Have you ever used a cast iron skillet before? I just bought a set of 3, they were going at a bargain price and I cannot wait to use them. One thing I did do was have a watch of this video for cleaning it up, seasoning and keeping it in good nic: https://www.youtube.com/watch?v=46nRKacPWPs
There are more and more reasons today to use iron skillets but the main one is that this is the original 'non stick' cookware and it won't release harmful chemicals into your food. The only issue is that of remembering that the whole pan gets extremely hot and you must use a tea towel/oven mitt when handling.
On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin
As a species, I often think we have the last healthy relationship with food of any other animal on the planet.
We have removed ourselves so far from not only the process of getting food for ourselves (be that hunter, gatherer, farmer) but also from the act of making that food into a meal (most of us either eat a highly processed diet or we eat out/take away).
We need to reassess our relationship with what we eat and re-connect with the joy of making food (be that putting foods together if you do not cook (raw food diets), cooking meals from scratch and baking). The very act of making meals is a long-handed down process and this is part of the problem. The last 2 generations have mostly been left to their own devices. I am now 40 and my mother did teach me how to cook but I have friends who have no idea where to begin and simply heat food in a microwave or head to the local restaurant/take away for their evening meal. This is unhealthy on so many levels and is frankly a very expensive way to live!
But more than that, we need to re-evaluate how we look at food. We guilt trip ourselves when we go off any diets we happen to be on, or if we succumb to a craving while we are trying to 'get healthy'. We binge eat and drink, starve ourselves, omit certain foods due to perceived intolerances and have made fat the ultimate enemy of all that is healthy.
We need to give ourselves a break when it comes to how we eat. Many wise people have used the phrase: 'Everything in moderation'. This is a truth in all things foody. Our bodies need a certain amount of fat. We need certain amounts of protein, of iron and all the other goodies that make up a nutritional diet.
How we approach our own diet (not a diet, but the diet of food we generally eat) is becoming key to how healthy we are as individuals, and as nations.
So I have a few suggestions that can be taken for any kind of diet, be it vegan/raw or carnivorous:
1. Whatever you eat, savour it. We are a sensory animal by nature and savouring the food we eat is an art we are rapidly losing, as many of us don't take the time to sit and enjoy what we have made ourselves/had made for us. Texture, flavour, scent are all part of a meal and stimulate the digestive enzymes that help break down the food we eat, leading to less bloating and fewer bowel issues.
2. Following on from no 1, chew your food. Wolfing down your food simply means you fill your belly, quite often further than is comfortable but your belly doesn't have time to signal to your brain that it is full. Taking the time to chew your food properly gives your stomach the chance to recognise when it has had enough. It also macerates your food enough to make digesting it that little bit easier.
3. Try to have as few processed foods as possible. We can't all make everything from scratch but trying to eat as many ingredients either in their original for or as close to that as possible is far better for our health than eating something that has 50 different preservatives, additives and colourants that our bodies were never meant to digest.
4. Protein is very important in anyone's diet. We need protein at least as much for energy as we do carbs. Protein is the building block of brain function. Whether its in the form of pulses and legumes, tofu, dairy, fish, meat or poultry, make sure you get enough protein in your daily diet. This does not mean having meat for breakfast, lunch and dinner! It is also worth trying to get some form of organic protein in your weekly diet as organic foods are usually higher in nutrients than their non-organic counterparts. I know times are hard, I live on a budget but I would rather go for organic chicken once a week than battery/cheap nasty stuff 3-4 times a week.
