Goddess of Cooking

Vinegar Smashed Potatoes

noreply@blogger.com (Erica M) — Mon, 13 Feb 2012 19:28:00 +0000

Potatoes are always an inexpensive option when deciding on what to make for a side dish, and mashed or baked aren't the only options out there. Small potatoes are great when they're roasted, they're even better when they're smashed and roasted even longer to get nice and crispy. When they come out of the oven and are still nice and hot, malt or red wine vinegar is splashed on top. It's very reminiscent of British chips without being fried.

One Year Ago: Chicken Broccoli Alfredo
Two Years Ago: Slow Cooker Ribs

What You Need:

2 lbs fingerling potatoes*
1 tbs veg oil
1 tbs red wine vinegar or malt vinegar
salt and pepper

What To Do:

Toss the whole fingerling potatoes with the oil, salt and pepper. Place them in a single layer on a baking sheet and put into a preheated 400 degree oven. Roast them for about 45 minutes or until soft. Remove from the oven and carefully "smush" them using a spatula or the back of a large spoon. You're just looking to split their skins and flatten them a little bit. Put back into the oven for 10 minutes. Remove, carefully flip them over and put them back in for another 10 minutes. Once they're brown and crispy, place on a serving platter and sprinkle them with some extra salt and the vinegar.

*Note: You can use the small red potatoes but they might need to be par-boiled before roasting to assure that they are cooked through.

Green Chili

noreply@blogger.com (Erica M) — Wed, 08 Feb 2012 17:35:00 +0000

Green. Not like Green eggs and ham green, but salsa verde green. It makes a difference right? This is a quick and easy chili where most of the flavor comes from salsa verde. Chicken is cut up and simmered in a delicious green sauce. Sauteed onions and garlic are added into it, along with some creamy white beans. This is not your traditional tomato based chili but it still has that warming, comforting feel.

One Year Ago: Skillet Potatoes
Two Years Ago: Carne Asada

What You Need:

2 cups salsa verde (try this version, or this version)
1 lb chicken, cut into bite sized cubes
1 large onion, diced
2-3 cloves garlic, minced
2 (15oz) can white beans (canellini's are my favorite)
salt and pepper

What To Do:

Simmer the chicken and salsa verde together until the chicken is no longer pink. Meanwhile, saute the onions and garlic and until soften. Stir the onion and garlic along with the beans into the chicken mixture. Season with salt and pepper. Bring to a bubble and cook together for a few minutes until everything is hot. Serve over rice. This is even better the next day or even served with a fried egg.

Feijoada (Black Bean Stew)

noreply@blogger.com (Erica M) — Mon, 06 Feb 2012 19:39:00 +0000

Trying to expand on my knowledge of Latin style cooking (since we all know how much I LOVE Mexican food) so I've been doing some searching. I keep looking for easy dishes to make and I also do my best to keep things as authentic as I can, however in this dish, ease won out and it's not totally authentic. Traditionally, this is made with several different parts of a pig, ears, tails etc, however as most Americans tend not to eat animal "parts" Feijoada has become a dish made with pieces of salt pork, different sausages, carne seca, etc. My version still uses pork, but I opted for kielbasa and pork chops as that is what was available to me at the time. I also chose to cook it in a crock pot, again opting for convince. Even with the few changes that I have made, this dish is still hearty and very tasty.

One Year Ago: Ina's Coconut Cake

Two Years Ago: Lemon Cake with Lavender Cream

What You Need:

1 c beef broth

2 bay leaves
3 (15oz) can black beans, drained and rinsed*

1lb boneless pork chop, cut into 1 inch chunks

1lb smoked kielbasa (about 1 ring)
1 large onion, chopped
3 cloves garlic, minced
salt and pepper

1 orange, segmented

What To Do:

Combine all the ingredients in a crock pot/slow cooker and cook on low for about 6-8 hours or on high for about 4 hours. Smash some of the black beans with the back of a spoon to thicken the stew. Serve over rice with a nice pile of greens. Top the stew with a few orange segments.

*NOTE: You can use dried beans instead. Pick over and sort beans. Cover with cold water and let sit over night. In the morning drain the beans and add into the crock pot with the rest of the ingredients. Increase beef broth to 2 cups and cook on low for 8ish hours.

Green Lentil, Sausage and Kale Stew

noreply@blogger.com (Erica M) — Sat, 04 Feb 2012 02:47:00 +0000

This is a warm, hearty and good for you dish. It has nice smokey kielbasa combined with healthy green lentils, sweet potato and kale. This recipe is packed with tons of vitamins and minerals, but you would never know how good it is for you, from the way it taste. It is perfect for winter time, especially this year as the weather is so abnormal, warm one minute, freezing the next. You need a nice hearty meal on those cold days and this fits the bill perfectly.

One Year Ago: Pork Chop
Two Years Ago: Bowtie Pasta Salad

What You Need:

1 link kielbasa (about 14-16oz)
1 lb (about 2 cups) french green lentils
1 large onion, chopped
1 large sweet potato, peeled and chopped
4 cloves garlic, minced
2 stalks of celery, chopped
1 (28oz) can crushed tomatoes
1 bunch of kale, stems removed and chopped or torn
2 c chicken stock
1 c red wine
1 tsp thyme
2 bay leaves
salt and pepper

What To Do:

Rinse and sort the green lentils. Cover them with 4 quarts of water in a pot and bring to a boil. Cook for about 15 to 20 or until softened. Drain.
While the lentils are cooking, slice the kielbasa into 1/4 inch rounds and cook in a large soup pot until browned. Add in the onions, sweet potato, celery and garlic. Cook for about 5 minutes. Add in the can of tomatoes, red wine and chicken stock. Season with salt and pepper and add in the thyme and bay leaves. Bring to a boil and stir in the lentils and kale. Once heated through it's ready to serve! Tops with some Parmesan cheese if you'd like.

