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Week One of “The Healthy Green Drink Diet” With My New BFF, My Blender

Larry Cox — Sat, 11 Feb 2012 12:58:47 +0000

The Healthy Green Diet: Week 1 (Saturday February 4-11)
As I blogged this past week, I am testing Jason Manheim’s “The Healthy Green Drink Diet” for the next two weeks. This diet replaces one meal each day with a drink made from such greenies as cucumber, celery, and spinach. This drink will generate better internal health, immune system strength and even weight loss. Since I weigh about 160 lbs, it’s not weight loss that I am most interested in but if this diet will make me feel better and stronger.
I begin by making a shopping list. With things such as collard greens, fresh spinach, cranberries, blueberries, blackberries, kale and honeydew melons to buy, I made a quick trip to Sunflower Market. My test began Monday, February 6th, by replacing my regular lunch meal with “The Healthy Green Drink.” I put some watercress, 1 green apple, 1 peeled lime, ¼ cucumber, 4 mint leaves, 1 banana, and several ice cubes in my blender and hit puree. The result was a green beverage that tasted much better than I had anticipated. I am on my way. Tomorrow, “Crazy Cran” with cranberries and collard greens.
Day two: The Crazy Cran which consisted of frozen cranberries, 2 leaves of collard greens, several mint leaves, a pear, coconut water, a juiced lemon, a banana, and a small bunch of mixed greens was my lunch. The cranberries provided bacteria blockers and made the drink rather tasty.
Day three: The pick today for lunch is the Anti-Toxi-Mint drink: 4 mint leaves, ½ cucumber, 2 larges leaves of collard greens, ½ c frozen acai berries, 1 kiwi, and I juiced lemon. I must be getting used to these juices since I actually enjoyed this one. It was tart, tangy, and a drink that promote better skin, cognitive brain function, and fights cancer. Not bad for a simple juice drink.
Day four: I love beets so today’s lunch was “Just Beet It,” 1 medium beet, skinned and chopped into chunks, 2 cups arugula, 1 red apple, 5 leaves of basil, and 1 banana. This drink has high levels of vitamin K and the potential bitter taste was countered by the apple and banana. Argula contains antiviral and antibacterial properties. This recipe required a little water so it could be processed in my blender.
Day five: The time has come to add some spice to this liquid diet. For lunch today (February I made the “Hit Pearade” which was a drink featuring radishes with tops, celery, spinach, a pear, a cup of pineapple, some mixed berries and (wait for it) some cayenne pepper. Even though it called for only a dash, I used several dashes. It produced a drink that had just a hint 0f sweetness but with an extra kick from the cayenne. I also weighed myself today and have dropped four pounds.

Day six: The “Ginger Snap” I chose for today was practically a liquid dessert. Anise is great for digestion and when paired with ginger, it was especially tasty. This recipe was 3-4 handfuls of spinach, 1 small anise bulb, ginger to taste, 3-4 dates, and 1 cup of cherries. I blended this with ice. An option is to add a scoop of sugar-free coconut ice cream for a refreshing float.

Day seven: I am half way through this experiment. I actually look forward to my noontime liquid “meal.” I have gotten past the green color of most of the beverages and actually like some of the flavors I’ve tested. I weigh 156 lbs, feel fairly good, and am looking forward to week two. My meal today will be “Lettuce Rock,” a simply drink of 1 cup lettuce greens, 1 cup rocket, a cup of mixed berries, 1 banana, and 1 juiced lime.

