June 20, 2009
June 15, 2009
Thoughts on Food
I went to the grocery store today on my lunch break because I was in desperate need of some afternoon snacks. After a quick run through the store I got in line with a full basket: Triscuits, cheese, fresh fruit, dark chocolate and olive oil, which was not for snacks but rather was on sale and who can resist decent Italian olive oil on sale? Not me, for sure.
As I waited in line I couldn't help but notice the goods belonging to the woman in front of me. I don't know how to describe it all except for confused, which is exactly what I think this woman was about 'healthy eating'. She was trying, for sure... she had sugar free popsicles and organic soy milk and whole grain wheat bread. She gets a gold star on the bread, but HFCS is not any better than sugar (and is probably worse) and unless she was lactose intolerant or vegetarian (which I doubt, given the frozen meat lasagna) the soy milk is pretty useless as well. Which made me think about how much better Americans as a whole would eat if they only knew what was good for them.
Now, I'm no dietitian or self-proclaimed expert in healthy eating, but I took some basic classes in college and now work for a doctor who is board certified in nutrition. In other words, I feel like I know a little more than your average bear. I can tell you what things like iron and vitamin B9 do in your body, and why you need to eat them. I can even tell you where to find some of these kinds of things (leafy greens for iron; fruits, veggies and nuts are good sources of B9.)
That being said... I eat FAR from the perfect diet. I love white starches... pasta, rice, bread. I eat too many fats, and don't get enough omega-3's. I eat too much red meat and not enough vegetables.
As I waited in line I couldn't help but notice the goods belonging to the woman in front of me. I don't know how to describe it all except for confused, which is exactly what I think this woman was about 'healthy eating'. She was trying, for sure... she had sugar free popsicles and organic soy milk and whole grain wheat bread. She gets a gold star on the bread, but HFCS is not any better than sugar (and is probably worse) and unless she was lactose intolerant or vegetarian (which I doubt, given the frozen meat lasagna) the soy milk is pretty useless as well. Which made me think about how much better Americans as a whole would eat if they only knew what was good for them.
Now, I'm no dietitian or self-proclaimed expert in healthy eating, but I took some basic classes in college and now work for a doctor who is board certified in nutrition. In other words, I feel like I know a little more than your average bear. I can tell you what things like iron and vitamin B9 do in your body, and why you need to eat them. I can even tell you where to find some of these kinds of things (leafy greens for iron; fruits, veggies and nuts are good sources of B9.)
That being said... I eat FAR from the perfect diet. I love white starches... pasta, rice, bread. I eat too many fats, and don't get enough omega-3's. I eat too much red meat and not enough vegetables.
May 30, 2009
Charoset
Someday, maybe I'll finish my Passover menu... someday :)
I was first introduced to charoset at the first Seder I attended with D and his family, and I was hooked from the first bite. I very seriously considered making it outside of Passover, but never really got around to it. When Passover rolled around this year I was so excited to have a bite of this appley goodness again.
Whats good about charoset is... well... everything. Its tasty, its healthy, its got booze in it. What else do you need? My version is a little non-traditional, but its the way I like it. Yum.
Charoset
6 Apples, peeled and chopped
2 cups raisins
1 cup nuts, chopped fine (I used almonds and walnuts, but walnuts are the most traditional I believe)
Splash red wine
Honey
Its pretty straightforward... chop the apples, chop the nuts, (I use a hand chopper... makes everything so easy!) throw everything in a bowl, let sit overnight. Add the honey and wine to taste, and remember that the honey will sweeten everything and the wine will mellow as it sits. Enjoy, preferably in mass quantities!
I was first introduced to charoset at the first Seder I attended with D and his family, and I was hooked from the first bite. I very seriously considered making it outside of Passover, but never really got around to it. When Passover rolled around this year I was so excited to have a bite of this appley goodness again.
Whats good about charoset is... well... everything. Its tasty, its healthy, its got booze in it. What else do you need? My version is a little non-traditional, but its the way I like it. Yum.
