Posts
I Saw a recipe on the web for a pasta sauce made without tomatoes. It uses carrots and beets as its base. This sounds good so we are going to try it. We picked up some beets tonight. We will make the sauce sometime this week.
I made a batch of ketchup using carrots and apples without adding tomatoes or sugar. It actually was really good, but I need to tweak it. It was a little too pulpy. I'm going to try using my juicer first instead of cooking them whole and then blenderizing it. Also I think I added a little too much Cinnamon.
I also found a recipe on the web for hash browns using jicama root so I picked up some of them tonight as well. We'll see how that turns out this week.
Cole Slaw is something that I don't usually like to buy at a grocery store. It never has the right taste that I'm looking for. I had been looking for a good recipe for cole slaw for half my life. A few years back I found one. It came from the Atkins website and is the only one I make. I made a batch today. It went well with the sausages we had at my wife's mothers. Here's the recipe.
1 medium cabbage shredded
1 carrot shredded
3/4 cup mayonnaise
1/2 cup sour cream
3 tbs cider vinegar
2 packages Splenda sweetener
1/4 tsp celery seed
1/4 tsp black pepper
1/2 tsp powdered horseradish
In a large bowl put shredded cabbage and carrot. In small bowl add remainder of ingredients and whisk to combine. Add to cabbage and carrot and toss to coat. Best when made a day ahead.
Enjoy and stay warm
Bill
Feb 28, 2009
Feb 25, 2009
Everything Is A Poison
The Internet is filled with why you should or shouldn't eat, drink or even breathe. Even I have contributed to this with my article on nightshades. There are poisons all around us. Not just the chemicals that directly or indirectly are added to our food, water and air. This is just adding frosting to the cake. The cake itself is a poison.
People think of poison as non curable, fast acting, and non detectable. It has been used to kill some of the most powerful leaders in the worlds history. No one knows exactly how many important and influential people have actually been poisoned in the past.
Poisons aren't always bad. Many poisons live a duel life. Pharmaceutical companies have taken poisons and turned them into life saving drugs used in hospitals throughout the world. There is a fine line between life and death or death and life when it comes to poisons.
But why do I say "everything is a poison". Well, water makes up about 60 percent of the human body. Water is very important and without water a person can die in as little as 3 days. On the other hand consuming too much water can also cause death. Every once in a while a news story comes out about someone who dies from drinking too much water. Oxygen is also a poison. Anyone who dives will know that pressure and oxygen don't mix well. The wrong percentage of oxygen can become toxic and lead to death.
So where am I going with this? Moderation is important with everything. Food toxins, whether natural or added, need to be kept in balance. You don't want toxins to build up. Drinking water allows the body to flush out many of the toxins. And lastly knowing your bodies tolerance to different toxins will help in keeping the balance and maintaining good health.
Eat with knowledge and stay warm
Bill
People think of poison as non curable, fast acting, and non detectable. It has been used to kill some of the most powerful leaders in the worlds history. No one knows exactly how many important and influential people have actually been poisoned in the past.
Poisons aren't always bad. Many poisons live a duel life. Pharmaceutical companies have taken poisons and turned them into life saving drugs used in hospitals throughout the world. There is a fine line between life and death or death and life when it comes to poisons.
But why do I say "everything is a poison". Well, water makes up about 60 percent of the human body. Water is very important and without water a person can die in as little as 3 days. On the other hand consuming too much water can also cause death. Every once in a while a news story comes out about someone who dies from drinking too much water. Oxygen is also a poison. Anyone who dives will know that pressure and oxygen don't mix well. The wrong percentage of oxygen can become toxic and lead to death.
So where am I going with this? Moderation is important with everything. Food toxins, whether natural or added, need to be kept in balance. You don't want toxins to build up. Drinking water allows the body to flush out many of the toxins. And lastly knowing your bodies tolerance to different toxins will help in keeping the balance and maintaining good health.
Eat with knowledge and stay warm
Bill
Feb 24, 2009
Thinking Green
I'm feeling better today but still not out of the woods yet. My head is less pounding and my chest did not explode from the violent coughing. My body is somewhat achy, but the prognosis is that I will survive. My wife, who is still not over her bout with the flu, had to take care of me at my worst. She even made me chicken soup. During the time we were hijacked by the virus a Nor'easter rolled in and dumped over a foot of snow on us. We only today got outside to start clearing the driveway, but that didn't last long due to our condition. It'll take a few days to get it cleared. I do like to see a good snow storm but I don't like to clean it up afterwards.
St. Paddy's day will be upon us soon and it is time to plan the meal. I'm actually not Irish, I'm Scottish on my father's side. But then St. Patrick was born "Maewyn Succat" in Cumberland County which at that time was part of Scotland. The people of Ireland and Scotland became close allies to thwart the advancement of the English. So I celebrate the holiday, but not the traditional way. You see, I hate boiled cabbage. Also, my wife cannot eat highly salted foods. She has Meniere's, which effects her hearing and balance, and salt aggravates the condition, which can lead to dizziness, vertigo and headaches. So the traditional meal will need to be modified.
The first change will be the beef. Instead of a corned beef I was thinking of a marinated beef brisket. Using the same spices that are found in normal corning recipes, except the salt. Replacing most of the salt with a different "brining" solution, and marinating the brisket for 24 hours. Then slow roasting the brisket with rutabagas, carrots and onions. Sauteing the cabbage instead of boiling the crap out of it. I can eat cabbage raw, roasted or fried but not boiled. This is what we will try this Paddy's day. No high salt or processed with nitrates beef brisket and no potatoes, we're on the no nightshade diet.
Staying in from the cold.
Bill
Feb 23, 2009
Doctors and Diets
Bill is sick, and looks as colorless and chilly as this scene along the Penobscot River. The poor dear, victim to the flu I battled for a week before passing it along to him. Now our roles have reversed and he is the patient, I the caretaker. To that end, I am re-publishing my blog from http://fibromaine.blogspot.com. No recipes today, but a head's up when the answers don't seem to make sense to always keep asking why?
My sisters and I all have varying degrees of what appears to be a common auto-immune disorder. Two of us (at least) have fibromyalgia, and one has psoriasis while the other two have eczema. I am the only one diagnosed with Meniere's disease, although it is highly likely that both the others would be diagnosed similarly were they to be adequately tested for it. As such we are always in search of ways to control this over-active bodily response and one of the safest and most effective ways is to avoid those things that trigger the reactions. The one thing we have the most control over is our diet, what we eat.
My oldest sister, K1, has become more active in this quest for healthful ways to redirect the body's natural healing tendencies back towards normal. She recently listened to a doctor that came by to talk to her group of nurses about diets for patients with high blood pressure (hypertension) and high triglyceride levels or diabetes. I am wondering after reading the transcript if he actually did any research before making his presentation or if he bothered to proof-read his own outline because there seems to be a bit of misdirection, although the basic premise is generally in the right area.
First, he divided the people into two arbitrary groups, those with high blood pressure and those with high blood fats. Since when are they mutually exclusive? For the people with high blood pressure he suggests a low sodium diet--which for him means less than 2000mg/day, which is a high sodium diet for anyone with Meniere's so I wonder if it's also too high for hypertension? That is current and well supported information. He gives wonderful examples of low sodium foods. He asks you to avoid certain breakfast cereals that are in the higher end of the sodium spectrum, but that are not the highest cereals out there. Why?
His alternatives are indeed low sodium, but that brings us to his next topic, carbohydrates. Low carbohydrate foods for control of high triglyceride or diabetes is commendable. If what he is implying is that the consumption of high carbohydrate foods, particularly high glycemic index or high insulin index foods create a reaction in the body that triggers the creation of bad fats and insulin resistance, Bravo! To that end, he states the obvious, don't eat the "white foods". But he also includes with this list any "corn based products, pulpy beans (Lima beans, kidney beans)." He continues to add "Multi-grain breads, wheat pasta, sweet potatoes, and brown rice are better than the 'white' alternatives but they are still starches." These are all in the "You should avoid the following" list. What is wrong with this picture? Why do I have an issue with his suggestions?
