In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, frugal living, public health, food safety, global food crisis and the immense contribution of meat/livestock production to climate change/resource depletion.
Factory farms have a long track record of polluting water with manure, which can cause E.coli and Salmonella contamination in drinking water. Too-fast line speeds in slaughterhouses and crowded conditions in factory farms also spread food-borne illness like E.coli.
When a manure “lagoon” burst in 1995 at a North Carolina hog facility, it spilled 25 million gallons of manure into the New River - more than twice the amount of oil spilled by the Exxon Valdez. This spill alone killed 10 million fish and contaminated more than 350,000 acres of coastal shellfish habitat.1 This led North Carolina to impose a statewide moratorium on new factory farms in 1997. Nationwide, factory farms foul public water sources, create “dead zones” in water bodies, and harm wildlife. There are few, if any, consequences for most factory farms when they violate EPA regulations. (More than a third of the largest factory farms don’t even have a government permit.) This weak oversight turns a blind eye to serious polluters.
According to the American Public Health Association (APHA), studies suggest that overuse of antibiotics for livestock is creating antibiotic-resistant bacteria that threatens human health. In fact, an estimated 70% of antibiotics used in the United States are for promoting growth and preventing disease in farm animals.
Macca's Meatless Monday/Meatless Advocates is a solution oriented activist group, with solutions for some of the most pressing issues of our time including: climate change, global food/water insecurity and public health. Here we don't just talk about the severity of the crisis. Armed with knowledge about how our actions can contribute we become part of the solution.
I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney(Macca) who partnered with the Meatless Monday campaign to promote less consumption of meat. We not only discuss the many advantages of a less meat diet we also do some cooking, share recipes and listen to great Beatle/McCartney music!
Things don't seem the same around here since Meteor Blades has taken his leave of absence. Feels a little like the wild west as we're missing a steadying hand and that overriding sense of fairness that we knew we could resort to if it was necessary. And those front page diaries that wrapped things up so precisely that it was possible to believe that we would never need another news source or analysis ever. MB is a vegetarian and an animal rights advocate and will be sorely missed. Well, I'm hoping that MB and his family are doing well and that we see him here again. I don't know if it's possible to entice him back with some of his favorite foods but I'm going to try. So today I dedicate this diary to MB. Here is a comment MB left on one of my diaries:
I didn't get a chance to comment on... (11+ / 0-)
...your Cuban food diary, so I am a week late in saying T.h.a.n.k y.o.u!! I love Cuban food.
Don't tell me what you believe. Tell me what you do and I'll tell you what you believe.
by Meteor Blades on Mon Apr 11, 2011 at 03:53:19 PM PDT
Here is the diary MB was referring to and today I will share another diary on Cuban Food for our beloved MB.
WATERMELON AQUA FRESCA
Aqua frescas are very popular in the Caribbean countries and the south of Florida as they are a refreshing antidote to the hot temperatures. They are traditionally made with plain water but using club soda makes it a healthy substitute for a cola drink. Makes about 10 cups
8 cups cubed seeded watermelon, (about 6 pounds with the rind), divided
1 cup water, divided
1/3 cup sugar, divided
1/4 cup fresh lime juice
1 liter (4 cups) club soda, or seltzer water, well chilled
Lime slices, for garnish
Combine half the watermelon, half the water and half the sugar in a blender; puree. Pour through a coarse strainer into a large container. Repeat with the remaining watermelon, water and sugar. Stir in lime juice. Refrigerate until well chilled, about 4 hours.
To serve, stir in club soda (or seltzer) and garnish with lime.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days.
CUBAN PINEAPPLE and AVOCADO SALAD
Caribbean style salads often include fruit because tropical fruits grow so easily there. This is from Three Guys From Miami and serves 6-8
1/3 cup vinegar (white works well here)
1/3 cup olive oil
1/3 cup orange juice
1/3 cup sugar
Salt and pepper to taste
2 cups of fresh pineapple chunks
2 large avocados, peeled and sliced
1 head romaine lettuce, shredded
1 medium sweet red onion, sliced thin
Combine olive oil, vinegar, orange juice, and sugar in a blender or with a fork until smooth. Add salt and pepper to this mixture to taste.
Lightly toss the lettuce, pineapple, and red onion together.
Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.
Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.
MANGO GAZPACHO
A soup or refreshing liquid salad..serves 6
2 cups fresh mangos, diced
2 cups orange juice
2 tablespoons olive oil
1 seedless cucumber, diced
1 small red bell pepper, seeded and diced
1 small onion, diced
2 garlic cloves, minced
3 tablespoons lime juice
1 jalapeño, seeded and minced (optional)
salt and pepper, to taste
2 tablespoons fresh parsley, basil or cilantro, chopped
Place the mangos, orange juice and olive oil into a blender or food processor. Blend or pulse until pureed.
