Yearly Archives: 2010

Meatless Mondays: A Hot Day Calls For Cooler Foods

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The weekend just flew by and it’s Monday, the start of a busy work week. It’s also the first real day of summer in San Francisco, with temperatures in the 80’s. I definitely do not want to spend a minute more than I have to in the kitchen so I can work fr0m cafe with a big patio! *Remember, it’s Meatless Monday, a nation-wide campaign to encourage people to give up meat one day out of the week to increase health, ecology, and economy.

Simple, nutritious breakfast:

Oatmeal topped with two spoons of Uncle Sam's Cereal and Figs

Lunch:

A spinach, cheese, bell pepper, swiss cheese, pesto sandwich with a side of field greens

Dinner:

Fresh raspberries, slivered almonds, balsamic vinegar, ricotta, mixed green salad with an edible flower for garnish

3 minute grilled seasonal veggies (eggplant, squash, tomatoes, carrots, peppers, seasoning) wrapped in lavash. Served with a side of yogurt (mixed with fresh mint) and fresh store bought hummus.

Farmer’s Market Find: Stevia!

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I cooked a lot last week, almost every single day!  (I usually cook every two days). This week, I have a super tight schedule and I don’t want to think about making meals like I did last week (Saag Paneer, Roti, Chicken Curry, Baked Stuffed Tomatoes, French Toast, Pizza, Salads, Lentils). We have a ton of leftovers too. So I kept it light at the FM today and really restrained myself from going “gaga” over all the fresh, colorful summer  produce. It was truly melon madness at the market- at least 10 different types were spotted. The most surprising and unique find was Stevia! Stevia is a native South American plant grown in desert like conditions. The sweet plant does not thrive in moisture and is 30-45 times sweeter than table sugar and has been touted as safe for those who want a healthy alternative. I am going to experiment this week to see how I can use the leaves, as it’s typically found in powder and liquid form at stores. It can’t get more natural than having Stevia leaves! I don’t normally add sugar to anything I make, except in the occasional homemade lattes and chai. If you have tips, suggestions, or opinions on Stevia let me know!

Stevia! - $2 Hollie’s Homegrown

Look at the beautiful colors! - Happy Boy Farms

Piel de Sapo, super sweet! -$3 Happy Boy Farms

No fog today!!! It was a good day for a picnic, but it was still chilly in the Marina.

Padron Peppers, I used these last week in Saag Paneer and Chicken Curry -$4 Happy Boy Farms

Eat Safe!

Farmer’s Market Finds:
-Heirloom Tomatoes, mixed salad greens with edible flowers, Padron Peppers, Butterball Potatoes- $11.50 Happy Boy Farms
-Stevia Leaf Stem and marigold- $2.50 Hollie’s Homegrown
-Squash blossoms- $2 Serendipity Farms
Total: $16

*I will make one grocery run this week to pick up organic chicken breasts typically costing me $8

Food Recalls: A Nation of Cheap, Unsafe Eggs

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I hope you checked your egg cartons to see that they weren’t one of the 380 million recalled due to a Salmonella contamination and I hope you don’t know any of the thousands sickened by the habitual offender. A single producer is responsible for distributing eggs to at least 17 states under 143 different brands, packed in boxes of six, 12 and 18 eggs. Salmonella is spread most often by the consumption of food contaminated by animal fecal matter, according to health experts. FYI, millions of chickens are locked up and raised in battery cages, with no room to roam or defecate. Therefore, they end up biting and pooping on each other, which significantly increases chances of food-borne illness (amongst other ethical issues.) These unsafe eggs are just the beginning of the problem with how our food is brought to our tables. A nation of unsafe eggs is a nation of unsafe food, controlled by a few large agricultural factory farms. Factory farms raise livestock in complete confinement by “packing” in as many animals as possible per square foot. The result is cheap meat, poultry, eggs, and milk. The results are also human health dangers, animal health dangers, pollution, and destruction of biodiversity. Cheap food comes with a high cost to peoples’ health and the environment.

Images and videos highlighting the bigger issue behind recalled food and food security:
Michael Pollan, author Omnivore’s Dilemma and Food Rules, talks to Dr. Sanjay Gupta about the global issue here.
How Hens Are Confined- NYT visualization 
Factory Farm Production Exposed –video, is this the kind of food you want to eat? Does this seem normal to you?
Egg Production Details– short read on how eggs are produced on a factory farm

How to find non-recalled or safe eggs:
-Farmer’s Markets– most farmer’s will even let you come to their farm and pick your own eggs or give you a tour!
-Smaller grocery stores that carry local, sustainable farm eggs
-Buy organic, cage-free (really cage-free), pastured eggs
-Make sure your your eggs come from small, local farms that raise their chickens outside of cages and treat them humanely.
-Avoid insanely cheap eggs, which means they were factory farmed and all of the chickens were raised in tiny cages, biting and pooping on each other and then transported to another factory to be sorted and packaged to sell at grocery stores around the nation.

