Wheat Free - One Month Later

Dear Friends,

Going gluten free has certainly been a blessing.  I grew up eating LOTS of starches, and falling in love at a young age with pasta and bread.  If someone would ask me what my favorite food was when I was seven or eight, I would have said "bread and butter".  As I grew older,cheese ravioli was what my mother made me on my birthdays for my special meal, and then I graduated high school and moved out of my parents house and subsequently became very poor. Those 89 cent boxes of pasta were my staple.  Being a vegetarian and being FOH (fresh out the house) I hadn't yet developed the knowledge to eat healthfully.  Eating a big bowl of pasta cured any anxiety I might have been feeling and filled me up with goodness. It was the ultimate comfort. In my early twenties I lived in a household of boys that loved to order pizza at two in the morning.  And then I got a job working at an italian restaurant.  And I fell in love with pizza.  I found myself eating pizza three to four times a week!  I say all of this because, for me all of theses foods were  addictions, habits that made me feel full and good, and since eliminating them from my diet, my life has changed.  If anything, it forces me to be creative with my eating, I'm forced to eat more greens and vegetables.  The best part is that I don't get the same emotional feelings from eating them.  I'll admit, I had a day a few weeks ago where I just really wanted a bowl of pasta, so I gave in, I felt I deserved it.  Half way through my order of vegetable lasagna I got a huge headache.  I just felt awful, it made me not want to go back for more.  I don't know if I have an allergy, or if my body just doesn't react positively to these foods, or maybe I just shouldn't be eating them as often.  I feel like my ultimate test was a few days ago.  I went out to eat with some friends, they wanted to try out this new "fancy" Italian restaurant.  As I was looking over the menu I kept thinking, its a special occasion maybe I'll just order some pasta.  I ended up getting a bowl of roasted red pepper soup and a caprese salad and eating a few pieces of bread with butter out of the bread basket. Topped with a glass of wine and a dessert of coffee and gelato, I left completely satisfied.

cheers!

nyks

Quinoa 102 - Quinoa Tuna Salad

2 cups cooked quinoa

1 cup artichoke hearts chopped

1 cup walnuts chopped

8 figs chopped

one can tuna ( in unsalted water) drained

1 cup mayonnaise 

1/2 cup dijon mustard

1 tbl dried parsley

1 tbl garlic powder

salt and pepper

This is a twist on the traditional tuna salad.  Just mix all of these ingredients together and you have a very filling lunch.  I recommend mixing them while the quinoa is still warm.

cheers and enjoy!

nyks

30 minute Steak and Potatoes for One

Again, this is a meal I discovered could be made rather quickly and classically delicious in under 30 minutes.

30 Minute Steak and Potatoes with Broccoli Florets

ingredients:

1  8oz-12oz Hanger Steak ( or any other thin cut )

1 medium sized red potatoe

1 head of broccoli

4 tbl butter

1 tbl milk

salt, pepper, garlic powder

Cut the red potato, first in half and then quarters and then into very thin slices, this will help it cook faster.  Place the sliced potato in a sauce pan and cover with water, put on stove and bring to a boil.  You will end up finishing the potatoes last.

Cut the broccoli into florets by cutting off the stems.

In another sauce pan cover the bottom with about half a cup to one cup of water and bring to a boil.  Add the broccoli and take off the heat.  Let the broccoli stand in the water for about two minutes and drain.

In a skillet heat one tablespoon of butter with a pinch of salt, pepper and garlic powder.  Then add the hanger steak.  Cook for about five minutes and then flip over and sprinkle with another pinch of salt, pepper and garlic powder.  Cook for another five minutes.

While the steak is cooking check the potatoes.  When they become soft you can take them off of the heat drain and poor back into pan.  Add two tablespoons of butter, milk, salt and pepper and use a fork to mash.

Toss the broccoli with the last tablespoon of butter and some salt.

The steak should be done by now.  A complete comfort food meal in under 30 minutes.  

I suggest enjoying with a glass of red wine!

cheers!

nyks

Fried Egg Omelet

I came up with this recipe this morning while making myself breakfast.  Do you ever have those days when you can't decide if you are in the mood for a runny fried egg or the the magical fillings oozing out of an omelet? I do, and today I made the two meet!

Fried Egg Omelet (serves one)

ingredients:

two eggs

1  tbl butter

1 cup baby spinach , chopped

1 clove garlic, chopped

shredded cheddar cheese

In a skillet over medium heat melt the butter.

Add garlic and let it cook for about a minute.

