Unassuming Foodie

Caprese Stuffed Tomatoes

2008-10-01T17:49:00.000-07:00

Get Your Mojo with DinnerMoJo.com!

The multi-talented Chef Jeff Lavia of DinnerMoJo.com, the personalized chef service catering to Los Angelos and Orange Counties, is offering up this simple and tasty recipe to close out tomato season in California. Get 'em before it's too late!

Large tomatoes work best, but consider using cherry tomatoes to create colorful appetizers for your next party. If you would like to kick up the flavor, it might to fun to substitute the Ciliegine for crumbled feta or slice an herbed goat cheese log.

4 ripe tomatoes

1 cups fresh breadcrumbs

1/4 cup fresh basil leaves, minced (reserving one tablespoon)

2 tablespoons flat leaf parsley,minced

2 teaspoons garlic, minced (2 cloves)

Kosher salt

Freshly ground black pepper

Good Extra Virgin Olive Oil

8 Ciliegine (fresh mozzarella balls)

Preheat oven to 400 degrees. Slice the top one-third of the tomato off underneath the core. With your fingers remove the seeds and juice and make room for the mozzarella. In a bowl, combine the bread crumbs, one tablespoon fresh basil, parsley, and garlic with salt and pepper to taste. Sprinkle the inside of the tomatoes with the olive oil, salt and pepper and remaining basil. Place two ciliegine (mozzarella) inside the tomatoes and top with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they are tender. Serve hot or at room temperature. Serves 4.

Food Fact! Ciliegine is fresh Mozzarella that comes in the shape of small, cherry-sized balls, and is packed in water or brine. This very mild cheese complements other flavors in salads with olive oils and fresh herbs, or when added to dishes requiring a cheese that melts well to become somewhat elastic, rather than soaking into the food dish. As a quick and delicious high-protein snack, drizzle with olive oil, and add a dusting of sea salt and freshly-ground pepper.

Contact Chef Jeff for In-Home Meal Preparation, Catering and Entertaining, Cooking and Culinary Classes, and Gift Certificates at 562-480-6780.

Not So Subtle Tomato-Basil Soup

2008-09-25T13:39:00.000-07:00

This simple recipe is an orchestra of simultaneously soothing and exciting flavors. It has nothing in common with its wall-flower cousin, sodium-laden and watery tomato soup topped with broken saltines or used as a dip for grilled cheese. Although, by all means, grill some crusty bread brushed with olive oil, and generously seasoned with salt, pepper and crushed fresh garlic. It would make a fitting accompaniment to this lovely gluten-free soup. As the days grow shorter and cooler, this soup is a surefire antidote for whatever chills you.

1/2 cup onions, chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
3 28-ounce cans tomatoes, including their juice
1 cup basil, puréed
2 teaspoons sugar
1/8 teaspoon cayenne pepper
2 tablespoons red wine vinegar
1/2 teaspoon dry mustard powder
2.5 cups vegetable stock
1 cup grated Parmesan cheese

In a very large, stock pot, sauté garlic and onion in olive oil for about five minutes or until soft. Add all other ingredients (excluding Parmesan) and bring to a simmer. After simmering for 20 minutes, remove 2 cups of hot soup and whisk the Parmesan cheese into it. Return the soup and cheese mixture to the stock pot. Adjust seasonings to taste and serve. Garnish each serving with a basil leaf if desired.

Food Fact! I'm considering giving my adorably cherubic toddler the nickname xitomatl (pronounced shi-to-ma-tlh), the word Aztecs used for "tomato," meaning, "plump thing with a navel". Often mistaken for a vegetable, the tomato (Solanum lycopersicum) is both a fruit and a member of the nightshade family, along with chili peppers, potatoes, and eggplant.
According to Andrew F. Smith, author of The Tomato in America, the tomato most likely originated in the highlands of the west coast of South America. After colonization by the Spanish, the tomato began its migration through Spanish colonies in the Caribbean, the Philippines, southeast Asia, and then the entire Asian continent. In the 1540s, the Spanish began cultivating the tomato in Europe, where it grew easily in Mediterranean climates. However, the fruit wasn't incorporated into Italian cuisine until the late 17th or early 18th century---in certain areas of Italy, tomatoes were merely used as tabletop decoration before it was ever incorporated into the local cuisine until the late 17th or early 18th century!

Coq au Vin for Special Diets

2008-09-16T14:55:00.000-07:00

This gorgeous version of Coq au Vin is ideal for gluten-free and low-carb eaters, as it does not contain the wheat flour called for in traditional recipes.
This dish is as ubiquitous in France as, say, ratatouille; every French person claims to have grown up on it. Most Francophiles have a story about the best Coq au Vin they ever ate, and of the person who prepared it. It's comfort food---decadent comfort food--but comforting, to be sure. This recipe is rewarding to make at every step, from the peeling of the tiny pearl onions to the delicious scent of red wine simmering with garlic and fresh thyme. In order to convince my husband to join my joy, I made it several times in a row. (You're living well when there's Coq au Vin leftovers in the fridge.) If you love Coq au Vin, please try this recipe and write to me about your impressions. If you've never made it, try it now and fall in love!

