Tag Archives: grocery store

Eating as a Non-Vegetarian- Lime and Garlic Marinated Porkchops with Cilantro-Lime Quinoa

Ok, I admit it: I like meat.

I don’t eat it very much. In fact, I eat it pretty infrequently. I rarely purchase it.

But I like it. I like the way it tastes. And there are very few photos of piglets that will make me feel guilty about enjoying a slice of bacon.

However, what I can’t come to terms with is what happened to the meat before its arrival at my dinner table. It arrives after inhumane mammalian brutality, hundreds (if not thousands) of travel miles, and undocumented harm to food workers.

All because I wanted a slice of bacon.

Yeah…that’s not ok.

I’m reaching a point in my life where I can’t bear to purchase meat that’s been produced in ways I can’t stomach. I mean, my ancestors ate meat- but the meat they ate is not the meat I buy at my local grocery store.

As regular readers of this blog know, I can pontificate on this topic for pages and pages. But all I really need to say is that in order for me to eat meat, I need to be prepared to find meat that was harvested from animals who were raised humanely.

Yes, it will be expensive. But that’s the price of being an omnivore in the 21st century first world.

ANYWAY, since yesterday was the most beautiful day ever (seriously, anyone who wasn’t in the North Carolina triad yesterday missed out on a gorgeous Southern spring day), I decided to make my girlfriend a spring-y dinner of pork chops and quinoa.

So where does an ecologically conscious Winston-Salem resident go when they want fresh meat?

Whole Foods Market, of course.

Whole Foods has a remarkable devotion to the sale of sustainably produced food items AND (probably most importantly) to crafting and maintaining solid relationships with farmers and ranchers. Since the food chain from farmer to consumer grows with every congressional bill and ‘science innovation’, it is more important than ever for us to support companies who strive to cut out the millions of middle men who get in the way of Americans eating food which doesn’t go against the evolution of our bodies.

As far as meat sales go, Whole Foods adheres to the stringent guidelines of the Animal Welfare Rating Standards, which are produced by the Global Animal Partnership. Basically, they have a 5 step standards list which details the requirements for a livestock animal’s living conditions. It looks like this:

Step 1: No crowding
Step 2: Enriched environment
Step 4: Pasture centered
Step 5: Animal centered: No physical alterations
Step 5+: Animal Centered: Entire life on same farm

As you probably noticed, there’s no step 3 for cattle. There are separate charts for poultry and pigs. And at Whole Foods, all the meat options are labeled with the number which corresponds to this chart. It’s another way of letting you know where your food came from.

Since I was making pork chops, here are the five steps I looked at:

Step 1: No crates, stalls or cages
Step 2: Enriched environment
Step 3: Enhanced outdoor access
Step 4: Pasture centered
Step 5: Animal centered: No physical alterations
Step 5+: Animal Centered: Entire life on same farm

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I ended up buying some very pretty chops from a local farm with a 4 rating. There were other options, but the fact that the meat came from a nearby farm means that the journey from farm to table was very short, and it insures the freshest ingredients possible.

It does not, however, insure the cheapest price.

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But here’s the thing- I can’t pretend to not know what I know about factory farming. And if I want to eat meat in spite of that knowledge, I need to be prepared to pay the price.

Plus, the flavor of this finished dinner was more than worth the money. I’m not a huge fan of lime and/or cilantro, but both of those flavors keep popping up in my recipes recently. I’m blaming it on Chipotle– I mean, who doesn’t love their cilantro-lime rice? But instead of making rice, I decided to try out the same flavor combo with quinoa. I’d say it was a success- Kate basically licked her plate clean.

(Ok, so she didn’t lick it clean. But she probably wanted to lick it clean.)

Both of these recipes are unbelievably simple, and can be whipped up very quickly. They can be served together, or paired with other dishes. For example, substituting cilanto-lime quinoa in a homemade Chipotle burrito bowl is a healthier option than eating mounds of fluffy white rice.

(I mean, don’t get me wrong- I LOVE fluffy white rice. But quinoa is just as delicious, and packs an unbeatable nutritional punch.)

