The holiday season elicits a superfluous number of dinner parties, which continue to take place well into the first week or two of the new year. Now, your table manners shouldn't be too rusty, as Thanksgiving was only a month ago. But in case you've forgotten how to appropriately act when eating with company, below are some key points on how to to be a good guest. And the (not so) bizarre thing about table manners is that they also contribute to healthy eating (predominantly in the realm of portion control). Let your Ms. Mannerz lesson commence:
1. Before you begin eating, wait for everyone to be seated - naturally you are hungry when you sit down for dinner, but don't start chowin' down before everyone else is at the table. Dinnertime is not a race to see who can finish their meal first, so there is no need for a head start. Have some self control, dude.
2. Don't be picky - if someone has spent time (whether it's 30 minutes or 3 days) preparing a meal for you, it is just plain rude to decline from trying whatever it is that he/she has made (only exception: allergies). Being a picky eater is something that 5 year olds can get away with, but as an adult you need to suck it up and at least take a small "no thank you" helping.
3. Take your time to eat - don't scarf down the food as if it is going to disappear, if you don't eat it at a record speed. Finish chewing and swallowing the food that is already in your mouth before you take another bite. Eating a meal should not be a game of "chubby bunny".
4. Drink between bites - it would be humiliating to choke on your food in front of 5+ guests (probably caused from stuffing your mouth with too much food, too fast), so spare yourself the embarrassment and wash down that spoonful of mashed potatoes with a big swig of water. Drinking water will also help you feel satiated - as I mentioned in my post about Turkey Day, people often misinterpret feelings of thirst for feelings of hunger.
5. Resist the urge to pick - you're comfortably full, but the bowl of roasted veggies is strategically placed next to your plate. So what do you do? You stealthily pick at the veggies, eating a few at a time, not because you're hungry, but because the plate is there. Wrong-o. First, picking off of any plate other than your own is rude - if you're still a little hungry, take a small second helping and politely eat from your own plate. Second, mindlessly eating out of convenience is synonymous to overeating. Even if you have to sit on your hands or physically move the platter to the other side of the table, just so you don't pick at the food, then do so. You don't want to be overstuffed, especially when your insanely tall uncle gives you an infinitely long bear hug. Squeeze --> barf.
6. Help clean - someone just cooked for you. Say thank you, but also show your gratitude by helping to clean the dishes, or at the very least clear the table. In addition to sparing your host from slaving away over the sink (after just having cooked dinner), cleaning up will also give your body time to digest. Remember, it takes 20 minutes for your body to feel fully satiated. By the time you're done with the dishes, and dessert is ready to be served, you'll only feel compelled to have a slice of pie, rather than "still hungry" for a piece of pie with ice cream and hot fudge and a cookie on top.
Ok, so not the traditional Ms. Manners guide, but these tips should help you finish out the remainder of the season's dinner parties with a lil more dignity and sophistication. Remember, eating is an act of pleasure, so take the time to enjoy your food :)
Monday, December 26, 2011
Saturday, December 24, 2011
Salty, Sweet 'N Savory
Salty? Good. Sweet? Good. Savory? Good. So why not combine all three flavors into one supreme holiday treat? Sounds good to me: chipotle and rosemary roasted nuts (adapted from Ina Garten's recipe). I know the title alone sounds complicated, and the fact that there are so many descriptive words may lead you to think this recipe will take a long time. But would I suggest a recipe that's overly time consuming or written in the equivalent of hieroglyphic text? Come now, you must know me better than that. And though nuts can be expensive (making this recipe a bit of an investment), believe me when I say it is SO worth it.
I was first introduced to this recipe two weeks ago, when one of my co-workers brought the tasty treat to our office holiday party. Everyone went gaga over how delicious the nuts were (that's what she said) - in fact, they were consumed with more speed and determination than the seven different varieties of cookies also waiting to be eaten. That evening, I searched for the recipe online with the intention of making the nuts as soon as possible. However, during the chaos and stress that encompasses end-of-year work and holiday planning, I completely forgot about the recipe. Sad, but true.
Then as fate would have it, I stumbled upon the recipe again a few days ago, in the December issue of the Food Network Magazine. This time, I was committed to making the delicious treat. So I did. And the result: one of the most perfect combination of flavors my taste buds have ever experienced. No joke. And just as fabulous as the taste is the fact that this recipe makes A LOT. So rather than give your neighbors more cookies (that, let's face it, will end up going stale and uneaten because everyone ends up with an exorbitant amount of cookies this time of year) you can package up some of this mix to give away as a holiday gift. Or better still, serve the nut mix at a holiday or new year's eve party you might be throwing - trust me, the mix will be devoured.
The link to the original recipe is up above and below is the version that I ended up making. Measure, mix, roast, and enjoy this salty, sweet 'n savory treat!