Orange and Fennel Salad

noreply@blogger.com (Erica M) — Mon, 30 Jan 2012 18:49:00 +0000

Lately, I've been taking cooking classes, not because I don't know how to cook, obviously, but because they're fun. I do learn new things (like how to make a good Paella) and this yummy, refreshing salad. You might be thinking that this is more of a summer time dish but that couldn't be farther from the truth. Oranges and other citrus fruits are actually in seasons right now. It's strange to think that fruits people typically associate with sunny, warm Florida or California weather would be best to eat during the cold winter months but it's true. This also means that fennel is in season right now too. Fennel is usually best from Autumn to early spring. When you think about ingredients that would taste good when combined just remember this: "If it grows together, it goes together". You'll be pleasantly surprised how refreshing this salad is especially during a season where heavy meals are predominate.

One Year Ago: Sesame Chicken
Two Years Ago: Bacon Wrapped Scallops

What You Need:

6 navel oranges
1 large or 2 small heads of fennel
Juice of 1 lemon
2 tbs extra virgin olive oil
Salt and Pepper
Salad Greens

What To Do:

Using a very sharp knife, remove the peel and pith from the oranges. Slice into segmants by very carefully taking a paring knife and cutting down at an angle on either side of the membrane that holds the segments together. Do this over a bowl so that you catch any juices.
Remove the tops from the fennel, reserving some of the fronds for garnish. Remove the cores and then thinly slice the fennel.
Toss the fennel and orange segments together. Squeeze the juice from the lemon into any of the juice collected from the oranges. Whisk the citrus juices together with extra virgin olive oil, some salt and pepper and toss it with the salad. Top with a few of the fronds. Serve over salad greens or arugula.

Ropa Vieja

noreply@blogger.com (Erica M) — Fri, 27 Jan 2012 14:58:00 +0000

Another yummy Cuban dish that I had while visiting Columbus was Ropa Vieja. Basically, all it is, is a flank steak that has been simmered in a flavorful sauce made of red wine and tomatoes. The flank steak is seasoned with salt and pepper, then seared over high heat in a dutch oven or heavy bottomed skillet. Once seared, the flank steak is removed from the pot and set aside while the rest of the flavors are combined. Started with sofrito of course, onions and bell pepper join the party followed by red wine, tomato paste and water. The flank steak is added back in and everything is gently simmered for a couple hours. The meat is then shredded and the sauce reduced down. Served with rice and black beans of course.

One Year Ago: Mediterranean Salad
Two Years Ago: Orange Chicken

What You Need:

1 tbs veg oil
2 lb flank steak
1/2 c sofrito
1 large onion, sliced
1 large bell pepper, sliced
3 cloves garlic, minced
1 (5oz) can tomato paste
1 1/2 c red wine (not a sweet red)
1 c water
1 tbs oregano
1/2 tbs cumin
salt and pepper

What To Do:

Season the flank steak with lots of salt and pepper. Sear in the veg oil on both side in a heavy bottomed skillet or dutch oven. You want it brown and crusty on both sides. Remove to a plate. Reduce the heat to low and add the sofrito. Cook for a few minutes until fragrant, being careful that it doesn't stick and burn to the bottom. Add in the onions, bell peppers, garlic and tomato paste. Cook for a couple more minutes, again making sure that it doesn't stick and burn. Stir in the wine and water, scrapping the bottom of the pan to get up anything that did stick. Add in the oregano and cumin and stir everything until well combined. Nestle the meat back into the mixture so that it's covered with the sauce. Bring to a boil, then turn the heat as low and possible and cook for at least two hours, stirring occasionally. You want it to be bubbling slightly. After the two hours, remove and shred the meat. Turn the heat to high and reduce the sauce a bit until nice and thick. Stir the meat back in and serve.

Picadillo

noreply@blogger.com (Erica M) — Wed, 25 Jan 2012 15:47:00 +0000

Picadillo is a strange little Cuban dish with a ton of flavor. It's simple to make but does take some time to get flavor happy. It is something you can start on the stove and then move the crockpot if you need to. Green olives and raisins are something in this dish that you don't see to often in normal American cooking, however it brings a sweet and salty combination to this dish. As with most Cuban cooking, this recipe starts with sofrito which I posted for you on Monday, knowing that today and Friday I was going to share two of my favorite Cuban dishes with you.
Last year, for my anniversary, my husband and I took the kids to Columbus Ohio and visited the zoo. I have an Aunt that lives near there, along with a friend or two and this great little Cuban restaurant was suggested to us. It was pretty small, having only a few tables inside and out but their food was incredible and I knew it was something that I would have to try and recreate at home.

One Year Ago: Tater Tots
Two Years Ago: Battle of Fats

What You Need:

1 tbs olive oil
1/2 c sofrito
1 lb ground beef
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (15oz) can diced tomatoes
1 (5oz) can tomato paste
1 (5oz) jar green olives with pimento
1/2 c raisins
1 tbs oregano
1/2 tbs cumin
2 bay leaves
salt and pepper

What To Do:

In a dutch oven or heavy bottomed deep skillet, add the oil and sofrito over medium high heat. Cook for a few minutes until fragrant. Add in the ground beef and cook until no longer pink. Add in the rest of the ingredients, reduce the heat and simmer for at least 1 hour, but 3 hours is better. If you want to do this in a crock pot, after browning the meat, stir everything together in the crock, set it on low and leave it go for several hours.

Sofrito

noreply@blogger.com (Erica M) — Mon, 23 Jan 2012 17:18:00 +0000

Sofrito is very common in a lot of Latin cooking. I've been making some Cuban inspired dishes lately and they all have started with sofrito. Yes you can find it in a store, along with the other Hispanic foods but it's pretty easy to make. There are two types that I am familiar with, red and green. The green tends to be cilantro based and the red is either tomato or red pepper based. Sofrito is also one of those things that everyone has their own secret recipe for. I doubt you'll ever find two that are the same. I start mine with tons of garlic, onions and bell peppers. This recipe makes two cups and I use about 1/2 cup per recipe. It will keep in the fridge for a week or two but you can freeze it in 1/4 to 1/2 c sizes for later too.

One Year Ago: Maple Roasted Root Veggies
Two Years Ago: Buffalo Potato Skins

What You Need:

1 bulb of garlic, cloves peeled and roughly chopped
1 large spanish onion, chopped
1 large red pepper, chopped
2 tbs dried oregano
1 tbs ground cumin
1 (5oz) can tomato paste
1 tbs veg oil
salt and pepper

What To Do:

In a large skillet heat the oil over medium heat. Add in the garlic, onion and pepper and cook until they start to soften. Add in the the oregano, cumin, salt, pepper and the tomato paste. Cook, stirring often, until the tomato paste has turned a dark red, almost brown color. Let cool and transfer to a food processor/blender. Let it rip until smooth or just slightly chunky. Store in a GLASS container (unless you want everything else that goes in your plastic container in the future to taste like sofrito).

