Live Long, Live Strong, Eat Seafood: THE SLIPWAY RESTAURANT (formerly Dip Net)

On September 19, 2011August 26, 2011 By Barbara StroudIn FOOD2 Comments

slipwaylogo — Image: http://maine-slipway.com

I am pleased as punch to spread the word about the old Dip Net restaurant that used to be in Port Clyde (not the one that Linda Bean bought and kept the name, but the original Dip Net) – It’s baaayaaaack as Jack Nicholson would say and it’s name is THE SLIPWAY – it’s located at 24 Town Landing, in the former Harborview Restaurant in Thomaston, ME. We had many memorable meals at the old restaurant and are looking so forward to visiting THE SLIPWAY for memorable meals in the future!! They also have a Facebook page, so check them out!

Click HERE to see a sample menu.

A blip from their website (you know how I like to include ‘blips’ from everything…)

We are right on the harbor with a 120′ dock, plenty of outdoor seating and a menu pretty similar to the great food we’ve provided for years in Port Clyde and Camden. Chef/Owner is Scott Yakovenko ran the Dip Net Restaurant in Port Clyde for eight years.

If you’re in the area go visit! If not, click to visit their Facebook page !

Foods that should never cross your lips… #5

On September 15, 2011January 8, 2013 By Barbara StroudIn FOOD, HEALTHLeave a comment

I may have mentioned once or twice how much I value the information that comes from inside the Prevention magazine pages? Chock full of information to help you live a long healthy life. This is a fantastic article (click HERE for link to full article) about what foods you really shouldn’t eat (or at least TRY not to) and WHY… Today… the 5th… FARMED SALMON… here’s the blip from Prevention Magazine:

Farmed Salmon

David Carpenter, MD, director of the Institute for Health and the Environment at the University at Albany and publisher of a major study in the journal Science on contamination in fish, gives us the scoop:

The problem: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. “You could eat one of these salmon dinners every 5 months without increasing your risk of cancer,” says Carpenter, whose 2004 fish contamination study got broad media attention. “It’s that bad.” Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed. There are no commercial fisheries left for wild Atlantic salmon.

Budget tip: Canned salmon, almost exclusively from wild catch, can be found for as little as $3 a can.

Now to recap the past weeks (or click on the HEALTH tab to scroll through)

1. Canned tomatoes

2. Corn-fed beef

3. Microwave popcorn (sorry dad)!

4. Non-organic potatoes

5. Farmed Salmon

Two to go… wonder what they’ll be? Hint… if you just can’t wait you can click to read the full article! Catch you back here tomorrow!

Our favorites at Trader Joe’s!

On September 14, 2011August 26, 2011 By Barbara StroudIn FOODLeave a comment

50510_60113927810_4452335_n — Image: BringTraderJoesToCharlestonSC Facebook page

Well, Trader Joe’s has finally arrived in Charleston, SC! We made it there the first day and it was CRAZY. We didn’t make it there early, it wasn’t until Fred got off work that we shot over to see what the hoopla was about… it was busy beyond belief but we got some good stuff and were excited about the prospect of yet another grocery store in the area. Trader Joe’s isn’t just a shopping trip, it’s an adventure, ha ha… there is a following for Trader Joe’s that is rather unique. Prices are low, quality so far appears to be very good. They don’t have the large selection of products like Whole Foods does, think of them more like a ’boutique grocery store’. Trader Joe’s rotates what they carry, so you may find something you love and if it’s a limited supply item or if it isn’t a big seller then you may not see it in the upcoming weeks. A new concept, always some new items to try. Keeps things exciting! Of course there are the Trader Joe’s brand products and I would assume that those stick around, we’ve tried many and all are fabulous, coffee, olive oil, bavarian chocolate covered almonds, popcorn air popped with olive oil, low fat cheese doodles (hee hee), pitted kalamata olives, organic oatmeal with flax and the HAVARTI CHEESE (ooooh so good) just to name a few! CHEAP CHEAP CHEAP! Woohoo! If you’re near a Trader Joe’s but haven’t been in a while check them out!

