Smart Food

By Colleen Walsh Fong and Nanette Littlestone

Co-authors, Easy Weekly Meals for College Students

Is your food smart? That question can be taken several ways. Let’s skip the most literal sense, since it certainly does not have a brain (unless you like your protein really rare!)

In another sense, that question can ask if you are eating in a smart or healthy way. Are your meals balanced? Are you eating on a regular schedule? Are you keeping your fat intake low, especially saturated fats?

A third interpretation is thinking of food in regards to what you buy and how you prepare it. Are you being smart about what you buy? Purchasing in bulk when possible? Do you use “smart” shortcuts to get the meals onto the table and into the tummies when you need to cook on the go?

A newer interpretation of the same question relates to phones. Smart food is popping up on smartphones everywhere. The other day I used my phone to buy a café latte at my local Starbucks. In this case, I used their app to scan money from my e-card. I love this app because it keeps track of my purchases, so I get a free coffee after buying a certain number. And it gives me a free coffee on my birthday. I don’t have to dig through my purse to find a punch card. Additionally, it is totally paperless, which saves trees. My “Maps” app has helped me locate these shops and other food sellers when I’m on the road.

I found another free app in the Apple Appstore the other day called “Weekly Ads and Services.” It will find the weekly ads for your local grocery stores, and even a few scannable coupons. Most of the large grocery chains are working on scannable coupons, so expect to see more of these in the coming months.

Buying food from your phones, or at least getting the best prices and discounts, is a reality. So it only makes sense that your menu, grocery lists, and recipes should be there too.

The Easy Weekly Meals e-cookbook series puts it there. Its first edition, Easy Weekly Meals for College Students, provides 15 weeks (a typical college semester) of menu plans, grocery lists, and corresponding recipes. The book is available through electronic booksellers, including Amazon.com, BarnesandNoble.com, and will soon be available through the Apple Store. It can be downloaded to smart phones, tablets, computers, and e-readers. I keep mine in my phone, because I always have it with me. So, when I enter the grocery store, I just pull that week’s list up on my phone and shop.

I also check my weekly ads app so I can get the best prices. When I’m back in the kitchen, I just hit the link to that week’s recipes and I have the recipe in my pocket or the palm of my hand through the cooking process. You may prefer to have the larger display in tablets, ereaders, and computers. Most of these devices are perfectly portable.

Subsequent editions of the book, coming out soon, include “For Moms on the Go,” “For Singles,” and “For Empty Nesters,” to name a few. But for now, the College edition works perfectly for a family of four. A little basic division makes it work for singles and couples, too. And I bet your phone has a calculator on it if you don’t feel like exercising your brain cells.

Recipes are of the sort normally found here on Eve: most weeks consist of a couple of base recipes from which subsequent meals are “spun off” during more hectic days. They are designed to use all food purchased to prevent waste of dollars and food. And in the College Edition they are themed around college life.

Here’s a quick recipe that uses leftover turkey sliders. It’s not in the College edition, but check EasyWeeklyMeals.com for a free sample of that book, which includes the sliders recipe. You’ll find it on the “Products” page.

Chinese Tostadas (from Easy Weekly Meals for Moms on the Go)

        Ingredients

• Leftover Turkey Sliders, crumbled
• 1 C Cabbage, grated
• 2 Scallions, chopped
• 1/2 C Carrots, minced
• 1/2 C Edamame
• 1/3 C Mango Vinaigrette Salad Dressing (any brand you like)
• Salt and Pepper
• 2 T Extra Virgin Olive Oil
• 1 T Sesame Oil
• 1 pkg Won Ton Wrappers

      
      Equipment

• Cutting Board
• Chef’s Knife
• Grater
• Measuring Cups and Spoons
• Small and Medium Mixing Bowls
• Cooking Spoon
• Whisk
• Basting Brush
• Cookie Sheet
• Flipping Spatula
• Paper Towels
  
  Preparation
  

• Preheat oven to 450°.
• Combine turkey and vegetables in medium mixing bowl. Season with salt and pepper, mix, and then drizzle vinaigrette over bowl contents. Set aside.
• Blend oils in small mixing bowl with whisk to emulsify.
• Brush a bit of the blended oils onto both sides of 6 or 8 wonton wrappers (however many fit) and place on cookie sheet. Edges of wontons should not touch.
• Place wontons in oven and crisp for about 2 minutes, then flip with spatula and crisp other side for 2 minutes more. Wontons should be golden and crispy, but not brown. Remove pan from oven and place crisped wontons onto paper towels.
• Brush another batch of wontons with oil and crisp as directed above. Continue in this way until you have crisped 16 wontons.
• Let the crisped wontons serve as tostada “tortillas.”
• Place 4 on each plate and top with meat and vegetable mixture.

I’m off to use my Scoutmob app now to get 50% off of today’s lunch. Happy scanning! And take a moment to check out the Easy Weekly Meals website. One visit could make your food a lot smarter.