Types of Foods – Page 51

Wellness Wednesdays: The Rodale Whole Foods Cookbook

Posted on May 1, 2013May 1, 2013 by Northerly Nosh

The Rodale Whole Foods Cookbook

Farmer’s markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, The Rodale Whole Foods Cookbook is a comprehensive kitchen resource for contemporary cooks.

Based on the classic work with over 100,000 copies sold, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here’s all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You’ll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety.

Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more.

A trusted, timeless classic thoroughly updated for the way we cook today, The Rodale Whole Foods Cookbook is sure to become an indispensable resource for health-conscious cooks.

Sweet and Tangy Turkey Breast

Adapted from The Rodale Whole Foods Cookbook

Serves 6

1/3 cup lemon juice
1/3 cup honey
2 tablespoons brown mustard
1 bone-in turkey breast (5 1/2 pounds)

Prep Day: In a measuring cup, whisk together the lemon juice, honey, and mustard. Cut the turkey breast in half. Remove the breast meat, with skin on, in one piece, from each half. (Also remove the small chunks of turkey on the underside.) Place the breast halves and chunks of turkey in a freezer bag and pour the marinade over them. Freeze.

Serve Day: Thaw. Preheat the broiler. Pour the marinade off the turkey into a small saucepan and simmer over medium heat for 5 minutes. Set aside.

Place the turkey skin-side down on a broiler pan and broil 6 inches from the heat for 10 minutes. Turn over and cook for 5 more minutes. Lower the pan a notch and broil for 5 minutes longer, or until the turkey is cooked through. If not done, turn over and cook for 5 more minutes. (It does not matter if the skin burns.)

Rewarm the marinade. Remove any burned skin from the turkey. Slice the turkey across the grain into thin slices. Serve with the marinade for spooning over it.

- Lamb, - Pork, - Red Meat, Meal Planning

Meal Planning Mondays: Recipes to Try for the Week of 4/29 – 5/5/13

Posted on April 29, 2013April 23, 2013 by Northerly Nosh

Basic Marinades

Adapted from The Rodale Whole Foods Cookbook

Serves 12

A typical marinade that nicely flavors and tenderizes beef, lamb, or pork starts with a simple vinaigrette dressing such as this. It may be varied according to taste and to the ingredients you have on hand in the kitchen.

This recipe makes 3/4 cup marinade, enough for 1 to 1 1/2 pounds of meat. Double or triple the recipe if needed for larger cuts of meat. Cider vinegar, red or white wine vinegar, and herb vinegar are equally good and impart subtle differences in flavor. If you use an herb vinegar, omit the herbs called for in the recipe.

1/2 cup olive oil
1/4 cup vinegar, lemon juice, or wine
2 cloves garlic, crushed
1 tablespoon chopped mixed fresh herbs or 2 teaspoons dried

Alternate Ingredients –

Barbecue-Style Marinade: Add 1 tablespoon sweet ingredient (tomato-based chili sauce, ketchup, or honey) and 1 tablespoon salty ingredient (Worcestershire sauce, soy sauce, or mustard). Use 1 teaspoon ground ginger and 1/8 to 1/4 teaspoon cayenne pepper instead of the herbs.

Spicy Marinade: Add 1 teaspoon chipotle chili powder to either the plain marinade or the barbecue version.

Prep Day: In a small bowl, combine the oil, vinegar, garlic, and herbs. Place the meat in a shallow nonmetal container or in a freezer bag. Pour the marinade over the meat. Freeze marinades.

Serve Day: Thaw. Grill.

- Red Meat, Budget Friendly

Frugal Fridays: Cube Steak Parmesan

Posted on April 26, 2013April 23, 2013 by Northerly Nosh

Cube Steak Parmesan

Serves 4

3 tablespoons all-purpose flour – $.05
1/2 teaspoon salt – $.01
1/4 teaspoon ground black pepper – $.01
2 eggs – free (cause we have backyard laying hens)
2 tablespoons water – free
1/3 cup crushed saltine crackers – $.67
1/3 cup grated Parmesan cheese – $1.12
1/2 teaspoon dried basil – $.37
3 tablespoons vegetable oil – $.18
4 (4 ounce) beef cube steaks – $7.92
1 1/4 cups canned tomato sauce – $.99
2 1/4 teaspoons white sugar – $.02
1/2 teaspoon dried oregano, divided – $.37
1/4 teaspoon garlic powder – $.37
4 slices mozzarella cheese – $.87
1/3 cup grated Parmesan cheese – $1.12

Total = $14.62
Total Per Person = $3.65

Prep Meal Kit: Do not open cube steak. Place in 2 gallon bag.

In a small freezer baggie, combine the saltine crumbs, Parmesan cheese, and basil. Seal securely. Place in 2 gallon bag.

In a small freezer bag, shake together the flour, salt and pepper. Seal securely. Place in the 2 gallon bag.

In a small freezer baggie, place the parmesan cheese and oregano. Seal securely. Place in the 2 gallon bag.

Wrap mozzarella cheese in plastic wrap. Seal securely. Place in the 2 gallon bag.

In a quart-sized Ziploc freezer bag, beat the eggs. Seal securely. Place in the 2 gallon bag.

In a gallon-sized Ziploc freezer bag, place the canned tomato sauce, white sugar, dried oregano, divided, garlic powder to make the pasta sauce. Seal securely. Place in the 2 gallon bag.

In a gallon-sized Ziploc freezer bag, place the spaghetti. Seal securely. Place in the 2 gallon bag.

Insert all bags and chicken into a gallon-size ziploc freezer bag and seal. With a sharpie marker, label the outside of the bag “Cube Steak Parmesan”.

Place in freezer.

Serve Day: Thaw meal kit. Preheat the oven to 350 degrees F (175 degrees C).

In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.

Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.

Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Serve cube steak parm with pasta on the side

Serving suggestions: Steamed zucchini or a garden salad.

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