Recipe - Ballpark Sausages with Grilled Peppers and Onions

Here's a great recipe to try for some tasty summer grilling fun.  Whether it's a quintessential grilling summer holiday like the 4th of July, or just a weekend on the patio with the family, grilled foods are easy, convenient, and just a great part of summer!

Check out this classic recipe on the grill, and bask in these early summer days with a big ol' sausage! :-)

Ballpark Sausages with Grilled Peppers and Onions

Some sausages grilling (Photo credit: Wikipedia)

Ingredients:

3 green bell peppers, cleaned and cut into strips
1 medium sweet onion, cut into wedges
1 Tbsp vegetable oil
1 package (14 ounce size) smoked hot or sweet Italian sausages, cut in half lengthwise
4 hero rolls, sliced open
2 Tbsp balsamic vinegar
1 cup shredded mozzarella

Directions:

• Turn grill on and heat to medium-hot.
• Put peppers and onions in a bowl with oil and toss to combine, then put in grilling basket or tray.
• Place basket with peppers and onions on grill and sausages directly on grates.
• Cook peppers and onions until just starting to char, about 3 or 4 minutes, then flip and continue cooking for 3 or 4 minutes or until soft and nicely charred.
• Cook sausages about 3 or 4 minutes, then flip and continue cooking for about the same time or until they get nice and hot and have good grill marks.
• Put open side of rolls down on grill during the last minute of cooking to toast.
• Remove everything from grill, and dump peppers and onions, along with the sausages into a large bowl or pot, add vinegar and mozzarella cheese and toss to combine.
• To serve, use tongs and take 2 sausage halves, and a generous amount of peppers and onions and put on a toasted bun. Add a bit of mustard if desired.

Yum! Fire up the grill - I'm hungry already!


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Memorial Day Picnic - Fun Grilling Ideas

Think of warm weather, summertime, and outdoor activities, and you'll soon be thinking of planning a picnic.  There's nothing like sharing food in the great outdoors to give you plenty of reasons to smile.

Italian sausage. A typical method of cooking is grilling, as depicted here. (Photo credit: Wikipedia)

Firing up the grill for a picnic usually brings on thoughts of hamburgers, hot dogs, and barbecued chicken. That's all dandy and certainly delicious, but wouldn't you like your grilled food to stand out a little from the rest?  Perhaps there are ways to present old favorites on the grill in new ways, or even try something completely different.  Here are a few thoughts about new ways to grill up some summertime dishes this Memorial Day (or just any warm summer day when you want to do something a bit special):

Rethink the Sauce
One popular ingredient in many grilled main dishes is barbeque sauces and other types of glazes and marinades. There are hundreds if not thousands of recipes to add more flavor to whatever you're cooking. If you have been grilling for many years, you've probably made your own sauces or have found a few favorites. But, maybe it's time to rethink those sauces.

Begin by experimenting with a whole range of ingredients.  Don't limit yourself to the ingredients you've been using.  We know you automatically pull out the mustard, ketchup, brown sugar, vinegar, and honey, but what else is there to make a sauce for the grill?

Take a look first in the fruit bin. Consider the lemons, limes, oranges, apples, and yes, even the watermelon, strawberries, blueberries, and kiwis.  Now, pull open the vegetable bin and grab the fresh tomatoes, cucumber, bell peppers, celery, onion, and even avocados.  Turn to your pantry and take out the apple jelly, orange marmalade, maple syrup, raisins, dried cranberries, red wine vinegar, tarragon vinegar, and all the dressings, including Ranch, French, Thousand Island, and Green Goddess.  And, don't forget the spice rack.  There is basically nothing off limits – grab it all.

Don't be afraid to grate, smash, or simmer ingredients together that you might never have used in the same sauce before. Combine contrasting flavors – savory with sweet, tangy with smooth, creamy with crunchy – until you have a unique sauce that you can call your own.

Now, marinade, glaze, or brush the sauce onto whatever you are grilling.  Try a fruity white sauce on meat; a tomato-based hot sauce on fish; or a savory herbed sauce on fruit.  Put it on the grill and see what happens.  You'll have completely new dishes that will perk up and surprise the taste buds.  And, isn't that what grilling is all about?

Rethink the Main Dish
If you're used to throwing a steak on the grill, but want to experiment with other cuts, try grilling full roasts.  With the right preparation and setup, you can put a big beef roast or pork roast on the grill, either in a rack or on a rotisserie and surprise your family and guests with a tender and juicy roast that didn't require heating up the house with hours in the oven.

Grilling chả. (Photo credit: Wikipedia)

Instead of your usual cut up chicken pieces, wings, or legs, try grilling a whole chicken.  The juices stay in a little better when the chicken is whole.  Not sure you have time for a whole chicken?  You can also “butterfly” a chicken by cutting out just the backbone and pushing it down flat, keeping the chicken whole but providing a flattened version that cooks up in no time.

