Greek-Style Chicken and Roasted Potatoes, Low Calorie and Bursting with Flavour

Posted on February 29, 2012 by bilrob

Greek-Style Chicken and Roasted Potatoes, Low Calorie and Bursting with Flavour

If you’re looking for a fabulous tasting dish that makes a wonderful presentation, this recipe is for you. So many different taste sensations melded together to create this Greek flavored dinner. It’s chock full of healthy ingredients thanks to using lean chicken breasts, nutritious Greek salad salsa, tossing in a tasty reduced-fat salad dressing and topping with fat-free feta cheese. The skinny for 1 serving is 288 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS. The regular recipe uses all full fat ingredients and much more cheese, olives, chicken and dressing. It contains 670 calories and 49 grams of fat. You won’t miss a thing with my skinny recipe. It’s really delicious and very satisfying!

Ingredients for Roasted Potatoes

1 pound (1 mesh bag) teeny tiny potatoes (whole) or red potatoes cut in fours, see shopping tip
¾ tablespoon olive oil
Salt and fresh ground pepper

Ingredients to Marinate Chicken

1½ pounds chicken breast tenders, boneless, skinless
2 fresh lemons
Salt and fresh ground pepper

Ingredients for Greek Salad Salsa

2 cups grape or sugar plum tomatoes
1½ cup cucumber, peeled and chopped
1 orange or yellow bell pepper, trimmed and chopped
½ cup scallions, chopped, use white and green part
? cup Ken’s Lite Caesar Dressing or Cardini’s Light Caesar Vinaigrette, see shopping tip
2 tablespoon lemon juice
¼ teaspoon dried oregano

Ingredients for Topping

? cup fat-free feta cheese, see shopping tip
8 Kalamata olives, sliced

Instructions

1. Preheat oven to 450 degrees.
2. To roast the potatoes-Place potatoes on a baking sheet. Drizzle olive oil all over potatoes and toss to coat. Sprinkle with a little salt and pepper. Bake in oven for about 25-30 minutes until soft and browned. Remove from oven, cover with foil to keep warm and set aside.
3. While potatoes are roasting, place chicken tenders in a bowl. Squeeze the juice of 2 lemons all over the chicken. Sprinkle with a little salt and pepper. Place in the refrigerator to marinate for 15 minutes and up to 2 hours.
4. To make the Greek salad salsa-Place all salsa ingredients in a bowl and toss with dressing, lemon juice and oregano. Refrigerate until ready to serve.
5. To cook chicken: In a large nonstick pan, heat 1 teaspoon oil. Add chicken and cook about 3 minutes on each side over medium-high heat until completely cook through.
6. To serve: Add the chicken to a large serving plate. Place the roasted potatoes all around. Top with Greek salad salsa. Sprinkle all over the top with feta cheese and olives.
7. If you don’t plan to serve this dish all at once, only toss in dressing the portion you’ll use and store the leftovers separately in the refrigerator. Toss the remaining Greek salsa when ready to serve the next day. Left-overs are yummy to pack for lunch!
Makes 5 servings

Shopping Tip

I found a mesh bag of teeny tiny potatoes at Trader Joe’s. Look for them at your supermarket or use small new potatoes (red potatoes) un-peeled and cut into four’s. Fat-free feta cheese is sold in most supermarkets either in the cheese aisle or deli’s gourmet cheese section. Trader Joe’s also sells this cheese.
Ken’s Lite Caesar Dressing and Cardini’s Light Caesar Vinaigrette can be found in the salad dressing aisle of most supermarkets.

Forget the Caribbean. Just Give Me Some Black Beans and Rice

The other day I received a flyer advertising a romantic Caribbean get-away. It showed a scantily clad, deliriously happy couple lounging on the beach, cocktails in hand. I ripped it in half and tossed in the recycle bin.

When you’re married to someone whose Twitter handle is @Dermdoc, lying on the beach isn’t in your future. Consider this: Last summer when our local Target ran out of sunscreen, they called us.

So the only thing worth going to the Caribbean for would be the food. Caribbean food is a fusion of many cuisines including African, Ameri-Indian, French, and Spanish making, making it deliciously unique. Given its temperate climate, the Caribbean produces an astounding array of exotic fruits such as passionfruit, guava, cherimoyas, and coconuts which feature prominently in both sweet and savory dishes. And their beloved jerk seasoned meats and fresh fish, are often accompanied by two of my favorite foods: plantains and black beans.

