Archive for the ‘New Trends’ Category
Good evening, Dear Readers:
Well, I’ve had a busy day, not all of it good, and I don’t feel like doing anything else. And then I remembered that I hadn’t written a blog post in a while. Good heavens, more than two weeks! My apologies.
Now, did you make it to McDonald’s for a free coffee? Not bad, is it? I brought my own Sweet N’ Low, and nobody cared. They put the cream in the coffee FOR YOU, and I had my back turned when I added sweetener. Drank my happy coffee all the way home. Twice. It’s pretty good, just be aware of the sugar/Equal thing, and bring your own if you want different. The small coffee is regularly $1.39, and I think the larger is about 20 cents more; I didn’t look too close. But if you need a coffee, and there’s no Starbucks nearby, (or like my family, you hate Starbucks), it’s pretty good. I might have a coffee there more often, and as my late grandmother would tell you, “Don’t knock it.”
I’ve got a lot of things going on, so I’ll fill you in some of it. First, Neighbor K and I are getting up early and walking. When I say “early,” I do mean “early.” As in 4:00 am Central Daylight Time. I am not joking–we get up and go walking in the 4:00 am hour. And walk for 30 to 45 minutes. She takes out the Daft Pug for a quickie and then we start walking. We’ve seen some, shall we say, interesting things on our early morning treks, as well as had a really good early start to our day. She goes to work, but sometimes, I go back to sleep.
I’m working on not doing that anymore. But I have gotten lots done when I get up and stay up.
We started last Monday, and while I got up and went, she didn’t sleep well that night, so I was on my own. I didn’t waste the chance, though–I went back inside, did morning prayers and chanted for a while, then went out about 5:45 and walked. Last lap involved me dropping off my hand weights and going straight up the street to McDonald’s for a free decaf on the last day. (I’d walked there on Sunday too, but didn’t walk 2 or 3 miles beforehand.) Last Friday it rained when a cold front came through, so I did the same thing I did Monday, and the rain was over by 5:45 am.
Second: the New Orleans Saints won yesterday against the Tampa Bay Buccaneers. I’m only a real football fan when the Saints are in the playoffs on the way to the Superbowl. I was, indeed, in shock when they went the last time, so I just wait for it to happen again. They’ll play the Houston Texans this week, I think, so we’ll see what happens.
Irony: a lot of folks who came to Houston after Katrina stayed after Katrina. I see a split loyalty at that game, and probably a lot of torn emotions. But I’m not a football aficionado, so I’m not so worried.
In other news. . . .
You remember years ago there used to be the SAVE Club, where every month you’d get a box filled with new and different products for you to try? (I got them for a while in the early 80’s for a while, right after I got married–the first time.) They were about $10, if I remember correctly, and they sent coupons and new and interesting products like Simple Green cleaner and. . .ramen noodles. Yes, I’m not kidding. At the time, ramen noodles were a new gourmet item, and were at least $1 a packet. Hard to believe that they’re now about a quarter, (in health food stores they might be more but healthier ingredients) but times change. I can’t find any info about it on the web, but I’m sure it was called the SAVE club.
Then in in 2000, there came StartSampling.com, and getting curious, I discovered that I still have an account and can still earn points and stuff. I haven’t thought about that site in years, until just now. I donated a bunch of my points after 9/11. In fact, the account still had the GER’s house as the address; I’ve since updated that. Oh, dear. . . .
Now, in 2014, there are so many subscription boxes to choose from. Makeup. Jewelry. Dogs. Cats. Clothes. Handymen/Handywomen (tools and such.) “Favorites” picked by minor celebrities. (I got Cosmetique a few times, too.) Even a monthly box for. . .cyclic needs, if you know what I mean. I kid you not. Check out FindSubscriptionBoxes.com if you’re interested in seeing more of these. You can also find lots of info and pictures on these subscriptions on Pinterest.
I haven’t thought about this kind of thing in years, and had no idea it had expanded so much.
I know what you’re thinking: “Why are you bringing this up, Amy, and what does this have to do with all things foodie?” Well. . . .
You like to have delicious nibbles? Looking for something new? Then Graze.com is the place for you.
No, I did not get paid for this. I’m just passing along info. But it’s great!! Neighbor K said she was considering giving them a try, since she got a flier at work for them. I told her to go for it.
My flier came from a magazine a week or two ago, and said that the first box was free. Woo hoo! You can cancel at anytime, and even speed up or slow down the delivery of the boxes, all online.
How could I resist? I sent for one. It arrived on Saturday. Oh, boy! (Oh, and they fit right in the mailbox.)
What’s inside?
Carefully I turned it over and popped open the package:
My Graze treats are here!
Inside, you find:
Surprise! (Well, it’s always a surprise, that’s the fun of it)
Take a closer look:
Four delicious choices!
Graze.com wants to revitalize snacking with healthier choices like the ones you see here. No GMO, no HFCS, no artificial flavors or colors, and no trans-fat, either. They were about a cup of each, I think, selected according to what I told them I prefer–gluten free, of course, and one or two other criteria. However, there are 90 different type of snacks, and you can “like,” “love,” or “trash” them. You tell them what you like and they send you healthier, portion-controlled snacks from what you would like and what you tell them. You can get a box weekly, bi-weekly, or more often, just go online and tell them, it’s simple.
You can read more about the people and the company here.
Graze says it’s not a good choice for folks with allergies, because they can’t guarantee everything to be allergy-free. Be forewarned if you’re allergic.
