tag:blogger.com,1999:blog-4055690688282230469.post7664631278029243013..comments2024-03-27T17:05:32.146-07:00Comments on creative savv: The Meat-Eater's Guide to Crafting a Meatless Meal, pt. 3Lilihttp://www.blogger.com/profile/13292553654219380455noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4055690688282230469.post-26817233060051595292020-05-09T16:37:32.984-07:002020-05-09T16:37:32.984-07:00Hi Lynn,
those salted pecans sound delicious. I...Hi Lynn,<br />those salted pecans sound delicious. I'm going to keep this in mind for the holidays! Thank you!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-33559106345645910632020-05-07T16:53:53.033-07:002020-05-07T16:53:53.033-07:00Lynn again here...Back when I had a cheap supplier...Lynn again here...Back when I had a cheap supplier of pecans and had pounds and pounds of raw pecans in the freezer, I would fix them as Tina suggested, but for different reasons. After soaking them in salt water (didn't rinse, just drained them) and drying (parching) them in a slow oven, we added butter. Oh, these salted pecans are so good!This is how my mother always makes them for Christmas and I believe they are the family's very favorite snack, maybe even more so than all the sweets. Good to know we were enhancing their nutrition as well! Lynn from NC Outer Banksnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-87543705056838381792020-05-07T10:51:09.020-07:002020-05-07T10:51:09.020-07:00Hi Tina,
thank you for this information! I use a l...Hi Tina,<br />thank you for this information! I use a lot of raw almonds (snacks and in cooking), so I'm going to try soaking in salt water overnight, then drying before use.<br />I'll check out those links. Thanks!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-54222619708977730382020-05-07T10:48:47.749-07:002020-05-07T10:48:47.749-07:00I think less meat meals, adding in some grains and...I think less meat meals, adding in some grains and beans or dairy/eggs, can make-up for a lot of the bioavailability issues one would have with vegetarian cooking. With even just a small amount of meat, the body can build more protein from the vegetarian amino acids. Plus, the small amount of meat also enhances absorption of iron and zinc that may be present in plant foods.<br /><br />I think in the long run, that it is the overall eating patterns that make the difference. So, for those meals that my family doesn't get enough protein, I just don't sweat it. We all have our occasional meal of something super simple, like a bowl of popcorn, or cereal, or ice cream.<br /><br />Thanks for reading!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-56918340328525378462020-05-07T10:41:42.384-07:002020-05-07T10:41:42.384-07:00Hi Alice,
first, I'm so glad your daughter is ...Hi Alice,<br />first, I'm so glad your daughter is home and is healthy. I'm sure that you are very relieved and happy to have her around. Two days to get home! She must have been exhausted, The lomo saltado sounds delicious!<br /><br />I think the meat shortages will tend to be regional for a while. I've been able to get whole chickens, but not chicken leg quarters. Chicken prices are a little high for this time of year in my area. Ground beef prices have gone up about 50-75 cents/lb just since the first week of March. I would have thought that bacon prices would have been higher, but on my Walmart's delivery/pick-up website, the price on bacon is still within reasonable for my expectations (not cheap at all, but bacon hasn't been cheap in 20 years). I don't use a lot of pork products in my cooking, just ham, breakfast sausage and bacon for occasional treats. <br /><br />I was thinking about chicken the other day and thinking maybe we'll see whole chickens more plentifully than chicken parts. It seems to me that whole chickens could be processed faster and with less labor than parts.<br /><br />Since I'm not shopping in-store for the time being, I don't have any access to discounted meats or other foods. This has wreaked havoc with my grocery budget and I've now diverted more money from other areas to groceries. But the way I see it is we're not going on vacation or eating out/getting take-out, even just getting a cup of coffee any time in the near future. We'll come out more ahead financially I think (mostly because there are no vacations for the next year for us).Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-63962069943431499062020-05-06T09:03:50.373-07:002020-05-06T09:03:50.373-07:00This has been a great series of articles, Lili.
