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The James Beard Journalism Awards Still Favor Privilege Over Diversity

Earlier this week, the James Beard Foundation (JBF) announced that it is making a series of changes to its annual award selection process for 2019 in an attempt to make the so-called “Oscars of food” more diverse and inclusive. While some alterations are wholly positive, like eliminating the uber-insular Who’s Who of Food and Beverage in America, others seem like little more than lip service — particularly for food journalists. One of these changes, as first reported by the New York Times, is waiving the $150-per-story submission fee for first-time award entrants as a means of “attracting new voices.”

Almost immediately, in text messages and on social media, culinary writers — the very people the JBF is, ostensibly, trying to help — started talking about how the shift seems somewhat haphazard. In addition to the fee waiver for first-time entrants, the Beards will welcome early submissions in the cookbook, broadcast, and design categories by waving the entry fee entirely. But restaurateurs and chefs continue to be able to nominate themselves for free, while journalists and food writers outside the narrow number of first-time entrants will still be required to shell out money to be considered. And any entry fee at all means that the awards continue to be a pay-to-play system that ensures the majority of voices are left out of the conversation.

For those not in the industry, it might be hard to see how much a James Beard Award can mean to a food writer. Though anyone with access to the internet can write about food — self-publishing has democratized media, mostly for the better — a Beard Foundation nomination or win opens many, many doors, especially for young writers and editors who otherwise might not be noticed by the industry. Award winners can command higher rates, more lucrative book deals, and access to chefs and contacts they might otherwise never have met.

But the $150 submission fee for the chance to even be nominated for a Beard award — let alone win — is ludicrously high, and as such has long been exclusionary for writers from underrepresented communities, freelancers, and those just starting out. Freelance writers are notoriously underpaid, with one study by Payscale reporting that the average annual take home pay is $38,915, or just over $24 per hour.

Any entry fee at all means the awards are a pay-to-play system that ensures the majority of voices are left out of the conversation

The first time I submitted a piece for the Beards on my own dime, I had been paid $300 for it — total — so lost half my income just for the chance to win a prestigious, and hopefully career-boosting, award. I had to weigh the cost against the other things $150 could go toward — rent, groceries, electric bills, health insurance — and finally, tentatively, decided to go through with it. I wasn’t nominated, and probably should’ve just bought groceries. Another year, I truly couldn’t justify spending the money, and my parents gave me the entry fee as my Christmas present. (I wasn’t nominated then, either.)

The Beards are the tip of the iceberg of a sprawling, complex field (journalism) that’s historically easier to navigate if you’re someone of means. I was born and raised in Eastern Kentucky, and have never lived in New York City, the country’s major media hub. It might sound a little naive, but I have always been surprised — and, honestly, continue to be — by just how many of my peers were able to take unpaid or low-paying internships as a first step towards breaking into the industry. Food journalism — all journalism, really — continues to assume that all its writers have a safety net of monetary support to fall back on, or are young and hungry enough to take whatever’s given and gut it out in hopes of one day being invited into the inner sanctum of a staff job (or those dwindling publications that offer a dollar a word). Do you have an aging parent to care for and, in turn, can’t pay your own travel to report a story? Can’t afford daycare on the $200 offered for a heavily-reported, 2,000-word story that takes a month of research? That’s a personal issue, the industry will tell you, so you’re out of luck. But don’t worry, there’s always someone else out there who is willing to do it on the cheap.

The roots of the barrier-to-entry issues in food journalism might run deep, and this plays out in other media awards, as well. The American Society of Magazine Editors charges an absurd $395 per entry, while the Online Journalism Awards costs $175 to enter. (The contest for the Pulitzer Prize, it should be noted, is free; it’s funded by Columbia University.) But there is an opportunity for the James Beard Foundation, as a highly visible platform in food media, to set an example — and that could start by completely waiving the submission fee for writers.

As several writers suggested on Twitter, the Beards could allow writers to submit their stories for free — all writers, regardless of previous entry — while continuing to charge a fee for publications. If they’re really worried about the coffers running dry by losing out on writer submission money, there could be a nominal fee for those journalists who are previous award winners. And if some kind of fee is an absolute must, they could make more concerted efforts to offer financial assistance to freelancers or more-seasoned writers with limited means.

But I know — and have long known — the system is rigged towards the well-off: the legacy food publications and the deeply insular community of writers and editors in cities like New York continue control the tides of award-giving and, more importantly, who is even given the chance to tell their story in the first place.

And I know, though we’ve made baby steps towards greater diversity and inclusion over the past couple of years, that without a great upswell of writers who are willing to stand up to machinations of a well-oiled food prestige machine, it’s likely that paltry offerings — like, say, waving a $150 award fee for first-timer submitters — will continue to be seen by groups like the Beards as very forward-thinking and generous. But until the Beards are accessible to everyone who is courageous enough to submit their story for consideration — freelancer or staffer, just-started-out or seasoned veteran — the award is nothing more than a shiny necklace of privilege.

Sarah Baird is a writer whose work has appeared in the Washington Post, GQ, The Guardian, The Atlantic and more. She divides her time between New Orleans and Kentucky.

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Source: https://www.eater.com/2018/10/4/17934186/james-beard-awards-media-journalism-diversity-access-fee

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Ragù di salvia, un sugo per la pasta con tre soli ingredienti

Estate significa anche mangiare fuori a Mensanello di sabato sera, circondati dalle colline ammantate dalla luce dorata del tramonto: sulla tavola arrivano il loro vino e il loro olio, poi una successione di piatti onesti, fatti con i loro prodotti. Hai la stessa sensazione di conforto di quando mangi bene a casa, senza il fastidio di dover lavare i piatti dopo.

Insieme a un tagliere ricolmo di melone maturo e prosciutto, ai pici con ragù di cinghiale, alla loro arista di maiale e alle patate arrosto, dorate alla perfezione, arriva quasi in sordina anche un piatto di pasta al ragù di salvia, un sugo che vede salvia, mandorle e oliva extravergine d’oliva come unici ingredienti.

La salvia. Semplice condimento o ingrediente principle?

Anche se la salvia fa parte della sacra triade toscana, insieme all’aglio e al rosmarino, non avevo mai incontrato un piatto che la presentasse come ingrediente principale. Certo, non contando la salvia fritta. Usiamo un trito di salvia, rosmarino, aglio e sale per condire quasi tutto quello che è arrosto, dalla carne al pesce, passando per le patate al forno e la schiacciata. Facciamo dorare le foglie di salvia nel burro per condire i ravioli, la usiamo nei ripieni. Guarda in giardino o in balcone, probabilmente hai un cespuglio di salvia che cresce senza controllo. Eppure raramente gli diamo un ruolo dominante, forse spaventati dal suo aroma importante e protagonista.

Ecco perché quel piatto di trofie al ragù di salvia ha subito catturato la mia attenzione, per la sua rarità e per quel suo gusto rustico, lineare, dato dalla presenza di tre soli ingredienti.

Pochi secondi dopo ero lì, a implorare la ricetta, per rifarla appena possibile a casa e condividerla con te.

Ragù di salvia, un sugo per la pasta con tre soli ingredienti

Lo chiamano ragù, ma per farlo ci vuole meno che a bollire l’acqua della pasta. Non richiede una cottura lenta e tradizionale come il ragù di nonna. Non è nemmeno un pesto, però, perché non dovrai frullare mandorle, salvia e olio fino a ottenere una salsa liscia come faresti con basilico e pinoli per il classico pesto alla genovese, o con il pesto di pistacchi, quello di cavolo nero, o quello di pisellini freschi.

Il ragù di salvia è un sugo per la pasta con tre soli ingredienti, essenziale e pulito. Avrai bisogno di mandorle, meglio se non sbucciate, per dare un po’ di colore al sugo, di salvia fresca, per una nota aromatica, e dell’olio extravergine di oliva più intenso che hai.

Se hai tempo, puoi divertirti a tritare le mandorle e la salvia con un coltello affilato, oppure puoi semplicemente buttarle in un tritatutto. Tieni premuto il pulsante fino a quando le mandorle e la salvia non saranno tritate finemente. Versa tutto in una padella, condisci generosamente con l’olio d’oliva, fai soffriggere per un paio di minuti, poi aggiungi la pasta scolata al dente con un po’ della sua acqua di cottura. Fai cuocere la pasta per altri due minuti e a questo punto sei pronto a portarla in tavola.

