Categories

Food In the News

 

Restaurants Serving Family Style Sunday Dinners

Seattle was at the forefront of the coffee mania back in the nineties. Are they going to be at the forefront of the comeback of Sunday style dinners?

Could be. I for one am all for it.

According to Braiden Rex-Johnson of  The Seattle Times, several restaurants in the Seattle area offer a communal table dining experience:

SUNDAY SUPPER. The very words conjure up sepia-toned Norman Rockwell images of happy families gathered around tables piled with steaming platters of roasted chicken, heaping bowls of mashed potatoes and butter-bathed vegetables to share.

Sadly, in our rush-rush, modern-day world, this long-cherished tradition has been lost to many of us.

Rex-Johnson goes on to highlight four places that offer such fare in the Seattle area. And they have been roaring successes!!

You can read the entire article and find a few recipes too by clicking this link: Family Style.

I can only hope this trend takes hold and brings back the Family Sunday Dinner.

Eat Small and Eat Local? Maybe Not So Much

One of the reasons many local farmers and their supporters often cite for eating local is that it is less expensive, more efficient, and better for the environment.

Now comes along George Mason Universityeconomics professor, Tyler Cowen who says, not necessarily.

In an article in the Wall Street Journal:

A dash of economics could help most people eat better, cheaper meals, Cowen said in a recent interview.

Case in point: local food may be more tasty, but it isn’t necessarily easier on the environment to eat food grown and transported by a nearby farmer. Small farms often use inefficient techniques and tend to transport their crops through frequent, short trips, Cowen said. A mass shipment of grapes barged in fromChilemight be more efficient.

“There’s kind of a glorification of eating from small, artisanal-like” places, but that “just doesn’t stack up with an economic analysis,” Cowen said.

Cowen’s new book, An Economist Gets Lunch: New Rules for Everyday Foodies, is on bookstore shelves now.

Gee. Another book added to my “Must Read” list.

Twinkies Redeemed?
I saved the best for last.

Seems there is more sugar in most yogurt than in the much maligned Twinkie.

According to a slide show over at Huffington Post not only does yogurt have more sugar than a Twinkie so does tomato sauce, granola bars, fat-free salad dressings, and so much more.

You can watch the entire slide show and find out the other thought to be healthier than a Twinkie foods by clicking the following link: Twinkie.

Hahahaah I am laughing all the way to junk food heaven.

So next time you want or need a bit of comfort from food from your childhood, go ahead reach for a Twinkie. Just remember, it is less what we eat and more how much of it we eat. The key here is moderation.

Hahahhaha…I am still laughing……..

OK. Enough reading, writing, and talking about eating and good food. Let’s get to a recipe and eat!

Featured Recipe    Parsnips with Grapes

Today’s recipe is super quick, super easy, and super-duper delicious!

This is definitely a quick and easy dish for weeknight fixing.

It was inspired by a  Martha Stewart Everyday Food (October 2010) magazine recipe. It was a cooking for one recipe. I just tripled it and left the Rosemary out.

Martha served it with pork tenderloin. But this side dish goes well with any meat entrée.

Today I served it with a thin pork chop for a quickie weeknight meal. You will find directions for how I made the pork chops below.

This is what you will need for 3 people:

3 parsnips.

About 1 cup of red grapes

1-2 tablespoons olive oil

Salt and pepper to taste

Here is what you do:

Wash the grapes. Dry by wrapping in a towel and setting aside.

Peel the parsnips.

Cut off the ends of the parsnips and discard. Cut the parsnips on the diagonal into ¼ inch slices.

NOTE: I cut the fattest part of the parsnip in half, and then slice on the diagonal.  

Heat the oil over medium high heat and add the parsnips in one layer.

Sauté until the parsnips begin to turn brown, about 2-3 minutes. Turn the parsnip pieces over.

Add the grapes. Lower the heat to medium-low.

 

Cover and cook about 2 minutes more until the grapes begin to soften and burst open.

Serve with an entrée of your choice.

NOTES if making this with pork chops: If you are making pork chops for more than one or two people you will most likely need to make the parsnips in one pan and the chops in another.

Since the chops I used were so thin they did not take long to cook at all. I added them to the pan when the parsnips were almost half way done while the heat was still at medium high. After the chop was browned on one side is when I added the grapes and lowered the heat and covered the pan.

All I did for my chop was pat the chop dry, salt and pepper to taste plus I added a bit of dried oregano on both sides. Then I dredged it in flour. I added a bit more oil to the pan and added the chop. I quickly browned it on one side and turned it over. Then I placed a lid over all for about 2-3 minutes.

I served the chop topped with some of the parsnips and grapes.

This side dish also goes well with these entrées:

Bunless Hamburger

Salmon Patties

Meat Loaf

Bon appétit!!!

Cost

3 parsnips                              $1.30

1 cup of red grapes                 $1.51

1-2 tablespoons olive oil          $0.23

Salt and pepper to taste

Total cost = $3.04
Cost per person = $1.01

Quote of the Day

The genius of the United States is not best or most in its executives or legislatures, nor in its ambassadors or authors or colleges, or churches, or parlors, nor even in its newspapers or inventors, but always most in the common people.

 

Walt Whitman

yyyyyyyy

Print Friendly

2 comments to Food In the News

  • Carol Sternberg

    MmmmmTwinkies…my childhood favorite. Bought a pkg not too long ago and was disappointed. They must have lost the recipe.

    • Roberta

      Same thing happened to me, Carol. They either lost the recipe or my childhood memories are playing tricks on me.