Baked Eggs

noreply@blogger.com (Erica M) — Fri, 20 Jan 2012 19:21:00 +0000

This is an easy breakfast that you can just throw in the oven and finish getting ready in the morning. It's delicious and very nutritious. It will get you up and going in the morning.

One Year Ago: Croque Madame
Two Years Ago: Sausage

What You Need:

2 eggs
1/2 c sauteed Kale
1 tbs Parmesan cheese
1 stripe of cooked bacon

What To Do:

Spray a ramekin with cooking spray or a bit of butter. Add in your Kale, top with the eggs, crumble the bacon over them and sprinkle on the cheese. Season with some salt and pepper and even a little dried thyme. Bake in a preheated 350 oven for about 15 minutes or until the whites are set. Enjoy!

Easy Meyer Lemon Tart

noreply@blogger.com (Erica M) — Mon, 16 Jan 2012 15:07:00 +0000

Easy is the best way to describe this tart. A handful of ingredients and a blender is all you need. There is no whisking lemon juice, sugar and eggs over a double boiler, praying you don't end up with lemon scrambled eggs. This sweet and tart lemon filling would go great in any of your favorite pie crust but I have something special for this one. I didn't have time to make a traditional pie crust. It wouldn't have been ready to eat if I had to let the dough sit for 30 minutes and then bake and let it cool. I didn't have an graham crackers so that type of crust was out too. I almost scrap the whole idea of desert all together but then had a great idea! I had tons of rolled oats in the pantry so why not do a oatmeal crust? Sounds strange right? I think it's my new favorite crust! Think of have a pie with a crumble topping. Now take that crunchy goodness and turn it into a pie crust. Now it sounds good doesn't it! It works very well in fruit pies and couldn't be easier to make. As for the lemon part of the tart, use Meyer lemons. They're not as tart as a regular lemon and do not have real thick skins which is why this easy recipe works as well as it does.

What You Need:
Pie Crust:

1/2 c flour
1 1/2 c rolled oats (Not quick oats)
1/3 c brown sugar
1 stick of butter, melted
1/2 tsp salt

Filling:

2 meyer lemons, cut into quarters
1 1/2 c sugar
1 stick room temp butter
4 eggs
1/2 tsp salt

What To Do:

Preheat the oven to 400.
Make the crust by combining the ingredients thoroughly. You want to make sure that the butter has coating everything. No dry spots or the crust won't hold in that spot. Press into an 8 inch tart pan or a pie plate. Bake for 10 minutes. Remove from the oven and let cool while you make the filling.
Put all the filling ingredients into a blender and give it a whirl. Yep, that's it. Just turn the blender on and let it go until everything is combined. It will look a little strange but I promise it works! Just pour it into your pie crust and bake for about 30 minutes or until the tart is golden and set. Let cool completely before cutting.

Sauteed Kale

noreply@blogger.com (Erica M) — Fri, 13 Jan 2012 20:39:00 +0000

Did you know that Kale is a super food? It is! It's a wonderful dark leafy green that is high in fiber, vitamins A, C and K as well as containing tons of trace minerals, all of which is very beneficial to the human body. It's a very inexpensive veggie too. I've been buying a bunch every week and eating it probably once a day. I sautee it up once I get it home and keep it ready to go in my fridge. It's great warmed up with an egg on top for breakfast or in some baked eggs or as a side dish for the whole family. It takes just minutes and you're done.

One Year Ago: Pepper Steak
Two Years Ago: Roasted Garlic

What You Need:

1 large bunch of Kale
1 tbs olive oil
2 cloves garlic, thinly sliced
Salt and Pepper

What To Do:

Remove the stems from the Kale and give it a rough chop. You can either remove the stems completely or just remove the bottom part of the stems, leaving the part that's connected to the leaves. The stems to tend to be a bit chewier and a tad more bitter then the leaves though.
Heat a large pan over medium heat with the olive oil. Once it's hot add in the sliced garlic and cook for about 30 seconds. Start adding in your Kale. It will wilt down fairly quickly. Just give it a turn with a pair of tongs every minute or so until it's completely wilted down and tender. Then you can either serve it right away or let it cool and store it in an airtight container for the week to have when you need it.

Lemony Chicken and Egg Soup

noreply@blogger.com (Erica M) — Wed, 11 Jan 2012 18:16:00 +0000

Can you believe it? A soup recipe? From me? Actually, I've started liking soups more and more. I've made quite a few so far this winter, if you can call it winter. It's been pretty mild just about every where, well almost everywhere. There is a little town in Alaska that received a gift of 18 feet of snow. In one day. Can you imagine??? I certainly can't. So in honor of those poor frozen people in the true north, here is a yummy chicken soup recipe. By cooking the rice right along with the chicken, and adding the eggs in later on, you create an almost creamy soup, without the added fat of cream.

One Year Ago: Split Pea Soup
Two Years Ago: Roasted Garlic

What You Need:

1lb of boneless, skinless chicken (can use all breast or breast/thigh)
1/2 c rice (real rice, not minute rice)
zest and juice of 1 lemon
1/2 tsp dried thyme
bay leaf
4 cloves garlic, minced
4 c chicken stock
2 large eggs
1/2 c shredded Parmesan cheese
1 bunch of kale, chopped (remove stems)
salt and pepper

What To Do:

In bottom of your slow cooker, place the rice, chicken, lemon zest, thyme, bay leaf, garlic and chicken stock. Cook on low for 6 hours. Remove the chicken and shred. Add it back into the soup. Whisk together the eggs and parmesan cheese with lots of salt and pepper. Slowly stir the eggs into the hot soup. Stir in the chopped kale and let cook for 30 more minutes or until it's heated through and the kale has wilted.