Sweet Onion Bread Easy to Prepare, Tasty

Larry Cox — Thu, 09 Feb 2012 18:15:13 +0000

Fresh From the Farmstand: Recipes to Make the Most of Everyone’s Favorite Fruits & Veggies, from Apples to Zucchini, and Other Flavorful Ideas from the Farmers’ Market by the editors of Gooseberry Patch (Gooseberry Patch Books, $16.95)
The trend in recent years is to eat produce grown locally when possible. What could be more local than fruits and vegetables purchased at a farmers’ market?
This delightful collection features recipes that add more vegetables, fruit, and other healthy ingredients to our family meals. The collection is divided into six main sections: Freshly Gathered Breakfasts; Market-Basket Soups & Breads; Garden-Fresh Sides & Salads; Farmstand Feasts; Summer’s Best Appetizers; and Berry Best Desserts. As with the previous cookbooks in the Goodberry Patch series, the recipes have been submitted by family cooks from throughout the country. For example, the Fried Green Tomato BLT is the creation of Carol Hickman of Kingsport, Tennessee, the Spinach, Strawberry & Walnut Salad, from Cheryl Donnelly, Arvada, Colorado, and the Lucious Strawberry Pie from the kitchen of Marybeth Summers, Medford, Oregon.
These are fairly simple recipes and require few if any ingredients not found in the average pantry. The cookbook is also user-friendly in that it is spiral bound and remains flat on the kitchen counter. I tested three recipes, a tasty Georgia-inspired Sweet Onion Bread, Dilled Peas & Potatoes (a side dish I served with pork chops), and a jar of zesty Easy Mustard Pickles.
This is a fun collection. The recipes are regional and authentic. With fresh produce becoming more plentiful as we enter the spring season, this collection is a perfect choice for healthier family meals.
SWEET ONION BREAD
½ c sweet onion, chopped
2 T margarine
8-1/2 oz pkg corn muffin mix
½ c sour cream
½ c shredded sharp cheddar cheese
+++
In a skillet over medium heat, sauté onion in margarine for 5 to qo minutes, until tender. Prepare muffin mix batter as package directs; pour into greased 8×8 inch baking pan. Spoon onion mix over the batter. In a small bowl, mix sour cream and cheese; spoon over top. Bake at 400F for 25 minutes, or until brown. Let stand a few minutes before cutting into squares. Makes 8 to 10 servings.

New Southern Cookbook Adds Zing to Meatloaf

Larry Cox — Wed, 08 Feb 2012 16:25:28 +0000

Sara Foster’s Southern Kitchen: Soulful, Traditional, Seasonal with a foreword by Lee Smith (Random House, $35)
Sara Foster’s love of Southern cooking began when she was a child and observed her grandmother in her Tennessee kitchen. The combination of down-home comfort, fresh-from-the-farm ingredients, and attention to preparation made her a convert. The result of that affection is a cookbook that features more than 200 contemporary interpretations of classic, regional dishes, from “Slow-Roasted Pulled Pork Butt” to a decadent “Molasses-Bourbon Pecan Pie,” and almost everything in between.
Foster is the owner of Foster’s Market, a gourmet take-out store and cafes in Durham and Chapel Hill, North Carolina and has written several cookbooks including “The Foster’s Market Cookbook,” winner of the Best Cookbook Award from the Southeast Booksellers Association. This collection also features the photography of Peter Frank Edwards which is the next best thing to actually being in a Southern kitchen. Foster is assisted in this project by Tema Larter, also from Durham and a freelance food writer.
As Foster explains in her introduction, her goal was to focus on the foods she enjoyed in her grandmother’s kitchen so she began work on her new cookbook by returning to Tennessee since — as she explains — “Southern cooking is and always has been firmly rooted in place, a potent stew of culinary traditions arising from a region that is both geographical and cultural.” She adds that once you have it in your bones, it doesn’t matter where you are in that sense. I understand completely since I, too, learned to cook and appreciate regional foods in my grandmother’s kitchen, a Southerner and quite a cook. In fact, my grandmother never owned a measuring cup and simply used ingredients until the portions looked right to her.
This cookbook is grouped into twelve main chapters: Come on In – Hors D’Oeuvres and Cocktails; Soups, Stews, and Gumbo; Biscuits, Cornbread, and Rolls; Hearty Breakfasts; Birds; Pig – A Food Group All Its Own; Steaks, Burgers, and Roasts; Grits and Rice; Farm-Stand Vegetables, Casseroles, and Salads; Dressings, Pickles, and Condiments; and Stay Awhile Longer – Sweets. In addition to the recipes, there is a list of must-have equipment, pantry essentials, and sources to help in the search for such things as South Carolina-grown grits and rice, chicory coffee, and authentic country hams.
I loved this cookbook. Generally it takes me about a week to test two or three recipes but this cookbook remained in my kitchen for the better part of a month. I bounced from one delicious recipe to another and over a period of several weeks I tested about seven dishes. Even though all were excellent, three were standouts. Sara’s Hummingbird Cake is a traditional cake that has been a favorite at church socials and special occasions for years. It is a moist cake that is a delightful blend of pecans, crushed apples, pecans and spices. I have tested other “Hummingbird Cake” recipes but this one is as close to my grandmother’s recipe as I am apt to get.
Marshmallow-topped sweet potatoes are fairly basic but Foster’s recipe serves up a crunchy, buttery streusel topping with an extra zing provided by orange zest and cayenne peppers. This was a great new twist on an old favorite.
Finally, what could be more Southern than a down-home supper of meatloaf. Foster takes this classic to a new level by adding jalapeno peppers, Dijon mustard and topping it with a fried egg.
This is a terrific cookbook and one that I highly recommend. Foster proves that Southern cuisine doesn’t have to be sugary, high calorie dishes afloat in butter.

