World Food and wine Showroom

From the author of “Fix It And Enjoy It Healthy Cookbook”

If you wish to make changes towards healthier eating but finding difficult to do so, try to apply some of these tips designed to encourage adults set in their diets to make healthy changes.

Tips for healthier eating for stuck-in-their-ways adults

by Phyllis Pellman Good,
Author of Fix-It and Enjoy It! Healthy Cookbook: 400 Great Stove-Top and Oven Recipes

Are you stuck in a food rut and having a hard time changing to healthier eating habits? If you want to make lasting changes to the way you eat, you need a plan. Follow these steps for changing an unhealthy behavior into a healthy one:

1. List your behaviors that you think are unhealthy. For example, maybe you eat too fast, or snack throughout the day instead of eating regular meals, or eat whenever you’re under stress.

2. Choose one behavior that you would like to change. (Trying to change everything on your list at once can feel overwhelming.)

3. As you think about strategies for changing, try to figure out how you developed the behavior. For example, do you tend to snack all day because you’re under constant stress?

4. Brainstorm about ways to change your behavior. Think of five to seven possible solutions. Then pick one strategy that you think is practical and doable. For example, choose a healthy habit that you can substitute for an unhealthy one.

5. Figure out a way to make your new behavior easy to do. For example, how can you eat more fruit? Maybe you can make sure that a well-stocked bowl is always on your kitchen counter.

6. Identify obstacles that might get in your way. What conflicts might interfere with your strategy? What plans can you make to work around those possible hindrances?

7. Set a date for when you want to achieve your goal of changing your behavior and routine. Establish a comfortable pace for making the change.

8. When you reach the goal date, evaluate your success. What worked and what didn’t? What would you do differently?

9. Consider what you need to do to maintain your new approach to food. Think about what you need to do to make your healthy behavior a permanent one.

10. When you’re ready, select another behavior you’d like to change and restart the process.

The above is an excerpt from the book Fix-It and Enjoy It! Healthy Cookbook: 400 Great Stove-Top and Oven Recipes by Phyllis Pellman Good. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Reprinted from Fix-It and Enjoy-It! Healthy Cookbook. Copyright by Good Books (www.GoodBooks.com). Used by permission. All rights reserved.

Author Bio

Phyllis Pellman Good is a New York Times bestselling author whose books have sold nearly 10 million copies.

Good has authored the national #1 bestselling cookbook Fix-It And Forget-It Cookbook: Feasting with Your Slow Cooker (with Dawn J. Ranck), which appeared onThe New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense.

Good has also authored Fix-It and Enjoy-It Cookbook: All-Purpose, Welcome Home Recipes, Fix-It and Enjoy-It Diabetic Cookbook, and Fix-It and Enjoy-It 5-Ingredient Recipes, all for stove-top and oven use. (Fix-It and Enjoy-It is a “cousin” series to the Fix-It and Forget-It books.)

Good’s cookbooks include Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes!, as well as four additional titles in the Fix-It and Forget-It series. Among her other cookbooks are The Best of Amish Cooking and The Central Market Cookbook.

See her book at Fix It And Enjoy It or visit her site at www.Fix-ItandEnjoy-It.com

The best ground beef meat comes from a lean steak.

We asked for the best ground beef recipes. The contestants sent some great recipes for the chance to grab a copy of the winner book in the category for bread, other baking and sweet in the IACP cookbook awards.

Best Ground Beef Recipes Contest

Contestants sent their best ground beef recipes to All Foods Natural for the chance to win a copy of Local Breads: Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers.

Only subscribers to our newsletter or registered users were allowed to enter this competition.

This competition run from 21 December 2008 to 20 March 2009, entries were accepted from from 21 December 2008 to 1 March 2009. Apart from the book offered as a first prize, there was another offered as runner up.

• Fix it and Enjoy It Healthy Cookbook.

The winners

Bette’s creamed ground beef on toast was the recipe most voted.

Bette said “I am happy you enjoyed my creamed ground beef on toast , it’s a great easy comfort food.” And she is right.

The recipe is very easy to prepare and very enjoyable to eat. It is one of those sandwiches that feel as satisfying as a full roasted dinner. Meet Bette at the stove..

Q: Tell us about your background: Where and when did you learn to cook?
A: I am the oldest of 5 children, my mother taught me to cook early around age 10. Then when I was 16 I worked in a restaurant as well.