For breakfast he suggests "fruit juice, cereal, fruit, coffee/tea." This is a sugar rush waiting to happen. This is a glycemic load beyond proportion, and spiked with caffeine is bound to send the body's inflammatory responses into orbit. This will cause your blood sugar to spike, your insulin to soar and your arteries to scream under the weight of it all. Is he looking to make more patients for his practice? He is a cardiologist after all, and what quicker way to have them beat a path to your door than by offering them a "good for you" diet that will start them on the road to atherosclerosis. Where is the protein? Why are there stimulants involved at all? Yes, coffee and tea contain antioxidants that are beneficial, but we are talking about people who already have high blood pressure. Caffeine is not usually indicated in these circumstances.
He also has bananas on the "Avoid" list. Why? Too much potassium? When you compare the glycemic index of a banana (42 slightly green-52 overripe) to the suggested cereals, puffed wheat (80), puffed rice (80), oatmeal (63), cream of wheat (66) and shredded wheat (75), bananas come out ahead in all aspects. They have a lower glycemic index--even when highly ripened. They are high in potassium--that's good for your heart, particularly if you have high blood pressure. And those other things to avoid also rank lower on the glycemic index than any of the cereals he suggests [multi-grain breads (43), wheat pasta (55), sweet potatoes (48), and brown rice (50)], so I have to question whether the doctor did his homework.
If we look at high blood pressure and high triglycerides as the result of inflammation, which they are, then removing the causes would seem to be the ideal situation. Sugar and its co-conspirators cause a spike in blood sugar and consequently in insulin. This is inflammatory and damaging to the blood vessels. The sugar-insulin cascade also initiates the formation of triglycerides, particularly with high glycemic index foods. Like Icarus, the higher you fly, the hotter you burn, the farther you fall. Carbohydrates need to be moderated with fats and proteins to slow their absorption. Kidney beans are a good source of protein and so their glycemic index is low, only 23 when prepared from dried beans, to moderate, 47 when canned because the extensive processing breaks down the complex carbohydrates into simple sugars.
I am not saying that I am the ultimate source for information, but this is a man in the position of responsibility who has us by the nuts and should definitely check the facts before writing out a prescription.
Be aware, be wise, be healthy!
--K Hunter
Sources:
www.nal.usda.gov/fnic/foodcomp/Data/Other/herr48.pdf
http://oto2.wustl.edu/men/sodium.htm
www.nal.usda.gov/fnic/foodcomp/Data/SR17/wtrank/sr17a307.pdf
http://en.wikipedia.org/wiki/Glycemic_index
http://www.diabetes.org/food-nutrition-lifestyle/nutrition/meal-planning/glycemic-index-and-diabetes.jsp
Feb 21, 2009
Looks Like The Flu
Looks like I have officially caught the flu. My wife came down with it just after we returned from Rhode Island. I woke up this morning with a dry throat which led to the grunts shortly after. Later in the day archness and possibly a temperature had set in. My wife has been down for the count these last 4 days. Having Fibromyalgia the symptoms of the flu become greatly intensified.
This is a good time to bring up Zinc. Zinc is a wonderful mineral which is known as an antiseptic to germs. It also is very important in the bodies ability to heal itself. There are several ways of getting Zinc. The over-the-counter medication Zycam is basically Zinc suspension in a liquid form that is absorbed by the mucus membrane in the nasal cavity. Using, what looks like, a cotton swab to apply the medication. Another way, which cost less, is in a lozenge form called Cold-EEZE. This is what we take when we have a cold or flu. The only side effect of the lozenge is that it absorbs all the moisture out of your mouth. This I can live with.
Zinc is a very good supplement to take along with your other vitamins and mineral on a daily basis. You may not even know that you are deficient in Zinc until you start taking the supplements. My wife found this out two years ago when she was sick and I brought these little gems home. It seems that a lack of Zinc can dull your taste buds and your hearing. Both were wonderfully sharpened after eating the lozenges. Food tasted so much better. She now takes Zinc regularly to keep her hearing and taste buds up to par.
That's all I have for you today. Stay warm and take Zinc.
Bill
This is a good time to bring up Zinc. Zinc is a wonderful mineral which is known as an antiseptic to germs. It also is very important in the bodies ability to heal itself. There are several ways of getting Zinc. The over-the-counter medication Zycam is basically Zinc suspension in a liquid form that is absorbed by the mucus membrane in the nasal cavity. Using, what looks like, a cotton swab to apply the medication. Another way, which cost less, is in a lozenge form called Cold-EEZE. This is what we take when we have a cold or flu. The only side effect of the lozenge is that it absorbs all the moisture out of your mouth. This I can live with.
Zinc is a very good supplement to take along with your other vitamins and mineral on a daily basis. You may not even know that you are deficient in Zinc until you start taking the supplements. My wife found this out two years ago when she was sick and I brought these little gems home. It seems that a lack of Zinc can dull your taste buds and your hearing. Both were wonderfully sharpened after eating the lozenges. Food tasted so much better. She now takes Zinc regularly to keep her hearing and taste buds up to par.
That's all I have for you today. Stay warm and take Zinc.
Bill
Feb 20, 2009
Jonny Cake
In colonial New England travelers would carry with them a cake as a source of nourishment while on the road, or trail. The cake would be made using corn meal. The original term of this traveling munchie was journey cake. Later that term was corrupted into johnny cake. The corn type cake was not very sweet and often fried on a griddle. This, combined with meat jerky, would keep a traveler fed on a trip that could take a day or two.
Corn bread or muffins have changed since the Colonial days. It's become sweeter of course, given the peoples obsession with sugar now. Other additives like flour, baking soda, eggs and milk evolved from this original Indian version. Good thing too. I tried the old version of this corn cake which is available still in some older New England diners. I'd have to be really, really hungry to have it again. But then again in old New England it was a necessity not a luxury.
My wife makes a really good corn cake which is delicious with chili. A normal corn bread or cake recipe is good but with a little secret touch the flavor can be enhanced three fold. Frozen corn, yes I said frozen corn. You don't just dump it in. I know you've seen corn muffins with whole pieces of corn in the muffin. That's not what I'm talking about. It's a little more involved. You have to grind the corn to a pasty texture. The corn needs to be frozen or you'll just get liquid mush. Use a blender or other blender type appliance. The coffee grinder will not work because the corn, even frozen, has too much water in it.
Here is my wife's recipe for corn bread using frozen ground corn. She also uses a black bettie. A black bettie is an iron fry pan with high sides.
1 Cup Ground Corn
1 Cup White Flour
1 Cup Soy Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Cup Honey
3 Eggs
1/4 Cup Oil
1 Cup Rice Milk
Mix dry ingredients, then separately mix wet ingredients. Blend together and pour into a buttered skillet. Bake in a 400 degree oven for 20 to 30 minutes. Cake is done when a knife or tester pushed into the center of the cake comes out clean. Remove cake from pan and place on cooling rack. Enjoy.
Warm oven warm heart
Bill
Corn bread or muffins have changed since the Colonial days. It's become sweeter of course, given the peoples obsession with sugar now. Other additives like flour, baking soda, eggs and milk evolved from this original Indian version. Good thing too. I tried the old version of this corn cake which is available still in some older New England diners. I'd have to be really, really hungry to have it again. But then again in old New England it was a necessity not a luxury.
My wife makes a really good corn cake which is delicious with chili. A normal corn bread or cake recipe is good but with a little secret touch the flavor can be enhanced three fold. Frozen corn, yes I said frozen corn. You don't just dump it in. I know you've seen corn muffins with whole pieces of corn in the muffin. That's not what I'm talking about. It's a little more involved. You have to grind the corn to a pasty texture. The corn needs to be frozen or you'll just get liquid mush. Use a blender or other blender type appliance. The coffee grinder will not work because the corn, even frozen, has too much water in it.
