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We acquired a smoothie maker to make refreshing drinks during the summer heat. Lately my wife has been putting the appliance to work making her breakfast smoothie. It's a lactose free drink that is very nutritious and contains no added sugar. She uses frozen fruit, like a tropical blend, combined with tofu and rice milk. Depending on the fruit used she adds a little sugar substitute. Fruits like strawberries are sweet but they can also have a little bitterness to them that can be fixed with Splenda®, Stevia® or agave.
We have already developed thoughts of different drink we can create during the hot summer months. Rain Forest Nut coffee by Green Mountain added to the mix with some ice will, in thought anyway, make a great tasting iced latte. It may even make a great tasting sorbet. Sorbets are a great alternative to ice cream, especially for those who are lactose unfriendly.
There are a whole world of flavors that can be created and concocted by a good smoothie maker. From drinks to deserts and a whole lotta in between. We will be using our imagination and bringing you the results of our endeavors with the smoothie maker.
You may have noticed that I haven't been blogging as often. We have been working on creating a new website. The billcancookstore.com is on its way. I will be offering cooking products along side my blog and my recipe site. It should be up and online in a couple of weeks and I will be blogging as well.
Here is the recipe for the breakfast smoothie:
3 1/2 oz Firm Tofu
3/4 cup Rice milk
1/2 lb Frozen Fruit
2 tsp Inulin (optional)
2 packets Splenda® (optional), if needed
In smoothie maker or blender add the tofu, rice milk, inulin and Splenda®. Blend until smooth. Add fruit and blend. If too thick add a little water.
Makes about 4 cups
Be well and enjoy the day
Bill
Mar 19, 2009
Mar 18, 2009
Cast Iron, The Good And The Bad
Cast Iron pots and fry pans were the first type of metal cookware developed. Before cast iron most food was eaten raw or cooked on a spit or placed in an earthenware jar on an open fire. Today cast iron is still considered by many the best pans to use for cooking. It is non toxic, but is reactive to moisture and will rust. Rust is not a poison and is used by the body as a source of iron. A well seasoned cast iron skillet can rival the best non stick pans on the market.
We have several types of cast iron pans here in our kitchen. From the normal three sizes of fry pans to the high sided skillet, known as a Brown Betty. The high sided skillet is commonly used for baking rather than frying. A common dish for this type of pan would be corn bread. We also recently picked up a cast iron tortilla pan. This is a round flat pan with a slight lip and a handle. Originally used to make or heat up tortillas. It is also a great pan for frying eggs.
Unfortunately many people who use cast iron follow the cleaning directions that come with the pan, or listen to others who use these pans and adhere to the old method of preserving the pans to keep them usable and to stop rust. Just wiping out the pan or rinsing them and then applying a coat of oil to protect the surface is a very unhealthy approach to caring for them. Old oil that is not removed from previous uses can go rancid very quickly. Applying new oil over old will not solve the problem. Washing the pan and then applying oil doesn't work if you don't use the pans often. Keeping an oil coated pan in storage and not using it frequently will allow the oil to go rancid as well.
The best care for a cast iron pan is to wash the pan with dish soap and water and a non metallic scrubber sponge to thoroughly clean any food particles and oil on the pan. Using a metal scrubby will harm the seasoning of the pan. The oil is not the seasoning, it is just a coating to inhibit rust. Once washed the pan should be completely dried. The best method of drying a cast iron pan is to place it back on the stove and turn it on. Using a dish towel does not remove all the moisture that can lead to rust. Drying a pan on the stove will remove all the moisture and prevent rusting.
This is the method we use and it is the healthiest one. Oil and particles of food left on a pan can become a health hazard. Even though you are heating the pan and killing anything that may have been growing it will not prevent the toxins that they leave behind from entering your food. Plus rancid oil and left over flavors in the pan will change the taste of your food as well.
Good cooking and good health
Bill
We have several types of cast iron pans here in our kitchen. From the normal three sizes of fry pans to the high sided skillet, known as a Brown Betty. The high sided skillet is commonly used for baking rather than frying. A common dish for this type of pan would be corn bread. We also recently picked up a cast iron tortilla pan. This is a round flat pan with a slight lip and a handle. Originally used to make or heat up tortillas. It is also a great pan for frying eggs.
