Wednesday, April 27, 2011

*FREE* Culinary Medicine/Fermented Foods Workshop @ the EEFC

Thursday, 28 April: Fermented Foods Workshop, East End Food Co-op, 7-9 p.m. (call 412-242-3598 to R.S.V.P.)
Join Life Fuel Health Coaching and Slow Cooked Pittsburgh in Culinary Medicine, pt. 2

Got kraut? Hankering for kimchi? C'mon out and learn how its all done. More important, though, learn why and just how important it is to include raw fermented foods in your diet. I am joining my friend Deborah Uttenreither, from Life Fuel Health Coaching, for her Culinary Medicine workshop series (this is number 2 in the lineup, too bad for you if you missed the first one, it was great!).

Deborah is sharing her vast and varied nutrition knowledge and I'll be there to do the grunt work (in case you are wondering, I am an expert cabbage cutter). And as if I had to say it...YES THERE WILL BE SAMPLES!

Tuesday, April 26, 2011

Fish (or grains, or tofu, or chicken, or lamb) with spinach (or kale or collards) and tomato

Spinach, tomato, onion, ginger, could stop here and it would be good.

Dinner tonight? Who has time to cook? (Oh, wait, if you’ve got 30 minutes, that would be YOU!)
I wanted to throw out a recipe today—something quick and easy, just to show my love. You see, even though I haven’t posted much food lately, I have been cooking without end.  This is a good thing, but it does leave me in that funny position of having cooked for other folks all day and still having a family at home that needs to eat. This is an easy, forgiving meal that is highly adaptable for different tastes and eating restrictions. Best of all, it is extremely flavorful and absolutely nutritious.

The fish is ready for the oven.
Here’s the basic recipe that I used (i.e., what is in the picture). To make this a REALLY fast meal, use a food processor from beginning to end—seriously, you can have this meal on the table within 30 minutes (most of that is oven time) if you let the machine do the work. Everything in this recipe is optional, but if you want a creamy and rich texture, be sure to include the onion and tomato—these two things make a huge difference to taste and texture.  Have some leftover grains sitting in your fridge? This is a great sauce for reheating those. Don’t eat grains? Serve this over mashed sweet potatoes. Want some spice in your life? Throw a pepper or two into the processor with your garlic and ginger. And, of course, any protein source here works well, as do other greens (even the tough ones since this is going through the food processor anyway).
Sometimes you gotta let the machine do the work.
2 8-oz portions of fish (any thick, oily fish will work)
1 lb. spinach (any leafy green will do)
6 roma tomatoes, quartered
1 large onion, roughly chopped
2-inch chunk ginger, cut into large chunks
3 cloves garlic, whole or halved
8 stems flat leaf parsley
Juice from one lemon
Olive oil for sautéing
Salt and pepper to taste
Preheat oven to 400. Put ginger and garlic in food processor and pulse a few times, just to break up.
Heat large sauté pan over medium heat. Add olive oil, ginger and garlic, sauté 3-4 minutes to soften. Add tomatoes, stir, add spinach and parsley, stir. Allow to cook together until spinach is wilted, another 4 minutes or so.
Place spinach mixture in food processor with salt and pepper and pulse until smooth. Add lemon juice to taste. Pour puree into baking dish, add fish. Cook in hot oven until desired doneness (15-20 minutes, depending on thickness and type of protein).

In case you're wondering, the health department says that the best ways to defrost proteins are (1) in the fridge overnight or (2) under cold running water.

Thursday, April 14, 2011

My Food World ROCKS—Yours Could Too! FREE TIX Hunter Gatherers @Bricolage


I’ve got TWO FREE TICKETS to fun and foodie madness; you should definitely take me up on this.
What’s this all about? I just got to preview Hunter Gatherers (a play by Peter Sinn Nachtreib, directed by Jeffrey Carpenter , Tami Dixon as Producing Artistic Director and Corinne Neal, General Manager) dahnthan at the Bricolage (ßoh yeah, click this link for a preview of the madness). This crazy foodie story is about hipster butchery, the newest edition of the Joy of Cooking, high strung, emotional, exquisite…food? friends? barbary? the inanity of our own lives? Perhaps all of the above.

Sunday, April 10, 2011

Baking Easter Bread + Enrico + My Sister = (Good Food, Great Times)*10

My beautiful Easter bread...
 My idea of heaven includes a space with a big airy commercial kitchen, vats of great wine, scads of fresh ingredients to cook with, good food to nibble and great company to share it all with. I’m not looking to get in to heaven any time soon so I’m awfully glad when I get a taste of it in the here and now. My lovely sister took me along to an Easter Bread Baking Class with Enrico of Enrico Biscotti in the Strip and my oh my did we have a good time (and eat well, to boot)!

Monday, April 4, 2011

Getting things done… (or how doing my taxes means making chicken soup)

I actually hired an accountant this year, thinking that would make my horrendously complicated (for me) last year of hither and fro accounting/job changes/business startup tax filing so very easy. Wish I could tell you whether or not that’s true, because even though I set aside two full days to get all my tax stuff together (and even though I do actually have it together, all thrown into one bag), the bag continues to sit on my office floor. Why? Well, the tax man does cometh but so does the medicine lady, healing through food.