1 large chicken, jointed into 6 or 8 pieces (or 3 lbs chicken thighs)
1 onion, peeled and roughly chopped
6 whole peppercorns
5 ounces pancetta or unsmoked bacon
1 ounce butter; 1.5 ounces butter (separated)
2 medium French onions, cut into long strips
2 ribs of celery, chopped
2 cloves of garlic, peeled and thinly sliced
1 bottle of full-body red wine (pinot noir, Burgundy, or Cotes du Rhone)
4 or 5 small sprigs of fresh thyme
3 bay leaves
12 pearl onions, peeled (shallots will work)
7 ounces small mushrooms, halved or quartered (crimini or porcini)

Put the chicken into a deep pan, cover with water, add an onion, bay leaves, and whole peppercorns and bring to a boil. Turn the heat down and let it simmer while you cut the pancetta into short strips. The pancetta should be thicker than a match but not as thick as your pinky finger. Put the pancetta, together with 1 ounce of butter, into a thick-bottomed casserole (ideally enamelled cast iron) and cook over moderate heat. Stir the pancetta and butter occasionally to keep from burning, and when it is golden, transfer to a bowl, leaving the fat in the pan.
Season the chicken pieces with salt and pepper and place them in the remaining hot fat in the casserole, so that they fit snugly. Allow them to cook for 3-4 minutes or until the underside is honey-colored but not brown. Turn the chicken pieces over and resume cooking. (Note: Michel Montignac says, "it is this coloring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavor of the dish."
When both sides of the chicken are golden, add the chicken to the bowl with the pancetta. Your pan should have a thin film that will play a key role in adding flavor to the dish. Add the onions and celery to the pan and cook slowly, stirring occasionally, until the onion is translucent. Add the garlic, then return the chicken and pancetta to the pan, and let everything cook together for a few minutes before pouring in the wine and tucking in the herbs. Begin ladling the simmering chicken stock into the pan until the entire chicken is covered. Increase heat; just before it comes to a boil, turn the heat down so the sauce bubbles gently. Cover partially with a lid.
Melt 1.5 ounces butter in a small pan, add the pearl onions and then the mushrooms. Cook gently until golden, then add them to the chicken with a seasoning of salt and pepper.
Allow everything to cook together for 40 minutes, then check the tenderness of the chicken. (It should be soft but not falling from its bones.) Depending on the type of chicken you are using, the entire process will likely take one hour. When chicken pieces are tender, place them on serving dishes and reduce the remaining sauce by increasing the heat and letting it bubble enthusiastically for 5-6 minutes. As it bubbles down, it will become thicker and quite glossy. Ladle over chicken and serve. Serves 4.

Food Fact! Coq au Vin is French for "rooster in wine"---traditionally a cock from Bresse and a wine from Burgundy, cooked with pork, mushrooms and garlic. Many chefs believe the older the poultry is, the better your Coq au Vin will be. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. Nigel Slater describes Coq au Vin as, "a dish that has stood the test of time and lined a million happy bellies...The sort whose juices you mop up with bread." Bon appetit!

Carrot Pudding (Gajur Halvah)

2008-09-15T12:04:00.000-07:00

This rich carrot dessert, which is popular throughout Northern India and Pakistan, became an obsession of ours when I was pregnant with my oldest son, Joseph. We made numerous visits to our then local Indian restaurant, Punjab Palace in Riverside, California, and when little Joseph began eating solids, spicy Punjabi dishes were among his favorites.

When my mom was here last week, we drove back to the old neighborhood for a Punjabi feast and to say hello to owner Raj. One bite and my Indian comfort food had me ooohing and aaahing once again. My mom was quickly seduced by Gajur Halva, a dessert deserving of a medal (Best Use of Carrots?) I completely understand; when we first discovered it, we quickly went to work preparing it at home. For a few months, you could count on finding a batch in our fridge, and it was our go-to dessert when we entertained guests.

4 cups peeled and finely grated carrots (or 10 medium)
4 cups milk
2 cups cream
1 cup honey (or 1-1/2 cups brown sugar)
1-1/4 cup almonds, blanched, peeled and finely ground
4 tablespoons sweet butter
1/2 teaspoon ground cardamom
1/3 cup golden raisins
2 teaspoon rosewater (optional)

In a large saucepan combine carrots, milk and cream, and bring to a boil over medium-high heat; stir constantly so the mixture does not stick or scorch. Reduce heat to medium-low and, stirring frequently, cook until it is thick enough to coat the spoon and is reduced in volume by about half. This will take approximately 1 1/2 hours. Add the honey or brown sugar and raisins, and continue cooking and stirring for another 10 minutes. Add ground almonds, butter and cardamom and continue cooking and stirring for at least 10 minutes more, until the mixture begins to pull away from the sides of the pan. It should have the consistency of heavy pudding. Turn off the heat and stir in the rosewater.
Heap the mixture into a shallow serving bowl. The flavor of halvah is fullest when it is served just slightly warm or at room temperature.
To prepare it as a candy, when the mixture is pulling away from the sides of the pan, increase the cooking time until it becomes even denser; after the rosewater has been added, turn it out into a 7x11-inch pan lined with lightly buttered wax paper. Pat it down firmly and smooth the surface with a fork. Refrigerate until cool and firm, then cut the halvah into squares or triangles.

