I was in New York City recently where I had a chance to meet my friend Fran Costigan http://www.francostigan.com/, also known as The Dairy-Free Dessert Diva, on a cool, rainy early Spring day. But seeing Fran certainly brightened things up. And the fact that we were both completely engaged and chatting away while having a pot of tea in a tea salon at The Chelsea Market made the time fly by.
Fran took me on a tour of the market which is an old building filled with food-related shops and The Food Network Studios. While we were there someone was conducting a food tour of some of the shops, similar to what Fran and I did but ours wasn't structured.
Judging from what I saw, most New Yorkers are living on white flour and sugar -- there were at least 4 bakeries and a candy shop within a short distance of one another. My favorite stop, other than the expensive tea shop ($6 for a pot of tea), was Amy's Bakery which makes bread of many yummy types. I got a pumpernickel rye sunflower raisin breadstick that was truly delicious. The bread was dense but not heavy with a thick, chewy crust. I bought 2 of them and was actually pleased that I hadn't bought a loaf for I surely would have eaten it all.
The saddest part of meeting Fran was that we had so little time together but we'll meet again at Vegetarian Summerfest in June in Johnstown, PA. I would have loved to have tasted something that Fran baked. What she suggests is: Eat clean, green, whole and save room for good desserts! I concur.
Saturday, March 29, 2008
Monday, March 24, 2008
Beet Salad for Easter -- Made Fast in the Pressure Cooker
Last Friday I took a trip to Tierra Vegetables farmstand to get beets but I actually only bought 1 beet. They grow Lutz, a large sugarbeet. My one beet was over 2 pounds. And I was really excited about cooking it. I just had a craving for beets and knew that anyone who really likes them would be thrilled, especially paired with bitter greens.
Luckily at our Easter dinner there were at least 3 of us, one of them my sister-in-law who is from England. She said that she doesn't cook fresh beets. Huh? Maybe if she knew that they would cook in about 10 minutes in the pressure cooker, she would do it.
Here's the recipe which comes from my cookbook The Veggie Queen: Vegetables Get the Royal Treatment which is available on my website http://www.theveggiequeen.com/.
Orange Scented Beet Salad
Makes 4 1 cup servings of beets plus ½ cup greens
3 minutes high pressure; 7 minute natural pressure release
Cooking beets has never been easier. They become so tender that you don’t even need to peel them.
1 ½ pounds beets, about 6 med.
½ cup freshly squeezed orange juice
2 tablespoons cider vinegar
3 large slices orange zest
2 tablespoons agave nectar, Sucanat or brown sugar
2 teaspoons Dijon mustard
2 teaspoons orange zest
2 green onions, sliced
2 cups spicy greens like arugula, mustard or a mix, washed and dried
Scrub beets. Remove tops, stems and tails and cut in half. Then cut into ¼-inch slices.
Put the orange juice, vinegar and the large slices of orange zest into the cooker. Add the beet slices. Lock on the lid. Bring the pressure to high over high heat. Reduce the heat to maintain high pressure for 3 minutes. Remove the pot from the heat. Let the pressure come down naturally for 7 minutes, then release any remaining pressure. Test beets to be sure that they are cooked through. If not, bring back to pressure for another 2 minutes, and let come down naturally. Test again.
Remove the lid, tilting it away from you. Remove the large pieces of orange zest. Stir in the brown sugar and mustard.
Remove the beets from the cooking liquid and let cool for 5 minutes. Mix the orange zest and green onions with the beets. Pour the liquid from the cooker over the beets. Spoon ¼ of the mixture onto ½ cup of spicy greens on individual salad plates. Or you may chill the beets, without the zest and green onions, and let sit in the liquid for a day or two. Right before serving stir in the orange zest and green onions.
©2007 from The Veggie Queen: Vegetables Get the Royal Treatment, Jill Nussinow, MS, RD
Makes 4 1 cup servings of beets plus ½ cup greens
3 minutes high pressure; 7 minute natural pressure release
Cooking beets has never been easier. They become so tender that you don’t even need to peel them.
1 ½ pounds beets, about 6 med.
½ cup freshly squeezed orange juice
2 tablespoons cider vinegar
3 large slices orange zest
2 tablespoons agave nectar, Sucanat or brown sugar
2 teaspoons Dijon mustard
2 teaspoons orange zest
2 green onions, sliced
2 cups spicy greens like arugula, mustard or a mix, washed and dried
Scrub beets. Remove tops, stems and tails and cut in half. Then cut into ¼-inch slices.
Put the orange juice, vinegar and the large slices of orange zest into the cooker. Add the beet slices. Lock on the lid. Bring the pressure to high over high heat. Reduce the heat to maintain high pressure for 3 minutes. Remove the pot from the heat. Let the pressure come down naturally for 7 minutes, then release any remaining pressure. Test beets to be sure that they are cooked through. If not, bring back to pressure for another 2 minutes, and let come down naturally. Test again.
Remove the lid, tilting it away from you. Remove the large pieces of orange zest. Stir in the brown sugar and mustard.
Remove the beets from the cooking liquid and let cool for 5 minutes. Mix the orange zest and green onions with the beets. Pour the liquid from the cooker over the beets. Spoon ¼ of the mixture onto ½ cup of spicy greens on individual salad plates. Or you may chill the beets, without the zest and green onions, and let sit in the liquid for a day or two. Right before serving stir in the orange zest and green onions.
©2007 from The Veggie Queen: Vegetables Get the Royal Treatment, Jill Nussinow, MS, RD
Monday, March 17, 2008
The Veggie Queen's Been Busy
Well, it's been a long time since I've posted. I have been busy with article writing and recipe and personal development, one more fun and interesting than the other, you can ponder that. I was working on developing recipes with beer but I wasn't feeling so great so having leftover beer didn't do a thing for me. Of the 10 recipes that I did, only a few were well-loved and the rest were OK. Once I retest the recipe for the Beer Dark Chocolate Bread with alternate ingredients, I will post it here for all to make. It was quite delicious but it didn't make it at all on the health chart.
I was in Anaheim this past week at the Natural Products Expo. Almost anything and everything that you'd buy at Whole Foods or your local natural food store was on exhibit there. Michael Pollan was the keynote speaker. And for those of you who have not read previous posts, Michael and I have a history together. We went to school together and rode the same bus (in elementary school) from first grade until high school. We shared many an English class through the years and he's still a better writer than I am.
I was telling some folks that I know Michael when he happened to walk by at an industry reception. I invited him to sit down so we got to chat with him for about an hour. He said that after walking the show floor he'll stick to his assertion that we ought to be eating real food. I couldn't agree more. And in my opinion, if you are going to eat prepared food, choose the least processed kind that is also organic. But in general, you have to cook your food yourself if you want to eat for health.
