Showing posts with label cholesterol. Show all posts
Showing posts with label cholesterol. Show all posts

Thursday, February 14, 2013

GRILLED CHEESE WITH ROASTED RED BELL PEPPER, BASIL AND TOMATO SOUP

Nummy!  And another cold day treat.  I think I need to step it up a bit. Maybe grill outside some bison burgers and make coleslaw.

Or I could just fake my way through winter and eat all this great comfort food.  Seasonal cooking, right?

ROASTED RED BELL PEPPER, BASIL AND TOMATO SOUP
Ingredients:
1 ½ cup milk
1 ½ cup chicken or vegetable broth
½  cup roasted red bell peppers
¼ cup chopped red onion
1 Tbs Ghee or butter
5 leaves of fresh basil
¼ cup mashed potato flakes or 1 medium baked potato, mashed
1 16 oz can of chopped or stewed tomatoes or use 2 lbs fresh
¼ tsp salt
¼ tsp pepper



Place roasted red bell peppers and basil leaves into food processor of blender and process until chopped fine but not pureed totally down to nothing.
















Next process the chopped tomatoes. Same thing - don't over process.




Have you discovered Ghee yet?  Oh my!  So good for you (links to cholesterol reduction) and tastes like butter because it is butter, clarified butter.  Ya know the kind you get when you order lobster?  I don't order lobster, I hate fish, but some people do so I’ve seen it. It's actually considered dairy free.  Wow, really.

Place chopped onions into pan and add the Ghee. Cook until soft.

















Place all the ingredients into a pot.





































Stir and cook under a slow simmer for about 10 minutes.
















Add a grilled cheese sandwich, some homemade pickles and life is good!






ROASTED RED BELL PEPPER, BASIL AND TOMATO SOUP
1 ½ cup milk
1 ½ cup chicken or vegetable broth
½  cup roasted red bell peppers
¼ cup chopped red onion
1 Tbs Ghee or butter
5 leaves of fresh basil
¼ cup mashed potato flakes or 1 medium baked potato, mashed
1 16 oz can of chopped or stewed tomatoes or use 2 lbs fresh
¼ tsp salt
¼ tsp pepper

Place roasted red bell peppers and basil leaves into food processor of blender and process until chopped fine but not pureed totally down to nothing.
Next process the chopped tomatoes.
Place chopped onions into pan and add the Ghee. Cook until soft.
Place all the ingredients into a pot.
Stir and cook under a slow simmer for about 10 minutes.

Sunday, January 27, 2013

SCARRED BY OATMEAL

 I was scarred as a child.  Several times, but the worst was the oatmeal incident.

Let me explain. I was in middle school, on a week long camp, staying in a cabin with five other girls.  It was torture really.  Except for the nature hikes and the cooking of some of our meals in the great outdoors.  If I remember correctly, it was organized by the school and cost quite a bit of money to sign up for it.  But I guess I thought it would be more fun at the time.  Really, it wasn't that bad.  Just … well… it was the oatmeal.

We had a couple meals that the camp counselors took us out in the woods to cook over an open fire, which was great, especially when we made tacos the one night.  Our counselor, Karen led the pack that night and assigned each one of us a task at preparing the meal.  "Dawn, you chop the lettuce, and Stacy, you prepare the meat, and Steve, you cut the cheese."

A round of murmured giggles ensued.

She didn't get it.

 So she kept saying that, "Steve, you cut the cheese."  After each statement the volume of our giggles became increasingly louder.

She still didn't get it.

Until we finally burst out in full blown laughter did she finally ask, "What?  What is so funny?"

I took us nearly an hour to contain our laughter long enough to spit out the explanation, "You keep saying Steve cut the cheese!"  and more laughter would ensue. On the ground rolling laughter.

"What?  What does that mean?"  Karen asked.

"It means …. (giggle, giggle)  that he ….(giggle)  FARTED!"

The uproarious laughter echoed throughout the forest.


(Middle school humor)











So for the rare exception of cutting the cheese and making tacos, most of the meals were prepared by the kitchen staff in a great big dining hall.  Several mornings we had great breakfasts consisting of eggs and sausage, one day there were pancakes, and one day there even was bacon!  Oh, be still my heart! Then there was Thursday morning breakfast.