Ingredients:
-canola oil
-2 cups whole roasted unsalted cashews
-2 cups whole walnut halves
-2 cups whole pecans
-1 cup whole almonds
-1/3 cup maple syrup (you can substitute with honey or agave nectar)
-1/4 cup light brown sugar, lightly packed
-juice from 1 orange (about 3-4 tablespoons)
-2 teaspoons chili powder
-1 teaspoon cayenne pepper, plus more to taste
-1/4 cup fresh rosemary, minced (or 2 tablespoons dried rosemary, minced)
-salt
Directions:
1. Preheat oven to 350 degrees
2. Coat baking sheet with cooking spray/canola oil
3. Combine all nuts, 2 tablespoons canola oil, maple syrup, brown sugar, orange juice, chili powder, and cayenne pepper. Toss to coat nuts evenly.
4. Add 1/2 of minced rosemary and 2 teaspoons of salt. Toss again.
5. Spread nuts in one layer on baking sheet. Roast for 25 minutes, stirring 2-3 times. Nuts should be glazed and golden brown when finished.
6. Remove from oven, sprinkle with remaining rosemary and 2 more teaspoons of salt. Toss again and stir occasionally while mix is cooling, to prevent clumps from sticking together.
7. Serve at room temperature. Store in air tight container.
Tuesday, December 20, 2011
Walking In A Not-So-Winter Wonderland
Thus far my blog has not addressed the topic of exercise (aside from my brief Turkey Day advice). But doing some sort of daily physical activity is crucial to living a healthy and happy life, which is exactly what this blog is promoting! And though my forte is definitely cooking and nutrition, I was a member of my college's dance company, taught dance for a number of years, and occasionally teach Zumba classes...so I have a thing or two to say with regard to being active. The caveat: I am not a personal trainer. If you want advice on creating a weight-loss exercise plan or you're looking for a super intense workout to do, go to a gym and sign up for a session with an expert. I'm here to talk about exercise for the happy life and more specifically, walking.
Many of you may already exercise - running on a treadmill, hittin' the elliptical, Zumba classes, yoga, kickboxing, etc. I admit, sweating a lot can be quite satisfying and finishing a difficult abdominal workout leaves me feeling great about my body. However, more often than not, I get home from work and I'm so exhausted from the day that the last thing I want to do is go for a run. It's incredibly important to get some sort of physical activity into your daily routine - I won't go into the specifics of how exercise benefits your body (disease prevention, cardiac strength, mental health, etc.) because you can look that stuff up online if you feel so inclined. You'll have to trust me for the moment when I say that exercise is imperative to a healthy and happy body. So how do you complete a daily exercise regime when you're tired and sore from work and life? Go for a walk.
I know, it seems too simple, but walking is a great form of exercise - it gets your body moving, blood pumping, and gives your mind a chance to relax. Having a crappy day at work and frustrated about something going on in your personal life? Go for a long walk and let off some steam. Guaranteed you'll not only feel mentally better, but your body will be thankful for the exercise. Feeling tired in the morning or early afternoon? Go for a brisk walk. It won't wake your body up with the same WHAM! POW! IN YOUR FACE! that hittin' the gym at 5am will do, but walking will get your mind and body back on track for the day. Don't think you have enough energy to go to kickboxing? Take a walk and still get your exercise in for the day. Any exercise is better than no exercise; so when you feel like taking a nap and forgoing the gym (because the prospect of any exercise machine is making you anxious), opt for the middle road and take a walk, even if you walk for only 10 or 20 minutes. That is better than not doing anything at all.
The great thing about walking is that you can do it whenever and for however long you want. You can take lots of short walks throughout the day (10 minutes when you first get up, 20 minutes during your lunch break, 20 minutes when you get home from work before you cook dinner, 10 minutes after you've eaten) or you can use the hour plus time that you would've spent at the gym to take one long walk. On days when the gym is not an option for me, I go for a 4+ mile walk instead. It usually takes about an hour, I'm sweating by the end, and my legs are usually sore the next day. On days when I'm feeling in the mood for a harder walking workout, I find places with stairs or go on uphill paths to spice things up. Sometimes I take my Ipod, sometimes I don't, and on special occasions I have a walking partner (which I'd highly recommend, as it's a great chance to catch up with someone, it makes the time go by in a flash, and you'll be more inclined to walk further distances if there's somebody to do it with you).
A minor side note about exercising: in addition to walking, you should try to do some sort of strength training at least 2-3 times per week. If you like to hit the weights at the gym, great for you; but if not, there are plenty of strength training exercises you can do at home (in fact you probably do some of them already without knowing it). Take a few minutes to search online for some fun, non-body-builder, strength training exercises.
Be active, exercise, and go to the gym when it suits you; but don't kill yourself trying to do so. The point of this post was to show that no matter how you're feeling, there is always an option to walk. Like I said, some exercise is better than no exercise. So say yes to walking on the days when you want to say no to everything else. For those of you in warmer climates (such as California), there are no excuses for not walking. And though those of you living in naturally colder climates (such as New England) will eventually have to embrace winter (at which point, you can either walk in the snow, walk on a treadmill, or research some at-home workouts), thus far the weather has been gorgeous and perfect for taking long walks. There's no snow (yet), so take advantage of the sun and warmth, and go for a walk in a not-so-winter wonderland!
