Whole Story, the blog for Whole Foods Market, is hosting a contest through Jan. 31, so hurry.
Quote about contest from blog:
"So tell us, what healthy eating changes do you plan to make in 2011? Where do you find your motivation and inspiration? We want to hear it all!
Share a bit about your approach to healthy eating in the comments below by January 31st for a chance to win." You do this in the comments section of the blog contest entry.
Contest winners get a $99 Whole Foods Market card and will be put in touch with one of the store's Healthy Eating Specialist to get a "pantry makeover" that helps them learn how to shop for healthy food at a reasonable price.
Saturday, January 22, 2011
Reasons Detroit Food Rocks
I slightly twisted a title from an article in Canada's version of the Reader's Digest called 9 Surprising Reasons Why Detroit Rocks for this blog post.
Number 5 in the article includes Detroit Eastern Market, a place where my dad always got steaks for Detroit Western International High School's staff picnic, which he organized for many years. He felt they were the best steaks ever. (We always got the leftover steak because he coordinated the picnic, and I agree with his assessment.) Another site the article recommended is vegan- and vegetarian-friendly Russell Street Deli, which I want to try.
One reason Detroit area food rocks is that many of the supermarkets here, supermarkets including Whole Foods Market, Trader Joe's, Kroger's and locally-owned Hiller's Markets, make it super easy to find healthy food. Hiller's also has a gluten-free foods section and a shelf tag system making it easy to choose Michigan products.
That's just the tip of the iceberg as far as Detroit area food is concerned. Check this blog for more great places in 2011.
Number 5 in the article includes Detroit Eastern Market, a place where my dad always got steaks for Detroit Western International High School's staff picnic, which he organized for many years. He felt they were the best steaks ever. (We always got the leftover steak because he coordinated the picnic, and I agree with his assessment.) Another site the article recommended is vegan- and vegetarian-friendly Russell Street Deli, which I want to try.
One reason Detroit area food rocks is that many of the supermarkets here, supermarkets including Whole Foods Market, Trader Joe's, Kroger's and locally-owned Hiller's Markets, make it super easy to find healthy food. Hiller's also has a gluten-free foods section and a shelf tag system making it easy to choose Michigan products.
That's just the tip of the iceberg as far as Detroit area food is concerned. Check this blog for more great places in 2011.
Wednesday, January 12, 2011
Cookbook Review: The I Hate to Cook Book: 50th Anniversary Edition
Peg Bracken was my hero from the moment I boughtThe I Hate to Housekeep Book for 10 cents at a used bookstore. I was in junior high and could totally relate to her sentiments, but that's an entirely different blog.
Shortly after that, I bought a paperback copy of The Appendix to The I Hate to Cook Book for perhaps 50 cents. In the back, I discovered a list of her other books, including The I Hate to Cook Book. I really don't hate to cook, but found the title hilarious nonetheless.
I scoured used bookstores and library book sales for years and bought the revised The Compleat I Hate to Cook Book when it came out (a combination of the two cookbooks) and vastly enjoyed her memoir, A Window Over the Sink.
Finally, a couple of years ago, I found a first edition copy of The I Hate to Cook Book at a used book sale. I wouldn't have dreamed of reviewing the book, though, because it was out of print.
Then, a couple of weeks ago, while visiting my friend, Tati (the only person I know who owns more cookbooks than I do), she dragged out a new treasure:The I Hate to Cook Book: 50th Anniversary Edition for me to check out. My first thought was "awesome!" My second thought was: "Now I can review this book!"
When I read the introduction by Bracken's daughter, Johanna, I almost busted a gut laughing. She's definitely inheirited her mom's sense of humor.
For those of you who haven't read anything by her, Peg Bracken is hilarious: I've read all of her books multiple times and they still make me chuckle. Her writing style is just about equally split between actual recipes and (sometimes snarky) editorial comments about cooking.
For example, right after her Stayabed Stew entry, she comments: "But as a rule, don't hesitate to cut the amount of seasoning way down, or leave it out, when you know it's one you don't like. ... I for one think rosemary is for remembrance, not cooking, and the amount of rosemary I have omitted from various recipes would make your head swim." Some recipes have asterisks next to certain ingredients stating the item can be omitted if desired.
That's probably why, even after slightly changing the ingredients, I've never made a bad recipe from this book.
