PODcAST Mouth of Matuszak Show 9-18-14 #MMRS

 Topics Discussed: 

Tucson woman beaten over Taco Bell breakfast. Why? In Tucson, really? Why would anybody living in Southern Arizona or Texas go to a Taco Bell in the first place? The thugs that beat her up are even worse. That food is not worth fighting over.
    http://buzzpo.com/tucson-woman-subjected-taco-bell-missed-breakfast-beat/ 

Actress Daniele Watts arrested for indecent exposure and public lewdness. She cried "racism" claiming she was just kissing her non-black boyfriend. But evidence reveals they weren't just kissing.
   http://buzzpo.com/django-unchained-actress-story-racism-falls-apart/

 Rick Perry responds to Pina Nieto's criticism of Texas National Guard Soldiers guarding the border. Perry then invited Nieto to visit Texas. Perry's full letter to Nieto at this link:
 http://buzzpo.com/perry-responds-to-mexican-president/

Pennsylvania follows Texas example, considers arming teachers
 http://buzzpo.com/pa-considers-permitting-school-districts-arm-teachers/

Tea Party Leadership Fund has started a national campaign to replace John Boehner with Trey Gowdy as Speaker of the House.
  http://www.tpnn.com/2014/09/17/national-campaign-launched-in-support-of-trey-gowdy-for-speaker/

DNc and Obama's lovefest with Ditzy Debbie Hand-puppet Wasserman-Schultz cools toward arctic temperatures. Maybe this is their cure for global warming?
  http://www.politico.com/story/2014/09/democrats-debbie-wasserman-schultz-111077.html

Bill Ayers tells Scotty Nell Hughes that Rahm Emanuel is a white supremacist
  http://www.tpnn.com/2014/09/17/tpnn-exclusive-bill-ayers-claims-chicago-mayor-rahm-emanuel-is-a-white-supremacist/

The Little Aussie Bakery: down under treats and gluten free

In San Antonio, Texas, The Little Aussie Bakery & Cafe serves gluten-free treasures for residents and tourists visiting the Alamo City.

The Little Aussie Bakery & Cafe, San Antonio, Texas | PHOTO CREDIT: P-G Matuszak

Tucked into a semi-secluded area near Brackenridge Park near the San Antonio Zoo and the Witte Museum rests an unassuming little cafe called The Little Aussie Bakery & Cafe. This little restaurant and bakery serves as a treasure for residents and tourists visiting the Alamo City. Their bakery creations are delightful. Their Sunday brunch menu features must-have twists on old favorites. Surprisingly, everything they serve is dedicated wheat and gluten-free. Much of it is also dairy free, as well.

The Little Aussie Bakery & Cafe, San Antonio, Texas | PHOTO CREDIT: P-G Matuszak

For multiple reasons including diagnosed health issues, my family is gluten-free. When the craze first began, I was among the naysayers. I had seen so many fad diets of “avoid this” and “eat lots of that” over the years that gluten seemed just another fad weight-loss diet. Sure, going gluten-free can help lose excess fat from around the midsection. However, as I looked into studies, that is a mere peripheral benefit. However, research led to the findings of many longitudinal studies that pointed toward gluten as a factor with certain medical issues in my family. So, gluten ceased to be an option.

Like so many that find themselves cooking for gluten-sensitive people, including those with celiac disease, thyroid problems, type II diabetes, or chronic joint inflammation, finding healthy and good tasting alternatives became a quest of trial and error. Finding a restaurant that serves dedicated gluten-free items with little to no chance of cross-contamination proves even more difficult. Searching the local area for such restaurants, we discovered The Little Aussie Bakery & Cafe, rated five-stars by the Find Me Gluten Free database, 4.4 stars by Open Table, and four-stars by Urban Spoon.

Have your gluten-free cake and eat it, too | PHOTO CREDIT: P-G Matuszak

The Little Aussie Bakery & Cafe is the creation of Australian immigrants Rita Sturzbecher and John Apostolovic. Both were registered nurses in Australia who decided it was time to change their lives and grow in a different direction. They packed up and moved to the U.S., eventually settling in San Antonio. Both had lead gluten-free lifestyles for years, but found gluten-free choices here much more difficult than in their home country. Rita reached into her rural Australian upbringing and did what she and John knew had to be done — she created those options.

John and Rita opened the bakery in 2006, but didn’t advertise its dedicated gluten-free menu for the first few years. The bakery gained repeat business due to the quality and taste of its products. That same quality and taste is still there, if not improved through years of practice, eight years later. Many patrons are surprised to find the restaurant is gluten free.

The staff seems well-informed and educated on the gluten-free lifestyle as well as which flour alternatives work best for which baked good. They were extremely helpful in selecting some mixes and other products for use at home, which the bakery sells in addition to its own creations.

The Sunday brunch crew includes both Kathy and Ron Sutton. Ron works the kitchen as a baker. Kathy is the face of the business that greets the post-church crowd at the counter, taking orders and answering questions. Kathy has worked at the bakery for about three years and has been gluten-free for about the same length of time. The Sunday job is more a labor of love for Kathy, a break from her normal “day job”. It allows her to spend time with her husband and to see the happy faces of satisfied customers. When asked about her own gluten-free journey, Kathy explained that she had a list of symptoms that no medical treatments seemed to adequately alleviate. After speaking with Rita, they identified possible dietary changes that could help. Among those changes was eliminating gluten, which turned out to be the root of many of her problems.

Kati Burley | PHOTO CREDIT: P-GMatuszak

The waitress had a similar story. Kati Burley is a college student, a tutor, and an aspiring educator during the week. Like many students these days, She holds many jobs that give her schedules flexible enough to allow her to attend classes and study. Kati has worked at The Little Aussie Bakery for about six months, now. She can answer most basic and some obscure questions about the food, the gluten-free lifestyle, and the bakery itself. When asked about her gluten-free journey, Kati stated she’s been gluten-free for about a year, after being sick for two years with no other medical treatments seeming to work, or being too expensive to undertake. Kati also cited Rita as helping her identify the remedies for her conditions could be treated through dietary changes. Those changes included not only gluten, but eliminating many dairy products, primarily cows’ milk-based, as well as gluten.

Gluten-free quiche | PHOTO CREDIT: P-G Matuszak

If you think a dedicated gluten-free bakery run by two former nurses serves up bland, soulless, overpriced hospital food, you couldn’t be more wrong. In fact, it is primarily the soulless, hospital food quality of many gluten-free options on the market that drive Rita and John toward success. That success begins with a great tasting product, but continues through the knowledge these former nurses are willing to share. Theirs is a philosophy of healthy living, not clinically correct existence from sheer necessity. They believe that food has emotional, spiritual, and sensual elements, a philosophy shared by Brenner Brief’ News contributor Ilona Thompson.  Nutrition is vital to existence, but enjoying food is essential to living life.

Rita Sturzbecher described her journey toward opening The Little Aussie Bakery. She started working as a nurse in Australia circa 1976. In Australia, a lot of nurses do primary care provider treatments similar to a general practitioner medical doctor in America. Much of their training includes keeping current with research studies that registered dietitians study here in the US. She did a lot of self-study in the field, though. Her listed specialty in Australia was psychiatric medicine, where she found many linkages to food and diet to mood and mental health. On that subject, Rita noted one of the problems with prescribed dietary changes in the US-system is they seem to focus too much on prohibitions. “Everything in the US is ‘you can’t do’ and ‘you can’t eat’. There is not enough emphasis on ‘you can do’ options”, she says.

“I grew-up in the bush, the country. Food there is simple but abundant. You just have to grow it, gather it, or hunt it,” Rita explained. Her rural upbringing also emphasized key individualistic factors regarding one’s health and wellness. “Knowing first aid was very important. In the US, people don’t make health decisions on their own. They need that ‘official diagnosis’ and feel they need to pay for a doctor’s opinion’, she remarked. Rita seems to advocate taking individual responsibility to research what is best for a person or a family and make informed decisions on their own.

Epicurian delights! | PHOTO CREDIT: P-G Matuszak

On the gluten-free lifestyle, Rita explained that there is a wealth of research and information available dating back decades. Of those who maintain gluten in their diets, she said, “People don’t take gluten out of their diet because of convenience. Gluten-rich foods are convenient choices, not healthy choices. But it’s their choice.” She made some insightful remarks about naysayers:

Time will out everything. We eat the diet our bodies need and our lives improve. We choose our outcomes. Life is a gift we’re given. What we do with it is our personal choice. You gave up gluten, congratulations on making an informed, healthy decision. You don’t? To each his own. But what you need to do is look at the societies with longevity. What is their diet? Our bodies don’t evolve, don’t adapt in less than 500 years to these new things like new sugars, new grains. This high-gluten dwarf wheat is only a few decades old. But time will tell.