Mollie Katzen was also at the show. She gave an interesting talk about how to change what's on your plate to increase health. She said that no one needs to give up anything but switch the proportions of various foods, choosing whole grains, beans, nuts and fruit most often. When I said hi to Mollie after her talk, she said to me, "I have your book." That was definitely a thrill.
I also met Andrew Weil, MD, twice at the show. I got his latest book on Healthy Aging but haven't had time to read it yet.
Spring is upon us here in CA and with it has come the first asparagus and artichokes. I have not yet transitioned much from broccoli and winter vegetables as I missed last week's farmer's markets. So Wednesday, I can get back to my schedule and get what's fresh. I experienced a severe lack of vegetables made worse by the following experience, which may be a reflection of how many people eat.
My father-in-law and his wife are visiting from Florida. They had family over for dinner (which I hadn't realized or I would have eaten prior). This was what was served between 4 and 8 p.m. Two types of potato chips, brie and Ritz crackers, shrimp with cocktail sauce, Swedish meatballs with ligonberry sauce, hot dogs and hamburgers with white buns, potato salad and onion slices. There was nothing green at all. Oh, and in my honor I got a small quiche (which is not something that I really eat). But what I really needed after all my travels was a huge salad. There wasn't even any lettuce for the burgers or I would have eaten it. And for the kids to drink, there were various types of soda. If this is the standard American diet (and I've been told that it is), it is no wonder to me, that people are obese and dying young.
Some people may call me a freak for eating well but I feel good and have lots of energy which I am sure wouldn't be the case if I ate the food served last night, even a few times a week. Ugh, I can't even bear the thought. People need dietary makeovers.
And the worst part, I am having Easter lunch with the same clan. My sister-in-law is cooking (and she's from England) and she's getting a ham. I am definitely going to eat before I go.
I was in Anaheim this past week at the Natural Products Expo. Almost anything and everything that you'd buy at Whole Foods or your local natural food store was on exhibit there. Michael Pollan was the keynote speaker. And for those of you who have not read previous posts, Michael and I have a history together. We went to school together and rode the same bus (in elementary school) from first grade until high school. We shared many an English class through the years and he's still a better writer than I am.
I was telling some folks that I know Michael when he happened to walk by at an industry reception. I invited him to sit down so we got to chat with him for about an hour. He said that after walking the show floor he'll stick to his assertion that we ought to be eating real food. I couldn't agree more. And in my opinion, if you are going to eat prepared food, choose the least processed kind that is also organic. But in general, you have to cook your food yourself if you want to eat for health.
Mollie Katzen was also at the show. She gave an interesting talk about how to change what's on your plate to increase health. She said that no one needs to give up anything but switch the proportions of various foods, choosing whole grains, beans, nuts and fruit most often. When I said hi to Mollie after her talk, she said to me, "I have your book." That was definitely a thrill.
I also met Andrew Weil, MD, twice at the show. I got his latest book on Healthy Aging but haven't had time to read it yet.
Spring is upon us here in CA and with it has come the first asparagus and artichokes. I have not yet transitioned much from broccoli and winter vegetables as I missed last week's farmer's markets. So Wednesday, I can get back to my schedule and get what's fresh. I experienced a severe lack of vegetables made worse by the following experience, which may be a reflection of how many people eat.
My father-in-law and his wife are visiting from Florida. They had family over for dinner (which I hadn't realized or I would have eaten prior). This was what was served between 4 and 8 p.m. Two types of potato chips, brie and Ritz crackers, shrimp with cocktail sauce, Swedish meatballs with ligonberry sauce, hot dogs and hamburgers with white buns, potato salad and onion slices. There was nothing green at all. Oh, and in my honor I got a small quiche (which is not something that I really eat). But what I really needed after all my travels was a huge salad. There wasn't even any lettuce for the burgers or I would have eaten it. And for the kids to drink, there were various types of soda. If this is the standard American diet (and I've been told that it is), it is no wonder to me, that people are obese and dying young.
Some people may call me a freak for eating well but I feel good and have lots of energy which I am sure wouldn't be the case if I ate the food served last night, even a few times a week. Ugh, I can't even bear the thought. People need dietary makeovers.
And the worst part, I am having Easter lunch with the same clan. My sister-in-law is cooking (and she's from England) and she's getting a ham. I am definitely going to eat before I go.
Monday, March 10, 2008
I Can Make You Thin But Why Would I Want to?
Last night I watched the I Can Make You Thin show on TV. The host Paul McKenna is a PhD, a hypnotist, and England's top selling non-fiction author. He has 4 golden rules for eating and he didn't make them up -- I probably did 20+ years ago. They are:
- Eat when you are hungry
- Eat what you want
- Eat consciously
- When you think you are full, STOP eating
He tells people to put down their forks and chew their food thoroughly. This is all sensible info. But he's lying about making people thin, and I don't think that is so important. Being thin isn't what counts -- it's being healthy and loving yourself, no matter what weight you are. If you are exercising and eating right, chances are you can lose weight and get to your ideal body weight, which might not make you thin.
I don't think that thin is your target. Not everyone ought to be thin, and some of us have it easier than others in the being thin department. But don't let that fool you because even some people who are thin (like moi) have been heavier at times in the past. 6 months or a year of inattentive eating does lead to weight gain. The same is true once you start paying attention -- the pounds can and will come off.
And no one is likely to dispute that eating lots of vegetables can help lead you down the thinner-than-thou road. Give it a try -- and fore go the Ranch dressing, unless you must, be do it consciously.
Tuesday, February 19, 2008
The Veggie Queen Pressure Cooker Sale
Tonight I am doing a pressure cooking class and with it I am having a sale on pressure cookers. I have been amazed at how many people are willing to venture into the PC world when there is a discounted price. I keep wondering if a lower price somehow helps dissolve the fear factor. I'd think that with all the talk about saving energy, that would be one of the main reasons that people would want to pressure cook, as well as it providing an easy way toward the healthier eating goal.
It seems to me that the talk about pressure cooking is heating up, and I am noticing many more newspaper and magazine articles, as well as blog posts. I can only hope that pressure cooking will catch on and that many people buy a pressure cooker and still don't know what to do with it. Then they can purchase my DVD Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes at http://www.pressurecookingonline.com/. I explain how to use the pressure cooker and demonstrate 14 recipes from breakfast through dessert.
