Chicken Stock, or Water?

Humm, canned stock, homemade stock, concentrated stock, or just plain water?

Savory Choice Liquid Chicken Broth Concentrate sounds like a winner, if only because it's concentrated. After all, can you imagine the carbon footprint from transporting your typical chicken stock from factory to store to your home?! (When it's mostly water anyway?) Therefore, yes, why not get the concentrated stuff.

I keep pints of chicken stock in the freezer, and make some killer soups and sauces out of it, but the rest of the time, I do make plenty of vegetarian-style soups, using NO chicken stock. Yes, that means I cook the ingredients in water. But if you handle your ingredients right, you maximize the flavor, and don't miss the chicken stock. After a while, do you really taste that chicken stock anyway, if it's in everything you make?! I think I'm with Michael Ruhlman on this one!

Super Bowl Foods: Hummus Dip!

Hummus is practically going mainstream- it can now be found at Trader Joe's, and even a few grocery stores. It's finally getting its deserved recognition as a flavorful bean dip that's healthy too!

Used to be, I'd get a lot of funny looks if I brought hummus to a party. That would be followed by an explanation to the query, "What is it?" A simple explanation: "It's a Mideastern style bean dip." Ah, then folks could nod. Bean dip- that's not too wacky!

It's good to see a renewed interest in healthy foods made with simple, whole food ingredients. Back in the 70's, I'd really gotten into the vegetarian "scene", reading up on the (then-ground-breaking) info laid out in "Diet for a Small Planet". It's good to know that more current research has revealed that it's not necessary to get the ratios of beans to grains to nuts to seeds in such exact quantities at any given meal, as was proposed in the original book, to give a person adequate protein. Later studies proved that the body is able to pull proteins together even if some of the components are eaten at different meals on any given day. Whew! Way back then, I'd actually tried to get the ratios down, on the foods I was preparing, to insure that hubby and I would get our full quota of protein. It was a limiting formula for someone who loved to cook!

I've noticed that my Hummus Recipe is getting a lot of hits lately. There must be a few others thinking like me: Hummus would be perfect to bring to a Super Bowl Party! But why go to a recipe page? Why not just go to Trader Joe's? I'll tell you why: It's a whole lot cheaper to make your own! Also, I like that I can pick up dry organic garbanzo beans at the health food store, and make my organic hummus economically. Yes, you can use canned beans; it is quite a time-saver if you haven't planned ahead. But if you can plan ahead, simply cook up those garbanzos some evening when you can let them simmer for hours until tender. It doesn't take much effort, at least. Once they're cooked up, you drain 'em and just process them until smooth. And a pound of those garbanzos makes quite a bit more than any can. I just freeze some of the extra; I leave some of them whole, freeze little packets of them, and add them to salads as needed.

There's more to the hummus recipe; a key ingredient is the sesame butter. Now that's where a person can get hung up. Tracking down sesame butter can sometimes be quite a task (also sometimes called "tahini"). Health food stores should carry it, but an easy alternative is to substitute sesame oil for the sesame butter. At least it will give you all the flavor you'd hoped for, even if it isn't quite as authentic. (Most people wouldn't notice.)

There are a few other tricks to making hummus. I like to have a slight citrus bite to mine, which isn't really accomplished just by adding lemon juice. So I process some fresh garlic with some lemon rind first (before adding the cooked beans); I cut a thin layer of peel off of the lemon, which is easier on my knuckles than zesting it with a zester. I'll be processing the mix anyways, so why not, right?

A lot of recipes call for additional seasoning; cumin powder is a popular one (as seen in this recipe). Yes, there are variations. Add spices to suit your tastes, or just go with the refreshing flavor of lemon, sesame, and garlic. Make the whole snack even healthier by using toasted pita triangles for dipping.