Here is my wife's recipe for corn bread using frozen ground corn. She also uses a black bettie. A black bettie is an iron fry pan with high sides.
1 Cup Ground Corn
1 Cup White Flour
1 Cup Soy Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Cup Honey
3 Eggs
1/4 Cup Oil
1 Cup Rice Milk
Mix dry ingredients, then separately mix wet ingredients. Blend together and pour into a buttered skillet. Bake in a 400 degree oven for 20 to 30 minutes. Cake is done when a knife or tester pushed into the center of the cake comes out clean. Remove cake from pan and place on cooling rack. Enjoy.
Warm oven warm heart
Bill
Feb 19, 2009
A Salad A Day
When you think of the Atkins diet you generally think of what you see on TV. The frying sausages and other fat ridden meats sitting in a fry pan. This is actually far from the what Atkins was all about. Some people say that they were on the Atkins diet and just ate meat. They were just listening to other people and using the term Atkins. So what they heard was what they thought Atkins was.
It may surprise you, if you actually followed the Atkins diet, that vegetables were a very important part of everyday eating. Three cups of vegetables to be exact. Two of which were salad greens. Very important for the digestion system, and a very good source of vitamins, minerals and fiber. Everyday two cups of salad greens. I don't know of anyone not on a diet actually eats salad unless they were at a steak house.
I actually should eat more salads. Everyone would benefit from eating more salads, unless their vegan. If you want to lose weight then eating a salad will help. The fiber will slow the digestive system allowing blood sugar levels to equalize and the bulk will reduce the amount of food you consume. Adding even a small salad to your dinner menu will definitely increase your health over time.
Salads don't have to be just greens. Adding things like raisins, dried cranberries, nuts or seeds will add flavor and texture. Use you favorite dressing, hopefully without the chemicals and high fructose corn syrup. The bottom line is eat a salad. Your body will thank you.
Eat Green and Stay Warm.
Bill
It may surprise you, if you actually followed the Atkins diet, that vegetables were a very important part of everyday eating. Three cups of vegetables to be exact. Two of which were salad greens. Very important for the digestion system, and a very good source of vitamins, minerals and fiber. Everyday two cups of salad greens. I don't know of anyone not on a diet actually eats salad unless they were at a steak house.
I actually should eat more salads. Everyone would benefit from eating more salads, unless their vegan. If you want to lose weight then eating a salad will help. The fiber will slow the digestive system allowing blood sugar levels to equalize and the bulk will reduce the amount of food you consume. Adding even a small salad to your dinner menu will definitely increase your health over time.
Salads don't have to be just greens. Adding things like raisins, dried cranberries, nuts or seeds will add flavor and texture. Use you favorite dressing, hopefully without the chemicals and high fructose corn syrup. The bottom line is eat a salad. Your body will thank you.
Eat Green and Stay Warm.
Bill
Feb 18, 2009
Mr. Gadget
Gadgets can be a lot of help in the kitchen. A worthwhile investment, but only if utilized. Don't buy something that will sit in the draw or cabinet and never get used. I have boxes full of gadgets that were bought with great ambition but never or hardly ever becomes useful. Other gadgets do get used. Some more frequent than others. I will be discussing gadgets that I think are very helpful and those that don't seem to be.
The first kitchen helper that does get used often is the coffee grinder. This device has several uses, only one of which is grinding coffee. We have two in the house now, we did have five. One is specifically for grinding coffee. You don't want to use it for anything else or your coffee may taste funny. I've seen TV ads that show a gadget that does everything including grinding coffee. Don't use it for coffee. Use it for everything else. You can use one for savory spices and have another one for sweet spices. Several inexpensive coffee grinders can be put to good use in the kitchen.
The other coffee grinder we have is used for grinding spices. We do have a mortar and pestle and I have used it on occasion but using the grinder is fast and easy and you don't lose the occasional seed that gets ejected from the mortar. Whole seeds and peppercorns have much more flavor than buying them pre-ground. The coffee grinder will add more flavor to your dishes by utilizing fresher spices.
Other uses for this gadget are to fine-grind coarse cornmeal or other grains or to chop nuts. This means that you don't need to buy both coarse and fine grains or pre-chopped nuts. Also it is good for turning "sugar in the raw" into a powdered sugar for baking. So if you need to turn a dry something into a powder something for you culinary creation just pull out the coffee grinder and voila!
Snow is coming so bundle up and stay warm.
Bill
The first kitchen helper that does get used often is the coffee grinder. This device has several uses, only one of which is grinding coffee. We have two in the house now, we did have five. One is specifically for grinding coffee. You don't want to use it for anything else or your coffee may taste funny. I've seen TV ads that show a gadget that does everything including grinding coffee. Don't use it for coffee. Use it for everything else. You can use one for savory spices and have another one for sweet spices. Several inexpensive coffee grinders can be put to good use in the kitchen.
The other coffee grinder we have is used for grinding spices. We do have a mortar and pestle and I have used it on occasion but using the grinder is fast and easy and you don't lose the occasional seed that gets ejected from the mortar. Whole seeds and peppercorns have much more flavor than buying them pre-ground. The coffee grinder will add more flavor to your dishes by utilizing fresher spices.
Other uses for this gadget are to fine-grind coarse cornmeal or other grains or to chop nuts. This means that you don't need to buy both coarse and fine grains or pre-chopped nuts. Also it is good for turning "sugar in the raw" into a powdered sugar for baking. So if you need to turn a dry something into a powder something for you culinary creation just pull out the coffee grinder and voila!
Snow is coming so bundle up and stay warm.
Bill
Feb 17, 2009
Family Weekend
This weekend was my parents 60th wedding anniversary. So we trekked down to Rhode Island for the festivities. We took the laptop expecting to be in touch with the blogs, but it never was removed from the case. Sorry! The trip took roughly six and a half hours which included several stops along the way. Car trips can make you tired, even though you are on your butt the whole way. I think its the heightened alertness from driving that causes it. Anyhow, my wife and I split the task of driving. A very uneventful trip down, but the weather was nice and warm compared to what it has been here in the Northeast. Spring is coming and the ice and snow are melting.
So we arrived early in the evening and disembark our weekend belongings. My parents live in an in-law apartment at my sister's house where we were staying. We had dinner, a roast beef sandwich and onion strings, from one of our favorite RI restaurants, Chelo's. It was very filling, tender and delicious. Then it was catching up with my parents with the usual, how's living in Maine? My brother then showed up and later we went upstairs to see my sister and her husband. Time had eluded us and it was very late before we found our way to bed. We were very tired.
The Anniversary was very nice and a lot of people showed up to celebrate this event. I must, though, comment on the cake, created by my other sister Debi who likes to cook and bake, and took classes on cake decorating. It was a graduated three layer vanilla cake with white frosting. It looked like a wedding cake with white roses for decoration. The icing was as smooth as newly fallen snow. She had done a great job on the cake and had everyone asking how it was done. Not only did the cake look good it also tasted good. Well so much for my diet...
It was another late night and no time to blog. Morning came and along with it, the task of packing, having coffee and something to eat, along with saying our adieus. On the way home we made more stops than on the way down. There was Trader Joe's, a natural food market, with a list of things to get. They haven't opened one in Maine yet. Then another stop at the New Hampshire liquor store. After a long drive and a few other needed stops we were getting close to home. It was dark and icy snow was trickling down. We had one more stop. Dinner was at my mother-in-law's.
Finally we were home and unpacked. It was late and we were both tired. The computers were never turned on so the cyber world was moving without us until today. My adventure finished I can return to keyboard and talk to the world.