Many of you may already exercise - running on a treadmill, hittin' the elliptical, Zumba classes, yoga, kickboxing, etc. I admit, sweating a lot can be quite satisfying and finishing a difficult abdominal workout leaves me feeling great about my body. However, more often than not, I get home from work and I'm so exhausted from the day that the last thing I want to do is go for a run. It's incredibly important to get some sort of physical activity into your daily routine - I won't go into the specifics of how exercise benefits your body (disease prevention, cardiac strength, mental health, etc.) because you can look that stuff up online if you feel so inclined. You'll have to trust me for the moment when I say that exercise is imperative to a healthy and happy body. So how do you complete a daily exercise regime when you're tired and sore from work and life? Go for a walk.
I know, it seems too simple, but walking is a great form of exercise - it gets your body moving, blood pumping, and gives your mind a chance to relax. Having a crappy day at work and frustrated about something going on in your personal life? Go for a long walk and let off some steam. Guaranteed you'll not only feel mentally better, but your body will be thankful for the exercise. Feeling tired in the morning or early afternoon? Go for a brisk walk. It won't wake your body up with the same WHAM! POW! IN YOUR FACE! that hittin' the gym at 5am will do, but walking will get your mind and body back on track for the day. Don't think you have enough energy to go to kickboxing? Take a walk and still get your exercise in for the day. Any exercise is better than no exercise; so when you feel like taking a nap and forgoing the gym (because the prospect of any exercise machine is making you anxious), opt for the middle road and take a walk, even if you walk for only 10 or 20 minutes. That is better than not doing anything at all.
The great thing about walking is that you can do it whenever and for however long you want. You can take lots of short walks throughout the day (10 minutes when you first get up, 20 minutes during your lunch break, 20 minutes when you get home from work before you cook dinner, 10 minutes after you've eaten) or you can use the hour plus time that you would've spent at the gym to take one long walk. On days when the gym is not an option for me, I go for a 4+ mile walk instead. It usually takes about an hour, I'm sweating by the end, and my legs are usually sore the next day. On days when I'm feeling in the mood for a harder walking workout, I find places with stairs or go on uphill paths to spice things up. Sometimes I take my Ipod, sometimes I don't, and on special occasions I have a walking partner (which I'd highly recommend, as it's a great chance to catch up with someone, it makes the time go by in a flash, and you'll be more inclined to walk further distances if there's somebody to do it with you).
A minor side note about exercising: in addition to walking, you should try to do some sort of strength training at least 2-3 times per week. If you like to hit the weights at the gym, great for you; but if not, there are plenty of strength training exercises you can do at home (in fact you probably do some of them already without knowing it). Take a few minutes to search online for some fun, non-body-builder, strength training exercises.
Be active, exercise, and go to the gym when it suits you; but don't kill yourself trying to do so. The point of this post was to show that no matter how you're feeling, there is always an option to walk. Like I said, some exercise is better than no exercise. So say yes to walking on the days when you want to say no to everything else. For those of you in warmer climates (such as California), there are no excuses for not walking. And though those of you living in naturally colder climates (such as New England) will eventually have to embrace winter (at which point, you can either walk in the snow, walk on a treadmill, or research some at-home workouts), thus far the weather has been gorgeous and perfect for taking long walks. There's no snow (yet), so take advantage of the sun and warmth, and go for a walk in a not-so-winter wonderland!
Sunday, December 11, 2011
This Season's Savior: Soup
Be honest. You're counting down to your last day of work in 2011. You cannot wait to have a few days off, be a true couch potato, and let the weight of 2011 fall off your shoulders. You're using all your creative power to think of interesting (but not tacky) gifts for family and friends, and frantically trying to decide which kinds of cookies you'll bake for the numerous cookie swaps you've been asked to attend. The motivation and energy to cook yourself dinner are severely waning. Well fear not my bitches, I have the solution! Soup. That's right, a nice big pot filled with whatever your heart desires. Perhaps it seems obvious as to why soup can help you this season...perhaps not. So for clarification purposes, I've taken the liberty of providing you with the reasons why soup will be your new savior this holiday season:
1. Quantity: any recipe will yield at least 3 days worth of soup for you to enjoy (and usually more than that). Make a pot of soup and you won't have to worry about dinner for the majority of your work week!
2. Shelf Life: leave soup in the fridge and it's good for about 5 days. Put some in the freezer and it'll still be ready for consumption 6 months down the line.
3. Time commitment: the best tasting soups cook for a while on the stove top, but the actual prep work you have to do is minimal (chopping the ingredients, sautéing them in the pot, and adding water...20-30 minutes tops)
4. Cure-factor: it's flu season and many of you (myself included) are probably sick. So what's better than a nice hot cup of soup to warm your body and fight your cold?
