There are so many children in this country who go hungry to bed or to school. In the same token there is an abundance of food thrown away on daily basis. Whether it’s leftovers from last nights dinner or expired food items we never had the chance to cook. Regardless, below is my take on leftovers. By the way for all of you who have been blessed with an abundance of food consider helping out with this great organization: No Kid Hungry.
This nonprofit organization is helping to eradicate child-hunger from American Schools. Every fifth child goes hungry to school. That’s a terrible fact. Watch the video to learn more about No Kid Hungry.
Remember What Your Grandma Used To Say…
I don’t want to bore you with my leftover food. The point I’m trying to make is leftovers can be used to make yet another good meal. My Grandmother made me eat all my food on the plate. So we never had leftovers. These days’ leftovers are being thrown out in many households. That’s sad, as my Grandmother would have said: “there are children in Africa dying for hunger and we throw out our food”.
She had a point, although I’m not fond of over-eating, just serving the right amount of food the first time. Our kids are growing up with an abundance of luxury. They have cell phones, video games, the fanciest TV’s, cars and food galore. For them it’s absolutely normal and most of them can’t live without their gadgets. We grew up with none of these items and we were happy. This young generation is completely spoiled rotten, if I may say so. Well, I guess we as parents spoiled them in the first place, but how can we not give our kids these luxuries when all their peers have them.
The Bright Sight of Leftovers
I always try to cook something healthy for my family. But sometimes I don’t have the time and I look for an easy way out. Especially Fridays when we come home from a busy week we just want to relax and don’t think too much about cooking. On Thursday I had baked a ziti with beans for my boys and me, but had some leftovers. My wife had broccoli and red beets left from her dinner. She eats mostly vegetables with little meat or fish, but no starch. So the ziti was off limit for her.
However, the point is combining different leftover foods doesn’t have to be difficult. With a little imagination many foods can be assembled and presented in a nice way. I know it’s not restaurant quality, but at least no food is being thrown out. Again, I’m talking about home cooked food that is one day old not 3 or 4 days old. Especially store-bought meals like Chinese food must be discarded after 24 hours latest, simply because we don’t know how long the food has been kept warm or how old the food was at the time of cooking.
Broccoli Beet Salad with Red Wine Vinaigrette
Recipe Type: Salad, Appetizer,
Author: Kraemers Culinary Blog
1 Broccoli, cut in rosettes
3 medium sized red beets
2 tbsp red wine vinegar
1/3 cup olive oil
1/2 tbsp honey
1/2 tbsp chopped parsley
2 tbsp sunflower seeds
1/2 red onion, thinly sliced
Season with salt and pepper
Season broccoli and red beets with salt and pepper and steam for a few minutes. Vegetables should be still slightly crunchy.
Mix vinegar, honey and slowly add oil until all ingredients are incorporated. Add all other ingredients and season with salt and pepper.
Pour vinaigrette over broccoli and beets and let stand for a few minutes before serving.
What do you do with leftovers?
Do you mind eating leftover foods?
What do you think about “No Kids Hungry” Organization?
Have you ever wondered if there is a healthy food that makes you feel good without a lot of calories? A healthy food concoction that you can drink several times a day? Something you would even crave on a daily basis. It is similar to a smoothie or should I say Froothie (that’s my version of a super Food Cocktail). Which I explain in a while.
A smoothie is around for a while and I have always enjoyed them tremendously. I also used to use a juicer on a regular basis until I got tired of throwing all the good pulp away. On the other hand my experience using a blender to “juice” up vegetables and fruit didn’t always worked out, because it wasn’t smooth enough.
However, I found a machine that is able to give you the best of both; a blender and a Juicer. How can this work you might ask. To be honest I don’t really know. I’m talking about the NutriBullet. You might have heard about it. The NutriBullet is a so-called blender of its own class. Actually the inventor of the nutribullet call it the extractor, simply because the blender is so powerful, it does the same job like a juicer only to keep the pulp in the drink. I only have this machine for about 2 weeks now and don’t want to miss it one day. It comes with a complete recipe book so you never run out of ideas.
The Nutribullet makes any type of smoothie in seconds. Best of all it takes not even a minute to clean it. I have about three blenders at home which I hardly use for that only reason that it takes too long to clean and they are not powerful enough to do the job. That said there is one excellent mixer out there, which I think is the king of all mixers: The Vitamix 1782 TurboBlend, 2 Speed. No other blender comes even close in performance except the Nutribullet. I have used the Vitamix on my job for many years, and it never broke once, but it cost easily three times as much as the Nutribullet. In the same token the Vitamix is much bigger, which has the advantage of making two or three smoothies at the same time. The Vitamix is also able to blend hot food like soups and sauces and comes with its own recipe book, too.
