Krista Navin has been a vegetarian since she was a teen, and says these imitation meats have been creeping onto more menus. It really hit home when Burger King replaced its veggie patty — made by vegetarian stalwart brand Morningstar Farms — with the Impossible Whopper. “I find those types of burgers uniquely off-putting,” Navin says. “I think they have actually done a really good job making them like the real thing and that is exactly the thing I don’t want.”
Results from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil), which included participants aged 35 and older, showed that higher intake of UPF was significantly associated with a faster rate of decline in both executive and global cognitive function.”Based on these findings, doctors might counsel patients to prefer cooking at home [and] choosing fresher ingredients instead of buying ready-made meals and snacks,” co-investigator Natalia Goncalves, PhD, University of São Paulo Medical School, Brazil, told Medscape Medical News.“Participants who reported consumption of more than 20% of daily calories from ultraprocessed foods had a 28% faster rate of global cognitive decline and a 25% faster decrease of the executive function compared to those who reported eating less than 20% of daily calories from ultraprocessed foods,
UPF consumption was associated with worse performance in Animal Fluency among older people without pre-existing diseases. Decreasing UPF consumption may be a way to improve impaired cognition among older adults.
“You used to eat those commercially prepared veggie burgers.”
“I don’t eat them anymore. It’s better to make your own.”
Faithful followers know what happened during the inferno summer of 2022 because of my earlier post on Spinach, Mushrooms and Onion. I’m still working feverishly to reduce the number of packages of frozen vegetables to make room for other items. The other day I used up a package of frozen spinach and about a cup and a half of cooked chickpeas to make Chickpea and Spinach Burgers.
Yup, that’s right. No recipe. The Boss said,
“Go ahead and toss all of the spinach in the mix.”
So I did. Instead of Chickpea and Spinach Burgers I ended up making Spinach Burgers with a Small Spattering of Chickpeas Somewhere in the Mix.
I promise to post if and when I’m totally happy with the results.
Tight supplies have helped push U.S. retail prices higher. Chickpeas on U.S. grocery shelves jumped 12% from last year, nearly 17% higher than prior to the pandemic, according to the most recent NielsenIQ data. Hummus prices have increased 6.9% since 2019.
The past week has been one of those terrible horrible no-good weeks that hit the checking account hard. I won’t list all of the things that stopped working but one thing hurt the most.
The side by side refrigerator/freezer died. I think this appliance was over 30 years old. it functioned as our second unit, a place to keep drinks cold and to stock up on frozen foods to prepare for the future food shortages and higher costs. Buying mass quantities of frozen vegetables as a hedging strategy against higher prices works well until your freezer dies.
I managed to STUFF a large number of frozen bags into our primary freezer. But I have to cook and eat a large number of these frozen bags of goodness to make room. So I started with a bag of spinach.
2 tablespoons extra virgin olive oil
1/2 large sweet onions sliced thin
8 oz white button mushrooms sliced thick
2-3 garlic cloves minced
12 oz frozen cut leaf spinach
salt and black pepper to taste
1 tablespoon butter
Heat olive oil in a large nonstick frying pan over medium high heat.
Add mushrooms and saute for five minutes. When browned…
Add onions. Reduce heat to medium. Saute for five minutes. When browned…
Add garlic. Saute for one minute.
Add frozen spinach (no need to defrost). Saute for 15-20 minutes. You want the spinach to be drier but not too dry.
Add butter, salt and pepper to taste.
You are done. Now decide what you’re going to do with this stuff.
What to do?
mix with ricotta and Parmesan cheeses for stuffed shells
melt some cheddar for a quick sandwich/tortilla filling
toss with pasta for a quick meal
open a can of white beans, drain/rinse and mix with broth for a quick soup
Sunday is a good Beanday. A day of rest. Maybe a few, but not too many errands. Hang out the rest of the day at home and make a pot of beans for the week.
This morning I was compiling a dried bean inventory so that I wouldn’t buy more of what I already have on hand. My beans are in various containers in the pantry and on the kitchen counter. Some packages of dried beans are unopened. My quick inventory told me I had green split peas, adzuki, black beans, black eyed peas, red and brown lentils, chickpeas, pinto, mayacabo, white beans, and an unidentified variety which I had to research to figure out I had Cranberry beans!
