This week, I asked some of my favorite food bloggers to tell me about their food philosophy. I love reading about these ladies adventures in the kitchen and often wonder about how they view food. What inspires them in the kitchen? Some people cook out of necessity, some people cook for fun on the weekends, others cook extra nutritious meals to stay healthy so they can run marathons (but that last one wouldn't be me). Some people cook for a family, some cook for only one or two. Some are vegetarians, some are meat and potatoes people. So you can see why even a simple recipe can have so many variations. When I read a recipe, and I start making changes to suit my tastes, I'm infusing it with my food philosophy.
My food philosophy began developing with some of the ideas I was raised with and has grown since then. Early on, my parents limited the amount of sugary junk foods I could have, but had a big bowl of fruit or some other healthy snack that I could eat as I wanted. I learned early on to read nutrition labels - any cereal that had more than 11g of sugar per serving was a no-go, but I could select whatever I wanted as long as it met that requirement. I also went grocery shopping with my mom and would select a "fruit of the week." I could pick anything I wanted, so we tried some things that were pretty tasty and other things that are best left to be ornamental (star fruit).
I think these things early on made me more aware of my food choices and have more responsibility in regard to my eating habits. I went through high school not really interested in cooking and starting a few kitchen fires, melting a few spoons and burning a few pots. Once I got to college, however, I began to develop an interest in cooking more (I think the bad cafeteria food was pretty motivating).
Out on my own after graduation, I certainly enjoyed cooking, but I preferred to cook with people. So, it was absolutely perfect when Nick and I finally moved to the same zip code. I actually feel more adventurous and excited in the kitchen now that I cook for two because I love the reward - the "mmm" or "hun, this is really good." (The other day the ice cream hater himself told me, after polishing off a container, that I made the best ice cream he's ever tasted - *pats myself on the back*). That's positive reinforcement :).
To kick off the week, here's my food philosophy:
Everything in Moderation
I strongly believe in everything in moderation. Since I have to avoid most cow's milk products, I find it too difficult to begin to eliminate other foods. Aside from dairy, I would just rather keep myself open to trying new things. If I feel like experimenting with a fabulously rich dessert, I do. But I also keep my portion sizes in control (and usually give away quite a bit so I don't have too much temptation, will power can only get you so far). Richer foods usually satisfy your appetite with smaller amounts anyway.
Balance
This sort of goes hand in hand with moderation. While I want to eat everything in moderation, I also want to eat a balanced diet. I strive to get a balanced diet - a little protein, a lot of fruits and veggies, and some carbs for quick energy.
Local, Wholesome, Sustainable Ingredients
When I can, I prefer to buy local ingredients (even over organic, but if I can find local, organic ingredients, woo hoo!). I also prefer to use whole ingredients when possible and make things in my own kitchen as opposed to buying prepared store bought items. I don't buy substitutes for things like butter or sugar because I trust nature and God over a guy in a lab. One of my only never buy ingredients is farmed salmon, but that is a whole 'nother post.
Homemade is best.
Convenience foods are convenient, but I find that they don't taste nearly as good as homemade. Aside from taste, I like knowing what goes into my food without needing a dictionary. I also find that making things at home limits the amount of "junk" food I eat. Yes, organic potato chips are still junk, even if they are sold at the health food store. Homemade ice cream is junk too. But if I make it from scratch, I tend to make it less frequently than if I let myself indulge in putting it in our shopping cart each week. I also try and savor it, since I know how much work went into it.
Keep it Fun.
This is probably the most important one of all. For me, cooking and eating wouldn't be as exciting for me if I had points or calories to worry about. I like to have fun with food and experiment. Some of these experiments don't go so well. If they aren't as tasty as I would like, well, it's just food.
Stay tuned this week to hear from some other amazing ladies and get introduced to their inspiring blogs!
Just another perfect Sunday...
Today, Nick and I had a leisurely breakfast at home of apple and cinnamon oatmeal. Then, we ventured out.
We also took a fabulous walk on the beach. The weather was perfect - not too warm, sunny, with the ocean breeze keeping things cool.
It was so much fun - we rescued a starfish, saw several washed up jellies (just why do they commit suicide when there's a full moon?), a crab and a few pups. I played in what Nick considers fish farts - aka the bubbly stuff at the surf - while he told me that I was crazy.
After our walk and a quick stop at the grocery, we came home and worked on a freezer organization project. I'll give you all the details next week, but stay tuned this week for some fabulous posts from some of you.