Now do you see why I'm praising soup? And the best part is that there are so many different ways to spice up a serving of soup, so that you don't feel as if you're having the exact same thing to eat every day. Try having any of the following with your piping hot bowl of joy:
- grilled cheese (or any other sandwich of your liking)
- rice or pasta with some olive oil and herbs sprinkled on top
- piece of chicken, ground turkey, sausage link, or scrambled eggs (and if you're going to take the time to cook yourself some meat, you might as well make a few pieces of whatever you're cooking, so that you can have soup & chicken -or whatever- for more than just one day)
- salad: make it simple (toss some greens together) or use whatever creative juices you have left to make something more complex
- fruit or bread: if you have a big bowl of soup, you don't need too much else to eat, so a piece of fruit or a slice of bread will help fill you up!
I've just listed more than five different side options to go with your soup...that's a different meal for every night of the work week! Isn't soup awesome?
This afternoon I made a BIG batch of minestrone soup (my dad's recipe - my favorite soup) that I intend to eat for dinner and/or lunch every day this week. Boring I know, but I'd rather come home from work every day this week knowing that dinner is already made (and as you can see from the above list of soup accompaniments, my meals will be slightly varied). The holiday season is filled with enough decadent feasts that I find it satisfying to have at least a few predictable meals throughout the weekday and take a break from the superfluous supply of festive holiday foods.
What sort of soups do you like to make?
1. Quantity: any recipe will yield at least 3 days worth of soup for you to enjoy (and usually more than that). Make a pot of soup and you won't have to worry about dinner for the majority of your work week!
2. Shelf Life: leave soup in the fridge and it's good for about 5 days. Put some in the freezer and it'll still be ready for consumption 6 months down the line.
3. Time commitment: the best tasting soups cook for a while on the stove top, but the actual prep work you have to do is minimal (chopping the ingredients, sautéing them in the pot, and adding water...20-30 minutes tops)
4. Cure-factor: it's flu season and many of you (myself included) are probably sick. So what's better than a nice hot cup of soup to warm your body and fight your cold?
Now do you see why I'm praising soup? And the best part is that there are so many different ways to spice up a serving of soup, so that you don't feel as if you're having the exact same thing to eat every day. Try having any of the following with your piping hot bowl of joy:
- grilled cheese (or any other sandwich of your liking)
- rice or pasta with some olive oil and herbs sprinkled on top
- piece of chicken, ground turkey, sausage link, or scrambled eggs (and if you're going to take the time to cook yourself some meat, you might as well make a few pieces of whatever you're cooking, so that you can have soup & chicken -or whatever- for more than just one day)
- salad: make it simple (toss some greens together) or use whatever creative juices you have left to make something more complex
- fruit or bread: if you have a big bowl of soup, you don't need too much else to eat, so a piece of fruit or a slice of bread will help fill you up!
I've just listed more than five different side options to go with your soup...that's a different meal for every night of the work week! Isn't soup awesome?
This afternoon I made a BIG batch of minestrone soup (my dad's recipe - my favorite soup) that I intend to eat for dinner and/or lunch every day this week. Boring I know, but I'd rather come home from work every day this week knowing that dinner is already made (and as you can see from the above list of soup accompaniments, my meals will be slightly varied). The holiday season is filled with enough decadent feasts that I find it satisfying to have at least a few predictable meals throughout the weekday and take a break from the superfluous supply of festive holiday foods.
What sort of soups do you like to make?
Monday, December 5, 2011
'Tis The Season...
'Tis the season of muffins, cookies, cakes, and candies! Peppermint bark, caramel pecan cookies, cranberry-orange bread...aren't you excited? Of course you are! However, I'm sure that for many of you (if not all), underneath the merriment of holiday baking lies that nagging feeling of guilt...Don't eat too many Christmas cookies or you'll feel gross/ look like a pig/ ruin your teeth/ get fat. It is a complete shame that in today's society our holiday treats have become "guilty pleasures". Did you eat a cookie today? Yes. Guilty. Go punish yourself. I ask you, why does eating dessert have to be a guilty pleasure? If someone spends hours in the kitchen, slaving over a scorching oven, recreating his/her great-grandmother's secret chocolate chip cookie recipe, shouldn't you feel honored when he/she offers to share that treat with you? And furthermore, shouldn't you enjoy that cookie rather than feel guilty about eating it? Apparently 'tis the season of remorse, self-inflicted punishment, and emotional aggravation.