Rita takes on sort of the executive baker or executive chef role at The Little Aussie Bakery & Cafe. She revealed some of her secrets. Among them is the use of guar gum to replace some of the elasticity lost from removing wheat gluten. Most gluten-free bakers use xanthan gum these days. Rita explained her choice, “Xanthan gum is too complex. Guar gum is basically a bean. Xanthan gum is a bacterial byproduct of wheat. Through trial and error, I discovered guar gum gives a better texture and quality while the xanthan gum is too rubbery, more like Playdough.”

The inspiration for her creations comes from taking old, wheat-based favorites and experimenting until she gets things right. “I take simple things, address its nature, and find that balance that works. It’s trial and error. It’s technique, not some magical substitute ingredient.” Rita mourns the modern society of convenience where food is zapped in a microwave. Home kitchen cooking from her childhood is her greatest inspiration. Rita explained that, in times when mothers stayed at home, mothers were responsible for family nutrition and creating tasty, healthy meals, an art that seems lost on today’s children.

Rita also explained why, she thinks, The Little Aussie Bakery is successful at the local level, now that there products are available in local grocers and restaurants. She explained that many industrial bakeries try to just substitute in gluten-free flours, add xanthan gum, and bake. The machines require recalibration and lack the senses of a baker checking each and every loaf. Environmental conditions affect how things bake, especially bread. Adaptations needs to happen on a daily, even hourly basis. The industrial bakers look for shortcuts to mass-production rather than finding what works.

John Apostolovic echoed similar sentiments. He stated that modern, unhealthy diets are an “addiction to convenience that is killing healthy diets”. He continued, “you need to engage the brain and react to the environment instead of trying to control the environment.”

John handles most of the business aspects of The Little Aussie Bakery & Cafe. Their products have expanded availability into several of other local restaurants that want to offer gluten-free options for their patrons. One restaurant, The Cove, offers their signature hamburgers on Little Aussie’s buns, for example. In addition, the HEB grocery store chain added a seventh store that carries the bakery’s products. John explains how that deal manifested.

The wife of a manager of one of the stores has celiac. They tried our products and invited us into that store some three years ago. Now we’ve expanded to serving seven stores with deliveries three days a week in a single run each day.

Like any successful business, they continue to seek expansion. The bakery is at its near its full capacity for production with its current facilities. “We’re needing other expertise before we can consider opening another location, expertise in franchising and restaurant management”.

When the business first started, they had to make a lot of their own raw materials. These days, there are more suppliers of alternative flours. But the original business model necessitated The Little Aussie Bakery & Cafe to not specialize in certain products, but be open to being a general bakery. John wold love to specialize in a few, select products. “When we started, the bakery was a necessity. We had no alternatives, so we became one.”

John’s advice to anyone seeking to start a bakery, open a restaurant, or start any business is simple. He states that, to be successful, the “most important thing is the quality of the product. Packaging and marketing will come, eventually, if the product is sound.” The bakery’s products are certainly sound. For that, John gives all the credit to Rita. “Rita cooks so well. I can do the eggs, steak, etc. But Rita has the real talent and passion.”

John was rather candid about their immigration to the US and eventually settling in San Antonio. “We were not satisfied with life in Australia. We wanted reinvention, a fresh start. It was not easy, but it was worth it. It led us to the opportunity to make food with a health emphasis i order to promote good eating habits. We went from being nurses and helping people to feeding, educating, and melding things from our former nursing careers into something new.”

Choosing San Antonio, Texas was the easy part. The city has “the right climate, real estate prices, low costs of living, great business policies at the state and local levels, and the right atmosphere and culture.”

French Toast, Little Aussie Bakery style | PHOTO CREDIT: P-G Matuszak

Choosing their favorites from their menu was not quite as easy a decision. Rita has never been a huge eater of sweets. But she would choose their lemon sponge-cake for its tart but simple taste. Her real joy comes more from seeing the delighted satisfaction on the faces of returning customer. John had a harder time choosing, because there is so much he likes on the menu. So it very much depends upon his mood. Of their desserts, he likes the anzac cookies and cream cake. For entree items, he swears by their beef pies, also known as pasties (pronounced pah-steez).

On their Sunday brunch menu, pasta lovers should try their pasta bake. Their quiche is a huge hit with a light, flaky crust. Their waffles put many chain breakfast restaurants to shame. One brunch menu item everybody needs to try is their version of french toast.

For those not located in the San Antonio area and who are not planning a trip to the River City in the near future, many of their items and baking mixes are available for online order and can be shipped within the US.

Gluten free chocolate cake and intellectual fraud

Have your gluten-free chocolate cake, eat it, and stay true to yourself and others

gluten free chocolate cake | PHOTO CREDIT: P-G Matuszak

Those who have gone gluten-free sometimes long for certain “creature comforts” like breads, muffins, and cake. Store-bought gluten-free alternatives are sometimes pricey. Some cake mixes labeled as gluten-free or wheat-free are not completely so. Chocolate cake mixes or packaged icings may contain “natural caramel color” or other additives that are derived from barley or malt. Those contain trace amounts of “hidden gluten”. That leaves some who love to bake cakes for special occasions or “just because” wondering if there are any real, cost effective alternatives.

Gluten-free alternative flours do tend to cost more than Triticum aestivum flours. However, a smart shopper can find these at a reasonable price, if they look around. Many grocers are ow carrying these flours and even shelve ones on their own label. Those are usually the same as the more pricey big-name brands, but in a different box. They are milled and packaged on the same equipment, but at a lower price to consumers. Of course, you need to read the label and look out for those claiming to be gluten, wheat, barley, soy, and rye free but are not.

For those wanting to bake a cake from scratch, here is a simple recipe that quells those cravings. (Recipe generated by pure trial and error, experimenting on a poor, unsuspecting family).

Gluten-free chocolate cake in dark chocolate glaze

Ingredients (makes 1 single layer 9″ round — 6-8 servings)

Cake:

Butter – 1/4 cup (1 stick)
Eggs – 3
Brown Sugar – 1/4 cup (you can use white or blend 50-50)
Vanilla – 1 tsp
Cider vinegar – 1 tbsp
Tapioca flour – 1 cup
Rice flour – 1/2 cup
Potato starch – 1/2 cup
(Alternative — use 1 1/2 cups of gluten-free general purpose baking flour and 1/2 cup tapioca flour or almond meal)
Xanthan gum (or guar gum) – 1/2 teaspoon
Cocoa powder (100 percent) – 2 tbsp
Baking powder – 2 tsp
Baking soda – 1 tsp
Almond milk – 2/3 cup

Glaze:

Cocoa powder – 2 tbsp
Confectioners sugar – 1/4 cup
Coconut oil – 1 tbsp
Almond milk – 1/2 cup

Directions:

Using butter or coconut oil, grease your baking pan. Then flour the pan with a tablespoon or two (or three) of tapioca flour. Preheat the oven to 350 degrees.

Let butter and eggs stand at room temperature for about an hour. Place in mixing bowl with sugar, vinegar, and vanilla. Cream the ingredients together until well blended. Add cocoa powder. Mix until well blended.
Mix together the remaining dry ingredients. Add about half to the butter mixture and mix until well blended. The mixture will be thick. Add the almond milk and the remaining dry ingredients. Mix until well blended. The batter should be about the right consistency. If still too thick, add a little more almond milk. The mixture should pour easily without being runny.

Pour into floured and greased baking pan. Bake for 25-30 minutes.

In a small saucepan, combine coco powder and coconut oil. Heat at low to low-medium heat until the coconut oil melts, stirring continuously. Add the confectioners sugar and almond milk. Continue to stir continuously until the ingredients are well blended. Remove from heat and refrigerate.

Allow the cake to cool to room temperature. It’s best to let it cool in the pan for 5-10 minutes, then to cool the cake on the serving tray or cake stand for at least 30 more minutes before applying the glaze. The glaze should be refrigerating while the cake cools. Drizzle the glaze over the cake and serve. to make this more of a treat, place a scoop of vanilla ice cream (home-made is always best) on top of the slice, then drizzle a little more of the glaze over both the cake and ice cream.