Q: Which one is your favorite food?
A: Favorite food to cook are meats, beef & pork roasts are a favorite due to the leftovers can always be recreated. I love making “something from nothing”.

Q: Who does the cooking at home? Do you cook for one or two, or a family?
A: I do all the cooking. It’s just myself & my husband.

Q: Which dish is the one you cook best?
A: Chocolate chip cookies. Practice makes perfect and I have baked many of those.

Q: Which ones are your favorite recipes/dishes at home? Eating out?
A: At home, beef pot pie made from left over roast and gravy plus whatever vegetables you enjoy. When we eat out, being from Maine, we enjoy fresh seafood.

Bette sent us also a second entry. See her zuchinni ground beef lasagna.

It’s so exciting to have won the bread book. I taught myself to make yeast bread a couple of years ago when my mother in law wanted “bean hole beans” & yeast rolls for her 75th birthday. My brother in law offered to make the beans if I would make the bread. It was only 3 weeks away, so every day I made a batch of yeast bread until it I got the feel of the dough and baking just right. Many batches ended in the trash but by her birthday we had lovely white & oatmeal yeast rolls that were a hit. The book will be used often.

A runner up prize

The second most voted recipe was sheppard’s pie from Liz, and she got a chance to fix and enjoy meals the healthy way.

The Surprising, Unbiased Truth about What Meals to Eat and Why.Healthiest meals on Earth

This book by acclaimed nutritionist Dr. Jonny Bowden combines ingredients that promote long-term health to create meals that will literally save lives.

The Healthiest Meals on Earth

Unbiased truth about what meals to eat and why

Studies show that eating the vital ingredients featured here as part of a balanced diet can cut the risk of heart disease by three-quarters, boost overall heart health, and add years to your life.

Broiled salmon with tamari-orange marinade

Full of omega-3s for your heart, mood, and skin

Ingredients

1 1/2 pounds (680 g) wild Alaskan salmon fillet, cut into 4 equal portions, or four 6-ounce (186-g) salmon steaks
1/3 cup (80 ml) high-quality dry white wine, such as Chardonnay, or medium sweet wine, such as Riesling
2 tablespoons (30 ml) low-sodium tamari
1/3 cup (80 ml) orange juice (fresh squeezed is best; about 1 large juicy orange)
3 tablespoons (24 g) peeled and finely grated ginger
1/4 cup (25 g) finely chopped green onions
1 teaspoon raw honey
1/2 teaspoon extra virgin olive oil

Prep Time: 10 minutes, then marinate for 4 to 6 hours
Cook Time: 10 to 15 minutes
Yield: 4 servings

1. Rinse the salmon gently in water and pat to dry.
2. In a small bowl, combine the wine, tamari, orange juice, ginger, scallions, and honey and whisk to combine well.
3. Place the salmon in a shallow glass baking pan, skin side down if fillet, and pour the marinade evenly on top.
4. Cover the baking pan with plastic wrap and refrigerate for 4 to 6 hours or overnight, tipping the dish occasionally to recoat the salmon.
5. Remove the baking pan from the refrigerator and let it stand at room temperature for 30 minutes, Preheat the broiler.
6. Lift the salmon out of the baking pan and remove any ginger or scallions to prevent burning, Rub the oil on the skin/bottom side the salmon and place it on the broiling pan, oiled side down.
7. Broil the salmon under high heat for 10 to 15 minutes, until salmon flakes easily with a fork and the flesh inside is firm and light pink. The top should lightly brown and caramelize. If the salmon browns within the first 5 minutes, move the broiling pan down 1 rack in your oven.

Notes from the Kitchen

Marinades impart wonderful flavors to proteins — such as meat, fish, and tofu —
and the acid and salt components of the marinade can help to tenderize the meat or fish.

It takes time for the protein to fully absorb the marinade flavors. Seafood takes the
least, 4 hours, whereas heavier cuts of meat take longer, up to 12 hours. A typical
marinade combines a strongly flavored liquid — such as wine, vinegar, or juice — with
herbs, spices, or other flavoring foods, such as minced onion, and a small amount of oil.
You can omit the oil to reduce the fat content. Using a small amount of a pungent-flavored food or spice such as garlic, cayenne pepper, or ginger will reduce the
need for salt.