Apple Brie Tarts

noreply@blogger.com (Erica M) — Mon, 09 Jan 2012 15:50:00 +0000

One word to say about these tarts: YUMMY! I made them as a dessert for Thanksgiving and they were just incredible. Apples and brie along with a touch of honey and some chopped walnuts are great on their own but wrap them in puff pastry and you have the wonderful, and easy, dessert in the world. It is a great sweet and savory sort of dessert that most people will just love!

One Year Ago: Cheddar Beer Soup
Two Years Ago: Polenta Sausage Casserole

What You Need:

1 sheet of puff pastry, thawed
1 apple, cored and thinly sliced
6 tbs honey
6 tbs chopped walnuts
several thin slices of brie

What To Do:

Cut the puff pastry into 6 equal squares. Place a few slices of brie in the center, followed by a few slices of apple, 1 tbs of honey and 1 tbs of the nuts. Lift the opposite corners and gently press them together. Do the same with the remaining two corners. You're keeping the square shape by bringing the corners in together. Bake in a preheat 350 degree oven for 15-20 minutes or until golden brown. Serve warm or at room temp.

Taco Soup

noreply@blogger.com (Erica M) — Fri, 06 Jan 2012 18:03:00 +0000

Nothing is more warming on a cold winters day then soup. This soup is doubly warming as it has a bit of spiciness to it. Warms the heart and soul! Taco’s, were are a favorite in my house, are turned into a yummy, hardy soup. Little meatballs are seasoned and baked, then tossed into a soup with two types of beans, corn and tons of flavor!

One Year Ago: Spaghetti with Sausage and Fennel
Two Years Ago: Anti-Pasta Salad

What You Need:

1 large onion
3 cloves garlic
28 ounce can crushed tomatoes
2 cups salsa
15 ounce can diced tomatoes
1 c chicken stock or water
1 lb ground beef
1 c frozen corn
1 can pinto beans
1 can black beans
½ tbs Worcestershire sauce
1 egg
1 tbs chopped cilantro
¼ c taco seasoning (1 package)
1/3 c bread crumbs
1 tbs cumin
Olive oil

What To Do:

Diced 2/3 of the onion and toss into a soup pot with a tbs of oil. Finely mince the remaining 1/3 of an onion and place it in a bowl with the ground beef. Mince the garlic and place half in the soup pot with the onion and the other half in the bowl with beef. Cook the onions and garlic over medium heat until softened. Then add in the tomatoes, beans, stock and frozen corn.
To the bowl with the ground beef, add in the egg, chopped cilantro, taco seasoning, cumin, and Worcestershire sauce. Form into meatballs; bake 400 for about 15 minutes. Toss into hot soup and serve with sour cream, pico de gallo, cheddar cheese, tortilla strips etc.

Crockpot Chicken Tacos

noreply@blogger.com (Erica M) — Wed, 04 Jan 2012 15:00:00 +0000

You all know that Mexican is my favorite cuisine. I have never had a Mexican dish I didn’t like. This is a simple dish, made in the slow cooker. It’s easy to freeze too which is nice because then you have supper almost ready on nights you don’t feel like cooking. I sometimes double up this recipe too so that I have plenty left over to freeze. You can this mix for taco’s and then use what’s left for enchiladas too. Double duty meals are the best! Want a triple duty meal? Use the shredded chicken meat to make nachos too!

One Year Ago: Divine Chocolate Pound Cake
Two Years Ago: Chili Con Carne

What You Need:

1 whole chicken, cut into 6 pieces (2 breasts, 2 thighs and 2 drumsticks) Can use the wings too but they don’t give much meat so I always save them for stock.
1 (28 oz can) crushed tomatoes
1 can of water or chicken stock
¼ c taco seasoning
1 tbs chili powder
1 tbs garlic powder
1 tbs cumin
1 tsp cinnamon
½ tbs oregano
1 tbs cocoa powder
1 jalapeño split down the middle
1 lrg onion, diced
1 chipotles in adobo, minced

What To Do:

Leave the skin on the thighs and drummies, remove it from the breast. Place everything into the crockpot and cook on low for 8-10 hours or on high for 5-6 hours. Remove the chicken from the sauce. Toss the skin from the leg portions and shred the chicken. Strain the liquid from the slow cooker. Return the chicken back into the slow cooker with enough liquid to just keep the chicken moist. Serve the shredded chicken in warmed corn tortilla with shredded lettuce, tomatoes, cheese etc. Freezing Instructions: Since you're using a whole chicken, you'll get two to three meals out this. I take any chicken we didn't eat the first night and package it into freezer zip top bags or containers with a little bit of extra sauce. When you want taco again, remove from the freezer to thaw and just reheat. With the rest of the sauce, you can let it cool and freeze it to use later for making this recipe again, or you can bowl it down till it thickens a bit and use it for an enchilada sauce.

Potato Tortilla

noreply@blogger.com (Erica M) — Mon, 02 Jan 2012 16:51:00 +0000

Here we are, the first recipe of the new year. As the first, it should be something for the first and most important meal of the day right? Tortilla is a Spanish dish made with eggs. Think of it as very similar to an Italian frittata. This one, takes about a cup of diced potatoes along with some garlic and onion to make a very yummy and pretty easy breakfast. My kids loved it, especially my daughter who only seems to eat carbs these days.

You can pretty much anything to these. It’s a very simple dish to modify to your liking.

What You Need:

1 c diced potatoes
1 small onion, diced
1 clove garlic, minced
1/2 tsp dried thyme
1 tbs veg oil
6 eggs
1/2 c 2% milk
1/2 c shredded cheddar cheese
salt and pepper

What To Do:

In a 10-12 inch skillet, over medium heat, cook the potatoes and onions until browned and soft. Use a lid to trap steam and help the cook the potatoes through a bit faster. Season with salt and pepper, add in the thyme and garlic.

Whisk together the eggs and milk and pour over the potatoes and onions. Turn heat to medium low, top with the shredded cheddar cheese and cook until the eggs are set. Again you can use a lid to trap steam and help it along.

