Today I made a huge batch of steaming-hot food, and within half an hour only 1.75 quarts of the meal was remaining. Having reduced an audience to silenced skarfing? I would call this a success.
My joy in the disappearance of this food is compounded by the knowledge that the meal I made was specifically for my husband, and vegetarian. No, the recipe cannot be strictly vegan, mainly because of the dairy, but the engineering-minded crews of vegans out there can find ways around dairy inclusions to create a vegan dish of similar character, I'm certain.
So what was it, this magical meal? With no surprise whatsoever and a hint of amusement, I made something for the devout fans of beef stroganoff around me.
Portabello Stroganoff with Chevre
Ingredients
12 oz egg noodles
5 portabellos mushrooms, cleaned, de-stemmed, sliced
1 bundle green onions white section, trimmed, sliced
1 tablespoon all-purpose flour
1 teaspoon kosher salt
4 oz chevre
8 oz creme fraiche
14 oz vegetable stock
3 tablespoons unsalted butter
1/2 teaspoon black pepper (to taste), more for garnish optional
1. Prepare noodles. Melt butter over medium-high heat. Raise heat to high and add mushrooms. Sprinkle with kosher salt and let the mushrooms cook until their juice exudes, 5 to 6 minutes. Add green onions and saute for 2-3 minutes.
2. Add flour. Stir until encorporated. Lower heat to medium low. Stir to deglaze the bottom of the pan. Let simmer 10-12 minutes. Add black pepper, cheese and sour cream. Partially cover, allow to simmer 2-4 minutes until incorporated.
3. Re-add noodles. Stir, let stand 5-10 minutes. Garnish and serve. Sauce will thicken upon cooling.
Tuesday, December 4, 2012
Wednesday, November 21, 2012
My Favorite Thanksgiving
My favorite Turkey Day memories will forever be with my two best friends from college, eating as each dish got done because time management wasn't our thing. Watching 2 people who didn't drink wine often guzzle down a bottle as we all attacked a tiramisu cheesecake was, without question, one of the best holidays ever. Also, it was the night I discovered an unabiding love for Bill Nighy in his most tentacled role to date - Davy Jones.
So tonight, while work empties my house and I finish the million things I need to achieve before another sunrise, I recall a glass of ice wine while I drink my water, and feel the velvet deliciousness of tiramisu cheesecake from many years ago. My favorite tradition, from my house to yours. Happy Turkey Day.
Tiramisu Cheesecake
Original recipe makes 1 9-inch cheesecake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
- Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
- Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight. Right before serving, grate the semi-sweet chocolate overtop.
Sunday, November 18, 2012
Turkey-less Turkey Day Week
Thanksgiving is upon the US. Recalling the shared meal of people hundreds of years ago, marking the gratitude of people transcending cultural as well as personal differences. The traditional meal often reflects regional as well as cultural backgrounds. A roasted, fried, or manipulated in some other way turkey is often considered crucial, although hams, chickens and occasionally monstrous creations (I'm looking at you, turducken), have become far more commonplace.
This year, since my family is all over the country (and indeed the world, if you count the family I've adopted in my lifetime), I will be spending a bit of time with friends on Turkey Day while my husband works. However, we will be celebrating the day of thanks. Just not on Thursday.
Friday has become our thanksgiving. Our menu is an exciting one - chicken andouille sausage, chicken breasts and some shrimp come together with humble spices and rice to create the exciting as well as unusual Cajun Paella. Our delicious dessert will be dutch peach pie, courtesy of the outstanding peaches my parents raised and sent to me, ready to be pied.
Since I've had a few minutes to consider traditions I've been lucky enough to be party to, when celebrating Thanksgiving, I thought I would mention some of them.
1. Junk In The Trunk - Inside the fowl of your choice, often a package of gooey bits (once thawed) hang out waiting for your attention. I've seen many choices with these pieces. Pate, served on the side... the most oft-seen incarnation is gravy-seasoner. I often wondered what my mother was doing, boiling these things in a gigantic pot the entire time the turkey was cooking. I now understand the need for stock in making gravy enough to satisfy all the potato-turkey-stuffing demands of a hungry crowd, in addition to whatever *else* your assembled masses will want to coat in the well-made tasty treat. Still, a turkey neck bubbling away on a kitchen range makes me raise an eyebrow. Can't help it.
2. Cranberry-less cranberry sauce? - The battle raged in my family. cranberry sauce with or WITHOUT the cranberry pieces? I've heard debate and discussions aplenty. Compromises like homemade cranberry chutney and a cranberry-less holiday have always made me chuckle. My mother's approach of including both always made me giggle. At least no one complained that their contingent was left out. I also think Mom wanted to make sure she didn't run out of the red-gooey stuff before her open-faced turkey sandwich lust had been sated. My family is one turkey-loving group.
3. Dessert - Ah, sacred territory. What tasty after-dinner treat will make an appearance here? Icebox cookies (which make me lose my mind), pumpkin pie (breakfast of champions), pecan pie (dinner for the next week) or the fabled, legendary Lawrence 7 pound cheesecake?! Just when you get excited, Mom pulls a 180 and does the chocolate covered pretezels/ fruit early. Obviously, I've gone far afield this year with my peach play, but my refusal to allow Tom The Turkey into my oven is probably causing a lot more head-scratching than my dessert choices.
4. Side Dishes - The most varied choices I have ever seen are in the accompanying foods. Green bean casserole was never something I was familiar with when I was a kid. Candied yams, or sweet potatoes, was a demand of my sister's that I could never comprehend. My Theme this year was inspired by the year I spent with the Davila family at their thanksgiving table, a varied array of traditional American expectations and delicious additions including Victor's classic paella (I have been searching for that dish's equal and have yet to find it).
So in short, there will be no waddle in the house this week. There will be much giving of thanks, as there always is here, and we'll do it over Cajun Paella and Dutch Peach Pie. My hope is that this week of celebration has everything to do with remembering the ones we love.
This year, since my family is all over the country (and indeed the world, if you count the family I've adopted in my lifetime), I will be spending a bit of time with friends on Turkey Day while my husband works. However, we will be celebrating the day of thanks. Just not on Thursday.
Friday has become our thanksgiving. Our menu is an exciting one - chicken andouille sausage, chicken breasts and some shrimp come together with humble spices and rice to create the exciting as well as unusual Cajun Paella. Our delicious dessert will be dutch peach pie, courtesy of the outstanding peaches my parents raised and sent to me, ready to be pied.
Since I've had a few minutes to consider traditions I've been lucky enough to be party to, when celebrating Thanksgiving, I thought I would mention some of them.
1. Junk In The Trunk - Inside the fowl of your choice, often a package of gooey bits (once thawed) hang out waiting for your attention. I've seen many choices with these pieces. Pate, served on the side... the most oft-seen incarnation is gravy-seasoner. I often wondered what my mother was doing, boiling these things in a gigantic pot the entire time the turkey was cooking. I now understand the need for stock in making gravy enough to satisfy all the potato-turkey-stuffing demands of a hungry crowd, in addition to whatever *else* your assembled masses will want to coat in the well-made tasty treat. Still, a turkey neck bubbling away on a kitchen range makes me raise an eyebrow. Can't help it.
2. Cranberry-less cranberry sauce? - The battle raged in my family. cranberry sauce with or WITHOUT the cranberry pieces? I've heard debate and discussions aplenty. Compromises like homemade cranberry chutney and a cranberry-less holiday have always made me chuckle. My mother's approach of including both always made me giggle. At least no one complained that their contingent was left out. I also think Mom wanted to make sure she didn't run out of the red-gooey stuff before her open-faced turkey sandwich lust had been sated. My family is one turkey-loving group.
3. Dessert - Ah, sacred territory. What tasty after-dinner treat will make an appearance here? Icebox cookies (which make me lose my mind), pumpkin pie (breakfast of champions), pecan pie (dinner for the next week) or the fabled, legendary Lawrence 7 pound cheesecake?! Just when you get excited, Mom pulls a 180 and does the chocolate covered pretezels/ fruit early. Obviously, I've gone far afield this year with my peach play, but my refusal to allow Tom The Turkey into my oven is probably causing a lot more head-scratching than my dessert choices.
4. Side Dishes - The most varied choices I have ever seen are in the accompanying foods. Green bean casserole was never something I was familiar with when I was a kid. Candied yams, or sweet potatoes, was a demand of my sister's that I could never comprehend. My Theme this year was inspired by the year I spent with the Davila family at their thanksgiving table, a varied array of traditional American expectations and delicious additions including Victor's classic paella (I have been searching for that dish's equal and have yet to find it).
So in short, there will be no waddle in the house this week. There will be much giving of thanks, as there always is here, and we'll do it over Cajun Paella and Dutch Peach Pie. My hope is that this week of celebration has everything to do with remembering the ones we love.
Thursday, September 27, 2012
A Reflection of Who I Am on Every Plate
The eloquence of food never fails to move me. You can express so much with food! The offer of a glass of water, or beer/ wine, even the type of roll you pass around your table. Food is an everyday part of your biography. What kind of biography are you writing?
I, for example, have some wonderful (homemade) chicken stock in the refrigerator right now. I could do so very many things with it. Soups, sauces, bases and bastings of shapes and dimensions heretofore unheard of in this kitchen could be created in the blink of an eye. In this particular instance, however, I believe there is a chicken and rice dish that has been repeatedly requested which will be elevated by the addition of my homemade stock.
A casserole is classic Americana. Few have missed the Donna Reed look-a-likes with their oven mitts and creepy Stepford smiles, manicured hands protected as she retrieves from her harvest gold oven The Bright Red Dish, almost uniformly yellow-ish on top. While this is a part of my narrative, I assure you that the classic homemaker image has nothing to do with my veggie-and-quinoa filled one-dish delights.
Tonight, for dinner, I will be making Bo Luk Lac. Vietnamese food is, far and away, some of the most fun in the world. I am certainly aware that some chefs, Anthony Bourdain amongst them, consider Vietnamese the epitome of fusion foods. Formerly French, with some US thrown in, and a lot owed to the last half-century of political shaping.... Vietnam has a lot to offer, from a culinary vantage point.
Bo Luk Lac is one of my favorite dishes. The translation is actually, "Shaken Beef." Cubes of beef are shaken in a wok (or in my case a really big, high-sided pan), after marinating in such tasty treats as oyster as well as fish sauce! Rice, usually accompanied by sliced tomato and occasionally cucumbers, etc., wait for the main event to join them on the plate, creating for me a deceptively simplistic plate whose complex and nuanced flavors apparently turn me into William Faulkner.
I sincerely hope that my food narrative is never boring. If I'm doing something 3 times a day, I am not the type of person to be happy doing it exactly the same way without fail. I embrace the history of the dishes I love to make. I also know that the choices I make with the knowledge I have is key in leading a healthy life. My casseroles are not what Donna Reed would recognize, and there will always be a place for Moroccan, Vietnamese, Peruvian dishes in my kitchen and on my palate. Have you been keeping your food journal? Look over it. What do your food choices come together to say? What's your food narrative?