If it weren't for my pressure cooker I am sure that I'd pack on the pounds and compromise my health, to boot. But if I can make steel cut oats for breakfast in about 10 minutes from start to finish, then it's easy for me to eat healthy food. Heck, I can almost make hummus from scratch in as much time as it would take to drive to the store and back. (OK, maybe it's a bit of an exaggeration but not much.) Delicious eating has never been as healthy and fast, as it is with the pressure cooker. I could go on and on but I'll save that for another post.
It seems to me that the talk about pressure cooking is heating up, and I am noticing many more newspaper and magazine articles, as well as blog posts. I can only hope that pressure cooking will catch on and that many people buy a pressure cooker and still don't know what to do with it. Then they can purchase my DVD Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes at http://www.pressurecookingonline.com/. I explain how to use the pressure cooker and demonstrate 14 recipes from breakfast through dessert.
If it weren't for my pressure cooker I am sure that I'd pack on the pounds and compromise my health, to boot. But if I can make steel cut oats for breakfast in about 10 minutes from start to finish, then it's easy for me to eat healthy food. Heck, I can almost make hummus from scratch in as much time as it would take to drive to the store and back. (OK, maybe it's a bit of an exaggeration but not much.) Delicious eating has never been as healthy and fast, as it is with the pressure cooker. I could go on and on but I'll save that for another post.
Sunday, February 10, 2008
Nuts are Big at Safeway
I am not referring to the shoppers and their state of mind. But one of my local Safeway stores was just remodeled (after being built only a few years ago) and one of the most prominent features is a large nut bar. In addition to ordering nuts by the pound, or part thereof, there is also a station which will fresh grind nut butters for you -- ranging from almost to peanut, peanut and chocolate to organic peanut. I noticed that the price of the organic peanut was $5.99.
When I checked at the nearby natural food store where I shop,. their organic fresh peanut butter is only $3.49 per pound. I have a feeling that for most Safeway shoppers, having fresh ground nut butter is such a novely that they'll try it, and if they like it, they'll be back. But it seems expensive to me in the $4 to $8 per pound range.
Additionally, while I think that including nuts, seeds and nut butters in a vegan or vegetarian diet in moderation is just fine, I am not sure about including them in a SAD (standard American diet) due their high fat content. But truth is if the nuts or nut butters are replacing processed food, then that's a good thing.
Just the fact that Safeway has chosen to have a nut bar is quite interesting. I suspect that in addition to the high profit margin potential from the nut bar, they must think that nuts are an up and coming food item. I hadn't thought of them that way but maybe now I will.
I use nuts often as a way to add toasty flavor or texture to food, especially in salads or pasta dishes. One of my favorite things to eat is toasted bread with nuts or seeds in it, especially on the crust. Put on some avocado and maybe some sprouts, and I'll call it breakfast. Obviously I am a nutty Safeway shopper (not very often) of a different kind.
When I checked at the nearby natural food store where I shop,. their organic fresh peanut butter is only $3.49 per pound. I have a feeling that for most Safeway shoppers, having fresh ground nut butter is such a novely that they'll try it, and if they like it, they'll be back. But it seems expensive to me in the $4 to $8 per pound range.
Additionally, while I think that including nuts, seeds and nut butters in a vegan or vegetarian diet in moderation is just fine, I am not sure about including them in a SAD (standard American diet) due their high fat content. But truth is if the nuts or nut butters are replacing processed food, then that's a good thing.
Just the fact that Safeway has chosen to have a nut bar is quite interesting. I suspect that in addition to the high profit margin potential from the nut bar, they must think that nuts are an up and coming food item. I hadn't thought of them that way but maybe now I will.
I use nuts often as a way to add toasty flavor or texture to food, especially in salads or pasta dishes. One of my favorite things to eat is toasted bread with nuts or seeds in it, especially on the crust. Put on some avocado and maybe some sprouts, and I'll call it breakfast. Obviously I am a nutty Safeway shopper (not very often) of a different kind.
Thursday, February 07, 2008
The Best Vegetable Class Ever
Just this week I taught a class titled Winter Vegetables Beyond Broccoli. Unlike many of my other public (versus Santa Rosa Junior College) classes, I didn't say what dishes I would be teaching but that I would include instructions for braising, baking, roasting, steaming and, my favorite, pressure cooking. So, it was a breeze for me to come up with recipes because I could survey my refrigerator, the market and the farmer's market to what was really in season.
I was so curious about why people chose to attend this class. The participants ranged from people who only boiled their veggies to those who were getting a CSA box from a local farm, and wanted to learn more ways to use what's fresh. I discovered that true to my thinking, that many people stick to using the vegetables that they know and love and rarely branch out and try something new.
This group got introduced to vegetables such as parsnips, featured in my Maple Vinegar Sauteed Parsnips, rutabagas, 3 kinds of sweet potatoes, potatoes in gold, pink and purple (that's their innards too), romanesco broccoli which is actually a type of cauliflower, Brussels sprouts on the stalk, white, gold and chiogga beets, watermelon daikon radish, kohlrabi, Jerusalem artichokes, scarlet turnips, yellow or white carrots, wild and cultivated mushrooms and more.
I know that every attendee learned a lot and was introduced to at least 1 new vegetable. Some learned about 6 or more. I was having the time of my life. I live for A-HA vegetable moments, and they were there -- for almost the entire class.
And true to what I promised I made soup, sides and main dishes while baking, steaming, roasting, braising and pressure cooking. Here's to winter veggies -- I enourage you to stop and pick up some new-to-you vegetable the next time you see one. It may just lead to an enlightening vegetable experience which is my desire for you.
I was so curious about why people chose to attend this class. The participants ranged from people who only boiled their veggies to those who were getting a CSA box from a local farm, and wanted to learn more ways to use what's fresh. I discovered that true to my thinking, that many people stick to using the vegetables that they know and love and rarely branch out and try something new.
This group got introduced to vegetables such as parsnips, featured in my Maple Vinegar Sauteed Parsnips, rutabagas, 3 kinds of sweet potatoes, potatoes in gold, pink and purple (that's their innards too), romanesco broccoli which is actually a type of cauliflower, Brussels sprouts on the stalk, white, gold and chiogga beets, watermelon daikon radish, kohlrabi, Jerusalem artichokes, scarlet turnips, yellow or white carrots, wild and cultivated mushrooms and more.
I know that every attendee learned a lot and was introduced to at least 1 new vegetable. Some learned about 6 or more. I was having the time of my life. I live for A-HA vegetable moments, and they were there -- for almost the entire class.
And true to what I promised I made soup, sides and main dishes while baking, steaming, roasting, braising and pressure cooking. Here's to winter veggies -- I enourage you to stop and pick up some new-to-you vegetable the next time you see one. It may just lead to an enlightening vegetable experience which is my desire for you.
