Coming from a family of at-home gardeners, we have always planted a summer garden. Typically, we grow herbs and vegetables such as basil, sage, tomatoes, and of course, cucumbers.
Every summer, we plant cucumbers so we can make our family’s favorite – refrigerator pickles. Never heard of refrigerator pickles before? Essentially, they are homemade bread and butter pickles, but more delicious!
As we once again got ready to make this favorite summer treat once again, I started thinking about all the other types of pickling techniques throughout the world. Be inspired to make your own pickles with these ideas…
Keep a handy herb garden to make your pickles
How We Got Pickling
Did you know that pickling started over 4,000 years ago? Preserving food in vinegar or oils is one of the oldest methods of food storage in the world. Pickling got its start when the ancient civilization of Mesopotamia soaked cucumbers in acidic brine to keep them fresh.
Now, countries all over the world have different methods and varieties of products that they use to make their favorite “pickle” recipe.
Cucumbers are native to the Indian Sub Continental Region, and the Tigris Valley is where historians claim pickling first got its start. Today, people in India use a variety of fruits and vegetables, which they brine in oil instead of vinegar.
One of the most commonly found at every meal in India is a sweet and spicy mango pickle. To make Mango Achar, use fresh unripe green mangoes, mustard paste, mustard oil, red chili pepper, and other spices.
You can buy kosher dill pickles at WholeFoods or order them online
United States: Dill Pickles
The word “pickle” actually has Dutch or German origin. So it is not surprising that the American staple – dill pickle – did not originate from the United States at all. The concept of a dill pickle was brought over during the wave of immigration in the late 1800s and early 1900s. Before that, the Jewish population in many Eastern European countries still fermented cucumbers to add flavor to their otherwise simple winter meals.
The key to making a dill pickle lies in both the quality of spices and in the duration of time that the pickles are allowed to ferment. Dill pickles are an easy snack to make at home and pair well with sandwiches.
Like in many countries around the world, the tradition of Korean kimchi started as a result of harsh winters that did not make for a good growing season. What started as a simple dish of cabbage soaked and fermented in salt, has over time changed and adapted under the introduction of influences from other cultures over time.
Today, kimchi is typically made with Chinese cabbage or vegetables mixed with the key ingredient of gochugar (Korean chili pepper).
Pair your kimchi pickle with Korean pancakes and kimchi fried rice
The tradition of pickling herring began in the medieval period in Sweden. As a water-locked country, herring were found in abundance and was an easy product to export outside of Sweden. However, in order to keep the product fresh so that it could reach further distances, they began to pickle the fish. It was also a good way to have sustenance during the long and cold Swedish winters.
Today, many Scandinavian communities pickle herring simply in vinegar. You can also add vegetables such as onions, dill and allspice to add a little more flavor. Swedish meals often consist of tapas like cold dishes, called smörgåsbord, where you will find these herring pickles along with smoked salmon, caviar, cheese and bread.
Sauerkraut is one of those foods that you think of as distinctly German. Surprisingly, sauerkraut originated on the other side of the globe – in China! During the construction of the Great Wall of China, workers typically ate rice and cabbage in the summer time. In the winter, though, they added wine to the mixture, which resulted in fermentation.
Today, German chefs have traded wine for salt. You can make this delicious side dish simply by adding salt to finely chopped cabbage. Then, allow the mixture to sit until the acid in the cabbage, creates a sour flavor that is distinctive of sauerkraut.
~By Jordan Dunn, Marketing and Communications Intern at Go Eat Give. Jordan is a Public Relations and Communications Marketing Major at Siena College in Upstate NY. She has a passion for writing, traveling, and advocacy. Follow her on Facebook and Blogfor more about her personal travel stories.