Crack the two eggs into the pan.

*depending on how runny you want your eggs, you must act fast for the next few steps*

Top the eggs with the spinach and cheese.

Flip the eggs and let the cheese and spinach cook, about thirty to forty seconds.

Flip again and turn off the heat.

Fold the eggs onto a plate, spinach on the inside and enjoy!

cheers!

nyks

quinoa 101- Quinoa Taco Salad

Most of my quinoa experiences have been in the form of a cold salad with raw vegetables.  I decided to ease into the grain by making a Quinoa Taco Salad.

To cook quinoa use two parts liquid(water) to one part quinoa.  In a saucepan bring to a boil and then lower the heat and simmer for 10-15 minutes.  The grain turns translucent when done cooking.  You'll know when the water has all been absorbed.  It is seriously so easy to cook and very  cheap if you purchase it from the bulk section in your grocery store.

Quinoa Taco Salad

ingredients:

1 tbl olive oil

1/2 lb all natural organic ground beef

1 cup organic quinoa cooked

1 large tomato, diced (you can also use canned diced tomatoes)

1/2 red onion, medium dice

1 red pepper, medium dice

2 cloves of garlic chopped

1 can of black beans

1 packet of low sodium taco seasoning

2 cups water

2 cups of mixed greens per person serving

grated cheddar cheese

In a large cast iron skillet heat the olive oil over medium-high heat.

 Add garlic and ground beef.

Once the beef has begun to brown add the rest of the vegetables ( not greens) and taco seasoning and saute for a few minutes.

Add one cup of water and cover.  Let simmer until the water has evaporated.

Add second cup of water, leave uncovered and stirring occasionally.

Combine the beef and vegetable mixture with the quinoa and let the quinoa soak up the flavors.

Remove from heat and serve immediately atop the mixed greens.

Top with cheddar cheese.

enjoy!

nyks

going gluten free

I have spent  a lifetime dealing with my  carbohydrate addiction, my favorite foods as a child were bread and butter, cheese ravioli, mashed potatoes and pasta drizzled with butter and salt.  Not the best base for healthy living.  As I get older and seem to develop different weight and health issues I have decided to try an Elimination Diet.  By eliminating one thing at a time that I think I may be allergic to or that may be increasing health risks I can hopefully get to the root of the problems.  I'm beginning with wheat and gluten.  I know this will be a huge challenge, especially because of my love of pasta, pizza and macaroni and cheese.  I think it is very important as a chef to try to make food be not only healthy but tasty as well.  I have gathered a variety of new recipes and as I try each one out ( and hopefully they will be successfully delicious ) I will post them up here.  Right now I am embarking on the world of Quinoa.

Pronounced keen-wah, and known in some parts of the world as the Mother Grain, Quinoa is a grain that posses all nine essential amino acids, making it a complete protein and a super food.  It has been grown for centuries in Central America in countries like Peru and Bolivia by the Altiplno Indians and the Incas.  Quinoa possesses larger quantities of calcium, fat, iron, phosphorus and B vitamins than other grains.  One cup of cooked quinoa contains as much calcium as a quart of milk!  

Like I said, I'm going to embark on the recipes I've just gotten and will report back on the best ones.  

cheers,

nyks

yay for the Madison Farmer's Market

         I just read today that the Madison Dane County Farmer's Market is the largest producer-only farmer's market in the country.  This means that all of the items are produced locally by the vendor, no resale is allowed. I lived in Madison for nearly eight years and I always looked forward to the farmer's market. Especially when I moved downtown.  My roommate and I would wake up groggy Saturday mornings after working late at our restaurant jobs.  At the first corner of the Market we would purchase our iced coffees and then continue counter clockwise around the square (I have a friend whose father likes to go in the opposite direction, this is looked down upon by most locals).  The Market is held around the downtown Capitol Square which is also, I believe, the highest point in the city.   The market is four long city blocks of awesome produce, fresh honey, flowers AND the inside of the Capitol building serves as grounds for political, non-profit and public information booths, plus there are always petitions to be signed outside of the Capitol.  Across the street from the Market there is always an array of art vendors and carts selling iced coffees and pastries and street musicians.  The Madison Farmer's Market should be a stop on any family road trip this summer.  The heart of America has a lot to offer.  And don't forget to try some fresh (and squeaky) cheese curds, a Wisconsin delicacy!