Wednesday, January 23, 2008
The Veggie Queen's Husband's Secrets for Health
The other morning my husband said, "I know that I haven't gotten sick because of vegetables, fruit and my medicinal mushroom capsules. And you can blog about it."
Everyone in my husband's office has been sick with some cold, other virus or the flu. Somehow my husband, who doesn't eat nearly as well as I do, has managed to ward off those bad bugs. He has been taking Mushroom Science medicinal mushroom capsules for almost a year now. They stimulate your immune system to keep it healthy at a very deep level.
Hubby has managed to stay healthier than most years by doing this - repelling almost every illness that has swept through his office. In addition to the better eating, he also takes a packet of Emergen-C each morning in the cold months, and Omega-3 capsules each day. That's the formula that is working for him. He also strives to eat at least 9 servings of vegetables and fruit daily, which he does often but not always.
His other self-care technique is using the neti pot daily with a special sinus salt that contains essential oils. And when it feels as if something is about to get him, he uses Sinus Buster with echinacea which is an intense but amazing product.
In addition to any of these things, I also suggest washing your hands more often than you think that you need to at this time of year. And take a few minutes each day for some relaxation and breathing.
I could go on and on about self-care techniques that might work but for now, I'm just happy to my husband has made a connection between what he puts in his mouth and his health.
Everyone in my husband's office has been sick with some cold, other virus or the flu. Somehow my husband, who doesn't eat nearly as well as I do, has managed to ward off those bad bugs. He has been taking Mushroom Science medicinal mushroom capsules for almost a year now. They stimulate your immune system to keep it healthy at a very deep level.
Hubby has managed to stay healthier than most years by doing this - repelling almost every illness that has swept through his office. In addition to the better eating, he also takes a packet of Emergen-C each morning in the cold months, and Omega-3 capsules each day. That's the formula that is working for him. He also strives to eat at least 9 servings of vegetables and fruit daily, which he does often but not always.
His other self-care technique is using the neti pot daily with a special sinus salt that contains essential oils. And when it feels as if something is about to get him, he uses Sinus Buster with echinacea which is an intense but amazing product.
In addition to any of these things, I also suggest washing your hands more often than you think that you need to at this time of year. And take a few minutes each day for some relaxation and breathing.
I could go on and on about self-care techniques that might work but for now, I'm just happy to my husband has made a connection between what he puts in his mouth and his health.
Million Pound Match-Up Vegetables -- Frozen vs. Fresh
Rebecca Scritchfield at Balanced Health and Nutrition wrote about using frozen veggies as a way to get more of them in your diet. I think this is a great idea because many people buy fresh vegetables and never get around to using them. I do encourage you to buy them without sauces or salty seasonings, and organically grown when possible.
With a bag or box of frozen spinach in the freezer, you can whip up many different dishes -- from spinach quiche to spinach pesto with pasta.
Most frozen vegetables are picked fresh and flash frozen so they are often fresher than veggies that have been shipped a long distance and then warehoused for up to a week. Of course, buying in-season vegetables from a local grower is ideal but how many of you live in an ideal world? The goal is to eat vegetables, and lots of them every day. I say, do what it takes to reach that goal.
Read Rebecca's complete post: http://rebeccascritchfield.wordpress.com/2008/01/22/million-pound-matchup-tip-invest-in-frozen-vegetables/ .
With a bag or box of frozen spinach in the freezer, you can whip up many different dishes -- from spinach quiche to spinach pesto with pasta.
Most frozen vegetables are picked fresh and flash frozen so they are often fresher than veggies that have been shipped a long distance and then warehoused for up to a week. Of course, buying in-season vegetables from a local grower is ideal but how many of you live in an ideal world? The goal is to eat vegetables, and lots of them every day. I say, do what it takes to reach that goal.
Read Rebecca's complete post: http://rebeccascritchfield.wordpress.com/2008/01/22/million-pound-matchup-tip-invest-in-frozen-vegetables/ .
Thursday, January 17, 2008
Michael Pollan and In Defense of Food: An Eater's Manifesto
One of my claims to fame is that I went to school in New York with Michael Pollan from 1st grade on through high school. We shared many classes and rode the same bus to and from school for years. I am a bit surprised that he's become the voice for food but not at all surprised that he can write -- he always could.
A recent article about Pollan mentioned that he's a journalist and tired of talking about food, or at least his family is tired of hearing about it.
His latest book In Defense of Food: An Eater's Manifesto just came out. I haven't yet read it and I might not get around to it. I heard him in an interview on KPFA radio yesterday and how he sums up the book is in this haiku:
A recent article about Pollan mentioned that he's a journalist and tired of talking about food, or at least his family is tired of hearing about it.
His latest book In Defense of Food: An Eater's Manifesto just came out. I haven't yet read it and I might not get around to it. I heard him in an interview on KPFA radio yesterday and how he sums up the book is in this haiku:
Eat food
Not too Much
Mostly plants
He and I are in complete agreement on this.
I promote a plant-based diet, and recommend that people choose good food and real food for the rest of their diet. Once again, we agree.
Where we differ is in our comments about dietitians, of which I am one. He says that dietitians are not promoting food but only nutrients. NOT TRUE, at least not for me. And in fact, there is a whole group of dietitians who are into food and culinary -- we are all about the food and eating. Suffice it to say that most of what we recommend is healthy eating but more importantly delicious eating. So, forget fake foods, go for the real stuff and learn how to cook it.
Now, if I could only figure out how to sell as many books as Michael Pollan. I, for one, hope that he moves onto some other subject. I read that he's writing a book about orchids and it's just fine with me.
Tuesday, January 15, 2008
The Best Minestrone He Ever Had
I convinced someone (we'll call her A.) to get a pressure cooker. It was rather easy to do that kind of convincing. She'd seen her mother use a pressure cooker almost every day she told me. With 11 kids, she had to do something quick to get food on the table. I can't even imagine the scene but I guess that it worked.
The first time that she told me about her pressure cooker use she said, "I fear that I'm turning into my mother." But I don't really think so.
This morning when I ran into A. she told me that she'd made minestrone and her husband told her, "It's the best minestrone that I've ever had." She added, "I don't think that he likes minestrone."
But judging from my husband's reaction to my New Year's Soup with barley, black eyed peas and sweet potatoes, I'd have to say that her soup success is because it's easy to make great soup in the pressure cooker. My husband really liked my soup, much to my surprise. I just wish that I could remember what I put in it.
The truth is that unless I am working on a recipe for reproduction for a class, an article or a book, I just like to experiment and cook. Writing it down defeats the creativity of the process for me. But in order to satisfy others, sometimes I take the time to record my steps so that a recipe can be reproduced. Often, though, when I am getting dinner on the table, I just cook.