Fish is another grilling favorite at picnics.  Use fish that is firm and solid so it grills well and doesn't fall apart or become dry.  Oily fish like salmon is perfect on the grill, but there are many other types of fish that work equally well.  Fish grills best when you don't have to flip it with a spatula, that's why you want to invest in a grilling basket which encloses the fish and you flip the basket over easily with the fish inside it.

Other seafood that's perfect picnic food for the grill includes shrimp, scallops, and lobster.  Shrimp can be grilled unpeeled to help keep them from overcooking.  Lobster can be grilled in the shell, as well.  Use a tray made for the grill with smaller slots to keep smaller seafood, like shrimp and scallops, from falling through.  Marinate the seafood in a variety of flavors for a different flavor each time you have a grilling picnic.

You say your taste for a juicy grilled burger is too powerful to ignore?  You've still got lots of choices for variety at your picnic. You can dress up your burgers inside-and-out with many different flavors.  Remember; beef isn't the only burger in town!  Ground turkey, pork, or chicken are great substitutes for those who want a different kind of burger at this year's picnic.  But, don't stop there.  Salmon and crab meat make great grilled patties, too. And of course there's my favorite - venison.

Besides what goes into the actual patty, think beyond conventional recipes and marinate your ground meat or fish with anything from red wine to a mixture of Worcestershire, soy sauce, or steak sauce, lemon juice, or balsamic vinegar.  Add to the inside of the burger, or as condiments, a variety of flavorful cheeses, hot or mild peppers, nuts, and salsa.  Instead of throwing a raw onion on top, caramelize some onions in a cast iron skillet on top of the grill over low heat.  The incredible sweetness will surprise and delight you and your guests.  These are no longer your grandpa's burgers!

Brussels Grill: Mixed vegetables (Photo credit: batigolix)

Sometimes, you need to rethink the way you prepare your main dishes at a grilling picnic to make serving simple. Think shish-kabobs and you hardly even need to bring plates!  These bite-size pieces are a great way to cook, serve, and eat your favorite foods easily at a grilling picnic.  Alternate cut up meat, meat balls, poultry, or seafood with grape tomatoes, chunks of sweet onions, peppers, zucchini, yellow squash, or mushrooms.  Some foods lend themselves very well to a tropical taste, too.  Include pineapple chunks or citrus with chicken or seafood for a taste of the islands.

Rethink the Dessert

Sure, you can serve popsicles and watermelon, but the grill is right there, all fired up.  Isn't there something you can do to put it to work creating delightful desserts?  You can start with the old stand-by and toast marshmallows, but don't stop there.  Keep going and put together 'S'mores' using the classic ingredients of toasted marshmallows, graham crackers, and a chocolate bar.  Or, you can create unique varieties using toasted marshmallows with things like oatmeal cookies, peanut butter cups, white chocolate, and flaked coconut as possible ingredients. You'll have lots of fun coming up with your own distinct creations here.

Expanding on the dessert theme is easier than you might think with a grill.  For instance, go ahead and cut up that watermelon you brought... but wait.  How about grilling it before serving?  Yes, you can grill watermelon, too.  Cut it off the rind, into about one inch thick pieces.  Grill quickly on both sides until grill marks show.  Put it on a plate and drizzle a tiny bit of balsamic vinaigrette over each piece.  The tangy saltiness of the vinaigrette compliments the sweetness of the watermelon in an unbelievable way.  Now THAT'S a grilled picnic delight!

You can also choose dessert classics that can be grilled, like pound cake with fruit compote or simple berries tossed together in a grilling basket until just lightly charred.  You can make banana boats in foil filled with mini marshmallows and chocolate chips, or perhaps your tastes lean toward grilled apple slices topped with a syrup of brown sugar and raisins.  Grilled pineapple rings is another classic.  Serve these simply on a plate as they are or use them to top slices of angel food cake or pound cake with a drizzle of chocolate.

As you can see, you can grill just about anything you want to serve at your picnic.  Even if you choose to serve sandwiches, why not grill them?  When you fire up your grill for your picnic, don't limit the menu to hotdogs and hamburgers.  Use your imagination.  If you can cook it, you can grill it!


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Recipe: Almond Crusted Chicken Cutlets With Fennel Tomato Salad

Here is a slightly more advanced recipe, full of great healthy fresh flavors and nutrients. Fill up on this one and you'll give your body a special treat! Whole, fresh ingredients provide your body with the fuel it needs to have lots of energy to get some great exercise to support your weight-loss efforts. And it's so tasty, it can satisfy even the most gourmet palate.

Almond Crusted Chicken Cutlets With Fennel Tomato Salad
(Serves 4.)

