Tag Archives: Food

Baby It’s Cold Outside.

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Brrrr….I’m chilled to the bone.  As January comes to an end, winter lets us know that it is not over yet.  The weatherman is using terms like wind chill, arctic blast, polar vortex.  Each term used with a dramatic fervor  to scare the bejesus out of you.  Well stop it!  I know that it’s as cold as a witch’s tit out there.  I don’t need your melodramatics to help me to remember to put my hat on before I venture outside.  This is Wisconsin and yes it does get this cold in the winter.

So, with that off of my chest.  I could see my breath as I spoke.  It is time to cook up a heaping pot of veggie chili.  As I dig through my pantry to find all the fixings, here is what you’ll need if you too want to cook up some chili to heat up your insides.

28 oz can of chopped tomatoes
28 oz can of stewed tomatoes
1 quart of tomato juice
1 tbsp Better than Bullion soup base
1 onion chopped roughly
2 pablano chili peppers roasted chopped roughly
2 anaheim peppers roasted chopped roughly
2 hungarian peppers roasted chopped roughly
1-2 jalapeno pepper chopped fine
2 red bell peppers roasted chopped roughly
2 cups pumpkin that is cubed and cooked in vegetable broth until soft
Two 16 oz cans of black beans
One 16 oz can of pinto beans
6 garlic gloves chopped
1 tbsp olive oil
2 tbsp ground cumin
1 tsp fennel seed
3 tbsp chili powder
1 teaspoon red cayenne pepper
1 tbsp Vindaloo Seasoning
1 cup bulgar wheat
1/4 cup fresh chopped cilantro

Empty the canned tomato products in a deep stock pot.  Add the soup base and chopped garlic and all the seasonings.  put on medium heat until it starts to boil and then begin to simmer.  In a pan saute the onion and jalapeno peppers in olive oil until the onion softens.  Add them to the stock along with the roasted peppers.  Add the pumpkin and beans.  Simmer for about 2 – 3 hours.  Added the cilantro and bulgar wheat.  Simmer for 1 more hour.  If the chili is too thick stir in more tomato juice or water.

I like to serve it with sour cream and crusty bread but it is also great without the dairy as a vegan dish.

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A great way to beat the cold weather.

This pot will serve 12 healthy appetites.

You can freeze it for the next day the wind chill drops to 40 below.

Cheers.

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http://www.bonappetit.com/recipe/pumpkin-shrimp-curry Pumpkin Shrimp Curry Today was one of those part time days.  I had oatmeal for breakfast and a tomato sandwich for lunch.  But for dinner I veered away from the vegetarian diet and had Pumpkin Shrimp Curry.  The recipe … Continue reading

Do We Know What’s in our Grocery Cart?

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Recently the FDA made a preliminary determination that partially hydrogenated oil is no longer recognized as safe.  Once the preliminary determination is finalized partially hydrogenated oils cannot be used in food without prior approval.  That means they will become illegal as food additives.  This got me to thinking.  What foods contain hydrogenated oils (trans fat).  The list is long and eye opening as many food contain trans fat as an additive for flavor, creamy texture, shelf life, etc.  This list does not contain dairy, pork, lamb or beef  as the trans fat is naturally occurring. The jury is out on whether these are harmful in your diet.

Foods that contain trans fat:

Cookies, crackers, muffins, pie crusts, pizza dough, and breads such as hamburger buns
Some stick margarine, vegetable shortening and processed cheese
Pre-mixed cake mixes, frosting, pancake mixes, and chocolate drink mixes
Fried foods, including donuts, French fries, chicken nuggets, and hard taco shells
Snack foods, including chips, crackers, candy, and microwave popcorn
Frozen dinners

This is a long list and yet it only contains a small amount of the foods that contain trans fat.  A another list is in the link below.  Yet again it is not a full list of products.

http://health-diet.us/transfat/

The FDA’s concern is that many foods contain a small amount of trans fat and when adding the total amount consumed in a day it is easy to have a much higher intake than the recommended 2 grams per 2000 calories.  The FDA estimates the average American eats about 4.7 pounds of trans fat in a year.  This equals 6 grams per day.  Three time higher than the recommended value.  There is another concern that leads to the insidious lie perpetrated at the supermarket.  Food labels can state that foods containing 0.5 grams or less of trans fat can state they contain 0 trans fat.  So if you were to eat 6 products during the day that were labeled 0 trans fat and yet each contained 0.5 grams of trans fat per serving you would have eaten more than the daily recommended amount of trans fat.

