Monthly Archives: February 2018

The Superfoods of 2018

Yes, here it is.  The much anticipated annual post regarding 2018 superfoods.  Faster than a speeding antioxidant, more powerful than an amino acid, able to leap tall viruses in a single bound.  Look, inside at your immune system.  It’s a flavonoid.  It’s an omega-3 fatty acid.  It’s superfood!  Strange visitor from another country who came to America with powers and abilities far beyond those of ordinary foods.

OK, enough with the dramatics.  A superfood obviously has little in common with a superman, but what, exactly is a superfood?  The handy online dictionary defines it this way: a nutrient-rich food considered to be especially beneficial for health and well-being.

Essentially, a food full of vitamins, minerals and antioxidants and few, if any, empty calories.  Therefore, usually a fruit, vegetable, or nut that we’ve known about, but paid little attention to (cauliflower, pecans, or raspberries) or ones that have been around forever, but we’ve never heard of before (sacha inchi nuts, maringa, or jack fruit to name three from last year).

So why do they change from year-to-year?  Well, why do car companies put out new models every year?  The answer is the same, we get bored with the old and value the new.  So, with that being said, here’s this year’s list…

Tigernuts – And no, eating tigernuts is not in violation of the Environmental Protection Act as they’re a tuber and not actual tiger…well, nuts.  They kinda look like shrunken, desiccated brown prunes that grow underground similar to other tubers like potatoes, carrots and turnips.  They’re native to Spain and the Mediterranean region and are sweet and starchy at the same time.  They get mentioned as part of a paleo diet and are rich in fiber, vitamins E and C, potassium, zinc and iron and since tigernuts aren’t nuts, there’s no worry about nut allergies…obviously.  Aside from being eaten, they also come in the form of milk called horchata.

Maqui berries – Native to southern Chile and Argentina, maqui berries resemble fat, purple blueberries with a slightly tart flavor.  They are apparently stuffed full of antioxidants, fiber, and omega fatty acids.  Their promotors claim they combat arthritis, high cholesterol, colon cancer, heart disease and diabetes.  This year, they are THE ingredient to add to your morning smoothie.

Fermented foods – While this isn’t a specific food, anything with “healthy” bacteria are all the rage this year, to include fermented milk products and vegetables.  The word most associated with fermented food is “probiotics” which refers to the beneficial bacteria present in them that promote digestive health.  Examples in the fermented foods category includes sauerkraut (a German fermented cabbage), kimchi (a Korean dish of fermented cabbage, radishes and other vegetables seasoned with chili powder, scallions, garlic, ginger and jeotgal), kombucha (a fermented drink of black tea, vinegar and sugar) and kefir (a fermented cow, goat or sheep milk product that resembles drinkable yogurt).

Sorghum – This whole grain that grows in a manner similar to corn, has been popular in the South, in syrup or molasses form, for hundreds of years and in Africa for thousands due to its drought resistant nature.  It’s a versatile grain that’s high in riboflavin, vitamin B6, thiamin, niacin, and fiber.  Aside from a sugar substitute, it can be ground into flour, popped like corn and transformed into risotto.

Crickets – And small insects in general.  Apparently, crickets are almost 70% protein and contain all nine essential amino acids, vitamin B12, omega 6 and omega 3 fatty acids, potassium, calcium and iron.  And there is good news regarding the “crunch” factor…the nocturnally active insects can be bought in flour form and baked into cakes, muffins, etc.

There you go, the superfoods of 2018 and there’s something for everyone on the list, from whole grains to fruit to non-anatomical tigernuts to creepy crawlies.  After all, variety IS the spice of life.


Just Like Mom Used to Make

There are just some meals that no one could make better than your mom, to include any of the Iron Chefs.  And those meals vary from person to person.  For me, no culinary specialist could top my Irish mom’s shepherd’s pie.  Shepherd’s pie is, as you would expect, a traditional Irish dish of ground lamb, carrots, onions, garlic and various herbs and spices topped with mashed potatoes and cheese.  Mom would bake the dish until a perfect cheesy/potatoey crust formed on top that provided a perfect consistency with the underlying lamb.  I’m doing my best impression of Pavlov’s dog right now, despite the lack of a bell and becoming a vegetarian as an adult.

Prior to going vegetarian, I had never sampled a shepherd’s pie that could hold a candle to mom’s.  However, I think if  made the dish they would come in a very close second.  Alas, they do not offer a shepherd’s pie, but they do offer other recipes that certainly give moms everywhere a run for their money.  Here are a few of our favorites and I bet at least one of them will bring back memories of your mother preparing it with love just as food critic Anton Ego’s (voiced by a marvelous Peter O’Toole) mother did for him in the movie Ratatouille.

Chicken Parmigiana – Our chefs coat the succulent chicken breast with freshly crushed panko breadcrumbs and bake.  They then smother the baked chicken with sauce made from Valoroso pear tomatoes straight from Italy, fresh basil, thyme, marjoram and garlic and then top it with Parmesan and whole-milk mozzarella cheese and bake again, just enough to melt the cheese into the sauce.  Mangiare!

Macaroni and Cheese – Just about every mom had a homemade recipe for mac and cheese that put the boxed versions to shame and ours does the same while taking you back to your childhood kitchen where your feet dangled off the chair, not yet reaching the ground.  Our elbow macaroni is made from scratch and we cover it with the finest mild cheddar and Parmesan cheeses.  We then add various secret spices and bake to perfection.  Simple is sometimes best.

Roasted Turkey with gravy – Our turkey breast is slow roasted, thickly sliced and then coated with our delicious turkey gravy seasoned with oregano, basil, sage, rosemary, marjoram and thyme.  Some “sage” advice from “Rosemary:” sounds like its “time” to order this dish and not just for Thanksgiving.

California beef stew – That’s actually perfect for a cold midwestern or northeastern winter’s day.  The prime cuts of cubed beef are slow cooked in a tomato and red wine gravy and a mirepoix of potatoes, carrots, peas, onions and garlic.  Throw in a dash of our perfect mixture of herbs and spices and you might not be able to tell ours from mom’s.

Cinnamon raisin bread pudding with caramel rum sauce – What adult cannot remember their mom’s sweet desserts that you could eat no matter how stuffed your tummy was?  Since smell is the sense most closely associated with memory, the smell of cinnamon wafting through your kitchen as you heat up this wonderful example of comfort food will, no doubt, evoke childhood memories aplenty.  This moist dessert has just the right amount of pure vanilla, plump raisins, caramel and, of course, cinnamon to cause you to loosen that belt a notch or two.  Add a scoop of vanilla ice cream…ahhhh, life is good.

Double fudge brownie – As with the mac and cheese, no artificial box version here.  We use fresh ingredients, to include gourmet Guittard chocolate, that make it worth walking around all day with brownie crumbs wedged into the corners of your mouth as you did as a youngster.  Oh yeah, I almost forgot the best part, the “double” in the title refers to the chocolate chips embedded into the fudge of the brownie.  No need to thank us.

Dutch apple pie – Gotta hand it to those Dutch, they created an awesome dessert that we improved upon, as did your mother, I’m sure.  We hand roll a flakey, single crust…no top crust in the Dutch version of apple pie, just a light covering of cinnamon crumbly goodness…and then mix our sun-ripened apples, picked at peak freshness, with brown sugar and vanilla, among other things, and then bake it until a golden halo appears.  It’’ll just feel like you’re in Heaven.

As mentioned, these dishes might not top mom’s, but they sure come darn close.  Try them and the memories of you and mom in your childhood kitchen will arrive thick and fast and that’s always a good thing.