Easy and Flavorful Steamed Artichokes

Absence makes the heart grow fonder, right?

I know it's been a long time since I posted here on Uncovering Food but I promise I have my reasons. After years of struggling with my weight, I began a very strict medically-supervised diet through Palo Alto Medical Foundation. I have lost over 120 pounds and over the last month began transitioning and incorporating outside fruits and vegetables into my diet and continue the transition step-by-step. Since I didn't feel it fit with the theme of this blog, I chronicled my journey at Healthy Academic where I will continue to document my journey. However I intend to post all recipes that don't utilize products from the diet here at Uncovering Food!

With that in mind, I wanted to start back on Uncovering Food by sharing how I prep a flavorful artichoke that doesn't need any additional condiments, keeping it low-calorie and healthy!

First, wash your artichokes carefully and then cut the top spiny tips off so you have a flat surface. You can't eat this tough part of the plant so you aren't losing any of the good stuff.

You will want to rub the cut part with a lemon to reduce oxidization (browning) and keep the pretty green color.

Then flip that baby over and cut the stem down to the base.

Prepare a stock pot with a broth to water ratio of 1:2 where the liquid will come up about halfway on the artichoke. Add to the liquid in the pot 3-4 bay leaves, 1 tbsp of Italian seasoning, 3-4 halved garlic cloves as well as salt and pepper.

 Place artichokes with the stem side facing up and cover. Simmer for 30-45 minutes until knife can easily slide into the base. Enjoy! I love eating them cold the next day -- perfect road trip snacking!

Vegan Chili with Avocado

Vegan Chili with Avocado

Since moving downtown and kicking up the work hours, I have been finding myself spending less and less time in my gorgeous kitchen. Which is completely obvious by the lack of posts the last couple of months, right?

As the school year comes to a close and the realization that I am about to spend my summer living in dormitories hits me, I am racing back to my kitchen to kick it into high gear. However, I still don't have a ton of time during the weekdays. Thus, I am trying to prepare meals that can be reheated throughout the week. This one was a winner so I had to share.

Vegan Chili with (optional) Avocado - Serves 8

Ingredients
1 block of extra firm organic tofu packed in water (14-ounce package)
2 tablespoons chili powder
1 teaspoon ground cumin
2 small red onions, chopped
2 lb frozen broccoli
5 cloves of garlic, diced
1 15-ounce can of no-salt added pinto beans, drained and rinsed
1 15-ounce can of no-salt added black beans, drained and rinsed
1 15-ounce can of no-salt added kidney beans, drained and rinsed
1 28-ounce can of diced tomatoes
1 4-ounce can of chopped chilies
2.5 cups frozen sweet corn kernels
2 large zucchini, diced

Instructions
1. Freeze the tofu. Defrost it fully. Squeeze all excess water and crumble.

2. Lay bag of frozen broccoli out on table. Beat to death with a meat cleaver. Feel better about life and get lots of broccoli crumbs in the process. I guess you could also just defrost and dice it but that's not what I did. My method was both tasty and therapuetic ;o)

3. Heat large stockpot over medium-high heat and brown tofu with chili powder and cumin for several minutes.

4. Add onions and cook for several more minutes.

5. Add remaining ingredients. Stir well. Bring temperature down to a simmer. Cover and let cook for 2.5 to 3 hours.

I mashed up an avocado and spooned some of it on top for a creamy element. Nutritional Information does not include avocado because I'll be honest... I can't measure that goodness!

Nutritional Information for 1/8 of recipe: 296 calories, 2.9g fat, 47g carbs, 14.5g fiber, 17.5g protein
Nutritional Information for full recipe: 2364 calories, 23g fat, 378g carb, 116g fiber, 17.5g protein

CSA Box: Eggplant, Tomato, Basil, Kale, Okra, Radish, Garlic, Arugula, Onion

This week my CSA box screamed BAKE ME. Maybe it was the small sample loaf of multi-grain bread from a local bakery, Bread and Bun, that was included this week. Or maybe it was the lack of vegan calzones in the freezer. Or perhaps it was just the dizzying array of fresh goodies in this week's box. In addition to the bread, this week included:

• Thai Basil
• Italian Eggplant
• Red Russian Garlic
• Arugula
• Red Russian Kale
• Long Red of Florence Torpedo Onions
• Okra
• Easter Egg Radishes
• An Heirloom Tomato
• A Slicing Tomato

First, I HAD to make kale chips. You knew that was happening. I am sure there are other ways to prepare kale, but with my busy life and my love of dehydrated kale, I couldn't see another use. Red Russian imparted a different flavor profile, a little less sweet than curly kale, but still very good!

