Tag Archives: food

Jun 4 2011

My Rant on Expiration Dates

I recently ran out to the store because I didn’t have any ham to add to my split pea soup. I opted for the nearest grocery store, which is also the most crowded and most expensive.  I grabbed a package of diced ham, some fresh bread from the bakery and a few other things.

I had both kids in tow and all checkouts were busy, but we managed to get out of there and back home in time to finish dinner.  As I started to open the package I noticed the expiration date: May 12 2011.  Um, what?  That was over two weeks ago.  GRRRR!  I was so irritated that the one item I went to get was expired on the shelf.

Now, I understand that keeping a large inventory up to date is a lot of work for grocery stores.  And from time to time a few items may not get pulled right away.  But, I have to take exception with items in the meat area.  Meat is extremely perishable and stores are constantly marking down meat that is close to the package expiration date.  If it had only been a day or two expired I probably would have used it.  It was ham after all, fully loaded with nitrates and slow to go bad.  But two weeks?  That’s well beyond the my “gray area” for food expiration, especially for meat.

So what to do now?  Well, I saved that package in the fridge and I have considered taking it back to the store.  That’s really what I should do.  However, that is an extra trip to the store with two little kids.  Is it really worth the hassle?  I’ll have to check the receipt and see what I paid for my package of expired ham.

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Jan 19 2011

Recent South Beach Meals

So what have we been eating?  Salads and protein shakes?  No way!  Here’s what I’ve made for dinner recently:

  • Gilled pork loin chops; sautéed zucchini and a mixed green salad
  • Boca burger on a Oroweat Sandwich Thins roll, with cheese, sliced tomato, mayo; steamed edamame in the shell; tomato salad (cut cherry tomatoes, olive oil, balsamic, basil and grated parmesan)
  • Chicken breasts w/ onions; faux mashed potatoes (cauliflower); salad
  • Turkey hot dogs on wheat buns; salad
  • Boca burger with cheese, sprouts, sliced tomato, sliced avocado
  • Chicken stir fry
  • Wheat pasta with meat sauce (extra lean ground beef + jarred sauce w/ low sugar content)
  • Turkey kielbasa sausage and cabbage

Probably the most difficult thing on the South Beach Diet is all the cooking you need to do.  I say difficult because some people don’t like to cook, and others are just too busy.  Dont’ let the idea of cooking your own meals stop you from trying this diet.  All it takes a little planning to make sure you have the right ingredients on hand.  It’s also a good idea to have one of the South Beach cookbooks for guidance.  Even if you don’t make it exactly the way they describe, it’s a good staring point.  You can make substitutions to fit your taste as long as you stay with foods on the approved list.

The key is to keep the variety going so you don’t get bored.  Get one of the cookbooks, or join South Beach Diet online (it is a paid site) for more recipe ideas.  I’ll also keep posting my recipes to share with all of you.

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Jan 6 2011

South Beach Diet – Day 3

So far the diet is going well.  I’ve been staying at my parents’ house while doing some consulting work for my former employer.  It’s been a tremendous help to have my mom and dad doing the diet with me these first few days.  Mom is cooking healthy Phase 1 breakfasts and dinners for all of us.

The first phase of the diet lasts two weeks and is the most difficult time.  Right now we are limited to lean proteins, vegetables and low-fat dairy.  No breads, pasta or fruit.

I overslept this morning and didn’t have time to pack a lunch and two snacks to take to work.  I was hungry without my morning snack and by lunch I was very hungry.  I went out to a Mexican restaurant with a co-worker.  They brought the chips and salsa to the table and I resisted.  I ordered a Pollo Asado salad (greens, grilled chicken, tomato, shredded cheese and olives) and just salsa instead of dressing.  The salad was tasty and I was extremely proud of myself for not having ANY of the fresh fried tortilla chips.

I’m heading home tomorrow and I’m anxious to clean out my pantry, go shopping and finally get on the scale Friday morning.  I’m actually looking forward to getting on the scale at home to see just how well I’ve done!

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Dec 16 2010

Quest for the perfect cinnamon roll

It’s the holiday season and that means baking and gift giving.  Paul has a lot of co-workers so rather than buy gifts, I’m making a batch of cinnamon rolls for him to bring in to the office on Friday. 

I had never made cinnamon rolls before, so I consulted my cookbook and found a basic recipe.  Tuesday night I made the first batch. They turned out alright, but they were small and there wasn’t enough sugary stuff between the layers.

So yesterday I called my mom to get her recipe. It’s the same method with a few minor adjustments.  And they turned out great.  Thanks Mom! Tonight I will make Mom’s recipe again and slightly under-bake them so I can finish them off in the morning.

Here’s the recipe if you are wanting to make a batch of your own:

3 1/2  c. flours
1 1/4  c. milk
1/4    c. sugar
1/4    c. shortening
1      tsp. salt
1 egg
softened butter (not melted)
sugar & cinnamon to taste

  1. Mix 1 1/2 cups of the flour with the yeast in a bowl and set aside.
  2. Put the mil, sugar, shortening and salt in a saucepan on the stove and heat until the shortening is almost melted and the temperature is approx 115 degrees.
  3. Add the warm liquid and egg to the dry mix and beat with a hand blender for 30 seconds.  Beat an additional 3 minutes on high.
  4. Add the remaining flour and mix by hand. Knead on a floured board a few times (8-12 strokes) until dough keeps together.
  5. Let the dough rise in a greased bowl until doubled in size, 1 to 2 hours.
  6. Punch down the dough and let rest for 10 minutes.
  7. Roll out the dough into a rectangle and spread with the softened butter.
  8. Sprinkle on a generous amount of white sugar and sprinkle with cinnamon.
  9. Roll along the long side and pinch the edge to seal.
  10. Cut into rolls and place in a greased pan to rise, 30 minutes to an hour.
  11. Bake at 375 for 20-30 minutes or until tops are browned.

Yummy!  Can’t wait to start on the gingerbread, sugar cookies and Scotchbread cookies.  And then there’s the caramel, English toffee and peanut brittle.  Better get going, only 8 more days until Christmas!

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Dec 1 2010

Yummy Pot Roast

I tried two new recipes for dinner tonight: a pot roast and a apple-cranberry pie.  Both turned out delicious!  I’m loving using my slow cooker for dinner.  It’s so nice to drop Sean off at preschool and come home throw together a dinner in the slow cooker and do a few chores before I pick him up.  It makes me feel like I have the rest of the afternoon free because dinner is already done! 

pot roast in slow cooker

All set up and ready to cook!

Beef Pot Roast

1 medium onion, chopped in large pieces
3 carrots, peeled and chopped
3 ribs of celery, chopped
3 large red potatoes, cut into large chunks
3 lb beef roast
1 package (8 oz) of baby Portobello mushrooms
3/4 cup of water
1 tsp instant beef bouillon – I like “better than bouillon” paste
1 TBSP Worcestershire sauce
1 tsp dried basil

Cut up the vegetables and place at the bottom of the cooker.  Season the roast with salt and pepper, then sear it in a pan with 2 tsp of oil until a brown crust forms.  Place the roast on top of the vegetables and pour in the rest of the ingredients.  Cook on medium for approximately 6 hours.

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