Zipzicles!!!

If you've been following my blog recently you might have read my post on Otter Pops.  If you haven't read it, click here.  After I wrote that article, my wife found a product on Pinterest called Zipzicles. Basically they are slender, reusable BPA-free zip top plastic bags so you can make your own homemade Otter Pops.  You can imagine how happy I was that my wife found these products.  God bless the internet, right?  This weekend, the stars aligned: it was 90+ degrees, we had no plans all day, we had the right ingredients in the house so it seemed like a perfect day to give the Zipzicles a test run.

Our ingredients

The company provides you with a couple of sample recipes on the back of the package so we tried one of their suggestions: strawberries and lemonade.  The recipe provided was as follows:

1 cup strawberries
3  + 1/2 cups lemonade
Puree 1 cup strawberries and 1/2 cup lemonade in a blender.  Once mixed, add 3 cups lemonade and pour into Zipzicle.

Pouring the mixture in the bags

Simple enough to do, right!  Once our mixture was ready we broke out a little funnel and filled the bags one at a time.  The recipe is supposed to make enough to fill all 12 bags that come in the package but we only had enough to fill 9.  After filling the bags, we put them in the freezer and 6 hours later they were ready to enjoy.


Once we were ready to try our finished product, I was anxious to see what my kids thought.  They were very excited to try them and they loved the flavor we made.  While we sat there and enjoyed our Zipzicles in the afternoon shade, we thought of new flavors to try so it looks like we'll be doing this again which is great!

What color is my tongue?

When we were all done with our Zipzicles, Reuben asked "What color is my tongue?"  Of course since there was no food dye in our treat, his tongue did not change color. He was a little sad about this, but mommy and daddy were quite happy!  We explained to him why his tongue had not changed color and he seemed to understand but still wasn't quite happy since he really likes that effect!  That's ok.  He'll survive.

Overall, I would say our Zipzicle experiment was quite successful.  We'd definitely make them again when the opportunity presents itself.  We might even try some "adult" variations with tequila for some dinner parties.  What recipe ideas do you have?  Let me know and maybe we'll give them a shot.

Disclaimer -- I did not receive any compensation from Zipzicles to write this post.  It is not an advertisement in any way and my opinions/thoughts/comments are my own.

Shira's Zipzicle

Reuben's  Zipzicle

Slow Cooker Brisket

There is something really great about making brisket at home!  One reason I love to cook brisket is tradition.  I can think about many of the Jewish holidays I celebrated with my family and I can remember my grandmother's brisket at our table.  Having those same smells in my house transports me back to my childhood.  The other reason I like brisket and the reason all of you (who are not vegetarian/vegan) should try to make it at home is it's hard to mess up brisket.  It's a tough cut of meat that requires a long cooking time to break down that tough connective tissue and transform it into a melt-in-your-mouth treat.

The Slow Cooker Photo property of BVMRD

My wife and I bought a slow cooker a few years ago and we are always looking for things to cook in it.  A few years ago we also started hosting Passover so we needed to find a brisket recipe.  Thankfully the folks at Epicurious.com had a simple solution for us: Slow Cooker Brisket.  This recipe is super simple and you don't need much prep or cooking time.  Most of the time is hands off while the brisket cooks in the slow cooker. 

Since we've been hosting so many folks for Sukkot (and I took the day off work on Friday to take my daughter to school) it was a perfect storm to make some brisket for Shabbat dinner.  I scooted off to Trader Joe's to buy some of the ingredients but since I've made this a few times, we had most of the stuff already. 

Ingredients for our slow cooker brisket.  Photo property of BVMRD

The first thing you do with this brisket is to brown the sides of the brisket in a hot pan.  Browning does one main thing: it adds flavor!  It turns a "ho hum" brisket into a "OMG that was amazing" brisket.  Yes, it adds one more step and one more dish to clean but it worth it.  The key is to get the pan hot, set the meat down and not to touch it again for about 4-5 minutes.  If you try to move it too early, it will stick and that's not good.

One side of the brisket browned.  Photo property of BVMRD

While the brisket is browning, slice the potatoes into disks and add them to the slow cooker.  They will make a great addition to the final dish...trust me.

Potatoes added to the slow cooker. Photo property of BVMRD

Once the brisket is browned on both sides, add it to the slow cooker.  Onions are then added to the pan you browned the brisket in and cook those until they are soft.  Add some garlic to the onions and saute for a few minutes and add the garlic and onions to the slow cooker on top of the brisket.   Once the pan is empty, you add the beer and the broth to deglaze the pan.  Just like browning, deglazing is all about flavor.  You've spent time browning the meat and when you are done, you'll notice there are all these bits left in the pan.  These bits are called "fond" and by adding them back to a sauce or dish, we add flavor.  Remember, we're going for an "OMG that was amazing" brisket here!

While the onions are cooking, I assembled the ingredients for the sauce in a bowl and mixed them up.  You are basically making a BBQ sauce.

BBQ sauce ready to be added to the slow cooker.  Photo property of BVMRD

Once the onions are done, the deglazing liquid is added to the slow cooker, the BBQ sauce is added and you are done.

