Category Archives: articles & writings

Warm Up Fall with Baked Oatmeal!

Baked Oatmeal, using leftover oatmeal

-3 cups leftover oatmeal

-1 cup milk

-1/2 c. honey or molasses

-1/2 c.  granola

-sliced apples, peaches, bannanas (slice lengthwise), or other fruit of your choice. Berries are also fine

-2 tbs. butter

Preheat oven to 350. Combine oatmeal, milk, and honey, stirring until combined. Pour into oiled or sprayed 9″ pan. Top with granola. Lay fruit gently on top of granola, then cut butter into small squares and sprinkle on top. Bake for 20-30 minutes, depending on how brown you want it. Serve with whole-grain toast.


New Reading about Food, Food Politics, and Obesity

Among other things, I spend a lot of time reading political food blogs.  Why? Well, there’s a lot reasons. Some inspire me to keep fighting for healthier food, some have great research access, some are on “the other side” so I know what I’m fighting, and some are just plain entertaining. Food is a passion for me,  and so are the things connected with it–those peripheral things like preservation, health, nutrition, security, justice, logistics…the list goes on.

The truth is, almost everything in our lives is somehow connected by or with food. Knowing what is going on around you is empowering, and often flat-out scary.  One company owns most of the seed for the grains we eat, for example. Does that really sound like a good idea to anyone but them and the politicians they fund? Because almost any rational person who spends a few minutes thinking about it can see how incredibly dangerous that is, how terrifying to have one for-profit entity controlling food supply worldwide.

So, I read a lot. I educate myself to educate others, and I love finding people who have similar passions. I’ve been trying to catch up on archives of Appetite for Profit, run by a public health lawyer. It’s fascinating, well-written, and while I don’t agree with everything, she presents good and reasonable arguments for her POV.  Swing by and read a bit, then let me know what you think.

I also read a lot of books. You know, those things with the paper in the middle of two bits of cardboard? The paper usually has words on it? Yes, you can also get “books” on kindle, but for me, it’s just not the same thing. That, however, is neither here no there. The point is I read things not blogs or twitter, and my latest  read is from an author we saw speak at Monticello Heritage Harvest Festival, Sharon Astyk. She also, of course, also have a blog (which I’ve just started diving into, so no review yet).  The book is “Independence Days: A Guide to Sustainable Food Storage & Preservation.”  I’m only about half way through, but I’m already comfortable recommending it. She’s got some great insights, some good recipes, and she gives you a lot to think about.

What are you reading?


Featured!

One of my holiday recipes is being featured on AC’s Food & Wine page!

Holiday Cheese Tortes, by Shawn Sisson.  This is the same recipe I donated to the Bike Stop event earlier this year. I am excited!


Things have been a little crazy here, but aren’t they always? I hope to get around to updating my posts next week, but until then you can read some of my newest items, originally published in my food column in the Star-Exponent, here:

Don’t Call Me a Locavore

What’s Your Beef: A Chef’ Perspective on Pastured Beef

I have no idea why they’re not on the newspaper’s site yet, and need to poke them about it again. In the meantime, enjoy some pastured beef from Pannill’s Gate:


The Brave

Starting a farm from scratch is difficult. Starting a farm from scratch that is going to produce all the food needs for the farmers and their CSA members year round is very difficult. Starting that farm when you’ve never farmed before?

That takes courage.


Foodie and Frugal, Week of 12.13.08

Above: tonight’s dinner: Polenta with wild mushrooms (chicken and puffball), onions, and fricasse’ sauce. It was served with a mix of peas and collard greens. Yummy! Below: last night’s dinner: okra & pinenut pasta with blue cheese sauce and herb rubbed salmon.

I’ve been a bit lax on the whole “Foodie and Frugal” thing, and apparently it’s been missed. Sorry about that. So, here’s the menu plan for this coming week:

Monday: Lentil & Sausage Soup. You see this here a lot because it is very tasty, very hearty, very healthy, and very quick. Mondays see both UC and I gone for classes, me at Body Combat and him at Tai Chi; so, we need a quick meal. We use turkey sausage to keep the fat down. Lentils are a complete protein and full of fiber, so it keeps you full.    The recipe we use makes a huge pot that feeds us for several meals (and occasionally a few helpings even make it into the freezer) for under $3.00. We’re using the chicken stock I am making tonight from the hens we got a while ago as the base:

Tuesday: Not Your Mom’s Meatloaf and Sweet potatoes. This recipe is one of the absolute best I’ve made recently. I’ll try to get it up on the sidebar later this week. It’s also very healthy, and low-cal. Served with sweet potatoes for antioxidants its’ pretty much a complete meal, but we’ll toss in some beets or corn, too. This can be a bit pricier just because it has meat, but it also has veggies in it. It’ll give us two meals, so I’m going to guess $1.50/person per meal.

Wednesday: Chicken or beef kabobs. This is movie night, and we feed lots of people. We make the main dish, everyone brings a side to pass. Tonight, it’s meat and veggie kabobs. I think I’m going to do them in a Thai peanut sauce.

Thursday: Beef Stew. You’re seeing a lot meat on this menu, it’s true. Our veggie dish was tonight. While I like to do more, UC is back to trying to gain weight, so we’re back to eating more meat (its seems to be the most effective thing he can do). This does break the bank a bit, unfortunately, but it keeps him in good shape. Beef stew is a pretty effective use of the beef, and it’ll also mean I can crock pot it. Which is great, since this is our night for spin. I’ll brown off the meat earlier in the day, then toss it in the crockpot with carrots, onion, corn, peas, and potatoes. We’ll have it with some of the sourdough UC is making right now, and probably brown rice.

Friday: Chicken Lasagne. This is one of the dishes you’ll see on my menu for my Ready to Go Meals this week, so I am just going to toss another one in the oven. This will give us some leftovers for later. I’ll be using whole wheat noodles, spinach, TVP, mushrooms, and a low-fat cheese combo I make myself (there’s no ricotta in this, but it’s actually doesn’t need it). This is really frugal, and with all the protein and fiber, it’s incredibly healthy.

Saturday: Yule. This is our holiday celebration with good friends. We’ll be cooking off a turkey and a bunch of other stuff, but the specifics are still in the works.

I expect to spend $35-45 on groceries. The rest is from the pantry.

Check back tomorrow for my Ready To Go Meals selections for this week. Also, check the RSS Feed on the sidebar for my published articles on treating ADD/ADHD and Depresison with diet.


Short and Sweet. Okay, just short.


Yep, it’s that time of year again. Time to bust out the cider and wine, chuck in real cinnamon, star anise, cardamom, and other yummy things, and mull the heck out of it with friends. It’s also time to start holiday baking, and this year it’s also been time to can. Oh, the canning.  Our friends MJ & Dave combined with us to can over 100 jars of apple butter. Let me reiterate: ONE HUNDRED JARS OF APPLE BUTTER.

It took two days. I think it is going to be worth it.

In other news, I’m starting a monthly newsletter. The link to get you signed up is supposed to be in the upper part of the middle colum of this page, but unfortunately it’s not working. Keep looking, and when I get it fixed I’ll make sure it’s blogged.

There isn’t going to be a “Weekly Frugal” this week. Long story, but the short version is I am simply too busy with work. There are some things in the works that I’ll post about when I can. I am still publishing on AC, so feel free to swing by there and take a look. There’s some new stuff up, and you can also sign up for my RSS feed. (see the sidebar).

And, that’s the update for now.


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