Thursday, June 19, 2008
Thursday, June 12, 2008
A subway quote says it all
“There are roughly three New Yorks. There is, first, the New York of the man or woman who was born here, who takes the city for granted and accepts its size and its turbulence as natural and inevitable. Second, there is the New York of the commuter — the city that is devoured by locusts each day and spat out each night. Third, there is the New York of the person who was born somewhere else and came to New York in quest of something. […] Commuters give the city its tidal restlessness; natives give it solidity and continuity; but the settlers give it passion." E.B. White, Here is New York
Seen on the R train, City Hall, 7:30 PM, Wednesday.
Life changes. Needs change. But I will always be a New Yorker at heart.
Seen on the R train, City Hall, 7:30 PM, Wednesday.
Life changes. Needs change. But I will always be a New Yorker at heart.
Wednesday, April 23, 2008
Spread the word!
Opening party on May 15th sponsored by Moet and Belvedere.
Spread the word to your friends in NYC!
Thursday, January 17, 2008
Say NO to cloned meat
Under the radar, the FDA sneakily approved the sale of cloned meat to consumers. Another reason to buy organic meat!
Dear friend,
The FDA has lifted a voluntary ban on allowing cloned animal products from entering the human food supply. Based upon flawed studies, the FDA has claimed that eating meat and dairy from cloned animals or their offspring is harmless to human health.
It is too late to stop the FDA from permitting the sale of food from cloned animals, and there are no labeling requirements either (you don't know whether you are buying cloned meat or not), which is why we need your help to make grocery stores pay a price for choosing to sell it.
I just signed a petition to grocery stores letting them know "we're not buying it!" I though you would be interested in signing that petition with me.
Take action now at http://action.foe.org/dia/organizations/foe/campaign.jsp?campaign_KEY=22275&t=
Dear friend,
The FDA has lifted a voluntary ban on allowing cloned animal products from entering the human food supply. Based upon flawed studies, the FDA has claimed that eating meat and dairy from cloned animals or their offspring is harmless to human health.
It is too late to stop the FDA from permitting the sale of food from cloned animals, and there are no labeling requirements either (you don't know whether you are buying cloned meat or not), which is why we need your help to make grocery stores pay a price for choosing to sell it.
I just signed a petition to grocery stores letting them know "we're not buying it!" I though you would be interested in signing that petition with me.
Take action now at http://action.foe.org/dia/organizations/foe/campaign.jsp?campaign_KEY=22275&t=
Tuesday, December 4, 2007
Easy Ways to Eat Healthy(er)
"Eating healthy" has major pejorative connotations to a lot of people. The noun "cardboard" becomes a simile used way too often -- and unfortunately with quite good reason sometimes. There is also the impression that one's diet has to undergo some sort of revolution. Not quite. A slow burn can be had. Here is where I would start.
1. Buy organic
Yes, it should be called "Whole Paycheck" not "Whole Foods". But its worth it. Organic produce, for one, has no pesticides and organic meat does not contain added hormones or antibiotics. Organic produce has consistently been shown to contain more nutrients. Is less likely to contain GMO material. And organic farmers typically practice more sustainable farming methods than conventional ones. So, before you spend on those next pair of shoes, just put it in the organic bank. And you don't have to buy from Whole Foods either. Most metropolitan areas have a co-op and farmer's markets abound.
2. Eat Whole Grain
Throw out the white bread for chrissakes. Whole grain bread nowadays does not taste like hardcore wheat. They even make whole grain white.
Brown rice, if you grew up on white rice, may be a little harder to switch to but I really honestly can say that I do not miss white rice.
Whole grain packs more fiber. And the benefits of fiber range from digestion to cancer prevention.
3. Limit sugar
Okay, I admit, this is even harder than number 2 (at least for me). But there are many alternatives out there (and the DO NOT include carcinogenic artificial sweeteners). Honey, maple syrup, STEVIA. Please use Stevia if you use aspartame or sucralose. If you bake, halve the sugar content and replace the rest with stevia. I tell you, no one will notice. Eat more fruit for dessert. Say no to soda. A GREAT alternative is juice mixed with seltzer (this is the only soda my kids know) -- think Orangina but made at home. Rather than candy, give fruit leather, raisins, dried plums (formerly known as "prunes"), other dried fruit (preferably naturally dried without sulfur). Of course, there is no substitute for chocolate, but if you must, try to get dark chocolate.