Since I had extra trays in the dehydrator, I decided to slice the heirloom tomato thin, lay it in a single layer on the tray, and sprinkle it with Italian seasoning. Now I also had herbed tomato chips! These were super yummy as an evening snack a plane trip.

I also fell back on another favorite. I made Okra Fries with the small bag of okra pods. To answer a question from last week, baking the okra in this method doesn't leave them super slimy. They are soft on the inside but crisp on the outside which I think helps.

It may not be a real "calzone" but I used a number of ingredients to make 8 vegan sandwich pockets which then were individually wrapped and frozen for quick lunches and dinners. Using the dough recipe from these pockets, I diced the eggplant, sprinkled it with salt and let it sit for 20 minutes. Meanwhile, I sauteed the onions and garlic (which I had diced) in organic canola oil. I squeezed the excess liquid from the eggplant and added it to the pan. Then the slicing tomato was added along with the basil. I added nutritional yeast after cooking and filled the dough with the prepared mixture then baked according to the instructions.

The arugula and garlic was used in a cold barley salad. I cooked the barley with some of the garlic then tossed it with an unfiltered olive oil and lemon juice vinaigrette along with peas, cherry tomato quarters, and the arugula. The leftover arugula became a simple green salad that paired nicely with the pocket sandwiches.

The radishes and onion were so pretty, I had to make another salad! This one involved slicing the radishes, an onion, and an English cucumber thinly. I sprinkled them lightly with salt and then pressed the water out of them. I made another dressing with olive oil and red wine vine and some of the dried chili peppers from last week and tossed the vegetables in the dressing.

If I didn't enjoy making my own bread, I would definitely order more from Bread and Bun. This multigrain loaf became my afternoon snack for several days. I would slice a couple of thin slices off the bread and put creamy almond butter and Nutella on it. So tasty!

Simple Ratatouille Recipe aka "Rat-tat-tat-too-eeee!"

This vegan dish with a complicated sounding name (unless you have seen the Disney movie) is a hearty entrée perfect to make on a Sunday and enjoy all week. You can change up the proportions of vegetables to your liking and adjust spices as well. While I used fresh herbs, if they aren't in season you can easily use dried herbs in their place, although the amounts may need to be adjusted. I developed this recipe as part of the round three Project Food Blog challenge of pairing wines at a six-course vegan dinner party.

To modify this for the HMR Healthy Solutions Diet, omit oil, use 6 ounces of vegetable broth and two tablespoons of vinegar in place of wine.

1 1-lb eggplant, skinned and diced
2 tsp salt
1 28-oz can diced tomatoes
5 cloves garlic, peeled and diced
1 tsp black pepper
1/3 cup chopped fresh basil
1/2 cup chopped flat-leaf parsley
2 tbsp olive oil
3/4 lb yellow onion, diced
 2 bell peppers, any color, diced (I used four small peppers but they are hard to find sometimes)
1 1/4 lb zucchini, diced
6 oz dry white wine of your choice

Spread eggplant in a single layer on paper towels and sprinkle with salt. After twenty minutes, press eggplant with fresh towels to remove liquid that the salt has brought out. Do not rinse.

In a deep pot, cook tomatoes, garlic, ground pepper, basil, and parsley on medium heat.

In a skillet, cook onion and bell peppers in olive oil for ten minutes on medium-high heat. When the vegetables have started to brown, add mixture to pot with tomatoes. Add eggplant and zucchini to tomato mixture as well and stir to combine all ingredients.

Cover the pot and cook on medium-low for 45 minutes. Add wine and cook for an additional 15 minutes.

I served the ratatouille with a brown rice couscous I found at Whole Foods. This filling dish made a tasting portion for 10 with tons of leftovers and could easily make 8 entrée portions. Nutritional information does not include couscous. One serving has 120 calories, 3.5 grams of fat, 5.75 grams of fiber, 3 grams of protein.

Thai Creamed Mustard Greens

I rarely hit the center aisles of the grocery store. I saw a great post on Twitter the other day that called it the "Black Hole" of the grocery store. And while I think the intention of steering folks away from the over-processed that find their home in those colorful center aisles, I think we often miss some great nutritional bargains when we refuse to venture into the pit. If I hadn't explored this abyss, I would have missed the 60-cent can of mustard greens that made my evening meal memorable.

