A healthy Cinco de Mayo recipe: Stuffed peppers with queso fresco and jalapeno

May 3, 2013 by johnmoretti | No Comments | Filed in Everybody's Cooking

 

Like most Cinco de Mayo recipes, or really most recipes, this one was born of necessity. I had the rice. I had the corn. I had the jalapenos, some cilantro, some onions and garlic, some leftover queso fresco and two beautiful orange bell peppers looking for a happy home. If these weren’t the makings of a great Cinco de Mayo appetizer, I didn’t know what was.  Well, I didn’t know what one was to begin with but I later cleared with my Chiapas-born friend Gilberto that this would certainly pass if the peppers were hot enough. As long as it had peppers, it was legitimo.

cinco_de_mayo_stuffed_peppers

Cinco de Mayo in the garden

Without a doubt a good caldo de res would be a more authentic starter for the meal. Or maybe the tripe-filled hangover helper, menudo, considering this Cinco de Mayo falls on a Sunday – when most menudo in Southern California is served. But my quickly prepared peppers would provide a powerful South-of-the-border punch for any fight-the-French festivities, making soup look more like a celebration of surrender.

For this fiesta, you want something that mounts a spicy, unexpected assault on your taste buds, much as the 5th of May marks the unlikely Mexican victory in 1861 over the heavily favored French. Right, the French. It came as a surprise to me too when Gilberto explained the battle of Puebla. Somehow I thought we gabachos were to blame for this one too, or maybe the murderous Spanish. Instead, this holiday recalls a battle a half-century after Mexican Independence, when the French decided they wanted a Latin American empire, too.

The real eye-opener to me, though, besides this history lesson and the blistering left hook that these farm-stand jalapenos packed, was the introduction of queso fresco into my arsenal of cheeses. If you’re from anywhere northeast of Flagstaff, you rarely see this stuff at your local convenience store. Here in SoCal, it’s easier to find than cottage cheese or ricotta. It’s similar to both – drier and tastier than the former, a little milder than the latter – and it’s a better all-rounder when it comes to melting it into something spicy.

The recipe is quite simple.

Ingredients:

2 large bell peppers, split in half, seeded. (orange, red or yellow would be best)

2 cups rice

1 small jalapeno, diced

1 medium onion, diced

2 cloves garlic, minced

1 cup corn kernels

2 tablespoon fresh cilantro, chopped

4 ounces queso fresco (substitute ricotta if necessary)

1 bottle light beer (preferably Mexican, e.g. Corona Light)

Serves four

 

Preparation:

Prepare rice in a pot or rice-cooker.

Meanwhile, sautee the corn, jalapenos, onion and garlic over medium heat in a large pan drizzled with vegetable oil, until the corn just starts to brown.  Place in a bowl. Add cooked rice, cheese and cilantro and mix gently.

Fill the bell pepper halves with the mixture, place in a pan drizzled with olive oil and about an eighth of the beer. Rest peppers stuffing side up in pan, and cover. Cook over medium heat for 10 minutes, then uncover and cook for five minutes over high heat as liquid evaporates and bottoms slightly brown. Carefully lift the peppers and move their positions so bottoms do not stick. Cover again and cook for another 10 minutes over low heat. Let stand on plate to cool, and serve slightly warm.  Drizzle with habanero sauce or Tabasco if you like it extra spicy.

cinco de may recipes

Cinco de Mayo, Southern CA style

Enjoy it with the rest of your beer. Head out for a surf.

Feliz Cinco de Mayo, and tell us your own recipes!

Meal-planning the perfect leftover-brisket beef stew: from calendar to “cooked it”

April 2, 2013 by johnmoretti | No Comments | Filed in Everybody's Cooking

 

beef stew recipe, meal planning

Looking for a home for the leftover brisket?

Looking at the pile of assorted vegetables in my produce box this weekend and holding a pot of leftover brisket a friend’s family had given me, I knew a beef stew was in the cards sooner or later.  Here’s a walk-through of how meal planning made this feat easier.

First, I went to my Recipe Match tab, and clicked on Pantry – that is, what recipes would make the best use of what I’ve got at home. Since my CSA was already linked to my pantry, the pantry automatically showed all of the chard, onions, carrots and mushrooms that had been delivered. And right there at the top of the suggested recipes was a 55-percent match for beef stew – conveniently, a great rainy-day meal for a Monday night. Dragged it onto my calendar and I was in business.