I, for example, have some wonderful (homemade) chicken stock in the refrigerator right now. I could do so very many things with it. Soups, sauces, bases and bastings of shapes and dimensions heretofore unheard of in this kitchen could be created in the blink of an eye. In this particular instance, however, I believe there is a chicken and rice dish that has been repeatedly requested which will be elevated by the addition of my homemade stock.
A casserole is classic Americana. Few have missed the Donna Reed look-a-likes with their oven mitts and creepy Stepford smiles, manicured hands protected as she retrieves from her harvest gold oven The Bright Red Dish, almost uniformly yellow-ish on top. While this is a part of my narrative, I assure you that the classic homemaker image has nothing to do with my veggie-and-quinoa filled one-dish delights.
Tonight, for dinner, I will be making Bo Luk Lac. Vietnamese food is, far and away, some of the most fun in the world. I am certainly aware that some chefs, Anthony Bourdain amongst them, consider Vietnamese the epitome of fusion foods. Formerly French, with some US thrown in, and a lot owed to the last half-century of political shaping.... Vietnam has a lot to offer, from a culinary vantage point.
Bo Luk Lac is one of my favorite dishes. The translation is actually, "Shaken Beef." Cubes of beef are shaken in a wok (or in my case a really big, high-sided pan), after marinating in such tasty treats as oyster as well as fish sauce! Rice, usually accompanied by sliced tomato and occasionally cucumbers, etc., wait for the main event to join them on the plate, creating for me a deceptively simplistic plate whose complex and nuanced flavors apparently turn me into William Faulkner.
I sincerely hope that my food narrative is never boring. If I'm doing something 3 times a day, I am not the type of person to be happy doing it exactly the same way without fail. I embrace the history of the dishes I love to make. I also know that the choices I make with the knowledge I have is key in leading a healthy life. My casseroles are not what Donna Reed would recognize, and there will always be a place for Moroccan, Vietnamese, Peruvian dishes in my kitchen and on my palate. Have you been keeping your food journal? Look over it. What do your food choices come together to say? What's your food narrative?
Friday, September 14, 2012
A Change in Comfort
Comfort food has its place. I do not mean to suggest that eating fried chicken because you miss Fluffy Joe who was your next door neighbor years ago is the best possible remedy for your pangs of missed swingset chats. There are many people in this world for whom the expression of emotion through food becomes a completely unhealthy expression.
On the other hand, meals matter. I've written before about how Food Effects Mood. I've also written about how my conceptions of food change as my associations with food change. There was a time when my world could only be bettered by macaroni and cheese. My appreciation for mac-n-cheese continues to this day, but the idea of more than a half a cup of it at a time makes me nauseated. I have finally learned the lesson: good things should be measured as carefully as bad, and valued for their own merit, not as a bandaid to avoid what's wrong.
Last night I made grilled ginger and white pepper chicken, with rice and sugar snap peas in a teriyaki sauce. I thinned down the teriyaki sauce from traditional to more of a lightened salad dressing consistency. Tasty, fresh, refreshing and rejuvenating. I was comforted that I had found tastes I enjoy, that did not make me feel worse after eating.
I made food I am proud of, and that was far more satisfying than macaroni and cheese had ever been.
On the other hand, meals matter. I've written before about how Food Effects Mood. I've also written about how my conceptions of food change as my associations with food change. There was a time when my world could only be bettered by macaroni and cheese. My appreciation for mac-n-cheese continues to this day, but the idea of more than a half a cup of it at a time makes me nauseated. I have finally learned the lesson: good things should be measured as carefully as bad, and valued for their own merit, not as a bandaid to avoid what's wrong.
Last night I made grilled ginger and white pepper chicken, with rice and sugar snap peas in a teriyaki sauce. I thinned down the teriyaki sauce from traditional to more of a lightened salad dressing consistency. Tasty, fresh, refreshing and rejuvenating. I was comforted that I had found tastes I enjoy, that did not make me feel worse after eating.
I made food I am proud of, and that was far more satisfying than macaroni and cheese had ever been.
Friday, August 17, 2012
Julia Child and Autumn
In honor of this week of Julia Child's 100th birthday, we've done a lot of things to make merry. Culinary adventures, seeking out new places we've never eaten before. Discovered a new favorite Mexican restaurant, and a wonderful little spot I loved so much I'm headed there for my birthday lunch.
Today for lunch, a riff on a suggested salad. Roasted potatoes, seasoned with thyme and basil. 1/4 inch thick rounds of italian sausage, which I like with a bit of crunch on the outside but not burnt. Drizzle of olive oil, a little parmesan cheese.
Tonight, for dinner, the dinner I intended to have last night, but leftovers from lunch were plentiful enough for dinner as well. We're having ratatouille and goat cheese subs, with more than enough leftovers for tomorrow.
It has been nice, this week of adventure. Enjoying the weather, the time to unwind... Even the work projects have gone wonderfully! Great food, great times. Gearing up for visits and new adventures. I love Fall.
Today for lunch, a riff on a suggested salad. Roasted potatoes, seasoned with thyme and basil. 1/4 inch thick rounds of italian sausage, which I like with a bit of crunch on the outside but not burnt. Drizzle of olive oil, a little parmesan cheese.
Tonight, for dinner, the dinner I intended to have last night, but leftovers from lunch were plentiful enough for dinner as well. We're having ratatouille and goat cheese subs, with more than enough leftovers for tomorrow.
It has been nice, this week of adventure. Enjoying the weather, the time to unwind... Even the work projects have gone wonderfully! Great food, great times. Gearing up for visits and new adventures. I love Fall.
Sunday, August 5, 2012
Left-over Love
This morning, I was slicing up some of the roast beef my husband and I had for dinner last night and adding it to the omelet I was making him. After a few moments debating seasoning choices, I folded the meat in with the melting colby-jack cheese and, as I strategically placed cheese along the outer seam of the egg-burrito-shell, I started thinking about left-overs.
A few minutes ago I finished the cheesecake I was messing around with, finally getting the monster into the fridge. There was that roast beef again, staring intently at me from the second shelf, next to the washed and wrapped romaine lettuce.
We all have our quirks - I'm aware of at least 1 woman in the world who is a wonderful, fun and otherwise normal person who refuses to eat leftovers - but there is a segment of this country (and cultures across the world) who have to make creative use of what they have.... including the previously served. I'd make a refried beans joke here, but truth be told, I hold nothing but respect for the maligned side-and-sauce refried beans constitute in several cultural dishes throughout the New World.
Back to left-overs. For those of us who *do* partake of them, what do we do? Even revamps have traditional roots. There are classic moves, like making too many baked potatoes and turning them into potato soup the next day, or last night's chicken becomes today's chicken salad. They're great, but they aren't what I'm thinking about today.
What about the quirkier choices? This is the (lame) part of participation blogs where the person writing solicits personal experience from anyone reading, in the hopes of... well, to be direct, I have no idea what the hope is as I usually assume if you want to tell me something, you will. If not, I'd imagine you'll just read/skim what's here and go on with your day. But I digress....
Favorite Left-over REMIXES
Chicken Pieces - Make too many chicken breasts at the bbq yesterday, and everybody wanted hamburgers? Never fear! Even if that tasty white meat has been spiced, slice it up and prepare for the wonder of the 1950s: casserole time! One dish wonders changed the lives of most stay-at-home wives and mothers during the Nuclear Decade. Now, armed with your exquisite left-over chicken, that 2 cups of rice (or if you're looking to get fancy, that 2 cups of quinoa you've been dying to play with) and a couple simple additions becomes super-tasty casserole heaven! Suggestion: if you're going the condensed soup route, a splash of milk and tablespoon of sour cream go a long way in these kinds of dishes. A little zing, a little smoother texture, and it keeps the rice from wicking all the moisture from your other additions. Stir fry sauce and snow peas can make a decidedly oriental flare fantastic in this scenario as well, particularly if you're of the Italian-Dressing-As-Marinade variety of chicken cooker.
Roasts - Whether it's beef, pork or other fare (including, I'm told, zebra and bison), unless your portion prowess is precise in the extreme, left-overs are in your future. This morning was the first time I used pot roast in an omelet, but the imagination is your only limiting factor here. Shred it, cover it in bbq sauce and poof! you've got bbq sandwiches. Rice, veggies and a touch of soy or stir fry sauce can make a particularly interesting semi-fried rice creation. Even something as simple as thinly sliced roast on bread with favorite condiments and a side of the potato salad you made from left-over baked potatoes counts! Soups, stews, sandwiches, salads... like I said - you've got nothing holding you back here!
Veggies - That side of steamed broccoli that everyone liked but didn't finish? Not a problem. Aside from the ever-present soup option for veggies, other opportunities await your nutrient-rich sides! Salads are a favorite here, as are stir fry choices. I personally admit to adding left-over sides to rice, a small sprinkle of cheese and ta-da! new side dish (or excellent lunch option). Yesterday's evening stars are today's mid-day home run hitters! And don't be afraid to throw in other left-overs, like those left-over chicken pieces, and make that fried rice you've been daydreaming about for the past few days.
I sincerely hope left-overs don't just seem humdrum and annoying, glaring at you from your fridge with the taunt This is the way you served me, this is the only way you can eat me until I'm gone! Aside from the innate B-Movie-Horror angle of "The Broccoli That Wouldn't Die," I tend to feel that, unless it was so alarmingly good the first time you have to have it the same way again, letting left-overs remain in their primary state is missing a chance to get creative.
Be brave! Experiment! The worst thing that happens is discovery. I've discovered more than one way to make food no one wants to eat. That's half the fun! Enjoy your left-overs, and remember that everything deserves a second chance.
A few minutes ago I finished the cheesecake I was messing around with, finally getting the monster into the fridge. There was that roast beef again, staring intently at me from the second shelf, next to the washed and wrapped romaine lettuce.
We all have our quirks - I'm aware of at least 1 woman in the world who is a wonderful, fun and otherwise normal person who refuses to eat leftovers - but there is a segment of this country (and cultures across the world) who have to make creative use of what they have.... including the previously served. I'd make a refried beans joke here, but truth be told, I hold nothing but respect for the maligned side-and-sauce refried beans constitute in several cultural dishes throughout the New World.
Back to left-overs. For those of us who *do* partake of them, what do we do? Even revamps have traditional roots. There are classic moves, like making too many baked potatoes and turning them into potato soup the next day, or last night's chicken becomes today's chicken salad. They're great, but they aren't what I'm thinking about today.
What about the quirkier choices? This is the (lame) part of participation blogs where the person writing solicits personal experience from anyone reading, in the hopes of... well, to be direct, I have no idea what the hope is as I usually assume if you want to tell me something, you will. If not, I'd imagine you'll just read/skim what's here and go on with your day. But I digress....