Labels as the one below state o grams trans fat and yet if you read the ingredients it contains partially hydrogenated oil.  The manufacturer can round down to 0.  This allows them to state they have no trans fat when in fact they do have trans fat.  Also portion sizes may not be realistic therefore when you eat a realistic portion you are eating large amounts of trans fat.

I am curious how much trans fat am I eating in my diet.  I eat very little meat in my diet if at all.  So I can eliminate anything on the list that would be meat related.  I also have cut back on my cheese intake but I do consume cheese most every week.  But crackers, baked goods, and pancake mixes which I eat regularly on on the short list.  So I make my way to the supermarket.

I decide to start with the vegan alternative foods.  (vegan cheese, meat substitute, milk or creamer)  I go the the dairy section and pick up a container of Tofutti cream cheese.  2 grams of trans fat per serving.  One serving of this and I would be at my limit for the day.  I heard that there is a 0 trans fat alternative but it is not offered at the supermarket in my town.  Next, Morning Star Veggie Meatballs.  0 trans fat and no hydrogenated oil in the list of ingredients.  Next, Silk Soy Milk.  0 trans fat and no hydrogenated oil.  Also the same for Silk creamer, Gardenburgers, Field Roast sausages and Tofurky dogs and tempeh.  Looks like the vegan alternative products are scoring well.  I have tried the Tofutti cream cheese but it s not a part of my regular diet.  I do like the silk products and eat Gardenburgers and Field Roast sausages once in a while and feel good about keeping them in my diet.

Now I move onto the other foods.  Frozen Pizza.  I picked up two brands one had trans fat of 1.5 grams the other had partially hydrogenated oil in the ingredient list.  Two others had neither trans fat or hydrogenated oil in the list.  Several packages of frozen dinner contained partially hydrogenated oil in the ingredients list.  In the snack aisle it was actually scary.  SO many products contained partially hydrogenated oil in the ingredient list.  I only found one cracker brand that did not have the trans fat.  Mitton’s.  All the pototo chips had hydrogenated oil in them.  I didn’t even look at the cookies.  Most contain hydrogenated oils in them.  The Act I popcorn surprisingly did not contain trans fat but it contained palm oil so it was high in saturated fats.

Off to the bakery section.  No surprises here.  Most of the products contained partially hydrogenated oils.  The breads were the best bet with good grain breads scoring well and white breads not so well.

I looked at other processed foods in the store.  These contained partially hydrogenated oils.  It is not a complete list.  Potato Buds, Pancake mix, biscuit dough, cookie dough, coffee creamer, breakfast cereal, granola bars, pudding mix, cake mix, canned frosting, chocolate chips, candy, and many more.

I am not a fan of processed foods but the crackers that I eat and the cookies also the non dairy creamer.  If I were to eat two cookies, some crackers and coffee creamer I would be over the daily amount recommended.  I think about people that eat processed foods everyday and those who eat fast foods everyday that have high trans fat content.  It is scary.  I know children that eat at fast food restaurants two or three time a week.

I don;t like the FDA regulating what we eat but something has to be done about the unhealthy eating habits of Americans.  I am going to watch my intake of these products and find healthier alternatives.  No more crackers or coffee creamer.  Maybe a cookie every once in a while.  I just cannot resist those crunchy treats.

Below is an article from the mayo clinic that explains the health risks associated with a high fat diet.

http://www.mayoclinic.com/health/fat/NU00262

Frost on the pumpkin. It’s Soup Season.

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I turned on the heat this morning.

I woke up to Jack Frost waiting outside my front door.  He was dusting the grass and fallen leaves in frosty jewels in the dusk of early morning.  An iridescence met my eyes as an early morning traveler’s headlights danced across the minute ice crystals blanketing each bland of grass.  I could just make out Jack Frost’s shape as he leapt over the grass and scurried under the new fallen leaves.  He seemed to be searching for something.  Perhaps a forgotten nut that the squirrels had left behind or a hidden gate that opened to a autumn pumpkin patch so he could paint their skin in frosty white splendor.  It was a cold morning.  Time for a hot cup of coffee to warm my stomach and start my day.

