Spirulina: I love you, I hate you

For those of you who know me, you know I try to walk a fine line between being healthy and diving head first into a life of gluttony.  Don't get me wrong, I love fruits and vegetables but the seductive power of the cream puff is like a vice grip on my heart.  Where am I going with this?  I don't know.  I lost my train of thought because someone mentioned cream puffs.

Oh yeah, eating healthy.  Ok, so in theory, everyone should be getting 5 to 9 servings of veggies and fruits a day but can anyone honestly say they are going this?  I will be the first to say no.  The fact that I am not getting the appropriate amount of green stuff in my diet makes me upset because as a nurse, I should know better.  Well, this is where spirulina powder comes in and saves the day.

What is this wondrous spirulina?
Spirulina is a blue-green algae that is ridiculously nutritious.  It contains an insane amount of protein in its dry form (lets remember that we are talking about a PLANT here!).  One tablespoon of this stuff has 320% of your daily value of beta carotene, 67% B12 and 22% Iron and calorically speaking, its only 25 calories a tablespoon. There are a lot of other nutritional benefits that are too lengthy to mention but google it.  This stuff is touted to be a superfood and with these stats, I have got to say I agree.

I have been drinking my spirulina smoothie everyday for about 2 months now and I can honestly say I feel awesome.  Recently, the runny nose made its way into my home and while my two sweet men were bogged down with a cold, I was dancing a jig because I was totally snuffle free.  I have a crazy amount of energy when I have my smoothie because of the huge boost of B12 from the spirulina.  And for all of you who are interested, spirulina is amazing in regulating you, if you know what I mean.  You can set your clock to me is all I'm saying!

How does it taste?
Now that I have sung the praises of this stuff, I will give you that bad news.  Spirulina taste like death warmed over.  Actually, I take that back.  Spirulina itself does not taste THAT bad but what kills me is the smell.  As a child, I had a turtle name Harvey.  Harvey lived off of freeze dried blood worms.  Spirulina smells like blood worms.  I guess we can thank the iron in spirulina for that.  The first time I had spirulina, I had it mixed in a cup of water, no buffer, no chasers, just water.  To recall the experience of drinking spirulina for the first time only brings back memories of pain and anger.  Pain because I had to physically keep myself from getting sick and anger because I though I had just wasted $22 on a bottle if spirulina.

Some people online have described it as a grass clipping flavor.  I would have to disagree.  It taste bad and it smells putrid but I keep on truckin' because spiruulin is just that fantastic.  I also made a really interesting discovery recently.  My 20 month old son, Dadma, LOVES my spirilina smoothie.  He chugs the smoothie like a frat boy romancing a beer.  He literally starts crying when he finishs his cup because he wants seconds and I cut him off at one serving.  Go figure, I guess Dadma doesn't mind the smell of blood worms.  Anywho, for all of you who are adventurous enough to try something new and committed to introducing more good stuff into your diet, check out the smoothie below.  I lifted it
online from Andy Hili and tweeked it.  Its a great recipe and the taste won't kill you.  To be honest, I have gotten use to the taste and smell and kind of look forward to pounding my smoothie everyday.

Cheers!

Spirulina Smoothie

32oz. jar of pineapple juice
2 bannanas
7oz. can of coconut milk (1/2 can, save the rest in the fridge for your next smoothie batch)
Juice of one lemon
4 tablespoons of Spirulina

Blend first four ingredients until everything is incorporated. Keeping the blender ON at low speed, remove the lid, add the Spirulina into the moving smoothie. If you spoon Spirulina powder into still fluid, it will clump and get gross.  This recipe yields 4 servings.  ***Be sure to also drink plenty of water as well, as it will aid in the absorption of the spirulina into your body. 

All gone.

Meatball Soup: Blueprint for Happiness

The winter cold season has arrived at my door and my poor husband has a bad case of the sniffles.  When he is not coughing, he is blowing his nose.  At times, it almost sounds like he is doing his own coughing/sneezing rendition of Happy Birthday.  All in all, the guy is in pretty bad shape.  Short of taking him out back and shooting him, the only other thing I can think of to make him feel better is to make him a pot of soup.

Whenever I feel under the weather, all I want is a nice, hot bowl of soup but not just any old soup.  I need a soup with restorative powers.  Something that is hearty and filling but simple and tasty.  If you are in the same boat, you will surely enjoy my recipe for meatball soup.