Favorite Left-over REMIXES
Chicken Pieces - Make too many chicken breasts at the bbq yesterday, and everybody wanted hamburgers? Never fear! Even if that tasty white meat has been spiced, slice it up and prepare for the wonder of the 1950s: casserole time! One dish wonders changed the lives of most stay-at-home wives and mothers during the Nuclear Decade. Now, armed with your exquisite left-over chicken, that 2 cups of rice (or if you're looking to get fancy, that 2 cups of quinoa you've been dying to play with) and a couple simple additions becomes super-tasty casserole heaven! Suggestion: if you're going the condensed soup route, a splash of milk and tablespoon of sour cream go a long way in these kinds of dishes. A little zing, a little smoother texture, and it keeps the rice from wicking all the moisture from your other additions. Stir fry sauce and snow peas can make a decidedly oriental flare fantastic in this scenario as well, particularly if you're of the Italian-Dressing-As-Marinade variety of chicken cooker.
Roasts - Whether it's beef, pork or other fare (including, I'm told, zebra and bison), unless your portion prowess is precise in the extreme, left-overs are in your future. This morning was the first time I used pot roast in an omelet, but the imagination is your only limiting factor here. Shred it, cover it in bbq sauce and poof! you've got bbq sandwiches. Rice, veggies and a touch of soy or stir fry sauce can make a particularly interesting semi-fried rice creation. Even something as simple as thinly sliced roast on bread with favorite condiments and a side of the potato salad you made from left-over baked potatoes counts! Soups, stews, sandwiches, salads... like I said - you've got nothing holding you back here!
Veggies - That side of steamed broccoli that everyone liked but didn't finish? Not a problem. Aside from the ever-present soup option for veggies, other opportunities await your nutrient-rich sides! Salads are a favorite here, as are stir fry choices. I personally admit to adding left-over sides to rice, a small sprinkle of cheese and ta-da! new side dish (or excellent lunch option). Yesterday's evening stars are today's mid-day home run hitters! And don't be afraid to throw in other left-overs, like those left-over chicken pieces, and make that fried rice you've been daydreaming about for the past few days.
I sincerely hope left-overs don't just seem humdrum and annoying, glaring at you from your fridge with the taunt This is the way you served me, this is the only way you can eat me until I'm gone! Aside from the innate B-Movie-Horror angle of "The Broccoli That Wouldn't Die," I tend to feel that, unless it was so alarmingly good the first time you have to have it the same way again, letting left-overs remain in their primary state is missing a chance to get creative.
Be brave! Experiment! The worst thing that happens is discovery. I've discovered more than one way to make food no one wants to eat. That's half the fun! Enjoy your left-overs, and remember that everything deserves a second chance.
Saturday, July 28, 2012
Hummus - An Exploration
Sauces, spreads, choices to add and enhance dishes.
Often these are caloric nightmares. Additional concerns include dramatic jumps in sugars, destruction of a meal's intended nutritional benefits, and (most alarmingly) occasionally you introduce health-conscious no no's like trans fats.
Having started off in the horror section of the dietary library, a short meander to Careful With Your Choices department turns terror into tremendous joy! What started out as bad ideas can become highlights worth having on the table. As always, it's a matter of choice and portion size.
Hummus.
This tasty chickpea dish can be supremely evil, especially when served as an appetizer (I'm lookin' at you, California Pizza Kitchen). The fats-to-calories ratio negate main courses after this as a good idea.
However.... lunch has saved this delicious dish from the alfredo sauce bin. Roasted red pepper hummus with carrots and broccoli to dip? A great lunch choice that has lasting appetite suppression powers, without breaking the calorie bank.
What about condiment power? Careful application of one tablespoon of hummus to the inside of a piece of whole wheat flatbread, onto which fresh bell pepper slices and a couple pieces of grilled flank steak? A treat that tastes a lot naughtier than it is, and satisfying. I shamelessly stole this idea from my friend Lindsey, and I'm never afraid to admit that stealing from her is one of the smartest things I do.
A word on snacking. Hummus can be a delicious treat, it's true. If you're not careful, however, it can also be supremely detrimental to a diet plan. Having pre-prepped pieces of veggies in the fridge makes reaching for pita chips or other less-than-ideal pairings less of a threat, especially when said veggies are right next to the hummus you've got waiting for you in your fridge.
Sauces and dips always present danger to people watching what they're eating. What seems like a harmless handful of a reasonable snack can become loaded with unintended and unwelcome byproducts when add-ons happen. *Know* what you're eating, and don't be afraid to ask what's in the bowl everyone is dipping into before you cover a perfectly good carrot in a 1-tsp=70-calories-but-it-tastes-good nightmare. Just like everything else in life - if you want to be successful at eating healthfully, you have to be aware of the food around you.
Often these are caloric nightmares. Additional concerns include dramatic jumps in sugars, destruction of a meal's intended nutritional benefits, and (most alarmingly) occasionally you introduce health-conscious no no's like trans fats.
Having started off in the horror section of the dietary library, a short meander to Careful With Your Choices department turns terror into tremendous joy! What started out as bad ideas can become highlights worth having on the table. As always, it's a matter of choice and portion size.
Hummus.
This tasty chickpea dish can be supremely evil, especially when served as an appetizer (I'm lookin' at you, California Pizza Kitchen). The fats-to-calories ratio negate main courses after this as a good idea.
However.... lunch has saved this delicious dish from the alfredo sauce bin. Roasted red pepper hummus with carrots and broccoli to dip? A great lunch choice that has lasting appetite suppression powers, without breaking the calorie bank.
What about condiment power? Careful application of one tablespoon of hummus to the inside of a piece of whole wheat flatbread, onto which fresh bell pepper slices and a couple pieces of grilled flank steak? A treat that tastes a lot naughtier than it is, and satisfying. I shamelessly stole this idea from my friend Lindsey, and I'm never afraid to admit that stealing from her is one of the smartest things I do.
A word on snacking. Hummus can be a delicious treat, it's true. If you're not careful, however, it can also be supremely detrimental to a diet plan. Having pre-prepped pieces of veggies in the fridge makes reaching for pita chips or other less-than-ideal pairings less of a threat, especially when said veggies are right next to the hummus you've got waiting for you in your fridge.
Sauces and dips always present danger to people watching what they're eating. What seems like a harmless handful of a reasonable snack can become loaded with unintended and unwelcome byproducts when add-ons happen. *Know* what you're eating, and don't be afraid to ask what's in the bowl everyone is dipping into before you cover a perfectly good carrot in a 1-tsp=70-calories-but-it-tastes-good nightmare. Just like everything else in life - if you want to be successful at eating healthfully, you have to be aware of the food around you.
Sunday, July 15, 2012
Breakfast on the Go
I can't eat a lot in the morning. My body gets very upset when I have a large breakfast.
I don't skip. I mini/maxi.
Jess, what on earth are you talking about?
I'm glad you asked. I'm talking about getting the most caloric and nutrient impact in the fewest mouthfuls of "stuff." Eating enough that's well balanced will help you make it to lunch. Fats help make the brain get going in the morning, sugars give you immediate energy and carbs give you energy that your body can get to more slowly, giving you a 3-way advantage every single day, and limit the cravings that push you from a smart lunch choices right into a binge your body has been begging for all day.
I know this mix sounds naughty. The reality is: almonds are good fat. Your brain requires fat to function. Dark chocolate is a mood enhancer, contains a tiny bit of caffeine to help boost metabolism, and cranberries offer antioxidant deliciousness in addition to the quick energy fix everybody wants in the morning. Almonds keep your tummy happy for hours and hours, chocolate keeps your mood up, and crans give you get up and go. Always a good treat, or a great breakfast-on-the-go.
Bar Harbour Trail Mix
(no idea who invented this particular mix - this is simply how I make my own)
2 cups almonds, unsalted and unroasted (divided)
1 pkg Baker's Melting Chocolate (dark chocolate)
8 oz unsweetened cranberries, dried
4 tsp vanilla
parchment paper
1. In a small bowl, combine 1 cup of almonds and vanilla. Set aside.
2. Melt Baker's Chocolate according to instructions.
3. Use remaining cup of almonds in Baker's Chocolate, coating each and laying out on parchment paper to cool and harden. (14-18 minutes to completely cool)
4. Combine almonds and cranberries. Serving size is just over 1/2 cup. Easy to slip into a small ziploc bag and eat wherever you have to be. Enjoy.
I don't skip. I mini/maxi.
Jess, what on earth are you talking about?
I'm glad you asked. I'm talking about getting the most caloric and nutrient impact in the fewest mouthfuls of "stuff." Eating enough that's well balanced will help you make it to lunch. Fats help make the brain get going in the morning, sugars give you immediate energy and carbs give you energy that your body can get to more slowly, giving you a 3-way advantage every single day, and limit the cravings that push you from a smart lunch choices right into a binge your body has been begging for all day.
I know this mix sounds naughty. The reality is: almonds are good fat. Your brain requires fat to function. Dark chocolate is a mood enhancer, contains a tiny bit of caffeine to help boost metabolism, and cranberries offer antioxidant deliciousness in addition to the quick energy fix everybody wants in the morning. Almonds keep your tummy happy for hours and hours, chocolate keeps your mood up, and crans give you get up and go. Always a good treat, or a great breakfast-on-the-go.
Bar Harbour Trail Mix
(no idea who invented this particular mix - this is simply how I make my own)
2 cups almonds, unsalted and unroasted (divided)
1 pkg Baker's Melting Chocolate (dark chocolate)
8 oz unsweetened cranberries, dried
4 tsp vanilla
parchment paper
1. In a small bowl, combine 1 cup of almonds and vanilla. Set aside.
2. Melt Baker's Chocolate according to instructions.
3. Use remaining cup of almonds in Baker's Chocolate, coating each and laying out on parchment paper to cool and harden. (14-18 minutes to completely cool)
4. Combine almonds and cranberries. Serving size is just over 1/2 cup. Easy to slip into a small ziploc bag and eat wherever you have to be. Enjoy.
Saturday, June 9, 2012
You Are What You... Read?
I've been editing a cookbook for my family. Just the two of us - some of our favorite recipes, with tips and tricks noted. There were rules for getting in this cookbook. 1. The recipe has to feed at least 2 people. 2. The calorie, sodium and essential nutrient totals for the recipe have to be within healthful limits. 3. Ingredients must be as fresh as possible. This was a big one - I am not usually pleased with recipes that start out, "Well, I had this (produce item) sitting around for 4 days, so I suggest you let (produce item) age for 4 days, too." And yes, I've seen those kinds of notes on recipes. As I've been going through the list of recipes I want to include, I've noticed something:
Since I took the time to seriously evaluate the calories, ingredients and methods of the recipes I have, most of the ones I'd flagged on Pinterest are not in my cookbook. More from Tastespotting have made the cut. The majority of the recipes that meet the requirements I've set out have been taken from cookbooks written by chefs, family members, and research into the ingredients I want to use.
