I have had to make lots of changes over the past three years. At first it was simply annoying that I felt I could no longer eat my favorite foods. Then, when I realized that Stevia and Xylitol could indulge my sweet tooth, I thought I might actually be able to stick with this new "Maximized" way of living and eating. Little by little, I found ways to alter traditional recipes. Now, at last, I can't imagine eating beef that is raised in a confinement lot or white bread that makes me crave other processed, unhealthy foods. And now, at last, I realize that I can change most, if not all, of my old favorite recipes so they look good, taste good, and are good for me.
One of the changes I have had to make is in condiments and dressings. Nearly all bottled or jarred salad dressings and condiments are packed in canola oil. So when I want to make my "Sundried Tomato Pesto," I have to start from scratch. I am happy to do it because I know I can enjoy it without worrying that it will make me ill. When it is ready, I can use it to spread on my Flax Seed Bread, or rolled in a flattened chicken breast, scewered with a sprig of rosemary and grilled on the bar-b-que. For those of you who follow the Core Nutrition Plan, this pesto is unbelievable thinned with pasta water and poured over whole grain Italian pasta. Do I have your attention?
Sundried Tomatoes in Oil
Once you prepare these, you can store them in the refrigerator for up to six weeks, if they last that long.
Buy dried sundried tomatoes. They are available in many grocery stores, and sometimes you can find them in bulk food markets.
To reconstitute the dried sundried tomatoes, cover them with boiling water, and let stand for two minutes.
Drain and let them "air out" for about ten minutes.
Place the reconstituted sundried tomatoes in a jar, and cover with oil and other seasonings. I like to add a clove of garlic, salt, pepper, and sometimes a bit of balsamic vinegar. As long as your ingredients are "Maximized," suit yourself.
Sundried Tomato Pesto
Into a food processor, add a jar (about 1 cup) of your made-to-order wonderful sundried tomatoes in olive oil, 2 or 3 cloves of garlic, and approximately 1 cup of fresh basil leaves. Blitz, adding a bit of oilive oil, if needed, and about 1/3 cup of freshly grated Italian Parmesan cheese. Taste. Add salt and pepper to taste if desired.
Keep this spread at room temperature if using that day over whole grain Italian pasta, or refrigerate for up to two weeks.
Monday, August 31, 2009
FOOD MATTERS
Nothing like a whirl wind, big city, fun packed weekend to remind us "we are what we eat." I live in a small town, by big city standards, so visiting Chicago for the weekend is terrific in so many ways. My husband is a marathon runner, and generally speaking, he can "get by" with foods that will send my blood sugar into a roller coaster ride. During the summer months, however, I fancy myself a rollerblade wonder woman, and therefore don't tend to worry if I test the waters of cullinary delights on "special occasions." Big mistake. Huge.
After only three days of "vacation food," we both returned to our Maximized way of life feeling bloated, tired, and cranky. I spent the entire day following our trip re-filling our fridge with fresh vegetables, and cooking Sunday dinner, which for us included organic free range chicken. By Monday morning, we felt somewhat better, and we made a pact. This "vacation food" was enough to ruin any vacation - we won't fall prey again.
There's a problem with this pact. Even the finest restaurants add "stuff" to their healthiest dishes so they will appeal to a mass audience. These additions are meant to make the food look and taste "better." We ate foods like broiled salmon with roasted zucchini, chopped seafood salad, and chicken picatta, and we specifically asked what oil was used for cooking before we ordered the food. We completely avoided the beautiful bread baskets served with every meal, and desserts were not only off-limits, but frankly something that neither of us wanted. So why did we feel so lousy by the time we got home?
I am no doctor. I am not a nutritionist. I only know what works for me. Eating fresh, simply prepared food without hormones or additives - which means nothing that comes in a box - and relying on proteins that are raised the way nature intended - this is what works for me. Unfortunately, the North American diet is a lot more complicated than that, and it is literally endangering the health and well being of everyone who eats it.
There are a number of really good movies you can watch to educate yourself about the commercial food industries. FOOD MATTERS is a very good place to start. You can watch it on the internet at http://www.foodmatters.tv/ and FOOD, INC. will be in theatres this fall. There are also lots of tell-tale videos on Youtube about commercial beef and chicken. One noteworthy one is called DIRTY Little SECRET about MEAT . It is American, but applies equally to all North American consumers. Great books include "MAXIMIZED LIVING NUTRITION PLANS," available from your chiropractor, and "GOOD FOOD," available for download at http://tinyurl.com/ozx9wh . Both of these books have LOTS of recipes that will keep you and your family healthy and enjoying real food for many years to come. GOOD FOOD got its name because food has to be "good" in at least three ways: It has to look good; it has to taste good; but most importantly, it has to be good for you. Don't be fooled by cheap immitations. You deserve better.