Intellectual fraud

Though many celebrate individual thought and ideas, there often arise others with similar beliefs, morals, values, and thoughts. This is in many realms from cooking to music to academia to journalism to fiction writing. Sometimes we inadvertently “borrow” good ideas we come in contact with, adapting them with our own to create new ideas or thoughts. that is a natural human condition.

When we do so intentionally, the right and moral thing to do is give credit where credit is due. We either quote and cite these other thinkers or we give them credit in some other, recognizable way.

However, there are some out there who seek the limelight. They, for whatever reason, do not generate or relate their own thoughts. Instead, they feel it necessary to take the works of others and pass them off as their own. This is intellectual fraud. It is a form of theft, something most would agree is immoral. This intellectual fraud includes several other acts most perceive as unethical, immoral, or even criminal.
First, there is the act of plagiarism. Plagiarism is taking the intellectual works, usually published, of another and claiming them as one’s own. It is reprehensible and a symbol of laziness. Worse, it is akin to identity theft. However, in the U.S., plagiarism is not easily defined as a crime in itself, though most academic institutions and publishing firms have strict policies against it.

Next is copyright infringement. This is similar to plagiarism. However, it differs in that copyright infringement is a more direct form of theft. It involves stealing money the copyright owner (which may or may not be the author) could have made. This, in the U.S., is illegal and may be subject to civil suits, if the accuser can prove ownership of the copyrighted material. The owner must also prove that the material was intended for publication and that publication was intended for revenue purposes. If the copyright owner intended to hand out the works on a free newsletter on street corners in downtown Chicago, then it was not intended for revenue, and the case is hard to prove. But that is a subject for the courts and for lawyers.

Third is the outright deception to the public. Others see the stolen works for the first time, believing them the original works of the thief. The thief gains credibility and is usually expected to continuously repeat performance at the same level. When that thief cannot, he or she is usually tempted to steal again and again, sometimes from other sources. The thief then gains the notoriety (and often monetary compensation) that rightfully belong to the authors and/or the copyright owners of the original works.

The real crime is that the perpetrator passes himself off as something he is not, taking credit for work he cannot do. He does so at the labors of others. The fraud eventually comes to light. It victimizes those who believed the thief to be genuine. Most of all, though, many times the thief deludes himself into believing himself something he is not, victimizing himself as well.

Disclaimer: The author is not a medical doctor nor a registered dietitian. The information provided in this article is for entertainment purposes only and is not meant to be interpreted as medical, nutritional or health advice. Please seek the advice of an expert before starting any new diet or exercise program.

Not-quite linguine di mare and illusions of solutions

Not-quite linguine di mare creates a satisfying illusion of “guilty pleasure”. Not all illusions are satisfying solutions. Some just perpetuate problems.

Not-quite linguine di mare | PHOTO CREDIT: P-G Matuszak

“The enemy” – Triticum wheat varieties | PHOTO CREDIT: Wiki Commons

Creating pasta dishes for gluten-sensitive diners and celiacs sometimes means using some illusions. Inventive ways of cutting and cooking certain vegetables is one way to create pasta-like dishes without using actual pasta, especially pasta made from triticum durum or triticum aestivum. Sometimes, though, even those substitutions are not enough to fool (or please) the palate. When these situations arise, using a smaller amount of gluten-free/wheat-free pasta for texture can round out the meal, keep the carbohydrates within acceptable parameters, and make a meal satisfying.

This trick does not always work in other walks of life. For example, the recent VA scandal generated calls for the president to fire Eric Shinseki and other senior leaders within the VA health system (VHA). Substituting a small part of “real action” serves as an illusion of solutions for only so long. Eventually, the whole house of cards comes tumbling down bringing the kings of diamonds, hearts, spades and clubs down with it.

Not-quite linguine di mare

Ingredients:

Meat:

Shrimp, raw, peeled – 12 oz
Italian sausage – 12oz
Basil, finely chopped – 1 tbsp
Garlic, minced – 1 tbsp
Parmesan cheese – 2 tbsp

Sauce:

Marsala wine – 1/2 cup
Tomatoes, cubed – 2 medium (3 Roma)
Balsamic vinegar – 2 tbsp
Virgin olive oil – 1/4 cup
Fennel seed – 1 tbsp
Garlic, minced – 2tbsp
Brown sugar or honey – 1 tbsp
Salt – pinch

Vegetables:

Zucchini – 16 oz (weight)
Spinach – 10 oz (weight)
Gluten-free spaghetti or linguine – 6 oz (about half a package)

Directions:

Slice the Italian sausage into 1/8-1/4 inch thick slices, then cross-cut the slices in half to make half-moon shapes. Mix in a bowl with the shrimp, Parmesan cheese, and seasonings. Place the mixture in a cast iron skillet or shallow broiler pan with a light coat of olive oil (not more than 1/8 inch deep). Set in a broiler or on a hot grill. Cook for 10 minutes, turn, cook an additional 5 minutes.

Cut the flower end off the zucchini. Then slice the zucchini into long, thin strips, like shoestrings. Toss in a bowl with a little olive oil. Shred the spinach and toss in with the zucchini. Place the vegetables in a steamer tray. Place the steamer tray on top of the pasta pot to steam while the water boils, then while the pasta cooks.

In a medium sauce pan, mix the Marsala wine, balsamic vinegar, fennel, basil and garlic. Cube the tomatoes and place them into the mixture. Add the pinch of salt and stir. Bring to a low simmer, stirring continuously. Then reduce the heat to low for 10 minutes.

Boil the pasta per directions on the package, usually 8-10 minutes. Drain, then return the noodles to the pot. Add the meat and vegetables. Toss the mixture. Next, toss in the sauce until the ingredients are well dispersed. Serve, garnishing with grated Parmesan cheese, fresh ground black pepper, and a leaf or two of fresh basil.

This pairs well with a pink (blush) moscato or a nice, crisp pinot grigio.

Substitutions: Chicken sausage is a slightly more healthy alternative for Italian sausage made from pork. Instead of garnishing with Parmesan cheese, try feta cheese crumbles. If you prefer a creamier sauce, substitute half the olive oil for 3 tablespoons of plain Greek yogurt.

Do not substitute malted vinegar for balsamic. Malted vinegar contains barley or wheat gluten. Check labels to make sure there is no hidden wheat, barley or rye products in your ingredients. If your balsamic vinegar contains “caramel color” or “natural color” added, it is most likely a wheat or barley derivative. The same is in many soft-drinks and other packaged foods.

The shoestring cut zucchini replaces some of the pasta in normal dishes. This makes the dish lower in carbohydrates than a standard linguine or spaghetti dish. However, a complete substitution leaves out some of that pasta texture that entices the palate. That half serving of pasta in each full serving of this dish gives a “guilty pleasure” illusion that makes it more enjoyable.

Shoestring-cut zucchini | PHOTO CREDIT: P-G Matuszak

Illusions of solutions

But this taste of the “real stuff” mixed with an illusion doesn’t work all the time. When Eric Shinseki “fired” the senior leadership at the Phoenix VA hospital, they were not actually fired. They might be, soon. However, they are on “leave”. They are still legally employed and still receiving benefits. They may even be receiving pay, depending upon how much paid leave they have accrued.

Six story card castle | PHOTO CREDIT: Wiki Commons

Robert Petzel resigned from the VA over the scandal. His resignation was, in reality, just his way of starting his retirement a couple of months early. So he’ll enjoy having the summer off. He will receive his full pension and benefits. His resignation was not enough for headhunters. Shinseki’s may be a good start. Both of these resignations are just enough “real” to give the illusion of solutions in the works to reform the VA.

It will take a lot more. The VA’s Office of the Inspector General (VAOIG) released an interim report. The VAOIG is just getting started on their investigation and audit. They identified epistemic corruption within the bureaucracy and its policies. Shadow policies circumvented the official rules and regulations, reducing them to mere illusions. The real problems reside in the bureaucracy itself and the union that supports it.
For a short time, these firings and resignations may appease some of the masses by giving the illusion that reform will come. It’s nothing but a “Jedi mind trick” to distract the people while the bureaucracy prepares better obfuscation measures so it can get back to business as usual. The VAOIG is part of that bureaucracy. Real reform will come only when investigators and new leadership from outside the bureaucracy get a close-up and in-depth look at reality. Even with that, real reform cannot happen until elected officials remove the unions, making way for the full consequences of punitive measures.