My favorite recipe in the book, Skid Row Stroganoff, which I've abused with numerous substitutes, including using low-fat sour cream instead of regular, substituting dried garlic and onion flakes for fresh garlic and onion, low-fat cream of mushroom soup instead of cream of chicken soup and low-fat sour cream for full-fat sour cream.
Not one of these changes (or even making all of them at one time) impaired the recipe quality. I attribute the fact that these changes had no impact on Bracken's recipes to the extensive testing she did on her family, as mentioned by daughter Johanna.
I have read all of Bracken's books I've been able to find (most of which have been out of print for years) and love them. Her writing style was so conversational you almost feel as though you're reading a friend's letter. When she died in 2007 at the age of 89, I shed a few tears, in part because I knew there would never be another Peg Bracken book. Fortunately, I was wrong, even though it's an anniversary edition.
The best thing is that a whole new generation of people with different problems but who still have no desire to spend an incredible amount of time (or money) in the kitchen are introduced to this book's tried and true recipes featuring uncomplicated ingredients and great taste served with a side of humor.
Shortly after that, I bought a paperback copy of The Appendix to The I Hate to Cook Book for perhaps 50 cents. In the back, I discovered a list of her other books, including The I Hate to Cook Book. I really don't hate to cook, but found the title hilarious nonetheless.
I scoured used bookstores and library book sales for years and bought the revised The Compleat I Hate to Cook Book when it came out (a combination of the two cookbooks) and vastly enjoyed her memoir, A Window Over the Sink.
Finally, a couple of years ago, I found a first edition copy of The I Hate to Cook Book at a used book sale. I wouldn't have dreamed of reviewing the book, though, because it was out of print.
Then, a couple of weeks ago, while visiting my friend, Tati (the only person I know who owns more cookbooks than I do), she dragged out a new treasure:The I Hate to Cook Book: 50th Anniversary Edition for me to check out. My first thought was "awesome!" My second thought was: "Now I can review this book!"
When I read the introduction by Bracken's daughter, Johanna, I almost busted a gut laughing. She's definitely inheirited her mom's sense of humor.
For those of you who haven't read anything by her, Peg Bracken is hilarious: I've read all of her books multiple times and they still make me chuckle. Her writing style is just about equally split between actual recipes and (sometimes snarky) editorial comments about cooking.
For example, right after her Stayabed Stew entry, she comments: "But as a rule, don't hesitate to cut the amount of seasoning way down, or leave it out, when you know it's one you don't like. ... I for one think rosemary is for remembrance, not cooking, and the amount of rosemary I have omitted from various recipes would make your head swim." Some recipes have asterisks next to certain ingredients stating the item can be omitted if desired.
That's probably why, even after slightly changing the ingredients, I've never made a bad recipe from this book.
My favorite recipe in the book, Skid Row Stroganoff, which I've abused with numerous substitutes, including using low-fat sour cream instead of regular, substituting dried garlic and onion flakes for fresh garlic and onion, low-fat cream of mushroom soup instead of cream of chicken soup and low-fat sour cream for full-fat sour cream.
Not one of these changes (or even making all of them at one time) impaired the recipe quality. I attribute the fact that these changes had no impact on Bracken's recipes to the extensive testing she did on her family, as mentioned by daughter Johanna.
I have read all of Bracken's books I've been able to find (most of which have been out of print for years) and love them. Her writing style was so conversational you almost feel as though you're reading a friend's letter. When she died in 2007 at the age of 89, I shed a few tears, in part because I knew there would never be another Peg Bracken book. Fortunately, I was wrong, even though it's an anniversary edition.
The best thing is that a whole new generation of people with different problems but who still have no desire to spend an incredible amount of time (or money) in the kitchen are introduced to this book's tried and true recipes featuring uncomplicated ingredients and great taste served with a side of humor.
Tuesday, December 21, 2010
In Pursuit of the Perfect Turkey Burger
One of the complaints I've previously had about turkey burgers was that they were bland. It was as though it were a given characteristic in my head: turkey burger = bland. I've used turkey in everything else (chili, cutlets, breast, sloppy joes, spaghetti, Spanish rice and lasagna), but not in burgers. Well, not until today, that is.