• One cup of marinade is sufficient for 2 to 3 pounds (900 g to 1/4 kg) of protein.
• It’s helpful to turn the meat, seafood, or tofu to recoat it occasionally while marinating. Some people combine the meat, seafood, or tofu and marinade in a gallon-size resealable plastic bag to easily recoat the meat. Place the bag inside a bowl in the refrigerator just in case the bag leaks.

The above is an excerpt from the book The Healthiest Meals on Earth
by Jonny Bowden, Ph.D., C.N.S.

Published by Fair Winds Press;  July 2008;$24.95US/$27.50CAN; 978-1-59233-318-9
Copyright © 2008 Jonny Bowden, Ph.D., C.N.S.

The recipe that won the first prize at the Complement Your Barbecue recipe competition.

This garlic, ginger and molasses teriyaki is an example of fusion cooking. It won the first prize at the Complement Your Barbecue recipe competition. Meet, Hillary, the marinade expert, at the stove.

Hillary is a retired teacher turned caterer from California, creating menus and recipes for friends and family, including all special events. Her food gifts are very much in demand and she acts as culinary consultant for her group of friends. In fact, it was Pam, her sister in law, who entered this recipe on Hillary’s behalf.

Q: Tell us about your background: Where and when did you learn to cook?
A:  I am an empty nester, mother of two grown up boys. I live with my husband, Tod, a dog and multitude songbirds. Learning to cook? I think I was only nine or ten years old. I always had a taste for sweet things, especially my grandmother cookies. Since we only visited for short periods I asked her to teach me how to make them so I could enjoy my favorite things any time I wanted.

Q: Which one is your favorite food?
A: Still Grandma’s cookies and brownies. Apart from that, I love sushi. I like Japanese and Korean dishes very much and I like being adventurous when I recreate the recipes and combine the flavors in new ways.

Q: Who does the cooking at home? Do you cook for one or two, or a family?
A: I do the cooking at home and out. I often help with

Q: Which dish is the one you cook best?
A: Chocolate chip cookies. Practice makes perfect and I have baked many of those.

Q: Which ones are your favorite recipes/dishes at home? Eating out?
A: At home, I like experimenting with flavors, mixing my favorite Japanese and Asian recipes with local ingredients. I prepare things like bean sprout tacos, or curried shrimp with pasta and daikon salad. It is not usual that I feel tired and I do not want to cook, but it happens and then we go out, I  eat and enjoy everything, then, just grateful I did not have to cook it.

Q: Please, share with us a typical menu you serve when you entertain friends.
A: Apart from the traditional holiday dinners with family, when I may do roast turkey with gravy and add my oriental touch with something like cranberry chutney and a lychee fruit salad, it is more usual that friends ask for my help for entertaining. I try to make it healthy and easy. I either choose a menu around a central dish –usually a roast- and assorted salads or a buffet.

A recipe contest run by a former publication.

Contestants got their best ones ready for the chance to win two wonderful cooking books. Chicken is versatile an can be prepared in countless ways, however slow cooking in the crock pot allows complex food flavors to develop – apart from preventing any burning – impossible to achieve with other cooking methods. So slow cooker, crock pot or crock pot it is.

Crock pot chicken recipe contest

If you have a great chicken recipe to cook in the crock pot, you are ready to enter. If you don’t, scan your file for casserole chicken recipes, select that one your family and friends always praise, adapt it to the slow cooker and enter it in the Crock Pot Chicken Recipe Competition, Food Naturally Winter 2008 Recipe Contest. Get your recipes published in All Foods Natural.

We are asking for crock pot chicken recipes. Get ready your best for the chance to win two wonderful cooking books.

Chicken is versatile an can be prepared in countless ways, however slow cooking in the crock pot allows complex food flavors to develop – apart from preventing any burning – impossible to be achieved with other cooking methods, so crock pot it is.

Chicken is great meat value. It is lean and healthy, provides iron and vitamin B -so important for growing children- and it is international. With the worries about climate change, chicken is becoming increasingly more popular as raising poultry has less environmental impact than raising cattle.

Make time for a crock pot chicken recipe and give yourself the chance of getting the books.

The winners

The winning recipe was chicken chili, sent by Alice, and the runner up was the delicious chicken with 40 cloves of garlic, from Rose. Both are already enjoying their books, as we wanted them to have them before Christmas. We didn’t get interviews this time as both contestants were very busy with Holiday cooking.