This recipe was originally give to me by my friend, Miwa.  But over the years, I have tweaked it and massaged it and now it only faintly resembles Miwa's recipe.  I used the original as a blueprint and made the recipe my own.

Meatball Soup
Meatballs:
1lb ground beef
1 c rice (or medium bulgar wheat)
1/2 medium onion, chopped fine
1 egg
3 tbsp parsley, chopped fine
salt and pepper to taste

Soup:
2 containers of 32oz beef broths
1/2 medium chopped coarsely
1 29oz crush tomato
2 carrots, sliced into coins
1 c. sliced cabbage
2 cups of frozen mixed vegetables

Mix together meatball ingredients and roll into walnut size meatballs.  Set aside.

For the soup, saute onions in a small amount of oil in a stockpot.  When onions begin to caramelize, add broth and crushed tomato.  When mixture boils, gently add meatballs into soup one at a time.  Bring soup to a boil, cover and reduce to a simmer for 20 minutes, stirring occasionally.  Skim foamy layer from broth and discard.  Add carrots and cabbage to soup and simmer for 15 minutes.  Add frozen vegetables, stir and simmer for 10 minutes.  Season to taste and enjoy!

The leftovers after my hubby and I each had two bowls.

Note:  The meatballs in this recipe are like little pillows of goody goodness, super tender.  If you like your meatballs with more of a chewy texture, reduce the rice or bulgar to 1/2 to 3/4 cups.

Why yes, that is the Chester P. Basil Country ladle loving up on those meatballs! 

This recipe really lends itself to modification.  You can substitute the beef for turkey or pork and the veggies can be tailored to your own specifications.  In short, this recipe is just a suggestion of measurements and ingredients.  This is your baby, go nuts!

Chester P. Basil: Dare I Say The World's Most Wonderful Wooden Spoons

I won $100 in the Superbowl pool at work but more on that later...

Anyone who knows me, will agree with this statement whole heartedly:  "The girl is cheap!"  I prefer the word frugal but cheap also works.  I clip coupons and shop around for the best prices but skimp on quality?  NO SIR!!!  I will gladly shell out my hard earn money if I believe in the product, which leads me to todays blog entry.

About two weeks ago, I was doing a late night internet search for wooden toddler spoons for my son, Dadma.  I found what I was looking for but I also stumbled upon the website www.cpbasils.com and my world has not been the same since.

For those of you who are unfamiliar with the website, Chester P. Basil is a company dedicated to making fine wooden kitchen utensils and woodenware.  I know what you all are thinking...What is so Earth shattering about a wooden spoon?!!!  Well, for your information, this company has wooden utensil making down to a science.  You can tell that each piece that leaves the workshop is made with love and attention to detail.  What results is a very handsome wooden utensil that is expertly crafted and feels nimble in the hand.

Finding The Perfect Spoon
I can honestly say that prior to my visiting CP Basil, I was content with my wooden spoon collection.  I figure it was natural to get splinters in your mouth the first couple of times you use a new wooden spoon or that the decrepit look they take on after gradual use was part of the lifespan of a wooden spoon.  But man, was my world turned upside down when I started to look around the website. I was like a sugar starved kid in a candy store!  I originally planned on getting maybe one or two spoons but as I scrolled from one page to the next, I realized that I had the wooden spoon fever...BAD!

In the end, I settled on the following pieces (as shown in the picture):
11" Saute Stir          $11
13" Roux Spoon      $18
13" Medium Spatula    $13
13" Country Ladle   $34
9" Small Salad Set      $19
8" Wide Spreader       $4
7" PB&J Spreader     $5
Spoon Rest                $14 (which was sent to me for research purposes)

I know what you all are thinking!  "That is over $100 worth of woodenware!  What is she, some kind of Rockefeller?!!!"  I hear what you are saying.  $100 plus is no piddly sum to be squandered but if you have a passion for cooking, take pride in your kitchen tools and appreciate true American craftsmanship, $100 plus is the least I would expect to pay for these wooden masterpieces.  I tell you no lie when I say that these tools are a joy to behold.  PLUS: I won $100 in the Superbowl pool, so you know I was destined to have these spoons!



