Early fall/late summer in Iowa is the best time to visit your local farmers' market. This time of year we can reap the benefits of the last of the summer harvest along with the return of spring vegetables due to cooler temps. Even if you can't make it to the farmer's market, you should take advantage of the wonderful seasonal produce available in the stores. Here are some of the most simple recipes that allow the awesome flavor of the ingredients to shine:
#5 Roasted Ratatouille Penne
You can really use any of your favorite veggies in this dish, but I recommend:
zucchini
eggplant
tomato
onion
Drizzle these with olive oil and bake at 425 F for about 20 min or until tender. Season with salt and pepper.
Meanwhile, cook up your favorite shape of short cut pasta. Drain, stir in veggies and some parmesan cheese.
#4 Pan Seared Beets with Goat Cheese
This is great with any variety of beets. Scrub, trim, and skin the beets (be careful, they will stain your hands). Slice the beets to about 1/4 inch thickness. Heat a skillet over medium high heat, spray with cooking spray. Add beats in a single layer, turning after about 2 minutes per side, or when you can see the carmelization. Serve with crumbled goat cheese.
#3 Green Beans with Sweet Onions
Steam or boil fresh, trimmed green beans to the doneness of your liking. Meanwhile, in a skillet heat olive oil and butter (enough to coat your onions) over medium low heat and add thinly sliced onions. Saute, stirring often until onions are soft and golden, about 20 minutes (do not let browm). Add a sprinkle of sugar to the onions, along with salt and pepper. Combine with cooked green beans.
#2 Roasted Broccoli
Trim and separate broccoli into florets. Heat oven to 425. Place broccoli on a baking sheet, drizzle with olive oil, add a sprinkle of crushed red pepper flakes (to your taste), chopped garlic, salt, and pepper. Toss to combine. Bake for about 20 minutes or until broccoli is tender.
#1 Tomato Sauce (best you'll ever eat)
You will need quite a few tomatoes for this dish. For enough to feed two people (as a pasta sauce), I would recommend 5 good sized tomatoes. Core and coarsely chop tomatoes. Heat a skillet over medium high heat. Add about one tbsp olive oil into pan, then add tomatoes. Cook, stirring frequently until tomatoes have cooked down and look thickend, about 10 minutes. Season with salt and pepper. Enjoy simply over plain cooked pasta of your choice. The only thing I would even consider adding would be some chopped fresh basil, but trust me you won't need it.
2009/09/24
2009/09/22
Questions from the Audience
As soon as someone finds I out that I study food, the questions coming pouring out of them. Why did my cookies get too crispy? Why can I eat to make my fingernails grow? What do you do with eggplant? So I've collected some reader questions that I think are common and I would like to take some time to answer them today.
Question: Can I just cut away the mold and eat the rest of [insert food here]?
Answer: Maybe. To fully answer this question, we really need to take a look at the structure of mold. Mold is like a tiny little flower that is growing on your food. It has roots, stalks and spores. The roots can grow deep within a product and the spores can travel to nearby foods and start new mold colonies. So, whether or not you can cut away mold and safely consume the food depends on the depth of the roots.
Bread and other baked goods are soft in texture, therefore the roots can grow very deep by the time the mold is visible to our eyes. These items should be thrown away. The same goes for soft cheese (like mozzarella) and sliced or shredded cheeses. Mold can be safely cut away from firm fruits and veggies such as cabbage, bell peppers, and carrotts. Make sure you are cutting away the food at least 1 inch around where the mold is visible. This will ensure that all of the roots are removed. Finally, cured hams and hard salamis are so dense that the mold is not able to develop roots in the product. So it is safe to scrub the mold away and then cosume the meat.
Question: Is it o.k. to eat pizza that has been left on the counter overnight?
Answer: Officially the FDA says 'No'. But the truth is we have all done this, and most often it will not make you sick. Just be sure to avoid pizza with exotic ingredients such as eggplant and fish because these are more likey to carry malicious bacteria.
Foods shouldn't really be kept out of the fridge for more than 2 hours at a time. Fridges were invented for a reason and that is because the cold temperature inhibits the growth of potentially pathogenic bacteria on foods.