Unfortunately many people who use cast iron follow the cleaning directions that come with the pan, or listen to others who use these pans and adhere to the old method of preserving the pans to keep them usable and to stop rust. Just wiping out the pan or rinsing them and then applying a coat of oil to protect the surface is a very unhealthy approach to caring for them. Old oil that is not removed from previous uses can go rancid very quickly. Applying new oil over old will not solve the problem. Washing the pan and then applying oil doesn't work if you don't use the pans often. Keeping an oil coated pan in storage and not using it frequently will allow the oil to go rancid as well.
The best care for a cast iron pan is to wash the pan with dish soap and water and a non metallic scrubber sponge to thoroughly clean any food particles and oil on the pan. Using a metal scrubby will harm the seasoning of the pan. The oil is not the seasoning, it is just a coating to inhibit rust. Once washed the pan should be completely dried. The best method of drying a cast iron pan is to place it back on the stove and turn it on. Using a dish towel does not remove all the moisture that can lead to rust. Drying a pan on the stove will remove all the moisture and prevent rusting.
This is the method we use and it is the healthiest one. Oil and particles of food left on a pan can become a health hazard. Even though you are heating the pan and killing anything that may have been growing it will not prevent the toxins that they leave behind from entering your food. Plus rancid oil and left over flavors in the pan will change the taste of your food as well.
Good cooking and good health
Bill
Mar 17, 2009
A New Tradition
Happy St. Patrick's day everyone.
Dinner tonight went very well. I had found a decently priced beef brisket at the market to try a marinated beef in place of a corned beef brisket. We marinated the beef for 24 hours in a solution similar to a corned beef recipe, then boiled it for about 4 hours. It turned out deliciously. We served it up with roasted rutabaga and coleslaw. This will be the new tradition in the Hunter household for years to come. The meat was very tasty and not at all salty. Instead of boiled potatoes and cabbage we opted for something different. My wife is on a very low salt diet due to her Meniere's, an ear disorder that is worsened by too much salt. And now that we have banished potatoes because of the problems it produces for the both of us, the traditional Irish feast had to be modified. I personally don't like boiled cabbage so the resulting meal became a boiled marinated beef brisket with roasted rutabaga and coleslaw.
We also had guests for dinner. My wife's mother and her aunt, who was up visiting for two weeks joined us for the festivities. They both enjoyed the dinner as well. Everyone had a nice day, even the weather was nice. Spring is definitely in the air.
After our guests had left we had the pleasure of witnessing a golden eagle rising up from the river with a fish trailing behind. Its mate showed up shortly after for a turn at dinner. The other birds didn't know which way to turn, being very nervous and trying to stay off the menu.
Here is the recipe for the marinade:
1/4 cup sea salt
1/2 cup table sugar
3 cups water
1/2 Tbsp whole cloves
5 bay leaves
1 1/2 Tbsp black & green peppercorns
1 1/2 Tbsp dried minced garlic
Mix all ingredients together in a 2 qt. sauce pan and bring to a boil. Simmer for 5 minutes.
Cool completely. Place beef in a closeable bag and add the marinade. Marinate for 24 hours rotating bag occasionally. Remove beef from bag, rinse and dry. Place beef in pot fill with water to cover and boil for 4 hours or until beef is tender. Serve with mustard.
For the roasted rutabaga:
1 rutabaga
1/4 cup olive oil
3/4 tsp thyme
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
Cut rutabaga into quarters and peel. Dice rutabaga and place into bag or bowl. Add oil and seasoning and toss to coat evenly. Place in a ceramic dish and bake in a 375 degree oven for 45 minutes or until tender. Stir during baking about half way through.
The coleslaw recipe was in a previous article named Best Coleslaw.
Enjoy this meal and the nice weather.