My low opinion of turkey as a burger base probably stems from my first-ever exposure to turkey burgers. Kathy, one of my roommates my senior year of college, was helping her boyfriend, Craig, adapt to a bland diet. I was present for the debut of her turkey burger, which featured dill almost exclusively as a seasoning. (If I'm recalling correctly, he had to avoid anything spicy, even pepper, and couldn't eat beef. It wasn't awful, but I did have to resort to decorating the burger with huge amounts of ketchup, which is what I do to regular hamburgers.
Since that time, I've tried turkey burgers in restaurants and have found extensive ketchup to be a necessary evil, although it's garnered me some weird looks. (Apparently, turkey burgers are usually served in restaurants with a honey mustard or other mustard-based sauce, not ketchup.)
Then I started to watch Rachael Ray and had hopes that perhaps turkey burgers didn't have to be bland. Oddly enough, my first foray into an all white meat turkey burger was not one of her recipes. It was one clipped from the newspaper, which readers liked enough to ask the columnist to reconfigure it so it could be served as a meatloaf. So it sounded promising.
Again, it was a little bland, despite my having thrown in more pepper and oregano than the recipe called for and using egg as a binder rather than applesauce (it would not have held together otherwise).
The result? It didn't require ketchup, so it was better than average; however, I felt driven to invent a mustard/horseradish/yogurt "cream" sauce for it. And I'm not sure I can replicate as I didn't follow my usual rule of writing down — or even measuring — its ingredients. Oops.
But it did give me some lovely ideas for experimentation. (Mom and I discussed the possibilities of cilantro in addition to the spinach in it and yogurt sauce with dill, onions and cucumber, somewhat similar to the sauce used in Olga's Kitchen.)
As I can be rather stubborn once an idea takes hold of me, you probably haven't heard the last of my search for the perfect turkey burger.
My low opinion of turkey as a burger base probably stems from my first-ever exposure to turkey burgers. Kathy, one of my roommates my senior year of college, was helping her boyfriend, Craig, adapt to a bland diet. I was present for the debut of her turkey burger, which featured dill almost exclusively as a seasoning. (If I'm recalling correctly, he had to avoid anything spicy, even pepper, and couldn't eat beef. It wasn't awful, but I did have to resort to decorating the burger with huge amounts of ketchup, which is what I do to regular hamburgers.
Since that time, I've tried turkey burgers in restaurants and have found extensive ketchup to be a necessary evil, although it's garnered me some weird looks. (Apparently, turkey burgers are usually served in restaurants with a honey mustard or other mustard-based sauce, not ketchup.)
Then I started to watch Rachael Ray and had hopes that perhaps turkey burgers didn't have to be bland. Oddly enough, my first foray into an all white meat turkey burger was not one of her recipes. It was one clipped from the newspaper, which readers liked enough to ask the columnist to reconfigure it so it could be served as a meatloaf. So it sounded promising.
Again, it was a little bland, despite my having thrown in more pepper and oregano than the recipe called for and using egg as a binder rather than applesauce (it would not have held together otherwise).
The result? It didn't require ketchup, so it was better than average; however, I felt driven to invent a mustard/horseradish/yogurt "cream" sauce for it. And I'm not sure I can replicate as I didn't follow my usual rule of writing down — or even measuring — its ingredients. Oops.
But it did give me some lovely ideas for experimentation. (Mom and I discussed the possibilities of cilantro in addition to the spinach in it and yogurt sauce with dill, onions and cucumber, somewhat similar to the sauce used in Olga's Kitchen.)
As I can be rather stubborn once an idea takes hold of me, you probably haven't heard the last of my search for the perfect turkey burger.
New Healthy Cookbook Hits the Market for the Holidays
I had my first-ever media contact today related to the blog. It was relating to something near and dear to my heart: cancer research.
You see, like many of you, I've lost a number of friends and family members over the years to cancer, the closest being my first cousin Elizabeth last summer. So I was excited to learn that To Your Health, a new cookbook published by The National Foundation for Cancer Research, started sales in time for 2010's holiday party season.
I haven't had time to check the book out yet, other than a few sample recipes, because I just became aware of it. But I will. The link for information needed to purchase the book is here.
According to the press release I received, the recipes in this book "are brimming with cancer-fighting ingredients, including antioxidant-rich fruits and vegetables, whole grains, and protein. The cookbook also features lifestyle tips, early detection methods, and other helpful information on how to further decrease your risk from cancer."
