The Harvest Pumpkin

 

This happy hardy little gourd made it all the way to Thanksgiving from the first few weeks of October. I bought it at the store from a cardboard box filled to the brim with them, carefully selecting it from among the other gourds by taking my time, looking for just the right size and shape to complement my little doorway. The big box itself was a cheerful visualization of the harvest season, and I found myself brightening up every time I came home to it, which is just the way I planned it: that is the essence behind seasonal decorations.

I finally picked it up this weekend to throw it away, because it had gone soft and mushy from the inside out. The stem popped off as I picked it up, and the round little pumpkin quickly rolled away from me and off the porch, bouncing down each of the four front steps to the old yellow house, landing on the sidewalk. I felt like it was running its' last, final steps to freedom, and I took it as a sign that it's beautiful but brief life had indeed come to an end. What an adventure! 

And it was right on time.

Crazy Ass Sugar High

Time to "power up" with cereal crack!

Lately I've been buying cereal when it's on sale, because I'm on a tight budget. I haven't eaten it regularly for many, many years, not even during my broke college days, because it was way more expensive than other simple foods, like eggs, bread, cheese, butter, and milk. 
But recently I've been buying a small box when it's on sale for $1.99, and it contains ingredients I can easily pronounce. So, I've been sitting at a table in the morning, looking at a box decorated for kid's, while I eat from a bowl filled with milk and cereal, just like in childhood.

Of course I noticed right away the wild colors, designs, and graphics. It's hard not to, and that's the point. Art for children, as it relates to impulse buys in a grocery store by the continued, tearful haranguing at a harried parent by an impatient, cranky toddler, has to be as instantly addictive as its' highly sugared contents. Marketing to children despite their best interests is a hard dance at that, too.

Cigarette manufacturers learned the hard way: Joe Camel was rendered too kid-friendly, as was the brightly colored promotional material posted child high at stores, to catch their lowered eye heights and attention spans. I recently interacted with a very young couple's child, and as I watched her bounce frenetically from thing to another without absorbing any of it, I knew her diet was part of the problem.

This is your kids' brain on legal drugs. Enjoy!

And so it was: a few days later, another neighbor, who acts as a sometimes surrogate parent and free babysitter, came over to tell me that the little girl was being weaned off sugar because of her hyperactivity, which was obvious to observe. She was running at full, frenetic speed well after 9:30 p.m. at night, a time period when I would have been so sleepy as a kid, I would not have been able to keep my eyes open, even if I wanted to. She was that wound up.

We know now that the highly processed and refined sugars add to an enormous list of health problems for people, but here's the missing part of the puzzle that's more hidden and actively suppressed by food and beverage companies through their lobbyists in Washington, the ones who cater to, and pay off, FDA officials: a growing link between certain foods and their negative impact upon our brains, (which are part of our bodies), and if not addressed quickly, develop into long-term (and incurable) mental illness. That hyperactive douche bag sales rep who pounds coffee crack all day from the nearest chain store, regularly snapping out inappropriately at meetings and passive-aggressively via email? He was the crazy kid next door who tried to bite you on the arm all the time, now grown up and working in your office. Stay safe.

http://www.goodtherapy.org/blog/sugar-addiction-health-illness-0122135 

http://www.transparencynow.com/mental-illness-overview.htm

http://articles.mercola.com/sites/articles/archive/2009/12/22/How-Eating-Sugar-Can-Cause-Mental-Illness.aspx

www.drweil.com/drw/u/QAA351136/Combating-Cravings.html

http://www.doctoroz.com/videos/addiction-medical-and-mental-health-perspective

http://www.doctoroz.com/videos/salt-sugar-and-fat-could-you-be-addicted

Summer Foods

Fried pork chop with onions.

Plated.

Summer pasta with onions and Jersey-fresh green squash.

Angel hair pasta with broccoli, onions, and a light cheese sauce.

Fully plated, with toasted bread on the side.

Oven-roasted chicken, seasoned simply with salt and pepper.

So flavorful and juicy! Hittin' it hard.

Homemade chicken salad with ripe Hudson Valley apple and diced onion.

Eggplant tomato sauce with shells.

Breaded chicken breast with mushroom sauce and side of shells.

Shells with a mushroom and onion sauce.

Pork cutlet breaded with seasoned quinoa oatmeal.