Eat Safe!

Interesting/funny tweets regarding this massive egg recall:
Conan O’Brien: “The FDA egg recall has hit a total of 380 million eggs. I can’t wait till they find the tired, evil hen that did this”

schmuckraker “PSA for a recall age: This is an egg This is you after eating an egg Any questions? http://bit.ly/bi1ym6″

Battery-caged chickens

Pastured raised hen producing healthy eggs

Your Weekend Guide

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August 19-24th
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Featured Event:

Tuesday August 24th • Ayurveda|Tea |Food • 7-9PM
Ayurveda is Sanskrit for “the knowledge of life or daily living.” It’s a lifestyle. Food is medicine as well as nourishment.  According to Ayurveda, every person is made up of five elements: space, air, fire, water, and earth. These elements combine to form the three Doshas: Vata, Pitta, and Kapha. Discover your Dosha, sample Dosha-specific teas and foods, and meet other like-minded individuals. Samovar Zen Valley Tea Lounge

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The sun is finally shining, which means there is no excuse to stay indoors. Bump up your physical activity by walking, biking, or running. Crissy Field is a gorgeous and ideal flat surface to get Vitamin D and just hang out.

Thursday August 19th • MATCHA: Drunken Dish • Ongoing
Shanghai is one of the most famous culinary regions in China. Its rich Yangtze Delta is a lush garden for vegetables and fruit, and its cuisine is assertively flavored, expressing a flair characteristic of the city itself. The museum has paired with the Asian Culinary Forum for a feature talk and cooking demonstration on Shanghai cuisine with CHEF NEI Chia Ji of the local celebrated restaurant Jai Yun and Martin Yan of Yan Can Cook.

Friday August 20th • Swirl | Interactive Wine Experience | Dancing • 8PM
Welcome to the premier of SWIRL, the one and only interactive wine experience that blends together wine-tasting, story-telling, multimedia (8-10 pm), and Dancing (10 pm+)! We are bringing Sonoma Valley, Nicholson Ranch wines and owner, to San Francisco.

Sat-Mon August 21-23th • Street Food Festival • 11-7PM
7 times the space, 4 times the vendors. Eat to your cart’s content San Francisco. Join La Cocina for the First Annual Street Food Conference, an exploration of food, policy and economics. Participants will engage in lively discussions about the creation of viable economic models that allow small-scale food entrepreneurs to bring the foods they love to the cities in which they live. Bring cash or buy a passport in advance to eat to your heart’s content. Details here.

Saturday August 21st • Dinner and Jazz • 6-9PM
NaJe is an American jazz singer, songwriter, and recording artist. She sings soulful, sultry ballads and sweet jazz with a sound and style that is heavily influenced by jazz greats Billie Holiday, Ella Fitzgerald, Anita O’ Day, and Julie London.

Saturday August 21st • Flexitarian Foodraiser • 7-11PM
Celebrate the launch of The Flexitarian Cookbook at the beautiful and historic Meridian Gallery in Union Square. There will be music, art, drinks, foodie giftbags, and delicious food from the cookbook. The event is benefiting Slow Food USA and Yoga Bear.

Sunday August 22nd • Grounded Dinners • PM
Starting Sunday, August 22, Chef Russell Jackson brings the style of underground dining he made popular in San Francisco to Lafitte with his new “Grounded Series.” Reservations are required and can be made by calling 415.839.2134

Monday August 23-29th • SF Natural Wine Week • Ongoing


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Meatless Mondays: Going Beautiful

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It’s already Monday! I am looking forward to using all of my Farmer’s Market Finds, and making a beautiful salad full of vitamins and antioxidants and then digging into the Saag Paneer I made yesterday. Indian food always tastes better the next day. It’s no secret that fruits and vegetables contain tons of antioxidants that boost your body’s abilities to repair itself. Vainly, lets get  to the heart of the topic, fruits and vegetables make you beautiful. All of those fancy creams, lotions and potions that you spend a good portion of your paycheck on, contain vitamins and collagen! Imagine the miracles real, unprocessed, plant-based foods can do for your looks and body. Tighter skin, shinier hair, brighter smile…all by just doing what you need to do to survive-eat (real food)!