O...This has been a great series of articles, Lili.<br /><br />One thing you can do to increase the bioavailability of the nutrients in grains, beans and nuts is to soak them before using, as traditional societies did. I soak dried beans and grains and raw nuts in warm water, either with vinegar, baking soda or salt, depending on the type, for 12 to 24 hours. <br /><br />For beans, add a spoonful of vinegar to the soaking water for kidney beans and black beans. For all other type of beans, add a little baking soda. After the soaking period, rinse them and cook in plain water or broth. If I prepare them this way, I don't have any of the unpleasant side effects some people have with beans. <br />https://modernalternativemama.com/2011/12/15/how-to-soak-and-cook-beans/<br /><br />For grains, I soak them with an acid (like yogurt or apple cider vinegar) before cooking. <br />https://www.allaboutfasting.com/soaking-grains.html<br /><br />If you are using whole wheat flour to make bread, there are various recipes for soaked flour loaves. <br />https://www.culturesforhealth.com/learn/recipe/milk-kefir-recipes/soaked-flour-whole-wheat-bread/<br /><br />For raw nuts, soak them in salted water, and then rinse well and dry them in a low oven.<br />https://www.kitchenstewardship.com/how-to-make-crispy-nuts-to-reduce-phytic-acid/<br /><br />This takes more time in the kitchen of course, but it's an easy way to increase the nutrition in foods you already have on hand.<br /><br />- TinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-83838903957142740942020-05-06T06:47:16.295-07:002020-05-06T06:47:16.295-07:00Lili, wow. You never cease to amaze me with your a...Lili, wow. You never cease to amaze me with your analytical mind! I love it! I so appreciate how you have gathered all of this "meaty" (pun intended) information and synthesized it in a way we can all use and understand. I'm pretty sure you weren't a food science major in school, yet this is quite the comprehensive tutorial regarding all the considerations re: meatless meals. I had always heard beans plus rice made for a complete protein, but had no idea re: all of these other factors to consider.<br /><br />We have done meatless Monday (or Tues, or Friday or whenever) meals before, but now I'm wondering how complete they were. I am always mindful of hitting all the food groups needed for a healthy meal, but that typically includes some meat often in a less-meat fashion. This series provides great information for me going forward. Now when I prepare a meatless meal, I can see how it shapes up in all the critical nutritional components. Thank you for all you do for us here and the information you impart! Anonymoushttps://www.blogger.com/profile/06298486279525232622noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-34140993228795095792020-05-06T03:53:28.908-07:002020-05-06T03:53:28.908-07:00Hi Lili,
I started a post yesterday and as I hit &...Hi Lili,<br />I started a post yesterday and as I hit "publish" it disappeared...well, anyway, I was going to say that you should be a professor at your local college. You are a wealth of good information beyond a normal person. Apply for a job and just show them your blog as part of your interview. They would be foolish not to hire you!<br /><br />What I was going to say yesterday was that I never heard of the meat "fillers" you talked about but I never eat fast food either so I was never concerned what is in the food. I don't even buy packaged dinners from the store either.<br /><br />Another thing about the meat and what is happening with that in the future. I noticed that chicken is difficult to get as all the shelves are empty. Pork and beef are available at their normal high prices but nothing extra high. I hate buying meat at those prices and often wait until I see a discounted meat price but lately I haven't seen that. I bought a couple of chuck roasts and some pork steaks yesterday. I will say that my budget is not so tight so I will pay the higher price to get meat. I suppose we'll see what happens if/when the prices start to go up due to not being able to process meat so readily in the future. We also eat beef rarely and sometimes I have to be deliberate about making sure we eat some red meat. <br /><br />Yesterday my daughter wanted lomo saltado which is beef, onions, tomatoes with brown rice on the side as well as french fries on the side. It is easy to make and rather cheap. I used a chuck roast that I sliced up and tenderized and we had a huge pan of beef, onions and tomatoes. It was very good and something we should do more often.<br /><br />Daughter is home from Honduras after being rushed home due to border closings and the potential danger in the country. Schools are closed just like here in the US so she came home on one of the few flights out of the country and it took 2 days to get home. But now she teaches remotely from the comfort of our home. She is done with self quarantine and is healthy. <br /><br />AliceAlicehttps://www.blogger.com/profile/12660543650879805736noreply@blogger.com