The Delivery of My Spoons
I placed my order on February 7 at 5:30pm and received my package on February 11 at 11:30am.  My shipment came via priority mail and it was like Christmas all over again.  Each piece was carefully wrapped in white tissue paper and packed snuggly in the box to prevent breakage.  After tearing through the tissue paper with Dadma's help, I would exclaim "Holy cow, look at this thing!"  I did this a total of eight times.  After I recovered from my happiness induced delirium, I went to work on studying the craftsmanship.  Each piece was so smooth and felt so balanced in my hand.  There were no rough edges like you see with the multiple pack spoons you get from places like Target and each utensil really conformed to my grip.  The tools were not too light but not too heavy, giving it the perfect amount of control when stirring and sauteing.

Conclusion
I am a Chester P. Basil customer for life.  I absolutely adore their product and already have my eye on a couple of their other pieces.  I know that I will enjoy cooking and serving food with these tools as much as I enjoy just looking at them.  In addition to ordering from them online, you can also find their products at:

Collene's Crafts & Flowers
16 North Whiteoak Street
Kutztown, PA 19530


If you are in the New Jersey area, they will be at the following craft shows:


April 9-10 Westfield Armory
Westfield, NJ



October 15-16 Brookdale Park Art Show
Upper Montclair, NJ

P.S.- My favorite piece is the Country Ladle.  Something Little House On The Prairiesque about it.  It has a lot of brawn and character.  I have a mechanical pencil above it to showcase the Country Ladles mighty presence!

Take care and happy eating!

Garlic: The Jekyll and Hyde of the Herb World

I am aware of the bold statement being made here and honestly, I mean no disrespect. So lets pause for a moment and pay homage to this unassuming bulb.  On the outside, this little critter looks innocent enough, bundled in a modest yet elegant white paper shroud.  But peek inside and whoa mama!  Nothing but BIG flavor! 


I mean seriously, if I had to personify garlic in its raw form, it would be this loud, unapologetic, leisure suit AND gold chain wearing powerhouse.  Indulge me if you will but if any herb were to possess chest hair, it would have to be garlic!  But toss this guy in a little oil and roast it in the oven and it becomes a completely different creature.  The garlicy bite is taken down a few notches and pleasantly replaced with a delectable sweetness.  It is still a powerhouse of a herb but without the edge.  This herb is a complicated herb indeed!  


You may be wondering why I possess such unbridled enthusiasm for garlic.  Well, if garlic did not exist in my world, I would indeed be a very sad and bored foodie.  As far back as I can remember, my mother would mince up a mess load of garlic and stockpile it in the fridge.  At dinner time, my mom would toss two heaping spoonfuls of garlic into the oiled wok and the garlic would sing like a song bird.  Shortly thereafter, I knew good eats were on their way.


PLAYING FAVORITES
Which do I prefer, raw or cooked?  I love garlic both ways but if my arm were twisted and I had to yell "uncle", I would chose raw.  Raw garlic!!! No contest, give me the raw stuff.  I enjoy food in all is various stages but garlic in its unadulterated form is just pure awesomeness.  Yes, it gives you crazy wicked breath but its a small price to pay for such great flavor.  


Anywho, here is one of my favorite garlic recipes of all time.  Easy to make with simple flavors in perfect matrimony.  It was provided to me by my dear friend, Carine, who is a great cook, mother and graphic designer.


Carine's Salad Dressing
1 lemon juiced

1/2 tsp salt

1 tsp dried mint

1 tsp cayenne pepper (I use half this amount because I am not tough)

1 large clove garlic, finely chopped or pressed in a garlic press

olive oil (equal parts to the lemon juice)

Put all ingredients in a jar with a lid.  Shake vigorously and toss with your favorite salad greens.  I also like to use this dressing for a salad made with boiled potatoes with raw onions slices and cilantro.  Fantastic!

Brown Rice Pudding!!! Say it ain't so!

Rice pudding evokes a warm and fuzzy feeling in me that is only rivaled by that of a new born baby or a day off from work.  When I think of rice pudding, I think of sweet, yummy goodness.  Nowhere in that equation does brown rice come into play.  Well, being the rebel that I am, I have decided to go nuts and make a batch of rice pudding from a pot of leftover brown rice that my dear, sweet mother made the other day.


Brown rice pudding?  I know what you are all thinking.  In addition to loving food like its going out of style, I am also an astute mind reader (not really but I like to pretend sometimes).  Where was I?  Oh yes, the brown rice pudding and mind reading...