There was no second runner up because we received many recipes for crock pot… with everything but chicken.

Mortar and pestle, or molcajete and tejolote, as they call them, are used frequently in Mexican cuisine.

 

Adding a mortar and pestle, or molcajete and tejolote, is a wonderful way to incorporate simplicity, flavor and ambience into your kitchen as well as your meals. If you enjoy Mexican cuisine or just want to take advantage of fresh foods, consider adding this easy to use kitchen tool. Don’t let its simplicity fool you. For the best results, you’ll need to know what to look for when buying a Molcajete. This is another one of those items where one size does not fit all.

What to look for when buying a mortar and pestle

Here are a few things to consider before buying a molcajete and tejolote or mortar and pestle set.

Price – The price can vary, depending on the material from which the molcajete and tejolote are made and the size you choose. Molcajete sets typically range from $10 to $60.

Construction – A molcajete and tejolote set can be made from a variety of substances. Traditionally, they are made from volcanic stone but can also be made from granite, stainless steel, glass and ceramic as well as other materials. Some of these materials stain easily so are not recommended for frequent use. The key to choosing the construction material is to think about the importance of durability and frequency of use.

Dimensions/Capacity – If you plan to use this manual grinding set on a daily basis, you may not need a large capacity molcajete, or bowl. If your goal is to grind items in bulk, the larger bowl may be your better option. The three compared below range from 3/4 cup to 4 cups.

Weight – While heavier mortar and pestle sets tend to be more durable and authentic, they can literally be a pain to move. If you have arthritis or other problems lifting 10 pounds, you may want to choose a light-weight version.

Product Care – Depending on the material your molcajete set is made from, you may have a bit of extra work to do in order to clean and maintain your grinder set. For instance, you may need to season the set before initial use or may need to clean it by hand rather than use the dishwasher.

Extras – Some manufacturers may include a recipe book, care booklet, or storage pouch to help you maintain the integrity of your grinding set.

Comparison chart of features and consumer performance ratings

Brand	Vasconia Granite Molcajete	RSVP Endurance Authentic Molcajete	StainlessLUX Molcajete
Construction	Granite	Volcanic Stone	Stainless Steel
Dimensions/Capacity	7.1 x 7.1 x 3.5 inches 4 Cup	3 x 3 x 3 inches 3/4 Cup	4.1 x 4.1 x 2.4 inches 1 Cup
Weight	10 pounds	13 pounds	1.2 pounds
Dishwasher safe	No	No	Yes
Includes	—	Recipes & Care booklet	Non-Woven Protection Pouch

In order to get authentic flavor or take advantage of fresh ingredients, sometimes you need to use traditional tools and food preparation methods. When it comes to grinding nuts, seeds, herbs and spices on a daily basis, you just can’t beat a molcajete and tejolote set.

However, if you buy in bulk to save money, you may have a significant amount of grinding to do. In this case, you may prefer to save the wear and tear on your muscles and joints by using an electric grinder.

I hope this gives you a better understanding of what to look for when shopping for a molcajete set or manual grinder.

The recipe contest “Complement Your Barbecue” was promoted in 2008.

Summer came and the winners to our seasonal recipe contest “Complement Your Barbecue” were chosen. We invite you this month to meet Melinda whose recipe Carolina’s rocking red sauce was chosen as the second runner up. She also gifted us robusta Italian style compound butter with which is probably as delicious, only it arrived too late to enter the competition.

Melinda’s story

Question: Tell us about your background: Where and when did you learn to cook?
Answer: I am an exceptionally blessed mother of three wonderful children and five fabulous grandchildren. I was born in Pittsburgh Pennsylvania in 1961 daughter of Pittsburgh Pennsylvania native Thomas and Zephyr Hills Florida native Dorothy. This is where I get being Yankee cook with southern charm.

I have five brothers and four sisters. I lived 33 years of my life in the north and 14 in the south. Growing up my mother often told me she just knew I would become a really good cook or a chef. I was always right in the middle of the kitchen when she was cooking asking a million questions. But, honestly; I know I was really getting on her last nerve, and dancing and I am sure it was a rock song and not the waltz. Seriously, some of my fondest memories of my mother were in her kitchen over food. The smells, sounds, much laughter and long hours of girl talk.

