Recipe: Crane Dance Lamb Chops with Rosemary

I found this recipe in an unlikely place - About.com (here's the original recipe).  I didn't make any real changes to it, except that I don't use black pepper, and only used 4 lamb chops for this marinade (you could use 8) when the recipe called for 10-12, which seems excessive.  The only other change is that I slowly drizzled and simultaneously whisked the olive oil into the other marinade ingredients so that the vinaigrette did not separate.  I loved what this recipe did to the lamb.  It mellowed but kept the wonderful game flavor of the lamb, and then deepened the flavor just enough. 

As with all good recipes - quality ingredients are key.  I got my grass fed lamb chops from Crane Dance Farm.  Grass fed lamb is higher in nutrients, including Omega 3 (yep, lamb has 50% of the OM3's of fish), Vitamins B12 and B3, tryptophan, and thyroid and immune system-loving selenium.  Grass fed meat also digests more easily.  I found the Crane Dance Lamb Chops to be top notch meat.  Loved them.

Prep Time: 12 minutes

Cook Time: 16 minutes

Total Time: 28 minutes

Yield: Serves 2 to 4

Ingredients:

• 4-8 loin lamb chops, about 1 1/2 inches thick
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 tablespoon dried rosemary
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (optional)

Preparation:

Combinethe vinegar, rosemary, garlic and salt  in a large glass bowl (or an 8x8 shallow pan).  Slowly drizzle and simultaneously which in the olive oil.   Place chops in bowl and turn repeatedly to coat well.  You could put all of the contents into a ziplock bag, too.  Cover and refrigerate for 4 to 12 hours. Once marinated, remove chops from fridge and allow to come to room temperature (20 minutes). Preheat grill or grill pan for medium-high heat. Remove chops from marinade and place on a lightly oiled grill rack. Cook for 8 minutes on each side. Remove from heat, allow to rest for 3-5 minutes, and serve.

Fun Ideas to Keep Your Trick-or-Treaters Safe from Food Allergies

Welcome to guest blogger, Melanie Potock, MA, CCC-SLP, of www.mymunchbug.com. 

Melanie is speech language pathologist who specializes in feeding.  Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”.  At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.  Her last post, "How Can Parents Feel Less Stress with a Food Allergic Child in School", was a major hit with readers.  Welcome, Melanie!

Trick or Treat Nirvana (What'a a Parent to Do?)

My neighborhood is a child’s Trick or Treating nirvana; street after street of tightly packed  houses, much like enormous Pez candies crammed inside a spring-loaded Casper the Ghost container. It’s the perfect setting for little fists holding giant plastic pumpkins to collect as many pounds of sugar as humanly possible in the shortest amount of time.  The neighbors are obsessed with decorating their homes to the hilt and consequently our sidewalks are packed with little Batmans, Disney Princesses and giant Rubik’s Cubes negotiating their way to each and every over-the-top decorated home and loading up on anything the neighbor’s offer when the kids shout “TRICK OR TREAT!”

So what’s a parent to do when their child with food allergies so desperately wants to join in on the door to door fun? 

  Well, keep this in mind: For the kids, Halloween is about ringing a doorbell, shouting “TRICK OR TREAT”,  remembering to say “thank you” as they scurry off to the next house and most of all – giggling non-stop with their friends.  It’s truly about the social experience, and not so much about what gets thrown in the bag.  But for parents, what ends up in their bags is vitally important for safety reasons. Here a few strategies to consider.

Enlist the help of a few neighbors

…and be sure to send them a thank you note in November!


1.    SECRET PASSWORD:  Nobody wants a child to miss out on the big night.  Most friends and neighbors will be thrilled to stash your candy alternatives by their front door.  If your alternative treat needs to be kept separate from other food substances,  be sure to let them know.  If your child is old enough and/or you are not present,  just tell them that  Mrs. Smith needs to hear the secret password (e.g. “monster mash”) because she is saving something just for them.  The last thing you want is Mrs. Smith accidently giving some random fairy princess your child’s special allergen free treat!