Per quanto riguarda la pasta, io oggi ho usato la pasta di farro perché il suo sapore rustico si abbina perfettamente alla salsa. Scegli la tua pasta preferita, però. Visto il tipo di sugo, una formato corto funziona meglio degli spaghetti. A Mensanello hanno usato le trofie fresche, un’altra fantastica combinazione.

Piatto: Primo

Cucina: Toscana

Keyword: mandorle, pasta, salvia, vegano

Porzioni: 4 persone

Una trentina di foglie di salvia

80 g di mandorle non sbucciate

Olio extravergine d'oliva

320 g di pasta integrale o farro

Lavate le foglie di salvia, asciugatele e mettetele nel bicchiere di un tritatutto. Aggiungete le mandorle e tritate finché mandorle e salvia non saranno ridotte in polvere fine.

Versate mandorle e salvia tritate in una padella, conditele generosamente di olio d’oliva e fatele cuocere a fuoco medio per qualche minuto, poi mettetele da parte.

Cuocete la pasta in acqua bollente salata e scolatela al dente, tenendo da parte qualche cucchiaio di acqua di cottura.

Mettete la pasta in padella con il ragù di mandorle e salvia, aggiungete l'acqua di cottura e saltatela per qualche minuto, per amalgamare i sapori.

Condite con altro olio extra vergine d'oliva e servite subito.

Come arricchire il sugo

Se vuoi preparare un’insalata di pasta fredda, e vegana, aggiungi una manciata di pomodorini maturi tagliati a spicchi e qualche oliva nera. Se sei un amante dell’aglio, puoi tritarne uno spicchio insieme a salvia e mandorle: la tua pasta avrà l’odore di un orto in estate.

Se hai uno spicchio di pecorino stagionato o di parmigiano in frigo, grattugiane un po’ sulla pasta prima di saltarla in padella. Il peperoncino tritato o qualche giro di pepe nero soddisferanno invece chi preferisce sapori più audaci.

Per trasformare questo piatto di pasta in un piatto unico, aggiungi un po’ di mozzarella, burrata o ricotta. Spezzetta la mozzarella o la burrata con le mani e aggiungile alla pasta. Se la preferisci più cremosa, aggiungi qualche cucchiaio di ricotta e saltala in padella con la pasta.

Cos’altro aggiungeresti? 

Cosa fare quando hai troppa salvia?

Di solito una pianta di salvia passa dal mostrare timidamente qualche foglia a occupare metà del tuo giardino in un batter d’occhio. Quando succede, queste ricette possono aiutarti a domare la sua impetuosità.

Salvia fritta. La salvia fritta è probabilmente il più semplice antipasto che si possa preparare per aprire un pranzo o una cena toscana di inizio estate. Solitamente le foglie di salvia vengono fritte insieme a altri regali della campagna, come i fiori di zucca. Guarda in dispensa: hai la farina? una bottiglia di birra, anche già aperta? Sicuramente hai un po’ d’acqua, sale e pepe nero. Ora ti serve solo qualche foglia di salvia , di quelle belle grosse e carnose. Sei a posto.

Sale profumato. Ogni volta che hai voglia di annusare un po’ di Toscana, basta aprire il barattolo e usare questo sale come condimento a crudo o in cottura. Condimento essenziale della porchetta, questo sale aromatizzato è ottimo per condire una semplice carne grigliata – manzo, pollo, tacchino o maiale -, per il roast beef, per il pesce al forno o al cartoccio o anche per le patate arrosto.

La mia nipotina Giada si è prestata a fare da modella per un giorno!

Link love

Leggi anche questi post sulla salvia:

Fine Dining Lovers, Salvia in cucina: 5 ricette da provare assolutamente

La Cucina del Bosco, Le ricette con la salvia

Cucina Naturale, Aroma di salvia in cucina

Chocolate and zucchini, Sage Recipes: 45 Things To Do With Fresh Sage

Natural Living Ideas, 4 Reasons To Grow Sage & 20 Brilliant Ways To Use It

Food and Wine, 11 Recipes to Make with the Ultimate Fall Herb: Sage

The Guardian, Hugh Fearnley-Whittingstall’s sage recipes (bello bello bello!)

2018 Saveur Blog Awards

Lo scorso anno hai fatto una magia. Siamo stati nominati per i Saveur Blog Awards nella categoria Most-Inspired Weeknight Dinners. Ho sognato quel giorno per anni, fin dall’inizio, e tu mi hai aiutata a realizzare questo sogno ambizioso, a essere finalista nei premi più ambiti e prestigiosi a livello internazionale per chi scrive di cibo e ha un blog.

È tornato il tempo dei Saveur Blog Awards. Proviamo a raddoppiare il successo dello scorso anno? Ti chiedo di nuovo, se ti fa piacere, di indicare Juls’ Kitchen tra i tuoi food blog preferiti per il 2018. 

Come lo scorso anno, credo che Most inspired weeknight dinners possa rappresentare bene lo spirito di questo blog: ricette familiari, quotidiane, che riescono e che possono dare una marcia in più a qualsiasi cena di un qualsiasi giorno della settimana, da ormai quasi 10 anni. Questo sugo per la pasta, fatto con solo tre ingredienti, l’insalata di fagiolini, le melanzane gratinate, le melanzane ripiene o il minestrone ne sono la prova, no?

Quindi, se ti va di votare per noi, puoi farlo a questo link, scrivendo www.julskitchen.com (devi riportare l’indirizzo) e scegliendo la categoria Most-Inspired Weeknight Dinners. C’è tempo fino al 25 luglio. Grazie! 🙂 

Source: https://it.julskitchen.com/primi-piatti/pasta-primi-piatti/ragu-di-salvia

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Thomas Keller's 3-Ingredient Chicken Is Still Proof That Less Can Be More

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Reference ID: #219239b0-420d-11e9-a273-d33456c40154

Source: https://www.thekitchn.com/thomas-keller-roast-chicken-266854

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Chilro | Sindhi Besan Ja Chilra

Chilro is a popular breakfast dish from Sindhi Cuisine, made with Besan or Chickpea flour mixed with spices and vegetables to make a pancake.

Chilro is also called as Besan Ja Chilra or Besan Chila. As with many recipes, each household have their own version. Some add grated carrots or cabbage and can be eaten anytime of the day. When it served for breakfast, it is served with toast, chutney and Ketchup, more like a sandwich.

This is really quick to make and you get a feeling that you are enjoying oil free pakoras. I adapted from here and made it for my dinner.

What you want to add into the batter is completely your choice and I simply added what I had on hand. I have another version of Besan Cheela, which is also a quick dish to make.

In the A to Z Flatbread and More, I am doing A to Z Dosa Varieties and for C it is Chilro from Sindhi Cuisine. If you are interested to know what’s C in the AtoZ Indian Flatbread, check out my other space!

A to Z Dosa Varieties

A for Alle Belle B for Bele Dose

PIN This for Later!

Step by Step pictures to make Chilro

Chilro | Sindhi Besan Ja Chilra

Ingredients Needed:

1/2 cup Besan / Gram flour 1/4 cup Onion chopped 1/4 cup Carrot, grated 1/4 cup Cabbage shredded 3 tbsp Coriander leaves chopped 1 tsp Cumin Seeds / Jeera 1 tsp Anardana (Dry pomegranate seeds) (optional) 2 Green Chillies finely chopped 1/4 tsp Red Chilli Powder Cooking Oil for making the dosas Water to make the batter Salt to taste

How to make Chilro

Take all the ingredients in a bowl, slowly add water to mix to a slightly thin batter. Heat a tawa and grease with oil. Pour a ladleful of batter and cook on low flame. When it is cooked, flipped to the other side and cook for a couple of minutes. Serve with a side dish.

Chilro | Sindhi Besan Ja Chilra

Chilro is a popular breakfast dish from Sindhi Cuisine, made with Besan or Chickpea flour mixed with spices and vegetables to make a pancake.

Take all the ingredients in a bowl, slowly add water to mix to a slightly thin batter.

Heat a tawa and grease with oil.

Pour a ladleful of batter and cook on low flame.

When it is cooked, flipped to the other side and cook for a couple of minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

Source: https://www.cooking4allseasons.in/2018/09/chilro-sindhi-besan-ja-chilra.html

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A Soothing (Natural) Relief for Eczema

By blog team member, Kiran. To learn more about Kiran, check out our team page!

Anyone who’s battled eczema knows it’s just that—a battle. Intense itching, restless nights, and unpredictable breakouts can leave many searching for solutions (other than steroid cream!). So, we’re excited to partner today with The Eczema Company (for the second time—see our first collaboration here) whose newer solution is getting rave reviews: specialty clothing made to provide relief for eczema. Learn about why eczema clothes are an important part of eczema therapy.

