Yesterday I posted a recipe for sweet potato fettuccine that I wanted to make for dinner. Since you can get the recipe in my last post, I decided to let you know how it went down, highlight style.
1. Peeled the potatoes and then sliced them up on my mandoline. Easy.
2. Had to cut the slices into uniform strips (about 1/4 in) so they would cook evenly. Keeping them uniform was VERY HARD!
3. Followed the recipe but added some sweet onions to the pan to saute a few minutes before I added the potato strips.
4. Added some blue cheese to the gremolata. Didn't have a lot, maybe 2 tablespoons. Figured it would compliment the sweetness of the potatoes with some creamy, tangy, savoriness.
5. After Will gave me a what the hell is this look and Ali complained about the toasted pecans, we ate it. Pretty good but needed more salt. The extra salt gave it a better balance of salt/sweet.
6. I decided that, like many vegetarian recipes, it would be better off as a side dish.
7. Then I decided that it was way too much work to be a side dish.
If you like sweet potatoes, this is good. The kids actually ate a fair amount but I did threaten no dessert when Ali complained about the nuts (she doesn't like the crunchy texture). It had good, bright, fresh flavor and was filling. Lots of fiber and plenty of vitamins. Not sure it was worth the effort but you never know until you try. Tonight is vegetarian chili!
Eat well!
Otto
Friday, September 28, 2012
Thursday, September 27, 2012
Sweet Potato Fettuccine
Got a few seconds before the kids start their homework but I wanted to let you know what we are having for dinner. Gonna try this recipe for Sweet Potato Fettuccine and see how it turns out.
http://www.myrecipes.com/recipe/sweet-potato-fettuccine-50400000123963/
Hopefully I will have time to review it tomorrow and let you know if its as good as it sounds. I'm thinking about adding some blue cheese crumbles to the finished product for a little extra goodness.
Eat well!
Otto
http://www.myrecipes.com/recipe/sweet-potato-fettuccine-50400000123963/
Hopefully I will have time to review it tomorrow and let you know if its as good as it sounds. I'm thinking about adding some blue cheese crumbles to the finished product for a little extra goodness.
Eat well!
Otto
Thursday, September 6, 2012
Skillet Pot Pie
Last night, I made a veggie pot pie in my cast iron skillet. I took inspiration from a recipe from Southern Living that made one of the best apple pies ever, you can find a similar apple pie recipe here. It was fast, delicious, and could easily be adapted for meat eaters by adding some chicken or turkey chunks.
Here is the recipe:
2 frozen pie crusts, thawed
3 tbsp olive oil, divided (2 for sauteing veggies, 1 for under pie crust)
2 onions, chopped
1 shallot, minced
3 cloves garlic, minced
2 tsp Italian seasoning
salt
pepper
10 3/4 oz can Cream of Onion soup (choose any cream soup you like, mushroom or potato would be good)
1/4 cup milk
2 29 oz cans Veg-All, drained (substitute fresh veggies of your choice and saute them on your own if you desire)
15 oz can Great Northern Beans, rinsed and drained
1. Preheat oven to 400 degrees.
2. Warm 2 tbsp oil in cast iron skillet over medium heat. Saute onions and shallots until translucent and tender. Add garlic, salt, pepper, and Italian seasoning and saute about 2 minutes more.
3. Add soup and milk directly into skillet with onion mixture. Stir to combine.
4. Add Veg-All and beans to skillet and heat through. Add more salt and pepper to taste. Remove from heat.
5. Remove pot pie filling from skillet into a large bowl. Wipe down skillet with a wet paper towel to remove any residue from the filling. Caution: skillet will still be hot. Do not rinse under water.
6. Coat bottom of clean skillet with 1 tbsp olive oil. Place one of the thawed crusts in the bottom of the hot skillet.
7. Add filling back into skillet on top of crust. Cover filling with remaining pie crust. Use fingers to spread crust out to edges of skillet to cover all of the filling. Use a knife to cut holes in the top crust to allow steam to escape.
8. Place in oven for 35-40 minutes or until crust begins to brown.
9. Remove from oven and allow to coll for 10 minutes before serving.
I had a little garlic butter spread in the fridge so I melted some and brushed it on top when I pulled it out of the oven. Not necessary but it gave the top crust a little extra flavor.
