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Posts tagged ‘tomatoes’

Heads will Casserole

Okay Olivia so far for this “vegan” thing you shared a muffin, a cake and some vegetable broth–not exactly convincing that you are getting substantive fare on a vegan diet.  What about an actual meal?  Alright first of all I’m not necessarily advocating a full vegan lifestyle—remember the word I discovered is “flexitarian” but in being a flexitarian I do need a good vegan main course menu item or two.  Going Vegan for a main course doesn’t mean you have to rely on those expensive and often bland tasting “meat substitutes” they sell at your local grocery store.  Actually I kind of love the veggie dogs but that does not a meal make.  Organic, local vegetables can get expensive too—a meal at Wendy’s is much cheaper than a salad at Whole Foods.  So how do you work with this to make a budget friendly, vegetable heavy and still tasty vegan dish?

Let’s start by eliminating the idea that your only option for protein replacement is going to be tofu.  I love tofu.  It’s delicious when prepared correctly but it’s also soy based and just like corn, we have way too much soy in our diets.  Where corn fills the gap for producing cheap sugars, soy stands in many of your pre-packaged products because it is the cheapest form of complete protein to grow.  It’s cheaper even than the “beef” produced by the corn chomping factory farmed cows Ronald McDonald loves to use.  If you breakdown what goes into the modern American diet…it’s 50% corn and soy.  That’s nuts!  Again from an economic and agriculture standpoint, the high level of soyfarming we do is horrible.  It’s bad for the environment.  One place that loves to factory farm soy is Brazil—in land that used to be rainforest.  There’s also the not so awesome fact that most soy is GMO.  I don’t have a problem with GMO foods themselves; so far there hasn’t been anything to indicate that GM soy is inherently dangerous.  Remember I’ve got a biotech degree.  That being said, the way it’s been manipulated is so that the soy can withstand large quantities of herbicide to kill of weeds.  This means your factory farm can spray much higher levels of chemicals on your food—run off in the water and the seeping of those chemicals into the soy?  Not so good.  All the corn is GM too but depending on the modification we’re discussing I have less of a problem with it.  That’s a post for another day.  Back to the main point: more chemicals sprayed on my food is not something I’m eager to embrace.

There are also the health concerns.  Over-exposure to anything is going to be bad for you and soy is no exception.  Soyeans are high in phytoestrogens which are perfectly fine for you in small doses.  A wide array of our produce contains these chemicals which are plant based—legumes, cereal grains, fruits, vegetables and flax seeds all have phytoestrogens.  Too many?  Well…higher incidence of breast cancer, thyroid cancer and a lowering of testosterone levels which can be bad in men.  Soy also contains phytic acid which inhibits uptake of minerals that we need and some protease inhibitors which actually make it harder for us to digest protein.  Oh and overexposure?  That’s thought to be the cause of the seemingly increased number of allergy sufferers now.

Don’t lose your head and go running to the doctor just yet. Don’t think you have to stop eating soy completely.  Vitamin C can make you sick if you eat enough.  We just need to stop mono-dieting and make sure that our bodies are fed as wide a variety of foods as possible.  Since soy isolates are in over 70% of what’s on a typical supermarket shelf, I’m going to share a main course recipe that doesn’t have any soy products but is still high in protein.

Really my main point is this: if you want to get healthy, get away from processed foods.  When you do eat them, read the labels and know what’s in them.  I minimize my intake of what comes out of a box so I don’t worry about it as much if I want to have delicious tofu in wasabi cream sauce once a week or two.

I know most vegan food people think looks like dog food.  I guess this one kind of does too but don’t go running away.  I know it looks like health food but one bite of this casserole and you will be transported to Italy.  It’s the sun-dried tomatoes that do it.  Those little nuggets of tomato goodness can make anything taste amazing.  In fact I haven’t made my sundried tomato basil bread in ages.  I need to do that soon.  The original recipe came from Vegan with a Vengeance but it was very simple and un-seasoned.  Since I largely know people who wouldn’t eat broccoli if it were pureed and hidden in a chocolate bar, I decided I needed to jazz the recipe up a bit.  I was craving pizza and this is what came out.  It’s delicious and trust me one bite…your head will roll.  Plus garbanzo beans contain all of the essential amino acids needed to make it a complete protein for an adult.  Bear in mind that histidine, which is the 9th “essential” amino acid to create a whole protein, is typically produced by an adult body in sufficient quantities so long as the other essentials are present.  In children however this is not the case so if you have a little one to feed be sure to add some whole grains to this meal OR mix it up and use some cauliflower or mushrooms in the recipe.  These veggies contain histidine too.