Clothing for Eczema Relief

Soft, soothing clothing, called Remedywear by YoRo Naturals, is now available at The Eczema Company and can help calm the skin, breaking the cycle of itching and irritation. More about the clothing…

Made with a combination of silky TENCEL (also an eco-friendly fabric) and anti-bacterial zinc.

No matter the area or age, there’s a piece of clothing to help (even including protective mittens to prevent scratching) whether it’s for babies, kids, or adults.

Can be worn during the day under clothing for protection or at night for itch relief and healing.

Especially helpful when combined with the Organic Manuka Skin Soothing Cream.

UV protection built within, alleviating the need to wear sunscreens that could potentially further irritate the skin.

The clothing serves as an all-in-one and can be worn wet or dry.

In a clinical study¹, Remedywear’s ratio of TENCEL and zinc was proven to reduce the severity of atopic dermatitis, reduce itchiness, and improve quality of sleep when worn overnight for three consecutive nights. Pretty cool, right?

I Asked a Friend to Try It

One of my daughter’s friends battles severe eczema, so I asked if she’d be willing to try out the clothing to see if it helped. She wore the socks for just three days, combined with the Organic Manuka Skin Soothing Cream (that we also love and talked about here). Look how well it worked in these before and after pics she sent me!

Girl with eczema before using YoRo Naturals Remedywear

Girl with eczema just three days after using YoRo Naturals Remedywear

After a few weeks, I checked back in with her, and here’s what she had to say:

“My daughter has a pretty severe case of eczema that she’s battled her whole life. To be honest, I was a little skeptical about the socks; that said, I was really hopeful. The socks look very ‘normal,’ which is great—especially for kids. I started to see results when my daughter wore the socks all day; after day 3 of doing this, we saw very noticeable results. We used the Manuka Cream under the socks. The combination aided in the healing process, in my opinion. The Manuka Cream is very rich and stays on, even after washing hands. I think the socks and cream are very usable tools in battling eczema and am glad we tried them! The socks were so helpful that we are considering getting the pajamas, too.”

I can’t tell you how happy it made me feel to hear she is getting some relief. I know that anyone with eczema, or anyone who has a family member or friend with it, can relate!

Other Testimonials 

Great buy! I just love how super soft these socks are! I typically hate wearing socks to bed, but because these are so soft and breathable, they don’t bother me! It really helps me to prevent me from scratching my feet which I tend to do as they are my trouble area in my healing process. So I would definitely give these a go if you need some much-needed relief for your feet! – Jen

These are awesome Love love love these socks! Skin looks sooooo much better after two days, and they totally eliminated all scratching of the ankles and lower legs. I bought a few sizes up so they would act as knee highs and I love them. – Julia

About The Eczema Company

The Eczema Company was created by a mom whose son battled severe eczema. Through years of trial and error, she found a combination of treatments and practices that helped alleviate 95% of his symptoms. So she decided to create The Eczema Company to share the natural eczema treatments that worked for her own son, and for many others, in hopes of helping children and adults battling similar issues. Her touching story can be found here.

Try it Yourself!

100 Days of Real Food readers can get 20% OFF on all Remedywear items at The Eczema Company now through February 15th with our REMEDY100 coupon code! We hope this helps bring some relief to anyone you know who’s suffering.

References:

[1] Wiegand, 2013, Skin-protective effects of a zinc oxide-functionalized textile and its relevance for atopic dermatitis. Clin Cosmet Investig Dermatol; 6: 115–121. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3656624/

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Source: https://www.100daysofrealfood.com/natural-relief-eczema/

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Alcohol and Breast Cancer. Say What?!?!

Alcohol and Breast Cancer

–did I really say those two things together in the same sentence?

Yes, I did.

Let me set the stage for you.

It’s 5:00 p.m. and I’m making some chicken for dinner.

I haven’t been watching the clock, not exactly, but I’m happy to see the time. I skip over to the fridge and pull out a bottle of white wine.

Whenever I pour myself a glass of pinot gris, like I’m doing right now, I think of my husband’s grandmother.

Great Grandma just celebrated her 99thbirthday. She’s as hale, feisty, and sharp as ever. (Though a little more shrunken than she once was.)

I want what she’s having, and what she has—every night—is one glass of Italian pinot grigio with a single ice cube.

I’ve long suspected that that glass of wine, along with her loving family (she’s the mother of seven children), large circle of friends, and busy social life, has been the secret to her lifelong good health.

Alcohol and Breast Cancer–Have I Been Wrong?

Though at least one in five Americans, like me, believes that alcohol in moderation is good for you, we all may be sorely mistaken. Indeed, we all may be being duped by a multi-billion dollar alcohol industry that wants us to believe in alcohol’s health benefits.

As Stephanie Mencimer, a breast cancer survivor, explores in an outstanding new investigation in Mother Jones, Did Drinking Give Me Breast Cancer?, not only is alcohol of dubious medical benefit, but actually alcohol and breast cancer are linked.

Alcohol: a Recognized Carcinogen

Is there really a cause and effect connection between alcohol and breast cancer?

The answer, unfortunately, seems to be yes.

Since the late 1980s the World Health Organization has classified alcohol as a Group 1 carcinogen (source).

Say what??

Other Group 1 carcinogens—which are substances known to cause cancer in humans—include gnarly things like:

asbestos

formaldehyde

tobacco smoke

ionizing radiation (source) [that includes x-rays]

So you're seriously telling me that my beloved wine is in the same class of carcinogens as asbestos, formaldehyde, tobacco smoke and radiation?

Yes, it turns out that alcoholic beverages, as well as acetaldehyde (a product of alcohol metabolism) are both on the list of Group 1 carcinogens, known to cause cancer in humans.

Who knew?

Who really wants to know?

Answer? Not many of us.

My Family’s Vexed Relationship with Alcohol

We have a bit of a vexed relationship with alcohol in our family. My grandfather was what you might call a “high-functioning” alcoholic.

A Jewish community leader, lawyer, and civil rights activist, he was often visibly drunk. His breath reeked of liquor, and he was inappropriately sexual, giving me and his youngest daughter (the child of wife #3 and only six months older than me) disgustingly wet smacks on the lips when we were in our teens.

A close relative of my husband’s is in recovery. So is my co-author and close colleague. Sober 15 years and counting, Dr. Paul to this day shuts off the television when drinking commercials come on.

My husband and I have both seen firsthand how pernicious excessive drinking can be, but neither of us has addictive tendencies. So we’ve always been rather European in our approach to alcohol.

James is a bit of a foodie snob and enjoys a craft beer with dinner sometimes and a single malt scotch in the evenings. I delight in my daily glass of Oregon white wine and the occasional fru-fru girly drink when I go out with friends (which, admittedly, isn’t very often). Though we’ve both used alcohol for stress relief, neither of us drinks very much, and rarely—close to never—in excess.

What's more, we’ve always allowed our kids to take a sip of our drinks, which is what my father used to do with my brother and me. We also talk openly to our children about the dangers of alcoholism and addiction.

I’ve fretted on and off over the years that our lax approach and unlocked liquor cabinet might be giving our teens the wrong idea.

But I’ve never been aware and certainly I’ve never been told by a doctor, that alcohol could be carcinogenic.

Everywhere You Look, There’s (Breast) Cancer

My grandmother died of lung cancer.

My friend’s sister died of breast cancer.

Four of my friends, all moms around my age who breastfed (which is protective against breast cancer and all women who do their darndest to limit their exposure to carcinogens, are battling this horrible disease.

This is the case for almost everyone these days, isn't it? Cancer of all types, including breast cancer, seems to be everywhere.

Researchers at Harvard University call alcohol “both a tonic and a poison” (source). But they also point out that the link between alcohol and breast cancer has been firmly established:

There is convincing evidence that alcohol consumption increases the risk of breast cancer … In a combined analysis of six large prospective studies involving more than 320,000 women, researchers found that having two or more drinks a day increased the chances of developing breast cancer as much as 41 percent. (source)

But the dose makes the poison, doesn’t it? (I hope…)

Surely the benefits of my nightly glass of wine (stress relief, relaxation, phytonutrients) outweigh the risks?

Surely the dozens of scientific studies that have been published showing that moderate drinking has health benefits have some legitimacy?

Maybe. Maybe not.

In her article about alcohol and breast cancer in Mother Jones, Mencimer makes a convincing case for why we should be skeptical of the purported health benefits of alcohol. She reveals that much of the research done on these benefits has actually been funded by Big Alcohol. Her article, which I recommend you read, left me with more questions than answers, but what I know for sure is that I need to look more critically at how much and how often I drink.

