Food For Thought

August 21, 2011

Impress Your Dinner Guests With Color!

Filed under: Trying Something New, Vegetarian, Writing — Tags: , , , , , , , , , , , , , — Theresa H Hall @ 4:58 pm

Discovering these unusually beautiful vegetables has been a tremendous find. Imagine them placed next to a succulent main dish of medium-rare filet mignon, or a grilled glazed pork loin, or a pair of perfectly grilled lamb chops. To please the eye is the first duty of a well-seasoned cook or chef. At first glance, food has to be appealing, well-plated, and impressive. These purple and blue vegetables taste the same as their more traditionally-colored counterparts, and they lend an immediate air of mystery to tempt us to try them. We sit down, pick up our silverware and gently cut a small portion to taste. Just knowing we are eating a vegetable so pretty makes us appreciate it more.

Beautiful Purple Pole Beans

Delicate Blue-Foot Chantrelle Mushrooms

Royal Purple Cauliflower

Deep Purple Potatoes

… and potatoes plated

Pair one of these vegetables with a sumptuous main course. Balance it with a bright crisp green salad so your family and guests will feel you have gone out of your way in order to make their meal even more spectacular. Sharing an inspired supper is a sure way to get the conversation flowing. And remember … even though these veggies are purple and blue, enjoying them will never give you The Blues!

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August 11, 2011

Meatless And Delicious

Filed under: Healthy Cooking, Vegetarian, Writing — Tags: , , , , , , — Theresa H Hall @ 4:59 pm

Have you ever considered giving up eating meat or even just cutting back, but can’t seem to make this huge transition? We are constantly being advised to add more fruits, grains and vegetables to our diets, and to eat far less animal protein. A practical way to begin a healthier lifestyle, would be to try delicious and flavorful vegetarian recipes while cutting back on meat, chicken, seafood or fish. Once you begin to add different dishes and enjoy how you feel after you have eaten them, you’ll naturally want to include more varied ingredients in your menu planning. Below are a few dishes to whet your appetite. Take your time and before you know it, you will be on your way to a far healthier lifestyle.

Fried Zuchinni Flowers by member Eleonora.

Hibiscus Flower Vinaigrette by member maebybaby.

Strawberry Banana Muffins The Keen Kitchen.

There are thousands of recipes and I’ll be highlighting more for you to choose from.

Aren’t these dishes a tempting way to begin your vegetarian journey?

July 31, 2011

Four Fabulous Foods Facts And Finds

Filed under: Did you know?, Nutrition, Trivia, Vegetarian, Writing — Tags: , , , — Theresa H Hall @ 5:28 pm

Researching foods has become a daily way of life for many food enthusiasts, because educating oneself about the foods to choose when shopping for our families is very important. Learning about their nutritive information is a very popular pastime as well. We have provided this information here in order to save you valuable search time.

Widely used asparagus is perfect eaten raw, cooked, steamed or grilled.

Increasingly in demand are lemons and all of their benefits.

Cooking with turmeric can be achieved by using their leaves, as told by Pick Me Yard.

Learn about all of the varieties of Peaches which are in season.

These are foods most of us love to use when preparing our meals.

Be sure to check back often for more updates.

May 16, 2011

Researching Gas Grills and Buying Tips

Filed under: Barbecue Recipes and Tips, Vegetarian, Writing — Tags: , , , , , — Theresa H Hall @ 11:33 am

In searching the Internet for gas grills, I came across an article that made a lot of sense. There were seven really good points to consider prior to deciding on a particular brand and shelling out your hard-earned cash, especially for an item which some might consider to be a major cooking purchase. I’m all for investing in quality, but the shiny object doesn’t always pass the test. This article by Derrick Riches, covers the finer aspects in-depth. I thought you would like to read up on this subject.

Here are those points:

1) Price

2) Fuel

3) Material

4) Size

5) Features

6) Heat

7) Durability

* Here is a fast recipe for a great side dish at your next BBQ meal.

