Cooking 101

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There are several great tips on this post from the inspiring blog Dinner, A Love Story:

"Things I Wish Someone Told Me When I Started Cooking"
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Secrets of Their Success

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If you don't get Bon Appetite, check out the spread "Kitchen Confident" where chef's share their tips for kitchen organization, prep, and efficiency.
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I'mmmmmmmmmm Baaaaaaaaack!

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Happy Happy New Year!!!

I'm easing back into the blog world after a chaotic holiday season. I'll start slow and work my way back up to regular posts. I'll start with a few things today... a quote of the day, an interesting article, my new favorite dessert and a cooking tip.

QUOTE OF THE DAY

"Cheat the earth and the earth will cheat you."
- Chinese Proverb


ARTICLE OF THE DAY

There is a high price to cheap food and this article addresses one of the many issues... the poor working conditions for migrant workers. When I was in middle school my youth group babysat migrant workers' children in Lynden, Washington while the parents worked in the fields. When free childcare isn't available, many children (even school age children) spend their days out in the farms, playing or working with their parents. It was one of the most eye-opening experiences I had as a teenager. We met the families and saw their working conditions, their temporary housing (for some it's their cars), their extreme poverty and high work ethic, taking them from one state to the next as different crops are in season. This article was interesting to me because of that experience and because everyone deserves safe and fair working conditions. Help right this wrong by shopping at stores like PCC who support farmers doing the right thing.

Article: "Justice for Farmworkers"


RECIPE OF THE DAY

On a lighter note, for New Years Eve I made Chocolate Almond Butter Cups and served with a scoop of Bluebird's Caffé Vita Coffee. It is now my daily dessert addiction. It's just the right size, oh so rich and a great flavor combo.


TIP OF THE DAY

I took a cooking class awhile back and was told that when making soups, stews or sauces, don't add the pepper until closer to the end. "They say" if you add it too early and it simmers for many hours, the pepper can turn bitter. I've never noticed a difference but I pepper toward the end now anyway, just in case.

I'm not going to update all my recipes so if you see that a soup recipe that calls for pepper early on, just postpone.
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Spice It Up

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Every time I take a cooking class I'm reminded of how often you should change out your spices. It reminds me that I have a few Penzeys Spices in the cupboard that were a wedding gift..... 7+ years ago!

I usually get spices in bulk from PCC or Whole Foods but I've been dying to stock up at Market Spice in Pike Place Market. I know their quality is said to be unsurpassed. I made it down to the store this fall and loaded up on all my regular spices and got small bags of some of the more unique flavors that I use every so often. It is especially smart to buy in bulk for these rare spices that you barely ever cook with. Why spend $6 on a jar when you can spend 50 cents?! If you need 5 or 6 new spices for a recipe, that adds up. It's also nice to have smaller quantities because then you know your spices are fresh. What spice is going to pack the same punch after 7 years in a cupboard?!

I re-use my jars and just mark the date on the bottom so I know when I last replaced each spice.

Market Spice is also famous for their Cinnamon Orange Tea. There is nothing more cozy than a cup of this on a cold afternoon.

A gift card to Market Spice would be a great Christmas gift or stocking stuffer for someone who loves to cook.
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Serenity

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I love this amazing outdoor dining space and garden from a previous issue of House Beautiful.

Simple. Lovely. Peaceful. Rustic. Inviting.
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Attention Seattle

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Forks Over Knives is playing in Seattle at the Varsity. I haven't seen it yet but I've heard it's really interesting.
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Afternoon Snack

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I just tried a Galia Melon for the first time. It was so delicious that my daughter and I almost polished off the whole thing. Organic ones available at PCC right now.

From Wikipedia:

Like any melon, they are sweet and aromatic, with a flavor more like a cantaloupe than a honeydew, although with a complexity of their own.
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Steph's Tofu

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Stpeh's Tofu shown top left courtesy of Seattle PI

I'm currently obsessed with Steph's Tofu from PCC. It's in the deli case with other great pre-made concoctions but this has proven to be my favorite time and again. I can eat it plain as a snack or with other items as a meal. I've served it with rice or fried rice, sauteed kale and more. It's great to buy, or if you don't live near a PCC, they have kindly posted the recipe for all to copy and enjoy.

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Greens Glossary

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A good greens glossary if you're not familiar with all of the varieties.

Just Say NO to GMOs!

