October | 2013 | My Foodie Call | Page 2

Monthly Archives: October 2013
- Tempeh Potato Curry
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 26th
  Tempeh Potato Curry
  
  Figured it was time for some curry….
  
  It’s been a while. So I got to work.
  
  First, I chopped some of this…
  
  then I minced and grated some of this…
  
  added some of this…
  
  And this…
  
  And this….
  
  And it became this.
  
  The recipe.
  
  TEMPEH POTATO CURRY (adapted from this Whole Foods recipe)
  - 3 cups cooked brown rice
  - 1 (8-oz) package tempeh, cut into diced-sized cubes
  - 1 1/2 cups low-sodium vegetable broth
  - 1 yellow onion, chopped
  - 3 cloves garlic, minced
  - 2 tbsp freshly grated ginger
  - 2 tbsp ground curry powder
  - 2 tbsp ground cumin
  - 1 (13.5-oz) can light coconut milk
  - 2 medium size potatoes, peeled and cut into 1/2-inch cubes
  - 1/2 tsp garlic salt (or more to taste)
  1. In large skillet, bring 1/2 cup broth to simmer over medium-high heat. Add onion, garlic, and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally.
  2. Stir in curry powder and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh, frozen edamame, and remaining cup of broth.
  3. Bring to a boil. Reduce heat to medium low, cover and cook about 15-20 minutes, or until potatoes and edamame are tender. Stir in garlic salt. Taste and adjust seasonings.
  4. To serve, spoon curry over rice.
  Spoon it over brown rice and call it dinner.
  Posted in Meatless mealtime, Random stuff | Tagged potato, rice, tempeh
- My Foodie Call’s Morning in First Grade
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 25th
  Did you know that yesterday was Food Day 2013?
  
  Food Day is an annual event that celebrates food that is healthy, affordable, and sustainable. All the while keeping the environment in mind. Food activists from all over the nation plan cooking classes, movie screenings, dinners…you name it.
  
  All events are done to help carry out the mission of Food Day.
  
  October 24th. Yes, yesterday was Food Day for 2013.
  
  Although I was unable to participate in Food Day 2013 on a large-scale, I decided to instead take the mission into my youngest’s classroom.
  
  What I did was very similar to the My-Foodie-Call Family’s Pumpkin Smoothie Challenge. Remember this post?
  
  Well that’s what the 1st grade kids at Laurel Hill Primary got.
  
  A Pumpkin Smoothie Challenge
  
  First off with the kids, I wanted them to know why I was there. I did a short schpeal on Food Day 2013. The kids did not need to be bored with the fine details of Food Day, so I just chose to discuss three basic things:
  - Staying away from pre-packaged foods.
  - About our Pumpkin Smoothie Taste Challenge.
  - Why pumpkin is good for our bodies.
  I brought these items as visuals to help them remember that pumpkin has beta-carotene for their eyes. I thought for sure I was going to get heckled for my pumpkin art work, but thankfully 1st graders are not harsh critics.
  
  Next the class was divided into two groups. Here they are finding out if they will make either “Smoothie 1” or “Smoothie 2”. (but they will try both).
  
  Next we made our smoothies. Here is smoothie number 1 in action.
  
  Both complete, in appropriately numbered cups, and ready for sampling.
  
  6-year-old My-Foodie-Call member sampling the two, although we all know he has done this game before. (shhh…).
  
  A classmate modeling a pumpkin mustache.
  
  She asked me to come see. Love.
  
  Voting time…
  
  The top-secret voting pumpkin.
  
  Time to tally.
  
  One vote for smoothie number 2.
  
  Their super fab 1st grade teacher made the Smoothie Challenge into a mini math lesson. Awesome.
  
  Another math table. More tallying.
  
  And the winner?
  
  Number 2!
  
  The Colossal Pumpkin Smoothie.
  - 2 tablespoons cocoa powder
  - 4 tablespoons agave
  - 1/2 cup pumpkin
  - 1 1/4 cups vanilla almond milk
  - 1 cup ice
  Place all ingredients in your blender and blend, blend, blend!
  
  The morning was a success. Mission accomplished.
  
  Two things for you to think about.
  
  1) Next year for Food Day 2014:
  
  Seek out an event or host your own. www.foodday.org
  
  2) Try the Pumpkin Smoothie Taste Challenge at home with your own family members. Let me know who wins!
  Posted in Random stuff, Snacks | Tagged pumpkin, smoothie
- Chick Pea Sliders Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 24th
  It’s-a-slim-pickings-salad-kind-of-night.
  
  I have been on a slight grocery boycott lately because I am trying to “use what we have”. I put that in quotes because my kids hear me say it so much that I am sure I sound like a robot by now.
  
  But seriously, our country wastes so much food that I do not want to add to the problem by continuing to buy foods when we have more than enough. If our cupboards look understocked, so be it.
  
  Although that said, probably by tomorrow I’ll be sick of the kids complaining there is no food and I’ll go buy out the snack aisles of Target.
  