The VA is but one example. The same sort of issues exist in other bureaucracies including the HUD, IRS, EPA, BLM, and public education. The only answer is to reform the system in a manner that makes government employees (and their bosses) fully accountable for their actions and subject to just and reasonable repercussions and consequences. That will not happen as long as supporters of bureaucracy and unilateral executive action without constitutional legislation, such as HUD appointee Julian Castro, are in charge of those bureaucracies.

Disclaimer: The author is not a medical doctor nor currently a registered dietitian. The information provided in this article is for entertainment purposes only and is not meant to be interpreted as medical, nutritional or health advice. Please seek the advice of an expert before starting any new diet or exercise program.

Lunch treats, after school snacks, and lunchbox searches

Packing nutritious lunch treats is challenging, especially with school workers inspecting lunch boxes

lunch treats | PHOTO CREDIT: P-G Matuszak

Having two gluten-sensitive people in my household makes finding appropriate lunch items an interesting and fun challenge. The first challenge is finding something suitable to pack in a sandwich bag or reusable Tupperware container. Next is making sure people will eat it. Of course, nutritional value is a high concern.
I pack two lunches, one for an adult, one for a school-age child. The adult’s lunch is the easier of the two. The child’s lunch presents additional challenges. The first challenge is to pack a lunch that will not draw undue criticism from other kids. Sure, there will be some, especially if they are jealous. However, we don’t want our kids ridiculed for their lunches, especially if they look weird and taste bad. If they taste good, it’s easier to ignore ignorant comments from preteen naysayers.

The second challenge comes from the school faculty. Whether you realize it or not, if your kid goes to a public school, your kids’ lunchbox is scrutinized regularly.

We eat rather healthy in my family. So, I am usually ready to debate any faculty member that wishes to challenge or comment of the lunches I pack. On occasion, I pack sandwiches made with gluten-free bread. Most days, however, they both get salads with home-made dressing and fresh-cut vegetables. I include Boar’s Head deli meats because they are certified gluten-free (and soy-free). It’s the rest of the lunch that begs some variety and creativity.

Here are two quick and easy, gluten-free, healthy, and tasty recipes for lunch treats or after school snacks:

Monkey Poop

It’s a funny name for a healthy and tasty blend. This recipe makes 6 servings.
Warning: contains peanuts and tree nuts

lunch treats | PHOTO CREDIT: P-G Matuszak

Ingredients:

Raw almonds – 1.5 oz (weight)
Cashews – 1 oz (weight)
Coconut – 0,5 oz (weight)
Bananas, ripe – 2
Creamy peanut butter – 1 cup
Dark cocoa powder, unsweetened – 2 tbsp
Honey – 2 tbsp

Directions:

Place almonds, cashews, and coconut in a blender or food processor and chop to a rough, coarse texture. Place mixture in a bowl or resealable container. Add the remaining ingredients and fold until well blended. The mixture is relatively shelf-stable. However, refrigerate unused portions. Monkey poop is easier to eat at room temperature. The few hours between packing and eating in a lunch give it time to warm to the optimal temperature.

lunch treats | PHOTO CREDIT: P-G Matuszak

Melon-berry salad

This is also a great side dish for picnics and barbecues. It is healthy and sweet.
Makes 8 servings

Ingredients:

Watermelon, cubed (or balled) – 4 oz (weight)
Cantaloupe, cubed (or balled) – 4 oz (weight)
Honeydew melon, cubed or balled – 4 oz (weight)
Blueberries – 3 oz (weight)
Strawberries, fresh, sliced – 3 oz (weight)
Raspberries – 2 oz (weight)
Blackberries – 2 oz (weight)
Greek yogurt, plain (or vanilla, if you want this VERY sweet) – 4 tbsp
Honey – 1 tbsp

Directions:

Cut melons into cubes, removing the rind. If you have the time to use a melon-baller, that is an option as well. Slice the strawberries. Cut the blackberries in half. Place into a resealable container. Drizzle with the honey and toss gently. Add the yogurt and toss again, making sure the yogurt coats the fruit. Serve. This must be kept refrigerated. If packed into a lunch, use a cooling pack or ice pack to keep cool.

School Lunchbox Searches and Inspections

Over the past several years, schools, particularly public schools, have enacted some invasive policies regarding our kids and what they eat. Some make a bit of sense. For example, schools that provide optional lunches for purchase have regulations dictating what they can and cannot serve. The idea is that these services provide healthy, quality products instead of the “coleslaw flavored food substance” ridiculed in teen comedies. Also, the “pink slime” controversy upset several parents who were concerned about what these services feed their kids.

But these regulations originally directed at school lunch caterers don’t end with commercial regulations. Now they encroach upon the civil rights of individual citizens.

If your child wants to bring cupcakes to class to celebrate his or her birthday, they must be commercially produced, complete with nutritional labels. Even those of us with the ability to generate accurate nutritional information labels for home-made baked goods are forbidden from sending treats baked at home. School “bake sales” now require all donated items to be commercially manufactured. The claim is that these rules are to keep items containing potential allergens away from students. The allergens in question are peanuts and tree nuts. The kids aren’t trusted enough to ask or to gracefully decline the items.

When I was in school, a kid who was allergic to chocolate, peanuts, or tree nuts simply asked and refused the items to which he or she was allergic. Having a gluten-sensitivity, my kid does this on her own because most school officials don’t pay attention to it, though as many as an estimated 40  percent of Americans may have an undiagnosed gluten sensitivity, much higher than the percentage of peanut or tree nut sensitive population. School officials don’t need to play food police.

Yet school officials feel authorized to play food police. They look at your kids’ lunches whether you ever hear about it directly or not. They will tell your kids the lunches are “bad” or “good” hoping the kids will pressure their parents to change what they pack. Recently, one teacher commented on how healthy the lunches I pack are. However, she saw fit to comment on the lack of “healthy whole grains”.  My kid corrected the teacher, informing her of the pre-celiac condition. My kid told me of the interaction. The next day I challenged that particular school official.

The official has no degree in fitness or nutrition, much less the schooling and practicum required of a Registered Dietician (RD). She has a degree in elementary education, a field completely unrelated to nutrition. Next, she could not present a warrant or a basis of “implied consent” for searching and inspecting a lunchbox, which is private property. He jaw was on the ground when I told her if she did it again, I would file a civil rights case against her for violations of the Fourth Amendment to the US Constitution. She stated I had no such claim. I rebutted with her claim she is a government official, and that places her under the authority of the US Constitution, the supreme law of the land. Then I gave her my lawyer’s contact information.

These violations of individual rights enacted through oligarchy-supporting left-wing tyrannical policies are exactly why my kid will not be returning to a public school next year. Infringing upon individual rights under the guise of “protecting” our kids is not protecting them. It is oppressing them.

Grilled ahi tuna and war veterans

Grilled ahi tuna steaks in Asian-style apricot glaze on rice is a recipe just in time for a Memorial Day.

Grilled Ahi Tuna with Asian-style apricot glaze | PHOTO CREDIT: P-G Matuszak

Ahi tuna, also known as yellow-fin, is used in a variety of cuisines, both traditional and modern bistro. Among its more well-known historic uses is traditional Japanese hosomaki sushi or sashimi. In traditional sushi, the fish and vegetables are chemically cooked, or fermented, in a rice and vinegar mixture. Historically, the rice was discarded, since its primary use is to preserve and ferment the fish and vegetables while the rice itself spoils.

Many nutritionists laud ahi tuna for its nutrients, especially its rich proteins and high Omega-3 content. However, many pathologists and micro-biologists warn of consuming ahi tuna raw, especially in modern sushi. Modern sushi is not fermented as thoroughly as traditional sushi, many times counting on spices and sauces to kill off the bacteria, microbes and parasites. The problem is many sushi consumers do not use all of the condiments such as ponzu and wasabi.

Ahi tuna is not the same as the grey, cat-food scented substance we find in cans. It is a deep red fish that is enjoyed a variety of ways. For those not inclined to consume raw fish masquerading as traditional Japanese cuisine, here is one offering just in time for a Memorial Day grill.