For more info check out the web page:  www.madfarmmkt.org

until next time,

cheers,

nyks

farmer john and the CSA

I just finished watching the movie "The Real Dirt on Farmer John".  It is a great story of a family farm in Wisconsin and the ups and downs of Farmer John's life as he tries to keep the farm his father and uncle built afloat.  

  As I watched as Farmer John had to sell his farm land and equipment to larger farming operations that were shipping their food elsewhere made me think, if America is only getting fatter, why are so many small family owned farms going under?  I'm not naive, I know we import produce from other countries, I know that using pesticides makes for easier more productive farming.  What I don't understand is why more Americans, and more specifically, middle Americans aren't fighting for their farms.  I lived in Wisconsin for nearly eight years.  I lived in a suburb that used to be a farm.  And I watched the waistlines expand and the farms die.

   CSA, or Community Sustained Agriculture helps community members become directly connected to the source of their foods through supporting their local farms.  Membership prices vary throughout, the concept is each person buys a share, this works as a loan for the farm and a way to guarantee there will be crops.  Once a week the share holder may go and pick up their produce.  There are many CSAs in Western Massachusetts, including one at Hampshire College, that runs during the school year and an organic meat CSA in Easthampton.  

  To find a CSA in your area check out www.foodandfarm.org

  And don't forget to rent  "The Real Dirt on Farmer John" (from your LOCAL INDEPENDENT video store!!!)

cheers,

nyks

food of love dinner series

      Fueled by the new sustainable food movement, I have decided to bring the dining experience back to its source; the farm.  Collaborating with farms throughout Western Massachusetts and New England I have created a series of dinners that will showcase meats, dairy and produce from local farmers and food artisans.  Each meal will consist of four courses including wine pairings and the dinners will be held right on the farms!

Schedule of dates and farms TBA

If you are a farm interested in participating

please contact me at nyks.catering@gmail.com re: food of love

cheers,

nyks

reusable chic

I remember the first time I had to shop at a conventional grocery store after working for nearly three years at a Whole Foods Market franchise.  Without the employee discount I was no longer able to afford shopping exclusively at natural foods stores.  I had purposely not placed any of my produce in those small plastic bags because I feel they are wasteful and also vegetables come from dirt so I don't mind them touching some before I bring them home to wash.  As I went through the check out lane I placed my vegetables and fruits on the belt and my cashier proceeded to ring each item up and place them in their own plastic bag.  I told her I did not want any plastic and she told me something about germs.  I let her place my produce in the plastic and I sat at the end taking them out.  This was when I realized I live in a society where unnecessary waste is not a major concern.  I had been living in my Whole Foods bubble, unaware of the general public.

One inconvenient truth that I have recently come upon is that according to the environmental research group World Watch Institute the United States disposes around 100 billion plastic bags in landfills every year.  The average time span for a plastic bag to degrade in a landfill is 1,000 years.  In Britain, 13 billion plastic bags are given away each year by merchandisers.  The estimate is that 8 billion plastic bags are put to rest in landfills while the rest end up at sea where more than 200 species of marine organisms are injured by ingestion of the bags or by getting intertwined in them.  Good news is coming in the name of conscious shopping though.  In March 2007  San Francisco was the first U.S. city to pass a ban on plastic bags in large supermarkets and in drugstores.  Also in April of last year the town of Modbury in Devon, Britain was the first town in their country to outlaw plastic bags.  The supermarkets in the small town plan to fully eliminate the practice of giving out plastic bags in the next two years.

As I was flipping through my favorite guilty pleasure Vogue Magazine one day last year I came across a twelve page spread of articles on the new trend of what they are calling "sustainable fashion".  One new trend I found while looking online is the reusable shopping bag.  There is a new (okay, not to all of us but to some) concept in fashion of making chic to bring your own grocery bag.  There are a range of high fashion designers coming out with extremely high priced bags.  Hermes has one at $960 called the "Silky Pop" grocery tote, Anya Hindmarch released 20,000 of her limited edition "I'm not a plastic bag" bag and Stella McCartney (the Queen of vegan fashion) has an organic cotton canvas shopping bag at $495.  Like most high fashion trends that I like to copy but can't afford I go the "looking chic wile being thrift" look.  Purchasing tote bags from stores like my local used book shop helps to support my local economy and is a cheap way to collect LOTS of totes/large purses(think vintage!).  Another option, Whole Foods Markets, Trader Joe's and Stop and Shop all offer their signature reusable grocery bags for fewer than five dollars.

For online shopping checkout:  reusablebags.com, conventiontotes.com, alternativeconsumer.com

cheers,

nyks