My husband shared this article with me today, and I couldn't agree more with the content of it. Organic food is a nice idea with several benefits, but it isn't the only agricultural solution out there. And personally, I don't feel guilty for feeding my family healthy food (lots of produce, red meat only on occasion) that isn't 100% organic. I've done a lot of reading on the subject, and I'm only encouraging everyone out there to do their own. This article uses the phrase "knee-jerk reaction," and I think that says it all when it comes to a lot of the thinking that is currently out there, pushing agendas in everything from breast feeding to celery farming.
I'd also like to encourage everyone to read up on GMOs, which I don't believe to be the enemy many think of them as. They can actually help solve the world hunger problem by giving us flood or drought-resistant grains, or by making a plant crop unappealing to certain pests, or by maximizing yield (here is another good article, and another.) I find it interesting that the same groups of people who are against a pest-resistant GMOs are also against pesticides. To me, the "pro-naturals" should be into the idea. Humans have been genetically modifying plants for millions of years. Only in the past, we've done it on the "outside": by breeding the qualities we want into a plant or animal. GMOs are simply a shortcut to that, and in the meantime, fewer people might starve.
Years ago I remember seeing an amusing nutritionist on WTTW talking about a client of his who tried to do everything "natural." She insisted that honey wasn't the same as putting sugar on her cereal, because "the little bees make it." He told her that "natural" wasn't always better, because after all, "syphilis is natural." I've never forgotten that. There is a growing anti-science and anti-industry movement in this country that I find somewhat alarming (particularly the former). But if you make your own decisions based on facts and information, and not knee-jerk reactions, you won't have to worry about anyone's agenda.
Friday, February 6, 2009
Monday, January 26, 2009
Spinach and Feta Scrambled Eggs
It's been a rough week. The baby has had the flu, and now she looks to be getting a cold. On top of everything else, we had to call a service repairman about our garbage disposal (something about someone shoving too many sweet potato peels down at once... Just wait until I get my hands on that no-good, lazy cook we've got), and today the dishwasher conked out.
If you're like me, and you feel like the subject of a Loretta Lynn song right about now, here's a timesaver: thaw and drain a package of spinach (squeeze that sucker good), and scramble it with a bunch of eggs and a package of feta cheese. You can reheat a bit of it each morning for a few days, along with some frozen waffles and coffee. You may poo-poo this idea and choose to eat only freshly scrambled eggs, but as Loretta says: "here in Topeka," my good food snob, "the coffee's boilin' over and the warsh needs a' hangin'/ one wants a cookie and a' one wants a' changin'/ Lord, one's on the way."
"Aw, gee, I hope it ain't twins uh-gain!"
If you're like me, and you feel like the subject of a Loretta Lynn song right about now, here's a timesaver: thaw and drain a package of spinach (squeeze that sucker good), and scramble it with a bunch of eggs and a package of feta cheese. You can reheat a bit of it each morning for a few days, along with some frozen waffles and coffee. You may poo-poo this idea and choose to eat only freshly scrambled eggs, but as Loretta says: "here in Topeka," my good food snob, "the coffee's boilin' over and the warsh needs a' hangin'/ one wants a cookie and a' one wants a' changin'/ Lord, one's on the way."
"Aw, gee, I hope it ain't twins uh-gain!"
Wednesday, January 14, 2009
Gorgonzola Pappardelle
The weather outside at the moment is what my husband calls, "ass cold." So I've been looking for warm dishes that "stick" a little bit. This gorgonzola pasta is a nice option, and easy to make.
I just started with a tablespoon or so of light butter, then added a tablespoon or two of flour, until it balls up (I start a lot of sauces this way). Then you slowly start adding cold milk, and whisking until it is heated through and creamy, then adding a little more (don't add the full cup or two of milk at once, or the flour lumps will never come out). Add a bit of salt, pepper, and I like just a teeny pinch of nutmeg. Then whisk in a few ounces of gorgonzola cheese. I recommend a silicon-coated whisk for this job, so you don't ruin your pan surface, particularly if it is non-stick.
Then I added frozen peas at the last moment and warmed them through, and added the sauce to some nice broadly-shaped pappardelle. I garnished it with parsley, and felt sorry for any poor bastards who have to be outside in this weather!