Food Fact! Carrot Halvah is an ancient culinary delight. Poet Rumi extolled its virtues in the 1300s: "A villager who had come to town as a guest of a townsman was given some halvah. He ate it with relish and then said: 'Townsman, I had learned to eat nothing but carrots. Now that I have tasted halvah I have lost my taste for carrots. I won't be able to have halvah whenever I want, and what I had no longer appeals to me. What am I to do?' When the villager tasted halvah, he was inclined to the town. The townsman had captured his heart, and he had no choice but to follow in pursuit of it." --13th century Persian poet Mowlana Jalaladdun Rumi.

Punjab Palace Cusines of India 10359 Magnolia Ave., Riverside, Calif. 92505. Reservations: 951-351-8968.

Turkey Florentine Meatballs with Tomato Sauce and Brown Rice Pasta

2008-09-01T16:08:00.000-07:00

Chef Jeff Lavia from LA and Orange County's fabulous Dinner Mojo kindly donated this excellent lower-fat, gluten-free recipe. We hired Chef Jeff to create a month of meals for my father-in-law when he returned home from a recent surgery. His wife had assumed the responsibility of in-home Florence Nightingale, and meal preparation was the last thing she needed to concern herself with. Jeff conducted a short yet thorough interview with both of them about their food likes and dislikes--as well as dietary needs and restrictions--then created a wonderfully delicious and interesting menu customized exactly to their individual palates and preferences! Jeff did all the grocery shopping, cooking and packaging of the fresh entrees, and all at a surprisingly attractive and reasonable price. You can reach the company at 562-480-6780 or info@dinnermojo.com.

Meatball ingredients
2 tablespoons extra virgin olive oil, + some to drizzle
2 cloves garlic, minced
1 cup onion, diced
1 tablespoon Worcestershire
1/4 cup dry white wine
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
Salt and pepper to taste
2 lbs. ground turkey
1/4 cup Parmesan
1 10-ounce package frozen spinach, thawed, drained and chopped
1 egg, beaten

Sauce ingredients
2 cloves garlic, minced
1/2 cup onion, diced
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 teaspoon crushed red chili pepper (optional)
1 28-ounce can organic tomatoes
2 tablespoon fresh basil, chopped
1 package brown rice pasta

Put water on for the pasta and preheat the oven to 400 degrees. Drizzle skillet with 2 tablespoon extra virgin olive oil over medium heat. Add 1/2 cup onions, 1 tablespoon garlic and the thyme. Cook 10 minutes or until tender, but not browned. Add the salt and pepper, white wine, and cook a minute. Then, add the Worcestershire and chicken stock and cook a couple more minutes. Remove from heat and let cool.
While the onions are cooking, place the turkey in a large bowl and make a well in the middle. Add the Parmesan cheese, spinach and egg. When the the onion mixture is cool, add it to the turkey and mix together until combined. form 8 meatballs and put them on a cookie sheet lined with foil. Drizzle the meatballs with some extra virgin olive oil and place in the oven for about 18 minutes or until cooked through.
While the meatballs are baking, heat a saucepan over medium heat. Add two tablespoons extra virgin olive oil and the onion and garlic. Cook 10 minutes or until tender, but not browned. Add a pinch of salt and a pinch of pepper and the the white wine and optional crushed chili pepper. Allow it to cook for a few minutes, then add the tomatoes. Stir and bring to a boil. Reduce the heat and simmer for 15 minutes or until it becomes a sauce-like consistency. Add the fresh basil and remove from heat.
Cook the pasta according to the package direction. Service the pasta in a bowl topped with the sauce and two meatballs. Serves 4.

Food Fact: A personal chef service can provide great-tasting, healthful, affordable meals. Offering the convenience of meal preparation in your home (typically consisting of two weeks to a month of meals), a personal chef service is no longer a luxury only for the wealthy; It has now become a cost-efficient alternative for busy professionals, families on the go, seniors, and people with special dietary needs and restrictions. When you calculate how much time is expended and money spent on dining out, picking up food, making trips to the grocery store, or preparing the evening meal, a personal chef service can actually save you money, not to mention the benefits of having a professional create a customized meal plan for each family member's dietary needs, do the grocery shopping, prepare all dishes in-home, and handle all food storage and clean-up. To find a personal chef in your area, check out HireAChef.com.

Cooking with the Jr. Chefs of America!