Let me apologize first, for the lack of a photo. Trust me when I say I tried to capture this side dish in all it's gooey green goodness. But I just couldn't manage to find this brown and green creamy mass in a way that would make you want to eat it. So you will have to trust me that it is delicious but not feeling the close-up! Plus, according to Whole Foods, mustard greens are ridiculously good for you with high amounts of vitamins K & A.

I labeled it Thai because it reminds me of a creamy spicy peanut sauce served with chicken satay and spinach at a local Thai restaurant. It's simple and easy to make and would be great accompanying chicken or shrimp. I enjoyed it paired with 3 ounces of Wildwood Organic Royal Thai Baked Sprouted Organic Tofu and a half cup of Kashi Seven Whole Grain Pilaf.

Thai Creamed Mustard Greens
1 tsp Garlic Gold olive oil or a tsp of olive oil sauteed with a clove of crushed garlic
1 can of mustard greens, drained
1 tbsp of crushed red pepper (less if you aren't a spicy food fan)
1/2 tsp sea salt
2 tbsp creamy peanut butter, I used Earth Balance natural peanut butter

Heat oil in a medium sauce on medium high. Add mustard greens and heat through. This will take about one to two minutes. Add red pepper, sea salt and peanut butter and reduce heat to medium. Let cook for another minute or two, stirring peanut butter in to melt.

Makes three half-cup servings at 89 calories, 7 grams of fat, 2.5 grams of fiber, 4 grams of protein


Mustard Greens

Summer Sandwich Satisfaction

As the summer sun comes out to play, there are some days you just don't want to have to turn on a stove.  It's times like these where I break out the leftovers and get creative!


Today's sandwich started with some leftover Christmas day turkey. Say what?!? On Christmas day, I took leftover turkey breast and portioned it out, vacuum-sealed it, and frozen it. This was the last batch. You obviously could use fresh turkey breast or even chicken to make this easy summer sandwich. One summer tip is to cook a large turkey breast one evening and you are set!


In addition to the turkey breast, you will need these two babies:

Original Garlic Gold and Harry & David Red Pepper and Cheese Spread!


The recipe is really easy:


4 ounces of shredded turkey breast
2 tbsp of red pepper spread
1 tsp Original Garlic Gold
ground pepper
hot sauce (if desired, just a couple dashes)


Mix it up and let it sit for a little while for the flavors to come together. I served mine on sandwich thins, but it would also be great on a salad. This serves two people or one very hungry person. The Garlic Gold adds a crunch to the sandwich and the spread gives it a creamy texture without adding a lot of calories.


One serving of the recipes (makes two servings), does not include bread: Calories 112, Fat 3.5g, Dietary Fiber 0g, Protein 17.5g


Garlic Gold Nutrition Facts (1 tsp): Calories 40, Fat 4.33g, Dietary Fiber 0g, Protein 0g


Harry and David Red Pepper and Cheese Spread Nutrition Facts (2 tbsp): Calories 30, Fat 2g, Dietary Fiber 0g, Protein 1g

Creamy Green Garlic and Fennel Soup

Ever since I received my Hamilton Beach 2-speed Hand Blender from CSN Stores, I have been dying to make soup. But with the weather in California heating up, I knew whatever I decided on would have to be on the lighter side. So when my latest produce delivery included green garlic and fennel bulbs, I KNEW what I wanted to try.

Green garlic season is now, so if you want to try this recipe, take advantage of the season before it is gone! Green garlic is harvested before the garlic cloves have begun to develop. The resulting plant looks almost like a scallion. It is milder in garlic flavor and when it is cooked, it sweetens and gets a unique complex flavor which needs minimal seasoning. Which is why it was perfect for this soup!

I have previously written about fennel when creating a simple salad last year. I used two fennel bulbs that are smaller in size but you can probably get away with one larger bulb. I only used the white of the bulb, and a bit of the fern for garnish.

The soup stays light, but creamy, through the use of unsweetened vanilla almond milk (I use Blue Diamond Almond Breeze) and the blending of the vegetables to create the thicker soup. I used my new Hamilton 2-speed hand blender which allowed me to blend the soup in the stockpot. It was quick and easy to use and clean which was a nice change from having to pour soups into my blender in batches. Letting the soup sit allows a natural thickening to occur and it reheated well for later meals.