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Lime and Garlic Marinated Pork Chops

(Adapted from Gina’s Skinny Recipes)

Yield: 2-4 servings (depending upon size of pork chops)

Ingredients:

4 (6 oz) lean boneless pork chops ( for the record, I made this recipe using 2 super thick bone-in chops, and the proportions still worked perfectly)

4 cloves garlic, crushed

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1/2 lime, juice of

lime zest

salt and fresh pepper

1. Trim off extra pork fat.

Basically, go from here:

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To Here:

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2. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.

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I always recommend long marinade times, but if you need to make this in a hurry, 20 minutes should get the job done. I had to whip up this meal pretty quickly, and I think 20 minutes was long enough to get a good flavor infusion.


3. Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-6 minutes on each side or until nicely browned.

While that’s cooking…

Cilantro-Lime Quinoa

Yield: 4 servings

Ingredients:

1 cup dry quinoa

1 1/4 cup Water

1 lime, juice of

1 tsp olive oil

1 tsp salt

1. Follow my instructions for fool-proof quinoa.

2. While quinoa is cooking, combine chopped cilantro, lime juice, and remaining oil in a medium bowl and toss until completely mixed. When quinoa is finished cooking, add it to cilantro-lime mixture and toss until coated.

Bam, dinner is served.

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Yes, your eyes are not deceiving you: Kate and I also ate French fries with our dinner. But those French fries are extra special, and will be reviewed in a separate post. However, just for the record, they were absolutely delicious. Smile

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FonDOs and DON’Ts: Why I’m Not a Vegetarian

Yesterday, thanks to a series of modern science miracles (dayquil, sudafed) paired with home cure-alls (a 48 hour long relationship with my neti pot) and the best remedy of them all (SLEEPSLEEPSLEEP), I emerged from the depths of plague just in time to make a fondue Valentine’s Day Dinner for my girlfriend.

 

Fondue incorporates everything I love about food and community- it brings diners together to create a meal which is representative of individuals, while encouraging fellowship. Seriously, I could probably write a dissertation on ‘how and why fondue can create a food revolution’, but I’ll try to contain myself. Anyway, my obsession with fondue started a few years ago: ever since then, I’ve amassed a collection of fondue pots (so far I own seven) which are on display around my apartment. This also means that I’m constantly looking for excuses to use them.

(For those of you who are rolling your eyes at the thought of a fondue pot collection, I encourage you to take a look at your shoe/dvd/perfume collection and keep the judging to a minimum.)

Anyway, making a three course fondue dinner at home, while it does take a bit of prep work, is really easy. The process is made even easier when you haven’t spent your weekend dealing with a nose full of mucus, but that’s neither here nor there.

When planning a dinner of this magnitude (even if it’s only for two people), I find it’s helpful to make a detailed shopping list- this is a preventative measure so that you don’t end up wandering around a grocery store for longer than necessary. Ok, maybe I did that anyway- but that has more to do with the fact that I was sick, partially delirious, and the fact that I’m not immune to the well-orchestrated insanity of Whole Foods on Valentine’s Day Eve.

Already owning a fondue pot (or seven) makes planning a spur of the moment Valentine’s Dinner pretty easy- therefore, I would recommend investing in a fondue pot of your very own. Since I bought most of my pots at yard sales, my entire collection probably has an exact monetary value of less than $40. However, a couple of my pots are individually worth more than $40. For those who are not willing to scour yard sales, I would recommend purchasing a pot with a reliable non-stick cooking surface and easy to use heating system- if you’re going to purchase more than one pot, feel free to get exciting with your heat sources (butane fuel, tea light candles). However, if you’ve never done fondue outside of the occasional Melting Pot Dinner, I would recommend getting an easy to use plug-in fondue pot. There a couple of models which would make great starter pots- Rival FD350S and Cuisnart CFO-3SS, for starters.

Anyway, I made a classic Swiss cheese fondue and Fondue Bourguignonne, a traditional meat fondue. Here’s my first confession- I was too cheap and lazy to make a swiss cheese fondue from scratch, so I bought a pre-packaged Swiss fondue.

