I hate to be too much of a fangirl, but it's just that he hardly ever misses. Lola looms large on my food landscape due to it's comfortable setting and creative use of flavor. I sometimes dream about date and haloumi skewers and tagines with green tomato pickle. Of course there have been misses, but that's usually when there's nothing vegetarian on offer (I'm looking at you Palace Kitchen!). Now I have a new passion. We had the chance to visit Cuocu the other night, and it did not disappoint.
Once again we have a very elegant, but not stuffy ambiance. We brought our toddler to an early reservation, and the staff were incredibly nice to us offering crayons and special sides of beets (one of her favorites). Then there was the food. Bread from Dalia was delicious as was the vegetarian misti they made up for us on the spot. Then came the cappelletti. Oh the cappelletti! Little pockets made of perfectly delicate pasta filled with some sort of rich cheesy goodness. When the plates came to the table, they were not exactly impressive to look at, yet a hundred plates of "modern" mac and cheese could never compete with this. Now every time I go to dinner in Seattle I'll have a terrible time choosing the venue. Perhaps I'll have to carry an emergency coin to help me decide.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Friday, January 13, 2012
Thursday, December 01, 2011
Din Tai Fung in Bellevue
I think I forgot to mention that I finally made it into Din Tai Fung, the new dumpling house in Bellevue. Some people were very excited when this place opened because I guess it is part of a famous restaurant dynasty. Given how jam packed it is most of the time, I don't think it's all just hype. Finally, after about six misses, I managed to get in on a recent girls' night out. We were most definitely not disappointed.
From the cocktails to the appetizers and the salads to the main dishes, it was a very tasty experience. There were many vegetarian options, and the other veggie girl and I happily shared several dishes. The cucumber salad and spicy noodles were especially memorable. The best part, by far, was the dumplings. Taste and texture were beyond reproach (nothing doughy or greasy here), and I think I could have eaten about three or four dozen of them on my own.
We had the chance to return just a few weeks later for another outstanding meal, and this time we had the baby along. She was treated kindly by the staff, and we saw other children of all ages, so it seems like a decent family spot as well. Prices were also fairly reasonable given the location. We will certainly be back whenever we get the chance.
From the cocktails to the appetizers and the salads to the main dishes, it was a very tasty experience. There were many vegetarian options, and the other veggie girl and I happily shared several dishes. The cucumber salad and spicy noodles were especially memorable. The best part, by far, was the dumplings. Taste and texture were beyond reproach (nothing doughy or greasy here), and I think I could have eaten about three or four dozen of them on my own.
We had the chance to return just a few weeks later for another outstanding meal, and this time we had the baby along. She was treated kindly by the staff, and we saw other children of all ages, so it seems like a decent family spot as well. Prices were also fairly reasonable given the location. We will certainly be back whenever we get the chance.
Wednesday, November 16, 2011
Ode to Bad Cranberry Sauce
Har! Har! I love this article from Chow. I have always enjoyed the nasty canned cranberry sauce of my childhood, and no amount of persuading from my foodie husband can dislodge me from this position. I KNOW it's awful red goo, but it conjurs some great memories. Besides, it's got those fabulous can ridges for perfect cutting! This author does a wonderful job of outlining "our" position.
Wednesday, June 29, 2011
International Food Month: The Round Up
I know it must look as though we gave up on the whole concept after only a few attempts, but I am glad to say that this is not the case! While I am a lame and slow blogger, we are much better at being adventurous cooks. We completed all but about five or six countries on our list, and we had a great time learning new recipes in the process. Since writing up each meal didn't seem to work out (cough, lazy, cough) here is a quick list of the countries whose recipes we tried:
1. India --- DNF :(
2. South Africa --- vegetarian bobotie (M. is a wizard) I give it 9 on the Mmm scale
3. Morocco --- Chickpea stew and tomato salad was a 6/10
4. France --- Cheese souffle (M. is a mad genius) was a 10 out of 10 on taste, but very rich
5. Mexico --- DNF :(
6. Greece --- Spinach pie with phyllo was an easy and tasty new recipe worth 8/10
7. Turkey --- Falafel was actually a recipe I've done before and got 8/10
8. Spain --- Paella did not turn out! I screwed up, but I know not where 3/10
9. Italy --- Polenta with mushrooms turned out very well 8/10
10. Canada --- M. had to make poutin and it was good 9/10
11. Germany --- Veggie brats, sauerkraut, potatoes, and slaw. What's not to like? 9/10
12. Japan --- Gyoza, miso, and cucumber salad were mostly pre-made foods so I won't rate
13. Indonesia --- Coconut tempeh curry was so tasty I will make it again 9/10
14. Kenya --- Peanut soup was rich and creamy without too much actual fat 9/10
15. Cuba --- Black bean soup was okay, but not very exciting 5/10
16. Ireland --- Vegetarian shepherds pie was delicious, but a bit intensive 8/10
17. Sweden --- Beets, mushroom soup, potatoes and greens were tasty indeed 9/10
18. Jamaica --- Ital peas and cabbage stew were underwhelming with the recipe I found 5/10
19. Russia --- DNF
20. Costa Rica --- DNF
21. Vietnam --- Noodles with tofu, herbs, and pickled veggies
22. Mozambique --- Vegetable stew over rice 6/10
23. Egypt --- DNF
24. Libya --- Lentil salad and veggie soup were good if simple 7/10
25. Azerbaijan --- DNF
I have not given up entirely on the list, and I may try to find a few more recipes when the summer rush is over. One thing I did enjoy was the process of finding new recipes in books and on the internet. By the way, we have no illusions about the authenticity of the meals. I'm sure there are dozens of inauthentic elements to our recipes and we don't even realize it. However, the purpose of the exercise was to me us go out of our comfort zone, and it has certainly succeeded in that. I also enjoyed learning a few things about the countries I was cooking. For one thing, I'm trying to appreciate our luxurious access to food.
