Here's a link to the article I mentioned in my earlier post:
http://www.aolhealth.com/2010/07/19/study-gluten-free-food-often-contaminated/?icid=main%7Chtmlws-main-n%7Cdl5%7Clink4%7Chttp%3A%2F%2Fwww.aolhealth.com%2F2010%2F07%2F19%2Fstudy-gluten-free-food-often-contaminated%2F&sms_ss=facebook
Tuesday, July 20, 2010
Kale chips
I haven't written in a while- hard to believe it's coming up on 2 months since my last post! Some life events happened to keep me not spending quite so much time online and I haven't been cooking very much, so I haven't had any fodder for the foodie blog. Well, I read something this morning which reminded me that I need to get back on the blog-writing, so here I am! I'll post a link to the article that brought me back here later, probably tomorrow.
For now, I just wanted to share the one food experiment that sticks out in my mind from the darn-near 2 months that I've been away. I made Kale Chips. They were really tasty, and will be repeated when kale is in season each year.
What they are: Seasoned, lightly oiled kale pieces which are dehydrated until crispy. A very tasty snack, chock full of nutrition, and the hubby is willing to eat them like potato chips- SCORE! They're not full of crunch like potato chips, because they're dried leaves. Think about the crunch of dried leaves on the ground as you step on them. That's the level of crunch you get in a kale chip.
The recipe I used is from here:
http://www.raw-food-living.com/cracker-recipes.html
I used that recipe because I wanted the first batch to be simple, with no flavors hiding or competing with the kale-ness. Having tried that, I now have a pretty good idea of what flavors I'd enjoy. I intend to get creative with it in the near future. The chips are perfectly tasty with just the olive oil and salt, but would definitely not suffer if some extra flavor was thrown in! If you want to jump right into the flavored kale chips, just Google "kale chip recipe" or something like that; you'll find oodles of possibilities.
If you should decide to make them for yourself, I do have a couple of tips:
Check the backs of the leaves before you tear them up for use, or if possible, before you purchase them. If you see any fuzzy little white spots, dispose of that portion of the leaf. There is a certain variety of bug that really likes kale and those fuzzy little white spots are cocoons for this bug. Definitely something to avoid having in your kale chips!
The recipe uses only a small amount of oil for good reason. If you have trouble getting it distributed through all of the kale pieces and decide to use more, be sure to increase the seasoning, too. It would also be a good idea to drain the excess oil off and then blot the excess off of the pieces with a paper towel. (Okay, I'll admit it. My version of 'blotting' is to put the paper towel in my hand and grab a small handful of kale pieces with it, then rub gently. Kale has pretty sturdy leaves, so it doesn't damage them to do this.)
For the best possible texture, placement on the dehydrator tray or drying rack is actually very important. They must be single layer with a little space between each. They can be close together, but they don't shrink as much as you might expect, so air flow is critical.
You can tear them into pieces by hand or cut them into strips with scissors or a knife. This is a matter of personal preference and solely for aesthetics. The method I prefer is to use a paring knife to remove the tough central vein of each leaf, then tear the halves into about 3-4 pieces each, depending on the size of the leaf. This was what I found to be the happy medium between aesthetics and efficiency.
Enjoy!
For now, I just wanted to share the one food experiment that sticks out in my mind from the darn-near 2 months that I've been away. I made Kale Chips. They were really tasty, and will be repeated when kale is in season each year.
What they are: Seasoned, lightly oiled kale pieces which are dehydrated until crispy. A very tasty snack, chock full of nutrition, and the hubby is willing to eat them like potato chips- SCORE! They're not full of crunch like potato chips, because they're dried leaves. Think about the crunch of dried leaves on the ground as you step on them. That's the level of crunch you get in a kale chip.
The recipe I used is from here:
http://www.raw-food-living.com/cracker-recipes.html
I used that recipe because I wanted the first batch to be simple, with no flavors hiding or competing with the kale-ness. Having tried that, I now have a pretty good idea of what flavors I'd enjoy. I intend to get creative with it in the near future. The chips are perfectly tasty with just the olive oil and salt, but would definitely not suffer if some extra flavor was thrown in! If you want to jump right into the flavored kale chips, just Google "kale chip recipe" or something like that; you'll find oodles of possibilities.
If you should decide to make them for yourself, I do have a couple of tips:
Check the backs of the leaves before you tear them up for use, or if possible, before you purchase them. If you see any fuzzy little white spots, dispose of that portion of the leaf. There is a certain variety of bug that really likes kale and those fuzzy little white spots are cocoons for this bug. Definitely something to avoid having in your kale chips!
