Those of you who’ve been playing along know I’m not likely to have any of these in my kitchen, but where these recalls are concerned, I have this lingering fear that someday I’ll read one a few days too late and see the list of foods I’ve given my kids for dinner. I was late on the nectarine recall over the summer and was so glad I hadn’t shared them with the kids… thus my motivation for sharing recalls for foods I don’t eat. Someone might be serving them up for dinner tomorrow. Frozen chicken details (Foster Farms strikes again, listeria) here. Smoked steelhead details (listeria) here, and beef corn dogs (improper storage) here. Even if these are not foods you eat, please pass these along. Clean fridges, clean freezers, clean eating – but you don’t have to clean your plate – no matter what your mother told you. Eat well be well friends.
One of the most wonderful things about a powerful blender is the creamy soup that can be created and poured… or schmoved with a spatula into bowls – already hot! If your blender isn’t strong enough to heat, then you can always pour this into a pot and heat after you’ve creamed it. There is nothing like soup to fill the belly and warm the soul.
We experimented with a lot of soups when we first bought a Vita Mix (15 years old and still going strong). One of our favorites was Broccoli Cheese Soup. What’s not to like about Broccoli Cheese Soup? Well, once you determine that you can’t handle dairy, and there are those that argue that the fat in dairy is a bad choice, and those that would rather leave the cow’s milk to the cow’s…. well then, the cheese is not to like about broccoli cheese soup. So here is my dairy free version, loosely based on the recipe for broccoli cheese soup found in the Vita Mix recipe book.
Dairy Free Cheesy Broccoli Soup
1 tsp oil
3 cloves garlic, minced or pressed
1 onion, roughly chopped
4 cups steamed or blanched broccoli
1 cup raw cashews soaked in water for about 5 hours or more (I put the cashews in a 2 cup measuring cup and then fill to the 2 cup line with water
1 c unsweetened milk – I used almond
1 c water
1.5 Tbsp bouillon
You can also substitute broth for water – or broth for water and milk. Whatever works for you!
Steam or blanch your broccoli – keeping in mind that stemmy pieces need a little more cooking than plain florets.
I prefer to saute my onion and garlic before adding it to soup. Just saute until translucent while steaming your broccoli (which I did in the microwave)
Put all ingredients in the blender and whirrrrr it up, or more accurately, sideways until it is smooth and blended and if you don’t want to heat in a pot – let it spin till it’s hot!
I served mine with some broken up toasted Ezekiel bread. My husband said it was fabulous but I was too busy eating to notice ;-)
This took 20 minutes from the beginning of chopping onion to pouring in the bowls. You gotta love that!
Enjoy the arrival of Fall – may your windows be open, your skies blue and your hearts full like a pumpkin.
Okay, that’s just weird and awful and a group of things I never want to think about at the same time again. Wanted to pass them on however, so there you go. Oregano for salmonella, details. M&Ms for undeclared allergens, details. Dried fish for botulism, details. Now that I’ve shared, I’ll go back to my happy little life where I don’t think bout these three things at the same time. Blech. Eat well, be well friends.
It’s that time of year – one of the many that sneaks up on me each and every year. While it is still sunny and warm here in mid-Maryland, I am apparently supposed to desperately want pumpkin everything. And honestly, I’m okay with that (except for the coffee thing, I don’t get it – but to each her own coffee). Here at the pantry we do have a healthy love of pumpkin. We also love the other flavors of fall and the opportunity to break out those super warming dishes as the temperatures begin to drop. To welcome this season of bounty and cool nights, we offer you a treasure trove of autumn yum. Most of these recipes are both gluten and dairy free. :-)
Morning Warmer Uppers
Yay for pumpkins and apples, for warm afternoons and cool mornings, for low humidity and crunchy leaves, for new pencils and new schedules. Here’s to fall and wonderful food, family, and friends. Delish!
This dinner has a lovely beginning. Before the sauteing, before the boiling, before the chopping…. before the garden and the grocery store. Before all that came the children’s book. My son and I stumbled on this lovely book in our neighborhood library when he was 5.
The book tells the tale of a little girl shopping with her mother to purchase the ingredients for a Korean dish called Bee Bim Bop. It rhymes and bounces along happily and on the very last page there awaits a recipe. My then 5 year old son wanted to try it. So we did and it has been a staple at our house in the 9 years since we read the book :-)
The recipe can be made with or without meat, although I do believe that the egg is a wonderful addition. I make it with veggies and egg now, but I used to use chicken.