When I was researching recipes from Mozambique I happened to read that one third to one half of all the citizens of that country are considered malnourished on a regular basis. Thus if we really wanted to get a "feel" for that culture we should have nothing at all for dinner. Perhaps a donation to the World Food Program is in order? Anyway, it was a very rewarding experience, and I will certainly be making many of these dishes again in the future. Anyone know a good recipe for vegetarian paella?
1. India --- DNF :(
2. South Africa --- vegetarian bobotie (M. is a wizard) I give it 9 on the Mmm scale
3. Morocco --- Chickpea stew and tomato salad was a 6/10
4. France --- Cheese souffle (M. is a mad genius) was a 10 out of 10 on taste, but very rich
5. Mexico --- DNF :(
6. Greece --- Spinach pie with phyllo was an easy and tasty new recipe worth 8/10
7. Turkey --- Falafel was actually a recipe I've done before and got 8/10
8. Spain --- Paella did not turn out! I screwed up, but I know not where 3/10
9. Italy --- Polenta with mushrooms turned out very well 8/10
10. Canada --- M. had to make poutin and it was good 9/10
11. Germany --- Veggie brats, sauerkraut, potatoes, and slaw. What's not to like? 9/10
12. Japan --- Gyoza, miso, and cucumber salad were mostly pre-made foods so I won't rate
13. Indonesia --- Coconut tempeh curry was so tasty I will make it again 9/10
14. Kenya --- Peanut soup was rich and creamy without too much actual fat 9/10
15. Cuba --- Black bean soup was okay, but not very exciting 5/10
16. Ireland --- Vegetarian shepherds pie was delicious, but a bit intensive 8/10
17. Sweden --- Beets, mushroom soup, potatoes and greens were tasty indeed 9/10
18. Jamaica --- Ital peas and cabbage stew were underwhelming with the recipe I found 5/10
19. Russia --- DNF
20. Costa Rica --- DNF
21. Vietnam --- Noodles with tofu, herbs, and pickled veggies
22. Mozambique --- Vegetable stew over rice 6/10
23. Egypt --- DNF
24. Libya --- Lentil salad and veggie soup were good if simple 7/10
25. Azerbaijan --- DNF
I have not given up entirely on the list, and I may try to find a few more recipes when the summer rush is over. One thing I did enjoy was the process of finding new recipes in books and on the internet. By the way, we have no illusions about the authenticity of the meals. I'm sure there are dozens of inauthentic elements to our recipes and we don't even realize it. However, the purpose of the exercise was to me us go out of our comfort zone, and it has certainly succeeded in that. I also enjoyed learning a few things about the countries I was cooking. For one thing, I'm trying to appreciate our luxurious access to food.
When I was researching recipes from Mozambique I happened to read that one third to one half of all the citizens of that country are considered malnourished on a regular basis. Thus if we really wanted to get a "feel" for that culture we should have nothing at all for dinner. Perhaps a donation to the World Food Program is in order? Anyway, it was a very rewarding experience, and I will certainly be making many of these dishes again in the future. Anyone know a good recipe for vegetarian paella?
Monday, May 23, 2011
International Food Month: Indonesian
As many of you know, M. happens to be a really incredible maker of Indian curries. I am not making this up. My favorite is his tomato paneer, but really, that man can do amazing things with curry spices and just about anything you might find in the crisper. That is why I hardly ever tinker with curry. Why dabble when you have a master to take care of business? Nevertheless, it was fun for me to try out an Indonesian curry recipe. There are a million variations on this recipe, but I just picked one at random (it's actually a chicken recipe where I swapped in tempeh) and it happened to be quite good. Tempeh is a fermented soy bean cake that is traditional to Indonesia. It is something of an acquired taste, but it has a mild, nutty flavor, and the texture is firm and satisfying. Making this dish reminds me that I want to use it more often. More on that in another post.
Saturday, May 14, 2011
International Food Month: Swedish
The next country we visited after Libya was Sweden. Of course many Swedish recipes use meat, but we also found a fair number of mushroom items. I remember my wonderful Swedish grandmother making us a fabulous mid-summer meal that featured mushrooms folded in flakey pastry. It was heavenly. Unfortunately I do not have the recipe, and I do not make very good pastry. Thus we went with a mushroom soup that I found mentioned in several places. In the end, I took a basic mushroom soup recipe and amended it to include some of the Swedish flavors I kept seeing.