Catch you back here tomorrow!

Giada’s Carbonara… oh! What could be better for a meatless Monday?

On September 12, 2011December 20, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

OHMYGOSH. Does this ever look good! Perfect if you’re trying to skip meat one day a week. Have you noticed the latest trend where eggs are appearing on top of all kinds of dishes, salads, pasta, etc… very different indeed! I think it’s worth trying for sure! It’s not a light recipe, but great for a special occasion! To get directly to the recipe on Giada’s website click HERE). I pulled this recipe up on the Food Network’s website as well, I wanted to see what kind of reviews it received… EXCELLENT! All comments were out of this world good… Gotta love Giada AND the view out of her kitchen window! (Those who have watched her show know exactly what I mean!)…

From the book GIADA’S KITCHEN: If you’re looking for a low-fat dish, move on. My brother and sister and I craved this dish so often as kids that we finally learned to make it ourselves – it is actually one of the first dishes I ever made for myself. These days I consider it special occasion food, not everyday fare, and it’s especially good for Sunday brunch. Add champagne and a fruit salad and you’re done. The Basil Aioli keeps for up to a week in the fridge and it works as a dip for veggies, on eggs, or as a sandwich spread, too.

giada’s carbonara

ingredients

Makes 4 to 6 servings

Giada’s Carbonara 1 bunch asparagus, ends trimmed, rubber band left on 1 pound linguini 1 cup Basil Aioli 1 cup shaved pecorino, about 4 ounces ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 tablespoons (½ stick) unsalted butter 4 to 6 large eggs Salt and freshly ground black pepper
Basil Aioli 1 garlic clove , minced 2 large egg yolks (see Note) 2 teaspoons Dijon mustard 1 teaspoon fresh lemon juice ¼ cup finely chopped fresh basil leaves ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1/8 teaspoon cayenne ½ cup vegetable oil ½ cup extra-virgin olive oil

instructions

Giada’s Carbonara Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces. Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the basil aioli, asparagus, shaved cheese, salt, and pepper. Stir to combine and turn out onto a serving platter. Melt the butter in a medium skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, fry to your liking. Place the eggs on top of the pasta and serve immediately.
Basil Aioli Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be stored, covered, in the refrigerator for up to 3 days. There are some dangers associated with eating raw eggs, especially for those with compromised immune systems. To reduce the risk of salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells

Giada’s Carbonara

Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces. Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the basil aioli, asparagus, shaved cheese, salt, and pepper. Stir to combine and turn out onto a serving platter. Melt the butter in a medium skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, fry to your liking. Place the eggs on top of the pasta and serve immediately.

Basil Aioli

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be stored, covered, in the refrigerator for up to 3 days.

There are some dangers associated with eating raw eggs, especially for those with compromised immune systems. To reduce the risk of salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells

I know I’ve bought PASTURIZED eggs for a recipe long ago, I’m going to check to see if they’re still available… but if not, I’m throwing caution to the wind, ha ha… getting risky in my old age… I’ve GOT to give this recipe a try!

A peak out of Giada’s window… the ocean… that would be sweet! Although I probably wouldn’t get a lot of cooking done, ha ha…

Enjoy! Catch you back here tomorrow!

Foods that should never cross your lips… #4

On September 8, 2011January 8, 2013 By Barbara StroudIn FOOD, HEALTHLeave a comment

Well, it’s Thursday and time for the Prevention magazine tip… from a wonderful article 7 FOODS THAT SHOULD NEVER CROSS YOUR LIPS, here is number 4:

Nonorganic Potatoes

Jeffrey Moyer, chair of the National Organic Standards Board, gives us the scoop:

The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes—the nation’s most popular vegetable—they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting. ” Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won’t,” says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”

The solution: Buy organic potatoes. Washing isn’t good enough if you’re trying to remove chemicals that have been absorbed into the flesh.

Budget tip: Organic potatoes are only $1 to $2 a pound, slightly more expensive than conventional spuds.