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As many of you know, GMOs have been in the news a ton lately with some disappointing legislation allowing genetically modified alfalfa and sugar beets. This has been a huge upset to those who are concerned about the future of our crops, especially organic produce. I have started countless blog posts about GMOs but it is such a huge topic to tackle that I always save it for another date. It's just too important to keep avoiding though so here are some easy things I will address.

1. One more reason to love shopping at PCC is that they have joined the Non-GMO Project and are labeling foods on every aisle that are free of GMOs. Love it!

2. Here is a quick fact sheet about GMOs.

3. Here is great list of 6 things you can do to avoid GMOs.

4. Download one of these non-GMO shopping guides.

5. I first learned to fear GMOs after reading the article "Doctors Warn Avoid Genetically Modified Food" from The Well Being Journal back in 2009. Since then GMOs have been on my radar and I've been learning much more. One point from the article that especially caught my eye...

The only published human feeding study revealed what may be the most dangerous problem from GM foods. The gene inserted into GM soy transfers into the DNA of bacteria living inside our intestines and continues to function. This means that long after we stop eating GMOs, we may still have potentially harmful GM proteins produced continuously inside of us. Put more plainly, eating a corn chip produced from Bt corn might transform our intestinal bacteria into living pesticide factories, possibly for the rest of our lives.

6. Once on my radar I started researching GMOs and found The Institute for Responsible Technology whose website is "the most comprehensive source of GMO health risk information on the web". I spent way too much time checking out this site but learned a lot.

7. The article "Monsanto's GMO Corn Linked To Organ Failure, Study Reveals" from the Huffington Post was also quite interesting.

Reading up on GMOs can be really overwhelming. It would be really difficult (almost impossible really unless you're willing to change your habits, not eat out and avoid gatherings with friends and family) to avoid GMOs entirely. I try to live by a motto, and help inspire others to do the same, that you just have to do as much as you can in your own home and then not worry about the rest. It's really all you can do without making yourself loony. On the other end though, don't turn a blind eye to what's happening in our food system. The food out there is not what our parents were raised on and not even what we were raised on. It's packed with pesticides, antibiotics, chemicals, artificial coloring, GMOs and more. This is something to pay attention to for your health and your kids! You can also get involved to help make a difference! ..

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The War on the Food Movement

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I'm always interested in hearing what Michael Pollan has to say on current food issues. Click here to read an interesting interview with him about the war on the food movement.

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Knife Care 101

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I was complaining to my friend Julia at La Medusa about dull knives and asking what she and her fiance (the head chef at La Medusa) do to care for theirs. She highly recommended The Epicurean Edge in Kirkland for sharpening. I took my knives there and holy canoly, those suckers are sharp. So sharp that I had to significantly slow down my chopping for fear of losing a finger or two. I enjoyed talking with the owner of The Epicurean Edge, who as you can imagine is very passionate about knives and proper knife care. He taught me a lot in my short visit. Here are a few of the tips I can still remember.

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- Don't smash garlic with the side of the blade (OOPS, that's the only way I've ever done it). It bends the knife making it harder to sharpen. Often times they will have to re-bend the blade before sharpening which can break it. Not worth risking with an expensive knife. Also, he explained that smashing the garlic oxidizes it and makes it bitter. I still smash mine but I use the flat side of a meat tenderizer instead of my good knives..

- When you get your knives sharpened, don't leave them loose in the sink (as I always did with my dull knives) because you are bound to cut yourself or the sharp blades will nick the blades of other knives or scuff their handles. They are that sharp once he gets his hands on them! And this is good advice because I splurged on a great knife while I was there. (I cook so much I thought I deserved it!) It was so sharp that I nicked it on a large serving spoon sticking up in the sink. Amazing how fine and sharp these suckers are. So be careful and mindful when cleaning them or leaving them in the sink.

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- Don't chop chocolate, nuts, or any type of bones with your good knives. These items are too hard and can ruin your blade. They recommend having an "abuse knife" for these items so if the blade gets chipped, you haven't ruined your best knife. He helped me select one knife from my set to set aside as the abuse knife.

- Don't put your sharp kitchen knives in the dishwasher (apparently the only knife fact I did know). The water jets in the dishwasher can knock your knives into one another or into other hard objects, chipping them.

- Use a honing steel every few uses, or every few hours of use, to keep your knives sharper longer. If you do this regularly you don't need to get them sharpened nearly as often. Most knife sets come with a steel version but the owner prefers ceramic honing rods for reasons I'll let him explain because that's where it gets too technical for me. If you're curious, go visit him in Kirkland.