I first realized my life would revolve around food at about age 10. I was sitting at the kitchen table making a peanut butter and jelly sandwich. Not your ordinary PB&J, I was making pinwheels out of my sandwich. I had extra jelly to drizzle on the plate and of course powder sugar. My parents had friends over that day and everyone just cooed and awed over this pinwheel sandwich. That was the moment that sparked a fire of desire to cook and make everything we ate beautiful.

I went on to attend College but had to quit for a while due to my mother becoming ill and later passing away. However; I had several impressive jobs in food service. I was catering extravagant and not so extravagant parties. It really did not matter to me as long as I could cook I was happy.

This went on for about 12 years and then one day I woke up and could not move my arm, the pain was just terrible. It lasted about a week. A few more weeks passed and I went to roll over in bed Lord, I let out a God awful scream. I could not move, the pain was so bad I literally could not move or be touched. I was hospital bound in an ambulance. They really could not tell me much, they were baffled. The hospital sent me home with heavy pain medicines and a referral to a Rheumatologist. This pain went on for 13 days, I thought I was about to die from pain. Something told me this was not going to be my last bout of horrendous pain. My appointment was in three weeks and after my diagnosis of Rheumatoid arthritis I thought it was simply an ache and a pain no worries I had survived so much in my life already this would be a snap. Well honey let me tell you, I was so very wrong. RA as it is often referred to is an auto immune system disease that effects your entire body, nasty stuff that RA.

The pain travels and what happens to the left happens to the right. So when my joints on the left deform so do the right side joints. The immune meaning that my immune system is attacking it’s self along with my entire body. My RA was, and still is, very aggressive. RA is a very debilitating and crippling disease and it is running havoc in my body. The pain was unbearable most days. I have now learned to deal with the pain and have taught myself yet more ways to accomplish my goals, I will not let this disease control my life I will control my disease. 

I was born with almost no use of my right arm, unable to lift it any higher than my waist. I made it through life just fine. I devised ways of doing things using other parts of my body. So now I had to fight this disease and find new ways of surviving without losing sight of my life or my dreams. My main goal was and always will be food!

I have several dreams. The first is to open my own restaurant and the second is to have a television show so I can teach thousands of handicap viewers how to cook, even if handicapped, and stay strong in their everyday lives. Not to fear the kitchen but use it as an outlet to live, be creative and thrive! As I said in the beginning I am truly blessed. I would not have it any other way. My less than perfect joints are working just perfectly for me. I am a woman on a mission to help as many people as I can.

Lastly but defiantly not least, my final dream was to write a cook book. My children and friends are always asking me for my recipes. I never really wrote anything down, making it hard to give anybody anything. So, here we are, I have spent 6 months making dish after dish and writing it down. Of course my twisted fingers are so twisted I had to type them no one could ever read my chicken scratch.

After I had some of them typed I checked out cookbook sites and recipe contests I decided this would complete one of my dreams. I would write a self published cookbook, which I have done. I called it Yankee cooking with Southern charm. I have begun to win recipe contests like yours. There is another dream completed.

I make up at the very least 3 to 4 recipes a week. Who knows what could come of this? At the very least my family will have all the wonderful recipes they grew up eating and loving.

As for myself, as long as there is breath in my body and the good Lord is willing, I will achieve all of my dreams.

Question: Which one is your favorite food?
Answer: As for your next question which one is my favorite food it would have to be my Southern Slaw Cake. It is a combination of garden vegetables with made just like a cake with cream cheese icing. Everyone swears it is carrot cake until they watch me make it. Then the jaw drops. I have never had a cake better. I do all the cooking and grilling in my home. I would not have it any other way. I truly enjoy it. I still have 5 people at home and about 4 of my 14 year olds friends -all football players- every week, so there is no empty nest syndrome in this house it is more like chaos.

Question: Which dish is the one you cook best?
Answer: I am famous for my homemade barbeque sauce on grilled chicken with my own chipotle rub.

Question: Which ones are your favorite recipes/dishes at home? Eating out?
Answer: Another favorite is my homemade lasagna with homemade Bolognese sauce. But my cakes, and I have many, are my grandchildren’s favorite and my oldest sons, and, shush, don’t tell they are definitely my favorite. 