PICKED JAPAPENO MEATLOAF
Serves 6 to 8
Ingredients:
1 c chopped fresh basil
1 small onion, diced
3 large eggs, slightly beaten
¼ c diced picked jalapeno peppers, plus six slices for garnish
3 Tbs Dijon mustard, plus more for serving
3 garlic cloves, smashed and minced
1 Tbs dried basil, marjoram, or oregano (I used Mexican oregano for extra flavor)
2 tsp sea salt
1 tsp freshly ground black pepper
1 c ketchup, plus more for serving
3 Tbs Worcestershire sauce
2 lbs lean ground beef
1 lb ground pork
1 ½ cups cornbread or other fresh bread crumbs
++++
Preheat oven to 375F.
Combine the fresh basil, onion, eggs, diced jalapeno, mustard, garlic, dried basil, salt, and black pepper in a large bowl and mix well. Combine the ketchup and Worcestershire sauce in a small bowl and stir to mix. Add the beef, pork, bread crumbs and half the ketchup mixture to the egg mixture and gently mix just until thoroughly combined. Do not over mix or the mixture will become too mushy.
Place the beef mixture on a rimmed baking sheet and mold into a loaf shape, about 4 x 10 inches. Brush the remaining ketchup mixture on top of the loaf and place the jalapeno slices in a row down the center.
Bake the meatloaf for about 1 hour, until the juices run clear when the loaf is pierced with a small knife and an internal thermometer inserted in the center reads 145F and 150F. Remove from the oven and let rest, loosely covered, for about 10 minutes before slicing. Serve warm with extra ketchup or spicy mustard on the side.