Lightly Grilled Asparagus

Fresh asparagus (rinsed, and little knobs peeled off)

Olive Oil (not extra virgin olive oil, as it has a lower threshold to heat)

Fresh herbs (finely diced and sprinkled into the oil)

Sea Salt (lightly sprinkled on top after grilling)

~~~~~~~~

1) Prepare your grill and treat to be non-stick

2) Combine olive oil and herbs

3) Add lightly peeled asparagus to bowl and coat with oil and herbs

4) Grill only a few minutes on both sides

5) Sample one to make certain you do not burn or overcook

Enjoy!

March 11, 2011

Oatmeal-Nut Waffles

Filed under: Celebrating Food, Vegetarian, Writing — Tags: — Theresa H Hall @ 4:35 pm

March 11th is a day to celebrate Oatmeal-Nut Waffles. Any day that includes waffles is a good day. It is a fun way to turn ordinary pancakes into rounds or squares of yummy crevices. Topping them with butter, syrups, sour creams, fruits and compotes are delicious ways to enjoy them. On a recent show with Bobby Flay, ten contestants were trying their best to win their own restaurant chain. One of the contestant’s ideas is Wings & Waffles. He gets my vote! Those are two of my all-time favorites.

Oatmeal-Nut Waffles

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2 large eggs (slightly beaten)

2 cups fresh buttermilk (shaken)

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1 cup quick oats

1/2 cups nuts (ground or finely chopped)

1 Tbsp molassas

1 Tbsp vegetable oil

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1 cup whole wheat flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

~~~~

(Thin with milk as necessary)

** Use any kind of nuts you desire. Chop and put into the batter or sprinkle on top **

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1) Heat griddle to setting 4.

2) Using a large bowl mix slightly beaten eggs and buttermilk together.

3) Add quick oats, molasses and vegetable oil, blending well.

4) In another bowl whisk together whole wheat flour, salt, baking soda and baking powder.

5) Add dry ingredients to the egg mixture and blend well, about 35 strokes. Leave medium to small lumps.

6) Allow batter to stand and slightly rise.

7) Use measuring cup to pour batter onto the center of a hot, (preheated then greased) waffle iron.

8) Using a heat resistant spatula, spread the batter outward, close lid and while holding the handle flip the waffle maker 180º.

9) When the waffle is cooked, the waffle iron should beep. Flip 180º and gently remove with spatula.

10) Serve however you like them.

** Caution ** The waffle iron is extremely hot. Be very careful. Spray or grease between each waffle and when finished cooking, turn off the waffle iron and raise the lid to allow it to cool completely.

Half Hour Meals Member Waffles 1

Half Hour Meals Member Waffles 2

Half Hour Meals Member Waffles 3

January 8, 2011

Portobello Mushroom Ravioli

Filed under: Trying Something New, Vegetarian, Writing — Tags: — Theresa H Hall @ 12:08 am

2011 is going to be filled with flavorful recipes. This one is easy, a great main dish or equally good as a chic side-dish. This will impress your family and guests. It’s vegetarian, easy to prepare and absolutely delicious. Preparation time is three minutes, five or so to boil the water and cook time about eight. In no time at all you can serve a lovely meal for the table and it is filling so it fits right in with the winter nights. Give this a try and let me know how you liked this nutty flavored pasta.

Theresa’s Portobello Mushroom Ravioli

1 package portobello mushroom slices (found in your produce section in the grocery store)

1 stick butter

2 cloves of garlic minced or pressed

1/2 package frozen portobello mushroom ravioli

salt & ground pepper to taste

2 cups fresh baby spinach

1) Heat sauté pan and add in 3/4 stick butter.

2) Boil pot of water to cook pasta. Salt the water as soon as it boils. The package indicated 2-4 minutes cook-time, however it took about twice as long on my electric range. Test to make sure it is done.

3) As soon as the butter bubbles and a little spot turns golden brown, add in the mushroom slices. Reduce the heat to medium after adding the mushrooms. Cook about three minutes and turn over. Brown evenly on both sides.

4) Place six to seven mushrooms into the serving dish. Add the baby spinach on top. Turn off the sauté pan and keep a few pieces (by slicing them) of mushrooms in the pan.

5) Add the remaining butter and add in the cooked ravioli. Toss about to coat them and add in the spinach and mushrooms from the serving dish. Toss and then return to serving dish.

6) Salt and Pepper to taste and sprinkle with parmesan cheese. Serve small portions as this is filling and rich.


June 27, 2010

Poaching Fruit

Filed under: Trying Something New, Vegetarian, Writing — Tags: — Theresa H Hall @ 6:22 pm

Poached Fruit

Be sure to respect the fruit and while peeling it, let the fruit tell you its shape.  Cut in half  to gently remove the pit or melon ball the center.

~~~~~~~~~~~~~~~~~~~~~~~~~

8 to 10 pieces of fresh fruit (pealed and cut in half)

2 parts water

1 part sugar

vanilla bean

star anise

~~~~~~~~~~~~~~~~~~~~~~~~~

1) Bring water and sugar to a simmer.  Add the vanilla bean and the star anise.