The only thing not in bold the ingredient list was beef, but that’s because I hadn’t put the brisket yet in my pantry – so I punched it in as “1 lb beef” and the only thing left, as they say was to “just add water.”  With beef stew, that’s pretty much all you have to do. Add the water and then add the vegetables at various times as you simmer. Two hours later, leftover brisket stew. In the meantime, if you really want some homemade goodness to warm up a rainy day, think about cooking up a side of  biscuits or bread. Here’s a great recipe for gluten-free rye bread.

Here’s the part that most people forget, when they’re rubbing their bellies and putting away the dishes: Make sure you click “cooked it.” Your laptop is probably still open in the kitchen. As you’re bringing the bowls and platters back to the sink, click on My Recipes and then Were These Cooked? After I clicked on the beef stew recipe, those ingredients automatically disappeared from my online pantry.

In the end, with five minutes of meal planning I found a good home for the carrots and other vegetables, made excellent use of the leftover brisket, and warmed up a chilly Monday evening.

Featured chef Katie Chin heads to the White House for annual Easter Egg Roll!

March 30, 2013 by johnmoretti | No Comments | Filed in DMM News, Everybody's Cooking, Food Events, Health and Nutrition
White House Easter Egg Roll, Katie Chin

Katie Chin in the kitchen.

Design My Meals is excited to pass along the news that one of our featured chefs, Katie Chin, will be doing a cooking demonstration at the White House on behalf of City of Hope and its Super Foods initiative at the 135th Easter Egg Roll on Monday, April 1st. Also on tap at story time are our friends The Super Sprowtz, the brainchild of puppeteer and healthy food enthusiast Radha Agrawal.

Chin will be joining a star-studded line-up of celebrity chefs including Ina Garten, B. Smith, Spike Mendelsohn, Anne Burrell and Flynn McGarry.  She will be live-tweeting the event (@chefkatiechin) and adding Facebook posts, so make sure you tune in online. You can also catch a live webcast here:  www.wh.gov/live.   

White House Easter Egg Roll 2013

Colby Carrot of the Super Sprowtz

With the theme, ”Be Healthy, Be Active, Be You!” the annual event will also feature athletes such as NASCAR’s Danica Patrick, Minnesota Viking Adrian Peterson, and renowned muppets and puppets: Elmo, Abby, Gordon and Rosita from Sesame Street along with Colby Carrot, Brian Broccoli and the full cast of the Super Sprowtz!

 

 

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Pushing your kid’s palate: The farmers market adds magic to your meal planning

March 27, 2013 by johnmoretti | No Comments | Filed in Community Farming, Cooking Tips, Everybody's Cooking, Recipes

By Varci Vartanian

Still unconvinced...

Still unconvinced…

I totally get it when my preschooler isn’t inhaling Swiss chard or a boring old orange like it’s a double-chocolate cupcake. The challenge of raising a kid who can face a vegetable not smothered in a sugary, fatty or salty sauce is not easy, but there has to be a better way.

So I took my son to the SoCo Farmer’s Market in Costa Mesa, CA, last Saturday to see if I could cajole him into adding to his repertoire of carrots, broccoli and (the extremely occasional) chard. I was lucky to snag a mini-tour of kid-friendly foods with Elle Mari, of the Sprouts of Promise Foundation, who manages the market. The variety of produce she showed us was astounding.

First we learned about a curious looking fruit from Atkin’s Nursery that can double as ice cream:

Here’s a recipe for cherimoya-lime sorbet on Design My Meals, for example.

Then we came across another odd-looking veggie that can be added to a salad with oranges:

There are lots of uses for fennel: it also can be braised or roasted along with your main course, and as Elle mentioned it does particularly well in salads. Here’s a side dish idea for a fennel-apple slaw.

And lastly, an interesting citrus hybrid from Emily Kelley at Bautista Farms called “mandarinquat” that can also stand in as a salad ingredient.

You may not find a lot of mandarinquat recipes floating around the Internet, but substituting in one of these unique fruits for a kumquat will yield something that won’t soon be forgotten at a party. Mandarinquat margarita, anyone?

meal planning

Looking for a good home.

So, as we packed up our purchases and thanked Elle for the tour, she offered this parting piece of advice. “The key is that [kids] need a role model to see that trying new fruits and veggies in a variety of colors is really cool. If Mom or Dad snacks on fresh blueberries or peapods instead of chips, kids will be more interested.”

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Should you avoid GMOs when meal planning? Here’s what we know, and don’t

March 19, 2013 by johnmoretti | No Comments | Filed in Everybody's Cooking

 

By Varci Vartanian

GMO. These three little letters stand for “genetically modified organism”—and have created a heck of a lot of controversy in the food world.  So, to make things a little easier for those of us who call ourselves “head cook” – the nice folks at Design My Meals asked me to write a short post on all things GMO, because, at the end of the day, you are the one  responsible for meal planning.

