MAGICAL MAYO - READY IN A FLASH

Friends, you heard it here first--I will NEVER buy commercial mayo again! 

After scanning a bunch of recipes for homemade mayo, I discovered I  had all the ingredients I needed on hand. I was out of excuses! Since I'm inherently lazy, I chose the simplest recipe I could find…and voila….within 15 minutes I had a jar of beautiful, creamy (and most importantly, chemical-free) mayo that I made with my own little hands. Amazing! I was so proud of myself (ok, no comments about my low expectations, please :)

Now, before we begin, I have to say it: RAW EGG ALERT! It seems there's no way around using a raw egg here--apparently it's necessary to achieve the magical emulsion that transforms the mixture into mayo--although I have seen vegan recipes that substitute ground flaxseed for egg. However, if you don't have "egg issues," and can get your paws the on the high quality, local, organic pastured kind….I say go for it! (I certainly don't recommend using conventional, factory-farmed eggs. No way would I eat them raw!)

I chose a recipe I found on thehealthyfoodie.com. Why? Easy, easy easy!

Here it is:

1 egg (large or extra large)

3 teaspoons lime juice (about 1/2 lime) or your choice vinegar (I used lime juice)

1/2 tsp salt

1 cup oil (a more neutral-tasting oil is better; use light olive oil or walnut oil. I used the latter)

a medium sized jar

immersion blender 

This is all you need. 

Now here's cool part # 1 - to it, you can add any flavoring you like. Create your custom mayo! Some ideas: dijon mustard, chopped herbs, chile powder, garlic, cumin…the options are endless. Experiment and have fun!

Here's cool part # 2. IF YOU HAVE AN IMMERSION (STICK) BLENDER, YOU CAN MAKE IT RIGHT IN THE JAR!!! Perfect for lazy cooks like me!

1.  Crack the egg into the jar

2.  Add lime juice or vinegar, salt and mustard or herbs if using

3.  Pour in oil

4.  Let egg settle back to the bottom

Ok, here you go--20 seconds to mayo!  Place immersion blender in the jar, all the way to the bottom. Hold it here, and turn it on. Then, DO NOT MOVE IT FOR 20 SECONDS! Like magic, you should see the mixture start turing creamy and pale yellow--yay, mayo! When the mixture has completely emulsified into mayo, slowly raise the blender, stopping just under surface. Turn it off…and you're done!  

HOW COOL (AND EASY) WAS THAT???

If you don't have an immersion blender, you can use a food processor. I haven't tried to make mayo using this method--I think it can tricky to consistently get a fail-proof emulsion. But if you do try it, here's the methodology: 

Add all the ingredients to the bowl except for the oil. Turn on the machine, and DRIP the oil very slowly---one drop at a time into the feed tube. After you've dripped a few tablespoons in, start pouring the oil in a very thin, steady stream. Hopefully it will go without a hitch! If the emulsion breaks, your mayo will probably be slightly too runny. If that happens, chill it in the fridge and then stir. It might be too runny to use as a sandwich spread, but would still make a yummy base for salad dressing. 

Sigh…why not shell out a few bucks for the stick blender???

Lastly…since your mayo is preservative-free, probably best to use it within a week to 10 days, just to be safe. 

I can think of a million delicious uses for my homemade, additive-free mayo, but I'd love to hear YOUR ideas!

Happy eating!

Lisa

WELCOME TO "WHAT IS THAT?" WEDNESDAY

As I was enjoying an early evening snack of newly-purchased garlic-radish dip (made by a local farm in PA), I perused the list of ingredients…and there it was…..CALIUM DISODIUM EDTA.  

What the heck is that???

Mid-swallow, I did a quick Google search. Here's what I found:

EDTA is commercially manufactured from ethylenediamine, formaldehyde and sodium cyanide.

Read more: http://www.ehow.com/facts_6010695_sodium-edta_.html#ixzz2xmbBqVY4

Health Hazards Related to Disodium EDTA

• Disodium EDTA has become a topic of interest because of many pro-natural organizations claims that it causes toxicity in mammals. However, in products regulated by the FDA, levels of disodium EDTA is too low to cause direct harm when products are used as directed. The only time to be ultra aware of disodium EDTA content is in processed foods and beverages, where disodium EDTA in reaction with active and unstable ingredients like Vitamin C and sodium Bicarbonate (baking soda) forms benzenes, a potent carcinogen. Also, EDTA is becoming an environmental pollutant due to large quantities used in industrial applications, medical applications and manufacturing

Read more: http://www.ehow.com/facts_5007478_what-disodium-edta.html#ixzz2xmVpsztj

JUST LOVELY…..

In food, this stuff is used both as a preservative and color preserver. It's also used medically to treat lead poisoning.

YIKES!!! Upon further scrutiny, I found this nasty ingredient lurking elsewhere in my fridge--in commercial mayonnaise and salad dressing. I don't consume either, but my husband is fond of Hellman's and Kraft Thousand Island, so I've (perhaps out of convenience??) been ignoring this scary sounding stuff. No more head in the sand!!!

Keep your eyes peeled for this nasty stuff--and let me know where you find it!

My new mission---to make homemade mayonnaise. I'll be scouring for recipes….and promise to post the one I like best very soon!