I found it interesting to see this presentation of hummus, given the great fear many people have of "fat". Olive oil is often added, in a little pool in the center, to Middle Eastern dips. Folks may get concerned about exceeding their fat quota of the day, and yet they might not think twice about chowing down any number of foods loaded with hidden fat (Starbucks drinks, chips, to name just a few). And yet olive oil is actually something our bodies can use: Oil in a form that will nourish! Another important feature about olive oil: It is so satisfying. Are we ever really ahead in our battle of the bulge, if we're eating pounds of non-fat processed foods (because it has "no fat")?!?! A few tasty morsels of something like hummus (complete with its olive oil and tahini) can be so much more satisfying (as mentioned in "Hummus Diet: Because it Works!").

Well, I really won't care too much who wins on Super Bowl Sunday. Just give me my hummus and I'll be happy!

How to Afford Organic

Can we afford organic? Yes! I've managed to stay in my budget, just by choosing carefully.

Eric Burkett discusses the challenge of buying organic in this economy, in his article today. While we might be switching over to less expensive organic foods, we're still looking for organic. But how does one switch to less expensive foods? What foods give us the most bang for the buck?

If you consider the energy value (calories) of any given food, you realize that some foods are far costlier, pound for pound. Fruits and veggies contain more water, whereas whole grains and beans multiply in weight many times over, once cooked. That's where your value is: Organic whole grains and beans are sold at a reasonable price, considering that you pay for the dry weight, but net a greater yield from them once they're cooked.

We aren't quite to Irish Potato Famine status, but when finances are tightening, we can appreciate the frugality (even a forced frugality) of buying true staples. An organic zucchini or peach or red pepper might add color and interest to a meal, but won't quite qualify when their value and cost is weighed. I load up on organic potatoes, winter squashes, onions and carrots during my monthly stops to my favorite health food store; they're always the cheapest of the produce picks, they last well, and I get a lot of mileage out of them, adding them in various forms to a number of meals.

I also stock up on organic beans, grains, and nuts, which form the base of most of our meals. Typically, anything that's been processed at all (including boxed cereals) will be pricier than their whole food cousins. So we eat oatmeal every day! Ah, but we add a variety of dried fruits, nuts, and seeds, to keep it interesting. Buying organic is a privilege, and buying organic on a budget is wise; we end up eating more foods that are minimally processed, and that's a good thing!

Healthy Foods to Eat Daily: Almonds Too!

More foodie news today: Blueberries, spinach, butternut squash, eggs, and apples are all on the list of healthy foods to eat daily. The Mayo Clinic site adds a few more (including almonds, red beans, wheat germ, broccoli, salmon). Improve your brain, your heart, your health!

As noted in the second list, almonds deserve ranking. The "World's Healthiest Foods" website goes into detail about a lot of "health" food, including almonds. Almonds are quite impressive. They are good for reducing cholesterol (no great surprise there, being that they are full of unsaturated fats), but are also antioxidants (thanks to the natural Vitamin E), and are great for heart health in general (compliments of the potassium, calcium, and manganese).The flavonoids found in the almond skin seem to have a synergistic effect, working with the other nutrients found in nuts, to improve the heart-healthy benefits even more. Then there's the trace minerals to consider... what a power-house of nutrition we have here!

For diabetics (and the rest of us too), almonds lower the glycemic index of any meal, decreasing the rise in blood sugar that can occur after eating. For those trying to stay fit, a handful of almonds can curb the appetite. I am amazed at how any cravings I may have are silenced by a handful of these wonderful nuts. It works! In a study published by the International Journal of Obesity and Related Metabolic Disorders, it was noted that the group eating almonds as part of their weight-loss regimen had a greater, more-sustained weight loss than the control group. I'm not surprised.

I think part of the beauty of almonds is that they don't take any extra effort or preparation to eat. As is is fine. I'm in the habit of soaking 2-3 TBS. of almonds every morning, for the next morning's breakfast. If I need one of my almond snacks later in the day, I often rob the soaked nuts (replenishing, so I'll still have more almonds in the morning). But according to personal preferences: Almonds are a tasty, healthy food, either raw, raw and soaked, slivered, sliced, or toasted. Full of protein and a practically endless array of other things, we'd all do well to include some in our diet.

