Until a few years ago my food belief systems were stuck in the late 1960’s, where as a pre-schooler I shopped at the small country grocery store with my mother. There were only a few varieties of breakfast cereal. My grandparents provided us with milk and eggs. Fresh bread was delivered via a horse and cart. The modest amounts of cordial, ice-cream, packaged products bought were made by local companies not global conglomerates.
It became apparent things had changed. Food didn’t taste the way I remembered, and I’d begun experiencing health issues related to sugars, refined carbohydrates and additives. I considered what I was spending, and the value I was getting. I compared the taste of corporate-industrial products to quality fresh produce; and health, ethical and environmental costs vs. benefits.
Extracting myself from today’s food complex was daunting. I made the change gradually, exchanging bad for good; fresh white bread is still a treat, from a bakery not a supermarket. I found better options… I can take or leave supermarket potatoes but I love potatoes from the farmers market which when baked go crisp & caramelised, and taste so much better. Before I discovered farmers market potatoes I just thought I was terrible at baking potatoes.
And it seems I’ve come back to where I was in the late 1960’s. I manage by sticking to favourite products, buying in season, a stocked pantry, smaller portions of better quality, planning meals, cooking food at home rather than dining out or buying takeaway, taking homemade lunches to work, making meals from leftovers and putting them in the freezer… using every last skerrick.
Leftovers/freezer meals have increasingly become our equivalent of takeaway; quick & easy. Home cooked dinner made from good farmers market produce is better than a lot of restaurant offerings I’ve encountered… and I’m a simple everyday cook!
While we live in a small city apartment I’m unable to grow food but I am growing awareness. Akin to my passion for family history research I read books and blogs on food topics, Google search and follow a treasure map of links. It takes time and thought but it’s nothing compared with what consumers are against when it comes to marketing efforts by Big Food.
To give you an idea the top 3 companies of 2013 Food Sales from Food Processing’s Top 100 – 2014 are:
- Pepsico Inc.
- Tyson Foods Inc.
“The world’s largest snack-food maker [Pepsico] may boost the advertising and marketing budget for its namesake cola and other drinks by as much as $600 million, or 50 percent, to $1.7 billion when it announces the results of a year-long business review Feb. 9, according to analysts surveyed by Bloomberg”
“In 2012, Tyson Foods’ ad spend amounted to approximately 496 million U.S. dollars. Tyson Foods is a manufacturer of food products, mostly chicken, beef, and pork products.”
“In 2013, Nestle spent 30.6 million U.S. dollars on internet advertising in the U.S.”
“I meant no harm I most truly did not, but I had to grow bigger so bigger I got.
I biggered my factory, I biggered my roads, I biggered the wagons,
I biggered the loads, of the Thneeds I shipped out
I was shipping them forth from the South, to the East, to the West.
To the North, I went right on biggering selling more thneeds.
And I biggered my money which everyone needs.”
Dr. Seuss, The Lorax
Note: Every day I eat. Every now and then I blog about food: I thought it only fair on occasion to share what passes as a recipe for something I’ve made. We’re a 2 person household. All quantities and times are approximate. Additions and substitutions may be made according to preference, taste and availability. Where possible I use pastured/free range/organic produce and improvise using ingredients I have on hand.
Easy weeknight food: Enchiladas made from freezer, pantry and fridge contents.
Combine in saucepan and heat through 1 medium size container of defrosted savoury ground beef mince* with 2 cans of drained & rinsed red kidney beans and a sachet of tomato paste (approx. 2 tablespoons).
Defrost small tub of chopped sautéed tomatoes and add approx. 3 tablespoons sweet chilli sauce.
Spray or brush a large shallow ovenproof dish with canola oil.
Spoon a line of the mince-bean mixture along the centre of 6 tortillas, folding and placing each in ovenproof dish.
Spoon tomato-sweet chilli sauce mix over the top.
Top with grated cheese.
Cover with foil and bake in pre-heated 200°C/Fan 180°C/Gas 6 oven for 20 to 30 minutes, removing foil for last 5 to 10 minutes.
To make salsa combine 1 cup sweet corn kernels with 2 chopped tomatoes, a small red onion chopped, chopped red bull pepper, a handful of fresh basil, a drizzle each of olive oil and sweet chilli sauce.
Serve warm enchiladas with corn salsa and Spiced Persian Yoghurt -yoghurt, feta and fresh herbs, Greek yoghurt/crème fraiche/sour cream.
This is the first time I’ve made enchiladas but it won’t be the last. The G.O. said they were better than lasagne… but I’m not sure I agree but they’re as good as.
It made 2 night’s dinners and leftovers the G.O. took to work for lunch.
When I began incorporating beans into the savoury ground beef mince the G.O. wasn’t too keen but he’s become accustomed (it’s change he doesn’t like, I think) and enjoyed lasagne I made with beef & beans and layers of veges.
*There are always a few containers of savoury beef mince in our freezer. We eat it on toast, with mashed potato and veges, in spaghetti bolognaise, lasagne, nachos…
To make 4 containers of savoury beef mince for the freezer, in a large frypan saute 4 large chopped onions in canola oil with a sprinkle of white pepper. When translucent, add 1 kg ground beef mince stirring & breaking up until browned. Add a cup of beef stock, 2 tins chopped tomatoes, 1 sachet of tomato paste (approx. 2 tablespoons), a pinch each of dried rosemary & nutmeg and a squeeze of lemon juice. Simmer for approx. 15 minutes. Add 2 cups of fresh breadcrumbs and simmer for approx. 15 minutes. Can also be slow cooked in the oven in a heavy based casserole dish or using an electric slow cooker.