Bill
Dinner tonight went very well. I had found a decently priced beef brisket at the market to try a marinated beef in place of a corned beef brisket. We marinated the beef for 24 hours in a solution similar to a corned beef recipe, then boiled it for about 4 hours. It turned out deliciously. We served it up with roasted rutabaga and coleslaw. This will be the new tradition in the Hunter household for years to come. The meat was very tasty and not at all salty. Instead of boiled potatoes and cabbage we opted for something different. My wife is on a very low salt diet due to her Meniere's, an ear disorder that is worsened by too much salt. And now that we have banished potatoes because of the problems it produces for the both of us, the traditional Irish feast had to be modified. I personally don't like boiled cabbage so the resulting meal became a boiled marinated beef brisket with roasted rutabaga and coleslaw.
We also had guests for dinner. My wife's mother and her aunt, who was up visiting for two weeks joined us for the festivities. They both enjoyed the dinner as well. Everyone had a nice day, even the weather was nice. Spring is definitely in the air.
After our guests had left we had the pleasure of witnessing a golden eagle rising up from the river with a fish trailing behind. Its mate showed up shortly after for a turn at dinner. The other birds didn't know which way to turn, being very nervous and trying to stay off the menu.
Here is the recipe for the marinade:
1/4 cup sea salt
1/2 cup table sugar
3 cups water
1/2 Tbsp whole cloves
5 bay leaves
1 1/2 Tbsp black & green peppercorns
1 1/2 Tbsp dried minced garlic
Mix all ingredients together in a 2 qt. sauce pan and bring to a boil. Simmer for 5 minutes.
Cool completely. Place beef in a closeable bag and add the marinade. Marinate for 24 hours rotating bag occasionally. Remove beef from bag, rinse and dry. Place beef in pot fill with water to cover and boil for 4 hours or until beef is tender. Serve with mustard.
For the roasted rutabaga:
1 rutabaga
1/4 cup olive oil
3/4 tsp thyme
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
Cut rutabaga into quarters and peel. Dice rutabaga and place into bag or bowl. Add oil and seasoning and toss to coat evenly. Place in a ceramic dish and bake in a 375 degree oven for 45 minutes or until tender. Stir during baking about half way through.
The coleslaw recipe was in a previous article named Best Coleslaw.
Enjoy this meal and the nice weather.
Bill
Mar 10, 2009
A Healthy Kitchen
Kitchen products abound in all shapes, sizes, colors, uses and prices. Everyone thinks that health is only within the food they purchase and consume. This is not always true. The products you use to cook or prepare the food can be just as crucial to your health. So what should you or shouldn't you be using? That is a very good question. One quick example is when making or reheating pasta sauces. Tomato sauces are very acidic. You may have heard the term "Non-Reactive". A pan can be reactive or non reactive to food. An aluminum pot or pan is reactive to acid foods. This means that the pasta sauce actually eats away at the surfaces of an aluminum pan it touches. There are trace minerals in the human body. Two of which are aluminum and copper. These trace minerals can become toxic if you consume too much. So using a copper or an aluminum pan is not healthy when preparing tomato sauces. Copper is very toxic to your system and should not be used at all. Copper clad pans are good, but if you see any copper inside the pan from normal wear and tear, then you should stop using it. Copper pans are nice to showcase but not to use. Aluminum pans are good but not with acid foods. The best non-reactive cooking items are stainless steel, Iron, glass or ceramic.
Utensils used in cooking come in a lot of different forms. Metal, wood, plastic and silicone are among the most common. Metal and wood are the healthiest, which leaves the plastic and silicone to be questionable. Plastic combined with heat becomes pliable and can actually begin to melt. Tiny pieces can end up in your food which can become a health issue. Silicone, even though it is supposed to withstand heat has not been tested long enough. Like other plastics it may slowly brake-down over time or give off gasses that are unhealthy. These products are fine to use away from heat, like a whisk, but in my opinion they should not be used directly on hot surfaces.
Getting back to pots and pans, there are a great deal of them that use a non-stick coating called "Teflon". This is a widely used product and is applied to cheap and expensive cookware. The quality of the pan depends on the thickness of the pan and the thickness of the layer of Teflon. You should not use metal utensils on Teflon coated pans. The Teflon layer can be scratched from metal utensils or metal scouring pads. This Teflon can easily find its way into you food.
The Following is part of an article from Wikipedia on Teflon's (PTFE) safety concerns.
"While PTFE is stable and non-toxic, it begins to deteriorate after
the temperature of cookware reaches about 260 °C (500 °F), and
decompose above 350 °C (660 °F). These degradation products can be lethal to birds, and can cause flu-like symptoms in humans.