Like many others, I filled my quarantine time with baking goodies, making ice cream, and binge-watching all my streaming subscriptions. However, with school starting in a month, I’ve decided it’s finally time for me to start working out and eating healthy again. Luckily for me, summer is the best time to explore new recipes because many fruits and veggies are fresh and packed with flavor. However, while I am enjoying the best vitamins and nutrients from fresh produce, I also want to be mindful of the ingredients in staples like flour, sugar, oils, and more. By using organic, natural ingredients, I learned that I can make food taste great and still be good for the body.
BetterBody Foods
Online health food store, BetterBody Foods sent me some samples of their products to try, including their Organic Coconut Palm Sugar, Organic Coconut Flour, Virgin Organic Coconut Oil, Avocado Oil, and Organic Quinoa. The following contains my genuine experiences and opinions about the products.
BetterBody Foods was founded by Stephen Richards who saw the devastating consequences of diabetes on his family. He wanted to make healthier food choices with “better for you” ingredients that he could share with his friends, family, and community.
I too wanted to explore how I can transform my everyday cooking into healthier alternatives with BetterBody Foods sustainable and organic products. By choosing to use natural and nutritious ingredients, I was able to still make great tasting food and meet my health goals.
Breakfast: Buttermilk Blueberry Pancakes
I typically wake up hungry and ready to eat, so I decided to make a big breakfast of buttermilk blueberry pancakes. Using BetterBody Foods Organic Coconut Flour, Organic Coconut Palm Sugar, and Virgin Organic Coconut Oil, I was very curious as to how these ingredients would affect the taste and texture of the pancakes.
Healthy alternatives that can be a staple in any dish you make!
Pancake Ingredients
Even though the coconut flour created a thicker batter than normal, once cooked, the pancakes came out surprisingly fluffy. The coconut oil added a delicious coconutty flavor that was offset with plump and juicy blueberries I added. The pancakes also had a subtle dried coconut texture, so you know the coconut flour is made from natural ingredients. Finally, the coconut palm sugar has almost half the glycemic index as regular sugar – this means our bodies digest and absorb it more slowly which reduces our risk for diabetes and heart disease. These yummy pancakes are gluten-free and vegetarian friendly. Therefore, we can enjoy them guilt-free!
BetterBody Foods Virgin Organic Coconut Oil for frying
1 cup fresh blueberries
Steps 1 – 4
Steps 5 – 6
Instructions:
To make the buttermilk, mix the apple cider vinegar with the coconut milk and let it sit for a minimum of 5 minutes.
In a small mixing bowl, combine the sifted coconut flour, coconut palm sugar, tapioca flour, baking powder, baking soda, and sea salt.
In a large mixing bowl, combine the coconut buttermilk, eggs, coconut oil, and vanilla extract. Make sure your coconut oil is in a liquid state but still at room temperature. This is very important, otherwise your coconut oil will clump together!
Mix the dry ingredients in small batches into the wet ingredients. Scrape down the sides and make sure that the coconut flour is thoroughly mixed in. The batter will be thick because of the coconut flour.
Heat up your pan at a low/medium heat and add the coconut oil. Pour your batter in and slowly circle the pan to help spread the batter. Drop blueberries on top of the batter.
Once bubbles form on the surface of the pancake, flip and continue to cook until they’re golden brown. Continue until you’ve used all the batter.
Serve with fresh blueberries and maple syrup or honey.
Lunch: Crispy Korean Vegetable Pancakes (Hobak Jeon)
Homemade Hobak Jeon using Betterbody Foods ingredients
Kimchi, Squash, and Zucchini Korean Pancake
For lunch, I tried my hand at Korean pancakes that I learned how to make from Chef Jiyeon of Heirloom Market BBQ. She partnered with Go Eat Give in a live cooking demonstration during lockdown. You can find the recipe and the recorded video on Go Eat Give’s Facebook page. My first attempt was not particularly successful – my pancakes weren’t crispy and they reeked of vegetable oil. I was on a mission to improve my Korean pancakes!
