries, peanut butter and many cereals are examples of processed foods.
Blackened foods are another killer of proteolytic enzymes. The summer grill provides wonderful flavor however, if the pain outweighs the taste consume in moderation.
Alcohol is a major destroyer of this vital enzyme. Many people consume 7 or more alcoholic beverages daily. 1 or 2 is enough to add to arthritic pain.
White sugar and its imitators create great damage. Hard to avoid? Maybe, but definitely worth the effort if pain is severe.
To add new proteolytic enzymes to your body eat raw fruits & vegetables as often as possible. Salads are wonderful choices. In the summer months consume fresh fruits and vegetables while the supplies last. Bromelain found in pineapple and pa-pain found in papaya are full of proteolytic enzymes.
Year round sources of proteolytic enzymes include asparagus, unpeeled apples, figs and both black and green tea. All are wise choices containing rutin. Rutin is a prime replenisher of necessary enzymes to reduce pain. Citric bioflavonoids are also high in Proteolytic enzymes and found in all citrus fruits.
Turmeric containing curcumin is an especially important source of proteolytic enzymes. Learn to use it like it was salt. Put it in vegetables, soups, salad dressings, Mexican dishes. Adding it to chicken broth and egg yolks (deviled eggs) creates a deep rich yellow color.
Ginger is a great choice. Ginger root tea hot or cold is a good refresher and supplier of proteolytic enzymes. Recipe: Boil 4 cups of water add ginger root ( cut a 2 inch piece, peel & grate), slice 1 lemon peel and all. Add grated ginger and lemon to water. Steep 5 minutes. Strain and add honey to taste. Serve hot or chill. Ginger is also a good taste enhancer in many food creations including oriental and many sauces, glazes and marinades
With just a little effort you can reduce the pain caused by inflammation and bone reduction brought on by fibrinogen right in your own kitchen.
Works Cited:
https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/processed-
New Technology/ A Rhyme
Ecclesiastes 1:9 KJV –
The thing that hath been, it is that which shall be; and that which is done is that which shall be done: and there is no new thing under the sun.
There’s nothing new under the sun.
That’s what the bible says.
That means it has been done,
Somewhere sometime in the past.
We all wish we could be unique,
The only one who ever;
But first we have to find the thing,
That’s happened nowhere never.
If you find it let me know,
We’ll question round and see,
That the only ones its new to,
Is simply you and me
About Me : My Cherokee-German Heritage
Sixty nine years of living have gifted me with ample experiences to write about. My heart is filled with Native American culture.
My dad’s parents were Zeno Merritt Cox of English and Cherokee Indian heritage. He built and opened the 1st general store and gasoline station in Estella, Oklahoma. As postmaster he established his store as a general delivery mail drop and pickup site and also as the voting place for the district. He and James Casto built and ran the first area school. Dad’s mother was Emma Jane Beck-Cox a Cherokee medicine woman who could make 1 trip into the woods and come home with roots, bark and berries capable of curing everything from colic to pneumonia.
My mother’s maiden name was Reiter originally Von Reuter but changed when her father’s ancestors crossed the ocean from Germany to America. Her dad, William Raymond Reiter was an architect, fresh water “well witcher” and dry cellar builder. Her mother Hilda Henrietta Gerdes-Reiter was from the German Morgenstern’s (morning star). Her parents both spoke fluent German and provided my youth with rich stories of immigrant heritage. My 5 grandchildren have provided a countless treasury of tales. With my history, writing comes easy! So where should I start today?
Second Wind 