Meal Plan:

–Saag Paneer with buckwheat rotis (non-authentic)

Traditional roti is made with whole wheat flour and rolled very thin making them light, fluffy, and soft. I have used buckwheat flour, since it nutritionally has a higher content of protein (7g) and fiber (7g). If you are used to eating traditional rotis, the taste is something you have to get used to, but the health rewards are worth it.

Ingredients:
1 cup buckwheat flour
1/4 tsp salt  (optional)
1 tbsp olive or canola oil
1/3 cup warm water
All-purpose flour – for rolling and dusting

In a mixing bowl, mix flour and salt well. Add oil and mix until all lumps are gone. Add water a little at a time to form a soft dough ball.

Heat skillet on medium heat. Divide into golf ball size balls. Dip one ball into the all-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.

Rub off excess flour from the rotli and place it onto the hot skillet.Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds. Meanwhile, turn the next stove on high heat, genlty pick up roti with tongs, and place on open flame. The rotli should balloon up and remove quickly. Place the cooked rotli into an insulated container and smear it with ghee/butter (optional) and repeat the process for the remaining dough. Serve warm.

Scoop up the saag with bread, eat with your hands, and enjoy each bite.

-Fig salad

Slice a few figs, heat on skillet (optional) for 60 seconds, toss in with mixed salad greens, walnuts, salt and (fig) balsamic vinegar.

Farmer’s Market Find: Cooking Indian Food

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We were traveling in the North Coast last week, and came back to a stark empty fridge.  I was happy to return to my FM today and stock up my kitchen with fresh veggies, eggs, cheese, olives, and fruit. It’s also a special week- Satish’s birthday, and I plan to spoil him with food that he loves. Each birthday, I make him an elaborate brunch of all of his favorite things. The first year, I made goat cheese bruschetta, beets salad, mushroom omelets, and a few other things. This year, I am going for the “less is more” theme for brunch. Though, I am going to make a healthier version of Saag Paneer and Chicken Curry for the rest of the week. So off to the market I went with a specific grocery list (usually I just buy whatever appeals to me). Recipe follows.

Today, the fog lifted and it was a full 8 hours of bright sunlight.

Mango Peaches- Ken's Top Notch Produce CCOF

I took a pizza sauce making class recently and couldn't resists these perfect tomatoes. I am actually going to make a thick gravy for the Chicken Curry- Happy Boy Farms CCOF

The fig season is short-lived, so hurry get them fresh while you can!

Beets contain higher amounts of natural sugars, along with beta-carotene and deliciousness. Serendipity Farms CCOF

Other Farmer’s Market Finds:

-Spinach, heirloom tomatoes, San Marzano tomatoes, salad mix with edible flowers ($15.00)- Happy Boy Farms
-Mixed stone fruit ($5.00)- Ken’s Top Notch Produce
-Beets and strawberries ($5.25)- Serendipity Farms
-Dried olives and lemon ($4.50)- California Olive Farm
-Zucchini and one pint fresh salsa ($6.25)- Swank Farms
-1 large marigold ($0.50)- Hollie’s Homegrown
-Figs $4.00
Total: $40.50

I will have to stop by Whole Foods to pick up eggs, yogurt, and chicken breasts later this week.

Healthier Saag Paneer

I have to note that paneer is not the healthiest food you can eat. Paneer is firm, mild Indian cheese. A three ounce serving contains 300 calories and 15 grams unsaturated fat. Though, paneer is also a good source of calcium, protein, and vitamin A. It’s cheese, to be enjoyed in moderation on occasion. You can substitute the paneer for tofu. The paneer dishes often found in restaurants is made with a lot of heavy cream and ghee/butter, making it unhealthier. I took a traditional recipe found on multiple sites and substituted ghee for olive oil (and drastically reduced the amount) and heavy cream for yogurt. I like to make this dish once in every two months, and keep a block of paneer in my freezer. Paneer can be found in Indian grocery stores and sometimes Whole Foods. I don’t use a heavy hand on the spices and keep the flavors subtle, yet mouthwatering. The key is in the freshness of the spices and vegetables. Indian food isn’t so daunting or a time-consuming process if you have all the basic ingredients at home.

Ingredients

  • 16 ounces paneer
  • 2 lbs fresh or frozen spinach (fresh preferred)
  • 1/2 cup low-fat yogurt
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp ginger, grated
  • 1 medium onion, chopped
  • 1 cinnamon stick (optional)
  • 4 garlic cloves, minced
  • 1 tablespoons olive oil
  • 1 tablespoon fresh lemon juice (optional)
  • Salt and red chili powder to taste
  • 1 tbs cilantro/edible flowers for garnish (optional)

Directions

Simple Indian spices to have on hand: turmeric, coriander, cumin, and red chili powder, cinnamon sticks, cardamom pods, and whole cloves. Store in an airtight container in the dark.