Drive safely and be warm
Bill
Feb 13, 2009
To Err Is Human, To Cook Divine
We're all human, so we all, at some point, make mistakes. It can be disappointing when things don't turn out they way you imagined. You may just be having an off day. And once that happens you'll never hear the end of it. Never...never...never! Two years later and I'm still hearing about the mustard bomb.
It was the Thanksgiving of 2007. My wife's Mom had just moved up here in Maine from Massachusetts. The turkey was roasting, the stuffing was baking and all the veggies were snug in their pots. Everything seemed to be going fine until...
First a little background. The closest I got to rutabagas when growing up was during Thanksgiving. We would see that yellow-orange-ish vegetable mixed and mashed with carrots. This was done to mask its bitter flavor. A flavor that you get when you boil a swede. Rutabagas are also known as swedes or purple top turnip. Once a year this veggie would make it's appearance. I could never understand, why? Why did we have it at all? It never really got eaten.
Okay! Back to 2007 and the impending disaster. I had cooked swedes many-a-time but I think I got too cocky. This veggie has a reputation of biting the hand that cooks it. I thought I could improve upon it's taste, thinking that anything will improve the flavor of this bitter sweet bulb. Well this little veggie put me in my place and I have since held respect for this devilish dish.
So what went wrong you ask? Mustard! Ground mustard seed is related to rutabagas as well as horseradish. Well, when I mashed the swede, to serve as a replacement for mashed potatoes, I added mustard among the seasonings to add flavor for the taste buds. Everyone was in total agreement that these mashed morsels turned into a bowl of, what tasted like, Horseradish. Not a pleasant tasting dish in the least. But the rest of dinner turned out well and we still had stuffing instead of rutabaga.
Well, that's my story. What's yours?
Cook well and stay warm
Bill
It was the Thanksgiving of 2007. My wife's Mom had just moved up here in Maine from Massachusetts. The turkey was roasting, the stuffing was baking and all the veggies were snug in their pots. Everything seemed to be going fine until...
First a little background. The closest I got to rutabagas when growing up was during Thanksgiving. We would see that yellow-orange-ish vegetable mixed and mashed with carrots. This was done to mask its bitter flavor. A flavor that you get when you boil a swede. Rutabagas are also known as swedes or purple top turnip. Once a year this veggie would make it's appearance. I could never understand, why? Why did we have it at all? It never really got eaten.
Okay! Back to 2007 and the impending disaster. I had cooked swedes many-a-time but I think I got too cocky. This veggie has a reputation of biting the hand that cooks it. I thought I could improve upon it's taste, thinking that anything will improve the flavor of this bitter sweet bulb. Well this little veggie put me in my place and I have since held respect for this devilish dish.
So what went wrong you ask? Mustard! Ground mustard seed is related to rutabagas as well as horseradish. Well, when I mashed the swede, to serve as a replacement for mashed potatoes, I added mustard among the seasonings to add flavor for the taste buds. Everyone was in total agreement that these mashed morsels turned into a bowl of, what tasted like, Horseradish. Not a pleasant tasting dish in the least. But the rest of dinner turned out well and we still had stuffing instead of rutabaga.
Well, that's my story. What's yours?
Cook well and stay warm
Bill
Feb 12, 2009
What's For Dinner?
My wife has been hearing this phrase a lot these past few weeks. ""What do you want for dinner hun?" Trying to make sense of, and control her symptoms of Fibromyalgia has placed a lot on the no-no list. From food allergies and sensitivities the spectrum of what she can eat has narrowed greatly her, and my, choices. Chocolate and peanuts and refined sugar are definitely out. Dairy is extremely limited. Foods with nitrates are consumed only by me. Okay so I like hot dogs and ham, but I've cut back a lot. Now we have forgone the nightshades as well. No more potatoes, sob! :~( No tomatoes, sweet or hot peppers and eggplant, not that I actually eat eggplant. Bad experience with an eggplant once. So that leaves, um, um, well meat..., salad, beans. If you think about what you buy that contains potatoes, tomatoes or peppers, it's more than half the prepared stuff in the market. It's a challenge, but we're ready.
Fresh vegetables, meats and what we make that is usually bought already prepared by most will be our diet. Oh! and coffee, that's a no-no too. Frozen foods are more or less the healthier choice when it comes to prepared foods, like ravioli. But still we study the ingredient list for signs of trouble. It's a good idea to recheck items you have bought before to make sure their recipe has not changed. We had to stop buying several items that we once held true, because of this.
Ketchup, alas no more, was my favorite condiment. Replacing it will be hard because the next thing in line is salsa, oops can't have that either. Taco sauce, nooooo! I will endeavor to create a type of ketchup without tomatoes. What! You can't have ketchup without tomatoes. Actually... ketchup was around before the world began eating tomatoes. Albeit different. I was thinking of using carrots instead. I'll keep you informed with my progress. Now, salsa is a bit more flexible. I've made a small test batch using cucumbers. It was good, but needs more work. I will bring you the results soon.
Now, back to "what's for dinner". Tonight we'll be having haddock with some rutabaga fries. Our version of fish and chips. The haddock was on sale at an extremely low price. I couldn't resist. I will let you in on a very quick recipe for tartar sauce. It's has two ingredients. Mayonnaise and dill relish. Using dill relish adds a much better flavor than regular sweet relish does. Also dill relish contains no added sugar, a great plus.
Be what ever you want to be as long as you stay warm.
Bill
Fresh vegetables, meats and what we make that is usually bought already prepared by most will be our diet. Oh! and coffee, that's a no-no too. Frozen foods are more or less the healthier choice when it comes to prepared foods, like ravioli. But still we study the ingredient list for signs of trouble. It's a good idea to recheck items you have bought before to make sure their recipe has not changed. We had to stop buying several items that we once held true, because of this.
Ketchup, alas no more, was my favorite condiment. Replacing it will be hard because the next thing in line is salsa, oops can't have that either. Taco sauce, nooooo! I will endeavor to create a type of ketchup without tomatoes. What! You can't have ketchup without tomatoes. Actually... ketchup was around before the world began eating tomatoes. Albeit different. I was thinking of using carrots instead. I'll keep you informed with my progress. Now, salsa is a bit more flexible. I've made a small test batch using cucumbers. It was good, but needs more work. I will bring you the results soon.
Now, back to "what's for dinner". Tonight we'll be having haddock with some rutabaga fries. Our version of fish and chips. The haddock was on sale at an extremely low price. I couldn't resist. I will let you in on a very quick recipe for tartar sauce. It's has two ingredients. Mayonnaise and dill relish. Using dill relish adds a much better flavor than regular sweet relish does. Also dill relish contains no added sugar, a great plus.
Be what ever you want to be as long as you stay warm.
Bill
Feb 11, 2009
Lobstah Ayuh
We live along the coast of Maine where the availability of lobster is astounding. In the summer, when the tourist are here, the Maine lobster is practically a staple. So much so that you can gas up you car and grab a lobster roll both at the same place. Lobster license plates, lobster key chains, lobster grabby things and lobster hats. When your on vacation you tend to buy the local trade marks and eat the main dishes of the area. When you live here it's very different.
Lobster is not usually on my grocery list for my trip to the market. In fact, during the three years since we moved to Maine we had lobster for the first time last Thanksgiving. Lobster prices were so low and the lobster fisherman were struggling because the demand for the delicious crustacean had evaporated. Their biggest buyer stopped ordering them due to the credit crunch. These were Canadian companies who had lost financial backing from their banks because the banks had no money to give. This presented a glut of lobsters with no place to go. So the people of Maine and around New England decided to add the tasty treat to their menu. After all, at $2.99 per pound, it was cheaper than ground beef.