Caribbean black beans and rice. If you’ve never had it, I’m sorry; you’ve been missing out. I had my first taste about 12 years ago in an eclectic Caribbean restaurant in Asheville, North Carolina. I was smitten and still am.

What makes Caribbean black beans so good? They’re flavored with an enticing combination of ingredients including refreshing ginger, sweet pineapple and orange juice, aromatic allspice, and savory thyme. Spooning Caribbean black beans atop a bowl of white or brown rice makes a happy, humble vegetarian dish that you’ll find yourself returning to again and again. And if you’d like to add some protein, may I suggest some pan-seared chili-lime shrimp?

Caribbean Black Beans and Rice

1 cup white or brown rice of your choice
3 cups water
2 teaspoons extra virgin olive oil
2 small garlic cloves, minced
1 medium white onion, finely chopped (about 1 cup)
1 (14-ounce) can black beans, drained
1/4 cup pineapple juice
1/3 cup orange juice
1 teaspoon orange zest
1 teaspoon freshly minced ginger
1/4 to 1/2 teaspoon cayenne pepper, depending on how hot you like it
1/8 teaspoon allspice or nutmeg
2 teaspoons fresh thyme

1. In a medium heavy saucepan over high heat, bring rice and water to a boil for 2 minutes. Reduce heat to low, partially cover, and cook until water is absorbed and rice is tender, about 20 minutes.

2. In a medium pot over medium heat, saute garlic and onions in olive oil until fragrant and lightly browned, about 3 to 5 minutes. Add remaining ingredients, and stir until combined. Cook over low heat until heated through, about 8 to10 minutes. If beans become too thick, simply add a little bit more juice or water. Serve atop white or brown rice.

Optional garnishes: Chopped ripe mango or diced fresh pineapple.
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Chicken Diablo

Posted on February 29, 2012 by bilrob

Chicken Diablo

Posted by: Maggie

You guys…

I did something really, really, really dumb.

I gave up dessert for Lent.

As I’ve gotten older, my sweet tooth has significantly lessened, but apparently not to the point where 40 dessert-free days and nights will be easy. As I type this blog post on Monday night, I am majorly jonesing for some ice cream. I know it’s supposed to be a sacrifice, but dude…unfulfilled ice cream cravings suck.

Fortunately, I can still cook delicious things like this Chicken Diablo over the upcoming weeks. I know it doesn’t look like anything special, but it is probably one of my favorite dinner recipes that I’ve posted on here. I hate bland food and under-seasoned food, and this is anything but! I’m planning on making it again sometime soon with Greek yogurt instead of sour cream, to make it a bit healthier.

Here’s what you’ll need:

1/2 cup Frank’s hot pepper sauce
1 cup sour cream
1/2 cup ketchup
1/4 cup honey
1 teaspoon paprika
1 teaspoon ground cumin
2 large boneless, skinless, chicken breasts, pounded to even thickness
2 tablespoons canola oil
3 cloves garlic, minced
Sliced scallions, to taste
Cooked white rice, for serving

Combine pepper sauce, sour cream, ketchup, honey, paprika, and cumin in a medium bowl, and whisk well to combine.

Place chicken in a shallow dish, and pour half the sauce over the top, turning to coat. Cover, and place in the fridge for 2 hours to marinate. Cover the remaining sauce and store in the fridge.

Heat canola oil in a large skillet over medium heat until shimmering. Add the garlic, and cook for 30 seconds. Remove chicken from marinade, and place in the skillet (discard extra marinade.) Cook until browned and cooked through, turning frequently, for about 15-20 minutes.

While the chicken is cooking, heat the remaining sauce in a small saucepan on low, until warmed.

To serve, scoop rice onto a plate, top with chicken, sauce, and scallions. Eat. Drool. Repeat.
suppers and buffets with Bill & Sheila
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Spice-Rubbed Pork Tenderloin with Apples

Posted on February 29, 2012 by bilrob

Spice-Rubbed Pork Tenderloin with Apples

There are two reasons I enjoy preparing pork tenderloin recipes: it is one of the leanest meats available, and it is relatively easy to prepare. Whenever she made any sort of pork roast or pork dish for that matter, my mother always used ginger. And this I took from her. The spice blend I used here contains enormous amounts of cinnamon, ginger and star anise. So expect your kitchen to be filled with these lovely aromas. Somehow, I doubt anyone will mind.