What does this mean?
For me, it means that the things that seem interesting on sharing pages aren't necessarily the wisest choices for every day meals. It isn't just about making your own good choices - it's about making good choices with where you start, as well.
As a kind of challenge, I asked a friend of mine to pick out 10 recipes on Pinterest that she wanted to try for her family. We compared the Pinterest versions with ones selected from appropriate cookbooks. Without exception, the dishes we put together with books were lower in sodium, higher in fiber and required less of the following ingredients: butter, salt, cream, sugar.
While I was pleased to see we could give my friend's choices a healthful make-over, I don't want to demonize Pinterest. Just like most of the other opportunities out there, it's about knowing how to look for the Right for My Health ones, not the Right for My Eyes and What My Tongue Says Will Be Perfect recipes.
You can satisfy desires for a beautiful meal as well as one that makes your tastebuds pass out in sheer delight, and you can do it without ruining the hard work you just put in at the gym/ taking that walk/ lifting that extra bag of potting soil while gardening. Get ideas wherever you can - inspiration is *always* a good thing. Take that idea you saw on Pinterest, TasteSpotting, or whichever place you prefer, and research it! Find a way to make it that fits your dietary needs, your budget and the plan you've made for yourself. There's more than one way to make that hunger-inducing pin you found, I promise!
Dessert Of The Day
Had this with my lunch yesterday - the sweet and cool was refreshing, and the high protein helped me stay full all afternoon! Love this little dish of wonderful!
1/2 cup Greek Yogurt (plain)
5 red raspberries (washed)
5 blackberries (washed)
2 tbsp slivered almonds
1 pkg Truvia sweetener
1. Mix.
2. Eat.
Since I took the time to seriously evaluate the calories, ingredients and methods of the recipes I have, most of the ones I'd flagged on Pinterest are not in my cookbook. More from Tastespotting have made the cut. The majority of the recipes that meet the requirements I've set out have been taken from cookbooks written by chefs, family members, and research into the ingredients I want to use.
What does this mean?
For me, it means that the things that seem interesting on sharing pages aren't necessarily the wisest choices for every day meals. It isn't just about making your own good choices - it's about making good choices with where you start, as well.
As a kind of challenge, I asked a friend of mine to pick out 10 recipes on Pinterest that she wanted to try for her family. We compared the Pinterest versions with ones selected from appropriate cookbooks. Without exception, the dishes we put together with books were lower in sodium, higher in fiber and required less of the following ingredients: butter, salt, cream, sugar.
While I was pleased to see we could give my friend's choices a healthful make-over, I don't want to demonize Pinterest. Just like most of the other opportunities out there, it's about knowing how to look for the Right for My Health ones, not the Right for My Eyes and What My Tongue Says Will Be Perfect recipes.
You can satisfy desires for a beautiful meal as well as one that makes your tastebuds pass out in sheer delight, and you can do it without ruining the hard work you just put in at the gym/ taking that walk/ lifting that extra bag of potting soil while gardening. Get ideas wherever you can - inspiration is *always* a good thing. Take that idea you saw on Pinterest, TasteSpotting, or whichever place you prefer, and research it! Find a way to make it that fits your dietary needs, your budget and the plan you've made for yourself. There's more than one way to make that hunger-inducing pin you found, I promise!
Dessert Of The Day
Had this with my lunch yesterday - the sweet and cool was refreshing, and the high protein helped me stay full all afternoon! Love this little dish of wonderful!
1/2 cup Greek Yogurt (plain)
5 red raspberries (washed)
5 blackberries (washed)
2 tbsp slivered almonds
1 pkg Truvia sweetener
1. Mix.
2. Eat.
Sunday, May 20, 2012
Summer Winds, Summer Tastes
Last week, we were bad. I mean, we were very bad. We both noticed the swelling, the bad sleeping, the icky feeling that comes with a lot of eating meals either on the go, or splurging at Lolita which, while amazing and completely worth it, we hadn't prepared for as far as diet is concerned.
Our fridge is stocked with the island theme that usually hits me about this time of year, and turns me loose no earlier than October, yearly.
Our meal plan for this week is simple: undo some damage.
How are we going to do that?
By stacking the deck in our favor. Some rather fascinating articles were highlighted last week in health magazines (and a couple journals, in case you thought my geek cred was slipping), illuminating the fascinating powers food combinations have. While I feel my favorite was the recommendation that drinking regular orange juice with your bacon helps fight calorie urges later in the day, I wanted to share the ones we'll be testing out this week.
We're combining the superpowers of blackberries and blueberries, the amazing protein and vitamin potential of full-fat dairy products (which help keep your tummy full and your waist-line shrinking), my favorite heat-helps-metabolism theories including Andouille seasonings, good healthy fats to keep your brain in top form, and space for those I-Need-My-Treat moments..... every day.
Breakfast
Greek Yogurt + Slivered Almonds = good fats, great protein and assistance blocking absorption of cholesterol if you happen to make a not-so-good lunch choice.
Greek Yogurt + Blueberries + Blackberries = antioxidant and phitonutrient free-for-all; double berry power in this particular combination is amazing for skin health, immune system assistance and the compounds in one help your body process the unlocked potential of the other berry as well.
Lunch
Turkey + Provolone + Whole Wheat Bread + Hot & Sweet Mustard + Baby Spinach (wilted) = Lean protein from the bird, full milk fats from the cheese (which are proven to be better for you), homemade bread with little sodium, hot mustard to get the metabolism going and help burn calories, and spinach. A word on the wilted leaf: Spinach *must* be heated in order to break down the bonds that unlock all those wonderful benefits spinach gives you. While raw spinach salads are tasty, they do not give you the vitamins you hear about when Dr. Oz says to eat your spinach. Wilting the foliage gives you health benefits without resulting in slimy stuff few people want to eat.
Andouille Sausage + Full-fat Mozzarella + Mushrooms + Calamata Olives + Baby Spinach + tomato sauce + half a whole wheat flatbread round = We're talking about less than 2 tablespoons of the fatty treat that *is* pork sausage Andouille style. Some good fat to keep your brain working through the afternoon, protein for the pig as well as from full-fat cheese, mushrooms and olives as much for their vitamins (and health assistance for the prostate-conscious) as for their tasty contributions, spinach because let's face it - iron helps keep the Anemia Faery at bay, and the heat from the spiced sausage on about a teaspoon of ground-up tomatoes. This half-pizza reheats well in microwaves, tastes delish, and when coupled with an Izzie grapefruit soda (120 calories, 70% juice, no added sugar), makes a reasonable calorie offering to get you through the afternoon hustle.
Dinner
Flank Steak Strips + Sharp Cheddar Cheese + Bell Pepper + Radicchio + Romaine + Slivered Almonds + Feta = A salad worth fighting over! Less than 6 ounces of meat, protein made up for by delicious cheese, multiple kinds of lettuce for taste as well as visual appeal, bell pepper for crunch and sweetness, feta for creamy tang, almonds to balance it all out, and you still have calories left for that 140 calorie Skinny Cow Vanilla Ice Cream Sandwich you promised yourself after 75 sit ups.
Marinated Chicken + Grilled Pineapple + Thai Mango Chili Sauce + Bell Pepper + Feta + Whole Wheat Flatbread = A dinner pizza worth working out for. A sweet and tangy play between veggies and fruit, the heat from the Thai sauce, the creamy warmth of feta and a thin, crispy flatbread slice waiting for your next big bite! Lean protein, whole milk benefits, heat to get that metabolism going once again, crunch and creamy to keep your mouth fascinated for bite after bite, and you've still got room for that Ice Cream Sandwich I mentioned before.
Our fridge is stocked with the island theme that usually hits me about this time of year, and turns me loose no earlier than October, yearly.
Our meal plan for this week is simple: undo some damage.
How are we going to do that?
By stacking the deck in our favor. Some rather fascinating articles were highlighted last week in health magazines (and a couple journals, in case you thought my geek cred was slipping), illuminating the fascinating powers food combinations have. While I feel my favorite was the recommendation that drinking regular orange juice with your bacon helps fight calorie urges later in the day, I wanted to share the ones we'll be testing out this week.
We're combining the superpowers of blackberries and blueberries, the amazing protein and vitamin potential of full-fat dairy products (which help keep your tummy full and your waist-line shrinking), my favorite heat-helps-metabolism theories including Andouille seasonings, good healthy fats to keep your brain in top form, and space for those I-Need-My-Treat moments..... every day.
Breakfast
Greek Yogurt + Slivered Almonds = good fats, great protein and assistance blocking absorption of cholesterol if you happen to make a not-so-good lunch choice.
Greek Yogurt + Blueberries + Blackberries = antioxidant and phitonutrient free-for-all; double berry power in this particular combination is amazing for skin health, immune system assistance and the compounds in one help your body process the unlocked potential of the other berry as well.
Lunch
Turkey + Provolone + Whole Wheat Bread + Hot & Sweet Mustard + Baby Spinach (wilted) = Lean protein from the bird, full milk fats from the cheese (which are proven to be better for you), homemade bread with little sodium, hot mustard to get the metabolism going and help burn calories, and spinach. A word on the wilted leaf: Spinach *must* be heated in order to break down the bonds that unlock all those wonderful benefits spinach gives you. While raw spinach salads are tasty, they do not give you the vitamins you hear about when Dr. Oz says to eat your spinach. Wilting the foliage gives you health benefits without resulting in slimy stuff few people want to eat.
Andouille Sausage + Full-fat Mozzarella + Mushrooms + Calamata Olives + Baby Spinach + tomato sauce + half a whole wheat flatbread round = We're talking about less than 2 tablespoons of the fatty treat that *is* pork sausage Andouille style. Some good fat to keep your brain working through the afternoon, protein for the pig as well as from full-fat cheese, mushrooms and olives as much for their vitamins (and health assistance for the prostate-conscious) as for their tasty contributions, spinach because let's face it - iron helps keep the Anemia Faery at bay, and the heat from the spiced sausage on about a teaspoon of ground-up tomatoes. This half-pizza reheats well in microwaves, tastes delish, and when coupled with an Izzie grapefruit soda (120 calories, 70% juice, no added sugar), makes a reasonable calorie offering to get you through the afternoon hustle.
Dinner
Flank Steak Strips + Sharp Cheddar Cheese + Bell Pepper + Radicchio + Romaine + Slivered Almonds + Feta = A salad worth fighting over! Less than 6 ounces of meat, protein made up for by delicious cheese, multiple kinds of lettuce for taste as well as visual appeal, bell pepper for crunch and sweetness, feta for creamy tang, almonds to balance it all out, and you still have calories left for that 140 calorie Skinny Cow Vanilla Ice Cream Sandwich you promised yourself after 75 sit ups.