So I am going to keep encouraging you to get a pressure cooker and get cooking. Then you can eat delicious fast food every day.
The first time that she told me about her pressure cooker use she said, "I fear that I'm turning into my mother." But I don't really think so.
This morning when I ran into A. she told me that she'd made minestrone and her husband told her, "It's the best minestrone that I've ever had." She added, "I don't think that he likes minestrone."
But judging from my husband's reaction to my New Year's Soup with barley, black eyed peas and sweet potatoes, I'd have to say that her soup success is because it's easy to make great soup in the pressure cooker. My husband really liked my soup, much to my surprise. I just wish that I could remember what I put in it.
The truth is that unless I am working on a recipe for reproduction for a class, an article or a book, I just like to experiment and cook. Writing it down defeats the creativity of the process for me. But in order to satisfy others, sometimes I take the time to record my steps so that a recipe can be reproduced. Often, though, when I am getting dinner on the table, I just cook.
So I am going to keep encouraging you to get a pressure cooker and get cooking. Then you can eat delicious fast food every day.
Monday, January 07, 2008
Can You Cook Brown Rice? and Trader Joe's
I shop at Trader Joe's for very specific items, many of which I could probably live without. One that I certainly will never buy is frozen brown rice. But while I was traveling one time, my husband shopped at TJs (that fact really surprised me) and bought frozen white rice for our particular child since my husband really doesn't cook and he rarely needs to.
There is a guy who works at TJs who works in the frozen food aisle. He knows me as the woman who is looking for the vegan items. He may actually know that I go by the name The Veggie Queen but he hasn't said so. There are others who work there that know that but...
Anyway, we had a discussion just the other day about how he felt lucky to work in the frozen aisle as he knows the area well. Jokingly, I said, "So when someone asks for the frozen whatever you know where they are." He said, "That's right. And if a product is out of stock, I know that, too."
"I bet that sometimes you can even tell them why the item isn't there," I added. Then he told me that the brown rice was out of stock. I think that he knew that it wouldn't affect me. We then had a discussion about what the world is coming to when people can't or don't take the time to make brown rice.
My suggestion was that when the brown rice is out of stock, they post a recipe right above where you'd normally find it in the freezer, along with a suggestion to go to the aisle where they sell rice and learn how to cook it. Cooking rice really isn't difficult, especially if you can boil water.
I know that a lot of people have rice cookers, and if you eat a lot of rice or don't want to take chances, then it may be a great appliance for you. You can even get one that is all stainless steel.
But if you want to cook brown rice on top of the stove in a pan, put 2 cups water into a pot and bring it to a boil. Stir in 1 cup of rice, cover the pot with a tight-fitting lid and reduce the heat so that the water is just simmering. Let cook for 40 minutes without removing the lid or stirring. Take off the heat and let it sit for 5 more minutes, undisturbed. Then remove the lid, and stir in a pinch of salt, if you want to. You should have perfect rice.
Alternatively, you can cook brown rice in the pressure cooker by cooking at pressure for 22 minutes, and letting the pressure come down naturally.
And if you make extra rice, you can put it into containers or zippered bags and put them in the freezer. Then it won't matter if Trader Joe's frozen brown rice is out of stock.
There is a guy who works at TJs who works in the frozen food aisle. He knows me as the woman who is looking for the vegan items. He may actually know that I go by the name The Veggie Queen but he hasn't said so. There are others who work there that know that but...
Anyway, we had a discussion just the other day about how he felt lucky to work in the frozen aisle as he knows the area well. Jokingly, I said, "So when someone asks for the frozen whatever you know where they are." He said, "That's right. And if a product is out of stock, I know that, too."
"I bet that sometimes you can even tell them why the item isn't there," I added. Then he told me that the brown rice was out of stock. I think that he knew that it wouldn't affect me. We then had a discussion about what the world is coming to when people can't or don't take the time to make brown rice.
My suggestion was that when the brown rice is out of stock, they post a recipe right above where you'd normally find it in the freezer, along with a suggestion to go to the aisle where they sell rice and learn how to cook it. Cooking rice really isn't difficult, especially if you can boil water.
I know that a lot of people have rice cookers, and if you eat a lot of rice or don't want to take chances, then it may be a great appliance for you. You can even get one that is all stainless steel.
But if you want to cook brown rice on top of the stove in a pan, put 2 cups water into a pot and bring it to a boil. Stir in 1 cup of rice, cover the pot with a tight-fitting lid and reduce the heat so that the water is just simmering. Let cook for 40 minutes without removing the lid or stirring. Take off the heat and let it sit for 5 more minutes, undisturbed. Then remove the lid, and stir in a pinch of salt, if you want to. You should have perfect rice.
Alternatively, you can cook brown rice in the pressure cooker by cooking at pressure for 22 minutes, and letting the pressure come down naturally.
And if you make extra rice, you can put it into containers or zippered bags and put them in the freezer. Then it won't matter if Trader Joe's frozen brown rice is out of stock.
Particular Child Leads Me to Pressure Cooker Learning
My son loves rice -- white rice, not the brown, black or red kind that I eat regularly. I've been busy writing an article on The Glycemic Index and there is a big difference between jasmine rice which is high GI and basmati rice which is lower GI. So, if my kid is going to eat white rice, then I want it to be basmati.
So, I went to the store and bought basmati rice in bulk. I cooked it the way that I do with other white rice in my pressure cooker which is 1 cup rice and about 1 cup water with a touch of salt. Bring it to pressure and let it cook for 3 minutes at high pressure. Let the pressure come down and you've got great rice. But this time, that didn't happen. The rice was too wet.
My son asked me to cook it more. So I heated it again while I watched the rice stick on the bottom of my cooker. The rice did get drier but it still wasn't quite right.
So, I wondered what I might do, other than resort to buying the higher GI jasmine rice which is the kind that I had last cooked (before I got more tuned into GI). I searched the internet and found a clue as I watched someone making rice in the pressure cooker on You Tube. Try soaking the rice.
I soaked the rice for 1 hour and then drained it. Then I got my cooker really hot and then added the rice, water and salt. I cooked the rice for 3 minutes and 30 seconds. When the pressure came down I opened the pot. I discovered that I had perfectly cooked rice.
So, now I've discovered at least one benefit in having a particular (otherwise known as picky) child. He pushes me to learn more and better. And I am all for that.
So, I went to the store and bought basmati rice in bulk. I cooked it the way that I do with other white rice in my pressure cooker which is 1 cup rice and about 1 cup water with a touch of salt. Bring it to pressure and let it cook for 3 minutes at high pressure. Let the pressure come down and you've got great rice. But this time, that didn't happen. The rice was too wet.