Bon Appetite.
After only three days of "vacation food," we both returned to our Maximized way of life feeling bloated, tired, and cranky. I spent the entire day following our trip re-filling our fridge with fresh vegetables, and cooking Sunday dinner, which for us included organic free range chicken. By Monday morning, we felt somewhat better, and we made a pact. This "vacation food" was enough to ruin any vacation - we won't fall prey again.
There's a problem with this pact. Even the finest restaurants add "stuff" to their healthiest dishes so they will appeal to a mass audience. These additions are meant to make the food look and taste "better." We ate foods like broiled salmon with roasted zucchini, chopped seafood salad, and chicken picatta, and we specifically asked what oil was used for cooking before we ordered the food. We completely avoided the beautiful bread baskets served with every meal, and desserts were not only off-limits, but frankly something that neither of us wanted. So why did we feel so lousy by the time we got home?
I am no doctor. I am not a nutritionist. I only know what works for me. Eating fresh, simply prepared food without hormones or additives - which means nothing that comes in a box - and relying on proteins that are raised the way nature intended - this is what works for me. Unfortunately, the North American diet is a lot more complicated than that, and it is literally endangering the health and well being of everyone who eats it.
There are a number of really good movies you can watch to educate yourself about the commercial food industries. FOOD MATTERS is a very good place to start. You can watch it on the internet at http://www.foodmatters.tv/ and FOOD, INC. will be in theatres this fall. There are also lots of tell-tale videos on Youtube about commercial beef and chicken. One noteworthy one is called DIRTY Little SECRET about MEAT . It is American, but applies equally to all North American consumers. Great books include "MAXIMIZED LIVING NUTRITION PLANS," available from your chiropractor, and "GOOD FOOD," available for download at http://tinyurl.com/ozx9wh . Both of these books have LOTS of recipes that will keep you and your family healthy and enjoying real food for many years to come. GOOD FOOD got its name because food has to be "good" in at least three ways: It has to look good; it has to taste good; but most importantly, it has to be good for you. Don't be fooled by cheap immitations. You deserve better.
Bon Appetite.
Sunday, August 30, 2009
Pear cheesecake recipe
Pear cheesecake recipe.
Chef really enjoyed making this pear cheese cake recipe.
It makes a change to top a cheesecake with pears rather than strawberries or raspberries.
Chef tops the cheesecake with poached pears that are covered in a pear cider syrup, this in combination with a delicious creamy cheese cake filling and a hint of lemon in the crust tastes amazing.
Simply make Chefs easy baked cheese cake recipe and top with Chefs cold sweet poached pears recipe for the most wonderful pear cheesecake that you will ever taste.
How to make a pear cheese cake
Just simply make Chefs cheesecake base by clicking the link here:
Easy baked cheese cake recipe
Cheesecake ready for the oven.
Baked cheesecake ready for the pear topping.
Slice the cheesecake and carefully place the pear slices on top of each individual cheesecake piece.
This looks nice with each pear slice over lapped like a fan.
This looks nice with each pear slice over lapped like a fan.
If desired you can drizzle some of the pear syrup around the cheesecake on the plate.
Enjoy Chefs pear cheesecake recipe.
Baked cheesecake recipe
Baked cheesecake recipe.
There are only a few ingredients needed and it only takes 35 minutes to bake.
Chef makes a biscuit crust infused with a little lemon zest which tastes wonderful in combination with the creamy cheese cake centre.
This is a basic baked cheesecake recipe and you can top the cheesecake with any fruit or topping of your choice.
Ingredients for baked cheesecake
350g Cream cheese
100g White sugar
1/2 tsp Vanilla essence
2 medium Eggs
For the cheesecake crust
150g Digestive biscuits
1oz Brown sugar
65g Butter
1 tsp Lemon lemon zest (very fine grated)
Picture of all the cheesecake crust ingredients.
How to make a baked cheesecake
Blend the biscuits into crumbs and place into a mixing bowl.
Melt the butter and pour it into the biscuit crumbs with the brown sugar and zest.
Mix well, take a bottomless cake tin and press the biscuit mixture into the tin.
Blend the biscuits into crumbs and place into a mixing bowl.
Melt the butter and pour it into the biscuit crumbs with the brown sugar and zest.
Mix well, take a bottomless cake tin and press the biscuit mixture into the tin.
When pressing the crumbs into the tin work the crumbs up the sides of the tin a little.
Beat the eggs well in a small bowl.