Fennel (Photo credit: Satrina0)

Ingredients:

2 fennel bulbs, cleaned and sliced thin
1 Tbsp fronds from the fennel
4 stalks celery, chopped
12 grape or cherry tomatoes, cut in half
2 lemons, zested and juiced
3 Tbsp olive oil
1/2 tsp salt
1/8 tsp black pepper
1/4 freshly grated or shaved Parmesan cheese
1 lb chicken cutlets
2 cups almond meal
2 eggs, beaten
Salt and pepper to taste

Directions:

1. In a glass bowl, put the fennel, fronds, celery, grape tomatoes, lemon zest, lemon juice, olive oil, salt, and pepper and toss together.  Add the Parmesan cheese and toss together once more gently. Set aside.
2. Divide the almond meal evenly between two shallow dishes, and salt and pepper both to taste. Put beaten eggs in a separate shallow dish.
3. Dredge the chicken cutlets in the following order: almond, egg, almond.  Put each on a platter.
4. Pour about 1/4 inch of olive or other healthy cooking oil into a large heavy skillet over medium-high heat.  When oil sizzles, take coated cutlets and gently lay a few in, cooking until nice and golden brown, about 2 to 3 minutes on each side, removing to a cooling rack covered with paper towels. Continue cooking cutlets, making sure not to over-crowd the skillet.
5. Serve by putting a cutlet on a plate and spoon generous amounts of fennel salad next to and over the cutlet.

The almond meal replaces the use of flour or cornmeal to make the crust, which may be more suitable for your diet.

5 Surprising Foods That Can Help You Lose Weight

If you're trying to get ready to fit into that bikini, it may surprise you to know that you don't have to give up all your favorite foods and nibble on celery sticks and carrots all day to get your metabolism going.  Many foods are thought to be fattening, when in fact they actually can help your body burn fat so you can slim down faster.  There are good reasons to re-think some of the “forbidden” foods when deciding what foods to choose for your diet.  Let's take a look at a few of these much-maligned foods to set the record straight.

Almonds

Shelled almonds (Prunus dulcis) Italiano: Mandorle sgusciate (Photo credit: Wikipedia)

Who would have thought that this small nut would have such a significant impact on weight loss? A Purdue University study showed that when compared to eating rice cakes, people who ate a handful of almonds felt fuller longer. Surprisingly, almonds are loaded with fat, but it's good fat. It's the kind of fat that your brain and body needs to function. Enjoy about 16 to 20 almonds every day to satisfy your hunger without overloading on calories. Raw almonds contain the most health benefits (and I also find them the tastiest). 

Olive Oil

A healthy intake of fats can help you lose weight. How? By controlling hunger. Fats make you feel full, and stay full longer. Monounsaturated fats are a good choice because you will keep cholesterol under control while satisfying your cravings, and olive oil fits the bill. Eliminating fats from your diet to lose weight has been a dieting standard for many years, but certain fats are essential to a healthy diet.  This concept is surprising to many long-term dieters.  But, in these modern times, science has proven that oils, if they're the right oils, provides nutrition that your body needs as well as weight loss benefits. (Which goes right along with our philosophy of eating whole, natural foods.)

Peanut Butter

Who would have guessed that a kid-friendly food could be diet friendly, too? Peanut butter is packed with niacin, which keeps the digestive system on track and prevents belly bloat. Just keep an eye on portion size because peanut butter can have a lot of fat and even sugar.  Limit yourself to no more than two tablespoons a day and be sure to pick an all-natural peanut butter so you avoid the added sugars. Real peanut butter - the kind that's good for you - contains only two ingredients: peanuts, and salt. (Unsalted varieties are also available.)

Parmigiano-Reggiano cheese, the true "parmesan" (Photo credit: Wikipedia)

Parmigiano- Reggiano Cheese

Another on the list of unexpected foods to help slim you down is a particular favorite of most foodies. This low-calorie, calcium-rich treat activates the body's fat-burning hormones, say University of Wisconsin researchers. This cheese also has a higher protein content compared to other dairy products. Consider adding this powerhouse of flavor to roasted vegetables for that little extra boost - you'll be doing something good for your body and your taste buds at the same time!

Animal Fats

What?? We've been told for so long that you have to eliminate animal fat from your diet to lose weight, that it's hard to wrap your head around this one, right?  But, new research has proven that animal fat provides some nutritional value you need and may be a better choice than other forms of fat in some cases.  (Yes, I put that in bold type because it is such a shift in mindset for many people!) Not only does fat in your food make you feel full, but certain animal fats may provide your body with some missing elements.  Even the much dreaded lard has been making a dietary come back.  Your body needs vitamin D to feel good and to function properly.  Interestingly, foods that provide vitamin D, all of which are animal foods, tend to be high in cholesterol.  What does this have to do with weight loss?  If you are not getting enough vitamin D, you will not be as active.  You will have less energy, and your bones and muscles are also going to suffer, keeping you sedentary, which is a disaster when trying to lose weight.  So, animal fats in moderation should be on your weight loss radar.