1 1/2 lb pork tenderloin
2 tbsp cinnamon
1 tbsp ground star anise
1 tbsp ground ginger
1 tsp all spice
1/4 tsp ground cloves
5 apples, peeled, cored, and sliced
zest of 1 orange

1. Preheat oven to 425 degrees F.
2. Combine the spices and set aside.
3. Season the tenderloin with salt and pepper on all sides. Add two tablespoons of vegetable oil to a large skillet over medium high heat. Sear the tenderloin in the skillet, about a minute on each side. Remove to work surface and coat all sides with the spice mix.
4. Place spice-rubbed tenderloin in a baking dish and roast in the oven to 15 to 20 minutes until it reaches an internal temperature of 145 degrees F.
5. Meanwhile, melt one tablespoon of butter to the same skillet and cook the apples for about 8 to 10 minutes until fork tender. Turn of the stove and stir in the orange zest. Serves slices of the pork tenderloin topped with the warm apples.
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Crock Pot Mongolian Beef

Posted on February 29, 2012 by bilrob

Crock Pot Mongolian Beef

…aaaand here’s the other successful crock pot recipe I promised. (crock pot chicken below)

I know this sort of has 3 strikes against it out of the gate: red meat, expensive red meat, and for people celebrating lent who gave up red meat. Sorry Easy and fast are my friends, tidy and convenient seem to be on strike.

I’m still surprised I have another successful crock pot recipe. I’m convinced it has something (if not everything) to do with the fact that neither this or the Honey Sesame chicken included some sort of “cream of crap” mixed in.

Unlike the sweetness that the chicken held, this one isn’t sweet at all. It’s slightly tangy and spicy, and the meat is tender. It’s really good – I’ve already made it twice.

I don’t know if I could give up these ingredients for 40 days – I’m not even capable of eliminating bread for 7 days at Passover. Can you just stop folding laundry? That I could do.

Crock Pot Mongolian Beef
Serves 4
Prep time: 20 minutes
Cook time: 4 hours on low

Ingredients
• 1 1/2 pound flank steak or ball tip steak
• 1/4 cup cornstarch
• 1/2 cup soy sauce
• 1/4 cup white wine
• 1/4 cup cooking sherry
• 1/2 tablespoon white wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 teaspoon ginger
• 1 teaspoon dried onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 3 tablespoons brown sugar
• 1/2 tablespoon peanut butter (I used sunflower butter)
• 3 cloves garlic, minced
• 4 scallions, chopped

Directions

Slice the meat thin and coat evenly with the cornstarch, shaking off any excess. Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well. Add garlic and scallions. Put meat on top, toss gingerly. Cover and cook on low for 4 hours. Serve over white rice.

Crock Pot Honey Sesame Chicken

My friend Nicole hates to cook; it’s a complete chore to her. I think she’d rather pick up poop from her pet sitting business or scrub her bathroom floors than make dinner. But I love Nicole.

So I’ve made it my mission in life to find delicious crock pot meals that she can easily throw together. Are you reading Nicole? I AM SO THERE FOR YOU.
Problem is, most crock pot meals are just. not. good. Granted, they don’t usually reach this extreme of awful, but after much trial and error and many crock pot recipes gracing my table over the past several years, it’s my firm opinion that combined foods and textures are really not meant to slow cook together over an 8-hour period of time.

But I keep trying. Because eventually I’m going to find a winner. And guess what? I not only found one, but two (!) fantastic crock pot recipes last week. I’m still reeling in shock and delight. This one first. (The second one coming soon.) For starters, you don’t need to saute the chicken before transferring it to the crock. (Which frees up 5 minutes that you I can waste on Facebook and Pinterest. Score.)

The red pepper flakes and sesame seeds, along with chopped scallions that I added, balanced out some of the sweetness. I also opted not to combine the cooked chicken back with the sauce – there was a lot of sauce – instead, I decided to put the chicken on the rice and then pour some sauce on top, to taste.
This was SO good, and not at all one dimensional like I was expecting. Really excited about this. For Nicole. And me!