Place the cream cheese, sugar, vanilla and beaten eggs into a large bowl.
Whisk or mix until smooth, the mixture will be loose in consistency.
Place the cream cheese, sugar, vanilla and beaten eggs into a large bowl.
Whisk or mix until smooth, the mixture will be loose in consistency.
Pour the cheesecake mixture into the centre of the bread crumbs.
Place into a hot oven at gas mark 4 for 35 minutes or until set in the centre.
Once cooked leave to cool in the tin for a while then place into the fridge.
Do not put the cheese cake in the oven until it has cooled down.
Do not put the cheese cake in the oven until it has cooled down.
The cheese cake is best left over night to completely set.
Top the cheese cake with fresh or tinned fruit, you can even dust with vanilla powdered sugar.
Boiled and stewed rutabagas (swedes) - Soðnar rófur og rófustappa
This root is known variously as a rutabaga, swede, swedish turnip or yellow turnip.
I prefer rutabagas raw, but I also like them in lamb soup.
Poached rutabagas:
Wash 1 kg. the rutabagas in cold water and peel them. If small, leave whole or halve, if big, quarter and then halve or cut into wedges and halve those. Try to make the pieces a uniform size.
Bring 1/2 liter water with 2 tsp salt to a gentle boil. Drop the rutabaga pieces into the water and poach - or steam them for a stronger flavour - until soft. Take care not to overcook, of they will become watery and bland.
Serve with boiled meats and fish.
Mashed rutabagas:
1 kg rutabagas
salted water
(100-200 ml milk)
50 g butter
salt, pepper, (sugar)
Wash, peel and re-wash the rutabagas in cold water. Cook in the salted water until soft. Remove from the cooking liquid and mash thoroughly. Melt the butter in a saucepan, add the mash and thin with the milk, if needed, to the consistency of thin mashed potatoes. Add salt, pepper and sugar, if desired.
Traditionally served, hot or cold, with traditional Þorri foods.
I prefer rutabagas raw, but I also like them in lamb soup.
Poached rutabagas:
Wash 1 kg. the rutabagas in cold water and peel them. If small, leave whole or halve, if big, quarter and then halve or cut into wedges and halve those. Try to make the pieces a uniform size.
Bring 1/2 liter water with 2 tsp salt to a gentle boil. Drop the rutabaga pieces into the water and poach - or steam them for a stronger flavour - until soft. Take care not to overcook, of they will become watery and bland.
Serve with boiled meats and fish.
Mashed rutabagas:
1 kg rutabagas
salted water
(100-200 ml milk)
50 g butter
salt, pepper, (sugar)
Wash, peel and re-wash the rutabagas in cold water. Cook in the salted water until soft. Remove from the cooking liquid and mash thoroughly. Melt the butter in a saucepan, add the mash and thin with the milk, if needed, to the consistency of thin mashed potatoes. Add salt, pepper and sugar, if desired.
Traditionally served, hot or cold, with traditional Þorri foods.
Friday, August 28, 2009
Poached pears recipe
Poached pears recipe.
A poached pear recipe can be used as a dessert or to even accompany another dessert recipe.
Rather than using red or white wine to poach the pears, Chef uses pear cider to make a syrup that is poured over the cooked pears.
Pear cider compliments and helps bring out the flavour of the poached pears.
This is a real simple recipe to cook yet when your guests taste these delicious poached pears they will think you have been cooking and preparing them for hours.
Just follow the step by step recipe instructions below.
Ingredients for poached pears
4 Small pears or 3 large pears
Water
2oz White sugar
100ml Pear cider
4 Small pears or 3 large pears
Water
2oz White sugar
100ml Pear cider
Picture of pear being peeled.
Picture of pears with pear cider.
Picture of sparkling pear cider.
Picture of small green pear.
How to make poached pears
Peel, slice down the middle and core the pears.
Take a heavy based pan and fill with water approximately 1/2 inch of water.
Bring the boil add the pears then simmer with a lid with a lid slightly ajar for 10 minutes or until the pears soften.
The pears should only be simmered in a little water, the pears should not be covered in water.
Bring the boil add the pears then simmer with a lid with a lid slightly ajar for 10 minutes or until the pears soften.
The pears should only be simmered in a little water, the pears should not be covered in water.
Use a spoon with holes to remove the pears. Place the pears in a dish.
Pour the sugar and pear cider into the pan.
Bring to the boil then simmer on low for 10 minutes.
When the pear cider syrup is ready pour directly over the poached pears.
Use the poached pears warm or cover and keep cool in the fridge until needed.
Serve poached pears in pear cider with hot puddings or cool desserts or just as it is.
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