My son asked me to cook it more. So I heated it again while I watched the rice stick on the bottom of my cooker. The rice did get drier but it still wasn't quite right.
So, I wondered what I might do, other than resort to buying the higher GI jasmine rice which is the kind that I had last cooked (before I got more tuned into GI). I searched the internet and found a clue as I watched someone making rice in the pressure cooker on You Tube. Try soaking the rice.
I soaked the rice for 1 hour and then drained it. Then I got my cooker really hot and then added the rice, water and salt. I cooked the rice for 3 minutes and 30 seconds. When the pressure came down I opened the pot. I discovered that I had perfectly cooked rice.
So, now I've discovered at least one benefit in having a particular (otherwise known as picky) child. He pushes me to learn more and better. And I am all for that.
Thursday, December 20, 2007
Blogs and More Blogs
Well my blog recently became part of The Foodie Blogroll, along with many other food blogs. You can check out the entire roll by looking at the link on the right hand side of this page.
I am not an expert blogger but I've been doing it a while. I just received this info today, and I want to check it out. If you've thought about blogging and don't know where or how to start, it might be for you.
Happy New Year.
I am not an expert blogger but I've been doing it a while. I just received this info today, and I want to check it out. If you've thought about blogging and don't know where or how to start, it might be for you.
I'm evaluating a multi-media course on blogging from the folks at Simpleology. For a while, they're letting you snag it for free if you post about it on your blog.
It covers:
- The best blogging techniques.
- How to get traffic to your blog.
- How to turn your blog into money.
I'll let you know what I think once I've had a chance to check it out. Meanwhile, go grab yours while it's still free.
Happy New Year.
Saturday, December 15, 2007
Holiday Appreciation and Lots of Breathing
This morning as I was heading to the farmer's market (I do realize that I might be teasing some of you who live where it's cold and snowy, and for that I apologize), I was thinking about how grateful I am that the farmers bother to get up in the middle of the night, or very early morning, to be there to sell vegetables to those of us who care. I appreciate what they do so much. But what I was truly thinking about was a comment that someone made to me last night at a holiday open house about how Larry from Triple T Ranch and Farm is a character.
And honestly, what that brought to mind is how the people that grow our produce all have personalities. They are real people, and they will engage with you at the market. You can find out about them, and how interesting they are.
Related specifically to Larry is that just this week someone told me that she doesn't buy from their farm because they are USDA certified organic and that they seem so commercial. Their farm is less than 40 acres, yet here in Sonoma County it is considered a "big" farm. I tried explaining that I've been to the farm and that they do what they are supposed to do. I guess that she prefers the smaller farmers, and the truth is that sometimes I do, too. But given the choice of the supermarket, Whole Foods or the farmer's market, you are going to get a better product at the farmer's market. And you may also get to speak to a character like Larry, or maybe Ed or Les or your local farmer. Give it a try when you can.
Now, for the breathing... I just gave a presentation on putting happy back in the holidays where a woman told me that she felt like an out of control train that might derail. If you feel that way, then I suggest that you do what I did with my group -- I led them through a breathing exercise. Deep breathing helps you relax. And that's what most people need at this time of year.
The most gratifying part of my talk was when someone came up to me at the end and told me that she'd put into practice the deep breathing that I suggested 2 months ago. I said that when you have to stop at a red light, take the time to breathe, rather than stew about having to stop and that you aren't getting where you need to go fast enough. She told me that stopping usually only delays you a minute or two, and how much better she feels after doing the breathing. I left with a big smile on my face, as I took an extra breath or two, as a reminder to myself. I suggest that you do the same, whenever you feel the need.
And honestly, what that brought to mind is how the people that grow our produce all have personalities. They are real people, and they will engage with you at the market. You can find out about them, and how interesting they are.
Related specifically to Larry is that just this week someone told me that she doesn't buy from their farm because they are USDA certified organic and that they seem so commercial. Their farm is less than 40 acres, yet here in Sonoma County it is considered a "big" farm. I tried explaining that I've been to the farm and that they do what they are supposed to do. I guess that she prefers the smaller farmers, and the truth is that sometimes I do, too. But given the choice of the supermarket, Whole Foods or the farmer's market, you are going to get a better product at the farmer's market. And you may also get to speak to a character like Larry, or maybe Ed or Les or your local farmer. Give it a try when you can.
Now, for the breathing... I just gave a presentation on putting happy back in the holidays where a woman told me that she felt like an out of control train that might derail. If you feel that way, then I suggest that you do what I did with my group -- I led them through a breathing exercise. Deep breathing helps you relax. And that's what most people need at this time of year.
The most gratifying part of my talk was when someone came up to me at the end and told me that she'd put into practice the deep breathing that I suggested 2 months ago. I said that when you have to stop at a red light, take the time to breathe, rather than stew about having to stop and that you aren't getting where you need to go fast enough. She told me that stopping usually only delays you a minute or two, and how much better she feels after doing the breathing. I left with a big smile on my face, as I took an extra breath or two, as a reminder to myself. I suggest that you do the same, whenever you feel the need.
Monday, December 10, 2007
Pressure Cooking in the Cold
I spent the morning on Saturday at the farmer's market demonstrating how to use the pressure cooker. I made an Indian-Spiced Root Vegetable Soup, using market-fresh ingredients that included onions, carrots, parsnips, sweet potato and sometimes rutabaga, that takes only 5 minutes at pressure. You can make the whole recipe in less than 30 minutes, from start to finish, from chopping to a very hot bowl of soup.
I heard all the horror stories, the accolades and the people who just don't know anything about a pressure cooker. One man told me about his 2 electric pressure cookers. I guess those in the know really know.
Completely unsolicited, a man came up and told me that he'd taken a class from me at a store named Food for Thought (which hasn't even been in existence for about 7 years since it was gobbled up by Whole Foods) and that he uses my recipes, especially the one for risotto, every week. I was glowing after that.
In fact, I was probably glowing (red, that is) the whole time because it was so darned cold (for California, that is) that day. Ed Miller, the fruit vendor, of Twin Peaks Ranch told me that the market was only half as busy as usual, likely because of the cold. People may have also been at the mall and the grocery store, judging from the packed parking lots that I saw on my way home.
I had a great time at the market, showing off 3 of my Fagor pressure cookers -- the newest one being a Futuro which should be released here in the US soon. It has a different kind of shape to it -- a bit pot-bellied, fatter at the bottom so it's cute. But they all work the same, and that is very good news for a cold day. Hot soup, come and get it.