Marinated Chicken + Grilled Pineapple + Thai Mango Chili Sauce + Bell Pepper + Feta + Whole Wheat Flatbread = A dinner pizza worth working out for. A sweet and tangy play between veggies and fruit, the heat from the Thai sauce, the creamy warmth of feta and a thin, crispy flatbread slice waiting for your next big bite! Lean protein, whole milk benefits, heat to get that metabolism going once again, crunch and creamy to keep your mouth fascinated for bite after bite, and you've still got room for that Ice Cream Sandwich I mentioned before.
Sunday, April 22, 2012
Full Meal Deal (for free)
I was supposed to work on a quilt today. I was going to get all the fabric and go over designs with the Aunt who will own it when I'm done. My lungs decided today was an inside, mostly in bed day, and my Husband has a lot to do today as well, so I've decided to write out a menu (complete with recipes) to enjoy part of my day in full foodie style!
Munchies
I like a good appetizer. A tasty treat while the real meal is going can make your guests realize just how hungry they are, or a distraction while you try to keep your counterpart from eating your prep materials.
Slab Of Salmon
1 lbs smoked salmon
1 pkg cream cheese, softened
1 dash Worcestershire sauce (optional)
1 sleeve Ritz Crackers
1. If you go with the W. sauce, mix into softened cream cheese and reshape into brick form. If not, just work with the brick you've got. Make sure it's no more than 1/4 of an inch thick - you don't want the taste overpowering the fish.
2. Arrange your salmon on top. Depending on the type of smoked salmon you purchased, there may be more or less work here for you. If it's in strips, you get to make a mosaic! If it's a slab, I like to slice my own pieces off, to keep the thickness as least close to uniform.
3. Serve with crackers.
Salad
The darker the green, the better! For the last couple days, we've been making pretty close to the same salad. It turned out so well the first time, we couldn't resist a repeat or two! I've included what we put on ours, but c'mon! It's a salad! Get crazy if you like. My only cautionary advice here is: Some dressings have more fat than a well-seasoned entree. (I'm looking at you, Ranch Dressing)
6 tsp sweet vinaigrette and olive oil dressing
1 lbs preferred greens (we used radicchio and romaine)
optional: sunflower seeds, sun dried tomato pieces, sharp cheddar, croutons
1. Rinse and prep greens. Add dressing and any add-ins you like. Mix.
Entree
Main dishes. With some, you can actually work in vegetables, starches, protein and flavor with one fell swoop (spaghetti, chili, etc). Rather than go that route, I wanted to break this down into a typical meal for our house. Our entrees are protein-driven, and even though veggies enhance a lot of protein cooking, veggie side dishes are important too! In this particular instance, we're talking about steak fajitas for our entree.
Steak Fajitas
3/4 lbs braising steak (long, thin, less than $5)
1/3 of medium red/ yellow/ green bell pepper
2 tbsp vegetable oil
1 tsp lime juice (lemon's okay - orange & grapefruit, not so great w/ bell peppers)
1/4 tsp dry thyme
1/2 tsp cayenne pepper (adjust heat as needed)
1/4 tsp garlic
1/4 tsp cumin
a dash salt & pepper
*tortillas for serving
1. Slice steak thin. If steak is partially frozen (or even just *really* cold), the cutting gets easier. Prep all your veggies the way you like. I prefer that my veggies match my protein source. Long strips of peppers. (If you're planning on grilling, maybe cubing meat and veggies is a better way to go for you! I've seen the strips folded on themselves to accommodate last minute challenges, though!)
2. Ziploc bags or plastic containers: either way, combine your materials to marinate. 30 minutes to an hour is good. When a marinade includes an acid (citrus juice here), the acid will 'cook' the meat, given enough time. Ceviches utilize this technique a lot. We're not looking for a yummy soup right now, so we'll pull our combination of flavors before the acid-cooked point! :)
3. Skillet. I prefer nonstick for this one. You've already got the required fat (oil) on your meat to hold those flavors in during cooking, and the same slick coating makes sliding over the heating surface a lot easier. Medium to medium-high for this dish. Remember: the meat is thin, so it won't take long to cook. Bonus for cooking it all together? You can take the edge off the peppers and still maintain their crunch (and health benefits). Flavors have a chance to get together, as well!
NOTE: Don't add marinade to pan, just meat and peppers. If a little drips in, okay. There shouldn't be a *lot* of liquid anyway, but adding fluid that previously held raw meat to a dish presents a lot of potential for illness.
4. I put an asterisk beside tortillas for a reason. You don't *have* to put this yumminess into a wrapper. You could put it on rice, or a long roll. Serve in whatever way you prefer.
Sides
I love side dishes!!! They're as much fun for me to make as the main dish, and sometimes they're more amusing!!!
Green Beans
Steamed green beans. Yeah, that's all I do to these, with the exception of an occasional dash of cayenne. Since the meat will be spicy, I think I'll skip a double-dose of face incineration.
Rice
Yellow rice? Delicious with this. Plain rice, with some tomato sauce, dash of cumin and garlic? "Spanish" rice in a hurry. Plain rice as a bed instead of tortilla? Awesome!
Corn
Corn, grilled. Yum! Takes on an almost-nutty flavor! Steamed corn off the cobb with pepper? That'll work too! For this one, I like corn in my salsa with black beans, administered directly to my fajita! But that's the beauty of build-it-yourself meals: Personalization!
Munchies
I like a good appetizer. A tasty treat while the real meal is going can make your guests realize just how hungry they are, or a distraction while you try to keep your counterpart from eating your prep materials.
Slab Of Salmon
1 lbs smoked salmon
1 pkg cream cheese, softened
1 dash Worcestershire sauce (optional)
1 sleeve Ritz Crackers
1. If you go with the W. sauce, mix into softened cream cheese and reshape into brick form. If not, just work with the brick you've got. Make sure it's no more than 1/4 of an inch thick - you don't want the taste overpowering the fish.
2. Arrange your salmon on top. Depending on the type of smoked salmon you purchased, there may be more or less work here for you. If it's in strips, you get to make a mosaic! If it's a slab, I like to slice my own pieces off, to keep the thickness as least close to uniform.
3. Serve with crackers.
Salad
The darker the green, the better! For the last couple days, we've been making pretty close to the same salad. It turned out so well the first time, we couldn't resist a repeat or two! I've included what we put on ours, but c'mon! It's a salad! Get crazy if you like. My only cautionary advice here is: Some dressings have more fat than a well-seasoned entree. (I'm looking at you, Ranch Dressing)
6 tsp sweet vinaigrette and olive oil dressing
1 lbs preferred greens (we used radicchio and romaine)
optional: sunflower seeds, sun dried tomato pieces, sharp cheddar, croutons
1. Rinse and prep greens. Add dressing and any add-ins you like. Mix.
Entree
Main dishes. With some, you can actually work in vegetables, starches, protein and flavor with one fell swoop (spaghetti, chili, etc). Rather than go that route, I wanted to break this down into a typical meal for our house. Our entrees are protein-driven, and even though veggies enhance a lot of protein cooking, veggie side dishes are important too! In this particular instance, we're talking about steak fajitas for our entree.
Steak Fajitas
3/4 lbs braising steak (long, thin, less than $5)
1/3 of medium red/ yellow/ green bell pepper
2 tbsp vegetable oil
1 tsp lime juice (lemon's okay - orange & grapefruit, not so great w/ bell peppers)
1/4 tsp dry thyme
1/2 tsp cayenne pepper (adjust heat as needed)
1/4 tsp garlic
1/4 tsp cumin
a dash salt & pepper
*tortillas for serving
1. Slice steak thin. If steak is partially frozen (or even just *really* cold), the cutting gets easier. Prep all your veggies the way you like. I prefer that my veggies match my protein source. Long strips of peppers. (If you're planning on grilling, maybe cubing meat and veggies is a better way to go for you! I've seen the strips folded on themselves to accommodate last minute challenges, though!)
2. Ziploc bags or plastic containers: either way, combine your materials to marinate. 30 minutes to an hour is good. When a marinade includes an acid (citrus juice here), the acid will 'cook' the meat, given enough time. Ceviches utilize this technique a lot. We're not looking for a yummy soup right now, so we'll pull our combination of flavors before the acid-cooked point! :)
3. Skillet. I prefer nonstick for this one. You've already got the required fat (oil) on your meat to hold those flavors in during cooking, and the same slick coating makes sliding over the heating surface a lot easier. Medium to medium-high for this dish. Remember: the meat is thin, so it won't take long to cook. Bonus for cooking it all together? You can take the edge off the peppers and still maintain their crunch (and health benefits). Flavors have a chance to get together, as well!
NOTE: Don't add marinade to pan, just meat and peppers. If a little drips in, okay. There shouldn't be a *lot* of liquid anyway, but adding fluid that previously held raw meat to a dish presents a lot of potential for illness.
4. I put an asterisk beside tortillas for a reason. You don't *have* to put this yumminess into a wrapper. You could put it on rice, or a long roll. Serve in whatever way you prefer.
Sides
I love side dishes!!! They're as much fun for me to make as the main dish, and sometimes they're more amusing!!!
Green Beans
Steamed green beans. Yeah, that's all I do to these, with the exception of an occasional dash of cayenne. Since the meat will be spicy, I think I'll skip a double-dose of face incineration.
Rice
Yellow rice? Delicious with this. Plain rice, with some tomato sauce, dash of cumin and garlic? "Spanish" rice in a hurry. Plain rice as a bed instead of tortilla? Awesome!
Corn
Corn, grilled. Yum! Takes on an almost-nutty flavor! Steamed corn off the cobb with pepper? That'll work too! For this one, I like corn in my salsa with black beans, administered directly to my fajita! But that's the beauty of build-it-yourself meals: Personalization!
Saturday, April 21, 2012
What's In That GLASS?!
My Husband cringes when I make tea. He never knows how I'll adulterate, abuse or otherwise alter one of his most treasured beverages. For me, tea can be a relaxing water alternative, or a chance to really expand my creativity. One of these days, I'll get around to posting my favorite variations on Bourbon Tea, Texas Tea and Golf For One Tea. Since it's rainy & cold (which always makes me want white hot chocolate instead of tea) and I'm sort of watching my Husband's hockey team take one in the teeth, I'll settle for talking about 3 of my favorite "doctored" teas that have nothing to do with alcohol.
Green Tea: A favorite relaxing beverage of mine. I prefer it *very* warm and sweetened with honey. Somehow, it slows me down. I do my best to run away from caffeinated versions, as my sensitivity to caffeine creates terrifying situations (as well as a productivity rate that alarms on-lookers).
Pekoe Tea: Yes, Lipton tea is sitting on our shelf of teas. It's the one I abuse the most, as the flavor is less complex than I prefer. By way of a 'for instance:' Today I brewed a double batch, according to directions. I added 1 tsp of vanilla extract and 3 tbsp dark brown sugar. I think it's delicious. My Husband is unimpressed.