4. If you eat meat, replace at least one red meat meal with white meat.
Please see my previous post on why this is good. Also, lookup "heart disease and red meat" in google.
5. Eat vegetables. If you must choose one color, make it green. If you really, really hate it -- try this toddler technique: Buy bags of frozen organic vegetables (spinach, broccoli, squash, etc.). Steam and puree (separately, not together). Place in ice cube trays. Freeze. Defrost a few each day. Mix into your food e.g. If you are having pesto, just throw a couple of cubes of defrosted pureed spinach in your bowl. You won't even know its there! Choose a vegetable closest to the color of your food (a tip from Jessica Seinfeld). Now try it. And say it with me. "Thank you, thank you, Sam I am!"
1. Buy organic
Yes, it should be called "Whole Paycheck" not "Whole Foods". But its worth it. Organic produce, for one, has no pesticides and organic meat does not contain added hormones or antibiotics. Organic produce has consistently been shown to contain more nutrients. Is less likely to contain GMO material. And organic farmers typically practice more sustainable farming methods than conventional ones. So, before you spend on those next pair of shoes, just put it in the organic bank. And you don't have to buy from Whole Foods either. Most metropolitan areas have a co-op and farmer's markets abound.
2. Eat Whole Grain
Throw out the white bread for chrissakes. Whole grain bread nowadays does not taste like hardcore wheat. They even make whole grain white.
Brown rice, if you grew up on white rice, may be a little harder to switch to but I really honestly can say that I do not miss white rice.
Whole grain packs more fiber. And the benefits of fiber range from digestion to cancer prevention.
3. Limit sugar
Okay, I admit, this is even harder than number 2 (at least for me). But there are many alternatives out there (and the DO NOT include carcinogenic artificial sweeteners). Honey, maple syrup, STEVIA. Please use Stevia if you use aspartame or sucralose. If you bake, halve the sugar content and replace the rest with stevia. I tell you, no one will notice. Eat more fruit for dessert. Say no to soda. A GREAT alternative is juice mixed with seltzer (this is the only soda my kids know) -- think Orangina but made at home. Rather than candy, give fruit leather, raisins, dried plums (formerly known as "prunes"), other dried fruit (preferably naturally dried without sulfur). Of course, there is no substitute for chocolate, but if you must, try to get dark chocolate.
4. If you eat meat, replace at least one red meat meal with white meat.
Please see my previous post on why this is good. Also, lookup "heart disease and red meat" in google.
5. Eat vegetables. If you must choose one color, make it green. If you really, really hate it -- try this toddler technique: Buy bags of frozen organic vegetables (spinach, broccoli, squash, etc.). Steam and puree (separately, not together). Place in ice cube trays. Freeze. Defrost a few each day. Mix into your food e.g. If you are having pesto, just throw a couple of cubes of defrosted pureed spinach in your bowl. You won't even know its there! Choose a vegetable closest to the color of your food (a tip from Jessica Seinfeld). Now try it. And say it with me. "Thank you, thank you, Sam I am!"
Friday, November 16, 2007
Smokin'!
I grew up a carnivore and I believe I will always be a carnivore. Although I can go for days without meat*, I eventually give in to a craving at some point. Especially in the winter. I crave really hearty things. Filipino Pork Sinigang, Vietnamese Beef Pho , Lamb Vindaloo, a good roast chicken. But in the days when I just want to satisfy that “umami”, adding a little turkey bacon to a vegetable stew can do it for me (sprinkle a little Parmesan on top and I’m really good to go). And then I discovered Smoked Spanish Paprika. Wow, it made my lentil stew taste like it had some chorizo in there. So, so good.
French Lentil Stew with Smoked Spanish Paprika
Serves 4-6 (more like 4 in our family)
4 strips lean turkey bacon (natural, no nitrites*), chopped
2 tbsp EV olive oil
5 cloves of garlic, sliced
1 large onion, chopped
1 cup chopped celery
1 cup chopped carrots
2-3 cups diced tomatoes (I use Muir Glen Organic Fire Roasted)
4-5 cups broth (I used organic, fat free)
2 cups French lentils
1/2-1 tsp. oregano
½-1 tsp. thyme
2 bay leaves
1 tsp smoked Spanish paprika
2-4 cups chopped greens such as kale or spinach
Heat oil in a heavy-bottomed pot, medium high heat. Put in turkey bacon and sauté for a minute. Add garlic, onion, celery and carrots. Sauté until onion is a little soft. Add the spices and sauté for a few seconds. Add the tomatoes and stir until it is covered with the vegetables and slick with the juices and oils. Add the tomatoes and broth. Boil and then simmer until lentils are cooked – about 45 minutes. Add salt and pepper to taste (or more paprika if you like). Add spinach and simmer until just a little soft. Serve.
