Sunday, August 29, 2010

Day 129: Scuppernong-Peach Salsa

Scuppernong grapes are the state fruit of North Carolina, and peaches are delicious and a nearly universal symbol of summertime, so I thought I'd combine them with some other summer veggies to produce a scuppernong-peach salsa.

Scuppernong-Peach salsa

Ingredients:
1 large peach or 2 small ones, pitted and chopped
1 jalapeno, diced fine
1/2 onion, diced fine
8 large grape tomatoes or 2 small red tomatoes or one large tomato, chopped
handful cilantro leaves, minced
12 large scuppernong grapes, halved, seeded, then quartered
1 clove garlic, minced
sprinkle of cumin
salt and pepper
a sprinkle of lime juice or lemon juice if you've got it

I'd recommend a serrated knife for the grapes. The skins are a bit tough. Mix everything together and adjust to taste. For a perfect light lunch, spread some refried black beans on a whole wheat tortilla and top with salsa, then fold like a burrito.

Friday, August 27, 2010

Thursday, August 26, 2010

Day 127: Blueberry-Cinnamon muffins

Blueberry Cinnamon muffins
Here's a great easy way to use up some fading blueberries.

Ingredients:
2T brown sugar
1/4 cup oats
1 t. cinnamon
1/2 stick butter (1/4 cup)
1 cup granulated sugar
2 eggs
1 t. vanilla
2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 1/4 cups buttermilk
1 cup fresh blueberries, rinsed

Method:
1. Mix the brown sugar, half the cinnamon, and the oats in a small bowl. This is the topping.

2. Cream the butter and sugar in a medium bowl. Add the eggs and the vanilla.

3. Mix the dry ingredients together in another bowl. (flour, soda, powder, salt, remaining 1/2 t. cinnamon).

4. Stir in sugar mixture and buttermilk, about 1/3 of each at a time. Alternate between them.

5. Fold in blueberries.

6. Fill muffin cups 2/3 full.

7. Top each muffin with a bit of the oat/brown sugar mixture.

8. Bake at 350 for 20 minutes or until the muffins are golden on top. You can do a toothpick test to see if they are done inside too.

Wednesday, August 25, 2010

Day 126: Shopping Diets

Here are two shopping diets I've seen recently. Perhaps there are more.

The New York times profiles the "Six Pieces" diet, in which you choose 6 clothing items and choose to accessorize those same 6 pieces for 30 days.



And there's the Uniform Project, in which a young fashion editor wears the same little black dress for one full year. Accessorized differently. Many of the accessories are available on places like etsy, and the dress and pattern(!) are available on the web site.

Friday, August 20, 2010

Day 125: Kellogg's, GMO and Organic Foods

Kellogg's is under pressure to stop using genetically modified ingredients in their already-crappy cereals. Their consumer specialist responded to the boycott recently with this statement (emphasis added):
Thank you for your comments regarding the use of biotechnology ingredients. Like you, we want only the best ingredients to go into our products.

Biotech ingredients are safe and have become common in the open market. Sixty to seventy percent of packaged foods in the U.S. include biotechnology crops. Even organic ingredients can contain biotech ingredients due to cross-pollination.

We use biotech ingredients based on the backing of groups including the World Health Organization, the U.S. National Academy of Sciences, and the American Medical Association that confirm there are no safety concerns.

You have placed trust in us to provide healthy, nutritious, and safe food. We will continue to evaluate our ingredients, suppliers and product formulas to give you the best products possible. Please be assured your concerns will be shared with our nutritionist and food developers here at Kellogg.


Today I let Kellogg's know that their reaction is totally unacceptable:

This message is a reaction to the statements made recently regarding the boycott of Kellogg's products, specifically to the consumer specialist's comments that genetically modified plants are already cross-pollinating nearby organic plants.

The attitude expressed by Kellogg's that this is a "so what" circumstance was extremely annoying to me. It points out again (as if we need more evidence of this!) that giant corporations are not looking out for my welfare or the welfare of the planet on which we all live, and ultimately, corporations are out to make a buck. And since this is America, apparently the only way a corporation will listen to citizens is if we talk in terms of consumption or dollars.

Therefore, I will be boycotting all Kellogg's products, including those from Kellogg Company subsidiaries (Keebler, Bear Naked, Morningstar Farms, and Kashi, etc etc), until Kellogg's commits to using non-genetically engineered ingredients and stops soiling the planet with their junky products.

Wednesday, August 18, 2010

Day 124: Books on Food and Eating Well

Treehugger has a NEW list of 7 books about eating well to follow their similar list from 2008 of 9 books about food.

I've read....
2008 list
  • 100 Mile Diet (recommended)
  • Omnivore's Dilemma (recommended)
  • In Defense of Food

2010 list
  • Food Matters
  • Food Rules

I haven't read....
2008 list
  • Food Security for the Faint of Heart
  • How to Cook Everything (I own Bittman's "How to Cook Everything Vegetarian" one though!)
  • The Oxford Companion to Food
  • The No-Nonsense Guide to World Food
  • Stuffed and Starved (Raj Patel also wrote The Value of Nothing, which I liked very much, and he is also coming to speak at Elon in September.)
  • Where Our Food Comes From

2010 list
  • Diet for a Hot Planet (read her mom's "original", Diet for a Small Planet, back in the day)
  • Edible
  • Empires of Food
  • Agricultural Urbanism

Guess I have some reading to do!

Wednesday, August 4, 2010

Day 123: Fingerling Potato Salad with Capers and Dill

Fingerling potato salad with dill and capers
This is not your grandma's potato salad. And this one is great for mayo-phobes.

Get yourself a pound of fingerling potatoes, cut them into bitesize pieces (roughly in quarters?), and put them in some boiling water for 20 minutes or so, until they're tender.

While the potatoes are cooking, chop 2T capers, 2 cloves of garlic, and several stalks of dill. Put these in a small bowl with some olive oil and a bit of wine vinegar. Whisk it together. This is your sauce.

When the potatoes are done, drain them, and then toss them gently in the sauce. Transfer to serving bowl and voila! Easiest potato salad ever.