Less is more

I think that most all dietitians and nutritional professionals have known, at least in theory, that all the additives in our food supply or not only not necessary, but have a negative impact on our health, especially salt and sugar. Anyone with even a few taste buds know that increasing salty and sugary foods are more addictive, and the role of these additives in changing one's brain chemistry will be saved for another post.

Just a few weeks ago, Welsh et al from Emory, reported in the The Journal of the American Medical Association (JAMA. 2010 Apr 21;303(15):1490-7.) reported that there was a significant correlation between dietary added sugars and blood lipid levels among US adults

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Additionally, numerous experts have urged the FDA to lower salt in the American diet because...

On average, Americans consume more than 3,400 milligrams of sodium -- the amount in about 1.5 teaspoons of salt -- each day. The recommended maximum daily intake of sodium -- the amount above which health problems appear -- is 2,300 milligrams per day for adults, about 1 teaspoon of salt.

Adding to the trifecta is high fructose corn syrup, which is 20-60% sweeter than regular table sugar (sucrose), and despite what Corn Refiners Association would like you to think, HAS NOT been proven to be the same as sugar.

It is great to now see the science to back what I feel most of us have known, let's hope the government and manufactures will take notice and make changes with the health of their consumers in mind.

Unfried, fried chicken

This would be a tasty day at work...
http://www.slashfood.com/2009/10/05/scientists-create-the-no-fry-fryer/

Gotta have buns hun

Besides the horrid effects this will have on your diet (1200+ calories) and most likely your gastrointestinal tract in general, I am concerned and perplexed that KFC has called this a sandwich. I went to the all knowing Wikipedia as well as some more traditional sources, and the general consensus is that a sandwich (the noun) is a food item made of one or more slices of bread with one or more filling. In spirit, it might be the case that this combination of chicken, cheese, bacon, and Colonel sauce resembles a sandwich, however, a court in Boston ruled that a sandwich includes at least two slices of bread. This meaning that burritos, tacos, and quesadillas, which are typically made with a single tortilla, are NOT a sandwich (sorry Panera). I would interpret this ruling to also include that protein sources, i.e. The Colonel's secret recipe, can not serve at the encapsulating vesicles for previously stated filling. The judge's ruling is more conservative than I would interpret the definition, as I am found of open-faced sandwiches, but it does set a precedence for needing two grain-based objects to serve as the top and bottom the sandwich.

Is it a sandwich?

Chicken pot pie

Since I have a lot of new found time on my hands, I have had the pleasure of coming home in the early afternoon and have the opportunity to watch some day-time TV. There is a new show on LifeTime, Cook Yourself Thin, that I have been enjoying over the last week or so. The main premise is taking traditional recipes and swapping certain ingredients and making them lower calorie. They have several recipes on-line and I tried on this evening...chicken pot pie.

It was really quite delicious and filling. I think mine might have a closer to 400 calories per serving, because I had a few extra sheet of phyllo dough, probably closer to 10. One hick-up was that even after letting the "pie" sit for about 15 mintues, after removing the 1st slice, there was a flood of juices. The sauce did not thicken nearly enough. I added the correct 1/4 cup of AP flour and still a bit too runny. I am thinking that increasing to 1/3 c AP flour adding a little cornstarch and maybe decreasing the chicken stock to 2c will do the trick.

Skinny Down-Home Chicken Pot Pie

Serves 6
Calories per serving: 372

3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breasts cut into small cubes
2 boneless, skinless chicken thighs cut into small cubes
1 bay leaf
2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
6 sheets of phyllo dough
1 tablespoon olive oil, for brushing

1. Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.

2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.

3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.

4. Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a square slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.

5. Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the phyllo dough and press it down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.

"Stock pile out back, extra chicken on ice"

At first it is kind of funny that some many people are up-in-arms about missing out on the chicken deal of the century, but then it is just sad. People drove across town and (seemingly) won't be feeding their children and family. I understand the frustration that these people were not able to partake in this special, however, there are certain situations that are just impossible to predict. More so though, is the shear anger some of these people exhibit at the thought of not getting fried chicken; our obsession with food and its ability of drive our lives is beyond ridiculous. We, (myself included, a person in love with food), need some perspective.