For the Love of Mushrooms

Courtesy Food Network

In order to get the full benefit of what my local farmers' market has to offer, I have to be willing to get my old butt out of bed early on a weekend... because in the case of my farmers' market, if you snooze, you lose. So, it all comes down to how willing I am to give up another hour of sleep in favor of scoring some really nice produce deals. Since I work full-time, that doesn't happen often. 

Don't get me wrong... once my bladder knows I'm awake, it becomes very insistent. But, most of the time, I fall back between the sheets and luxuriate in the knowledge that I can. But, some mornings, the old body gets to feeling frisky and says, "Let's do something!" This weekend was one of those times. 

At the market, I found an amazing deal on some white mushrooms for a fraction of the cost at the supermarket. Mushrooms are one of my favorite foods, because they are so versatile. I use them in omelets, salads, on sandwiches and, of course, every Italian dish I prepare. In fact, I eat them almost every day, for good reason. They are considered one of the "superfoods," right up there with blueberries and broccoli. 

I dug through my recipe stash for mushroom recipes and found this gem! If you like spinach mushroom lasagna, you're going to love this recipe. It's the same thing, only much easier to make with a couple of suggested modifications.

Following the recipe explicitly, it's 368 calories per serving. But, I decided to use bottled pasta sauce and eliminate the cheese sauce from the recipe in favor of a topping mixture of mozzarella and Parmesan only, which brings the calorie count down to about 300 per serving. 

Although the recipe considers a single serving to be three shells, I thought two was enough, which really drops the calorie count and makes allowance for a side salad and a nice red wine (I enjoyed it with Bogle Essential Red 2011)... or, maybe, some Italian wedding cookies or biscotti. (I'll bet that got your attention!)

Biscotti Toscani
Courtesy Food Network

You can't go wrong with the nutrition, either, especially the kind that is hugely important to boomers. Its ingredients are chock full of vitamins and minerals essential for vision, skin and cell health, immunity, bone health, heart health and boosting the body's antioxidents. 

Just in case you still are not convinced to try this recipe, I'm posting the picture of my first try to show that it's not hard. Even the culinary challenged could make this dish. Start to finish, it took about 40 minutes to prepare. (My version is half the recipe.) And, with some chopped fresh basil as a garnish, it's elegant and tasty enough to convince everyone you're a kitchen pro. Enjoy!

The Hard Truth: Taking Responsibility for Your Health

I wonder if many people understand what is happening and what it means to each and every one of us. While everyone likes to see the insurance companies as big, bad corporations disinterested in the well being of the average Joe, the average Joe has taken advantage of insurance companies to the point that the premium pool is dangerously close to being insufficient in handling the claims the companies are forced to pay. Frankly put, the American public has an expectation of being cared for that far exceeds the available resources. 

How sad is it that research money is having to be used to try and find better treatments for heart disease when it's the single most preventable chronic disease? And, even when faced with irrefutable evidence that lifestyle changes need to be made immediately to protect themselves from impending serious health issues, most people find excuses instead. Nobody has a problem chasing the dollar but, for some reason, sees a problem with incorporating 30 minutes of aerobic exercise in the daily schedule. Parents would die for their children, but won't cook for them.

We are actually flirting with the possibility that we could have a decimation of human population equal to the Black Plaque within the next 100 years, simply because our bodies are too weak to withstand a serious pandemic. Let that fact sink in. Now, maybe you're one of those people who thinks, "So what? I'll be long gone by then." And, if that's your true feelings on the existence of your progeny, stop reading now and enjoy your double fudge ice cream with whipped cream. Namaste. 

However, if you've ever watched a person struggle through the recovery of a stroke or deal with the consequences of having a foot amputated because of diabetes, I invite you to read on, think and, ultimately, act.

I watched both my parents die suffering, because they were selfish and lazy. Diagnosed with serious health issues, they chose to treat symptoms with prescription medication, rather than address causes by making lifestyle changes. I'm not saying their demise would have been any easier had they chosen to make an effort. But, I do know retiring to a bed to wait for death is not an option I would choose. But, the American public is about to get a rude awakening by being faced with exactly that same decision...continue life as usual or make an effort to help themselves.