Transfer the mango orange puree to a medium bowl. Add the diced cucumbers, bell pepper, onion, garlic, lime juice and jalapeño, if using. Mix to combine and season with salt and pepper to taste.
Refrigerate until ready to serve. Sprinkle the parsley, basil or cilantro over the gazpacho just before serving.
EXPRESSO BLACK BEANS and RICE
We all know that Black Beans & Rice is THE traditional Cuban meal and my fave recipe has been the recipe included in this diary. But lately it seems I have a new favorite and here it is. This recipe has had several adaptations don't really know where it started. Warning this recipe can keep you awake if you have a caffeine sensitivity! Serves 6-8
3 tablespoons neutral oil, like canola or corn
2 onions, chopped
2 tablespoons minced garlic
3 cups chopped ripe tomato (about 1 1/2 pounds whole; canned is fine; don’t bother to drain)
1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
2 tablespoons chili powder
1/4 cup dark brown sugar or 3 tablespoons molasses
One 3-inch cinnamon stick
1 pound dried black beans, washed, picked over, and soaked if you like (I usually soak them overnight)
Salt and freshly ground black pepper
1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the tomato, espresso, chili powder, brown sugar, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.
3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 11/2 hours. Taste and adjust the seasoning, adding more sugar, salt, or pepper. Serve or store, covered, in the refrigerator for up to 3 days
PEPPERS & BLACK BEANS over TORTILLA STRIPS
This recipe includes most of the elements of a traditional Cuban meal but presents them in an easy, fast and cool summer entree.
2 large red bell peppers, chopped
1 15- to 16-ounce can black beans, rinsed, well drained
1/2 cup chopped yellow bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh basil
1 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon grated orange peel
Combine all ingredients in large bowl; toss to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Serve chilled or let stand 30 minutes at room temperature before serving.
Spicy Tortilla Strips
1/4 cup vegetable oil plus additional for brushing
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon salt
12 (6-inch) corn tortillas
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.
CUBAN BREAD
A typical Cuban breakfast is toasted Cuban bread with butter and Cafe con Leche.
The best Cuban bread you can buy is from La Segunda Central Bakery or make your own.
CAFE CUBANO
By Three Guys From Miami
The secret to Cuban coffee, or what Cubans call a "cafecito," is the finely ground, dark roasted coffee beans used in the brew. 2-4 servings
5 tablespoons Cuban, Dark Roast Coffee Espresso Ground, more or less
1 cup water (approx.)
4-6 teaspoons sugar (to taste, but remember it's supposed to be very sweet!)
Follow the instructions on the espresso machine; each brand is a little different. I use an expresso pot similar to this..very traditional
Fill the coffee chamber as directed by the manufacturer for the desired amount. It's usually about five tablespoons of espresso ground coffee, packed tightly, to one cup (8-ounces) of water – more or less. Add two to six teaspoons of sugar to the pot that the coffee drips into. This creates a dark, intensely flavored, and very sweet brew.
Café Cubano is usually served in a small cafecito cup, similar to a demitasse. In most homes, the serving size is about 2 ounces. In restaurants you will receive a more generous serving, as much as 4 ounces.
Café con Leche
(the Cuban version of café au lait), you add one shot(about 2 ounces) of Cuban café to a small cup of hot (usually steamed) milk. (I use soy milk)
PUDIN de PAN
Cuban Bread Pudding with guava paste
By Three Guys From Miami serves 12
I'm usually happy with fruit for dessert and this traditional Cuban dessert takes a meal over the top...but it is so good!.
1 loaf white bread, cut into one-inch squares (Use high quality bread only. Never use Wonder Bread, Taystee, etc. for cooking! We use Cuban bread of course, but a good bakery loaf works great too.)
6 cups whole milk
1 3/4 cups sugar
1 stick unsalted butter
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/3 cup dark rum
1 lemon peel, grated
4 eggs, well beaten
3/4 cup raisins
1 cup guava paste(found on the ethnic latin aisle in your supermarket..delish!)
1/4 cup brown sugar
Preheat oven to 375º degrees.
In a large saucepan over med-low heat, warm the bread, milk, sugar, salt, butter, cinnamon, vanilla, rum and lemon peel. When warm, remove from heat and stir in the beaten eggs. Add the raisins and stir well.
Pour into a well greased 9x12 inch baking dish.
Slice the guava paste into thin strips and press into the top of the mixture. Sprinkle with brown sugar. Bake for 50 - 60 minutes, until the top is golden and the pudding set.
"Gratitude" Paul McCartney ...I've never met Meteor Blades but can see the influence that he has had on this site...Thanks MB
"Don't Get Around Much Anymore" cover by Paul McCartney
What have you all been cooking? Please share your recipes and fave Beatle music here!