The market that we frequent is where we purchased the succulent critters. They also cooked them for us. That was nice of them. All we had to do was to crack them open and remove the sweet tasting meat. We removed the gills and the tamale, the lobsters liver, and placed the meat in a bowl for later. The shells and liquids went into a pot, were crushed up and made into lobster stock. The stock will make excellent chowder or in a stir-fry as a lobster sauce.
The meat was cut up and made into a lobster salad in a light dressing. It was served on romaine leaves. A very delicious appetizer. Some of the meat was set aside and made into lobster chowder, delicious as well. We also bought more lobster for Christmas.
Prices since have gone back up, but still not the high prices they were a year ago. I guess I'll be going back to eating steak again. Lobster is still a great special occasion choice. Valentines day is coming up. You could serve a lobster to your sweet heart and place a piece of jewelry in the large claw. As long as your mate isn't allergic to them it makes a wonderful evening.
Here is the recipe for a lobster roll:
The meat of two, 1Lb lobsters
1/3 cup real mayonnaise
2 Tbsp lime juice
1 Tbsp rice vinegar
Dash of white pepper
Romaine lettuce
Hot dog roll or finger roll
Combine mayo, lime juice and vinegar in bowl. Whisk to smooth. The consistency should drip from the whisk but also adhere as well. Add small amounts at a time to the lobster meat to coat. You don't want to over power the taste of the lobster. Place a lettuce leaf in a bun and add some lobster. Dig in!
Lobstah apetit and be warm
Bill
Lobster is not usually on my grocery list for my trip to the market. In fact, during the three years since we moved to Maine we had lobster for the first time last Thanksgiving. Lobster prices were so low and the lobster fisherman were struggling because the demand for the delicious crustacean had evaporated. Their biggest buyer stopped ordering them due to the credit crunch. These were Canadian companies who had lost financial backing from their banks because the banks had no money to give. This presented a glut of lobsters with no place to go. So the people of Maine and around New England decided to add the tasty treat to their menu. After all, at $2.99 per pound, it was cheaper than ground beef.
The market that we frequent is where we purchased the succulent critters. They also cooked them for us. That was nice of them. All we had to do was to crack them open and remove the sweet tasting meat. We removed the gills and the tamale, the lobsters liver, and placed the meat in a bowl for later. The shells and liquids went into a pot, were crushed up and made into lobster stock. The stock will make excellent chowder or in a stir-fry as a lobster sauce.
The meat was cut up and made into a lobster salad in a light dressing. It was served on romaine leaves. A very delicious appetizer. Some of the meat was set aside and made into lobster chowder, delicious as well. We also bought more lobster for Christmas.
Prices since have gone back up, but still not the high prices they were a year ago. I guess I'll be going back to eating steak again. Lobster is still a great special occasion choice. Valentines day is coming up. You could serve a lobster to your sweet heart and place a piece of jewelry in the large claw. As long as your mate isn't allergic to them it makes a wonderful evening.
Here is the recipe for a lobster roll:
The meat of two, 1Lb lobsters
1/3 cup real mayonnaise
2 Tbsp lime juice
1 Tbsp rice vinegar
Dash of white pepper
Romaine lettuce
Hot dog roll or finger roll
Combine mayo, lime juice and vinegar in bowl. Whisk to smooth. The consistency should drip from the whisk but also adhere as well. Add small amounts at a time to the lobster meat to coat. You don't want to over power the taste of the lobster. Place a lettuce leaf in a bun and add some lobster. Dig in!
Lobstah apetit and be warm
Bill
Feb 10, 2009
Yes It's Chicken Again
One of my favorite spreads is a basic cream cheese with olives. It's easy to make and very yummy as a dip or spread on toast or bagels. I made it this morning and spread it on toast for a quick breakfast. Just take some black and green olives, about six of each, and a little of the black olive liquid. Finely chop the olives and then add about 8 ounces of cream cheese and mix. You could also add some herbs if you like, but it's delicious as is.
We also whipped up another batch of hummus. This time we left out the roasted red pepper to make it a garlic hummus. Let it sit over night so the flavors blend together. If you don't have pita bread to cut into triangles just use tortilla chips. The saltiness of the chips add to the flavor of the hummus. For the hummus recipe see the archive article "Hummus AmongUs".
The next recipe is another chicken one. Seems like we eat a lot of chicken. It's a good thing we have lots of different ways to prepare them. I'll be posting them as I eat them. This particular way of making chicken allows you to bake the bird and create a delicious gravy as well.
First you have to split the bird down the center of the breast, splayed the bird and then crack the back. You then, using a sharp boning knife or strong scissors, remove the back bone. This will give you two separate halves. Season the bird and coat with oil. Place it skin side up in a baking dish and bake at 400F until internal temperature reaches 180 degrees.
Take the back bone, neck, giblets and any fat you had trimmed of the chicken and place in a pot. Chop 2 carrots, 2 celery stalks and an onion. Place all ingredients into pot and set stove on medium. Let the fat render and everything cook till meat is browned and veggies are tender. Add 1 cup low sodium vegetable stock and 2 cups of water. Bring to boil and let simmer.
When chicken is done remove from oven and let rest. Remove chicken parts from pot. Place gravy mixture in blender and blend till smooth then return to pot and back on stove. You can chop the giblets up and return them to the pot if you want a giblet gravy. If the gravy is not thick enough mix a tablespoon of corn starch with a half cup of water. Slowly add some of the mixture to the gravy while stirring over medium-high heat. Stop when the desired thickness is achieved.
This chicken goes well with one of my favorite side dishes, black beans and rice:
2Tbsp olive oil
1 cup brown rice
1 onion, diced small
2 Tbsp garlic, minced
1/2 Tsp cumin (ground--fresh from seed is best)
1 cup vegetable broth (home made or low-salt store-bought)
1 cup water
1 can (16 oz.) black beans, rinsed
Add olive oil and brown rice to a 2qt. saucepan. Add the onion, garlic, and cumin and saute for a few minutes until onions are translucent and cumin becomes aromatic. Add the water and broth and bring to boil. Turn down the heat, add the beans, and simmer until the liquid is absorbed and the rice is tender (about 45 minutes). If the rice is still not tender, add a bit more liquid (about 1/2 cup) and cook until the extra liquid is absorbed.
Repeat as necessary. --K Hunter
Baked chicken and gravy without the dry bird. If you have left over meat and gravy you can make a chicken soup with it. Remove the meat from the bone and break it up or chop with a knife. Place in pot and add the gravy, 2 chopped celery stalks, 2 chopped carrots and a chopped onion. Add more vegetable stock to thin the gravy. Cook until veggies are tender and serve. A wonderful lunch.
Eat chicken and stay warm.
Bill
We also whipped up another batch of hummus. This time we left out the roasted red pepper to make it a garlic hummus. Let it sit over night so the flavors blend together. If you don't have pita bread to cut into triangles just use tortilla chips. The saltiness of the chips add to the flavor of the hummus. For the hummus recipe see the archive article "Hummus AmongUs".
The next recipe is another chicken one. Seems like we eat a lot of chicken. It's a good thing we have lots of different ways to prepare them. I'll be posting them as I eat them. This particular way of making chicken allows you to bake the bird and create a delicious gravy as well.
First you have to split the bird down the center of the breast, splayed the bird and then crack the back. You then, using a sharp boning knife or strong scissors, remove the back bone. This will give you two separate halves. Season the bird and coat with oil. Place it skin side up in a baking dish and bake at 400F until internal temperature reaches 180 degrees.
Take the back bone, neck, giblets and any fat you had trimmed of the chicken and place in a pot. Chop 2 carrots, 2 celery stalks and an onion. Place all ingredients into pot and set stove on medium. Let the fat render and everything cook till meat is browned and veggies are tender. Add 1 cup low sodium vegetable stock and 2 cups of water. Bring to boil and let simmer.