There do seem to be some health benefits to white wine. But we also know that drinking less than one alcoholic beverage a day has been associated with recurrence of breast cancer.

There it is again: breast cancer and alcohol consumption, hand in hand.

I’m at higher risk for breast cancer because I started menstruating when I was only ten years old.

According to breastcancer.org, because of this apparent link between breast cancer and alcohol consumption, that means I need to limit my intake of alcohol and I should not drink more than one or two alcoholic beverages a week.

Over the years I’ve published more than half a dozen articles about wine, like this one, this one, and this one. So this isn't just some nay-saying article being written by a teetotaler.

But suddenly my white wine, with its notes of grapefruit and oak, doesn’t seem so appealing.

I sigh and pour it down the sink.

I guess I’ll do some juicing instead.

What do you think after reading this? Will you stop drinking completely ,or have an occasional glass, or….

Jennifer Margulis is an investigative journalist who has been researching and writing about health for over fifteen years. A Fulbright grantee and sought-after speaker, she is the author of Your Baby, Your Way and co-author, with Paul Thomas, M.D., of the Amazon-bestseller, The Vaccine-Friendly Plan. Their next book, The Addiction Spectrum: A Compassionate, Holistic Approach to Recovery, includes a chapter on alcohol. Read more about her at http://jennifermargulis.net.

Source: https://wholenewmom.com/health-concerns/alcohol-and-breast-cancer/

[greytulip5-blog]

Homemade Chili with Jalapeños

Fresh jalapenos give heat and flavor to this simple homemade chili that comes together in 30 minutes or less. Enjoy it for an easy weeknight dinner.

You work hard all day. Your family is hungry. You want a quick and easy meal that doesn’t take all day or cost a fortune. It’s not too much to ask, is it?

Sounds like it’s time to up your kitchen game with a homemade chili recipe that will knock your socks off.

Homemade chili is one of my go-to meals. It’s got spice and heat which keeps things exciting. It’s got lots of beans, a cheap, plant-based ingredient with lots of fiber. And homemade chili is a great vehicle for using up whatever meat and exciting toppings you have on hand. This jalapeño-spiced Chili is a perfect example.

Is it chile, chili, or chilli?

Chile is the name of the spicy pepper used in Mexican, South American, Indian, African, and Thai cuisines. In the UK, it’s written as chilli.

Chili, as in chili sauce, chili powder, and chili con carne is a mixture of chiles and other ingredients.

What ingredients go in Chili?

Traditional chili con carne is a mixture of meat (diced or ground beef) and chiles or chili powder. In some parts of the southwest United States, it’s frowned upon to add beans, tomatoes, or other ingredients.

However, I live in California where anything goes, so my homemade chili has beans. Sorry.

I’m glad you asked!

It’s possible that you’ve only known homemade chili as one coming from a packet of dry mix or a few cans mixed together. But this recipe is a from-scratch affair.

Typically, I add spice to chili via chili powder, but in this recipe I use fresh jalapeno pepper. It’s a great way to get a kick of heat into the chili for a really low cost. You can buy fresh jalapenos at the grocery store for just a few pennies. They’re lightweight, so a single pepper doesn’t cost all that much.

Pro tip: Canned chopped green chiles are extremely expensive. Consider using fresh jalapeño chiles instead to lower the cost of your dish!

Can I add different ingredients to homemade chili?

In this Jalapeno Chili, I’ve designated that you can use whatever meat you like: ground beef or turkey, cooked chopped pork, shredded chicken or beef. Anything goes which means that you can use up leftovers from earlier in the week and save some money.

Or just go without. This chili is just as tasty without the meat. Texas laws notwithstanding.

Just be sure to offer some toppings. The toppings really make this an eye-catching dish.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

Homemade Chili with Jalapeños

Fresh jalapenos give heat and flavor to this simple chili that comes together in 30 minutes or less. Enjoy Jalapeno Chili for an easy weeknight dinner.

Cuisine: American, Mexican

Keyword: chile, chiles, chili, jalapenos

1 tablespoon oil

1/4 cup chopped onion

1 jalapeno pepper chopped

1 teaspoon crushed garlic

1 cup tomato sauce

2 cups cooked meat like ground beef, chopped pork, shredded chicken, etc.

3 cups cooked and drained pinto beans

2 cups cooked and drained black beans

1 to 2 cups water

Toppings: cooked rice shredded cheese, diced tomatoes, sliced jalapeno, chopped cilantro, etc.

In a large stockpot heat the oil until shimmering. Add the jalapeno, onion, and garlic. Cook over high heat for 3 minutes or until the onions are clear.

Deglaze the pan with the tomato sauce, scraping up any browned bits. Add the meat, pintos, black beans, and enough water for your preferred consistency. Stir until blended.

Simmer for 20 minutes. Serve with toppings.

Chili can be frozen. Chill completely before storing the chili in an airtight container in the freezer. Thaw in the refrigerator before reheating to serve.

Level up your meal planning and prep.

Need a little extra motivation to get on your meal planning game? Want to make lunch packing less of a drag? Creating a kitchen survival kit to help you WIN in the kitchen this school year.

I’d love for you to join me for the next Mom’s Kitchen Survival Workshop!

Together, we’ll create a plan to help you get dinner on the table every night, fill your freezer with wholesome snacks and breakfasts, finesse your lunch-packing skills, and even make sure you get a daily dose of MOM food.

Learn more here so that when registration opens, you won’t miss out.

Source: https://goodcheapeats.com/2018/09/jalapeno-chili/

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When Politicians Take An Interest In What's On Your Dinner Plate

Half a century after Americans began fighting hunger with monthly food stamps, the nation’s physicians and policymakers are focusing more than ever on what’s on each person’s plate.

In the 21st century, food is seen as medicine — and a tool to cut health care costs.

The “food is medicine” concept is simple: If chronically ill people eat a nutritious diet, they’ll need fewer medications, emergency room visits and hospital readmissions.

The food is medicine spectrum ranges from simply encouraging people to plant a garden and learn to cook healthfully, as state Sen. Judy Lee, a Republican, does in North Dakota — “We don’t do policies about gardening,” she said — to an intensive California pilot project that delivers two medically tailored meals plus snacks daily and offers three counseling sessions with a registered dietitian over 12 weeks.

The California Legislature last year became the first in the nation to fund a large-scale pilot project to test food is medicine. The three-year, $6 million project launched in April will serve about a thousand patients with congestive heart failure in seven counties.

“The state puts a huge amount of money into health care, and one of the biggest costs is medication,” Assemblyman Phil Ting, a Democrat and chairman of the Assembly Budget Committee, said in an interview. “So the hope is people will live longer and this project will also reduce the need for medication.”

The food is medicine concept has been around for a while. Since the 1980s, nonprofits such as Project Open Hand in San Francisco, Community Servings in Boston, God’s Love We Deliver in New York and MANNA or Metropolitan Area Neighborhood Nutrition Alliance in Philadelphia have provided medically tailored meals for patients with HIV, diabetes, cancer and heart disease. They are largely funded by donations and grants.

Seeing the programs’ successes, some states are taking a larger role. Massachusetts is developing a food is medicine plan with a goal of integrating programs scattered around the state so more residents can benefit. Legislative policy proposals are expected next spring.

Food is medicine goes beyond traditional advice to eat more fruits and vegetables. Projects pay for people to purchase produce and offer nutrition counseling and cooking classes, so they’ll know which foods to choose or avoid and how to prepare them. For example, watermelon is healthy for some, but not for a diabetic.  

The California Legislature last year became the first in the nation to fund a large-scale pilot project to test food is medicine.

On the local level, a community garden managed by a teenager in Sylvester, Georgia, aims — with the help of the local hospital — to improve the health of the town in the nation’s “stroke belt.”

Physicians in a dozen states write “prescriptions” for fruits and vegetables at farmers markets and groceries — scripts that can be exchanged for tokens to buy produce.

“Food is medicine is an idea whose day has arrived,” said Robert Greenwald, faculty director of the Harvard Law School’s Center for Health Law and Policy Innovation, one of the experts who testified in January at the launch of the congressional Food is Medicine Working Group, part of the House Hunger Caucus.

The Senate version of the farm bill includes Harvesting Health, a pilot project to test fruit-and-vegetable prescriptions. It’s modeled on work by Wholesome Wave, a Bridgeport, Connecticut, nonprofit that works with health centers in a dozen states where doctors write prescriptions for produce.