If I could read your mind, you would all be saying  "BROWN RICE PUDDING!  Are you mad woman?  Everyone knows rice pudding is made with white rice.  What kind of monster would dare adulterate our beloved pudding with such reckless abandon?  Only renegades and tree hugging hippies make their rice pudding with brown rice!"


To that I say, "Put away the smelling salts and calm down.  I'm Chinese and know a thing or two about white rice.  I love white rice as much as the next person but we all have to be open to new things!  Yes, I consider myself a renegade and have been accused of being a tree hugging hippie by my husband but that does not change the fact that sugar, milk and cinnamon can make even a moldy old shoe delicious."


THE BACK STORY
Even thought I am playing up this brown rice thing, brown rice pudding is really not as exotic as I am making it out to be.  The concept was born from a pot of leftover rice.  I figure I had nothing to lose by making this dish  because anyone who has ever looked into my fridge knows what a chaotic place it is.  Leftover rice in my fridge, be it white or brown, is usually forgotten and rediscovered when it has metamorphosized into a fermented pool of foulness and composted.  Rather than giving the rice a sad burial in my little "Potter's Field", I decided to give it a noble rebirth as some delicious, sweet, goodie goodness.


AND AWAY WE GO
First things first.  I had the rice, now I needed a recipe.  All the rice pudding recipes that I had in my cookbook arsenal started with uncooked rice.  As such, I had to do a little net surfing for a recipe that would meet my needs.  It is at this point that I stumbled upon "The Hungry Housewife" and her recipe for rice pudding.  The recipe was perfect but due to my husband's food preferences and my need to get rid of 3 cups of rice, I decided to tweek it.  My experiment is as follows:

Leftover Brown Rice Pudding

3 cups cooked brown rice 

3 cups milk

1/2 cup sugar

pinch of salt

2 tsp vanilla

1 tsp of like cinnamon

Combine all ingredients except for cinnamon and bring to a boil.  Once mixture has come to a boil, simmer and stir occasionally for an hour or more, depending your desired consistency.  Once desired thickness has been achieved, mix in cinnamon and  enjoy.

Brown Rice Pudding with a healthy dose of Cinnamon on top

THE VERDICT

So what do I think of my brown rice pudding?  Well, it was...OK.  A little anti-climatic, I know but I am not going to lie to you guys.  It definitely has a delicious "rice puddingy" flavor but the bulk of the points were lost on the texture.  The pudding was too chewy for my taste.  I know, I know...what was I expecting from a pudding made from brown rice!  Perhaps I could have saved the recipe if I had increased the milk and allowed it to really cook down but dinner was over and the natives were getting restless.  If I make this recipe again, I will probably be able to perfect it but in a pinch, this recipe produced a product that was tasty and satisfying, all be it very chewy.

Next entry...Garlic: The Jekyll and Hyde of the Herb World

Welcome To My Magic Food Carpet Ride

Where do I begin?  From the beginning is as good a place to start as any.  I LOVE food!  I think about food all the time.  I wouldn't say its an unhealthy obsession but come on, we all have to have our vices!  While I am eating breakfast, I am often thinking about what I will be having for dinner.  Everything about food is awesome and I figure if I am not eating food, I might as well write about it.

At this point, you are probably thinking. "Self, why am I reading this blog about a woman rambling about food?  She has not substance.  All she talks about is how she loves food!"

To that, I say, "Yeah, food blogs are a dime a dozen and I lay no claims to being a Barefoot Contessa or someone of that ilk.  Instead, I am just a humble mother of an 18 month old, who is going back to nursing school at the end of the month.  I will be juggling a busy home life, a 32 hour work week and school.  I anticipate it will be challenging but what the heck!  I'll need an outlet to help me relax and hopefully, this blog will be the answer to that prayer.  If you choose to follow my blog, then even better!"

So what do I have planned for this blog?  I will do a smattering of informal restaurant reviews, share recipes, regale you with stories about my son "Dadma" (but not too many because I, too, hate it when parents talk about their kids ad infinitum), and write about any other mayhem that my ensue in my life.

OK, so that was the beginning.  It is now time to move on to bigger and better things.  A little nugget of anticipation to keep you hooked...a upcoming review of a brown rice pudding recipe I found online.