It’s Happy Hour, Let’s Have a Margarita Marshmallow

Larry Cox — Fri, 03 Feb 2012 15:35:04 +0000

Marshmallow Madness by Shauna Sever the the photography of Leigh Beisch (Quirk, $16.95)
This nifty little cookbook is full of puffalicious recipes including marshmallow treats which you can make from scratch in the family kitchen. If you think a marshmallow is just a marshmallow, this collection will rearrange the furniture in your head.
Shauna Sever runs the Bake Sale Bakery, a dessert-catering business in San Francisco. She also maintains a dessert blog (www.shaunasever.com), and is a frequent contributor to food-related television.
Her passion for baking began when she was in the third grade and attempted to sell day-glo confections she had made from doctored cake mix, canned frosting, and copious amounts of food coloring. Later, she sharpened her skills, studied for a brief time at San Francisco’s famed Tante Marie’s Cooking School before eventually opening her bakery.
With her easy, fun and accessible approach to baking, she proves that the family kitchen can be a center of fun and creativity in the family home. In addition to dozens of marshmallow-inspired recipes, her cookbook includes the tools and tips for making homemade marshmallows. It is much easier than you might think. What is amazing about this cookbook is the variety of different treats. Consider, if you will, Pineapple-Rosemary, Mango-Chile-Lime, Root Beer Float, and Maple-Bacon marshmallows.
This collection is divided into six main sections: The Classics; Fresh and Fruity; Happy Hour; For the Mallow Connoisseur; Kids in a Candy Store; and Fluffy, Puffy Desserts. The Classics are vanilla and chocolate recipes, the Fresh and Fruity recipes are flavored with fruit purees, juices and oils, and Happy Hour is as you might suspect, cocktail-inspired treats. The Mallow Connoisseur takes this dessert to a new level (think Sea Salt Caramel Swirl), Kids in a Candy Store is fun flavors for kids of all ages, and the final section sticky, gooey treats that use mallow as an important ingredient.
The main attraction of this cookbook is that it is a hoot. Even the cover is soft like a marshmallow.
Since I spent most of this week digging in boxes in my garage trying to find illusive tax papers, I decided that the stress was the only excuse I needed to whip up a nice platter of Margarita Marshmallows and that is the recipe I tested. I quickly discovered that after supper cocktail has never been more fun. Let me share a word of caution so that I won’t be in danger of winning a Paula Deen food award. With all the sugar and corn syrup, this is not a health food so repeat after me, moderation, moderation, moderation.
MARGARITA MARSHMALLOWS
Makes about 2 dozen
The Bloom
5 tsp unflavored powdered gelatin
¼ c freshly squeezed lime juice
2 Tbs tequila (80 proof)
¼ c cold water
++++
The Syrup
¾ c sugar
½ c light corn syrup divided
2 Tbs tequila
¼ tsp salt
+++
The Mallowing
Yellow-green gel food coloring (optional)
¼ c Classic Coating plus more for dusting (see recipe below)
¼ c Swedish pearl sugar, for rolling
Lightly coat an 8-by-8 inch-baking pan with cooking spray.
Whisk the gelatin with the lime juice, tequila, and water in a small bowl. Let it soften for 10 minutes.
Stir together the sugar, 1/3 c of the corn syrup, tequila, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until it reaches 242F. Meanwhile, pour the remaining ¼ c corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.
When the syrup reaches 242F to 245F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 minutes more. Increase to the highest setting and beat for 1 to 2 minutes. The finished marshmallow will be more than doubled in volume. Add a bit of yellow-green food coloring. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly over the top. Let it set for at least 8 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into pieces. Roll the sticky sides of the mallows in pearl sugar.
Swedish pearl sugar gives these mallows a “salted rim” with a sweet crunch. It can be found at special stores and online.
CLASSIC COATING
1 ½ c confectioners’ sugar
1 c cornstarch or potato starch
Stir ingredients together in a large bowl or combine them in a food processor.

Larry Cox to Test “Green Drink Diet” Cookbook During Month of February

Larry Cox — Thu, 02 Feb 2012 13:23:46 +0000

The Healthy Green Drink Diet: Advice and Recipes to Energize, Alkalize, Lose Weight, and Feel Great by Jason Manheim (Skyhorse Publishing, $14.95)
Jason Manheim, who created and runs the website Healthygreendrink.com, is based in Los Angeles where he began making green drinks for himself six years ago. He is convinced that one fresh juice drink each day made from greens and veggies such as kale, cucumber, celery, and spinach, works wonders for organ health, immune system strength, and weight loss.
The color of green foods comes from the phytochemical chlorophyll which has been shown to have beneficial effects on cholesterol, blood pressure, bad breath, and even cancer prevention. Despite all these benefits, drinking a large glass of green liquid is not an easy thing to do, at least for me. One look and I think of fish ponds. As I read more and more about the benefits, I wondered if I could make a substitution like this, even for a limited time.
This guide has recipes that are divided into two types, those for juicers and those for blenders. Since I don’t own a juicer, I decided to focus on the ones I could make in my kitchen without a trip to an appliance store to buy a new piece of equipment. I got my blender out, took a deep breath, and decided this would be a good thing and not to think too much about the color.
The major difference between juicing your greenies and blending them is fairly simple. The juicing process breaks down or removes the fibers of the plants so their nutrients are better able to get into your system quicker. By blending, there is generally less sugar, more fiber, and can even be a complete meal. For example, by popping the right ingredients in the blender, you can have vitamins, minerals, enzymes, fiber, protein, and even fat if you add some avocado or coconut oil. Juicers usually require taking the equipment apart to clean, with a blender you simply rinse the container and store it to be used again.
This is the deal. This next Monday, February 6th, I will begin the “Green Drink Diet” and continue for at least two weeks. During this time, I will share my thoughts, experiences, and results each week. At the end of the experiment, I will review this book more completely. This could be fun. Or not. My first posting will be next week.