2.    Create a “TREASURE HUNT” with clues that lead your little pirate to the buried treasure where X marks the spot.  Give ten clues to ten neighbors; use brown grocery bag paper, black ink and even singe the edges for that authentic “treasure map” look.  Each piece of paper provides the next clue on where to go:  “Yo ho ho, ye pirate gents! Go to the next house with the white picket fence!”  Little do they suspect that the 10th clue will send them back to their own house, where they will discover a giant X and a special treasure buried beneath, just for them!

Tangible Alternatives to Candy

Whether you are planting a few of these with your sweet neighbors or giving them away to the little creatures knocking on your door that night, here are a few tangible alternatives to traditional candy:

1.    Eyeballs (and other spooky treats):  Google that Michael’s coupon or head to your favorite craft store to stock up on creative options for candy.  Whether you are trying to avoid sugar or the top 8 allergens, bringing home a pillow-sack of party favors such as blood-shot super ball eyes, miniature magnifying glasses, Halloween stickers or a tiny decks of cards is still a nice pile of loot for your little goblins to dump on the living room floor when they get home!

2.    My favorite treats are glow-in-the-dark bracelets.  We activate all of them just before the doorbell starts to ring and put them in a clear plastic bowl so they give off an eerie glow when we open the front door.  Little munchkins pop them on their wrists and run off to the next house, literally glowing.  Because my nick-name is “safety-mom”, I feel better knowing that everyone’s kids are a bit more visible running around in the dark.

3.    Think outside the box.  Most toy or craft stores have bins of whistles, harmonicas and bubbles to use in replace of candy.  Don’t forget small packets of origami paper, craft buttons, jewelry kits and beads, etc.  There are isles and isles of wonderful candy substitutes that will keep your child busy long after the other kids’ candy is eaten.  Believe me, parents all over town will be eternally grateful to see something creative in their children’s sacks rather than yet another pack of sour gummy worms.  Create a little karma for yourself!

Allergen-Free Candy

A spectacular list of allergen-free candy (many, free of the top 8 allergens) is available on The Tender Foodie blog.  Be the “good house” that the kids rave about with the really cool candy.

Got Candy?  (Too Much)  Here’s how to get rid of it FAST!

1.    Hold a Candy Auction:  Dig into that Monopoly game and grab those pastel paper bills!  Here’s your child’s chance to hold a candy auction! When all the bidding is over, he gets to count out how many paper bills (dollar amount is now a moot point) he received and trade those in for real money, but half goes in his savings account.  

2.    Worth Their Weight in... Dollars:   Finally, a chance to use your bathroom scale and rejoice as the numbers go UP!  Kids get to weigh their loot and get paid $5 for every pound.  The next day, extend the family fun by going to the toy store or a favorite “haunt” to buy something together.

Safety Considerations

In addition to the general safety considerations for all trick-or-treaters noted at http://www.cpsc.gov/cpscpub/pubs/hallow.html, there are additional safety considerations for children with food allergies:

1.    SEPARATE CANDY:  Make it clear to other adults if alternative treats need to be separate from other food substances due to cross-contamination.

2.    Bring an EPI-PEN and if you are not accompanying your child, make sure his friends know where the pen is stored.

3.    Trick or Treating in groups only.  As for any child, stay together.

4.    Give your child a fully charged CELL PHONE with emergency numbers on top; make sure her friends know how to use it, too.

5.    Make sure your child is wearing an ID bracelet that is visible despite her costume.

6.    Ask the other children to WAIT to eat their candy until it can be inspected at home.  This is a general safety rule for all kids, but also prevents accidental contact via another child during the excitement of trick or treating.

