Fresh in Your Face

I have a new pet peeve. The other day I was discussing food with a certain someone who has been complaining about their weight. I asked about her diet, and she told me that she didn't eat that poorly, and started to list her average daily diet. It was entirely processed, mostly meat/dairy and carbs. When I pointed this out, (gently... I am not a TOTAL jerk) she responded by saying that she doesn't have the time to prepare vegetables, and healthy food... the thing that amazed me is that this seems to be a really common response to the "eat healthier" dilemma. So, let me be the magical food wizard that lets you in on (apparently) the best kept secret in the land of healthy eats...

THE VAST MAJORITY OF FRUITS AND VEGETABLES CAN BE EATEN RAW!! That's right, friends. That means they require no preparation. None. At All. (unless you consider chewing a preparation.) And even the ones that do require prep take little to no time at all. For example...

If there is a Trader Joe's near you, and you know I preach the gospel of Joe, they have great quality frozen seafood for amazing prices. 1.5 lbs of wild caught tuna steak (pieces) for $3.17, yes, please, and thank you very much.

I rinsed them, patted them dry, did a quick marinade in a dash of teriyaki sauce, ginger, lime zest, thyme, and cayenne, then pan seared. Served with steamed green beans and fresh Kumato, with a drizzle of sesame ginger vinagrette. This entire meal took me less than 20 minutes to prepare, and is delicious, beautiful, and... dare I say it... good for you.

Here are a could of other sites with great recommendations for healthy gourmet and organic eats for folks with a tight budget of the wallet and the clock.

One Bad Apple

Some of my best moments in the kitchen come when I realize I need to cook something before I lose it. I hate it when things go to waste. Today I noticed that my apples were turning, but I wasn't in the mood for pie, cobbler, or brown betty. I was in the mood for something decidedly savory... what to do?

I had already been contemplating popovers as part of dinner, so it seemed a natural step to add apples to the mix. This is an incredibly simple recipe with a bit of a wow factor that is great as a side with any white meat, or a lovely brunch accompaniment.

Savory Apple Popovers (makes 12)

(For the Batter)
1 cup milk
2 eggs
1 tbsp sugar (any kind will do, but finer grains work best)
1 cup flour
1 tsp vanilla extract
1 tsp cinnamon
Dash of salt

(For the Filling)
3 apples (cored, sliced, skin on)
1 cup finely shredded extra sharp cheddar
1 tbsp apple cider vinegar
2 tsp lemon juice
1 tbsp sugar
1 tbsp pumpkin pie spice (or mix of ginger, cinnamon, and nutmeg)
1 tsp vanilla extract
Dash of salt
Dash of cayenne pepper

Grease a regular muffin tin. Preheat oven to 350. Mix apples, liquids, and spices together in a medium bowl, and set aside. (Add cheese just before baking)

In a separate bowl beat the eggs until just frothy, then add flour and blend until smooth. Incorporate milk, and spices. Batter will be very runny.

Add cheese to apple mixture. Fill each muffin cup loosley to the top with the apple mix. Pour batter over mixture until cup is brimming.

Bake at 350 for 45-50 minutes, turning pan 180 degrees after 15 minutes. Remove from oven and serve asap. They are very puffy and light, and will collapse a bit the longer they sit. My camera phone did not do them justice at all, but I felt compelled to add a picture. (This is my wee one's dinner plate. She LOVED them.)