Whichever way you try it, it’s delicious and if you have small children, this book is a great place to start to introduce them to something new. In fact, it would make a lovely time to read it and then cook it together. Nothing says try me like something you’ve cooked yourself!
This is my take on the recipe from the book – meatless and, in true Pantry style – with the veggies I had on hand.
2 cups brown rice
2 cloves of garlic
4 scallions, sliced, including most of the green
5 Tbsp soy sauce (I use Bragg’s liquid aminos)
2 Tbsp sugar
1 Tbsp vegetable oil (I used avocado)
1 Tbsp roasted sesame oil
1 teaspoon roasted (or raw) sesame seeds (optional)
1/8 teaspoon black pepper
a head of broccoli cut into florets
2 cups fresh spinach
salt and pepper
If you want to use meat, then cut down the amount of vegetables and mix the garlic, soy sauce, scallions, sugar and sesame oil and marinate while cutting veggies / doing other prep.
Set rice to cooking at the beginning so it will be done in time.
Scramble the eggs and set aside – get out small fry pan to cook a thin layer of egg 4 times. Oil the bottom as necessary for your pan.
For meatless version:
Mix soy sauce, sugar, sesame seeds, sesame oil and pepper.
Place vegetable oil in a frying pan and saute the minced or pressed garlic and the scallions.
Cook until translucent and fragrant. Add the chopped veggies.
While veggies cook (not too long – keep ‘em green and bright!) Pour 1/4 egg into pan at a time and cook about 1 minute each side.
When all 4 ‘omelettes’ are done, stack them and slice into ribbons. I usually cut into ribbons and ten cut the ribbons in half.
Turn off the heat on your veggies and add the spinach. Stir it in to wilt.
Serve over rice with egg strips on top – and a bit of tabasco makes a wonderful addition to this. If you want to be authentic you serve Kim Chee with it – a Korean spicy fermented cabbage that can be purchased ready made in many places.
Mix it all up – that’s what bee-bim means, ‘Mix mix’.
The original recipe encourages you to cook each item separately and then allow people to choose what they want. That’s a lovely way to do it but on most nights I’m thinking, “Ain’t nobody got time for that!” But if you do it’s yet another way to engage hesitant eaters…. at least they have a little say on what goes in the bowl!
Nice alternative veggies would be cabbage, mung bean sprouts would be good on top, or other hearty greens.
However you do it – this is a wonderful alternative taste to stir-fry.
To serve, put bowls of all the different meal components on the table and allow each family member to serve themselves. Pile the meat and veggies on top of the rice and top with the egg. Add some of the “gravy” from the cooked meat. Finally, mix (remember, “bee-bim” means “mix”) everything together. And enjoy!
Taylor farms has recalled several lots of tomatoes and some salad kits (do they come with instructions?) for potential salmonella contamination. Somewhat limited geography on this one, but I would check the specifics to exercise maximum caution. Seems like these things get expanded a lot. Check your produce, tell your friends. Eat well, be well friends!
I may have mentioned it already, but I have a cucumber problem this year. I haven’t had a cucumber problem in many, many years. I can only assume that our relatively cool summer prevented the nasty powdery mildew and other humidity related diseases that eventually do in all of my curcurbits. In surveying my cucumber bounty, I knew there was only one answer, to pickle some of them. Big Sis and I have already shared some pickle preparations, but they aren’t really meant for the long haul, sort of more of a 10 day window on those puppies. My past experiences with hot water canning for pickles left a bad and totally non crunchy pickle taste in my mouth.
And so in honor of our cool summer, I turned from one temperature extreme to the other in search of a perfect freezer pickle recipe. I found this one, and then didn’t follow it. :-) Who on earth needs 4 cups of sugar in anything? Not this momma. And I assume that the turmeric was added for the sake of color – to make them look more like commercial pickles, which use yellow food dye to look like what? What would happen if we all just decided greenish pickles are okay? But, I digress. I hustled out to the store and picked up some of these babies. I could use glass, and with a vinegar based brine I usually would, however, one of my kids’ new chores is to do the fetch it run from the downstairs freezer and I had visions of freezer pickles all over the basement. So I went with plastic.
This couldn’t have been easier. These won’t last as long as water bath pickles would, but given the reaction my kids had to the batch I prepared last week, they won’t make it until winter anyway.