To Soak, or Not to Soak?

I just found a helpful article addressing any concerns over phytates in various whole grains, nuts, and seeds. Check it out here.

I had been so excited to read about the value of soaking nuts and grains for 8 hours or so, which can get rid of the phytates (also known as enzyme inhibitors, which can affect digestion). But the latest article I've found mentions the plus side of those phytates. Yes, they are enzyme inhibitors, but also: They can bind to excess minerals in our system. This is a valuable service, considering that excess iron generates free radicals in our bodies.

Phytates also act as antioxidents. Conclusion: It might be good to soak some grains and nuts, as this will break down phytates, allowing for easier digestion. This breakdown of phytates will also occur in breads (due to the yeast/fermentation process), and when grains, seeds, or nuts are toasted or cooked. However: It might also be good to eat some nuts and seeds without the soaking process, just plain and raw. Yes, there will be phytates in such foods. But they will act as antioxidents, and they will bind up any excess minerals.

Ah, a perfect world!

Cookie Bakers: One Simple Tip

MSN Delish foodie headlines: 15 Chocolate Cookies! Which made me ponder: What is my favorite chocolate cookie recipe? And I also realized that I should post about one simple tip for cookie bakers: It's about the baking soda and salt.

But first, let me explain the reasoning behind the tip. Some 25 years ago, in our early New Deli days, we discovered that, depending on who made the cookie dough, any one sheet might have a few cookies that had obviously gotten too much baking soda in them; they would be spread out all over. (And, the rest of the cookies might not spread quite enough.) I realized that the baking soda had not gotten mixed in properly; not everyone will patiently blend the salt and soda thoroughly into the other dry ingredients.

I also knew that the baking soda (or powder), mixed into the dry ingredients, is typically stirred in last of all, so that the cookie (or other dessert) will benefit from the leavening power of that soda. If it's mixed in too soon, into the wet ingredients, it starts working immediately, and thus loses some of those leavening properties.

Solution? Here's the tip, and it works great at our deli, saving us the extra step of mixing baking soda and salt into the dry ingredients first: Simply add the salt and soda at the last minute, to the creamed sugar/butter/egg mixture. Blend the creamed mixture a bit more to fully incorporate the baking soda and salt, finally stirring the flour in just until mixed. Result: The baking soda is well-mixed into the dough, and the flour can be just barely stirred in last (to insure a lighter dough). It's a perfect time-saver!

Meanwhile, as to what my favorite chocolate cookie recipe is, I'd have to say, Oatmeal Cookies, made with whole grains and millet, win out; perfect for those who love some crunch. They're not a chewy cookie, but rather serve a purpose more like stress balls and nails (for nail-biters): They crunch! I love 'em!

Today's Headlines: "Praise the Braise"

Slow cookers are becoming all the rage. I've made my share of meals in my "slow cooker"; favorites are a Beef Bourguignon recipe, and a Beef Stroganoff recipe. I suppose the cheaper cuts of meat (chuck roast and the like) are popular to use in slow cooker recipes, as the slow cooking time allows these otherwise tougher cuts of meat to become nice and tender.

But it is interesting to watch the trends in the food industry. Just like clothing fashions, one method or another takes center stage, and everyone's encouraged to get the latest gadgets, to keep up with the trends. But good, basic cooking never goes out of style! So what gadgets are worthy of our investment?

I actually, technically, never owned a "slow cooker". I had a crock pot, given as a wedding gift over 30 years ago. But the term "crock pot" hasn't been so popular, having become associated with something outdated mothers used for a time, only to stuff away in a back cupboard as newer, cooler gadgets came along.

Ah, and now a new generation is investing in their slow cookers (aka crock pots), tackling "new" recipes with enthusiastic fervor. Regardless of what you call it, the slow cooker/crock pot truly is a handy tool. Given the hectic schedules of the many working mothers out there, it makes sense to throw a few ingredients together in the morning, to have a finished meal when everyone makes it back home.

