Cactus Cookbook

Here is a unique cookbook that ran three editions - the first in 1971, the second in 1972 and the third some years later in 1976 by the Cactus and Succulent Society of America. it is a book of International Cookery, although living in Canada I am unsure where many or any cactus and succulent grow purely for culinary consumption. I only find the houseplant variety and perhaps there is a reason why... the colder climate. 

Needless to say this charming cookbook is a novelty for most. It is written as any cookbook and demonstrates the versatility of such succulents by, nutritional analysis, basic preparation of succulents, appetizers, soups and salads, entrées, vegetables, breads, desserts, beverages, candy and food preservation plus a very brief glossary of terms that consists of 13 words. Most recipes are gathered from the warm southern States such as California, Texas, Arizona, and Hawaii. Although there a few recipes from Colorado. With cutesy illustrations to keep one lightly amused and more accurate detailed illustrations of said succulents. Novelty or not there seems to be some nutritional value in the way of Vitamin A, Vitamin C, Calcium and Phosphorus.

I am unsure where I may find such a specific ingredient as, Cactus Pear however wanted to share a recipe with the thought that maybe someone somewhere could make this.

Cactus Pear, Date and Carrot Cake

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2 3/4 cups white sugar

2 1/2 cups warm water

1 cup fresh dates (cut each date in 4 pieces)

2 teaspoons butter (rounded)

3 teaspoons cinnamon (level)

2 teaspoons allspice (level)

1 teaspoon cloves (level)

2 teaspoons nutmeg (level)

2 tablespoons chopped CACTUS PEAR

1 cup raisins

1 cup grated carrots

Cook these ingredients slowly for 10 minutes. Let cool. Then add:

2 1/2 cups flour

3 teaspoons soda (baking soda)

1 cup nut meats (chopped)

1 1/2 cups more flour (add this last flour slowly until blended well)

This cake can be baked as layers or in square loaf pans. Bake 1 hour and 15 minutes, at 350 degrees, or until a wooden toothpick inserted in the centre comes out clean.

 Recipe by: Virginia Rushton, California - Gates Cactus & Succulent Society 

Hope everyone is having a nice week. Plenty of sunshine during the day and bright full moons illuminating the nights sky. - JD  

The American Flyer

If you like a cocktail with a bit of a kick then the American Flyer is one you have to try. It makes for a refreshing tipple at the end of a busy week and one to the start a relaxing weekend.  

The American Flyer

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Makes 2 drinks

3 oz Jamaican rum

1 tablespoon lime juice

1 teaspoon simple syrup

Champagne, to top up

Place the rum, lime juice and simple syrup into a cocktail shaker with ice and shake. Pour into wine glasses and top up with champagne. 

Have a good weekend everyone! - JD 

Haute Dogs

Hot dogs were and still are reserved for fairgrounds and baseball games However, restaurants and cafés becoming specialized in one menu item motifs seems to be the trend.   

It is an all American classic that has endured over the years to include street vendors and backyard barbeques. Whether you like a traditional hot dog wiener, a smokie, a sausage or a bratwurst; how you dress your dog says something about your personality and your environment and ultimately where you live. Haute Dogs are American classics, Modern America, South and Central America and are European, African and Asian. Hot dogs are global. This book has every hot dog possibly imaginable... including a waffle dog? 

Yes, a waffle dog for breakfast or brunch. Oooh fancy dipping that into maple syrup! Which now I have an idea for a breakfast dog... A bun, toasted, filled with a sausage, some grated cheese, salsa and scrabbled egg on top. Or ditch the salsa and add maple syrup because maple syrup is fantastic with everything!  

My favourite is the vegan or vegetarian dogs. Plenty of options to get your veg on! 

Cooking methods vary from open flame, grill or boil, flat top or pan fry, deep fry, simmer or boil, roast, roller, steam, barbeque or smoke. This cookbook has it covered and smothered in anything your taste buds can imagine. Unique and delicious for something so basic and well known is how I would sum up this cookbook. Plenty of recipes for condiments, sauces and toppings. The one that stood out was the pineapple relish. Which I have to make because this would be great on burgers too.

Pineapple Relish

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Makes about 1 cup

3/4 cup pineapple, fresh and finely chopped or from 1 can crushed

2 tablespoons finely chopped red onion

1 jalapeno, seeded and finely chopped

1 teaspoon peeled and grated fresh ginger

Juice of 1 lime

1/4 teaspoon of salt

1/4 teaspoon freshly ground black pepper

In a medium bowl, stir together all ingredients. Store in a airtight container in the refrigerator for up to 3 days. 

Here in E-town there is a vendor called Fat Franks which offers a variety of hot dogs. I usually opt for the jumbo vegetarian dog which is a jumbo soy veggie dog. However this time I gave the turkey jumbo dog a try because it was low in fat and sodium. I loaded it with ketchup, mustard, onions, zesty relish, if only I had pineapple relish instead, hot banana peppers and two pickles. It was delicious! 

Hope everyone had a great weekend and a good start to the week. Go get your Haute Dog on!  - JD 

   

Sloppy Joes

Sloppy Joes are an American classic. Growing up we had them from time to time. I always saw it as a quick, fun... if you didn't mind the lack of structure, meal which my mum could throw together in no time. Now that I am an adult I still view Sloppy Joes in the same way and every now and again fancy one.

While checking out the local organic shop I found a Sloppy Joe seasoning packet. The sodium content was reasonable and so was the price so I bought it. Using the seasoning packet did not necessarily cut down on time it was more convenient. My only issue with this seasoning mixture is that the directions state to "mix packet contents with warm water in a bowl, stirring until completely dissolved" ... since it didn't specify a specific amount of water I just added what I thought would dissolve the spices however I ended up with a thin paste. I was not sure if the warm water activated the seasonings some how or why you would need to water down the seasonings as they were there to give it flavour.   Next time I will opt to make my own seasoning mix. 

1 x Simply Organic Sloppy Joes seasoning packet

1 x 454g ground(mince) meat... usually lean minced beef is used or sometimes minced turkey however I used minced chicken. 

1 x can of tomato paste

1 to 2 carrots, peeled and coarsely grated
1 piece of celery, chopped 

and half a large yellow onion, diced

*You could also add some diced red and green peppers.

Make according to the seasoning package. 

If you do not have a seasoning packet then you will need a combination of the following ingredients. 

1 to 2 teaspoons of chili powder 

Worcestershire sauce 

possibly some mustard

1 can of tomato paste 

1 clove of garlic, peeled and minced

some honey 

balsamic vinegar

salt and pepper

How much or how little will be up to you. My son thought adding some Sriracha sauce would be great too. 

Place a little bit of oil in a large fry pan, add the meat and onions and cook on high heat until the meat and onions are soft. Add the grated carrots and chopped celery or any other veggies you may want to add. Let those cook for a few minutes then add the seasoning sauce you made, from the list of ingredients above, or a seasoning packet, as I did, and let simmer for about 15 minutes. Serve on buns, rolls or try serving it in a wrap. 

Hope everyone had a good week. School is just about finished for my kidlets so these few weeks have been busy ones. Enjoy your weekend! - JD