I came into the dining hall waiting eagerly for some tasty things to inhale after not eating for 12 hours (another scary part of not being in a place where you can have food anytime you want - I need to eat every few hours, it's my metabolism).  As I walked into the hall and took my seat at the cool kids table (just kidding, I was never the cool kid), I noticed what looked to be a mushy type of rice in the middle of the dining table.  There were bowls of brown sugar, regular sugar, honey and some small glasses of cream.  I turned to the girl beside me and asked, "What is it?"  She answered, "Oh awesome!  It's oatmeal!"  I didn't want to sound stupid so I agreed, "Awesome, oatmeal."  Still not sure what the heck it was or what I should do with it.

I sat there quietly for a moment, adjusting my shirt and napkin, waiting to see what others would do with the rancid looking oatmeal.  They took a bowl, filled it up with the pasty white stuff and proceeded to pour all kinds of crap into it.  Trying to appear like I knew what I was doing, I did the same thing, grabbed a bowl and slowly filled it with the white glop.  I wanted to see if it was edible before I added anything to the mixture, because I felt that adding more stuff would really waste the good stuff - like the sugar.  I have a problem with wasting food.  Probably has something to do with another childhood incident.

Then it happened.  I opened my mouth, placed the spoon with the pasty, white glob of rancid goo on it into my mouth.  As I sat there for  moment, I thought to myself, "I could spit this out across the room and be made fun of for the entire remainder of the week at camp and be the laughing stock in school for the remainder of the year, or I could swallow it and gag til the cows came home."  I chose the latter.  I sacrificed myself.

When I finished washing that crap down with an entire glass of water, I looked around the room for some saving grace - a piece of fruit, a saltine cracker - anything that would curve my hunger pangs and allow me to get the heck of sight of this white glob and sucky oatmeal.  Nothing.  NOTHING!

So to save face, I decided to try what others were doing:  adding stuff to it.  First I tried some milk, that just watered it down and made it appear to be tapioca pudding, which in my opinion is the most disgusting creation known to man.  So I held back another gagging episode and went in for the brown sugar.  And then I added butter, then some honey.  At this point the food in my bowl no longer resembled food, it resembled baby shit.  That was all I could take.  I ran from the room, out the back door and hurled.

And then starved until lunchtime.

So this is why, when I read that oatmeal was excellent for controlling cholesterol, I revisited the notion of eating the crap.

Bob has been eating it for years in his cereal, so we had some in the house.  I have made many a good oatmeal cookie over the years too, so  it's not like I banned oatmeal from the premises in a attempt to remove the permanent scar I incurred on the fateful day back at the camp.

I opened the cupboard, found the oatmeal and read the directions.  Poured some water in the bowl and added the instant oats and nuked it for a minute.  I pulled it out of the microwave and began having flashbacks!  I stood there looking at the glob and light brown goo and started to feel nauseous.  But I braved on.  I took a spoon, closed my eyes, and with all the might I could muster - and with the occasional pause and shake - I put the goo in my mouth.

Suddenly I knew.  That the middle school camp chefs had no idea how to cook oatmeal! I had suffered in that moment from childhood for no reason but probably to the quiet pleasure of the camp counselors watching me barf out the back door. This tasted like warm, wonderful oats!  No more thoughts of baby poop, no more thoughts of upchucking!  I had found something that actually tasted - well -ok. I added a little salt and pepper and some butter and all was well with the world.

Now I think that if everyone could conquer their fears of oatmeal like I did, the world would be freed of all their burdens.

Wednesday, January 23, 2013

SUNDAY: EGGS AND BISCUITS

It was Sunday the other day.  Oh, you probably knew that!  Silly me!  But It's winter, it's time for comfort food and in spite of my cholesterol problem, I still wanted some biscuits and eggs.  So I made some.  There.  My bad.  I believe in eating well bit I also believe in doing things in moderation.  Moderation is the key to a healthy life.  The only thing you shouldn't eat in moderation is fruits and veggies.  And Chocolate.  And red wine.

Yes, it's true: red wine and chocolate, they say it's good for reducing cholesterol and I'm stickin' to this!

Plus if you use real, farm-raised eggs, not the factory farm eggs, they have:
 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene


Read more at Mother Earth News.

So there.  Take that cholesterol!


Tuesday, January 15, 2013

CHORIZO & GROUND BISON ENCHILADAS

I felt a little like I needed some more comfort food the other day.  It's winter. It's 10 degrees outside.  Comfort food is the way to go when it's like this, don't you think?