As soon as I finished the coffee I hopped on my bike.  Off to the farmer’s market to get some fresh vegetables.  The thought of soup simmering on the stove kept me warm as I rode through the cold streets.  A leek, some mushrooms and sweet carrots would be a nice start to the soup.  After chatting with one of the farmers at the market I purchased a leek, some red carrots,  some potatoes, a watermelon radish and some delicious looking red raspberries.  I hopped back on my bike and soon I was at home brushing away the cold of the morning.

The potatoes will be put into short storage toe be used in the coming weeks.  Potatoes, onions, beets, carrots, etc. cane be stored long term.  Just follow the link to a detailed winter produce storage site.

The Radish is a treat for me.  I slice it up and pickle it.  Yummy on sandwiches and great on salads or just to munch on.

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Pickled Watermelon Radishes

1/2 cup white wine vinegar
1/4 cup sugar
1/4 cup water
1/4 tsp sea salt
1 cup watermelon radish sliced
2 tbsp sugar

Heat the fist four ingredients together until the sugar dissolves completely.  Refrigerate until cool.  Place the sliced radishes in a bowl and pour the two tbsp sugar over them.  Gently massage the radishes.  That’s right.  They have had a long hard season in the garden.  Actually, the sugar will pull some of the excess water from the radishes.  Drain the excess water from the bowl and rinse the radishes.  Put into a jar and fill with the cooled vinegar sugar mixture.  Cover and store in your refrigerator.

The leek will be for the soup.  I like soup on a cold day and this recipe is one of my favorites.  There are two versions to this soup.  The first is made with turkey the second is made without.  Either is delicious.

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Wild Rice with Leek and Mushroom Soup

2 tbsp olive oil
1 leek sliced
2 carrots sliced thin
2 cups portabella mushrooms sliced
3 cloves garlic minced
small bunch of sage chopped (choose the amount you would like for flavor)
1 tsp sea salt
2 cups of water
3 cups of vegetable broth (turkey broth if you are making the non-vegan version)
1/2 dry vermouth
1/2 cup brown rice
1/2 cup wild rice
3 cups water
1/2 cup rolled oats

(for non-vegan version 1 cup  chopped turkey and substitute three cups evaporated milk for the 3 cups water and 1/2 cup rolled oats)

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Saute the leeks, carrots, mushrooms, and garlic until the leeks are tender.  Add dry vermouth, sage and salt.  Cook for two more minutes.  Add water, broth, brown rice and wild rice.  Bring to a boil and reduce to a simmer.  Cook for 90 minutes or until rice is tender.  Add three cups of water and 1/2 cup of rolled oats to a blender.  Blend until smooth.  Add to soup and bring to a boil.  Remove from heat.  Add more salt if needed.  I like to serve this with crusty bread to dip into the soup.  Also great over roasted potatoes.

Raspberries.  What am I to do with the raspberries.  They are going to make a wonderful dessert.

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Raspberries and biscuits.

In a large bowl, combine 1.5 cups  flour, 2 tbsp brown sugar, 1.5 tsp baking powder and 1/2 tsp salt.  Cut in 12 tbsp butter until the mixture resembles coarse meal. Add 1/4 cup plus 2 tbsp cream and stir until the dough is evenly moistened. With a large spoon, scoop the dough into 8 loose mounds and place on a wax paper–lined baking sheet.

In a large, deep, ovenproof saute pan, combine 3/4 cup of granulated sugar with 2 cups raspberries, 1 tbsp lemon zest, a cinnamon stick and 1 cup of water and bring to a boil. Reduce heat and simmer stirring occasionally, 10 minutes.

Arrange the dough on top of the berry sauce.  Cover and simmer over very low heat until the biscuits are springy and cooked through, 15 minutes.  Sprinkle the biscuits with granulated sugar, cinnamon and broil for 5 minutes until the biscuits are lightly browned.  Serve with whipped cream or ice cream.  The biscuits are soft and compliment the berries.

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WHEN THE FROST IS ON THE PUMPKIN

When the frost is on the punkin and the fodder’s in the shock,
And you hear the kyouck and gobble of the struttin’ turkey-cock,
And the clackin’ of the guineys, and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O, it’s then’s the times a feller is a-feelin’ at his best,
With the risin’ sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock.