GMO Basics

are gm foods safe

A cucurbita full of questions

Simply put, GM foods are commonly engineered to resist threats like viruses, pests or fungi.  An estimated 90 percent of American corn, soybeans, rapeseed and sugar beets are GMO, and are found in everything from cereal to chicken nuggets.

Some examples?  “RoundUp Ready” seeds which allow crops like corn, soybean or alfalfa to survive when the weed killer Round Up is applied or “Bt” corn modified to include a gene from Bacillus thuringeiensis, a bacterium that lives in the soil and kills insects.

GMO advocates argue that disease and drought resistant plants grow faster and utilize less water, pesticide and fertilizer—causing a decreased burden on an already overtaxed ecosystem. And, medicinal foods like Golden Rice (engineered with beta-carotene to end preventable blindness in children) aim to improve public health in developing countries.

Why The Controversy?

GMOs have gotten a lot of headline action as of late.  Grass-roots consumer groups across the country have expressed an interest in increased GMO transparency — citing that 50 countries including China, India, Japan and those within the European Union currently require GMO labeling.

In late 2012, California’s Prop 37 was defeated in a close race for mandatory GMO-labeling. Last month, Hawaii’s House Committee on Agriculture passed a measure requiring labeling on imported GM produce.  GM labeling bills were also introduced in Iowa and Illinois. And this month, Whole Foods announced that all foods containing GMOs sold in their stores had to be labeled as such.

The core controversy is this:  Although GMOs have not been known to cause detrimental effects to human health as of this date—critics are concerned with a relative lack of research and the unknown long-term effects of GMOs in our food supply.

Dr. Martha R. Herbert, MD, PhD, pediatric neurologist and board emeritus member for The Council for Responsible Genetics is quoted as saying, “manufacturers of genetically altered foods are exposing us to one of the largest uncontrolled experiments in modern history”.

The World Health Organization (WHO) named three hotly debated GMO concerns in a 2005 report, which included:

  • The potential that transferring genes from one organism to another (for example, peanuts to tomatoes) may also transfer allergens.  The WHO states that GM crops undergo testing for allergens and no allergic affects have been found in currently marketed GMO foods.
  • The potential to introduce harmful genes to humans via the GI tract—such as the antibiotic resistant genes used in creating GMOs.  The WHO states the probability of such a gene transfer is low but discourages GM technology that uses antibiotic resistant genes.
  • The potential for GM crops to cross-pollinate traditional crops compromising food safety.   The WHO says this risk has already been realized, as traces of a type of maize approved exclusively for animal feed appeared in products designed for human consumption in the US.

There’s also real concern about the two dozen weed species that have become resistant to the key ingredient in RoundUp, glyphosate—which has forced farmers to apply increasing amounts of weed-killing herbicide and other chemicals.

Should This Change The Way I Shop?

GMO foods will continue to appear on shelves at your friendly grocery until strong scientific data shows them to be unsafe so in the meantime, it’s up to you to decide what is best for your family. Familiarizing yourself with the issues from clinically reliable sources, such as this post from The Institute of Functional Medicine,  may assist in your decision making process.

And if want to go GMO-free—a quick and easy way to start is to look for the USDA Organic Seal verifying that “irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms” are not included in the ingredient list.

This is especially helpful when shopping for zucchini, crookneck squash, and some other members of the Cucurbita genus, which are more likely to be genetically modified. As mentioned earlier, it is nearly certain that any non-organic corn, sugar-beet, soy or rapeseed product (such as Canola oil) is going to contain GMOs.

We know firsthand that “quick and easy” is utterly imperative. When you’ve got a screaming toddler in tow, you just want to grab the granola bars and get out the door. But when you’re buying all the ingredients for your meal planning calendar, a little knowledge of genetically modified produce will help you avoid them – if you’re worried that what we don’t know might in fact hurt us.

 

Varci Vartanian is a freelance healthcare writer (and mom) whose work has been featured in The Daily Muse, The Huffington Post and Forbes.com.   She’s also a nurse practitioner, which keeps her phone ringing at odd hours with a variety of (utterly random) health complaints from family and friends. When she’s not writing about migraines, infectious disease or anxiety disorders—you can find her struggling to clean and cook the mountain of kale in her weekly CSA basket.   

Design My Meals partners with Farm Fresh To You to make the most out of every CSA delivery

March 11, 2013 by johnmoretti | No Comments | Filed in Community Farming, DMM News, Everybody's Cooking

More than 400,000 households across the United States receive a Community Supported Agriculture (CSA) produce box directly from a local farm. But how many home chefs know what to do with all that kale? How much of the produce goes to waste due to poor meal planning and a lack of good recipes?