Grilled ahi tuna steaks in Asian-style apricot glaze on rice

Ingredients (per serving):

Ahi tuna steak – 6oz
Apricot, fresh – 1/3-1/2
Ginger, grated – 1/2 tsp
Wasabi powder – 1/2 tsp
Orange juice – 1 oz (1/8 cup)
Honey – 1 tsp
Coconut flakes – 1 oz (1/8 cup)
Jasmine rice – 1/4 cup
Quinoa – 1/8 cup
Water – 2/3 cup
Saffron – 1-2 threads
Butter, unsalted – 1/2 tbsp
Nutritional quick facts: (figures are approximate and may vary depending upon quality of  ingredients) 50g protein, 420 mg Omega-3, 65g carbohydrate, 5g dietary fiber (information derived from Self Nutrition Data)

Directions:

Soak a cedar cooking plank according to directions, at least 2 hours. You can soak it in clean water. An alternative is to soak it in a large casserole dish in a mixture of 1 tbsp ponzu, 1 tbsp rice vinegar, the juice of one lime, and enough water to cover the plank.

Slice the apricot and remove the pit. Place the slices in a food processor or a sturdy blender. Using a micro-plane or fine grater, grate fresh ginger root and add it to the food processor. Powdered ginger will work as well. However, the fresh ginger produces a fresher, more enjoyable taste. Add the wasabi powder (alternative, you can grate or micro-plane fresh horseradish), orange juice, honey, and coconut. Blend in the food processor until it is the consistency of a chunky marmalade. Let stand at room temperature for 30 minutes to an hour.

Place you ahi tuna steak(s) on the cedar plank. Coat the top and sides with the apricot mixture. Let stand for 15-30 minutes at room temperature. Preheat your grill to a medium heat. If using coal or wood, start the grill and let burn until you have a base of glowing gray coals and even, medium heat.

Cook the tuna steaks over medium heat in a covered grill for 15-20 minutes. Remove from grill and let stand 2-3 minutes before serving. The fish should be a light to medium pink in the middle when cooked.
Place the rice, quinoa, saffron and butter in a sauce pan (small to medium). Cook at medium heat for 20 minutes stirring occasionally.

Grilled Ahi Tuna with Asian-style apricot glaze | PHOTO CREDIT: P-G Matuszak

War Veterans

Memorial Day is a day set aside to remember those valiant patriots who fell defending our great republic and our way of life. Those who fell in foreign lands did so defending our liberty by fighting tyranny in other lands, keeping its poison for infecting our nation. It is a solemn day often celebrated, instead, as the unofficial start of summer.

These days, in the wake of the wars in Iraq and Afghanistan, more families are taking picnics to cemeteries to honor their fallen loved ones. However, the majority of Americans still do not reflect upon the day’s true purpose. Instead they flock to Memorial Day sales at department stores, hit the beaches with grills, or invite friends over for a day of barbeque and beer drinking. Many of the fallen may find such celebrations proper, since the freedom to enjoy the fruits of liberty and earned prosperity are among the greatest they died protecting.

Memorial Day is not about our living veterans. However, every day should be. Systemic problems with the VA date back to its inception. These days, instead of being more improved, the VA seems to be worse. There are many success stories, today, of veterans that received health care and other benefits that launched them into successful civilian lives. Programs such as the GI Bill and disabled veterans’ vocational rehabilitation create education opportunities that may springboard veterans into new, successful careers. The programs work when managed effectively. When a bloated bureaucracy, which worries more about more pay for less work and wasting taxpayer money on “professional development” conferences to teach bureaucrats how to dance so they aren’t embarrassed at future conferences, administrates these programs; America suffers. Our veterans don’t get the benefits they earned and are owed. Our nation doesn’t get the benefits of what these veterans may achieve. Taxpayers get stuck with the bill, paying for services not rendered.

Then we have at least 40 veterans die while waiting for treatment at a clinic in Arizona. Revelations of bureaucrats “gaming” the appointment scheduling system at at least five other facilities come to light. As the audits and investigation continue, more facilities fall under scrutiny for the “unofficial” scheduling policies created in reaction to the official “14 day” policy. It is negligent. It is fraudulent. It is criminal. Those in charge of the VA are responsible and need to be held accountable, from the top of the pinnacle to the head administrators of each and every VA medical facility.

So far, the only so-called “leader” to fall on his sword was Dr. Petzel. He “resigned”. It was an empty gesture as it amounts to his retiring seven months earlier than planned. He’ll still get his pension and retirement benefits, thanks to the government bureaucrats’ union. He won’t want for healthcare. He won’t wait in line as a routine injury or illness turns critical and life-threatening.

Disclaimer: The author is not a medical doctor nor currently a registered dietitian. The information provided in this article is for entertainment purposes only and is not meant to be interpreted as medical, nutritional or health advice. Please seek the advice of an expert before starting any new diet or exercise program.

So, as you celebrate your Memorial Day next weekend, keep the fallen in mind. Keep the living veterans in mind. Keep in mind what they fought to preserve. If you ask what you can do to thank them, then write your senators and congressmen demanding they hold Eric Shinseki and his minions accountable. That is the best way to thank our veterans and honor our brave fallen heroes.

No pasta lasagna and Mom

No pasta lasagna is a treat everybody can enjoy. Make some for Mom.

No Pasta Lasagna | PHOTO CREDIT: P-G Matuszak

Lasagna is one of those guilty pleasure dishes that many recovering carbohydrate addicts, diabetics, and gluten-sensitive individuals mourn having to do without. With this recipe, they don’t have to.

If Mom is getting up in years and conditions such as type-2 diabetes, Alzheimer’s or  Parkinson’s run in the family, Mom may have made the choice to go gluten-free. Several neurologists, cardiologists and nutritionists such as Dr. David Perlmutter and Dr. William Davis looked at long-term studies and found possible correlations between modern wheat gluten and these conditions as well as inflammation and heart disease. Current research indicates as many as 40 percent of Americans are gluten intolerant and don’t even know it. We love Mom and want to keep her around for many years to come. If her doctor recommended a low-carb, gluten-free diet, this main course is a great and tasty Mother’s Day meal.

It takes a bit of time to prepare, but the kids can help out, especially in the final assembly. Just make sure they wash their hands often.

No Pasta Lasagna

Serves 6

Ingredients:

Zucchini – 1 large or 2 small
Extra virgin Olive Oil – 2 tbsp
Basil, chopped (fine) – 1 tbsp

Sauce:

Roma tomatoes – 3-4
Basil – 2 tbsp
Oregano – 1 tbsp
Extra virgin olive oil – 2 tbsp
Balsamic vinegar – 1 tbsp
Marsala wine – 2 tbsp
Garlic, minced – 1 tbsp
Cayenne powder – 1/2 tsp

Fillings:

Italian sausage – 12-16 oz
(Alternate – 12-16 oz ground beef or ground turkey mixed with 1 tsp black pepper, 1tbsp fennel seed, and 1 tbsp minced garlic, browned)
Mozzarella cheese, grated – 5 oz (about 2/3 cup dry measure)
Parmesan cheese, grated – 2 oz (about 1/4 cup dry measure)
Ricotta cheese – 15 oz
Fennel seed – 1 tbsp
Garlic, minced – 1 tbsp
Spinach, chopped – 8 oz (about 1 cup)

Top:

Mozzarella cheese, grated – 3 oz
Provolone cheese, shredded – 2 oz

Directions:

No Pasta Lasagna | PHOTO CREDIT: P-G Matuszak

Preheat oven to 400 degrees Fahrenheit.

Quarter the tomatoes and place them in your food processor or blender. Add the other sauce ingredients and blend until desired consistency. The sauce will be thin, but can be as chunky or smooth as desired. With lasagne, usually the smoother the better, though. Put the sauce in a small saucepan and simmer on low to reduce, slightly. This will help thicken the sauce.

Cut the stem portions off of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini longways into thin strips. Add extra virgin olive oil and chopped basil. Toss together until well coated. Set aside.
Slice the sausage and lightly brown in a skillet. If using the alternate, mix the ingredients into a skillet with a small amount of olive oil and lightly brown. Set aside.

Kids can treat mom | PHOTO CREDIT: P-G Matuszak

In a medium mixing bowl, combine cheeses for the filling. Add in the spices and spinach. Mix until well blended. Using clean hands is fine and can be fun for children.