This is a beautiful soup. The next time I make it, I will take a photo.
A note on meat and nitrites.
Making headlines recently is the largest study completed on the causes and prevention of cancer. It is the study of 7000 studies on cancer -- the study OF studies, samples multiplied 7000-fold, what more can you want?. The conclusions are obvious – only because we’ve heard snippets of it here and there through the years but really have not listened. Its almost like the whispers on how bad nicotine is for you twenty years ago.
From worldchanging.com:
“The most rigorous study on cancer ever, by the World Cancer Research Fund, has recently released its findings. Based on over half a million published studies, as reviewed by nine institutes over a six-year period, researchers concluded the following:
To avoid cancer, don't eat too much. Stay lean. Avoid red meat. Walk.”
The published study can be found here http://www.wcrf-uk.org/
*Although I love cured meats, I do not love nitrites. They really should be banned. Thank god, Whole Foods makes buying nitrite-free sausages and meat so easy. For more on nitrites and (un)health:
http://www.preventcancer.com/consumers/food/hotdogs.htm
http://www.newscientist.com/channel/health/mg19626284.000-ten-ways-to-avoid-cancer.html (from the same study above)
French Lentil Stew with Smoked Spanish Paprika
Serves 4-6 (more like 4 in our family)
4 strips lean turkey bacon (natural, no nitrites*), chopped
2 tbsp EV olive oil
5 cloves of garlic, sliced
1 large onion, chopped
1 cup chopped celery
1 cup chopped carrots
2-3 cups diced tomatoes (I use Muir Glen Organic Fire Roasted)
4-5 cups broth (I used organic, fat free)
2 cups French lentils
1/2-1 tsp. oregano
½-1 tsp. thyme
2 bay leaves
1 tsp smoked Spanish paprika
2-4 cups chopped greens such as kale or spinach
Heat oil in a heavy-bottomed pot, medium high heat. Put in turkey bacon and sauté for a minute. Add garlic, onion, celery and carrots. Sauté until onion is a little soft. Add the spices and sauté for a few seconds. Add the tomatoes and stir until it is covered with the vegetables and slick with the juices and oils. Add the tomatoes and broth. Boil and then simmer until lentils are cooked – about 45 minutes. Add salt and pepper to taste (or more paprika if you like). Add spinach and simmer until just a little soft. Serve.
This is a beautiful soup. The next time I make it, I will take a photo.
A note on meat and nitrites.
Making headlines recently is the largest study completed on the causes and prevention of cancer. It is the study of 7000 studies on cancer -- the study OF studies, samples multiplied 7000-fold, what more can you want?. The conclusions are obvious – only because we’ve heard snippets of it here and there through the years but really have not listened. Its almost like the whispers on how bad nicotine is for you twenty years ago.
From worldchanging.com:
“The most rigorous study on cancer ever, by the World Cancer Research Fund, has recently released its findings. Based on over half a million published studies, as reviewed by nine institutes over a six-year period, researchers concluded the following:
To avoid cancer, don't eat too much. Stay lean. Avoid red meat. Walk.”
The published study can be found here http://www.wcrf-uk.org/
*Although I love cured meats, I do not love nitrites. They really should be banned. Thank god, Whole Foods makes buying nitrite-free sausages and meat so easy. For more on nitrites and (un)health:
http://www.preventcancer.com/consumers/food/hotdogs.htm
http://www.newscientist.com/channel/health/mg19626284.000-ten-ways-to-avoid-cancer.html (from the same study above)
Thursday, November 15, 2007
Creamy Cauliflower Soup with Caraway Seeds
I never follow recipes to a T. I see recipes as the beginning of something. Often, when I have an idea of what I want, a flavor I am going after, I will look at multiple recipes and decide what my version will be. Looking at each ingredient. Imagining the flavors with each addition. And always, always, I (at least) double the spices called for – the same for garlic. I am not shy about garlic. I think it’s the best flavor in the world (more on that later). And I think recipe writers sometimes get shy about spices or they have access to some pungent spices out there not available to mere mortals.