Crock Pot Honey Sesame Chicken

Serves 4. Prep time: 10 minutes. Cook time: 4 hours on low

Ingredients

• 5 boneless, skinless chicken thighs (about 1 1/2 pounds)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce (I used low sodium)
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil or olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped

Directions

Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.

Crockpot / Slow Cooker with Bill & Sheila

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Many drugs 'non - vegetarian and need better labelling'

Posted on February 29, 2012 by bilrob

Tablets encased in gelatin Tablets can be encased in gelatin

Many drugs ‘non – vegetarian and need better labelling’

People who choose not to eat animal products may be unaware that common medicines could contain them, a study suggests.

Many tablets and liquid medicines use gelatin, derived from animal bones or skin.

A survey in the Postgraduate Medical Journal shows a quarter of patients are unknowingly prescribed drugs containing gelatin contrary to their beliefs.

The report authors say clearer drug labelling is needed.

A spokesman for the ABPI, which represents the pharmaceutical industry in the UK, said that European Union legislation required the disclosure of all ingredients in the leaflet accompanying the drugs.

He added: “Patients are able to check if a product contains a material which may cause them concern. If patients are unsure if an ingredient is derived from animals they can seek the advice of their pharmacist or contact the company manufacturing the product.

Continue reading the main story

“Start Quote

Some vegetarians will be shocked to learn about the widespread use of animal ingredients in medicines”

End Quote
Liz O’Neill
The Vegetarian Society

“There is a general trend for manufacturers to move away from the use of animal derivatives in medicines but there remain occasions where the nature of the product, or quality or safety issues, preclude the effective use of non-animal-derived ingredients.”

There are many ingredients in tablets, capsules and other medicines which, while usually not part of the active treatment, help hold it together or thicken liquids.

Gelatin is commonly used, particularly in generic medicines – versions of a drug mass-produced more cheaply once the initial patent has expired.

The Manchester Royal Infirmary researchers, led by a consultant urologist, surveyed 500 patients, and found that approximately 40% in their inner-city catchment said they preferred not to consume animal products in their day-to-day lives, either because they were a vegetarian, or for other cultural and religious reasons.

Of the 200 following a restricted diet in this way, 49 were found to be already taking drugs which contained gelatin, despite their wishes.

While many of the 200 said they would be prepared to take a drug containing animal products if there was no alternative, the report authors said that more effort should be made to help them, by both doctors and pharmacists.

They wrote: “In particular, we would recommend that every doctor needs to be aware that it is not just the active drug being dispensed but a whole group of other agents which may have relevance to an individual patient’s compliance with treatment when oral treatments are prescribed.”

They suggested that drug companies could adopt an “ingredients” list similar to that found on food packaging, or even use recognised symbols such as those promoted by the Vegetarian Society.

In addition, they said that plenty of vegetarian alternatives to gelatin were available and should be considered by manufacturers when formulating their products.

Liz O’Neill, spokesman for The Vegetarian Society, said that it frequently received calls from patients concerned about animal products in their medication.

She said that current labelling made it hard for them to make an informed choice.

“Some vegetarians will be shocked to learn about the widespread use of animal ingredients in medicines.

“This is a complex area with no overnight solutions, but the Vegetarian Society believes that everyone has a right to know what they are consuming.”

Vegetarian, Raw and Vegan with Bill & Sheila
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Chocolate dipped fruit

Posted on February 29, 2012 by bilrob

Chocolate dipped fruit

After a very successful event at last week’s Spanish Sunday lunch party, where we cooked the Sunday meal instead of having to settle for paella – yet again. Our seafood and rice salad, main course meat salad with pasta, potatoes Ana and slow cooked loin of pork with Spanish tomato salsa, disappeared faster that a magicians rabbit into the hat. The rhubarb cheesecake and chocolate strawberry cake all went down very well indeed, and for once, they were very appreciative for the change – all except for one. He stated quite clearly that if it wasn’t paella, he wasn’t eating anything. That was, until his wife pointed out the ingredients – rice, chicken, pork, prawns, mussels, all of which were the same things he obtained with his paella! “Oh, Ok” he said, and tucked in – and thoroughly enjoyed it. A perfect example of the locals not willing to change from their peasant food style of eating.