Charoset
6 Apples, peeled and chopped
2 cups raisins
1 cup nuts, chopped fine (I used almonds and walnuts, but walnuts are the most traditional I believe)
Splash red wine
Honey
Its pretty straightforward... chop the apples, chop the nuts, (I use a hand chopper... makes everything so easy!) throw everything in a bowl, let sit overnight. Add the honey and wine to taste, and remember that the honey will sweeten everything and the wine will mellow as it sits. Enjoy, preferably in mass quantities!
April 27, 2009
Matzoh Ball Soup
I have a love for matzoh that could only exist in someone not born Jewish. When I tried matzoh in the form of soup a few years ago at the first holiday I spent with D's family I was absolutely sold. I've gone to Chompie's in AZ just for a taste of matzoh. I even occasionally buy matzoh to use as crackers. Yes, I'm a little nuts.
Despite this, I'd never made matzoh anything before I made this soup. I'm a little intimidated by matzoh. Its so simple... just flour and water... that its almost a little scary. How in the world does something so plain turn into something so delicious? Besides, you always hear that matzoh balls are a tough thing to get right. They must be not too big but not too small, not too solid but not too fluffy, not too bland but not over seasoned. No pressure. Right?
I found a recipe that looked pretty straightforward and I went for it. And you know what? It didn't turn out half freakin bad. Its not Chompies by any means, but it was more than edible and I went back for seconds. Without further adieu...
Matzoh Ball Soup
4 eggs
1/2 cup cold water
1 cup Matzoh meal
1/3 cup oil or melted shortening
1 tsp salt
dash pepper
Beat eggs. Add water, melted shortening, salt and pepper. Mix well.
Add matzoh meal and stir thoroughly. Let stand for 20 minutes.
Form into balls and drop into soup or into 1 1/2 quarts of boiling water. Cook 20 minutes.
Despite this, I'd never made matzoh anything before I made this soup. I'm a little intimidated by matzoh. Its so simple... just flour and water... that its almost a little scary. How in the world does something so plain turn into something so delicious? Besides, you always hear that matzoh balls are a tough thing to get right. They must be not too big but not too small, not too solid but not too fluffy, not too bland but not over seasoned. No pressure. Right?
I found a recipe that looked pretty straightforward and I went for it. And you know what? It didn't turn out half freakin bad. Its not Chompies by any means, but it was more than edible and I went back for seconds. Without further adieu...
Matzoh Ball Soup
4 eggs
1/2 cup cold water
1 cup Matzoh meal
1/3 cup oil or melted shortening
1 tsp salt
dash pepper
Beat eggs. Add water, melted shortening, salt and pepper. Mix well.
Add matzoh meal and stir thoroughly. Let stand for 20 minutes.
Form into balls and drop into soup or into 1 1/2 quarts of boiling water. Cook 20 minutes.
April 24, 2009
First Seder!
Passover was a while ago now... almost a month! But I still want to share the dinner I put together because I was incredibly proud of myself. I'm not Jewish but D is so I wanted to do something special for him since it was his first Passover away from his family. I was verrrrry happy with how everything came out!
First course... Matzoh Ball Soup!!! It was my first attempt at matzoh anything and while they were pretty oddly shaped, they were quite delish.
The Seder Plate. A little non-traditional, but not so bad :) Salt water, charoset, horseradish, lamb shank, egg, and spring greens.
View of the table. I even bought flowers! Please excuse the rest of the messy apartment. Its temporaryyyyy.
Dinner! I made a brisket with roasted asparagus and lemon rosemary potatoes with a cheesecake for dessert. You should have seen my oven... At one point I had the brisket, lamb bone, cheesecake, asparagus, and potatoes all in there at the same time. It was one busy kitchen appliance!
D thinks I'm crazy... but I'm already excited for next year's Seder!
