Spaghetti Squash with Shiitake Mushrooms

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Spaghetti Squash with Shiitake Mushrooms

1 spaghetti squash
3.5 ounces shiitake mushrooms, sliced
4 cloves garlic, chopped
3 fresh sage leaves, left whole
4 tablespoons butter
1/4 cup pine nuts
salt and fresh pepper to taste

Preheat oven to 350 degrees.  Cut squash in half and scoop out seeds.  Add a little water to a baking pan and place squash cut-side down and bake for 30 minutes, or until fork-test tender.

Saute mushrooms and whole sage leaves in butter until mushrooms are almost tender, add garlic and saute for 1 minute more adding a light sprinkling of salt and pepper.

Shred squash with a fork and place in a bowl.  Pick out the sage leaves from the butter and mushroom sauce and pour it over the squash, add the pine nuts.  Sprinkle the dish with salt and fresh pepper.

Boost Your Immune System

It is that time of year again, cold and flu season, the germs really seem to spread once school starts.  Working in the children's department of the public library I see my share of sniffles.  Both cold and flu germs have been making their way around the staff, and I was no exception. I have spent the last couple of weeks battling a sinus infection, so that has got me thinking about how we can boost our immune systems.

I avoid taking over-the-counter medicine if I can.  "Today's Herbal Health" by Louise Tenney states "If drugs are used to suppress flu or cold symptoms, the elimination process is inhibited and toxins remain in the body...the toxic material begins to settle in the organs of the body and can eventually create what we call chronic disease, such as arthritis, diabetes, or asthma, among others."  There are times though that a prescription antibiotic is necessary, that was the position I found myself in.  Antibiotics, however, kill both the good and bad bacteria so when taking an antibiotic it is a good idea to eat yogurt, kefir, or other fermented foods since they have probiotics in them.  With that in mind, I have been drinking a lot of Spinach Blueberry Smoothies.

While most of us will end up with a cold or perhaps even the flu this winter, a strong immune system can help protect against serious symptoms.  I realized I needed to give my immune system a boost.  Below is a list of herbs and supplements that I have used and had success with in the past.

• Echinacea will help strengthen the immune system and fight infection.  Echinacea activates white blood cells, stimulates immune function, and neutralizes harmful enzymes.  Useful for the prevention and treatment of colds and flu.
• Astragalus boosts the immune system and fights viruses, bacteria and inflammation.  I take astragalus extract whenever I get a deep cough, it has eliminated a nasty cough within a few days.
• Elderberry tea or syrup will help fight infections, heal and help eliminate symptoms.
• Garlic is a natural antibiotic.  I will be using lots of garlic in my cooking.
• Licorice Root  contains glycyrrhizin, which inhibits the growth of viruses, germs, and bacteria.  It also activates white blood cells.
• Feverfew is used for fevers, inflammation, and pain.
• Ginger is beneficial for colds and flu.  It helps relieve pain and nausea.  I usually have a cup of hot ginger tea every afternoon at work; it is also good for digestion.
• Vitamin A helps heal infections.
• Vitamin C with bioflavonoids fights infection, increases resistance, and heals capillaries.

Also, rinsing the sinus' is helpful when dealing with a cold or sinus problems, my doctor even recommended this.

This list is by no means complete, it is just what I have used and found a measure of success.  What have you used that I should add to my list?


Excerpts from "Today's Herbal Health" by Louise Tenney, M.H.

Popcorn with Browned Butter, Sage and Parmesan

Start by making popcorn the old-fashioned way, on the stove.  Set the flame to medium-high, then place a good sized pot on the burner and pour in just enough oil to cover the bottom of the pan, then just enough popcorn to make a single layer, cover and let cook.  Resist the urge to shake the pot too much, just a few gentle side-to-side shakes when the popcorn is popping is sufficient.  Once it has completed popping, pour out into a large bowl and place 3 tablespoons of butter in the pot, melt and brown the butter, then pour over the popcorn, sprinkle the popcorn with powdered sage and Parmesan cheese.  No salt is needed, there is enough in the Parmesan.

Green Tomato Jam

Green Tomato Jam

4 pounds green tomatoes
4 1/3 cups sugar
Juice and zest of two medium sized lemons

Rinse and dry tomatoes.  Quarter the tomatoes, removing the juice, seeds, and the white center part.  Dice the tomatoes.

In a bowl, combine tomato pieces, sugar and lemon juice and zest.  Cover and let macerate overnight in the refrigerator.

The next day, pour this mixture into a saucepan and bring to a boil, turn heat down to low and cook for 10 minutes, stirring occasionally.  Pour back into the bowl, cool and cover and refrigerate overnight.

The third day, bring the mixture to a boil, skim if necessary and continue cooking on low heat for 10 minutes, stirring occasionally.

Check the set (jam is ready when it begins to hold shape in the spoon), cooking longer if needed.  If canning, have sterilized jars and lids ready, fill with hot jam leaving 1/4 inch of headroom in 1/2 pint jars; wipe the rim carefully with the edge of a clean towel dipped in your boiling water, cap and process in boiling-water bath for 10 minutes (remember to adjust for altitude).
This recipe can also be made and stored in the refrigerator or freezer rather than canning.