Foodie Update

Hello Fellow Foodies,

I have missed talking food with you. I started a new job as a private chef and it has kept me busy to say the least. However, during my absence, I have created some great recipes and practiced some rudimentary skills I can't wait to share with you.

The farmers' market is bursting with the bounty from our dedicated local growers. Don't miss out on the best time of the year in Northern Idaho.

If you are checking in from elsewhere, take advantage in the coming days and weeks for great healthy, creative recipes.

Fish has been big on the question & comments. Eggplant is another topic. A multitude of fresh greens will keep us busy for weeks. The Healthy Foodie Fanatic is going full force and can't wait to share our common passion.



Until next time,



Eat healthy and be happy!



The Healthy foodie Fanatic

GMOs - an issue to be dealt with

GMOs - Genetically Modified Organisms are more widely prevalent than you might think, finding its way into a majority of the food on the grocer's shelf that we then buy, take home and feed to our family. The American people are widely unaware of this fact and the impact it has on their health and the ultimate effect on the environment.

Now is not the time to apathetic. We must be heard. Stay tuned for the next video in this series which will give you some options on what you can do to make a difference.



Now more than ever make a point to Eat Healthy and Be Happy.

The Healthy Foodie Fanatic

How do you Reduce, Reuse, and Recycle in your home?

These girls give new meaning to Reduce, Reuse, Recycle. Farmers' Markets are about the community and the earth. You should take the time to get to know the folks who make your farmers' market a reality.



Get the 3 R's going in your home.

Eat healthy and be happy.

The Healthy Foodie Fanatic

This isn't your mother's swiss steak

Hello Fellow Foodies,

First let me say I am sorry for my absence, my computer crashed. I found myself surprised at how much I have missed the blog.

While I am not convinced my computer is fixed, I'll take advantage while I can.

I was doing some bargain grocery shopping the other day and I came across a 1 1/2 lb piece of top round cubed steak. It reminded me of the Swiss steak I ate as a child. Normally it would be priced at $4.98 lb, but it was on clearance and I couldn't resist the adventure.

My concept was this, take a recipe from a past era that was typically less desirable than a juicy steak on the grill, add unexpected ingredients and see what happens. My goal was to use only what I already had on hand so my cost would be minimal.

I had:

• sliced domestic mushrooms
• shallots
• marinated quartered artichokes hearts
• fire roasted red bell peppers
• fresh garlic
• beef stock
• dried thyme

My weapon of choice was a cast iron dutch oven used on top of the stove, the oven will do the trick as well. I used Montana whole wheat flour(one of my favorites we have yet to cover), approximately a heaping half cup combined with 2 tsp of onion powder, 1 tsp garlic powder, kosher salt and fresh ground pepper. Dredge the meat in the flour mixture while you preheat your dutch oven. Melt 1 Tbsp of olive oil and 2 Tbsp of butter and brown the meat. I cut mine into a few pieces due to the size of the cooking vessel. Brown off the meat and remove to a plate - add sliced mushrooms and sliced shallots and saute until tender and caramelized. Toss in the remaining seasoned flour and stir for about 4-5 minutes. Add 4 cups warm beef stock, stir for another 4-5 minutes, toss in the sliced garlic and a Tbsp of dried lemon thyme. Add the meat back in. Cook this for approximately 3-3 1/3 hours over medium heat, until the meat is fork tender. Check periodically to make sure you have plenty of liquid for the meat to braise. You know by now that I love options, so here are a few you could contribute with success to this recipe concept:

• Red wine
  
• Dark beer(stout)
  
• Lemon zest
  
• Fig flavored vinegar
  
• sun-dried tomatoes

This recipe can be served over rice, pasta, or egg noodles. There is always the option of serving with nothing but bread and a green salad.

Here is my favorite part about food..... Recycling. After you serve your superb New Swiss Steak, and if you have leftovers, put it back on the stove and cook it down to a basic, simply delicious stew. Serve with a warm roll and you are a culinary hero.

Food is Fantastic!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Small Farmers are the back bone of Farmers' Markets everywhere.

Big or small, farming is a passion. Share the passion with the farmers at Feast with the Farmers, a dinner experience created every year using the fruits of the farmers' labor. http://www.kootenaicountyfarmersmarket.com/ for more information on Feast with the Farmers.



Eat Healthy and Be Happy!

The Healthy Foodie Fanatic

Fourth of July with the Farmers

An insightful interview with Middleton Organic Orchards enlightens us as to the special requirements of getting their product to the consumer. The truth is you can grow organically and still get beautiful product without blemishes and bugs.

Sands Trail Farms shares their wonderful product and the many uses found for it. Everything Sands Trail sells is grown by them. The variety of their product is unique. Stop by and check it out for yourself.

Our support for these hardworking producers is what keeps them coming back to market year after year.



Eat healthy and be happy,

The Healthy Foodie Fanatic