A final thought…

Consider your own expectations and how those may define your child’s expectations for Halloween.  Lori Lite of Stress Free Kids has a few words of wisdom applicable to any holiday:

“It is not necessary for children to have the full blown experience in order for them to have a good time.” _Lori Lite (Stress Free Kids)

Ask your child what they would like to do.  Perhaps he just wants to be in charge of passing out the glow bracelets and while the two of you wear matching glow-in–the-dark Vampire teeth!  So often as parents, we try to do make a huge production out of a holiday because we feel we owe it to our kids.  Funny thing is, most of the time, the kids are just thrilled to be a small part of it as long as they are sharing it with you.  

So enjoy and be in the moment.  Wear a funny hat.  Tell a spooky story.  Take LOTS of pictures and video, too.  Stick a plastic spider on someone’s chair at dinner.  Don’t be afraid to scream – it’s the one night you can do so with abandon!   Happy Halloween everyone!

Chef's Tip: Using Avocado as a Dairy Replacement ("Lovocado")

Avocado is a what nutriotionists call a "healthy fat".   But don't panic, this kind of fat is monounsaturated, which researchers say can lower cholesterol if used instead of the saturated kind. Plus avocado's polyhydroxylated fatty alcohols (PFA) are usually found only in sea veggies & are rare in land-based plants. PFAs fight all inflammation, and reduce UVB-induced damage and inflammation in skin, and even act like a sun screen, according to a study done in Israel and published in May, 2011.  Avocado also has 20 some vitamins and minerals, too, like vitamins K, Folate, B6, Riboflavin, Niacin, E, and C; plus minerals like potassium and magnesium.  Avocado may not contain the same nutrients as dairy (like calcium), but it brings many very special and healthy nutrients to your diet.

Nutrition is one of many reasons we call it "Lovocado" here at the The Tender Palate.  Avocado's culinary ability to be used as a dairy replacment is another.  Here are a bunch o' ideas.

Chef Jenny Brewer

Since I loved Chef Jenny Brewer's Not Your Mamma's Chocolate Mousse Tart so much, I asked her for other ways that you can use avocado as a texture replacement for dairy.  Here are a few tips from Chef Jenny.

1. Use some mashed avocado as a sandwich spread in place of mayonnaise
2. Fold avocado chunks into a burrito or taco filling in place of cheese
3. Blend an avocado with lemon juice and a little water for a creamy salad dressing
   
4. Blend an avocado with chocolate and/or fruit and milk of choice for a refreshing milkshake
   
5. Use blended avocado in a creamy pudding, like in this pie!

2 large ripe Haas Avocados
(if your avocados are small, add 1/4 - 1/2 avocado more)

1/2 cup raw cacao powder or cocoa powder

3-4 Tablespoons maple syrup or agave 
(or more or less to taste, depending on size of avocados)

1 TBS vanilla extract
(depending upon the size of your avocados, you may want to start with 1/2 TBS and add more to taste)

Puree all ingredients in a food processor until smooth.

(I added 1/4 to 1/2 cup of coconut milk to make it more pudding-like)

Nutrient Tip:  The most concentrated nutrients in the avocado are closest to the skin. To get them, cut the avocado lengthwise in half, remove the pit, slice the flesh while still in the skin, then scoop out the flesh with a spoon. Make sure you get the spoon as close to the skin as possible, so your 20 vitamins, minerals and phytonutrients are in your meal, not the compost pile.

Chef Alton Brown

I wondered if you could make a frosting out of avocado, so I searched the internet for a recipe.  I wish I could say that I spoke to Chef Alton Brown personally (may some day), but I found this recipe for a dairy-free icing online through another blog called Joy the Baker.  Joy has a delicious vegan cake recipe, that could also be made gluten-free using the all-purpose, gluten-free flour from Jules Shepherd.  I asked Jules if this were true and she said:

It should work just fine with my flour, although I think I'd "up" the baking soda to 1 Tbs. Thanks for sharing - looks like a yummy recipe!  ~Jules

The icing is simple:

• 8 ounces avocado meat, approximately 2 small to medium
• 2 teaspoons freshly squeezed lemon juice
• 1 pound powdered sugar, sifted
• 1/2 teaspoon lemon extract (for the vegan cake, Joy actually uses 1/2 tsp. vanilla extract)

Beat the avocados and the lemon juice in the bowl of your stand mixer (use the whisk attachment) for 2-3 minutes until creamy.  Add the powerdered sugar a little at a time until smooth.  Then add whichever extract you choose and incorporate.