Vegetarian Mushroom Soup
Satute about one pound of mushrooms and 1/2 a cup of chopped shallots in a mix of olive oil and butter (just enough) for about five minutes. Once they are wilted, add about 2-4 tbs of dry sherry (this depends on how dry the mushrooms are) and about 2 tsps of dill . After that is well mixed, add about 4 tbs of plain flour. I like to blend the flour with some of the stock to prevent lumps, but that's just me. Top up with about 3-4 cups of stock. Whisk carefully to avoid lumps. Add salt and pepper to taste. Bring to a boil, turn down to low, and cook for at least 15 minutes. Finish with cream (if you're feeling naughty) or milk if you aren't. Chopped fresh dill, chives, or parsley are nice on top.
The soup was actually really good (if I do say so myself) and we ate it with steamed potatoes, sweet and sour beats (as my mom makes them) and beat greens too. It was certainly a meal I would make again, and next time I might experiment with different types of mushrooms.
Vegetarian Mushroom Soup
Satute about one pound of mushrooms and 1/2 a cup of chopped shallots in a mix of olive oil and butter (just enough) for about five minutes. Once they are wilted, add about 2-4 tbs of dry sherry (this depends on how dry the mushrooms are) and about 2 tsps of dill . After that is well mixed, add about 4 tbs of plain flour. I like to blend the flour with some of the stock to prevent lumps, but that's just me. Top up with about 3-4 cups of stock. Whisk carefully to avoid lumps. Add salt and pepper to taste. Bring to a boil, turn down to low, and cook for at least 15 minutes. Finish with cream (if you're feeling naughty) or milk if you aren't. Chopped fresh dill, chives, or parsley are nice on top.
The soup was actually really good (if I do say so myself) and we ate it with steamed potatoes, sweet and sour beats (as my mom makes them) and beat greens too. It was certainly a meal I would make again, and next time I might experiment with different types of mushrooms.
Friday, May 06, 2011
International Food Month: Libyan
We started out with the country most in the news when we made the actual list. I confess that I know almost nothing about Libya beyond what makes the headlines. After some research I found that Libyan food seems to be a cross between Middle Eastern and African traditions with a smattering of the Med. thrown in as well. It's a place with so much history, and that means all kinds of food customs too.
Of course all the lamb and mutton recipes were out since we're vegetarian, but I did settle on a lovely lentil salad and summer soup. For the salad, I combined several on-line and book recipes to create one that worked with the ingredients I had on hand. No, no, no I did not scour ten thousand sources to ensure that this is one hundred percent authentic. If you are Libyan and this is not how your grandma made it, please cut me a little slack:
Libyan Lentil Salad
-2 Cups Lentils
-2-3 Cups water or stock
-1 Medium Onion chopped
-2 Bay Leaves
-2-3 Tablespoons Lemon Juice
-2-3 Cloves Garlic -- finely chopped
-Peel of one lemon
-2 Tablespoons Olive Oil
-Dash Cinnamon
-1 Teaspoon ground cumin
-2 Teaspoons coriander
-Salt And Pepper
-Green olives
Saute olive oil, onions and half the garlic until soft. Pour in lentils, bay leaves, spices, and enough water to cover. Cook for thirty minutes or until tender. Drain the lentils, and then add the remaining ingredients including the other half of the garlic. Garnish with green onions, yogurt, or cheese as you choose. The recipe for the soup is here. Both were quite tasty, and I would definitely make them again.
Of course all the lamb and mutton recipes were out since we're vegetarian, but I did settle on a lovely lentil salad and summer soup. For the salad, I combined several on-line and book recipes to create one that worked with the ingredients I had on hand. No, no, no I did not scour ten thousand sources to ensure that this is one hundred percent authentic. If you are Libyan and this is not how your grandma made it, please cut me a little slack:
Libyan Lentil Salad
-2 Cups Lentils
-2-3 Cups water or stock
-1 Medium Onion chopped
-2 Bay Leaves
-2-3 Tablespoons Lemon Juice
-2-3 Cloves Garlic -- finely chopped
-Peel of one lemon
-2 Tablespoons Olive Oil
-Dash Cinnamon
-1 Teaspoon ground cumin
-2 Teaspoons coriander
-Salt And Pepper
-Green olives
Saute olive oil, onions and half the garlic until soft. Pour in lentils, bay leaves, spices, and enough water to cover. Cook for thirty minutes or until tender. Drain the lentils, and then add the remaining ingredients including the other half of the garlic. Garnish with green onions, yogurt, or cheese as you choose. The recipe for the soup is here. Both were quite tasty, and I would definitely make them again.
Wednesday, May 04, 2011
International Food Month
There we were, at the table, eating one of those meals. You know the ones. They're easy, relatively healthy and tasty, and you've made them a thousand times. Pasta, red sauce, and salad for instance. Or maybe some sausages, potatoes, and peas. Those are just two examples of the sort of menu I fall back on constantly. There's nothing wrong with those meals, but it just gets boring. It's boring to prepare the same thing over and over, and it's boring to eat it too. Why, then, don't I just break out and do something different? It's mostly laziness plain and simple. After a long day, it's just so easy to get out that packet of pasta.