The recipe uses only a small amount of oil for good reason. If you have trouble getting it distributed through all of the kale pieces and decide to use more, be sure to increase the seasoning, too. It would also be a good idea to drain the excess oil off and then blot the excess off of the pieces with a paper towel. (Okay, I'll admit it. My version of 'blotting' is to put the paper towel in my hand and grab a small handful of kale pieces with it, then rub gently. Kale has pretty sturdy leaves, so it doesn't damage them to do this.)
For the best possible texture, placement on the dehydrator tray or drying rack is actually very important. They must be single layer with a little space between each. They can be close together, but they don't shrink as much as you might expect, so air flow is critical.
You can tear them into pieces by hand or cut them into strips with scissors or a knife. This is a matter of personal preference and solely for aesthetics. The method I prefer is to use a paring knife to remove the tough central vein of each leaf, then tear the halves into about 3-4 pieces each, depending on the size of the leaf. This was what I found to be the happy medium between aesthetics and efficiency.
Enjoy!
Monday, May 31, 2010
Jackpot! Garlic Scapes!!
Today, as we do on most Sundays from May 1 through the end of November, we went to our favorite farmers' market. We like to be there by opening time, since a lot of the vendors tend to run out of my favorite items fairly early on. Today we actually got there about 15 minutes early. This gave me ample time to make the rounds to see what everyone was offering before deciding upon which vendor I'd start with.
At vendor 1, I found some lovely strawberries, asparagus & soil-grown greenhouse tomatoes. I was off to a good start, and very happy about it!
Vendor 2 had the mint I needed for the sun tea that we drink gallons of in the warm weather. As I reached for the little bunch of mint, my eye landed upon the jumbled mass of stalks (seriously, it strongly resembles a small, green, tangled-up octopus) that I would recognize anywhere- Garlic Scapes! This was *the* find of the visit, and I bought the only 2 packages they had.
Since some of you may be unfamiliar with garlic scapes, here's the scoop...
What we all recognize as a head of garlic is the bulbous root. I'm pretty sure all of us have found that forgotten head of garlic, sitting in the pantry for so long that it has actually started to sprout a green shoot. That shoot is called the scape. Scapes are edible when they're young. As the plant matures, the scape grows tough and becomes pretty much inedible.
They are green stems that twist and curl, and usually have a little bulge on the end. (That bulge eventually turns into a garlic bulb.) They smell like very mild, sweet garlic. The flavor is that of garlic without the bite. I am not doing them justice right now, because I'm a bit tired, but if you ever see them, snap them up!
The thing about garlic scapes is that they're usually only available from this one vendor at my farmers' market- I've never seen them anywhere else- and they're only available for 3-4 weeks out of the year. I usually don't realize they're available until the last week. Part of the reason for today's major excitement is that this is the FIRST week he's had them! This means I have another 2-3 weeks to be able to get them!!
So you're probably wondering, "What exactly does one do with a garlic scape?"
My answer would be to get creative. If the flavors of garlic and onion would work well in a recipe, why not give the scapes a try there? I have used them in grilled veggies, frittatas, stir fries and salads. I also think they'd make an amazing pesto. Oh, and they lend a really nice flavor to soups and stews, as well. The vendor from whom I buy them says that they pickle them, but I've never tried that. Honestly, they all get eaten before I could even consider doing something like that with them!
So, in the coming week, I'll be attempting to create a recipe that fits in with our allergy/sensitivity restrictions and uses the scapes. Hopefully I'll come up with something tasty to share with you soon.
At vendor 1, I found some lovely strawberries, asparagus & soil-grown greenhouse tomatoes. I was off to a good start, and very happy about it!
Vendor 2 had the mint I needed for the sun tea that we drink gallons of in the warm weather. As I reached for the little bunch of mint, my eye landed upon the jumbled mass of stalks (seriously, it strongly resembles a small, green, tangled-up octopus) that I would recognize anywhere- Garlic Scapes! This was *the* find of the visit, and I bought the only 2 packages they had.
Since some of you may be unfamiliar with garlic scapes, here's the scoop...
What we all recognize as a head of garlic is the bulbous root. I'm pretty sure all of us have found that forgotten head of garlic, sitting in the pantry for so long that it has actually started to sprout a green shoot. That shoot is called the scape. Scapes are edible when they're young. As the plant matures, the scape grows tough and becomes pretty much inedible.
They are green stems that twist and curl, and usually have a little bulge on the end. (That bulge eventually turns into a garlic bulb.) They smell like very mild, sweet garlic. The flavor is that of garlic without the bite. I am not doing them justice right now, because I'm a bit tired, but if you ever see them, snap them up!
