food.erwingerrits.com

February 18, 2012 @ 10:20 am 2 COMMENTS

I have decided to spin off the food section of this blog into its own entity: food.erwingerrits.com.

I am in the process of moving over the recipes I had on this blog, and am adding new ones as we make them. The theme will be Good Food Made Easy. My wife and I are trying to make healthy meals (mostly low GI) with less and less salt, fat, sugar, processed ingredients.

It will not so much be a “heath food” blog, but more a blog about how ordinary people, who may not be cooking so much due to various reasons, can pick up a spatula and create nice tasting, healthy meals from scratch in under 30 minutes. And in the process they may learn a few things about food and how ingredients work together and they can start to experiment themselves on some new recipes.

Too many times I have heard, by people that routinely eat unhealthy take out food or eat out many times a week: “I can’t cook”, or “I don’t have time to cook, I work full time, you know!”. First of all, anyone can learn how to cook, and well, let me tell you, both my wife and I work full time, and we still make a nutritious, healthy meal FROM SCRATCH nearly every weekday. AND we’re done cooking, eating and cleaning by 6 pm most nights.

Anyway, I hope that the new site will inspire people to start cooking a bit more at home rather than eating KFC or pizza several times a week.

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2 COMMENTS

1 Bubba Brown

12:19:04, 18/02/12

Great Idea! I love to cook and yes it need not be either expensive or bad for your health.
I see people at the checkouts with packaged or pouched ready to eat meals that are both expensive and bad choices.
If you own a blender try pesto 2 cups of either basil, asparagus (chop before you put in blender), broccoli, parsley, spinach, or even watercress.
OK any green veggie you like, and can be a little as one cup put in your blender or food processor with enough olive oil to make a paste about a 1/2 cup of olive oil to two cups veggie and as an option 1/2 to 3/4 cup of grated parmesan.
If you like it slice a clove of garlic before you process smooth.
Some recipes call for pine nuts, I find them very expensive so use roasted soy beans or peanuts both unsalted.
Maybe a tablespoon. Salt and pepper to taste.
This pesto will keep for a week in your frig, in a tightly sealed container.
Cook your pasta al-dente put a dollop of pesto in after you drain it.
A little of the pasta water could be retained, toss and you are in flavor town!
A beaten egg in the hot pasta with some breadcrumbs is also very good.
I also use my pesto as a pizza topping along with sliced tomato, very thin slices of red onion, mushrooms, artichokes, olives use your imagination.
Top with mozza, or parmesan, padano whatever you have on hand.
I buy a big wedge of parmasan at Costco (expensive), but lasts for months, cut it in half, freeze half and keep it in a zip lock bag.
I never touch the cheese with my hands, just push it out of the bag, grate what I need seal and I never have lost any cheese to mold.
If you have some quality sausage or crumble even one slice of cooked bacon on the pizza or pasta, but meat is optional or a garnish.
Less is definetly more, 350′ for 15 minutes
a quarter spoonfull of pesto on top of an egg that is poaching is also wonderful.
Pasta is cheap, keeps forever, I am never more than 20 minutes from a great meal.
If you really want to impress, pick up a partially cooked baguette or french loaf,
15 minutes at 400′ while your pasta cooks and you will look like La Chef.
I also use cabbage, usually a dollar a pound, slice fine grate a carrot, slice green onions, a tomato if I have one, a little olive oil, some sesame oil a dash.
I get 4 or 5 salads out of one cabbage for the two of us.
Anyway some thoughts on how two retirees handle the cooking.
Cheers Bubba