The packaging is all made from recycled materials, including the literature that comes with it. Don’t just toss it, recycle it all! However, for those of us who like to garden, take a look at what else you can do:
Portable planting! (With the clean, empty plastic containers in it.) Start your seeds here.
All of these little snacks were great–because I nibbled them all day on Saturday. Yeah, yeah, I know–but I also cleaned up the HeatCageKitchen garden, and dug up some roots of the “houseplant gone wild” that me and Neighbor K battle occasionally, plus did housework and laundry. The maintenance guy cut most of that mess down and took it away, but I dug up as much of the root system as I could and took out another weed that was masquerading as a plant in the monkey grass. So, I was workin’ it, and nibbled off and on. See what I did?
And now, it’s neat again.
I lost the strawberry plant that was giving me those weird little frankenberries, and I will need to dig through those white buckets on the left to see if any garlic actually grew. Basil’s gone, but as you can see, there is a large Meyer lemon on the tree on the right starting to turn yellow, and I’ve got not only a new little bell pepper at the top of the pepper plant, but another little Hatch/Anaheim chile pepper on that plant. I trimmed the mint down, but with watering, it will be overgrowing again soon. (Closeups in an upcoming post.)
Yes, the snacks were very good. The Super Berry Detox was nice and sweet, and so was the Toffee Apple, although it had sugar in the small amount of toffee sauce. Never had that before, much as I like apples. I won’t be buying goji berries anytime soon, but if they send it again, no problem. The nuts, well, they were nuts, and I like just about everything but chestnuts, so no complaint there, either. The salt and vinegar taste is a little strong next to the unsalted ones, but I got used to that, too.
Once you try them, go back to the website and tell them that you “like,” “love” or “trash” them. They’ll send them occasionally, regularly, or not at all based on that little rating system and how often you elect to get a “nibblebox.”
Oh, yes, well. . .I went to cancel it, and the second shipment is already on its way. I’ll cancel it after that’s done. I’ve “snoozed” them so they don’t come for a while. Or, I could just keep snoozing it and get one occasionally if I want one. I’ll think about that for a while.
You’re probably wondering how my my little “nibblebox” cost, aren’t you? Well, the first one is free, and subsequent boxes are $6.99. That makes each snack about $1.75 each. If you work in an office, how much do you spend getting something from a vending machine? Is anything in that vending machine as healthy? Sometimes it is, sometimes it isn’t. (With all due respect to folks who run and service said vending machines, some of us prefer healthier fare, we’re not judging you.) You can have the box sent to your office, or to your home, and the little sealed plastic packets fit nicely in a purse, lunch bag, briefcase or desk drawer. You can also gift a box to other people at any time from your online account–they get a box in the mail, there’s a gift card with it, it doesn’t cost extra, and they’ll be happy when they see that you sent it.
How cool is that? Don’t know what to get for a birthday or a special occasion? With a week’s lead time, you can send a tasty “nibblebox” and the recipient will know you care.
Oh, and the holidays, including Christmas, are coming, so keep Graze in mind, OK? They are soon planning something called the “Big Box,” consisting of 5 larger, resealable bags of different snacks; those are $25 a box. But you have to join the waiting list for that–but when they’re ready, that’s also a good thing for a holiday gift.
Now, if you’re interested in trying out Graze’s neat “nibbleboxes,” here’s what you do–go to the website and where it says in small print under the “Get Started Now” button, “have a special code? enter it here,” you put this code into the popup field: AMYO2RN7B. Why would you do that? That’s the code on my packing slip to give to friends to get your first and fifth box for free. No kidding–fifth box is free if you decide to keep going with it. Within a week, you could start nibbling!
Now I don’t expect that hundreds of people will try to use the code, but I figure a few might consider it, so I’m putting it here for anyone who might like to try a “nibblebox.” Not sure how many times it will work, either. I think I get points or something, but mostly I figure a few of my readers just might be interested, so why not?
Again, no commitment, and cancel anytime. But you just might like it, too. What would be wrong with that?
Well, it’s getting late, and the 4 am wake-up alarm happens before you know it.
I’ll try to write again real soon, so I can tell you about the delicious baked pear, and a few other things. Oh, and more gluten-free stuff, too.
Happy Snacking!
Good Morning, Dear Readers:
It’s been an interesting week, and I’m inspired to write first thing in the morning. In the last couple of weeks, I’ve upgraded the memory on my small laptop, fixed an air conditioner problem, almost fixed the washing machine (that’s OK, the nice repair guy finished what I started), all with the help of YouTube.
You can fix nearly any problem in your life with a YouTube video.
I also got enough stars on my Starbucks card to have a gold card (long story, but it’s mine) and re-connected with a Buddhist who I used to know in New Orleans, but now happily lives in central California with her new partner. Facebook is also a great thing, long as you don’t put TOO much there.
I’ve got a few more things to do, and I hope to shampoo the carpets this weekend, but life is buzzing along in different areas.
We’ve had a good dousing rain this week, and the plants couldn’t be happier. (Is the drought over yet?) Heck, the weeds love it too, because I haven’t gotten out there to get rid of them. When the rain stops, I plan to get some weeding done, and maybe yank out the “houseplant-gone-wild” stuff out front. It’s about to grow into our living rooms. Neighbor K and I dug up most of that stuff a couple of years ago, and it was mostly gone, except for where we stopped. It’s growing now, under the stairs, where we quit digging. We’re expecting the second cool front next week, and if I can get around to it, I’ll do some fall gardening and weeding. The garden is about the same as last week, just waiting for stuff to grow more.