Well, good grief, is nothing sacred? The potatoes are coated in layer after layer of poison. Lovely. I DO only buy organic… just not as many. Works out fine!

ARTICLE RECAP: canned tomatoes, corn-fed beef, microwave popcorn and now… nonorganic potatoes!

Catch you back here tomorrow!

Husk Restaurant in Charleston, SC is the top new restaurant in AMERICA!

On September 5, 2011December 21, 2013 By Barbara StroudIn FOODLeave a comment

It’s pretty exciting that Bon Appetit magazine has named Sean Brock’s new restaurant HUSK, the top new restaurant in AMERICA! Woohoo… Sean Brock is a man with a vision. He renovated a worn out building (or two) and made it into one exquisite space! I know the old building, I’ve taken art classes there… I love the plan for HUSK, LOCAL INGREDIENTS… love it! Makes my mouth water… We look forward to visiting HUSK soon… CONGRATS SEAN!

Here’s a blip from their WEBSITE (gorgeous website, complete with the daily menu, check it out!), and pictures from the website below…

HUSK IS

centrally located in historic downtown Charleston, Husk, the newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group, transforms the essence of Southern food. Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston.

Starting with a larder of ingredients indigenous to the South, and set within a building complex dating to the late 19th century, Brock crafts menus throughout the day, responding to what local purveyors are supplying the kitchen at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven and a large chalkboard listing artisanal products currently provisioning the kitchen, but like the décor that inhabits the historic building, the food is modern in style and interpretation.

At Husk there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Brock, who has even stricken olive oil from the kitchen. As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.

Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk. The restaurant is as casual as it is chic, evoking a way of life centered on seasonality and the grand traditions of Charleston life—one lived at a slower pace, preferably with a cocktail and a wide porch in the late afternoon. It is a neighborhood gathering place for friends, and a destination dining spot for travelers, with a little bite of the South for everyone’s palates.

Catch you back here tomorrow!

Foods that should never cross your lips… #3

On September 1, 2011January 8, 2013 By Barbara StroudIn FOOD, HEALTHLeave a comment

Here is this Thursday’s food that should never cross your lips. Thank you to Prevention magazine for another excellent article!

Microwave Popcorn

Olga Naidenko, PhD, a senior scientist for the Environmental Working Group, gives us the scoop:

The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize—and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop natural kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix.

Budget tip: Popping your own popcorn is dirt cheap.

Ahhh, something else that’s good on popcorn? PARMESAN… woohoo!

ARTICLE RECAP: Canned tomatoes, corn fed beef and microwave popcorn!

Catch you back here tomorrow!

Steak fajitas… quick and easy! Delish!

On August 31, 2011December 8, 2013 By Barbara StroudIn FOOD, Recipe1 Comment

You know when you need to get out of a rut and try something different? Summertime is the hardest time for me, in the winter I can think up all kinds of things that bake, stew, roast, all with the oven on slowly making a meal into a masterpiece while heating the kitchen all at the same time. Then it’s summer. It’s hot and the last thing you want to do is spend too much time with the stove/oven on… enter FAJITAS. I usually make them with chicken, but on this day we needed a break from chicken. So I ran to the store and got 1/2# of flank steak. I whipped together a marinade in a ziplock with a clove or two of garlic (use the microplane!), some olive oil, and some lime juice (one nice big wedge squeezed into the bag). I then mixed the ingredients in the bag by mushing around with my hot little hands, then tossed in the hunk o’beef and let it sit and fester for a while (in the fridge of course!). Actually that night dinner plans changed so it sat in the bag for about 12 hours which was perfect! Fred threw the hunk o’meat on the grill, then right before it was ready he took it off, wrapped it in foil and allowed it to rest. Then we sliced it at an angle against the grain. We heated up some tortilla’s that we had, cut up some tomato, green onion, grated some cheddar and threw on a nice plop of greek yogurt! (We use it instead of sour cream). Oh, and we had some of that tasty salsa from Trader Joe’s… nice touch. It’s quick, you can put what you like on it, you can spice it up more (or less), add avocado, onions, etc. Use chicken, tofu, steak, fish or whatever else you may have. As they say… No rules, it’s just right.