5. A little fat is good for you. We need approximately 30% fat daily. This can be from nuts and seeds, dairy, oils and butters/spreads, vegetables and meats. Animal fat (butter, lard etc), it has recently been discovered, is not the big evil it was once thought to be. The big no-no is trans fats. These are extremely bad for your health and are not a naturally occurring fat. they are completely man-made. If you use spreads rather than butter, please check the packaging before purchasing. The other big no-no is hydrogenated vegetable oil. Another unnatural oil, this has been linked to cancer, and s far better avoided. Please always read the label of any product you buy, especially things like biscuits and other processed goods. Naturally occurring oils and butter are far better for you. Please note that while olive oil is excellent for you uncooked, when cooked over anything higher than a moderate heat, it becomes as harmful for your heart as any other oil. it is more economical to cook with vegetable or sunflower oil and save olive oils for dressings/dips etc.
6. A little of what you fancy will not harm you. A lot will. Sugar, in small doses will not cause you any lasting harm. If taken daily and especially if excessively, it will harm your body and can lead to diabetes and other health complications. Many people think smoothies are good for you and vegetable smoothies tend to be fine. But when you blitz up half a dozen fruits, especially with fruit juice/frozen yoghurt/ice cream, you are giving yourself a massive hit of sugar.
7. Try your hand at foraging. I don't mean mushrooms. Mushrooms can be deceptively similar and you can become extremely ill if you pick the wrong ones. Foraging for berries/herbs/plants is not only fun but also free! If you are at all able to get out into the country now is a fantastic time of year to try your hand at it. Again, make sure you are picking berries/brambles you recognise, as some berries are not for human consumption and can be very poisonous.
8. Guilt-trips are not healthy for anyone. So you stuffed up on your healthy eating regime! Big deal. You take responsibility and don't beat yourself up about it. Move on. Throwing a guilt trip is far more likely to make you binge later on.
9. Alcohol - there is a great deal of misleading information about alcohol out there. As was earlier mentioned, in small doses, a little of what you fancy can be beneficial. Wine is good for you, in moderation. 1 glass a day. I recently read an article proclaiming that even a glass a day can be harmful. This is utter tripe. I know this because my grandfather has had a small nip of whiskey every night of his adult life. He is 97 years old! Quantities of beer and lager, mostly sugar, are not good for you but a glass of wine/whiskey or brandy will not kill you unless you have already damaged your liver beyond repair.
Good eating :D
On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin
This is still an excellent time of year to get relatively cheap cauliflowers so make the most of it with wonderfully cosy cauliflower cheese or a flavour-packed cauliflower and potato curry!
We always have plenty of stews or one pot wonders at this time of year, buying up cheap cuts of meat and letting them cook for hours with vegetables is a simple but seriously tasty way to eat at this time of year - substitute lentils or other pulses for meat for a veggie option and you'll still feel filled and have a wonderfully flavourful meal.
Kale is another great ingredient in season just now and nothing could be simpler than popping it in a relatively low oven for 15 - 20 mins to dry out/crisp up for a real punch to your taste buds (in a very good way) :D
Soups are another cheap but tasty way to eat just now. A hearty broth or minestrone soup, served with cheese on toast is wonderful evening meal and is full of nutrients to help combat any bugs and colds floating about.
Good cooking :D
On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin
Its that time of year again where we dash about looking for the perfect present and the perfect meal to serve on Christmas Day.
We obsess over the turkey and trimmings and forget about what we will eat in the days leading up to the big day, and the days after.
This is a wonderful time to eat staples that we wouldn't normally think of. Meatballs or falafel, soups, home made breads and tea loaves.
I had some wonderful meatballs the night before last, the first time I'd tried to make them. Pork sausage meat, parsley and garlic were the only ingredients in the meatballs, served with a warming tomato sauce and tagliatelle. It really was delicious, vibrant and not too heavy but very filling.