With a little bit of knowledge, replacements aren't so hard, right?  Here's a Tender Foodie Challenge:  try these ideas and make your own recipe.   Let me know how your experiments go, will you?  If I like it, I might just write about it.

Recipe: Potatoes and Onions on the Grill

The Healthier Side of the Potato

I can't remember a time when I didn't love grilling potatoes in aluminum foil packets (although now I line the foil with parchment and nix the butter).  I grew up crisping them up with onions, butter and salt.  Since this is a simple, classic way to cook these wonderful comfort-giving tubers, you may have tried this very recipe.  It may even be part of your regular grill-time magic.  But if you've forgotten about this summer treat, or your dairy allergies have left these carmelized bits of Vitamin C, Vitamin B6, mangenese, copper, tryptophan and phytonutrients off the table, I'm here to remind you about them.  You don't have to use butter.  And potatoes are good for most of us, especially the phytonutrient-rich red and purple ones.

The Recipe

This recipe works really well with Old Beau Steaks.  Yum!

Serves 3-4.

Get the grill cranking to about 425 degrees.

Cut 2 8x8 pieces of aluminum foil and 2 8x8 pieces of parchment paper.  Put the parchment paper on top of the foil. I like smaller packets so that there is more carmelization on more of the potatoes. 

Slice 4-6 red potatoes into 1/4 to 1/2 inch slices, or 1 inch chunks.  Place as many as you can comfortably fit onto the parchment paper evenly.  You need to have enough foil/paper to fold all four ends into a tight little package.  You can use any kind of potato for this.  I like red or Yukon gold because of their taste and tenderness.

Slice 1-2 onions (any kind will do, but Vidalia are super tasty) into 1/4 inch slices - or chunks.  Place with the potatoes on your parchment.

Drizzle lightly with olive oil. 

Swirl a few pinches of sea salt onto the potatoes and onions to taste. (Sea salt has more nutrients than regular table salts, which have been stripped of nutrients).

On a gas grill, leave them on the hottest part of the grill, covered, for about 30-40 minutes and flip with tongs after 15-20.  Open a packet or two (carefully; the steam is intense) and check to see that the potatoes next to the parchment are nicely charred brown and super tender when pierced with a fork.  If they are, they are done.  You can let them sit in the unopened packet while you cook your steaks, or you can put the steaks on after you flip the packets.  Either way, they will stay hot in the packet for 15 min.  For charcoal grills, put them over a spot on the grill where there is a high mound of coals. 

I like them just like this - no frills.  But once in a while I mix it up.  You can add things like:

• minced garlic or shallots
• parsley,  dill, sage, or rosemary
• black or red pepper flakes; or fresh hot peppers
• green, yellow, red, or purple bell peppers, sliced
• Marconi peppers
• mushrooms
• cooked bacon
• lemon slices

Health Note

Potatoes, as well as tomatoes, peppers (sweet and hot), eggplant and tomatillos, are nightshades and contain alkaloids.  So your doctor might recommend that you not eat them if you have certain conditions. 

I avoid placing my food in direct contact with aluminum whenever possible.  Even though the most recent studies don't show a direct link between alzheimer's and aluminum, it has been studied as a cause and aluminum has been found to be toxic to the nervous system in high doses (how high is unclear).  So I put parchment paper on the inside of the aluminum foil to reduce the chance of unnecessary heavy metal leakage.  To me, let's just steer away from the risks we can and give our immune and nervous systems a break.  And although the potato, the most plentiful crop on the planet, is usually fried, dipped or smothered in something, if you can eat it, give the potato a break, too.  Eat its goodness and partake in its nutritiousness, not its calories.  Although, I admit, the occasional mound of french fries is a thing of beauty, I dont' miss them when I eat this recipe.