The white beans were stored in a plastic baggie and fearing they may have been in the pantry since the last time I made Wing and Leg Navy Bean Soup I thought I would cook them. After a triple rinse I quick soaked them (rinse, drain, pour boiling water over all and cover for one hour). Drain again, cover with fresh filtered water, a little onion powder, garlic powder, one bay leaf. Bring to a boil, reduce heat to super low, and simmer for several hours.
Now I had a pot of beans before deciding what dish to make. After exhausting the possibilities I decided upon a White Bean and Sweet Potato Stew. My inspiration came from the same source as Spanish Style Lentils. So if you’re a visual learner, here you go:
1/2 tsp smoked paprika and 1/2 tsp regular sweet paprika
freshly ground black pepper and salt to taste
Heat the olive oil in a medium sized stock pot
Add the onion, bell pepper and carrot. Saute until the onion is translucent. Add garlic and both paprika powders. Saute briefly for about a minute.
Add the tomatoes, vinegar and simmer for five minutes. Break up the tomatoes with a wooden spoon. Continue to simmer until the mixture thickens.
Add the beans, sweet potato, and two cups of broth. Bring to a boil, then reduce heat to low. Simmer covered for around 30 minutes. Check and stir throughout this process and add more broth to desired thickness and to prevent sticking/burning of the stew.
When the potatoes are tender the stew is done. Season to taste with freshly ground black pepper and salt.
Makes approximately six large servings.
Now I need to figure out what to make with the butternut squash I baked in the oven.
There was a head of green cabbage in the fridge that needed to be cooked. So I made a simple saute of cabbage, onions, carrots and garlic then put the entire veggie mix back into the fridge for another day. I spend quite a bit of time being creative with food items in the pantry/freezer/fridge in preparation for massive food shortages in the near future. My WFH coworker likes soup for lunch and I’ve frozen single servings of different soups so we could have different soups together for lunch.
This soup starts with leftover sauteed cabbage. You can always make this soup by starting with a veggie saute if you don’t have leftover cabbage. I always have vegetable broth in the pantry and there were cooked chickpeas in the freezer.
2 cups cooked chickpeas (or one can, drained and rinsed)
Everyone into a small pot
Bring to a boil, then lower heat to simmer.
Simmer for about 30 minutes
Makes about two servings
Salt and pepper to taste. Adjust the quantities of spice to taste also. I tossed in some extra garlic powder because I like garlic. Red pepper flakes or hot sauce if you’re into spicy. Subbing pasta or rice for the chickpeas would work nicely (if you can’t or won’t eat beans). This soup freezes well.
Writing has been difficult the past several weeks. Got no Mojo. Sometimes you just have to put your butt in the chair and start. And this morning I’m putting my butt in my chair and writing. My future best seller though is on the shelf for now. I’m writing but the book is just too much effort for what I hope will be a relaxing Saturday. So to write while keeping it light this month’s random thoughts are about my pantry.
Entering year two of the pandemic the pantry is pretty well stocked. A prepper wouldn’t agree with this statement but I’m not preparing for the end of the world. I just want to be prepared for the coming supply chain shortages. Remember last year when no one knew what the hell was happening and panic drove some to buy rooms full of toilet paper? Well the year ahead will be interesting and different from the beginning stages and perhaps more challenging.
I was at the grocery store and ground turkey is always on my list. A couple of trips ago the store had no ground turkey. Nada. Nothing. Zero. So I was quite pleased to see the store restocked with plenty of ground turkey. I was not pleased to discover a nearly 50% increase in the price. Your frugal writer didn’t buy any. Ground turkey is merely an example. Who knows what will or won’t be available? The reality is whatever you want to buy will cost you more. Hello inflation.
Labor shortages, supply constraints, high freight costs and increasing commodity prices all combine to create higher prices for you and me. I read somewhere that some of the biggest retailers and distributors are fining their suppliers for late or incomplete orders which will add more to the cost for us. Bizarre business strategy if you ask me but it’s happening. Prices inevitably will go up.
So under the assumption your pantry is decently stocked here’s what I would do moving forward.
