Month: June 2011

New Cooking Food TV Shows for Summer – Rants!

Wow, there has been a bunch of new cooking/food TV series….not very impressed though.

I watched Rocco’s Dinner Party on Bravo the other night and wow, when did Rocco DiSpirito become so narcissistic and arrogant? Very disappointing. His attitude (down to facial expressions) was incredibly pretentious and snotty – I’ve never watched his “Restaurant” series, but I have heard that he was pompous and arrogant on that show as well. How sad. He was so down-to-earth and unassuming on the old “Melting Pot” cooking show (currently seen on The Cooking Channel) – what a shame he takes himself all too seriously!

Just finished watching the first episode of Extreme Chef (Food Network) on my DVR. Lord, how boring was this show! It’s kind of a cross between Chopped and The Amazing Race, but not as interesting. Why do producers feel that the public wants to watch judges that think they are better than everyone else? It’s getting so old!

I am enjoying the “Next Food Network Star” on Food Network though. Even though the judges are also arrogant and impossible to please. I enjoy most of the contestants, except for bitchy Penny. I can’t imagine who would want to watch a new cooking show hosted by someone so mean spirited. She has a permanent scowl on her face, and is always putting down the other contestants. You know if Giada was a contestant, she’d hate her too! Ha! Yes, I’m sure there are a lot of TV chefs that have bad attitudes behind the scenes, but their actions aren’t usually broadcast on a reality TV series. I just don’t understand her game plan. Be the biggest bitch possible and hope that they will give you a cooking show? She can’t be that stupid, there must be ulterior motives. Perhaps her idol is Tabatha from Tabatha’s Takeover.

I did start watching the 2nd season of Gordan Ramsey’s Master Chef, but I sort of lost interest. We didn’t watch this week, but hopefully maybe next week, we’ll get back into it. Again, pompous arrogant judges that expect perfect outcomes from impossible situations. It’s just frustrating! But I haven’t given up on this show just yet. We’ll see.

Le Creuset Stoneware Baking Dish

I bought my Le Creuset stoneware 9inch square baking dish for a bargain price at Home Goods and it is my favorite baking dish.

I have been using it for at least a year or two, and I think my favorite use is roasting vegetables – it cleans up very easily too. I’ve also baked egg frittatas in it, along with desserts. Sometimes, baked on eggs do require a bit more elbow grease to clean it, but probably my fault for not pre-coating with enough oil.

Scratches or black marks from metal utensils (which I try not to use very often in the dish) are easily removed by using a touch of Barkeepers Friend cleanser.

I love this baking dish but is it better than a far less expensive stoneware baking dish? I think so. I don’t like buying “Made in China” stoneware for fear of lead levels in the glaze or other materials, and I know it’s possible that the lead content in the Le Creuset is no better or worse, but it does not feel like cheap stoneware that clanks & clangs when you hit it against something. (FYI, Le Creuset stoneware is made in Thailand)

The Le Creuset stoneware pieces are strong and very well made. No, I don’t recommend paying full retail price for them, but if you run across one or two pieces of Le Creuset stoneware at Marshalls, Home Goods, TJ Maxx, Tuesday Morning, or other discounters, then grab it! I believe I paid about $15 for the 9inch square piece. I was tempted at a later date to purchase the large loaf pan, but decided to wait.

Pondering Toast vs Bread Calories

A few weeks ago, I was wondering if my toast had less calories than bread. I googled, and duh, of course the calories are the same, they are just calculated differently.

For instance, before toasting, my serving of bread was 2.5 oz, after it’s turned to toast, the weight was reduced to 1.6 oz – no, the calories didn’t disappear, but moisture inside the bread did, taking away a good chunk of its weight.

That is a whole ounce difference, which could lead to overeating if you’re not careful to weigh your bread BEFORE toasting it. If you have to weigh bread after toasting, then you would need to calculate the calories as toast NOT bread.

I love toast, it makes day-old bread taste amazing – just make sure not to burn it!

toasted bread

other links of interest:

Recipe: Homemade Low Sugar Granola with Oats, Pecans, & Coconut

homemade granola-low sugar

I made a batch of homemade lower sugar granola for my dad for Father’s Day, based on a recipe I found for “Sugar Free Granola” on allRecipes.com – it’s not necessarily “sugar free” but her recipe contains no added refined sugars. The granola did get sweetness from dates and apple juice. I do not drink juice anymore, so I decided to improvise and substitute 1 Tbsp agave nectar.