Design My Meals and CSA Farm Fresh To You have come up with a solution. The companies announced today that they have partnered to help Farm Fresh To You customers get the best value from their produce boxes by syncing up their box contents with the Design My Meals menu planning and recipes tools.

By joining Design My Meals, Farm Fresh To You customers have the ingredients of their regular deliveries automatically uploaded to an online pantry. Design My Meals then suggests a wide variety of healthy recipes that make the best use of that produce. Home chefs can click and drag the recipes that appeal to them to a meal planning calendar, and Design My Meals automatically generates a shopping list for any other ingredients. The result is less wasted time in the kitchen and less wasted food.

Farm Fresh To You customers will receive a 30-day free trial for the Design My Meals online meal planning service in addition to a membership discount after the trial is over.

“People are so busy these days, but they want to feed their families healthy meals,” said Thaddeus Barsotti, chief farmer and co-CEO of Farm Fresh To You. “Getting produce delivered fresh from the farm is a great first step our Farm Fresh To You customers have made and with Design My Meals, they can access state of the art meal planning tools and customize dishes for the entire family. It also makes shopping a breeze when you know what’s in your pantry – Farm Fresh To You’s CSA box contents are automatically uploaded to the Design My Meals website.”

From Alba to Johansson, six celebrities truly dedicated to children’s health

February 25, 2013 by johnmoretti | No Comments | Filed in Health and Nutrition, Special Diets

For a group of folks who generally don’t like to be photographed while shopping, celebrities always seem to be smiling when they’re caught buying organic produce. It must be relaxing to escape the Hollywood set and enjoy the fresh air of Studio City’s Farmer’s Market, child in hand. Maybe they stop off for a pony ride or check out the petting zoo. Plus, for every dollar spent, a portion goes to a relevant charity, they’re doing their part for the environment, and that just happens to be good PR, right?

But for the scores of stars and starlets who happily grin at the farmer’s market and pay their weekly respects to sustainable agriculture, there is always one for whom the dedication to healthier eating habits is nearly religious, and for whom CSA is more than three letters after a director’s name. Some celebrities have  sacrificed a great deal of time and money to improve children’s health in North America, and for that they should be singled out. So we’ve put together a list of six celebrities who not only talk the talk, but also walk the walk when it comes to children’s health.

No. 6: Jessica Alba

Jessica Alba children's health

Jessica Alba

The California-born starlet and mother of two has been at the forefront of a campaign to ensure that manufactured chemicals, including those used in agriculture, are safe for the nation’s children. In 2011, she began campaigning for the Safe Chemicals Act, which essentially reverses the burden of proof clause laid out in a 1976 federal statute requiring the EPA to prove that these substances are unsafe. (The bill was passed by  Senate committee in July 2012 and now awaits full Senate approval.)

“You can’t hire a team of scientists to do your shopping for you,” Alba said while pregnant with her younger daughter, Haven, born in 2011. “I mean, I barely have time to brush my teeth with a toddler and another on the way. At some point, the government has to step in and ensure that chemicals are safe before our children are exposed to them.”

No. 5: Jack Johnson

Jack Johnson children's health

Jack Johnson

Now that the first attempt in this nation to mandate GMO food labeling, in the form of Proposition 37, has fallen flat, this folk singer is still waiting, wishing, for a change in agricultural policy, but he’s not sitting around doing nothing. At every turn, the folk singer urges people to know exactly what’s in their food, and promotes the values of healthy, local, organic produce.

His home state of Hawaii has a unique dilemma in that most of the food there is imported. And, the crops that are grown there are mostly corn and soy sown from genetically modified seed. Little of the islands’ agriculture is devoted to feeding the Hawaiians themselves, and only a small but fast-growing percentage is organic.”In Hawaii, 80 to 90 percent of our food is shipped in,” he says. “Why are we shipping in so much food when we could be growing it here?”

So Johnson spends time teaching schoolchildren where their food comes, and is an active member of the Kokua Foundation, one of several groups in Hawaii dedicated to getting kids excited about the importance of local food. (Another is Ho’oulu ‘Aina, whose motto is “the breath of the land is the health of the people” and aims to connect children to the land. Meanwhile, the Family Hui organization is dedicated to helping Hawaiian families raise healthy children through a network of peers. They also have some real star power in the person of Maya Saetoro-Ng, who is on their advisory board.)

“We tried to figure out ways we could get kids connected to food at a young age,” Johnson said in an interview with Rodale.com. “Things like field trips to farms… just trying to get them to have the vocabulary that’s needed to ask the bigger questions of why are we shipping in so much food when we could be growing it here.”