Green Garlic and Fennel Soup
Serves 4

4 Green Garlic stalks, diced (include light green as well as white part of the stalk)
2 small fennel bulbs, slices
1 tablespoon olive oil
2 cups unsweetened vanilla almond milk
1 cup water
sea salt and pepper to taste

Heat oil in a stock pot and add garlic and fennel. Toss garlic and fennel in oil for about a minute before reducing the heat. Sprinkle salt and pepper and cover, letting the garlic and fennel sweat in the covered pot. When the garlic and fennel have begun to caramelize, add almond milk and water. Stir and cover. Let simmer for twenty minutes or so, stirring occasionally. Remove from heat and using an immersion or hand blender, blend the ingredients together. The soup should be slightly chunky unless you want a smoother soup. Let sit for five minutes before serving, or store and reheat later.

Nutritional Information (per serving): 63 calories, 5 grams of fat, 1.75 grams of fiber, 1 gram of protein

Green Garlic

Is that a salad in your carry-on bag or are you just looking for a sweet deal?

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Traveling, whether for work or pleasure, can be a trying experience on your diet. From attempting to make healthy choices while in airports to ensuring you get all of your vegetables in. One of the easiest ways to eat healthy and get in your veggies is to have a salad. But this isn't always the easiest to pack when you are attempting to save space.

Thus I introduce to you, my salad bag:


This is an easy and inexpensive meal to put together in a hotel room and to travel with. Buy a bag of baby mixed greens, some precooked turkey or chicken, and some cheese (the bag above includes precooked turkey from the Whole Foods hot bar and some almond pepperjack cheese that I cubed with a plastic knife). I also use a snack size bag for salsa which serves as a great low calorie dressing. Packing it in a separate bag allows you to put it in your "travel liquids" bag if you are taking the salad through airport security.

Finally, I always carry Garlic Gold with me when I travel. Frequent readers have heard that I use it on popcorn, potatoes, chicken, and even salad! This low-calorie add-on gives my salad-in-a-bag an extra pop!

I wanted to tell you all about my salad on National Garlic Day (yesterday) but I was too busy enjoying it on my flight back to California from our nation's capital. Luckily, the fine folks at Garlic Gold have offered up a special discount that lasts ALL WEEK when you hit up the Uncovering Food OpenSky Shop!

Here are the details:

Garlic Gold 4 Pack Sampler
Date: Monday, April 19th -Friday, April 23rd.
Retail Price: $21
Promotion: $20% OFF
Promotional Price: $16.80
Coupon Code: GarlicGold

I know I am stocking up this week before I hit the road again for the next tournament. Gotta keep livening up my greens!

Super Scramble

I've been away for awhile and I hope you all haven't missed me too much. Between illnesses, injuries, and one of the busiest (and most successful) couple of months of tournaments I have barely had time to breathe. Cooking fell to the wayside and I have eaten out more times then I can count. If this was a restaurant review blog, I would have tons of material :o)

However, when I have been cooking at home, it's been simple and easy (but relatively healthy) dishes like the one I am about to share with you!

The Super Scramble is one of the quickest and most filling meals I know. The ingredients sometimes change, but the general idea is the same. Start by cooking some chopped onions and garlic in olive oil. Add some Great Northern beans to the mix. What's the difference between a Great Northern bean versus a Cannellini bean versus a Navy bean? Check out this great article on CookThink to learn all about your legumes! Really I love all legumes but the Great Northerns were on sale. And who can resist a fiber filled savings?

Add some chili powder, fresh ground pepper, and a sprinkle of salt to the mix. Reduce the heat and add some eggs or egg whites. I like to include a whole egg because of all of the fabulous nutrients the yolks have. Scramble the eggs into the mix and cook, but don't wait too long to do the next part or you will overcook your egg.

The next step is to cover the entire pan with fresh spinach. You can buy bags of organic spinach for a relatively low price usually. I love how the heat steams the spinach. As it begins to wilt, mix it into the scramble. Once your spinach has wilted, spoon the scramble into a couple of bowls. Serve with cheese melted over the top if you want.

It is easy, delicious, chock full of nutrients, and it reheats well. The nutritional data will change based on the ingredients and amounts you use but trust me when I say you get a lot of bang for your caloric buck. Enjoy!

Cleaning out the fridge: Slow Cooker Slop!

There will be no pictures, the creation was in no way photogenic. But trust me when I say it is delicious. And if you are like me and have produce left at the end of the week, you should try this out.

I love fresh produce. I love it so much that in addition to my CSA, I get additional produce during the week.

I also sometimes veer off course of my planned menu. Which means I sometimes have produce that would go to waste if I didn't create something else.

My favorite use for produce near the end of it's life is to toss it all in the slow cooker (aka crock pot) with some broth and seasonings, and let it simmer on low all day.