Shells with meat sauce.

eat, drink, and be fed

seasonal red peppers

Peppers are in season, of many varieties and colors. These bright red ones looked so fresh and crisp, I couldn't resist. Look at that color! Naturally rich and vibrant, they form a palette worthy of any artist who seeks inspiration.

fried eggs in pepper rings

I see many different styles of egg cups making the food blog rounds, including vegetable ones. It's a great way to get another serving of fruit and/or vegetables into your morning breakfast. More ideas! My fridge was full of eggs and peppers....why not give it a go?

pepper egg ring with whole wheat bread

I used extra large sized eggs, which didn't quite fit within my pepper rings. The egg whites runneth over and under, but they still tasted glorious. By the time the eggs cook, the peppers have already softened and caramelized along their edges. Yesterday I saw a picture of baked eggs in avocado. Stay tuned.

Food: Summer Fare

Avocado, muenster, cucumber, and yogurt sandwich

Avocados are the type of produce we've grown accustomed to seeing in stores year-round, typically of the small, dark green and imported variety. I delighted to find an actual American avocado on the shelves last week. It's much larger than its' South American cousin. Instead of a dark green, it's a vibrant, bright green/yellow with lots of creamy pulp inside. I've had that same one since last week, and I'm still finding dishes for it.

My "Dagwood" creation

Given the propensity for hot humid days in the summertime, any meal that doesn't require the heat of a stove or an oven rules the day. This sandwich was the epitome of coolness: creamy avocado, muenster cheese, some cucumber slices with the peel left on for snap and crunch, and plain probiotic yogurt as a dressing, in lieu of a heavy mayonnaise. The flavors were clean, simple and cooling to the palate, a refreshment we strive for during the "dog days" of summer. Stay cool!

Cooking with Gas

Rocky Mountain Toast

Back in college, one of my friends introduced me to something he called "Rocky Mountain Toast", which totally delighted me because it was new to me (Thanks, Weeg!). He also took the time to show me the contents of the house freezer and explain their budget shopping strategy, skills that I still rely on, in times of financial duress. The key to a broke-ass breakfast done right is this list right here: a dozen eggs cheap, a discount loaf of white bread, bargain tub of butter or margarine, and a huge container of frozen hash browns. It was to be had in our little podunk upstate college mountain town for around $6.

Me and my groups of friends had an excellent meal that morning. Since then, every time I crack an egg into the center of a hollowed out piece of bread, I think about my crew of cool-ass beach kids from "Strong Island" who love The Ramones, The B-52's, and The Beastie Boys. Toaster-Dome Forevah!

Cooking with Gas

Spring Rice

Spring time freshness, with my version of a light risotto-like dish: brown rice, chopped Italian parsley for a brightness of flavor, and Locatelli Romano, with dashes of salt, pepper, tarragon, curry, and some Louisiana hot sauce. That's how I roll.

Cooking with Gas

Romano-crusted tilapia

Busy with other activities, I've been a bit lax with the foodie posts. Rest assured, I'm still cooking. So, let's get to it. I wanted to celebrate this past Lenten abstention traditionally, with a real Fish Friday.

I'm not a big seafood eater because I prefer fresh shellfish, like any other Acadian. I researched some recipes online to get a feel for the direction of the fry, and it's pretty simple. Like most Italian cooking, the ingredients just have to be fresh. I bought tilapia and Italian parsley, mixing Locatelli romano and seasoned bread crumbs together for the coating. Et voilà!

Ham and egg sandwich with Boston Bibb lettuce and fresh Italian parsley

Like the past few weekends, I woke up Saturday morning with carnivore tastes. I decided to frazzle the last of the Applegate Farms ham, and since it was already around lunchtime, make a nice eggy sandwich with Bread Alone's Peasant Bread. Killer eats, friends. Check it out.

Spaghetti with chicken and parsley meatballs in tomato sauce.

On a roll, I kept the nostalgia theme going. For many Italian-Americans, the early meal on Sunday is a big pasta dinner. After remembering my late grandfather with the St. Pat's parade, I'm sure he'd love my food made in honor of his lovely wife, my sweet Italian-American Grandma. By now, many of you may be wondering just how many ethnicities there are in my huge extended family, and the answer is...a lot! But that's an article for another day. Nothing reminded me more of childhood Sundays' past than crashing out drowsily on the couch with a very full belly. Happy St. Joseph's Day!

Cooking with (No) Gas

Tomato, onion, and mint salad

The salad before dinner was a simple affair: tomatoes, sliced white onion, chopped mint, salt and pepper, a red wine and olive oil dressing with some grated Locatelli romano sprinkled on top. In daylight, even. Fresh!

