Tuesday, March 22, 2005

Slow Food, Rich Food, Healthy Fat Food.

I've come to believe that the by product of good, healthy and pleasurable foods is a healthy and happy individual bodily, mentally, and spiritually. Coming from a Catholic background, I was raised under the tradition of Lent in which one is expected to go without something for that period of forty days before Easter Sunday. More the values of ascetism and sacrifice are hard-wired into we former and current Catholics because our superheroes are Saints who built their fame on their anorexic habits, or the denial of their bodily desires.

While I've discovered that abstaining from pound cake certainly makes me quite fond of it when I actually get to eat a piece, I don't think that there's any value in actually forgoing the eating of pound cake for the rest of my life. I think I would actually side with the Fat Friars on the subject of eating and ascetism.

I don't believe that healthy options in eating have to be fancy or so fat-free that they are devoid of any pleasure or taste, nor do they have to take up my time to make. A few months back I saw a newstory on a chain of stores (started by corporate mom's who had it) which focused on allowing busy families time to pre-prepare the ingredients for healthy home-cooked meals which could be easily stored, refrigerated and frozen for use later in the week. Dishes include Caribbean Jerk Chicken, Sesame Pork or Roasted Garlic Chicken in a Skillet. The preparation of the meals can be done at the store location with friends, so the activity actually becomes a time for social connections and fun.

Zorba & Vito Go South

(A little bacon goes a long way)
1/2 lb. mini penne
2 strips of bacon, chopped
1 c. ham (Quality stuff no hormonelle) chopped or prosciutto if you'd like instead
1 medium yellow onion chopped
1/4 c. dry sherry
1 egg beaten with 1 tbsp low-fat milk
1/2 c. chopped Italian parsley
3/4 c. mizythra cheese shredded

Boil the penne. Drain and toss with a little olive oil.

In a med-high pan fry the bacon until done and add the onions. Cook until onions are tender. Add the ham or proscuitto and saute for a few minutes. Add the penne and toss to combine ingredients in pan. Sprinkle the sherry all over the penne and mix to combine. Add your egg with milk and heat for a few additional minutes until the egg is cooked. Remove from heat and toss in the parsley and cheese.

Enjoy with a nice salad or healthy plate of sauteed greens.

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