I knew I had to change my oil. So I replaced the generic vegetable oil with BetterBody Foods Avocado Oil because of its neutral flavor and health benefits. To create a very crispy texture, I had to use a LOT of oil. This makes it even more important to use an oil that is good for you. Since avocado oil is a monounsaturated fat, it can help reduce the bad cholesterol levels in your blood. Next, the oil must be very hot, since we’re pan frying the pancake to make it crispier. Another great benefit of avocado oil is that it has one of the highest smoke points at 500 degrees Fahrenheit. Finally, I spread out the batter to make the pancake super thin – this allows the pancake to cook through without burning.
Making each of these changes, I was able to make perfectly crispy Korean pancakes.
Watch as Chef Jiyeon Lee teaches us how to make amazing Korean pancakes!
Dinner: Citrus Quinoa Salad
A easy yet healthy meal for anyone to make at home
Fresh Citrus Quinoa Salad
At the start of quarantine, my friends started an old school recipe exchange to inspire ideas for new dishes. Quinoa was a popular ingredient, likely because of its versatility and health benefits. One of the recipes I received was a fresh and healthy citrus quinoa salad, which I wanted to make for dinner.
Since BetterBody Foods Organic Quinoa includes 6g of protein and 11% of the daily value of fiber per serving, I could have a salad that was light yet filling. Here’s a salad recipe, that’s simple and customizable to your personal taste.
Thoroughly rinse the quinoa to remove any residual bitterness. Following BetterBody Foods instructions – combine the quinoa with 1 cup of water, bring it to a boil, cover, reduce heat to medium low, and simmer until the water is absorbed. This will take approximately 15-20 minutes. Fluff and set it aside to cool.
While the quinoa cooks, prepare the dressing by combining all the ingredients in a mason jar. Add the salt and black pepper to your taste. Close the jar and shake to mix the ingredients. Put the dressing in the fridge to cool while you prep the salad.
In a large bowl, add the salad mix to the quinoa. Add the mandarins, pistachios, and feta cheese. Shake the dressing before pouring it over the salad. Add fresh salt and pepper to taste. Keep the salad and dressing separate if you don’t plan on eating the entire salad in one sitting.
Final Thoughts
Between diet and exercise, changing what we eat is most important to being healthier. As a self-proclaimed foodie, I never want to sacrifice the taste of my food. But with BetterBody Foods, I was able to make simple substitutions to improve the nutritious value of my meal while still keeping the delicious flavor. Try your hand at creating your own meals with BetterBody Foods or follow them on Instagram to see the fun and healthy recipes they’re cooking up.
Go Eat Give Recipe Contest With Betterbody Foods
Are you interested in eating healthier and cooking more nutritiously? Go Eat Give is hosting a BetterBody Foods recipe contest from August 1-10, 2020. Tag #GoEatGive in your public Facebook story or post with a photo of a healthy dish you made for a chance to win the following BetterBody Food products:
PBfit Protein Peanut Butter Powder
Oatsome Organic Oat Milk
PBfit Protein Peanut Butter Spread
PBfit Protein Almond Butter Spread
Be sure to be on the lookout for our Facebook announcement of the start of the BetterBody Foods recipe contest!
~By Melissa Ting, Marketing and Communications Intern at Go Eat Give. Melissa is an MBA student at Georgia Tech. She has a passion for discovering new foods and exploring new countries.
Pisco Sour is the house drink in Chile. Pisco is a popular brandy produced in Chile by distilling grapes, mainly of Muscat, Torontel and Pedro Jiménez varieties. Just like wine, the color, aroma and flavor of pisco can be described as fruity, clean, sweet, refreshing, woody and bold, depending on it’s variety.
There are four main classifications of pisco:
Pisco Corriente o Tradicional, 30% to 35% (60 to 70 proof).
Pisco Especial, 35% to 40% (70 to 80 proof).
Pisco Reservado, 40% (80 proof).
Gran Pisco, 43% or more (86 or more proof).
Did you know? Annual pisco production in 2013 reached 30 million litres in Chile and 9.5 million litres in Peru.