Believe it or not, my family wants to eat at home they like the food much better. We never eat fast food. Once in a while we will go out to eat but it is always at a nice restaurant and we order what ever the restaurant is most known for. We all love trying new things and most of us are game for anything. We are a very close and loving family and have many family traditions. 

At my last barbecue I made an edible center piece out of fresh fruits & vegetables with several different dips surrounding it. I used a basket and put a head of lettuce in the basket and built the vegetables and fruit to look like a full bouquet and set it on a wooden lazy Susan. The wooden tray had six cast iron dip holders with all different dips. I had a water Mellon swan fruit basket. Cold vegetable pizza, barbecue chicken, southern style baked beans. Chicken and asparagus potato salad, bacon & cheese macaroni salad, fresh baked yeast rolls, burdogs – hot dogs stuffed with cheddar cheese then wrapped in the hamburger meat and grilled – London broil for the beef eaters with my Rocking Carolina red sauce marinade, and last but not least crayfish for the crayfish race and then into the hot tub for a boil with sausage and corn and potatoes.

Question: What are your plans for the future? Where would you go from here?
Answer: As I told you earlier I have many dreams. I am only 46 years old. I have been sick with RA for 23 years. I still look very young despite the disease. I will keep entering contests. I am now working on another cookbook for the handicapped. I will continue working on achieving my ultimate dream of having the pleasure and honor of helping the millions of people in this world who think just because they are injured or handicapped that does not mean life is over. If they love to cook I will show them ways to do it pain free.

Melinda has been keeping us up to date with her good news. We know that she has won a second contest and she is on the final run for another one. Melinda has completed her training as a speaker for the arthritis foundation and is in talks to write a guide to handicapped cooking. Her first cookbook, Yankee Cooking with Southern Charm, is out.

Meet Stephanie at the stove and as a food writer.

Stephanie has been publishing her own blog about the joys of frugal living before starting her contributions at All Foods Natural.

Interview with Stephanie Appleton

Stephanie at the stove

Tell us about your background: Where and when did you learn to cook?

I’ve been cooking for as long as I remember. My parents worked a lot when I was young. I made a lot of the family meals from about the time I was twelve.. Though I did some cooking with my mom, and of course watched her cook as a child, mostly I was self taught. I loved -and still do- to throw a little of this and a little of that in a dish, and see what happens. I learned to cook with what was on hand, and to use a recipe as a starting point for creative cooking.

Which one is your favorite food? Which dish is the one you cook best?

I like a wide variety of foods. It is hard to pick, but one of my favorite meals to cook and eat is lasagna, salad, bread, and cheesecake for dessert.

Who does the cooking at home? Do you cook for one or two, or a family?

I do most of the cooking. My husband can cook, and is willing to help out when needed. We cook for six most nights, but it is not uncommon to find many more than that around our table.

Which ones are your favorite recipes/dishes at home? Eating out?

Meals at home generally are simple, and use a lot of the foods we raise here. Eating out is expensive with this size family, so if we do go out we usually opt for what is cheap. If just my husband and I go out, for a special occasion, we often choose ethnic. I like to try new dishes, and things that I don’t normally make at home.

Please, share with us a typical menu you serve when you entertain friends.

 I’m not sure there is a typical menu. It depends on the friends and the occasion. I enjoy serving our home grown foods, but not everyone appreciates them, especially the meats, so I try to consider that when planning. I often do serve the meals mentioned in Easy dinner party recipes. In the summer, the grill is used a lot. I try to plan meals so that much of the preparations can be done before the guests are there.

Stephanie, food writer

What was your motivation to start writing about food and creating recipes?

I’ve always created recipes by cooking with what is on hand, and never exactly following a recipe. Trouble is I’m bad about writing the creations down. My husband jokes that we’ve never had the same dish in thirteen years of marriage.

Writing about food started on my blog. I began writing about food in the context of saving money on your groceries, and living a frugal and simple life.

How did you get started with writing? Do you have a special routine, a special place?

I really hadn’t written anything since college. I started my first blog, Adventures in the 100 Acre Wood, about three years ago to keep in touch with family and friends. Then started Stop the Ride to explore some different ways to earn money. Then Erin Phelan recommended me for a freelance job, and now here I am.

What problems did you have to face in order to balance your family time, your writing time and the work you do on your homestead? Did you use any specific time management techniques?