Through the years, there have been diet gurus who have pitched some pretty far-fetched ideas about weight loss.  Usually, it comes down to moderation.  Avoiding certain foods entirely, even the foods that “sound” fattening, may not be the best way to lose weight and keep it off.  It's confusing, I know.  But, give it some thought and decide for yourself which weight loss theories make sense to you. I think when you really start delving into this for yourself, and looking at the research, as well as using common sense, you'll start to clearly see that whole, natural foods are almost always good for you, in the proper balance, no matter what they are. Just stay away from processed foods, including sugar and white flour, and you'll be surprised how much better you feel, and how quickly you can slim down.

For more interesting research and recipes related to this topic, see these books:

   

Debunking The Myth Of Eating Less To Lose Weight

One of the biggest myths about losing weight is the idea that you need to skip meals, starve yourself, or at least eat a lot less than you want to - in order to shed pounds. New studies have shown that this is simply not the case.  As a matter of fact, it's just the opposite. Let's take a look at why you need to eat if you want to lose weight.

(Photo credit: Wikipedia)

The Scientific Benefits of Breakfast

People who eat breakfast on a daily basis tend to lose weight more easily - and faster. The National Weight Control Registry performed a study that showed people who eat breakfast have a better chance of maintaining a 30-pound or more weight loss for at least a year. Studies in The Journal of the American Dietetic Association showed similar results.

Another research group analyzed government data on over 4,000 adults and found those who ate a regular breakfast tended to take in fewer calories during the day and had a lower fat intake. They also noted that regular breakfast eaters were more likely to engage in routine exercise.

Eating breakfast also jump-starts your metabolism, says Elisabetta Politi, RD, MPH, nutrition manager for the Duke Diet and Fitness Center at Duke University Medical School.  She states; "When you don't eat breakfast, you're actually fasting for 15 to 20 hours, so you're not producing the enzymes needed to metabolize fat to lose weight." In fact, sumo wrestlers don't eat until late in the day for the sole purpose of gaining weight(!).  If you don't eat breakfast, you are actually following the sumo wrestler diet.  Now, that is a scary thought! :-)

Keep Your Metabolism Going All Day

With the right mechanisms in place, your body will naturally burn fat.  But, what are the right mechanisms?  That's your job - to find your body's balance between energy consumed and energy burned.  (This can take a bit of focused effort, which may scare some people off, but if you can put in the time to figure it out, it's definitely worth it.) Metabolism is the name of the game.  When you eat healthy small meals, starting early in the morning, your metabolism is set in full swing, mobilizing and converting fat stores into energy.

When you eat breakfast along with regular snacks and small meals throughout the day, your body gets the nutrition it needs and goes to work, breaking down your food into energy.  If you wait until you're starving before you eat anything, that gnawing feeling in your stomach is telling you something. Your body will start by robbing your muscle tissue of anything it needs first, like protein. Then it will actually start to store fat because it thinks it's in famine mode - the opposite effect of what you're looking for. By eating early and often, not only are you protecting the muscle that supports your frame and allows you to walk, sit, and stand, but you are also keeping your metabolism going so it works all day to give you energy.

Simple Weight Loss Tips to Get You Started:

• Eat slowly. It takes about twenty minutes for your stomach to tell your brain you are full.  Don't eat and run.  When you gulp food down, you'll end up eating way more than you need to at one sitting.

• Choose foods you'll need to chew. Try apples, whole grain hearty breads (sprouted are the healthiest and easiest to digest - and very chewy), celery, and other raw vegetables. These foods will slow down your eating and satisfy your chewing instinct. Raw nuts are another option. Just be sure to monitor the serving sizes as you snack.

• Drink 6 to 8 glasses of cool or cold water per day. This helps you to feel full and as your body works to raise the temperature of the water, you are burning calories.  And keep in mind you don't have to gulp them down all at once! Sometimes I think when people hear "6 to 8 glasses" they are thinking of drinking a gallon of water in one sitting - all you need to do is keep bottles of water filled in the refrigerator and sip, sip, sip. (Note: If you suffer from indigestion, you may want to try unrefrigerated water, as really cold water can upset your digestion if you drink with your meals.) I keep a glass or bottle of water near me at all times when I'm at work, or on the computer - then I just naturally drink whenever I'm thirsty, instead of having to get up and go get some water, which then would tend to make me put it off.

• Eating oranges is much more satisfying than just drinking the juice. Keep this thought when choosing other fruits and vegetables.  Whole is usually better. It contains more nutrients, tastes better, and fills you up more.

• Have a small healthy snack before you start cooking dinner. This will help with overeating while preparing the meal, and after.  Munching on celery is the perfect way to keep you satisfied while cooking.

 (Photo credit: Wikipedia)

• Fill up on veggies. Vegetables have lots of nutrients that your body needs, and they also contain a lot of fiber and water, which help you feel full, and keep blood sugar stable for longer.