2008-08-27T14:14:00.000-07:00

The revolution has begun! Kids are in the kitchen preparing delicious and healthy meals all by themselves. Check out the new web-based series, Junior Chefs of America, the first kids cooking program/website created for kids and hosted by real kids who love to cook. The website teaches parents and kids how to create fresh, home-cooked meals, inspiring a new generation of smart eaters!

The creator and producer of the online show, Michelle Green, is a mother of ten-year-old twin boys, Alex and Jake. "The idea came from my son who LOVES to cook," reports Green, "and the realization that kids are fully capable to do so, without their parents---but of course with their permission!" By offering kids their own cooking platform, Green's aim is for "kids to learn proper cooking and eating habits at an early age."

The recipes are presented in short, high-energy webisodes hosted by some amazing kids at home in the kitchen, creating their favorite recipes. Cheerful and articulate, the youthful hosts explain, step-by-step, how to create delicious, nutritious, easy dishes that are clearly kid-proof!

The Junior Chefs hail from California and Wisconsin, but young people who love to cook and have some skill creating short movies are welcome to upload their own webisode. The producer encourages kids around the world to participate. "In the near future we will be searching kids' culinary classes and schools for potential hosts as we continue to grow the website and add more webisodes," adds Green.

Celebrity and Junior Chefs of America consulting nutritionist, David Allen explains the importance of early introductions to the kitchen: “Parents often underestimate their kids' learning capabilities in regards to the kitchen,” he states. “Proper education of foods at an early age means better eating habits and even decision making in adulthood.”

The website opens a line of communication between child and adult, sparking interest in the culinary arts. Green recently launched her own start-up production company; Junior Chefs of America is one of the first projects she's producing. "No investors, no business partners! This is all coming out of my own pocket, because I believe in it so much!" she says. "Families should use this site to start a dialogue, whether it be about eating fresh foods or about kids gaining the knowledge and confidence to learn a skill, which is cooking. I also think of it as an alternative to the fast food nation that is largely responsible for childhood obesity."

The website is committed to using safe procedures in the kitchen, both with tools and handling food. "Junior Chefs of America promotes safety in the kitchen and and encourage parents to cook alongside their kids while having fun doing it!" Green says, adding, "The main goal is to empower the kids to have a voice about their nutrition."

Does your child have a favorite recipe? Create and upload your own webisode at www.jrchefsofamerica.com!

Arugula Salad with Ginger-Thyme Vinaigrette

2008-08-25T12:54:00.000-07:00

When I was very young, my neighbor Sophia and I would play together for hours and hours in the woods behind our homes, conjuring stories of make-believe, or giggling over dolls and books. At dinnertime, I was often invited to eat with her family. Her first generation Greek parents opened me to a wonderful new world of food, language and music; they were generous with love for their children and treated me much as their own. This recipe is a celebration of that family, along with a cunning addition of arugula to round out my salute to the Mediterranean. Opa!

1 teaspoon organic extra virgin olive oil
1 pound mushrooms, thinly sliced
1/2 pound sugar snap peas, cleaned and trimmed
1 bunch arugula (1/2 pound), cleaned and trimmed
1/2 pound carrots, julienned
1/4 cup sherry cooking wine
1 1/2 cups water

Dressing ingredients
1/4 cup organic extra virgin olive oil
3 tablespoons Apple cider vinegar
1 1/2 tablespoons fresh minced ginger
1/2 teaspoon fresh minced thyme
1/4 teaspoon fresh minced garlic

Place all dressing ingredients in blender, purée for 1 minute, then set aside. Place 1 teaspoon olive oil in large skillet over high heat. Add mushrooms and sauté until golden brown, about 15 minutes.
While mushrooms are cooking, heat water in a saucepan. When water boils, place sugar snap peas in steamer basket, cover, steam 2–3 minutes until peas are bright green. Drain well and chill peas quickly in ice water. Drain again.
Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing. Divide salad onto 4 plates. When mushrooms are golden, deglaze pan by adding the sherry, cook until all liquid evaporates. Place mushrooms on top of salad and serve. Serves 4.

Food Fact! Apple cider vinegar has been used for centuries as both food and medicine. Hippocrates, the father of modern medicine used vinegar and vinegar mixed with honey as an energizing tonic and a healing elixir in 400BC. Be sure to select apple cider vinegar made from cold pressed, organically grown whole apples, in which no chemicals or preservatives have been added, which contains the "mother of vinegar", and is not pasteurized. (The "mother of vinegar" is a natural gelatinous substance formed during the last fermentation step.)
Resulting from the fermentation of apple juice to hard apple cider, followed by a second fermentation to apple cider vinegar, this natural product retains all the nutritional goodness of the apples from which it was made plus it is fortified with the extra acids and enzymes produced during the two fermentation steps. The health benefits of apple cider vinegar have been promoted by many well-known authors such as Dr. D.C. Jarvis, Dr. Paul C. Bragg and Dr. Patricia Bragg.

