Recently we were looking more closely at the food labels in our pantry, and at what ingredients are there. For health reasons we have been attempting to eat more naturally, and have a better idea of what is in our foods. While looking at many of our canned goods and sauces we came across the rather bland ingredient of “flavour”.
That was rather non-descript, so I decided to contact the company that makes one of the canned items in question, and this is the response that I got:
The flavour used is of synthetic origin. The actual profile of the flavour cannot be disclosed as it is proprietary information.
I was shocked to be honest!
It was always my understanding that we were supposed to be told about what was in our foods, I did not know that companies were allowed to put “secret” natural or artificial ingredients in food that we eat!
Amazingly it seems that the rights of companies to maintain their “proprietary information” is greater than our rights as consumers to know what we are putting into our bodies. We aren’t even allowed to know if the “flavour” or “flavouring” is natural or artificial in origin. Apparently there are over 2000 secret man-made flavour additives that don’t need to be identified by name or number. So while I have been trying to avoid numbered ingredients, the innocuous label of “flavour” has slipped by me.
Xanthan and Guar Gum is a common addition to Gluten Free baking to make up for the lack of binding that comes from the lack of gluten. Both Guar and Xanthan Gum can be difficult for some people to digest, and can lead to bloating and digestive problems.
Heat oil and sauté onion until tender, salt and pepper chicken pieces and add to the pan along with the garlic, cook until cooked through.
Add can of diced tomatoes, including juice, to the onion and chicken an heat until bubbling. Add butter, milk, and cheese to the pan. After it has simmered for a while to reduce the sauce, add the basil and 1/4 tsp red pepper flakes.
Add the cooked pasta to the chicken pan and stir to combine.
Salt the dish just enough to bring out the flavour of the basil.
We were blessed with a bunch of cuts of elk from a friend at church. As I haven’t cooked much game meat before I have been a bit apprehensive to cook it, even though every time I have tried it has turned out pretty well.
Tonight I decided to have a go at making Country-Fried Elk steak for dinner. I followed this recipe and it came out fantastic!
I also did some roast mini-potato, steamed vegetable and some gravy that I made from the drippings. The recipe I linked to called for “milk gravy”, but I just made my usual meet gravy and it came out a treat.
Next time I get some elk stakes I am definitely doing this one again …
I recently borrowed another cook book from our local public library, which I reckon is the best place to check out new cook books. The book I borrowed was Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals and had some pretty good recipes in it. The version of the book that I borrowed was the international version titled “Jamie’s Ministry of Food – Anyone Can Learn to Cook in 24-Hours“.
So far the favourite recipe that I tried was the Baked Minced Beef Wellington. It was surprising easy to make, and tasted great! Everyone in the family wants me to make it again…
I found a recipe online that was very similar to Jamie Oliver’s recipe. Like I said, I am definitely making this one again.