• If you need a sweet treat, just remember that frozen yogurt, fruit, and sherbet are all low fat.  Or try a tiny piece of dark chocolate. Chocolate is full of antioxidants plus flavor, and the dark kind has less sugar. This may leave you satisfied without all the sugar or carbs.  You may have to experiment to find the right treat for your sweet tooth that fits your diet.

The less you eat, the more your body protects itself and begins to go into starvation mode, holding on to more food, storing it as fat and robbing your muscles of nutrients. Make sure you eat a good breakfast to start your day right. Then, keep your metabolism working throughout the day with small meals and healthy snacks.

Stop starving yourself so your body can relax and start to lose that weight naturally.  Give your body the nutrients it needs to stay satisfied and achieve the right balance. Adding foods instead of subtracting foods?  It's so crazy it might just work.

Check back Wednesday for some surprising foods that can help you lose weight faster - butter anyone?? You've got to see this list to believe it!

Recipe: Healthy Guacamole Dip

These days few people don't know about the powerful health benefits of avocados - a superfood in their own right. And although there are many ways to enjoy avocados (when I lived in Texas and could get them cheap and fresh all the time, a sliced avocado with a squeeze of lemon or lime juice, fresh ground pepper, and sea salt was a favorite snack), the classic avocado treat is guacamole. It's easy to make your own, and there are tons of fun variations, but for an extra boost of healthy veggies, try this one at your next potluck or picnic. Yum!

A bowl of guacamole beside a tomato and a cut avocado. (Photo credit: Wikipedia)

Delightful Guacamole Dip

Ingredients:

4 to 5 ripe avocados
2 Tbsp fresh lime juice
1 cup finely diced red bell pepper
1 cup finely chopped plum tomatoes
1/2 cup finely chopped green onion
1 garlic clove, grated
2 tsp fresh thyme leaves, chopped
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
Sprinkle of red pepper flakes (optional)

Directions: 

• Peel avocados and scoop out into a bowl; add the lime juice and mash avocados coarsly with a fork
• Add the remaining ingredients and stir together until combined well.
• Serve immediately as a vegetable dip, cracker or tortilla dip, or with jumbo shrimp.
• Store any remaining guacamole in a sealed container in the refrigerator.

TIP: To keep the surface of the guacamole from turning brown, save the pits from the avocados, and stick them into the guacamole before covering tightly. Remove pits before serving. (It really works!)

Recipe: Grilled Scallops With Ginger Cucumber Mango Salsa

If you like seafood and grilling out, now is the season to get the grill going, and this tasty, healthy summer recipe will give your tastebuds a real treat! The spicy combination of cilantro and ginger, with the cool cucumber, tangy lime, and sweet mango, provides a perfect foil for the mild sweetness of sea scallops. (But feel free to try this salsa with chicken or other fish as well - it's pretty versatile.)

Grilled Scallops With Ginger Cucumber Mango Salsa
Ingredients:

2 mangoes, diced small
2 small cucumbers, peeled and diced small
1 Tbsp fresh grated ginger root
2 tsp fresh lime juice
1 Tbsp extra virgin olive oil
1/2 cup fresh cilantro, chopped
1/2 tsp salt
1/8 tsp black pepper
1 1/2 lbs sea scallops

Directions:

1. In a glass bowl, put the mangoes, cucumbers, ginger, lime juice, olive oil, cilantro, salt and pepper; toss to combine well. Set aside while you grill the scallops.
2. Lay scallops out on a work surface and dry with paper towels; sprinkle with salt and pepper on both sides.
3. Grill scallops either inside or outside - if inside put a little olive oil in a ridged grilling pan over medium-high heat.  When hot, put scallops in, cooking until seared well, then turn and cook the other side. They should be good and golden brown and cooked through.  This should take 2 to 3 minutes on each side, depending on the size.
4. Spoon generous portions of the salsa on serving plates, then arrange scallops on top of each plate. (You can also extend this meal with cooked white or brown rice, depending on your diet.)

Why Real Healthy Food Tastes So Good

Today I'm being a little introspective, as I was inspired this morning to explore something. I was sitting on my porch in the sun, eating a sourdough Wasa cracker with small slices of locally made raw milk Gouda from my CSA share - a perfect combination of crisp & creamy, salty & nutty. Each bite tasted so wholesome and complete - I could practically feel my body thanking me. I had started off with half of a container of ripe, sweet purple raspberries, and as I finished my second cracker and the last of the cheese, I realized that was all I wanted for breakfast. So that's all I had.

Lettuces (Photo credit: AlyssssylA)

As I was eating, I pondered how perfect everything tasted, and thought about how so many people think "healthy" food is bland, tasteless, or just plain tastes bad. I realized this is because what people usually think of as healthy food often really does!

