This Omivore's Dilemma

I know fast food is bad. It's not just bad because of the fat, salt, sugar and many other ingredients I can't pronounce, but because the beef or chicken comes from questionable sources. One burger can have beef from many different cows, and these cows are kept in deplorable conditions which is why they need to be injected with mega doses of antibiotics to keep them healthy. Chickens fare no better. I won't even go into what they do them. Despite knowing this information there are still times when I succumb to the rat race and feed my family fast food. Probably not as often as most families, but we still eat it. Why? Lack of proper planning and grocery shopping. We need to be responsible food consumers. Know where your meat market or grocery store gets their beef, chicken, milk, and eggs. Are they coming from commercial feed lots where the animals are being pumped full of antibiotics and steroids? Are the chickens in cages so tiny they can't move and forced to lay eggs unnaturally? Real food, naturally and locally raised, and eaten as close to God made it. That's what we should all be doing. It's better for our bodies, the environment, and our local economy. Stay tuned for recipes and ideas of how to make this happen.

Comments

Food Marriage Made in Heaven

The perfect marriage of flavors! Made this dish for dinner last night and it was fabulous. The perfect way to use your unripe tomatoes this September when we still have all those green tomatoes on all of our plants. The Buttermilk Ranch recipe is great, the perfect blend of spice and a little heat with creamy coolness. Make this dish, I promise you won’t be disappointed……..also my next recipe is going to use this Buttermilk Ranch recipe. Grab a glass of sweet tea and enjoy! Buttermilk Ranch Dressing 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves 2 tablespoons fresh dill 1 tablespoon fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/2 cup buttermilk In a food processor add garlic, parsley, dill, chives, and pulse until minced. Add remaining ingredients and p...

Sloppy Joe's without the can!

This recipe for Sloppy Joe’s has gotten the stamp of approval from my picky eaters and it’s so easy you will never go back to the canned stuff. What’s great about making your own Sloppy Joe’s is that you control the sodium and spices so you can customize it for your own picky eaters. Another healthful benefit to making your own is that there will be no high fructose corn syrup or other nasty ingredients. Did you know that for just a few cents more you can buy organic ketchup and it does not have corn syrup in it? Here’s what you will need…. 2 pounds of lean ground beef, organic preferably 1 can organic tomato sauce 1/3 cup organic ketchup 1 onion chopped 3 cloves of garlic finely minced 2 tsp dry mustard 3 T Worcestershire sauce 2 T brown sugar 1T apple cider vinegar Salt and Pepper to taste Sauté beef in large sauté pan on medium heat and drain any fat if necessary. Add on...

Herb Coddled Eggs

Chilly mornings call for a warm breakfast and one of my favorites would be Herb Coddled Eggs. I like these eggs because not only are they off the beaten path, but they are easy to prepare and I almost always have the ingredients to make them in my fridge. Now I can’t take credit for the original recipe, that would go to Ina Garten, but I have modified it slightly. Preheat oven broiler. Chop herbs and garlic and mix with grated Parmesan cheese, set aside. Crack two eggs each into two small dishes and set aside (taking this step will insure no shells accidentally go into the gratin dish).In two small gratin dishes (or ramekins if you want only one egg per person) place one tablespoon of butter and one tablespoon of heavy cream in each and place on baking sheet under broiler until butter is melted. When melted gently pour two eggs into each gratin dish and top with herb and cheese mixture. Place baking sheet back under broiler and broil for about 5 or 6 minutes until egg whites are slight...

The Accidental Epicurean

Search This Blog