Heat oil in large non-stick pan over medium heat, sautee onions until translucent, then add garlic, ginger, and spices. Sautee for another 2-3 minutes. The spices will brown and aroma will be pungent.

Liquefy washed/wet spinach and yogurt in the blender until it's smooth and creamy. Depending on the size of your blender, you may have to do this in batches. Gently pour into the pan of spices, stir well to blend the creamed spinach with spices. Simmer or medium-low heat for 5 minutes.

Chop the paneer into bite sized pieces and gently fold into the spinach. This is a checkpoint for salt. Cook on low heat for 15 minutes, stirring every 3-4 minutes. Just beforing turning off the stove, add the lemon juice.

Garnish and serve. Eat with roti, naan, flatbread, or rice. Eat slowly. 🙂

Serves 4

The lemon juice is optional, but really helps to lift up all of the flavors  without making the dish tangy.  The marigold petals add a beautiful pop of color, sweet fragrance, and a taste that makes you want to go back for more. It’s unexpected, looks fancier than it really is and impresses. (Inspired by Hollie’s Homegrown). The flavors only become more intricate with time, so the Saag Paneer will taste even better the next day.  Totally foodie moment: keep the cinnamon stick in the Saag Paneer and suck on it the next day. The flavors will be a sensual party in your mouth. Trust me.

What are your opinions on garnishes and edible flowers?

The Weekender

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August 12-15, 2010

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This is one of the biggest foodie weekends in San Francisco. Be sure to take public transportation as parking and traffic will be a nightmare. Getting a cab might even be difficult!

August 9-15th • SF Chefs Week • Ongoing
The urban food, wine, and spirits festival will take place at the Grand Tasting Tent in Union Square, and participating restaurants around town will offer three-course “SF Chefs 2010 Showcase Menus,” highlighting the restaurant’s concept, menu, and signature dishes. Mingle with celebrity chefs at one or all of the many events. Schedule of events here. Use the discount code: Eater10 for 25% off of ticket price.

August 13-15th • Sausalito Film Festival • Ongoing

In the heart of an artist’s community, with the Golden Gate Bridge and San Francisco across the water, lies the ideal backdrop for a premiere film festival experience. In this town of characters and contradictions, an idea was born: A Sausalito Film Festival …Experience. Films that speak to our naturally rebellious nature, our creative soul, our passion for cultural understanding. Films of all lengths and genres are presented – features, shorts, animation, and documentaries from around the globe. Coupled with conversations and presentations that will stimulate, and provoke the senses.

Friday August 13th • Eat Pray Love • Ongoing
 Indulge in fine Italian food, learn about Indian culture, and fall in love with Indonesia.

August 14-15th • Outside Lands • Ongoing
A full weekend of music, food, wine, and art throughout the Golden Gate Park. This is the biggest music+econista festival in San Francisco.

Saturday August 14th • Pull Mozzarella and Eat It Too • Ongoing
Come spend an afternoon with chef Samin Nosrat for a delicious and demystifying hands-on cheese-pulling class. Put your mozzarella-making skills in practice and get ready for the arrival of tomato season!

Saturday August 14th • Big Gay 10K • Ongoing
The Big Gay 10K is for everyone! Whether you identify as a big gay, a little straight or a medium bisexual – or anything in between – we welcome your participation in what promises to be a very unique San Francisco event. Runners in The Big Gay 10K will be helping to support the crucial work of the San Francisco AIDS Foundation. Fundraising is optional for all participants in this event but each dollar raised will help prevent new HIV infections and promote the health of those living with HIV/AIDS.

SAVE THE DATE

Monday August 16th • The Great Salsa Champion Chip • Ongoing

September is the perfect month for an outdoor Food War and it’s totally prime tomato, pepper, berry, and stonefruit season, so SF Food Wars asks you, San Francisco, to partake in a celebration of this fine city’s most awesomest salsa!!! Tickets are $16 and go on sale Monday at 12PM. Attendees will scoop salsa with tasty organic corn vessels donated by local chip experts Casa Sanchez and hydrate in between tastings with educational tap water from Food & Water Watch and complimentary liquid delights from Honest Tea. If you make a pretty good salsa, enter in the competition!