Enjoy a fajita tonight! Catch you back here tomorrow!

Foods that should never cross your lips… #2

On August 25, 2011January 8, 2013 By Barbara StroudIn FOOD, HEALTHLeave a comment

I happened upon a fantastic article in PREVENTION MAGAZINE, and I thought it was worth sharing… Each Thursday I’ll post another food that should never cross your lips. It’s a great article because it tells you WHY! I am doing it to the best of my ability!

Ok, here it is, from PREVENTION MAGAZINE:

Corn-Fed Beef

Joel Salatin, co-owner of Polyface Farms and author of half a dozen books on sustainable farming, gives us the scoop:

The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. But more money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E,omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers’ markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.

Budget tip: Cuts on the bone are cheaper because processors charge extra for deboning. You can also buy direct from a local farmer, which can be as cheap as $5 per pound. To find a farmer near you, search eatwild.com.

Excellent information from a reliable source. That’s why I read Prevention. If you haven’t subscribed, trust me it’s worth it… and it’s nifty size is so perfect to toss in your purse to take with you! Check it out! If you’re in the Charleston area I know EarthFare and Whole Foods carries it. The taste simply cannot compare to corn-fed. It costs more, yes. But we don’t need to eat such large portions, cut your portion and spend the same amount for something that’s better for your body and fill up on those veggies!

So to backtrack… last week it was CANNED TOMATOES… this week, CORN FED BEEF… What do you think it’ll be next time?

Catch you back here tomorrow!

What to do with your garden’s bounty? VEGGIE PASTA! Dinner this eve…

On August 24, 2011December 8, 2013 By Barbara StroudIn FOOD, Recipe1 Comment

IMG-20110802-00596 — The stars of the show...

Are you wondering what to do with a garden full of fresh veggies? Here is one quick and easy idea. What’s better is that this can be made with whatever you have on hand each day, so it’s completely different! Mushrooms, celery, walnuts, chicken, shrimp, hey… whatever you have will work! For this evenings meal, I have a zucchini, part of an orange pepper, some cremini mushrooms and some onion. Like I said, use what you’ve got…

Throw on a pot of water while you cut up the veggies. I like them cut small, my mom cuts big, it really doesn’t matter, do what you like (isn’t that liberating??)… Heat a skillet (you can use non-stick, I prefer a regular skillet or a cast iron skillet) with some olive oil, enough to lightly cover the bottom (don’t be too chintzy, you’ll need it to coat the pasta), toss in the cut up veggies (once you hear a SIZZLE when you slide a piece into the pan, cook it on medium high until it starts to get lightly brown… owwwwieee. you’re getting close to heaven now… won’t be much longer. Go ahead and toss the pasta into the boiling water. I usually use angel hair (capellini) because it cooks so quickly! Once the pasta is done, drain it well then toss it into the pasta and stir around. Turn the skillet off. I use tongs to coat the pasta with the oil and veggies. I realize I’m not giving amounts here, use what you like and whatever amount you like. You see what I used and that was for two people. I probably use about 1/3+ of a package of capellini… then sprinkle with PARMESAN… woohoo… you can also add fresh basil or any other herbs along the way. It’s hard to mess this up. It will become a go to meal when you can’t think of anything else to make (or don’t have time).

IMG-20110802-00598 — Tada... Dinner is served!

And there you have it… dinner is READY! As you can see in this picture I added a fresh cut up tomato.

Another option to change things up a bit… once the veggies are done, add the cooked/drained pasta, then add a few spoonfuls of PLAIN REGULAR yogurt (flavored is weird and Greek yogurt is too thick), stir it in with the veggies and pasta, then (hold on to your hat, this is the best part…) grate some pepper jack cheese over the top… throw a lid on top of the skillet just until the cheese melts… oh heavens. Tasty!

Catch you back here tomorrow!!