You can blend up the resulting soup to get a creamier soup, or just enjoy it chunky.

It's easy to make and filling to eat!

My latest Slow Cooker Slop included onions, carrots, broccoli, garlic, and cauliflower. I used low sodium organic chicken broth and Mrs. Dash garlic and herb seasoning. For those of you counting points, a cup of this would be zero. A giant bowl might be one.

Quick, Inexpensive, Delicious Dinner

My mother made a lot of instant ramen when I was growing up. I realize now that is was because the noodles were cheap and quick to cook. But she would always make sure to add fresh vegetables and protein to the soup in order to bulk it out and stretch it to feed the whole family.

With summer months signaling lots of fresh produce, and also being so hot that you may not want to spend much time in the kitchen, I bring you my version of Mom's soup.

To lighten up the soup a bit, I used udon noodles which are not fried like ramen noodles. Depending on the store, these can be found in the cooler or on the shelf. The package I bought was less than 250 calories for the whole package, and I managed three entree bowls with the finished product.


I started by heating up a teaspoon of canola oil in the bottom of the pan and sauteing some garlic, onions, miniature turnips and carrots. I then added water (you could add broth to up the flavor, but I didn't have any) and cooked the noodles into the soup. I added an egg for inexpensive and quick protein and whisked the soup to break up the egg as it cooked. I added the flavor packet and tossed in some greens that needed to be used.

Simple. Inexpensive. Delicious.

Garlic Gold: Contest Winner and Coupon Code!!!

After assigning each entry a number and using Random.org to select a number, the winner of the Garlic Gold gift basket and Garlic Gold Nuggets is:

Rachel over at Rachel vs. "The Kitchen"

Rachel, email me your address and I will make sure the fine folks at Garlic Gold get it! I look forward to seeing the recipes you get to explore with these fabulous products!

Didn't win the main price? The folks over at Seven Oaks Ranch are so amazing, they are offering all of the readers at Uncovering Food a chance to score your own garlic goodies even if you can't find them at a local shop! We are all winners with this offer!

Visit the Garlic Gold online store now until May 31 and use the coupon code "uncoverfood" for 20% off your order! While I recommend the Garlic Gold nuggets and oil, they also have some fabulous gift baskets. These would be perfect to take as a hostess gift for a Memorial Day BBQ or to give to Dad for Father's Day... ahhhh now I know what I am getting my father!

Delectable Dressings: You "Gotta Luv It"

I have never been a salad girl. The thought of limp pre-washed lettuce with clumps of ranch dressing and couple of paltry vegetables tossed on top is not appetizing to me. Unfortunately this is often what salads look like when you purchase them in shops or airports. In restaurants, the dressing and fried toppings pile on the calories so high you might as well just get the burger. And the dressings you buy for use at home are usually loaded with preservatives and words I can't begin to pronounce. Since attempting to swear off the overly processed dressings, even my salads at home have lost their appeal. There are only so many days a girl can enjoy oil and vinegar.

However, my views of salads are beginning to change with the discovery of Gotta Luv It dressing and marinades. These locally made condiments are the brainchild of Jade Powell in Petaluma, California. These dressings pack a punch, and while the serving size on the label is two tablespoons, you don't need that much to enjoy a flavorful salad! Powell makes three dressings: Chipotle-Lime Fusion, Raspberry Balsamic Vinaigrette, and Sweet & Tangy Italian. At under $5 a bottle, the fact that you only need a drizzle of dressing for a large salad makes Gotta Luv It a value investment as well.

While I usually enjoy creating my own recipes, I had to try a suggestion from the creator of Gotta Luv It:

Chipotle Lime Fusion Cole Slaw

1/2 medium Napa Cabbage, shredded
1/4 small Purple Cabbage, shredded fine
1/4 small Savoy Cabbage, shredded fine
4 stalks Green Onions, diced
1 small Carrot, grated
2-3 tbsp Toasted Sesame Seeds (toast in saucepan or broil briefly in oven)
Gotta Luv It Chipotle Lime Fusion dressing & marinase

Toss all ingredients together and enjoy!

Now I cheated, per the note on the instructions, and used bagged shredded cabbage. I also added some precooked chicken. This was an AMAZING salad. However, it was even better in a whole wheat wrap for lunch the next day. The flavors of the dressing popped when enjoyed with the crunchy cabbage and nutty seeds. While the chipotle lends a kick to the dish, it isn't overwhelming in the weaving of flavors and textures.