Question: How closely do I have to pay attention to expiration dates?
Answer: Well that depends on the product, of course. Dehydrated packaged foods like Ramen noodles and Mac & Cheese are definetly safe beyond the expiration date. The date on these products is developed from a quality standpoint, so you may notice (if you have a discriminating palate) some flavor and texture changes within the product.
Milk is generally safe for 1 to 2 days after the expiration date, sometimes longer. The important thing here is to evaluate the milk before you drink it. Does it smell funny? Are there weird chunks in it? If so, then it needs to go. Also, if it tastes strange that is another sign its spoiled. Our body has these natural defenses (sense of smell, tasting off flavors) to prevent us from consuming spoiled foods, so pay attention to them!
Eggs should be used within 3 to 4 weeks of purchase, regardless of the expiration date. It is important with both milk and eggs to store them in coolest part of the fridge, the back (NOT the door, even though many fridges are designed this way) for the longest shelf life.
Bottled water is safe indefinetly. The only reason that it even carries an expiration date is simply because we as consumers feel more comfortable this way. But, it is important to check for leaks or holes in the bottles as this could be a potential entryway for bacteria and other organisms.
Feel free to send me any of your food related questions, I would be happy to answer them in a future post.
Question: Can I just cut away the mold and eat the rest of [insert food here]?
Answer: Maybe. To fully answer this question, we really need to take a look at the structure of mold. Mold is like a tiny little flower that is growing on your food. It has roots, stalks and spores. The roots can grow deep within a product and the spores can travel to nearby foods and start new mold colonies. So, whether or not you can cut away mold and safely consume the food depends on the depth of the roots.
Bread and other baked goods are soft in texture, therefore the roots can grow very deep by the time the mold is visible to our eyes. These items should be thrown away. The same goes for soft cheese (like mozzarella) and sliced or shredded cheeses. Mold can be safely cut away from firm fruits and veggies such as cabbage, bell peppers, and carrotts. Make sure you are cutting away the food at least 1 inch around where the mold is visible. This will ensure that all of the roots are removed. Finally, cured hams and hard salamis are so dense that the mold is not able to develop roots in the product. So it is safe to scrub the mold away and then cosume the meat.
Question: Is it o.k. to eat pizza that has been left on the counter overnight?
Answer: Officially the FDA says 'No'. But the truth is we have all done this, and most often it will not make you sick. Just be sure to avoid pizza with exotic ingredients such as eggplant and fish because these are more likey to carry malicious bacteria.
Foods shouldn't really be kept out of the fridge for more than 2 hours at a time. Fridges were invented for a reason and that is because the cold temperature inhibits the growth of potentially pathogenic bacteria on foods.
Question: How closely do I have to pay attention to expiration dates?
Answer: Well that depends on the product, of course. Dehydrated packaged foods like Ramen noodles and Mac & Cheese are definetly safe beyond the expiration date. The date on these products is developed from a quality standpoint, so you may notice (if you have a discriminating palate) some flavor and texture changes within the product.
Milk is generally safe for 1 to 2 days after the expiration date, sometimes longer. The important thing here is to evaluate the milk before you drink it. Does it smell funny? Are there weird chunks in it? If so, then it needs to go. Also, if it tastes strange that is another sign its spoiled. Our body has these natural defenses (sense of smell, tasting off flavors) to prevent us from consuming spoiled foods, so pay attention to them!
Eggs should be used within 3 to 4 weeks of purchase, regardless of the expiration date. It is important with both milk and eggs to store them in coolest part of the fridge, the back (NOT the door, even though many fridges are designed this way) for the longest shelf life.
Bottled water is safe indefinetly. The only reason that it even carries an expiration date is simply because we as consumers feel more comfortable this way. But, it is important to check for leaks or holes in the bottles as this could be a potential entryway for bacteria and other organisms.
Feel free to send me any of your food related questions, I would be happy to answer them in a future post.
2009/09/09
The Great Grandma Theory
Recently, a friend shared with me her new food philsophy: Don't eat anything that your great grandmother wouldn't consider food. She said that from this theory, she decided to stop eating Pop Tarts. I fully support this outlook and I think everyone should adopt a similar mantra.