We also took a fabulous walk on the beach. The weather was perfect - not too warm, sunny, with the ocean breeze keeping things cool.
After our walk and a quick stop at the grocery, we came home and worked on a freezer organization project. I'll give you all the details next week, but stay tuned this week for some fabulous posts from some of you.
Heavenly Strawberry Ice Cream
This past weekend we stopped to do some shopping at the local farmer's market and guess what they had?!
Yep, here in Florida it's Strawberry Season! Sorry, Northerners, but early crops one of the few luxury's we have here before it gets sooo hot. Don't worry, when all you guys are going on and on about your fab gardens, I'm reminded that things don't grow so well in sand and that even palm trees look dead in 95F, full sun with 1000% humidity. Which of course, meant that I had to get a half flat while they lasted.
Because, of course, there are so many things you can do with strawberries - like Strawberry Ice Cream!
I never actually was that fond of this flavor as a kid. God forbid someone got Neapolitan - I would have to meticulously scrape the sides so I could get all the chocolate, or eat the vanilla with a drizzle of chocolate sauce. But that pink stuff in the middle. No way.
As luck would have it, my taste buds did a turn around and gosh darn it, strawberry is a pretty good flavor. Probably one of my favorites now, so I was very excited to give this a shot.
I used the basic Ice Cream recipe that I used back when I made the vanilla ice cream, but with a few tweaks.
For how-to photos and more instructions, go to my original Almond Milk Ice Cream post.
Strawberries!!!!
Yep, here in Florida it's Strawberry Season! Sorry, Northerners, but early crops one of the few luxury's we have here before it gets sooo hot. Don't worry, when all you guys are going on and on about your fab gardens, I'm reminded that things don't grow so well in sand and that even palm trees look dead in 95F, full sun with 1000% humidity. Which of course, meant that I had to get a half flat while they lasted.
Because, of course, there are so many things you can do with strawberries - like Strawberry Ice Cream!
I never actually was that fond of this flavor as a kid. God forbid someone got Neapolitan - I would have to meticulously scrape the sides so I could get all the chocolate, or eat the vanilla with a drizzle of chocolate sauce. But that pink stuff in the middle. No way.
As luck would have it, my taste buds did a turn around and gosh darn it, strawberry is a pretty good flavor. Probably one of my favorites now, so I was very excited to give this a shot.
I used the basic Ice Cream recipe that I used back when I made the vanilla ice cream, but with a few tweaks.
Strawberry Ice Cream (with Almond Milk)
Ingredients
2 1/2 c almond milk (I prefer the Original to the Vanilla for this recipe since it has less sugar)
1 1/2 c heavy cream
8 large egg yolks
9 ounces sugar
1 vanilla bean, split lengthwise
1 recipe strawberry puree*
Freeze the ice cream mixing bowl (at least 24 hours prior).
Bring the almond milk, cream and vanilla bean to just a simmer in a saucepan over medium heat. Remove from heat as soon as it begins to simmer.
In a mixing bowl (or mixer), whisk the egg yolks until they lighten in color. Gradually add the sugar and continue to whisk until it is combined. The consistency should be thick enough so that the mixture forms a ribbon when you lift the whisk out of the bowl.
Once the eggs and sugar are combined, add in the cream/milk mixture slowly, tempering the eggs so as not to cook them. Continue to add the milk mixture to the eggs, stirring to combine as you go. Once all the milk has been added return the entire mixture to the saucepan and reheat over medium low heat until 170-175 F. This is a necessary step to ensure that the eggs are cooked (and salmonella is killed) before being made into ice cream. Continue to cook until the mixture coats the back of a spoon.
Cool the mixture until it is room temperature and then let cool overnight, covered, in the refrigerator.
Remove the vanilla bean from the custard mixture.
Pour the mixture into the the ice cream mixing bowl and turn on the mixer (or ice cream machine). Churn for 15 to 20 minutes.
At the 15 to 20 minute mark, when the ice cream has frozen and begins to look like, well, ice cream (soft serve, really), add in the strawberry puree. This should mix throughout and continue to churn, allowing the strawberry mix to be incorporated and the ice cream to become about double it's original size.
*Strawberry Puree
Ingredients:
2 pints strawberries
6 tbsp sugar
juice of 1 lemon.