So, anyway, it was delicious, and I’ve been wanting to make a batch for us, so this afternoon, I did! I am looking forward to adding it to plain yogurt!

Keep in mind, this granola is not very sweet at all. (see below for approximate nutritional data) If you are used to highly sweetened foods, then it might not be for you! LOL.

Ingredients for Homemade Lower Sugar Granola with Oats, Pecans, Coconut

1 cup chopped pitted dates (about 20 deglet dates) – 150 grams
1 cup water
1/4 cup coconut butter – I use the Artisana brand
1 Tbsp Agave Nectar
1 tsp almond extract (optional)
1-1/2 cups rolled oats – 150 grams
1/2 cup shredded coconut – 50 grams
3/4 (approx) cup chopped pecans – 100 grams
1/2 cup ground flax seed – 50 grams – I use Bob’s Red Mill Flaxseed Meal
1/2 cup sunflower seeds – 75 grams
1 tsp cinnamon

Recipe Notes:

  • if you do not have coconut butter, you might follow the original recipe and add the 1/4 cup unsweetened apple juice, or you can also add oil. A nut oil or fruity olive oil would be nice.
  • When I made it for my dad, I also added raisins and unsweetened dried cherries. I left them out of this version, but they can easily be added after the granola cools. It’s probably not a great idea to include them before baking, as they can dry out and harden.

Recipe Instructions

  1. Preheat oven for 350F
  2. In small saucepan, over medium-low heat, combine the dates and water, and cook until they become pasty and thick, about 5 minutes. Make sure to stir often so they don’t burn. If the dates get too hot, lower the heat.
  3. Once the mixture is just finished, stir in the coconut butter and agave nectar. Keep on very low heat (or turn off the stove) and stir until well melted and blended.
  4. Then add the tsp of almond extract (optional) to the date mixture
  5. While dates are cooking, mix up the rest of the dry ingredients in a large bowl
  6. Spread the oat nut mixture onto a large baking sheet and bake for about 7-10 minutes or until lightly toasted.
  7. Once toasted, pour the oat nut mixture back into the large bowl and gently blend in the date glaze. Mix until it’s well combined. If there are dry patches, add a teenie bit of water.
  8. Return the granola back to the baking pan and bake for another 20 minutes or so. Make sure to keep turning/stirring the granola so it browns evenly, and watch it closely so it doesn’t burn.
  9. Remove from oven and allow the pan to cool on a rack. Stir occasionally to cool. Once cooled, the granola will harden slightly.
  10. Store in airtight container. I am not sure if this granola with it’s lower sugar content will keep as long as conventional granola, so if long term storage is needed, then freezing might be a better option.

ENJOY!

Nutritional Data

Based on 23 servings of 1 oz each – approx 1/3 cup

1 oz of homemade granola-low sugar

(Use the nutritional data as a guide; the info is not absolute, your results might vary considerably depending on the total weight of the finished product)

Calories: 136
Total Fat: 9g
Saturated: 3g (from healthy coconut fat)
Polyunsaturated: 1.6g
Monounsaturated: 2g
Trans: 0
Cholesterol: 0
Sodium: 1.6mg
Potassium: 12.4mg
Carbs: 12.4g
Fiber: 3.3g
Sugar: 5.5g
Protein: 3g
Vit A: 0
Vit C: 0
Calcium: 1.7%
Iron: 5.3%

1 oz of homemade granola-low sugar

Barilla Plus Pasta – Review

Tonight I made a delicious (and healthy) pasta sauce with tomatoes, along with some chopped tatsoi and garlic scapes from the CSA share this week. I usually make higher quality Italian white pasta, even though it’s made with white flour, I find that since we only eat pasta once or twice a week, it’s worth it to eat the “good stuff”!

But tonight, I was filling my salt bowl from the kosher salt box and noticed the almost empty box of Barilla Plus farfalle that’s been sitting in the cupboard for months (probably almost a year). I told myself okay, just cook up what’s left in the box, so I could finally be done with it!

Barilla Plus Pasta review

Yep, so I cooked it (al dente) and I tasted a test piece. At first bite, I thought, okay, maybe not as bad as I thought, but then I immediately changed my mind! The texture is horrible! It’s got a tiny bit of waxy coating of some sort, and it breaks apart easily with a texture of cooked beans. No toothsome-ness like my favorite Dececco pasta!