The thing about garlic scapes is that they're usually only available from this one vendor at my farmers' market- I've never seen them anywhere else- and they're only available for 3-4 weeks out of the year. I usually don't realize they're available until the last week. Part of the reason for today's major excitement is that this is the FIRST week he's had them! This means I have another 2-3 weeks to be able to get them!!
So you're probably wondering, "What exactly does one do with a garlic scape?"
My answer would be to get creative. If the flavors of garlic and onion would work well in a recipe, why not give the scapes a try there? I have used them in grilled veggies, frittatas, stir fries and salads. I also think they'd make an amazing pesto. Oh, and they lend a really nice flavor to soups and stews, as well. The vendor from whom I buy them says that they pickle them, but I've never tried that. Honestly, they all get eaten before I could even consider doing something like that with them!
So, in the coming week, I'll be attempting to create a recipe that fits in with our allergy/sensitivity restrictions and uses the scapes. Hopefully I'll come up with something tasty to share with you soon.
Saturday, May 29, 2010
Peppers
Today's post is going to be short- just a couple of comments on peppers.
1) Cubanelle peppers are also called Banana Peppers. I have always known them solely as cubanelles, so when someone offered me a banana pepper plant a few years back, I gave them a funny look and asked what it was. She was unable to describe them, so I declined, since I had no clue what to do with them. It was only a couple of weeks ago that I found out that they're cubanelles. They are long yellow-green peppers that are often used in latino cooking. The flavor ranges from sweetly mild to rather intense spice, depending on the variety. I have no idea of where they fall on the Scoville scale, but it's not a scotch bonnet.
2) I was recently told that bell peppers with 3 bumps on the bottom are sweeter than those with 4 or more bumps. I don't know what the reasoning is, but in my casual testing I'm finding it to be true.
So, do you have any fun food facts or garden lore?
1) Cubanelle peppers are also called Banana Peppers. I have always known them solely as cubanelles, so when someone offered me a banana pepper plant a few years back, I gave them a funny look and asked what it was. She was unable to describe them, so I declined, since I had no clue what to do with them. It was only a couple of weeks ago that I found out that they're cubanelles. They are long yellow-green peppers that are often used in latino cooking. The flavor ranges from sweetly mild to rather intense spice, depending on the variety. I have no idea of where they fall on the Scoville scale, but it's not a scotch bonnet.
2) I was recently told that bell peppers with 3 bumps on the bottom are sweeter than those with 4 or more bumps. I don't know what the reasoning is, but in my casual testing I'm finding it to be true.
So, do you have any fun food facts or garden lore?
Sunday, May 23, 2010
planning ahead, preserving the summer bounty
Well, today is Farmers' Market day. I look forward to Sundays from May through November, because it's the 1 day per week that my farmers market is open. It's a producer-only market, and that means that the people I'm buying my food from are the ones who actually grew it. And that makes me very happy. Anyway, since Sunday is Farmers' Market day, Saturday is clean-out-the-fridge-and-see-what-veggies-have-not-been-eaten-yet day.
I noticed on Friday that I had a pretty substantial amount of produce left from the previous week, so I broke out my food dehydrator. Now, I used to use my oven for drying veggies, but that only works if you have a gas oven with a pilot light that stays on. The pilot light keeps the oven the perfect temperature for such endeavors. I no longer have a stove with an always on pilot light, though, so the hubby and I went out last year and purchased a food dehydrator.
So, over the past day and a half, I have dehydrated:
7 sweet red peppers
around 12 summer squash (2 yellow and the rest zucchini)
5 parsnips
The peppers were cut into pieces, maybe 1/4x1/2 inch, and everything else was sliced on a mandolin.
When I come back from the farmers' market today, I'll be loading the dehydrator trays with carrots and celery.
I like dehydrating my own food for a couple of reasons. First, I am in control of exactly what's going in, both quality-wise and ingredient-wise. Have you ever looked at the ingredient list on a package of dried veggies? (shudder) Second, it allows me to support my local farmers, since most of what I dry is from the local farmers market. And, last but definitely not least, it saves money. Since most of what I dry is stuff that I bought with the intent of eating it that week but forgot or didn't get a chance to, I am saving food from being thrown into the compost heap or trash.
So yes, food dehydration is a very happy thing!
I noticed on Friday that I had a pretty substantial amount of produce left from the previous week, so I broke out my food dehydrator. Now, I used to use my oven for drying veggies, but that only works if you have a gas oven with a pilot light that stays on. The pilot light keeps the oven the perfect temperature for such endeavors. I no longer have a stove with an always on pilot light, though, so the hubby and I went out last year and purchased a food dehydrator.