Nutribullet Versus The Vitamix – Which is better?
By the way I’m not getting paid to write about either blender, I just like both. However, I placed a link for you to take a look at both machines so you can look up the details. In the event you decide to buy the Nutri Bullet or the Vitamix through one of my links I would earn a tiny commission, which would make me happy and you even happier. I promise 🙂 If you have any previous experience with either one I would love to hear your opinion.
The recipe for this super food cocktail is one that I have used for many months now, but can really enjoy it since I have the Nutri-bullet. Of course you can make this healthy cocktail in any blender, you might just have some small bits and pieces in it.
Enjoy Your Food and Eat Slowly…
There is one fundamental reason this super food cocktail has so many health benefits for us. Because it is food that was made drinkable, so we don’t need much chewing. We humans don’t like to chew. (It’s a fact for most of us) We are always in a hurry. Although there is a reason why we should chew thoroughly – and that is a better digestion with better nutrition absorption. This super food cocktail enables a perfect digestion and since you have a variety of fruit, vegetables and grains you’ll receive a super dose of vitamins, minerals and omega 3 fats.
I make a drink like this every morning for my family. Actually I prepare it the night before. I put all ingredients in the blender cup, cover it and in the morning I just blend it. It’s surprisingly luscious, delightful as it is addicting.
For those of us who have allergies to grains, soy or lactose I recommend to just leave these ingredients out and replace them with other fruit and vegetables.
A Super Food Cocktail #HealthyFridays
Recipe Type: Breakfast, Lunch, Dinner, Snacks,
Author: Kraemers Culinary Blog
1/2 tbsp sunflower seeds
1/2 tbsp pumpkin seeds
1 organic apple, quartered and seeded
1 small banana
1 organic carrot
1 cup of organic baby spinach, kale & red Swiss chard
1/2 cup organic blueberries
1/2 cup of organic raspberries
5 pieces of asparagus
1 tbsp flax meal
1/3 cup coconut water
1/3 cup vanilla soy milk
All seeds must first be milled.
Than add all other ingredients and blend until smooth. Enjoy
For all non vegetarian you can add 1/3 cup of organic vanilla yogurt to this super food cocktail. However, I guess tofu would work great too just to add more protein to the shake. The organic baby greens like spinach, kale and Swiss chard are offered in some supermarkets. Some call it the super greens. If you can’t find this mixture of lettuces than baby spinach is just fine.
I would love to hear your opinion?
Do you own a Nutribullet or Vitamix? Do you like it?
Do you have your own “super food cocktail” recipe? Tell me about it?
Eating healthy is easier said than done. Almost every day I think about to diversify my diet, yet I hardly do something about it. My problem is; I love the good old wholesome bread with lots of grains and fibers. Although there is nothing wrong with that I just have to eat more veggies and fruits. With a busy job all that goes up into smoke and by the end of the day all I have eaten was my breakfast and a lousy snack. Does that sound familiar or am I the only one struggling to eat better?
A Bowl of Oatmeal Everyday
Well my New Year’s resolution is among a few other things to eat healthier. Foods like a bowl of oatmeal with blueberries, grilled fish, salads and more fruits are on the agenda. Yeah-yeah it’s all talk – talk – talk. I‘ll be a better eater next year?! All these damn resolutions, serious! If I want to eat better I’ll better start right now. What do I need a New Year’s resolution for – there are for procrastinators. So here is bowl of oatmeal with blueberries. I started to eat healthier just a few moments ago and it’s up to me to keep it up!
A Chef’s Weakness – The Diet
It sounds paradox, but many chefs have at one point in their life struggled to eat a wholesome diet. One would think chefs have everything at their disposal. While that is certainly right it is common for chefs not to eat all day. Yes, chefs taste their wonderful creations, yet what is a teaspoon of food here and there. It’s a teaser nothing else.
Of my twenty odd years as being a chef I have always enjoyed cooking. Believe it or not there was a time in my life where I couldn’t eat all day while cooking in the kitchen. This is a well-known problem among chefs. We stay in the kitchen all day tasting and smelling food, to the point that our appetite is completely turned off. I’m not telling you a story just check anyone who works in a kitchen, they will attest to that.