Barilla Plus Ingredients:
Semolina, grain and legume flour blend, [grains and legumes (lentils, chickpeas, flaxseed, spelt, barley, oats), egg whites, oat fiber], durum flour, niacin, iron (ferrous sulfate), thiamine mononitrate, riboflavin, folic acid.

As you can see, there’s nutritious high fiber ingredients, but when I want to eat beans and grains, I’ll cook them myself. I suppose this type of pasta can be helpful to families that do not get enough daily fiber, and may be an easy way to sneak beans and grains into fussy childrens’ diets.

I’ve tasted so many different types of pastas: quinoa pasta, corn pasta, whole wheat pasta (which isn’t that bad once in awhile), and brown rice pasta. None of them come close to the taste and texture of high quality white semolina pasta!

Yes, white flour is not the most healthy choice, but ya know what, I’m not eating it every day, and when I want pasta, it’s got to be a delicious treat! It’s got to be worth the calories!

Besides Dececco, I’ve actually had good luck with the Whole Foods 365 brand as well, but Dececco is definitely my favorite! And I’ll never buy Barilla Plus again! Glad that box is finally gone. I should have just dumped it in the trash instead of wasting calories and taste buds! LOL

Fresh Herbs From My Garden

Ooh I just picked a sprig each of fresh oregano and basil from our backyard garden, and chopped them for my fried egg breakfast. I’ve never had fresh oregano and wow, it’s wonderful. I’m so lucky.

So, fried egg (fried in 1/2 tsp coconut oil in cast iron) with chopped herbs, garnished with a couple spoonfuls of salsa and topped with more fresh herbs. And a side of fresh baked rosemary whole grain bread. Life is good!

:)

Canned Tuna Reviews: American Tuna & Wild Planet

Important Disclaimer: Although there are organizations like the MSC (marine stewardship council) that suggest certain seafood choices are sustainable with an abundant supply, I don’t believe ANY seafood or meat can be completely sustainable, because there are just too many people eating it! Restraint is always needed; US tuna should not be taken for granted and shouldn’t be over-consumed even though it’s a much healthier choice than imported tuna.

american tuna canned tuna sandwich

Americans consume approximately 3 lbs of tuna per year. Canned tuna is a billion dollar business, but it remains a confusing food for consumers to purchase.

Most tuna from large commercial brands contain mercury, plus the way these companies catch tuna is deplorable! For skipjack and yellowfin, they use a large net to catch massive amounts of tuna. For albacore tuna, the most used method is a longline. Problem is, other fish like shark, dolphins, & rays plus sea animals like turtles can also be caught using both these methods, and because the fishermen only want tuna, the unwanted fish are thrown (dead or wounded) back into the ocean.

Sustainability conscience companies use the troll and/or poll & line methods. The first method, trolling is a useful way to ensure that younger smaller tuna fish are caught, which are much lower in mercury.

There are only a handful of companies that offer tuna caught in the US. I like the idea of eating US caught tuna. I cringe when I read the label on the can and see “product of Indonesia” or Thailand, or China. Even companies like 365 from Whole Foods don’t offer tuna from the US. I assume the main reason is the expense. Consumers don’t want to pay a premium for premium products!

A can of tuna from Starkist or Chicken of the Sea is under $2 (sometimes under $1), but a can of higher quality USA tuna is $4-$5. Yeah, that’s a big difference! Americans have become so used to cheap food, but they don’t bother to think about the reason as to WHY it’s so cheap. The old saying “You get what you pay for” should apply to our food as well!

Buying American caught tuna is supporting the US, and you’re getting a much higher quality product (lower in mercury, higher in Omega 3 fatty acids). The quality of the tuna can’t be compared. The texture and taste is similar to eating freshly cooked tuna. It does require a little time to get used to the taste of higher quality tuna, as our nation’s taste buds are dulled by the taste (or lack there of) of main-stream commercial brands of canned tuna. But once you learn to appreciate it, it’s so much better. I think it’s worth the extra money.

Another positive aspect of purchasing a higher quality canned tuna is that it’s packed in the tuna’s natural juices, not in water or oil; there is no need to drain the can first. So, what you are paying for is TUNA, not canning liquid like the more popular brands; canning in natural juices also allow for a higher amount of heart healthy omega-3 fatty acids to be retained.