I think it’s raining all over the world. . . .
Last night I went out foraging (shopping) and my beloved grocery store HEB has foot-high potted basil plants for $4 each. I didn’t buy one last night but am considering it. I need to re-stock the pine nuts, but if I get one or two. . .would that gives me one more pesto batch? The little basil stubs I have may not grow big enough to give me more, so, I’m thinking about it. You know I love my pesto.
Before I went out, I went through the coupon stash I’ve been collecting, and it’s amazing that so many had expired. Need to keep up with that, but I managed to find a few I could use. I sat down to watch the very handsome and manly Mike Rowe do some Dirty Jobs while I cut them. One of those jobs was going to an animal sanctuary and handling a 5-month-old “Ti-Liger,” a hybrid big cat with a milder temperament that would eventually become about 1,000 pounds. It was just a big kitten, no kidding, and probably weighed at least 65 pounds during this filming. The job was to walk this animal and wash its beautiful fur. No kidding. Mr. Rowe was a bit nervous with a carnivore with huge paws sporting very sharp retractable claws. Much as I love the felines, I do not want to deal with that cat’s litter box. I bought two of those plastic bottles of cat litter so I wouldn’t run out for a while. The 15-pound cat in here is enough for me.
I also am trying out Sheba cat food for Jezebel–it’s a couple of cents cheaper per can, and I found several coupons for it. However, despite the beautiful kitty in the advertising that looks a lot like my deceased Catmandu, Sheba also uses responsibly sourced fish and does not contain corn, wheat/grains, or soy. I mistakenly bought a can of chicken and tuna last night, but she gobbled it up this morning. I think we’re changing cat foods around here. Wish I’d tried this with Catmandu and Kismet, but we just move forward, not backward.
I also clipped a coupon for Silk’s refrigerated coconut milk, which I bought one of to try. It’s fine. . .no soy, no lactose, all that. I like the shelf-stable stuff the best.
A trip through Target, and then onto HEB, netted me a couple of things that my longtime friend The E-Man can get behind. I’ve known him since October 1988; he can tell you the date and time I met him; he’s one of the first members I met when I relocated to New Orleans from California. When I got married in 1996, we put him in a tuxedo to make him behave; it sort of worked. But until about 12 years ago, I didn’t know The E-Man was allergic to eggs. It’s OK if the eggs are IN something, like a muffin, but eating them as I do, hard-boiled, scrambled, etc., no.
That means mayonnaise is out, too–especially the fresh stuff I whip up in a blender.
Last year, I told you about lab-grown beef and eggless mayonnaise, which The E-Man might like. Last night, I found some in Target. Called Just Mayo, an 8-ounce bottle costs $1.99 in SuperTarget. (I also got some Blue Plate Mayonnaise for $2.24 at HEB.) Since there aren’t any SuperTargets in his neck of the woods, a quick search shows that Dollar Tree and Whole Foods in his area carry it.
Dollar Tree? Ok, whatever. DT also carries it here, but I don’t know where they are. Target is fine with me.
The company, Hampton Creek, also makes cookies, but I didn’t see them in Target. There is also a larger jar of Just Mayo, but I didn’t look at the price on it.
Now, if you know someone who is allergic to eggs, take note, they may be able to enjoy mayo. Take a look, and compare it to Blue Plate Mayonnaise I got at HEB last night:
Mayo: one regular, one vegan.
Why Blue Plate? I grew up with it, so to me, that’s what mayonnaise means. No, I do NOT like Miracle Whip. I don’t mess with Blue Plate too often, though.
So what’s the difference? Well, this is what’s in your standard commercial mayonnaise:
Yes, I know. . .but I don’t use it very often. But hey–it’s gluten free!!
Now check out the ingredients in the vegan mayo:
No eggs. Have at it, E-Man!
Unusual ingredients, non-GMO is always good; pea protein is something I see occasionally in other foods, like Larabar’s Alt Bars. It’s how they keep from using soy in it.
Now, I haven’t tried this new stuff yet, but I will soon. I actually like mayonnaise, and if I get ambitious and make some gluten-free bread to go with meatloaf anytime soon, that will be the first way I try it. (I prefer home-made mayo with olive oil, though.)
If you have someone who can’t have standard mayonnaise, this might be an alternative for you. You can read more at Hampton Creek’s website and decide for yourself. Much as I’m not a veeeeeegan, alternatives are usually a good thing.
When Hurricane Ike hit in 2008, I ended up at his place. Irony–going TO New Orleans to evacuate for a hurricane. I was there nine days. The E-Man keeps his cool at all times. I can’t say I do that a lot. But I gave his wife as much of a break from cooking as I could. I did create a chicken salad for them that had no mayo, and was, I think, pretty darn good. I based it on a Giada de Laurentiis recipe, using a rotisserie chicken, and a vinaigrette kind of dressing, tossed in some sliced grapes, and it turned out well. I haven’t made it since, but I do have a printout in my notebook of recipes I’ve printed from the web.
The E-man also likes his coffee, as does his wife. I’ve brought them Central Market’s coffee a number of times, and I also got him a Central Market logo coffee cup many years ago, when they had them. (I think I still have one myself.)