We are invited back next week – for paella! (Our classic tale about paella was the Christmas paella we were invited to – it was the same as all the rest, but with a sprig of holly in the middle.) However, it is a children’s birthday party as well. (I wonder if the paella will have birthday candles on it?) On these occasions we normally bake chocolate cakes. But at the last birthday event, the mother had bought a large Spanish birthday cake. It was crap. No cake – just a fudgy cream like most of the cakes here in Spain.

So what can we do this time that will be different? We don’t want to bake a cake in case they think we are undermining them – (which we try to do all the time of course in an attempt to show them that there is more to life than just paella)- even though all our cakes are gobbled up within minutes.

The answer lay in a little surprise that we made last week for the ladies. We had a dozen giant strawberries left after making the chocolate cake, so I dipped them in chocolate and gave one to each of the ladies. They went down a treat. It upset the men of course, because they didn’t get any.

So, instead of a cake, we are going to make a mixture of chocolate coated fruit especially for the kids and the ladies. We have selected the following fruits for dipping: banana, strawberry, pineapple, dates, grapes, tangerine and apple. If that doesn’t impress I will be very surprised and learn to live with the dreaded paella!

If you want to give it a try yourself, it’s easy. Here are a few simple recipes for you to try, they should be great for any type of party.

Chocolate covered strawberries

Ingredients
• 6 ounces semisweet chocolate, chopped
• 3 ounces white chocolate, chopped
• 1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes.

Chocolate coated fruit

Ingredients

• 1 pint Cape gooseberries
• 1 pint fresh strawberries or cherries
• 1 pint fresh figs
• 1 box prepared biscotti
• 1/4-pound white chocolate, melted
• 1/4-pound milk chocolate, melted
• 1/4-pound dark chocolate, melted
• Fresh mint sprigs, for garnish

Directions

Dip fruit in any of the melted chocolates, using a variety for each fruit. Transfer to a sheet pan lined with waxed or parchment paper and let harden. Dip biscotti in chocolate and let harden. When chocolate has hardened, transfer to a platter and garnish with mint sprigs.
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The New Indian Pariahs: Vegetarian

Posted on February 29, 2012 by bilrob

vegetarian

An Indian butcher chops meat at a mutton market in Mumbai. Indians are consuming more meat than ever before, despite a tradition of vegetarianism.
(Indranil Mukherjee / AFP/Getty Images)

The New Indian Pariahs: Vegetarian

India has been home to vegetarians for centuries. Many Hindus and most Buddhists do not eat meat, but commentator Sandip Roy says in today’s India, meat is what’s for dinner.

When my friend Lakshmi, a lifelong vegetarian, went to America as a student more than 20 years ago she knew she was in for a hard time. Vegetarian dorm food meant a lot of cheese pizza, french fries, pasta and if she was lucky, grilled vegetables.

After 10 years in San Francisco’s vegetarian mecca, when she returned to live in India a few years ago, she had an unexpected identity crisis.

vegetarian

(Sandip Roy)

“I am the new Indian pariah — the vegetarian,” she told me.

Yes, even though there are some 300 million vegetarians here, in the new affluent urban India, meat has become a status symbol. In the U.S. vegetarianism is a lifestyle choice. In India, once, it wasn’t even an “ism” — it was just the way some of us were brought up for generations, a part of our cultural DNA.

Now, says Lakshmi, hostesses need advance warning before she shows up for dinner. And unlike in America, where they would apologize and run to the kitchen to whip up some pasta, she says, “Here it is a no-win situation where you think your not eating meat is such a huge burden on the hosts. Meat is the food. You don’t have a nice meal without meat. The latest thing is — you don’t have any meal without meat.”

vegetarian

(Sandip Roy)

I come from a meat-eating family. My comfort food, something I have had every time I left for America, is my mother’s goat curry with rice. But even I am a little taken aback by the mountains of flesh on display in a country where heart disease has become the No. 1 killer.

All-you-can-eat chicken kebabs. Mutton biryani. Lamb shanks. Fish fingers. Some restaurants even serve steak. Sitting at a farmer’s market in Mumbai with his bag of organic greens, food writer Vikram Doctor says vegetables, in comparison, are just a little homely. “People eat vegetarian at home, so they look down on it to some extent. People feel if they have to celebrate they have to eat meat, which is ridiculous,” he tells me.