Then one day it struck me. If I didn't get out of this food rut, we'd be eating the same six or eight meals for the rest of our lives! I've actually met grannies and aunties who refused to serve (or eat) anything but a few safe and familiar dishes. That will not happen to us! I do not want our baby to think that food consists of peas and potatoes baked, boiled, fried. I want her to taste things that are fresh and flavorful. Oh and by the way, I want that for us too. Thus we embarked on International Food Month (hey when you're a stay-at-home mom you need goals)
Here's the plot we hatched. We would take on twenty-five countries in roughly thirty days (that leaves some nights to go out woo!). We made a list of the countries in advance, and posted it on the fridge so that we would be inspired to continue. We would research traditional recipes on the internet and in cookbooks (yay library!), and then we would do our best to prepare a dinner from each country. The pact also stated that we could buy the ingredients that were needed for the meal, but we should try to stick with recipes that don't require too much money or supplies that we are likely not to use again. We're trying to be moderate here!
Some of our country picks were fairly familiar ones like Mexico, Italy, and France. Others were much more "out there" such as Egypt, Vietnam, and Kenya. We did not order the countries according to the month because we want to be free to cook each one as we find good recipes. If this all goes as planned, by the end of the thirty days we'll have prepared a whole range of new recipes, and we'll have the chance to try a lot of new flavors too. Best of all, we won't see the same old, same old fall back meals for at least a month. Wish us luck.
Then one day it struck me. If I didn't get out of this food rut, we'd be eating the same six or eight meals for the rest of our lives! I've actually met grannies and aunties who refused to serve (or eat) anything but a few safe and familiar dishes. That will not happen to us! I do not want our baby to think that food consists of peas and potatoes baked, boiled, fried. I want her to taste things that are fresh and flavorful. Oh and by the way, I want that for us too. Thus we embarked on International Food Month (hey when you're a stay-at-home mom you need goals)
Here's the plot we hatched. We would take on twenty-five countries in roughly thirty days (that leaves some nights to go out woo!). We made a list of the countries in advance, and posted it on the fridge so that we would be inspired to continue. We would research traditional recipes on the internet and in cookbooks (yay library!), and then we would do our best to prepare a dinner from each country. The pact also stated that we could buy the ingredients that were needed for the meal, but we should try to stick with recipes that don't require too much money or supplies that we are likely not to use again. We're trying to be moderate here!
Some of our country picks were fairly familiar ones like Mexico, Italy, and France. Others were much more "out there" such as Egypt, Vietnam, and Kenya. We did not order the countries according to the month because we want to be free to cook each one as we find good recipes. If this all goes as planned, by the end of the thirty days we'll have prepared a whole range of new recipes, and we'll have the chance to try a lot of new flavors too. Best of all, we won't see the same old, same old fall back meals for at least a month. Wish us luck.
Monday, April 11, 2011
Baby Food
It turns out Delphinium enjoys food. A LOT. There are really very few foods she's ever come across that do not tempt her. It started out with milk, but now we have gone so far beyond. First came those purees and cereal goos that so many babies get to try, and she was a fan of those from the beginning. Then we moved on to combination foods like applesauce with carrots or peas with pears. Oh the face she used to make when she got pears. First delight, then confusion, and finally puzzled acceptance. It seems pears taste good, have a weird texture, but, ultimately, are entirely worthwhile.
Now we are on to real solids. As in chunks of food we can eat with our fat little fists. Baby cereal puffs were first because they melt so nicely in a tiny mouth. However, that only lasted a very short time before we moved on to the classic Cheerios. Okay, so they're not really Cheerios having been purchased at Trader Joes, but we still call them by the famous name. So sue us. Next came steamed veggies such as carrots and zucchini. She really enjoys those, but not quite so much as the ever-fabulous cheese. Cheese actually makes this baby crow with excitement. Then there are blueberries, asparagus, bread, bagels, rice cakes, almond butter, eggs, etc, etc, etc. You get the idea. It's great fun thinking up meals for a person as appreciative of food as Delphinium. May the picky phase please be short and light.
Now we are on to real solids. As in chunks of food we can eat with our fat little fists. Baby cereal puffs were first because they melt so nicely in a tiny mouth. However, that only lasted a very short time before we moved on to the classic Cheerios. Okay, so they're not really Cheerios having been purchased at Trader Joes, but we still call them by the famous name. So sue us. Next came steamed veggies such as carrots and zucchini. She really enjoys those, but not quite so much as the ever-fabulous cheese. Cheese actually makes this baby crow with excitement. Then there are blueberries, asparagus, bread, bagels, rice cakes, almond butter, eggs, etc, etc, etc. You get the idea. It's great fun thinking up meals for a person as appreciative of food as Delphinium. May the picky phase please be short and light.
Thursday, March 31, 2011
Fake Food
The personal worldviews of other people never cease to amaze and surprise me. We were recently chatting with another mother whose baby is a few months younger than Delphinium. The subject of food came up, and she asked if we knew anything about that "protein stuff". We cocked our heads to one side, and tried to think what she must be on about. Then she said "oh you know that fake food stuff that vegetarians eat?" I was still a little too taken aback to answer, but M didn't miss a beat. "Do you mean tofu?" he asked without so much as a chuckle. "Yes! That's it!" Oy vey! I can perhaps understand calling it fake meat, but fake food?! Here we are, living in one of the richest areas for Asian cuisine in the United States, and she is calling tofu fake food. Yikes.
Monday, November 08, 2010
Food! Glorious Food!