I got my knives as wedding gifts and after seven years of them being so dull that it was like chopping with a butter knife, I got off my lazy ass and took them in. I took half at a time so I had something to use while they were being sharpened (takes a few days). I can't recommend The Epicurean Edge enough. You don't realize how bad you've had it until you get them professionally sharpened.

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In a Food Pickle?

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I love Food52's Food Pickle for any cooking questions I run into. So often I have random questions and who better to answer them than other people who love to cook and may know more about the recipe or question I'm pondering over. So next time you're having a food pickle, log on and ask away. Who knows what you may learn!

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Blender Envy

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I've heard nothing but rave reviews about the Vitamix blender (although I haven't asked which model everyone is gushing about). My friend Tara first told me about the Vitamix blender when she was doing research on juicers and blenders. Given the hefty price tag on these bad boys, it was worth thoughtful consideration and research. She settled on the Vitamix and loves it. My sister-in-law recently bought one and can't say enough great things as well. And now that it's on my radar, I'm noticing comments on food blogs about how much people love theirs (see an example here of one such fan). Great for smoothies, milkshakes, pureeing soups and more! I've had nothing but grief lately when I add any type of frozen ingredient to my smoothie or shake so clearly it's time for the Vitamix upgrade! Maybe this Mother's Day? (hint hint Mr. T!)

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Calling All Cooks: Help A Sister Out with Recipe Ideas!

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In case you didn't see the Oprah with Michael Pollan and Vegan & Lifestyle author Kathy Freston, there are lots of links on Oprah.com with info from the episode. It was a really interesting special on food, meat manufacturing in America, the vegan diet and more. My friend Marly just read Kathy's book Veganist: Lose Weight, Get Healthy, Change the World and is really inspired to lean (heavily) into a vegan diet. While I'm not ready to read the book because I can't think of giving up all meat and dairy at this point in my life, I am inspired (by the show and what Marly has told me) to lean into it a little. For me this would mean maybe having a "Vegan Night" once a week, or at a minimum, being more mindful of how much meat and dairy we consume on a daily basis and cutting some out wherever I can.

So, leaning into this means I have to plan ahead with some more vegetarian and vegan recipes. I've shared recipes with you, now I'm begging you to share with me. What's your favorite vegetarian or vegan meal (breakfast, lunch or dinner)? Please post your favorites or email me directly. I'll keep you posted on what I make and love so you too can lighten up your meat and dairy consumption.

Quick video from Oprah's website: Backstage with Michael Pollan

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Once again Michael Pollan inspires me. I like the idea of meat flavoring a main course (like soups and stews) versus a big hunk of meat being the main course. I always tend to like soups and pastas with some meat better than a big chicken breast or pork chop anyway so I'm going to think more about this as I plan future meal plans.

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Dieting? Do You Eat Breakfast?

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Interesting article/theory on eating breakfast and calorie intake...

Bigger Breakfast, Bigger Daily Calorie Count
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Saveur's Favorite Recipes of 2010

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I'm sure there's some great recipes on this list: Saveur's Favorite Recipes of 2010. Can't wait to go through it. I'm already salivating at the first photo.

Saveur's Food Blog Awards

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Check out SAVEUR's 1st Annual Food Blog Awards. Some you probably visit regularly and maybe a few new ones.

Stop! Don't Throw That Away!

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We go through truckloads of parmesan in my house. I put it on everything from soup to pasta to a grilled ham and cheese. I love me some parmesan. I make sure to keep the rinds for flavoring soup. Just throw them in a bag in the freezer and whenever you make soup, toss one in for good flavor. I use them in ribollita, minestrone, bean soups and more. I also took a cooking class once that did a broth entirely from parmesan rinds and then added spring veggies to finish it off. It was light and delicious. So next time you're about to toss a rind in the garbage, stop yourself and toss it in the freezer instead.

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Cheers to a Healthier New Year!

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Eleven Tips for a Healthier New Year: Courtesy of PCC Natural Markets website & newsletter

2011: A chance to eat more vegetables, take more walks or add a multivitamin to your diet. We're offering 11 ways you can live healthier this year with the hope you'll find some inspiration. Cheers!

1) Go seasonal
Sometimes we can't resist the temptation of raspberries in January. However eating seasonally brings with it a wealth of benefits, from flavor quality to nutritional benefits to environmental impact. Chances are good if you're eating freshly harvested produce it's been grown locally. The less time your food spends on a boat or plane, the fresher it is and therefore the more nutrients it contains. You also support the local economy, and often pay less, because your produce hasn't traveled as far. Seasonal eating encourages a diverse diet too, which means a wider range of nutrients. Visit pccnaturalmarkets.com/inseason to view our seasonal produce chart of fruits and vegetables in the Northwest.