They’s something kind o’ harty-like about the atmusfere
When the heat of summer’s over and the coolin’ fall is here —
Of course we miss the flowers, and the blossums on the trees,
And the mumble of the hummin’-birds and buzzin’ of the bees;
But the air’s so appetizin’, and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a pictur’ that no painter has the colorin’ to mock —
When the frost is on the punkin and the fodder’s in the shock.

The husky, rusty russel of the tossels of the corn,
And the raspin’ of the tangled leaves, as golden as the morn;
The stubble in the furries — kind o’ lonesome-like, but still
A-preachin’ sermuns to us of the barns they growed to fill;
The straw-stack in the medder, and the reaper in the shed;
The hosses in theyr stalls below — the clover over-head, —
O, it sets my hart a-clickin’ like the tickin’ of a clock,
When the frost is on the punkin and the fodder’s in the shock!

Then your apples all is gethered, and the ones a feller keeps
Is poured around the celler-floor in red and yeller heaps;
And your cider-makin’ ‘s over, and your wimmern-folks is through
With their mince and apple-butter, and theyr souse and saussage, too! …
I don’t know how to tell it — but ef sich a thing could be
As the Angels wantin’ boardin’, and they’d call around on me —
I’d want to ‘commodate ’em — all the whole-indurin’ flock —
When the frost is on the punkin and the fodder’s in the shock!

By James Whitcomb Riley

Cheers

Its a Local Thing

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(Image courtesy of activerain.com Blog Cindy Jones)

As most of my friends know Tom and  I will be selling our homes in the spring.  It is time to combine households and buy a home together.  We have been spending our time getting things ready for the sale.  Repairing and painting the ceilings, remodeling bathrooms, cleaning out basements, it keeps us pretty busy.  So when the spring comes next year there will be no garden to tend.  We do not know when the houses will sell but we are expecting a quick sale.  Of course that is the expectation of every home seller.  Our fingers are crossed.

With the sale of the homes in the spring gardening is going to be held to a minimum.  If the homes sell then the gardens will be lost and we have to start anew.  To keep a supply of fresh produce in the house we will be joining a CSA (Community Supported Agriculture).  The CSA is a local farmer that offers shares in his farm.  Once a week starting in the spring we will pick up a box of produce grown by our local  CSA.  The shares are either money paid to the farmer in advance or time spent on the farm working.  You can sign up for different distributions.  There are weekly, biweekly, or even seasonally shares.  You can buy a share that contains produce from several farms or a share that consists of produce from a particular farm.  Some shares will have options for items other than produce like eggs, cheese, honey, meat, to name a few.

Shares are seasonal produce so you may have to head to the market to supplement the produce that you receive.  Your share may be light at the beginning of the season with greens, peas and green onions but they become heavy as the season progresses with boxes of potatoes , squash, cabbage.  Most farmers supply a list of items that you will receive during the year.  Make sure to ask up front about the rules. (Box pickup, not picking up one week, swapping produce, etc).  Eating fresh seasonal vegetables directly from the farmer eliminating the middleman is what CSA shares is all about.

Before you jump into a CSA share you need to consider some aspects of the process.  Do you have time to cook the produce that you will receive and if not do you have neighbors that will accept the extra produce that you do not have time to eat.  Choose a CSA that you can benefit from and a CSA that has a good reputation.  Everyone wants a box of produce that is full and fresh so choose a CSA that has good recommendations.  Ask your friends or other CSA members about particular CSAs and shop around.  What type of CSA do you want to belong to.  Some will require work in the fields, some have boxes that are filled for you and others let you select what you would like in the box each week.  Some allow monthly payments instead of one payment at the beginning of the season.  Also, know the ins and outs of the contract.

There are several CSAs in the area as you can see by the map supplied by Fair Share CSA Coalition.

In the Baraboo where I currently live the choices are fewer.  The Orange Cat Community Farm is located in the area and has a good reputation for delivering fresh produce and has many options.