No. 4: Emmanuelle Chriqui

Chriqui children's health

Emmanuelle Chriqui

Born in Canada, the 35-year-old bombshell of HBO’s “Entourage” has leveraged her limelight to prompt the L.A. school district to provide organic gardens and healthier lunches to school children. She is an active booster of the Yes to Seed Fund, which provides grants to schools to pursue these projects. But most visibly, Chriqi has made it her mission to talk about a health issue that rarely passes the lips of Hollywood divas: colon cancer. The disease took the life of her mother when Emmanuelle was 16, and now threatens her father.

“I want to do whatever I can to raise awareness of colon health and screenings,” Chriqui said. Her fans have pledged more than $10,000 to Colon Cancer Canada. “I’ve made it my mission to take the shame out of getting tested. Preparation isn’t pleasant, but when you wake up you are done. And to me, it is better to be safe than sorry.”

She recognizes that diet is a major factor in preventing the disease. “Drink tons of water, eat more fresh fruits and vegetables and examine the size of portions,” she said.

No. 3: Lance Bass

Lance Bass children's health

Lance Bass

Once partnered with Chriqui in a project called the Power of 2, this pop singer has been “in sync” with children’s health issues long before he made a public bet with the Canadian actress that he could raise more money than she could for charity. (He lost, but bravely lived up to his losing end of the bet by donning a dog suit and letting Chriqui walk him through a canyon.)

Bass contributes to a great number of these causes, all of them with the goal of somehow helping children to live safer, happier and healthier lives. He is a native of Mississippi, the poorest state in America and statistically the lowest-performer in most health categories. In 2001, not coincidentally, the boy-band hero started The Lance Bass Foundation, a non-profit organization designed to meet the health needs of low-income children. The son of a medical technician and a 6th grade teacher, Bass is a particularly large supporter of the International Medical Corps, the Thirst Project, and Love Our Children USA.

No. 2: Gwyneth Paltrow

gwyneth paltrow organic foods

Gwyneth Paltrow
(photo: Andrea Raffin)

Gwyneth Paltrow has probably done more for the local food movement in this country that any other celebrity for the simple reason that she communicates her own diet to her millions of followers every single day. She stresses that the secret to her healthy physical appearance and her happy, glowing outlook on life is eating unprocessed, locally sourced, real food.

We might be slightly biased here at Design My Meals as Paltrow’s CSA of choice is  our own partner, Farm Fresh To You, but there’s little doubt that the actress, blogger, cookbook writer, home chef and 40-year-old mother of two (a daughter, Apple, and a son, Moses) is the nation’s leading booster of local produce and healthy eating.

“From the beginning, my kids have eaten organic,” she said. “I make a lot of their foods myself. Some people say it sounds difficult, but I don’t find it so. The more I learn about food, the more amazed I am at how their properties can basically fix anything. My main feeling is that the more you keep the body as pure and healthy as possible, the healthier you will be. I feel that eating well is the best start for living well.”

No.1 Scarlett Johansson:

Scarlett Johansson children's health

Scarlett Johansson

You might get the impression that this Manhattan native of fine graces sees fighting childhood hunger as her noblesse oblige, but looks can be deceiving. As Johansson explained in a recent interview with WebMD,  ”We were a single-income family with four kids living in New York City. My parents tried not to make a big deal of it, but I know it was a struggle for them.” She and her siblings qualified for government-subsidized lunches at their public school in Greenwich Village, and she does not recall seeing a bagged lunch as a kid. Her parents relied on the school for the children’s nutrition. ”So I know first-hand how important these school lunches are for kids,” she said.

When the director of the national food charity USA Harvest approached the star about a program that extended publicly provided nutritious lunches through the weekend as well,  Johansson jumped at it. The organization is called Blessings in a Backpack, and it feeds about 25,000 children in more than 100 schools across the country.

The food from Blessings in a Backpack is financed through private donations, bought by volunteers at a discounted price that USA Harvest has negotiated and delivered to schools in backpacks on Fridays. ”I think, especially now, a lot of people are struggling financially, and a lot of kids don’t know where their next meal is coming from,” Johansson said. “They see their parents trying to scrape together money or welfare or food stamps for meals. For parents to have some relief and know their kids are fed for those extra two days of the week makes a huge difference.”

