Do you ever have so many strawberries and they are at risk of going bad before you can eat them all?
This rarely happens to us, but the other week I had bought our regular amount of strawberries and forgot that I had also bought cherries, and apricots, and peaches, and clementines, and blueberries. Even though my kids eat a lot of fruit, I was a bit overzealous in my farmer’s market purchases, and my strawberries were looking neglected and about to spoil.
I really hate to throw away good food, so I decided that making some sort of strawberry crisp/crumble would be an acceptable solution. I had also just seen a grain-free granola recipe that I thought looked good, but hadn’t tried yet. So I decided to combine the two and see what would happen. Deliciousness, that is what happened. Continue reading
It’s asparagus season! There is one vendor at one of the local farmer’s markets that sells the most delicious asparagus, and I wait all year to buy some. Then I buy it every week and eat so much of it that by the time the season is over, I am ready to never eat asparagus again…until next spring.
When you buy asparagus, look for bright green stalks that are firm and evenly formed. The tips shouldn’t be mushy or wet. Whether you get thinner or thicker stalks is purely personal preference–they all taste the same, but have different textures. Just pick a bunch that looks good to you. When you get home, refrigerate your asparagus upright in a glass or bowl with an inch or two of water. This will keep it crisp and fresh-tasting for a week or more. And if you forget and store it sideways, you might notice that the stalks will start to curl upward; like flowers, they will reach for light!
Asparagus tastes great in all kinds of preparations, and I’ve tried several, but I prefer this no frills approach that highlights the unique flavor of the stalks while allowing it to pair well with just about any meal. And one of my daughters likes it this way, which is a win in my book since she often dislikes cooked vegetables. Continue reading
Ghee, a type of clarified butter, is a staple in Indian cooking. It is made by gently heating unsalted butter until the butterfat separates from the milk solids, which are then removed. The result is a rich, clear cooking fat that has a higher smoke point than butter, is shelf-stable, and retains many of the wonderful benefits of butter without the digestive distress often associated with lactose intolerance or milk allergies. And it adds delicious flavor to all sorts of dishes.
I love pastrami. And I used to love pastrami sandwiches with lots of warm pastrami piled high on rye bread and slathered with spicy brown mustard. I grew up eating pastrami sandwiches on rye, and every now and then I want one. I rarely eat bread anymore, but I discovered a way to satisfy that hankering without the bready wrapping. By rolling up slices of pastrami in butter lettuce leaves, I get the smoky, spiced taste of pastrami without the heaviness or nutrition-depleting effects of gluten.
20 weeks pregnant!
As of today, April 25, 2013, I officially have 2.5 children! That’s right…half-Indian baby #3 is on the way, and as I compare this pregnancy to the other two, especially in the realm of what I eat, I see quite a few differences. As you might already know if you read this blog, I have two lovely daughters, the first born in 2006 and the second in 2010. My knowledge about food and nutrition has changed dramatically over the past seven years, and since one of the major focuses of this blog is food, I thought I’d share how this pregnancy compares with the other two in terms of “real foodiness.” Continue reading
These look like cookies, but have the texture of muffins. So since I didn’t know what else to call them, I’ll dub them “muffinettes.”
I like simple breakfasts, but they have to taste good. And I want all my meals, but especially breakfast, to be good for me. This frittata fits the bill!
I like chocolate. It isn’t my favorite sweet treat, but I do enjoy a bit of chocolate now and then. I prefer dark chocolate, especially somewhere around 70-75% cacao, since the bitter notes taste better to my palate. Plus, I can justify indulging a bit knowing that the higher cacao content means less overall sugar and a higher antioxidant profile. But even when I am indulging in a treat, I want it to be of the best quality with few or no harmful ingredients. That is why I am always on the hunt for soy-free chocolate.
What’s the problem with soy? Here is a summary of the dangers in soy products:
- Soy contains high levels of phytic acid, an anti-nutrient that binds with minerals and prevents them from being assimilated during digestion. In other words, eating soy products can keep you from getting all the minerals you need from the food you eat; instead of a health food, soy can deplete your health. Continue reading
I love Thai food! Most Indians I know love Thai food, too. Both are Asian cuisines that use some of the same ingredients (coconut, chilies, cumin, coriander, and garlic, to name a few), although in different combinations with very different results. Both have curries, both serve their dishes with rice, and both are absolutely delicious. And if you like it hot, both Thai and Indian are the way to go!
I didn’t grow up eating Thai food, but since dating and marrying B, I have explored many Thai restaurants and tasted many Thai dishes. In fact, our first official date was at a Thai restaurant! My favorite dishes are the curries, especially the Panang and green varieties. Luckily, Thai food isn’t difficult to make. I use a pre-made Thai curry paste purchased at an Asian grocery store combined with a can of coconut milk and whatever meat and vegetables I have on hand. It really is that simple.
The Thai curry past currently in my refrigerator
Since my mother is Jewish, but certainly not Kosher, I grew up eating several “traditional” Jewish foods. One of my favorites is latkes. Another is macaroons.
With Passover approaching, I’m reminded of the Manischewitz chocolate, vanilla, and chocolate chip (my favorite!) macaroons that Mom would buy every year. We would devour them since they were a seasonal treat, and I looked forward to Passover every year so we could have more.
Now, as I continue down my real food journey, I just can’t buy those same macaroons. They are ultra-processed, filled with all kinds of undesirable ingredients (four different types of sugar/sweetener, sulfites, artificial flavor), and they just don’t taste that good anymore. Good thing there are some great alternatives out there!
$7.69 for 8 macaroons is no bargain, but they sure are tasty!