Foods that should never cross your lips… #1

On August 18, 2011December 12, 2013 By Barbara StroudIn FOOD, HEALTHLeave a comment

Once again, a wonderful article from Prevention magazine! The article is entitled “7 Foods That Should Never Cross Your Lips”. It provides wonderful insight as to WHY you shouldn’t eat these foods… and they’re COMMON foods. Ugh. Here we go for this weeks food to avoid:

Canned Tomatoes

Fredrick Vom Saal, PhD, an endocrinologist at the University of Missouri who studies bisphenol-A, gives us the scoop:

The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”

The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi.

Budget tip: If your recipe allows, substitute bottled pasta sauce for canned tomatoes. Look for pasta sauces with low sodium and few added ingredients, or you may have to adjust the recipe.

IMAGE: Prevention.com

This is excellent information. I have already found the Pomi tomatoes (wonderful) at a local grocery store in town, so I’ve made the switch to those… also Trader Joe’s just recently opened, so I will check out their tomatoes as well! See if you can find these tomatoes where you live, if not maybe ask the grocery store if they can order?? Hey, if I got more than one stinking tomato off my tomato plant (the size of a plum yet!) I would love to can them, what could be better than that??!

WOOHOO mom!! This is your LAST chemo treatment (woohoo, can you believe it??)!! Oooowieeee am i ever thankful for that! I love you! me

Catch you back here tomorrow… check out my PHOTO BLOG if you get a minute!

Quick and easy macaroni salad, perfect for a warm summer day!

On August 15, 2011December 8, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

Ahhh, who doesn’t love macaroni salad on a warm summer day? It’s so refreshing… and goes well with anything or all by itself. You can change this recipe to add more (or less) vegetables, add what you’ve got, I never make it exactly the same… Fresh dill (or whatever spice you like) always kicks it up a notch, makes it taste fresher… Made a note to pick up some fresh dill… I only had dried dill weed, but that worked just fine, you just have to use a lot of it!

SUMMERTIME MACARONI SALAD

Cook 2 cups macaroni (or similar shape) noodles as directed on package, then drain, rinse in cold water and set aside.

: Radishes, Orange Pepper, Celery and Hard Boiled Eggs

While the water is on, chop your veggies, whatever sounds good to you at the time… I used 2 stalks of celery, about a quarter of an orange pepper, about 8-9 radishes and three hard boiled eggs. Chop and set aside.

: Dressing for Macaroni Salad

Get the dressing mixed up. I used three big oversize spoonfuls of Hellman’s Canola Mayonnaise. If it’s not enough you can always plop in a little extra. To the mayo I add a quick pour of apple cider vinegar, add more if you like vinegar, less if you don’t, a tiny squirt of mustard, salt, pepper and dill. Stir until creamy and mixed.

MacSalad3 MixSeason 081511 — Stir macaroni into dressing and season with dill...

Now stir the macaroni that was set aside hangin’ out into the bowl with the dressing, stir it around good making sure to coat everything with the dressing, you don’t want any dried pieces of noodle. Blaaaah. Season with copious amounts of dill . Cover and refrigerate (unless you can’t wait… I couldn’t)… Now for the best part…

: Summertime Macaroni Salad

Pour yourself a nice cold drink, scoop out a little dish of macaroni salad and enjoy! It will put a smile on your face AND if you make it earlier in the day it keeps the kitchen nice a cool, no stove… yipeee!

Catch you back here tomorrow!

Photo blog HERE…

Cancer Prevention Tip #12 – soy, tofu, miso and tempeh

On August 11, 2011July 21, 2011 By Barbara StroudIn FOOD, HEALTHLeave a comment

: Image: FoodServiceDirect.com

Today’s cancer tip is from a great magazine article “Edible Healing: Food Cures for Cancer” by Prevention Magazine! Now I realize these tips aren’t for everyone, you have to do what’s right for you. For instance I am sensitive to soy. I went through months of hives and severe allergic reactions yet test negative in every way. It’s a frustrating thing to be allergic to since it’s added to almost everything from BBQ sauce to tuna. The choice is yours, I wish I could go back to it, I loved my decaf soy latte on occasion… and my smoothie’s made with vanilla soy milk… ahhhh (frozen fruit in a blender with soy milk and some plain or vanilla yogurt. Heavens… tasty and refreshing! But now a no-no for me…