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I was very pleased with this purchase- it made my life SO MUCH EASIER, and cost less than it would have cost to individually buy the necessary cheeses. I bought this box of cheese for $6.99 at World Market and it was worth every penny. To dip in the cheese, I chopped up a couple of granny smith apples and half a loaf of 3-grain whole wheat sourdough from Whole Foods.

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I think it’s best to use a really hearty bread for cheese fondue- it’s less easy to drown your bread in the cheese, and it helps decrease the odds of cheese overdose (something I’ve never experienced, but am absolutely sure can happen. To someone who is less cheese obsessed).

Fondue Bourguignonne is really easy to make, as it’s just 2 cups of oil (I used canola) heated to 350 degrees. You dip the meat in the oil, cook until your desired ‘done-ness’ and voila- meat, it’s what’s for dinner. However, Fondue Bourguignonne is NOT healthy, and VERY dangerous. In fact, it’s probably a good idea to have a fire extinguisher nearby. I mean, if you’re not using an open flame then it’s probably ok, but sputtering oil does not feel good when it comes in contact with bare, tender skin. Basically, use caution when preparing this dish.

Since this was a special occasion, I tried to buy really high quality meats- I decided to use a local London Broil, and local sweet Italian sausage. I chopped both meats into bite size, fast cooking pieces.

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As a rule, I don’t eat a lot of meat. It’s very expensive, and it becomes especially expensive to buy meat which doesn’t make me feel like a horrible person for even looking at the packaging. However, when it’s possible to find meat that was butchered from animals who were raised in humane conditions and fed meals which are representative of their actual dietary needs (as opposed to wide-spread animal homicide through corn feed), I have less of a problem incorporating meat in my diet. For me (I can’t and won’t speak for anyone else), it’s important to be able to make a direct connection between the meat I’ve consumed and the animal that gave up its life. It’s nearly impossible for me to come to terms with meat that’s been slaughtered in factories which exploit both the animals and the workers. However, I think it’s important to support local farmers, and raising livestock is one of the traditional crucial elements of a working farm. Do I eat meat on a daily basis? No. Will I eat meat if the circumstances are acceptable? Sure.

Anyway, one of the best parts of making a meat fondue is getting your meat nice and crispy, then coating it in tasty dipping sauces.

I made two dipping sauces from scratch- they were both REALLY easy, and pretty healthy.

First I made a mustard sauce using the rest of my FAGE Greek yogurt- I even mixed it up right in the container.

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Mustard Sauce

Ingredients:

1/2 cup Greek Yogurt

3 tbsp Dijon Mustard

1 tsp Coriander

1 clove Garlic

1-2 tbsp Lemon Juice

Salt and Pepper to Taste

Combine all the ingredients, mix well and chill until serving.

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I have to say, this sauce turned out awesome- This is my own original recipe, and I was really pleased with the consistency and flavor. Most mustard sauces use mayonnaise and/or sour cream as a base, but Greek yogurt gives a delicious creamy texture for a fraction of the calories. Plus, on a personal note, I think it tastes better.

I also made a Teriyaki Sauce.

Teriyaki Sauce

Ingredients:

– 1/2 cup chicken stock (I used Maggi bouillon dissolved in H20)

– 3 Tbsp low sodium soy sauce
– 2 Tbsp fresh or bottled lemon juice
– 2 tsp cooking sherry
– 2 tsp honey
– 1 clove garlic

Combine all the ingredients in a small saucepan; heat to boiling. Refrigerate until serving time. Can be served warm or cold.

This sauce also turned out quite delicious.

When preparing new recipes, I know many cooks on a budget can be deterred by expensive ingredients that they don’t use frequently. I mean, hello? Cooking sherry? It’s not exactly an every day ingredient. However, my method for gaining a recipe friendly pantry is to make a list of dry ingredients which occur frequently in recipes. Then, gradually (one or two at a time) purchase the ingredients during routine grocery store trips- this way, when you come across a new recipe or concoct a dream recipe,  you have the necessary tools on hand without going into spontaneous debt. I’ve accumulated countless vinegars, oils, and spices using this method: most recently I bought toasted sesame oil which has elevated my impromptu tofu scrambles to another level.