I just started with a tablespoon or so of light butter, then added a tablespoon or two of flour, until it balls up (I start a lot of sauces this way). Then you slowly start adding cold milk, and whisking until it is heated through and creamy, then adding a little more (don't add the full cup or two of milk at once, or the flour lumps will never come out). Add a bit of salt, pepper, and I like just a teeny pinch of nutmeg. Then whisk in a few ounces of gorgonzola cheese. I recommend a silicon-coated whisk for this job, so you don't ruin your pan surface, particularly if it is non-stick.
Then I added frozen peas at the last moment and warmed them through, and added the sauce to some nice broadly-shaped pappardelle. I garnished it with parsley, and felt sorry for any poor bastards who have to be outside in this weather!
Friday, January 9, 2009
Roast Chicken with Gravy and Mediterranean Stuffing
What a fancy title! For what will probably be one of my shortest posts ever...
I was in the mood for some thanksgiving-style turkey and stuffing one day, but I also had sort of a salt/savory craving. Also, I felt inordinately lazy (yes, I was pregnant.)
I had some pre-made "Mediterranean salad": the kind you find in the deli section at Jewel, near the hummus and pre-made meals. It had beans, couscous, carrots, parsley and other grains and seasonings in a vinaigrette dressing. I mixed up some Stouffer's stuffing, and added the bean salad to it. I also added some pitted and diced calamata olives to it. Voila! Mediterranean-style stuffing.
I continued on my cheating bender and purchased a rotisserie chicken. I made gravy by using the drippings in the bottom of the container. I added them to a pan, then sprinkled on flour to make a roux, and added chicken broth and seasoning until I liked the taste.
Scratched that itch, and with as little energy expended as a football-viewing couch potato might use to scratch his expanding midsection.
I was in the mood for some thanksgiving-style turkey and stuffing one day, but I also had sort of a salt/savory craving. Also, I felt inordinately lazy (yes, I was pregnant.)
I had some pre-made "Mediterranean salad": the kind you find in the deli section at Jewel, near the hummus and pre-made meals. It had beans, couscous, carrots, parsley and other grains and seasonings in a vinaigrette dressing. I mixed up some Stouffer's stuffing, and added the bean salad to it. I also added some pitted and diced calamata olives to it. Voila! Mediterranean-style stuffing.
I continued on my cheating bender and purchased a rotisserie chicken. I made gravy by using the drippings in the bottom of the container. I added them to a pan, then sprinkled on flour to make a roux, and added chicken broth and seasoning until I liked the taste.
Scratched that itch, and with as little energy expended as a football-viewing couch potato might use to scratch his expanding midsection.
Sunday, January 4, 2009
Crockpot BBQ and Easy Smashed Potatoes
I've been shopping at Costco more often, in an attempt to make several portions and thereby keep our food costs down. Neither of us mind leftovers, so that works out well.
A couple of weeks ago I grabbed some boneless beef ribs on sale that looked tasty. I decided to try to make some "Crockpot BBQ" out of them instead of slow-cooking them in the oven.
I seared the meat in a skillet first on all sides, using a nice hot pan and then I seasoned them at that time, as well (salt, pepper, garlic powder). Then I put them in the slow cooker with what has developed into my bar-b-que sauce recipe (I keep tweaking):
two cups of catsup, or ketchup if ya nasty
one cup of mustard, any kind
two capfuls of liquid smoke
about a quarter to a half cup of molasses
one cup of packed brown sugar
as much Red Hot sauce as you think you’ll like
one dark beer, or a couple of shots bourbon
half a medium onion, diced finely
two cloves diced garlic
a heavy shake of cumin (don't be shy) and a shake of coriander
salt and pepper (plenty of black pepper)
two small cans of tomato paste (this is the new part - my sauce was coming out too runny)
I cooked the beef for about six hours. I had to skim fat (oil) off the top, because the ribs were pretty fatty. However, after that was done the beef didn't have any big pieces of fat on it, because it had all been rendered and skimmed off the top. (Now I dunno if that's for everyone, but I happen to be what the epicurean ladies call a "real man" in my cooking.)
I made smashed 'taters, too. Several years ago I started making these based on something I saw Rachel Ray do with red potatoes. It works with those, but I like the Yukon Gold even better. If you haven't tried those potatoes, you really must. They're buttery, and the skins are light.
I scrub the potatoes (about 6-8 of them), then I dice them and boil them with plenty of salt in the water. I don't peel them (they're better for you this way, anyway), I just remove the bad bits and the "eyes." I drain them, then add one container of cream cheese (believe it or not, the fat-free works fine, too), and enough chicken broth a bit at a time until they are the consistency I want using a hand potato masher. Then I add salt and pepper to taste. Without the peeling and the whipping, making mashed potatoes this way is just as easy as making any other veggie.