Broccoli Tomato Garbanzo Casserole

Adapted from Vegan with a Vengeance Read more

Think Thin Tuesday: Avoiding Vegetative S(t)ouper

My number one piece of advice to someone looking to force themselves to get more active, and also save a little money, is this: cut the cable.  Do it. It’s scary I know and if you are a sports fan…well I can’t help you there as much but if you aren’t addicted to ESPN cut the damn cord.  Cable is expensive and with the myriad of online subscription options expanding every day you don’t need it.  Add them up and they are still cheaper than your hundred dollar plus Comcast bill.  Do you own a tablet of some sort that streams video?  Even more reason to get unhooked to the actual idiot box.  Not being stuck in front of the tv all night after work will get you moving and doing other things.  The advantage to streaming is that you can watch when you want—catch up on a day when you are genuinely immobile or commuting on the metro.  Take it with you on the plane.  When you don’t have a choice about being immobile, that’s a good time to watch.

But Olivia I don’t want to fall behind on my shows. In fact I like watching them LIVE when I can.  Fine you whiner I already thought of the solution to that AND it gets you moving.  Ready? Now here’s what you do with that money you saved: buy a gym membership.  There are a lot of cheap deals out there for 30-40 bucks a month.  Spend the money on online subscriptions and gym membership.  How does a gym membership help? Well with the exception of certain premium stations like HBO, big gyms with cheap fees like 24 hour fitness have cable subscriptions.  If you want to watch oh say, Glee on Thursday night at is actual broadcast time—go to the gym and use their television.  Hop on a treadmill and walk a light pace; you don’t have to break a sweat if you don’t want to.  3 miles an hour is fine—hell 2 if you’re really lazy and an annoying as fuck slow walker….  The point is you save money and instead of sitting on the couch eating, i.e. gaining weight while actively doing nothing; you can get a little bit of electrical activity in your legs and watch the show.  This way you aren’t munching away an entire bag of potato chips.  I mean we’ve all done it.  Instead you burn maybe 100 calories that hour, keep your metabolism awake and get to watch your favorite tv show for half the cost.

Genius no?

I think it is so shut up.  This plan works really well for people who just abhor cardio with a passion.  If you just can’t find the enjoyment in going for a run, cycling classes, aerobics or swimming and you need to distract your mind to get your body moving this is the perfect fix.  It’s not going to get you Spartan abs ala 300 and it won’t result in significant weight loss in the long run, but it will help you lose a few pounds or just avoid the late night vegetative stupor that comes with primetime tv.  If you hate gyms and can afford it then just buy a damn treadmill/bike/stair climber…whatever you prefer and put it in front of the tv but you better use it. Typically I see people buy equipment with this intent and get lured in by the seductive nature of their couches.  Just can’t resist those alluring fibers and springs….  I like the gym membership because it really forces you to go get moving.  You can’t sit on a couch and use the gym tv.  And for those channels that air our favorite shows but aren’t carried by the gym’s cable?  Well that’s where your PC tablet comes in handy.  I’m not going to tell you how to get ahold of Game of Thrones without a cable subscription but I know some of you have it so…get walking.

And for those nights when it’s cold, windy, and rainy and you just feel crummy and need to curl up on the couch…well how about a nice vegetable skinny soup?  It’ll fill your tummy without all the excess sodium and empty calories the bag of lays has AND it might be one of the few things that help you to avoid becoming what you eat.  Indulge in a sourdough roll with it since the soup is so light on calories and fat OR you can bulk it up a little more with rice or whole wheat pasta.  The choices are endless.

Italian Vegetable Soup

An Olivia Original Read more

Think Thin Tuesday: Saucy Eggstras

Goldfish crackers, Oreo cookies, cupcakes, Halloween candy, Doritos, sausage bites, quesadillas…I wonder how many wannabe actresses start off as extras only to get too fat for the industry from that damn craft services table.  I am currently suffering the afterness of a weekend of stuffing my gob and doing an excessive amount of “hurry up and wait/” Yup time for The Guild to film season 6!  I’m still so blessed and lucky to have stumbled into this little world where I get to support my favorite webseries and spend time with some of the greatest people I’ve ever met.  FYI no spoilers since I signed one of these:

The Guild shoot just kind of lined up all magically for it since this season is less extra heavy and the opportunities are really only going to local folk.  This weekend I was lucky enough to be LA local for equally awesome other reasons.  Another member “Guild of Extras” that I’m particularly close to was deployed to Montana a little while ago.  Sadness!  But Chris decided to fly in for this weekend to visit our mutual friend (and official behind the scenes guild podcaster) Kenny a while back.  While Chris wanted to surprise the LA crowd, he knew that I’d need to be made aware of this visit so I too could come down from NorCal to see him.  Chris’ trip lined up with the shoot so nicely (because he actually got a gig PAing) and because of that I got to see a good friend and play on set a bit.  Then the organizers of our network “The Guild of Extras” decided to throw a last minute dinner meet up together…and they didn’t even know Chris was in town visiting!  Super-mise.  Dallas, who I mentioned in a past post, was there and brought me a gift that made me squee.  Guess who finally got herself a FRINGE HAT from comic con??