Nutritional Info (makes 4 servings)
Please remember that I am not a dietician. These numbers are what I get from imputing this recipe into the My Fitness Pal Website and are per serving.
Calories: 290
Carbs: 23
Protein: 16
Fat: 16
Fiber: 2
Sugar: 3

Fried Oreo’s

noreply@blogger.com (Erica M) — Mon, 14 Nov 2011 16:00:00 +0000

Where I grew up, you can find these delicious, chocolate morsels at any fair or carnival. They are love by all ages for their crispy, golden brown goodness. They’re not hard to make, but don’t even think about the calories. These are a once in a great while treat in my house. It has been a few years since I’ve made them last. I use double stuffed oreo’s when I make them, but really you can use any kind you want. I bet the mint ones taste pretty darn good too. I like to eat them plain, but they tend to be better with some powdered sugar on top or a drizzle of hot fudge and some whipped cream.

One Year Ago: Olive Tapenade

What You Need:

Double Stuffed Oreo’s
1 egg
1/4 c milk
1/2 tbs vanilla
1 tbs agave or sugar
1/2 c flour
pinch of salt
oil for frying

What To Do:

Heat a pan with about 2 inches of oil. In a bowl, combined the egg, milk, vanilla, agave or sugar, flour and salt. If your batter is still thick, add a bit more milk in until it’s a pancake batter consistency. Once the oil has reached 350 degrees, dunk an oreo into the batter. Use a fork to pull it out and carefully drop into the oil. Let fry, flipping once, until just golden brown. The cookie becomes soft and crème melts into a wonderful gooey-ness.

The Food We Eat

noreply@blogger.com (Erica M) — Thu, 03 Nov 2011 00:49:00 +0000

The Food We Eat

Processed foods have taken over the country. They can be found in every grocery store, convenience mart and restaurant. Most items that go into shopping carts contain chemicals that resemble normal every day ingredients. The food industry has changed drastically over the last one hundred years. What once was high quality; all natural ingredients are now chemically created in labs. Such things are having detrimental effects on this country. It is leading to an epidemic of obesity and other chronic diseases (BBC News). Even products that are not chemically made such as milk have changed drastically as well. There are three main staples that seem to end up in everyone’s shopping cart. These are milk, bread and eggs. In addition to eating less prepackaged food, if American starting demanding real milk, real eggs and real bread, the industry would be forced to change and bring real food back to this country.

One thing that ends up in most of the shopping carts across America is milk. Creamy, white goodness that has been around for centuries, but do humans really need it? For children, milk provides an all in one package of nutrients that a growing child needs. While these nutrients can be found elsewhere, nothing is more complete then milk (Sears). Humans are the only mammals that drink the milk of another animal. Female mammals are able to produce milk for their young , which contain all the nutrients they need to sustain life. After about a year, this milk starts to dry up. The same goes for cows. In order for female’s cows to continuing producing milk, they need to be bred each year. It’s the hormones that keep milk production going (Tilton). The pasteurization process destroys much of the good bacteria and actually changes the proteins within the milk making it harder for humans to digest. This also makes milk a poor choice for calcium consumption too. Leafy greens, lentils, nuts and sprouts are all full of calcium and make a much better choice (Tilton).

So why do most adults still consume milk if it’s not needed? Most people grew up drinking milk. It is something that has stuck with them and passed on down the family line. There is a big problem with this. The milk produced from farms in the first half of the 1900’s, is drastically different then the milk we get today. Since 1970, milk has been ultrapasteurized, meaning it’s heated to at least 280 degree Fahrenheit for at least two seconds, effectively killing any bacteria (Mendelson 36). It was this bacterium that was thought to be beneficial and why some people probably saw grandparents drinking glasses of real buttermilk or even soured milk (Mendleson 34).

Then of course comes the “supercow” (Mendelson 36). In the 1940’s a good cow would produce about 4,500 pounds of milk per year. The good producers were picked out and bred until that same cow would produce 20,000 gallons of milk per year. Since 1960, the United States cow population has shunk by about half, yet the milk production increased from 120 billion pounds of milk to 177 billion pounds (Mother, 36). The cow’s diet has changed as well. Cows are grazers, grass was the main food, however in America, commercial cows are feed grain, mostly corn. This changes the chemistry in their stomachs, which often cause the cow to lose her appetite. They are constantly thirsty and while drinking more water produces more milk, this milk is thinner, watered downed. This wasn’t enough milk for commercial America, so growth hormone or rBGH, started to be administered in 1990 (Mendelson 37). All of these have severally shortened the life span of a cow. Changes are starting to be made. Studies showed that the growth hormone giving to cows was affecting humans in a negative way. Now, some commercial farms are no longer using growth hormone. This is partly due to the fact that many Americans have complained and started spending their money on organic or raw milks. This is a great example on how American spending can change our food system.

Another great example is High Fructose Corn Syrup of HFCS. HFCS is the most common sweetener used in commercially produced goods today (Nelson). It is in everything from soda, to ketchup to baked goods and even cereals. Even worse, there are reports that show HFCS “may contain detectable levels of mercury” (Hitti) in the samples that were tested. While these levels were below what the EPA considers safe, Mercury is still toxic. Worst still is the fact that caustic soda is needed in the process of making high fructose corn syrup. Caustic soda, better known as lye, is primarily used as a drain cleaner. It is also used in the process of making soap. It is extremely basic on the P.H. scale, meaning the tiniest amount can burn a whole in your skin, straight down to the bone. Think of the movie “Fight Club” and the scene where a chemical is burning Ed Norton’s character’s skin. So why is HFCS in so many products? It boils down to cost. HFCS is cheaper than table sugar and honey plus it has the added benefit of keeping foods moist. This is not something people should be consuming in any amounts but they do on a daily basis, especially from cola’s where the first or second ingredient is usually HFCS.

Bread is another very common item ending up in shopping carts across America that contains HFCS. Sugar is needed to help bread rise but it isn’t always necessary. Sugar is needed in such a small amount per loaf of bread that it is possible using regular sugar instead of HFCS wouldn’t raise the price of bread by very much. Another issue in bread is the refined flours. White flour is bleached and has all of the nutrients removed, then the vitamins and minerals are put back in. Even breads labeled as whole wheat or whole grain often use flours that have been “enriched”. This doesn’t mean that it is bad and should be avoided but when you add in the rest of the chemical ingredients, it might be a good idea to make your own. Read the ingredients on a loaf of bread and compare it the ingredients listed in a recipe, they are vastly different. Yes, buying bread is more convenient, but is convenience worth the health risks?

