Monday, December 20, 2010

Thoughts on The Huffington Post

Recently, Arianna Huffington’s website, The Huffington Post, has grown from a humble blog into an iconic Internet fixture for news, culture and opinion. The Huffington Post’s audience is different from the typical businessmen picking up their Wall Street Journal and a hot coffee from a corner street vendor before work, and the website instead aims itself as an informational source for a new era of tech-savvy, blackberry-ites who believe in the credo that inserting an “i” in front of a commonplace item transforms it into a thing of bold progressivism and, (for those yet to possess it,) justified envy. If the technological world of today is a rat race to see which device can marvel first and more spectacularly, then the modern working class is the perpetuator of this principle, ready for the next big thing with open arms and abused credit cards. It is into this age of exponential technological growth that Huffington Post enters, perfectly situated to appeal to those who need not only the dissemination of information to happen with lightening-fast speed, (something a daily newspaper cannot provide,) but also the ability to view this information on all types of devices, so that it can be processed whenever and wherever he or she likes.

However, news websites like the Huffington Post are a relatively new invention, and with this newness comes an inherent imperfection that must be addressed. Particularly, the Huffington Post suffers from a visual standpoint: though topics are clearly labeled at the top of the main page, articles are scattered in a hodgepodge across the screen. The website would benefit from a more streamlined organizational approach, posting articles linearly and chronologically in each major category (e.g. Politics, Entertainment, Arts,) so that the latest information is easily accessible and presented logically. Perhaps a table of contents, updated daily (or even hourly,) under each major topic tab would provide the reader with a better navigational system to trudge through the massive amount of news and information now thrown at them with each click.

Next, the website needs to embrace its strengths and purge itself of all weaknesses. Admittedly, The Huffington Post is in a constant struggle to be seen as a legitimate source of news amidst time-tested and prestigious sources of print-journalism like the New York Times or the Chicago-Sun Times. Because of this, it must present information in a way that appears both authoritative and serious. Having a website that discusses the current tensions between the Koreas as well as Megan Fox’s “killer abs,” (as Huffington Post regrettably does,) not only de-legitimizes the website itself but also downplays the gravitas of significant national and international events.

Thirdly, though it may be deemed important by some Huffington Post editor to splash a headline about a conservative policy instituted by the FCC on the welcome page in size 48 font, this audacious, upfront declaration of the Huffington Post’s liberal views, is a turn off to a less left-wing reader. Though I am a proponent of websites expressing opinion from all ends of the political spectrum, announcing this slant in such an aggressive way will only alienate more moderate readers. A subtler, gentle approach to presenting liberally skewed news would serve to better expand the Huffington audience as well as convert those who consider themselves politically undecided.

Fourth, the section entitled, “Divorce” is unnecessary and irrelevant to the website. Though it may be intriguing to discuss the latest celebrity break up or speculate on a couple in the spotlight headed for martial doom, this again throws the legitimacy of the Huffington Post as a serious news source into a questionable light. Further, in my humble opinion, adding such negativity and broadcasting a phenomenon arguably on the rise only contributes to the problem of rampant marital separation in an America that oftentimes embraces the “everyone’s-doing-it-so-it-must-be-cool” ideology of playgrounds past (think Bernie Madoff investors and Tickle Me Elmo purchasers.) Instead, a section on “Marriages,” expounding upon the virtues of coupledom, or even a “Love” section (à la the late, great John Lennon,) chronicling partners pursing joint endeavors or local events where one might find interesting single people would be more appropriate.

Lastly, the Huffington Post should become more local, adding an option to search for a reader’s zip code to find news relevant to that reader’s particular area (at present, there is only an option to view New York or Los Angeles news.) In attempting to erase the need for a regional, often-provincial local newspaper, the Post has become too global and all encompassing for those concerned with their immediate problems and issues. Though this would require a tremendous grass roots effort to initiate, it is only with tedious and assiduous exertion that great results, and great expansion is possible.

A Breakfast Salad? A Breakfast Salad.


Post Today is all about eating healthy. I'm on a kick to fit into a bangin' dress I just bought for New Year's Eve, and have been committed to SUPER healthy OEats in the process. I'm talking no butter, no oils, food at it's least processed (and often most delicious) stage! So to kick things off (expect daily updates) here is a nice little "breakfast salad" I have instead of heavy carbohydrates (though organic instant oatmeal is only 110 calories!)