The problem is that many of us have forgotten what real food is supposed to taste like. If you go by what you find on the grocery store shelves, yeah, maybe the "healthy" stuff doesn't taste so great. With the produce section filled with bland, waxed, under ripe fruits and vegetables picked who knows how long ago, and the common presumption that the "low fat" or nonfat version of everything is the healthiest, you're right - it's not so tasty.  But the difference between a grocery store tomato, and one picked ripe from your own garden in the summer sun, is (almost literally) comparing apples & oranges. The difference between the bag of chopped iceberg lettuce and shredded red cabbage (graying around the edges) from Kroger, and the salad bowl full of 7 kinds of mixed lettuce and greens picked from the garden yesterday (or this morning) that I get in my CSA share every week...well, one can't even hold a candle to the other - and it doesn't take a genius to know which one tastes better.

This year was the first time I added the cheese option to my CSA share, and although I almost didn't do it (it was pretty expensive), I was almost instantly addicted. The rich, tangy, flavorful variety of cheeses I got to experience bore no resemblance to the uniform orange shrink-wrapped rectangular blocks from the supermarket (and don't get me wrong - I  love cheese, of almost all kinds). Plus, they were made locally, using fresh milk from local farms, and contained no preservatives, artificial coloring, or any such junk. Each variety contained only milk (goat, cow, or a combination), salt, enzymes, and cultures. And each was totally different from the other. From salty, dry Feta, with a fresh taste never experienced with store-bought Feta (which I usually love), to soft goat cheese gently smoked and rolled in spicebush berries, to creamy, mild Gouda, each week was a new taste sensation to experience.

Not to mention the wide variety of fresh vegetables that fill my refrigerator - all grown and harvested within a couple of hours from me, usually the day before. Swiss chard (which, by the way, can be bitter after being refrigerated a few days, so if you tried chard from the store and didn't like it, this may be why), salad mix, mushrooms, sprouts, spinach, carrots, sweet potatoes, garlic, radishes, herbs, the list goes on - all of these much fresher, sweeter, and downright tastier than anything you'll find in the grocery store produce section.

CSA Box - Week of April 30 - May 6 (Photo credit: Suzies Farm)

This is real food - whole, natural, unadulterated - grown organically in good, natural soil, picked recently, and delivered to me within hours. And boy does it ever taste good!! And the health and nutrition factor also just can't compare. Vitamins don't survive long after harvesting. Most grocery store vegetables (especially those that are cut) have lost the majority of their nutrients by the time you put them in your cart.

The same is true with other foods too - though. Fresh milk - lightly pasteurized (or raw, if you can get it) tastes nothing like the watery stuff in the plastic jugs sitting in rows in the refrigerator cases at Giant Eagle. Fresh bread, warm from the oven (even the plain old Walmart kind) has no resemblance to the bland uniform slices in the packaged bread aisle. Or try whole grain sprouted bread for a real taste (and nutrition) treat!

And I don't guess I need to even mention the proverbial apples and oranges, as nowhere is the sad lack of flavor more evident than in mass-produced supermarket fruit.

All that said, maybe I couldn't pay you enough to eat a Wasa cracker. And I do admit they are pretty bland and tasteless. I just love them for some reason! But in general, real, whole, fresh foods are not only the healthiest, but also the best tasting foods you'll find anywhere. If you're trying to eat healthier, try joining a local CSA and see just how good healthy can really taste. Or for the ultimate in fresh, grow (or cook) your own!

For some helpful resources, just visit the links below.

Finding a CSA: http://www.newholisticliving.com/csa.html
Growing your own food: http://www.newholisticliving.com/sustainablegardening.html
Cooking from scratch: http://www.newholisticliving.com/cookingfromscratch.html

Healthly Spring Recipe - Crabby Asparagus Frittata

Here is a great one full of healthy, fresh, spring ingredients. For the healthiest meal, be sure to use fresh and organic ingredients where possible, and fresh farm eggs from pasture-raised poultry, as these contain the most Omega-3 fatty acids for heart and brain health, and are lower in cholesterol and full of additional vitamins. You'll be able to tell, as the yolks will stand tall, and be bright orange! (You can find more info on healthy eggs in our previous blog post here.)  For fewer people, this recipe can be easily cut in half or scaled down.