The more we tell ourselves "no", the more we want to say "yes". This concept applies to all aspects of our lives (it is the same idea, in my opinion, as to why teaching abstinence does not work and only leads to sex-hungry teens...), but right now I'm talking about desserts. By preventing ourselves from having something we want, we only crave that something more; and when we finally allow ourselves to taste that something we tend to overindulge. If you repeatedly tell yourself "no, I'm not going to eat that cookie/brownie/small piece of homemade pie for reasons x, y, and z", eventually you'll break down and give into your hunger for pleasure. And rather than enjoy your holiday treats in moderation, you'll end up eating the whole container of cookies (leaving none for Santa or the rest of your family), and feel incredibly guilty that you "gave in" or "let yourself go". Is there an alternative to this self-deprecating mentality of today's society?
There is an alternative. You have a choice. You can choose to conform and live a life filled with these so-called "guilty pleasures" (foods you want, but think you shouldn't have; tastes you convince yourself you don't deserve). Or you can choose to rebel and decide that desserts, cookies, sweets and treats will simply be pleasures (tastes you can enjoy in moderation, free of remorse). Eating healthy is not about restricting your dietary intake to the point of dissatisfaction; it is about eating in moderation and taking the time to savor the tastes of food. Eating should be a pleasurable experience - NOT an experience of regret and NOT an experience of gorging. As someone who prides herself on being a "healthy eater" I am telling you, it is okay to eat the Christmas cookie. I'd rather you eat one, two, or even three cookies with pleasure, than have you greedily eat the whole damn box and then punish yourself after.
So, it's time to ask yourself: 'tis the season...of pleasure or guilt? I know which one I choose, but what about you?
The more we tell ourselves "no", the more we want to say "yes". This concept applies to all aspects of our lives (it is the same idea, in my opinion, as to why teaching abstinence does not work and only leads to sex-hungry teens...), but right now I'm talking about desserts. By preventing ourselves from having something we want, we only crave that something more; and when we finally allow ourselves to taste that something we tend to overindulge. If you repeatedly tell yourself "no, I'm not going to eat that cookie/brownie/small piece of homemade pie for reasons x, y, and z", eventually you'll break down and give into your hunger for pleasure. And rather than enjoy your holiday treats in moderation, you'll end up eating the whole container of cookies (leaving none for Santa or the rest of your family), and feel incredibly guilty that you "gave in" or "let yourself go". Is there an alternative to this self-deprecating mentality of today's society?
There is an alternative. You have a choice. You can choose to conform and live a life filled with these so-called "guilty pleasures" (foods you want, but think you shouldn't have; tastes you convince yourself you don't deserve). Or you can choose to rebel and decide that desserts, cookies, sweets and treats will simply be pleasures (tastes you can enjoy in moderation, free of remorse). Eating healthy is not about restricting your dietary intake to the point of dissatisfaction; it is about eating in moderation and taking the time to savor the tastes of food. Eating should be a pleasurable experience - NOT an experience of regret and NOT an experience of gorging. As someone who prides herself on being a "healthy eater" I am telling you, it is okay to eat the Christmas cookie. I'd rather you eat one, two, or even three cookies with pleasure, than have you greedily eat the whole damn box and then punish yourself after.
So, it's time to ask yourself: 'tis the season...of pleasure or guilt? I know which one I choose, but what about you?
Monday, November 28, 2011
Clean-Your-Fridge Recipes
My fridge is full. I do not mean it's full of Thanksgiving dinner leftovers - those were readily consumed at a "you snooze, you lose" speed. No...my fridge is full of Thanksgiving ingredient leftovers. That's right, somehow I ended up with the remainder of ingredients used for making the delicious Thanksgiving feast: a half-full half-gallon of milk (have I mentioned that I'm not a big milk-drinker? It hurts my stomach too much...), 10 eggs (I already had a dozen in my fridge), an unopened half-and-half carton, whipping cream, chestnuts, kale, parsley, a bag of fresh cranberries, apples, pears...the list goes on. Last night I felt like I was playing Jenga trying to fit all the leftover food into my fridge (side note: I share a fridge with three other people...think about that). I don't know about the rest of you, but having an overflowing refrigerator quickly gets on my nerves. I hate the hesitant feeling of opening the door and hoping that the balancing act of food doesn't topple out of the fridge. So, how do we get rid of this superfluous supply of food? It's time to introduce the clean-your-fridge recipes!
The theory of clean-your-fridge recipes (which I also refer to as "dump-it" recipes, however, that didn't seem like a title-appropriate phrase) is quite simple: these recipes are designed to use the perishable ingredients from your fridge (vegetables, fruits, dairy products with an approaching sell-by date), and therefore clean out some fridge space. Don't get me wrong, I like my fridge to be filled with staple items and whatnot. But I literally just opened my fridge and barely saved a jar of plum jelly (another weekend acquisition) from crashing onto the floor. I want well-stocked food in my fridge, not mini-replicas of the Leaning Tower of Pisa. Hence my love of the clean-your-fridge recipes.
Just so we're clear, these recipes are more like guidelines. The surplus food in your fridge is probably different than mine; thus these recipes have to be more flexible. You should not go out and buy x, y, and z in order to make any of these recipes...that defeats the purpose of the "clean your fridge" theory. As I said, these recipes are simple and easy - soup, stir-fry, pasta, and mac 'n cheese - not fancy, but definitely delicious. You'll feel satisfied from the food, as well as from purging your fridge!