I heard all the horror stories, the accolades and the people who just don't know anything about a pressure cooker. One man told me about his 2 electric pressure cookers. I guess those in the know really know.
Completely unsolicited, a man came up and told me that he'd taken a class from me at a store named Food for Thought (which hasn't even been in existence for about 7 years since it was gobbled up by Whole Foods) and that he uses my recipes, especially the one for risotto, every week. I was glowing after that.
In fact, I was probably glowing (red, that is) the whole time because it was so darned cold (for California, that is) that day. Ed Miller, the fruit vendor, of Twin Peaks Ranch told me that the market was only half as busy as usual, likely because of the cold. People may have also been at the mall and the grocery store, judging from the packed parking lots that I saw on my way home.
I had a great time at the market, showing off 3 of my Fagor pressure cookers -- the newest one being a Futuro which should be released here in the US soon. It has a different kind of shape to it -- a bit pot-bellied, fatter at the bottom so it's cute. But they all work the same, and that is very good news for a cold day. Hot soup, come and get it.
Friday, December 07, 2007
Wild Fermentation and More
This has been my week of learning and meeting allies in the movement to help people eat better food. I met Miyoko Nishimoto Schinner, Colleen Patrick-Goudreau and Sandor Ellix Katz, fellow authors.
Miyoko and Colleen are fellow McDougall program http://www.drmcdougall.com/ teachers. Miyoko taught Japanese one day and holiday dishes the other. Miyoko's books are The New Now and Zen Epicure and Japanese Cooking--Contemporary and Traditional. Colleen just released her first book The Joy of Vegan Baking and has a great website: Compassionate Cooks http://www.compassionatecooks.com/ on which she features her weekly free podcast on vegan issues.
It was great fun to watch both Miyoko and Colleen, as it gave me a new appreciation for what it takes to present to a group. Sharing food tips and samples invites people in but you also need to capture their attention.
The day following those 2 meetings, I was a participant in a fermentation class with Sandor Ellix Katz, the author of Wild Fermentations and The Revolution Will Not Be Microwaved. Sandor is a fascinating fellow, I don't think eccentric truly captures his spirit, and an article about him and the class will appear in the future on Jason Wyrick's website http://www.veganculinaryexperience.com/. (Jason occasionally teaches the McDougall program.)
Katz embraces the Weston A. Price philosophy and is likely not a big McDougall fan but I do know that we can agree that eating fresh, local vegetables is good, especially if they are fermented. Everyone needs to embrace their own philosophy and eating style. If it works well for you, then do it. If what you are doing doesn't work, try other methods.
Learning how to ferment vegetables is quite easy. Check out http://www.wildfermentation.com/ for more information about it. If you've heard of probiotics and prebiotics, these are the original forms -- they occur naturally, no pills, capsules or liquids needed. Also, you don't really need special equipment such as fancy crocks. I do my fermentation in wide mouth quart or larger canning jars set in a bowl to catch the liquid. If you want to know more about this from me, please feel free to email me at jill@theveggiequeen.com.
This is a very busy time of year but I hope that you will take the time to nourish yourself in a very caring and loving way with lots of fresh food. Busy often translates into not eating well and grabbing things on the go. Keeping healthier foods around helps with that issue.
I know that I tend to eat what I've got (since it's incredibly difficult to eat what you don't have) around. Lately, I've had lots of wonderful leftovers from classes -- things like Fruited Wild Rice, Indian-Spiced Root Vegetable Soup, Mediterranean Greens, Red Rice, Braised Tofu and Vegetables and more. Taking the time to cook for yourself, as if you are an invited guest, will actually turn you into one. This is my gift to you -- treat yourself like a queen (or king). It's what I do, and it works.
Miyoko and Colleen are fellow McDougall program http://www.drmcdougall.com/ teachers. Miyoko taught Japanese one day and holiday dishes the other. Miyoko's books are The New Now and Zen Epicure and Japanese Cooking--Contemporary and Traditional. Colleen just released her first book The Joy of Vegan Baking and has a great website: Compassionate Cooks http://www.compassionatecooks.com/ on which she features her weekly free podcast on vegan issues.
It was great fun to watch both Miyoko and Colleen, as it gave me a new appreciation for what it takes to present to a group. Sharing food tips and samples invites people in but you also need to capture their attention.
The day following those 2 meetings, I was a participant in a fermentation class with Sandor Ellix Katz, the author of Wild Fermentations and The Revolution Will Not Be Microwaved. Sandor is a fascinating fellow, I don't think eccentric truly captures his spirit, and an article about him and the class will appear in the future on Jason Wyrick's website http://www.veganculinaryexperience.com/. (Jason occasionally teaches the McDougall program.)
Katz embraces the Weston A. Price philosophy and is likely not a big McDougall fan but I do know that we can agree that eating fresh, local vegetables is good, especially if they are fermented. Everyone needs to embrace their own philosophy and eating style. If it works well for you, then do it. If what you are doing doesn't work, try other methods.
Learning how to ferment vegetables is quite easy. Check out http://www.wildfermentation.com/ for more information about it. If you've heard of probiotics and prebiotics, these are the original forms -- they occur naturally, no pills, capsules or liquids needed. Also, you don't really need special equipment such as fancy crocks. I do my fermentation in wide mouth quart or larger canning jars set in a bowl to catch the liquid. If you want to know more about this from me, please feel free to email me at jill@theveggiequeen.com.
This is a very busy time of year but I hope that you will take the time to nourish yourself in a very caring and loving way with lots of fresh food. Busy often translates into not eating well and grabbing things on the go. Keeping healthier foods around helps with that issue.
I know that I tend to eat what I've got (since it's incredibly difficult to eat what you don't have) around. Lately, I've had lots of wonderful leftovers from classes -- things like Fruited Wild Rice, Indian-Spiced Root Vegetable Soup, Mediterranean Greens, Red Rice, Braised Tofu and Vegetables and more. Taking the time to cook for yourself, as if you are an invited guest, will actually turn you into one. This is my gift to you -- treat yourself like a queen (or king). It's what I do, and it works.
Tuesday, November 20, 2007
Wild Rice and Interesting Observations
I really like wild rice. I made my Fruited Wild Rice Dish for an Elderhostel class that I taught last week and then wanted to buy some for myself. What happened was very interesting, as many things are.
I headed to Trader Joe's. While there I was chatting with Linda, the demo lady. We talked about my new pressure cooking DVD, Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes which can be found at http://www.pressurecookingonline.com. I told her that my goal is to get people to shop just a little less at Trader Joe's and to cook more at home. I said that many people probably don't realize that they can make lentil soup in the pressure cooker in less time than it takes to drive to the store.
