Recipes and Such
12/4/11: Figured it is about time to add another recipe. Have had onions baked in small amount of oil and balsamic vinegar, but did not have time to bake them for 1/2 an hour.
I sauteed a slice of red onion in tablespoon or so of grapeseed oil and added about half that amount of balsamic vinegar. (I find cooked onions easier to digest than raw.)
From the fridge:
2 pieces quinoa bread (for extra protein)
1/2 can sardines
lemon curd
Cain's natural mayo
organic Romaine lettuce
previously sauteed tomatoes
Add onions after draining on paper towels
Toast bread and spread one piece thinly with lemon curd
Add fish, onions and tomatoes
On other piece of bread, spread mayo and add lettuce.
Lay lettuce and second piece of bread on top of tomatoes, etc.
Push top down and slice. Serve with a fork. I have a tendency of loading too much
on these creations. Often I will add sprouted red clover or cooked shiitake mushrooms. Why not? These things are good for you and not all that fattening. I stay away from fructose and sucrose and hydrogenated oil and anything else the food corporations have been throwing at us.
10/30/11: There are usually mushrooms and organic grape tomatoes, both sauteed in grape seed oil, in separate glass containers in my fridge. The tomatoes are seasoned with basil and marjoram after turning down the heat and simmering for twenty minutes. I add them both to salads, the mushrooms to eggs or hamburger.
Found another combo. I avoid adding butter to veggies these days, so when I steam-cooked some broccoli recently, I added a tablespoon of mushrooms and two of the tomatoes when the broccoli was almost done. The oil and seasoning were an asset. Delish.
9/19/11: This weekend sold books at Cranberry Festival Fair in Harwich, Ma. Strollers quite receptive. Enjoyed having folks laugh out loud or give me a grin, at least. One woman shouted out while walking by, "Humph. I'm a chef." Wonderful. But I assume she just didn't get it. My book is about fun. Some recipes that are a bit out of the ordinary, but fun. If she had only stopped to check it out, we might both have learned something from each other. "Cooking For Dykes" is that. A few recipes, but fun. It is also a chance for dialogue between people, which I personally love.
9/14/11: If you go for fish, I remember how my mother cooked mackerel. She used the whole fish but you can easily use the fillets. Lay fish skin side down on a greased stainless steel pan. sprinkle lemon juice on fish, add sliced onion on top and dot generously with butter. Place in 400 degree oven. Cook until flaky, about 10 minutes. Yum.
With the exception of the butter, this stuff is good for you. Serve up some with fresh parsley. And eat the garnish. Parsley contains apigenin, which helps to inhibit the growth of new blood vessels that feed cancerous tumors. Pregnant women should not overdo the parsley, however.
It was not done intentionally. The publishing company did not get my additions in time. Actually they did, but had not picked up an email I sent at the last minute.
Here are some additional food prep ideas. No charge:
Cooking vegetables by steaming is an excellent way to retain nutrients. You may have a stainless steel insert that fits inside a pot. You heat the water to boiling, add veggies, turn the heat down and cover with lid. According to your tastes, you cook from 15 to 20 minutes, maybe more with some sweet potatoes.
Here is the best part. Add leftover chicken or meat right on top of the veggies when almost done. Heat meat for about 5-8 minutes, according to thickness. It even works for leftover steak, keeping it moist.
Even after working on "Cooking For Dykes", I have become more aware of the unhealthy products there are on the market. It's not just the ingredients, like hydrogenated, chemically altered and otherwise fooled around with elements. As I explained, you must do your own research. Find out why foods packaged in plastic, even canned goods are not the healthiest. Hint: They leave the BNA out of the popular new water bottles, don't they?
I eat salads often. I find as much certified organic food as I can. One item has been difficult to find, a good tasting mayonnaise in a small glass jar. Found one! Caines All Natural has the nos that I am after, no hydrogenated oil, no engineered corn sweetener, no carogeenan and low sodium. Trouble is, it is high in fat calories and I like gobs of the stuff.
Found another product that I am using in combination with the mayo. It is made by the Stonewall Kitchen in Maine. It is packaged in a small glass container.
"Cranberry Pomegranate Chutney" has only 20 calories per tablespoon. Mildly spicy, I use it on chicken or hard boiled eggs in salads or sandwiches and go easy on the mayo.
When it comes to salads, I add the chicken or egg last and make sure the dressing goes directly on these ingredients before stirring everything into the lettuce and diced apple and raisins and sprouted red clover and minced red onion and home-grown tomatoes... Im' getting hungry.
Why do I drive myself crazy?
Hey, the mayo/chutney combo is good on a tuna fish sandwich or use cranberry chutney in place of relish to make tartar sauce. If this hasn't been invented already, call it Jeanne's Tartar Sauce.
Maybe not. There's nothing new under the sun.
Comments