If you are Michelle Williams, life is an audition even when it is called by another name. Michelle is making her Broadway debut as Sally Bowles in Cabaret. She got the job only after Emma Stone dropped out, a good substitute.
So, when Maria said, "on Sunday, I am going vegan for one day," I was shocked, shocked!
Not really, I have been playing the vegan card for a while.
You can't persuade anyone to become vegan, for a couple of good reasons: it's a losing battle, and two, it's far from certain that a diet with no animal products is best for everyone.
As the the economy gets tighter on our pocket-book, you can however, easily adopt a part-time vegan diet. In the process, you will improve your health.
It was the situation of Matt Bittman, a NYT columnist and author of Vegan After 6. He suggest a flexible vegan diet that suits your lifestyle. "The emphasis is on changing the proportions on what's in your diet.Then everything else kind of follows that," noted Bittman.
So if you want to have a sort of personal food policy that is going to improve your health, reduce your carbon footprint, probably make you feel better' this is the way to think about it.
There is a difference to adding a little cream to your coffee and having two cheeseburgers and a shake.
Science says, that we should be eating more foods from the plant kingdom and less processed food and fewer animal products.
Now, you don't have to do the one day diet. A good adaptation of the Mediterranean diet, or a diet that stresses vegetables rather than animal products are worthy substitutes. Remember, we were once hunters and gathers!
Plant-based meals are more than vegetables, of course. I have a pantry filled with nuts, grains, legumes, pastas, oils and vinegars. In the coming weeks, I am set to produce a number of dishes that don't ruffle a single animal's feather, hide or fin!!!
So off to the front burner for a Vegetable Wellington, Quinoa Salad, Chick peas and Date Tagine, Cranberry Lattice Pie and Vegetable Chile...please feel free to substitute.
Sunday, March 30, 2014
Friday, March 28, 2014
Labels!
Here is how they try to entice you. Don't fall for these pick up lines.
Sugar-free: it means the food contains less than .5 grams of sugar per serving- but the serving may be small.
Natural: this term has a positive perception, but no formal definition when applied to products that don't contain meat and eggs. Sugar is natural! Other meaningless buzzwords to be aware of : "simple" and "wholesome."They are all marketing-speak.
Low-fat: Sure, a product may have 3 grams of fat or less per serving, but it could also be high in sugar, sodium and calories. Very often when one ingredient is missing, manufactures add something else to make up for it.
Reduced sugar vs low sugar: "The reduced sugar tag" means a product has 25% less sugar than the regular version. By contrast, the "low sugar" label, which is often seen on jams and cookies, has no standards definition.
Sugar-free: it means the food contains less than .5 grams of sugar per serving- but the serving may be small.
Natural: this term has a positive perception, but no formal definition when applied to products that don't contain meat and eggs. Sugar is natural! Other meaningless buzzwords to be aware of : "simple" and "wholesome."They are all marketing-speak.
Low-fat: Sure, a product may have 3 grams of fat or less per serving, but it could also be high in sugar, sodium and calories. Very often when one ingredient is missing, manufactures add something else to make up for it.
Reduced sugar vs low sugar: "The reduced sugar tag" means a product has 25% less sugar than the regular version. By contrast, the "low sugar" label, which is often seen on jams and cookies, has no standards definition.
My Family Circle Chili goes Slow!
I adapted this slow cook item at my dental office that said, "do me"! Since I am using my crock to it fullest, (three to four times a week) why not?
2 T olive oil
2 lg onions, chopped
2 T sofrito
1 package sazon
4 cloves garlic, minced
1 butternut squash seeded, peeled and cut into 1 inch pieces
1 green pepper
1/2 sweet red, orange, and yellow peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 14.5 oz stewed tomatoes
4 tsp ancho chili powder
2 tsp cumin,
1 tsp salt
2 15 ozs black beans, drained and rinsed
1/4 cup cilantro, chopped
1 cup cheddar cheese
2 scallions, sliced
In a skillet, saute onions, sofrito, and sazon for 4 minutes in olive oil
Add green pepper, squash cook 2 minutes
Add garlic, jalapeno, chili for 1 minute
Pour into crock and add tomatoes, cumin, salt
Cover and cook on high for five hours
Add beans and sweet red and yellow peppers during the last 30 minutes
To serve, stir in cilantro. Top with cheese and scallions.