These days the laundry is always tinged with a sort of golden orange. No, M has not joined a cult. It's all the butternut squash that edges most of the baby clothes. That's right, we have moved beyond the age of milk and we are no experimenting with actual food. It started with rice cereal made with breast milk (to keep things a little familiar) and that was such a success that we went to squash in the second week.
You should have seen Delphinium's face when she got her first bite. I don't think I've ever seen anyone that excited over plain porridge. She eats with both hands, and it is actually quite a challenge to get the spoon into her mouth before she can grab it away from you. The first spoonful of butternut was a bit more of a shock (this is certainly NOT milk!) but it too became very popular in no time at all. By the end of a meal she is liberally coated in orange goo, but she is happy. Next week we may try peas. I sincerely hope she and food have a long and happy life together.
You should have seen Delphinium's face when she got her first bite. I don't think I've ever seen anyone that excited over plain porridge. She eats with both hands, and it is actually quite a challenge to get the spoon into her mouth before she can grab it away from you. The first spoonful of butternut was a bit more of a shock (this is certainly NOT milk!) but it too became very popular in no time at all. By the end of a meal she is liberally coated in orange goo, but she is happy. Next week we may try peas. I sincerely hope she and food have a long and happy life together.
Monday, September 13, 2010
Corn and Blueberry Salad
I've been meaning to post this for ages. I saw a recipe like this one in a magazine, and I couldn't believe corn and blueberries would be a nice combo. Provided you get good ingrediants, it is an incredible (and pretty) salad. Red pepper and cucumber are nice additions too:
Ingredients
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. ground cumin (preferably whole, toasted, and then ground)
Try it out I dare you!
Ingredients
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1/4 cup chopped fresh cilantro
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. ground cumin (preferably whole, toasted, and then ground)
Try it out I dare you!
Monday, November 23, 2009
Tofurkey Attacks Begin 09
I feel like a broken record, but it seems like I can't avoid the topic once again. As we near the holiday season, the cracks about Tofurkey, and about vegetarianism in general, begin in earnest. I will not give credence to these people by repeating the various diatribes in this forum. Suffice it to say that this is the time of year when people feel the most entitled to comment on all manor of things that don't really involve them. Since this is a topic we've covered before, and the issues remain largely the same, I'm dusting off last year's post. I think it may become my annual pre-Thanksgiving message:
I actually do. I have no idea if it resembles turkey or not, and I really do not care in the slightest either way. I enjoy Tofurkey because it is warm and fragrant and it tastes nice on my tongue. My consumption of Tofurkey is is no way meant to:
-make a political, religious, or environmental statement
-make a judgement about what you are eating
-create a talking point about why I'm a vegetarian
-cause you to change the way you eat
-attack the meaning or historical significance of the day
In short, it's just shouldn't be that big a deal. Think of it as me choosing the peas instead of the green beans or the apple pie instead of the pumpkin. Or better yet, just don't think about it at all. It really isn't any of your business anyway. If you would like to ask a few polite questions, that's fine. However, don't view that as an opportunity to then explain "your side" about how awful, disgusting, or unnatural you think it is. You wouldn't come to my house and tell me I had terrible taste in furniture/pets/dishes/fashion/cars/husbands, so why would you think it was okay to malign my choice of food? Do us all a favor this holiday season and SAVE IT. Thank You.
Sincerely,
The Society for the Prevention of Cruelty to Vegetarians (SPCV)
I Like Tofurkey
I actually do. I have no idea if it resembles turkey or not, and I really do not care in the slightest either way. I enjoy Tofurkey because it is warm and fragrant and it tastes nice on my tongue. My consumption of Tofurkey is is no way meant to:
-make a political, religious, or environmental statement
-make a judgement about what you are eating
-create a talking point about why I'm a vegetarian
-cause you to change the way you eat
-attack the meaning or historical significance of the day
In short, it's just shouldn't be that big a deal. Think of it as me choosing the peas instead of the green beans or the apple pie instead of the pumpkin. Or better yet, just don't think about it at all. It really isn't any of your business anyway. If you would like to ask a few polite questions, that's fine. However, don't view that as an opportunity to then explain "your side" about how awful, disgusting, or unnatural you think it is. You wouldn't come to my house and tell me I had terrible taste in furniture/pets/dishes/fashion/cars/husbands, so why would you think it was okay to malign my choice of food? Do us all a favor this holiday season and SAVE IT. Thank You.
Sincerely,
The Society for the Prevention of Cruelty to Vegetarians (SPCV)
Monday, October 12, 2009
Cookbook from 1895
A friend of mine was sifting through those free Google books that are out of copyright, and she came across this fascinating little book. It is a cookbook from the year 1895, and it makes for a very interesting read if you like that kind of thing (which I do!). The suggestions for putting together a fancy dinner party are very cute (a tray filled with grass and flowers to look like a lawn makes a great centerpiece...). Some of the recipes seem like nice things to try, but many of them are strange or even downright horrifying. Some of the weirder ones include:
Jellied veal cube decorated with hardboiled eggs
Boiled calf's head with vinaigrette
Grilled bones
Boiled cucumbers
Stewed lettuce
Farinaceous foods
Jellied veal cube decorated with hardboiled eggs
Boiled calf's head with vinaigrette
Grilled bones
Boiled cucumbers
Stewed lettuce
Farinaceous foods
Monday, October 05, 2009
The Horrible Terrible Very Bad Southern Lunchbox
Earlier this fall, I spent some time researching new and different ideas for packing that eternal lunchbox. I'm always on the hunt for things that will inspire me to eat healthy lunches instead of pre-made frozen meals. Of course this is a big topic when all the kids are heading back to class, so I was able to find many interesting ideas. A few of the good ones included hummus pita, apples and almond butter, and vegetarian pie pockets.