I wanted something kinda quick too. So I pulled out some packages outta the cupboard.  Like packaged enchilada sauce and Spanish rice.  I always encourage looking at ingredient labels.  I did for the rice and enchilada sauce and neither had anything in it I couldn't pronounce so we're good.

I was thinking that enchiladas are filled with just one ingredient or two, but I like my veggies and added them as well.  The more veggies you can consume the better off you are.  GO VEGGIES!

But I did some research an look at all the varieties of enchiladas there are:

Varieties include (from Wikipedia):
  • Enchiladas con chile colorado (with red chile) are made with traditional red enchilada sauce, composed of dried red chili peppers soaked and ground into a sauce with otherseasonings. However, red enchilada sauce may also be tomato-based with red chilis added.[15]
  • Enchiladas con mole, instead of chili sauce, are served with mole,[16] and are also known as enmoladas.[17]
  • Enchiladas placera are Michoacán plaza-style, made with vegetables and poultry.[18]
  • Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese.[19]
  • Enchiladas potosinas originate from San Luis Potosi, Mexico and are made with cheese-filled, chili-spiced masa.[20]
  • Enchiladas San Miguel are San Miguel de Allende-style enchiladas flavored with guajillo chilies by searing the flavor into the tortillas in a frying pan.[4]
  • Enchiladas suizas (Swiss-style) are topped with a white, milk or cream-based sauce, such as béchamel. This appellation is derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese.[21]
  • Enchiladas verdes (green enchiladas) are made with green enchilada sauce composed of tomatillos and green chilis.
  • Enfrijoladas are topped with refried beans rather than chili sauce; their name come from frijol, meaning "bean".[22][23]
  • Entomatadas are made with tomato sauce instead of chile sauce.[1]
  • Gravy-style enchiladas are the dominant variety found throughout South and Central Texas. These have a gravy-like chili sauce over either cheese-filled or beef-filled corn tortillas, and are topped with a layer of cheese.[citation needed]
  • Enchiladas montadas, stacked enchiladas, are a New Mexico variation in which corn tortillas are fried flat until softened but not tough, then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling, but meat is not traditional. The stack is often topped (montada) with a fried egg. Shredded lettuce and sliced black olives may be added as a garnish.[24]


So here we go:

CHORIZO & GROUND BISON ENCHILADAS

Ingredients:
4 oz chorizo
4 oz ground bison
1 can of refried beans (I went with the no-fat kind - since cholesterol seems to be my problem lately)
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese (Ok, no comments on the fat filled cheese!)
1 red pepper - chopped (or I used those tiny little sweet red and yellow peppers)
1 onion - chopped
6-8 corn tortillas

1 package enchilada sauce - made to package directions
1 package Spanish rice - made to package directions

first add some oil to the skillet and saute the chopped peppers and onions

 add the chorizo and ground bison.  Cook thoroughly.  Remember, some chorizo does not brown like ground bison/beef, so it will stay red.  Why?  That's a mystery yet to be solved.













Layer some refried beans on the tortilla.















Then some of the chorizo/bison/pepper mixture.
















then some of both cheeses.















roll up and place into a baking dish.














add some more cheese



pour some enchilada sauce on top


















then some more cheese (if you already ate most of the cheese like I did, grate some more)

and more cheese
















Bake in a 375 degree oven until heated through and cheese is all melted and gooey.
















Serve with rice and extra sauce on top if you like.
















and eat lots of guac with corn chips while waiting for the enchiladas to bake.


















CHORIZO & GROUND BISON ENCHILADAS

Ingredients:
4 oz chorizo
4 oz ground bison
1 can of refried beans
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese
1 red pepper - chopped (or I used those tiny little sweet red and yellow peppers)
1 onion - chopped
6-8 corn tortillas

1 package enchilada sauce - made to package directions
1 package Spanish rice - made to package directions

1.    First add some oil to the skillet and sauté the chopped peppers and onion.
2.    Add the chorizo and ground bison.  Cook thoroughly.  Remember, some chorizo does not brown like ground bison/beef, so it will stay red.  Why?  That's a mystery yet to be solved.
3.    Layer some refried beans on the tortilla.
4.    Layer some of the chorizo/bison/pepper mixture.
5.    Top with some of both cheeses.
6.    Roll up and place into a baking dish.
7.    Add some more cheese.
8.    Pour some enchilada sauce on top
9.    Then sprinkle some more cheese on top.

Bake in a 375-degree oven until heated through and cheese is all melted and gooey. About 20 minutes.