1. Everything Soup:
--chop whatever vegetables you have to the size of your thumb nail
--add 1 tablespoon oil to a saucepan
--cook aromatics first (carrots, celery, onions, garlic), along with some ground pepper
--add water to saucepan (for every cup of vegetables, add two cups of water...for those of you who are bad at math, 1 cup veg = 2 cup water / 2 cup veg = 4 cup water...etc.)
--add longer cooking vegetables to water (sweet potatoes, regular potatoes, zucchini, squash, green beans, broccoli) and add any spices you want to use (basil, oregano, thyme)
--bring pot to boil then reduce to simmer; add quick cooking vegetables (tomatoes, leafy greens, peas), and any left-over cooked meat you have (right now, probably turkey)
--simmer for 10-15 minutes (depending on how much soup you're making...more soup = longer cooking time)
--add salt to taste and serve hot (tastes good with a grilled cheese sandwich!)
2. All Of It Stir-Fry
--Dice vegetables to whatever size you want (just make sure they're all roughly the same size)
--Heat canola oil in sauté pan over medium-high heat
--When pan is hot add vegetables (you should hear a satisfying sizzle)
**If using raw meat or tofu, add to pan before vegetables; cook for 5 minutes and then add veggies
--Cook vegetables for 5-10 minutes, until color has brightened and vegetables are slightly softened
--Add a dash or two of soy sauce; serve hot over rice
3. Pasta with the Works
--Cook pasta according to package
--Chop vegetables (1-2 inches in size)
--Heat olive oil in sauté pan over medium-low heat
--When pan is hot, add garlic and onions; cook for 5 minutes
--Add other vegetables; cook until tender (time is dependent on type of veggie)
--Add pasta to pan and mix thoroughly; serve warm, topped with grated cheese
4. Macaroni 'N Cheese ('N Everything Else In Your Fridge)
--Preheat oven to 375 degrees Fahrenheit
--Cook pasta according to package (if you don't have macaroni, use shells, penne, or even bow-tie pasta instead!)
--Heat 2-3 cups of milk in sauce pan; once heated, cover and set aside
**Here are two different ways to thicken the milk, to create the sauce:
a. Heat 3 tablespoons butter in saucepan; add 3 tablespoons flour once butter is hot; slowly whisk milk into butter-flour rue
b. Heat 1/2 block of cream cheese in saucepan; add warm milk once cream cheese starts to melt
--Once sauce is thickened, add 1- 1 1/2 cups of cheddar cheese to sauce and mix well until cheese is melted (use other kinds of cheese if you don't have cheddar or if you're trying to get rid of some cheese)
--Combine pasta and any vegetables you have (diced into 1-inch pieces) in a large mixing bowl
--Pour cheese sauce over pasta-vegetable mix; stir together and make sure everything is coated well
--Coat a baking dish with canola oil; pour pasta mixture into dish; sprinkle 1/2 cup shredded cheese (cheddar or mozzarella) on top, along with 1/2 cup of any bread crumbs you may have
--Bake in oven for approximately 20 minutes, until top is golden brown and bubbling
--Serve warm
I already made the soup for dinner tonight (and I have leftovers for lunch...yay!). However the dent in the stockpile of food is negligible, so I plan to make the stir-fry on Wednesday and the mac 'n cheese on Thursday. I also plan to bake a LOT of muffins and breads over the next week, to use up some of the 22 eggs I currently own. I'll let you know how it goes (hopefully I'll bring good news). In the meantime, what sort of foods do you have leftover, waiting to be used, in your fridge?
The theory of clean-your-fridge recipes (which I also refer to as "dump-it" recipes, however, that didn't seem like a title-appropriate phrase) is quite simple: these recipes are designed to use the perishable ingredients from your fridge (vegetables, fruits, dairy products with an approaching sell-by date), and therefore clean out some fridge space. Don't get me wrong, I like my fridge to be filled with staple items and whatnot. But I literally just opened my fridge and barely saved a jar of plum jelly (another weekend acquisition) from crashing onto the floor. I want well-stocked food in my fridge, not mini-replicas of the Leaning Tower of Pisa. Hence my love of the clean-your-fridge recipes.
Just so we're clear, these recipes are more like guidelines. The surplus food in your fridge is probably different than mine; thus these recipes have to be more flexible. You should not go out and buy x, y, and z in order to make any of these recipes...that defeats the purpose of the "clean your fridge" theory. As I said, these recipes are simple and easy - soup, stir-fry, pasta, and mac 'n cheese - not fancy, but definitely delicious. You'll feel satisfied from the food, as well as from purging your fridge!