2 T olive oil
2 lg onions, chopped
2 T sofrito
1 package sazon
4 cloves garlic, minced
1 butternut squash seeded, peeled and cut into 1 inch pieces
1 green pepper
1/2 sweet red, orange, and yellow peppers, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 14.5 oz stewed tomatoes
4 tsp ancho chili powder
2 tsp cumin,
1 tsp salt
2 15 ozs black beans, drained and rinsed
1/4 cup cilantro, chopped
1 cup cheddar cheese
2 scallions, sliced
In a skillet, saute onions, sofrito, and sazon for 4 minutes in olive oil
Add green pepper, squash cook 2 minutes
Add garlic, jalapeno, chili for 1 minute
Pour into crock and add tomatoes, cumin, salt
Cover and cook on high for five hours
Add beans and sweet red and yellow peppers during the last 30 minutes
To serve, stir in cilantro. Top with cheese and scallions.
Monday, March 24, 2014
Risotto Cakes
Pan Fried Risotto Cakes
2 T butter
4 T oliver oil, divided
3 leeks, (white and pale section only), wash, drain and thinly sliced
2 cups butter squash, peeled, cut into 1/2 inch dice
2 cups Arborio rice
1 T sage, chopped
1/2 cup dry white wine
5 cups warm chicken stock
1/2 cup plus 2T grated parmesan cheese
salt and pepper
zest and juice of a lemon
1 cup flour, 2 eggs, 1 cup panko
On a baking sheet, drizzle squash with 2 tablespoons olive oil. Put in a 400 degree oven and roast till tender, stirring occasionally, 35 mins.
Heat 2 tablespoons olive oil and butter in a heavy bottom sauce pan.
Add leeks, saute till soft but not brown.
Add rice and sage and stir to combine. cook one minute on medium heat.
Add wine and cook until absorbed about two minutes, stirring frequently.
Add 1/2 cup stock, stirring, let simmer until absorbed before adding more stock.
It should take 4 to 5 cups of stock. Rice will get creamy, will take about 20 minutes.
Turn off heat, add squash, salt, pepper, zest, juice and cheese stir.
Cool an hour or two. Shape into oval patties with spoons.
Roll in seasoned flour lightly to coat, then in beaten eggs and panko
Fry until golden brownDrain on paper towel
Serve hot, sprinkled with Parmesan cheese and chives.
2 T butter
4 T oliver oil, divided
3 leeks, (white and pale section only), wash, drain and thinly sliced
2 cups butter squash, peeled, cut into 1/2 inch dice
2 cups Arborio rice
1 T sage, chopped
1/2 cup dry white wine
5 cups warm chicken stock
1/2 cup plus 2T grated parmesan cheese
salt and pepper
zest and juice of a lemon
1 cup flour, 2 eggs, 1 cup panko
On a baking sheet, drizzle squash with 2 tablespoons olive oil. Put in a 400 degree oven and roast till tender, stirring occasionally, 35 mins.
Heat 2 tablespoons olive oil and butter in a heavy bottom sauce pan.
Add leeks, saute till soft but not brown.
Add rice and sage and stir to combine. cook one minute on medium heat.
Add wine and cook until absorbed about two minutes, stirring frequently.
Add 1/2 cup stock, stirring, let simmer until absorbed before adding more stock.
It should take 4 to 5 cups of stock. Rice will get creamy, will take about 20 minutes.
Turn off heat, add squash, salt, pepper, zest, juice and cheese stir.
Cool an hour or two. Shape into oval patties with spoons.
Roll in seasoned flour lightly to coat, then in beaten eggs and panko
Fry until golden brownDrain on paper towel
Serve hot, sprinkled with Parmesan cheese and chives.
Risotto is a Spring Thing!
Risotto is a food for all seasons. Yet, nothing says spring like a good risotto accented with butternut squash, or a bunch of asparagus tips. You can also make good use of all those strawberries by adding a pint to your shallots/onions at the start. Save a couple to garnish at the end.
Most risottos start with what will call the base. Saute onions in butter, add rice (Arborio or short grain, they absorb the flavors of the liquid in the recipe perfectly), add wine, and add stock in increments till evaporated.
Risottos take more careful cooking than other rice dishes, as a warm liquid is added gradually. It should be cooked 'al dente' and this takes longer than long grain rice. It is finished and served with a good parmesan cheese.
The following recipe is adapted from the City Kitchen, NYT. Essentially, they are made from a well seasoned risotto that is cooked ahead and allowed to cool. The cooked risotto is scooped and formed into balls. Dipped in flour, eggs and panko and fried. Serve with a green salad. If using a vegetable broth instead of a meat stock, it can be the vegetation option on your table.
Most risottos start with what will call the base. Saute onions in butter, add rice (Arborio or short grain, they absorb the flavors of the liquid in the recipe perfectly), add wine, and add stock in increments till evaporated.
Risottos take more careful cooking than other rice dishes, as a warm liquid is added gradually. It should be cooked 'al dente' and this takes longer than long grain rice. It is finished and served with a good parmesan cheese.