High fructose corn syrup contains 50% fructose. Fructose is a sugar that is found naturally in fruits. This sugar does not tell the body to produce insulin which is good if you happen to be a diabetic. The downside to this though, is that it also prevents the chemical leptin from being secreted as well. Leptin is controlled by the secrection of insulin. Without leptin the brain can’t tell us when we’re full. Without leptin, hunger is not sated and people eat to excess (Mohr).

The last item worth mentioning is eggs, or perhaps the chickens from which the eggs come from. Egg producing hens are often tightly packed together, several rows highs, with artificial day light 24 hours a day. This much daylight allows them to produce at least one egg every day, if not more. “Free range” eggs are no exception and they are often not a better quality either. All free range means is that the chickens are on the ground and have “some” room to move. This could mean as little as one foot of space for the bird to move around in. That doesn’t sound much like free ranging does it? The chickens are treated poorly, often laying eggs next to dead rotting chicken corpses (“Mercy for Animals”).These eggs are then cleaned in a bleach solution and sold for human consumption.

Farm fresh eggs from chickens that really are free ranged or pasture fed, meaning their diets do not consist of corn based feeds, are far superior then the store bought counter parts. In appearance alone, farm eggs have thicker shells, and beautiful orange yolks. They are often fresher as they do not sit around in storage or shipping boxes for months at a time. Plus, the taste of a farm fresh egg can’t be beaten but anything found in a store. Obtaining farm fresh eggs is pretty simple. You can find signs along the road offering eggs or you can raise chickens at home. Chickens require little space and most places do not have very strict ordinances when it comes to raising them either. Just two or three chickens can easily feed a family of four.

Making just a few simple changes to the everyday America diet can really go a long way when it comes to the health of the country. Bring back high quality milk that can easily be made into yogurt, cheeses, and other fermented products. Bring back real bread, make with real whole wheat and whole grain flours, real sugar and real yeast. Bring back real eggs, full of vitamins and minerals and naturally occurring heart health omega fats. American dollars determine what products end up in supermarkets. If spending habits start to trend to high quality healthy ingredients, big name companies will follow suit. Disagree? It has already happened with high fructose corn syrup. The dangers were to great and consumers started purchasing products that didn’t contain this harmful fake sugar. Now, big brand name companies have stopped putting it in some of their products.

It’s really not hard to change eating habits. All it takes is a little bit of time. Bringing back an old way of life is essential for the future.

Works Cited:

"Eat less processed food, say experts." BBC News. N.p., 03 Mar 2003. Web. 27 Oct 2011. .

Hitti, Miranda. "Mercury in High Fructose Corn Syrup?." WebMd. N.p., 27 Jan 2009. Web. 29 Oct 2011. .

Mendelson, Anne. "The Astonishing Story of Real Milk." Mother Earth News. Oct 2011: 34-41. Print.

Mohr, Christopher R. "The Dangers of High Fructose Corn Syrup."Diabetes Health. N.p., 20 Aug 2008. Web. 29 Oct 2011. .

Nelson, Jennifer. "High-fructose corn syrup: What are the health concerns." Mayo Clinic. N.p., 23 Oct 2010. Web. 28 Oct 2011. .

Sears, William. "Nutritional Benefits." Ask Dr. Sears. N.p., n.d. Web. 28 Oct 2011. .

Tilton, Erleen. "Do You Need Milk?." Ezine Articles. N.p., n.d. Web. 28 Oct 2011. .

"The Rotten Truth." Mercy for Animals. N.p., n.d. Web. 29 Oct 2011. .

How to Make: Instant Oatmeal

noreply@blogger.com (Erica M) — Wed, 26 Oct 2011 15:57:00 +0000

A while back I had saw a blog post talking about the prices of a box instant oatmeal, compared to an entire pound of oat. The blog post talked about it being no more difficult to turn on the stove and make the real thing instead of the processed box version which often was full of sugar, additives and very little fruit. The blogger showed how he just boiled it away on the stove top for a few minutes and that was that. This, I thought, was a great idea! My husband loves oatmeal in the winter time and will eat two packages of the instant stuff at a time. When you go through two boxes a week at about $4 a pop for the organic stuff, it gets a little pricey! So I told him that I was going to buy regular oats that he could just cook in the pan in the morning. This was met will all sorts of heartache. He hates to cook and he certainly didn’t want to find a pan, measure the oats, measure the water blah blah blah. Basically he was telling me it would be to much work for him. So, I set out to create an instant oatmeal that was just like his packets. All he would have to do is add water and pop it in the microwave. What I came up with is so much cost effective then those pre-made boxes, and better for you too.

One Year Ago: Plum Crumble

What You Need: (Cinnamon Raisin Oatmeal)
9 cups quick oats
1/3 c brown sugar
1 1/2 c raisins
2 tbs cinnamon

What To Do:
Remove 2 1/2 cups of the quick oats and place into a food processor. Pulse a few times until they are broken down, but not quite to powder form. Stir the raisins, brown sugar and cinnamon into it and then combine the whole thing together with the rest of the quick oats. Once combined thoroughly, store in an air tight container, making sure to label it. One heaping 1/2 scoop is equivalent to one packet of the store bought stuff. Just add about 3/4 c water and place in the microwave for 1 minute. If this isn’t sweet enough for you, add in some honey, maple syrup etc, after cooking.
Not a cinnamon raisin fan? Make a chocolate version by adding in some cocoa powder and dried milk, maybe some chocolate chips? Omit the raisins and add in a bit more sugar for a cinnamon roll version. Add dried apples instead of raisins. The possibilities are endless.

Product Review: Crisco Olive Oils

noreply@blogger.com (Erica M) — Mon, 24 Oct 2011 16:22:00 +0000

As part as the Food Buzz Taste Maker program, I received 3 bottles of crisco olive oils. I received a light tasting oil which was good for frying or baking, a pure olive oil which is great for marinating or sautéing and my favorite, extra virgin olive oil which is perfect for dipping bread. I really enjoyed each of them but my favorite was the extra virgin. I combined it with some garlic, oregano, salt, pepper and a splash of balsamic vinegar. It went perfect with the crust bread I served it will.

Each of the olive oils have a great taste that has complimented everything I’ve done with it. It is definitely worth giving a try.