Cucina Povera: Tuscan Peasant Cooking

Larry Cox — Tue, 31 Jan 2012 17:43:28 +0000

Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns (Andrews McMeel, $21.99)
Pamela Sheldon Johns has written more than a dozen cookbooks, many specializing in Italian food. During the last two decades, she explored the back roads of Italy gathering recipes between teaching cooking classes in the United States and conducting culinary workshops. In her latest collection, she serves up sixty peasant inspired dishes from the heart of Tuscany.
This book is more than a collection of recipes of simple foods. Perhaps inspired by her mother who grew up on a farm in the Midwest during the Great Depression of the 1930s, Johns has selected dishes that discourage waste and use techniques that coax the flavors out of every bite so that it is as tasty as possible. Using budget-conscious ingredients and utilizing local and seasonal fruits and vegetables, this wonderful cookbook features an array of recipes, from savory pasta dishes to end-of-the-meal desserts.
What makes this cookbook work so well is its authenticity. These are foods that Tuscany families would prepare and serve in the countryside. The recipes are divided into seven main chapters: Appetizers; Soups; Pastas & Grains; Meats & Seafood; Side Dishes; Breads & Sweets; and Basics. There is also a list of resources and the inviting photography of Andrea Wyner adds just the right touch.
The simplicity and honesty of the recipes make this collection especially accessible. I prepared three recipes, Garmugia Lucchese, a vegetable soup which dates back to the 1600s and used mostly vegetables at hand in the family pantry. Made with chicken stock, it had carrots, green peas, asparagus stalks, veal, and onions, which I served with a nice country-style bread. My second dish was Ceci Stufati (Stewed Chickpeas) and ended with a dessert of Torta di Ricotta, a simple treat made with ricotta cheese and lemon zest.
This cookbook is user-friendly and all three recipes tested were basic but delicious.
TORTA di ROCOTTA
Makes 1 (9-inch) cake
3 large eggs, separated
½ c sugar
1 ¼ c (10 oz) whole-milk ricotta cheese
1/3 c whole milk
Grated zest of 2 lemons
Pinch of salt
1 ½ c unbleached all-purpose flour
1 ½ tsp baking powder
Powdered sugar for dusting
++++
Peheat oven to 375F. Liberally butter and lightly flour a 9-inch springform pan; knock out the excess flour.
In a large bowl, combine the egg yolks and sugar, and beat until light and creamy. Stir in the ricotta, milk, lemon zest, and salt. In a medium bowl, combine the flour and baking powder and stir with a whisk to blend. Add the flour mixture to the ricotta mixture stirring just enough to mix.
In a large bowl, beat the eggs white until soft peaks form. Using a rubber spatula, stir one-third of the beaten whites into the batter, then carefully fold in the remaining whites until blended.
Scrape the batter into the prepared pan and smooth the top. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean and the cake pulls apart from the sides of the pan. Let cool completely, then loosen the edges with a thin-bladed knife and release the sides of the springform pan. Dust with powdered sugar, cut into wedges to serve.