For more information on potato varieties in the U.K.:  http://www.lovepotatoes.co.uk/the-potato/potato-varieties/

In the U.S.:  http://www.potatoesusa.com/products.php?sec=Table-Stock%20Potatoes

This post does not consitute as medical advice in any way, shape or form.  As always, consult with your doctor if you have any medical conditions or nutritional restrictions.

Is Buying Local Better? When it comes to Food, Yes.

A 10% Shift Brings Local Communities Millions

There are a few chains that I adore, like Target.  I also like the convenience of Walmart.  It is wonderful to have the products and cost savings that come with mass, global production.  Do I rage against the long-distance commerce machine?  No.  Buying local is not a panacea for every problem and it is not always possible.  But we are consumers who live in communities that need our business and support.  And there are many reasons why (and occasions when) mass, global production is not a wise or cost-effective use of our hard-earned dollars.  Try this statistic on for size:

If the people of an average American city were to shift 10% of their spending from chains to local businesses, it would bring an additional $235 MILLION to the community's economy.
www.elocal.com

Elocal.com has an incredible map that illustrates the costs and benefits of investing in our local economies -- from reducing pollution, to improving food quality, to increasing employment.

There is a simple, often missed wisdom in buying from local sources.  Especially when buying food.  If you have food allergies, buying local can also help us become a healthier Tender Foodie community.

Food Allergies:  The Benefits of Knowing Where Your Food Comes From

When I first started reading labels to ferret out wheat and dairy ingredients, I was pretty shocked to see how many "whole" foods from national food producers were laden with words I could not pronounce.  Many of those preservatives secretly house milk products like whey, and wheat derivatives disguised as anti-caking agents -- even in spices. Food labeling is slowly improving, but it is still tough to discern what potential allergens might lurk on grocery shelves.  On the flip side there may be foods that are perfectly safe, but manufacturers prefer to add "may contain X allergen" on the label, rather than put proper testing in place.  And in their defense, the FDA has yet to let manufacturers know what is "safe".  That's another story.

Buying local can help the food allergy community as well as the local community.  If you know your farmers and local food sources you can:

1. Avoid many of the preservatives needed to add shelf-life to foods that are warehoused for long periods of time and shipped long distances.
2. Know how your food is grown, made, processed, and delivered so you can reduce the possibility of cross-contamination from farm to factory to table.  You can ask questions of the people who actually handle your food. Questions like, "do you use GMO seeds or products?", "does your production facility also produce nuts or wheat?", etc.   
3. Influence you local producers and help them become aware of how many food allergy sufferers there are in their customer community.  Each voice adds to the next.  Smaller, local producers can make some (not all) changes more easily.   If food producers can serve a market that needs and wants organically grown products without cross contamination, they are more likely to work with their vendors to make that happen.  And do it more quickly.
4. Give your local producers power.  Many local farmers and producers of food have a huge amount of pressure from large distributors to produce food more cheaply.  Often this means adding antibiotics, hormones, cheaper feed, and more.  Buying from our local food producers who have the knowledge to raise our food with healthy, not harmful practices, actually encourages those practices, helps those food producers thrive, and influences the overall market.
5. Keep more nutrients in our food.  According to www.elocal.com, a typical carrot is picked up from the farm a week in advance and travels 1838 miles before reaching a store.  Then it sits on the shelf of the store.  Nutrients are most potent when fruits and vegetables are eaten as close to their harvest as possible.  Buying from your local farmers' markets is just better for your bod.

The "Buy Local" movement is often seen as elitist.  But the consumer community forgets how much power we have to influence products, pricing and the healthfulness of our foods.  If just 10% shift to local vendors equals $235 million dollars, think what else we can do to make our community better.