FREE COFFEE ALERT: McDonald’s is promoting their McCafe’ coffee by offering a free small coffee every day during breakfast hours from now until September 29th. I haven’t gotten over there yet, but be forewarned that McDonald’s has sugar and Equal (blue stuff.) They don’t have Sweet ‘N Low, so if you don’t want Equal, bring your own. McDonald’s coffee is actually pretty good, I just don’t go in there very often. If you’re over 60 or 65, I think it’s half price, but again, during the morning, small coffees are FREE! Check it out if you’re interested.
Another thing I got from HEB last night was some coffee I haven’t bought in a long time–HEB’s store brand breakfast blend:
Hello, old friend!
When I first moved to Houston, I used to buy this for me and my ex-husband, although it used to be regular. I forgot how good it is, and had some just this morning. Why haven’t I bought this for so long? I think it was about $7, much less than the Starbucks coffee I thought about getting in Target. I’m not knocking Starbucks, of course, but I sure did miss this one. I think I’ll be having this more often, too.
Is there a penalty for drinking it from a Starbucks coffee cup? Well, it sure was good.
Don’t knock grocery store coffee. You might be surprised at what you find.
If you really, REALLY enjoy coffee, you might want to check out Nick Usborne’s website, Coffee Detective. Nick loves coffee, and discusses different types of coffee, coffee makers, and all things coffee. You can read about my favorite method, the French Press, at this link; he also has videos on the subject.
Would Nick like this coffee? Heck, I dunno. What you like might not be what I like, and what you and I like might not be what Nick likes–but isn’t that what makes life interesting?
Think I need another cup, y’all.
Fall fruits are starting to come out, and I got a couple of small Bartlett pears; they’re ripening on my altar. But in about a month, you KNOW what’s coming.
Pomegranates!!! I LIVE for pomegranate season. I don’t care about the mess they make, or the little red arils that I find on the floor sometimes when I vacuum. I LOOOOVE pomegranates.
Off I go, on with my day. Make it a good one, everyone!
Good evening, Dear Readers:
Sorry it’s been so long since I wrote. My other website is up and running, and I’m overdue to write another blog post for that one. The focus is technology, not cooking, so it’s a little more work, ’cause I gotta READ, not write off-the-cuff like I do here. I do research for this blog too, but I know more about cooking and baking than I do about Big Data and Cloud Computing. But hey–cooking and technology are important, and frequently they overlap.
Especially when I get a new catalog from Sur la Table. If you don’t want to see really expensive and complicated coffee machines, don’t click on that link.
I have some updates on the garden to share soon, but I definitely need to get out there and weed some more before I show you any pictures. The second Anaheim chile pepper was used Sunday for this delicious dish, and the Meyer lemons are starting to turn yellow. JUST starting, like limes, but it might be a month before harvest time.
The other day I put one of my cookbooks back and I saw a book given to me by a guy I used to date. He lived on a boat, and he had to say goodbye one day, but I did find out that boat sank during Hurricane Ike in 2008 and he’s a land-lubber now. No, I don’t want to see him again, but he did give me a copy of The Yachting Cookbook. No kidding. It’s out of print, but Amazon still has copies from individuals for sale. All 14 reviews are 5-star, and everyone raves about how great the recipes are–both in simplicity and taste.
I’ve never used it. I’ve thought about it, though.
After flipping through it again this weekend, I found one recipe I’m going to try soon–Eggs in Hell on page 141. Supposed to be good for folks after a night of overindulging. Also included are tips, like the one on the same page:
“While cruising, the traditional way to thank your host is by picking up the tab for dinner ashore one night.”
Helpful stuff like that. I’ll let you know if I try it.
And for those of you who want the latest and greatest healthy cookbooks, here you go:
Let’s get excited about. . .kale. . . .
Kale’s OK, but no, I can’t get excited about it. But if you are just wild about kale, go get the book and get cooking. I have been trolling through Barnes & Noble occasionally, and just found it recently. Maybe I need a life.
These days I wonder what my late Grandmother O’Donnell would think about all the stuff available in American grocery stores. She passed away in February 2005, six months before Hurricane Katrina wiped out her house (it was long ago sold.) My grandmother took me to the grocery when I was little, like 4-5-6, and that’s how I learned to grocery shop (because Moms know grocery stores are the worst place to take kids.) Yes, these were the halcyon days of Suzy Homemaker and the Easy-Bake Oven.
Like quinoa, chia seeds are one of those things we didn’t have at Schweggmann’s or Winn-Dixie, and I’m not sure anyone would have known what to do with them anyway. But I, like many of my contemporaries, remember when they introduced Chia Pets. I’ve never had one, but maybe one day I’ll get one and try it out. (No, you don’t need to send me one!)
A couple of years ago, I ordered something online that came with a sample of chia seeds, exactly one quarter cup. Did not know what to do with it, but a little clicking around found this recipe for Chocolate Peanut Butter Chia Pudding Loved it, never made it again, but I’ll make it again one day. Later, on a trip through Trader Joe’s one day I found a bag for about $4 or $5, so I got some, even though I didn’t know what I was going to do with them.
I’ve since found them in Kroger for a better price.
Kroger’s brand of chia seeds. Bigger bag for less money.
And then Giada de Laurentiis’ new book came out, and I found another use for chia seeds. I made some of the Chia Seed Pudding on page 29, and happened to have most of the ingredients handy and gave it a try.
