We all know trying to eat healthy isn’t the easiest thing in the world to do but at some point in our life we must learn how to start eating or start slowly eating healthier than how we normally eat. Eating healthy isn’t only about eating leafy greens , laying off the oily and fatty foods , cutting down sugar. It is also about what we choose to put into our body and the quality of food we eat. Organic food today has progressed into a worldwide pandemic that seems to be making everyone an organic eater. Organic means the food that you eat is at its freshest state and has not been contaminated by harmful pesticides in their growing process. Organic food has evolved into more than just a healthy option , today it’s a way of life and people are starting to devour what organic foods have to offer. Not only is organic food promoting better health and lifestyle but it also reduces the use of pesticides which is harmful to other plants and also animals. Here below are some recipes of organic food at its finest.
Blueberry pie
Ingredients
Pie Crust:
2 cups + 3 tablespoons flour
1 teaspoon salt
2/3 cup shortening
1/3 cup + 1 tablespoon cold water
1 egg yolk + 1 tablespoon water (for egg wash)
Filling:
5-6 cups Maine wild blueberries
½ cup sugar
3 tablespoons flour
1-2 teaspoons lemon juice
1 tablespoon butter
Method
1. Make pie crust. Mix dry ingredients together, then cut the shortening into the flour until blended. Add water and mix into dough, handling it as little as possible. On a lightly floured surface, roll your crust out to fit a 9” pie plate – you will have a bottom piece and a top piece. Place the bottom piece in your pie pan.
The secret to a great pie crust = precise measurements of ingredients. Or, skip this step altogether with a store-bought, frozen pie crust.
2. Wash berries, removing any stems or bad berries that the farm workers missed. Mix in flour and sugar with the fruit, and sprinkle with lemon juice.
3. Place blueberries in pan over bottom crust. Chop the butter up into small pieces and distribute evenly over top of pie.
4. Cover pie with top crust. Cut a few small air vents, and brush with the egg yolk and water mixture to make it shiny and pretty. Crimp the edges.
5. Bake pie for 35 minutes at 400 degrees, until top crust is golden brown. Let cool slightly, and enjoy!
THE PERFECT REUBEN INGREDIENTS:
1. Corned Beef.
2. Swiss Cheese.
3. Sauerkraut.
4. Rye Bread.
5. Thousand Island Dressing.
PAN FRY THE PERFECT REUBEN:
Creating your perfect Reuben will depend on your personal sandwich preferences. Some people prefer a saucy Reuben with extra dressing and others like to pile on the meat and cheese. Adjust the proportions on this recipe accordingly until you have found your perfect combination!
1. Start with a large cast iron skillet and melt a fat pat of butter in it. Place two slices of rye bread in the skillet, sopping up the butter until they are brown and crispy on the bottom. Flip them, adding more butter to the pan if necessary.
2. Cover one slice of bread with Swiss cheese, or go all out and cheese up both slices of bread for an extra gooey sandwich.
3. As the cheese is melting, push the slices of bread to the edge of the skillet. Slice by slice, heat up your corned beef on the hot griddle. It will steam, shrink slightly and lose a bit of the fat – and be perfectly hot and ready for your Reuben. Pile up the meat on the naked slice of bread until you have about a half-inch of meat- or more!
4. Once the corned beef is taken care of, it’s time for the sauerkraut. Where you grilled the meat, now grill the sauerkraut, draining it a bit first (the steam will do the rest). This prevents your sandwich from getting soggy and keeps everything nice and hot. Pile the sauerkraut on top of the side without the meat.
5. Top the sauerkraut with a fair dollop of dressing, then close the whole thing together on the grill with a spatula, leaving it to cook together for just a couple more minutes.
6. Slice diagonally and enjoy with dill pickles, salt & vinegar potato chips and fruit punch!
Ingredients:
1 package organic rotini pasta (I like the colored kind for this dish.)
2-3 fresh tomatoes
1 large cucumber
1 red onion
1 cup cubed cheddar cheese
Parmesan cheese to garnish
1½-2 cups Italian dressing (see below for recipe)
Directions:
1. Bring a pot of water to a boil and cook the pasta. While the pasta cooks, dice the tomatoes, cucumber, onion and green pepper.
2. After the pasta is cooked, let it cool. Don’t skip this step. I’ve gotten a little ahead of myself when making this recipe before and the cheese ended up melting because I didn’t let the pasta cool down enough. Nothing ruins the look of this dish like gooey melted cheese (although it sounds scrumptious). Once I drain the pasta, I usually stick it straight into the fridge to speed up the cooling process.
3. When the pasta has cooled, toss the vegetables and cheese (either buy it in cubes, or cut up a block yourself) with the pasta in a bowl. Add the Italian dressing. Mix well. Finally, garnish the dish with Parmesan cheese. You may also want to add some fresh chopped basil for another layer of flavor.
Italian dressing recipe
Mix together 1 cup each of olive oil and vinegar. In a separate bowl combine 1 tablespoon each of garlic salt, onion powder and red pepper flakes, and 1 teaspoon each of dried oregano, black pepper, dried thyme, dried basil and dried parsley. Whisk the wet and dry ingredients together right before you serve.
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