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Foods High In Iron

16 Mar

You probably know about Liver, but what if you don’t like Liver? I found this infomation linked here from The Office of Dietary Supplements and thought you might find it interesting. Lentils are high on the list too. The list includes mature Soybeans, but honestly, when do you see a recipe using mature Soybeans!? It’s one of my frustrations with how nutrition is taught…it’s great to know about the basic elements of good nutrition (i.e. what are good or bad carbs or fats, sources of proteins, vitamins, minerals, etc.), but it’s important to know how to incorporate good nutrition into your diet. A more practical source, in my opinion, would be to list Edamame (immature boiled or steamed Soybeans) which have 2.5 mg per 100 mg serving (3.5 oz), and are most commonly found in Japanese restaurants (you can also find them in the freezer section and they’re delicious added to grain or green salads, especially if you use some Asian flavors, like Soy Sauce and Toasted Sesame Oil).

I happen to love Chicken Liver Pâté and get Organic Chicken Livers from Whole Foods. I usually have to ask for them at the butcher counter since they’re not always in the case, and they give me a 1/2 pint of frozen ones. I like this recipe from Jacques Pépin and Food & Wine since you simmer the Livers in water and avoid the splattering that often occurs when you sauté them. I like to cover the Pâté with a thin layer of Duck fat or Bacon fat. It’s nice to serve with some sauteed Apples or Pears, along with the toasts. It makes a great make-ahead appetizer for entertaining.

Here is another recipe from Lidia Bastianich for Bigoli (Pasta) with Chicken Livers.

For some Lentil recipes, here are some from Martha Stewart. I also like to make Lentil Salad (cook up some Petit Fench Green Lentils, then add some chopped Carrot, Celery, Shallot, Olive Oil, Red Wine or Sherry Vinegar, Salt & Pepper) and Red Lentil Hummus (cook up Red Lentils, then puree with a small clove of Garlic, Olive Oil, Salt & Pepper…adding Roasted Red Peppers or Sundried Tomatoes will add even more good flavor and health benefits).

This week I’ll be finishing up a four-week nutrition class from Kitchen On Fire and it’s been very enlightening. Why don’t they teach this in school, in more detail, when we’re growing up? It’s so important! Unfortunately, I think many of us don’t learn what we need to know until some blood test tells us we’re deficient or too high in this or that, or some other medical issue comes up…Nutrition is complex and there are so many “diets” and misinformation, but ultimately, like my teacher said, everyone is unique and that means what is good for some, is not good for others. It’s defintely a learning process, but one that I think is quite worthwhile to give some time to study. For me, the fun part is making it taste good and staying creative 🙂

CampStove That Charges Gadgets

10 Mar

I came across this website for BioLite that sells camp stoves that can charge portable devices, like phones, iPods, Kindles, and more…thought it sounds pretty good so wanted to share with you campers, boaters and/or beach barbeque lovers (S’Mores anyone?)…also looks good for an emergency kit. If you buy it from REI, you’ll get $13 back in your annual refund if you are a member.

The photo below is from BioLite’s website. No fossil fuel required 🙂

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Quick and Easy Way To Peel Garlic

23 Feb

If you have a recipe requiring many cloves of Garlic, an easy way to peel them is to put them in a glass bowl and microwave for 30-45 seconds. The skins will slip right off and the Garlic will become slightly soft, becoming more mellow in flavor.

Garlic, like other Alliums, is a powerful antioxidant, so the more you eat, the better! Maybe tomorrow I will make Garlic Confit. I’ll be sure to share the recipe!

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Cookie Art – Part II

29 Dec

It has been an annual tradition to do a Cookie Swap at the office shortly before Christmas. Anyone who wishes to participate brings 2 dozen homemade Cookies.

They are laid out on a table and everyone walks around collecting all the various types, and by the time we’re done, we all go home with an amazing assortment! Best of all, when I’m asked “What’s for dessert?” I know I’ll be set for at least a few days!!

This year, I baked a classic Sugar Cookie and decided to try my hand at decorating. I used a few Pignoli Nuts (a.k.a. Pine Nuts, but I like how the Italians say it!) and designed them to look like a snowflake, then dusted with a bit of blue Sanding Sugar.

Other Cookies included Coconut Macaroons, a Chocolate, Pecan and Toffee covered Saltine Cracker “Bark”, Mint Chocolate Chip Cookies, Pistachio Shortbread and a Jam filled little pastry that was one of my favorites. The ones cut out in shapes of Raindeer, Candy Canes and Wreaths were also very special. I hope we’ll do it again next year!

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Find a Food Truck!

23 Sep

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Food Trucks sure aren’t what they used to be and if you haven’t tried one lately, you may want to find some in your local area. Several weeks ago, I went to North Berkeley to explore the 10 trucks organized by Off the Grid. There is a calendar on the site with locations all over the Bay Area. It’s good to scope out what’s on the menu of each truck before standing in line for any particular one (some lines are longer than others–expect a wait!).

There was quite a variety of different cuisines, like Korean, Mexican, and Himalayan. One truck was offering Grass-fed Burgers, which was tempting, but not as exciting to me as The Chairman’s Bao Buns. We split 3 of them…2 baked buns (Spicy Chicken with pickled Carrots, and Coca-Cola braised Pork Butt topped with a Mustard Seed Slaw) and 1 smaller steamed Bun with crisp Pork Belly and Turmeric Daikon Radishes. The flavors and quality of ingredients were amazing!

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Last week I went again and tried Hapa SF (serving up local and sustainable Filipino food with a California twist). I ordered Lumpia and an Adobo brined Chicken Bahn Mi Burrito, with Avocado Cilantro Salsa Verde.

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Next time, I’m definitely going to try one of the dessert trucks!

To find a food truck in your city, try this link to Roaming Hunger that shows about 30 cities across the U.S.

I’d love to hear about your favorite truck(s)! Have you tried one lately?

Egg Salad Garnished With Smoked Salmon

25 Aug

Here’s an idea for breakfast or brunch…

Make some Egg Salad (I usually leave out 1/2 the yolks to lighten it up, and I also like to add a few dashes of dried Dill Weed, finely chopped Celery and Shallot, and just enough Mayonaise to combine so it holds together–if it sits overnight, expect it to get a little more moist and use less Mayo).

Tip: if your Eggs are very fresh, they can be hard to peel so instead of peeling the Eggs, a quicker way is cutting them in half, with peel on, then take a small spoon and scoop out the egg. It works really well!

Cut up a slice of Pumpernickel into quarters and top with the Egg Salad.

Then place some small pieces of Smoked Salmon to garnish. It’s so simple yet elegant and delicious!

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Food of the Gods

9 Aug

Do you love chocolate? My preference is dark, bittersweet, 60% cacao or higher…with some nuts (almonds, walnuts, macadamia–all delicious!)

I heard about The Mast Brothers today on the radio, interviewed by Chef Elizabeth Falkner, who recently moved from San Francisco, after 25 years, to Brooklyn (and opening Krescendo in Sept). This chocolate looks amazing!!!

You can learn more about it by watching these videos about the 2 brothers and The Source. Worth seeing!

http://mastbrothers.com/about