For dessert, I decided not to make a river of chocolate fondue and opted for a couple of (GASP) store bought desserts.

Actually, this was probably my best idea- I bought four tiny desserts (two mini chocolate covered cheesecake bites, a mini-cannoli, and a petit four). This way, my girlfriend and I were able to have a very sweet dessert without creating a ton of leftovers and without breaking the caloric bank. Also, they were only .99 per treat- Whole Foods Market, you are my valentine.

I hope everyone has a great Valentine’s Day. If you’re single, try not to let the antics of your slobbering friends (myself included) get you down- self-love is much more important than love from a partner.

And if you’re slobbering all over someone, try to remember than Valentine’s Day is not the only day of the year that you should make a noted effort to show care for the one you love (or ones– monogamy is not for everyone).

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Product Review: Udi’s Gluten-Free Sandwich Bread

I don’t have any major food allergies- I mean, there’s a very great chance that I might have undiagnosed lactose intolerance, but that has yet to stop me from eating cheese like it’s going out of style. And while I don’t have any (known) gluten allergies, reducing the amount of gluten in one’s diet has a number of health benefits, including better digestion.

Anyway, when I saw that Udi’s Gluten-Free Sandwich Bread was on sale at Whole Foods, I got really excited to try out this really reputable brand.

Udi’s started making gluten-free products after their master baker was asked by a friend with celiac disease to come up with a new recipe for gluten-free bread. He ended up developing Udi’s “secret” recipe, and the rest is history.

In my opinion, this bread stands above other gluten-free breads I’ve tried. It’s a little mealy, but not too mealy, and it has a delicious bite as well as a really mellow flavor. I tried the original recipe, and I think it’s really good for every day sandwiches and toast. However, be aware that gluten-free does not mean THE HEALTHIEST FOOD IN THE WORLD OMG- I mean, it’s still bread. And the last time I checked, bread is a carbohydrate. That means two slices of Udi’s Gluten Free White Sandwich Bread is 4 WWpoints+. Basically, as long as you don’t eat the entire loaf in one sitting, I think eating Udi’s bread is perfectly fine for a Weight Watcher.

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For lunch, I ate my Udi’s in a sandwich made with a Boca Chik’n Patty, lettuce, mustard, and an egg white (look, don’t act surprised- I said I like eggs).  The whole thing was 8 WWpoints+.

Tonight my brother and I are having our first WW meeting together. Since we’re both doing WW online, we’ve decided to meet up once a week and have our own version of a WW meeting. I think it’ll be a great way for us to spend a little more time together, and support each other.

Do you have any unconventional support systems? Also, how do you feel about gluten-free diets?

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Say it Ain’t SNOW: A Recap of New Purchases, and Why Corporate Farming is Destroying My Judgement

Today I was reminded of one of the side effects of living in a world dominated by corporate food manufacturing: it’s very easy to forget that weather directly affects farming opportunities. I mean, when you can buy peaches and strawberries in the middle of December, why the hell would anyone be thinking about the fact that those items are out of season and didn’t come from a farm nearby?

(It’s probably because we live in the Matrix. Or America. You know, semantics.)

Therefore, if there’s been an unusual amount of snow and ice in your area, there will be a very meager selection of produce at your local farmer’s market.

Let me make this a little more simple:

This:

(Source)

+This:

(Source)

=

Whatever, I’ll hit up the market later in the week. Anyway, while I was at home with my parentals and little bro, my mom and I went on a mother/daughter grocery shopping expedition and I found steel cut oats at ALDI:

Um, what? I had difficulty finding a selection of steel cut oats at Harris-Teeter, and there’s a giant display at ALDI for half the typical price? I won’t look a gift horse in the mouth, but that strikes me as slightly amusing. Now, these oats are quick cooking, so I don’t know how they will compare to these oats:

I’ll be sure to let you guys know how the taste testing goes down with these two items. Whole Foods versus Aldi– this ought to be very interesting.