A Breakfast Salad? A Breakfast Salad.

Ingredients
1 large Grapefruit - segmented
1 large Orange - segmented (I get my citrus fruits shipped from my adorable and amazing Grandma in Florida!)
1 Kiwi Sliced
1/3 cup walnuts - chopped medium fine
1/2 avocado - cubed

Directions:

Mix grapefruit, orange, kiwi, avocado in bowl, sprinkle with walnuts and YES, you're enjoying a breakfast salad my fine friends!

As always, feedback is deeply encouraged :)

Best in this happiest of holiday time,

Xo

Tuesday, December 14, 2010

A Fish Dish!


Hey there. Sorry it's been a bit since I've updated. Last night I experimented with (what I may humbly call) an inspired fish dish when I got a request to make a piece of scrod "crispy" and "tasty" (but of course! Your wish is my command....) And so, my fish dish:

Ingredients for Fish:
1/2 lb fish of choice (here I used scrod. Would work with wild salmon, striped bass etc. A fish that doesn't flake in pan is the only essential requirement!)
1/3c blue cornmeal (easy to find in your grocery store, I bought mine organic at Whole foods in their baking section)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup + 3 tablespoons extra virgin cold pressed olive oil

Ingredients for Sauce:
1 tomato - chopped
1 Haas organic avocado - chopped
4 tablespoons Salsa (mild-spicy, your choice!)
2 tablespoons chopped cilantro (optional for those cilantro-haters)
1 tablespoon lime juice (freshly squeezed)
1 teaspoon lime zest (or just the zest of the lime you're about to squeeze)

Directions
1. Set up two bowls on your working counter: one with enough blue cornmeal to cover your piece of fish (for me it was 1/3c) and then enough oil to dredge it in beforehand (you can also substitute this for one egg but I prefer the oil.)
2. Dip fish piece in oil until all sides are coated then dip in cornmeal bowl until all sides are also coated.
3. Simultaneously, heat up about 3-4 tablespoons of olive oil in a saucepan just large enough to cook your piece of fish. Shake off fish in cornmeal bowl so excess cornmeal comes off then transfer to sautee pan over medium-high heat.
4. Cook 3 minutes on each side or until cornmeal has become crusty and fish is cooked through (depends on type and size of your fish.)

And while the fishy cooks................

5. Combine the avocado pieces (be careful not to break!) with the tomato and lime juice and zest (be careful to add your lime as soon as you chop your avocado so that it doesn't turn brown... the acid from the lime will keep it nice and green.) Oh and also, don't throw out that lime just yet....
6. Add chopped cilantro and salsa. Mix carefully to combine.
7. Place fish in middle of dish with sauce around it. Garnish with piece of cilantro, splash with a little extra lime juice (there's always a little extra) and ENJOY!

And there you have it. A light, tasty, crispy fish dish! Next wish? Leave it in the comments....... we LOVE to hear from you!

Happy holiday season from Organic Eats!

Xo


Monday, December 6, 2010

When there's No Time for Lunch - A Better Breakfast


Hey everyone! Today was a rough and busy day with time for just breakfast and no lunch (sound familiar?) but I got through it with a little help from a very scrumptious breakfast that is both light and nourishing. This breakfast is light but full of energy and will definitely get you through a day all the way to dinner! Now without further ado (because does anyone really like my rambling preludes anyway?)...

A Better Breakfast

Ingredients
3/4 cup Greek Yogurt (full fat is creamier but I used Fage brand 2%)
1 tablespoon maple syrup
1 1/2 teaspoon cinnamon
1 Grapefruit - segmented (so that there is no pith, rind or seeds, just pure grapefruit!)
2 dates - chopped
1 banana - sliced thinly
1/4 cup whole grain granola (or cereal of your choice)
2 Tbsp walnuts - chopped

Directions
1. Put yogurt in favorite, comforting cereal bowl
2. Stir in maple syrup and cinnamon
3. Add in sliced bananas, grapefruit segments and date pieces, stir gently
4. Top with 1/4 cup whole grain granola or other hearty cereal
5. Finally, sprinkle with walnuts.... grab your spoon, brew your favorite brand of coffee and be prepared (and fully satisfied!) for the day that awaits!!