Buy more of what you need when it’s on sale. Memorial Day is coming up which means a lot of picnic and cookout items will be on sale. Stock up.
Use food storage containers. We bought more yesterday. Keep any tiny creepy crawlers out of your stash.
Be willing to substitute when prices demand substitution. No ground turkey for me at $6.29 a pound. Instead I bought boneless chicken breast for $6.49 a pound on sale, regularly $8.49 a pound (yes it was a higher quality chicken and I wasn’t at Whole Paycheck Food Market).
The researchers found that people who ate dried fruit were generally healthier than those who did not, and on days when people ate dried fruit they consumed greater amounts of some key nutrients than on days when they skipped. However, they also found that people consumed more total calories on days when they ate dried fruit.
Previous research has found that poor diet contributes to nearly half of deaths from cardiovascular disease in the U.S., with a lack of fruit being a major factor. According to the researchers, fruits provide an abundance of nutrients, including fiber, potassium and several heart-healthy bioactives.
Valerie K. Sullivan, Muzi Na, David N. Proctor, Penny M. Kris-Etherton, Kristina S. Petersen. Consumption of Dried Fruits Is Associated with Greater Intakes of Underconsumed Nutrients, Higher Total Energy Intakes, and Better Diet Quality in US Adults: A Cross-Sectional Analysis of the National Health and Nutrition Examination Survey, 2007-2016.. Journal of the Academy of Nutrition and Dietetics, 2020; DOI: 10.1016/j.jand.2020.08.085
To be honest I’ve not paid much attention to the Covid-19 numbers very much for quite some time. Yesterday though, the numbers caught my attention:
My initial reaction was shock. But my thoughts quickly came back to food and preparing the pantry for the next lock down. I’m using this blog to maintain my personal pandemic pantry list and it is not intended to be THE LIST to follow. (At least I won’t forget where I put my pantry list.) IMO there are several reasons to keep your pantry well stocked:
government mandated lock downs.
self-imposed periods of sheltering in place either from direct exposure to an infected individual, becoming infected or living with an infected person, rampant uncontrolled viral spread in your community and/or social unrest.
Supply chain disruptions due to Covid-19 outbreaks at various points in the supply chain and/or panic buying behavior.
We just survived the worst ice storm imaginable and several days without electricity teaches you a thing or two. So I’ve started a list of non-food pantry items which over time will consist of stuff you need to have around when the lights go out. My shopping the past several months included picking up one of this and one of that to build up and back up the pantry. So here’s what the Pandemic Pantry looks like today with the supply on hand in parenthesis. Zero = no backup.
Pandemic Pantry Items – Last Updated 11.08.20
Mayo (1) Mustard (0) Salsa (1) Ketchup (0)
Canned tomatoes in 14.5 and 28 ounce cans. Diced, crushed, diced with green chilies and stewed (8)
Extra virgin olive oil (1)
Brown and white sugar (0 and 1)
Bay leaves, dried oregano, basil, and parsley (0)
Onion and garlic powders
Salt (1) and black pepper (0)
Baking powder, baking soda, corn starch (0)
Parmesan cheese (1)
Bread crumbs (plain, Panko, seasoned) (1)
Dried pastas (10 lbs)
Dried beans such as brown and green lentils, pinto, black, adzuki, mayocabo, yellow and green split peas, black eye peas and cranberry (5 lbs)
Canned beans such as garbanzos, black, black eye peas, pinto, great northern, navy (10)
Broth, vegetable, beef, chicken (3)
Rice – multiple varieties like basmati, brown, Texmati, arborio and plain long grain white (6 lbs)
Flour and corn tortillas (0)
Wheat germ (1)
COFFEE ground (0) — K-cups (50ish)
COFFEE FILTERS (0) — I suggest owning a single cup drip cone.
Tea (120 tea bags all green decaf plus a few normal ones for me)
All purpose and whole wheat flours (or alternative flours if you’re into that sort of thing)
Canned tuna (6)
Canned green chilies (1)
Dried fruits (1)
Whole grain and fruit/nut bars (20ish)
Dry cereals and granola (0)
Vinegar (red wine, white wine,Balsamic, white Balsamic, apple cider, etc.) (1)