From barley to wheatberries,Shefaly Ravula takes us on a quick tour of hearty and versatile whole grains you can incorporate into nearly any meal.
Find more Co+op Kitchen videos featuring information and easy recipes for making delicious meals at home,as well as handy hints from chefs and food enthusiasts who love sharing their passion for great food.
Did I mention that I was not eating grains? Did I mention that I love toast? Did I mention that on Mothers Day I should be able to have toast? I am not celiac,but I am on an elimination diet to try and find the cause of my tummy troubles. That being said when I was told I needed to give up wheat,I certainly never thought about my beloved toast. This weekend I bought a loaf of bread (nothing we carry at the coop) especially made for the Paleo Diet. This loaf costs me 8 bucks!!! AND IT WAS HORRIBLE!!! For the price I paid for this brick of yuck,I will add it to my food processor and some herbs and make bread crumbs.
“Sunshine on my shoulders makes me happy”…. what a glorious weekend we had. Family time was bountiful and full of frolicking. Traipsing through the woods,watching the dog chase butterfly shadows,dipping of feet into the still chilly lake. Sometimes I have to pinch myself to see if this is really the magical life I lead. Sunny days bring out smiles and waves from neighbors,nods of appreciation for sun kissed foreheads and tastes for lighter fare. It also brought to mind an orange cake that I had once tasted. It was not a dense cake,very moist with a honey orange lingering taste. Searching the internet I found many versions of orange cake,none looked just right. So,I adapted Nigella’s cake,using honey instead of sugar and Valencias instead of clementines. Can i just say….WOW!!! Gluten Free too….
I wish that I could say that this has been a difficult week in the eating world,mostly because it makes better copy,but in truth it has been fairly simple.I think that the reason is that I feel so much better already.On the food front,I have eliminated wheat and sugar,but was rewarded with an abundance of greens,fish and lean meats. I will admit to trying a spoonful of the Co-op’s new Rock’n Road Ice Cream…worth it!!!
I need to be SUPER careful with raw vegetables so I have been blanching them and eating them al dente.This is not raw,but also not mushy.Using coconut oil as a method of cooking up my fish has been delightful and light.
I want to share a few of the questions I have received.
Pastry chef Philip Speer offers an overview of alternatives to refined white sugar,including maple syrup,honey,agave,molasses and stevia. Using alternative sweeteners in baked goods and other recipes can add variety and provide a healthier way to satisfy your sweet tooth. Philip gives suggestions on when to use and how to store some of the most common types of alternative sweeteners. To see more,visit their website:strongertogether.coop.
So hence the bucket under my sink that food goes into,then gets deposited into the yard waste bin,which is then made into compost by the city. It’s my own circle of life. This has been leading me to notice just how much food has been wasted. Now,honestly it really is not that much,but I was in the mode of “we need to get a handle on this..RIGHT NOW” So I decided to look at how and what was being wasted.
The Stronger Together Team has been busy putting together videos to help you in your quest for delicious meals! This video covers the basics of demonstrating two of the most common ways to Blanch and Freeze Fresh Vegetables. Blanching is a great way to preserve peak color,flavor and nutrition in vegetables. Hilah Johnson takes us through the simple steps for blanching your fresh veggies. Once blanched,they can be added to salads or cooked dishes,or frozen for long-term storage. To see more,visit their website:strongertogether.coop.
Often my Mother will call me and say things like “tonight I made French Roasted Chicken…”and I think to myself “Mon Dieu,I fail!! ”Granted,my Mother worked so incredible hard her whole life,and now that she is retired and has this amazing kitchen (and I do mean amazing) I actually wait for the calls to covet her culinary experiments. So,this weekend I had some free time watching it rain,so I thought…. might as well make French Chicken.
“Moderation” is a word that you hear often in the “diet” world.Often it seems shaming and condescending,and as I write this I remember my Grandmother saying “Remember the key is moderation” and shamefully putting the second helping of what ever I had back. My Grandmother meant no harm,but the words tasted sour. As I grew into an adult and was able to make culinary decision on my own,I realized that I had given up on moderation and it was an all or nothing world of eat or no eat. No sugar,no white foods,no fat,full fat,no carb,high carb,no meat,all meat…it was an endless fight.
As I have grown more accustomed to this body I live in,I am painfully aware of how unkind I was to myself,both in gluttony and deprivation.So here is the irony,due to having some “tummy trouble” I have been put on an elimination diet. It seems to be trending of late with a lot of the women that I know.Is it sad that I had just hoped for an ulcer?At least then I wouldn’t have to delve once again into the food battle that I was so sure I won.But the reins are once again tight and I will have to be diligent on the edibles I consume.
The Stronger Together Team has been busy putting together videos to help you in your quest for delicious meals! This video covers the basics of demonstrating two of the most common ways to cook a great steak:pan-searing and grilling. With tips like what equipment to use and how to test for levels of doneness,you’ll see how easy it can be to cook a great steak at home.To see more,visit their website:strongertogether.coop.
This is another “bear with me” recipe. I know I have led you down a path or two of questionable culinary ideas…. but was I wrong? So,let me wow you once again with grilled avocados. I know it sounds faintly ridiculous and strange,but a grill makes a delicious avocado even better. But a ripe avocado is so delicate it takes little cooking:just touch it to the grill for a moment to bring out its floral aroma. Promise you will not be sad about this at all.
Paleo and Plant Based,these two kinds of diet have been gaining traction lately,thanks to movies like Forks Over Knives and books like Practical Paleo and Eat to Live.
What is the Paleo Diet?
It’s essentially all about eating the foods that have been available to humans for most of our evolutionary history:meats raised on their natural forage,seafood,eggs,fibrous vegetables and greens,nuts and seeds,healthy fats and some fruit — all things that would have been recognizable as food to our most primitive ancestors. It’s about “focusing your choices on real,whole foods that are more nutritionally dense and less detrimental to your health,” -Cain Credicott.
ñ Locating sources of high-quality and sustainably raised meat,fish and vegetables takes legwork. ñ Real food comes with a price tag:Grass-fed,wild and organic foods can be more expensive,though you can learn to become a savvy shopper. ñ Paleo or vegetarian:pick one. It’s nearly impossible to be both. ñ Time commitment:You have to be willing to cook — and plan ahead. It’s hard to grab something on the go or pop open a can when you’re avoiding grains and beans,and restaurant dining can be restrictive. Read more Paleo and Plant Based recipes …
I would like to start by saying there hasn’t been nearing enough of me posting about cheese lately,and for that I am deeply sorry. So let me start of by saying Burrata!! If you’re a lover of mozzarella,ricotta,or really anything that’s straight-up creamy,this cheese is so what you want. BUT it is NOT mozzarella,it is mozzarella’s more sexy cousin. Burrata is delicious paired with crusty bread and flavorful ingredients like prosciutto,tomatoes,olives,nuts,and herbs. This recipe is one of my favorites,bringing in lightness of spring with mint and the crisp taste of fennel..oh and of course the cheese!! Next time I think I might try this dish with mango instead of the fennel,for a tropical flare.
If you can’t find Burrata,you can Frankenburrata it with Mozzarella and Marscapone.
Tonkatsu (panko bread crumb coated and fried filet of pork) Tonkatsu is a popular family dish in Japan and butchers often carry it already fried and piping hot for you to take home. Depending on taste,one can choose either pork shoulder (which contains a layer of fat and has a richer taste) or filet of pork which of course is lean and tender. Either way,if properly fried this dish is not at all oily as one might imagine a fried dish to be. It is a simple dish to prepare when you follow these simple steps.