If enacted, the federal government would spend $20 million over five years on grants to states or nonprofits to provide fruits and vegetables and nutrition education to low-income patients with diet-related conditions.

The Supplemental Nutrition Assistance Program, the food stamp program known as SNAP, helps reduce food insecurity for 39.6 million participants, but studies do not show SNAP improves nutrition. Instead, there seems to be a correlation between long-term food stamp participation and excess weight gain.

Poor diet was No. 1 of 17 leading risk factors for death in the United States in 2016 — a higher risk than smoking, drug use, lack of exercise and other factors, according to “The State of US Health,” a comprehensive report by a team of academics published in the Journal of the American Medical Association in April.

Dr. Kumara Sidhartha, an internal medicine specialist and medical director at Emerald Physicians on Cape Cod, Massachusetts, conducted a prescription study with Medicaid participants in 2016 and 2017. In his study, he wrote prescriptions or vouchers for one group to buy $30 in produce a week at the farmers market, and gave another $30 in gasoline vouchers a week — for 12 weeks. Both groups received cooking classes and nutrition counseling.

Twenty-four people completed the program, and those who received the fruit and vegetable prescriptions showed improvements in risk factors for chronic disease — better body mass index, total blood cholesterol, LDL cholesterol, blood glucose and hemoglobin A1c, Sidhartha said.

“Patients and physicians are so used to the physician writing prescriptions for procedures and pills,” he said. “This changes the health care culture of how the prescription is used.”  

Proponents of the California project hope it will demonstrate the cost-effectiveness of including medically tailored meals as an essential health benefit covered by Medi-Cal, California’s Medicaid program.

“This is potentially transformative because the health care system has been designed to cover acute services, and not many prevention programs are covered,” said Dr. Hilary Seligman, an associate professor at the University of California-San Francisco, one of two physician researchers who will evaluate the project by tracking participants’ medical records.

“For someone with congestive heart failure, their lives depend on their capacity to eat a lower salt diet,” Seligman said. “Making the food as appealing as possible is very important.”

Some legislators are skeptical about government moving into new food delivery systems.

“We need to feed the children who are hungry now. We need the backpack programs in school, the free and reduced-price breakfast and lunches to make sure that nobody is hungry today,” said North Dakota’s Lee, chairwoman of the state Senate Human Services Committee, at a food is medicine session at the National Conference of State Legislatures (NCSL) Hunger Partnership conference in July.

“But then we need to take those same children and help them learn how to do those things for themselves,” Lee said. “Let’s have a short-term solution: Let’s feed people. And then let’s have a longer-term solution: Help them feed themselves.”

Everyone in her state could have a garden, even apartment-dwellers, and they can learn to cook, she said, adding that cooking is a skill that’s been lost since schools there dropped home economics.

“Kids can learn and a parent can learn how to make a meal,” Lee said in an interview. “I’d rather figure out a way to give them cooking lessons with food. We’re not helping children become functional adults by giving them three meals a day.”

It’s not government’s job to provide every meal, she said, adding, “That’s the good news about North Dakota, compared with the Northeast and California.” 

Georgia state Sen. Renee Unterman, a Republican and chairwoman of the state Senate Health and Human Services Committee and co-chairwoman of the NCSL hunger partnership, suggested at the food is medicine session that a community garden with a medical purpose in her state — and started by a child — could be a model.

Village Community Garden manager Janya Green was 12 when she started on the community garden as her 4-H Club project three years ago on 5 acres donated by the town of Sylvester, population 6,000, about 170 miles south of Atlanta. Anyone can pick free vegetables and fruit whenever they like. The garden features cabbage, carrots, kale, okra, bell peppers, squash, sweet potatoes, blackberries, blueberries, muscadine grapes and even bananas. Herbs are next.

A pond is stocked with fish, so residents can reel in healthy protein as well. A local county commissioner gave lumber for a 20- by 60-foot stage.

Phoebe Worth Medical Center installed an outdoor kitchen in the garden for chef-taught cooking classes. Darrell Sabbs, governmental affairs specialist at the medical center, hopes researchers from Emory University or the University of Georgia will study the health statistics of the neighborhood and gauge the garden’s health effects.

Dr. Marilyn Carter, an internal medicine physician who also trained as a pharmacist, lives in Sylvester and volunteers at the garden. She and a nutritionist wrote up health benefits of the produce for signs that will help people make smart choices.

“We’re in the stroke belt,” Carter pointed out, adding that many of her patients have heart disease and diabetes. People eat a typical Southern diet of fried foods and foods out of boxes that are high calorie and high fat, she said.

“I want people to know, ‘If I eat more kale and less white rice, my blood pressure will be better,’” she said. Her name for the garden: the Farmacy.

Source: https://www.huffingtonpost.com/entry/take-two-carrots-and-call-me-in-the-morning_us_5b9272b2e4b013f66bd56b18

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A Sweet Feast: Paris Food & Photography Workshop With Olaiya Land 2018

I am so thrilled to announce that Olaiya Land and I are getting the band back together for a photography and styling workshop in PARIS May 23-27, 2018! If you don't already know her, Olaiya is a Seattle-based cook and photographer. She draws on her experience cooking in professional kitchens and years spent living abroad to create visual stories for her food and travel blog, Milly’s Kitchen. She also teaches cooking classes, hosts a series of pop-up dinners and leads food and photography retreats designed to help people bring more creativity and inspiration into their lives. Her Paris workshops and pop-up dinners  always sell out quickly, and I am so excited to revisit Paris under her expert guidance!

We’ve planned four glorious days of cooking, shooting, and styling in a light-filled, absolutely stunning flat. We’ll visit local markets, boulangeries and cafes as we stroll the streets capturing the light Paris is famous for and tasting the city's best chocolate, coffee, pastries, cheeses and natural wines. And of course we'll gather around the table to share meals both in our beautiful workshop apartment and out and about in Paris. 

The workshop is open to food and photography lovers of all abilities, and we will provide tons of hands-on learning experiences as well as opportunities to explore and relax. We have taken care of all of the arrangements for you so you can focus on learning and absorbing all Paris has to offer. All you need to do is show up with your camera and comfy shoes, ready to learn and be inspired. This workshop is limited to 8 participants,

Registration opens at 10 am PST / 1 pm EST today! Click through this link to learn all of the deets and sign up! See you in Paris! 

Source: http://www.apt2bbakingco.com/home/a-sweet-feast-paris-food-photography-workshop-with-olaiya-land-2018

[greytulip5-blog]

Reubens & Ramen & Cupcakes!

On Sunday, my friend Megan, Paul, and I went to the grand opening of a new REI Co-op in Memphis. We've been without an REI, and now we have one and we are so stoked! They were doing gift card and Nalgene water bottle giveaways, plus extra free gifts for Subaru owners (that's me!), so we waited in line for an hour for the store's grand opening. Then there was an outdoor fest with more free goodies and merch. So all told, we were there from 8 am to 11:45-ish, and by the end, we were HUNGRY.

So we headed to brunch at Imagine Vegan Cafe, where our friend Pam was waiting. I ordered the Reuben Sandwich with Garlic Kale. Imagine has a fantastic reuben made with thinly sliced seitan, housemade vegan white cheese sauce, & kraut on rye toast. So good.

But the main reason we went to Imagine was VEGAN DOUGHNUTS! Owner Kristie makes doughnuts every few months, and we never miss a doughnut day. I had a Vanilla Sprinkle Doughnut. Yes, I have been eating a lot of doughnuts lately. And yes, this makes me very happy.

Saturday was my friend Susan's birthday, and she wanted ramen. So we had dinner at Lucky Cat, where we got the Yuzu Veggie Ramen. Lucky Cat makes the best, flavorful veggie broth! I added pressed garlic and chili oil toppings.

I baked Susan some Chocolate Cupcakes with Chocolate Buttercream using my favorite recipe from Vegan Cupcakes Take Over the World. These are always a hit.

And now that you've seen all these mouth-watering photos, here's a not-as-pretty picture of a frozen Vegan Tomato-Basil Frittata. I got these on clearance at Kroger, and they're pretty good (despite the pic). The base is made with organic pumpkin seeds, and this one had potatoes. The package said tomato-basil, but I did not see any evidence of tomato in here. I also bought a potato-parsley one, and I feel like maybe they mixed up the flavors in the boxes. Would rather have potato anyway! I had this for lunch at work one day with a side salad.