2) Add fruit flat side up.  Do not let the top of the fruit dry out.

3) Place parchment paper, which has been cut to vent steam, over the pan of fruit.  This will form a tent.  Allow to simmer for about ten minutes.

4) Remove from heat and allow to cool throughly.  Store in liquid in the refrigerator overnight.  The liquids may be used in other recipes or sauces so be sure to keep it.

October 3, 2009

FRESH FOR THE FALL

Filed under: Community Discussions, Nutrition, Vegetarian — Tags: , , , , , , — TrishB @ 11:46 pm

I love the fall.  I love everything about it.  The changing foliage, the cooler weather after a long, hot summer, and most of all fall food.  It’s one of the reasons I love to host Thanksgiving dinner at my house.

Here’s just a few of my fall favorite ingredients:

APPLES

I live in an area surrounded by apple orchards. Fall apple picking is one of my favorite things to do with my kids. Even though they are teenagers I can still get them to humor me every once in a while and come along for the “ride”. They are never sorry they did. There are over 7,000 different apple varieties. A bit about a few of my favorites:

History:

* First apple – Eve’s, Garden of Eden

* Ancient Romans and Greeks grew and loved the fruit

* Apple remnants traced back to Stone Age

Health Benefits:

* Aids in prevention of Alzheimer’s and cancer (antioxidant properties)

* Shown to decrease wheezing in children with asthma

* Helps in management of diabetes

* Helps with weight loss

* Lowers cholesterol

* An apple a day…

Storing:

* Bruise easily so need to handle gently

* Store in crisper section of your fridge to maintain juiciness and crispness

* Store away from foods with strong odors such as onions

* Never store next to cauliflower, broccoli, cabbage, cucumbers, pears, kiwi, peaches, plums and spinach. That’s because apples give off an odorless (& harmless) gas called ethylene. This gas accelerates the decay of these vegetables. Melons and tomatoes also emit this gas.

Types:

Gala: Has a distinctive red and yellow stripe and is heart shaped. Originated from New Zealand and is a cross between Golden Delicious and Kidd’s Orange Red variety. They are usually small in size, very sweet and mellow in flavor. Their skin is thinner than most apples. Excellent for eating and baking.

Fuji: Developed in Japan and is very sweet and crisp. They are a combination of Red Delicious and Genet varieties. Great for eating, salads and they are the best applesauce apples.

Rome (Red Rome or Rome Beauty): Is firm, glossy, red and thick skinned. Not a great eating apple but is delicious in baked goods.

Eating:

*Salads, desserts, pies, applesauce, eating

POMEGRANATES

If you happen to be in the New York area this time of year, I hate to tell you, but there is a shortage of pomegranates. That’s because my 11 year old son has eaten virtually all of them. He is beginning to turn red, just as Violet did in Charlie and the Chocolate Factory.

History:

* Originated in a region spanning from Iran to the Himalayas

* One of the oldest fruits known to man

* Grown in warmer climates

Health Benefits:

* Low in sodium and calories

* Beneficial in fighting different cancers (antioxidant properties)

* Improves cardiovascular health

* Has anti-inflammatory properties

* Helps keep me sane by keeping my 11 year old busy

Storing:

* Like apples, they have a very long storage life. In fact, they become juicier and more flavorful when stored at 32 to 42 degrees F range.

* Are good for up to 6 months if kept this temperature

Eating:

* Eating pomegranates is hard work but is well worth the effort. They are best eaten at room temperature

* Can eat as is

* Add to a salad with spinach, walnuts and feta with a balsamic vinaigrette dressing

* Pomegranate seeds or juice are great with roasted chicken

* Add to a martini (pomegranate martinis are very popular)

FIGS

There’s nothing better than a fresh fig in the early fall.

History:

* Grown for thousands of years on ficus trees. Were cultivated in ancient Greece and Egypt. Came to the U.S. in the 1500’s

Health Benefits:

* High in fiber, minerals, natural and simple sugars

* Contain Vitamins A, B, and C

* Contain good levels of magnesium, iron and potassium (regulates blood pressure)

* Good source of antioxidants so helps fight cancer

* Help fight heart disease and diabetes

Storage:

* Deteriorate rapidly and are very delicate so need to be handled with care

* Will last in fridge for about 2-3 days. Store in tupperware lined with paper towels and cover with plastic wrap

* Do not store in plastic bags. If you do you might as well throw them out

* Best eaten at room temperature within a day or 2 of purchase

* Keep away from direct sunlight

Types:

Smyrna/Calimyrna: Have a golden skin and nutty flavor. They are larger than most figs. They are among the best figs to eat fresh but are also often dried and used in pastries.