Greek Portobello Pizza in the Raw

2008-08-15T12:17:00.000-07:00

This interesting twist on an old favorite is from Raw Test Kitchen. First, I must make note of my current obsession with all things Mediterranean...I just made Arugula, Feta and Olive Stuffed Chicken Breasts, Bruschetta Style Brown Rice Fusilli, these little portobello lovelies, and you will soon see my latest recipe for Arugula Salad with Ginger-Thyme Vinaigrette in an upcoming post!
This recipe is a must-do; Kid-friendly, vegan, low-glycemic and gluten-free, I like "pizza" because it is truly a food without borders. While pizza's origin is Italy (buon giorno Italia!), around the world pizza-esque concoctions can be found with results as far-stretching as the Alsatian tarte flambée (Flammkuchen in German), a thin disc of dough covered increme fraiche, onions, and bacon. Or, the Turkish pizza, a very thin dough round topped with meat and chopped veggies, or the pissaladiere, found in Provence, with a slightly thicker crust and a topping of cooked onions, anchovies and olives.

12 mini portobello mushrooms caps, stems removed
2 tablespoons olive oil
1 teaspoon sea salt
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced
1/2 cup macadamia nuts, soaked until soft (or substitute cashews)
1/4 cup fresh spinach
juice of one lemon
2 tablespoons water
2 teasoons sea salt

Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
Combine nuts, spinach, lemon juice, water and sea salt in a blender, mix until chunky. Add more water a tablespoon at a time if necessary. Spread spinach feta cheese on mushroom caps. Place toppings (sliced cherry tomatoes, red onion, yellow pepper and olives) on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm, or simply bake gently in the oven or toaster oven until thoroughly warm.

Food Fact! The raw foodism (or rawism) lifestyle promotes a diet of uncooked, unprocessed, and often organic foods. Throughout the 1900s, raw proponents Ann Wigmore and Herbert Shelton stated that raw fruits and vegetables are the ideal food for humans.
According to Wikipedia, Artturi Virtanen (1895-1973), showed that enzymes in uncooked foods are released in the mouth when vegetables are chewed. Raw foodists deduct from this research the supposition that these enzymes interact with other substances, notably the enzymes produced by the body itself, to aid in the digestion process. Leslie Kenton's book, The New Raw Energy, in 1984 popularized food such as sprouts, seeds, and fresh vegetable juices, which have become staples in many different food cultures. The book brought together research into raw foodism and its support of health, citing examples such as the sprouted seed enriched diets of the long lived Hunza people, as well as Dr. Max Gerson's claim of a raw juice-based cancer cure.
Raw foods "rules":
1. Heating food above 110-120 degrees Fahrenheit degrades or destroys enzymes in food.
2. Eating food without enzymes makes digestion more difficult, leading to toxicity in the body, excess consumption of food, obesity and/or chronic disease.
3. Raw foods contain bacteria and other micro-organisms that affect the immune system and digestion by populating the digestive tract with gut flora.
4. Raw foods have higher nutrient values than foods which have been cooked.
5. Wild foods are the most nutritious raw foods.

Bring-The-Heat Garlic Chicken Breasts

2008-08-08T10:04:00.001-07:00

Every region of every country has its long-held laments about the weather. I've noticed that in places where the climate is particularly extreme in one way or another, the locals are especially prideful about weathering the weather---such as the Pacific Northwest (where 40 consecutive days of rain are considered "light drizzle" and not cause for the building of arks.)
Here in Southern California, phrases such as, "May gray" and "June gloom" dismiss the odd day when the weather does not live up to Disneyland-worthy perfection. This year, however, both July and August have given us an unusual number of cool, gray days. My response? Bring the heat! Some like it hot, and some like it muy caliente.

8 boneless skinless chicken breast halves
1 tablespoon salt
3 garlic cloves, finely minced
1/2 teaspoon cracked black pepper
1 tablespoon white pepper
1 teaspoon ground cumin* (see note below)
1 teaspoon cayenne pepper
1 tablespoon paprika
3/4 cup unsalted organic butter

In a medium bowl, allow the butter to soften to room temperature. Preheat oven to 375 degrees F or light the barbecue. Mix all the spices into the softened butter thoroughly. Rub mixture on chicken and bake or grill for 30 minutes or until cooked throughout. Makes 4 servings.
If you bake this in the oven, the remaining juices mix beautifully with mashed potatoes or cauliflower.
*Note: When available, use whole cumin seeds instead of cumin powder since powder loses its flavor more quickly; seeds can be easily ground with a mortar and pestle. To bring out the fullness of cumin's aroma and flavor, lightly roast whole cumin seeds before grinding.

Food Fact! When we think of butter, the first thing to come to mind may not be Iraq or the River Euphrates, but we can thank those regions for providing the base for baking, sauce making, and frying for thousands of years. It is believed that butter---from the Latin butyrum, which is borrowed from the Greek boutyron---was likely invented in the Mesopotamian area between 9000 and 8000 BCE. The earliest butter would have been from sheep or goat's milk; According to Harold McGee's On Food and Cooking, (2004), cattle are not thought to have been domesticated for another thousand years.