Source: http://vegancrunk.blogspot.com/2018/08/reubens-ramen-cupcakes.html

[greytulip5-blog]

Mango Ice Cream - smooth, flavorful and refreshing

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Mangoes have been increasing in popularity in the U.S. in recent years, and for good reason. When they are ripe, their juiciness and flavor are simply wonderful. While I was recently enjoying an amazing culinary tour of India with Delectable Destinations, I was delighted to find mangoes in some form on almost every menu. During my travels there, I regularly enjoyed mango yogurt for breakfast and mango ice cream for dessert. I couldn't get enough!

When I got home from India, I immediately tried making mango ice cream. It turned out to be easy to simply add mango to my vanilla ice cream recipe. So good! I add a hint of cardamom--a popular spice in Indian cooking that perfectly complements and elevates the flavor of mango.

Step-by-step photos for making Mango Ice Cream

Step 1. Assemble the ingredients

For the ice cream base (this combination results in a smooth, creamy ice cream texture):

milk and heavy cream

sugar

corn syrup

cream cheese

kosher or sea salt

corn starch

vanilla extract or paste

For the mango puree:

ripe mangoes, peeled and cubed (check out my post How to Peel and Cut a Mango); you may also use frozen, cubed mangoes that have been thawed

cardamom

cinnamon

sugar

lemon

Step 2. In a small bowl, whisk together cornstarch and milk. Set aside.

view on Amazon:  small whisk

Step 3. In large pan on stove top, combine remaining milk, cream, sugar, corn syrup, vanilla extract and salt. On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.

view on Amazon:  10" whisk

Step 4. Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides and bottom of bowl until it is smooth. Gradually add hot ice cream base liquid to cream cheese, whisking until smooth after each addition. Cover and refrigerate while you make the mango puree. 

view on Amazon:  Mix-n-Measure bowl with lid

Step 5. Make mango puree. In a nonreactive bowl, combine mangoes, lemon juice, sugar, cinnamon, and cardamom; stir to evenly mix. Cover and let sit for 2 hours at room temperature. Transfer to blender and puree until smooth.

view on Amazon:  my Vitamix blender

Step 6. Remove ice cream base from refrigerator, add mango puree and stir to combine. Cover and refrigerate 6-8 hours until completely chilled. May be made and refrigerated up to 3 days before making ice cream.

TIP: To quick chill mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.

Step 7. Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. NOTE: this recipe makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches. 

view on Amazon 2 ice cream freezers I have used and recommend:

Cuisinart 2-quart Automatic Ice Cream Maker -- I used this economical model for years. You have to plan ahead a day and place the freezer bowl in the freezer for 24 hours before making ice cream. It works great!

Cuisinart 1.5 quart Compressor Ice Cream Maker (pictured below) -- After years of making ice cream, I splurged on this pricier option. Because it has a compressor, you can make back-to-back batches without needing to freeze the insert. It's bigger and heavier than the cheaper model, but it's so convenient if you make a lot of ice cream and want to make multiple consecutive batches.

Freeze the ice cream until it is pulling away from the sides of the bowl as shown here:

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Click here to see it in action

Click to pause

NOTE: Ice cream may appear a bit grainy at this point, but it will be smooth and creamy after it's been in the freezer awhile.

Step 8. Transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. 

view on Amazon:  insulated ice cream containers (I love these!)

If your ice cream freezes too hard to easily scoop, let it soften at room temperature for 5-10 minutes before scooping and serving.

Dig in and enjoy!

Make it a Yummy day!

Monica

Mango Ice Cream

By Monica              Servings: makes 1.5 quarts

Ingredients

FOR ICE CREAM BASE:

2 cups milk, divided

4 teaspoons cornstarch

1-1/4 cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

3 tablespoons cream cheese, softened

FOR MANGO PUREE:

4-5 mangoes, peeled & cubed (2 cups); may use frozen mangoes

2 tablespoons lemon juice

2 teaspoons sugar

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

MAKE ICE CREAM BASE: In small bowl, mix 1/4 cup milk with cornstarch; set aside. In 5 quart pan, combine remaining 1-3/4 cups milk, cream, sugar, corn syrup, vanilla extract and salt. On medium-high heat bring mixture to rolling boil. Boil for 4 minutes, stirring occasionally. Remove from heat and whisk in the corn starch/milk slurry. Return to heat and continue to stir for 1-2 minutes; it will thicken slightly. Remove from heat.

Add cream cheese to a large mixing bowl and stir with a rubber spatula, pressing cream cheese against sides of bowl until it is is smooth. Add 1/2 cup hot ice cream base liquid to cream cheese & whisk until smooth. Gradually add and stir in remaining hot mixture; whisking until smooth after each addition. Cover and refrigerate while you make the mango puree.

MAKE MANGO PUREE: In a nonreactive bowl, combine mangoes, lemon juice, sugar, cinnamon, and cardamom; stir to evenly mix. Cover and let sit for 2 hours at room temperature. Transfer to blender and puree until smooth.

COMBINE PUREE AND ICE CREAM BASE: Remove ice cream base from refrigerator, add mango puree and stir to combine. Cover and refrigerate 6-8 hours until completely chilled.* May be made and refrigerated up to 3 days before making ice cream.

*TO QUICK CHILL mixture for making ice cream right away: Fill large bowl 3/4 full with ice cubes and add water. Pour hot milk mixture into 1 gallon freezer Ziploc bag, seal and immerse in bowl of ice water for at least 30 minutes until mixture is completely chilled; add more ice as needed.

TO FREEZE ICE CREAM: Pour chilled mixture into ice cream freezer and freeze according to instruction of your ice cream maker. (Note that this makes 1.5 quarts. For 1 quart ice cream freezers, make in 2 batches.) When finished, transfer frozen ice cream to a plastic container and press a sheet of parchment paper on top. Cover and freeze for at least 4 hours until firm. If it's frozen too hard to scoop, let ice cream soften at room temperature for 5-10 minutes before scooping and serving.

Source: https://www.theyummylife.com/Mango_Ice_Cream

[greytulip5-blog]

Sesame Peanut Noodles

Slurpable noodles are drenched in silky peanut sauce with a touch of sesame oil, then served up with crispy cabbage and pan-fried tofu to make these scrumptious peanut sesame noodles. A delicious vegan meal that can be served hot or cold!

We eat a lot of peanut butter in my house. I just counted and we currently have seven(!) jars of peanut butter in the pantry.

That seems a little out of hand for a two person house. But I can partly blame this on the fact that my favorite peanut butter (Trader Joe’s!) requires a twenty-minute drive to obtain, so I like to stock up. And my husband has his own favorite brand. And he has a bad habit of buying and opening a brand new jar when he’s still working on the last one, because apparently the peanut butter at the top of a brand new jar is the best.

Anyway, it’s no surprise that many of my clean-out-the pantry meals involve peanut butter. And this is one of those meals!

We also tend to have a ton of pasta hanging around, and while spaghetti isn’t exactly authentic peanut noodle material, the ingredients are pretty much the same as those you find in lots of fancy Asian noodles. You really can’t tell the difference, so I decided to roll with it!

To make this meal you’ll need to start with some peanut sesame sauce. Just like regular peanut sauce, but with a touch of sesame oil. The flavors are amazing together.

I pan-fried some tofu to go with my peanut sesame noodles, but you can skip that if you prefer. Press it, dice it, and cook it up until it’s crispy. Then shove it to the side of your skillet to make some room for your aromatics.

In with the garlic, ginger, and white parts of your scallions. Cook them up very briefly, then add the noodles and sauce. Toss everything a few times and cook it just until it’s hot. Cabbage goes in at the end, so it stays nice and crispy.

Tips for Making Delicious Sesame Peanut Noodles

I normally serve this dish hot, but cold works too! For cold noodles, pan-fry the tofu (or skip it), but then move away from the stove. Instead of cooking the aromatics and heating up the noodles, just toss everything together in a big bowl.

If you’re not into the idea of using Italian pasta for this dish, just substitute your favorite Asian noodles. Soba noodles go great with peanut sauce!

Feel free to switch up the cabbage with your favorite veggies.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Sesame Peanut Noodles

Slurpable noodles are drenched in silky peanut sauce with a touch of sesame oil, then served up with crispy cabbage and pan-fried tofu to make these scrumptious peanut sesame noodles. A delicious vegan meal that can be served hot or cold!

Ingredients

7 ounces dried spaghetti (or noodles of choice)

For the Peanut Sesame Sauce

1/3 cup creamy natural peanut butter

2 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

2 tablespoons maple syrup

1 tablespoon sesame oil

About 1/3 cup water, or as needed

For the Pan-Fried Tofu

1 tablespoon canola oil, or high heat oil of choice

7 ounces extra firm tofu, pressed and cut into 1-inch cubes

For the Peanut Noodles

1 tablespoon canola oil, or high heat oil of choice

3 garlic cloves, minced

2 teaspoons freshly grated ginger

4 scallions, white and green parts separated and chopped

2 cups shredded red cabbage

For Serving

1/4 cup chopped roasted peanuts

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. 

