Garlic is one of my old-time food loves. Growing up Italian, it was always around and I came to love it. As an adult, I had roasted garlic for the first time and feel in love with that a swell. So whenever I see a recipe that talks about lots of garlic, like this one from Bon Appetit, I’m interested.
Food Network has tons of recipes it sends me via regular email newsletters but many of them have too much salt, fat and sugar for my post-angioplasty diet. So I find myself modifying them to suit what I need now. Such is the case with this skillet rosemary
3/4 pound small red-skinned potatoes, halved, or quartered if large
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved Continue reading “Skillet rosemary chicken, modified to cut salt and fat”
Kappy’s has been in the Chicago suburb of Morton Grove for more than 30 years and was the kind of old-school diner that had the spinning dessert refrigerator in the front with massive cakes and pies in it all the time. When my son was young, I remember taking him there for a birthday meal just so he could get a piece of one of those cakes.
Massive pieces of cake are off my menu since my 2012 angioplasty, and they;re apparently not front-and-center at Kappy’s anymore either. A new generation of the owner-family has taken off and freshened the place up a bit.
Recently, I came across this recipe for Greek Roasted Tilapia in People magazine. Here’s a version that looks very close on Food.com (I can;t find People recipes online, they must be behind a pay wall).
The recipe calls for reduced fat feta, I substituted fat-free feta which I find is relatively easy to find in my area. I also leave out the salt suggested. The recipe is for half a pound of tilapia. Other ingredients are parsley, garlic, tomatoes and black pepper along with olive oil, so it’s pretty basic. Continue reading “A new take on a favorite, Greek roasted tilapia”
I’m a big fan of making my own tomato sauce (we called it gravy in my Italian-American family) to have with whole wheat pasta. Almost any prepared sauce from a store, be it jarred or canned, will be loaded with salt.
Look for the low-salt canned tomatoes when making your own, though, usually any San Marzano tomato will be lower in salt than no-name varieties, as I’ve written before. That said, I was surprised to find a new variation on canned tomatoes at our local Valli Produce.
My personal gripe with farm-to-table places near me is their menus still seem crammed with high-salt, high-fat dishes, no matter where they’re getting their other ingredients.
I recently wrote about how people need to be careful when buying anything labeled grass-fed beef, given that the USDA says it can;t police who uses that when for their products any longer. And now I’ve come across this story from Tampa warning that the rash of new restaurants popping up these days calling themselves farm-to-table may not be what they claim either.
The food critic for the Tampa Bay Times checked into claims by some farm-to-table places in that area and was not happy with the results.
“This is a story we are all being fed. A story about overalls, rich soil and John Deere tractors scattering broods of busy chickens. A story about healthy animals living happy lives, heirloom tomatoes hanging heavy and earnest artisans rolling wheels of cheese into aging caves nearby,” writes Times food critic Laura Reiley of the so-called farm-to-table restaurant craze. Continue reading “Farm-to-table claims — again it’s buyer beware”
So before you pluck down extra bucks for something that calls itself grass-fed beef, do some research on the producer, it’s buyer beware in this category for the time being.
Food processors spend a lot of money keeping their fingers on the pulse of the buying public and responding when they discern a trend in what consumers want. Unfortunately what they respond with often is not what consumers had hoped to get, or even what they think they are getting.