It's time the American public starts accepting the realization they are at risk for a health disaster. And, frankly, there's no one to point the finger at but the person in the mirror. But, the good news is, the problem is correctable. It means not eating to the point of discomfort, denying ourselves unrestricted indulgence in foods we know are unhealthy, being willing to sweat through some physical activity on a regular basis and no longer pretending that healthy cooking is an unnecessary chore.

And, there's the rub, isn't it? Whether it's comfortable to admit it or not, the majority of Americans have become indolent, self-indulgent and indifferent to consequences. We know medical science is going to provide a panacea that helps us mask the discomfort and ignore the issues. As long as there is a pill to make us feel better, everything is fine, right? Guess what, that pill costs money.

So, reality check. Do you eat healthy or are you in line at the fast food drive-thru more often than in the kitchen? Is most of your food in the freezer in handy-dandy disposable plastic trays with a expiration date of some time next year? Do you devote some time each day to actual physical activity that requires movement of your body faster than window shopping and makes your heart beat faster?

We've allowed our priorities to become dangerously skewed. It's time to throw out the excuse of busyness, and start taking care of business. It's not rocket science. It's more important than that. For the sake of our economy and future generations, it's time to get strong and healthy. 

Mexican Pasta Salad

Here in Kansas City, we got a late start with our summer season, considering we had snow the first week of May. Now, here it is the opening weekend for the NFL, and it's 102 degrees outside. Hmmm... 

Well, we Midwesterners are known for our tough resilience. It's kind of required for living in tornado alley. So, I decided to disregard Mother Nature's cruel joke and create a tailgate pasta salad that was cool, fresh and light, but still had the spicy kick of traditional football fare. 

Mexican Pasta Salad with Crispy Tortilla Strips

I started by cooking six ounces of Ronzoni Garden Delight Tricolor Rotini according to package directions. This pasta has the equivalent of a half serving of vegetables and is heart healthy with no added salt. 

I added 1/2 cup each of coarsely chopped red and green bell peppers and 1/2 cup finely chopped onion. For a little extra zing, I added one minced jalapeno pepper. And, I added one cup of cherry tomatoes, halved.

Next, I added 1/2 cup black olives, quartered; 1-1/2 cups of Mexi-corn, drained; 1-1/2 cups of beans, drained and rinsed (I chose pinto beans, but black beans would work equally well); and 4 oz diced green chili peppers. I used canned corn and beans, but fresh cooked would be even better.

I cut one avocado into chunks, drizzled them with one tablespoon of fresh lime juice and sprinkled them with 1/4 teaspoon of ground cumin. I cut 4 oz of reduced fat pepper jack cheese into chunks and added it and the avocado to pasta mixture, gently mixing the ingredients to protect the soft avocado.

For the dressing, I decided to mix 6 oz of non-fat Greek yogurt with Hidden Farms Fiesta Ranch dressing mix and gently stirred it into the pasta mixture to coat all the ingredients. 

As you can see, this is a super easy salad with plenty of guilt-free, robust flavor and lots of crunchy freshness. It yields about 15 half-cup servings at about 120 calories per serving, but is filling enough to serve as a entree salad with the nutritional balance of vegetables, protein, dairy and carbs. And, it's totally customizable, so you can be the coach and choose your own player ingredients to suit your team's tastes!

Mexican Pasta Salad

6 oz pasta

1/2 cup red bell pepper, coarsely chopped

1/2 cup green bell pepper, coarsely chopped

1/2 cup onion, finely chopped

1 jalapeno pepper, minced (optional)

1/2 cup large black olives, quartered

1 cup cherry tomatoes, halved

1 avocado, cut into chunks

1 tbsp fresh lime juice

1/4 teaspoon ground cumin

4 oz reduced fat pepper jack cheese (or cheese of choice)

1-1/2 cups Mexi-corn, drained

1-1/2 cups beans, drained and rinsed

4 oz diced green chili peppers

Dressing

6 oz non-fat Greek yogurt

1 pkg Hidden Valley Fiesta Ranch Dressing Mix

cilantro and crunchy tortilla chips for garnish (optional)

Cook pasta according to package directions. Add all ingredients together and mix well. Mix yogurt and dressing mix; gently stir into salad mixture. Garnish with crunchy tortilla chips and/or cilantro, if desired. 