Everything added to the slow cooker Photo property of BVMRD

You can cook the brisket on high or low settings.  I have done both and they are equally good.  Once the brisket is done cooking you'll notice how some of the sauce has reduced.  You'll know the brisket is done because you will be able to just pull a piece off with you hand.

The finished product in the slow cooker Photo property of BVMRD

Take the brisket out and scoop out the potatoes.  Slice the brisket across the grain of the meat and plate it up.  I made it this weekend with some broccoli and farfalle pasta.  This dish is great for everyone.  Kids will eat it, your friends will think you are a genius and your spouse/partner will not even think twice about doing the dishes for you because you are such a culinary God! 

I hope I inspired you to try this dish.  If you do, let me know how it goes. If you have another favorite brisket recipe, please share!

The finished dish plated up and ready to serve. Photo property of BVMRD

My own plate do delicousness! Photo property of BVMRD

My Edible Education

I was lucky enough to spend a day at a workshop with Field to Plate called "Edible Education to Nourish the Nation."  The workshop combined two of my favorite things: 1) learning about healthy foods and 2) cooking.  Our instructor, Amanda Archibald, RD, provided us with some excellent information and tips on how to translate our nutrition knowledge as Registered Dietitians into a culinary experiences.  The first part of the morning was spent talking about flavors, how to include nutrient dense foods into simple dishes and demystifying the art of cooking.

Next we got to apply that information by spending the rest of the morning cooking simple, healthy dishes.  We were divided into 4 groups of 2-3 people in each group.  Each group focused on one main ingredient.  I was in the greens group and the other three were, legumes, whole grains and vitality salads.   After about 1 hour we had 15+ dishes ready to sample (pictured above).

The food was delicious of course but more shocking to me was how easy it all was.  None of our recipes called for more than 10 ingredients and each group was able to prepare at least 3 dishes in an hour.  One of our dishes was polenta (made in a microwave) with sauteed greens and gruyere cheese.  I've never made polenta in a microwave but it showed that even if you don't have a stove, you can still cook.

After lunch we focused on one main question:  How do you help your client put the food in their mouth instead of just telling them about it?  One of Amanda's points that hit home with me was to focus on getting people to eat whatever whole foods they have in their kitchen.  People enjoy eating what they love and by understanding the flavors and textures that compliment that food, you can help add the nutrition to the meal.  We are not going to change people's tastes.  But we can show them that by adding just a few nutrient dense foods, they can still eat the foods they love and live a little bit healthier.   It all starts with the experience that a healthy meal does not have to be expensive, labor intensive or bland. 

Today was just another example that the food revolution is coming.  There are a lot of people out there that are making a big impact on how we think about food and I am proud to join them.


See you in the kitchen!

My New Love: A CSA

I have to admit that I have a little bit of a love affair going on right now and I can't hold it in anymore: I love my CSA.  No, I don't have some strange infatuation with a new governmental agency.  CSA stands for Community Supported Agriculture.  If you have never heard of a CSA let me explain the basics.  Simply put, a CSA allows you to purchase a set amount of local produce on a weekly or monthly basis.  When you join a CSA, you agree to pay a subscription fee for fresh, local produce that you can either have delivered to your door or pick up from a designated location.  The fee you pay goes directly to support the farm(s) you buy from, so essentially you are investing in your own food.

Because I get to work with other dietitians, I learned about CSAs from them.  Since I don't live in the same area as my co-workers, I couldn't subscribe to their CSA so they pointed me to Local Harvest.  They have a simple search tool to find a CSA that was convenient for me and I found Abundant Harvest Organics.  I signed up and for the past few months I have been picking up my box every Saturday morning.  I pay for a small box of locally grown, organic vegetables and fruits and it is enough to last my family of four a whole week. You can see one of my most recent box contents on the right.  The great thing about Abundant Harvest is that they also have a ton of add-ons.  Which means I can pay a little extra but along with my regular box I can also buy grass-fed beef, pasture raised chickens, organic nuts and even coffee just to name a few of the products. 

Here's the beauty of a CSA:

• I know that I am supporting a group of small, local farmers who are committed to providing fresh, organic foods. 
• I take my 2 1/2 year old twins with me every Saturday morning while my wife stays at home to relax.  We get to spend some quality time together and they love opening up the box and saying, "Surprise!" and they try little bites of all the produce we get.
• We cook more at home and include more vegetables in everything we make.

CSAs are gaining popularity.  It seems everyone I tell about my CSA says they have heard of other friends getting one.  Someone recently pointed me to Farm Fresh to You.  They are a CSA that delivers your box directly to your house.  Pretty convenient eh?  I also read this week about CSAs being delivered via food trucks to areas that would not normally have access to fresh fruits and vegetables.  Get the whole story here.

There are also some CSAs that provide their members with other benefits aside from fresh produce.  Hazon is a Jewish CSA whose goal is to promote sustainable living and agriculture to the American Jewish community. 

Joining a CSA has been a great experience.  I feel better about where my food comes from and my family has enjoyed trying new recipes to make use of each week's bounty.  My wife and kids will always be my main loves but my CSA has helped develop my love for fresh, locally grown, organic foods.