Also, those tougher cuts of meats are actually loaded with flavor. Tender, pricier cuts may cut through like butter, and can be prepared more quickly, given that they can be served more rare. But it's the less fatty meats (containing more muscle) that have the best beef flavor. At our deli, we cook a huge Rump Roast; it may not be the most tender cut, but it's tender enough once we've sliced it paper-thin. It's the best of both worlds! Plenty of flavor, and tender even when medium rare. For the rest of you folk, without a Hobart meat slicer, a slow cooker will do just fine.

Putting Dinner on the Table FAST

Over the holidays, I made a huge batch of this Polenta. (And I mean huge: We fed 250 women at our church's annual Women's Christmas Dinner.)

My husband and I are too resourceful to throw leftovers away; I froze portions of the polenta, and we've been taking these "polenta bricks" out of the freezer any time we need a quick dinner.

I serve the polenta with whatever sauce I might have on hand... It helps to make big batches of sauces, as they can keep quite well too. My favorite is a simple one of chicken stock, lemon, and wine, boiled down some into a flavorful sauce, with a bit of garlic added near the end.

I would not have known just how well polenta freezes, if we hadn't had several pans of it leftover, but it really does! I highly recommend it, for anyone looking for ways to save time in the kitchen. Make a huge batch, and freeze some. I made mine with organic, whole grain, medium-fine corn meal (available in the bulk section at Raleys and other larger grocery stores), so I know it's plenty nutritious too. (I wanted to avoid the degerminated kind.)

And for those of us on a budget (like me, trying to maximize our dollar value when we were buying 25 lb. for the women's dinner), "corn meal" is the way to go. I did a taste test, making several batches of polenta ahead of time, trying to determine if the "polenta" corn meal was any better than the product just called "corn meal". There was no difference in taste! Just a big difference in price- most of the polenta was five times more costly than its corn meal cousin.

If you try the recipe, you may find slight variations in how thick or thin your polenta turns out, depending on whether you use fine or coarser corn meal, and how much water you decide to add. For the big event, we added the full amount of water, so ours was softer- it's good either way though! I hope you try it!

Perfect Party Pleasers: Healthy Appetizers

After all the heavy foods of the holidays, some lighter fare is in order. These refreshing, flavorful appetizers are great for munching, and look gorgeous arranged on a platter in a floral/petal design.

The appetizer recipe is here: Belgian Endive Appetizer. I'm amazed at how quickly this goes when I've served it at parties. (After all, we can stand to ignore those chips and dips come January, can't we?! But something fresh and healthy? Go for it!)

You can follow that recipe above, or you can wing it- just mix a bit of cream cheese and blue cheese together for the spread; cheat a little and get Trader Joe's caramelized walnuts if you don't want to have to caramelize your own. Find Belgian Endive at most grocery stores; also known as hearts of endive. Who said eating light can't be tasty?

Super Bowl Sunday: Chili, of Course!

This is my favorite comfort food, and it's healthy too: Vegetarian Chili made with Black Beans*. I'm having some for dinner tonight. Oh so good.

The cool thing is, I made a huge pot of it, and I'll freeze some. It will be highly convenient come Super Bowl Sunday. Somehow, by the time the weekend comes, we're doing other chores, or visiting friends and family, and I really don't want to be slaving over the stove. So I make up big batches of stuff like this on the weekdays.

I remember (years and years ago) trying the original recipe I had for Black Bean Chili, out of the Cafe Beaujolias Cookbook. It was pretty tasty, but I quickly discovered that, in making giant batches of it in The New Deli kitchen, the recipe would need some tweaking. Some of the deli girls would try to keep stirring the mix as it simmered away, but it was far too easy for the bottom of the pot to scorch. So we started sauteeing the onions and garlic in a separate iron pan, cooking the black beans in a giant pot of hot water, and adding tomato paste last of all, after draining off the excess bean water. Adding the tomato paste was much easier than adding canned tomatoes to the chili and trying to simmer it down.