In a small baking dish, place about 1/2 tablespoon of olive oil and spoon in just enough sauce to cover the bottom once spread. Lay the first layer of zucchini slices down, overlapping slightly. Next place a layer of half the sausage followed by a layer of half the cheese filling mixture. Place another layer of zucchini, perpendicular to the direction of the first layer. Overlapping is not as important for the middle layer. Top the zucchini layer with another layer of sauce, just enough to cover the zucchini. Layer with the second half of sausage followed by the cheese mixture. Top with a final layer of zucchini slices, going in the same direction as the bottom layer. Top with the rest of the sauce and the shredded cheese mix. Bake for 45 minutes at 400 degrees. Let stand for 5 minutes outside the oven. The heat trapped within the lasagna will continue to cook though removed from heat. Slice into portions. Let stand an additional 5 minutes before serving.
This pairs well with a semi-sweet Italian or Greek red wine such as a Sangiovese or Chianti.

No Pasta Lasagna | PHOTO CREDIT: P-G Matuszak

Kids make Mom a special meal | PHOTO CREDIT: P-G Matuszak

This recipe is easy enough for a ten year old to make with adult supervision. An adult should handle the actual cooking portions to include placing the lasagna in the oven, removing it from the heat and slicing it into portions. When slicing, steam may escape.  Kids’ involvement will allow them to help make Mother’s day special. If you teach them some elements of mis en place, and your clean as you go, the mess it manageable, even for Dad.

For a great finish, spoon out some spumoni or chocolate gelato garnished with fresh strawberries or raspberries.

Don’t forget to give Mom a hug and a kiss and to thank her for your life and everything else she has done for you over the years. Mom is special. Without her, you would not be. That includes adoptive and foster mothers who share their love, nurturing and caring. There is no greater gift than a mother’s or father’s love. Cherish them.

Disclaimer: The author is not a medical doctor nor currently a registered dietitian. The information provided in this article is for entertainment purposes only and is not meant to be interpreted as medical, nutritional or health advice. Please seek the advice of an expert before starting any new diet or exercise program.

Eggplant Parmesan and minority groups

Eggplant Parmesan is best on bed of gluten-free spaghetti or steamed spaghetti squash

Eggplant Parmesan | PHOTO CREDIT: P-G Matuszak

Eggplant Parmesan in a wonderful use of a rather versatile, though often ignored, vegetable. “Eggplant” is also a racial slur used by small-minded people who are jealous of another individual’s success. Use of that term minimizes the merits and contributions to society the targeted individual achieved. Those merits and achievements should be celebrated, not diminished. The same goes for the contributions to your palate the eggplant makes.

Eggplant Parmesan (wheat-free)

The dish is best served on a bed of gluten-free spaghetti, though steamed spaghetti squash will also work nicely. You can garnish them with your favorite jarred sauce from the supermarket or you can prepare a simple marinara with 4-5 Roma tomatoes, garlic, fennel, fresh basil, extra virgin olive oil, Marsala wine and balsamic vinegar.

Ingredients (for 3 servings):

Eggplant – 1
Eggs, large – 2
Almond meal – 1/3 cup
Rice flour – 1/3 cup
Tapioca flour – 1/2 cup
Parmesan cheese, grated – 1/2 cup
Basil, fresh, chopped – 1 tsp
Oregano, fresh, chopped – 1 tsp
Fennel seed – 1 tsp
Garlic, fresh, minced – 1 tbsp
Black pepper, ground – 1/2 tsp
Brown sugar – 1 tsp
Olive or coconut oil, melted – enough to cover bottom of baking pan or cast iron skillet to 1/8 an inch deep.
Provolone cheese, sliced – 1 slice per eggplant slice, approximately 6 slices per eggplant.
Tomato, sliced – 1 medium
Nutritional quick facts: (Amounts may vary depending upon size of  slices.) 117g carbohydrates, 10g fiber, 25g protein, 245mg Omega-3, 2050 mg Omega-6; Nutrition data compiled from Self Nutrition Data.

Eggplant Parmesan | PHOTO CREDIT: P-G Matuszak

Directions:

Place oil in baking pan or cast iron skillet. Place the skillet or pan into the oven and preheat to 425 degrees Fahrenheit.
Take your eggplant and slice off the top, discard. Take a peeler and shave the skin from two sides of the eggplant. Some skin is great for texture. However, too much skin detracts from the texture and makes the taste slightly bitter. Next, slice the eggplant lengthwise into 1/4″ to 1/2″ think slabs.

Eggplant Parmesan | PHOTO CREDIT: P-G Matuszak

If you have almond meal ready to go, you can start combining dry ingredients, skipping this step. To make your own almond meal, place almonds in a food processor or heavy duty blander. Add your fennel seed and process (on “chop” or “grind”) until the almonds are reduced to a coarse powder.

Mix the almond meal, fennel seed, flours, Parmesan cheese, basil, oregano, garlic and brown sugar in a large, shallow bowl (or a zip-lock bag).  In another shallow bowl, whisk your eggs until blended. Dip the eggplant, one slice at a time, into the egg mixture, making sure to coat them evenly. Then dip them and flip them in the flour mixture (or shake in the bag). Set each aside as you finish and move on to the next slice. You may wish to repeat the process to double coat the eggplant.

Eggplant Parmesan | PHOTO CREDIT: P-G Matuszak

Place the coated eggplant into the preheated skillet or baking pan in the oven. Do not let the eggplant touch each other, leaving room for the hot oil to surround each piece. Bake for 25 minutes then turn over. Reduce heat to 400 degrees.  Top with tomato and provolone cheese slices, then bake an additional 15-20 minutes. Remove from oven and place on a serving platter. Placing a paper towel or two under the eggplant can help reduce the mess from residual oil. Serve with pasta and top with your favorite sauce.

Minority groups

Humans are rational beings. We analyze, categorize, and compartmentalize items in our environment. We do this with food, lumping things into categories such as vegetables, nuts, fruits, meats, carbohydrates, and fats. We do this with literary genres. We do this with luxury items and furniture. We do this with other living creatures labeling them by genus, species, or breed. We do this with ideas, morals, and values categorizing them as good, bad, left, right, or wrong.

We also have a bad habit of doing this with each other. This lead to stereotypes. With those labels and stereotypes, we try to make each other fit into those artificial categories. When an individual does not fit neatly into one of those categories, we invent some sub-category, often with derogatory nicknames. A descriptor for an individual does not describe all that individual may be.

Those who attempt to force others into these collectives based upon demographic descriptors or stereotypes often attempt to ascribe some common “need” specific to that group. This is a practice known as “collectivism”, a favorite of those who ascribe to socialist or “progressive” political philosophies.
In reality, these manufactured “minority groups” generated by stereotypes and descriptors are false creations. The only real minorities are individuals. To understand this truth, remember Vin diagrams from your grade-school days. Take every descriptor or fact about people you can contemplate. Take skin color, gender, national origin, primary language, eye color, hair color, sibling names, last name, first name, date of birth, highest education level, and occupation. Lay those circles down. Very quickly, you will come to find that, once each of these labels is overlaid, a single person may belong to several different collectives. Yet one amazing fact remains, each person is a minority of one:  an individual.

As an individual, his or her minority rights are more important than those of any larger collective until they reach the overall category of “human being”. All those special “rights” and “needs” between are manufactured constructs that enslave and individual to stereotypes and bigotry. In many aspects, not two people are the same. In others aspects, we are all the same.

So, when discussing the “rights”, “needs”, “privileges”, and “plights” of some “minority”, do not fail to recognize those of each and every individual citizen. We are all born with the same needs. We are born with the same opportunities. It is up to each individual to do or not do. Anything that says otherwise supports tyranny.

Disclaimer: The author is not a medical doctor nor currently a registered dietitian. The information provided in this article is for entertainment purposes only and is not meant to be interpreted as medical, nutritional or health advice. Please seek the advice of an expert before starting any new diet or exercise program.

Fiesta taco salad and family

Fiesta Taco Salad | PHOTO CREDIT: P-G Matuszak

A light and surprisingly filling taco salad the whole family can enjoy making and eating

In the hustle and bustle of modern life, many times the only quality time a family can muster is dinner, that is if you can get everybody around the table. In a departure from my normal writing style, I want to share a little piece of my family life.

In my family, dinner is sacred. We start the meal with a blessing, our Druid form of grace, thanking the divine for our blessings. The prayer ends with serving from youngest to eldest. We talk about the events of the day and enjoy the half hour or so of time together around the table.

Some of our meals are more difficult, prepared mainly by me, the family cook. Others, I plan, and partially prepare. But the final assembly and “plating” is a family activity.