Eat well!
Otto
Here is the recipe:
2 frozen pie crusts, thawed
3 tbsp olive oil, divided (2 for sauteing veggies, 1 for under pie crust)
2 onions, chopped
1 shallot, minced
3 cloves garlic, minced
2 tsp Italian seasoning
salt
pepper
10 3/4 oz can Cream of Onion soup (choose any cream soup you like, mushroom or potato would be good)
1/4 cup milk
2 29 oz cans Veg-All, drained (substitute fresh veggies of your choice and saute them on your own if you desire)
15 oz can Great Northern Beans, rinsed and drained
1. Preheat oven to 400 degrees.
2. Warm 2 tbsp oil in cast iron skillet over medium heat. Saute onions and shallots until translucent and tender. Add garlic, salt, pepper, and Italian seasoning and saute about 2 minutes more.
3. Add soup and milk directly into skillet with onion mixture. Stir to combine.
4. Add Veg-All and beans to skillet and heat through. Add more salt and pepper to taste. Remove from heat.
5. Remove pot pie filling from skillet into a large bowl. Wipe down skillet with a wet paper towel to remove any residue from the filling. Caution: skillet will still be hot. Do not rinse under water.
6. Coat bottom of clean skillet with 1 tbsp olive oil. Place one of the thawed crusts in the bottom of the hot skillet.
7. Add filling back into skillet on top of crust. Cover filling with remaining pie crust. Use fingers to spread crust out to edges of skillet to cover all of the filling. Use a knife to cut holes in the top crust to allow steam to escape.
8. Place in oven for 35-40 minutes or until crust begins to brown.
9. Remove from oven and allow to coll for 10 minutes before serving.
I had a little garlic butter spread in the fridge so I melted some and brushed it on top when I pulled it out of the oven. Not necessary but it gave the top crust a little extra flavor.
Eat well!
Otto
Wednesday, September 5, 2012
Stanford Study: Organics vs Conventional
My wife and I were recently watching TV and our local news station had a story about a study that demonstrated that organic produce, meats, and dairy were not any more nutritious than the same items that are "conventionally" grown.
Essentially, a soy bean is going to give you the same nutrients whether it is covered with pesticides or not. I don't feel like this is groundbreaking information but I do feel like it is misleading. I have since seen information on the same study presented on national news programs and in multiple locations online (popular places like Yahoo!) where the consumer would be led to believe that paying extra for organic food is a complete waste of money and offers no health benefits over buying regular produce at your local grocery store. This must make companies like Monsanto, makers or Roundup and lots of genetically engineered seed, very happy as public perception of their company and their products has taken a hit over the last few years with backlash over the effects of pesticides.
I tend to think more in line with this editorial from the LA Times. While the vitamins and minerals you get from a strawberry may not change just because it is organic, there are many other things to consider for your health and well being. A panel of experts presented this statement to the government in 2010: With the growing body of evidence linking environmental exposures to cancer, the public is becoming increasingly aware of the unacceptable burden of cancer resulting from environmental and occupational exposures that could have been prevented through appropriate national action."
The panel also commented on exposure to pesticides and other dangerous chemicals and its impact on children. From the Washington Post: "Children are particularly vulnerable because they are smaller and are developing faster than adults. The report noted unexplained rising rates of some cancers in children, and it referred to recent studies that have found chemicals in umbilical-cord blood, which supplies nutrients to fetuses."
And the real kicker: About 80,000 chemicals are in commercial use in the United States, but federal regulators have assessed only about 200 for safety.
In summary, I will continue to buy the majority of my produce from the organic section regardless of cost. Check out this photo slideshow of foods you should always buy organic and pay special attention to those. Enjoy what you eat and take comfort in knowing that organic food will help sustain the health and well being of your family.
Eat good!
Otto
Essentially, a soy bean is going to give you the same nutrients whether it is covered with pesticides or not. I don't feel like this is groundbreaking information but I do feel like it is misleading. I have since seen information on the same study presented on national news programs and in multiple locations online (popular places like Yahoo!) where the consumer would be led to believe that paying extra for organic food is a complete waste of money and offers no health benefits over buying regular produce at your local grocery store. This must make companies like Monsanto, makers or Roundup and lots of genetically engineered seed, very happy as public perception of their company and their products has taken a hit over the last few years with backlash over the effects of pesticides.