Also, my mom hooked me up with a new kind of tahini:

I’m pretty excited to try it- Mama Bear got it for a great price using amazon.com, but some of the reviews say it’s kind of bitter. Do you eat tahini? Do you have a favorite way of preparing it? I, for one, am about to embark on a series of hummus experimental adventures.

Also, when I arrived home in Cancer City, guess what was waiting for me?

And Yes, I did pose these photos on top of my record player.

🙂 🙂 🙂 I love new purchases, especially when they come in the form of an Eat Smart Precision Pro Kitchen Scale and an Omron GoSmart Pocket Pedometer.

Because I’m Jessamyn and I have the patience of a two year-old, OF COURSE I had to immediately start weighing everything in my kitchen using my lovely new scale. I won’t bore you with all my testing, but I was very impressed with the scale’s accuracy and ESPECIALLY the great convenience of the tare function. By using the tare button, I can easily place a plate/bowl on the scale and zero out its weight before measuring my actual food. There’s no silly math involved at ALL. It’s a REVELATION, y’all.

Plus, doesn’t it look so pretty next to my coffeemaker? Now my kitchen is semi-color coordinated.

(Ok, I’m making an ass of myself.)

I’d have taken more photographs of my pedometer, but I immediately adjusted all the settings, clipped it to my shirt, and walked around my kitchen like an idiot for ten minutes. Things I’ve learned so far? Apparently I have a very short stride, and walk too slowly. I’m sure more lessons will be learned as soon as I start walking and acting like a normal person again. Ok, that’s probably asking a bit too much- everyone knows I’m nowhere near normal.

How was your Dr. Martin Luther King, Jr. Day? Did you act more or less silly than I did?

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FINALLY: The Wait Is OVER!

It’s been a pretty busy weekend here at Jessamyn’s house. For starters, I FINALLY received my loan refund check. Do you know what that means?

 

Yeah, that’s right: A FRIDGE (and pantry) FULL OF FOOD! The days of Jessamyn subsisting on pantry scraps are over (until I am desperately awaiting my refund check in the spring- the life of a full-time graduate student is ROUGH, y’all).

Also, I bought Udi’s Gluten Free Bread for the first time, and I’m unnaturally excited to try it.

Other big developments?

Yeah, That's Right: I photographed my sneaks on my kitchen counter. Haters Gonna Hate.

Thanks to Mama and Papa Stanley, I finally have new running sneakers! Honestly, I think part of why my mom was so quick to contribute to the sneaker cause is because she’s been tired of seeing me loaf about in the same pair of kangaroo jogging shoes for the last five (seriously, Jessamyn, five?) years. Somehow, though I never buy shoes for exercising, my regular shoe collection grows steadily every month and my old pair of sneaks grow dingier with every cycle. This is a trend I am determined to end (well, not the purchasing of new pumps, boots, and flats. I might have a new health resolve, but I’m still a Fatshionista).

It’s a happy day in Jessamyn’s house. 🙂

Tonight I’m heading to the afore mentioned parental units house so we can break bread together while I mooch off their washing machine. Also, in case you’ve been living under a rock, the Golden Globe Awards are tonight (8pm EST, NBC) and since my mom and I are amateur movie buffs, this is basically a holiday for us. Plus, I don’t own a television set so even if I wanted to sit at home and cheer for my favorite shows and films alone, I couldn’t. I could go into my anti-television ownership philosophy (which has very little do with televisions and more to do with furniture feng shui), but I’ll spare you for the time being.

I’ll also get to spend some quality time with my little brother- have I mentioned he’s starting Weight Watchers with me? I’m so excited to start this journey with him, and I’ll give more information about our effort later.

AND tomorrow, I’m planning to visit the Piedmont Triad Farmers Market on my way home from J-Town- I can barely contain my excitement. Fruits, vegetables, pumpkin butter? IAMSOEXCITED!

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Oats and Quinoa and Grocery Stores: OH MY!