Place the ingredients in a food processor and pulse. I left some chunks in mine so that I would have some in the ice cream. For a smoother ice cream, puree completely. Adjust the sugar and acid to taste, keeping in mind that the ice cream base is rather sweet.
For how-to photos and more instructions, go to my original Almond Milk Ice Cream post.
**Stay tuned next week - I have a treat in store for you!**
Arepas!
Arepas!
It even is fun to say! Anyways, I was introduced to this great breakfast idea by Nick's old roommate. He and his family are originally from Venezuela and this was a common breakfast for them. I think of it as a South American English muffin sandwich. They were cool enough to have an arepa maker (like a waffle maker, but for arepas). We used our hands.
The hardest part is actually finding the flour. It's a white corn meal. Here's the stuff we found in our grocery store to give you an idea of what to look for if you want to try these.
They are so yummy and can be modified to include whatever fillings you have on hand, bacon and eggs, ham and cheese, avocado, tomato, etc.
It even is fun to say! Anyways, I was introduced to this great breakfast idea by Nick's old roommate. He and his family are originally from Venezuela and this was a common breakfast for them. I think of it as a South American English muffin sandwich. They were cool enough to have an arepa maker (like a waffle maker, but for arepas). We used our hands.
The hardest part is actually finding the flour. It's a white corn meal. Here's the stuff we found in our grocery store to give you an idea of what to look for if you want to try these.
They are so yummy and can be modified to include whatever fillings you have on hand, bacon and eggs, ham and cheese, avocado, tomato, etc.
Arepas
Ingredients:
2 c. Masarepa
1 tsp. salt
3 c. warm water
olive oil
fillings of your choice
Preheat an oven to 350 F.
In a mixing bowl, combine the flour, water and salt together with your hands until it is combined. Let it stand for 5 minutes.
Shape the dough into patties about 4 inches wide and 1/2 inch thick.
In a lightly oiled skillet over medium heat, place the formed patties onto the pan. Don't try and move them once they are on the skillet. Allow them to brown on one side and then, when they are brown and no longer sticking to the bottom of the pan, flip them to brown the other side.
Place the arepas on a baking sheet and into the oven for about 20 minutes (or until they sound hollow).
Slice the arepas about halfway through and take out some of the dough if you want (it gives more space for filling). Add in your fillings, really pushing them in so it fills the whole inside of the arepas. Enjoy!
Kitchen Lifesaver: Easy Morning Smoothies
Nick loves smoothies in the morning. And I love getting some fruits into the meat eater. To make mornings go smoother (haha, get it?), I have a system to get this breakfast beverage made in a jiffy.
First, I start with store bought frozen fruits. Whatever you like or is on sale at that particular time. Pineapples, mangoes, peaches, strawberries, blueberries, raspberries and cherries - anything goes. Instead of storing each bag in the freezer separately (taking up a lot of awkward freezer real estate), I make easy two cup mixes on the weekend. It's the perfect serving size for two smoothies and allows you to mix and match the fruits so that your smoothie can be a different flavor each day of the week. It also allows for faster assembly in the am. I keep our fruit cups nested on the door so it's an easy grab when I need one.
I start by throwing two bananas (peeled) into a blender. I then throw the frozen fruit from the serving cup on the top of the banana. I top this with Acai juice until it is about half way up the side of the blender, or just about covering the bananas. Put the lid on and blend on low for about 30 seconds and then bumping up to high until everything is smooth.
Pour into glasses or travel cups (we picked these up at BBB) and you're all set for a quick and easy breakfast.
First, I start with store bought frozen fruits. Whatever you like or is on sale at that particular time. Pineapples, mangoes, peaches, strawberries, blueberries, raspberries and cherries - anything goes. Instead of storing each bag in the freezer separately (taking up a lot of awkward freezer real estate), I make easy two cup mixes on the weekend. It's the perfect serving size for two smoothies and allows you to mix and match the fruits so that your smoothie can be a different flavor each day of the week. It also allows for faster assembly in the am. I keep our fruit cups nested on the door so it's an easy grab when I need one.
I start by throwing two bananas (peeled) into a blender. I then throw the frozen fruit from the serving cup on the top of the banana. I top this with Acai juice until it is about half way up the side of the blender, or just about covering the bananas. Put the lid on and blend on low for about 30 seconds and then bumping up to high until everything is smooth.
Pour into glasses or travel cups (we picked these up at BBB) and you're all set for a quick and easy breakfast.
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