Facets of Our Lives

One of the reasons I like to cook chicken or with chicken is that it often tastes great with very little effort. Sure, you can bread it, marinate it, poach it, cover it in barbecue sauce and grill it -- but a little salt and pepper and 40 minutes in the oven can taste amazing, too. So I have two recipes for you today. The first is one I prepared for my mother at her suggestion. She is diabetic, and this recipe is diabetic-friendly (i.e., low-carb, high protein), and so easy as to be ridiculous. The result is delicious. The second is one I have made several times in bulk, as the individual portions freeze and sous-vide or microwave beautifully. Both can be served with rice, vegetables, or both -- but you'll see when you try them. No heavy sauces here, but amazingly flavorful. American Pie Chicken   ( from the original recipe here ) Non-stick cooking spray 4 boneless skinless chicken breast cutlets (4oz. each) 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup apple butter...

I grew up in an era when less was known about many of the food allergies we hear about today. And all my life, while loving the taste, I've had a problem with tomatoes. Which is to say, typically, I have the runs. We're all friends here, right? :-) In a recent conversation with my mother, I learned that as a toddler and younger, I would get a rash on my face whenever I ate tomatoes. In other words, an allergic reaction! She was explaining how she could get me to eat anything with tomato sauce by telling me it was pizza, and then casually mentioned the after effects. But like I said, it was a different time. Anyway, in changing my diet in recent years, I have found that I can eat tomatoes without incident, depending on how I prepare them. I simply have to seed them first. I am not allergic to the skin or the "meat" of the tomato -- the part I like best anyway -- it's the mucus covered, acidic seeds that do me in. So I can make tomato sauce, I can add tomato...

I hope to be back to my recipes for next week's post, but I wanted to take a moment to talk about home gardening, especially in regards to some recent items in the news, namely, the continuing controversy over Monsanto and related companies with respect to genetically-engineered foods. In a nutshell, industrial food interests have continually and successfully lobbied the USFDA and governments in other countries to avoid having to identify which foods have been genetically-engineered, denying consumers any choice in the matter. Foods are modified primarily to make them resistant to pests, but it doesn't end there. Some seeds are modified with a so-called "terminator" gene, which results in the adult plant not producing viable seeds to be replanted, forcing the farmer to repurchase new seeds for a new harvest. However, there is now evidence that some genetic modifications result in damage to benign species. The collapse of honeybee populations has been investigated fo...

So I had an idea. I think it's a good idea, but it's also somewhat troubling. I like to cook - that's not a secret. It occurred to me that I could send out care packages this year. I have no idea what it would cost to ship food, only that I could effectively vacuum-seal things and everything would arrive as reasonably tasty as it was when I first made it. Everything could be prepared in the microwave or by putting the sealed bag in a pot of boiling water for 20 minutes. But then it occurred to me how many people might actually not only appreciate the gift, but need the food . And that's just... tragic. So I am contemplating how to make this idea work. I can't commit to feeding 20 people - my finances are stretched thin, too. I could certainly buy a quantity of food and whip up a bunch of things, but there is the shipping cost and special considerations for food. I'm not talking fruitcakes, but things like turkey meatloaf cordon bleu, spinach chicken pa...

This week's recipes aren't the healthiest, but I've done my best with them. Croissant dough is available in your refrigerator case in both name brand and store brand varieties, called by the more English sounding "Crescent Rolls". In fairness, these versions, while tasty, are nothing like their French counterparts: definitely more doughy, less flaky, less buttery. However, working with this dough is very easy, and lends itself well to various recipes. I've used the dough to make pockets full of chicken and vegetables, sweet breakfast treats, and of course, dinner rolls. The real problem with the dough are the fat and calories. Even if you buy the reduced fat version, they are 100 calories per crescent, and they're small . So if you're planning to use any kind of filling, you've got to be mindful of what you're using or you could end up with a very high-calorie, high-fat snack. Needless to say, for today's recipes, I have used the r...