I tend to think more in line with this editorial from the LA Times. While the vitamins and minerals you get from a strawberry may not change just because it is organic, there are many other things to consider for your health and well being. A panel of experts presented this statement to the government in 2010: With the growing body of evidence linking environmental exposures to cancer, the public is becoming increasingly aware of the unacceptable burden of cancer resulting from environmental and occupational exposures that could have been prevented through appropriate national action."
The panel also commented on exposure to pesticides and other dangerous chemicals and its impact on children. From the Washington Post: "Children are particularly vulnerable because they are smaller and are developing faster than adults. The report noted unexplained rising rates of some cancers in children, and it referred to recent studies that have found chemicals in umbilical-cord blood, which supplies nutrients to fetuses."
And the real kicker: About 80,000 chemicals are in commercial use in the United States, but federal regulators have assessed only about 200 for safety.
In summary, I will continue to buy the majority of my produce from the organic section regardless of cost. Check out this photo slideshow of foods you should always buy organic and pay special attention to those. Enjoy what you eat and take comfort in knowing that organic food will help sustain the health and well being of your family.
Eat good!
Otto
Wednesday, August 15, 2012
Netflix
Its been a LONG time since my last post. I've stuck to the diet and continue to feel great. We splurged on some responsibly raised and produced meat on vacation, it was nice to be in an area that places value on providing that kind of food at restaurants when we were in Florida. I've been filling my free time with vacations to Big Canoe and St. Augustine, weightlifting, t-ball, and watching the Olympics. And since we signed up for Netflix, I have been watching lots of food related documentaries. Food Inc, Forks Over Knives, Frankensteer, Food Fight, and Fat, Sick, and Nearly Dead were all entertaining and informative.
It makes you wonder why there are so many documentaries about what we eat, how our food is produced, the health repercussions of our food choices, and its impact on our health care system. Why do filmmakers and many Americans find this so fascinating?
I find them interesting because the information they provide is so different from what I was taught as a kid. Why is it important to eat meat? The answer was always protein. Why is it important to drink milk? The answer was always calcium. I shudder to think of all the money that was spent on promoting those two ideas. It seems to me that there are so many industries making money off of keeping people unhealthy that the lobbyists have the government in their pockets and its killing the people the government should be responsible for protecting. Corn producers get huge subsidies so that we can have cheap processed foods laden with high fructose corn syrup and so we can cheaply feed animals (many of which are not meant to eat corn). These animals show up on the cheap in supermarkets and in fast food restaurants. People eat those animals and get fat and sick and then the health care system and drug companies make money off the sickness. And our system treats the symptoms and not the causes. Its scary.
Most people get scared and really analyze their lifestyle when something catastrophic happens. Heart attacks, cancer, diabetes, etc. I am thankful to have a wife that planted the seeds of eating well before any of those things happened to our nuclear family (although they have impacted our extended family). I am also thankful to have children that are willing to try new foods and the financial means to be able to spend the extra money to buy organic.
Related to dietary changes after a major health event, here is a clip of Bill Clinton talking about his changes in diet. We all remember his love for McDonald's with 2 sides of heart surgery. At the urging of doctors, he has gone veg. I don't agree with his politics but I do wish that he would use his notoriety to promote this lifestyle. It seems to have done wonders for his health and I think it can help everyone to take any steps they can to avoid meat and the health risks that go with it.
It makes you wonder why there are so many documentaries about what we eat, how our food is produced, the health repercussions of our food choices, and its impact on our health care system. Why do filmmakers and many Americans find this so fascinating?
I find them interesting because the information they provide is so different from what I was taught as a kid. Why is it important to eat meat? The answer was always protein. Why is it important to drink milk? The answer was always calcium. I shudder to think of all the money that was spent on promoting those two ideas. It seems to me that there are so many industries making money off of keeping people unhealthy that the lobbyists have the government in their pockets and its killing the people the government should be responsible for protecting. Corn producers get huge subsidies so that we can have cheap processed foods laden with high fructose corn syrup and so we can cheaply feed animals (many of which are not meant to eat corn). These animals show up on the cheap in supermarkets and in fast food restaurants. People eat those animals and get fat and sick and then the health care system and drug companies make money off the sickness. And our system treats the symptoms and not the causes. Its scary.