Recommended Tuna Brands

I really enjoy two brands of US tuna: Wild Planet (See my update below) and American Tuna

Continue reading “Canned Tuna Reviews: American Tuna & Wild Planet”

Heirloom Beans Rancho Gordo Cookbook Review

Book review: Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo

I’m really loving cooking my own beans! And I’ve been learning more about wonderful heirloom beans. There’s a well-known highly regarded California heirloom bean company named Rancho Gordo. They sell their beans locally at farmer’s markets as well as through online orders.

It got me thinking about finding my own local stash of heirloom beans and I think I did find one! Baer’s Best Beans is one of the last heirloom bean growers in Massachusetts.

But anyway, I digress. This post is a review of the Rancho Gordo heirloom bean cookbook!

I think what really opened my eyes wider to how little Americans really know and understand about food was what he wrote in his Introduction. The author, Steve Sando opens with the line “Are these beans vegetarian?” and proceeds to tell the story of a woman who actually asked him that question (presumably at a Farmer’s Market). He thought he misunderstood her, that perhaps she meant to ask if the beans were organic. Nope, she wanted to know if they had “no meat, vegetarian?” – he had to assure her that yes, his heirloom beans were vegetarian.

Wow, can our country really truly be in that bad of shape, not knowing that dried beans in a bag were actually vegetarian!?? It’s very sad that so many people have no idea where real food really comes from!

But that’s what made me love this book even more! That story made me laugh and want to eat more beans!

Beans are a tremendous super food! High in protein, and loaded with fiber. And don’t forget the iron, vitamins B & A, calcium, potassium, phosphorous, and zinc. And cooking them yourself instead of buying a can is not that difficult!

To be truthful, I wasn’t always a bean lover! I always aspired to be a bean lover though, and I think that is what kept me working at it.

It’s definitely an acquired taste….if you start off gently and slowly, you can grow to enjoy and even love beans! My DH is living proof as well. He was dead-set against beans, and no, he doesn’t ADORE them now, but he does like them. He enjoys the food that I prepare with beans, and cookbooks like this with interesting and inspiring recipes are very helpful in getting to that place.

So anyway, the Rancho Gordo cookbook is loaded with all kinds of recipes. From appetizers, soups, & salads to side dishes & main dishes. There is a section that lists some of Steve’s favorite heirloom bean varieties with a short description of each. Lots of incredible photos too.

Then there is the section for “Basic Cooking Techniques for a Simple Pot of Beans”, which covers everything you need to know about soaking, flavoring, and cooking beans, along with several variations.

There’s tips on storing, along with tips and techniques on other cooking methods, ingredients, and equipment.

I’ve already read it once, and now I’m going back and reading it a second time! It’s really a great encyclopedia of beans! And it’s not just about heirloom beans, because not everyone has access to them. The tips and recipes can be applied to most any type of dried bean.

Oh it’s making me hungry for beans! Going to have to cook up a little pot tomorrow!

And for those that want to learn more about growing their own heirloom beans, Steve Sando has also written another book called “The Rancho Gordo Heirloom Bean Grower’s Guide: Steve Sando’s 50 Favorite Varieties”

Disclaimer:
I love reading cookbooks, like some people love reading novels! I am inspired by recipes, and enjoy learning ideas from cookbooks; I like putting my own spin on a recipe rather than exactly following it. Please keep in mind that my opinions might be completely different from the other home cooks.

I’ve Got Blueberry Fever at Whole Foods!

whoo hoo! I received word that organic (USA) blueberries are going to be on sale at Whole Foods this Friday, June 17th. One pint is $1.99.

I’m so looking forward to this sale. I’m afraid I will buy so many that my face will turn blue from eating too many! Actually I should I say you never can have too many blueberries! Last summer, I ate pint after pint every week, buying big batches twice a week! I just love them!

And blueberries are soo darned good for you. They pack a ton of antioxidants, which help to prevent cancer! It’s also said that they help with memory improvement, keeping your mind and body fresh and active!

I can’t bring myself to cook or bake with fresh blueberries. It almost feels like I’m wasting them! I find them irresistibly luscious simply eating them from a big bowl! But just in case there are others interested in cooking with blueberries, here are some Whole Foods recipes. I do like the idea of blueberry spelt muffins, but I’d probably use frozen fruit instead of fresh. hahaa!

Enjoy!

blueberries on sale at whole foods