Giada’s Chia Seed Pudding
Because I had such long days, I took this to work and had half of it about 10:00 am, and the rest about 4:30 pm. It was pretty good, too. However, keep reading. . . .
Chia seeds are kinda funny–they’re little bitty, but leave them in liquid for a while and they plump up and make a pudding-like texture. (If you put them in a smoothie and don’t consume the smoothie right away, I think you can guess what will happen to the texture your smoothie.) However, chia seeds are very nutritious, and can also do a stand-in for other thickeners in some things. They’re also filling with lots of fiber–but no phytoestrogen like the celebrated flax seeds, which are touted as helpful to menopausal women, but can actually mess with or mess up your hormones.
Lucky me, I had all the ingredients on hand, but used agave syrup with a little maple extract in it instead of the maple syrup. And so I made it regularly. Delicious!
Now, because I was working in an office with people who loved cupcakes, cakes, sandwiches and pizza, I had a tough time leaving it alone and eating clean, and I fell off the wagon a couple of times. But this was a healthy new treat, and I so enjoyed it daily.
I bought my usual frozen fruit that I was buying for smoothies and added that on top. Looks good, doesn’t it?
Amy’s version of Giada’s Chia Pudding, with a cherry on top.
It didn’t look this good when I took it to work, but it sure was tasty.
And then one day I thought my appendix had ruptured. My gut was killing me, and I was a couple of days away from going to the emergency room for an X-ray and possibly surgery. Just what I needed. I backed off eating the pudding, and go back to smoothies. . .and the pain went away.
Remember that chia seeds swell up, and have LOTS of fiber in them. And I guess after a few days, they swell more and more. Smoothies don’t do that.
You can find a different recipe for Vanilla Chia Pudding at Martha Stewart’s website, but here’s the recipe from Giada’s book. You make stir it up the night before (no cooking!) and it’s ready in the morning–just top with fruit and slivered almonds and you’re ready to eat.
___________________________________________________________________________________________
Chia Seed Pudding
Ingredients:
1 cup vanilla-flavored unsweetened almond milk
1 cup low-fat (2%) Greek yogurt
2 tablespoons pure maple syrup (preferably grade B, plus 4 teaspoons for serving (Amy’s substitution: 2 Tbsp agave syrup and 1/4 tsp maple extract, mixed)
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/4 cup chia seeds
1 pint strawberries, hulled and diced
1/4 cup sliced almonds, toasted (NOTE: in a single layer on a baking sheet, bake in a preheated 350F oven until lightly toasted, 6 to 8 minutes,and let cool completely before using)
In a medium bowl, gently whisk the almond milk, yogurt, the 2 tablespoons maple syrup, vanilla and salt until just blended. Whisk in the chia seeds. Let stand for 30 minutes. Stir to distribute the seeds if they’ve settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.
Spoon the pudding into 4 bowls or stemmed pudding glasses, mound the berry mixture on top, and serve.
________________________________________________________________________________
Enjoy!
.
Happy Friday, Dear Readers!
The weekend is here, and I have some updates to share with you on gluten free stuff. You may be interested even if you’re not doing gluten free and just eating healthier.
Of course, if you’re not eating healthy, well, reading is entirely up to you. But first, updates and articles of interest.
I’m still walking. And walking. And mostly wearing myself out. But I like walking, so I keep at it, although I may take a dip in the pool later this evening instead. I think I’m gaining weight, but Neighbor K says no. She’s nice that way.
Wanna see the HeatCageKitchen garden? The little pepper is bigger than two golf balls, there is no change in the chile pepper or Meyer lemons, and I’m getting little red franken-berries again in the basket.
My little baby, and more growing behind it.
Not really a “Hatch” chile, since it wasn’t grown in Hatch, NM. But close.
Yes, they’re strawberries, even if they don’t look to spec. And yes, I do know what that looks like.
Basil, Oh My Basil!!
By the way, that’s SEVEN stems of basil growing. Two didn’t make it after the last harvest, so I pulled them; but the rest that were cut down are now re-growing leaves. Another Pesto Saturday will be coming soon, at least one more, and my freezer will be storing it for a cold winter day. Maybe me and the GER will be enjoying a pot of Pea And Pesto Soup, and he will finally understand why I like it so much.
While this isn’t food related, I saw an interesting story today in the UK’s Daily Mail, an interesting mix of real news and the celebrity nonsense. Mixed among today’s numerous stories about the K family and the late Robin Williams was this story about a couple of sisters and their company, Sword And Plough, not only doing some great recycling, they’re making it in America and employing veterans. The kicker: one is active duty Army! If you’ve got a student going to college soon, they make some fantastic bags and things from, no kidding, military surplus fabric that would have otherwise been wasted.
Their messenger bags look fantastic, and if I were in the market for one, I’d be getting the Coast Guard Blue model. The messenger or tote bag would be a great gift for a graduate or someone just starting their first job, and the rucksack would be an awesome Christmas gift for someone who likes camping, hiking and outdoorsy stuff.
Think about it–recycling, classic well-made designs, creating jobs, helping American vets, all in one fell swoop!
Also in Today’s Daily Mail, an article about bloggers who create healthier versions of favorite treats that are supposed to do miracle things. Dunno about the miracle stuff, but they’re certainly healthier. While they do use “raw” ingredients, one I don’t know about is “Organic Greens Complex.” Never heard of it, but since I stand little chance of ever looking like Australian Victoria’s Secret model Miranda Kerr, I’m not too worried about it. If I can find it, maybe I’ll try a couple of these recipes and let you know the results.