Most people get scared and really analyze their lifestyle when something catastrophic happens. Heart attacks, cancer, diabetes, etc. I am thankful to have a wife that planted the seeds of eating well before any of those things happened to our nuclear family (although they have impacted our extended family). I am also thankful to have children that are willing to try new foods and the financial means to be able to spend the extra money to buy organic.
Related to dietary changes after a major health event, here is a clip of Bill Clinton talking about his changes in diet. We all remember his love for McDonald's with 2 sides of heart surgery. At the urging of doctors, he has gone veg. I don't agree with his politics but I do wish that he would use his notoriety to promote this lifestyle. It seems to have done wonders for his health and I think it can help everyone to take any steps they can to avoid meat and the health risks that go with it.
Menu for the work week
- Spinach, apple, and pear salad with feta and crispy onions in a sweet onion vinaigrette
- Spaghetti with roasted squash, zucchini, onions, cherry tomatoes, and orange peppers with a roasted garlic, olive oil, and butter sauce topped with freshly grated parm and chopped basil
- Vegetarian pho and mandarin orange salad with ginger sesame dressing
- Indian eggplant and lentils with basmati rice and naan
- Couscous with chickpeas and caramelized fennel with a citrus vinaigrette and pickled cucumbers
Eat smart people!
Otto
Thursday, June 28, 2012
A Little Help From My Friends
Hard to believe its been so long since my last post. Summer is a pretty busy time around our house and it can be a really hard time to eat vegetarian with the smell of barbecue drifting through the neighborhood and trips to see family and friends. Luckily for us, we have lots of fresh, local produce (including our backyard) to keep us interested and thoughtful family and friends to keep us on target. That being said, I want to thank my folks for providing meals that were healthy and meat free while we were down there visiting last week.
One of the things that my mom did that I really liked was a pasta dish. She cooked some chicken breast in a cacciatore sauce in the crockpot. When it came time to serve, she pulled the chicken out and put it on a separate serving plate. The sauce was then served over spaghetti and people that wanted to put meat on their pasta could add it on. It gave people a choice about what they ate and allowed me to stay mostly vegetarian without being a sore thumb. Thanks Mom.
As for the bbq smells, we made some of our own this weekend. Ali had a friend over for the day which included our evening meal. Her mom had a chat with her about being polite no matter what we ate. She promised to declare it as scrumptious even if it was slop so as not to offend. We decided to go with something we knew would please her 7 year old taste buds, the Applegate organic hot dogs recommended by Ottaviano in a comment on this blog.
I found them in the regular old hot dog section of my local Kroger. I had not been into that section of the store since we started eating vegetarian and I was pleased to see them there and not secluded in the organic section of the store. Hopefully some hot dog lovers would decide to give these a try over more traditional hot dogs, which is definitely a good thing. If you like hot dogs, they are worth the extra money for the peace of mind.
Here is the rundown on the nutrition:
Regular Ball Park Beef Frank: 190 cal (150 from fat), 16 g fat (7 saturated), 7 g protein, 550 mg sodium (23% of your daily value) Ingredients: BEEF, WATER, CORN SYRUP, CONTAINS 2% OR LESS: SALT, POTASSIUM LACTATE, BEEF STOCK, SODIUM PHOSPHATES, FLAVORINGS, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE, EXTRACTIVES OF PAPRIKA.
Applegate Organic Stadium Style Dogs: 110 cal (80 from fat), 8 g fat (3 saturated), 7 g protein, 330 mg sodium (14% of your daily value) Ingredients: Organic Grass-Fed Beef, Water, Contains Less Than 2% Of The Following: Sea Salt, Organic Spices, Organic Garlic Powder, Organic Paprika, Celery Powder, Organic Onion Powder, Lactic Acid Starter Culture (Not From Milk).
Easy to see the difference and the Applegate dogs were delicious. We had them with some Honey Rosemary Sweet Potatoes and slaw.