While the pasta cooks, whisk the ingredients for the peanut sesame sauce together in a small bowl, thinning the mixture with as much water as you need. You want the sauce to be thick and creamy, but pourable and not too runny.

Drain the pasta into a colander and return it to the pot. Toss it with a dash of canola oil.

Next, make the pan-fried tofu. Coat the bottom of a large skillet with canola oil and place it over medium heat.

When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping one or two times, until the cubes are browned and crispy on multiple sides.

Push the tofu to the sides of the skillet, and add a tablespoon of canola oil to the center, and add the garlic, ginger and white parts of scallions. Sauté for about 1 minute, until very fragrant. 

Add the noodles and sauce the skillet, and push the tofu back into the center with the rest of the ingredients. Flip everything a few times to coat the noodles and tofu with the sauce. Raise the heat to high and cook for about a minute, just until everything is heated throughout.

Remove the skillet from heat and stir in the cabbage.

Top the noodles with the peanuts and green parts of scallions. Divide onto plates and serve.

Nutrition Facts

Sesame Peanut Noodles

Amount Per Serving

Calories 544 Calories from Fat 265

% Daily Value*

Total Fat 29.4g 45%

Saturated Fat 4.6g 23%

Sodium 584mg 24%

Potassium 551mg 16%

Total Carbohydrates 53.3g 18%

Dietary Fiber 4g 16%

Sugars 10.3g

Protein 20.5g 41%

Calcium 12%

Iron 34%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.connoisseurusveg.com/sesame-peanut-noodles/

[greytulip5-blog]

Swiss Chicken Wings (Homemade Recipe)

Several years ago, I posted a recipe, Braised Sweet Soy Chicken Wings, that’s also called “Swiss wings”. It’s made with a bottle of store-bought marinade. I’ve got thumbs up from my family. If you’re a wing lover and want to make this dish from scratch, go for this version. With only a few simple ingredients, you can make some flavoursome marinade to braise your chicken wings.

It’s a not dish related to Switzerland. Why is it called Swiss wings any way? There’s a funny story spread around. A western customer asked the dish name after tasting at a popular Chinese restaurant. He misunderstood the Chinese waiter’s pronunciation of “sweet wings” as “Swiss wings”. Then this beautiful name, Swiss Wing was used ever since in Chinese community.

Swiss wings are similar to sweet soy sauce wings, but added some fragrant spices. To make this dish, basically, you only need light soy sauce and dark soy sauce, added with some popular Asian spices, Sichuan peppercorns, star anise and bay leaves. The aroma will be infused into your delicious Swiss chicken wings.

Top left: spices. Bottom left: rock sugar.

You’d notice that I use rock sugar (冰糖) instead of regular white sugar to make the sauce. Rock sugar is a kind of unprocessed raw sugar and it will give your sauce a depth of flavour, and your chicken wings a glossy and shiny look.

You don’t need to cook the dish too long, yet its flavour is very addictively delicious. This recipe has become as my life saver on hectic days since I learnt to make it.

To get the best result, blanch chicken wings in a large pot of hot water, in order to remove blood and impurities, before cooking them in the sauce. The grease on the chicken skin will be removed too. It helps to brown your chicken wings evenly and beautifully.

Swiss Chicken Wings Recipe

(Printable recipe) By Christine’s Recipes Prep time: 10 mins Cook time: 35 mins Yield: 3 to 4 serves

Ingredients:

16 pcs (about 870 gm) chicken wings

2 to 3 slices ginger

2 spring onion, roughly chopped

125 ml light soy sauce

125 ml dark soy sauce

250 ml water

3 Tbsp shaoxing wine

1 tsp Sichuan peppercorns

3 to 4 star anise

2 slices bay leaves

50 gm rock sugar, or taste

Method :

Put in ginger and spring onion in boiling water, blanch the chicken wings to remove blood and impurities if any. Drain well. Rinse and soak in cold water for 10 minutes. Set aside.

In a deep pot, pour in light soy sauce, dark sauce, water and wine. Add Sichuan peppercorns, star anise, bay leaves and rock sugar. Bring it to a boil over high heat. Add in chicken wings. When it boils again, reduce heat to medium-low, and simmer for about 15 minutes, or until cooked through. Turn off the heat. Let the chicken wings sit inside the pot and steep for about 15 to 20 minutes. The wings will take up more flavours of the sauce. Serve hot and enjoy!

Notes：

By immediately soaking the chicken wings in cold water after blanching, it helps the chicken skin keep nice and crispy.

You might leave the chicken wings in the sauce for a while and let them take up more flavours. But you can serve them immediately if you run out of time.

Rock sugar is highly recommended. It will produce glossy and shiny look. It’s available at Asian grocers.

The leftover sauce can be kept in fridge for a week or so. The sauce can be reused to cook chicken wings again, or hard-boiled eggs if you want. Add certain amount of water if necessary because some water will be boiled away for the first time.

Source: https://en.christinesrecipes.com/2018/08/swiss-chicken-wings-homemade-recipe.html

[greytulip5-blog]

Stir-Fried Rice Noodles with Shrimp and Adobo (Pansit Bihon Guisado) Recipe

The word pansit comes from the Hokkien word pien sit, pien meaning “finished” or, more accurately, “cooked food.” It was originally a Chinese merchant’s meal meant to ease homesickness. It became a popular takeout food during Spanish colonial times among women working in cigar factories, and was prepared and sold by pansiteros who later set up shop in pansiterias that served Chinese food to workers and the traveling public. Pansit bihon, which uses a clear rice noodle, and pansit canton, which uses a thicker egg noodle, are regular offerings at fiestas. Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year’s celebrations.

Source: https://www.epicurious.com/recipes/food/views/stir-fried-rice-noodles-with-shrimp-and-adobo-pansit-bihon-guisado

[greytulip5-blog]

Minute Chicken with Green Olive Chimmichurri

Minute Chicken with Green Olive Chimmichurri

Chimmichurri is a super delicious Argentinian sauce of parsley and oregano normally served with steak. Recently I was craving chimmichurri but the pesky possums had eaten my oregano.

I did have green olives though. So I made the connection. The first time we had it with steak and was thoroughly happy with the results. However it’s just as good, if not better with the milder flavour of chicken.

Bashing out the chicken like this to make it ‘minute’ chicken only takes a few extra minutes on the prep front, but saves a good 5 minutes on the cooking time. And it tenderizes and makes it much easier to tell when it’s done. Definitely worth it!

There are 7 ingredients listed here but one is olive oil which I don’t count in my 6-ingredient limit.

Ingredients

200 g 7oz green olives, pitted

1 bunch flat leaf parsley chopped

1/3 cup extra virgin olive oil

1 clove garlic

3 tablespoons lemon juice

4 chicken thigh fillets

2 large handfuls green beans or green salad to serve

Instructions

For the chimmichurri, place the olives, parsley, oil, garlic, lemon juice and 5 tablespoons water in a small bowl or jug. Using your stick blender puree to a chunky paste. OR puree in your food processor or regular blender. Taste and season with salt if needed (you might not depending on how salty your olives are). Set aside. If using beans, trim to remove stalks but leave the tails intact.

Cut chicken thighs into 2-3 pieces then using your fist, a meat mallet, small saucepan or potato ricer (as I do) bash the chicken until each piece is about 1cm (less than 1/2 inch) thick. Rub chicken with oil and season with salt.

Heat a frying pan or BBQ on a high heat. When the pan / BBQ is hot add chicken and cook for 1-2 minutes on each side or until well browned and no longer pink in the middle. Divide between two plates.

If using beans, return pan to the heat and add beans with a splash of water. Cover with a lid and cook for a few minutes, stirring every minute or so until the beans are bright green and no longer super crunchy.

Divide cooked beans or the salad leaves between plates and drizzle over chimmichurri.

WINE MATCH: A nice oaky chardonnay.

Variations & Substitutions

different protein – chimmichurri is a classic with steak but also lovely with a pork chop or sausages. Chicken breasts can also be used but tend to be much drier and less flavoursome than thigh fillets.

vegetarian – replace chicken with fried eggs, halloumi or cooked chickpeas. The chimmichurri would also be excellent with avocado on toast.

vegan – replace chicken with cooked chickpeas, avocado and/or roast almonds or hazelnuts.

more substantial (carb lovers) – serve with steamed potatoes or crusty bread.

more substantial (low carb) – serve with extra low carb veg, roasted almonds or hazelnuts or chunks of avocado. And consider an extra drizzle of olive oil.