According to a synopsis of a 1955 study on the Fluoride Action
Network website, the pyrolysis of PTFE begins at 200 °C (392 °F).
Cooking fats, oils, and butter will begin to scorch and smoke at
about 200 °C (392 °F), and meat is usually fried between 200–230 °C
(400–450 °F), but empty cookware can exceed this temperature if left
unattended on a hot burner.
A 1959 study, (conducted before the US Food and Drug Administration
approved the material for use in food processing equipment) showed that
the toxicity of fumes given off by the coated pan on dry heating was
less than that of fumes given off by ordinary cooking oils."
Teflon is finding its way into the blood of many people, see the article titled "Teflon chemicals Found in Humans" in Consumer affairs.com at http://www.consumeraffairs.com/news04/teflon.html.
And now a word about plastics. Microwave ovens can be useful tools in the kitchen. I am not fond of the apparatus myself but I use it. Plastic use in the microwave has become an issue. It seems that most plastics give off toxic gasses when heated. Some plastics are deemed safe for the microwave. But, the lids of these safe plastics may be made of the non safe type. Therefore, we now do not use plastic in the micro. What do we use? Glass dishes and pans, stoneware dishes and ceramics. As long as there is no metal or metal paint on them they will be perfect for microwave use.
What do I like to cook in the microwave? Omelets, I had one this morning. Here's how.
3 eggs scrambled with 2 Tbsp water, this adds fluffiness to the omelet
a slice of onion chopped
piece of leftover meat
cheddar cheese chopped
Place all ingredients in a ceramic dish, I used a 9x9 dish with cover. microwave on 50% power for 5 minutes. check for doneness. microwave as needed on 50% power in 2 minuets intervals until cooked. serve with toast and enjoy.
Be healthy and be warm
Bill
Utensils used in cooking come in a lot of different forms. Metal, wood, plastic and silicone are among the most common. Metal and wood are the healthiest, which leaves the plastic and silicone to be questionable. Plastic combined with heat becomes pliable and can actually begin to melt. Tiny pieces can end up in your food which can become a health issue. Silicone, even though it is supposed to withstand heat has not been tested long enough. Like other plastics it may slowly brake-down over time or give off gasses that are unhealthy. These products are fine to use away from heat, like a whisk, but in my opinion they should not be used directly on hot surfaces.
Getting back to pots and pans, there are a great deal of them that use a non-stick coating called "Teflon". This is a widely used product and is applied to cheap and expensive cookware. The quality of the pan depends on the thickness of the pan and the thickness of the layer of Teflon. You should not use metal utensils on Teflon coated pans. The Teflon layer can be scratched from metal utensils or metal scouring pads. This Teflon can easily find its way into you food.
The Following is part of an article from Wikipedia on Teflon's (PTFE) safety concerns.
"While PTFE is stable and non-toxic, it begins to deteriorate after
the temperature of cookware reaches about 260 °C (500 °F), and
decompose above 350 °C (660 °F). These degradation products can be lethal to birds, and can cause flu-like symptoms in humans.
According to a synopsis of a 1955 study on the Fluoride Action
Network website, the pyrolysis of PTFE begins at 200 °C (392 °F).
Cooking fats, oils, and butter will begin to scorch and smoke at
about 200 °C (392 °F), and meat is usually fried between 200–230 °C
(400–450 °F), but empty cookware can exceed this temperature if left
unattended on a hot burner.
A 1959 study, (conducted before the US Food and Drug Administration
approved the material for use in food processing equipment) showed that
the toxicity of fumes given off by the coated pan on dry heating was
less than that of fumes given off by ordinary cooking oils."
Teflon is finding its way into the blood of many people, see the article titled "Teflon chemicals Found in Humans" in Consumer affairs.com at http://www.consumeraffairs.com/news04/teflon.html.
And now a word about plastics. Microwave ovens can be useful tools in the kitchen. I am not fond of the apparatus myself but I use it. Plastic use in the microwave has become an issue. It seems that most plastics give off toxic gasses when heated. Some plastics are deemed safe for the microwave. But, the lids of these safe plastics may be made of the non safe type. Therefore, we now do not use plastic in the micro. What do we use? Glass dishes and pans, stoneware dishes and ceramics. As long as there is no metal or metal paint on them they will be perfect for microwave use.