However–one thing I notice is the high starch content of the dates and bananas. Yes, bananas can create a great fake-me-out ice cream, but the sugar content may be higher than Blue Bell. If you’re diabetic and/or trying to lose weight, you have to pay attention.
Then again, one picture that gets passed around on Facebook has a picture similar to the one you see in the article, and it says, “What do you call vegan brownies that are raw, sugar free and gluten free? COMPOST.” I cringe when I read it, but I know that some alternative foods are not very tasty. (Skinny Cow comes to mind.)
Later I’ll give you a super-secret HeatCageKitchen healthy chocolate treat I’ve never told anyone about, not even Neighbor K. Sit tight–it has three ingredients and doesn’t take long at all.
I get a LOT of different emails, and some are health-related, while some I just don’t know how they showed up. One I get and actually read occasionally is Doug Kaufman’s Know The Cause. Kaufman and his staff of writers talk about different health topics, primarily the problem of fungus in humans and how it affects disease, including things like cancer. If you’ve read my posts on the Yeast Free Diet, you’ll be at least a bit familiar with it and the mycotoxins put into the system by Candida Albicans, you’ll understand.
This particular time, would you believe it, is a short article on Apple Cider Vinegar. No kidding, maybe I should have waited on that one. But you can click on the link and read it; not long at all. But if you’re interested in learning more about the fungus among us, Know The Cause is a great place to start.
Faithful reader Aunt Kathy passed along another gluten free comic she found this week, this one from Six Chix.
Remember, of course, that I also know the GER, who says, “Oh, I love gluten!” He also loves coffee and breakfast from a gas station. One of these days, right?
Larabars now has a new version of granola, and it too is gluten free:
Granola nibbles for the gluten-free set. As you can see, I couldn’t resist trying one of them before I got home.
Out of all three, I think I like the Cocoa Coconut the best. But that’s just me, and they were all good, too. They were 10 for $10 at Kroger, but I only bought the three. Parents, this is something you can feel good about packing in your kid’s lunch bag, you know? They get a treat, and you don’t have to worry about what’s in it–particularly if s/he has allergies.
Now, if you’re health conscious, gluten conscious, or just careful about what you’re eating, you know you have to read labels, and not just once. Today’s “healthy” snack may have been changed to contain high-fructose corn syrup, and if you didn’t notice it, you’ll have a surprise if it makes you sick or you suddenly have a sugar rush you weren’t expecting.
No kidding–I once went to the grocery and asked Neighbor K if she needed anything; she asked if I would get her a bottle of honey. No problem, and she gave me a $10 or $20 to cover it. As I was picking a brand, I turned over one bottle to discover that the first ingredient was. . .HFCS. I’ve never been careless about reading labels again.
If you want to go gluten-free, I strongly suggest reading Dr. William Davis’ Wheat Belly books first. That will give you a good primer on the subject, and you’ll know what to look for. (Incidentally, Dr. Davis has another book coming out soon on total health. More if/when I get it.)
Of course, that’s a lot of work, and you have to know a little about what you’re doing, and educating yourself is key, whether you’re gluten-free or not. Now, the federal government is getting into the act, and if you’re going to call something gluten-free, you have to follow their rules.
Oh, yes, the government sticking their beaks in this one is going to help immensely, isn’t it?
Listen up: almonds are gluten free. Fruit is gluten free. Tomatoes, bell peppers, Hatch chile peppers, garbanzo and cannellini beans, coffee, Sweet ‘N Low and milk are. . .gluten free. Why? Because gluten doesn’t come anywhere near it. Ever. Do we really need rules for this? Learn what you’re doing and read the labels.
Now, many call this gluten-free thing a fad, and there are some who will call it “dangerous and unhealthy.” How can leaving something out of your diet that can cause harm be “dangerous?” If you’ve read Wheat Belly, you know exactly why–the modern GMO 42-chromosome wheat grain can cause havoc in even otherwise healthy people. Sugar is also well-documented as a harmful substance, and causes a host of health issues, including inflammation. All carbohydrates break down into sugar in the blood stream, including, but not limited to wheat, so you see why wheat can cause problems, along with a lot of other things that become, one way or another, sugar as an end product.
It’s probably not a “beer belly,” but a “wheat belly.”
Then again, like the GER, not everyone understands the whole gluten-free thing. Thanks to the esteemed Wall Street Journal, they keep on top of these kinds of things. It’s not a craze if you have that gluten allergy, trust me–I know people who have it, and they have to be careful. And I disagree–everyone can benefit from gluten-free, they just don’t know it yet. Again, starting with Wheat Belly is the way to go; Dr. Davis explains everything well.
OK, enough of that. Who wants a cupcake?
Looks tasty, doesn’t it?
I started getting Facebook feeds from Elena’s Pantry, and one day, this popped up. Made with coconut oil and flour, they’re also good for folks with a nut allergy (which, thankfully, I’ve escaped–I love just about all nuts.) With the holiday season coming soon, this may be a good recipe to have in your back pocket for parties, especially children’s parties, where allergies are more prevalent.
Elegant Elena Amsterdam has written three books: one on Paleo cooking, one book on gluten free with almond flour, and another book of gluten free cupcakes made with almond and coconut flour. I do not yet have these books, but they ARE on my wish list, along with Bruce Fife’s book on coconut flour. I haven’t written about coconut flour yet, because I really don’t use it much, and it tends to be more expensive. I have a small amount in the fridge now, because I don’t use it much; usually for the cupcakes or something else from Babycakes and Babycakes Covers the Classics.