Serve with rice and extra sauce on top if you like.



Tuesday, January 8, 2013

SPINACH, ROASTED RED BELL PEPPER, MUSHROOM & IBERICO CHEESE OMELET

So, it was Sunday, and Sunday is a day that I take some time to do things for myself, my 'day off' if you will (not that there are any real days off for a photographer/farmer). I also like to think of it as a day I can eat a little bit differently.  More like a person that doesn't need to eat well, ya know what I mean?  Well, anywho… I don't like breakfast.  Breakfast is a difficult thing for me because it usually contains items that I can't/won't eat like bread type items - pancakes, bagels, muffins, french toast, biscuits, heavy with sugar-laden syrups and served with sides of fat filled, artery-clogging sausages.  Yes, every now and then they are good, I mean I treated myself to a bagel for Christmas morn', but for the most part I've never really liked breakfast.  I would ordered steak and eggs when we went out for breakfast as a child, just because I didn't like anything else to eat on the menu.

So Sunday comes now and I start thinking about eggs.  Now, everyone knows how well I eat on a regular basis and technically I do, but I recently had a check up form the Doc and found that my cholesterol was a tad bit on the high side.  I freaked out!  I mean, ME??  how could that be?  But then when I really thought about it, a lot of the foods I enjoy, although mostly good for you, some of the stuff I like too much is cholesterol ridden.  I.E. meat. I.E. cheese.  My two favorite things in the world.  There isn't a charcuterie plate in the world I haven't met and didn't like (ok, maybe the headcheese one - that's a little too much for me).  And cheese?  OMG!  CHEESE is the next coming of the lord to me!  I mean I bought a goat just so I could make cheese!  I find a cheese store and spend $100 just on cheese alone! Now, granted my cholesterol was a tad bit high but my good cholesterol was hitting the roof!  Way over the average number so I think that might balance it out.  I wish I could blame genes, but my parents passed away rather young and I don't know if they had cholesterol problems or not.

Soooooo, with the cholesterol monster screaming at me, I try to avoid eggs now.  Not that I ever really ate a lot of eggs, but I am more conscious of them.  So Sunday I decided to make an omelet, not just any omelet, but a:

SPINACH, ROASTED RED BELL PEPPER, MUSHROOM & IBERICO CHEESE OMELET

The cast of characters:


1/4 cup each chopped:  mushrooms, roasted red bell pepper, onion and spinach
4 eggs (I know the pic only has 3 - I had to add another egg later cuz I had too many veggies)
1/8 cup milk
S&P to taste (that's salt & pepper)
1/2 cup Iberico cheese




Chop veggies. Make 'em look all purty.











Add a little oil to the pan and cook the veggies (all but the spinach) until onions are tender - about 5 minutes.













Add the spinach and cook until wilted - about 1-2 minutes.  Wilted spinach…sounds sad.








Whisk together the eggs and milk.







Pour egg mixture into the pan.











Using a spoon or spatula, pull the cooked sides from the pan and allow the uncooked egg mixture to bleed into the area.  (this takes some getting use to, tipping the pan helps).  And it isn't easy to do with a camera in one hand and a spoon in the other.  Gonna have to figure this out.  May have to get out the ol' tripod.





Add the cheese.











Tempt the pig with the cheese rind.







Flip half of the omelet over the cheese.




Turn off the heat and let the cheeses melt.



Enjoy!  and don't forget to add the artery-clogging sausages on the side.











SPINACH, ROASTED RED BELL PEPPER, MUSHROOM & IBERICO CHEESE OMELET

1/4 cup each chopped:  mushrooms, roasted red bell pepper, onion and spinach
4 eggs (I know the pic only has 3 - I had to add another egg later cuz I had too many veggies)
1/8 cup milk
S&P to taste (that's salt & pepper)
1/2 cup Iberico cheese


1. Chop veggies.
2. Add a little oil to the pan and cook the veggies (all but the spinach) until onions are tender - about 5 minutes.
3. Add the spinach and cook until wilted - about 1-2 minutes
4. Whisk together the eggs and milk.
5. Pour egg mixture into the pan.
6. Using a spoon or spatula, pull the cooked sides from the pan and allow the uncooked egg mixture to bleed into the area.  (this takes some getting use to, tipping the pan helps).
7. Add the cheese.
8. Flip half of the omelet over the cheese.
9. Turn off the heat and let the cheeses melt.