Food Maze

Brussel Who?

As I’ve indicated in some earlier anecdotes on etablog.com, I am a vegetarian. One of my favorite vegetables is the brussel sprout.

I know that a lot of people, including my other half, find them bitter and un-appetizing but for me you just have to cook them the right way to truly appreciate their appeal. I like to sauté them in butter with a touch of water in the bottom of a saucepan – nothing else.
For some this may be a little too plain but in my view it allows the true essence of the brussel sprout to shine through. I also try not to over cook it and usually like to have them slightly al dente.

I recently came across another method of cooking this vegetable. One tosses the raw vegetable in a casserole dish with some olive oil, thyme and salt and pepper to taste. Place the ovenproof dish in center of the oven at about 350 degrees for thirty-five to forty-five minutes. The brussels come out lovely and succulent with a gorgeous color and delicious flavor.

You can also try this method with a lot of other hearty root vegetables, like squash, parsnips and swedes. Just remember that you may have to adjust the cooking time but the result should be the same – a great tasting, scrumptious treat.

Tempted by Tofu

I thought I’d chat about my vegetarianism this week – and no it’s not a disease, although it does sound a little bit like one! I’ve been a vegetarian for two thirds of my life and so it is basically all I know. I barely remember what meat tastes like anymore.

Being a vegetarian has been difficult, especially when I first moved to America. There used to be hardly any restaurants that catered to us and those that did had very limited selections. Nowadays more places offer vegetarian options but I’ve found that the range of available menu choices is still very short.

Luckily for me, my other half loves to cook just as much or perhaps, even more so than I do. Just the other day I managed to coerce him into eating a tofu sesame ginger stir-fry. Later that same week he made a Chinese rice stir-fry with tofu and mixed veggies. It was delicious!

I have never been a vegetarian that tries to force my views onto anyone else. My partner loves his meat. I believe that it is an individual choice. It can take a lot of commitment and you will be challenged when it comes to finding food to eat at restaurants but I believe that it’s a healthier way of life. Many doctors believe that eating a meat-free diet or one that is low in red meat can contribute to a life free from certain serious illnesses.

Am I happy with my choice? Yes it has been worth it and I am convinced that I am healthier as a result. Would I ever go back to eating meat? I doubt it. I was never a big meat-eater to begin with and I don’t enjoy the taste as much.

I’m sure that we will revisit this topic in the future because it is broad and has a lot of intriguing facts. In the meantime let me know what you think of vegetarianism and would you ever be inclined to step over into the “dark side” of food choices.

One Two Three Pasta Sauce

How many times have your purchased the pre-made pasta sauce and been disappointed with your choice? Well, I have been let down on many an occasion. They are just not as fresh or tasty as you would like.

Based on this experience, we have created a simple sauce that’s as easy as one, two, three. Here are the basic ingredients: -

3 garlic cloves
2 table spoons Extra Virgin olive oil
2 sprigs of thyme
4 cherry tomatoes
1 pinch of salt or to taste
1 pinch black pepper or to taste
1 pinch of sugar
1 teaspoon Italian seasoning – or you can use a combination of
other fresh Italian herbs such as parsley, oregano, basil, marjoram
1 tin Hunts Fire Roasted Tomatoes

Finely chop the garlic and cherry tomatoes. Heat the olive oil over a moderate high heat in a deep skillet or wide mouthed saucepan.
Add the garlic and sauté gently – do not allow the garlic to burn. Add the tomatoes and the thyme after removing the tiny leaves from their stems. Continue mixing with a wooden spoon.
Add the fresh tomatoes, tinned tomatoes and mix thoroughly. Allow to heat through for a few minutes before adding the other seasonings, salt, pepper, sugar and Italian herbs.
Taste finished product and add more seasoning until you are satisfied.

Now this recipe can be modified to your specifications. You can add cheeses to it, cream, vegetables or whatever your preference. It’s quick easy and tastes delicious. Yum!

Garlic Heaven

We love food shows and although there are so many shows out there, it’s not even funny – Emeril Lagasse’s “Emeril Green” show stands head and shoulders above the rest.
Like us, he is in love with garlic – or pronounced “gah-lick” in his Massachusetts accent!

This delectable ingredient originated in China and is generally used as a seasoning in cooking but is also used for medicinal purposes. It’s flavor is much more pungent when it’s raw and cooking helps mellow the taste. It does have a rather embarrassing side effect, halitosis, but cooking can aid in reducing this effect.

One of our favorite recipes features garlic and corn on the cob. At this time of year, fresh corn on the cob is easy to find in your local supermarket and at bargain prices.  We can thank Emeril for inspiring us to create our own concoction.

This recipe is for two to four cobs.
Combine the following ingredients in a bowl: -

½ Cup of Extra Virgin Olive Oil
1 Teaspoon of Mixed Italian Herbs – fresh or dried (salt free)
½ Teaspoon of Salt or to taste
A pinch or two of black pepper to taste
Two Cloves of Garlic minced – or you can use one teaspoon of garlic powder in a pinch.

Thoroughly mix the ingredients. Pour the mixture on to a large plate and then simply roll the cob in the “sauce”. Once you have doused the cob in this yummy garlicky olive oil, place the cobs under a hot grill or broiler. Grill until the corn is cooked through. Be careful not to let the corn burn by rotating it few minutes.

Once they are cooked, eat them while they’re still hot. Simply Delicioso!

Food Maze

With so many TV shows and interest in food nowadays, this section will be a welcome detour from those “run of the mill” shows. We’ll make an effort to bring you tempting food facts, history and simple but exciting recipes that will wake up your taste buds and spice up your life.