Salmon with Sriracha and Lime Sauce

I love salmon. Growing up, the only way my mom gave it to me was from a can in a fried patty. God love her. Good thing I inherited my dad's cooking genes. Unfortunately, he discovered his culinary talents after retirement... long after I had left home. Too bad... we would have had a blast in the kitchen! 

Website's photo

Salmon is a superfood, especially for people friendly with the AARP. Packed with essential fatty acids, it is shown to reduce inflammation from arthritis, lower triglycerides (that's the bad cholesterol, for those of you taking notes), and there is evidence that it may even reduce the risk of Alzheimer's. And, it is so easy to cook. Baking only takes about 15 minutes and requires nothing more than a little seasoning. For instance, this recipe I found on Pinterest requires only three ingredients besides the salmon... and it was phenomenal!




I love just about anything that includes the spicy sriracha sauce. I've only just discovered it in the last year or so. Talk about punch!! However, if you don't have it, use Tabasco with a little brown sugar and garlic. It's not the same, though, so I would suggest you purchase it. If you like spicy foods, you'll be like me... looking for recipes with sriracha because you love it so much! 

My photo

Not only is it beautiful to look at, it was extremely tasty! I created a faux tartar sauce of nonfat yogurt, fresh chives, dill and white wine vinegar to go with, but it didn't need any accompaniment other than a rice pilaf side. I paired it with Apothic White wine. 

My photo

The Poor Man's Protein

In my early youth, we lived in a Texas Panhandle neighborhood that I can only describe as pre-suburbia, with about 30 other families, surrounded by sorghum and cotton fields. The homes were either owner built or brought in on wheels. There was no sewage, no paved roads, no street lights, few fences and one neighborhood store which sold mostly non-perishable foods, although he did keep a large chest freezer for ice cream treats and a deli case for some dairy items and bologna for slicing into sandwich meat. 

Supermarkets were just beginning to take hold in cities, so folks in the more rural neighborhoods would buy fresh foods from home-based fruit and vegetable stands, but those who had large enough properties would grow their own — mostly peas, okra, squash, tomatoes, onions, peppers, strawberries, watermelons and cantaloupes. The vegetables were home canned to store for the winter months. Some folks had enough room on their lots to house a few chickens for meat and eggs but, in those early years after the deprivation of rationing during WWII, habit still dictated that fresh beef and pork were for special occasions, usually served only on Sundays and holidays, with leftovers supplementing another meal or two during the week. Everyday meals were many times a bowl of pinto beans with a slice of hot cornbread and a plate of sliced tomatoes alongside home fries with onions. Good eating then, good eating now... as long as the potatoes are roasted, instead of fried in Crisco shortening, as they were back then. However, the humble pinto is perfect cooked exactly the way we baby boomers remember and loved. 

So, let's start with prepping the beans for cooking. First rinse the beans well, then place them in a bowl of water for soaking. I soak my beans in a three to one cup ratio of water, with a little baking soda mixed in. This is not a necessary step, but the soaking helps with cooking time and the baking soda helps with the dreaded flatulence.

The beans should soak for at least six hours, basically until there's no more "standing" water in the bowl; overnight is best. If you don't soak prior to cooking, you'll need to boil the beans in a pot of water for about 10 minutes. Remove them from the heat and let them stand for about an hour. Either way, before cooking, discard the soaking water. 

Place the beans in a large stock pot and cover with about 3 cups of water. Add chopped garlic and onion. Boil for about 5 minutes and reduce heat to simmer for about an hour and a half. Once beans are tender, add ham or sausage and celery. Ham shanks are best, with the meat removed from the bone once fully cooked. I love green pepper in this recipe, too, but green peppers don't like me. 

Seasoning can be a matter of choice. I prefer Cajun-style, so I use Tony Chachere's Original Creole Seasoning mix, along with Worcestershire and Tabasco sauces. But, chili powder, cumin and cayenne are good, too, for a Mexican flavor. Another good flavor is what's called ranch style, with brown sugar, apple cider vinegar, cumin and tomato sauce. That's the nice thing about pinto beans. They're so versatile! Since they have a shelf life of up to a year, they are a staple in my pantry. And, as a food budget stretcher, there's fewer foods that can beat the humble pinto with its high fiber, high protein, cholesterol-lowering, no-fat, heart healthy benefits today's baby boomers need.

Pinto beans Cajun style, over rice with spicy pickled okra for garnish.