Websites

I love the internet. I love being able to research things in a moment. Beats those card catalogs I used to plow through at the library when I was a kid.

So I thought I'd share a few that I like.

Since I am the wife of a poor grad student and only work VERY part-time as a dietitian, we constantly are on the look for ways to get food cheaply. AND healthy food. That's always important to me. Plus, I should also mention I am the child of a former "Home Economics" teacher. At least that's what they used to call them. Now I think it's 'Family Consumer Science' or something like that. So my momma taught me to can and preserve. I promptly forgot most of it when in college but am now reteaching myself.

So the theme of today's websites I'm going to share is "Places-you-can-go-to-find-cheaper-and-healthier-food-and-learn-how-to-store-it."

First on the lineup. A site that helps you find "Pick Your Own" fields. There are lots of farmers that make money by letting people pay a certain fee just to pick their own food.

Check here.

Second is a site to help you find grass fed meat sources.

Check here.

The third is a site to help you find your county extension office. Each one has a person who is a canning and nutrition expert. Often you can find classes. Not every one offers "Master Gardening" classes but you may luck out. You could also get into one of their classes and learn how to grow your own fruits and veggies in your backyard.

Check here.

So, hopefully you'll like these sites as much as I have. I would have posted my Mom's phone number for questions regarding canning but I don't think she'd like that. Besides, she won't likely hear the phone because she'll be out in her garden.

Friday Food: Salmon Cakes with Roasted Red Pepper Relish

 Salmon Cakes with Red Pepper Relish*

3/4 cup Roasted red peppers, drained and finely chopped
2 Tablespoons chopped flat-leaf parsley
2 teaspoons grated lemon zest, divided
1 Tablespoon lemon juice
3 teaspoons olive oil, divided
1 clove garlic, minced

3 cans (6oz each) skinless boneless salmon, drained and crumbled
1/4 cup plain dried bread crumbs
1/4 cup finely chopped scallions, including green tops
1 egg white
1/4 teaspoon black pepper

To make Red Pepper Relish, stir together bell peppers, parsley, 1 teaspoon lemon zest, lemon juice, 1 teaspoon olive oil and garlic in small bowl; set aside.

Combine slamon, bread crumbs, scallinons, egg white, pepper, remaining 1 teaspoon lemon zest in medium bowl and stir gently to mix. Divide into 8 equal portions (about 1/3 cup each); shape into cakes, (2 1/2 inches in diameter) pressing to maintain shape.

Heat 1 teaspoon remaining oil in large nonstick skillet over medium-high heat. Add cakes and cook 3-4 minutes on each side or until well browned. Repeat with remaining 1 teaspoon oil and remaining cakes. Serve with Red Pepper Relish.


*NOTE

Before you scoff at the salmon and think it's a little too snooty or expensive for you, this recipe rocks with plain old canned tuna as well. I've made it without the lemon zest and with just the lemon juice and it turned out fine. I've also made it with gluten free breadcrumbs and it was also yummy. I got gluten free breadcrumbs from Kinnikinnick foods and they are fantastic. So basically this recipe is high on the 'tweakable' factor. It stands up to lots of small changes. Next week I'll give you the other recipe I use to use up the rest of my bottle of roasted red peppers. Also very yummy.

Win/Loss

Win=Being well trained in the nutrition and life cycle of a human being.

Loss=When your adorable daughter bats all vegetables from your hand when offered despite a fortune being spent on becoming a registered dietitian.

********************

Win=When your child is 10 months and actually adores steamed up spinach, broccoli, and squash, it give you a nice rosy glow-y feeling to know that the toddler years shouldn't be too bad if she likes these veggies.

Loss=Fast forward to 22 months old and vegetables are nothing but squishy projectiles to your toddler.

********************

Win=Looking adoringly at my husband at one end of the table as he gushes over the delicious veggie-centric meal you have prepared.

Loss=Looking at the other end of the table where your toddler gags and opens her mouth to let the carrots dribble out while she reaches for the piece of chicken instead.

Friday Food: Chicken Teriyaki

Chicken Teriyaki

1 pound boneless skinless chicken breast sliced into "tenders" size
1 6 oz can pineapple juice
1/4 cup soy sauce
1 Tbsp sugar
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 Tbsp vegetable oil
1 Tbsp molasses
2 cups hot cooked rice.

Combine all ingredients, except rice, in crock pot slow cooker. Cover; cook on low 2 hours or until chicken is tender. Serve chicken and sauce over rice.

NOTE: I've made this several times and loved it. The original version I saw said to put cherry tomatoes on it but as tomatoes on teriyaki is "sick and wrong" I forbid it. But my readers may like that sort of thing so, carry on. If you wanted to tweak this to a healthier version you can use low salt soy sauce and make it on brown rice.

Another thing you should remember is that crockpots are wonderful inventions and usually save your hiney on days that you schedule way too much to do and are supposed to end that day with a night out with your husband. The problem is that you need to turn on the crock pot to have success and not throw a whole big fat kink into your daily plans.

*twitch*

*nervous smile*

Just thought you ought to know.

Friday Food: Tangy Chicken Legs

4 Chicken Legs
Oil
1/2 teaspoon garlic powder
1/2 cup applesauce
1/4 cup lower sodium soy sauce

Brown chicken in hot oil in a skillet. Drain fat off the chicken. Reduce heat to medium. Add garlic powder, applesauce and soy sauce to the chicken. Cook over medium heat to low heat for 30 minutes or until chicken is done.


Notes: I like this one. It's pretty easy and I have doubled the recipe, too. Go forth and enjoy!!

How To Use A Fork

The Little Things

Sorry about the temporary absence from the world of blogging. Here's what I've been dealing with.

People often underestimate little things. The thing is, these 'little things' in life can add up to big life altering things. London started out as a little pink line. Then she was this tiny bean shaped blog on an ultrasound. Now she's this big 30 pound toddler. .

And I can't imagine my life without her.


But now we're fighting another 'little thing' that is causing a monster amount of problems and damage. Diarrhea. Poop. And lots of it. We're on day 18. We can't figure it out. At first we thought it may be a virus that's making the rounds  and lasts about 10 day. Now we think it may be another food sensitivity.

But.

There's always a big 'but'. But we can't figure out what it is. It's driving us all crazy. I'm working hard on keeping her hydrated and eating. That's a tough job in itself when the food I am giving her may be what is making her sick.

I keep thinking about all those parents who deal with life threatening food allergies and I feel a sort of 'kinship'. I thank heaven every day that my child is not in danger of dropping dead after a casual brush with peanuts. And yet, I live in fear of her slow death. Her gorgeous little chubby knuckles disappearing because of a slow drain of nutrients from her body.

Food allergies are evil little things that grow into grossly huge issues.

I hate 'em.