And now, for the first time ever, a healthy chocolate treat that’s easy to make has three ingredients and tastes awesome. This has been a HeatCageKitchen secret for some time, discovered by accident, but I’m releasing it now, and may include it in the cookbook, if I ever get around to writing it.
Coconut chocolate
The setup:
![IMG_0836[1]](https://heatcagekitchen.files.wordpress.com/2014/08/img_08361.jpg)
The coconut oil is liquid because it’s on a top shelf on my pantry, which is warm in the daytime. That makes it easy to tell the weather. In the winter, it’s hard as a rock.
Incidentally, this is the kind that actually tastes like coconut oil, not the somewhat refined stuff that has the taste taken out. You want that coconut flavor in the chocolate; it’s wonderful.
So you pour out about 2.5 to 3 ounces of melted coconut oil into your container. This just happens to be a pinch bowl from Cost Plus World Market, and I just measured it with water. To the bottom rim is 3 ounces.
Melted coconut oil
To this you add about two tablespoons of cocoa powder, and gently mix with a fork:
Mix the cocoa powder in one tablespoon at a time
Now this is the subjective part–longtime readers know of my preference for SomerSweet, Suzanne Somers patented erythrytol based natural sweetener and rejection of the toxic types like Splenda and Equal/Nutrasweet. However, if you’ve got something else that works as well, like a stevia blend or something similar to SomerSweet, go for it. Two tablespoons, one at a time.
![IMG_0839[1]](https://heatcagekitchen.files.wordpress.com/2014/08/img_08391.jpg)
SomerSweet also tends to clump when you add it into something, so that’s when the fork comes in handy. (That’s about the worst thing I can say about it, really.) After that, stash it in a safe place in the freezer for a little while and go answer your email, or walk a dog like I did. (Neighbor K’s lovable pug, of course.)
When you come back and open the freezer, this is what you get:
Ahhhh. . .chocolate.
Break it up into pieces, very carefully, either with a spoon or the point of a wide-bladed knife, so you can eat it. I recommend a spoon, because if you eat it with your hands, the coconut oil will melt at body temperature. THAT, ladies and gentleman, will be a mess beyond compare. If you don’t believe me, try it. Don’t gripe to me when you have chocolate on your keyboard, your cell phone, your doorknob, your dog and your iPad,OK? You have been warned.
Ready for some chocolate???
Here we go!!
Rich, satisfying, healthy, and oh-so-sweet.
Next post I’m planning on writing about chia seeds. . .mostly because I have a batch in the pantry to use up, so I’m going to try a recipe or two I found and report on them. If you have any questions before then, you can now email me at heatcagekitchen@gmail.com, and I’ll try to answer them in the blog post.
It’s Friday, and the weekend is here.
Enjoy!!
Hello, Dear Readers:
I got a couple of new followers from my last post on vinegar, and a great comment from blog friend Aunt Kathy. Welcome to my humble little foodie blog!
I should give you an update on the HeatCageKitchen garden: it’s growing stuff. Not much, but growing stuff. I’m going to be getting some bell peppers this year!
It’s a pepper! With more on the way!
No tomatoes or limes, but there are four, count ’em, FOUR, Meyer lemons growing out there. They’re green right now, and getting bigger all the time. I was hoping for more, but four is better than nothing, right?
Two of the four anxiously awaited Meyer lemons. More pictures when they’re ripe.
My recent garden weeding did some good, but the weeds are getting back into the green onions. Long as you know which plant is which, you’re good; make sure you don’t get some weird stuff in your pesto, you know? I need to get back out there and pull more weeds out again. Darnit.
I’m tellin’ ya, green onions are so easy to grow–cut the white, rooted bottoms off the ones you get in the grocery store and stick them in some soil. They grow–just cut off what you need, don’t pull them up. The ones I’m growing have been in that same pot for 4 years. They were the big ones, but they grew back skinny. I don’t care, either. Sure, green onions (aka “scallions”) are relatively inexpensive, but when you want to make your favorite recipe that calls for them, isn’t just easier to go out to the garden and cut them for free?
Scallions. . .along with the green, green grass of home. And one of my clodhopper slippers.
And one more garden picture, the surprise Anaheim chili pepper I didn’t know about until a few days ago. Woo hoo! I just went out there to water and noticed it growing. Well, it’s all green, you see. . . .
Surprise! More of these babies coming, too.
Chile peppers of all kinds are prevalent in the southwest, from the popular Jalapeno to the Serrano to the Scotch Bonnet. We love chili peppers in this part of the country. (But I do not like burning hot food, ever.) In fact, I saw some “Jalapeno Poppers” in the meat case at HEB just the other night. They’re stuffed with cream cheese and wrapped in bacon. No, I’ve never had them, not interested.
If you’re not in the Southwest, you might not know what I mean when I say “Hatch Chiles.” Well, let me tell you all about it. . .March of 2012, I was on a week-long trip to Albuquerque, NM, when a man my colleague was talking with on the plane told us about the “chili sauce” that they put on everything in New Mexico. He said, “You have to watch out, because they’ll put it on ice cream if you let them!” We said goodbye to him, as he was going to get a rental car to drive to Durango, CO, which he said was easier than flying to Denver. We heeded the warning and were aware of it whenever we went to eat somewhere. And he was right, we were asked, “red or green?” in several eateries.
