Man With A Pan: Culinary Adventures of Fathers Who Cook For Their Families
I came across this book at my new library. It is a fun and interesting read. Edited by John Donohue, it is a compilation from twenty-one writers and chefs, including Mark Bittman and Stephen King. Each author offers personal thoughts on cooking for a family, along with a favourite recipe or two, and an “On the Shelf” list of their top cookbooks.
The book gives a peek into the kitchens and lives of the authors, reminding me that the way we eat is so personal and shaped by our families. Mario Batali talks proudly about how his son’s favourite food is duck testicles, while another dad speaks about begging his daughter to eat something other than white foods.
In one of my favourite sections, Who The Man? Jesse Green talks about figuring out the division of labour with his partner, a father of two children. The process involved learning the difference between the expertise that enables one to throw a dinner party (with plenty of time and money to shop and prepare) compared to the set of skills required to shop and cook for a family every day. Green fancied himself a good cook but tended to make elaborate meals and only when he felt like it. He soon learned that the task of feeding kids was a whole other thing. In the end, he earned a new respect and appreciation for his mother’s 50 years worth of planning, shopping and cooking daily meals for him and his father, and a deeper respect for his partner’s.
It has been quite a week. We are moved and unpacked, the kitchen is set up and I have time to turn my attention to other things.
I came across this blog by Dr. John Dempster, ND who works at the Centre For Integrated Medicine in Toronto, Ontario, Canada. It is very informative and focused on how we can pro-actively take charge of our health and wellness. He discusses things like healthy fats, food intolerances, stress and aging. Definitely worth a peek.
Lisa Kasha and Kale Pilaf
We are moving (again) this weekend; hopefully, this will be the last time for quite a while.
In preparation for the move, I am trying to use of some of my pantry items. I had some kasha (roasted buckwheat)in the cupboard and decided to try a variation of Kale and Quinoa Pilaf.
Along with a big green salad, the pilaf made a tasty, frugal, gluten-free, vegan meal.
Marisa Miller is a married mother of two who never imagined she’d find herself relying on the kindness of others to feed her family. As a former chef, her life was filled with abundant food, and her husband had a lucrative job.
Lisa: I am truly thankful to have so much choice regarding how my family eats. This article is a stunning reminder not to take food security for grated. Needing to rely on a food bank could happen to any of us.
Isa Chandra Moskowitz is the host of The Post Punk Kitchen and author of multiple vegan cookbooks, including her most recent, “Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes For Every Day Of The Week.” And yes, there are recipes if you scroll down.
Lisa: A really nice article written with American Thanksgiving in mind, but the sentiment could apply to any festive gathering.
Also a couple of yummy sounding vegan recipes are included.
Over the past 40 years, the dairy industry has poured billions of dollars into advertising campaigns designed to mesmerize, lure, and frighten individuals int…
Lisa: More about the scariness of dairy especially related to kids, in case you have not yet been convinced to take it out of your diet.
Lisa: I have my sign ready for the Defend Our Climate Defend Our Communities protest today.
On November 16, 2013 Canadians are standing up in over 130 communities across the country to show that there is a growing movement to stop pipelines, reckless tar sands expansion and runaway climate change.
Lisa: We are taking part in this action today to voice our concerns about climate change and the implications of a carbon-based economy.
Eating a vegan diet is a significant way to reduce your carbon footprint and help the planet. If you are not ready for a vegan diet, what about vegetarian or at least less meat?
Amy loves kombucha. Until the other day, I had never tried it. Honestly, I thought it might be gross. I noticed it at my local health food store and buoyed by Amy’s recommendation, I purchased a bottle. I am glad I did.
Kombucha is a live, raw drink made by fermenting tea and sugar with the kombucha culture. The result can taste something like sparkling apple cider.
Many health claims are made for kombucha but there is not much scientific research on the benefits. In lab tests, it has been shown to have antibiotic, antiviral and anti fungal properties similar to other fermented foods. In rats, it has been shown to protect against stress and improve liver function.
Reported anecdotal benefits include improvements in energy levels, metabolic disorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV, chronic fatigue and arthritis with long-term use.
The Synergy Cosmic Cranberry kombucha I bought tasted a bit like apple cider vinegar, but the cranberry added a gentle sweetness. I loved the slight effervescence. I can make no claims to the health benefits, but it is a nice drink; it is tasty, refreshing, raw, low in calories, and a pleasant change from the plain water I usually drink. If there happen to be properties that boost my immune or digestive system, that is a bonus, especially now that we are heading into cold and flu season.
Lisa: Cacao Nibs
Until today, I had never tried cacao nibs. I decided to buy some to add to Terry Walter’s Peanut Butter Balls (which are her healthier take on Reese’s Peanut Butter Cups) that I was making as dessert for company.
On their own, cacao nibs are very intense with an almost a coffee-chocolate flavour. In these balls, they add a nice crunch and complexity of flavour. They also add some nutrition. Cacao nibs are a rich source of magnesium, offer more antioxidant flavonoids than red wine or green tea, and have phytochemicals that boost mood and energy
Given that we have peanut allergy issues, I made the balls with sunflower butter instead of peanut butter, but otherwise I followed the recipe. They turned out to be a tasty, vegan, gluten-free, nut-free dessert that felt rather decadent, even thought it was actually quite healthy.
1 c. natural peanut/seed butter
1/2 c. maple syrup
1/2 c. crispy rice cereal, plus more if needed
1/4 c. cacao nibs
2 c. gluten-free, dairy-free chipits
Mix nut/seed butter with maple syrup. Stir in rice cereal and cacao nibs. If mixture seems too runny, add more cereal.
Gently melt the chipits over low heat. Form a teaspoon of the ceral mixture into a ball and drop it into the melted chocolate. Roll the ball around until coated. Place on wax paper lined baking sheet or plate. Repeat until all of the cereal mixture is used. Refrigerate until firm, at least one hour.