At 28 years old, Johansson’s contributions to feeding nutritious meals to needy children are already too many to count. She famously missed the Oscars in 2007 to work with Oxfam in Sri Lanka, noting afterward that the publicity she generated for the non-profit organization was much more valuable than for any designer she might have worn on the red carpet. The next year, after she sneezed into a tissue on the “Tonight Show” with Jay Leno, he joked that she could auction that tissue off for a pretty penny. So she did – for an eye-popping $5,300 on eBay, with the money going to USA Harvest.

Last week, she joined forces with Michelle Obama on late-night television to help promotoe the First Lady’s child fitness initiative, “Let’s Move.” It was not the first time she and the First Lady had worked together on similar causes.  In 2010, they teamed up to help push through the Healthy School Meals Act. As part of the effort, Johansson wrote an open letter to her congressman:

“Children depend on adults to provide them with nutrition and sustenance they need to reach their full potential,” Johansson wrote. “It is our responsibility, as adults, to give school children the nutrients and vitamins they so vitally need, especially during school hours where their food intake may be monitored. School is an environment where children develop life skills, skills that help them to become responsible young people who will one day be able to care for themselves. A means to a healthy diet and a nutritional education must begin in the school cafeteria, on the lunch line.”

 

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A New Years resolution to stop wasting food, save money and cut debt

January 3, 2013 by johnmoretti | No Comments | Filed in Cooking Tips

Here’s a trick that will neutralize two New Years resolutions – helping to cut debt and not waste food – with a single bullet: Stop wasting food and eliminate leftovers through better online meal planning.

For experienced chefs, meal planning is intuitive, and actually imperative for a successful restaurant. For everyone else, it’s an endless war against a battalion of Tupperware soldiers, occupying strategic refrigerator positions, supported by Saran-Wrapped snipers in the perches and alleyways. And it’s a war we are losing.

canceling debt, saving money, meal planning

Waste not, want not

About 40 percent of all food is wasted in the United States, according to the Natural Resources Defense Council, with the average American family tossing about $2,275 worth of food into the trash bin every year. In all, including merchants throwing away unsold produce, etc., the wastage bill totals $165 billion annually — a sum larger than the entire GDP of Hungary, and one that can be easily reduced.

I don’t consider myself an extraordinary chef, but I do garner compliments when making dinner for family at their homes, mostly because I’ve cleaned out a lot of their junk. My mission when visiting other people’s kitchens is to reconnoiter the older contents of their refrigerators and devise a plan to wipe out as many of those plastic containers as possible, and rescue the vegetables in critical condition.

In culinary warfare terms, this is known as reactionary meal planning. Someone used half of an onion a week ago, and has since either gone on a no-onion diet, or decided that the vegetable will blend its way into a plate of leftover rice on its own. The reactionary meal-planning squad is then called in to negate the threat of a pungent onion rotting on the butter tray.

It’s a problem that almost everyone has, so I scanned some blogs dedicated to making good use of leftovers and found some remarkably creative advice:

  • Feed it to the chickens, who will turn the leftovers into eggs. This would be an ingenious solution – clean out the fridge and save money on chicken feed – were I actually able to raise poultry in my apartment.
  • Freeze the extra, and reheat it later. Reheated frozen leftovers for dinner. You know, if I have the option, I think I’d rather just go to bed.
  • Keep lots of tortillas on hand. For those who haven’t tried this in their early 20s, it really is an efficient way to save money, but as someone who has attempted to cancel debt by eating only bean burritos at home, this thought brings on a sort of anxiety-depression that might be described as Post Tortilla Stress Disorder.

Another approach is to eliminate the leftovers before they happen. Sure, there’s no guarantee that your three-year-old is going to finish everything on his plate. But it can be guaranteed that you use up all of the ingredients you have purchased, cook them in the right proportions, and even include some of the leftover steamed rice or meatballs or  roasted chicken chilling themselves after the night before. This is online meal-planning, and it will save you money and lots of preparation time.

 

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Do you need to refrigerate pickles? A New Years resolution to keep the kitchen clean

December 28, 2012 by johnmoretti | No Comments | Filed in Cooking Tips, Everybody's Cooking

 

I’ve been reading a great novel about the Wild West, about a long cattle drive from Texas to Montana, and I was reminded what meal planning meant for folks who traveled through the wilderness for months at a time. Their cooks would scour the soil for wild vegetables, game, and even edible insects to be eaten that night.  They packed plenty of cured meats, such as dried bacon and beef jerky, which would last the length of the trip without the help of cold weather. This reality of living without refrigeration then got me thinking about how reliant we are today on the old Frigidaire. I noticed the overcrowding of my own shelves. A good New Years resolution, it seemed, would be to rethink what actually needs to be in there. For example, do pickles really need to be refrigerated?

cleaning out refrigerator hints

Time to get organized

As we know, people stored food long before the advent of the ice box. They accomplished this mostly by canning foods, pickling vegetables and smoking and salting meats. The use of salt and acidity (vinegar, mostly) helped to eliminate the presence of harmful microorganisms. Nothing has changed about that natural process, nor the other ancient methods of food preservation. And so a lot of refrigerator space is wasted these days by overly cautious kitchen-keepers.  Here’s a quick look at what realistically needs to reside at 40 degrees Farenheit, and what can do just fine, or better, out in the open.