  Sigh.
  
  For now as a result of my grocery shopping hiatus, our cupboards were looking EMPTY.
  
  Time for dinner.
  
  After sneaking a peek in the cupboard, I found two workable ingredients.
  
  A can of chick peas (yes, garbanzo beans, same thing) and some brown rice.
  
  Add a little seasoning.
  
  Veggie burgers, done.
  
  Pile in your ingredients.
  
  Process.
  
  Mini burgers. AKA “sliders”.
  
  Cook ’em up.
  
  Except we are out of rolls….
  
  Chick pea slider salad?
  
  Sometimes the meals take on a non-traditional presentation. Yes, this is why the above veggie burger is on a bed of spinach instead of in between 2 buns and slathered with ketchup and mustard.
  
  Here is the basic veggie burger recipe that really can be extremely versatile. These became “sliders” because I wanted to make them small and have more than 4 large patties.
  
  Chickpea sliders
  
  makes 7
  
  Ingredients
  - 1 can drained chickpeas
  - 1 cup cooked brown rice
  - 2 tablespoons chopped onion
  - 1 clove garlic, minced
  - 2 tablespoons chopped fresh parsley
  - salt and pepper to taste
  Directions
  1. Place all ingredients in the food processor. Pulse until it forms a chunky paste .
  2. Use a large ice cream scoop to scoop paste into your palms. Shape into patties and place on a large plate.
  3. Put in fridge for 10-20 minutes to help “set”.
  4. Heat large skillet over medium-high heat. Add sliders and cook until golden brown, about 6-8 minutes per side.
  Because these wound up being “non-traditional” in that I knew we were not putting traditional condiments on them, I decided to make a nice sauce for it.
  
  Miso-Ginger Sauce
  
  (modified from Eat Spin Run Repeat)
  - 1 cloves garlic, minced
  - 2 tsp toasted sesame oil
  - 1/2 tsp ginger
  - 1 tsp white miso
  - Juice of 1/2 lemon
  - 1 tbsp soy sauce
  - 1-2 tbsp honey
  - 2-3 tablespoons each water and Extra virgin olive oil
  Whisk it up.
  
  Now off to the grocery store….
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged beans, spinach
- Whole Grain Blueberry Pancakes
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 23rd
  Blueberry pancakes. A classic.
  
  Whole grain? check.
  
  Dairy Free? check.
  
  Egg free? check.
  
  Vegan? check.
  
  Whole-grain Blueberry pancakes
  
  This recipe could be “halved”, but I always make extra for the next day’s breakfast.
  
  Ingredients:
  - 2 cups whole wheat flour
  - 2 tablespoons sugar
  - 4 tablespoons baking powder (yes, a lot, but it helps with the rising!)
  - 1/4 teaspoon salt
  - 2 cups almond milk
  - 4 tablespoons grapeseed oil
  - 1 cup frozen blueberries
  Directions:
  1. Spray your pan and set stove to medium heat.
  2. Combine the first four ingredients in a bowl.
  3. Add the almond milk and grapeseed oil to your mixture.
  4. Stir in blueberries.
  5. Mix until barely smooth. (It will bubble and be slightly lumpy. Don’t worry!)
  6. Pour 4 inch rounds onto pan.
  7. Flip when you see bubbles in the middle of the pancake.
  8. Enjoy!
  The baking powder will cause it to foam a bit…
  
  End result. Light, fluffy, and healthy.
  Posted in Pancake Day | Tagged pancake, vegan
- Small changes….Do not eat regular apples
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 22nd
  Yup. Seriously. Only organic.
  
  Always.
  
  I know “organic only” can sound all highbrow, but if there is one thing you want to be highbrow about, it is apples. Check out this list. Even if you have seen it 12x, look again. It helps to be reminded.
  
  These top 12 fruit and vegetables are the ones that are the biggest pesticide offenders.
  
  The Dirty Dozen (Always Buy Organic)
  1. Apples
  2. Celery
  3. Cherry tomatoes
  4. Cucumbers
  5. Grapes
  6. Hot peppers
  7. Nectarines (imported)
  8. Peaches
  9. Potatoes
  10. Spinach
  11. Strawberries
  12. Sweet bell peppers
  Environmental Working Group
  
  Yes, apples are number 1. There have been reports of 48 different kinds of pesticides on conventional apples.
  
  source:
  
  http://www.cbsnews.com/2100-204_162-20070839.html
  
  Guess what?
  
  This organic apple thing?
  
  This also includes applesauce.
  
  Sorry regular Mott’s, you are dead to me.
  
  Hello, Wild Harvest. Thank you for not disrupting my endocrine system.
  
  The organic apple thing?
  
  Also includes apple juice.
  
  These are really not that expensive. Take the plunge.
  
  Can’t afford organic on all 12 of those items listed above?
  
  Just go organic apples, okay?
  Posted in Small changes
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