Hope this post finds you well. Now is a great time for local produce. We had a good harvest of tomatoes, green peppers, cucumbers, and green beans from our garden yesterday. Its supposed to be 105 degrees on Saturday so hopefully everything will survive the heat. Go out this weekend and find your own great local produce.
Eat smart people!
Otto
One of the things that my mom did that I really liked was a pasta dish. She cooked some chicken breast in a cacciatore sauce in the crockpot. When it came time to serve, she pulled the chicken out and put it on a separate serving plate. The sauce was then served over spaghetti and people that wanted to put meat on their pasta could add it on. It gave people a choice about what they ate and allowed me to stay mostly vegetarian without being a sore thumb. Thanks Mom.
As for the bbq smells, we made some of our own this weekend. Ali had a friend over for the day which included our evening meal. Her mom had a chat with her about being polite no matter what we ate. She promised to declare it as scrumptious even if it was slop so as not to offend. We decided to go with something we knew would please her 7 year old taste buds, the Applegate organic hot dogs recommended by Ottaviano in a comment on this blog.
I found them in the regular old hot dog section of my local Kroger. I had not been into that section of the store since we started eating vegetarian and I was pleased to see them there and not secluded in the organic section of the store. Hopefully some hot dog lovers would decide to give these a try over more traditional hot dogs, which is definitely a good thing. If you like hot dogs, they are worth the extra money for the peace of mind.
Here is the rundown on the nutrition:
Regular Ball Park Beef Frank: 190 cal (150 from fat), 16 g fat (7 saturated), 7 g protein, 550 mg sodium (23% of your daily value) Ingredients: BEEF, WATER, CORN SYRUP, CONTAINS 2% OR LESS: SALT, POTASSIUM LACTATE, BEEF STOCK, SODIUM PHOSPHATES, FLAVORINGS, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE, EXTRACTIVES OF PAPRIKA.
Applegate Organic Stadium Style Dogs: 110 cal (80 from fat), 8 g fat (3 saturated), 7 g protein, 330 mg sodium (14% of your daily value) Ingredients: Organic Grass-Fed Beef, Water, Contains Less Than 2% Of The Following: Sea Salt, Organic Spices, Organic Garlic Powder, Organic Paprika, Celery Powder, Organic Onion Powder, Lactic Acid Starter Culture (Not From Milk).
Easy to see the difference and the Applegate dogs were delicious. We had them with some Honey Rosemary Sweet Potatoes and slaw.
Hope this post finds you well. Now is a great time for local produce. We had a good harvest of tomatoes, green peppers, cucumbers, and green beans from our garden yesterday. Its supposed to be 105 degrees on Saturday so hopefully everything will survive the heat. Go out this weekend and find your own great local produce.
Eat smart people!
Otto
Saturday, June 9, 2012
What do you do when you don't have time to cook?
Summer vacation brings a lot of fun activities with the family. This week we made it to the $1 movies, the Riverbanks Zoo, the library, the pool, etc. T-ball was supposed to start this week but it got rained out. I am still on schedule and going strong in the gym. Beth is training to run in the Peachtree and playing tennis. So what do we eat when we are busy and don't have the time to make dinner from scratch?
Of course we would rather eat a meal where all the food is fresh and unprocessed. It just tastes better and keeps you feeling tip top. But for most of us, we have jobs, family, and hobbies that impact our schedules and don't allow us the time to make a full meal. So here is the low down on one of my favorite, quick fix, vegetarian meals.
If you only have 10 minutes to cook and eat before you are out the door, this is a great way to go. Pop the naan in the oven to warm up so its soft and chewy, the eggplant heats up in 90 seconds and it is aromatic and flavorful without being spicy, and the rice adds depth and makes the meal filling. I usually get all this in the international section of my local Food Lion, you can get everything for about $7. Tasty Bite makes many other vegetarian meals with potatoes, spinach, chickpeas, and lentils that are good but the eggplant is the best. If you are on the go this summer, try to keep this meal in mind. The eggplant and rice will keep for a while in your pantry so it something to keep on hand if you are in a rush and want something meatless and delicious. Half the bag of eggplant, half the bag of rice, and half a loaf of naan will put you at 560 calories.
Eat smart people!
Otto
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