As always, your feedback is deeply encouraged

Xo


Friday, December 3, 2010

Chicken Marsala

Here is a delicious and simple recipe for Chicken Marsala that is sure to please many a discerning palate. Just had it for dinner tonight and I still dream of the sweet, saucy goodness (no really, I'm hungry again just thinking about it...) So what are you waiting for? Give this big guy a try!

Chicken Marsala

2-3 Packages of Chicken Breast cut into pieces about 1-2in
1/2 lb mushrooms (I like shitake but portobello is the classic choice) - sliced
1 bottle of GOOD (not to use the Ina Garten term but must be drinkable!) Marsala Wine
1 cup flour
1/4 cup extra virgin olive oil (about)
2 tablespoon garlic powder
1/2 teaspoon cayenne pepper
About 4 tbsp of butter
1 tablespoon unbleached flour
1/2 teaspoon salt
1 teaspoon pepper + more for topping
1/2c organic vegetable or chicken stock

Directions
1. Mix flour, salt, pepper, 1 tablespoon garlic powder and cayenne in a bowl. Coat chicken fully in this flour mixture.
2. In a saucepan, heat the butter over medium heat until just melted and place chicken pieces in pan until slightly golden brown on each side (IMPORTANT - do not want chicken to be done here because they're going back in the pan to cook!) Place chicken pieces on plate when done to wait for more cooking later.
3. In another saucepan over medium-high heat place sliced mushrooms and coat with oil (about 1/4cup.) Add 1 tablespoon garlic powder and salt and pepper the mushrooms until seasoned to your desire and wait for them to soften, stirring often. When they become soft and release a small amount of liquid so that they have reduced in size, add about 1 cup marsala wine and 1/2 cup stock (just make sure the ratio of wine to stock is 2:1) add 1 tablespoon unbleached flour and stir until flour has evaporated. Let reduce to about 1/3 or until mixture becomes thick. Stir constantly. Just when you feel the mixture becoming very thick add the chicken back in and cook until chicken is done (about 5 minutes.)
4. Pour into serving dish and crack fresh pepper on top. Now it is ready to serve and enjoy! Now tell me that isn't better than your local Italian pizza place! Well? Tell me.... I'm waiting...... ;)

Xo

Thursday, December 2, 2010

Mushroom Stuffed Dates - A Winter Delight!


Hello everyone! How's the start of the holiday season treating you? Came up with this recipe a little while ago as a tasty snack or delicious appetizer to add some flavor to any holiday party! (The best part is that it is completely simple to make!) It's a dish that is both hearty, light and sweet (go figure!) Hope you try it and enjoy it as much as I have, seasons greetings from Organic Eats!

Mushroom Stuffed Dates
yield: 12 pieces

Ingredients
6 organic medjool dates cut lengthwise with pit removed
1 package or 2 handfuls chanterelle mushrooms (can substitute here but I love their buttery, light flavor!) - make sure to chop them up, not too finely but to about 1/4 inch pieces
1/4 cup olive oil
2/3 cup Marsala Wine
Fresh basil (a few tablespoons) - chopped finely
Salt and Pepper to taste

Directions
1. In a small saucepan heat up 1/4 cup olive oil (just for a minute) on medium-high heat
2. Add in mushrooms and soften (about 3-5 minutes)
3. Add in Marsala wine and reduce to about 1/3 of former amount (at the end, you can add 1 tablespoon of butter to make the mixture creamier but in the name of losing that Thanksgiving weight and not gaining the holiday ten, I opted out with the butter.)
4. Pour mushrooms into bowl and toss with salt, pepper and fresh basil
5. Line up dates on a cutting board with middle side up (where pit was removed) and stuff the mushroom mixture into the dates (take care not to get much liquid in with the stuffing or else your figs will get soggy.) If you want you can close the dates back up with the other half or else leave them as open halves (I think the presentation on that is prettier.)
6. Place on serving tray and garnish with a leaf or two of fresh basil.

ENJOY!

As always, your continued feedback is welcome and look for more holiday ideas coming your way soon!

Xo