As I write this entry, I’m sitting in the deli/mini grocery/coffeeshop my girlfriend works in, and I’m reminded of how lucky I am to have a store so close to my apartment which sells bulk spices and grains.

Wait a minute, let me back up and give a little free publicity: the store of which I’m speaking is called Washington Perk , and it’s fulfilling a serious grocery shortage in the Winston-Salem, NC area.

Ok, I’ll be more specific- yes, there are tons of grocery stores in W-S. Harris Teeter and Food Lion pretty much dominate the grocery options, though many people also utilize other big name chains (Costco, Wal-Mart, etc.) In my immediate neighborhood, we have a very substantial Spanish-speaking population and are lucky enough to have a Compare Foods Supermarket. For those of you who are unfamiliar, Compare Foods specializes in items which are specific to Latin cuisine. There’s a great Spanish bakery, vast crates of bulk beans, as well as an extensive butcher and deli. There’s also a multitude of options in food categories which are typically sparse or bare in your typical “American” grocer- where else can you find ten different kinds of Mexican hot chocolate? Also, on the scale of “expensive grocery stores”, CF ranks on the very low end of the spectrum.

However, Compare Foods is not a great source for organic produce (or any other organic item), and it can be cost in-effective to shop for items which are not prominent ingredients in Latin food culture. For example, though cheese is used in different types of dishes, traditional cheese (cheddar, etc.) produced “for” American cookery is EXTREMELY expensive. This is very similar to Super G Mart, a store in my hometown of Greensboro, NC, which specializes in Asian cookery. Super G Mart’s produce and meat selections are an unbeatable price/quality equation. However, I’ve seen packages of cheese costing nearly $7.

Of the available stores, there are very few which are locally owned. There are also very few which offer a large selection of local and/or organic products. And in my actual neighborhood, there are absolutely no coffee shops, and very few restaurants. This is where Washington Perk comes in. The Perk is locally owned, and features fair trade coffee, a small (but growing!) selection of locally produced dairy and produce, as well as a number of organic grocery options. There’s also a fairly inexpensive deli, and the aforementioned bulk spices and grains.

These are all very important features because one of the only other organic grocers in town is Whole Foods Market, and it’s not near my apartment AT ALL (though, for the record, I’m a fan of Whole Foods and everything for which they stand.)

Wow. Um, ok. Shall we get back to the point of this entry? 🙂

Anyway, there are a number of foods which I want to endeavor to make part of my regular diet during the next few months. Several of these foods hold nutrients and vitamins which I’m definitely not getting enough of, and I think they will help provoke my urge to create new recipes and meal ideas. Here are three with which I can’t wait to get more familiar:

(Photo Credit: Stacey Boyer)

Steel cut oats

My father has sworn by steel cut oats for a number of years, but I’ve always been turned off by how long it takes for them to become soft and chewy, as opposed to tough chunks which get stuck in your teeth leading to a morning of being called ‘oatmeal mouth’. I’m also turned off by the price, but most foods which are actually good for the human body tend to fall outside of my budget. I’m coming to the conclusion that instead of choosing unhealthy options because of the price, I need to re-work my entire food budget.

Danica of Danica’s Daily has a great recipe featuring steel cut oats which I am extremely psyched to try.

(Photo Credit: Stephanie of Noshtopia)

Quinoa

Quinoa is the new love of my epicureal life. I can’t believe I’ve let my food discrimination keep me away from this delicious delicacy for so long! The texture is an excellent substitute for rice or couscous, and it is unbelievably versatile. It can be savory, sweet, salty, or all three and more!

(All these exclamation points are making me feel like Billy Mays. (!))

(Photo Credit: Benefits of Spirulina)

Spirulina

I’ve been reading a lot about the positive health benefits of adding spirulina into one’s diet. Spirulina is a complete protein, and contains all essential amino acids. It’s stronger than the average plant protein, and it’s rich in a host of vitamins and minerals. Of course, the color and flavor can both be rather off-putting, but I get the impression that spirulina powder can be painlessly added to food and drinks.

What about you? What foods/recipes are you excited to try out this year?

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