I got a chance to learn how to make this cocktail from an expert bartender. Luis Mariano Cerda Monsalve is a mixologist and author of “Recetario – Pisqueria De Chile.” He has worked at the bars of the Ritz Carlton in Santiago, Cumbres Puerto Varas and now at Hotel Vira Vira in Pucon.
When you ask Monsalve for a pisco sour, his question is “what flavor?” I didn’t know that there were any until he pointed out that he makes it in mango, pineapple, cucumber-ginger, and several other flavors.
“Let’s try them all!” I had a pisco sour tasting hour at the hotel’s modern bar and Monsalve happily shared his recipe with me.
Vegan Pisco Sour Recipe
Serves 4
Ingredients:
1 cup fresh pineapple, diced
2 stems of rosemary + additional for garnish
1 cup lime juice
1 cup simple syrup
3 cups Gran pisco
Pour all ingredients into a blender and mix well on high speed for 1-2 minutes. Strain through a cocktail sieve.
Pour the liquid into a cocktail shaker and add crushed ice till its three-fourth full. Shake well and pour into flute glasses. Garnish with a rosemary stem and say cheers!
*Unlike the Peruvian pisco sour, Monsalve’s does not contain eggs so it is perfect for vegans.
Monsalve is also well versed with his wines too. Ask him about any winery and he will pull out a map to educate you about the different wine regions of Chile.
Monsalve’s other favorite pisco drink is Piscola, which is just pisco and coke.
Do you know the difference between Peruvian and Chilean pisco sour? If yes, please share below…
Most of us start off with a New Year’s resolution to eat healthy and loose weight. We go on salad only diets, avoid alcohol and sweets, exercise more regularly and try to convince ourselves, that we will burn off those pounds we accumulated through the holidays. But the truth is, most resolutions last about 3 weeks and majority of Americans gain 8-10 lbs. each year.
Perhaps this year you can try something different. Incorporate superfoods into your daily diet, throughout the year. Superfoods are exceptionally healthy foods that are packed with nutrients and have health promoting properties. Take the Aronia berry, for example. It is full of nutritional goodness and can make you feel so much better. It even comes in a supplementary form so check out this article on the aronia berry benefits to find out more about it. There are countless other superfoods that can help make your life healthier. Can you identify some of these superfoods?
Photo courtesy ecowatch.com
Here are some recipes using superfoods from Peach Dish to get you started…
The SuperFood Salad
This hearty, filling salad is made with kale (high in Vitamins A, C, and K), wheat berries (packed with fiber and protein), almonds, olive oil (both healthy unsaturated fats), antioxidant-rich dried dark berries and pomegranate juice. Pumpkin seeds, or pepitas, and green soybeans, also known as edamame, add protein and iron. Learn more about the SuperFood Salad in this video.
Flatbread with Smoked Salmon, Artichoke & Arugula
Salmon has a high level of heart-healthy omega-3 fatty acids, iron, and protein. Artichokes are rich in magnesium while arugula is packed with Vitamin K and antioxidants. Some added lemon zest lends extra Vitamin C to this flatbread, and we create a more healthful base by using whole wheat flour for added fiber and protein.
Sautéed Chicken with Cauliflower, Arugula & Date Salad
Mediterranean ingredients jazz up everyday fare like chicken and cauliflower (the new kale of superfoods!). Salty olives and sweet dates are a tasty combination.
PeachDish is a Southern inspired, national meal kit delivery company. They are introducing a 2016 SuperFood Series this week, available now through February. Each refrigerated PeachDish box is packed with all the ingredients and recipes needed to make dinner at home. The Atlanta-based company ships nationwide and works directly with farmers and purveyors throughout the South to source the freshest ingredients. PeachDish’s in-house dietitian Mary Alice Shreve and Culinary Director Seth Freedman developed the nutritious, superfood-centric recipes as healthy menu options to kick off the new year.
