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Archive for the 'Organic Food' Category
Contents
Posts
Yummy Cole Slaw Recipes made from Cheap, Nutritious Cabbage
Monday, December 8th, 2008Cabbage is a nice, inexpensive vegetable to buy in these difficult economic times. What’s more – it full of nutritious vitamins and antioxidants. It’s one of the cruciferous vegetables that’s been found to be so important for your health.
This past weekend I made my mother’s recipe for Cole Slaw that I grew up with – yum, um! It’s the only Cole Slaw recipe I like. Cole Slaw usually tastes too much like mayonnaise to me. My mother’s version has mayo in it – but it’s seasoned in a way that makes it taste more like a yummy dressing. I used low-fat mayo to make it healthier.
As you can see below, there are two ways to make this recipe. One is the sweet way, with carrots and raisins, and the other is with onions or peppers and less sugar.
The first photo is of the non-sweet version:
The next photo is of the sweet version. We enjoyed both variations when I made them last night. Though, the sweet way with the raisins is the way my mother made it the most – and it makes me think of being a kid!
Cole Slaw Recipe
Shred 3 cups of cabbage
Method 1
Add a ¼ cup chopped green pepper or ¼ minced onion.Method 2
One cup of grated carrot
½ cup raisins (optional)Dressing
1/3 cup mayonnaise
1 Tablespoon cider vinegar
2 teaspoons sugar (I used only 1 t. sugar for the onion version)
½ teaspoon salt
½ teaspoon celery seeds (optional – but recommended)Combine dressing ingredients together until the sugar dissolves. You can add a little olive oil to extend the dressing if needed.
Mix other ingredients with the dressing.
The full flavor of the sweet version came out after it was chilled for a couple of hours.
Bon appétit!
Many thanks to my Mom for the recipe!Mama Lisa
Fennel Salad Inspired by Bittman (with a side salad of – now don’t be frightened – mibuna!)
Tuesday, November 25th, 2008I mentioned in my last blog post how we belong to a CSA (Community Sponsored Agriculture). We get less expensive organic vegetables that come from a farm that day. We get whatever vegetables come in each week – there’s a little choice sometimes – but to a large extent – we get whatever’s in season at the time.
Last week we got, among other things, fennel and mibuna. Fennel tastes to me like licorice. I love it plain. But since I’m trying to fit these vegetables into our family meals, I’m often looking for recipes to deal with them. I was happy today to find a recipe that featured fennel by Mark Bittman in the New York Times. His recipe included celery (which I have in the house) and thinly sliced parmesan cheese (which I don’t have in the house – I only have grated parmesan).
Another complication to using Bittman’s recipe exactly as is, is that the fennel from the CSA is so good, that you don’t want to throw any part of it out.
Here’s what I did…
I cut up the fennel. After that, I happened to go over to my daughter to give her a kiss. She told me my breath smelled good. That’s because I was nibbling on the fennel. So I told her to try it. She liked it. So I put some to the side for her to eat plain – like she likes most food.
Then I added some grated parmesan (I recommend decent quality cheese for this purpose), olive oil, freshly squeezed lemon juice, salt, pepper and a little fleur de sel (which you can use if you have it – it’s a very tasty salt from France). I mixed it all together and voila – it’s great!
I also had a little mibuna in the fridge. Mibuna is a green leaf in the mustard family from Japan. It’s not as strong as most mustard greens I’ve tasted – though it has a little kick to it. I put some of the same mixture of olive oil, lemon juice, parmesan, salt, pepper and fleur de sel over it to make another little salad – Yum!
Check out Mark Bittman’s video to see how he made his salad. Yum Um!
A Cheaper Way to Buy Organic Food for Your Family
Tuesday, November 25th, 2008The other day I discussed one way to help decide whether or not to buy organic food for your family – selectively buying organic produce based on which fruits and vegetables have tested high in pesticides.
Another good idea is to see if there are any organic farmer markets, food co-ops or CSA’s in your area. We belong to a CSA – which stands for Community Supported Agriculture. Everyone pays a share in advance and then we all receive a share of organic vegetables each week – that come directly from the farm. The cost is very reasonable when you work it out on a per week basis. We get about 5 to 6 organic vegetables every week for about $15 per week (we live near New York City, where the cost of living is high). We also pay extra to get an herb share.
The food is out of this world! We’ve been eating vegetables we would never have bought in the past – simply because we never heard of them – or never saw them in the food store. Vegetables like Mizuna, Mei Quing Choi, Romano Beans, Tat Soi and Pak Choi – and some I’ve heard of, but have never cooked with, like Tomatilloes, Swiss Chard and Kale. It’s made my cooking more varied. Of course, they do also have standard vegetables like broccoli, cucumbers and tomatoes.
The vegetables we get at the CSA have more taste then what you find in the grocery store too. Our CSA runs from April until December. We’ll miss it when it’s over for the winter.
Here’s a link I found with directories around the US of CSA’s.
-Mama Lisa
Should You Buy Organic for Your Family?
Saturday, November 22nd, 2008Deciding whether or not to buy organic food for your family is a harder question in today’s economic climate, where people are worried about job security.
One answer is to selectively buy organic. Specifically seek out organic produce based on which foods have the highest levels of pesticides on them. The not-for-profit Environmental Working Group did about 43,000 tests on produce between 2000 and 2005.
Here were the 12 worst foods – meaning these you should buy organic:
Peaches (Highest pesticide load)
Apples
Sweet Bell Peppers
Celery
Nectarines
Strawberries
Cherries
Lettuce
Grapes (Imported/Not domestic US)
Pears
Spinach
PotatoesThe 12 best foods, meaning lowest in pesticides:
Eggplant
Broccoli
Cabbage
Bananas
Kiwi
Asparagus
Sweet Peas-Frozen
Mango
Pineapples
Sweet Corn-Frozen
Avocado
Onions (lowest pesticides)You can go to FoodNews to see the full list.
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