Tuesday, April 20, 2010

So Many Fishes In the Sea

I've been very busy at school, a condition that's likely to persist for awhile.  I'll be posting less frequently until things quiet down a bit.

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If you're like me, you may find the vast amount of food and nutrition information out there to be a mixed blessing.  You can learn about almost anything, but there's a lot to wade through and what you find is often inconsistent. 

Fish is a perfect example.  We're told that we should eat lots of it because it's such a great source of important omega-3 fatty acids.  Other sources tell us that we should limit our consumption because of mercury contamination, unsustainable fishing practices, and already-depleted fisheries.   What's a girl to do?


In this particular case, the good folks at the Monterey Bay Aquarium do the homework for you.  Their website provides a geographically targeted guide to which species are okay to eat and which should be avoided.  You just click on your area on the map and out pops a printable wallet size guide to what you can safely buy.  Simple, reliable and easy!
  
Seafood Watch


Here are some delicious fish recipes for you to try:


 





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Wednesday, April 7, 2010

Oh My...Flourless Brownies

Flourless brownies crumbs

These completely flourless brownies are what memorable dessert dreams are made of:  every bite is moist, rich, intense, and completely delicious.  You'll not only take little nibbles to make the pleasure last just a little bit longer but you'll most likely commit to making another batch before you reach the end of the first one.

I found this recipe idea over at Elana's Pantry.  She always inspires me with her clever use of gluten free and wholesome ingredients. I altered her original recipe just a bit:  maple syrup and a little evaporated cane juice instead of agave nectar, a little extra water, a little easier on the dark chocolate chips.  The result was a batch of very addictive and decadent brownies, blissfully free of (cow) butter or flour.


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flourless brownies

Flourless Brownies
(makes a 9 x 13 dish)


16 oz almond butter, smooth and roasted
2 eggs, beaten
1/2 cup pure maple syrup
1/4 cup evaporated cane juice
3/4 cup room temperature water
1 tbsp vanilla extract
1/2 cup cocoa powder, unsweetened
1/2 tsp salt
1 tsp baking soda
3/4 cup dark chocolate chips
1/4 cup walnut pieces, optional

  
  • Preheat oven to 350F.
    Place the almond butter in your mixer and blend until smooth.
  • Mix to combine .
  • Oil a 9 x 13 ovenproof dish.
  • Pour the batter into it and sprinkle with walnut pieces.
  • Bake at 350F for 20-30 minutes (20 minutes will yield some seriously gooey brownies, so leave them for 30 minutes instead if you like yours more dry).

 Print this recipe
  
 

Thursday, April 1, 2010

Food for Thoughts

I thought I'd share this short trailer for Joel Salatin's new documentary: Fresh the Movie.  Joel and his unique sustainable farming practices were featured in Michael Pollan's book The Omnivore's Dilemma and Robert Kenner's movie Food, Inc.  Works like these do the important job of educating us all about where our food comes from and why we should care.  




Today I discovered evidence that the message is having an impact:  a new Bill the Butcher store opened up in my Greater Seattle neighborhood.  They offer a wide range of meat and poultry (and other gourmet items), all of which were produced locally using sustainable farming practices.  The local store is managed by Scott, a classically-trained chef who eagerly plies you with delicious samples while telling you about where they came from.  We left with some grass-fed beef that became our dinner--it was intensely flavorful, a cut above anything we could have bought at any of our usual places.  Bill's is going to be our butcher from now on.


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