Happy Labor Day Weekend! I figure since I have slowed down on my posting, I will go ahead and work this Labor Day and give you some recipes. "Americans love their mayo," a friend said to me when we were discussing baguette sandwiches I had enjoyed in Paris. The French do not use mayonnaise, but rather butter or margarine. Interestingly, I saw a program on the Food Network this weekend describing sandwiches that have both . The Dutch (and the Flemish of Belgium) use mayo with their famous french fries, and purchasing patat or frites , you select which fritesaus you'd prefer -- from a specific type of sweet mayo, to a peanut sauce, to a curry mayonnaise, to other local, delicious and diverse options. Ok, so why am I discussing this? Well, I visited my mother last week, and thanks to changes in her diet, she has little use for mayonnaise at the moment. To add further to her disinterest in the product, she purchased a low-fat or non-fat version of mayonnaise, which ...

I mentioned in my last foodie post that I was going to avoid recipes that included dairy, so I thought I would go ahead and explain my reasoning. The agricultural industry, particularly in the United States, is broken. Thanks to political intervention, nutritionally questionable foods are significantly cheaper than foods that are just as easy or difficult to grow. There have been numerous articles published in recent years comparing the population to the walking dead and the diminishing quality of our food supply. While medical science has improved to extend our lives, we are seeing higher rates of preventable conditions because our priorities are so out of whack. Now, as for dairy, I'm not saying there is anything wrong with milk or cheese, however, despite the USDA pronouncements, dairy is NOT a necessary food group. Humans are the only species that drink milk from another animal, and the cow is not even a close relative. Dairy was included because dairy producers participate...

One of my recent food addictions is stuffed jalapeño peppers. Hot peppers of any type, hotter than our usual bell peppers in the US, just didn't agree with me. The heat of peppers comes from organic acids, usually contained in the seeds and more liquid centers of the peppers. Even tomatoes have a certain amount of acidity in their seeds. Having learned that seeded tomatoes do not seem to impact my digestive system, I've tried the same thing with some of the hotter peppers, and a whole new world of flavors has opened up to me. So stuffed jalapeños are just what they sound like. Most fillings tend to be sweet or creamy, but I plan to experiment with different combinations in upcoming weeks. If you ever bought stuffed jalapeños from a restaurant, they tend to be breaded and deep-fried, and filled with cream cheese, possibly other cheeses, and spices. While tasty, there are are definitely healthier alternatives. With luck, this will be the last recipe I provide that includes da...

One of the reasons I try to cook for myself and my family from scratch comes from something I noted recently when shopping for groceries. In an effort to buy mass-produced items labeled as fat-free or low-fat, sugar-free or otherwise reduced in calories, reduced or salt-free, etc., I spent significantly more money than if I had purchased the regular version of things. This is not only tragic, but insulting to consumers. It's no wonder we have the problem with obesity and overall health that we do in the US. So my solution was to buy the raw ingredients. As my cardiologist told me, "if God didn't make it, you shouldn't eat it." Now this is not without its problems, either. Before the economy fell apart, I admit I didn't pay much attention -- I would just buy what I wanted when I wanted it. If I felt like making a particular type of vegetable that cost US$5 a pound, I didn't bat an eye. But the solution is not only simple, it can be beneficial. This ...

It's hard to get excited about a hot lunch in the summertime. It's just too damned hot, and we don't want to heat up our kitchens and tax our already burdened air conditioners. Especially in Arizona. So, here is my easy tuna salad recipe. I've been told it is similar to a Waldorf Salad, so be it. I don't think so myself. I just know I love it with fresh lettuce and tomato, and even better on a wrap. :-) Summer Tuna Salad 1 can of tuna, drained, and well-separated 1/4 cup of chopped celery 1/4 cup of chopped scallions 1 small apple, cored, and sliced into small cubes 1/4 cup of chopped walnuts 2 tbsp mayonnaise pepper to taste Blend all ingredients in a large bowl. Spoon onto your choice of bread or into a wrap. Lettuce and tomato recommended. Have a suggestion or a question for a future topic? E-mail me at facetsblog@gmail.com .

