Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Food’ Category

Dr. Greger on diet vs. exercise in the obesity epidemic

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Written by LeisureGuy

1 April 2020 at 6:49 pm

Tasty vegetable dish

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More and more I think one can simply cook different vegetables together with good and tasty results. For lunch:

• 1 Tbsp Clementine-infused Enzo EVOO (just had it on hand)
• 3/4 large red onion, chopped
• 1/4 raw redskin peanuts
• about 1 Tbsp freshly ground black pepper

I put that in my 12″ Stargazer on the stovetop — didn’t bother pre-heating it in the oven — and brought it to temperature, stirring occasionally. When the onions had softened, I added:

• 1 large jalapeño, chopped small
• 10 cloves garlic, chopped small

I cooked, stirring, for a couple of minutes — until I could smell garlic and jalapeño. Then I added:

• 1 large bunch (about a pound) of very thin asparagus, chopped

I let that cook, stirring occasionally, then added:

• 1 large bunch red chard, stems chopped small, leaves chopped

I added the chard gradually, mixing it in with a spatula and giving it time to wilt. Then I added:

• 1/3 cup Thai peanut sauce (that I happened to have on hand)

I cooked it, stirring from time to time, for about 15-20 minutes. Very tasty and very nutritious. I ate a cup of that with 1/4 cup cooked Red Fife wheat (intact whole grain) and 1/4 cup black beans.

Written by LeisureGuy

1 April 2020 at 12:23 pm

What are the best foods?

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Written by LeisureGuy

30 March 2020 at 11:30 am

Correction to food-handling video

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A video I posted earlier offered much bogus advice, as pointed out by a microbiologist in an interesting thread:

Read the whole thread.

And for a good video on food-handling watch the video in this post in Serious Eats — and read the post as well.

Written by LeisureGuy

28 March 2020 at 10:21 am

For those learning to cook

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I have some tips from my own experience. Go to this post, scroll down to the subheading “Prepare your meals from scratch—it quickly becomes enjoyable” and read from there. It contains lots of basic information.

Right now I’m cooking a mess of greens — well, several messes. “Mess” means “portion” or “meal” — thus the Army mess hall. This mess contains:

3 bunches thick scallions, chopped
1 red bell pepper, chopped
1 large jalapeño, chopped small
about 1.5 tablespoons ground black pepper
about 3 tablespoons extra-virgin olive oil

I cooked that in the 6-qt pot until it cooked down, then I added:

1 lemon, diced
1 tomato, chopped
1 smallish bunch green kale, chopped
1 bunch red chard, chopped
3 baby Shanghai bok choy, chopped
1 largish bunch rapini, chopped
3/4 cup Kalamata olives
1/4 cup apple cider vinegar

I cooked that, stirring from time to time, until the greens wilted, then covered the pot and simmered the greens for 20 minutes. The tomato I just happened to have on hand — well, the same is true of the Kalamata olives.

I’ll be eating these at two meals a day (at least), 1/2 cup = 1 serving.

Written by LeisureGuy

27 March 2020 at 11:07 am

Handling groceries and takeout foods safely during the pandemic

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UPDATE: The video below is bogus. See this Twitter thread

For a good video on food-handling safety, watch the one in this post on Serious Eats.  /update

[Video that was in this post has been removed: bogus advice]

Written by LeisureGuy

26 March 2020 at 8:36 am

Posted in Daily life, Food, Health, Medical, Video

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The Eldest takes the black bean recipe in a Costa Rican direction

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She just sent me this:

Black Beans

1 lb dried black beans
2 teaspoons salt

Cover black beans to a depth of a couple of inches and dissolve the salt into the water. This will help tenderize the skins and keep the skins from breaking. The beans themselves absorb very little salt. Soak 5 hours or overnight.

In a large glass measuring cup, put:

1 tablespoon blackstrap molasses
1/2 tsp dried ground cumin
1/2 tsp dried ground Mexican oregano
1/2 tsp dried ground coriander
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
2 teaspoons ground black pepper
2 bay leaves
1 tablespoon baking soda (sodium bicarbonate)

Add enough broth or water to make a total of 2 1/4 cups, and mix well.

Drain beans of the brine in which they soaked and put the beans in a cast-iron dutch oven.


8-10 cloves garlic, crushed or minced
Half a large onion, chopped
The broth mixture above

Mix well, cover, put into a 235ºF oven for 2 hours and then test for tenderness. Mix with cooked converted rice cooked with a little olive oil, and top with avocado and sour cream. Serve with fried eggs and tortillas.

Sounds great, eh?

Written by LeisureGuy

24 March 2020 at 7:44 pm

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