Super Easy Freezer Pickles
- 8 pounds cucumbers, thinly sliced
- 1 onion, thinly sliced
- 2T salt
- 1 1/2 c maple syrup (oh yes I did)
- 1 c white vinegar
- 1 c apple cider vinegar
- 1 t celery seed
- 1 t mustard seed
In a large container (I had to use my largest pot), combine cucumbers, onion, and salt and let sit for 3 hours, stirring periodically. Combine remaining ingredients in a bowl and let sit for 2-3 hours. Drain and rinse cucumbers and onions. Add liquid to cucumbers (being sure to get them out of the strainer first… I’ve done such things). Pack in 1 pint containers, being sure to leave at least an inch at the top for freezer expansion. Freeze for up to 6 weeks. Thaw in fridge, consume with a week or so. Crunchy, sour, sweet, delish!
I don’t quite understand it, but my tomato cherry tomato plants just keep going. They look terrible. An ill-timed vacation left the plants vulnerable to the one two punch of japanese beetles and grasshoppers, but they don’t seem to have gotten the message that they’re kaput. And so I keep going out and gathering a few at a time. I have standard cherry tomatoes and these wonderful yellow pear shaped ones that I grew from seeds my Mom got for me while visiting Monticello. Yes, these are Thomas Jefferson’s tomatoes. What former history teacher wouldn’t geek out about that?!
At any rate, I featured these tomatoes in a an easy and satisfying dinner last night that got a 100% approval rating – yes, folks you heard me right. Last night I defeated Ms. Picky Pants. Granted it was pasta, so it’s kind of cheating, and I deconstructed the dish so she could have some control over the ratio of the elements, but the pasta had the creamy goodness already on it, and pre-sauced pasta without complaint is a victory over here! I take what I can get. We’d had a few not thrilled with dinner nights in a row, so I decided it was time for a dish that stood a better chance of at least being consumed without complaint.
What makes this pasta meal special is three main elements. The creamy goodness (here I’ve used my friend Annie’s cashew cream which I think I could write a book on because it’s so wonderful), the roasted tomatoes (if you’ve not done this you have really been missing out), and the fresh herbs. The cashew cream provides just the right amount of cream feeling without the clumpiness of sunflower cheese or real dairy ricotta. And roasting tomatoes? Nothing brings out the sweetness like a little roast. Throw in a little olive oil, garlic, and balsamic vinegar and you’ve got a dresser upper for just about any dish. Fresh herbs? I say yes please!
The original version of this dish is here on Meatless Monday’s website, a great resource if you are looking for vegetarian meal ideas. Because my version is pretty close, I’m just going to cover a few highlights. In changing this recipe for my family, I removed the dairy, increased the pasta amount (because leftovers are good), and left the components separate (aside from combining the cream and pasta) because this is a more successful strategy with my children. You could also choose to use gluten free pasta or veggie noodles like these.
Roasting Tomatoes: To achieve super goodness, preheat the oven to about 350. Place clean tomatoes in a baking dish. Add olive oil, garlic, balsamic vinegar, and a dash of salt. Stir to ensure tomatoes all have contact with the other yum. Place in oven and cook until tomatoes have cracked skins and have begun to release their juice. Mine took 35 minutes, with a goose up to 425 for the last 5 minutes. Your kitchen will smell heavenly.
While the tomatoes are roasting, boil your pasta, chop your herbs, and if you have some toast some pine nuts in a pan. If you don’t have pine nuts, walnuts would also make a nice addition to this dish.
Creaminess: As I said, I used cashew cream for my version and simply added just enough to the dish to ensure that noodles all had some cream, but were not drowning. Many dishes with cheeses and cream sauces go overboard in my opinion, so I usually start with less than the recipe calls for and see how that looks.
Herbs: Fresh basil makes this dish absolutely sing. The combo with the tomatoes is a natural, and the basil cuts through the cream in a way that makes the dish lighter feeling, more summery. We also put chopped fresh parsley on ours.
Other veggies. After our initial taste, which garnered universal approval, Mr. Little Sis and I began our usual varia-bowl treatment by adding fresh spinach and other chopped veggies we had in the fridge. This would be a great place to use some zucchini noodles.
So there you go, another way to use that summer bounty, and to enjoy those flavors while they linger. May all your pasta be delicious and all of your meals garner 100% approval (or at least 75). Delish!
Indeed. Why should my son who asked that question of me? Why should I? It got me thinking about ‘First World Problems’ and starving children, but, let’s be honest. Generations of parents have tried to convince their children that they should eat something nasty just because there are people in the world who would be happy to have that nasty thing which is WAY better than nothing. But it doesn’t work. It doesn’t work for children OR adults. Empathy is not the forte of the young, especially when it really doesn’t make sense. It is sad that others do not have enough to eat, or what they want to eat, but my son will say that if there is something he prefers right there in the cabinet, then why can’t he have that right now? He knows what he eats for dinner won’t affect that poor child’s hunger either way. So how to answer that question for him, and for myself. In a culture that emphasizes choice, reward and satisfaction, why shouldn’t we always have something we like to eat?