Well today was supposed to be the last chemo treatment… but there was a week (and thank God there was only one!) where my moms white blood count was too low… so she couldn’t get chemo that week… so it tacked on a week. That’s OK… it’s over NEXT WEEK! WOOHOO! On to the cancer prevention tip…

Compounds called isoflavones (including genistein, daidzein, and glycitein) prevent tumor growth and block the stimulation of cancer cells by sex hormones (such as estrogens and testosterone). There are significantly fewer breast cancer cases among Asian women who have eaten soy since adolescence, and when they do have breast cancer, their tumors are usually less aggressive with higher survival rates. Isoflavone supplements (in pill form) have been associated with an of certain breast cancers, but whole soy, eaten as food, has not.

How to Eat It: Replace conventional milk products with soy milk or soy yogurts for breakfast. Also, use tofu, tempeh, and miso in soups and stir-fries.

Ok mom, I’m going to keep up with the health tips, cancer prevention and whatever else I read about… Keep up the good work, the end of chemo is near J – love you! me

Catch you back here tomorrow! If you get a chance, check out my photo blog at http://almostdailypic.wordpress.com !

How to roast Cauliflower!

On August 10, 2011December 19, 2013 By Barbara StroudIn FOOD, HEALTH, RecipeLeave a comment

: Image: Food Network

I like cauliflower, always have. My husband on the other hand despises cauliflower, or rather, despised it… until he had it roasted (thank you Alison & Michael!) at a friends house one night… on our way home we were talking about the CAULIFLOWER, and there were many wonderful foods eaten that night but the darn cauliflower was a real surprise. It was sweet. Seriously sweet. We made it the next night and WOOHOO it was AWESOME, my husbands words at dinner: “I like this so much I could eat it every day” – well it’s on the menu at least once or twice a week, and given the 100+ degree temps that’s saying alot! Right now Fred is grilling some chicken, I’m roasting the cauliflower, I have cucumbers in Greek yogurt with apple cider vinegar, green onions and some dill, throw that with a small salad and woohoo, this is going to be one wonderful dinner! This recipe is from Emeril Lagasse, since I had garlic in the chicken I didn’t put it in the cauliflower, I also didn’t add the parmesan, didn’t need it, but may give a shot one day, here’s the recipe! Click HERE to go directly to the Food Network website for easy printing!

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Recipe courtesy Emeril Lagasse, 2003

Ingredients

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Directions

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Give it a try, I bet you’ll love it as much as we did! Catch you back here tomorrow!

Meatless Monday… Giada’s Creamy Farfalle, with Cremini, Asparagus and Walnuts!

On August 8, 2011December 12, 2013 By Barbara StroudIn FOOD, Recipe4 Comments

GiadaCreamyFarfalleCreminiAsparagusWalnuts 080811 — Image: FoodNetwork.co.uk

I made this a few years ago and it was outstanding! I just now remembered it while trying to come up with a meatless recipe that I know you would all love! Trust me on this, it’s a WINNER with a capital W! It’s quick, easy and the taste??? Out of this world!! Pair with a small salad and whoa, it’s friends-come-over-to-dinner worthy! This is one of the most popular Giada De Laurentiis recipes. Dang she’s good!

Below is the recipe, or click HERE for the link to the Food Network page where you can print the recipe!

CREAMY FARFALLE WITH CREMINI, ASPARAGUS AND WALNUTS

Ingredients

Salt

1 pound farfalle pasta

3 tablespoons butter

1 pound cremini mushrooms, thickly sliced

1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces

1 cup mascarpone cheese

Pinch freshly grated nutmeg

3/4 cup walnuts, toasted

1/4 cup freshly grated Parmesan

Directions

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Enjoy! Catch you back here tomorrow!