1. Everything Soup:
--chop whatever vegetables you have to the size of your thumb nail
--add 1 tablespoon oil to a saucepan
--cook aromatics first (carrots, celery, onions, garlic), along with some ground pepper
--add water to saucepan (for every cup of vegetables, add two cups of water...for those of you who are bad at math, 1 cup veg = 2 cup water / 2 cup veg = 4 cup water...etc.)
--add longer cooking vegetables to water (sweet potatoes, regular potatoes, zucchini, squash, green beans, broccoli) and add any spices you want to use (basil, oregano, thyme)
--bring pot to boil then reduce to simmer; add quick cooking vegetables (tomatoes, leafy greens, peas), and any left-over cooked meat you have (right now, probably turkey)
--simmer for 10-15 minutes (depending on how much soup you're making...more soup = longer cooking time)
--add salt to taste and serve hot (tastes good with a grilled cheese sandwich!)
2. All Of It Stir-Fry
--Dice vegetables to whatever size you want (just make sure they're all roughly the same size)
--Heat canola oil in sauté pan over medium-high heat
--When pan is hot add vegetables (you should hear a satisfying sizzle)
**If using raw meat or tofu, add to pan before vegetables; cook for 5 minutes and then add veggies
--Cook vegetables for 5-10 minutes, until color has brightened and vegetables are slightly softened
--Add a dash or two of soy sauce; serve hot over rice
3. Pasta with the Works
--Cook pasta according to package
--Chop vegetables (1-2 inches in size)
--Heat olive oil in sauté pan over medium-low heat
--When pan is hot, add garlic and onions; cook for 5 minutes
--Add other vegetables; cook until tender (time is dependent on type of veggie)
--Add pasta to pan and mix thoroughly; serve warm, topped with grated cheese
4. Macaroni 'N Cheese ('N Everything Else In Your Fridge)
--Preheat oven to 375 degrees Fahrenheit
--Cook pasta according to package (if you don't have macaroni, use shells, penne, or even bow-tie pasta instead!)
--Heat 2-3 cups of milk in sauce pan; once heated, cover and set aside
**Here are two different ways to thicken the milk, to create the sauce:
a. Heat 3 tablespoons butter in saucepan; add 3 tablespoons flour once butter is hot; slowly whisk milk into butter-flour rue
b. Heat 1/2 block of cream cheese in saucepan; add warm milk once cream cheese starts to melt
--Once sauce is thickened, add 1- 1 1/2 cups of cheddar cheese to sauce and mix well until cheese is melted (use other kinds of cheese if you don't have cheddar or if you're trying to get rid of some cheese)
--Combine pasta and any vegetables you have (diced into 1-inch pieces) in a large mixing bowl
--Pour cheese sauce over pasta-vegetable mix; stir together and make sure everything is coated well
--Coat a baking dish with canola oil; pour pasta mixture into dish; sprinkle 1/2 cup shredded cheese (cheddar or mozzarella) on top, along with 1/2 cup of any bread crumbs you may have
--Bake in oven for approximately 20 minutes, until top is golden brown and bubbling
--Serve warm
I already made the soup for dinner tonight (and I have leftovers for lunch...yay!). However the dent in the stockpile of food is negligible, so I plan to make the stir-fry on Wednesday and the mac 'n cheese on Thursday. I also plan to bake a LOT of muffins and breads over the next week, to use up some of the 22 eggs I currently own. I'll let you know how it goes (hopefully I'll bring good news). In the meantime, what sort of foods do you have leftover, waiting to be used, in your fridge?
Wednesday, November 23, 2011
Useful Advice For Turkey Day
Tomorrow is a big food day, to say the least. It is the only day of the year devoted to cooking and eating. And it is the one day when all thoughts of portion control, low-fat options, and limiting dessert intake are thrown out the window without protest. In addition to being the day in which we share with the people whom we love what we are most thankful for, Thanksgiving has become a day of gluttony and hedonism. Now, this blog is supposed to be focused on healthy cooking and eating, but I'm not going to sit here and write out recipes for vegan stuffing (it just doesn't taste the same without the two sticks of butter and sausage) or low-fat pumpkin pie (the freshly whipped cream and butter-infused crust are clutch for this holiday). Instead, I'm going to give some useful advice on how to have an enjoyable day of eating, without the feeling of waking up on Friday and wanting to shoot yourself in the face because you're still so full.
--Eat Breakfast - Most people wake up Thanksgiving morning and think "I'm going to be eating a lot tonight, so to avoid feeling guilty I'm just not going to eat anything else today". Wrong. First, you need breakfast more than ever on Thanksgiving - breakfast will kick-start your metabolism, thus making your body burn up calories right away and at a relatively fast rate. If you don't eat breakfast (and this is true all the time), your body goes into starvation mode - as soon as you start eating (or rather, feasting), your body is going to initially hold onto all those calories. Eventually some of those Thanksgiving calories (that haven't already turned to fat) will start to be burned, but at a very slow rate. Second, if you eat breakfast, you'll actually be less likely to over-over indulge. Eating breakfast decreases the likelihood of overeating throughout the rest of the day; so if you eat breakfast (and lunch), you'll actually feel more satisfied at Thanksgiving dinner and may only get a light second helping, rather than a heaping third.
