As summer arrives, so does the abundance of juicy, ripe peaches. What better way to celebrate this seasonal delight than by savoring a delicious peach pie? However, if you’re watching your sugar intake, you may feel hesitant to indulge in a traditional peach pie. But fear not! In this blog post, we will guide you through creating a mouthwatering low-sugar peach pie that will satisfy your sweet cravings without the guilt.

Ingredients

• 1 reduced fat graham cracker crust
• 1/4 cup peach juice
• 1 .3 oz package sugar-free peach gelatin
• 2 6-ounce containers fat-free peach yogurt
• 1 8-ounce container sugar-free cool whip, defrosted
• 1 canned peach half, cut into 8 sliced

Procedure Steps

1. In a medium bowl heat the peach juice then dissolve the gelatin into the warm juice, whipping for about 2 minutes until fully dissolved, allow the mixture to cool.
2. Fold in the yogurt until mixed well, then fold in defrosted cool whip until mixed well. Pour the mixture into the prepared graham cracker pie crust, cover and refrigerate for 4-hours, then garnish the pie with the 8 peach slices, then cut into 8 even portions.

If you can find local peaches they are a delightful fruit that often takes center stage during the summer months. Known for their juicy sweetness and vibrant colors, these peaches are cherished by many for their unique flavors and the sense of connection to their place of origin. Interested in picking your own peaches, check out the resource page from U-Pick Peach Farms sorted by state.

With this delightful low-sugar peach pie recipe, you can relish the flavors of summer while keeping your sugar intake in check. The natural sweetness of the peaches, combined with the subtle spices and the flaky crust, creates a dessert that will impress your taste buds without compromising your dietary goals. So go ahead and indulge in this guilt-free treat, and let the sweet aroma of freshly baked peach pie fill your kitchen this summer!

Okra, scientifically known as Abelmoschus esculentus, is a vegetable that has captivated taste buds around the world with its unique flavor and texture. This vibrant green pod, often referred to as “lady’s finger,” has a rich culinary history and is celebrated in various cuisines globally. In this blog post, we will delve into the culinary uses, history, and traditions surrounding the beloved okra.

Okra is a versatile ingredient that can be prepared in numerous ways, offering a delightful culinary experience. Here are some popular culinary uses of okra:

Soups and Stews: Okra’s natural thickening properties make it an excellent addition to soups and stews. It releases a viscous substance when cooked, which helps to add body and texture to dishes like gumbo, a classic Creole stew.

Frying and Grilling: When lightly coated in batter or cornmeal, okra can be fried to create crispy and flavorful snacks. Grilled okra, on the other hand, retains its unique taste while gaining a smoky essence.

Pickling: Okra can be pickled in vinegar or brine, resulting in tangy, crunchy spears that make for fantastic appetizers or additions to relish trays.

Stir-fries and Curries: In Asian and Indian cuisines, okra is a staple ingredient in stir-fries and curries. Its mild flavor and tender texture complement the vibrant spices and create a harmonious balance in these dishes.

Historical Significance of Okra: Okra’s history dates back thousands of years and spans across continents. Here are a few highlights of its historical significance:

African Roots: Okra is believed to have originated in Africa, where it has been cultivated for over 2,000 years. It played a significant role in African cuisine and was later introduced to other parts of the world through the transatlantic slave trade.

Global Spread: Okra made its way to the Americas, Europe, and Asia during the 17th century, becoming an integral part of local cuisines. Its versatility, ease of cultivation, and ability to thrive in diverse climates contributed to its rapid spread.

Cultural Traditions and Celebrations: Okra has become deeply rooted in the culinary traditions of various cultures. Here are a few cultural traditions and celebrations associated with okra:

Juneteenth: In the United States, particularly in African American communities, okra is a cherished ingredient during Juneteenth celebrations. The vegetable symbolizes resilience and freedom and is featured prominently in dishes like gumbo and okra-based sides.

Indian Cuisine: Okra, known as “bhindi,” is a beloved vegetable in Indian cuisine. It is used in dishes like bhindi masala, a spicy stir-fry, and sambar, a flavorful lentil stew. In some regions, okra is also dried and ground into a powder to be used as a seasoning.

Middle Eastern Cuisine: Okra is a star ingredient in Middle Eastern dishes such as bamia, a stew made with lamb, tomatoes, and okra. The vegetable’s unique texture and flavor add depth to these flavorful preparations.