A few of the weirder ideas were Jell-O molds with vegetables, do-it-yourself lunchables (because they're cheaper, but still maintain that utter lack of nutritional value!) and egg salad with raisins (yuck!). It was all more or less within the expected range of ideas until I came to one fateful website. The lunchbox section of the Southern Food section of About.com came as quite a shock.
The pictured menu at the top of the page is a ham salad role (what could be better than pork and tons of mayo?) on white bread with a side of fries. Now doesn't that sound like a lovely thing to pack in your little first grader's box? Of course the little guy will be wanting something sweet too after all that mayo, so be sure to pack one of their wonderful dessert suggestions. Pecan brownies, sour cream cookies, and chocolate sour cream cupcakes just to name a few. Gosh, I wonder why the southern states have higher obesity rates than any other part of the country?
A few of the weirder ideas were Jell-O molds with vegetables, do-it-yourself lunchables (because they're cheaper, but still maintain that utter lack of nutritional value!) and egg salad with raisins (yuck!). It was all more or less within the expected range of ideas until I came to one fateful website. The lunchbox section of the Southern Food section of About.com came as quite a shock.
The pictured menu at the top of the page is a ham salad role (what could be better than pork and tons of mayo?) on white bread with a side of fries. Now doesn't that sound like a lovely thing to pack in your little first grader's box? Of course the little guy will be wanting something sweet too after all that mayo, so be sure to pack one of their wonderful dessert suggestions. Pecan brownies, sour cream cookies, and chocolate sour cream cupcakes just to name a few. Gosh, I wonder why the southern states have higher obesity rates than any other part of the country?
Tuesday, September 15, 2009
Hey Pesto!
A very much belated second "thank you" to the lovely person who gave us the food processor for our wedding. I must admit that it's taken me until recently to become fully involved with the glories of the fabulous machine. M, with all his techie affinity, understands the complicated workings of the various blades and features. I, on the other hand, am still trying to figure out simple things like locking the safety lid. Nevertheless, I recently ventured into the realm of pesto.
Now I have to say that I've made pesto before. You can accomplish the task in a blender, but it is not any easy thing. You have to constantly mash around the nuts, basil, and cheese with a spoon to get them all to blend properly, and at the end, you still have a sort of chunky product. Pesto with the Cuisinart is a whole different story. Pop the afore mentioned items in the bowl, lock the lid, and add oil as you whiz away. Viola! Pesto!
I was amazed. It was so easy and quick to make the pesto that I decided to make hummus as well. A can of chickpeas, a little tahini, lemon juice, garlic, and olive oil, another whiz, and again practically instant food! This thing is addictive. Now I'm on the prowl for things I can whip up in the magic machine. I hear gazpacho is a good option, and it's supposed to be great for coleslaw too. There are just so many wonderful options. Now if you could just spare a moment to help me with this sticky safety lock?
Now I have to say that I've made pesto before. You can accomplish the task in a blender, but it is not any easy thing. You have to constantly mash around the nuts, basil, and cheese with a spoon to get them all to blend properly, and at the end, you still have a sort of chunky product. Pesto with the Cuisinart is a whole different story. Pop the afore mentioned items in the bowl, lock the lid, and add oil as you whiz away. Viola! Pesto!
I was amazed. It was so easy and quick to make the pesto that I decided to make hummus as well. A can of chickpeas, a little tahini, lemon juice, garlic, and olive oil, another whiz, and again practically instant food! This thing is addictive. Now I'm on the prowl for things I can whip up in the magic machine. I hear gazpacho is a good option, and it's supposed to be great for coleslaw too. There are just so many wonderful options. Now if you could just spare a moment to help me with this sticky safety lock?
Tuesday, August 25, 2009
Berry Picking
I love, love, love picking berries. This is one of the quintessential summer activities that makes me feel the season has truly turned. This summer, thanks to one intrepid friend, I've been on both blueberry and blackberry picking runs, and much bounty was found by all. There is something very satisfying about meandering through the bushes looking for the perfect sweet fruit.
On the most recent run, we were able to find plenty of free fruit at a berry patch in a local park. However, pay to pick places are never very expensive, so they make a great choice too. Remlinger Farms has u-pick berry patches all over the greater Carnation area, and the last time I checked, the berries were only about $2 per pound. This beats the pants off the $4 for a 1/2 pint in the grocery stores.
This morning, there were lovely fresh blackberries on my cereal. Tonight, there will be a decadent blackberry crumble with oat and brown sugar topping. Go find yourself some amazing fresh fruit that is actually ripe for a change. This is a limited time offer.