2) Eat breakfast
You've heard it before but breakfast is the most important meal of the day. PCC Nutrition Educator Leika Suzumura says, "Breakfast gives us fuel for the day ahead of us. Studies have shown that we can think better when we eat breakfast, and children do better in school." If you find you're not hungry in the morning, try eating less at night. "Eating a balance of wholesome carbohydrates and protein in the morning and limiting sugar will give you the best source of energy," says Leika.

3) Drink more water
Staying properly hydrated aids in digestion and can help with weight loss, energy levels and maintaining healthy skin. Winter hydration is particularly important as water helps keep your sinus passages moist, helping to fight against colds and other ailments. Invest in a stainless steel or glass container you can keep at your desk or in your car. You'll create less plastic bottle waste, and you'll be more likely to drink water when it's readily available.

4) Choose whole grains
While their refined counterparts are more commonplace, whole grains offer a wealth of health benefits as well as versatility and flavor. Whole grains haven't been stripped of their bran and germ, the most nutritious part of the grain, providing you with more vitamins, minerals, even protein. They're excellent sources of fiber, which helps combat cardiovascular disease, and other chronic ailments. Check website to learn about the various kinds of oats. 5) Snack smart Snacking has earned a poor reputation over the years due to the empty calories found in traditional snack foods. However if healthier alternatives are chosen, snacking can be a good thing, as it can regulate blood sugar levels, minimizing hunger and thereby preventing overeating at mealtime. The most important thing is what you choose to eat — plain and simple, a handful of almonds or carrots is healthier than a handful of chips.

6) Take a probiotic
Support good digestion and strengthen immunity with a probiotic supplement. While our body naturally produces probiotics — friendly bacteria located in the gastrointestinal tract — stress, along with environmental and food toxins, frequently destroy the probiotics in our body. This can lead to bacteria-related health issues, such as poor digestion, headaches, sluggishness and irritability. Consider taking a probiotic supplement, or find healthy doses of probiotics in yogurt and kefir.

7) Boost up on omega-3s
These heart-healthy fats can help prevent a wide-range of health problems, including cardiovascular disease, depression, fatigue and rheumatoid arthritis. Fortunately it's easy to incorporate foods rich in omega-3s into your diet. Salmon, flax seeds and walnuts are excellent sources of omega-3s. Cauliflower, cabbage and scallops also are good sources. And organic and grass-fed beef and dairy have two to four times more omega-3s than meat or dairy from grain-fed animals.

8) Get the most from a multivitamin
Many people don't get enough calcium, magnesium, iron and zinc. Additionally, special diets sometimes lack certain nutrients. But in one convenient dose, you can get all your bases covered with a daily multivitamin. We offer a wide-range of multivitamins in our line of PCC supplements, from a basic multi to blends geared for teens, pregnant women, seniors and vegetarians.

9) Crunch on crucifers
Also known as brassica vegetables, cruciferous vegetables are superstars when it comes to the nutritional punch they provide. Arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, radishes and rutabagas boast vitamins, fiber, and disease-fighting phytochemicals that may lower your risk of getting cancer. Cruciferous vegetables also can contribute a surprising amount of protein to your diet. At a minimum, try to include cruciferous veggies in your diet two to three times per week.

10) Substitute coffee with tea
Replacing a cup of coffee with a cup of tea not only reduces your intake of caffeine, but teas often contain compounds that boost immunity. You'll find a variety of flavorful Fair Trade blends in our bulk department, from Gunpowder to White Peony, Ceylon Orange Pekoe to Jasmine Pearl. It's a great way to sample different blends, affordably.

11) Choose better body care
What you put on your body is just as important as what you put in it. As the body's largest organ, your skin should be nourished with vitamins, antioxidants, essential fatty acids and natural enzymes instead of chemicals and artificial ingredients. You'll find a wide, varied selection of skin care products at PCC that are safe for your skin, helping to restore the body rather than deprive it of vital nutrients.

Of course, we know how challenging it can be to implement lasting changes to your diet or lifestyle. To begin with, don't worry about executing all 11 tips. Just pick one or two you'd like to work on, and go from there. And have fun with it! Spend a week trying every variety of apple at PCC 'til you find one you love. Buy yourself a new, stylish water bottle. Host a tea party as a way to discover favorite new blends. No matter how you go about it, we wish you success. Here's to health, happiness and great food in 2011. LC

by Lydia Cox, PCC Taste, January 2011
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