How To Make: Apple Cider Vinegar

noreply@blogger.com (Erica M) — Fri, 21 Oct 2011 18:08:00 +0000

Vinegar isn’t something hard to make. In fact, it’s no harder then making alcohol. It’s about the fermentation process. It doesn’t require very much skill and it’s a great way to use every bit of something that you buy. To make apple cider vinegar all you need is apple scrapes (peels and cores), and water. Where I live, I am able to compost. I also have chickens so very little gets thrown away in my house. If it doesn’t end up in the compost pile, it ends up being eaten by my chickens. So when I made an apple crumble last week, I almost brought the scrapes to my fine feather friends. What stopped me was the fact that I go through a lot of ACV (apple cider vinegar). I use it often in cooking and for it’s great health benefits. If I could make it with my scrapes, I’d save some money and have the really good kind. So I set out to do it.
One Year Ago: Sweet Potato Hash
Here’s what you do:
Make sure you’re using organic apples that have been washed in warm water to remove and dirt. Do not use apples that are rotten. Do not use conventionally grown apples like you would find in the super market. These apples are coated in a wax to make them look pretty, not to mention the chemical fertilizers and sprays used to keep bugs away. Use the apples to make pie or fritter or whatever you want, just make sure to save the cores and the peels. Let the peels sit out at room temp for a few hours or until they turn brown. This is a good thing!
Place the peels into a large, clean glass jar. I used an old cookie jar we’ve had kicking around but mason jars would work nice too. Cover the peels with water and then use either cheese cloth or a paper towel secured with a rubber band to cover the opening of the jar. This allows the jar to breath and bacteria (yeast), to get, but not dust or debris.
Set into a warm, dark place and wait. Soon you’ll see a white frothy looking substance forming on top of the vinegar. This is okay. It’s excess yeast and means that fermentation is taking place. If you see any other colors such as green or black, this is not yeast and your mixture has spoiled. Dump the contents, clean the jar very well and try again. Some times it happens.
The fermentation process will actually happen twice. The first time, it turns to wine. The second time is when it turns to vinegar. After about a month, give it a taste. You’ll notice that fermentation is starting. It can take 6 to 7 months for it to turn to vinegar. Taste it once a week or so and when it’s strong enough for you, drain and bottle.
That’s it! You now have apple cider vinegar!

How To Make: Homemade Apple Butter

noreply@blogger.com (Erica M) — Tue, 18 Oct 2011 13:44:00 +0000

Since last week was all about pumpkins, I thought that this week I would do nothing but apples! Apples are another great part of the fall harvest. There are so many varieties of apples, each of them having specific properties. Macintosh for example, are bright red with a sweet white flesh that becomes pretty soft when cooked. Gala apples are widely grown because they keep well and have a nice sweet flavor. This year, I have some apples called Duchess of Oldenburg. These are an early season apple, originating from Russia in the early 18th century and is considered an Heirloom variety. These apples are great for cooking and is what I’ve been using this year because it was available from my favorite local farm, Blue Marble Farm. If you can’t get your hand on these beauties, mac’s are the next best thing. My version of apple butter is made in a crockpot. This allows me to cook the apples overnight without paying any attention to them. Then in the morning, the lid comes off, the temp goes up and they get stirred every so often. The crockpot helps prevent scorching that can occur when you cook it down over an open flame.

What You Need:

Several apples, cored and quartered
1/2 c apple cider, apple juice or water
1/2 c honey
1 tbs cinnamon
1 tsp all spice
1/4 tsp cloves

What To Do:

In a large, 6 quart crock pot, mix all the ingredients together. Put the lid on, turn it to low and cook for 10-12 hours. I do not remove the skin from my apples. It gives the finished apple butter a bit more character. If you don’t want skin floating through your apple butter, peel them and save them for making apple cider vinegar. (I’ll tell you how in a post later this week.)
In the morning, remove the lid and turn the crock pot to high. At this point, I remove some of the apples and blend them in my blender so that they are bit finer in texture. This is not a step you have to do unless you’ve used an apple that holds there shape when cooked.
Continue cooking on high with the lid removed for most of the day. By remove the lid, you let some of heat escape which in turn helps to prevent from scorching. You’re apple butter is done when it’s nice and thick and there is no more liquid. Pack into sterile jars and process in a water bath canner for 10 minutes.

To Be, or Not To Be

noreply@blogger.com (Erica M) — Mon, 17 Oct 2011 13:02:00 +0000

That really is the question. Just recently, I had to write a comparison essay for an English class that I am taking. My choice of topic? Food of course! Well, really I compared the differences of a locavore to that of a traditional food consumer. I wanted to share this essay with you because it is something that I am passionate about. Plus, with October being EatingRules.com unprocessed challenge month, this essay fits right in. Please understand that this essay isn’t done in my typical writing style. Normally, I’m writing to you, my readers and I address you as such. However for class, everything has to be in third person. I would really love to know what kind of eater you are? Has this essay made you think about what you buy? Leave me a comment and let me know!

Traditional, Locavore, In-between?

There is a food movement sweeping the United States. Americans have decided to take their food into their own hands locally. However, most people have never heard of the word Locavore, let alone know what one is. It is important, now more than ever, to understand the differences between a traditional food family and a Locavore family. Why? Well, most of our food has become highly processed, full of chemicals instead of real ingredients. Our food also comes from all over the world where standards are not as high as those in America. This has caused several issues with the American food supply. Just recently, for example, there was an outbreak of listerosis involving cantaloupe from a farm in Colorado ("FDA"). To make better food choices, it is important to understand the differences between a Locavore and a traditional food consumer.

Most American are traditional eaters. This basically means that they go into a grocery store, or several stores, compare prices and buy whatever looks good that day. They may go in with a list of items that they need for the week and they tend to stick to that list. They might pick up chips, soda or pop, bread, meats or vegetables, without giving a second thought to where it comes from or what ingredients are contained within. Americans are all about conveniences and therefore, they fit the traditional consumer category. Americans want fresh tomatoes in the cold winter months, or oranges in August. With traditional food shopping, there is no such thing as what is in season; almost everything is available year round for our cooking and eating pleasure.