The SuperFood Salad, incorporating 8+ different superfood ingredients, will be a mainstay on the menu throughout the series. Each week, a new SuperFood menu option will be offered. Expect dishes highlighting a variety of powerhouse ingredients, like wheat berries, pepitas, kale, edamame, and more.
Before I even recovered from my 12-hour time change, I headed to a Japanese Cooking Class on my first day in Tokyo (because that’s what I do when I first arrive in a new country). After an intense walk through the crowded Tsukiji Fish Market, where “tuna fish” is more of a prized commodity than food, I arrived at a small place than didn’t look like much of a cooking school from outside.
At Tsukiji Cooking School, everyone had to take their shoes off outside the door and put on slippers, as the local tradition dictates. There was a tiny kitchen where the chef and her two assistants were prepping our recipes. In the middle of the room was a dining table and chairs. We were given an apron, hand fan and printed recipes. Our instructor did not speak much English, but she had a translator.
During the 2-hour class, we learned to make miso soup, chicken teriyaki, spinach salad and Okonomiyaki (Japanese pancakes) – all from scratch! Although I consider myself to be a savvy chef, there were things I had not known about, especially because I never cooked Japanese before.
This Miso soup had very strong flavors. We first made a broth using whole seaweed and dried fish skeletons.
We made a delicious dressing of freshly ground roasted red sesame seeds with soy sauce, dashi, and lots of sugar, to flavor local greens that tasted sort of like spinach but crispier.
Okonomiyaki was fairly easy to prepare as most of the work involved only chopping. It is a savory dough full of vegetables, topped with sauce, mayo and seaweed. Apparently, there are parties around this dish where everyone sits around and grills their own pancakes.
Here are a few things I learned about Japanese cooking –
Japanese chefs cook with chopsticks. It was actually not that difficult and more practical, since the “spatula chopsticks” are much longer than the eating sort.
There are different kinds of seaweed, each with its own purpose. Depending on the texture and flavor, some are better suited for dashi (broth), others for toppings.
None of the recipes call for salt or pepper. In fact, there are no seasonings, spices or herbs added to the dishes we prepared.
Soy and sugar always find their place in most dishes. Contrasting flavors add enough seasoning to satisfy Japanese palates.
Teriyaki is a sauce added at the end, not a marinade. Common myth we have in the West since we tend to grill our meats.
You taste food with your eyes first. I was fascinated by how much time and effort the chefs put into making each component on the plate look perfect. Presentation is definitely very important.
The smell of seaweed remained on my hands the rest of the day, but I surely learned a lot at the Tsukiji Cooking Class. Once I returned to Atlanta, I tried all of the recipes and a few more.
Chicken Teriyaki Recipe (authentic Japanese style)
Ingredients:
2 large pieces Boneless Skinless Chicken Thighs
1 tablespoon Vegetable or Canola Oil
1 1/2 tablespoon Dark Soy Sauce
1 1/2 tablespoon Mirin (rice cooking wine)
3 tablespoon Sake
1 tablespoon Sugar
2 tablespoon Green Onions, sliced
Directions:
Heat oil in a large skillet over medium heat. Place the chicken in the skillet and remove excess grease using a paper towel. Cook for 8-10 minutes until golden brown on both sides.
Combine the soy sauce, Mirin, sake and sugar in a small mixing bowl. Pour the sauce over the chicken, cooking on low heat with a lid on. Flip the chicken few times so that it absorbs the sauce thoroughly. When the sauce is thick and well coated, remove from heat and travel to a plate. Slice the chicken into bite size pieces. Garnish with green onions and more sauce, if needed.
Ever thought of a Cherry Bomb Cocktail? I hadn’t. Not until I visited Washing D.C this spring. In honor of the Cherry Blossom Festival, The Fairmont Hotel in D.C. had created a special Cherry Bomb cocktail. This smooth and delicious seasonal drink was perfect to celebrate the festival and fit right in with the spirit of the event!
Looking to enjoy this spring cocktail in the comfort of your home? Below is the original recipe provided by the mixologist at The Fairmont Washington, D.C.