I love breakfast food. My favorite places to eat in my late teens and early 20s were diners and other restaurants that served breakfast 24 hours. A good cheese and vegetable omelette is among my favorite meals. At a previous job, we had a full service cafeteria that would prepare omelettes made-to-order, including egg-white omelettes. It was always a nice way to start the day, if you could find time to get down there early enough. In our daily lives, we tend to cut corners with breakfast because there simply isn't time, especially if parents are working. We try, but it's difficult to offer too much variety in the short amount of time we have to get ourselves ready, get the kids ready, and get everyone out the door on time. This week's recipe is for a breakfast casserole which, as written, serves 8. However, you can prepare it the night before and pop it in the oven in the morning. You can also prepare it in advance and divide it into portions, storing them in the freeze...

Memorial Day kicks off the summer. Many of us will be enjoying barbecues, picnics, or even a first trip to the beach. Initially, I was going to make this post several recipes, but it occurred to me that my favorite recipe is several recipes in one. Stuffed Hamburgers . These are easy to make, and the basic idea is to stuff your hamburgers with the ingredients you typically love to top your hamburger with -- sauteed onions, sauteed mushrooms, cheese, mustard, barbecue sauce, etc. Basically, take your quantity of ground beef and season it with a little onion powder. Set it aside. You can sautee a quantity of mushrooms and/or a quantity of onions. Slice a block of your favorite cheese so you have small pieces for stuffing. Set aside maybe a 1/4 cup at a time of spicy mustard, dijon mustard, barbecue sauce, or any of your favorite condiment. Form the ground beef into medium to large balls and make a well in the center with your thumb, then put whatever filling you'd like i...

I am putting together a list of recipes for the Memorial Day holiday. In the US, this is a day for barbecues, picnics, and the unofficial beginning of the summer season. For the rest of you, it's just Monday. :-D But if you are planning to observe the holiday and would like a recipe for a particular cuisine, let me know below. I'll be posting the Memorial Day post on Saturday, so you'll have time to grab a few items for Monday. :-D

Dessert. The diet killer. Or at least, a diet disruption. Whether it be a slice of cake or a scoop or two of ice cream, it can do you in. I had to find a healthier option. Luckily, I love fruit - especially during the summer months. It's cool, it's fresh, and it's good for you. So here is a recipe I found on AllRecipes.com ( link ) which incorporates easily obtained ingredients. It's nutritious and filling, and you can make it in 15 minutes or less. Refreshing Fruit Salad  (yields 2 good-sized servings - easily divides for four, or double the recipe for a larger group) 1 (11 ounce) can mandarin oranges, drained 1 (8 ounce) can pineapple chunks, drained 1 medium ripe banana, sliced 1/2 cup halved seedless grapes 3 tablespoons mayonnaise 3 tablespoons sour cream 1 tablespoon honey 1/4 cup chopped walnuts 1/4 cup flaked coconut Before I begin, the walnuts and coconut, in my opinion, are optional. It is perfectly fine with just the fruit and dressing. Also...

One of the diets I tried a few years back was the South Beach Diet, which actually worked well for me, but part of the diet was to avoid Mexican food. Several diets actually agree that Mexican food is bad for you. It's too high in fat and too high in carbs. But it doesn't have to be. I love  Mexican food, so I had to figure out a way for this to work. First, you don't have to use beef, ground or otherwise. If you use chicken, you cut the fat and cholesterol. But how to cook it? How to keep things simple? In my last post, I talked about how I use my Food Saver to store and prepare meals, so I came up with a multi-step process for making chicken fajitas. You don't need a Food Saver to do this, but the overall principles are the same. You're going to come out of this with all the ingredients pre-made, and you'll just heat up what you need when you need it. First, you're going to make your own taco seasoning: 2 T chili powder 5 tsp paprika 4 1/2 tsp groun...