Balancing my time is still something I am working on. Since we home school, I have children under foot all day, every day. I find myself thinking about articles while doing tasks such as laundry, dishes or feeding animals.  It is challenging to find any quiet time to put the thoughts together. The best opportunities for writing are before the children get up, or after they go to bed. Unfortunately, I am not always at my best at these hours.

What would you do differently if you had to do it all over again? What would you do the same if you had to start over?

I’m pretty happy with the way things have developed. I do wish that I had been a little more mindful of time requirements. The writing started as I added several other things to my schedule, I underestimated the time requirements. I also wish some of my grammar courses were a little fresher in my mind.

If you had to advise a friend who wants to follow on your footsteps to become a food writer, what would you tell?

 I’m not sure. I’m still pretty new to this, so I guess I would tell them, “Let’s figure this out together.”

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Thank you very much Stephanie, we hope to enjoy your writing for many more issues of this newsletter.

Meet Erin at the stove and as a food writer.

An interview with Erin M. Phelan, a regular contributor to All Foods Natural and a successful blogger on her own right.

Erin at the stove

Tell us about your background: Where and when did you learn to cook?

As soon as I could reach the stove, my father began to teach me how to cook. It started with the muffin mix bags. Since measurements and instruction following was involved, I was able to follow complex recipes around the age of five. My first family size dinner that I made without help was at 6 years old. I made fried chicken, mash potatoes, cream corn and a chocolate mouse from scratch. My father has cooked all over the world. He taught me how to adjust recipes to make them fit our tastes, as well as cooking with non-mainstream ingredients and “gourmet” meals. My mother taught me the more down home type cooking. My training is home/family based, with a few years in a class as a child.

Which one is your favorite food? Which dish is the one you cook best?

My favorite food? That would have to be a mild Italian Sausage. A well- made Italian sausage is one of the most versatile meats I have ever run across; it goes wonderfully in just about every dish, from a potato’s O’Brian, to a sweet brown sugar laden casserole. The dish That I cook the best, and is my favorite is Candied Italian sausage with made from scratch Florentine with a simple Alfredo sauce.

Who does the cooking at home? Do you cook for one or two, or a family?

I do all the cooking at home, well my sons help as I am teaching them like my parents taught me. My 4 year old make wonderful cookies. I cook for a family of five, but it is not unusual for me to host surprise dinner guests.

Which ones are your favorite recipes/dishes at home? Eating out?

Besides the Candied Italian sausage recipe, my favorite would be homemade pizzas. The entire family gets involved and we have some interesting concoctions. No two are ever the same. We rarely eat out, maybe twice a year. We enjoy the family dinners, the uglier the building the better the food. However, my favorite when it comes to eating out would have to be sushi.

Please, share with us a typical menu you serve when you entertain friends.

We tend not to have typical entertaining when it comes to dinner parties. We have a set BBQ, though, which you can find that menu in the BBQ article. It depends on what guest I have. More often then not, we do homestead type meals of in season produce and meats.

Erin M. Phelan, food writer

What was your motivation to start writing about food and creating recipes?

Writing and cooking have always been a part of my life. It was just felt natural to combine the two.

How did you get started with writing? Do you have a special routine, a special place?

Just like with cooking I have been writing since I could talk. I know that seems like an odd statement. However, I began story telling as soon as I could form complete sentences. Then put them to paper as soon as I could handle a pencil. My routine is 1,000 words in the morning, before my children wake, and more after they have gone to bed. Special place? The computer area if it needs to be on the PC, otherwise where ever the urge strikes me.

What problems did you have to face in order to balance your family time, your writing time and the work you do on your homestead? Did you use any specific time management techniques?

I am still having those issues. Things on the homestead can change abruptly, depending on the season. Time management is very important, and I am still working that one out. However, as writing, cooking and living a simpler lifestyle with my family is very important to me, I try hard to keep things running smoothly.

What would you do differently if you had to do it all over again? What would you do the same if you had to start over?

Differently? Possible more training when it comes to cooking. There are times I feel I am unable to properly write about a technique because I was never formally trained. The Same? Easy, enjoying both food and writing.

If you had to advise a friend who wants to follow on your footsteps to become a food writer, what would you tell?

Buy a thesaurus as you can only use so many words to describe something is yummy, experiment with your favorite recipes until it resembles nothing like the original, and love what you do. In addition, don’t give up. You will burn your baked goods, explode your soups and flatten your cakes.