One of my favorite things about Gotta Luv It is how versatile the dressings are. From dressing fresh mangos with a light drizzle of the Raspberry Balsamic Vinaigrette, to marinading chicken and tofu in the Sweet & Tangy Italian before tossing them on the grill this weekend, the thickness of the dressing and the fullness of flavor make these a winning staple in my kitchen.

For those who have been following Uncovering Food for awhile, you know that I enjoy sharing products that are rocking in local markets but should have national exposure. Gotta Luv It dressings are currently sold online and in more than 70 stores in the greater San Francisco Bay Area. However, I would urge you to ask your local stores to stock this family made, all natural dressing & marinade. It will save you the shipping costs and ensure you will have quick access to a versitile and healthy product. Have I ever steered you wrong?

Chipotle-Lime Fusion: This silver medal winning dressing is light with a mild kick. The tang of the citrus and the spice of the chipotle balance each other out for a dressing that only needs a drizzle to flavor the whole bowl of veggies. Great for a salad or tossed with some leftover chicken for a lunchtime wrap, this dressing adds zing to any meal.

Ingredients: Canola Oil, Lime Juice, Rice Vinegar (5% acidity), Organic Sugar, Soy Sauce (Water, Soybeans, Wheat, Salt), Dry Minced Harlic, Dry Cilantro, Spices, Salt, Xanthan Gum
Nutritional Information for 2 tablespoons (although you won't need that much!): 110 calories, 11 grams of fat

Sweet & Tangy Italian: This dressing won the Double Gold Medal at the Sonoma County Fair. It is creamier and sweeter than many Italian dressings on store shelves. Full of flavor, this dressing dances on your tounge and creates a party in your mouth. I used it to marinade some tofu and chicken for a weekend BBQ. The flavors were complex enough to add flavor to the proteins without overpowering the entree. It was also great tossed with some romaine and fresh parmasen when we had spaghetti.

Ingredients: Canola Oil, Red Wine Vinegar (5% acidity), Organic Sugar, No-Salt Seasoning (Onions, Spices, Lemon Peel, Dehydrated Garlic, Citric Acid, Paprika, Red & Green Bell Peppers, Mustard & Parsley), Mustard Flour, Xanthan Gum
Nutritional Information for 2 tablespoons: 140 calories, 15 grams of fat

Raspberry Balsamic Vingairette: Another silver medalist, this dressing stood out for it's ability to work in sweet and savory dishes. Thicker than it's counterparts, the berries and balsamic flavors are strong and stand out in any dish. Like the other Gotta Luv It dressings, the recommended serving size is two tablespoons. I would recommend starting with a teaspoon and working your way up. While the calories and fat are higher than the more processed dressings on the shelves, the fullness in flavor means you don't need near the same amount. I recently enjoyed the Raspberry Balsamic in a fruit salad side dish with dark chocolate shaved over the top. The garlic and other spices in the dressing provided a savory contrast to the sweetness of the raspberries and balsamic i the dressing as well as the bittersweetness of the chocolate and the ripeness of the mangos and strawberries in the salad. It was an unusual and delicious combination.

Ingredients: Canola Oil, Balsamin Vinegar (6% acidity), Raspberry Puree, Organic Sugar, Water, No-Salt Seasoning (Dried Onions, Spices, Lemon Peel, Dried Garlic, Citric Acid, Dried Bell Peppers, Mustard), Mustard Flour, Natural Raspberry Flavor
Nutritional Information for 2 tablespoons: 150 calories, 14 grams of fat

Garlic Gold Popcorn: A Snacking Sensation!

It is my first weekend off from debate travel after a long month and that meant hanging out at home and watching the playoffs. One of my favorite snacks when kicking back if air-popped popcorn with a drizzle of olive oil. It is a great way to get in some healthy fats and some filling fiber in a tasty treat!

Tonight I figured I would mix it up a little and add another dimension to the popcorn bowl. I replaced my standard unfiltered olive oil on my popcorn with Garlic Gold Oil. I then opened my bottle of Garlic Gold Sea Salt Nuggets and sprinkled a healthy amount over the popcorn. As I learned last week, these pre-roasted crunchy garlic nuggets can be used in cooking, but they are also fabulously crunchy and delicious poured over your prepared dish. The seasoning added the salt I would normally sprinkle over my popcorn but also a crunchy garlic goodness that satisfied my craving for something savory but healthy.

Sunday night is the close of the Garlic Gold giveaway. I normally don't devote more than one post, especially with such a busy week I have had, on one product. However, these portable, healthful products have served me well in work and play. If you haven't had an opportunity to try out Garlic Gold for yourself, enter the contest now!