Chai Tea: Uhm.... I have a problem with chai. As often as I can, which is to say about once a week or so, making chai overwhelms my otherwise phlegm-avoiding dietary realities. I steep my chai in skim milk (yeah, milk. Wanna fight about it?) and add a dash of vanilla. Occasionally, if I'm particularly low on calories for the morning and balanced my breakfast accordingly, I'll add sugar.
There's something to be said for a beverage you can oh-so-intimately personalize. I've seen additions like grenadine, fresh fruit. I adore switches, where tea becomes the ingredient to add, a prime example being chai cupcakes and chai frosting. I've even watched tea being used as a marinade (didn't try the end result, but it had nothing to do with the marinade). I love being able to find so many different tastes from so exquisite a start-point. I just hope it will be a consolation to one grumpy hockey fan....
Green Tea: A favorite relaxing beverage of mine. I prefer it *very* warm and sweetened with honey. Somehow, it slows me down. I do my best to run away from caffeinated versions, as my sensitivity to caffeine creates terrifying situations (as well as a productivity rate that alarms on-lookers).
Pekoe Tea: Yes, Lipton tea is sitting on our shelf of teas. It's the one I abuse the most, as the flavor is less complex than I prefer. By way of a 'for instance:' Today I brewed a double batch, according to directions. I added 1 tsp of vanilla extract and 3 tbsp dark brown sugar. I think it's delicious. My Husband is unimpressed.
Chai Tea: Uhm.... I have a problem with chai. As often as I can, which is to say about once a week or so, making chai overwhelms my otherwise phlegm-avoiding dietary realities. I steep my chai in skim milk (yeah, milk. Wanna fight about it?) and add a dash of vanilla. Occasionally, if I'm particularly low on calories for the morning and balanced my breakfast accordingly, I'll add sugar.
There's something to be said for a beverage you can oh-so-intimately personalize. I've seen additions like grenadine, fresh fruit. I adore switches, where tea becomes the ingredient to add, a prime example being chai cupcakes and chai frosting. I've even watched tea being used as a marinade (didn't try the end result, but it had nothing to do with the marinade). I love being able to find so many different tastes from so exquisite a start-point. I just hope it will be a consolation to one grumpy hockey fan....
Thursday, April 19, 2012
Lunch Thoughts
I was just reading about how the Turkey Avocado burger at Ruby Tuesday's has something like 1600 calories - for just the burger. It got me thinking about lunch options, and what people have.
One of my favorite lunches recently has been greek yogurt with fruit (fresh pineapple being my favorite) and Triscuits. I admit that I'm weird, but couple that with some Crystal Lite lemonade, and it's a very light and refreshing midday meal.
I know the protein in my greek yogurt helps keep me full. Other good choices? Lean protein like chicken or tuna. Saturday night, I've talked my husband into a lunch-for-dinner style arrangement. I think a carib salad is in order, and I'm excited about it!
For today, I'll be having grilled chicken tenders that were coated with a wasabi vinaigrette, romaine lettuce and wonton strips jumbled up in a salad distraction I've been waiting for, and as a post-lunch treat I have peanuts. No salt, no nothing. Just dry roasted peanuts. Yeah, I'm excited about my lunch. Isn't that what meals are supposed to be like? ;)
One of my favorite lunches recently has been greek yogurt with fruit (fresh pineapple being my favorite) and Triscuits. I admit that I'm weird, but couple that with some Crystal Lite lemonade, and it's a very light and refreshing midday meal.
I know the protein in my greek yogurt helps keep me full. Other good choices? Lean protein like chicken or tuna. Saturday night, I've talked my husband into a lunch-for-dinner style arrangement. I think a carib salad is in order, and I'm excited about it!
For today, I'll be having grilled chicken tenders that were coated with a wasabi vinaigrette, romaine lettuce and wonton strips jumbled up in a salad distraction I've been waiting for, and as a post-lunch treat I have peanuts. No salt, no nothing. Just dry roasted peanuts. Yeah, I'm excited about my lunch. Isn't that what meals are supposed to be like? ;)
Monday, April 16, 2012
Substitutions
This is not just for women who are pregnant, but their voices helped inspire this discussion so I've included a lot of information gathered from them. You can just skip down to my pairing suggestions if you're not interested in what they have to say! Happy MONDAY!
First of all, I'd like to say a very serious and very heartfelt to the pregnant women who contributed to this particular post: Ladies, thanks for being honest with me about the questions I had! MUCH LOVE FROM AUNT JESS!
Subs. Place holders. Calorie alter-ers. Cheats. Enhancers. Call them whatever you want - sometimes the recipe calls for one thing and we use others.
Since a large portion of the women I know are pregnant, and several are first timers, I asked a couple questions concerning their diets, and what their doctors had recommended.
Young Lady from Rural America: "Moderation was the word he stressed. There's a chart on the wall of the OB office, where he tracks all the women under his care. You get a special little character and only you know which one you are, so you get to see where you are in relation to other women! I must be doing well - 6 months tomorrow and I'm right on track with where I'm supposed to be!"
30-something First-time Mom in Australia - "Calories, calories calories! I went from running marathons to remembering that I *have* to gain weight to make this pregnancy safe! Doc says I'm healthy, but it's been hard going for the choices I would have automatically shunned before. Have to remember those daily calorie values she gave me!"
Late 20's 3rd Timer - "I just had to figure out the combinations Baby liked. Food has been the least of my worries with the soccer player doing the conga on my bladder!"
Suggested Substitutions
1. Salsa: I've heard it all: Salsa on eggs instead of ketchup; Salsa on baked potatoes instead of butter/ sour cream/ whatever; Salsa on flatbread instead of hummus. Fresh salsa is easy to make at home, full of all kinds of yummy vitamins and nutrients. Also an excellent way to vary the types of veggies you're getting in your diet.
2. Cayenne Pepper: There's a lot to be said for things like salt and fresh-cracked black pepper. Having mentioned that, I'll repeat what I have been told by nutritionists as well as GP doctors: "Raising the spice level in your food revs up your metabolism. The higher the burn, the more amped your body gets, throwing the switch on those fat-burning enzymes." Red pepper flakes are another recommended avenue for hot and slimming food additives. With heat like this, who misses salt?
3. Fish: Finally acheive the perfect chicken burger? Know exactly how to make that turkey patty sing before it slides onto your favorite bun? Crazy idea - slip in a salmon burger or tilapia filet into that poultry position. Omega-3s, lean protein and the chance to flex those already-buff seasoning skills: You've got this! Next time summer screams GRILL OUT in your ear, reach for the other protein that may not make enough appearances in your winter/cavebear diet!
4. Salad: Saw it coming? Then you know what I'm going to say. Craving a cheeseburger? How about some leftover grilled steak and feta over an arugala salad? Add one piece of dark wheat bread and what are you missing about that cheeseburger? Nothing's sitting like a brick in your belly, your officemates feel lame for that grease stain on their business-casual favorite shirt, and midafternoon you are not fighting the carb-sleep syndrome. Just keep in mind: Greens like spinach need to be heated in order to release the nutrients we all adore from their dark leaves. Translation? Wilt it! A warmed up spinach salad gives you what you need without surrendering to less healthful prep methods.
5. Food Journal: Take a book to read at work on your break instead of your Smartphone's screen. While you're at it, jot down everything you're eating. Make notes on what you change, how you felt about the taste, the way it made your body feel. If you have 3 meals with green peppers and get heartburn after every single one, it might be time to surrender your love for the bell or prepare for the discomfort. Cravings you note can also help you discover what might be lacking in your diet. I know when I'm craving ice cream, my dairy requirements are *not* being met. Worth substituting for 15 minutes on your phone, trying to figure out bizarre Facebook statuses? I think so.
First of all, I'd like to say a very serious and very heartfelt to the pregnant women who contributed to this particular post: Ladies, thanks for being honest with me about the questions I had! MUCH LOVE FROM AUNT JESS!
Subs. Place holders. Calorie alter-ers. Cheats. Enhancers. Call them whatever you want - sometimes the recipe calls for one thing and we use others.
Since a large portion of the women I know are pregnant, and several are first timers, I asked a couple questions concerning their diets, and what their doctors had recommended.
Young Lady from Rural America: "Moderation was the word he stressed. There's a chart on the wall of the OB office, where he tracks all the women under his care. You get a special little character and only you know which one you are, so you get to see where you are in relation to other women! I must be doing well - 6 months tomorrow and I'm right on track with where I'm supposed to be!"
30-something First-time Mom in Australia - "Calories, calories calories! I went from running marathons to remembering that I *have* to gain weight to make this pregnancy safe! Doc says I'm healthy, but it's been hard going for the choices I would have automatically shunned before. Have to remember those daily calorie values she gave me!"
Late 20's 3rd Timer - "I just had to figure out the combinations Baby liked. Food has been the least of my worries with the soccer player doing the conga on my bladder!"
Suggested Substitutions
1. Salsa: I've heard it all: Salsa on eggs instead of ketchup; Salsa on baked potatoes instead of butter/ sour cream/ whatever; Salsa on flatbread instead of hummus. Fresh salsa is easy to make at home, full of all kinds of yummy vitamins and nutrients. Also an excellent way to vary the types of veggies you're getting in your diet.
2. Cayenne Pepper: There's a lot to be said for things like salt and fresh-cracked black pepper. Having mentioned that, I'll repeat what I have been told by nutritionists as well as GP doctors: "Raising the spice level in your food revs up your metabolism. The higher the burn, the more amped your body gets, throwing the switch on those fat-burning enzymes." Red pepper flakes are another recommended avenue for hot and slimming food additives. With heat like this, who misses salt?
3. Fish: Finally acheive the perfect chicken burger? Know exactly how to make that turkey patty sing before it slides onto your favorite bun? Crazy idea - slip in a salmon burger or tilapia filet into that poultry position. Omega-3s, lean protein and the chance to flex those already-buff seasoning skills: You've got this! Next time summer screams GRILL OUT in your ear, reach for the other protein that may not make enough appearances in your winter/cavebear diet!
4. Salad: Saw it coming? Then you know what I'm going to say. Craving a cheeseburger? How about some leftover grilled steak and feta over an arugala salad? Add one piece of dark wheat bread and what are you missing about that cheeseburger? Nothing's sitting like a brick in your belly, your officemates feel lame for that grease stain on their business-casual favorite shirt, and midafternoon you are not fighting the carb-sleep syndrome. Just keep in mind: Greens like spinach need to be heated in order to release the nutrients we all adore from their dark leaves. Translation? Wilt it! A warmed up spinach salad gives you what you need without surrendering to less healthful prep methods.
5. Food Journal: Take a book to read at work on your break instead of your Smartphone's screen. While you're at it, jot down everything you're eating. Make notes on what you change, how you felt about the taste, the way it made your body feel. If you have 3 meals with green peppers and get heartburn after every single one, it might be time to surrender your love for the bell or prepare for the discomfort. Cravings you note can also help you discover what might be lacking in your diet. I know when I'm craving ice cream, my dairy requirements are *not* being met. Worth substituting for 15 minutes on your phone, trying to figure out bizarre Facebook statuses? I think so.