Crabby Asparagus Frittata

Eggs I (Photo credit: Keith Marshall)

Ingredients:
1 cup fresh asparagus, cut small
1 cup fresh mushrooms, sliced thin
1/2 cup green onions, chopped small
1/2 cup red bell pepper, cleaned and cut into thin strips
1/2 cup flaked crab meat
8 fresh eggs
1/4 cup water (or milk)
1 tsp dried Italian seasoning (or other mixed seasoning)
1/2 cup shredded mozzarella cheese
1 Tbsp grated fresh Parmesan cheese

Directions:

• Preheat oven to 375 degrees. Spray or rub oil into a 10 inch oven-proof skillet.
• Put skillet on stovetop burner set to medium-high heat. When skillet gets hot, add asparagus, mushrooms, onions and bell pepper and cook until just tender but still somewhat crisp. This will take about 4 or 5 minutes. Remove from heat.
• Add the crab meat and stir to combine ingredients.
• In a separate bowl, beat the eggs, water, and Italian seasoning until mixture is well blended, then stir in the mozzarella cheese.
• Pour this mixture over the crab and veggies in the skillet, just shaking the skillet a little to combine; do not stir.
• Put skillet back on stovetop over medium heat and cook just until eggs set up around the edges, about 5 to 6 minutes, then sprinkle with the Parmesan cheese.
• Bake in 375 degree oven until top is lightly browned, eggs are completely set, about 8 to 10 minutes.
• Remove from oven and let sit at room temperature for 3 to 5 minutes, then serve by cutting into wedges.

Serves 4 to 6 people depending on whether this is served as a dinner, breakfast, or lunch, and whether or not you're serving with sides.

Recipe - Asparagus Salad With Cucumbers & Fresh Herbs

Here's a healthy and elegant salad which will suit the most gourmet occasion, but is quick and easy to prepare. Combining the flavors of spring and early summer, with the tang of fresh herbs, lemon juice, and mustard, it's also low in fat, and high in flavor and fresh healthy ingredients. Try this one at your next event or special company dinner, and be prepared to wow the diners!

Asparagus Salad With Cucumbers & Fresh Herbs

Ingredients:

Cucumbers (specifically, Gherkins) gathered for pickling. (Photo credit: Wikipedia)

3 lbs freshly picked asparagus, trimmed
1 bunch green onions
3 cups fresh small cucumbers (pickling or gherkin sized), scrubbed clean
1 Tbsp fresh parsley
1 Tbsp fresh chervil
1 Tbsp fresh chives
1 Tbsp fresh mint
2 tsp fresh tarragon

Dressing: 
3 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 cup light olive oil

Directions:

• Fill a large pot with water and salt and bring to a rapid boil.
• Meanwhile, prepare an ice bath in a large bowl with ice and water and set in sink.
• When water boils, quickly cook asparagus until just crisp-tender, only about 1 to 2 minutes. Remove and quickly put in ice bath to cool and stop cooking. Drain well and set aside.
• Chop green onions and put in large bowl.
• Scrub cucumbers, trim ends, cut lengthwise, then slice thin and add to bowl with onions.
• Add all the fresh herbs to the bowl and mix together well; keep cool.
• Make dressing by whisking together the lemon juice, red wine vinegar, mustard, salt, and black pepper, then slowly start streaming in oil, whisking steadily, until dressing is creamy.
• Pour dressing into onion cucumber bowl and toss to combine.
• Arrange the asparagus on salad plates and spoon the dressed onion cucumber mixture over the top.  
• Taste and salt if desired.

More Healthy Cooking Recipes:
   

Healthy Cooking At Home

When it comes to cooking healthy meals for our families, there is always some degree of dissention among the ranks. The good news is that there are lots of recipes that are very healthy, and still taste delicious, and are not that difficult to make.

Healthy cooking may sound difficult as most of us do not want to spend time planning and preparing meals that our families refuse to eat. At the same time, we want our families to be healthy so we feel compelled to learn new and improved ways of cooking healthy foods for our family to enjoy.

Cover via Amazon

With weight and nutrition being known as the culprit in so many health conditions it is impossible to ignore the importance of not only eating healthy ourselves but also of teaching our children the importance of eating healthy. One way to insure that your loved ones are in fact eating healthy is to make sure that you are cooking healthy and nutritious foods for them at home. This does not mean that you cannot enjoy the occasional calorie splurge or even that you shouldn't. The key to cooking healthy is learning to control portions and understanding the importance of moderation.

For those that are hoping to incorporate healthy cooking habits into their daily routines, there are more resources available than ever before in order to assist you in those endeavors. You can seek the services of a professional nutritionist, your doctor can offer advice, you can find all kinds of books on healthy eating, cooking, and living at your local library, and the Internet is an outstanding source of all kinds of information when it comes to leading a healthier lifestyle all around.

There are many books and magazines that are filled with recipes that encourage healthy cooking and eating habits. Whether you truly love to cook, or are just beginning to learn, there is no shortage of recipes that you can try out along the way. The really good news is that you can incorporate healthy cooking into your routine whether you are cooking for one or a household of ten.