Linda agreed and then said, "If anyone is concerned about sodium or sugar, then there are lots of foods that they can't buy here." And that's the big downside of processed foods.
Together we walked over to the fresh case and Linda showed me a small package of sweet potatoes with cranberries that was about a pound. She remarked that it was awfully expensive at $3.99, and that it was too sweet for her.
Then I saw a package of diced sweet potatoes in a steaming bag for the microwave. It was 8 ounces and cost $1.69. I was amazed. A pound of organic sweet potatoes is about that much and those were conventional. I thought that was expensive.
Finally, I managed to find my wild rice which cost $4.99 for a 1 pound bag. Wild rice needs to be cooked with a lot of water and 1 cup of raw rice makes about 3 to 4 cooked cups. In the pressure cooker it takes 25 minutes at pressure and on the stove top it cooks in about an hour. I think that the taste is wonderful. It's a whole grain (although not a true grain) and has a fairly low glycemic index (GI). It's a good food choice.
So, when the young cashier, remarked that the wild rice was expensive, I was surprised. He didn't consider the package of Spanakopita for my son expensive at $3.99 but the rice for a dollar more was. He said, "But it's rice," as if that made it inferior to already prepared food.
I think that this is one of the current issues in society -- our priorities are not working. We don't think of good, whole food as important and want our food made for us.
I say, "Let's go back to basics and let our bodies work as nature intended them to." I believe that it will improve our individual health and that of our society.
Happy Thanksgiving.
I headed to Trader Joe's. While there I was chatting with Linda, the demo lady. We talked about my new pressure cooking DVD, Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes which can be found at http://www.pressurecookingonline.com. I told her that my goal is to get people to shop just a little less at Trader Joe's and to cook more at home. I said that many people probably don't realize that they can make lentil soup in the pressure cooker in less time than it takes to drive to the store.
Linda agreed and then said, "If anyone is concerned about sodium or sugar, then there are lots of foods that they can't buy here." And that's the big downside of processed foods.
Together we walked over to the fresh case and Linda showed me a small package of sweet potatoes with cranberries that was about a pound. She remarked that it was awfully expensive at $3.99, and that it was too sweet for her.
Then I saw a package of diced sweet potatoes in a steaming bag for the microwave. It was 8 ounces and cost $1.69. I was amazed. A pound of organic sweet potatoes is about that much and those were conventional. I thought that was expensive.
Finally, I managed to find my wild rice which cost $4.99 for a 1 pound bag. Wild rice needs to be cooked with a lot of water and 1 cup of raw rice makes about 3 to 4 cooked cups. In the pressure cooker it takes 25 minutes at pressure and on the stove top it cooks in about an hour. I think that the taste is wonderful. It's a whole grain (although not a true grain) and has a fairly low glycemic index (GI). It's a good food choice.
So, when the young cashier, remarked that the wild rice was expensive, I was surprised. He didn't consider the package of Spanakopita for my son expensive at $3.99 but the rice for a dollar more was. He said, "But it's rice," as if that made it inferior to already prepared food.
I think that this is one of the current issues in society -- our priorities are not working. We don't think of good, whole food as important and want our food made for us.
I say, "Let's go back to basics and let our bodies work as nature intended them to." I believe that it will improve our individual health and that of our society.
Happy Thanksgiving.
Saturday, November 10, 2007
Pressure Cooking Online Website is Up
I am so excited about my new website http://www.pressurecookingonline.com . My goal is to convert as many people as possible to using the pressure cooker as an easy way to start eating healthier.
The only thing not yet available on that site is a clip of me showing you how to use the pressure cooker. But you can find one on My Space and also at http://www.simzproductions.com and click on clips and then TV. You'll find the Veggie Queen there.
If you sign up for my newsletter on my site http://www.pressurecookingonline.com you will get a free pressure cooking recipe. I also offer free information on using a pressure cooker.
I say, "Pressure cooking changed my life." And I am not kidding.
The only thing not yet available on that site is a clip of me showing you how to use the pressure cooker. But you can find one on My Space and also at http://www.simzproductions.com and click on clips and then TV. You'll find the Veggie Queen there.
If you sign up for my newsletter on my site http://www.pressurecookingonline.com you will get a free pressure cooking recipe. I also offer free information on using a pressure cooker.
I say, "Pressure cooking changed my life." And I am not kidding.
Sunday, October 28, 2007
Update on Beans as Vegetables
The research presented by Sara Rose of Bush's Beans was fascinating. The research that they did showed that bean consumption is going down as beans don't always fit easily into the traditional family meal, as they are not thought of as a starch and aren't a traditional vegetable. So Bush's came up with a new phrase: Beans, The Vegetable With More. And their website http://www.vegetablewithmore.com has lots of recipes for what else? Beans.
I guess that maybe many vegetarians are making up for others in the bean department. Interestingly enough beans are an incredible food. Too bad that so many people hardly cook any more - as beans take only a few minutes in the pressure cooker. I just made a pot of rattlesnake beans with onions, garlic and smoked paprika. I had to stop myself from eating the whole pot of them, which must have been at least 3 cups worth. Instead I roasted some eggplant, red peppers, tomatoes and garlic and then mixed that with my beans. What a yummy meal, along with a salad. And then I had a couple of cups of beans leftover to either freeze for later or make into burritos or meal in a bowl with rice and other veggies.
Beans are so versatile. But with cooking skills declining, it's not surprising that people are eating less beans. I like the fresh ones best but if they'll eat can beans, so be it. At least beans are being consumed. They are a low GI food and fill you up. Eating too many may result in bloating and gas, so it's easy to have portion control.
I may never think of beans as a vegetable but if it gets some people to eat them more often, I am all for that.
I guess that maybe many vegetarians are making up for others in the bean department. Interestingly enough beans are an incredible food. Too bad that so many people hardly cook any more - as beans take only a few minutes in the pressure cooker. I just made a pot of rattlesnake beans with onions, garlic and smoked paprika. I had to stop myself from eating the whole pot of them, which must have been at least 3 cups worth. Instead I roasted some eggplant, red peppers, tomatoes and garlic and then mixed that with my beans. What a yummy meal, along with a salad. And then I had a couple of cups of beans leftover to either freeze for later or make into burritos or meal in a bowl with rice and other veggies.
Beans are so versatile. But with cooking skills declining, it's not surprising that people are eating less beans. I like the fresh ones best but if they'll eat can beans, so be it. At least beans are being consumed. They are a low GI food and fill you up. Eating too many may result in bloating and gas, so it's easy to have portion control.
I may never think of beans as a vegetable but if it gets some people to eat them more often, I am all for that.
Subscribe to:
Posts (Atom)
Posts