So, over the past day and a half, I have dehydrated:
7 sweet red peppers
around 12 summer squash (2 yellow and the rest zucchini)
5 parsnips
The peppers were cut into pieces, maybe 1/4x1/2 inch, and everything else was sliced on a mandolin.
When I come back from the farmers' market today, I'll be loading the dehydrator trays with carrots and celery.
I like dehydrating my own food for a couple of reasons. First, I am in control of exactly what's going in, both quality-wise and ingredient-wise. Have you ever looked at the ingredient list on a package of dried veggies? (shudder) Second, it allows me to support my local farmers, since most of what I dry is from the local farmers market. And, last but definitely not least, it saves money. Since most of what I dry is stuff that I bought with the intent of eating it that week but forgot or didn't get a chance to, I am saving food from being thrown into the compost heap or trash.
So yes, food dehydration is a very happy thing!
Friday, May 21, 2010
Macaroni & Beef
A quick and easy dinner. Here's how I make it:
1 lb GF pasta noodles, cooked al dente (still firm)
1 jar of your preferred tomato sauce/spaghetti sauce
1/2 lb ground beef, cooked, finely crumbled and drained
Put it all into a large pan or pot. Fill the sauce jar about 1/2 way with water, shake to get the last of the sauce and add to the pot. Add some garlic, dried minced onion, oregano, basil, and any other spices or seasonings you like. For adults I usually add a bit of hot pepper flakes, and for kids I usually add a teaspoon or so of sugar. Cook over medium, stirring frequently, until hot and liquid is cooked down.
Serve with a green salad.
Notes:
-If your pasta is mushy, see my previous post on Cold Rinse and Rice Pasta
-This is one of the ChaRM Plan stars, made using leftover pasta and leftover ground beef. It cooks up in all of about 15 minutes, which makes it perfect for those crazy, hectic days.
1 lb GF pasta noodles, cooked al dente (still firm)
1 jar of your preferred tomato sauce/spaghetti sauce
1/2 lb ground beef, cooked, finely crumbled and drained
Put it all into a large pan or pot. Fill the sauce jar about 1/2 way with water, shake to get the last of the sauce and add to the pot. Add some garlic, dried minced onion, oregano, basil, and any other spices or seasonings you like. For adults I usually add a bit of hot pepper flakes, and for kids I usually add a teaspoon or so of sugar. Cook over medium, stirring frequently, until hot and liquid is cooked down.
Serve with a green salad.
Notes:
-If your pasta is mushy, see my previous post on Cold Rinse and Rice Pasta
-This is one of the ChaRM Plan stars, made using leftover pasta and leftover ground beef. It cooks up in all of about 15 minutes, which makes it perfect for those crazy, hectic days.
Tuesday, May 18, 2010
Planning ahead
Planning ahead is very important for me. I work best when there's some sort of structure to things. When it comes to putting dinner on the table, taking a half hour or so every other week to decide what we'll be having for dinner each night is well worth the time.
-It saves me the stress of realizing at 4:30 pm that I have no idea of what to make.
-It saves electricity because I'm not standing, staring vacantly into the freezer trying to find some inspiration.
-It saves money because we eat out less frequently.
-We waste less food because it reduces the forgotten produce/veggies, etc. that tend to get lost behind other stuff. It reduces the incidence of frozen food ending up in the trash due to freezer burn, because I'm constantly rotating through everything. We end up wasting less because I plan out my leftovers and how they'll be used.
-It also saves last minute trips to the grocery store for random items because as I make my menu plan, I make my grocery list.
So yes, I plan out 2 weeks worth of dinners in advance. It reduces my stress levels, saves money and time, and is, when you stop and think about it, better for the environment. It works for me. It took me several tries to find an approach that works for me, though. If you are interested in me posting about the various approaches, or want to know more about mine, please post a comment and let me know. I'll be happy to share the information.
For today, I'm going to share one of the tools I use to keep meal prep sane. I don't have some spiffy name for it or anything, but it's really helpful.
What do chili, tacos and sloppy joes have in common? They all call for browned & drained ground beef. In our house, before allergy knowledge, we would often have one or 2 of those things within a couple of nights of having a meatloaf dinner. Back then, I would break the meatloaf up and use it as the 'ground beef' ingredient for the chili, tacos or sloppy joes, just seasoning and adding other ingredients as appropriate. Since wheat, parsley, mustard and eggs are no longer on the menu for us, we don't eat meatloaf any more. I have had to adapt.