Plans for the menu this week include lentil soup, lamb shoulder (slow cooked with smoked paprika and winter veg in a one pot casserole), falafel and a fish dish (to be decided). We are currently being inundated on the telly with notions of left-over turkey before the event! Generally we don't have much in the way of left-over turkey. We always had enough for Christmas day and Boxing day and that was it. We'd move onto other foods after that, which is such a good thing, after seeing all the possibilities with left-over turkey :D
One of my favourite left over dishes is bubble and squeak. I've seen so many recipes for this over the years but really all you need is left-over potatoes and cabbage, with some oil in a frying pan and an egg to bind everything. It really is that simple. I'd probably add cayenne as I am pregnant just now and loving everything with cayenne at the moment :D
I think a key to surviving this time of year is to not think too hard about it. Just go with what flavours you and your family fancy, nothing too heavy after the main event as your stomach will need a rest, but good, hearty food. Soups never go wrong and make a wonderful winter warmer.
Have a wonderful seasonal feast wherever you are and stay warm and dry xx
On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin
Winter is almost upon us, and we are already craving comforting, warming foods. We want casseroles, stews, curries, one pot wonders. Anything warm and cosy that will make life feel good.
Another thing I love at this time of year is a pudding, or a scone, or a cake in the evening. One of my favourite cake/loaves is Date & Walnut and Nigella has a wonderful recipe for this: http://www.nigella.com/recipes/view/date-and-walnut-loaf-1748
Finally a word on thrift regarding winter warmers. We bought a whole rabbit from the butcher last weekend and made a wonderful stew with half of it but the bones were terrible! Please be aware that if you are having rabbit there are many, many bones, some of which are tiny but could make you choke so please be careful.
We also bought a very cheap piece of lamb - the rib. This, stewed or casseroled over 2 1/2 to 3 hours with onions, carrots, garlic, cayenne pepper, stock and bay leaves is simply divine. The meat melts off the bones. I have never been a fan of ribs until trying this and it was so good we are serving it to guests this weekend. Add potatoes in for a filling meal.
On a vegetarian note, puy lentils are a fantastic staple. They are highly versatile and very good for you, hold their shape far better than red or dahl lentils and can be used for chilli's, casseroles and anything else! They will take the boldest of flavours so don't be afraid to try new recipes.
This looks to be a winter of bad weather and cold and/or wet nights. Stay warm and well fed x
On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin
Going out of season:
Apricot, Bilberries, Nectarine
Courgette, Cucumber, French beans, Greengages, Kohlrabi, Marrow, Pepper, Runner beans, Spring onions, Tomatoes
Crab, Sardine
So do get them while you can!
If the weather holds out, it is a great time to havea few late barbeques before its back indoors for casseroles and risottos or stews and lovely soups. As I mentioned in a post some time ago, Bubble and Squeak is one of my favourite meals, a great way to use up excess cabbage and full of wonderful goodness.
I mentioned before a book I was reading called In Defence of Food by Michael Pollan. I cannot recommend this highly enough! It is an excellent book on food, diets and how to live well and be healthy. It was a Sunday Times best food book of the year and rightly deserves this title.
As a diabetic, i like to know what foods have a good effect on my blood sugars. I monitor regularly and have noticed that lentil soup seems to work very well at balancing my sugar levels. I strongly recommend home-made lentil soup to anyone with diabetes. Lentils are also very good for lowering cholesterol and balancing blood pressure, so if you have a health problem in any of these areas, you might want to start eating a few bowls of soup, or having lentils as part of a main meal. Red work very well but puy are also good. I haven't tried yellow lentils yet and as such cannot state whether they are as effective.
As a result of reading this book, I am more inclined to go for organic produce than before, even though it is more expensive. Organic food has more nutrients than heavily farmed non-organic produce.
Good eating :D
On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin
Chicken is the kind of food you can eat all year round. But finding new ideas on how to cook it can be tricky. I think finding new types of cuisine is the key here. Many people don't really know much (apart from people from the area themselves) about Middle Eastern cuisine. This type of cuisine seems to have been made for chicken! Spices about as the flavours are fragrant, delighting the sense. And for the vegetarians, we have a few alternatives!
A nice, easy way to get into this flavourful type of cooking is by starting with something like Chicken tagine (can also be used with lamb).
On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin
