What's Your Favorite Food?

A classic question to ask a new friend, a new date, even old friends and family. What is your favorite food? I've contemplated a coffee table book that discusses that question alone. I believe you can learn a lot about a person from their response. In addition you would probably end up collecting quite a lot of unique family recipes. Oftentimes, when you allow someone to think really hard about their favorite food, they usually say something along the lines of, "Oh, my mom's lasagna is the BEST!" So, the coffee table book would a compilation of fun recipes along with the personal photos celebrating our favorite foods! Cute right?

So, what is your favorite food? Send us antidotes, recipes, photos and we'll display them right here on our blog and who knows, maybe one day they'll be a coffee table book too!

Who's Responsible for Food Safety?

Food Companies Are Placing the Onus for Safety on Consumers

We are especially concerned about food safety here at Peas of Mind because there are so many families, especially those with children, that are suffering from food related allergies. That's why we created our Peas of Mind FDA Food Recall widget that monitors all food recalls that occur and helps parents stay even more proactive in the concerns of potential health hazards. Download for free here: www.peasofmind.com/widget

A good friend of ours who owns Healthy Living in Burlington, VT passed this interesting article along to us. http://www.nytimes.com/2009/05/15/business/15ingredients.html?adxnnl=1&adxnnlx=1242918383-UCOWGykW9KUQ80zMUBUb4w

The article states that the consumer still has to be sure to closely follow cooking directions especially with frozen foods, because even though most frozen meals are already cooked, there is still a "kill step" that should occur once the meal is taken home. (The kill step is when you cook food to a certain degree to kill harmful food borne bacteria.)

Although it's debatable at times to know exactly where to place blame concerning food safety issues, it was very interesting to read this part of the article:

"General Mills, which recalled about five million frozen pizzas in 2007 after an E. coli outbreak, now advises consumers to avoid microwaves and cook only with conventional ovens. "

After some research, I was unable to find any information that would indicate that there would be any reason why cooking in the oven vs. the microwave would make food more safe to eat. In fact, there are sources saying that microwave cooking isn't as bad as we thought, it doesn't deplete vitamin levels as much as previously indicated for example.

So, why is General Mills asking you to bake your pizza in the oven vs. the microwave? Here's my theory... It's all consumer psychology, General Mills knows that the general consumer, once told that they have to put something into the oven is going to have their expectations set to be waiting longer for their meal. This means they'll take more time to be sure that the food is cooked all the way through. If a consumer is putting something into the microwave, they want it to be quick and may consider eating it before it's really fully cooked.

Another quote from the article:
"The problem is particularly acute with frozen foods, in which unwitting consumers who buy these products for their convenience mistakenly think that their cooking is a matter of taste and not safety."

If you have an opinion, let us know!!

Peas of Mind in Utah!!

Peas of Mind can finally be found in Utah... Look for Peas of Mind organic food for kids at Whole Foods in Park City! Hap-pea Eating!

Whole Foods Market

1748 W. Redstone Center Dr.
Park City, UT 84098

ph: 435.575.0200

Fava Fundip

Fava Beans are and excellent source of fiber and folate. Folate is necessary for the production and health of new cells and is needed to make DNA and RNA. Kids will love to help you shell the fava beans (at least for a little while ;) )

Fava Fundip:

• 1 lb unshelled fava beans (this equates to 1 cup of shelled beans)
• 3 tbl veggie stock
• 1 1/2 tsp lemon juice
• 1 tsp chives, chopped fine
• salt and pepper to taste

Preparing your fava beans:
Fresh favas need to be husked. Shell the bean by pulling on the stem of the pod and "unzip" them on both sides. This will remove the outer shell and expose the bean. The beans have a waxy coating that needs to be removed. Remove by dropping beans into boiling water for 1 minute, then quickly plunging into ice water to stop the cooking process. Now remove the waxy outer coating.

Combine all ingredients in a food processor and blend until smooth.

CAUTION: Do not eat raw fava beans. The risk of eating raw fava beans is small, but some have a reaction.

We're now in Royal Oak Michigan at HOLIDAY MARKET!!

Strawberry Season!!

Strawberry season is here...YUM!! Since we're right in the season, they're sweet and delicious and perfect the way they are. So why mess with perfection? Because in some cases you can make perfect even more perfect! Chocolate covered strawberries! Here's a little help creating your perfect seasonal treat. This kids will love to help dip.