On the most recent run, we were able to find plenty of free fruit at a berry patch in a local park. However, pay to pick places are never very expensive, so they make a great choice too. Remlinger Farms has u-pick berry patches all over the greater Carnation area, and the last time I checked, the berries were only about $2 per pound. This beats the pants off the $4 for a 1/2 pint in the grocery stores.
This morning, there were lovely fresh blackberries on my cereal. Tonight, there will be a decadent blackberry crumble with oat and brown sugar topping. Go find yourself some amazing fresh fruit that is actually ripe for a change. This is a limited time offer.
Tuesday, May 26, 2009
Healthy Vegetarian Kids
Note: Keyword analysis #3 Raising vegetarian kids, healthy vegetarian kids, cooking for vegetarian kids, or a dozen other ways of saying basically the same thing.
Yes, for the 1000th time, yes, you CAN raise healthy vegetarian children. If I encounter one more person who puts on a vaguely disapproving expression and begins muttering things about protein and iron and "little bodies" and "strong bones" and then finishes up by saying something like "of course it's fine for the parents to do what they want, but growing kids need real/proper/decent/nutritious food" I am going to scream.
My brothers and I were raised on a purely lacto-ova vegetarian diet, and we have remained vegetarians in adulthood. One brother is 6'1" and the other is 6'4". We are all healthy and mentally acute (well most of us anyway!). We did not eat vitamin pills or supplements to get here, and we did not suffer significant social stigma in the lunchroom. Our mother fed us healthy, fresh, planet-based meals with a few dairy products on the side. I have never, in all my blood donating years, failed an iron test.
Sure, you might say, it's always possible to find an outlier to any situation, and maybe most vegetarian kids are shrimpy, sick, and stupid. Studies show that this is not the case. In fact, one study looked at the diets of teens and found that the vegetarians were actually HEALTHIER than their meat-eating peers. Vegetarians, over all, tend to eat less fat, less sodium, and more fresh fruit and vegetables. In addition, protein, iron, and B vitamin levels were found to be within acceptable standards. When you start looking at the research, the theory that vegetarianism is not healthy just doesn't hold water.
Now of course it is possible to become malnourished by eating nothing but French fries. Then again, it is possible to become malnourished while eating nothing but chicken nuggets too. In fact, any sensible person should spend time thinking about what they eat, and come up with a healthy balance of foods. All I'm trying to say is that a well-considered vegetarian diet can be just as healthy for children and adults as a meat-eating one. I'm living proof.
Yes, for the 1000th time, yes, you CAN raise healthy vegetarian children. If I encounter one more person who puts on a vaguely disapproving expression and begins muttering things about protein and iron and "little bodies" and "strong bones" and then finishes up by saying something like "of course it's fine for the parents to do what they want, but growing kids need real/proper/decent/nutritious food" I am going to scream.
My brothers and I were raised on a purely lacto-ova vegetarian diet, and we have remained vegetarians in adulthood. One brother is 6'1" and the other is 6'4". We are all healthy and mentally acute (well most of us anyway!). We did not eat vitamin pills or supplements to get here, and we did not suffer significant social stigma in the lunchroom. Our mother fed us healthy, fresh, planet-based meals with a few dairy products on the side. I have never, in all my blood donating years, failed an iron test.
Sure, you might say, it's always possible to find an outlier to any situation, and maybe most vegetarian kids are shrimpy, sick, and stupid. Studies show that this is not the case. In fact, one study looked at the diets of teens and found that the vegetarians were actually HEALTHIER than their meat-eating peers. Vegetarians, over all, tend to eat less fat, less sodium, and more fresh fruit and vegetables. In addition, protein, iron, and B vitamin levels were found to be within acceptable standards. When you start looking at the research, the theory that vegetarianism is not healthy just doesn't hold water.
Now of course it is possible to become malnourished by eating nothing but French fries. Then again, it is possible to become malnourished while eating nothing but chicken nuggets too. In fact, any sensible person should spend time thinking about what they eat, and come up with a healthy balance of foods. All I'm trying to say is that a well-considered vegetarian diet can be just as healthy for children and adults as a meat-eating one. I'm living proof.
Thursday, December 11, 2008
I Like Tofurky
I actually do. I have no idea if it resembles turkey or not, and I really do not care in the slightest either way. I enjoy Tofurkey because it is warm and fragrant and it tastes nice on my tongue. My consumption of Tofurkey is is no way meant to:
-make a political, religious, or environmental statement
-make a judgement about what you are eating
-create a talking point about why I'm a vegetarian
-cause you to change the way you eat
-attack the meaning or historical significance of the day
In short, it's just shouldn't be that big a deal. Think of it as me choosing the peas instead of the green beans or the apple pie instead of the pumpkin. Or better yet, just don't think about it at all. It really isn't any of your business anyway. If you would like to ask a few polite questions, that's fine. However, don't view that as an opportunity to then explain "your side" about how awful, disgusting, or unnatural you think it is. You wouldn't come to my house and tell me I had terrible taste in furniture/pets/dishes/fashion/cars/husbands, so why would you think it was okay to malign my choice of food? Do us all a favor this holiday season and SAVE IT. Thank You.