Worse is – when I came out of the kitchen – I got hungry, really hungry. And you wouldn’t guess what I was craving for: Junk food, salty, greasy unhealthy food. Which is a shame, because I was right at the source. Fruits, vegetables, steaks, fish and my favorite bowl of oatmeal with blueberries was always at my fingertips. One day I became very ill and that’s when I changed my diet. Now I’ll eat on time every time. Although sometimes I’ll catch myself craving for junk food but that passes after a few minutes.
So, as for my part I’ll forget about all these healthy New Years resolutions and start to eat healthier now, this moment and then – keep it up! Cheers to healthy eating!! Happy New Year!
What are your New Years resolutions?
Have you had any problems eating healthy and what did you do to change that?
Except blueberries cook all ingredients in a stainless steel pot for about 5 minutes on medium heat.
I usually add blueberries towards the end so they get a little warmed up in the oatmeal.
Decorate with apple slices and tangerine.
Once the oatmeal is cooked and served in a bowl I like to pour a bit of cold soy milk on top. [br] The reason my bowl of oatmeal is so messy is that I used frozen blueberries and poured the leftover juice over it. Deliciously healthy!
While I prepare myself for my upcoming trip to Germany, here is an old favorite snack of mine served a bit different than usual. – Before I get to this I’d like to mention the little story that lead me to write this post in the first place. I was recently invited on a party, which was held at a fairly decent catering hall. Among the appetizers was a crudite platter. A boring platter with carrots, green peppers, celery and cherry tomatoes served with I think was store-bought ranch dressing (which is OK). The platter had no decoration at all. – My question is: Is it so difficult to make a crudite platter more appetizing? Don’t get me wrong there are many chefs and caterers out there who take great pride in serving brilliantly decorated appetizer platters. What I learned in recent years is that caterers have come to the point of dropping this hors d’oeuvre from the menu completely. Yet many customers ask for it. So why not reinvent the old?
Why do we serve hors d’oeuvres?
An hors d’oeuvre is served to simply whet your guests appetite to what is yet to come. (except on receptions). It is usually served before the actual dinner starts, so guests can mingle and get comfortable. However, in my opinion an hors d’oeuvre as well as the famous amuse-bouche is testament of what the chef & his or her team is capable of. So whether it’s a simple crudite served in shot glasses or platters – as a host it is my job to impress my guest with the very first opportunity. – The Hors D’Oeuvre –
Crudite Shots versus Platters? What is Your Favorite and Why?
Crudite shots are not very useful when drinks are served. Yes they look great, but having two glasses in your hand leaves you with confusion. So it’s important to keep this in mind before deciding of either. I just think crudite shots are fun – dipping, eating and chatting – walking around with your little shot glass. Having someone passing the crudite shots around is another fun way. The colorful little glasses make a nice impression on a party.
Spice it up a bit.
To make this old-fashioned appetizer “pop” I added jalapeno peppers and avocados to the ranch dressing. The jalapeno gives it a little zing and the avocado some depth. There are lots of alternatives to add flavors to your dipping sauces. From peppercorns, herbs, cheese, chilies to horseradish, the sky is the limit. However, the foundation is always the same; it’s either mayonnaise or vinaigrette based (there are exceptions). I prefer a mayonnaise based sauce, because it sticks better to the vegetables. I know it’s more calories, but more flavor too.
Unfortunately, I had limited vegetable at hand for my crudite. I usually would add red radishes, button mushrooms and broccoli just to mention a few.
Veggies for Crudite
Organic or Not Organic?
I prefer to buy organic produce, because they are free of pesticides. That said organic produce is expensive and I’m not always willing to pay the high price. You can find out more and form your own opinion about organic foods by visiting the EWG (Environmental Working Group). There, you’ll find a ton of information and you might end up supporting them by subscribing to their newsletter. But hold – sign up to receive my blog post first – I would really appreciate it. 🙂
Let’s not forget the health factor in these little crudite shots. Organic or not, both produce are nutritional and packed with vitamins and minerals.
Shot glasses for crudite
Do you like crudite? Do you prefer them served in shot glasses or platters?
Do you think they are old-fashioned ? What’s your opinion?
Organic vegetables or not. Does it matter to you?