Even many lifelong vegetarians turn non-veg as soon as they eat out. Restaurants almost never serve the vegetables your grandma used to cook, says Vikram.

vegetarian

(Sandip Roy)

Bohemian, an eatery that opened recently in Calcutta, serves nouveau Bengali food. But not the kind of Bengali greens my mom makes. Chef Joy Banerjee serves his kolmi greens in exotic delicacies like crab baked with cheese. The vegetarian menu is limited. He says, “My experience has been that most cooks can’t make vegetarian food. Especially Bengali vegetarian food has a lot to do with timing and understanding of ingredients.”

One place to find vegetarian food, oddly, is Kentucky Fried Chicken, which serves veggie strips and garbanzo snackers cooked, it promises, on a separate stove with its own pots and pans.

It’s not that no one eats their vegetables anymore. They do. It’s just that Indian food used to be about tradition. Now it is about aspiration — the more exotic the better. Taking off next — a chain of emu-based restaurants. Get ready for some emu biryani.

Sandip’s mother, Reba Roy Chowdhury, still likes to make some vegetarian staples.

1 teaspoon mustard seed
1-2 dried red chilies
1-2 medium potatoes scrubbed and cut into small cubes
1 bunch spinach washed and chopped finely
1/2 cup frozen peas
1 tablespoon oil
Salt to taste
1 tablespoon bodi (small lentil dumplings available at Indian grocery stores) (Optional)

Heat the oil. When it is hot add the red chilies and mustard seed. As the seeds pop and the chilies darken, add the cubed potato. Fry the mixture until potatoes are lightly browned, then add the finely chopped spinach. Lower heat and cover for a couple of minutes. Water should come out of the spinach. Remove the cover and add the frozen peas. Stir the dish, and let the water dry up. The spinach should have a slightly fried look. Add salt and a pinch of sugar.

If you are using the bodis, fry them separately until they are crisp. Drain them on paper towels and then crumble them, sprinkling them on top of the stir fry.

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Jamie Oliver's Ministry of Food

Posted on February 29, 2012 by bilrob

Jamie Oliver - The Naked Chef

Jamie Oliver’s Ministry of Food

It was nearly four years ago that cocky Cockney Jamie Oliver fired the first shots in his very own revolution.

The celebrity chef strode straight off our TV screens and into Rotherham, and quite bluntly told the people living there: change or you will suffer.

Change your diet, he warned, or the consequences will be dire.

Part of his revolution was to educate people – not by lecturing them, but by allowing them to learn for themselves just how easy preparing fresh and healthy food can be.

“I want to inspire you to get in the kitchen and cook meals for yourself and your family from scratch, whether you’re a complete beginner or a good cook who likes simplicity,” he said at the time.

“With basic skills under your belt and a handful of recipes, you’ll be able to prepare nutritious meals on any budget.”

Out of that The Ministry of Food was born – and today, four years on, the shop-cum-kitchen and cafe in All Saints Square in Rotherham town centre still serves as revolution HQ. It’s a place where people young and old, men and women from all walks of life, come to become healthier.

Its aim remains the same: to make Rotherham and South Yorkshire as a whole a healthier place to live by showing children and adults how to cook tasty meals, quickly, simply and economically, to a very high standard, using fresh, seasonal ingredients from local suppliers.

And there’s good news on the plate today – the Ministry has secured £80,000 from the Coalfields Regeneration Trust, topped up by £20,000 from NHS Rotherham.

The new £100,000 windfall will pay for another 50 ten-week cookery courses, for 480 people to attend. As a result the cash will safeguard jobs, create apprenticeships, and help to enhance the provision for volunteering and work experience opportunities at The Ministry of Food.

The news has gone down like an expertly cooked meal with chef Keith Winn, who has worked at the Ministry since its beginning.

The former farmer, butcher and T-shirt maker stands before his class, sweet potato in hand.

Today he’s instructing a morning class on how to create a healthy toad-in-the hole accompanied by sweet potatoes and fresh vegetables.

“People often think that if something is healthy then it’s expensive,” he says. “But I will let you into Rotherham’s best kept secret. If you pay £6 for a lesson here, you get to keep everything you cook and there’s enough for four.

“Where else can you get that type of value for money?

“All our stuff is fresh and tasty, far better than ready meals – which often cost a lot more. During my years here I’ve worked with people aged from five to 90. It’s not about dieting and all that stuff, it’s about healthy eating, and it’s fun.”