While I grew up near Chicago, I’ve adopted the Southwest as my home. I currently live in Texas and, naturally, adapted much of my cuisine to local flavors. Living in Texas, it is nearly impossible to avoid BBQ or Tex-Mex. Who would want to? They are comfort foods that, if done right, can be hearty and healthy. This recipe is one such adaptation, dedicated to my wife. The first time I made it was as an experiment using what we had available at the end of a week. It quickly became one of her favorites.

When preparing the meal for this article, my family wanted to jump in and help. So, the beautiful compositions pictured are the results of a family effort.

Given our family’s difficulties with wheat and grain gluten, this is also low-carbohydrate and gluten-free. If you prefer, you can substitute normal tortilla chips, which tend to run cheaper than the non-GMO corn and gluten-free ones in the recipe.

Fiesta Taco Salad

Makes 4 servings

Ingredients:

White bean chips (Beanitos) – 4-6 oz by weight
Blue corn chips, non-GMO and gluten-free – 5-7 oz by weight
Iceberg lettuce – 1 head
Avocado, sliced, fresh – 1 large avacado
Sharp, white, and mild queso (or cheddar) cheese, cubed – 1 oz by weight
(amounts of above may vary depending upon serving  and taste)
Refried black beans – 16 oz can (time saver!)

Meat:

Beef brisket, ground (or ground beef, or turkey) – 1 lb
Garlic, minced – 1 tbsp
Sweet yellow onion, fresh, chopped – 1/4 cup
Habenero pepper, fresh, chopped – 1/2 pepper
Jalepeno pepper, fresh, chopped – 1/2 pepper
Olive (light) or coconut oil – 1 tbsp
Cinnamon – 1/2 tsp
Cumin – 2 tsp
Chipotle (or cayenne) – 1 tsp

Pineapple pico de gallo:

Pineapple, fresh, chopped – 1 cup
Sweet yellow onion, fresh, chopped – 1/2 cup
tomato, chopped – 1 whole, medium sized (or 2 Roma tomatoes)
Cilantro, fresh, finely chopped – 1 tbsp
Habenero pepper, fresh, chopped – 1/2 pepper
Jalepeno pepper, fresh, chopped – 1/2 pepper
Chili, green, “Hatch style”, fresh, chopped – 1/2 pepper
Extra virgin olive oil – 1 tbsp

Dressing:

Green onion, fresh, finely chopped – 1 tbsp
Cilantro, fresh, finely chopped – 1 tbsp
Black pepper, coarse ground – 1/2 tsp
Greek yogurt, plain – 6-8 tbsp (depending upon taste preferences)

Directions:

Warm the re-fried beans according to directions. Set aside.

Prepare the pico de gallo. Mix all the ingredients into a bowl, drizzling the extra virgin olive oil into the mixture last. Mix until ingredients appear uniformly dispersed. Set aside for 15-20 minutes. The flavors will blend while the pico sits.

Next, prepare the meat mixture. A cast iron skillet works best, but any skillet will suffice. Preheat the skillet and olive oil at medium heat, about three minutes. Place the garlic and onion into the oil, cooking about three minutes. Add the chopped peppers and cook, stirring constantly, for three minutes. Add the ground beef, spreading evenly across the bottom of the skillet. Dust the cinnamon, cumin, and chipotle powders evenly on top of the meat. Brown the meat, mixing the spices, onion, garlic, and peppers uniformly throughout the meat. Remove from heat and set aside.

In each salad bowl, place a mixture of the chips. Try to use larger, unbroken chips. Make sure to cover the bottom and sides of the bowl evenly. Next, cover the chips in a thick layer of iceberg lettuce. Top the lettuce with the meat, spreading the meat towards the outside, leaving some of the lettuce and chips exposed near the rim. Layer the re-fried beans on top of the meat. Spread the beans outward, again, leaving a ring of meat exposed. Spoon some of  the pico de gallo on top of the beans. Again, spread the pico outward, but leave a ring of beans exposed. Spoon a dollop or two of the dressing on top of the pico. Sprinkle the cheese crumbles over the salad. Place the avocado slices around the rim. Garnish the top with crumbs from the tortilla chips.

Family

Originally, I planned to publish my eggplant Parmesan recipe, another family favorite. However, my wife requested this meal. Given the vibrant colors, I couldn’t resist publishing the recipe and pictures. But I made the meal for her.

That really is what a marriage is about, partially, making those sacrifices for the other, out of love. Doing those little things your partner adores, like drawing a bath with candles or giving your partner some “alone time” while you keep the kids entertained. It means taking time away from work or your personal enjoyments to do things that may not be your favorite activities so that you may enjoy seeing your spouse and children’s joy in their favorite activities. They are important to you because they are important to the people you love.

We work to provide necessities, comforts, and luxuries for our families. But if we don’t stop to enjoy the fruits of our labors and the company of our family members, our time is futile. Once in a while, we have to pause. We have to take a break from the fight against the degradation of our nation’s values and spirit. We have to spend time enjoying those for whom we work and fight so hard.

So head to the store, buy some ingredients, make some taco salad with your family, and sit down and enjoy a meal together. Hug and kiss your kids and your spouse. Shut off the television and mute your smartphones. Give them some attention and enjoy it.

Disclaimer: The author is not a medical doctor nor currently a registered dietitian. The information provided in this article is for entertainment purposes only and is not meant to be interpreted as medical, nutritional or health advice. Please seek the advice of an expert before starting any new diet or exercise program.

Crusted cedar plank salmon and religious freedom

Cedar plank salmon is good in the oven or on the grill while it reminds us of religious freedom.

Cedar plank salmon | PHOTO CREDIT: P-G Matuszak

Cedar planks are great cooking tools that add a great flavor to fish and chicken dishes. They smolder, giving the main course a smoked flavor to savor. Be sure you soak them for at least an hour before using. That gives you time to marinate your fish and prepare the rest of the ingredients.

The planks and the fish are reminders of some ancient religious symbols, particularly for Christians. Jesus was a carpenter who crafted with wood. The fish is one of Christianity’s earliest religious symbols, predating the cross. People of faith are free to peacefully express and rejoice in their faith. That is an individual natural right protected by the First Amendment to the US Constitution. It covers all faiths and all religions.

Crusted Cedar plank salmon

Ingredients (per serving):

Cedar plank(s)
Salmon fillet – 6 oz.

Marinade:

Balsamic vinegar – 3 tbsp
Lime juice – 3 tbsp
Orange juice – 1 cup
Garlic, minced – 1 tbsp

Crust:

Bacon – 1/2 oz (approx. 1 slice)
Pineapple (pref. fresh) – 1/3 cup
Cilantro – 1 tbsp
Almonds, raw – 7 to 9
Chipotle, cayenne, ancho, or paprika powder – dust to taste
Nutritional quick facts: Approximately 45g protein, 9g carbohydrate, 1g fiber, 1400mg Omega-6, 4400mg Omega-3. (figures taken from data available at Self Nutrition Data)

Directions:

Soak your cedar plank in filtered water for at least one hour. The longer it soaks, the better it smokes without flaring up and burning.

Cedar plank salmon | PHOTO CREDIT: P-G Matuszak

Combine marinade ingredients in a baking dish or large, deep tray. Place your salmon fillet(s) skin-up (meat down) into the marinade. Let it steep for 30 minutes to an hour. Too long will result in rubbery fish.

Place the crust ingredients into a food processor or sturdy blender. Blend until the ingredients are evenly dispersed and the almonds are chopped, but not ground to a meal.

Preheat the grill or oven. If using an oven, preheat to 450 degrees. If using a charcoal grill, you want your coals gray and glowing, evenly dispersed across the cooking area. If using a gas grill, preheat it on high for 10 minutes or so.

Place the salmon skin-down on the cedar plank. Cover the top with the crust mixture. Dust the top with the pepper/chili powder. Bake 30-40 minutes until the crust is brown, the bacon is thoroughly cooked, and fish has a flaky texture. On a grill, the cooking time will vary. Reduce the heat on gas grills to a medium-high, especially if using an IR grill. Important, cook covered! You want that smoky flavor to permeate the fish. Even on the grill, the cooking time is about 30 minutes.

Pairs well with a Pinot Noir or a Petit Syrrah, asparagus, and grilled new potatoes.