The following recipe is adapted from the City Kitchen, NYT. Essentially, they are made from a well seasoned risotto that is cooked ahead and allowed to cool. The cooked risotto is scooped and formed into balls. Dipped in flour, eggs and panko and fried. Serve with a green salad. If using a vegetable broth instead of a meat stock, it can be the vegetation option on your table.
Tuesday, March 18, 2014
Oatmeal Cookies with Cranberries
3/4 cup dried cranberries
1/3 c orange liqueur
1 1/2 all-purpose flour
1 t baking soda
1/4 t salt
1/2 cup unsalted butter, soften
1/2 cup sugar
1/2 light brown sugar
1 egg
2 t orange zest
1 t vanilla extract
1 cup old fashion oats
4 ozs. white chocolate,chopped
In a small bowl, combine cranberries and liqueur. let stand overnight. Drain and set aside.
Preheat oven 350
Whisk flour, baking soda, powder and salt set aside.
Beat butter at medium speed until fluffy; gradually add sugars.
Beat in egg, orange zest,and vanilla.
Add flour mixture and beat at low speed just until combined.
Stir in oats, chocolate, and cranberries.
Drop dough by tablespoon, two inches apart, on parchment lined sheets.
Bake in batches, 10-12 minutes as they begin to brown
Cool on sheets 5 minutes.
Transfer to wire rack and cool.
about 3 dozens
Monday, March 17, 2014
Roasted Brussels Sprouts with Cranberries
Roasted Brussels Sprouts with Cranberries
1 bag of sprouts, halved (about 1 pound)
1 T canola oil plus 1 t divided
2 T sugar
2T water
1/2 cup dried cranberries
2 T fish sauce
1 t chili-garlic sauce
Roast sprouts in 425 degree oven in half sheet pan, drizzled with 1T oil
Bake 30 minutes cut side down, till tender.
In sauce pan, bring sugar and water to a boil stirring constantly, over med high heat.
Remove from stove, add cranberries let stand 10 mins.
Whisk fish sauce, chili sauce and teaspoon canola oil in a large bowl.
Stir in cranberry mixture.
Add roasted sprouts to cranberry mixture and toss to coat.
1 bag of sprouts, halved (about 1 pound)
1 T canola oil plus 1 t divided
2 T sugar
2T water
1/2 cup dried cranberries
2 T fish sauce
1 t chili-garlic sauce
Roast sprouts in 425 degree oven in half sheet pan, drizzled with 1T oil
Bake 30 minutes cut side down, till tender.
In sauce pan, bring sugar and water to a boil stirring constantly, over med high heat.
Remove from stove, add cranberries let stand 10 mins.
Whisk fish sauce, chili sauce and teaspoon canola oil in a large bowl.
Stir in cranberry mixture.
Add roasted sprouts to cranberry mixture and toss to coat.
Fresh Cranberry Salsa
Coastal Living Berries
1 1/2 fresh or frozen cranberries
3 Tablespoon honey
1 teaspoon zest of lime
2T sliced green onions
2 T Cilantro chopped
1 jalapeno pepper, seeded to taste
1/8 t ground cumin
1/8 t kosher salt
Pulse cranberries in food processor about 5 times to coarsely chop
Put in bowl ;stir in rest of ingredients.
Serve immediately or refrigerate for a week.
1 1/2 fresh or frozen cranberries
3 Tablespoon honey
1 teaspoon zest of lime
2T sliced green onions
2 T Cilantro chopped
1 jalapeno pepper, seeded to taste
1/8 t ground cumin
1/8 t kosher salt
Pulse cranberries in food processor about 5 times to coarsely chop
Put in bowl ;stir in rest of ingredients.
Serve immediately or refrigerate for a week.
Berries
Many ways to enjoy cranberries: sauces, cookies, salsa and with veggies. There was a time, I used cranberries only at Thanksgiving. Then, buy them in bulk the next week, since they go on sale.
Here are some the things I did best.
First, pick cranberries that are bright to dark red, with a firm texture.They freeze well, and can be stirred directly from freezer into salsas and sauces.
Frozen and thawed fruit may be softer than the fresh, which is fine, but still discard any that are super soft after defrosting.
I have stored fresh cranberries up to two months in the refrigerator or over a year in freezer. Dried ones can be kept in the pantry for a year. I used them in baking, in salsas, chicken salads, or in my morning oatmeal.
Here are some the things I did best.
First, pick cranberries that are bright to dark red, with a firm texture.They freeze well, and can be stirred directly from freezer into salsas and sauces.
Frozen and thawed fruit may be softer than the fresh, which is fine, but still discard any that are super soft after defrosting.
I have stored fresh cranberries up to two months in the refrigerator or over a year in freezer. Dried ones can be kept in the pantry for a year. I used them in baking, in salsas, chicken salads, or in my morning oatmeal.