Arugula, Feta and Olive Stuffed Chicken Thighs

2008-08-04T17:54:00.000-07:00

Given the choice between Greek or Caesar salad, do you always spring for the Greek? (I do!) When you breeze past a display of gourmet olives at your neighborhood deli or upscale grocer, are you instantly intrigued? Does feta cheese strike you as simultaneously intense and mild? This chicken dish is for the legions of lovers of Mediterranean food, shouting,"yes! yes! YES!"

8 boneless, skinless chicken thighs
1 cup organic arugula, finely chopped (you can substitute this with spinach)
8 ounces feta cheese
¼ cup white onion, minced
¼ cup kalamata olives, chopped
1 tablespoon olive oil
1 clove garlic
1 teaspoon dried basil (note: if you prefer fresh, chop it finely)
1 teaspoon dried mint (see note on basil above)
Cracked black pepper to taste

In a large bowl, mix together all ingredients, save chicken thighs and pepper. Blend very well. Preheat the oven to 375 degrees F and lightly grease a cookie sheet with olive oil. Gently flatten chicken thighs with a kitchen mallet, then lay out each thigh, one at a time; place roughly 1.5 ounces of mixture on each and roll it up, placing it on the cookie sheet with the seam side down. Repeat this process for each thigh. Before placing Serves 4.

Food Fact! Arugula (Eruca sativa) is an aromatic salad green which some describe as a spicy little leaf, and others characterize as having a "peppery-mustardy" flavor. Native to the Mediterranean region, arugula is also known as rocket, roquette, rugula and rucola---a derivation of the French roquette. Very low in calories and high in vitamins A and C, arugula’s “spicy little leaf” has a spicy history; According to Cambridge World History of Food, arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD.
On the island of Ischia in the Gulf of Naples, a digestive alcohol called rucolino is made from the plant, a drink often enjoyed in small quantities following a meal. With Ischia's craggy mountain slopes dotted with pine and chestnut forests, an abundance of thermal springs, and a legacy of its volcanic origins, the island's main attraction is its many spas.

Fast Food Banned in Poor LA Neighborhoods

2008-08-03T21:16:00.000-07:00

In response to the growing obesity epidemic (pun intended), the US government has made several proactive changes to the types of food served to our children in schools, by setting up educational programs for families to learn more about preparing healthier meals, along with several new exercise initiatives.

Now, the Los Angeles City Council has passed an ordinance prohibiting construction of new fast-food restaurants in a 32-square-mile area inhabited by 500,000 low-income people, as reported by Slate.com. (The full story: Food Apartheid by William Saletan) The ordinance, which passed unanimously, is essentially the beginning of food zoning, the way liquor and cigarette sales are already zoned. “Proponents of the L.A. ordinance see it as the logical next step,” reports Saletan. Fast food is bad for you, just as drinking or smoking is, they argue. Community Coalition, a local activist group, also promotes the moratorium.

Let me interject by confessing that, for almost two decades, I’ve held a secret fantasy that all products sold as “food” be required to have some nutritional value. This fantasy has remained a secret for fear of being driven over by drive-through devotees. Besides, I know all too well that if edible products without nutritional value were to be outlawed, it would be less than a fiscal quarter before consumers saw newly-fortified products like Snickers, Funyons, and Coca-Cola become advertised, “now, with 9 essential nutrients!” I imagine factories installing a crop-duster spray over the assembly line, coating existing products with an eerily-flavored mist of nutrients.

I realize that in my Brave New World of nutrient-dense eating, culinary genius such as buttery white-flour croissants, triple-chocolate birthday cake, and maple-glazed buttermilk donuts would be banned. (What sadness would cover the land.) And so I back away from the fantasy, muttering “everything in moderation.”

(Although, if you haven’t tried raw or vegan desserts, you simply must. They might be the solution for civilization.)

LA’s new ordinance was passed because city council believes it is creating more food choices—grocery stores and sit-down restaurants would fill existing space and land. As Councilwoman Jan Perry said, “Ultimately, this ordinance is about providing choices—something that is currently lacking in our community.” Saletan suggests the Council depicts poor people like children, as less capable of free choice. ”Why does the moratorium apply only to the poor part of town, around South-Central L.A.?” he asks. A fellow council member explains: “The over concentration of fast food restaurants in conjunction with the lack of grocery stores places these communities in a poor situation to locate a variety of food and fresh food.”

The fact is this: the cheapest food is the best for you: veggies, fruits, whole grains purchased in bulk, and beans and legumes. Historically, these are the staples of not only the poor, but all socio-economic groups, with the consumption of meats, cheeses, and fish occurring less regularly. I like to think that if everyone ate this way, it would create a tremendous boon to US agriculture. My optimism may be naive, considering the low prices offered on imported Chilean produce, thanks to lower labor costs in that country, but that is another (blog) post.