Root vegetables and squash

This is the most obvious way to cut down on clutter in your refrigerator if you’re still cooling off tubers and squash. Start a root cellar in your pantry for things like onions, potatoes, garlic, yams, acorn squash, butternut squash and any other vegetable that either was dug out of the ground (except carrots and radishes) and/or has a really thick skin. It will thrive for several months at room temperature. There’s a reason you see “winter squash” advertised at northern farmers markets in February, and it isn’t because these things grow through the snow. Its robust rind allows it to spend the winter just fine in the farmers’ root cellars for months, hence the name.

Condiments

I’ve always chided my parents for keeping their Tabasco sauce in the refrigerator, while any habitue of the great American diner knows that these bottles spend the night on the breakfast counter, right next to the napkins. Hot sauce is almost entirely vinegar, which means no microbes would dare try to set up shop inside. The same can be said for ketchup. When it was introduced to the United States from Southeast Asia in the 1800s, ketchup was much more popular than tomatoes because early Americans settlers feared the fresh red fruit could be dangerous, but knew that anything infused with that much vinegar and salt could do them no harm, even in the warmest months. They were right on that second count. Unopened bottles of ketchup need no refrigeration, and even Heinz admits that the only danger in not refrigerating an opened bottle is a loss of freshness. I’m no ketchup connoisseur, but I personally have never remarked on its fresh or un-fresh flavor.

Even more acidic is mustard - it’s about one-third vinegar in some recipes. Unless you plan to keep the same jar of Dijon for a year or more and are adamant about totally preserving that tangy taste, it’s just taking up space next to the mayonnaise. On that note, does the mayonnaise need to be refrigerated? Of course it does, right? We’re terrified of our potato salad spoiling in the sun, because the mayonnaise contains eggs, after all. Well, not really. Store-bought mayonnaise contains pasteurized egg whites that have been mixed immediately with vinegar, salt and lemon juice along with other preservatives, and believe it or not, this means the only danger of not refrigerating an opened jar of mayonnaise is, again, taste and taste alone. There’s a reason it was sitting on a warm supermarket shelf when you bought it.

(Note that I’m referring to commercial brands of condiments here. If you’re making your own mayonnaise or anything else with eggs, play it safe and keep it cool.)

Eggs, milk and cheese

An egg‘s shell and inner membranes prevent most bacteria from entering, which might make you think that people once got along just fine by keeping eggs as uncooled as the day they were laid. The trouble is, some very nasty bacteria, i.e. Salmonella enteridis, can in fact enter the pores and penetrate the other membranes. It sometimes gets there by the shell’s contact with a hen’s droppings, but more commonly these organisms enter through the back door – via an infected hen’s reproductive tract after she has eaten tainted feed. It is estimated that one in every 20,000 eggs is infected with Salmonella in this way. Usually the initial bacteria levels are so low that they will not make a human sick, but if the eggs are left unrefrigerated, the microbe numbers can escalate to dangerous levels in a matter of hours. Especially if you’re using a recipe that calls for raw eggs, you should be careful to keep them at 40 degrees or below.

The reason for refrigerating milk is patent, as even the few microbes left in pasteurized milk will reproduce at temperatures above freezing. The cooler the temperature, the slower the lactose will turn into lactic acid. Why, though, do we feel the need to refrigerate cheese? After all, you won’t see the French putting their precious fromage away, preferring to enrich their ripe aromas en plein air. And, en effet, they’re right. This is why cheese was developed – to provide Roman soldiers with some spoil-proof dairy when they hit the “campaign”  trail for months at a time. The curdling process of adding enzymes to increase acidity and thereby squeeze out the water from solids, plus the addition of salt to aid in the preservation, are what made this dairy product dry and travel-worthy to begin with. On top of that, some curds are cooked, as is the case with cheddar. Alternatively, some curds are smoked, as they are in gouda. These are two cheeses that need no refrigeration. Similarly, don’t waste space cooling hard, crumbly cheeses such as Romano or Parmesan. In all cases, an airtight container to seal in freshness will do just fine, and it may even help to increase the flavor.