Deep South Traditions: Okra holds a special place in the culinary traditions of the Deep South in the United States. This versatile vegetable has been a staple ingredient in Southern cooking for centuries, and its influence can be seen in various classic dishes. Let’s explore the role of okra in the Deep South and its traditional preparations.

Gumbo: Perhaps the most famous dish featuring okra in the Deep South is gumbo. Gumbo is a hearty, flavorful stew that blends various ingredients like meat or seafood, vegetables, and spices. Okra plays a vital role in gumbo, not only for its flavor but also for its ability to thicken the stew. As okra simmers, it releases a viscous substance that contributes to the rich and silky texture of gumbo.

Fried Okra: Fried okra is a beloved Southern comfort food. Sliced into bite-sized pieces, okra is coated in cornmeal or batter, then deep-fried until crispy and golden. This popular side dish showcases okra’s natural flavors and provides a satisfying crunch. Fried okra is often served alongside other Southern favorites like fried chicken or barbecue.

Stewed Okra and Tomatoes: Stewed okra and tomatoes is a classic Southern preparation that combines the freshness of tomatoes with the unique taste and texture of okra. Sliced okra is simmered with tomatoes, onions, and spices until tender. The combination of tangy tomatoes and okra’s earthy flavor creates a delicious side dish or topping for rice or cornbread.

Pickled Okra: Pickling is a preservation method that is deeply ingrained in Southern culinary traditions. Okra is no exception, as it is commonly pickled to create tangy, crunchy snacks. Pickled okra makes for a delightful addition to relish trays, sandwiches, or enjoyed on its own as a zesty snack.

Okra in Southern Vegetables: In Southern cuisine, a medley of vegetables often referred to as “Southern vegetables” or “vegetable plates” frequently includes okra. These plates feature a variety of seasonal vegetables, including okra, cooked to perfection. The okra may be boiled, stewed, or fried, allowing its unique taste to shine alongside other Southern favorites like collard greens, black-eyed peas, and cornbread.

Okra holds a cherished place in the Deep South’s culinary heritage, adding flavor, texture, and character to a range of dishes. Whether it’s contributing its thickening properties to a gumbo, taking center stage as fried okra, or enhancing the flavors of stews and vegetable dishes, okra continues to be an essential ingredient in Southern cooking. Its presence in traditional Southern recipes showcases the cultural significance and love for this versatile vegetable in the Deep South.

Okra’s culinary journey has taken it from its African origins to becoming a cherished ingredient in cuisines worldwide. Its ability to adapt to different cooking techniques and its distinct taste and texture have made it a favorite among food enthusiasts. Whether you enjoy it in soups, stews, stir-fries, or pickled form, okra continues to captivate taste buds and contribute to culinary traditions across cultures. So, the next time you come across this vibrant green pod, embrace its versatility and savor the culinary delights it has to offer.

Stuffed peppers are a delightful dish that brings together a medley of flavors and cultural influences. From the Mediterranean to Latin America and beyond, this culinary creation has a rich history and has evolved into countless variations around the world. In this blog post, we’ll explore the background and evolution of stuffed peppers, highlighting their diverse origins, ingredients, and preparation methods.

In recent years, stuffed pepper recipes have undergone innovative transformations to accommodate various dietary preferences and culinary trends. Vegetarian and vegan options have gained popularity, featuring creative fillings like quinoa, lentils, or mushrooms. Additionally, there has been a rise in lighter versions, such as grilled or baked stuffed peppers, which offer a healthier alternative to traditional fried recipes.

Inspired by the WW recipe for Spinach & Ricotta Stuffed Peppers by Millie Peartree, this recipe was recreated using our homegrown bell peppers, and at only 6 points per serving makes a fantastic meal. This vegetarian version brings together the creamy richness of ricotta cheese with the vibrant freshness of spinach, creating a delightful combination that is both satisfying and flavorful.

Our batch of stuffing provided us enough to fill 5 more pepper halves, making 11 servings. I suppose our peppers were smaller than the recipe calls for, so it seems 2 stuffed small peppers would equal 1 large stuffed pepper.