This isn't the first idea of this kind that we've heard; many people promote eating less processed foods and extremists are raw vegans. I believe that the great grandma theory could greatly improve our health and also our appreciation for food in general. To back this up, I have come up with a short list of foods this way of thinking would elminate from our diet:
Cheez Whiz
Cool Whip
Energy/power bars & drinks
Kool Aid
Soda
Hamburger/Tuna/Chicken Helper
Hot dogs (especially those filled with "cheese")
As you can see, these are all things we shouldn't be eating anyway. You may argue "Hey, Hamburger Helper is just pasta or rice with spices and meat. I think G-Gma would have eaten that!". While it may be true that she would have eaten a similar meal, she wouldn't have gone out a bought a box full of processed ingredients and simply added meat. She would have made or purchased pasta, added her own spices (possibly even fresh herbs) and created her own meal.
Possibly the greatest benefit of this theory is that it forces us to think about what we are eating. Convience foods allow us to munch absentmindedly, consuming an infinte number of fat and calories without even realizing it. Making our own meals, begining with basic ingredients makes us aware of what is going into our foods and allows us to be in control of things like salt and fat content. I challenge everyone just to try out this theory in your next few meals.
This isn't the first idea of this kind that we've heard; many people promote eating less processed foods and extremists are raw vegans. I believe that the great grandma theory could greatly improve our health and also our appreciation for food in general. To back this up, I have come up with a short list of foods this way of thinking would elminate from our diet:
Cheez Whiz
Cool Whip
Energy/power bars & drinks
Kool Aid
Soda
Hamburger/Tuna/Chicken Helper
Hot dogs (especially those filled with "cheese")
As you can see, these are all things we shouldn't be eating anyway. You may argue "Hey, Hamburger Helper is just pasta or rice with spices and meat. I think G-Gma would have eaten that!". While it may be true that she would have eaten a similar meal, she wouldn't have gone out a bought a box full of processed ingredients and simply added meat. She would have made or purchased pasta, added her own spices (possibly even fresh herbs) and created her own meal.
Possibly the greatest benefit of this theory is that it forces us to think about what we are eating. Convience foods allow us to munch absentmindedly, consuming an infinte number of fat and calories without even realizing it. Making our own meals, begining with basic ingredients makes us aware of what is going into our foods and allows us to be in control of things like salt and fat content. I challenge everyone just to try out this theory in your next few meals.
2009/09/06
Thoughts on Cheese Sauce...
Recently, I have become fascinated with cheese sauce. Thick, gooey, brightly colored...what is it that attracts Americans to this crazy condiment? I have never really been a fan myself. Here is my beef with cheese sauce...
It seems to me that the cheese sauce that is commonly consumed by Americans really contains no actual cheese at all. The closest ingredient to it would be the powedered cheese flavoring (think the stuff that comes in the mac & cheese box) and the rest of the ingredients are absolutely artificial. The worst part is the putridly bright orange coloring that gives cheese sauce its distinctive hue. In the world today, we are all concerned about our health and the growing obesity problem. So, should we really be eating this orange artifical goo full of fat and calories that only vaguely hints at the flavor of real cheese?
I think there is only one reason: comfort. Honestly what is more comforting than melted cheese? It's the star ingredient in so many of our favorite meals: mac and cheese, pizza, grilled cheese sandwiches. I think the issue here is that people are moving away from taking the 10 minutes max it takes to whip up a cheese sauce made with REAL CHEESE. We are sacrificing taste and health for the convience of the jar full of orange goo.
For example, I do not believe that the "nachos" they serve at concession stands nationwide can even be considered food, and I certainly do not think that cheese sauce and stale corn chips come anything close to a real plate of nachos. However, it seems that most consumers do not agree with me, because these "nachos" continue to be a best seller.
Another cheese sauce to consider: Cheez Whiz. I wonder what people use Cheez Whiz for? Kraft promotes using it with french fries (really!?! If they need Cheez Whiz they must be pretty crappy fries), chips, broccoli (because its HEALTHIER with Cheez Whiz). They even make a low fat version...don't make me laugh!