Thursday August 19th • MATCHA: Drunken Dish • Ongoing

Shanghai is one of the most famous culinary regions in China. Its rich Yangtze Delta is a lush garden for vegetables and fruit, and its cuisine is assertively flavored, expressing a flair characteristic of the city itself. The museum has paired with the ASIAN CULINARY FORUM for a feature …talk and cooking demonstration on Shanghai cuisine with CHEF NEI Chia Ji of the local celebrated restaurant JAI YUN and MARTIN YAN of Yan Can Cook.

Saturday August 21-23th • Street Food Festival • 11-7PM

7 times the space, 4 times the vendors. eat to your cart’s content San Francisco. Join La Cocina for the First Annual Street Food Conference, an exploration of food, policy and economics. Participants will engage in lively discussions about the creation of viable economic models that allow small-scale food entrepreneurs to bring the foods they love to the cities in which they live.

Saturday August 21th • Dinner and Jazz • 6-9PM

NaJe is an American jazz singer, songwriter, and recording artist. She sings soulful, sultry ballads and sweet jazz with a sound and style that is heavily influenced by jazz greats Billie Holiday, Ella Fitzgerald, Anita O’ Day, and Julie London.

Tuesday August 24th •Ayurveda, Tea, Food• 7-9PM

Learn about your Dosha, sample Dosha-specific teas and foods, and learn and meet other Ayurvedic fans.

Egg Salad Grown Up

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A very simple, bright summer salad that could be eaten as a full meal or on the side. I actually like to eat this salad for breakfast, when I am tired of omelets and cereals.  The eggs provide a nice balance of protein, which is important  in keeping you satiated for longer time. Eggs also have the most absorbable form of  Vitamin B12, which is typically only found in meats.

Since tomatoes are in peak season, I use them in almost everything. Once they disappear from the Farmer’s Market, I will greatly limit my use of them. Tomatoes contain lycopene, which is known for their  antioxidant and cancer-preventing properties. In addition to lycopene, the vitamin B6, niacin, potassium and folate found in tomatoes are potent protectors against heart disease.

Red and dark green leafy vegetables are generally higher in nutrients than light-colored greens. I’ve used red leaf lettuce, but you can substitute it for any salad greens you prefer. Green leafy vegetables contain Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, and phytonutrients.

Serves 2

1. Place two eggs in boiling water for 6 minutes, drain and cool under running water.

2. Peel and set aside.

2. While the eggs are cooking whisk together 1/4 cup (butter)milk, 2 tsp lemon juice, sea salt, and cracked black pepper

3. Place sliced tomatoes on a plate of salad greens.
4. Slice the eggs in halves and place on top of the salad greens.

5. Spoon the dressing over the salad.

Meatless Monday: Traveling

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It’s a Monday and we are traveling, away from the comfort of our own kitchen or known restaurants. I have been a vegetarian on each Monday and Tuesday for the last 20 something years and will always be- no exceptions.  “Meatless Mondays” maybe a hot trend, but it’s a lifestyle for me. I have canoed, hiked, camped and swam in a rainforest in Venezuela, eating beans, rice, and tomatoes while everyone else ate rabbit. (It was a Monday-Tuesday). I never felt low on energy or deprived. Of course, you do not have to adhere to MM as strictly as I do. I am just saying that it can be done!  A little planning goes a long way for your palate.

1. It’s usually better to dine at an ethnic restaurant such as Indian or Thai, as options are endless.
2. You can call the restaurant ahead and let them know of your dietary restrictions. The chef can make something for you with what they have on hand or can be realistic about meeting your needs.
3. Visit a local market/grocery store and pick up a few ingredients to make something quick and easy, such as a tomato and cheese sandwich.
4. If practical, bring your own food with you.

Fortunately, there are plenty of healthy options in the Northwest for vegetarians. Oh, I ate well on this trip!

Hearty Portebello Mushroom Sandwich- Portage Bay, Seattle

Green waxed beans with tomatoes- Sitka & Spruce, Seattle

Farro- Tilth, Seattle

Homemade Chai at Prado Cafe -Commercial Drive Vancouver

Vegetarian Tacos- grilled egglplants, roasted peppers, garlic and white beans

Didn't even miss the meat in this one- Havana in Commercial Drive, Vancouver

Tostones with chile sauce- Havana in Commercial Drive, Vancouver

This Is What We Ate One Year Ago

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Our 1 year wedding anniversary is this weekend, so I wanted to share the food we carefully choose for our wedding celebrations. We tried to stay true to our beliefs by having as much food as we could that was local and sustainable, while still honoring the Indian culture. Please do not take any of these photos without permission. All photos were taken by our wonderful photographer Josef Kohn of IQ Photos. Continue reading →