I served it with green salad or a green veggie (taking back my "real man" status, perhaps), and DAMN. I have to say I just about sprained a muscle patting myself on the back over this one. Hoo doggie! I think it came to about $1.50 or $2 each serving. Lots of leftovers, too, and the taters just soak up that sauce.
A couple of weeks ago I grabbed some boneless beef ribs on sale that looked tasty. I decided to try to make some "Crockpot BBQ" out of them instead of slow-cooking them in the oven.
I seared the meat in a skillet first on all sides, using a nice hot pan and then I seasoned them at that time, as well (salt, pepper, garlic powder). Then I put them in the slow cooker with what has developed into my bar-b-que sauce recipe (I keep tweaking):
two cups of catsup, or ketchup if ya nasty
one cup of mustard, any kind
two capfuls of liquid smoke
about a quarter to a half cup of molasses
one cup of packed brown sugar
as much Red Hot sauce as you think you’ll like
one dark beer, or a couple of shots bourbon
half a medium onion, diced finely
two cloves diced garlic
a heavy shake of cumin (don't be shy) and a shake of coriander
salt and pepper (plenty of black pepper)
two small cans of tomato paste (this is the new part - my sauce was coming out too runny)
I cooked the beef for about six hours. I had to skim fat (oil) off the top, because the ribs were pretty fatty. However, after that was done the beef didn't have any big pieces of fat on it, because it had all been rendered and skimmed off the top. (Now I dunno if that's for everyone, but I happen to be what the epicurean ladies call a "real man" in my cooking.)
I made smashed 'taters, too. Several years ago I started making these based on something I saw Rachel Ray do with red potatoes. It works with those, but I like the Yukon Gold even better. If you haven't tried those potatoes, you really must. They're buttery, and the skins are light.
I scrub the potatoes (about 6-8 of them), then I dice them and boil them with plenty of salt in the water. I don't peel them (they're better for you this way, anyway), I just remove the bad bits and the "eyes." I drain them, then add one container of cream cheese (believe it or not, the fat-free works fine, too), and enough chicken broth a bit at a time until they are the consistency I want using a hand potato masher. Then I add salt and pepper to taste. Without the peeling and the whipping, making mashed potatoes this way is just as easy as making any other veggie.
I served it with green salad or a green veggie (taking back my "real man" status, perhaps), and DAMN. I have to say I just about sprained a muscle patting myself on the back over this one. Hoo doggie! I think it came to about $1.50 or $2 each serving. Lots of leftovers, too, and the taters just soak up that sauce.
Wednesday, December 31, 2008
Happy New Year, Everyone
Be careful, and resist any urge you may have to eat the cork!
Trust us on this one... You'll only regret it in the morning.
Rabbit rabbit rabbit! See you next year!
Trust us on this one... You'll only regret it in the morning.
Rabbit rabbit rabbit! See you next year!
Friday, December 19, 2008
Fudge-O-Rama
Last year at Christmastime, we were home shopping, selling our condominium, and trying to get pregnant. It was a lot to deal with at one time. My brother tells me I'm always trying to do two or three life-changing things in one year, and I think he's right. But you know, we had to get out of that condo if we were going to raise children. It was a lovely place for the two of us to live for the first four years of our marriage, but have I ever showed you the microwave that we had?
The handle, where you see the chip at the top, fell into some soup I was making one day, and I had to fish it out (in a restaurant, you would have thrown the soup away, but that isn't happening at my house.) And note the classy repair at the bottom of the handle:
Do you have new respect for me as a cook, or what?
Anyway, of course we had to replace the microwave before we sold the place. We replaced closet doors, cabinet fixtures, had the carpet steam-cleaned, repainted chipped areas of the walls and all that home-selling stuff... But let me tell ya, none of that stuff would have mattered if there were rubber bands and garbage bag ties on the microwave, would it?
Needless to say, with all the repairs, closing costs, a fat down payment on the new place, paying a realtor and a couple of home inspectors (we had a couple of homes we decided not to buy after the inspection), we were kind of short on funds last year. So I gave a whole lotta fudge away as gifts.