6 Point(s) – Total Time: 58 min – Prep Time: 20 min – Cook Time: 38 min – Serves: 6

Ingredients

• 3 large, orange, red, or yellow, cut in half, seeded Bell peppers
• 1½ Tbsp Olive oil
• ½ small, finely chopped Uncooked onion
• 2 cups, or grape tomatoes Cherry tomatoes
• 8 oz, finely chopped Mushrooms
• 4 cups roughly chopped Baby spinach
• 6 cloves, finely chopped Garlic clove
• 1 tsp Kosher salt
• ¼ tsp Black pepper
• ¼ tsp, optional Crushed red pepper flakes
• 1½ cups Part skim ricotta cheese
• ½ cups, divided Grated Parmesan cheese
• 1 items, large Eggs
• ½ tsp Italian seasoning
• 2 Tbsp, or parsley, for garnish Basil

Procedure Steps

1. Preheat oven to 425℉. Place pepper halves, cut side up, in a small roasting pan or glass baking dish.
2. Heat oil in a large skillet over medium heat. Add onion; sauté until translucent, about 5 minutes. Add tomatoes and mushrooms; sauté until tender, mashing tomatoes with a wooden spoon about 5 minutes. Add spinach; cook, stirring a few times, until wilted, 2 to 3 minutes. Add garlic; cook, stirring, until fragrant. 30 seconds to 1 minute. Remove from heat; stir in salt, black pepper, and red pepper flakes.
3. In a large bowl, combine ricotta, 6 tbsp Parmesan, egg, and Italian seasoning. Add onion mixture; stir to combine.
4. Evenly divide ricotta mixture (about ½ cup each) between pepper halves; sprinkle each with ½ tbsp remaining Parmesan. Bake until peppers are tender and lightly browned, 25 to 30 minutes. Garnish parsley or basil; serve.
5. Serving size: 1 pepper half

Rosemary (Rosmarinus officinalis) is an aromatic herb with a long history of culinary and medicinal use. Here’s some information about its history, uses, benefits, and culinary importance.

Rosemary has been used for centuries and has a rich history that dates back to ancient times. It is native to the Mediterranean region and was highly valued by the ancient Greeks and Romans. The herb was considered a symbol of remembrance, loyalty, and friendship, and it was often used in religious ceremonies, weddings, and funerals. Rosemary has also been associated with various legends and folklore throughout history.

Uses:

1. Culinary Uses: Rosemary is widely used in culinary applications, particularly in Mediterranean cuisine. Its strong, aromatic flavor adds depth and complexity to dishes. It pairs well with roasted meats, poultry, fish, vegetables, soups, and stews. It is often used as a seasoning in marinades, rubs, and dressings. Additionally, rosemary-infused oils and vinegars are popular for adding flavor to various recipes.
2. Medicinal Uses: Rosemary has been traditionally used for its medicinal properties. It is believed to have antioxidant, anti-inflammatory, and antimicrobial properties. It has been used to improve digestion, enhance memory and concentration, relieve headaches, and promote overall well-being. Rosemary essential oil is also used in aromatherapy for its invigorating and uplifting effects.
3. Ornamental Uses: Rosemary is a popular ornamental plant due to its evergreen foliage, delicate flowers, and pleasant aroma. It is often used in landscaping, herb gardens, and as a decorative plant in pots or containers.

Benefits:

1. Flavor and Aroma: Rosemary adds a distinctive and aromatic flavor to dishes, enhancing their taste and aroma.
2. Antioxidant Properties: Rosemary contains compounds such as rosmarinic acid and carnosic acid, which have antioxidant properties and help protect the body’s cells from damage caused by free radicals.
3. Digestive Health: The herb has been traditionally used to aid digestion and relieve gastrointestinal discomfort.
4. Memory and Concentration: Rosemary has been associated with improved memory and cognitive function. It is believed to stimulate brain activity and enhance concentration.

Culinary Importance: Rosemary is highly valued in culinary traditions worldwide, particularly in Mediterranean cuisine. Its unique flavor profile adds depth and character to a wide range of dishes. Whether used fresh or dried, rosemary brings a distinct aroma and a hint of pine-like flavor to roasted meats, vegetables, and other savory dishes. It is considered a staple herb in many kitchens, and its versatility makes it a popular choice for both professional chefs and home cooks.

Rosemary was used at the Columns Hotel when the kitchen was under the helm of Chef Chris Canan and Chef Bryan Coates, during the early to mid 1980’s. Rosemary played a central part in the stuffing and sauce for the Smoked Leg of Lamb with Rosemary Sauce entrée, the recipe for this preparation was shared and originally posted on January 7th, 2010, and accumulated 31 comments.

Find more recipes utilizing rosemary, including “Easy” Rosemary Shrimp, Vermont Cheddar Rosemary Bread Sticks, Lentils with Garlic and Rosemary, and Cornish Hens with Rosemary Wine Sauce,

Overall, rosemary’s long history, versatile uses, and distinct flavor have made it a beloved herb in various culinary and cultural contexts.