11 Best Foods You Aren't Eating

I saw this article in the NYTimes today and thought that it was worth sharing. And now I'm feeling decently good about myself since my kids totally love dried plums and we buy bulk blueberries from a local producer to freeze for the year. Now to somehow add the beets to our diet! Recipes anyone?

Favorite Alfredo

We've tried several alfredos... and this one is the best so far. You can make it almost as quick as you can open a bottle of sauce and it tastes much better!

2 Tbsp butter
1 cup whipping cream
1/2 tsp salt
1/8 tsp papper
1/2 cup Parmesan (+ some to sprinkle with)

In saucepan, melt butter. Add cream, salt, and pepper. Bring to boiling, reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat and stir in the 1/2 c parmesan. Add to pasta. Sprinkle more parmesan on top.

If you're feeling a little bit fancy...add some garlic and/or white wine (about 1/4 cup).

If you're feeling really fancy...saute some vegis in olive oil in a separate pan (the sauce doesn't thicken so well if vegis are involved from the beginning). At the end, toss the alfredo, vegis, and pasta all together. We've tried various combinations of yellow squash, zucchini, asparagus, red bell pepper, broccoli, and onion. Enjoy!

Potato Salad (for Anne Marie)

Anne Marie requested that I post this recipe. It is based -- as best I remember -- on the way my mother made it. It was one of my father's favorites and he always wanted it "moist," or abundantly dressed.

I'm sorry but I don't measure anything, but will try to give some guidance. It is not a temperamental recipe and you can add more of any ingredient as you go until it is as you like it.

Ingredients:

• cooked potatoes peeled and diced small: one half medium potato per person. These were gold, but I have used many different kinds. (Boil about 25 minutes -- stick them with a knife to see if they are done all the way through. Kris likes them undercooked and crunchy, but I need them to be soft, but not crumbly.)

• chopped chives: lots. I like the oniony flavor without the bite.

• sweet pickle relish: Western Family brand is best. I use about the same amount of relish as chives

• hard-boiled eggs (cook eggs just below simmer for 20 min.): I like lots of eggs -- sort of like egg salad with some potatoes -- probably an equal number of eggs and potatoes

• Mayonnaise: I like Best Foods (Helmans).

• Miracle Whip: I know it is a "foodlike substance" and not real food, but it is really good in potato salad, turkey sandwiches, and sometimes in tuna. Sorry to the purists.

• salt and pepper

Directions

• Put the chives and relish in the bottom of a large bowl
• Build up the diced potatoes and chopped eggs in layers salting and peppering each layer.
• Add a couple of good dollops each of Mayo and Miracle Whip
• Fold it all together
• Taste it and add more of anything it needs. Make sure it is moist (almost goopy) with Mayo and Miracle Whip
• Refrigerate as long as possible so the flavors can bloom (3 hours to overnight)

Swiss Chard with Feta and Pine Nuts

This dish has such a nice flavor.  

Toast the pine nuts (about a half cup) in a frying pan.  When toasted, set aside in a bowl.

In a stock pot fry up 2 diced shallots in about 3 tablespoons of olive oil.  Once the shallots are browned throw in a bunch of sliced swiss chard and toss with the oil and shallots (any variety will do).  Let it steam with lid on for about two minutes, then remove the lid so excess liquid cooks off.  Pour in about 1/4 cup of crumbled feta and let melt.  Place in serving dish (careful not to dump off feta and to not get too much liquid in serving dish).  Sprinkle pine nuts over top and serve immediately.  It has a very nice subtle flavor. 

Parmesean Roasted Potatoes

(This isn't an actual pic, I should have taken one, but this gives you the idea)

Peel and cut into cubes about 3 pounds of organic russet potatoes.

Parboil the potatoes (about 5 minutes).  Drain them and allow them to dry.  Pour in bowl with 3 tablespoons olive oil and sea salt and ground pepper.  Coat the potatoes well and then pour in a baking dish.  Put in a 475 degree oven and let cook.  Take them out about every five minutes and toss them.  When they are golden (20-30 minutes) pour in serving bowl, sprinkle generously with fresh parmesean cheese and about 2 tablespoons fresh Italian Flat leaf parsley (chopped).

Pasta

This FiberWise pasta is my new find.

It is made with flax flour and pea flour so has tons of fiber, like the name says,

but not that whole wheat pasta taste. My kids didn't even notice a difference.

I have found it only at Harmons so far.

Some Things We Love

I wanted to post about a few of or favorite organic or all natural foods we love. What are some of yours?Weetabix (almost forgot!)

Stretch Island Fruit Leather

Annie's mac and cheese

Kashi

So yummy!

A Great Article

This is a great article with practical ideas on how to cut back on meat consumption.  It is not an article on becoming a vegetarian but rather on just cutting back.  

Zesty Three Bean Salad

2 T. olive oil

2 T. lime juice

2 T. light terriyaki sauce

2 tsp. lime zest

2 T. chopped cilantro

1-15 oz can chick peas

1-15 oz can black beans

1-15 oz can kidney beans

1/2 c. finely diced red onion

1 c. diced or shredded carrots

1 c. cherry tomatoes, halved

salt & pepper

Combine oil and seasonings. Add rest of ingredients. Toss. Serve. Better if made ahead and chilled 30 min. or longer.

We had this in VA and it was sooo good, and, my kids just loved it!