A Real Dinner, Real Fast!

Saturday morning we went to Gossetts Farm Market in South Salem, NY. We picked up some salad mix and spring onions from Madura Farms, grass-fed beef chorizo from Grazin' Angus Acres, and a loaf of bread from Wave Hill. With little effort we had just picked up dinner.

We fired up the charcoal grill for the chorizo. I whisked together a simple red wine vinaigrette dressing for the salad and quickly sauteed the spring onions in some extra virgin olive oil and apple cider vinegar. That's it. Dinner is served.

The chorizo was amazing! We like spicy food and it fit the bill perfectly. The sweet onions created a nice balance and the salad was a refreshing finish. Yes I know it sounds odd, but as in traditional Italian style we eat salad last.

Making dinner from real, fresh ingredients doesn't have to be fancy or complicated. This meal took no time at all. It was ridiculously simple but SO delicious.

On The Farm

In my area it seems every time I turn around there is a new residential development going in. This got my husband and a co-worker thinking. Sure there are plenty of developments with a golf course, but what other types of amenities could new housing developments revolve around. BAM! They had an idea: Why not a farm? Homeowners wouldn't have to do the labor, but maybe as a part of the homeowners association fees it would include produce, etc. from the farm. I thought it sounded great!

Well, it seems their idea isn't so far-fetched! Today on the Kitchen Gardeners International I read an article about this very kind of residential development!

"Forget the golf course. The hot new "amenity" being offered to residents of new subdivisions is a working farm. You don't have to weed it (unless you want to), but you can have access to food that could not be more local and participate in a slice of vanishing farm life..."

According to the article, there are several of these projects underway throughout the US. I'm not necessarily a fan of development, but if it's going to happen I like the idea of it potentially saving and using some farmland too. What do you think?

The Lonely Lima Bean

Lima Beans: Maybe they aren't so bad after all.

A fiber all-star, Lima beans, are rich in folate and magnesium. They can help replenish iron stores in the body and are a good source of the trace mineral manganese which assists in antioxidant defense. Sure they are good for me but the taste, bleh!

I have never been a fan of this legume. So, this week I challenged myself: Create a recipe where Lima beans taste good. And, well, I did!

Orecchiette with Lima Beans

Ingredients

• 1 lb. orecchiette pasta
• 2 cups frozen Lima beans (thawed)
• 2 slices bacon, chopped
• 1/2 cup extra virgin olive oil
• 1/2 small onion, diced
• 3 garlic cloves, sliced
• 1 tablespoon crushed red pepper flakes
• 1/4 cup fresh parsley, chopped
• salt & pepper to taste
• Parmesan cheese (optional)

Directions

1. Get water boiling in a large pot for the pasta. Once water boils, add salt and the pasta. Cook until al dente.
2. Heat a large saute pan over medium/high heat.
3. Add the bacon pieces and crisp them up.
4. Add 1/4 cup olive oil, onions and garlic. Saute until the onion becomes translucent and garlic lightly browned. Season with salt & pepper to taste.
5. Toss in the red pepper flakes and add the Lima beans. Saute for about 5 minutes. You want the beans to retain some firmness.
6. Add the cooked pasta, pour in the remaining olive oil, and toss in the parsley.
7. Mix everything around to make sure all the ingredients are distributed evenly.
8. Serve it up topped with a little grated Parmesan cheese.

Alternatives

• Feel free to eliminate the bacon.
• Some fresh lemon zest would add a delightful fresh pop to this dish as well.

What veggie do you want to revisit?

National Nutrition Month

I know it's nearly the middle of the month but better late than never ...

March is National Nutrition Month.

And during National Nutrition Month, the American Dietetic Association wants to remind people "that an easy way to focus on eating better is to start with the basics: build your nutritional health from the ground up."

In a press release from the ADA they suggested ways to do this. A personal favorite of mine was #2 on the list: Look locally: From farmer’s markets to community-supported agriculture, you have many options to find new, fresh foods in your area.

Ah yes, fresh foods. For me that's at the heart of good nutrition: Eating real, unprocessed, whole and fresh foods. It's that simple. (Of course sticking to that motto - not always so easy). But truly, it's this concept that inspired me to produce The Natural Princess. When I become more conscious of what I was putting into my body and focused on avoiding processed ingredients I noticed a surge in my energy levels and an improvement in how I felt. That's health from the ground up.

So, go ahead dig in to the whole grains, add an extra serving of fruit and veggies to your day, nosh on a handful of nuts. It's all good.

Eat Well in Austin

On Friday my other half leaves for a business trip to Austin, TX. Yup, he's on his way to SXSW Interactive.

Business trips usually mean long, busy days. And eating well isn't necessarily at the top of the priority list. Not any more. I found out about a great resource for all the folks heading to Austin for the festival.