Cedar plank salmon | PHOTO CREDIT: P-G Matuszak

Fish and Religious Freedom

The fish is one of the earliest symbols of Christianity. It dates back to the sermon on the mount when Jesus realized nobody bothered to pack a sandwich. One family offered to share a loaf of bread. Another offered to share their single fish. Jesus performed a miracle, multiplying the sacrificed food into an abundance for all.
It is difficult, these days, to spend a day outside of the house without seeing a “coexist” bumper sticker or t-shirt. However, some of those who don the apparel or slap the sticker onto their vehicle may not really mean the message they convey. The message is one of religious freedom and tolerance. However, that tolerance seems to be more and more rare as days pass.

Religious tolerance is a cornerstone the religious freedom protected by the First Amendment. By that amendment, a Christian can publicly display a cross or fish or other symbol without recourse. The same applies to Jews, especially those celebrating Passover. It extends to Muslims, should they gather in a public park to pray together. We don’t have to like other faiths or beliefs. We should, though, rejoice in the freedom to peacefully practice and display our faith.

There is a recent tale, uncorroborated, of a high school student. The young man completed his directed, independent study. While waiting for the rest of his class to finish, he pulled out his Bible. He quietly read, preparing for an evening Bible study class. A classmate, who also finished early, looked on, interested. Their substitute teacher confiscated the Bible. She disrupted the class to make a scene. She threw the book into the trash and scolded the two students for daring to quietly and respectfully practice their religion. Had this been a Koran, the incident may have made international news. Had it been a copy of the Taliesin, the substitute may have not known some regard it as a religious text, and not made as much of a scene.

That is not tolerance. It is not “coexistence”. It is religious persecution. As a nation, we have come too far to tolerate this sort of back-slide. We are better than that.

Author’s Note: Recipe by request of Brenner Brief News’ David Risselada.

Disclaimer: The author is not a medical doctor nor a currently registered dietitian. The information provided in this article is for entertainment purposes only and is not meant to be interpreted as medical, nutritional or health advice. Please seek the advice of an expert before starting any new diet or exercise program.

Crowned trout and our caste-less society

crowned trout | PHOTO CREDIT: P-G Matuszak

Crowned trout and our caste-less society are both seemingly complex in design, but surprisingly simple.

Trout is a red fish. Its meat is pink in color, similar to Atlantic salmon. In comparison, yellow-fin tuna and Pacific salmon are a deeper red. But the former both contain many of the same benefits.

Though many who support greater government intervention in our lives push platforms of increased “benefits” or entitlements, they really are not giving any. In most cases, we already have access to those benefits. We just have to work and achieve them for ourselves. The narrative surrounding the providing of those “benefits” really mean an unconstitutional push to further infringe upon liberty and the pursuit of happiness. Since they “provide” them to you, they have the authority to control them, taking the liberty to do so out of the hands of private citizens.

Crowned Trout

Ingredients (per serving):

Trout filet – 6 oz
Raw almonds – 1 oz.
Raw cashews – 1 oz.
Shredded coconut – 1 tbsp
Cantaloupe (or mango) – 1 oz.
Dill – 1/2 tspn
Honey (or molasses) – 1/2 tbsp
bacon, chopped  – 1/2 oz (approx 1 slice)
Cayenne (or chipotle) powder – dash (to taste)
Nutritional quick facts: Approximately 45g protein, 12g carbohydrate, 925mg Omega-3, 5600mg Omega-6,

Directions:

Preheat oven to 425 degrees (Fahrenheit).

crowned trout | PHOTO CREDIT: P-G Matuszak

Place trout filet in a glass baking pan, skin side down. (Note this recipe also works well with salmon). Drizzle the honey (or molasses) along the filet. Use your clean fingers to spread the honey evenly along the fish. (The example pictured used a chipotle infused killer bee honey from Ariz.). Lightly dust the fish with your cayenne (or chipotle) poweder. (The example pictured used cayenne). Set aside to allow honey and pepper to infuse the fish for a few minutes.

crowned trout | PHOTO CREDIT: P-G Matuszak

Put the nuts, cantaloupe, dill, and coconut into your food processor. Chop the ingredients together until it has the consistency of a rather chunky peanut butter. Using a spatula (or your clean hands), spread the mixture on top of the trout. Top with chopped bacon. Bake at 425 for 30-40 minutes, until the bacon is medium-well and the fish appears flaky.

crowned trout | PHOTO CREDIT: P-G Matuszak

Healthy Benefits

The combination of bacon, nuts, and fish provide about 45g of protein. This main course is low in carbohydrates. Recent studies indicate protein intake should be about twice carbohydrate intake. For an average sized woman, a daily intake of 120-140 grams of protein is ideal, while non-fiber carbohydrates should be within the 40-60 gram range.

This recipe is high in Omega-3s. Overall, it is low in trans-fatty acids that generate plaque that builds up in arteries, creates white matter in the brain, and causes inflammation. Healthy sides such as kale, spinach, or peas can provide antioxidants to help reduce those free-radicals that create that plaque.

We are a caste-less society

The preamble to the US Constitution contains the phrase “…secure the blessings of liberty to ourselves and our posterity”. The “liberty” mentioned includes, but is not restricted to, the natural rights described by John Locke and enumerated by Thomas Jefferson in the Declaration of Independence. Those are:  life, liberty, and the pursuit of happiness. The pursuit of happiness was the euphemism of the day for property and accomplishment/success. The “property” was real (as in land), physical (as in your possessions), monetary (your cash), and intellectual (copyrights, patents, etc.).

Madison, though often in contention with Jefferson on the concepts of federalism, saw a need to preserve those vital rights for those who fought so hard to liberate them from the crown’s tyranny. Furthermore, Madison saw it as a waste of all achieved if it could not be passed down to future generations. Those future generations also needed the freedom to pass along those rights to their progeny. But it isn’t just the freedom to achieve on one’s own. Also, Madison saw the need to be able to pass along those “blessings” acquired because of those rights. That means a parent has the freedom to pass along the family’s acquired wealth to the next generation. We work towards filling our own needs, desires, and luxuries. We, as parents, do so to provide a better start for our children. It is human nature to want our kids to have a chance at a better life.
The US Constitution forbids the establishment of class and title (nobility). These cannot be granted nor can they be inherited in our country. There is no class of serfs and servants. There are no nobles. There are those who wish there were and want  the “lower class” to feel trapped. Furthermore, they want that “lower class” to feel they need benevolent oligarchs to provide them with what they do not have. Hard work and effort could provide them. But here is a promise to take from those who earned, through taxation, to “give” to those “lesser people”, thus enslaving them.

No Title of Nobility shall be granted by the United States: And no Person holding any Office of Profit or Trust under them, shall, without the Consent of the Congress, accept of any present, Emolument, Office, or Title, of any kind whatever, from any King, Prince or foreign State.

There is nothing in our society that prevents upward mobility. The government cannot bequeath class upon anyone. The only person who dictates a citizen’s socioeconomic standing is that citizen. The restrictions in place are, in reality, those that individuals create for themselves. The narrative pushes the myth that some hidden nobility is keeping people down or lifting them up.  It isn’t. Who didn’t pay attention in school? Who decided to skip school to take (or sell) drugs? Who decided to be promiscuous and get pregnant as a teen? Who decided to be promiscuous and risk impregnating a girl with a child he was not ready to father? Who blew his after-school job wages on entertainment instead of saving up for college or a vocational school? Who told you it was fine to do so because “Uncle Sugar” will take care of it? It isn’t Uncle Sugar’s job. Just as it was your decision and now your responsibility. Your present is your own doing and future is in your hands. Steve Jobs started his business in a garage. Chris Gardner was a homeless, single parent. Both worked hard and achieved. Neither was “born rich” or had their successes handed to them through some government handout system.

What many fail to recognize is this plan to create a caste system. Whoever puts the food on your table and the roof over your head is your master. If that is you (individually or as a family), you are free. If it is the government, through subsidies, then you are enabling yourself to be a serf, dependent upon your government masters.

We are not a caste society. Your “blessings of liberty” are the fruits of your labors. Your children’s “better future” starts with what you earn and achieve to pass along to them. Start with a work ethic, morals, values, and personal responsibility. Continue through “securing the blessings of liberty…”.

Disclaimer: The author is not a medical doctor nor a currently registered dietitian. The information provided in this article is for entertainment purposes only and is not meant to be interpreted as medical, nutritional or health advice. Please seek the advice of an expert before starting any new diet or exercise program.