Sounds good to me.
You also might want to check out the Top 15 Healthy Holiday Tips from NFCR's spokesman, Executive Chef Charles Phillips of Nashville's 1808 Grille.
Have a safe and blessed holiday season.
You see, like many of you, I've lost a number of friends and family members over the years to cancer, the closest being my first cousin Elizabeth last summer. So I was excited to learn that To Your Health, a new cookbook published by The National Foundation for Cancer Research, started sales in time for 2010's holiday party season.
I haven't had time to check the book out yet, other than a few sample recipes, because I just became aware of it. But I will. The link for information needed to purchase the book is here.
According to the press release I received, the recipes in this book "are brimming with cancer-fighting ingredients, including antioxidant-rich fruits and vegetables, whole grains, and protein. The cookbook also features lifestyle tips, early detection methods, and other helpful information on how to further decrease your risk from cancer."
Sounds good to me.
You also might want to check out the Top 15 Healthy Holiday Tips from NFCR's spokesman, Executive Chef Charles Phillips of Nashville's 1808 Grille.
Have a safe and blessed holiday season.
Wednesday, December 15, 2010
And America's Healthiest Grocery Store Is?
You're probably muttering, "Scrooge" under your breath now, but I'm not going to tell you in a headline who won the title of America's Healthiest Grocery Store by Health Magazine.
I'm not surprised, really. This store has just about everything you could need in terms of organic products, from prepared food to canned goods, baking mixes, toiletries and more. I can easily get lost in there for hours. Note to self: make sure not to get the frozen or dairy goods first. On a recent trip there, I had to buy an insulated bag so they stayed at the correct temperature. Now I just have to remember to take it with me next time!
Yes, I like Trader Joe's, too, and will go there for certain things (especially now that I know the TJ's in Ann Arbor is right down the road from Whole Foods Market, which officially has been named America's Healthiest Grocery Store). One of the things it's touted for is clear labeling of what's in its prepared foods. If you don't know what to do with that tofu or quinoa (pronounced keen-nwah, incidentally), you can get help from Whole Foods' extensive recipe database.
Critics will say it's expensive; that may be true, but what's your health worth to you?
I'm not surprised, really. This store has just about everything you could need in terms of organic products, from prepared food to canned goods, baking mixes, toiletries and more. I can easily get lost in there for hours. Note to self: make sure not to get the frozen or dairy goods first. On a recent trip there, I had to buy an insulated bag so they stayed at the correct temperature. Now I just have to remember to take it with me next time!
Yes, I like Trader Joe's, too, and will go there for certain things (especially now that I know the TJ's in Ann Arbor is right down the road from Whole Foods Market, which officially has been named America's Healthiest Grocery Store). One of the things it's touted for is clear labeling of what's in its prepared foods. If you don't know what to do with that tofu or quinoa (pronounced keen-nwah, incidentally), you can get help from Whole Foods' extensive recipe database.
Critics will say it's expensive; that may be true, but what's your health worth to you?
Monday, December 13, 2010
Blog Review: Sustenance
As mentioned in my last post, I love chocolate. Which got me to thinking: how healthy could I make chocolate cookies?
Before I had time to do much more than ponder, my friend Patty Maher, who has the blog, Sustenance, answered my question.
See her post regarding healthy chocolate chip cookies here. I highly recommend Patty's blog for anyone curious about the raw food lifestyle and/or concerned about healthy eating.
A journalist, who attended Central Michigan University and is one of my former CM Life co-conspirators, Patty is staying at Creative Health Institute, a raw food institute in Hodunk, Michigan. She is learning and adapting to this new life style with the intent of improving her MS symptoms. Her writing is engaging and thoughtful; I thoroughly recommend her blog.
Before I had time to do much more than ponder, my friend Patty Maher, who has the blog, Sustenance, answered my question.
See her post regarding healthy chocolate chip cookies here. I highly recommend Patty's blog for anyone curious about the raw food lifestyle and/or concerned about healthy eating.
A journalist, who attended Central Michigan University and is one of my former CM Life co-conspirators, Patty is staying at Creative Health Institute, a raw food institute in Hodunk, Michigan. She is learning and adapting to this new life style with the intent of improving her MS symptoms. Her writing is engaging and thoughtful; I thoroughly recommend her blog.
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