Braised Short Ribs & Grits Signature Dish of Kansas City Restaurant

Larry Cox — Mon, 30 Jan 2012 16:31:15 +0000

Bluestem: The Cookbook by Colby Garrelts and Megan Garrelts with contributions and the photography of Bonjwing Lee (Andrews McMeel, $45)
The Bluestem in Kansas City is one of the most romantic restaurants in the Mid-West. In a city renowned for its fine culinary venues, the Bluestem is exceptional.
Started in 2004 by Chefs Colby and Megan Garrelts, guests who visit their restaurant immediately find themselves immersed in a true dining event that can include such signature dishes as goat cheese truffles, campo lindo hen, or beets with whipped blue cheese and candied pecans, topped off by hot chocolate-poached pears or a lavender custard.
Colby and Megan Garrelts met in the kitchen of Chicago’s Tru, where they worked with chefs Rick Tramonto and Gale Gand. After sharpening their skills in kitchens in Las Vegas and Los Angeles, the couple returned to Colby’s hometown of Kansas City to open Bluestem, a restaurant which has since received both local and national acclaim.
The menu at Bluestem is seasonal and the recipes are grouped accordingly in this new cookbook. In addition to tips about such things as how to make the perfect crème fraiche, champagne vinaigrette, and vegetable stock, there are four sections: Spring, Summer, Autumn, and Winter. Each section includes both cold and hot appetizers, dishes from the sea, dishes from the land, and, of course, incredible desserts. Each recipe showcases local, Midwestern ingredients and artisanal producers. The producers are also profiled. Simply put, this cookbook is the next best thing to personally visiting the Bluestem.
I tested three recipes from this cookbook: a Spicy Fig Cake, which changed my opinion about fruitcakes. It was surprisingly moist and a nice change of pace. My second dish featured pork tenderloin prepared with peppers and fingerling potatoes. Because I love beef, I next prepared the braised short ribs with grits.
This is an excellent cookbook and one that I highly recommend.

BRAISED SHORT RIBS, GRIPS
Serves 4
5 lbs beef short ribs, boned (bones reserved)
Salt and freshly ground black pepper
6 Tbs vegetable oil
1 medium onion, coarsely chopped
2 celery stalks, coarsely chopped
1 medium carrot, coarsely chopped
4 cloves garlic, smashed and chopped
4 cups stout
6 c chicken stock
GRITS
1 c stone-ground white corn grits
3 c whole milk
1 c heavy cream
½ c water
Salt
2 ox Parmesan cheese, thinly sliced
Brown the short ribs: Season the short ribs with salt and pepper.
Heat 4 tablespoons oil in a large skillet over medium-high heat. Brown the meat on each side, about three minutes per side.
To braise the short ribs, preheat the over to 323F.
In a 4-quart stockpot, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, celery, carrot, and garlic, stir to soften, about 2 minutes. Season the vegetables with salt and pepper to taste. Add the stout and short rib bones (but not any trimmings, as they’ll just add extra grease) and reduce by one-third, about 20 minutes. Season again with salt and pepper to taste.
Put the short rib chops into the stout reduction and add just enough stock to barely cover the meat. If you don’t have enough stock, top it off with water. Cover the saucepan with foil, securing around the pot with kitchen twine to seal the sides. Cut a slit in the top.
Braise the short ribs in the oven for 3 hours, or until the short rib meat in extremely tender and the fat is meltingly soft.
Remove the short rib from the liquid and keep warm. Strain the braising liquid through a fine-mesh sieve and return the liquid to the stovetop over medium-high heat. Bring to a simmer and reduce by half to make a sauce, about 10 to 12 minutes. Season with salt and pepper to taste.
To make the grits, bring a large saucepan about half full of water to a simmer over medium-high heat. Set a large heatproof bowl over the simmering water to make a double boiler (make sure the bottom of the bowl does not touch the water). Stir together the grits, milk, cream, and water in the bowl. Seal the bowl with plastic wrap and let cook for 4 hours, lifting the plastic wrap every 45 minutes to give it a stir. Be careful when you open the plastic wrap, as the steam that escapes will be hot. Season the cooked grits with salt to taste.
To serve, spoon a generous ½ cup of grits into each of 4 shallow bowls and top with Parmesan. Divide the braised short rib meat among the bowls and drizzle each with some of the braising sauce. Serve immediately.
This recipe was a little involved but the end results made it well worth the extra time and effort.

