For a week we’ve had salads for dinner except for Albert who still needs extra carbs to match his energy needs. I still couldn’t get over some of the scenes from the documentary Food Inc. But at the same time, I can’t really say that I’ll be sticking to a vegan diet because it’s really challenging. What I do believe is the importance of balance in all aspects of our lives. When it comes to our diet, having a balanced one now will help us avoid some problems in the future.
A day after posting Roasted Colorful Vegetables and Fruit with Fried Salmon, my Facebook page was suddenly flooded with news about a press release from the World Health Organization linking processed meats such as bacon and sausages to cancer. With this news, what else can we eat that will not cause cancer? Even if I go vegan, chances are the veggies that I’ll get from the supermarket are laced with pesticides. So the only way it seems to ensure that our food is safe is to grow them ourselves, and in an organic fashion. How I wish we have our own farm to plant veggies and grow livestock… Maybe someday!
So having a balanced diet doesn’t seem to be enough. We have to know the sources of our food and consciously choose quality over quantity. Maybe we can also use the investing technique of “diversification” to our diets. If we eat a variety of food from a variety of sources, perhaps we could reduce our “risk” of having cancer. This makes sense because if we keep on eating the same thing and that turned out to be carcinogenic, then we’d be in trouble since consumed a lot of them, right? If our food intake is varied, then even if we took some food that were cancer-causing, their effect would not be that bad since we only took little of them. Food for thought.
I attended a seminar with my Godson-to-be Kelvin for his Confirmation rites. It was a three-and-a-half-hour seminar and rehearsal. When I reached home, Alvin and Albert were watching an episode of House. We’re supposed to dine out but it started to drizzle the moment we stepped out of the house. We decided to stay home for dinner and I thought of cooking a quick and easy meal for us. So I prepared Campbell Mushroom Pasta.
- Campbell Mushroom Pasta
- 300g penne pasta,
- 1 onion, chopped (less than 1/4 cup)
- 1/4 cup white wine
- 250g Swiss Mushrooms, cleaned, sliced thinly,
- 3 sprigs parsley, chopped, divided
- 2 tablespoon grated Parmesan cheese
- 1 can (290g) Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup or (290g) Campbell’s Cream of Mushroom Soup or
- ½ cup water (from the pasta)
- 6 slices Baked or fried bacon, chopped
- Prepare the pasta according to the package directions in a saucepan. Separate ½ cup water for cooking later. Drain the pasta well in a colander.
- Put olive oil on a frying pan under medium heat and add the mushrooms. Let them fry fast, tossing once or twice, then add the onion and white wine with a pinch of salt. Continue to fry fast for 4 to 5 minutes, tossing regularly.
- Add the cream of parsley, mushroom and water. Stir well. Cook over low heat for about 15 minutes (covered).
- Add in seasoning to taste, adding salt and pepper, as needed.
- Sprinkle with the bacon, Parmesan cheese & parsley.
1. To clean the mushrooms, brush off any dirt from the mushrooms with a pastry brush or a kitchen towel.
2. It is very important to season mushrooms slightly to bring out their flavor.
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