Each lesson lasts around an-hour-and-a-half – more than enough time for anyone to prepare a great meal.

Classmates Helen Fletcher, Sue Ollett and Marceline Rogan are all keen to learn – so much so this is their second term attending the Ministry of Food.

Marceline, aged 57, a retired postmistress from Wentworth, said: “I didn’t come because I can’t cook, I can. I just wanted a few tips on how to do it in a more healthy way.

“And I enjoyed it so much I enrolled on a second course – we all did.”

Helen, 63, a retired credit controller from Moorgate, said: “I’ve learned lots of new things and I look forward to learning more.”

And Sue, 54, a tax inspector from Swinton, says her husband John and son William are now eating far more healthily due to the courses she’s attended. “I’m more aware now of what is good for you,” she said. “And my men certainly enjoy the stuff I take home!”

Rebecca Atchinson, a public health specialist with NHS Rotherham, helps to create a menu for the Ministry which is brimming with health. The Ministry of Food, which is now run as a social enterprise and is supported by Rotherham Council, the NHS and Voluntary Action Rotherham, has seen more than 7,500 participants so far.

As well as individuals, groups attending include people from The Prince’s Trust, brain injury association Headway, and offender rehabilitation charity SOVA.

And the Ministry is taking cooking clubs out into schools and children’s centres, teaching children from the age of five the importance of healthy eating. “But anyone can walk in off the street and enquire about lessons, and we also serve healthy meals, cooked freshly, and offer the best coffee in Rotherham!” said Rebecca. “Come on in – you’ll enjoy the experience.”

Italian Cookery with Bill & Sheila
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Raw food - Safety Concerns Sprout Up

Posted on February 29, 2012 by bilrob

Raw food – Please hold the sprouts.

Just when you thought you were doing a good thing for your health by adding more greenery to salads or sandwiches, food safety experts are cautioning against the consumption of raw sprouts.

The Centers for Disease Control and Prevention report that a recent outbreak of illnesses caused by the bacteria E. coli O26 has been linked to eating raw clover sprouts served at Jimmy John’s restaurants in six Midwestern states. While the current outbreak affects less than 20 cases, mostly women in their mid 20s, raw and lightly cooked sprouts have been associated with 30 outbreaks over the past 15 years affecting over 15,000 people, including dozens of deaths.

Last summer more than 50 people died from sprout-associated outbreaks of another strain of E. coli in Europe.

“Many food safety professionals, including me, consider sprouts to be the riskiest of ready-to-eat goods,” said microbiologist Dr. Michael Doyle, director of the University of Georgia’s Food Safety Center.

Raw sprouts such as bean sprouts and alfalfa sprouts can be concentrated sources of healthy nutrients and thousands enjoy meals adorned with fresh sprouts each day without getting sick. But Doyle says some diners should be especially wary.

“This advice is particularly important for children, the elderly and persons with weakened immune systems, all of whom are at high risk of developing serious illness due to foodborne disease,” Doyle said. “People in high risk categories should not eat raw sprouts.”

To avoid problems, Jason’s Deli with locations in Atlanta recently removed sprouts from their menus. Wal-Mart stopped selling sprouts in 2010.

Unfortunately, the warm and humid conditions best for sprouting beans and seeds are also the best conditions for growing bacteria, including Salmonella, Listeria and E. coli. Doyle says the problem often begins with contaminated seeds and that cleaning sprouts is difficult.

“If even a few harmful bacteria are present on the seeds, the conditions for growing sprouts are ideal for growing the bacteria to millions of cells,” he said. “The bacteria can grow within the sprouts so they are entrapped and cannot be washed away or killed with disinfectants such as bleach.”

The CDC’s website warns consumers that do-it-yourself sprouting can be a source of illness too, even under sanitary conditions at home.

The Food and Drug Administration, responsible for food safety in produce, has provided guidelines to companies that grow sprouts since 1999. But Doyle says risks still abound.

“I gave up eating raw sprouts,” he said. “However, cooking sprouts makes them safe to eat. I still enjoy bean sprouts in Vietnamese pho soup which is served piping hot.”

– Carolyn O’Neil is a registered dietitian and co-author of “The Dish on Eating Healthy and Being Fabulous!” Email her at [email protected]

Raw Milk

During the 13-year study period, there were 121 dairy-related disease outbreaks, which caused 4,413 illnesses, 239 hospitalizations, and three deaths. The bulk of hospitalizations were linked to raw milk consumption and usually in states where it was legal to sell raw milk.