Vegan Junk Food Contains No Meat, No Dairy

Larry Cox — Fri, 27 Jan 2012 14:44:30 +0000

Vegan Junk Food: 225 Sinful Snacks That Are Good for the Soul by Gold Lane (Adams/F+W Media, $16.95)
Lane Gold, a Los Angeles-based personal chef and caterer, specializes in preparing home-style vegan food. She claims that being vegan doesn’t mean austerity and adds that some of the most popular junk foods such as Oreos, Fritos, and Baked Lays are free of meat and dairy.
Needless-to-say, this isn’t the healthiest cookbook available but some of the dishes will satisfy that occasional craving for sugary, salty, fried goodies. The secret is, of course, moderation.
The recipes in this collection are divided into ten chapters: Breakfast of Champions – Something Savory, Lots of Sweets; Deli Favorites – Sandwiches, Wraps, Burgers and Sliders; Comfort Food Meets Takeout – Temping No Meat Entrees; Crust and Carbs – Pizza Pies and Badass Breads; Festive Grub – Vegan Party Essentials; Dips for All Seasons…and All Reasons; Savory Treats – With A Touch of Sugar and Spice; Cakewalk (Pies, too) – Who needs Butter; Candy and Cookie Fix – For the Ultimate Sweet Tooth; and Grab ‘n’ Go Sweets – Sinful Bars, Brownies and More.
As Gold points out, her favorite vegan junk food is anything that can be eaten with a chip, or peanut butter and chocolate in any form. Some of her featured recipes include a rather tasty Garlic-Onion Cheese Bread Loaf, a quick-and-easy Tortilla Chip Soup, and several delectable cheesecakes such as a tropical-inspired Pina Colada Cheesecake made with pineapple juice, tofu, coconut rum, and pina colada mixer.
I tested two recipes from this collection, a zesty Chicken Salad with Walnuts, Apples, and Celery which interestingly did not contain actual chicken but textured veggie protein, broth, and vegan chicken base. It was tastier than you might think. The second recipe was a delicious Baked Onion Dip which I served with baked tortilla chips.
The thing to watch when using this cookbook is to pay close attention to both salt and sugar content. Be careful. I must confess that I occasionally go off the rails with my diet but I try and not make it a habit.
BAKED ONION DIP
Serves 4-6
1 large sweet onion, cut in half and sliced thin
1 clove garlic, minced
1 tsp salt (I used sea salt)
1 Tbs olive oil
½ c vegan mayonnaise
1 8-oz container vegan cream cheese, softened
1 Tbs dried parsley
1 c vegan mozzarella shreds
Sliced baguette or crackers
Preheat oven to 350F. Have ready 1-quart baking dish.
In a medium sauté pan over medium-high heat, sauté onions, garlic, and salt in oil until caramelized, about 15 minutes.
In a medium bowl, cream mayonnaise and cream cheese, then add parsley and half of the mozzarella cheese. Add onion mixture and stir to combine.
Spoon into baking dish. Top with remaining mozzarella cheese.
Bake for 30 minutes or until bubbly and cheese is melted. Serve with bread or crackers