Sincerely,
The Society for the Prevention of Cruelty to Vegetarians (SPCV)
-make a political, religious, or environmental statement
-make a judgement about what you are eating
-create a talking point about why I'm a vegetarian
-cause you to change the way you eat
-attack the meaning or historical significance of the day
In short, it's just shouldn't be that big a deal. Think of it as me choosing the peas instead of the green beans or the apple pie instead of the pumpkin. Or better yet, just don't think about it at all. It really isn't any of your business anyway. If you would like to ask a few polite questions, that's fine. However, don't view that as an opportunity to then explain "your side" about how awful, disgusting, or unnatural you think it is. You wouldn't come to my house and tell me I had terrible taste in furniture/pets/dishes/fashion/cars/husbands, so why would you think it was okay to malign my choice of food? Do us all a favor this holiday season and SAVE IT. Thank You.
Sincerely,
The Society for the Prevention of Cruelty to Vegetarians (SPCV)
Monday, December 03, 2007
Sandra Lee Should Go to Mars
There are many horrible things to be found on television lately, but I recently came across something that really turned my stomach. No, I am not talking about some gory slasher thing, or a skeezy gossip program. Nope, I actually found this piece of twaddle on the Food Network! "Semi-Homemade with Sandra Lee" is a crime against food in America.
This is a program that ostensibly caters to the new or time-strapped cook by using pre-made ingredients to make dinner preparation easy and convenient. You know this theme; it's the same one Rachel Ray uses on her "30 Minute Meals" program. You too can create Norman Rockwell-worthy meals without any knowledge of food or cooking! Just open a can and a packet of seasoning, mix well, and sprinkle parsley on top to make your guest thing you've slaved all day! Who cares if it tastes like complete crap and makes you fat! Ugh!
Watching a show about Thanksgiving, we were exposed to one horrible fake recipe after another. Open a can of beans, apply mayo, sprinkle parsley. Open a box of mashed potato flakes, apply hot water, sprinkle parsley. Open a can of biscuit dough, cut out shapes, sprinkle sugar. You get the idea. The worst, though, was the turkey.
I am not making this up! Get a prepared, but not cooked, turkey from the store. Next, open a packet of Italian salad dressing mix, mash into A POUND of butter, squish butter under skin, squish butter over entire surface of turkey. Bake. Of course, it isn't very hard to disgust me when it comes to poultry, but I understand that many poultry fans are hugely offended by this recipe.
In addition to her wonderful meals, Ms. Lee always prepares a cocktail (perhaps to kill diners' taste buds before they have her food?). This time it was a version of a hot toddy, and it began with, surprise surprise, a lump of butter. Mix spices into butter, spoon one to two tablespoons of butter into each glass. Next, make a cider packet with boiling water, and pour cider over butter. Add rum, non-dairy whipped topping (hydrogenated oil whipped with sugar and stabilizers) and crushed cookies. Serve and enjoy!
Some argue that these recipes are perfect for a certain portion of the population, and that anyone who dislikes them is just being a food snob. Translation, there are poor and stupid people out there who need these recipes! What a horrible idea. I know for a fact that the least expensive, simplest food to prepare is that which comes from scratch. The problem lies in the fact that people have literally been fed so much garbage that they no longer appreciate or understand the simple good stuff. Sandra Lee should be ashamed of herself for perpetuating the problem instead of trying to address it.
This is a program that ostensibly caters to the new or time-strapped cook by using pre-made ingredients to make dinner preparation easy and convenient. You know this theme; it's the same one Rachel Ray uses on her "30 Minute Meals" program. You too can create Norman Rockwell-worthy meals without any knowledge of food or cooking! Just open a can and a packet of seasoning, mix well, and sprinkle parsley on top to make your guest thing you've slaved all day! Who cares if it tastes like complete crap and makes you fat! Ugh!
Watching a show about Thanksgiving, we were exposed to one horrible fake recipe after another. Open a can of beans, apply mayo, sprinkle parsley. Open a box of mashed potato flakes, apply hot water, sprinkle parsley. Open a can of biscuit dough, cut out shapes, sprinkle sugar. You get the idea. The worst, though, was the turkey.
I am not making this up! Get a prepared, but not cooked, turkey from the store. Next, open a packet of Italian salad dressing mix, mash into A POUND of butter, squish butter under skin, squish butter over entire surface of turkey. Bake. Of course, it isn't very hard to disgust me when it comes to poultry, but I understand that many poultry fans are hugely offended by this recipe.
In addition to her wonderful meals, Ms. Lee always prepares a cocktail (perhaps to kill diners' taste buds before they have her food?). This time it was a version of a hot toddy, and it began with, surprise surprise, a lump of butter. Mix spices into butter, spoon one to two tablespoons of butter into each glass. Next, make a cider packet with boiling water, and pour cider over butter. Add rum, non-dairy whipped topping (hydrogenated oil whipped with sugar and stabilizers) and crushed cookies. Serve and enjoy!
Some argue that these recipes are perfect for a certain portion of the population, and that anyone who dislikes them is just being a food snob. Translation, there are poor and stupid people out there who need these recipes! What a horrible idea. I know for a fact that the least expensive, simplest food to prepare is that which comes from scratch. The problem lies in the fact that people have literally been fed so much garbage that they no longer appreciate or understand the simple good stuff. Sandra Lee should be ashamed of herself for perpetuating the problem instead of trying to address it.
Subscribe to:
Posts (Atom)