In 2008, eight Massachusetts residents were sickened by campylobacter found in raw milk, and a 1998 outbreak of salmonella in raw milk sickened 47 and led to two hospitalizations.

Vito971 wrote: If you’re feeding raw milk to your kids you should go to jail for child endangerment.

FinnH wrote: The majority of raw milk drinkers are convinced that it is somehow “better’’ than pasteurized milk. I wonder how many of them still think that after it makes them sick?

JC126 wrote: You can only buy raw milk at farms, not in stores. So why don’t you let ADULTS decide for themselves whether they want to take the risks and buy raw milk?

Ladybeetle wrote: It would be interesting to see statistics for Massachusetts specifically, since we have, I think, a fairly high level of regulation and inspection of raw milk.

Vegetarian, Raw and Vegan with Bill & Sheila

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Really good cake pops can be simple to make

Posted on February 29, 2012 by bilrob

Really good cake pops can be simple to make

All of a sudden, cake pops are everywhere: Online, at Starbucks, in the Neiman-Marcus catalog. Late-night infomercials hawk countertop appliances for baking tiny spherical cakes.

Angie Dudley, the food blogger also known as Bakerella, who is widely acknowledged with popularizing the bite-sized treats, has a bestselling cookbook (“Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats”) devoted to teaching home bakers how to make cake pops resembling pumpkins, sheep, and Kermit the Frog.

They’re a fad, yes, but also the most recent iteration of a snack category popular since prehistoric times: Food on a stick.

Most cake pop recipes call for baking a cake from a mix, crushing it into crumbs, and mixing it with a can of frosting before rolling the mixture into balls and impaling the balls on sticks. I instantly rebelled against this method because baking a cake, even one from a box, only to have to pulverize it, seemed like a waste of time.

I considered several filling options, before settling on a mixture of Oreo cookies and cream cheese developed by Kraft Foods to make Oreo “truffles” and recommended by many lazy cake pop chefs including Bakerella. It gave me a filling with the same consistency as the cake crumbs-and-frosting combination, without any baking. And the cream cheese balanced the sweetness of the crumbs (a common complaint about cake pops made with canned frosting is that they’re too sweet).

I used a small cookie scoop to make uniform balls of filling, rolling the balls briefly between my palms to round them completely. Freezing them for half an hour helped them keep their shape. The candy melts became smooth and creamy in the microwave and coated the chocolate filling without streaking or bubbling. I had to work quickly to apply my decorations – cookie crumbs, Reese’s Pieces candies and sprinkles – because the coating set up quickly on the frozen balls.

Oreo Cheesecake Pops

Ingredients:

1 15.5-ounce package Oreo Cookies

1 8-ounce package cream cheese, cut into pieces

Vanilla, peanut butter, and/or mint chocolate-flavored wafers such as Wilton Candy Melts (a 12-ounce package will coat 24 pops)

Additional crushed Oreos, Reese’s Pieces Candies, and/or green sprinkles for decorating

Directions:

Combine the cookies and cream cheese in work bowl of food processor. Process until smooth, scraping down sides of bowl several times as necessary. Scrape mixture into a bowl, cover and refrigerate until well-chilled, at least 1 hour and up to 1 day.

Line a baking sheet with parchment paper. Use a small ice cream scoop to form cookie mixture into balls, rolling them between your palms to make them perfectly round. Place on baking sheet, cover with plastic wrap, and freeze until firm, about 30 minutes.

Place candy melts in microwave-safe bowl and microwave on medium, stirring every 30 seconds, until just melted. Dip end of lollipop stick into candy coating then insert into a cheesecake ball. Place on baking sheet. Repeat with remaining sticks. Place baking sheet in freezer for 10 minutes to secure sticks to balls.

Carefully dip balls into chocolate to cover completely. Rotate stick, tapping it gently on edge of bowl, allowing excess coating to drip off. Apply Oreo crumbs, Reese’s Pieces, or sprinkles as desired. Insert ends of lollipop sticks into a piece of Styrofoam.

Refrigerate pops until ready to serve, up to 1 day. Makes about 24 pops.

baking with Bill & Sheila
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