We will be moving to the Middleton/Madison area.  There are more choices.  Driftless Organics drops off veggies in the Middleton area.  They have a good reputation in the area.  Two Onion Farm an organic farm that is well organized and been selling CSA shares for over ten years.  Scotch Hill Farm an organic farm that has been offering CSA shares for 20 years and has a variety of shares to purchase.  There are farms that offer honey, cheese, eggs and meat also.  The Fair Share website has many choices and chances to meet the farmers through local events.

I am looking forward to the boxes of fresh produce that we will be receiving next year.  It is going to be a great time to be a vegetarian.

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Goodbye My Friend

The last of the tomatoes have been picked. A season of delightful friends has come to an end. Today I made my last tomato sandwich of the season. A fitting farewell to a good friend. Until next year. Good-bye.

Tomato Sandwich

Multigrain Bread (I buy mine freshly baked at Metcalf’s in Madison, WI)
Two tomatoes (I chose green zebra and pink)
Pesto Sauce
Olive oil
Balsamic vinegar
Pepitas
Fresh greens (I chose Chard, kind of bitter but for those you like it. YUM)

Toast bread and spread pesto over one slice. It is strong so you don’t need it on both sides. Slice the tomatoes and arrange them over the pesto. Sprinkle with olive oil, balsamic vinegar and pepitas. Place your greens on the sandwich and put on the top piece of bread. Push down firmly and cut with knife.

A great sandwich for hot summer afternoons and cool fall days.

You say Tom-ay-to, I say Tom-ah-to

Its time to pick the last of the tomatoes off the vine.  Soup and sauce and pico salad are going to be on many tables this week.  It is the heirloom tomato that I like to use in my recipes.  Rich tomato soup that coats your tongue with sweet tomato and spice.  Tomato sauce over pasta with an earthy taste and velvety feel as it slides down your throat with plump pasta noodles.  I have included a link to a video by Vanity Fair that pokes fun at the culture that has come to surround heirloom tomatoes.  A cute video that will put a smile on your face and give you a brief look at heirloom tomatoes to develop an understanding of these tasty tomatoes.

What makes an heirloom tomato different from a hybrid and what is all the craziness surrounding these varieties.  Easily defined, unlike modern hybrid varieties, an heirloom variety’s seeds have been passed down from gardener to gardener over the years.  The craze is due to the undeniable full flavor and variety of flavors.  So, the real reason to choose heirloom varieties is the taste.  Without one heirloom-tomato taste; you have wide ranges of flavors for the many heirloom-tomatoes.  They have a much more distinct flavor than that of the tomatoes at the grocery store.  Here are a couple of my favorites that keep me coming back for more.

Speckled roman: These playfully colored beauties have popped up at many farmers markets over the past few years.  Beautifully striped with orange and yellow that draws potential customers to the stand.  Great for sauce and a wonderful addition to any salad.

German: Large lobed, red and yellow streaked beefsteaks are beautiful when sliced.  Mottled red and yellow that looks like watercolor. A complex, fruity flavor make beautiful slices for sandwiches or a fresh tomato platter on a hot summer day.

Purple Cherokee: earthier, sweeter. fuller tasting than most varieties. They are be a reddish-purple color and produce large up to 2 pound tomatoes.  If you want to try an heirloom this should be your first.  Great as a sandwich on cracked wheat bread with pesto and paper thin slices of pecorino cheese. Simple and delicious.

Brandywine: To me the most famous of heirloom tomato, ‘Brandywine’ may have been the tomato to start the heirloom craze.  It produces large red 2 pound tomatoes.  SO good with olive oil and avocado.

Green zebra: distinct tennis-ball-size fruits are gold with bold green stripes. It is one of my favorites with great flavor and is often ranked as one of the top-tasting heirlooms.  Great in a caprese salad with Brandywine tomatoes.

Wapsipinicon peach: 2-inch bright yellow-gold color that have a slight fuzzy coating, ‘Wapsipinicon Peach’ tomato has a spicy sweet almost citrus flavor. Cultivated in the 1800s in Iowa.  Named after the Wapsipinicon River in Northeast Iowa.

Costoluto genovese: heat-loving, heirloom tomato that has been cultivated for many years along the Mediterranean. Large, deep-red,  deeply ridged, meaty, full-flavored, slightly tart, and delicious. With it’s scalloped edges, a striking stuffed tomato. Makes a rich and pungent pasta sauce.

Cannot wait until next years crop and new recipes for each lovely tomato.

Cheers.