Eat Well, SXSW.

Together with Edible Austin, Healthy Monday and Meatless Monday, the people at Eat Well Guide have gathered a list of sustainable, healthy and locally-owned dining options for you to enjoy during SXSW. Check out the interactive map or download the PDF.

Psst ... honey ... there's a Saturday Farmer's Market downtown.

New Thoughts On An Older Movie

Yes I know this is an old movie, but I never thought about it like this before ... so bear with me ...

I happened to catch Wall-E on TV last night. I so like this movie. I mean who can resist a robot romance? Or a cute little robot that makes the characteristically Mac noise when it's fully charged?

But, I digress...

Oddly enough this movie got me thinking about food and not just about the fact that Twinkies will pretty much last forever. Here's what struck me:

1. Overweight, sedentary humans who subsist on nothing but "food in a cup" and have no idea what real food is or where it comes from. (yes, I know being in space impacts the body).
2. Our planet no longer being able to sustain life (except, of course, for cockroaches).

But right here on earth we are becoming this unhealthy, sedentary society who are disconnected from real food and where it comes from. And, in my opinion, we are doing things to mother nature that may soon lead to her/our demise.

It's so important to reconnect ourselves to real food, to truly appreciate those who grow/raise it, and to be as sustainable as possible in what we do. It's important to get our hands dirty - literally and figuratively.

How do you stay connected to food and nature?

Crock-Pot Cacciatore

Yes, I am still having fun playing with my Crock-pot. This time I went for a classic Italian dish: chicken cacciatore. I've only made it a couple of times the traditional way, but thought it would be perfect to try in a slow cooker. I was right.

It still requires a bit of stove-top prep time, but I think it's an important part of process to maximize flavor. And while my mother-in-law's chicken cacciatore still reigns supreme, this is a good contender for second place.

Crock-Pot Chicken Cacciatore

Serves 4

Ingredients

• 1-2 pounds of chicken pieces (I used all thighs)
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 medium onion, sliced into half moons
• 2 carrots, sliced into thin rounds
• 2 tablespoons flour
• 3/4 cup red wine
• 28 oz. crushed tomatoes
• 1/2 teaspoon dried oregano
• 2 cups frozen peas, thawed
• Salt & pepper (to taste)

Directions

1. Pat the chicken pieces dry and season with salt and pepper.
2. Heat the olive oil in a large pan over medium heat.
3. Add the chicken to the pan skin side down and cook until nicely browned. Turn the pieces over and brown on the other side.
4. Once nicely browned, remove the pan from the heat, and place the chicken in the Crock-pot.
5. Keep about 2 tablespoons of the chicken fat in the pan, pour off the rest.
6. Return the pan to the heat and add the onions, garlic and carrots. Season with salt and pepper. Cook until onions get slightly translucent.
7. Sprinkle the flour over the veggies. Cook, stirring constantly, for 1 to 2 minutes.
8. Add the red wine and bring it to a simmer, scraping the bottom of the pan.
9. Add the crushed tomatoes and oregano. Bring it all back to a simmer.
10. Remove from heat and pour over the chicken in the Crock-Pot.
11. Stir in the thawed peas.
12. Cover and cook on low for 6 hours or until the chicken is falling off the bone.

Alternative

• It seems every region of Italy has its own version of this hunter's style chicken. My grandmother did it in more of brown sauce while some cooks use only mushrooms and no other veggies. My husband grew up with carrots and peas in his cacciatore so that's how I do it. Have fun with it. It's all delicious.

Quinoa Porridge

Before winter was over I was determined to make something just as warm and hearty as oatmeal, but with a little twist. I am so glad I did. Yes, the only local ingredients were the maple syrup and milk but that's better than nothing I suppose.

Quinoa Porridge

Serves 2-3

Ingredients

• 1 cup uncooked quinoa
• 1 cup water
• 1 1/2 cup milk
• 2 tablespoons maple syrup
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 tablespoons flax seeds
• 2 tablespoons dried cranberries (unsweetened)
• 1/2 cup chopped walnuts

Directions

1. In a medium sauce pan add the uncooked quinoa, 1 cup of water and 1 cup of milk. Bring it to a boil. Then reduce heat to low, cover and cook for about 10-15 minutes (until all the liquid is absorbed).
2. Add the rest of the milk, cinnamon, nutmeg and flax seeds.
3. Bring it to a gentle simmer and let it cook until it reaches your desired consistency (the longer it cooks the thicker it gets).
4. Then remove it from the heat and stir in the maple syrup.
5. Scoop into individual servings. Top each bowl with some of the dried cranberries and walnuts.

Alternatives

• The sky is the limit with this. There are tons of ways to customize it. Get inspired and just wing it. Come summer I'm thinking fresh local strawberries and honey would be delicious.