The USFDA recommends a 2,000 calorie per day diet, but that is a baseline reflecting a certain activity level. Many of us who work behind a desk all day and do not get the proper exercise we should would probably gain weight at this level. Our kids, however, are an entirely different story, based on their ages, gender, as well as physical activity. It all becomes quite a balancing act, even before you consider the likes and dislikes of the entire crew. One of the other devices that I swear by (rather than swear at ) is my Food Saver, which allows me to vacuum seal leftovers. The biggest challenge for me in how I eat is not what I eat, but how much I eat, i.e., portion control. My doctors are frankly amazed that I am as healthy as I am, given my weight, but I really do eat a lot of good stuff. I don't sit and watch TV while picking at a family-sized bag of Doritos. I incorporate vegetables somehow, some way into every meal I can, including breakfast. But it's still a battl...

I admit it. I am one of those people who orders infomercial gadgets. I am drawn in by the idea of replacing a multitude of appliances with one simple device. I am hypnotized by promised savings of hundreds of dollars per month thanks to the efficiency the new device will offer my life. I am ready to lose weight by this new, healthy way of cutting the fat and calories, thanks to some fat-absorbing, fat-destroying, fat-free method of cooking. But I actually do  use these devices if they work. And some of them really do. We'll start with one of my first infomercial purchases - the Showtime Rotisserie Oven  from Ronco. Yes, the man responsible for spray-on hair, the pocket fisherman, and other unusual devices, Ron Popeil, created a cooking appliance, and his infomercial blanketed the airwaves for a number of years and snared me. But it is one of the BEST things I ever bought. It works exactly  as advertised, and the food is amazing. In the beginning, I used it for turke...

Pasta, attributed to Italians but actually from China, can be versatile, nutritious and just downright yummy. Red sauce, white sauce, cream sauce, wine sauce. Or no sauce, for that matter. I find the challenge of the summer months is to come up with a healthy, satisfying meal that suits the temperature. Let's face it - one of the reasons we don't bake a turkey in July is because it heats up the entire kitchen. Pasta can be eaten hot or cold, and in a variety of combinations that won't overwhelm your kitchen. I came across a recipe for a fresh pasta sauce when I was in a mode of doing such things. The recipe called for Italian salad dressing, so I took things a step further and found a recipe for homemade dressing. This dressing mix can be saved in the refrigerator until it is used up, and some people even give the dry mix as a gift in a fancy jar. Italian Salad Dressing   ( original recipe ) 1 tablespoon garlic salt 1 tablespoon onion powder 1 tablespoon white su...

Part of the way I have tried to adjust my diet is adding significantly more vegetables. They are a great source of vitamins, minerals, fiber, and texture, and some of the recipes can be heavenly. I recently made a Moroccan dish called a tagine, which was comprised completely of vegetables and fruits - parsnips, turnips, onion, carrots, apricots and prunes, plus a collection of spices. A tagine is the name of the cooking vessel, but also the name of the dish - although in my case, I prepared it using a slow cooker. At 131 calories per serving, it makes a filling, satisfying, low-calorie side dish, as well as a small meal in its own right, if you so choose. I like the recipe as written , but my mother has asked me to make it without the cayenne pepper. It takes a little time, so I told her I would make it without it the next time, but if I didn't like it, I would go back to making it the regular way - cuz it's for me . :-P Generally speaking, though, the challenge for me has ...

Errands again on Monday, April 18th, so posting this a few hours early on Sunday. The dumbest things that parents do is say, "you're not leaving the table until you clean your plate." When kids are small, maybe  that is important, because parents are handling the portioning and trying to get the right nutrients into the kid. But it has to end somewhere, and frequently, it doesn't. Some of us also have the experience of being born into families where affection is shown with food. Thanksgiving  with my stepfather's Italian family was one such example. My step-grandmother would prepare some form of elaborate pasta dish - like stuffed manicotti, stuffed shells - plus an escarole (a somewhat heavy, spinach-based soup), plus the turkey, stuffing, more vegetables, and then a selection of pies, antipasto - the list goes on and on. The total gathering was never more than 10-12 people, but there was enough food to feed far more. And of course, even once you finished a c...