Low FODMAP – skip the garlic or use garlic oil instead of the extra virgin olive oil.

different olives – black olives can be used but the sauce will look more like a tapenade.

different veg – asparagus in Spring time! or steamed broccoli, snow peas, sugar snap peas, spinach or roast veggies are all good options.

Waste Avoidance Strategy

green olives – will keep in the fridge for months.

parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

extra virgin olive oil – keep it in the pantry.

garlic -keep in a dark pantry for weeks if not months. I keep mine in a brown paper bag to avoid sprouting.

lemons – will keep for a few weeks at room temp or for much longer in the fridge.

chicken thigh fillets – freeze them.

green beans – can be frozen but best to use for another meal.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

Prepare Ahead

I prefer my chicken freshly cooked, however you could make the sauce ahead. Will keep in the fridge for 1-2 weeks but is nicest after the first day or so! Leftover chicken will keep in the fridge for up to a week or can be frozen.

More Simple Chicken Recipes

Have fun in the kitchen!

With love, Jules x

Tags: chicken, chimmichurri, dinner, green beans, olives, simple

Source: https://thestonesoup.com/blog/2019/02/25/green-olive-chimmichurri/

[greytulip5-blog]

Sheet Pan Pancakes Recipe

Sheet Pan Pancakes – Golden, fluffy, and delicious giant pancake baked in the oven! Sheet Pan pancakes are perfect for feeding a crowd and they are ready in under 30 minutes.

I finally know what I’m going to serve for Mother’s Day Brunch tomorrow: Sheet Pan Pancakes! There’s nothing easier, trust me. And these Pancake Bites with a side of Sunrise Mimosas. I can’t host a brunch-crowd without that duo, and now trio. 

SHEET PAN PANCAKES

Pancakes are a breakfast treat that everyone loves, but they are time consuming and require all your attention. However, with this pancake recipe, you don’t have to spend your morning standing in front of the stove, flipping pancakes, and they are VERY easy to prepare. 

You know what I REALLY, honestly and totally LOVE about this recipe? The fact that I can make 2 sheet pans on a Sunday night, then slice the pancakes and keep in the fridge for a grab-and-go breakfast. 🥞 

HOW TO MAKE PANCAKES IN A SHEET PAN

This is ridiculously easy. Basically, you just mix the pancake batter, pour it into a sheet pan, and bake in the oven for 17-ish minutes. 

We start with making a very straight forward pancake batter; buttermilk, eggs, vanilla, flour, baking powder, baking soda, and butter.

Then, you’ll want to line a rimmed baking sheet with parchment paper; pour the batter in the sheet pan and top with your favorite berries and chocolate chips.

Bake for 15 to 17 minutes at 425˚F, or until a toothpick inserted in the center of the pancakes comes out clean.

Remove from oven and let stand several minutes; cut into squares and serve. 

I think this is the laziest way to make pancakes and I LOVE IT! Whoever thought of the baked-pancake concept gets a standing ovation from me. Amazing, golden and puffy pancakes that come out perfect every time. 

HOW TO STORE PANCAKES

Cut into squares and let cool, completely. Store in an airtight container and keep in the fridge for 4 to 5 days. 

OR, store in the freezer; wrap each pancake square with plastic wrap and store them in a large freezer bag. Keep pancakes in the freezer for up to 3 months. Thaw before serving. 

Need more ideas for Mother’s Day? Check out these amazing Mother’s Day Brunch Recipes.

MORE BREAKFAST RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Sheet Pan Pancakes

Golden, fluffy, and delicious giant pancake baked in the oven! Sheet Pan pancakes are perfect for feeding a crowd and they are ready in under 30 minutes.

Course: Breakfast, Breakfast/Brunch, Snacks

Cuisine: American

Keyword: breakfast for a crowd, breakfast pancakes, brunch recipes, buttermilk pancakes, mother's day brunch

Servings: 12 servings

Calories: 203 kcal

Ingredients

3 eggs

3 cups buttermilk, (you can use low-fat)

1 to 2 tablespoons honey

1 teaspoon pure vanilla extract

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

5 tablespoons butter, melted

sliced fresh strawberries, optional

mini chocolate chips, optional

maple syrup, optional

Instructions

Preheat oven to 500˚F.

Lightly grease a 13x18 rimmed baking sheet with cooking spray and line with parchment paper; set aside.

Break eggs into a medium sized mixing bowl and whisk in buttermilk, honey, and vanilla. Set aside.

In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Whisk the buttermilk mixture into the flour mixture.

Whisk in the melted butter.

Mix just until combined; do not overmix. Batter will be lumpy.

Pour batter into the prepared baking sheet and spread it out evenly.

Top with sliced fresh berries and chocolate chips.

Reduce oven temperature to 425˚F.

Place sheet pan in the oven and bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let stand 3 to 5 minutes.

Cut into 12 squares and serve with maple syrup.

Recipe Notes

WW FREESTYLE POINTS: 6 (per serving)

HOW TO STORE PANCAKES

Cut into squares and let cool, completely. Store in an airtight container and keep in the fridge for 4 to 5 days. 

OR, store in the freezer; wrap each pancake square with plastic wrap and store them in a large freezer bag. Keep pancakes in the freezer for up to 3 months. Thaw before serving. 

Nutrition Facts

Sheet Pan Pancakes

Amount Per Serving (1 pancake square)

Calories 203 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 4g 20%

Cholesterol 60mg 20%

Sodium 406mg 17%

Potassium 193mg 6%

Total Carbohydrates 26g 9%

Dietary Fiber 0g 0%

Sugars 4g

Protein 6g 12%

Vitamin A 6.1%

Calcium 11%

Iron 8.6%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://diethood.com/sheet-pan-pancakes-recipe/

[greytulip5-blog]

Christina Tosi’s Milk Bar Gives Crack Pie a New, Less Offensive Name

Crack Pie, one of the core recipes that rocketed Milk Bar to massive popularity, is getting a new name after increasing pressure from customers and the national food community. Going forward, the pie will be known as a Milk Bar Pie.

Founder and pastry chef Christina Tosi confirmed the change to the trademarked name in a message posted to Milk Bar’s public blog. In the letter addressed both to consumers and employees, Tosi writes that “the old name was getting in the way” of the bakery’s core mission “to spread joy and inspire celebration” — essentially making people feel unwelcome. “While change is never easy, we feel this is the right decision,” she writes. Milk Bar plans to begin implementing the transition including updating menus to reflect the new name over “the next few weeks and months.”

The news comes as Milk Bar has faced increasing criticism for its use of the Crack Pie name, which references the addictive quality of crack cocaine. Just last month, the Boston Globe published a piece by critic Devra First outlining the problem with using the term “crack” as a description for one of Milk Bar’s core items. That story followed a February piece by the San Francisco Chronicle’s new critic Soleil Ho, who’s pledged to not use the term “crack” or “addictive” to describe food; in her written announcement, Ho directly referenced Milk Bar’s famous pie. Another piece at Slate going back as far as 2013 also makes reference to Tosi’s pie and her questionable use of the term “crack.”

As many are increasingly pointing out, the use of the term “crack” is particularly hurtful to black communities where the crack epidemic of the 1980s and 1990s had a disproportionately devastating impact. Individuals who were caught in possession of crack cocaine generally received harsher sentences resulting in higher rates of incarceration compared to individuals in possession of powdered cocaine, though the drugs had the same effects on the body. As Ho writes, “No matter how delicious something might be, its effect on me is nothing close to what crack does to people and their families.”

Milk Bar isn’t alone in distancing itself from the term. In December, after 11 years of calling its seasoned fries “Crack Fries,” Michigan-based beer bar chain HopCat announced it would change the name of the item after years of criticism by customers. The company’s CEO stated in a letter that the founders came up with the name “without consideration for those the drug negatively affected,” and, ultimately, “were wrong.” They’re now called Cosmik Fries.

• A Note on Milk Bar Pie [Official] • Milk Bar Will Rename Its ‘Crack Pie’ [Grub Street] • There’s Nothing Cute About Crack Pie [Boston Globe] • Words you’ll never see me use in restaurant reviews [SF Chron] • No, Your Favorite Food Is Not Like Crack [Slate]

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Source: https://www.eater.com/2019/4/15/18311763/crack-pie-new-name-milk-bar-pie-christina-tosi