I’d first heard of the Hatch chile when Central Market came to Houston in 2001, when they do their annual “Hatch Chile Festival.” In other words, when the chiles are ready and come from New Mexico. Even though I’d lived in California for a couple of years, I wasn’t in LA and just never heard of them. At that point, HEB and Central Market have nearly EVERYTHING with Hatch chiles in it. Salsa, mayonnaise, bacon, tortilla chips, cheese, salad dressing, bread, burgers (beef and salmon), kabobs, and heaven only knows what else they can find a place to use them. They may have had some Hatch in the Jalapeno Poppers, too. Don’t believe me? Take a look:
![IMG_0778[2]](https://heatcagekitchen.files.wordpress.com/2014/08/img_07782.jpg)
No kidding, they sell this at both HEB and Central Market.
Like cherries, Hatch chiles are not available for very long, so that’s why they make a big deal about it. And unless you have actually been to New Mexico, love this kind of stuff or otherwise jumped on the Tex-Mex bandwagon, you likely will say, “Meh.” You can read more on Central Market’s blog post on Hatch Chile Peppers.
Now, if I were of a mind to do so (and not on the yeast-free diet right now), I’d so make these:
This is Primo Picks, a little magalog that goes out separate from the HEB sales flier, with recipes and introducing new products. Don’t these stuffed Hatch peppers look DELICIOUS?? I’ll make them, one day.
This type of chili can grow to be a good six to eight inches long, and ranges from green to red and warm to medium-hot, depending on how long it’s been on the tree or in the grocery’s produce section. This is what they looked like the other night in HEB.
The magical mystery fruit, Hatch chile peppers.
However. . .
Doing a little research, just a little, told me something I didn’t know before. I think I’ve mentioned meeting cookbook author Robb Walsh a couple of years ago at the Houston Metro Food & Entertaining Show. I bought his book, The Tex-Mex Cookbook, at the show, and asked him to autograph it. Well, of course he did!
Me with Robb Walsh, the author of The Tex-Mex Cookbook, September 2011. (I wasn’t blonde; I was using a different kind of hair color that washed out quickly.)
I took a peek at the index, and whatddaya know, on page 7 it talks about Anaheim chile peppers. The name comes from the cannery opened in Anaheim by a farmer named Emilio Ortega who brought the pepper seeds back to his native California from New Mexico, where they thrived.
REALLY??
You’ve heard of Ortega Mexican Food, right? No kidding, the same company that produces the tortilla shells, taco sauce and canned green chiles is the company that named them “Anaheim chile peppers.” The chiles were usually preserved in glass bottles, but they were cumbersome. Emilio Ortega figured out how to use cans, and you can still buy those same canned chiles today (although the Ortega Family doesn’t own it anymore.)
How about them apples?
Now, take a look at the Hatch chile peppers again:
And get a look about 50 feet away in HEB at the Anaheim chile peppers in HEB, same night:
Look familiar? Right there above the tomatillos. . . .
Yes, Dear Readers, they are the same thing. One batch is now on sale for 78 cents a pound until August 12th, the other $1.98 a pound, available year-round. (I don’t normally buy a pound at a time.) And I’ve got one growing in the HeatCageKitchen garden, too, and I hope more to come.
Well. . .it’s not exactly Watergate, but there’s something you didn’t know before. Still, it’s an industry New Mexico is proud of, and rightly so.
Now when we were in Albuquerque, one restaurant we visited called Roma’s had these on the tables:
A reminder to buy American!
Despite suffering from altitude sickness most of the time I was there and a couple of other things that got under my skin, I can honestly say Aunt Ruth and I really enjoyed it–the conference, the people we met, and of course, the FOOD! I would love to go back to New Mexico one day and visit for the whole week, but that’s going to be a while. I also hope to go back to Arizona one day, where I went exactly one month after returning from Albuquerque.
Now, seeing as it’s summer, I’m going to tell you WHY I like these Anaheim/Hatch peppers. Salsa. Not just any salsa, either.
Back in 1991, a couple of years after leaving California but just before I started at Tulane University, I saw a book called The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman. Such a cool cookbook, and very California, right? Well, I borrowed it from someone who moved away and we both forgot about it. I’m sure he didn’t miss it, and I’ve still got it.
My favorite recipe from this book is Orange-Onion Salsa on page 49. I made it once and have loved it ever since. The recipe also says you can use grapefruit in place of the oranges, so I’ve made it frequently to use up the grapefruit on my Butsudan. Just a few ingredients, and you can be dipping away in no time. Heck, I just eat it with a spoon!
Orange-Onion Salsa (makes 2 generous cups)
- 2 large navel or 3 to 4 blood or Valencia oranges OR 2 large grapefruit OR 4 small grapefruit
- 1/2 cup diced onion
- 1.5 tablespoons chopped Anaheim chile pepper
- 2 tablespoons cilantro leaves
- 1/4 teaspoon ground cumin (comino)
- Peel the oranges (or grapefruit) and cut into 1/4-inch dice, removing any seeds as you go.
- In a bowl, mix together the oranges (or grapefruit), onion, chopped chile pepper, cilantro and cumin. Serve right away, or cover and refrigerate; use within one day.
That’s all for now, but next up I have some updates on gluten-free, including <cough> government regulations on gluten free anything. But most of it is good.
Happy Dining!