Extra-ing for a show isn’t glamorous work and it isn’t particularly hard work either.  I have to admit I feel rather useless standing there twiddling my thumbs while the crew work their asses off.  It’s all I can do to keep from throwing on some jeans, pulling back my hair and trying to jump into the fray.  I’ve never been one to like standing by idle while other people are sweating and working hard.  It makes me feel like such a lout.  But I’m not union, I’m not hired, I’m not covered by insurance and since I’m not actually working on the show enough to know what’s going on I know I’d just get in the way.  Still I hate feeling so useless and flaccid.  I want at the very least to hop over to the Crafties and help prep food.

Maybe if I didn’t care so much about this show I wouldn’t feel so useless on set.  But when I think about the people it brought into my life, people who have become some of my greatest friends, I feel so intensely protective and indebted.  The actors and production crew take great pains to make sure we’re well taken care of because they know that this group of extras isn’t comprised of actors or Hollywood hopefuls (well mostly isn’t) but rather a group of fiercely devoted fans and through season 5 filming, this fanbase found a little foster family of our own.  Sunday we barely shot at all but the handful of us who were kept on standby didn’t care.  We were just happy to get to have an excuse to meet up and gossip.  At one point I forgot we were even on set.  How many shows can boast that they have a group of extras who are happy to simply hang around on set to spend time with one another?

My only frustration is that these weekends are exhausting since they are bookended with the long drive to and from San Francisco.  Essentially I spend 48 hours without significant physical activity and eat the unhealthiest food imaginable.  I also wind up going straight from the drive to commuting in to work where I then spend my first day back in “reality” sitting on my butt in front of a computer.  Funny how almost three days of physically doing nothing can still leave you so mentally exhausted that your body wants to fold under itself.  Once I got home from work last night my stomach was crying out for something green and healthy but I was too exhausted to cook anything elaborate.

Thus I have for you a very delicious, easy one vegetable dish for our Think Thin Tuesday.  If I can drag my bum up to the stove for 25 minutes even in that state, you can too.  Trust me this dish is worth it.  Rich, savory and chock full of vitamin and phytonutrient rich foods but you can console yourself that the main ingredients aren’t really vegetables.  No seriously they aren’t.  Tomatoes, Zucchini and Eggplant are the stars and all three are technically fruit, they are berries so no whining.  I doctored the dish up with some left over chunks of braised lamb to add in protein.  Otherwise you can leave the meat out of it and have a nice vegetarian main or side dish.  This would serve up really nicely alongside a dinner of chicken, lamb or fish.

Eggplant and Zucchini in Tomato Garlic Sauce

Adapted from Bon Appetit July 2012 Read more

Think Thin Tuesday: Stirring of an Early Girl

A fantastic meal substitute when you are trying to lose weight is soup.  A good bowl of soup with a side of some high fiber toast can be a great, light dinner though admittedly less desirable in the summer months.  Gazpacho can only be done so many ways after all….  The only thing that might sound more miserable to you my dear reader, than eating a hot soup, is making one in the summer.  I know I’m crazy for doing it but bear with me on this.  I like to wake up early, grab a batch of early girls (a tomato cultivar quite popular in California) and take advantage of the morning chill to enjoy the simple meditation of preparing a pot.  Since 15 whopping servings is usually more than I need, I’ll portion it out in mason jars as pints and then freeze them for a rainy, sickly day.  They also store great as lunches for a few weeks when airtight sealed.  I like to keep a jar at work for days when I want a skinny lunch or just something warm to slurp.  Just be sure if you freeze your mason jars that you use the kind approved for freezers and leave about an inch space at the top for liquids to expand.  I’ve yet to cause one to explode but an ex-boyfriend of mine did and it was NOT fun to clean up.