60 large fresh strawberries with stems left intact
1 (12-ounce) package semisweet or bittersweet chocolate chips
3/4 cup half and half cream
1 to 2 tablespoons brandy, your favorite liqueur, or 2 teaspoons prepared coffee

Line a baking sheet or cookie pan with waxed paper.

Wash the strawberries and pat dry thoroughly with paper towels; set aside. NOTE: Make sure the strawberries are completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess.

If you use refrigerated strawberries, allow them to come to room temperature a few hours before dipping it in the melted chocolate. If you use cold fruit, condensation will form and that will prevent the chocolate from sticking.

Using one of the below methods, melt the chocolate chips:

Methods of Melting Chocolate:

Double Boiler:

• In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate; add cream, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water.
  

• Remove from heat and blend in brandy, liqueur, or coffee. Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate:

• In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave.
  

• Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. Blend in cream, brandy, liqueur, or coffee

HOW TO DIP:

• Grasp the stem or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.

• Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.

Button Cookies!! Sooo cute

I came across these super cute cookies while surfing the web. It would be a great addition to any party, especially wedding and baby showers. It's such a sweet idea and super easy, the kids will love to help out with the decorations. Thanks to blogger Lorraine Elliott from "Not Quite Nigella!"

Click here for the recipe:
http://www.notquitenigella.com/2009/05/07/shortbread-buttons/

Pizza Sandwiches!

We've combined America's favorites!

This bread smells just like pizza! It's super easy, low in fat, and makes for a great substitute when the kids want pizza for the 3rd night in a row. It slices up great and is perfect as sandwich bread. Skip the mayo and try our Spinny Tomato Sauce; it's full of Vitamins K and A for strong bones, smart brains, and healthy immune systems!

Pizza Bread:

• 3/4 cup shredded cheese (cheddar or mozzarella)
• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 eggs
• 1 cup of your favorite pizza sauce (smooth not chuncky)
• 2 Tbl olive oil
• 1 large-sized garlic close, chopped
• 1 tsp fried basil
• 1/2 tsp dried oregano

Preheat over to 375F. In a large bowl combine the cheese, flour, baking powder and baking soda; set aside. In a medium bowl lightly beat the eggs then add pizza sauce, olive oil, garlic, basil, oregano and mix together. Add the sauce mixture to the dry ingredients. Stir only until the dry ingedients are moist. Generously grease a bread pan and pour batter into pan. Bake for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. When finished, turn onto cooling rack.

Spinny Tomato Sauce:

• 1 cup of frozen spinach (or for added protein, grind up 1 Eat Your Greens Puffet instead)
• 1 cup chopped fresh tomatoes
• 3 Tbl organic ketchup
• 1/2 tsp salt

Puree all the ingredients using a food processor or blender. When bread is cool; slice bread and spread Spinny Tomato Sauce instead of mayo. Add lettuce, tomato, cheese, and veggie pepperoni. Cut in half, and your kids will love your new Pizza Sandwich creation!

Cinco de Mayo with the Kids!

Mild Salsa Cha Cha:

• 1 small 14.5oz can of diced tomatoes
• 1/4 cup red pepper, small dice (about 1/2 of a small red pepper)
• 1/4 cup red onion, small dice
• 2 tbl ketchup
• 2 tbl freshly squeezed lime juice (about 1 small lime)
• 1/4 tsp salt
• 1/8 tsp pepper

Optional Additions:

• 1 tbl fresh cilantro or parsley, chopped
• 1 tbl mascarpone cheese

Use your hand or a food processor to crush diced tomatoes into smaller pieces. Combine all ingredients, mix well, and serve with Peas of Mind, Black Bean Polenta Puffets...Celebrate!

Roasted Carrots with Cilantro Salsa

I came across this delightfully easy recipe recently and thought I'd share.

1 pound carrots, peeled and cut into sticks ½ inch thick
5 teaspoons olive oil, divided
1 shallot, peeled
1 small garlic clove, peeled
½ cup cilantro leaves
2 to 3 teaspoons red wine vinegar (or lemon juice)
¼ teaspoon red pepper flakes (or to taste)
Salt and fresh ground black pepper to taste

Preheat oven to 450°.
Arrange carrot sticks on a baking sheet and toss with 2 teaspoons
olive oil and salt and pepper to taste.
Roast carrots, turning them over once or twice during cooking, until
they are tender (check with a paring knife) and beginning to
caramelize, about
25 to 35 minutes.

Chop shallot, garlic, and cilantro very fine. In a small bowl mix
them with 3 teaspoons
olive oil, vinegar, red pepper flakes, and salt and pepper.

Serve carrots hot, topped with cilantro salsa