Mission: They are a deep purple color and are very sweet. These are great with cheese and yogurt.

Eating:

* Should not be washed until ready to eat

* Use in salads

* Jams

* Add to oatmeal

* Serve with cheese. Try fresh figs with goat cheese, chopped almonds and honey

* Delicious in savory and sweet dishes

* Add fresh figs to couscous, rice or quinoa

* Great in lamb dishes or served with cured meat

CHESTNUTS

Chestnuts tend to be more a winter produce, often associated with the holidays but I had to include them as winter is fast approaching and I love them. One of the reasons I love chestnuts is the memories I have of them growing up in South Africa. We had a huge chestnut tree in my backyard. It was one of my favorite places to escape, climbing high as I could to hide from my annoying older brothers.

History:

* Dates back to Roman times

* Native Americans feasted on chestnuts

* Called marrons in France

* Used as a substitute for potatoes in Europe

Health Benefits:

* Low in sodium, fat and cholesterol

* High in Vitamin C (helps body resist infection and speeds healing time of wounds)

* High in Vitamin B (promotes normal appetite benefits for vision, colon, memory, eases muscle stress and provides energy)

* High in Riboflavin (helps with metabolism of food)

* Good source of dietary fiber

* Rich in saponins which are beneficial to vascular system and connective tissue

Storing:

* Contains about 50% water so very perishable

* Cooked chestnuts can be frozen and stored in freezer for up to 8 months

* Once shelled and cooked they should be covered and kept in fridge for up to 3 days

* Dried chestnuts can be stored in airtight container for 2 months. Can also be frozen

Eating:

* To remove the shell, make an x with a sharp knife on the flat side before boiling, roasting or microwaving

* Boil – for 15 to 25 minutes, remove shell, and then can be mashed or pureed

* Roasting – Preheat oven to 400 degrees. Place on baking sheet for about 15 minutes. Flip halfway through cooking time. Remove shell. Serve hot.

* Roasted on open fire

* Microwaved for 3 minutes prior to removing shell

* Great in soups

* Substitute for potatoes

* Try in stuffing

* Make a chestnut cream and add to your next chocolate dessert or souffle

* Puree and use in crepes or pancakes

Try these fall seasonal ingredients the next time you entertain, with your Thanksgiving dinner or just experiment with them at family dinner. You, your guests, and your kids will all be pleased that you did. Please let me know how it goes. I love the feedback.

October 2, 2008

Eat Cheats: Breakfast on the Go

Filed under: Grocery Shopping, Quick Meal Tips, Recommended Items, Supermarket Shortcuts, Vegetarian — Tags: , — April Boland @ 11:20 pm

The other day, a colleague of mine walked into our office kitchen while I was getting my breakfast. He looked at my plate, dumbfounded. “French toast? Where did you get French toast from?” Another time, I was asked how in the world I was able to have pancakes at the office. I am building quite a reputation as the woman with the awesome breakfasts.

The secret isn’t really a secret. Brands such as Aunt Jemima have really expanded their product lines, and we no longer have to settle for frozen waffles alone. Sure, the waffles are great, but now we have a choice between those or pancakes or French toast. At the supermarket, you can find all of these fancy breakfast items in the frozen section. Just pop a pancake or slice of French toast in the toaster, as you would a waffle, and you’re done.

Not only that, but brands such as Jimmy Dean offer breakfast bowls and sandwiches containing eggs, cheese, sausage, etc. that you can pop into the microwave. All of these options are fast and really help break up the monotony of breakfast.

September 19, 2008

Good Protein Sources (Part 2)

Filed under: Grocery Shopping, Healthy Cooking, Recommended Items, Vegetarian — Tags: , — April Boland @ 8:23 am

Hard to believe that when I wrote my previous post on how to get sufficient protein in your diet, I forgot to include protein powder!  This might sound like something that only bodybuilders and weight lifters use, but every day folks like us can use it too.  In fact, many nutritionists recommend it, especially if you are vegetarian or vegan.

A large can of protein powder can typically be found in the health food section of your supermarket, and can cost you anywhere between $12 and $25.  This is not cheap, but think of it as an investment.  The can usually contains enough to last you for months and months, depending on how often you use it.  You can add it to all kinds of things, such as:

Milk in your cereal
A shake or smoothie
A bowl of oatmeal
Pancake or cake batter
Sauces

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