Cured meats

Refrigerating or freezing uncooked meats is a no-brainer, but what about cured meats? Don’t a lot of cured pork products begin life on meat hook in the cellar? The answer lies in how thoroughly the meat has been cured. The standard applewood smoked bacon you buy at the supermarket is only partially cured and should go in the refrigerator right away. Even then, it shouldn’t be left in there for much more than a week to be on the safe side. A slab of dry-cured bacon, according to the USDA (which always errs on the side of conservative limits), can go almost a month without refrigeration. Unless the meat or fish is totally dried, it should be well sealed and kept cool. And dry means dry. Prosciutto, which basically translates as “dried through” from Italian, is not completely dry at all, as you may have learned if you’ve ever left a few tranches of Parma poorly sealed for a week and watched it turn into tree bark.

Fruits and vegetables

Fruits are a little trickier. Some last longer in the refrigerator and some are just as happy on the countertop. An easy rule-of-thumb is that you can keep those that grow in hot climates out in the open: oranges, grapefruit, bananas, lemons, limes, mangos, papayas, pineapple, eggplant, tomatoes and peppers. The news here to me is that cucumber is also a fruit that grows best in very warm climates and thus is safely stored at room temperature. Meanwhile, fruits that grow in less temperate climes – apples, pears, cherries, etc. – do better in the refrigerator. A few oddballs are the warm-weather peaches, grapes, kiwis and avocados, fruits which should be put in the refrigerator after they’ve ripened on the countertop. They won’t ripen in the crisper, while apples and pears will – actually it’s a cold snap that gives a Macintosh or Cortland its red color. As for vegetables, almost all of them will fare better in the fridge, remembering that root vegetables and sturdy skinned squashes can survive wherever. (Reams of competing opinions have been written about how best to keep lettuce, celery, etc. from decaying quickly in the crisper. Sorting through the relative value of keeping them dry-and-airtight vs. spritzed-and-ventilated is going to be a longer blog post for another day.)

Still unconvinced? The good news is you can be confident that the best defense against wastage of any sort, and an overcrowded refrigerator in general, is always going to be better meal planning. Worried about your lettuce or kale losing its edge? Exactly how long can bacon wait there patiently? How on Earth am I going to use up these crates of mushrooms before they grow mold? Use an online meal-planning calendar to be sure you cook  your produce while it’s still fresh. Once you start taking advantage of technology to manage your inventory, you’ll have earned the right and refrigerated real estate to put anything you please in there, even if it doesn’t need to be in there at all. That jar of impenetrable pickles can cool its cucumbery crispiness in peace.

 

 

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Forbes shines a spotlight on co-founders of Design My Meals: meal plans, corporate wellness and healthy eating

November 27, 2012 by johnmoretti | No Comments | Filed in DMM News, Health and Nutrition

Forbes on corporate wellness programsDesign My Meals makes an appearance in Forbes.com this week; the founders talk about the motivation behind the meal planning site. The author is Varci Vartanian, science and business writer for The Daily Muse, an online magazine that has helped hundreds of thousands of women guide their careers since launching last year. It regularly profiles businesswomen who are making a difference, especially in the fields of health care, insurance, nutrition and corporate wellness. Here, Vartanian interviews Carla Bayot and Cara Moretti :

…We all know there is something a little wasteful, artery-clogging, and, well, depressing about feeding yourself from shiny, grease-covered cartons. So almost a decade ago, I visited a local organic farm, signed up for its CSA(Community Supported Agriculture) program, and started receiving a weekly basket— overflowing with tall stalks of rainbow chard, dark green zucchini, deep magenta beets, and massive heads of romaine lettuce.

The problem? I had absolutely no idea how to cook anything I’d just bought—and some of it I couldn’t even identify. Do you know what kohlrabi is? Neither did I. I was baffled (and somewhat frightened) by the green and lavender tentacles that sprouted from this cabbage-like vegetable.

Fast forward 10 years, and I’m proud to say my cooking acumen has increased. But, I will admit an ongoing struggle with some ingredients (including ol’ kohlrabi)—so I was delighted to find an online meal planning tool for CSA produce called Design My Meals.

The site, designed for “moms, cooks, CSA members, farmers’ market patrons,” or anyone looking to adopt a healthier lifestyle, is the creation of dermatologist Cara Moretti, MD, and hardware engineer Carla Bayot (who worked on Apple’s very first iPod). For the fourth part of our series on female founders in healthcare, I talked tech, organic farming, and using food as a “health preventative” with this engaging team of two… She asks the founders what inspired them to leave the worlds of engineering and clinical medicine to help people lead healthier lives though better meal planning in schools, organizations and corporate wellness programs. Read the full interview here.

 

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