Which brings me to today. In a way.
Its fall. High of 44 today. There is an abundance of cauliflower at the farm. I have four heads that need to be cooked. I want a Creamy Cauliflower Soup but with a kick. Mark Bittman (my bible for basics) suggests one that is too plain. Mollie Katzen has a better idea – use buttermilk and add caraway seeds (I tripled the quantity suggested – see above). Yum. Tangy, hint of rye bread. Sounds good.
Creamy Cauliflower Soup with Caraway Seeds
Inspired by Mollie Katzen
2 tbsp. olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cups potatoes, small dice
5-6 cups chopped cauliflower (I used two small heads)
5 cups chicken broth
¾ tsp to 1 tsp caraway seeds
1 tsp. mustard powder
Salt and pepper to taste
2-3 cups buttermilk (I used whole cultured)
In a heavy bottomed pot, heat the olive oil and sauté the onion, celery and carrots (mirepoix for you Francophiles – this triumvirate hardly fails) for a few minutes until the vegetables are slightly soft. Add the mustard and caraway seeds. Sauté for a minute or so. Add the potatoes, cauliflower and the broth. Simmer until the vegetables are tender (about 20 minutes).
Pour the buttermilk – start with 2 cups.
I used a hand blender to puree the soup, you can use a food processor or a blender (I hate making another receptacle dirty – especially if it doesn’t fit in the dishwasher). I discovered a trick today to make the job fast – tilt your hand blender ever so slightly so that the chunks feed right in (I used to lay the blender flat on the bottom of the pot for fear of scalding myself with chunks flying out – this made the process take forever).
Add salt and pepper to taste.
Add more buttermilk to desired tanginess.
I really wanted more of a caraway flavor so I sprinkled even more caraway, stirred the soup a bit and let it sit – the whole seeds just infused that much more flavor to make it perfect.
I served it with a quick “Jambalaya” fried rice – Make a little stew with chopped Andouille sausage, garlic, onions, green peppers, cabbage (only because I had a ton of it), a can of diced fire roasted tomatoes, peas, salt and pepper. Add some cooked brown rice.
Hearty. Hearty. Hearty. Fall Perfect.
Which brings me to today. In a way.
Its fall. High of 44 today. There is an abundance of cauliflower at the farm. I have four heads that need to be cooked. I want a Creamy Cauliflower Soup but with a kick. Mark Bittman (my bible for basics) suggests one that is too plain. Mollie Katzen has a better idea – use buttermilk and add caraway seeds (I tripled the quantity suggested – see above). Yum. Tangy, hint of rye bread. Sounds good.
Creamy Cauliflower Soup with Caraway Seeds
Inspired by Mollie Katzen
2 tbsp. olive oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
3 cups potatoes, small dice
5-6 cups chopped cauliflower (I used two small heads)
5 cups chicken broth
¾ tsp to 1 tsp caraway seeds
1 tsp. mustard powder
Salt and pepper to taste
2-3 cups buttermilk (I used whole cultured)
In a heavy bottomed pot, heat the olive oil and sauté the onion, celery and carrots (mirepoix for you Francophiles – this triumvirate hardly fails) for a few minutes until the vegetables are slightly soft. Add the mustard and caraway seeds. Sauté for a minute or so. Add the potatoes, cauliflower and the broth. Simmer until the vegetables are tender (about 20 minutes).
Pour the buttermilk – start with 2 cups.
I used a hand blender to puree the soup, you can use a food processor or a blender (I hate making another receptacle dirty – especially if it doesn’t fit in the dishwasher). I discovered a trick today to make the job fast – tilt your hand blender ever so slightly so that the chunks feed right in (I used to lay the blender flat on the bottom of the pot for fear of scalding myself with chunks flying out – this made the process take forever).
Add salt and pepper to taste.
Add more buttermilk to desired tanginess.
I really wanted more of a caraway flavor so I sprinkled even more caraway, stirred the soup a bit and let it sit – the whole seeds just infused that much more flavor to make it perfect.
I served it with a quick “Jambalaya” fried rice – Make a little stew with chopped Andouille sausage, garlic, onions, green peppers, cabbage (only because I had a ton of it), a can of diced fire roasted tomatoes, peas, salt and pepper. Add some cooked brown rice.
Hearty. Hearty. Hearty. Fall Perfect.
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