Now, instead of using the leftover meatloaf, I brown up 2 lbs of ground beef at a time, even if I only need 1/2 lb for that night's dinner. The rest is drained and then stored in the fridge or freezer for another night's meal. With a little planning, you can chop a lot of prep work out of the equation. Also, it cuts down on active cooking time, which is really good in the summer. (Especially if, like us, you don't have air conditioning!)
Tonight (Tuesday) I am having pasta salad for dinner. Brown rice macaroni (don't forget to rinse with cold water after cooking!), canned tuna, peas and salad dressing, served on a pretty bed of frilly lettuce, and maybe some sliced black olives and tomato wedges to add a little extra interest to the look and taste.
Tomorrow (Wednesday) I will use leftover pasta from tonight to make macaroni and beef in tomato sauce. I will brown 2 pounds of ground beef and use about 3/4 of a pound for the mac and beef. The remaining 1 and 1/4 pounds will go into the fridge, drained. The veggie side will be green beans.
On Thursday I will make an apricot chipotle glazed pork roast in my slow cooker. We're unlikely to eat more than 1/2 of it, so the remainder will go into the fridge to await being turned into Saturday night's dinner. The roast will be served with roasted sweet potatoes and spinach.
On Friday, I will pull out the 1 1/4 pounds of ground beef from Wednesday and turn it into homemade sloppy joes, served with a nice green salad.
On Saturday, we'll be having pulled pork BBQ sandwiches made from the leftover pork roast. The side will be asparagus.
Maybe I should call it the Chain Reaction Menu Plan, or ChaRM Plan for short. What do you think?
-It saves me the stress of realizing at 4:30 pm that I have no idea of what to make.
-It saves electricity because I'm not standing, staring vacantly into the freezer trying to find some inspiration.
-It saves money because we eat out less frequently.
-We waste less food because it reduces the forgotten produce/veggies, etc. that tend to get lost behind other stuff. It reduces the incidence of frozen food ending up in the trash due to freezer burn, because I'm constantly rotating through everything. We end up wasting less because I plan out my leftovers and how they'll be used.
-It also saves last minute trips to the grocery store for random items because as I make my menu plan, I make my grocery list.
So yes, I plan out 2 weeks worth of dinners in advance. It reduces my stress levels, saves money and time, and is, when you stop and think about it, better for the environment. It works for me. It took me several tries to find an approach that works for me, though. If you are interested in me posting about the various approaches, or want to know more about mine, please post a comment and let me know. I'll be happy to share the information.
For today, I'm going to share one of the tools I use to keep meal prep sane. I don't have some spiffy name for it or anything, but it's really helpful.
What do chili, tacos and sloppy joes have in common? They all call for browned & drained ground beef. In our house, before allergy knowledge, we would often have one or 2 of those things within a couple of nights of having a meatloaf dinner. Back then, I would break the meatloaf up and use it as the 'ground beef' ingredient for the chili, tacos or sloppy joes, just seasoning and adding other ingredients as appropriate. Since wheat, parsley, mustard and eggs are no longer on the menu for us, we don't eat meatloaf any more. I have had to adapt.
Now, instead of using the leftover meatloaf, I brown up 2 lbs of ground beef at a time, even if I only need 1/2 lb for that night's dinner. The rest is drained and then stored in the fridge or freezer for another night's meal. With a little planning, you can chop a lot of prep work out of the equation. Also, it cuts down on active cooking time, which is really good in the summer. (Especially if, like us, you don't have air conditioning!)
Tonight (Tuesday) I am having pasta salad for dinner. Brown rice macaroni (don't forget to rinse with cold water after cooking!), canned tuna, peas and salad dressing, served on a pretty bed of frilly lettuce, and maybe some sliced black olives and tomato wedges to add a little extra interest to the look and taste.
Tomorrow (Wednesday) I will use leftover pasta from tonight to make macaroni and beef in tomato sauce. I will brown 2 pounds of ground beef and use about 3/4 of a pound for the mac and beef. The remaining 1 and 1/4 pounds will go into the fridge, drained. The veggie side will be green beans.
On Thursday I will make an apricot chipotle glazed pork roast in my slow cooker. We're unlikely to eat more than 1/2 of it, so the remainder will go into the fridge to await being turned into Saturday night's dinner. The roast will be served with roasted sweet potatoes and spinach.
On Friday, I will pull out the 1 1/4 pounds of ground beef from Wednesday and turn it into homemade sloppy joes, served with a nice green salad.
On Saturday, we'll be having pulled pork BBQ sandwiches made from the leftover pork roast. The side will be asparagus.
Maybe I should call it the Chain Reaction Menu Plan, or ChaRM Plan for short. What do you think?
Subscribe to:
Comments (Atom)