Healthy Eating Pie Chart (Photo credit: Wikipedia)

There are many that will argue that cooking healthy food costs more than cooking the prepackaged foods that pack on the calories and additives. The truth of the matter is that when you compare the costs with the medical bills of the future for failing to do so, they seem rather slight by comparison. Not to mention that processed foods, if you count by weight and nutritional value, are often actually MORE expensive than fresh, healthy foods. Yes, organic food can cost more money. In many cases, that is a simple fact of life. However, by learning portion control and eating the proper portions, as well as taking advantage of local fresh markets and farm stands to purchase your ingredients, you just may discover that you are actually spending less as you adjust to the proper amounts of food you should be consuming in order to maintain a healthy and active lifestyle.

Cooking healthy isn't an overnight change; it is a lifestyle change that should be implemented one step at a time. You do not have to go into your kitchen and throw out every little thing that you deem 'unhealthy' - just try to not buy more of these items once they've been used. Make wiser decisions when purchasing fresh ingredients for food preparation and you will discover that you've made a vitally important step in the process of incorporating healthy cooking and eating habits in your home.

It's those small steps you take towards your goal of cooking healthy foods for your family that will matter far more than any giant leap. Before you know it you will find that you all have more energy and a better sense of overall health than you would have imagined before changing your cooking habits. If that isn't enough to encourage you however, you can always use the excuse to go shopping for new clothes after you drop a size or two!

Video - Italian Braised Beef with Barolo Wine

Here is a true Italian recipe (don't worry - it has an English voiceover!) that will make you really hungry just watching! Braising the beef in wine gives a deep, rich flavor, and the vegetables cook together to add layers of complexity to the sauce. It's quite easy, but yields results that taste truly gourmet!

Enjoy!

Braised beef with Barolo wine - Italian recipe
Today we'll learn to cook with Sonia the braised beef with Barolo wine, a succulent main course with a rich and aromatic flavour. Find this and many more recipes on the Giallozafferano App in English
 


Helpful Braising Resources:
  

Recipes - Braised Meats & Vegetables

While the term "braising" is typically applied to meats, vegetables and other foods can be braised with tasty results. From vegetables to beans to beef, and cuisines from Spanish to Italian to Chinese, braising lends itself to many different foods and tasty recipe variations.

If you want to try your hand at braising - an easy technique that provides professional and gourmet-tasting results - check out these recipes for some great ideas - or if you're already an accomplished cook, come up with your own! 

Braised Rabbit with Noodles Recipe | gas•tron•o•my
For my first foray into rabbit cookery, I chose this straightforward recipe for Braised Rabbit with Egg Noodles from the May 2003 issue of Gourmet. Braising, a technique that calls for meat to be seared at a high temperature and ...
Publish Date: 04/24/2012 3:02
http://gastronomyblog.com/2012/04/24/braised-rabbit-with-noodles/

Braising (Photo credit: chuckbiscuito)

The Professional Palate - The Professional Palate Blog - braised ...
Seriously, nothing's easier than a hearty bowl of braised chickpeas served over rice. It's an easy weeknight meal and makes an amazing leftover lunch. Please, enjoy! (And if you're a chickpea fan, today's post offers a ...
Publish Date: 04/25/2012 15:28
http://www.theprofessionalpalate.com/blog/braised-chickpeas.html

Res a la Cerveza Negra // Dark Beer Braised Ribs | Provecho Peru
If you are looking for a stew rich in flavor, this is a top choice! The short ribs are braised in a dark beer sauce for enough time to make ...
Publish Date: 04/24/2012 11:00
http://www.provechoperu.com/2012/04/res-a-la-cerveza-negra-peruvian-dark-beer-braised-ribs/

Beer Braised Chicken Enchiladas With Beer Mole | The Beeroness
Words like confit, reduction, braise, semifreddo. I even see those words being used wrong so often, their meanings seem to change as more and more people republish inaccurate content. Braise is one of those terms.
Publish Date: 04/20/2012 10:54
http://thebeeroness.com/2012/04/20/beer-braised-chicken-enchiladas-with-beer-mole/

Braised Lamb with Hazelnut Brown Ale (video)
Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish in her Portland's Culinary Workshop studio.
Publish Date: 04/18/2012 7:04
http://cookingupastory.com/braised-lamb-with-hazelnut-brown-ale

Braised beef kneecap and sausages with potatoes and cabbage
Inspired by the Filipino version of the Spanish pochero, I braised the beef kneecap in crushed tomatoes with spicy and garlicky sausages — Vigan longganisa, to be more precise. I will leave it to you and your imagination to ...
Publish Date: 04/16/2012 11:31
http://casaveneracion.com/braised-beef-kneecap-and-sausages-with-potatoes-and-cabbage/

Kitchen Riffs: Red-Braised Beans and Sweet Potatoes
But vegetables taste great cooked this way too, as I discovered a few weeks ago when I made Red-Braised Beef with Sweet Potatoes. As I was rolling the memory of that meal around in my head, I started wondering how ...
Publish Date: 04/09/2012 10:30
http://www.kitchenriffs.com/2012/04/red-braised-beans-and-sweet-potatoes.html


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