Sustainable Resolutions for Your Diet
New Year’s resolutions tend to be big, impressive promises that we adhere to for short periods of time — that blissful stretch of January when we are starving ourselves, exercising daily and reading Proust. But, and you know this, rather than making extreme changes that last for days or weeks, we are better off with tiny ones lasting more or less forever.
Mostly, though, when it comes to diet, we are told the opposite. We have a billion-dollar industry based on fad diets and quick fixes: Eat nothing but foam packing peanuts and lemon tea, and you’ll lose 30 pounds in 30 days. Then what? Resolutions work only if we are resolute, and changes are meaningful only if they are permanent.
What follows are some of the easiest food-related resolutions you will ever make, from cooking big pots of grains and beans once a week, to buying frozen produce, to pickling things à la “Portlandia.” Committing to just a few of these, or even one, will get you moving in the right direction toward eating more plants and fewer animal products and processed foods.
http://www.nytimes.com/2014/01/01/dining/sustainable-resolutions-for-your-diet.html?_r=0
= new reply since forum marked as read
after reading about your 'food coma!!!'
That was interesting. I like how Bittman alternated a tip with a recipe, tip/recipe, tip recipe, etc. He does use sugar. I would substitute blue agave.
The chocolate recipe looks really good and the tip to go with it is good, too (save your $$ for the really good stuff)--and not to mention that when you have a treat less often, it's even more of a treat.
The quick pickling tip I'm going to try, also.
The article recommends making your own condiments, such as ketchup, barbecue sauce, salsa, etc. It recommends this because salt and preservatives are put into the store-bought version.
I've been making my own condiments for awhile now and find them so much better. If you look at the salt levels on these products, it's enough to give you a heart attack right in the grocery aisle. Here are recipes for tarter sauce and also barbecue sauce. They are from Jessica Harlan's Homemade Condiments:
Tarter Sauce
(I follow the "Capered" version, below.)
1/2 cup mayonnaise
1/4 cup diced dill pickles (about 2 whole, medium pickles)
1 tablespoon fresh lemon juice
1 teaspoon Dijon or grainy mustard
Dash of hot sauce or 1/8 teaspoon ground red pepper
Kosher salt and black pepper, to taste
In a small bowl, mix together the mayonnaise, pickles, lemon juice, mustard, and hot sauce or ground pepper. Season to taste with salt and pepper. Serve immediately or refrigerate, covered, for up to 1 day.
Variation:
Capered Tartar Sauce
Omit the mustard, substitute 2 teaspoons sweet pickle relish for the dill pickles, use only 2 teaspoons lemon juice, and add 2 tablespoons finely chopped capers and 1 tablespoon minced shallot. Use it for: condiment for smoked trout; mix with canned tuna and diced celery for tuna salad; spread on the roll or bun of a breaded fish patty sandwich; dipping sauce for fried shrimp.
Whiskey-Spiked Barbecue Sauce
Makes about 8 ounces
1 tablespoon butter
1/2 cup minced yellow onion (about 1 small)
1 cup ketchup
2 tablespoons brown sugar
1/4 cup bourbon or other whiskey
1/2 teaspoon mustard powder
1/2 teaspoon ground cinnamon
In a medium saucepan, melt the butter over medium-low heat. Add the onion and sweat it until softened and translucent, 3 to 5 minutes. Add the ketchup, brown sugar, bourbon, mustard, and cinnamon and stir to combine. Bring to a simmer over medium heat, then reduce to low or medium-low to maintain a simmer, and cook for 20 minutes, uncovered, stirring occasionally, or until thickened.
Cher