I stand behind the government’s initiatives to educate everyone about healthier eating (in more than one language), and City Council’s interest in attracting more grocery options to the neighborhoods that need them most. However, Saletan asserts, ”Restricting options in low-income neighborhoods is a disturbingly paternalistic way of solving the problem.”

In the US, obesity affects all races and social groups, so why focus on zoning poorer neighborhoods? Are affluent or middle-class people less likely to super-size it? My husband Joseph raised an interesting point; he reminded me that when studies were carried out before zoning laws were enforced for the restriction of alcohol and cigarette products, it was determined that lower-income people and minorities are heavily targeted by those companies. They are, in fact, exploited. Zoning regulations, therefore, began in an effort to curb the exploitation of those groups. (Can’t we just tighten the advertising laws?)

We all know what happens when alcohol is prohibited, and while cigarettes have been overwhelmingly linked to cancer, heart problems, and ultimately death, outlawing them entirely would result in a similar backlash and underground production and sales. The government can’t (and will never be able to) tell us what to eat, but we should be able to look to city leaders to protect people from harm. Obesity is harmful. Poor nutrition is harmful. Zoning, however, works. Your thoughts?

Bruschetta Style Brown Rice Fusilli

2008-08-01T12:22:00.000-07:00

It is a mother's continual struggle to discover healthy dishes her children will actually eat---without becoming a short-order cook, rushing to produce both a delicious meal for mom and dad and nutritious sustenance for finicky little ones. In my experience, minimizing gluten in my toddler's diet improves overall his ability to concentrate and decreases the typical bedtime drama of a preschooler who would rather stay up late. This super-easy, gluten-free, lower-carb dish strikes the perfect balance, and is a surefire hit at large, picnic gatherings.

8 oz. brown rice fusilli
6 organic roma tomatoes, chopped

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 cup basil, chopped

3/4 cup kalamata olives, chopped

1-2 cloves garlic

2 cups Parmesan, shredded (if desired. Omit for casein-free diets.)

Sea salt and cracked black pepper to taste

Bring to boil 4-6 cups of water with sea salt. Add the fusilli when boiling and cook for 10 minutes (or simply follow package instructions.) In a large bowl, create the "bruschetta" mixture by combining remaining ingredients and mixing well. When the fusilli is fully cooked, drain well, and add to large bowl of bruschetta mixture. Blend all ingredients together and serve immediately. Special note: the bruschetta mixture can be made a day in advance. Try preparing it on a Sunday afternoon, then serving this simple-to-prepare dish for dinner after a hectic Monday. Serves 4.

Food Fact! Wheat is one of the eight most common allergy-causing foods, reports the Mayo Clinic. Most often affecting children, it can also occur in adults, with allergic reactions (usually skin reactions, congestion and digestive issues) occurring a few minutes to a few hours after they've consumed wheat. Rarely, wheat allergy can cause anaphylaxis, a life-threatening reaction.
Some people have a digestive reaction to a sticky protein called gluten that's found in wheat and other grains, caused by an inability to digest gluten (gluten intolerance) or by an allergic reaction to gluten known as celiac disease or gluten sensitive enteropathy. According to a recent study by the North American Society for Pediatric Gastroenterology (http://www.celaichealth.org/), the prevalence of Celiac Disease in children across the world may be as high as 1 in 80. There are plenty of resources on the web for parents of children with Celiac Disease; The nice folks at http://www.celiac.org/ offer an excellent guide for parents: Kids and the Gluten-Free Diet. Also, check out http://www.gfcfdiet.com/ and Autism Spectrum Disorder Fact Sheet for information regarding gluten-free and casein-free diets, notably for family members with Autistic spectrum disorders.

Mushroom, Jarlsberg and Spinach Salad

2008-07-30T10:04:00.000-07:00

Apparently, today is National Bring Your Salad To Work Day. The press release received by food writers far and wide declared, "women across America are invited to bring their salads to work in an effort to eat better and feel more energized throughout the workday.” The invitation--which excludes male salad eaters in the workplace--was extended by Working Mother magazine and Kraft Salad Dressings. I chuckled when Nancy Nichols at Sidedish asked, “Forgive a moment of naivety: Can anyone declare a national day?" She also points out that while Kraft and Working Mother request we set aside “a day to set aside to embrace healthful eating in the workplace”, salads do not necessarily equate to healthful eating; "Have you really looked at how many grams of fat and calories can hide under the name of salad?" Nichols asks.

As a consumer, I ask that you ponder the merits of Kraft salad dressings, which include ingredients such as modified food starch, monosodium glutamate (MSG) and propylene glycol---a chemical used in tobacco products, sexual lubricants and as the killing and preserving agent used to capture ground beetles.
So please, allow me to extend an invitation of my own. This recipe is an alternative to your typical green salad, "embraces healthy eating", and offers enough fat and calories to satisfy as a stand-alone entree. In my experience as a food provider, it is also a hit with males.