A traditional food consumer is not concerned with the fact that the red tomatoes they pick up off the shelf didn’t start out that way. In fact, those red tomatoes were picked and loaded onto a truck or airplane when they are still green. Traditional food consumers are not concerned that those rock hard red tomatoes from the store are actually green ones that have been gassed to look red. The grocery store tomatoes do not have any flavor and often taste bad. A traditional food consumer is only concerned with the fact that tomatoes can be purchased year round for a salad or other dish. To ask a traditional food consumer where the tomato came from and the answer is likely to be unknown.

The direct opposite of a traditional eater or consumer, is a Locavore. Locavores know where the tomatoes purchased came from. Oxford dictionary defines a Locavore as “a persons whose diet consists only or principally of locally grown or produced food” (Oxford Dictionary). The term is still a little generalized as it can mean buying or eating food grown in varying distances from where a person’s home is. Some Locavores consider food grown or produced in the United States as local, while others on the complete opposite end of the spectrum, hyperlocavores, only buy or eat what comes from the neighborhood they live in (McLellan). The majority of Locavores however, eats or buys foods produced within 100 miles from where a person lives.

To be a Locavore also means to know about the community. A Locavore knows what farms have available at certain times of year. Locavores learn to can or preserve produce or how to store things properly so that the food can still be eaten during the colder months when produce isn’t available. Being a Locavore isn’t just purchasing produce locally. In most areas a Locavore can find meats, eggs, milk and cheese that are all grown, harvested and produced close to that persons home (Maiser). Since Locavores know where the food comes from, Locavores often understand that eating locally is also better for the environment as it creates less waste and great reduces a person’s carbon foot print.

Of course a person doesn’t have to be one or the other. Several people are Locavores when fruits and vegetables are in season. Locavores purchase vegetables, fruits, eggs and other goods from farmers markets or through CSA’s (Community Supported Agriculture), during the harvest seasons in the communities where they live. In the off season, goods are purchased from a local super market or grocery store, always being mindful of where the goods are coming from. Traditional food consumers are not concerned where the goods are coming from. Traditional consumers will eat tomatoes in winter and oranges in summer. Now that the facts have been presented it is time to decide. Is it time to continue on the path of being a traditional eater or is it time to make the change and become a Locavore, not to just become a healthier eater, but to help create a better environment as well.

"FDA warns consumers not to eat Rocky Ford Cantaloupes shipped by Jensen Farms." FDA. N.p., 14 Sep 2011. Web. 13 Oct 2011. <http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm271899.htm>.

Maiser, Jennifer. "10 Steps to Becoming a Locavore." PBS. N.p., 02 Nov 2007. Web. 13 Oct 2011. <http://www.pbs.org/now/shows/344/locavore.html>.

McLellan, Liz. "100 Reason."Hyperlocavore (The Blog). 20 Jan 2009. Web. 13 Oct. 2011. <http://hyperlocavore.wordpress.com/100-reasons-to-be-a-hyperlocavore/>.

Oxford Dictionary. Online. Web. 13 Oct 2011. <http://oxforddictionaries.com/definition/locavore?region=us>.

Maple Pumpkin Bread

noreply@blogger.com (Erica M) — Fri, 14 Oct 2011 14:10:00 +0000

Here is the last of my pumpkin recipes for a while. If you’ve missed any of them, here they are:

Pumpkin Puree
Pumpkin Pie
Pumpkin Butter
Pumpkin Pancakes

My last recipe for pumpkin bread is what is known as a Quick bread. All this really means is that it doesn’t use yeast as a raising agent. Quick breads tend to end up drive and that is usually because of over mixing. You can mix your wet ingredients for as long as you want, but as soon as you put the flour into it and give it a mix, gluten starts to develop. It’s important to just mix the ingredients together until just barely combined. It’s okay if you still see a little bit of dry flour hanging around. I like to fold my dry ingredients into the wet to insure that I’m over mixing. My pumpkin bread is scrumptious. It’s moist, flavorful and everything a good pumpkin bread should be.

What You Need:

2 c pumpkin puree
1/2 c maple syrup (the real stuff, I’ve never tried the recipe with pancake syrup)
1/4 c brown sugar
2 eggs
1/4 c veg oil
1 tsp vanilla
2 c flour
1 c chopped toasted walnuts
2 tsp cinnamon
1 tsp allspice
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt

What To Do:

Preheat oven to 350. Grease a loaf pan well and set aside.
In a large bowl, thoroughly combine the pumpkin, maple syrup, brown sugar, eggs, oil and vanilla. Mix well so that everything is incorporated evenly.
In a separate bowl, stir together flour, toasted walnuts, spices, baking soda, baking powder and salt. Dump the entire thing into the wet ingredients. Fold in the dry until just combined. Pour into the prepared loaf pan and bake at 350 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean

Best Ever Pumpkin Pie

noreply@blogger.com (Erica M) — Wed, 12 Oct 2011 14:57:00 +0000

There are thousand of pumpkin pie recipes on the net, so what makes mine different? Well first, I don’t use an entire cup of sugar to sweeten my pie. The processed white stuff just didn’t belong here. The second difference? I don’t use evaporated or condensed milk either. Even with these two huge changes, my pumpkin pie is still sweet, creamy, and heavenly. Plus with your own pumpkin puree, you get a sense of pride knowing that you made everything from start to finish, and it’s no harder then opening up a can of “pumpkin” which really can be anything but. Did you know that the type of “pumpkin” Libbys, the biggest producer of canned pumpkin, uses only variety which looks more like a butternut squash then a pumpkin. The last difference is the addition of just a touch of molasses. It darkens the pie a bit and adds just a hint of incredible flavor.

What You Need:

1 pie crust (store bought is fine, but I suggest making your own)
2 c pumpkin puree
3 eggs
1 c half and half or whole milk
1/2 c REAL maple syrup, brown rice syrup or agave
1 tbs molasses
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
pinch of salt

What To Do:

Preheat your oven to 350.
Whisk the eggs with the milk until thoroughly combined. Add in the pumpkin puree, molasses, sweetener and the spices. Mix really well.
Place your pie with, the crust inside, onto the bottom rack of your oven. Pour the pie filling into the crust. This makes getting the pie to the oven without spilling much easier!
Bake for about 50 minutes or until the pie set and just barely giggles in the middle. Let cool and serve with whipped cream.