March 23, 2009
Gnocchi with Pesto
Gnocchi and pesto are two of my favorite recent discoveries. I had gnocchi for the first time last summer at a little cafe in Brooklyn - unbelievable. How had I never tried them before is beyond me. A few months later I decided to try to make them on my own with pesto, and now I can't imagine my life without pesto. I seriously can eat it by the forkful. It grosses the boyfriend out, but yummmm. I kinda wing it when I make gnocchi and pesto. The recipes are pretty easy and very very tasty - and I love eating the leftovers for the next few days!
Gnocchi
Adapted from Martha Stewart's recipe
4 big potatoes
2 eggs
Flour
Wash the potatoes and chop into big pieces so they will cook faster. Bring enough water to cover the potatoes to a boil and cook until the potatoes are tender. Drain and let cool. Once cool, the potato skins should peel off easily.
After the skins have been removed, mash the potatoes however works best. I use my hand mixer but if you have a ricer or a masher that should work too, as long as you get rid of all the chunks you possibly can.
When the potatoes are smooth, crack in 2 eggs and some flour (I start with a cup or so). Knead until everything is incorporated. The mixture needs to get to the point that its not sticky any more, so keep adding flour by the cupful and kneading in until your mixture is not sticky.
When the mixture is smooth, grab a big handful and roll into a rope just like you used to to with Play Doh when you were a kid. I like big fat gnocchi so i roll big fat ropes - but not too big, because you want them to cook through. Cut into bite sized pieces. Drop by the batch into a pot of boiling water; the gnocchi will sink. When they rise to the top they are done; remove with a slotted spoon.
This recipe makes a LOT - enough for dinner and 2 lunches for the 2 of us PLUS more to freeze. Adjust accordingly.
Pesto
1 pack basil
Garlic (I used the chopped stuff)
Olive oil
Parmesan Reggiano cheese
I don't use pine nuts because they are too expensive. I grab a big sharp knife and chop everything together until its a nice paste. Garlic to your taste; I like lots of it. Add enough olive oil so that you form a coherent paste, but not so much that its oozy. Enjoy!!
Gnocchi
Adapted from Martha Stewart's recipe
4 big potatoes
2 eggs
Flour
Wash the potatoes and chop into big pieces so they will cook faster. Bring enough water to cover the potatoes to a boil and cook until the potatoes are tender. Drain and let cool. Once cool, the potato skins should peel off easily.
After the skins have been removed, mash the potatoes however works best. I use my hand mixer but if you have a ricer or a masher that should work too, as long as you get rid of all the chunks you possibly can.
When the potatoes are smooth, crack in 2 eggs and some flour (I start with a cup or so). Knead until everything is incorporated. The mixture needs to get to the point that its not sticky any more, so keep adding flour by the cupful and kneading in until your mixture is not sticky.
When the mixture is smooth, grab a big handful and roll into a rope just like you used to to with Play Doh when you were a kid. I like big fat gnocchi so i roll big fat ropes - but not too big, because you want them to cook through. Cut into bite sized pieces. Drop by the batch into a pot of boiling water; the gnocchi will sink. When they rise to the top they are done; remove with a slotted spoon.
This recipe makes a LOT - enough for dinner and 2 lunches for the 2 of us PLUS more to freeze. Adjust accordingly.
Pesto
1 pack basil
Garlic (I used the chopped stuff)
Olive oil
Parmesan Reggiano cheese
I don't use pine nuts because they are too expensive. I grab a big sharp knife and chop everything together until its a nice paste. Garlic to your taste; I like lots of it. Add enough olive oil so that you form a coherent paste, but not so much that its oozy. Enjoy!!
March 10, 2009
Incoming!
I haven't been good lately... I've been cooking, just not posting :) I'm still getting the hang of this take-pictures-of-your-food-so-it-can-go-on-the-internet thing. So weird. But I have a big week of baking coming up... a cake for a friend's birthday on Thursday AND pie for 3.14.2009. I don't know what kind of cake I'm going to make yet... thinking something with an obscene amount of chocolate... and the pie will be Boston Creme. Yum! But, long story short, things should be picking up around here verrrrry soon!
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