Cooking with Gas

Short ribs and eggs

During the Lenten season, Fridays are days of abstinence, and last week was no exception. So, I woke up Saturday with a voracious appetite. A quick refrigerator scan turned up an interesting premise: beef short ribs. Oh, yeah! I craved protein in a big way. Here's my version of steak and eggs.

Saturday breakfast

In my slobbery haste, I forgot to remove the chewy silver skin from the ribs, and these particular ones had a lot of fat and cartilage. Ah, well. As I gnawed primally on the flavorful bones, I was satisfied. I didn't eat meat for a few days after this breakfast, because I had more than my fill. Later in the day, I cut all that fatty goodness with a nice, juicy orange and then some yogurt and granola. Bon-repast!

Cooking with Gas

Marinated turkey breast cutlets

Back to more highlights from healthy eating. Yesterday's dinner was the remaining turkey breast cutlets marinaded in honey, fresh squeezed orange juice, Martinelli's apple juice, garlic, chopped mint, salt and pepper, and some red pepper flakes. I let it sit overnight in the fridge; good idea! Makes the meat very tender and moist. 

Pan fried turkey breast with au jus

I ditched the liquid from the marinade, and got to work. Cutlets were fried over medium-high heat in a pan coated with a light, non-stick spray. The top side was loaded with grated Locatelli romano. After the flip, the cheese formed a lovely brown crust on the bottom as it cooked. Pan drippings became the sauce of orange bits and their juice that had combined with the mint and garlic, spooned on top. Yum.

Cooking with (No) Gas

yogurt, granola, mint, honey, cinnamon and nutmeg

I bought sprigs of mint this week, so it's my mission to utilize it in as many ways as possible while fresh. Today's breakfast of granola and probiotic yogurt was ripe for garnishing, with honey, cinnamon, and nutmeg, too. Mint brightens food in both color and taste. Have at it!

Cooking with (No) Gas

Healthy egg salad

Yesterdays' lunch was a light special: two hard-boiled eggs, salt and pepper, a dressing made from Smart Balance mayo mixed with red wine vinegar, chopped pimento-stuffed manzanilla olives and some spices for flavor, like tarragon, paprika, and a dash of hot sauce. 

I really like Smart Balance products because they contain zero trans fats, and they still taste good. Highly recommend for anyone looking to trim saturated fats and those unwanted calories from their diet. And no, I didn't get paid to write that. Happy eating!

http://www.smartbalance.com/

http://www.goodguide.com/companies/214039-gfa-brands-inc

Cooking with Gas

Pan-cooked turkey cutlet and roasted brussel sprouts

I've been branching out lately, exploring different vegetables. Todays' selection is the humble brussel sprout. Much despised by me as a kid, they were often force-fed to us soggy and bitter from over-boiling. 

Roasted brussel sprouts

Following a success I had with cauliflower, I went with the same, simple treatment after a brief recipe consult online: rinse, then toss with salt, pepper, and olive oil, roasted in the oven. They browned beautifully crisp on the outside, imparting them with a warm, nutty flavor. Perfect with the turkey cutlet I had for lunch. Good eats to you!

Cooking with (No) Gas

Breakfast of champions, Marie Doucette 2012

More awesome food, courtesy of my local grocery store. They carry a wide variety of organic selections that are surprisingly affordable. In many cases, the "little guys" doing great things are beating the bigger, less healthy brands. 

Yesterdays' breakfast was a cup of fat free probiotic vanilla yogurt with a quarter cup of Chappaqua Crunch granola and a handful of raisins that I drizzled with honey, then sprinkled with cinnamon and nutmeg. So good! I felt full well past noon, fitting in shopping and a haircut before lunch.  
Happy eating!

http://chappaquacrunchgranola.com/

Cooking with (No) Gas

Endive and pear salad

Lately my weight is more than I am used to. I've incorporated weight lifting into a routine that alternates elliptical workouts with bag training and swimming. I like the added muscle, because it gives my joints a feeling of stability and solidity, but I can't help feeling bulky, which I am unused to. This new part of my training has also fired up my appetite and given me some powerful food cravings. 

So it's scale back time, with lots of fruit, veggies, and popcorn, for the extra fiber content, which imparts a feeling of fullness. And since I'm a hardcore foodie, it must be done well. Yesterdays' lunch was an endive and organic D'anjou pear salad, with sliced onions and chopped Applegate Farms roasted turkey breast, a drizzle of honey, salt and pepper, and a dash of fat free Italian dressing. Next time I'll skip the dressings, so I can simply relish the freshness of the ingredients. Nothing else is required, really. Bon appetit!