I would love to hear your opinion. Leave a comment
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Recipe Type: Appetizer, Hors D’Oeuvre
Author: Kraemers Culinary Blog
Prep time: 25 mins
Total time: 25 mins
1/4 romaine or iceberg lettuce, finely chopped
1 carrot, cut in 8 – 3 inch long slices
1/2 cucumber cut in 4 -1/4inch thick slices & 8 – 3 inch long sticks
1/2 red bell pepper, cut in 8 – 3 inch long slices
1/2 yellow bell pepper, cut in 8 – 3 inch long slices
1/4 red cabbage, cut in 8 – 3 inch long slices
8 asparagus, cut 3 inch long with head on
4 grape tomatoes each on a 4 inch skewer
4 – 4 inch long celery stalks with leaves on
1 cup ranch dressing
1/4 avocado, mashed
1 jalapeno peppers, finely chopped
Mix avocados, jalopeno with the ranch dressing.
Fill the shot glass with an inch of lettuce as a bed for the ranch dressing. Spoon about 1 tbsp of the ranch dressing into the glass than add all other vegetables. Add an extra spoon of dressing to it.
If you don’t serve the crudite right away, keep the vegetables moist. That is done by covering the vegetables with a moist towel. It is also possible to submerge them for a few minutes in ice-water to keep them hydrated. However, keeping the vegetables too long in the ice-water will drain them of essential vitamins and minerals.
As part of my recent trip to the Caribbean I would like feature “Bitter Melon” also called corilla, bitter gourd or karela among many other names. Bitter melon grows throughout the Caribbean, South America and Asia and is an important food source to the locals. In this recipe I refer to this vegetable as either bitter melon or corilla. As the name reveals it is very bitter, yet packed with powerful medicinal properties. Corilla has been studied all over the world for its beneficial health properties, yet it has not gotten the respect in the western world the way broccoli is looked at. I think this vegetable deserves much more attention and respect.
In fact bitter melon is so powerful, that people in the Caribbean and Asia using it as a folk remedy to treat and prevent chicken pox, measles, malaria and HIV. Studies have confirmed that corilla has anti malaria properties; however studies of humans have not been released. Studies conducted by the Memorial Sloan-Kettering Cancer Center have shown that bitter melon could be used to treat certain cancers, diabetes, Aids, fever and infections. Although the cancer institute is warning that this vegetable shouldn’t be used as a medical substitute to treat any sickness.
We are learning now what other cultures have discovered many years ago without any laboratories. Bitter melon is a very powerful type of vegetable that indeed needs to be eaten with caution. Pregnant women should not eat bitter melon as this could induce abortion and in the same token it is given to women just before childbirth to ease the pain. How bizarre is that? By the way it is also used to treat painful menstruation. Now I sound like a doctor, who I’m not, but I think it is important to know. The red seeds (ripe corilla) shouldn’t be feed to children as they “could” be toxic. However when I discussed this topic with my wife; who grew up in the Caribbean, said she and her friends sucked on the red seeds all the time, because they were sweet. Nevertheless, I never use the seeds and discard them whether ripe or green.
Corilla from my garden
You probably are saying why is he featuring this vegetable? Because it helped me in the past to feel good and could probably help anyone who is fighting cancer or diabetes. I was introduced to Corilla 20 years ago in Antigua and since than when I have a chance to eat it I will. That doesn’t mean I eat it every day, but rather once or twice a month. I actually grow bitter melon every summer in my back yard. Maybe I should say my wife is growing it and I reap the benefits :-). It is not the best tasting vegetable, but I feel good eating it.
Corilla can be cleaned just like melons. The seeds are easily removed with a spoon.
Sliced Bitter Melon
Whenever I prepare corilla I usually sauté it with onions and garlic and the juice of a lemon. The lemon actually takes away some of the bitterness.
Bitter Melon served with Garlic and Onions
Sauteed bitter melon (corilla) with garlic and onions
#ratingval# from #reviews# reviews
Recipe Type: Vegetarian, Healthy food, Side Dish, Vegan
Author: Kraemers Culinary Blog
Prep time: 12 mins
Cook time: 20 mins
Total time: 32 mins
4 small corilla, cleaned & seeded
1 large onion, quartered and sliced
5 cloves garlic, sliced
1 red bell pepper, quartered and sliced
Juice from one lemon
½ cup of olive oil
½ of vegetable broth
Heat olive oil in a large sauté pan over medium heat. Keep a little oil for later.
Sautee onions until almost translucent, then add garlic keep stirring.
Add corilla and lemon juice. Let the vegetables caramelize slightly to give it some color and flavor. Season with salt, pepper and add vegetable broth, cover to give it a little steam. Cook corilla until little more than al dente, I don’t like my corilla it too soft. Towards the end add the remaining olive oil and incorporate gently.
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