I’ve got 3 responses to share with my son and myself:
A) You can acquire a taste for things / change your taste for things;
B) You have 1 body which you would like to be able to navigate through as much of this world / life as possible; and my personal favorite….
C) Because I made it and we’re all sitting down here together to eat it, dammit! i.e. this is about more than your personal satisfaction.
I know, that’s all a bit flippant, so allow me to expand…
A) Indeed you can acquire a taste for things and even lose a taste for things! I recently splurged on a purchase of some fancy Italian ice cream which was labelled chocolate / peanut butter. Who knew the fancy Italian ice cream would have little peanut butter cup candies in it? My mother will think I’m lying, but I removed the candy peanut butter cups because they were too sweet. They made the ice cream cloyingly sweet to me, so I didn’t eat them. Mind you, I used to ADORE Reese’s peanut butter cups. They were my candy of choice and Younger Big-Bro could always get a good trade out of me at Halloween if he had Reese’s cups to offer. However, I have lost my taste for milk chocolate and heavy duty sweets because I stopped eating them and learned to love other things that are not so sweet instead. It can happen. It took awhile! Baby Steps friends, remember to take Baby Steps – small changes a bit at a time, like reducing amount or cutting it with something. With chocolate you can slowly switch over to darker chocolate. For more info on making switches – either fast or slow, see Baby Step #1 The Ol’ Switcheroo, or Baby Steps Boost which makes suggestions for how to take Baby Steps away from some common unhealthy foods.
It can also happen that people’s taste buds change as as they mature and as they age. Little Sis will tell you that Miss Picky Pants (my adorable niece) has taste buds that can change overnight ;-) If they haven’t tried it in awhile, have them try it again. And not the touch the corner of the fork with your tongue and then make a face try. An actual try that involves a bite, followed by chewing and swallowing. We require 2 bites because the first one is still colored by negative expectations, or a poor guess. This rule goes for adults also. As a precursor to answer ‘C’ I say, “Put your Big Girl Panties on and just eat it – it won’t hurt you even if you don’t like it.”
B) If children were left to eat without any input, some of them just might develop some serious nutritional deficiencies. Heck, many adults have serious nutritional deficiencies. Personally I am low in iron. I try to eat greens and cook in a cast iron pan to amend that situation. I’m sure you know the basics of balancing protein, carbohydrates and including lots of veggies and fruits. Perhaps more information about what nutrients are in our food and what those nutrients do for us would help allay the tendency to eat pizza every night. Check out some resources for nutrient information:
– Charts on the nutrients in fruits, vegetables and fish
– An extensive list of foods and the nutrients they contain – this is a pdf booklet – you have to go through about 10 pages of other info before you get to the chart, but it is a good resource.
As we mentioned in the Baby Step on getting your kids engaged with change, try to tie in their personal goals with their food intake. In other words, if they want to be an athlete stress the nutrients needed to help them get stronger and to grow healthfully. If they want to do well in school stress the foods that will feed their brains….
Understanding the physiological need for a variety of healthy foods and the physiological benefits of a variety of healthy foods can be helpful in convincing yourself and others to eat things that are not your first, or even second or third choice.
C) Eating is about more than personal satisfaction. It is part of the ritual of converting the bounty of the planet into bountiful community. It takes a village to feed one gaping maw. Recognizing the involvement of community, family or personal involvement on the resulting meal or even packed lunch takes a little emphasis off the pleasure and places it back on the living, necessity of eating. So when our culture shines through in my son’s belief that he is entitled to have something delicious every time he eats, I can try to re-focus him on all of the reasons and all of the work that goes into feeding people. Little Sis’ family starts the evening meal with some thanks to the one who prepared the meal. What a great way to re-focus the meal on the bounty of being fed…. the bounty of having good nutrition…. and the bounty of being together and taking care of each other.
Should we live to eat? or eat to live?
Here at the Pantry we usually fall in the middle on such spectrums of possibility. It surely seems too stringent to do either exclusively. But there is definitely room in most of our lives for a little more eating to live. Such a blessing to even have a choice!
Tullia’s Italian Meatless Pasta Sauce recalled because of potential botulism contamination. Botulism is potentially fatal. Please check out the details and share.
153 cases of E.Coli have prompted the recall of some raw pork products. Please check out the details here, and again, share with your meat eating friends.
Eat well, be well friends.