Saturday, April 14, 2012
Permission From The Chef's Body?
Sometimes, the way you feel dictates the way you eat. Lately, I've been having a lot of lung issues lately and I've noticed that it dictates my food choices.
For the uninitiated: I have something wrong with my ability to breathe. It is not asthma, it is not allergies, it is not COPD. I have been to many doctors who cannot explain why, sitting on a couch in the afternoon, I will suddenly lose my ability to breathe just as readily as walking too quickly for too long. Aggrevating factors happen and are not limited to: hair/dander especially from pets, emotional triggers, dairy (if only because of dairy's normal phlegm-inducing habits).
Last night, we had Jerk Burgers with Lime Slaw on top. The heat cut immediately through anything that would have caused my body to attempt murder upon itself, and it was extremely tasty.
I mention this because, as Spring gallops by and Summer establishes its hold on our days, the way we feel will dictate what we eat. Lasagna in the middle of July? Perhaps not so light and appealing as grilled chicken with grilled pinapple and lime glaze. Spicy Thai Mango sauce over udon noodles, tossed with arugala, walnuts, bell peppers and feta.
In the spirit of All Things Culinary My Body Says, "HEY! That Might Be Tasty!" I have for the evening let my allergy medication lapse in order to enjoy:
Pinks & Greens Sangria
1 Bottle Sutter Home Moscato
1 Bottle Barefoot Pink Mostacto
3 Cups Diced Peaches
1 Small Lime
1 Entire Grapefruit (medium sized is fine, you don't have to get crazy here)
3 TBSP Grenadine *optional (I prefer it to Simple Syrup - it's more fun here)
1 Bottle Ginger Ale
1. In a super large drink container like a pitcher or punch bowl, combine both bottles of wine.
2. Prep fruit. Dice peaches if all you could get were slices or whole ones. Slice the lime into rings. Segment the grapefruit, removing all seeds and membranes.
3. Add fruit slowly to wines. I really advocate alternating what you put in at this point. This recipe is geared more toward grapefruit and peaches than anything else because I like the interplay. Adjust as needed, and remember that the interplay will only get stronger as the drink refrigerates.
4. Fridge. Seriously, this group needs time to get together and get to know everybody. I would suggest at least 4 hours. You can go with it at 2 hours and it'll be okay, but it's best overnight.
5. Get your glasses ready! Add desired amount of ginger ale and serve.
*NOTE: Waiting this long to add ginger ale preserves fizz and brings the moscatos back to life. Invariable, you're going to lose some of that moscato playfulness as this Sangria marinates in the fridge. Reviving it in this way as you serve it gives you the opportunity to adjust sweet/fizziness to suit each guest. If you want to get obnoxious with it, lime juice ice cubes add a fascinating cooling tang in addition to the lime slices.*
Pairing suggestions: Ropa vieja, blackened (protein), Devil's Strawberry Cupcakes, short rib tips and wilted spinach salad, shrimp and pesto over angel hair
For the uninitiated: I have something wrong with my ability to breathe. It is not asthma, it is not allergies, it is not COPD. I have been to many doctors who cannot explain why, sitting on a couch in the afternoon, I will suddenly lose my ability to breathe just as readily as walking too quickly for too long. Aggrevating factors happen and are not limited to: hair/dander especially from pets, emotional triggers, dairy (if only because of dairy's normal phlegm-inducing habits).
Last night, we had Jerk Burgers with Lime Slaw on top. The heat cut immediately through anything that would have caused my body to attempt murder upon itself, and it was extremely tasty.
I mention this because, as Spring gallops by and Summer establishes its hold on our days, the way we feel will dictate what we eat. Lasagna in the middle of July? Perhaps not so light and appealing as grilled chicken with grilled pinapple and lime glaze. Spicy Thai Mango sauce over udon noodles, tossed with arugala, walnuts, bell peppers and feta.
In the spirit of All Things Culinary My Body Says, "HEY! That Might Be Tasty!" I have for the evening let my allergy medication lapse in order to enjoy:
Pinks & Greens Sangria
1 Bottle Sutter Home Moscato
1 Bottle Barefoot Pink Mostacto
3 Cups Diced Peaches
1 Small Lime
1 Entire Grapefruit (medium sized is fine, you don't have to get crazy here)
3 TBSP Grenadine *optional (I prefer it to Simple Syrup - it's more fun here)
1 Bottle Ginger Ale
1. In a super large drink container like a pitcher or punch bowl, combine both bottles of wine.
2. Prep fruit. Dice peaches if all you could get were slices or whole ones. Slice the lime into rings. Segment the grapefruit, removing all seeds and membranes.
3. Add fruit slowly to wines. I really advocate alternating what you put in at this point. This recipe is geared more toward grapefruit and peaches than anything else because I like the interplay. Adjust as needed, and remember that the interplay will only get stronger as the drink refrigerates.
4. Fridge. Seriously, this group needs time to get together and get to know everybody. I would suggest at least 4 hours. You can go with it at 2 hours and it'll be okay, but it's best overnight.
5. Get your glasses ready! Add desired amount of ginger ale and serve.
*NOTE: Waiting this long to add ginger ale preserves fizz and brings the moscatos back to life. Invariable, you're going to lose some of that moscato playfulness as this Sangria marinates in the fridge. Reviving it in this way as you serve it gives you the opportunity to adjust sweet/fizziness to suit each guest. If you want to get obnoxious with it, lime juice ice cubes add a fascinating cooling tang in addition to the lime slices.*
Pairing suggestions: Ropa vieja, blackened (protein), Devil's Strawberry Cupcakes, short rib tips and wilted spinach salad, shrimp and pesto over angel hair
Sunday, March 25, 2012
The Nature of A Philosophy of Food
It's about food. It's about meaning.
My life is predicated on the notion that food, like all other aspects of my life, should reflect me. If I am, for some reason, feeling particularly open-minded, my food choices will reflect that mood. I do not rush into every day thinking, "If I don't have the same thing I had yesterday, the implosion of reality is impending." Nor am I the sort to demand daily variety.
I can't say I strike a good balance of familiar versus "new" food choices. While the best intentions of all involved pave various side streets, I have a tendency to explore a particular aspect of flavor until I feel I've completed my investigation.
"Oh, intellectualizing it a bit, aren't we?"
Hi. It's what I do.
For example: Cajun jerk. There are a number of aspects to jerk recipes, not the least of which is their origin. Caribbean jerk is not the same as creole jerk, etc. I have discovered this through careful sampling, repeated research into both cookbooks and commentaries available to me, and personal experimentation. Prep varies as well. It started with a lightly seasoned chicken breast on a plate of plain rice. Yes, that was all the braver I got my sophomore year of college. Not long ago I roasted an entire chicken coated in Cajun jerk, stuffed with gumbo. I know that sounds odd, but believe me when I say that the combination turned out far better than what I'm saying implies.
While I adore cooking, and feel I have grown somewhat good at it, I think of myself first and foremost as a writer. Much as I study subjects from very odd vantage points, I use my bizarre understanding of the world to aid in my culinary dabbling.
There is no way you can intentionally write poetry with depth and personal meaning without being fluent in your poem. ("Jess, that makes *no* sense.") Stick with me on this one. If you're writing about something you don't understand, because you don't understand it, you are fluent in your confusion. If, however, you're writing about something and it simply becomes apparent that you have no idea what you're about, you've lost your way as well as your audience.
Food is the same.
I've had many a delightful set of courses that each spoke, but the meal was ineloquent, garbled. There were messages in the food, and memories, but a cohesive meal remained elusive. Why?
I am a person who enjoys complexities. Entangled tangents amuse and intrigue me. A meal composed of historically linked dishes, served neatly on an appropriately sized plate with clean silverware and napkin will resonate with me. Banter over the inspiration for each dish, countries of origin for ingredients and their current political realities, intricate deconstruction of a method in order to expose a more effecient means of creation: these are conversations I find enriching. I adore exploration, and feel my best when I am surrounded by those who are brave enough to share what they love. An honest, open exchange of food as well as ideas - what a night!
I told you I want to change the world. I want to change my world as much as I want to change the world around me.
What food has changed your world?
My life is predicated on the notion that food, like all other aspects of my life, should reflect me. If I am, for some reason, feeling particularly open-minded, my food choices will reflect that mood. I do not rush into every day thinking, "If I don't have the same thing I had yesterday, the implosion of reality is impending." Nor am I the sort to demand daily variety.
I can't say I strike a good balance of familiar versus "new" food choices. While the best intentions of all involved pave various side streets, I have a tendency to explore a particular aspect of flavor until I feel I've completed my investigation.
"Oh, intellectualizing it a bit, aren't we?"
Hi. It's what I do.
For example: Cajun jerk. There are a number of aspects to jerk recipes, not the least of which is their origin. Caribbean jerk is not the same as creole jerk, etc. I have discovered this through careful sampling, repeated research into both cookbooks and commentaries available to me, and personal experimentation. Prep varies as well. It started with a lightly seasoned chicken breast on a plate of plain rice. Yes, that was all the braver I got my sophomore year of college. Not long ago I roasted an entire chicken coated in Cajun jerk, stuffed with gumbo. I know that sounds odd, but believe me when I say that the combination turned out far better than what I'm saying implies.
While I adore cooking, and feel I have grown somewhat good at it, I think of myself first and foremost as a writer. Much as I study subjects from very odd vantage points, I use my bizarre understanding of the world to aid in my culinary dabbling.
There is no way you can intentionally write poetry with depth and personal meaning without being fluent in your poem. ("Jess, that makes *no* sense.") Stick with me on this one. If you're writing about something you don't understand, because you don't understand it, you are fluent in your confusion. If, however, you're writing about something and it simply becomes apparent that you have no idea what you're about, you've lost your way as well as your audience.
Food is the same.
I've had many a delightful set of courses that each spoke, but the meal was ineloquent, garbled. There were messages in the food, and memories, but a cohesive meal remained elusive. Why?
I am a person who enjoys complexities. Entangled tangents amuse and intrigue me. A meal composed of historically linked dishes, served neatly on an appropriately sized plate with clean silverware and napkin will resonate with me. Banter over the inspiration for each dish, countries of origin for ingredients and their current political realities, intricate deconstruction of a method in order to expose a more effecient means of creation: these are conversations I find enriching. I adore exploration, and feel my best when I am surrounded by those who are brave enough to share what they love. An honest, open exchange of food as well as ideas - what a night!
I told you I want to change the world. I want to change my world as much as I want to change the world around me.
What food has changed your world?