I doubled, or possibly tripled, my favorite fudge recipe (be warned - you need a BIG pot and a strong stirring arm for that so that the chocolatey mass doesn't burn) and let it all cool. Then I cut it into squares, and put the squares on small cupcake liners with a holiday theme. Then I put several into a wax-lined baked goods bag (they have all this stuff at the regular grocery store) and kept all the bags in the fridge. Just be warned: use the plastic or waxy bags, or you'll have what looks from the outside like a bag o' grease, and no one wants that in their stocking.)
I gave one to the realtor, one to a neighbor, two to my husband's bosses, some to coworkers, one to my architect patient who looked at a house's foundation for us for free, etc. They make great presents to have on hand for those kind of folks, and what's better than a homemade gift? And let's face it, any time I can get sweets without baking is an ideal situation for me.
My favorite fudge recipe is the one on the back of the Marshmallow Fluff jar: "Never Fail Fudge." That's right! "Ancient Chinese Secret, huh?"
2 1/2 cups sugar
1/4 cup (1/8 lb.) butter or margarine
1 small can (5 oz.) evaporated milk
1 jar (7 1/2 oz.) Marshmallow FLUFF
3/4 tsp. salt
_________________________
3/4 tsp. vanilla
1 large (12 oz.) package semi-sweet chocolate pieces
Combine first five ingredients. Bring to a boil over a moderate heat, being careful not to mistake air bubbles for boiling. Then boil slowly, stiffing constantly, for five minutes (to soft ball stage.) Remove from heat. Stir in chocolate and vanilla until chocolate is melted. Then turn into a buttered 9 x 9 inch pan and cool (I prefer to put it into a foil-lined pan that has been sprayed with Pam, because it is easier to get it all out that way).
That old kitchen wasn't all bad... I sure do miss that gas stove! I'm still not used to the electric stove here. One day I will treat myself to a gas stove again. Until then, I will probably have several burned batches of fudge...
The handle, where you see the chip at the top, fell into some soup I was making one day, and I had to fish it out (in a restaurant, you would have thrown the soup away, but that isn't happening at my house.) And note the classy repair at the bottom of the handle:
Do you have new respect for me as a cook, or what?
Anyway, of course we had to replace the microwave before we sold the place. We replaced closet doors, cabinet fixtures, had the carpet steam-cleaned, repainted chipped areas of the walls and all that home-selling stuff... But let me tell ya, none of that stuff would have mattered if there were rubber bands and garbage bag ties on the microwave, would it?
Needless to say, with all the repairs, closing costs, a fat down payment on the new place, paying a realtor and a couple of home inspectors (we had a couple of homes we decided not to buy after the inspection), we were kind of short on funds last year. So I gave a whole lotta fudge away as gifts.
I doubled, or possibly tripled, my favorite fudge recipe (be warned - you need a BIG pot and a strong stirring arm for that so that the chocolatey mass doesn't burn) and let it all cool. Then I cut it into squares, and put the squares on small cupcake liners with a holiday theme. Then I put several into a wax-lined baked goods bag (they have all this stuff at the regular grocery store) and kept all the bags in the fridge. Just be warned: use the plastic or waxy bags, or you'll have what looks from the outside like a bag o' grease, and no one wants that in their stocking.)
I gave one to the realtor, one to a neighbor, two to my husband's bosses, some to coworkers, one to my architect patient who looked at a house's foundation for us for free, etc. They make great presents to have on hand for those kind of folks, and what's better than a homemade gift? And let's face it, any time I can get sweets without baking is an ideal situation for me.
My favorite fudge recipe is the one on the back of the Marshmallow Fluff jar: "Never Fail Fudge." That's right! "Ancient Chinese Secret, huh?"
2 1/2 cups sugar
1/4 cup (1/8 lb.) butter or margarine
1 small can (5 oz.) evaporated milk
1 jar (7 1/2 oz.) Marshmallow FLUFF
3/4 tsp. salt
_________________________
3/4 tsp. vanilla
1 large (12 oz.) package semi-sweet chocolate pieces
Combine first five ingredients. Bring to a boil over a moderate heat, being careful not to mistake air bubbles for boiling. Then boil slowly, stiffing constantly, for five minutes (to soft ball stage.) Remove from heat. Stir in chocolate and vanilla until chocolate is melted. Then turn into a buttered 9 x 9 inch pan and cool (I prefer to put it into a foil-lined pan that has been sprayed with Pam, because it is easier to get it all out that way).
That old kitchen wasn't all bad... I sure do miss that gas stove! I'm still not used to the electric stove here. One day I will treat myself to a gas stove again. Until then, I will probably have several burned batches of fudge...
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