Summer time, especially the late, hot parts of summer is the best time to get my greedy hands on the bounty that is a ripe, tomato crop.  It works out nicely that I’m a natural early riser, that I find the mornings a fantastic time for reflection and that I find brewing up a bubbling soup to be the most meditative thing I can do in the kitchen.  Sure I love to bake but there is something about slow knife work for the mirepoix, the sounds of sizzling vegetables followed by a rolling boil and the smell of a long, low simmer that follows….  It’s extremely romantic to me; in these moments my kitchen is a time machine that magically whisks me away to the fantasy of old world Europe.   A fantastic way to spend the early morning when no one else has yet risen and the birds are just beginning to chirp.

I’ve always liked the early morning.   As a child I used to stay up to watch the sunrise because I preferred it to a sunset.  Sunsets had the connotation of ending and death whereas a sunrise was sad in its solitude yet carried all the promise of a new day.  I read a lot of poetry when I was younger and probably took things too seriously, but I do still find that to be true about the sunrise.  It’s beauty lies in the promise of the new day, fresh with no mistakes in it (yet).  The only problem with my love of mornings is the bad habit of keeping “gamer hours” which tend to keep me awake until the PM on the clock rolls around to AM leaving very little time to sleep.   Miles to go as Frost would say.  Still, as much as I love the music of the night, it’s the magic of the morning I find the most peaceful and enjoyable.  I’m so happy when I get it.  I wonder sometimes if this is something that I’ll always keep for myself.  I’ve never dated anyone who enjoyed even the thought of it and I wouldn’t want to litter these slow, still hours with small talk about silly things like the weather or film.  I want to imagine though that with the right person you could synchronize in the stillness and the simplicity of it.

The Early Girl cultivar, and yes this is a real tomato and no I didn’t use it deliberately for the sake of this blog entry, is extremely popular in California.  My botany knowledge is less expansive than my microbiology but basically it has to do with their ability to grow in extremely dry conditions.  The tomatoes dig their roots into the group deeper than most in order to seek moisture resulting in an uptake of more nutrients from the soil and an intense flavor.  As a result the Early Girl’s grow well in the drier, hot arid regions of the central and southern parts of the golden state as well as in the coastal Bay Area where summers are actually quite chilly but also dry.  So yeah I guess I have a fair amount in common with them past the name.  My love of both the bay and LA and my fervent attempts to sink roots down into the soil in one of those places….  See what I mean about how introspective and philosophical mornings make me?  Here I go seeking out more personal metaphors for life in food.

The thing about this soup is that with all the flavor from fresh basil, fresh corn, fresh tomatoes and the fiber from the veggies that you puree…you get all the thickness of a cream or roux-tightened soup without any of the milk fats or flour..  At 125 calories in a cup and 250 for a generous 2 cup bowlful with very little fat and sugar, you’ll find that it doesn’t taste like denying yourself.  It’s just a giant bowl of delicious veggies that slims while satisfying.

Tomato, Basil and Corn Soup Read more

Sneeze the Cheese (Don’t, please!)

For the first time in my life people around me, everywhere, are sick while I remain steadfastly healthy. Since Christmas.

It’s freaking me out.

Boyfriend – sick. Coworkers – sick. Family members over Christmas – sick. Me: healthy(?)

Okay what bizarro world have I stepped into? Should I be on the lookout for a backward S and have some blue kryptonite on hand? Should I be knocking on every piece of wood I see? In any event I’m certainly enjoying it.

I know I’ve said this in the past but a big part of my improved immune system the last year is Bikram Yoga. It hasn’t just been helping me either. My mother has started going to do Bikram regularly (three times a week) interspersed with Vinyasa Yoga, a slightly less hot but still warm practice. It’s been really good for her and in addition to getting healthier she has lost 40 pounds doing the practice with a low carb diet and the occasional walk.

Ideally I’d be going to Bikram every day. For a while I was on an ultimate yoga journey to do 10 days in a row and I made it to day 8 before getting interrupted in life. Of course that was when I lived 4 blocks from a studio and had a 5 minute work commute on my bicycle. These days it is much harder for me to get in to practice because of my job and 55 mile commute. Still I’m doing my best to get out of work timely enough to go at least twice a week. Eventually I’ll make myself go on weekends when I’m visiting the boyfriend back in Davis.

I suppose that for a post so focused on healthy, happy bodies I should share a skinny recipe but I so want to tell you about this pie. It’s pretty tasty and if you are a fan of Chicago Style Pizza you’ll go gaga for this. Personally I’m more of a New Yorker, despite being raised by parents who are California transplants from the Windy City. Despite my predilection for the superior New York style pizza, I have to admit I like this pie a lot. Maybe if I make it for the boyfriend he won’t mind that I slip away for two hours to go to Yoga when I’m supposed to be spending weekends with him….

Tomato and Cheddar Pie Read more

My dinner looks more like SciFi than your programming!