Open up to new ingredients, things you might have hated in the past could become your favorite with just a touch of something new.

Moreover, never say quits because it has yet to work in your favor. Rejections and inedible food are all part of this job.

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Thank you very much Erin, we hope to enjoy your writing for many more issues of this newsletter.

Grill! by experienced food writers Pippa Cuthbert and Lindsay Cameron Wilson.

This book contains over 80 recipes and teaches readers how to achieve perfectly cooked food on the grill and in the grill pan.

Recipes from Grill!

Caramelized lamb chops
Spectacular

Grilling meltingly tender, marinated lamb chops is one of life’s simple pleasures.

Serves 4

1 cup (20g) cilantro, roughly chopped
6 Tbsp brown sugar 
4 Tbsp dark soy sauce 
4 Tbsp mirin, Chinese rice wine or sherry 
4 cloves garlic, finely chopped 
16 single-rib lamb chops

To serve: 
Grilled potatoes, green salad or steamed green beans

Combine the cilantro, brown sugar, soy sauce, mirin and garlic in a shallow baking dish. Add the chops, turning well to coat in the marinade. Cover and refrigerate overnight or for up to 24 hours.

Preheat the grill or grill pan to very hot. Brush with oil. Grill the chops to taste (4-6 minutes on each side for medium) until the edges are browned and caramelized. Transfer the chops to a platter and allow to rest for 2-3 minutes before serving with grilled potatoes and a green salad or steamed green beans.

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Blackened halibut
Crispy heat

A hot grill coupled with a crispy, “blackened” crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting “blackening” on the culinary map.

Serves 4

For the rub:
1 tsp salt
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cayenne pepper
¼ tsp hot paprika
1/2 tsp freshly ground black pepper
1/2 tsp fennel seeds, toasted and roughly chopped
Salt and pepper, to taste

4 halibut fillets, 7oz (200g) each
Olive oil, for brushing
1 lime, quartered

Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator.

Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for 2-2 1/2 minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime.

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Sirloin with chimichurri marinade
Pungent

Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It’s incredible with steak, as you will see!

Serves 2

1 cup (250ml) extra virgin olive oil
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped flat-leaf parsley 
1 Tbsp chopped rosemary
1 chipotle chilli in adobo sauce, chopped 
1 Tbsp sweet Spanish paprika 
3 cloves garlic, finely chopped 
3 Tbsp red wine vinegar
1/2 tsp sea salt 
Freshly ground black pepper 
1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick

Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.

Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.

Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.

Serve with the reserved marinade.

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Shrimp and chorizo skewers
Spanish

All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.

Makes 12

12 large shrimp
1 Tbsp harissa paste (optional)
2 chorizo sausages, about 6oz (150g) each
12 fresh bay leaves
1 Tbsp olive oil
12 short skewers, soaked in wood or bamboo

Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo into 1/2-in (1 1/2-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.

Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.

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Grilled sweet potato and mango salad
Pure

A sweet, succulent and refreshing salad.

Serves 4-6

1 sweet potato, peeled
1 large mango, skin removed

For the dressing:
3 Tbsp olive oil 
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
1/2 tsp extra-fine sugar
Sea salt and pepper, to taste

1 head Bibb or Boston (round) lettuce
1/2 cup (10g) fresh mint

Preheat the grill or grill pan to medium.

Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, 1/2-in (1 cm) thick. Place in separate dishes.

Combine the dressing ingredients in a small bowl and pour half over the mango and potato.

With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.

Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.

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Angel food cake with chocolate cream
Decadent

I’ll never forget the day I first tasted grilled angel food cake with a dollop of chocolate cream. Nothing has really been the same since. Of course you can make your own cake if you prefer, but store-bought is the simple and guaranteed-to-be fluffy option.

Serves 8

For the chocolate cream:
8 Tbsp confectioners sugar
4 Tbsp cocoa powder 
2 Tbsp milk
1 cup (250ml) heavy cream
1 pinch cream of tartar

8 fat slices store-bought angel food cake
1-2 Tbsp confectioners sugar, for dusting

To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.

Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer 
to serving plates and top with chocolate cream. 

Reprinted from Grill!. Copyright by Good Books (www.goodbooks.com). Used by permission. All rights reserved.