A Different Take on an Old Classic

So, Mr. B and I got into a discussion about (of all things), Shepards Pie. I voiced my dislike for the sloppy, mushy mess. He stated that while he's tried several varieties, they all were lacking. He said, "based upon the ingredients, you'd think I'd like it, but I don't know why, I just don't." I thought for a few minutes about why Mr. B, my meat and potato lover, wouldn't like it. Certainly, if ingredients were the issue, meaning whomever made the pie used boxed mashed potato instead of real mashed potato, that would be a good reason not to like it. But, while that would have a flavor difference, it wouldn't change that god awful texture - it reminds me of baby food. Perhaps that was what Mr. B didn't like as well?

So, in usual Substitute Chef fashion, I set out the change our opinion on Shepards Pie. I created a deconstructed Shepards Pie - I made meatballs (with ground lamb and chicken), pan gravy (with leeks), mashed potato and steamed peas with carrots. And it was a success!

So - In addition to the meat, I added 1 egg, gluten-free bread crumbs, and ground coriander. I know that coriander is not typical in Shepards Pie, but my gut told me to go with it, and so I did. It was an awesome addition to the lamb flavor. I browned the lamb/chicken meatballs in a pan on stove top with some olive oil. Then finished them off in the oven. For the pan gravy, I used the same pan that I made the meatballs in, sauteed my leeks, then added beef stock (making sure to scrape up those nice brown bits in the pan), added mushroom and thyme and rosemary. Then I made my mashed potatoes. Seriously, I don't understand why people make the terrible boxed mashed goop. Mashed potatoes are EASY! Boil water with potato peeled, cut into small chunks. Drain water, mash potato, add some butter, milk, salt, pepper and Voila! - mashed potatoes that are awesome and creamy!

So while I don't think either of us will ever eat a regular Shepards Pie, I know we'll be eating the newest Substitute Chef creation - the deconstructed Shepards Pie many times again.

Happy Allergy-Free Eating!

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Posted in: allergy-free,healthy cooking,Shepards Pie

Fast-food, Childhood Obesity, and Food Labels

With the Nation scrambling to find solutions to help end childhood obesity, with virtually no success, they’ve decided that making fast-food chains display the amount of calories contained in each of their menu items will end childhood obesity. ‘Their’ hope is that people will shy away, or cut down because of the visible information. I think not. People could find that information easily if they wished, but I believe you either know it already, or don’t. And if you don’t know the information, you don’t care to either. Take for instance, Mr. B. He was a fast-food junkie until we got together. Now, every so often, he still partakes. He knows full well what he’s doing, and he doesn’t care. It’s his choice, but he knows exactly what he’s consuming in calories as well as fats, cholesterol, etc.

My daughter is very versed on label reading. Both types of labels too, labels on foods, as well as the grocery store shelf labels that indicate price per unit. We actually had to teach one of my daughter’s best friends how to read the label, and it was a very enlightening experience for her. The friend arrived at our house happy as a clam because she was drinking a Fuze drink, and thereby claimed she was drinking a healthy fruit beverage. My daughter shot me a look. She then explained to her friend that the drink the friend was so in love with, wasn’t as good as she actually thought. My daughter had her friend look at the label. The first shock came when the friend realized the drink was less than 10% juice. Then we showed her how to read the calories. She wasn’t too upset when she read the initial calorie count, but my daughter, bearing a smug smile pointed out, “Okay, so how many servings are in that bottle?” That was when it all hit home to the friend. She was shocked that there were over two and a half servings – each over 100 calories, in just one bottle. From that day, the friend swore off Fuze.

So, here’s my solution to the childhood obesity problem – education. And I mean that in the traditional sense of the word. Most parents are not aware of the calorie intake for a normal adult, much-less a child. Add to that the fact that most adults find that there is not enough time to prepare healthy meals at home from scratch (or don’t know how to), which then equals the parents purchasing the ‘quick fix’, the easiest (and most unhealthy) route – the processed, prepared food stuffs offered in groceries, or at fast-food at a drive thru. Add to that the fact that most adults don’t eat anywhere near enough fruits and vegetables in a given day. Also, don’t forget children learn by what they see everyday! So, do you eat your veggies? Being obese also puts the children at risk for greater health concerns such as diabetes and heart attacks.

Here’s my point and suggestion on how to control childhood obesity. My simple, no nonsense plan is this Home Economics classes. Seriously, what ever happened to home-economics classes? Gone. Stricken from the school curriculum. I’m sure if you are at least my age, or older, you probably can recall sitting in a home-ec class sometime in your educational history. There, not only would you learn to boil water, and learn to cook meal, but you’d also learn to grocery shop within a budget, and learn how to eat a balanced diet. So, what ever happened to the old home-ec class? I guess ‘they’ felt that these types of things should be taught in the home. Guess ‘they’ were wrong though, since so many children and younger adults haven’t a clue. Sure, exercise plays a large part in losing weight, but you can run 10 miles a day, and if you’re eating nothing but empty calories, and an excessive amount to boot, there isn’t an exercise in the world that will help you! To lose weight you must have both, a proper diet, as well as exercise. My plan is simple – bring back the home economics classes into schools. Teach children how to live a healthy life!

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Posted in: childhood obesity,fast-food,food labels,healthy cooking

Healthy Take on Pizza

Everyone that knows me, knows that I'm a pizza freak. I absolutely LOVE pizza - any pizza. So, when I found out that I was allergic to wheat, it kind of put a real crimp to my pizza loving ways. However, being The Substitute Chef, I wasn't going to let a little gluten stand between me and my beloved pizza. There are several pizza crusts in both premade, freezer form, and in flour (add water) type on the market.
Bob's Redmill makes a good mix, and I would recommend it.

So, I've already told you about my love for pizza, right? Well, I found a new pizza love when we were on a cruise a few years ago. It was a mushroom, garlic, goat cheese delight that both me and my daughter fell deeply in love with. We ate that pizza every single day when we were on the cruise. And were quite saddened when we came home, and couldn't have our new pizza passion.

I vowed to find a way to recreate that pizza! So, below you have my version of the pizza. I've added some greens, which gives it a healthy twist and a great taste!  Also, this is gluten-free (using a GF crust), egg-free, corn-free, vegetarian, and a great way to eat your greens and get the health benefits as well.

Garlic, Goat cheese, and Kale Pizza

Ingredients

1 pizza dough, rolled and ready (either premade or homemade)
½  package prewashed kale or chard (if not available – one bunch, washed, and finely chopped)

2 tablespoons of cream

Pinch of nutmeg

3 tablespoons olive oil

4 cloves of garlic (finely chopped)

1  5- ounce package of goat cheese, crumbled

 Pizza Stone

Preparation   Preheat oven to 425 degrees. Place pizza stone in oven to preheat. Heat a large skillet to medium high heat. Add olive oil and washed and chopped kale (or chard). Add in batches.  When wilted (about 10 minutes), add cream, nutmeg, and continue cooking for another 15 minutes. Set aside. Roll pizza dough on floured surface. Place pizza dough onto stone and cook for 10 minutes. Remove dough and add cooked kale, then garlic, then crumbled goat cheese. Carefully replace pizza onto stone and bake until cheese is slightly browned, and pizza dough has browned slightly as well. Serve immediately.

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Posted in: gluten-free,healthy cooking,pizza,vegetarian,veggies