Dinner

Tonight, I really wanted to have something really tasty.  But in the change of jobs, it has left me with absolutely no money, I have to try and find something at home.  So........I begin to scour the kitchen, cupboards, fridge, and freezer.  Finally, as I'm taking my last go 'round in the freezer, I find a great little gem!  When I worked at the steakhouse, we would get the cuts at the end of the rib eyes and N.Y. strips.  Well, I had two cuts from the rib eye I had frozen.  Who would've thought I would have been happy to find something from my previous job?  Not me.  Yeah, began to thaw it.  But I wanted some great flavor and something a little new.  I looked at all my spices and herbs and came up with this blend that I hoped would work; coriander, cilantro, garlic, piri-piri, sea salt, cumin seed, fennel seed, and dried chopped onion.  I used my coffee grinder to create a rub blend.  I found some broccoli and cauliflower in the freezer, perfect combination with the spice blend I created!  Put it all on a roasting pan with sliced onions and carrots.  Again, all of which are perfect with my spices (at least in my head).  Through it all in the oven at 350 F.  The only concern I had was that the steak would not get caramelized like I would want it.  Because I like them rare to medium rare.  But they were thick cut, "so it should be ok", I thought.  It turns out, that it was ok.  I got the color and flavor from the steak and vegetables that I wanted.  There was just enough heat from the piri-piri (it is an African chile), and the other flavors from all over the world created a great tasting steak and veggies.  I have to say that I'm on a roll with my flavor combinations!  It was a great tasting steak, especially when a prime steak is free!

GMOs

I wish I could take care of this article, but I can't.  But I think you all should be aware of this and the situation we are in.

Companies like Monsanto and Syngenta simply will not allow independent researchers access to their patented seeds, citing the legal protection these seeds have under patent laws. In other words, if their genetically altered seeds have something wrong with them that potentially could cause consumer illness, Monsanto and Syngenta would rather not have you find out about it.

Why?

You might sue them for putting your health in danger! Or a farmer using their seeds might sue thembecause their claims of increased crop yields is a myth. If fact, lawsuits like these have already begun appearing in court.

Does this remind you of the public health debate that went on for decades over another multi-billion dollar industry -- cigarettes? For decades the companies producing this cancer-causing product denied they caused any harm, denied nicotine was addictive and evenran advertisements featuring doctors claiming cigarettes were good for your cough.

They produced scientific study after study by their funded research scientists claiming there was no health threat whatsoever from cigarettes. Executives from every major cigarette company even lied to Congress under oath, claiming they had no knowledge cigarettes were addictive, when in fact they did know—they even manipulated the nicotine content of cigarettes to keep you hooked!

Is it really necessary to go through the same experience again with GM crops that independent scientists are now linking to frightening and dangerous pathogens?

Isn't it time to demand these crops be tested for long-term safety once and for all? If not now, when? After the population starts showing strange new health problems that no one can seemingly explain, like spontaneous abortions and infertility?

Courtesy of mercola.com 

Recipe of the Day

Wild Mushrooms in Puff Pastry

Ingredients


1lb                       Mixed wild mushrooms (oyster, chantrelle, shiitake, or morel)
4Tbs                    Olive oil
4                         Shallots (chopped)
                           Sea salt and freshly ground pepper
1/2C                    Cognac or brandy
2C                       Heavy cream
2Tbs                    Unsalted butter (room temperature)
2Tbs                    Fresh chives, tarragon, or basil (chopped)
                           Juice of 1/2 lemon
2Pkg                   Frozen puff pastry containing six squares each

Directions:
Saute mushrooms in olive oil with shallots until soft.  Season with salt and pepper.  Add cognac and reduce slightly; add heavy cram and bring to a boil until cream thickens slightly.  Stir in the butter, add herbs and lemon juice and season sauce with salt and pepper.  Bake the puff pastry rounds or squares according to package directions.  Split baked pastry shells in half and divide the mushroom mixture between the bottom halves of the shells. Place pastry tops on mushroom mixture

Quinoa

Now I know quinoa has been around for a very long time.  And I have actually been enjoying for about 3 years, but I decided to see how healthy and nutrition packed this little grain is, and come to find out, very! Here are some things I found out.

1. Protein Powerhouse

Proteins are essential to the building and repair of the body’s tissues and to basic functions like growth, digestion and excretion. Quinoa has a higher protein content than wheat, barley or other major grains. One cup of quinoa has 9 grams, which trumps the protein-rich egg (6 grams). Quinoa, which contains all 8 of the essential amino acids, is a complete protein. It has become a favorite dish among vegans and vegetarians, but the pleasures and benefits of it are available to anyone seeking an alternative to meat, eggs and dairy products as a protein source. 

2. Dieter’s Dream

Quinoa is a satisfying, low-cholesterol source of complex carbohydrates. Rich in fiber, it’s digested slowly and has a low glycemic index, helping you steer clear of the blood-sugar roller coaster. With its chewy texture, quinoa can be eaten at a leisurely pace. Its heart-healthy polyunsaturated fats will leave you feeling full while providing more nutritional content than breads or cereals made of refined grains. Quinoa can be eaten as a breakfast food to provide long-lasting energy and help you breeze through your morning workout. A meal of vegetables and quinoa, or quinoa and beans, is a dieter’s dream: high in vitamins, minerals and protein, while low in fat and calories.

3. Internal Cleanser/Detoxifier

As a complex carbohydrate, quinoa acts an internal cleanser, easing the progress of food through the digestive tract. Used regularly in your diet, quinoa can help keep you free of constipation and bloating. Unlike more common grains such as wheat, quinoa is gluten-free and can be enjoyed by people with digestive disorders, like celiac disease. This versatile seed can be used in breads, soups or other foods where grains are a primary ingredient, offering a steady source of colon-cleansing fiber. The vitamin B and folate in quinoa also help the liver in its role of eliminating wastes from the body, adding to quinoa’s detoxifying properties.

4. Bone Builder

For vegans, people with lactose intolerance or those who are simply looking for non-dairy sources of this vital mineral, quinoa is a flavorful source of plant-derived calcium. Calcium builds and maintains bones and teeth, helps regulate the contraction of the heart, and facilitates nerve and muscle function. One cup of cooked quinoa contains 30 milligrams of calcium. Quinoa also contains impressive quantities of potassium, magnesium and zinc, minerals that are crucial for heart, nerve and muscle function.

5. Brain Food

A cup of cooked quinoa offers 15 percent of the U.S. Recommended Daily Allowance of iron, which helps to deliver oxygen to the blood, boosting energy and brain power. Quinoa’s vitamin B content can help keep the mind sharp, maintain brain volume and stabilize mood.

Not bad for such a little grain, huh?

Getting Aquainted

The past couple of days I have been getting adjusted and acclimated to my new job.  Its going to be a wonderful place for to spread out and really be creative.  Everyone has been extremely nice and helpful.  I have been given a lot of responsibility and many tasks to accomplish.  The first thing I had to do was take a look at their database and create some descriptions and ideas for the food items.  It took me a while, but today I finished.  Next I will need to add more food items and descriptions.  Everything, well not everything, but there is a lot of spontaneity which I like because it keeps me on my toes and keeps me thinking.  This morning, while I was working a way on my databases, my boss came in and asked me to join in a web meeting.  He wanted to introduce me to the company.  So of course, I said yes.  I was excited to be a part of the meeting.  Then about 45 minutes before the meeting, he asked for me to create a menu with three different options for breakfast, lunch, and dinner, plus some other extras that are apart of the program.  So I quickly have to get word up and running and start thinking about all these different menu items and how to create them in a way they work with the program.  Feeling the pressure, which I like (I work well under pressure), I start rattling off one after the other.  I got stuck a couple of times, but was able to push through.  Oh, while doing all this on the floor, because my office hasn't been set up yet.  I get it done!  My boss really likes a lot of the ideas! Whew, that's a good thing.  Then the meeting starts, I had a few technical difficulties at the beginning, had to login as a girl for a bit, but everything smoothed out.  My menu was a success, and so was the meeting.  My boss is a great and passionate speaker.  After that, I decided to take things into my own hands (mainly because everyone else was busy) and drag my desk into my office.  It was in a storage room, so it wasn't like I was stealing it.  Then finally set my office up to look a little like and office.  Now just the small things to make it feel homey, ha!  This is gonna be fun!  I hope you all stick around to hear it all and of course all my recipes and takes on food.  I will try to put up a recipe tomorrow.

A New Opportunity

As you all are aware, I had the possibility of a new opportunity.  In the past week, I have been offered the position of chef for a great up and coming weight loss company.  I have accepted the position and start Monday.  I am very excited about this position.  It finally gives me the chance to use my brain and creativity.  It will be a challenging and time consuming position, but one that I whole heartedly and completely accept.  I may not be able to update my blog as often as I will like, but I will continue to give you my thoughts, opinions, and recipes.  When I have learned my position and ready, I will give you all the information to keep up with me through my new company along with this blog.  So wish me luck on my new endeavors and I will keep you all up to date.

Recipe of the Day

Buttermilk Fried Chicken Liver Sliders with Sage Aioli and Jicama Slaw

1lb                           Chicken livers

1                               Egg

1/2C                         Milk

1C                            All-purpose flour

1Tbs                         Garlic powder

                                 Sea salt and pepper to taste

1Qt                           Vegetable oil for frying

4                               Cloves garlic, minced

2                               Egg yolks

1C                             Extra virgin olive oil

2tsp                           Lemon juice

                                 Sea salt and pepper to taste

2Tbs                         Fresh sage

1C                            Plain yogurt 

3Tbs                         Lime juice

2Tbs                         Cider vinegar

2Tbs                         Organic cane sugar 

1Tbs                         Fresh cilantro (chopped) 

1tsp                          Ground cumin

1tsp                          Sea salt

1/2tsp                       Freshly cracked black pepper

3C                            Jicama (julienned)

Directions

For chicken livers

1. Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely.
4. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes.

For aioli

    1.   In a medium bowl, beat eggs well with a wire whisk.

    2.   Stir in garlic.

    3.   Gradually add oil in a thin stream, beating constantly until light and creamy.

    4.   Season with salt and pepper. Stir in lemon juice. Refrigerate.

For jicama slaw

    1.  Combine the yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, salt and pepper and whisk to combine.

    2.  Refrigerate for at least 30 minutes to allow flavors to develop.

    3.  When ready to serve, combine the jicama dressing in a large bowl.

To build

    1.   Take bread and cut with a small circle cutter, the size should be just big enough to fit one liver.
    2.   Spread a small amount of aioli on the bottom piece of bun.
    3.   Place a chicken liver on that.
    4.   Place a small amount of slaw on top of liver.
    5.   Lean top bun against the slider.