Debaters Dish: The Rush for Garlic Gold and your chance to strike it RICH!!!!

*** WARNING: Reading this post may make you drool. But don't run off and get a towel! Stick with it through the end for a fabulous contest that you won't want to miss!!! Oh but don't drool over the keyboard, okay? ***

When we travel for debate, we sometimes stay at hotels with kitchens. It is during those lucky weekends that the team gets to bond during meal time, preparing great eats and making fabulous memories.

This weekend I brought along a couple of delicious seasonings from Garlic Gold. This all organic company has some of the best employment practices a company can have which is something I respect in a business these days. It also amazed me to learn that this company got started with an 8th grade economics project! But in addition to being such a wonderful company, the folks at Seven Oaks Ranch also produce delicious garlic goodness. From garlic oil to dressing to delicious garlic nuggets, Garlic Gold has captured the hearts of garlic lovers, including this debate coach and Emeril Lagasse whose blog called Garlic Gold the "gold standard!"

With all of the concerns over various germs that are making their way across the globe, traveling across the country means I am focusing on ways to keep my debaters healthy. This means cooking delicious foods loaded with antioxidants. The Connecticut Center for Health reports that garlic has been found to be useful against a number of ailments. Which meant that garlic would be a key component of our meal tonight through the application of Garlic Gold's new seasoning Nuggets.

We decided on grilled chicken with Italian Herb Garlic Nuggets, roasted potatoes with Parmesan Garlic Nuggets, and a salad of baby romaine. However, after a long night of travel, it wouldn't be fair to have just one person do all of the cooking which meant that all of the debaters helped make dinner. So here are the instructions for a delicious, teen friendly meal utilizing a community and health friendly product.

What you will need to duplicate the Debaters Dish dinner:

20 oz raw boneless skinless chicken breast tenders
1 lb baby yellow potatoes
Garlic Gold Parmesan Nuggets
Garlic Gold Italian Herb Nuggets
4 tsp olive oil, divided
1 lb baby romaine lettuce
dressing of your choice

Start by preheating the oven to 475 degrees. Wash the potatoes and halve them. This was Kelsey's job. She was very cautious with the knife and is one of our team captains, so we trusted her with this responsibility.


The next step is to toss the potatoes in olive oil and Garlic Gold Parmesan Nugget seasoning. Justine had to do this in several steps because we were limited on kitchen equipment. She found using a sandwich bag made it easier to coat the potatoes. You will need two teaspoons of oil to coat the potatoes. The amount of seasoning is up to you!


Justine layered the potatoes out on a roasting pan and decided there just wasn't enough of the Garlic Gold Parmesan Nuggets, so she sprinkled a bit more on before placing the potatoes in the oven. The potatoes will need 20 to 30 minutes to roast, stirring halfway through to guarantee even roasting.


Once the potatoes were in the oven, Kaavya got started on the chicken. As one of our seniors, Kaavya will be heading off to college soon and wanted to get her hands dirty by prepping the main course. I stand to be corrected, but this may have been Kaavya's first attempt at cooking chicken on the storetop? She started by pouring one teaspoon of olive oil in the pan and bringing it to medium high heat. While you could use cooking spray to reduce the calories, my students can tell you how important healthy oils are for you. Additionally, our frying pan was not of the best quality and needed the extra lubricant to aide the cooking process. When the oil hated up, Kaavya added half the chicken tenders.


The chicken was seasoned with the Garlic Gold Italian Herb Nuggets and turned several times to allow for even and complete cooking. Kaavya had fun making sure the chicken was seasoned and cooked through.


Remember when I said that the debaters and I were in love with Garlic Gold? And how cooking together creates stories we will tell again? Well Kaavya enjoyed seasoning the chicken, but with extra seasoning beginning to blacken on the bottom of the pan...


The smoke detector went off!!!! The entire team jumped to action after ensuring that the chicken wasn't burning (it wasn't!). From opening the front door to fanning the detector and turning on the vent to opening the windows...


Speaking of windows. Apparently they pop out? They luckily also pop back in... but for a short period of time while the kitchen was airing out, we were worried!

[Thanks for the tip from a seasoned Garlic Gold veteran: "I've cooked a lot of recipes with Garlic Gold, and just be careful not to put the nuggets into high heat conditions for very long... They are already fully cooked and so can burn during pan frying (which is probably why the alarm went off). Better to put on during last 3-4 minutes of cooking." While our dinner was delicious, this would also probably make the flavors POP even more!!!]