We all have our favorite chilis, I suppose. I was just reading about adding a square of unsweetened baking chocolate to chili- it's supposed to bring out the chili flavor. I want to try that next! And I suppose I'll have to make some Traditional Chili soon- another favorite in our house...

* Found in From the Land of Milk and Honey, by Jennifer Cote (that's me!)

"Creamy Potato Soup"

I was so excited Tuesday morning. Monday morning, I'd casually posted for the first time on an MSN food news page; I mentioned "Creamy Potato Soup", quite the favorite in our 24 years at The New Deli.

Well, that really struck a chord, apparently. When I checked the stats at my website Tuesday AM, just like I always do, I figured I'd see an average tally. New visitors to the pccuisine.com website average maybe 350 or so per day, and that's about what I expected again.

I certainly didn't expect to discover that I'd had 2,700 visitors the day before!! I was so excited! I had so many happy thoughts, of how I'd finally found an audience- just average people looking for one really good soup recipe (as opposed to the more selective audience that wants a hundred different options). More happy thoughts about how a lot of people must have been excited to be hearing from a "pro" in the culinary field, eager to read up on this "Jennifer Cote" person. Visions of the name "The New Deli" becoming synonymous with all that is upcoming and cool: Going Green, Going Local, Getting Back to Whole Food Ingredients, Etc. Etc...

Well, I then discovered, written in the fine print for MSN's subscribers, that a person wasn't really supposed to post comments that mentioned links to other pages. Ah, but of course. MSN's Delish, and many other sites, prefer to have their readers stay on their pages, so they can make their income off the revenue generated by each page view. They don't want anyone pointing in any other directions!

By today, I'd realized that my comment on Creamy Potato Swiss Soup had in fact been removed. Sigh. I guess I shall now wallow, like so many other cooks out there trying to make a name for themselves, in the obscurity of the massive, giant pool, very full of very little fish (like me)...

But it was fun while it lasted :)

My Favorite Soup Recipe (Healthy, Too!)

After eight days of food abandon (aren't vacations great?), it's no wonder I'm starting to crave simple, nourishing foods that will help me get back on track. Barley Mushroom Soup fits the bill, full of whole grain goodness! We've tried many soups in our 24 years at The New Deli, but this has proven to be a classic.

One soup that my friend always encouraged me to make: Vegetable Rice Soup. She loved it! But it had one serious problem: If the rice is added to the whole pot of soup, it will only take an hour or so before those innocent little rice grains have sucked all the moisture out of the broth, leaving one with a pot of mush. Lifeless, texture-less grains of mush...

We finally realized that we could make some fine bowls of Vegetable Rice Soup if we cooked the rice separately, adding a small scoop of it to the bowl at serving time. I suppose that's why my recipe for classic gumbo suggested adding the rice to the bowl just before ladling in the soup.

But that's the beauty of Barley Soup. The barley retains its texture! I can make a big pot of it, and reheat bowls of it days later, and it still has that great, satisfying bite. Do try it, if you're looking for a healthy soup recipe... (See recipe here.)

What's New in 2010

I guess we'll all be wracking our brains to discover what we might do to make 2010 a good year. On this New Year's Day, after wading through my emails, I started unsubscribing from a few things. I think I was receiving the recipe of the day from five or more online foodie havens, but really, do I need more inspiration?

This year, my hope is to draw my inspiration from the local produce, the healthy whole food grains and beans in my pantry, and continue to bring out the family favorites. I think it would be defeating the purpose for me to get so caught up in trying every latest and greatest recipe, that the family ends up not getting our favorites.

My favorite recipes usually become family favorites as I learn how to make them fairly effortlessly; they're usually pretty healthy too. I'm not knocking the creative cook who tries new things. I will continue to try new things myself. I just think I may need to refocus my priorities this year. With a few grandkids now added to the roster, who seem to enjoy a lot of the old, classic recipes with new relish, why should I bend over backwards as if impressing the weary, sophisticated palate of the worldly?! After all, when we're good and hungry, doesn't it all taste good?!