Monday, January 30, 2012
An Easy Dish
I wanted to share something simple, delicious and good-keeping. This basic dish, which I had no idea what to call other than Peasant Stew, is extremely simple to make. The variety is limited strictly by the mind of the cook. Personal preference dictates notes of heat as well, but feel free to adjust any aspect of this dish to suit. My only suggestion on the meat is that I have personally tried many different proteins in this dish. Chicken, when boiled, does not appeal to me on a personal level. Ground beef becomes alarmingly tough for some reason, and the texture creates a beef vegetable soup situation for me when I use stew meat. I prefer a sausage that's been previously smoked. It keeps its texture and provides a contrast that I enjoy when juxtaposed against the softness of the potatoes. If you cook it low enough, the green beans keep their spring, and do not become mushy. I adore this dish, because the left-overs are often as/more delicious as the original, and it is truly a beginner's level dish.
Peasant Stew
4-5 red potatoes the size of a large lemon, rinsed
1 lbs smoked sausage (andouille is excellent as well, chorizo not so much)
1 lb fresh green beans (or 2 cans no salt added green beans)
1/2 tsp red pepper flakes (optional)
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1. Slice sausage into 3/4" rounds. Brown in bottom of stock pot. Preference of brownness, I leave to the cook. You may choose to remove fat if you choose a fresh sausage you had to cook through. Warming an already smoked sausage simply creates a delicious carmalization on the "face" of the rounds, and fat production is minimal within the 2-3 minutes needed to brown.
2. Add green beans. If using fresh green beans, add 1 1/2 cups water. If not, utilize water beans were packed in from the can.
3. Slice potatoes and add immediately to pot. Add water to cover (approx 6 cups). Add seasoning.
4. Ideally, let simmer 2-4 hours on low heat. Can be cooked over medium heat, allowed a low boil, which results in a 30 minute or so cooking time. Potatoes should be fork-tender.
SERVING NOTE: I prefer this particular dish juiceless when served. However, my husband adores the broth that results, and insists on filling his bowl halfway with said liquid. There is no right/wrong, here. Be stronger than me - let whomever you feed decide their own level of juice/juicelessness.
Now, if you'll excuse me, I have to go argue with my husband over the proper way to fill a glass with ice and water.
Peasant Stew
4-5 red potatoes the size of a large lemon, rinsed
1 lbs smoked sausage (andouille is excellent as well, chorizo not so much)
1 lb fresh green beans (or 2 cans no salt added green beans)
1/2 tsp red pepper flakes (optional)
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
1. Slice sausage into 3/4" rounds. Brown in bottom of stock pot. Preference of brownness, I leave to the cook. You may choose to remove fat if you choose a fresh sausage you had to cook through. Warming an already smoked sausage simply creates a delicious carmalization on the "face" of the rounds, and fat production is minimal within the 2-3 minutes needed to brown.
2. Add green beans. If using fresh green beans, add 1 1/2 cups water. If not, utilize water beans were packed in from the can.
3. Slice potatoes and add immediately to pot. Add water to cover (approx 6 cups). Add seasoning.
4. Ideally, let simmer 2-4 hours on low heat. Can be cooked over medium heat, allowed a low boil, which results in a 30 minute or so cooking time. Potatoes should be fork-tender.
SERVING NOTE: I prefer this particular dish juiceless when served. However, my husband adores the broth that results, and insists on filling his bowl halfway with said liquid. There is no right/wrong, here. Be stronger than me - let whomever you feed decide their own level of juice/juicelessness.
Now, if you'll excuse me, I have to go argue with my husband over the proper way to fill a glass with ice and water.
Friday, January 27, 2012
Two for One - My Dream
If I had a bakery, I would have a weekly special. I would utilize an ingredient, or a particular technique, that highlighted a specific culture somewhere in the world. A portion of the sales would be donated to the region highlighted. I would have an entire display of the area, incidents of note, famous ties and one entire section devoted to everything that could be done for that region. I would focus a portion specifically on the charitable work I chose to encourage that week, but would give options for other ways to help.
Given the chance to try something new, inside the framework of something familiar like a cupcake, or a pastry, wouldn't you like to know your adventure into flavor also aided the place from whence your new treat came? I genuinely believe most people would.
My store would be filled with pastries, and confections, and delights most familiar. Strange twists on old tastes here and there, a play on texture and expectation just to surprise people. Granted, things like Mayan Chocolate and Cinnamon toast have a potentially limited appeal, but I think bravery is part being alive.
I would strive to make my bakery a place where people came not only for the food, but for the discussions as well. I would thrive in a place where spending time with others was as valued as the quality of ingredients upon which one must insist. I would want people to linger over their morning papers, or question the staff about the origin of the ginger in the ginger-spiced coffee cream.
It may sound quirky, and it may be weird... but wouldn't you want someone in your neighborhood who cared as much about what's happening with the recycling as what happened to the woman who harvested grapes, apples from the Chilean soil so, as the second largest Chilean export to the US, her efforts giving you a fruit salad you enjoyed as she toiled under some of the worst agricultural strain the country has seen in decades?
Would it matter to you that your local coffee shop owner knew that coffee prices were going to rise because of rainfall changes in prominent growing areas near the equator, as well as the new leash laws allowing your pet in more establishments where outdoor eating areas are available?
I want to change the world. I want to do it with flour on my apron, my hair pinned out of my eyes, and my calloused hands setting out the latest tray of Red Velvet Cheesecake squares, Peanut Butter Truffle Brownie bites with toffee and chocolate ganash on top, completely gluten-free Chocolate Tart Cherry Cupcakes, soft baked chocolate chip cookies next to Almond Cranberry tea cookies. I want to throw in an off-handed, "He may not be popular, but Nixon did create the EPA," as that last pot of ultra dark roast coffee is settled down next to the carafe of green tea with honey, both brewed because they were requested, not merely anticipated, just like the bright green Sweet and Sour Apple Cupcakes for a fan who can't see over the counter, but knows her Mom will buy her one if she's good.
That's my dream. I want to own a Bakery. I want to change the world.
Given the chance to try something new, inside the framework of something familiar like a cupcake, or a pastry, wouldn't you like to know your adventure into flavor also aided the place from whence your new treat came? I genuinely believe most people would.
My store would be filled with pastries, and confections, and delights most familiar. Strange twists on old tastes here and there, a play on texture and expectation just to surprise people. Granted, things like Mayan Chocolate and Cinnamon toast have a potentially limited appeal, but I think bravery is part being alive.
I would strive to make my bakery a place where people came not only for the food, but for the discussions as well. I would thrive in a place where spending time with others was as valued as the quality of ingredients upon which one must insist. I would want people to linger over their morning papers, or question the staff about the origin of the ginger in the ginger-spiced coffee cream.
It may sound quirky, and it may be weird... but wouldn't you want someone in your neighborhood who cared as much about what's happening with the recycling as what happened to the woman who harvested grapes, apples from the Chilean soil so, as the second largest Chilean export to the US, her efforts giving you a fruit salad you enjoyed as she toiled under some of the worst agricultural strain the country has seen in decades?
Would it matter to you that your local coffee shop owner knew that coffee prices were going to rise because of rainfall changes in prominent growing areas near the equator, as well as the new leash laws allowing your pet in more establishments where outdoor eating areas are available?
I want to change the world. I want to do it with flour on my apron, my hair pinned out of my eyes, and my calloused hands setting out the latest tray of Red Velvet Cheesecake squares, Peanut Butter Truffle Brownie bites with toffee and chocolate ganash on top, completely gluten-free Chocolate Tart Cherry Cupcakes, soft baked chocolate chip cookies next to Almond Cranberry tea cookies. I want to throw in an off-handed, "He may not be popular, but Nixon did create the EPA," as that last pot of ultra dark roast coffee is settled down next to the carafe of green tea with honey, both brewed because they were requested, not merely anticipated, just like the bright green Sweet and Sour Apple Cupcakes for a fan who can't see over the counter, but knows her Mom will buy her one if she's good.
That's my dream. I want to own a Bakery. I want to change the world.
Tuesday, January 3, 2012
Midnight Snacks, Breakfast Solutions
Is it strange that I'm awake just after January 3rd has begun?
Is it weirder still that I'm contemplating making a pot of chili?
I have everything to make light, delicious alfredo sauce. I've even got the yellow and orange peppers, along with the sliced chicken breast, to make it a complete feast. I have fruit or even a full salad to accompany. Does it strike anyone else as bizarre that I'm just remember these things?
The reason I mention this is somewhat simple. Life gets complicated. Sometimes, throwing light kidney beans, dark kidney beans, chili beans and black beans into a pot with a can of tomato sauce, simmering for 4 hours, adding shredded sharp cheddar cheese and watching The Lake House for the millionth time makes more sense than anything more complicated.
I've pretty much talked myself into alfredo, because I want time to enjoy the development of my chili. I also just remembered that literally all of the ground beef I bought today went directly into my freezer. No use to me when it's solid and I have a midnight chili craving!
While I'm waiting for this midnight dinner special to come together, may I just mention:
2 oz Blueberries
2 oz Blackberries
2 oz Raspberries
4 oz Gyuava Peach juice
1/2 cup ice
Combine berries in blender. Pulse twice in short bursts. Add juice. Pulse once. Add ice. Pulse until constitancy appeals to you.
Delicious, nutrient-rich. Easy. Pretty to look at. Did I mention breakfast time comes quick these days? Give yourself a chance to enjoy the day. Speaking of enjoying, I'm off to eat my midnight delight. No worries; seriously, my hours are completely off. I got up at noon on Jan. 2nd. ;)
Is it weirder still that I'm contemplating making a pot of chili?
I have everything to make light, delicious alfredo sauce. I've even got the yellow and orange peppers, along with the sliced chicken breast, to make it a complete feast. I have fruit or even a full salad to accompany. Does it strike anyone else as bizarre that I'm just remember these things?
The reason I mention this is somewhat simple. Life gets complicated. Sometimes, throwing light kidney beans, dark kidney beans, chili beans and black beans into a pot with a can of tomato sauce, simmering for 4 hours, adding shredded sharp cheddar cheese and watching The Lake House for the millionth time makes more sense than anything more complicated.
I've pretty much talked myself into alfredo, because I want time to enjoy the development of my chili. I also just remembered that literally all of the ground beef I bought today went directly into my freezer. No use to me when it's solid and I have a midnight chili craving!
While I'm waiting for this midnight dinner special to come together, may I just mention:
2 oz Blueberries
2 oz Blackberries
2 oz Raspberries
4 oz Gyuava Peach juice
1/2 cup ice
Combine berries in blender. Pulse twice in short bursts. Add juice. Pulse once. Add ice. Pulse until constitancy appeals to you.
Delicious, nutrient-rich. Easy. Pretty to look at. Did I mention breakfast time comes quick these days? Give yourself a chance to enjoy the day. Speaking of enjoying, I'm off to eat my midnight delight. No worries; seriously, my hours are completely off. I got up at noon on Jan. 2nd. ;)
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