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Tag: dinner

The check arrived after a decent Chinese dinner of Egg Foo Young and Stir Fry Vegetables. As is customary these days, the paper check was buried under a pile of individually wrapped fortune cookies.  My 3-year old’s eyes greatly enlarged as she realized the noisy packages were filled with dessert. I let her select her cookie and explained why there was an itty bitty piece of paper inside. This was my fortune:

You will take a chance in something in the near future.
Daily Numbers 0, 3, 9.  Lotto Six #’s 22, 43, 11, 13, 4, 27

As I crumbled up the wrapper, I noticed that the ingredients were listed in small red lettering.

INGREDIENTS: Flour, Sugar, Water, Hydrogenated Vegetable Shortening, Margarine, Corn Starch, FD&C Yellow 5 & 6, FD&C Red #40, Citric Acid and Preserved with Sodium Benzoate.

I know it’s dessert, but this cookie barely has one redeeming ingredient to it’s name. It’s really just refined white flour mixed with sugar, trans fats, colors and preservatives. It’s funny to me that they have to add 3 different types of artificial colorings to achieve that “baked brown” look. I wonder what color the cookie would be without it.

My fortune is quite amusing and accurate. I’m taking a chance with my health just by eating the cookie! In fairness, one fortune cookie is not going to kill you, but understand you’re eating crap, even if it does come in a decorative package with lotto number suggestions.

Image: Ksayer1 via Flickr

Do you have an emergency dinner, something you prepare when you don’t have any other good ideas (cereal doesn’t count!)? Here is mine. We tend to have all these ingredients in the house, even when it gets close to shopping day. This meal is very popular with adults and kids. It has lots of protein and vegetables and is pretty quick to prepare. You can vary the recipe depending on what you have in the fridge (leftovers such as extra chicken or steak, steamed veggies, rice, etc.). It can be served anytime of day!

Dina’s Emergency Dinner

Egg, Bell Pepper & Black Bean Wraps

1-2 Tortillas per person (you can use either flour or corn)
1 can of Beans (black, kidney, pinto, or whatever you like)
1-2 Bell Peppers sliced into strips (red, yellow, or orange are sweetest)
1/2 or full medium-sized Onion cut into slices lengthwise (sweet onion if you have it)
1 Shallot cut into thin slices (optional)
Grated Cheese (any cheese will work, but I like medium cheddar)
1 Egg per person
Oil and/or Butter
Salt and Pepper
Optional toppings – sliced avocado or guacamole, diced tomato, leftover rice, sliced green onions, sweet corn, breakfast potatoes, cilantro
Condiments – salsa, ketchup, hot sauce, chili peppers, sour cream

Instructions:

Grate cheese and set aside. Prepare any of the toppings you are going to use and set aside. Crack eggs in a bowl, add salt and cracked pepper, whisk with fork, and set aside. Place beans in a small sauce pan and turn to lowest heat setting to simmer. If you have a toaster oven, turn on (bake setting/300/medium).  Heat oil in skillet and saute bell peppers over medium-high heat, tossing regularly to avoid browning. Once they begin to soften, add onions and continue to stir regularly. When the onions soften, add shallots.  Cook for a few more minutes until all veggies are tender, but still firm, and place into a bowl (cover with dish towel to keep warm). Add butter or more oil to the hot skillet and scramble the eggs. While eggs are cooking, place tortillas into toaster oven to warm (see below if you do not have a toaster oven). When eggs are done, place into a bowl. If you do not have a toaster oven but have a gas stove, place the tortillas over low flame to heat and soften. If you have neither, use the hot skillet to heat the tortillas individually.

Assembling the wraps:

Put plates on the counter and have all your ingredients ready. Place warmed tortilla on plate and fill with cheese, egg, bell pepper mixture and any toppings you are using. Serve immediately with an assortment of condiments on the table so people can top the wraps themselves. If you are feeling particularly tired, you can also put everything on the table and go at it taco style!

Veggies ready for the oven

Need to cook a bunch of veggies from your garden or farmers market? Roasting is one of our favorite dinners.

We like to use whatever vegetables are in season. Last night we did: purple, yellow and red small potatoes, beets, sweet and red onions, broccoli, cauliflower, carrots and yellow squash. We also steamed our first homegrown artichoke! All these glorious vegetables made for a healthy and beautiful dinner.

Mike’s Roasted Vegetable Recipe

  • Preheat oven to 400
  • Wash and cut veggies into bite-sized chunks
  • Put veggies in large bowl with chopped, fresh  rosemary, sea salt, freshly ground pepper and salt-free Mrs. Dash (or other salt free seasoning)
  • Drizzle with olive oil and toss veggies until well coated with oil and herbs. Be generous!
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