While Kaavya finished cooking the chicken, Raghav prepped the lettuce by giving it a good wash. Although packaged lettuce looks clean, you still want to wash it to ensure not germs hopped on in transit.


We then sat down to enjoy a fabulous meal, pictured below. Not to be outdone, Mohit hopped up after dinner to wash up the dishes! Not having to cook AND clean the kitchen is one of the highlights of preparing dinner as a team.


What did I do? Supervised and ate of course! As well as wrote up this review :-)

Chicken and Potatoes (1/5 of recipe): 262 calories/6.5 grams of fat/1.4 grams of fiber/29 grams of protein

Garlic Gold Parmesan Nuggets, per tsp: 10 calories/.9 grams of fat/0 grams of fiber/.8 grams of protein
Ingredients: Organic Garlic, chopped and toasted to CRUNCHY perfection in Organic Extra-Virgin Olive Oil, Organic Parmesan Cheese

Garlic Gold Italian Herb Nuggets, per tsp: 4 calories/.4 grams of fat/0 grams of fiber/.2 grams of protein
Ingredients: Organic Garlic, chopped and toasted to CRUNCHY perfection in Organic Extra-Virgin Olive Oil,blended with a proprietary blend of Organic Italian seasonings

Garlic Gold is available online but also in over 4,000 stores across the country. If you need help locating a store near you, contact the fine folks at Garlic Gold and they can direct you to the loot!

*** Remember when I said you shouldn't leave your seat? Here's your chance to score a fabulous gift pack and 1 ounce samples of Garlic Gold Seasoning Nuggets courtesy of Brian and the Garlic Gold family! ***

Garlic Gold is offering one lucky Uncovering Food reader a chance to own their own Garlic Gold. The prize package will include this gift basket above (which is available for purchase at their online store), as well as one ounce samples of their new flavors of Nuggets (Sea Salt, Italian Herb, and Parmesan). The gift basket description: "The perfect combination for the garlic lover in your family--a bottle of Garlic Gold, 3.75 oz, crunchy Garlic Gold Nuggets and our own Garlic Gold Oil, the besting tasting garlic infused organic extra-virgin olive oil. Attractively packaged and ready to give as a gift. Or, treat yourself!"

How can you win? Read through the contest rules completely before leaving your comment. Comments that do not meet the rules will not be counted.

1. Visit Garlic Gold's Web site and choosing one of their products, post a comment with a recipe you'd like to try that utilizes this golden garlic ingredient. It does not have to be a recipe on their site... get creative and come up with your own use for Garlic Gold! This comment must be left before additional entries will be counted.

2. Post about Garlic Gold and this contest on your blog. Post link or let me know you linked back on this post.

3. Sign up for the Garlic Gold newsletter (it includes discounts and subscriber only specials!). Leave a comment letting me know you are now subscribed!

4. Become an Uncovering Food follower. If you have already done this, or when you do this, leave a comment here.

Entries will close May 10th at 11:59pm PST. Good luck getting in on this Garlic Gold Rush!

April Mystery Box: Rosemary-Garlic-Beer Focaccia with Smoked Gouda and Ham

This month, the Mystery Ingredient Challenge box included beer, rosemary and ham. I wanted to make a pizza but in the end I settled on a simple rosemary-garlic-beer Focaccia topped with smoked Gouda and ham. The serving size for this recipe is decent sized appetizers and pairs great with a cold Newcastle.

1.25 cups bread flour
1.25 cups whole wheat flour
1 tbsp baking powder
1.5 tsp salt
1.5 tbsp garlic olive oil (I use Garlic Gold, more on this fabulous company in the coming week... consider this a preview)
1 tbsp Garlic Gold Italian Herb Nuggets
1 tbsp fresh chopped rosemary
6 oz beer (I used Newcastle because I LOVE it's flavor!)
2.5 oz diced smoked Gouda
3 oz diced ham

Preheat oven to 350 degrees. Mix first four ingredients together until blended, then add remaining ingredients through the beer. Once dough is blended, place on greased baking pans (or pizza stone) and press out with your fingers until desired thickness. Bake for 5-10 minutes until crust starts to set. Remove from oven and sprinkle gouda and ham over top. Bake for another 8-15 minutes until cheese starts to brown. Slice into small triangles with pizza cutter and enjoy!

Nutritional Information: 212 calories/6 grams of fat/2 grams of fiber/10 grams of protein

There is still a couple days to get your entry in for a chance to win!
Click on the icon above to learn more!