Vegetables from a distant moon?

This post is going to be a little ranty (and the topic is oh so tenuously connected to my dinner recipe) but I’m really, really upset with syfy channel right now.  So are several thousands, in fact I think it’s millions; I’m fairly certain I read somewhere Eureka premiered to 2.5 million this season so the fanbase exists.  Last week it was announced that Eureka is getting cancelled/not-renwed after season 5.  The show isn’t going to be just dropped without a conclusion; the network gave them a few more episodes to basically wrap up the story of this eden-like town for nerds across the globe.  This is better than what happened to Firefly, or worse, Sarah Connor Chronicles which ended with a complete cliffhanger and I need to stop thinking about it or I’m going to get sad all over again.  SPOILERS (highlight the text): (John Connor does not exist?!  WHAT? Give me a conclusion please!)

There was a pretty big reaction online, at least in the geek communities I’m a part of.  I think the reaction was about a bigger issue than just the loss of the longest running original series SciFi/SyFy channel is airing.  I think the reason so many fans like myself are really, really angry about this cancellation is that Eureka is more or less the only remaining Science Fiction show on the SYFY channel. Here’s a taste of their lineup: Read more

You say Tomato

I say soup!  You say Potato, I say vodka!  Now let’s move on to the Rorschach tests?

It’s August.  Beautiful, sunny August and everyone is out playing except for me because I am the single person who manages to get sick as a dog in the middle of summer.  Sinus infections seem to be my bane the past year.  My nose starts to get stuffy and then a few days later I’ll have a splitting headache behind my eyes and in the front of my head.  Next I get double ear infections and if I have to wait long enough for antibiotics my eyes get infected too.  It’s kind of a zombie-fication of me over the course of a week and it’s disgusting.

Now that you are in the mood to eat (mmmmmm brains) I will say that I hopped on the antibiotic train early enough this time to avoid double ear/eye infections.  My head is still pounding and my nose is still playing havoc with my ability to taste and smell but aside from that I am recovering.  Thankfully I accidentally wound up with a double delivery from my CSA the other week and had waaaaay to many tomatoes to use in a normal two week period.  So I did what any sane rational person would do at the end of July in 101 degree weather – I made soup! Read more

Tomato Sauce I

I had a bunch of tomatoes come in recently from a family costco trip.  They aren’t the freshest in March mind you, but at least the good thing about globalization of farming is that they are available.  I needed to use some up so I decided to make my first ever batch of home-made tomato sauce.   In order for tomatoes to survive shipping from Chile or Mexico they are typically picked long before they are ripe and modified so they appear ripe.  This isn’t a horrible thing from a moral or economical standpoint, after all it’s this or no tomatoes, but from a taste perspective it sucks!  So I definitely needed to add sugar to this batch.

Sadly I forgot to write down what I did (d’oh!) but it wasn’t especially memorable and it wasn’t awful.  I will say that I love making my own, everything, from scratch but with the cost of tomatoes in winter it might be more economically savvy to buy rather than make this.  So I will leave you with a basic formula for making tomato sauce because sometimes life gives you tomatoes and…ya know.

Basic Tomato Sauce
Backbone taken from the CIA “Professional Chef” – 1 gallon

  • 10lb of fresh tomatoes / canned tomatoes (I used a blend of both)
  • 2oz canola oil (or any other cooking fat)
  • 12oz minced onions
  • 1oz garlic
  • Salt and Pepper
  • Whatever you want! (I believe for this mix I used some peppers I’d roasted, maybe a cup of brown sugar and basil)

Sweat the onions, and any other additional aromatic vegetables, in the oil until they have deepened in color before adding the tomatoes.  Add the tomatoes, herbs and simmer until the desired flavor/consistency comes out. This could be somewhere between 30 – 60 minutes but it really varies depending on what variety of tomato you use and how much moisture they have so I really can’t give an accurate cooking time.  You’ll want to add fresh herbs toward the end.  Then give the sauce a whir through a blender if you desire a more uniform texture or leave it chunky.

Extended cooking will hamper the flavor so favor a shorter time rather than longer.  If something seems to be missing my advice is: add salt.  People really don’t use enough salt quite frequently and it is essential to bringing out the flavor.  I can’t tell you how much because it entirely depends on what other ingredients you bring to the party; even if I had a precise recipe I’d have to tell you ultimately to judge for yourself if it needs more.  Don’t be afraid to experiment.  The only way I’ve found to judge salt correctly is to oversalt something once in your life.  That’s how you learn.

Oh, what did I oversalt?  Popcorn.  I really didn’t think it was possible until I finally proved myself wrong.

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