Meantime, here's a commercial mayo I plan to try. It's not perfect (I'd prefer an olive oil-based mayo), but it's a heck of a lot better than what's on the supermarket shelves. 
Product Details

Ingredients: Nutrition Facts

Serving Size: 1 Tbsp. (15 g)

Servings per Container: 14

	Amount Per Serving	% Daily Value
Calories	70
Calories from Fat	60
Total Fat	7 g	11%
Saturated Fat	0.5 g	3%
Polyunsaturated Fat	3.5 g
Monounsaturated Fat	2.5 g
Cholesterol	5 mg	2%
Sodium	45 mg	2%
Total Carbohydrate Less than	1 g	0%
Protein	0 g
Iron		4%

Not a significant source of trans fat, dietary fiber, sugars, vitamin A, vitamin C and calcium

Other Ingredients: Water, cold pressed hemp seed oil (18%), rapeseed oil, sunflower oil, pasteurized free range egg yolk (7%), white wine vinegar, sugar, prepared dijon mustard (water, mustard seeds, distilled vinegar, salt), fruit fiber, salt, concentrated lemon juice, stabilizer: xanthan gum.

In good health,

Lisa

LOCAL FOOD CONFERENCE

North/central Jersey folks, 

I just heard about a exciting local food conference taking place this Sunday. It sounds terrific, and I plan to be there! See below for information. 

(Please note: I've been advised that parking may be difficult, so carpool if you can.) 

Hope to see you there!

In good health, 

Lisa

Discover Food: 

Explore, Experience, Engage 

Sunday, March 9 from 1 – 4 pm; 4 – 4:30 workshops 

Duke Farms, 80 Route 206, Hillsborough, NJ 

Welcome from Michael Catania, Executive Director of Duke Farms 

— Keynote Speakers — 

Jim Weaver of Tre Piani Restaurant on Slow Food Movement and 

Melina Macall, Food Activist 

from our keynote speakers local foods 

now to change what you eat and where you get it. 

 Learn about how you can be proactive about food. Learn about Slow Food and why fresh and local is important 

 Experience foods from: Lima Farms, Agricola Restaurant, Shibumi Farms, Fulper Farms, Tre Piani Restaurant, Beechtree Farm, VonThun’s Country Farm Market, Mallery’s Grazin’ Meats, Exo Energy Bars, Brick Farm Market, Rawfully Tempting, Dogwood Farms, Foodergies & Food Family Health, Norz Hill Farm & Market, Basil Bandwagon, and Applegate Farms 

 Engage and learn from Food & Water Watch, Hunters Helping the Hungry, NJ Farm to School, Hillsborough CAN, NJ Farmers Against Hunger, Learning Through Gardening, Weis Supermarket, Girl Scout Troop 60637 

 Empower yourself to be more in control of your food sources 

Sponsored by BoroGreen, Duke Farms, Sustainable Montgomery, and Sustainable Jersey 

Registration $10 http://www.eventbrite.com/e/discover-food-tickets-10444412519 

Maximum capacity of the Coach Barn is up to 100 participants. Tickets are limited. 

Non-perishable, healthy food donations for the local food banks are welcome! 

SOUP--PERB!

"Shhh! I gotta focus. I'm shifting into soup mode."

- George, in "The Soup Nazi" (Seinfeld)

Even without the soup nazi on my block, I definitely share George's reverence for soup. Winter, spring, fall, and even summer…..I'm ALWAYS in soup mode. I absolutely LOVE soup. Get the message?? 

In fact, I've been relying on warm, steaming bowls of goodness to get me through this frigid, seemingly endless winter. 

 And what better soup for the job than a thick, hearty split pea?

(Cue the teenage girl in the house: "EEEUUUWWW….what's THAT??") 
Ok, I admit it--split pea is not the most attractive of soups. But what it lacks in elegance, it more than makes up for in heartiness. It's also a great source of complex carbs and fiber. 

I have to warn you that it does need a few hours of cooking (unless you want to presoak the beans and/or puree it in a blender). I say why bother fussing when a dish is fully capable of cooking itself? You don't even need to sauté the veggies. It's so EASY. No fuss comfort food--the best kind!

Traditionally, split pea soup calls for a ham shank….to which I say, "Ick." I can't even look at those things. I prefer to add chopped ham at the end, if desired. That way, those who don't like ham can pretty easily avoid it. In my house, ham makes the hubby happy, but my portion is meat-free. 

HEARTY SPLIT PEA SOUP

1 lb dried split peas, rinsed and picked through

1  quart chicken or vegetable broth (low sodium, preferably organic)

2 cups filtered water

1 large onion, chopped

2 large carrots, cut into 1/4 inch slices
3 celery stalks, chopped
salt and pepper to taste
1 Tbs. fresh lemon juice
1 1/2 cups cubed ham (optional)

Do this:

1. In a large Dutch oven, combine peas, broth, water and onion. Bring to a boil and skim off any foam that rises to the top. Cover loosely and simmer gently for 1 1/2 hours. 

2. Add carrots and celery and continue to simmer, uncovered, for another 1 1/2 hours or until soup has thickened. Just before serving, stir in lemon juice and salt and pepper to taste. Garnish with chopped parsley or chives. 

I like to serve it with a few of my favorite crackers, which just happen to be gluten-free: Mary's Gone Crackers.

See, I said it was easy!  

Enjoy!

Lisa