What do I like to cook in the microwave? Omelets, I had one this morning. Here's how.
3 eggs scrambled with 2 Tbsp water, this adds fluffiness to the omelet
a slice of onion chopped
piece of leftover meat
cheddar cheese chopped
Place all ingredients in a ceramic dish, I used a 9x9 dish with cover. microwave on 50% power for 5 minutes. check for doneness. microwave as needed on 50% power in 2 minuets intervals until cooked. serve with toast and enjoy.
Be healthy and be warm
Bill
Mar 5, 2009
Economy Shopping
In today's economy getting the most for your buck is a high priority. At the market you try to be a very smart shopper by comparing different brands, what's in them and their cost. It's not just the lowest price your looking for, it's what your getting verses how much your going to pay. The best product isn't always the more expensive. I've found that shopping at discount markets, you know the ones that don't have bags, sometimes have better products than the supermarket chains. I know, you don't recognize the brand names. Here's how they work.
There are local manufacturers of products, some that have better ingredients than the national companies. They manufacture enough for their local market. Or do they? In order to keep the company continually producing they may need to produce more than the local market can handle. Therefor they sell the excess outside their marketing area. This is why you don't recognize the brand name. They will also sell the excess at a discounted price to "liquidate" the inventory. This keeps the plant running and the workers employed. A good find for the consumer who shops at these discount markets. Look at the ingredients so you can compare it to the products you normally buy to be sure that it is a better deal. You may find that national brands contain extra ingredients, or more un-needed ingredients, than the products you don't see in your market area.
Other ways to get more than what you pay for is when shopping for hamburger. At three something a pound you want to be sure your getting your money's worth. Here's a tip for the smart shopper. Don't bother with those bulky family packs that lists greater savings. Ready? Look for roasts that are on sale. These sale roasts are generally less per pound than ground beef. No I'm not saying you should grind it at home. Although if you like to do that it can be fun. Markets have a meat processing department. This is where they grind the meat to make their brand of burger to sell. Most markets will offer free cutting and grinding to their customers. Take advantage of this free service. Pick out several roast and ask them to grind them for you. You will still get the sale price and end up with fresh ground beef for less than the ground beef in the meat case.
The best burgers are always made with fresh, not frozen, meat. Nothing added and pan seared. Do not press the beef into patties, they should be formed. What makes the store bought frozen patties taste store bought and frozen is it's density. A good burger should be slightly loose. This is what separates a burger from a steak.
Be smart and be warm
Bill
There are local manufacturers of products, some that have better ingredients than the national companies. They manufacture enough for their local market. Or do they? In order to keep the company continually producing they may need to produce more than the local market can handle. Therefor they sell the excess outside their marketing area. This is why you don't recognize the brand name. They will also sell the excess at a discounted price to "liquidate" the inventory. This keeps the plant running and the workers employed. A good find for the consumer who shops at these discount markets. Look at the ingredients so you can compare it to the products you normally buy to be sure that it is a better deal. You may find that national brands contain extra ingredients, or more un-needed ingredients, than the products you don't see in your market area.
Other ways to get more than what you pay for is when shopping for hamburger. At three something a pound you want to be sure your getting your money's worth. Here's a tip for the smart shopper. Don't bother with those bulky family packs that lists greater savings. Ready? Look for roasts that are on sale. These sale roasts are generally less per pound than ground beef. No I'm not saying you should grind it at home. Although if you like to do that it can be fun. Markets have a meat processing department. This is where they grind the meat to make their brand of burger to sell. Most markets will offer free cutting and grinding to their customers. Take advantage of this free service. Pick out several roast and ask them to grind them for you. You will still get the sale price and end up with fresh ground beef for less than the ground beef in the meat case.
The best burgers are always made with fresh, not frozen, meat. Nothing added and pan seared. Do not press the beef into patties, they should be formed. What makes the store bought frozen patties taste store bought and frozen is it's density. A good burger should be slightly loose. This is what separates a burger from a steak.
Be smart and be warm
Bill
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