When chicken is done remove from oven and let rest. Remove chicken parts from pot. Place gravy mixture in blender and blend till smooth then return to pot and back on stove. You can chop the giblets up and return them to the pot if you want a giblet gravy. If the gravy is not thick enough mix a tablespoon of corn starch with a half cup of water. Slowly add some of the mixture to the gravy while stirring over medium-high heat. Stop when the desired thickness is achieved.
This chicken goes well with one of my favorite side dishes, black beans and rice:
2Tbsp olive oil
1 cup brown rice
1 onion, diced small
2 Tbsp garlic, minced
1/2 Tsp cumin (ground--fresh from seed is best)
1 cup vegetable broth (home made or low-salt store-bought)
1 cup water
1 can (16 oz.) black beans, rinsed
Add olive oil and brown rice to a 2qt. saucepan. Add the onion, garlic, and cumin and saute for a few minutes until onions are translucent and cumin becomes aromatic. Add the water and broth and bring to boil. Turn down the heat, add the beans, and simmer until the liquid is absorbed and the rice is tender (about 45 minutes). If the rice is still not tender, add a bit more liquid (about 1/2 cup) and cook until the extra liquid is absorbed.
Repeat as necessary. --K Hunter
Baked chicken and gravy without the dry bird. If you have left over meat and gravy you can make a chicken soup with it. Remove the meat from the bone and break it up or chop with a knife. Place in pot and add the gravy, 2 chopped celery stalks, 2 chopped carrots and a chopped onion. Add more vegetable stock to thin the gravy. Cook until veggies are tender and serve. A wonderful lunch.
Eat chicken and stay warm.
Bill
Feb 9, 2009
Happy Gut
The new buzz word in health recently is a natural soluble fiber called inulin. It has been used in the food production industry for years. Now it is gaining popularity and showing up in more food products like bread, cereal and even yogurt. You can buy inulin in powder form, like Fibersure, or in bulk from a natural food store. Add the powder to your favorite recipe to increase your fiber intake. Inulin has many health benefits and should be used to enhance your diet.
Inulin is considered a prebiotic. That means it aids in the formation of good flora in your large intestine, or colon. A probiotic contains the bacteria that, if they survive the trip, stake claim in your colon. A prebiotic will feed them and keep them alive. They are very important to the digestive system and responsible for breaking down food material so it can be absorbed.
Some gut flora like Candida, a type of yeast, that resides in the colon can overpopulate causing good bacteria to diminish. Candida can flourish from a high sugar, starch and refined flour diet. Inulin will feed the other flora allowing a balance to occur.
Inulin is a water soluble fiber. It will not break down in the upper digestive tract. When it reaches the large intestine the flora will begin breaking down the complex carbohydrates into absorbable components. Inulin also promotes the absorption of calcium and other minerals.
There are a great number of benefits to including inulin and other important supplements into a persons diet. Just keep in mind that moderation is the key to good eating habits. Don't think that by taking supplements you can forgo that salad. Raw veggies are still the best way to a healthy diet. Eating less sugar and refined products and eating more of a variety of foods will promote that health. Foods that are particularly high in inulin include garlic, onions, agave, jicama, jerusalem artichokes, chicory and dandelion.
Thanks for tuning in.
Bill
Inulin is considered a prebiotic. That means it aids in the formation of good flora in your large intestine, or colon. A probiotic contains the bacteria that, if they survive the trip, stake claim in your colon. A prebiotic will feed them and keep them alive. They are very important to the digestive system and responsible for breaking down food material so it can be absorbed.
Some gut flora like Candida, a type of yeast, that resides in the colon can overpopulate causing good bacteria to diminish. Candida can flourish from a high sugar, starch and refined flour diet. Inulin will feed the other flora allowing a balance to occur.
Inulin is a water soluble fiber. It will not break down in the upper digestive tract. When it reaches the large intestine the flora will begin breaking down the complex carbohydrates into absorbable components. Inulin also promotes the absorption of calcium and other minerals.
There are a great number of benefits to including inulin and other important supplements into a persons diet. Just keep in mind that moderation is the key to good eating habits. Don't think that by taking supplements you can forgo that salad. Raw veggies are still the best way to a healthy diet. Eating less sugar and refined products and eating more of a variety of foods will promote that health. Foods that are particularly high in inulin include garlic, onions, agave, jicama, jerusalem artichokes, chicory and dandelion.
Thanks for tuning in.
Bill
Feb 7, 2009
Et Tu Potato
With reserved respect for the almighty potato I declare him unfit for duty as the American staple. I grew up on potatoes. Breakfast, lunch, dinner and snacks. The potato is all around us. A member of the nightshade family and related to tobacco, and possibly as addictive as well, this new world staple was discovered in South American and brought back to Europe where it became highly praised as an important food. At one point there was a crisis when the potato famine hit Ireland and other parts of Europe. Can we actually live without the potato? Unfortunately no. The world has too many people and not enough sustainable food. The potato has a place. It can feed the masses. It's reign at the top though should be replaced.
There are people who should avoid the potato, and other nightshade veggies, altogether ( see the previous article "It Lurks In The Dark Nightshade" ). For the rest of us, limiting the intake of potatoes and increasing other good vegetables and different sources of starch would make us healthier. Rice, beans and pasta are a few good alternatives. Even stuffing instead of potatoes. Reducing potato consumption to a few times a week instead of three to four times daily. Try this for a month and see how you feel.
I will be testing other sources of the starchy side dish in various recipes. In addition to squash and rutabagas, I will be adding sweet potatoes and yams to my diet. Sweet potatoes are not related to potatoes nor are they related to yams. They both are very high in nutrients, including minerals, such as magnesium and potassium, and vitamin A. Yams have a low glycemic index, which is good for diabetics, and sweet potatoes aid in regulating blood sugar levels, as long as you don't add marshmallows or maple syrup to them. YUK! They both contain high fiber which is good for digestion and heath.
In the weeks to come I'll be presenting recipes utilizing these and other healthy veggies and have more information on healthy eating while reducing the need for nightshades. My next article will be on the benefits of Inulin, a soluble fiber. I am also building a site to catalogue my recipes. If you have any recipes to share please email them to me and I will try them and post them on the blog and add them to my recipe site. The link to the site will be added to the sites of interest section on the bar to the left. Click on my name under contributors to contact me by email.
Thank you
Stay warm and well
Bill
There are people who should avoid the potato, and other nightshade veggies, altogether ( see the previous article "It Lurks In The Dark Nightshade" ). For the rest of us, limiting the intake of potatoes and increasing other good vegetables and different sources of starch would make us healthier. Rice, beans and pasta are a few good alternatives. Even stuffing instead of potatoes. Reducing potato consumption to a few times a week instead of three to four times daily. Try this for a month and see how you feel.
I will be testing other sources of the starchy side dish in various recipes. In addition to squash and rutabagas, I will be adding sweet potatoes and yams to my diet. Sweet potatoes are not related to potatoes nor are they related to yams. They both are very high in nutrients, including minerals, such as magnesium and potassium, and vitamin A. Yams have a low glycemic index, which is good for diabetics, and sweet potatoes aid in regulating blood sugar levels, as long as you don't add marshmallows or maple syrup to them. YUK! They both contain high fiber which is good for digestion and heath.
In the weeks to come I'll be presenting recipes utilizing these and other healthy veggies and have more information on healthy eating while reducing the need for nightshades. My next article will be on the benefits of Inulin, a soluble fiber. I am also building a site to catalogue my recipes. If you have any recipes to share please email them to me and I will try them and post them on the blog and add them to my recipe site. The link to the site will be added to the sites of interest section on the bar to the left. Click on my name under contributors to contact me by email.