Are you a fan of Cuban cuisine? Want to learn to make authentic Cuban tostones recipe? Well, tostones is basically a savory plantain chip that is enjoyed as a snack or a side in many Caribbean cuisines. This recipe is very easy to make provided you have the right ingredients and a little bit of free time.
Cuban Tostones Recipe
Before we get started, here are a few things you will need.
Peel the plantains using a sharp knife across the length of the skin. Loosen the peel along the cut and remove the peel by hand. Cut the plantain into 2 inches wide slices.
Heat the vegetable or canola oil in a large skillet over medium-high. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft. Remove the plantains and drain on paper towels. Use a plantain press or the palm of your hands to smash the plantains to about half their thickness. Fry the plantains a second time in the same hot oil, turning occasionally, until golden brown on both sides. Remove and drain excess oil with paper towels. Sprinkle with plenty of salt and pepper and serve warm.
The mojo sauce can be made ahead of time. Heat the olive oil in a deep saucepan on medium heat. Add the chopped garlic and fry about 30 seconds. Add the sour orange juice, cumin and salt, and pepper. Bring to a rolling boil and whisk if necessary. Adjust seasoning as needed. Remove from heat and cool. Serve the Tostones with a side of Mojo sauce in a small bowl.
Mojo is best served within a couple of hours of making, but can it keep for several days in an airtight container in the refrigerator.
Enjoyed this Cuban Tostones Recipe? Check out more recipes from Go Eat Give here!
Finally, an Indian inspired cream liquor is in the market! Somrus meaning the nectar of Gods in Hindi, is a pure Wisconsin dairy cream and hand-crafted Caribbean rum mixed with the flavors of cardamom, saffron, almonds, pistachios and rose. Already, spirit and wine enthusiasts are raving about this new cream liquor, naming it in Top 50 Spirits List of 2014. This decadent 750 ml bottle has an attractive gold coating and look more expensive than it is.
Somrus tastes like spiked up rasmalai, a creamy Indian dessert made with milk and similar spices. The alcoholic cream is great to add to dessert, top fruits, or simply make a toast to after dinner. I enjoyed it chilled in a shot glass, in lieu of dessert.
Here are some recipes from the makers of Somrus to try yourself…
THE NIRVANA
Ingredients
2oz Somrus
1oz Chambord
¾ oz Green Chartreuse
2 x Raspberries
Directions
Add all ingredients to a Boston shaker. Shake vigorously with ice. Serve in old fashioned or rocks glass over 3 x 1inch by 1inch ice cubes. Garnish with raspberries.
PRONE TIGER
2oz Somrus
1.5oz Aged Rum
1oz Espresso
1oz Amaretto
Garnished with cinnamon stick
Served in rocks glass
Add all ingredients to shaker and shake with ice. Strain into a chilled rocks glass and garnish with cinnamon stick stirrer.
SOMCHAI
Ingredients
1oz SomruS
3oz Chai Tea
1oz Milk
2 dashes rose water
Directions
Boil water. Brew black tea for 3-5 minutes. Heat milk to just below boiling. Strain out tea leaves and add tea to serving utensil. Add SomruS, milk, rose water and then serve in a handled punch cup.
Hear’s another recipe to keep your Christmas kitchen aroma!
Pear Custard Pie
Streusel
1/2 cup Original Bisquick® mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 teaspoon ground nutmeg
1 tablespoon butter or margarine, softened
Pie
1/2 cup Original Bisquick® mix
1/3 cup granulated sugar
1/2 cup milk
2 tablespoons butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)
HEAT oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
In small bowl, STIR 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.
In medium bowl, STIR all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.
BAKE 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.
MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch spring form pan.
MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.
BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.
~ Courtesy of Janice Leary at St Frances Inn bed and breakfast, St Augustine, Florida.
Looking to enjoy this spring cocktail in the comfort of your home? Below is the original recipe provided by the mixologist at 