1 ½ cup mushrooms, sliced
1/4 pound Jarlsberg cheese, shredded
1/2 cup minced spinach
1/4 cup lemon juice
1/4 cup olive oil
Sea salt and fresh cracked pepper, to taste
4 large red lettuce leaves
Lemon slices, for garnish

Toss the mushrooms, cheese, spinach, lemon juice, and oil together. Season with salt and fresh cracked pepper to taste. Serve each portion on a red lettuce leaf and garnish with a lemon slice. Serves 4.
Note: Dressing should be added to salad no longer than 1/2 hour before serving, so that the mushrooms retain their best color and texture. If you do have leftovers the next day, try making a quick tartine, laying salad over a large slice of French or sourdough bread and warming in a toaster oven until cheese is melted. Yum!

Food Fact! Everything old is new again. According to Wikipedia, the history of this cheese can be traced back to the middle 1850s. Its creator, Anders Larsen Bakke (1815–1899), was a local farmer/entrepreneur and a pioneer in Norway's dairy industry. He produced the cheese in the Våle village in Vestfold county, some 80 km south of Oslo, and the cheese came to be named "Jarlsberg" because "Jarlsberg & Larviks Amt" was the name of the county until 1918, when it was renamed with its old name "Vestfold". Interestingly, production was discontinued in the early 1900s, and the cheese was only re-invented by professor Ola Martin Ystgaard of the Agricultural University of Norway in the late 1950s. Jarlsberg cheese is a firm, light gold Norwegian cow's milk cheese with holes similar to Swiss cheese. Mild, buttery and slightly sweet, Jarlsberg has a yellow-wax rind and a semi-firm yellow interior.

Schwarzenegger signs law banning trans fats in restaurants

2008-07-26T13:27:00.000-07:00

The following are excerpts from an article which appeared in the Los Angeles Times on July 26, 2008, written by Patrick McGreevy.

California became the first state to require restaurants to cook without artery-clogging trans fats, such as those in many oils and margarines, under restrictions signed into law Friday by Gov. Arnold Schwarzenegger, a physical-fitness advocate and crusader against obesity.

Trans fats can preserve flavor and add to the shelf life of foods but have been linked to heart disease, stroke and diabetes. The new law, http://97AB 97 by Assemblyman Tony Mendoza (D-Artesia), requires restaurants to use oils, margarines and shortening with less than half a gram of trans fat per serving by Jan. 1, 2010, and applies the standard to deep-fried bakery goods by Jan. 1, 2011. "California is a leader in promoting health and nutrition, and I am pleased to continue that tradition by being the first state in the nation to phase out trans fats," Schwarzenegger said.

"Consuming trans fat is linked to coronary heart disease, and today we are taking a strong step toward creating a healthier future for California."

New York City has a similar ban, which began July 1 with a three-month grace period. Those who violate the California law could face fines of $25 to $1,000. The legislation was vigorously opposed by the California Restaurant Assn.

Indeed, the law follows steps already taken by such institutions as McDonald's and Spago Beverly Hills to meet customer demand. "I am completely in support of it," chef and Spago owner Wolfgang Puck said in an e-mail. "My companies stopped using trans fats years ago." The fats can be found in vegetable shortenings, margarines, crackers, candies, cookies, snack foods, fried foods, baked goods and other processed foods made with partially hydrogenated vegetable oils, according to the U.S. Food and Drug Administration.

According to the restaurant association, the group said ethnic restaurants and bakeries would be hardest hit by the ban, because many ethnic dishes are more difficult to prepare with trans fat-free substitutes.

Rod White, the owner of Bertha's Soul Food in Los Angeles, estimated that it would cost him $30 more a week to buy cooking oil without trans fat, and he was angry." The government is infringing too much on the rights of people to even eat what they want," he said. "Are they going to outlaw salt next because it causes hypertension?" Compliance will be checked by state health inspectors on their periodic restaurant visits.

Scientific studies have established that trans fats increase so-called bad cholesterol in the body and decrease good cholesterol, contributing to the buildup of plaque in arteries, according to Dr. P.K. Shah, director of cardiology at the Cedars-Sinai Heart Institute in Los Angeles." This law will address the health issue of cardiovascular disease, which is the No. 1 killer in the nation and the state of California," Shah said. Eliminating artificial trans fats from the food supply could prevent 6% to 19% of heart attacks and related deaths each year, according to an estimate published by the New England Journal of Medicine. The new regulations could mean real savings, not only in lives but also in health costs, according to Mendoza.

"This has always been about the health of our citizens," he said. Mendoza's legislation was supported by such health organizations as the American Heart Assn., the American Academy of Pediatrics and the Center for Science in the Public Interest."Everybody agrees there are health benefits in getting rid of trans fat," said Michael Jacobson, the center's executive director. "It is causing several thousand deaths each year."