Thank you
Stay warm and well
Bill
Feb 6, 2009
It Lurks In The Dark Nightshade
Food allergies and sensitivity plague millions of unsuspecting people every day. It can manifest itself in many forms from a headache, to being rushed to the hospital, and various degrees in between. I myself have discovered just recently a sensitivity to a particular food that has been creating discomfort for most of my life. Trying to put your finger on a particular irritant can be quite mind boggling to say the least. First I thought it was fats that were causing the problem. Then I focused on eggs, then back to fats, or maybe its oils. Yeah, that must be it. Wrong! Many years I pondered the problem before settling on the term IBS. IBS is short for, I have no idea what the problem is, disease.
Then came a revelation. An idea appeared in my head. Could this be the culprit? Staring me in the face all this time and me not seeing it? I had the culprit. Although at that time I didn't know it had accomplices. Maybe that's why I couldn't put my finger on it before. The debate went on. I knew it was the source, I just couldn't prove why. The potato was my prime suspect, the unnoticed source that was there at every turn. The only evidence I had at the time was his buddy starch. Other foods have starch so why didn't they bother me as well? The trial went on in this love-hate game of pleasure and punishment.
Then a break in the case came just today. While researching another case for my lovely wife on the elusive Fibromyalgia gang I found the clue that unraveled the mystery revolving around the potato.
The real culprit is the Nightshade gang. A plant family which includes, but is not limited to, the potato, tomato, sweet and hot peppers and eggplant. People with a sensitivity to the Alkaloids in these will have a reaction to some degree to these veggies. Alkaloids themselves have brought us very powerful and useful medicines. These veggies are, for most people, safe for consumption. The toxin levels are very minute and, unless you have a sensitivity to them, will not effect you.
There are some precautions that should be taken even if you don't have a reaction to this family of veggies. The skin of the potato holds most of the toxin, but if the potato sprouts or starts to rot, the toxin spreads throughout the spud. The unripened fruit also has a higher concentration of the toxin. I guess I won't be making anymore green tomato relish, also known as piccalilli. Although I have not found any information on the seeds of these veggies you may want to avoid them as well.
Lastly, the nightshade family has been linked to calcium deficiency in the body which can lead to bone density loss. Also the toxins can build up in the body and have adverse effects later on. A very good article to read on this subject is "All about nightshades: explore the hidden hazards of your favorite food with macrobiotic nutritionist Lino Stanchich" Here is the link to this article
http://findarticles.com/p/articles/mi_m0KWZ/is_5_4/ai_111734421. This article proved very informative to me and my wife. More information can also be found at Wikipedia at http://en.wikipedia.org/wiki/Solanaceae. Solanaceae, is the main family that includes nightshade.
I myself will be cutting back on these particular veggies. If you think you have a sensitivity to them you may want to do the same. Also if you have symptoms of fybromyalgia, chronic fatigue or your family has bone density loss (osteoporosis or osteopenia) or a calcium deficiency then cutting back on the nightshades may help.
Be strong and be well.
Bill
Then came a revelation. An idea appeared in my head. Could this be the culprit? Staring me in the face all this time and me not seeing it? I had the culprit. Although at that time I didn't know it had accomplices. Maybe that's why I couldn't put my finger on it before. The debate went on. I knew it was the source, I just couldn't prove why. The potato was my prime suspect, the unnoticed source that was there at every turn. The only evidence I had at the time was his buddy starch. Other foods have starch so why didn't they bother me as well? The trial went on in this love-hate game of pleasure and punishment.
Then a break in the case came just today. While researching another case for my lovely wife on the elusive Fibromyalgia gang I found the clue that unraveled the mystery revolving around the potato.
The real culprit is the Nightshade gang. A plant family which includes, but is not limited to, the potato, tomato, sweet and hot peppers and eggplant. People with a sensitivity to the Alkaloids in these will have a reaction to some degree to these veggies. Alkaloids themselves have brought us very powerful and useful medicines. These veggies are, for most people, safe for consumption. The toxin levels are very minute and, unless you have a sensitivity to them, will not effect you.
There are some precautions that should be taken even if you don't have a reaction to this family of veggies. The skin of the potato holds most of the toxin, but if the potato sprouts or starts to rot, the toxin spreads throughout the spud. The unripened fruit also has a higher concentration of the toxin. I guess I won't be making anymore green tomato relish, also known as piccalilli. Although I have not found any information on the seeds of these veggies you may want to avoid them as well.
Lastly, the nightshade family has been linked to calcium deficiency in the body which can lead to bone density loss. Also the toxins can build up in the body and have adverse effects later on. A very good article to read on this subject is "All about nightshades: explore the hidden hazards of your favorite food with macrobiotic nutritionist Lino Stanchich" Here is the link to this article
http://findarticles.com/p/articles/mi_m0KWZ/is_5_4/ai_111734421. This article proved very informative to me and my wife. More information can also be found at Wikipedia at http://en.wikipedia.org/wiki/Solanaceae. Solanaceae, is the main family that includes nightshade.
I myself will be cutting back on these particular veggies. If you think you have a sensitivity to them you may want to do the same. Also if you have symptoms of fybromyalgia, chronic fatigue or your family has bone density loss (osteoporosis or osteopenia) or a calcium deficiency then cutting back on the nightshades may help.
Be strong and be well.
Bill
Feb 5, 2009
The Art Of Taste
Ask any mouth what it craves and it will say, Taste! Some foods have a very mild flavor and may need to be enhanced. Seasonings are at the very heart of fine cooking. For a chef, seasonings are the pallet, and the dish is his canvas. A painting inspires the mind while a dish ignites the other senses. Taste, scent, sight and sound are all part of the pleasure of a dish prepared by an artist.
We strive to find new tastes to satisfy our craving for something different. Tonight we made chicken for dinner. We decided to try a buffalo taste to a glaze. My wife whipped up something that smelled good so we slapped it on the chicken put some veggies in the pan with it and baked it. It was delicious.
Cooking is about inspiration. You have a taste and the ingredients just fall into place. Sometimes it doesn't turn out the way you thought it would. Experience comes from failures and greatness comes with persistence. Unleash the artist and spend time in the kitchen.
Here is what was in the glaze:
1/2 cup hot pepper sauce
2 Tbsp balsamic vinegar
3 Tbsp maple sugar
pinch of salt
4 Tbsp olive oil
1 Tbsp corn starch
We heated the glaze in the microwave for a total of 2.5 minutes at 30 second intervals whisking between zaps. Baste the bird several times during cooking.
When I see a recipe I usually add my own twist to it, so twist away.
Eat well and stay warm
Bill
We strive to find new tastes to satisfy our craving for something different. Tonight we made chicken for dinner. We decided to try a buffalo taste to a glaze. My wife whipped up something that smelled good so we slapped it on the chicken put some veggies in the pan with it and baked it. It was delicious.
Cooking is about inspiration. You have a taste and the ingredients just fall into place. Sometimes it doesn't turn out the way you thought it would. Experience comes from failures and greatness comes with persistence. Unleash the artist and spend time in the kitchen.
Here is what was in the glaze:
1/2 cup hot pepper sauce
2 Tbsp balsamic vinegar
3 Tbsp maple sugar
pinch of salt
4 Tbsp olive oil
1 Tbsp corn starch
We heated the glaze in the microwave for a total of 2.5 minutes at 30 second intervals whisking between zaps. Baste the bird several times during cooking.
When I see a recipe I usually add my own twist to it, so twist away.
Eat well and stay warm
Bill
Feb 4, 2009
You Deserve a tasty desert
In a previous article I mentioned using coconut milk for cooking and desert making. Coconut milk was, at one time, thought to be bad for your health. This information was associated with coconut oil that was hydrogenated. Hydrogenated fats, or trans fats, are a health risk and can increase LDL cholesterol. Recent studies have found that coconut milk, and oil, are a very healthy addition to a diet. Studies have shown that coconut can actually decrease HDL levels. A very good ally to have on the healthy food side.