Sunday, March 16, 2014
Tray of Cookies
Any day is a cookie day! Therefore, any day you can give the gift of cookies, that is a good day.
The good thing about baking cookies is, it can be done ahead of time. On the other hand, you can could turn the project into a party and invite your guest to mix, roll, and decorate right alongside you.
Going upscale, try these decorated and delicious old-fashioned Bon A. sugar cookies!
3 cups flour
1/2 t salt
2 1/2 sticks butter (room temp)
2/3 cup sugar
21/2 T whole milk
1T grated lemon peel
2 t vanilla extract
2/3 cup apricot or seedless raspberry
Sift flour and salt in bowl
Beat butter and sugar in large bowl until fluffy
Beat in milk, lemon peel and vanilla
Add flour and beat till blended.
Gather dough into ball, divide in half and flatten into disk.
Wrap and chill for at least two hours
Let soften, roll out disk between wax paper to 14x11
refrigerate on baking sheet, still between sheets of wax paper, until firm (30mins)
Place 1 dough piece on work surface.
Peel off top sheet of waxed paper and flip paper putting clean side on dough.
Turn dough over (still bwt paper) Peel off wax paper.
Using 2 1/4 scalloped round cutter
Using a 1-11/4 scalloped round cut out center FROM HALF of cookies.
Gather excess dough and chill. Roll out and make more bottoms and top rings.
Repeat rolling and cutting till all dough is used.
Put rack in center 350 oven Spray 2 sheets with nonstick spray.
Transfer cookie bottoms to one sheet, and top rings to other.
Sprinkle SOME top rings with colored sugar crystals
Bake 8 mins till pale golden. Cool on sheet 5 mins. Tran to rack
Spread 1t of preserve on bottoms. Sift powdered sugar on another 1/4 top rings,
leave rest for hand decorating.
The good thing about baking cookies is, it can be done ahead of time. On the other hand, you can could turn the project into a party and invite your guest to mix, roll, and decorate right alongside you.
Going upscale, try these decorated and delicious old-fashioned Bon A. sugar cookies!
3 cups flour
1/2 t salt
2 1/2 sticks butter (room temp)
2/3 cup sugar
21/2 T whole milk
1T grated lemon peel
2 t vanilla extract
2/3 cup apricot or seedless raspberry
Sift flour and salt in bowl
Beat butter and sugar in large bowl until fluffy
Beat in milk, lemon peel and vanilla
Add flour and beat till blended.
Gather dough into ball, divide in half and flatten into disk.
Wrap and chill for at least two hours
Let soften, roll out disk between wax paper to 14x11
refrigerate on baking sheet, still between sheets of wax paper, until firm (30mins)
Place 1 dough piece on work surface.
Peel off top sheet of waxed paper and flip paper putting clean side on dough.
Turn dough over (still bwt paper) Peel off wax paper.
Using 2 1/4 scalloped round cutter
Using a 1-11/4 scalloped round cut out center FROM HALF of cookies.
Gather excess dough and chill. Roll out and make more bottoms and top rings.
Repeat rolling and cutting till all dough is used.
Put rack in center 350 oven Spray 2 sheets with nonstick spray.
Transfer cookie bottoms to one sheet, and top rings to other.
Sprinkle SOME top rings with colored sugar crystals
Bake 8 mins till pale golden. Cool on sheet 5 mins. Tran to rack
Spread 1t of preserve on bottoms. Sift powdered sugar on another 1/4 top rings,
leave rest for hand decorating.
Ginger Travel
Few things can ruin a vacation, especially a cruise, than feeling seasick. To help prevent motion sickness, the Centers for Disease Control and Prevention recommends staying hydrated, curbing alcohol and, caffeinated drinks, eating small meals and limiting external stimuli (closing your eyes, lying face down or keeping your eyes on the horizon).
So, what can one do? You, out in no man's land and you a quick fix. The pill box? Dramamine or another antihistamine, can cause nausea and vomiting. Taking prescription medication, can may make you drowsy and bring on other concerns. If you rather not risk it, try the natural remedies. They might or might not help, often it can't hurt.
Nature has so many remedies for healing, one can lose track. I use ginger... for remembering the good old times.... my mom made it on Saturdays as a house drink. Today, I use it as a beverage and at times, add some liquor for variety.
Ginger, a popular folk remedy can cure an uneasy stomach, and may help with motion sickness,too. According to the National Institutes of Health, ginger contains chemicals that work in the stomach and intestines, but possible also in the brain and nervous system to control nausea.
Yeah right, ten thousand miles at sea where do I find ginger? The ship's kitchen of course. Also, you can take ginger-flavored lozenges, which might help or at very least prove distracting- and that alone can temper queasiness.
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