“Texas Caviar” Is Tasty, Easy-to-Make Appetizer

Larry Cox — Wed, 25 Jan 2012 15:35:34 +0000

Rush-Hour Recipes: More Than 230 Quick-to-Fix Dinner Recipes Your Family Will Love…Even Slow-Cooker Meals and Potluck Dishes by the editors of Gooseberry Patch Books (Gooseberry Patch Books, $16.95)
The main thrust of this cookbook is to serve up delicious recipes for satisfying family weeknight meals. Most of the recipes in this collection can be prepared in 30 minutes or less and use ingredients that are familiar and can be found in most of our pantries.
This user-friendly cookbook is divided into six basic chapters: 5-Ingredient Favorites; One-Dish Dinners; Slow Cookers to the Rescue; Soup’s On; Make-A-Meal Sides; and Speedy Potluck & Party Foods. The recipes were submitted by family cooks from throughout the country. For example, the Crumbled Honey Mustard Pork Chops is the creation of Sarina Skidmore of Urbana, Missouri. Tiffany Jones of Locust Grove, Arkansas, submitted a Zesty Mexican Noodle Soup and Sharon Gutierrez of Escondido, California, a Five-Ingredient Favorite, Chicken Chilaquiles.
Potlucks are extremely popular and some of the standouts in that chapter in this collection are Mexican Pasta Bake, Darlene’s German Potato Salad, 22-Second Salad; and Italian Bowtie Pasta Salad. I love my slow cooker and there are dozens of meal ideas such as Savory Red Cabbage and Apples, Easy Sauerbraten Beef, and an easy Tortellini Broccoli Alfredo. One of the soups is a tempting Hearty Healthy Minestrone.
I tested three recipes from this cookbook: a tasty Melinda’s Mexican Manicotti that required just five ingredients, a Hearty Chicken Soup which filled my kitchen with the wonderful aroma of simmering chicken and vegetables and spices, and the Very Best Texas Caviar, an incredible appetizer. There are numerous variations of this recipe but this is one of the easiest I have found.
This fun cookbook features a wide-variety of recipes for almost every taste and every occasion. This Gooseberry Patch collection is delicious, in every sense of the word.
VERY BEST TEXAS CAVIAR
16-oz can black-eyed peas, rinsed and drained
16-oz can pinto beans, rinsed and drained
15-oz can shoepeg corn, drained+++(see below)
2-oz jar sliced pimentos, dsrained
1 c celery, chopped
1 c green pepper, chopped
1-1/2 tsp jalapeno peppers, chopped (I used two)
Optional: ½ c onion, chopped
Tortilla chips
+++shoepeg corn is a sweet corn
Combine all ingredients except tortilla chips in a large serving bowl; toss to mix. Pour cooled vinegar sauce over the vegetable mixture. For best flavor, cover and chill overnight. Use a slotted spoon to serve with tortilla chips. Makes 8 to 10 servings.
VINEGAR SAUCE
½ c oil
¾ c cider vinegar
1 T water
1 c sugar (I used agave nectar instead)
1 t salt (I used sea salt)
½ t pepper
________________
Mix all ingredients in a small saucepan over medium heat. Bring to a boil and allow to boil for 2 minutes. Cool.

Paula Deen Is Shocked, Shocked I tell You!

Larry Cox — Tue, 24 Jan 2012 15:14:08 +0000

Paula Deen made her announcement last week that after years of eating unhealthy foods laced with butter, sugar, and preservatives, she has developed Type 2 diabetes. She added that she had been diagnosed a full three years ago. Despite this, she continued to feature toxie foods in both her cookbooks and on her network TV broadcasts. After her announcement came the sound of crickets. Not a single one of her foodie pals stepped forward to support her. As one explained, waiting to make her announcement before “locking in a paid spokesperson deal for a non-insulin medication is just too toxic to deal with.” Another pointed out that it would have been even bigger news if Deen had said she had NOT contracted diabetes.
I wrote in this blog several days ago that at about about the time she was diagnosed, she published “My First Cookbook,” a collection of recipes for children. The pages of that cookbook dripped with butter and unhealthy amounts of sugar. Keep in mind, Deen wrote this cookbook for children near the time of her diagnosis..
Again, I repeat, shame on Paula Deen. She will hear no words of support from me. It is her type of cooking that has triggered a diabetic epidemic in our country. Each morning and each evening when I inject myself with insulin I wonder how I acquired this condition but I don’t feel sorry for myself. I maintain. I help others — if I can — who are facing the same situation. We should take more care in choosing the foods we eat. I am consuming less red meat and more vegetables and daily exercise (riding my bicycle and walking) have become part of my daily routine. I occasionally have a dessert but I use portion control and do not eat sweets often.
Through this blog, I hope we are learning healthier cooking. I am featuring better cookbooks that focus on healthier ingredients. Your suggestions and comments are always welcomed. As for Paula Deen, perhaps walking the fat checks she will recieve from the pharma company to her bank might help her get more exercise but as I’ve said before, don’t count on it, y’all.