In addition coconut milk has a lot to offer in both taste and nutrition. In a one cup serving there are 13.3 grams of carbs, 5.3 grams of which is fiber. This fiber offsets the 8 grams of sugar bringing the glycemic load to 5, which means there is very little impact on blood sugar levels. There are also many minerals found in coconut milk like selenium, iron, magnesium and potassium. Coconut milk has a lot to offer your body and should be one of the replacements for fat in cooking, along with healthy oil spreads, like Smart Balance, and butter. We'll talk about butter in a later article.
As for Taste, coconut milk has a mild coconut flavor and can enhance dishes that you create. It should not be sweet. Use only unsweetened milk with no added chemicals and definitely no hydrogenation. One of our favorite dishes that we use coconut milk in is pudding. The following recipe uses no cow's milk. This is also a chocolate style pudding with no chocolate. We use carob powder in place of the cocoa powder to give it a chocolate flavor. Sugar is needed to allow the mixture to gel. Sucralose is used to reduce the amount of sugar without losing the sweetness of the pudding. The amount of carob can be altered or replaced with cocoa powder.
The websites listed below will give you more information on coconut milk and oil.
http://www.nutritiondata.com/facts/nut-and-seed-products/3113/2
http://www.westonaprice.org/knowyourfats/coconut-oil-studies.html
Here is the recipe for our carob pudding:
1-16oz can coconut milk (not low fat)
1 cup rice milk
1/3 cup corn starch
1/3 cup sucralose (Splenda® or equivalent)
1/3 cup sugar
3Tbsp carob powder
4Tbsp butter
3 eggs--whisked until light and fluffy
2Tbsp real vanilla extract
dash of salt
Sift carob through sieve to remove lumps if necessary. Melt butter and mix in carob. Into a 4 quart sauce pan, add the coconut milk, rice milk, corn starch, sucralose, sugar and carob mixture. Stir vigorously to a smooth consistency and let stand for at least 20 minutes to allow the wet and dry ingredients to meld. Turn on heat to medium and slowly bring to boil, stirring with whisk the whole time. Boil for one minute then remove from heat. Pour some of the mixture into the eggs while beating so that the eggs do not curdle, then pour this mixture back into the pot and bring back to a boil. Cook for one minute. Remove from heat and stir in vanilla and dash of salt. Makes approximately six-5 ounce servings.
Enjoy the pudding and stay warm
Bill
In addition coconut milk has a lot to offer in both taste and nutrition. In a one cup serving there are 13.3 grams of carbs, 5.3 grams of which is fiber. This fiber offsets the 8 grams of sugar bringing the glycemic load to 5, which means there is very little impact on blood sugar levels. There are also many minerals found in coconut milk like selenium, iron, magnesium and potassium. Coconut milk has a lot to offer your body and should be one of the replacements for fat in cooking, along with healthy oil spreads, like Smart Balance, and butter. We'll talk about butter in a later article.
As for Taste, coconut milk has a mild coconut flavor and can enhance dishes that you create. It should not be sweet. Use only unsweetened milk with no added chemicals and definitely no hydrogenation. One of our favorite dishes that we use coconut milk in is pudding. The following recipe uses no cow's milk. This is also a chocolate style pudding with no chocolate. We use carob powder in place of the cocoa powder to give it a chocolate flavor. Sugar is needed to allow the mixture to gel. Sucralose is used to reduce the amount of sugar without losing the sweetness of the pudding. The amount of carob can be altered or replaced with cocoa powder.
The websites listed below will give you more information on coconut milk and oil.
http://www.nutritiondata.com/facts/nut-and-seed-products/3113/2
http://www.westonaprice.org/knowyourfats/coconut-oil-studies.html
Here is the recipe for our carob pudding:
1-16oz can coconut milk (not low fat)
1 cup rice milk
1/3 cup corn starch
1/3 cup sucralose (Splenda® or equivalent)
1/3 cup sugar
3Tbsp carob powder
4Tbsp butter
3 eggs--whisked until light and fluffy
2Tbsp real vanilla extract
dash of salt
Sift carob through sieve to remove lumps if necessary. Melt butter and mix in carob. Into a 4 quart sauce pan, add the coconut milk, rice milk, corn starch, sucralose, sugar and carob mixture. Stir vigorously to a smooth consistency and let stand for at least 20 minutes to allow the wet and dry ingredients to meld. Turn on heat to medium and slowly bring to boil, stirring with whisk the whole time. Boil for one minute then remove from heat. Pour some of the mixture into the eggs while beating so that the eggs do not curdle, then pour this mixture back into the pot and bring back to a boil. Cook for one minute. Remove from heat and stir in vanilla and dash of salt. Makes approximately six-5 ounce servings.
Enjoy the pudding and stay warm
Bill
Feb 2, 2009
Hummus AmongUs
Most people are looking for a healthy snack food, munchies or party dip. Settling for the usual line up of modified cheeses, chemicalized creams and mutilated offerings? Including salsa, there are very few choices that are actually good and good for you. One such tasty treat, though not widely used or seen at gatherings, is the wonderful chickpea dip, or Hummus. Bursting with vegetable proteins, fiber and nutrients including Iron, Folate and B6, hummus is still a tasty treat.
My wife and I whipped up a batch yesterday. We keep seeing it at the markets but can't bring ourselves to dish out five bucks for a 16 ounce cup. This little dish does not take a lot of time or effort to create. A quick trip to the market to pick up some ingredients. You will need a 16 ounce can of chickpeas, also known as garbanzos. A three and a half ounce jar of sesame seed; get the sesame seeds in the Asian section, it's more economical than in the spice isle. Now, if you like more flavor than you can spice up the hummus, like our recipe that follows, with some roasted red peppers, Italian style of course.
So now you have the main ingredients, the rest are normal staples. Check before you do your shopping to be sure. You will need a blender and a rubber spatula. Here is the recipe:
1/4 cup (half the jar) Sesame Seeds
2 Tbsp Water
1 Tsp Vegetable oil
3 Tbsp Lime Juice
1 Tbsp Minced garlic in oil or dried garlic soaked in water until tender
1/4 Tsp Cumin
1 can 16 ounce can Chickpeas drained and rinsed
2 Tbsp Vegetable oil
1/4 cup Water
1/2 of one Roasted Red Pepper
Add first 6 ingredients into the blender. Blend until smooth. Add next 3 ingredients and blend until smooth. Add the roasted red pepper and blend again. If needed add water to obtain a good firm consistency.
You can serve the hummus with pita bread, crackers or chips. It is also good as a spread on bread or in a sandwich.
Enjoy and stay warm.
Bill
My wife and I whipped up a batch yesterday. We keep seeing it at the markets but can't bring ourselves to dish out five bucks for a 16 ounce cup. This little dish does not take a lot of time or effort to create. A quick trip to the market to pick up some ingredients. You will need a 16 ounce can of chickpeas, also known as garbanzos. A three and a half ounce jar of sesame seed; get the sesame seeds in the Asian section, it's more economical than in the spice isle. Now, if you like more flavor than you can spice up the hummus, like our recipe that follows, with some roasted red peppers, Italian style of course.
So now you have the main ingredients, the rest are normal staples. Check before you do your shopping to be sure. You will need a blender and a rubber spatula. Here is the recipe:
1/4 cup (half the jar) Sesame Seeds
2 Tbsp Water
1 Tsp Vegetable oil
3 Tbsp Lime Juice
1 Tbsp Minced garlic in oil or dried garlic soaked in water until tender
1/4 Tsp Cumin
1 can 16 ounce can Chickpeas drained and rinsed
2 Tbsp Vegetable oil
1/4 cup Water
1/2 of one Roasted Red Pepper
Add first 6 ingredients into the blender. Blend until smooth. Add next 3 ingredients and blend until smooth. Add the roasted red pepper and blend again. If needed add water to obtain a good firm consistency.
You can serve the hummus with pita bread, crackers or chips. It is also good as a spread on bread or in a sandwich.
Enjoy and stay warm.
Bill
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