Velveeta. Now I have to admit to being a fan of Velveeta Shells and Cheese. I can't help myself. Velveeta is smooth and melts perfectly over those shells leaving a thick coating of a richly flavored cheese sauce. Just add bacon! Anyway, Velveeta isn't really a cheese sauce since it's sold in a solid form, so I won't condemn myself just yet.
I am challenging all the cheese sauce lovers out there to make a homemade version. I promise it's easy and much more rewarding than opening a jar. Start with a simple thick white sauce and add in some shredded sharp cheddar...you might just amaze yourself.
It seems to me that the cheese sauce that is commonly consumed by Americans really contains no actual cheese at all. The closest ingredient to it would be the powedered cheese flavoring (think the stuff that comes in the mac & cheese box) and the rest of the ingredients are absolutely artificial. The worst part is the putridly bright orange coloring that gives cheese sauce its distinctive hue. In the world today, we are all concerned about our health and the growing obesity problem. So, should we really be eating this orange artifical goo full of fat and calories that only vaguely hints at the flavor of real cheese?
I think there is only one reason: comfort. Honestly what is more comforting than melted cheese? It's the star ingredient in so many of our favorite meals: mac and cheese, pizza, grilled cheese sandwiches. I think the issue here is that people are moving away from taking the 10 minutes max it takes to whip up a cheese sauce made with REAL CHEESE. We are sacrificing taste and health for the convience of the jar full of orange goo.
For example, I do not believe that the "nachos" they serve at concession stands nationwide can even be considered food, and I certainly do not think that cheese sauce and stale corn chips come anything close to a real plate of nachos. However, it seems that most consumers do not agree with me, because these "nachos" continue to be a best seller.
Another cheese sauce to consider: Cheez Whiz. I wonder what people use Cheez Whiz for? Kraft promotes using it with french fries (really!?! If they need Cheez Whiz they must be pretty crappy fries), chips, broccoli (because its HEALTHIER with Cheez Whiz). They even make a low fat version...don't make me laugh!
Velveeta. Now I have to admit to being a fan of Velveeta Shells and Cheese. I can't help myself. Velveeta is smooth and melts perfectly over those shells leaving a thick coating of a richly flavored cheese sauce. Just add bacon! Anyway, Velveeta isn't really a cheese sauce since it's sold in a solid form, so I won't condemn myself just yet.
I am challenging all the cheese sauce lovers out there to make a homemade version. I promise it's easy and much more rewarding than opening a jar. Start with a simple thick white sauce and add in some shredded sharp cheddar...you might just amaze yourself.
2009/09/01
Food is Life
Food sustains life. We all HAVE to eat, but our meals should be so much more than a necessity. Food brings people together- it creates memories by indulging our senses, it is the center of many of our relationships from a first date dinner to a mother feeding her baby with a bottle, it helps us to celebrate (where would we be without turkey on Thanksgiving or beer on St. Patty's?) and, of course food is an art.
There are times when life flies by us as at amazing speed- the last few weeks of a semester in college, working overtime at the office- these are times when we eat for survival. We consume whatever is fast and easy and we don't think about it or even taste it. In the world today, this is unavoidable. But, the important thing is that when life slows back down we take the time to enjoy a meal. This means feeding our souls by stopping and really experiencing the food on our plates.
As a food scientist, I do think about food all day. I realize that this is not the case for most people, but I am asking you to experience your next meal. THINK about it, don't just eat the first food you come in contact with. Take a moment and enjoy the presence of food in your life. I think you'll be surprised with the overwhelming sense of comfort and relaxation this provides you.
There are times when life flies by us as at amazing speed- the last few weeks of a semester in college, working overtime at the office- these are times when we eat for survival. We consume whatever is fast and easy and we don't think about it or even taste it. In the world today, this is unavoidable. But, the important thing is that when life slows back down we take the time to enjoy a meal. This means feeding our souls by stopping and really experiencing the food on our plates.
As a food scientist, I do think about food all day. I realize that this is not the case for most people, but I am asking you to experience your next meal. THINK about it, don't just eat the first food you come in contact with. Take a moment and enjoy the presence of food in your life. I think you'll be surprised with the overwhelming sense of comfort and relaxation this provides you.
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