Sunday, December 27, 2009

Beautiful Food

Though I haven't been writing (it has been a little busy with the holidays and all), my family and I have been staying on track with our goals! Well, for the most part anyway.

We have been eating at home most nights - even through the busy holiday season - and I have been pleasantly surprised to find that my kitchen is already in pretty good shape as far as sustainable foods are concerned! I have been buying organic eggs, meats, and milk for almost 3 years now, so the sticker shock has warn off. I am also a real stickler about trans-fats and high fructose corn syrup, so those nasty ingredients have all but disappeared from my kitchen over the past few years as well. In fact, my fridge and pantry appear as if I've been at this experiment for awhile. Which I have -- in my kitchen at least.

The biggest hurdle remains eating at restaurants. Much to the dismay of my children, we have cut back drastically on our consumption of fast food, and instead have limited our options to restaurants that are locally owned and are committed to using fresh, high-quality ingredients. This may explain why, despite the fact that we've been eating at home more, I haven't noticed a change in our food expenses. Some of our favorite local eateries include Cafe Ella, The Knife & Fork Cafe, and Running Rooster (all in Hollister). A new favorite treat of mine (but only when I'm already in Carmel) is Carmel Belle, which has the wonderful motto "slow down ... say No! to fast food."

But enough about restaurants! Here are some pictures (just to prove that I've been cooking) of a very simple, delicious roast chicken and braised greens (fresh from Karminder's garden!). I have to be honest and say that I messed up the recipe for the greens, so they were a bit too oily. But, they are truly beautiful so I posted the pictures anyway (and I will try cooking them again). The pictures don't do justice to the chicken, you really have to try it to appreciate its yum factor! Try the recipe for yourself (see below).






Recipe for Roast Chicken with Sage
(modified) from Clara's Delicious Italian Recipes with a Regional Taste
by Clara Facciani

Page 185
Pre-heat oven to 325 degrees
Rinse a 3-4 pound whole chicken fryer inside and out with cold water; pat dry 
Mix seasonings in a cup - 2 Tbls soft butter, 1 tsp minced garlic, 1 tsp minced fresh sage or 1/2 tsp dried, 1/4 tsp salt, and 1/8 tsp black pepper
With finger, gently lift skin of chicken where thigh and leg meet; place 1 tsp of seasoning under this area; repeat on the other side
Do the same where the breast and thigh meet      
Rub cavity with remaining seasonings
(the recipe says to use a rack, but I just lay the fryer in a shallow, glass baking dish breast-side down with the wings tucked under and it still turns out juicy and delicious)
Rub the outside of the chicken with a mixture of 2 Tbls olive oil, 1/2 tsp salt, and 1/4 tsp black pepper
Roast the chicken 30-35 minutes per pound (I baste the chicken every so often while roasting) 
Enjoy!!




Wednesday, December 9, 2009

'Tis the Season!

December is really flying by and we have been busy enjoying the company of friends and family. One thing I have immediately learned is that I have NO desire to dictate or preach about food choices while I'm enjoying the hospitality of others. With that knowledge at hand, I feel I must establish some ground rules and clarify our goals before going any further with our experiment.

Ground Rules
  • Make the best possible food choices in any given situation while being flexible about what is available, knowing that our mission is to make personal improvements for our family, not to make others feel uncomfortable or "bad." When we are eating with friends, family, co-workers, or classmates, the point is to be with people and enjoy their company.
  • Buy local/organic whenever (and as much as) possible. The idea that we can meet all of our nutritional needs locally may have been over-reaching on my part. I am lucky to live in an area with extended growing seasons and a large agricultural community, so I personally have no excuse to buy organic apples from New Zealand at Whole Foods (which is 45 miles from my house) when I could easily buy organic apples from a local grower in my town. However, items like bread, pasta, flour, yogurt I cannot buy from local producers. I can buy those items at local stores, but I can't expect all the ingredients to have come from San Benito County. So, whenever I can and as often as I can, I will buy local and/or organic.
  • Make small, meaningful changes and go slow. I have given my family to the end of 2010 to complete our transformation for a reason. Our habits weren't established overnight, and they will not be changed overnight either. Baby steps is the key to lasting change.
Goals for Phase 1

  • To eat dinner at home 5-6 nights a week. Months 1 and 2 we will focus on dinners. The goal is to eat dinner at home at least 4 nights a week for the first month, and at least 5 nights a week for the second month to establish our new habit of eating at home. After the first two months we should be in the habit of eating at home 5-6 nights a week.
  • To eat lunch at home 5-6 days a week. Starting in month 2, we will begin to focus on lunches as well as dinners. The goal is to eat lunch at home at least 4 days a week for the second month, and at least 5 days for the third month. By the fourth month of our experiment we should be in the habit of eating lunch at home (or taking homemade lunches to school and work) 5-6 days a week .
  • To continue eating breakfast at home.
 Goals for Phase 2
  • Join a local CSA group (Consumer Supported Agriculture). To find a CSA near you, go to www.eatwell.org
  • Work in Karminder's garden to learn about planting and harvesting. Karminder is a friend of mine who has generously offered to trade fresh foods from her garden for my labor. She has a lot of experience in agriculture, so I hope to learn many things from her. By the way, her family garden is amazing -- 19 raised beds, fruit trees, grapes, tomatoes, squash, greens, lettuce, carrots, beets, broccoli, herbs, etc.
  • Plant an organic garden with seeds not made by Monsanto or ConAgra. To learn more about the unethical practices of these companies, read Fast Food Nation by Eric Schlosser or see the documentary "Food, Inc." (there is also a book form of Food, Inc if you prefer to read). 
Next Post:
Progress Report and Recipes w/ pictures