--Be active in the morning - A lot of people try to exercise the day before Thanksgiving and then compulsively workout the day after; but doing some sort of physical activity the day of Thanksgiving will help boost your metabolism and therefore help you burn more calories that day. You don't need to go for a 5 mile run (and let's be honest, if you're helping to cook at all, you don't have time to go for a 5 mile run). But go for a walk around the block after you've eaten breakfast or do a few push-ups when you wake up. You're going to be doing a lot of sitting, eating, and more sitting during the later part of the day, so try to be a little active in the morning. Aside from burning calories, it's important for our overall health to be active on a daily basis, and we often forget about this fact on Thanksgiving. On a day when there's usually very little bodily movement (other than our jaws chomping and hands utilizing a fork and knife), it's important to be proactive and move a lil' bit in the morning.
--Take one helping at a time - This is a holiday devoted to cooking and food, so there is plenty of food to go around at the Thanksgiving table (we typically have at least five tupperware containers filled with leftovers the next day). So don't be greedy when you initially fill your plate with food. There will be enough stuffing, turkey, cranberry sauce, etc. for you to get seconds. Resist the temptation to pile extra helpings on your plate during round 1 of feasting. Fill your plate with one helping of everything and then eat all of it before getting up to fill your plate again. This brings me to the next point...
--Wait 15 minutes - It takes 20 minutes for the human body to feel full, so after your first round of gorging, wait a little bit and let your body digest. Suggest to your family that after everyone's done with their first helping of food, you go around the table and say what you're thankful for. The food isn't going anywhere, and like I said, there is plenty of it. So, no need to jump the gun and rush for second helpings. Saying thanks will take 10-20 minutes (and isn't that really what Thanksgiving is about?), giving your body enough time to digest and feel a bit more satiated. You'll find that when you go up for seconds, your helpings will be smaller than your first round.
--Drink water - For some reason, people have a hard time distinguishing between feelings of thirst and hunger. Often times, when we think we're hungry, we are actually thirsty. You should heed this advice on a daily basis, but especially the day of Thanksgiving, make sure to drink lots of water along with your yummy food. This will help you feel more satisfied and your body will be extra grateful for the hydration. Additionally, water helps food digest...to put it bluntly, it helps push things through. Not only will you digest your Thanksgiving meal faster, but you'll also feel less bloated.
--Do a little dance - Growing up, my family would always have a dance party after our Thanksgiving feast (and to be honest this was just as memorable, if not more so, than the actual feast). Many of you are probably thinking "I can barely move after Thanksgiving dinner, let alone dance". Take some time to digest: help clear the table, put away the leftovers, wash the dishes...but after everything is cleaned up, put on some favorite tunes and have a little dance party. You and your family will probably be happily intoxicated from all the Thanksgiving wine, so why not take advantage of everyone's bubbling state of mind? I'm not saying you should turn your living room into a bumpin' night club. I'm simply suggesting to turn on some Michael Jackson, Spice Girls, and Black Eyed Peas and get your groove on. In addition to helping you digest the three pounds of food you've consumed, this is a fun way to end the night. Fantastic food, great drinks, and fun music. Thanksgiving will become your favorite holiday, if it isn't already, especially after watching your drunk relatives try to shake it to Shakira...
So there you have it - some useful advice to help make your Turkey Day a day of satisfying feasting and memories (rather than a day of regretful indulgence). Happy Thanksgiving everyone! Gobble gobble :)
--Eat Breakfast - Most people wake up Thanksgiving morning and think "I'm going to be eating a lot tonight, so to avoid feeling guilty I'm just not going to eat anything else today". Wrong. First, you need breakfast more than ever on Thanksgiving - breakfast will kick-start your metabolism, thus making your body burn up calories right away and at a relatively fast rate. If you don't eat breakfast (and this is true all the time), your body goes into starvation mode - as soon as you start eating (or rather, feasting), your body is going to initially hold onto all those calories. Eventually some of those Thanksgiving calories (that haven't already turned to fat) will start to be burned, but at a very slow rate. Second, if you eat breakfast, you'll actually be less likely to over-over indulge. Eating breakfast decreases the likelihood of overeating throughout the rest of the day; so if you eat breakfast (and lunch), you'll actually feel more satisfied at Thanksgiving dinner and may only get a light second helping, rather than a heaping third.
--Be active in the morning - A lot of people try to exercise the day before Thanksgiving and then compulsively workout the day after; but doing some sort of physical activity the day of Thanksgiving will help boost your metabolism and therefore help you burn more calories that day. You don't need to go for a 5 mile run (and let's be honest, if you're helping to cook at all, you don't have time to go for a 5 mile run). But go for a walk around the block after you've eaten breakfast or do a few push-ups when you wake up. You're going to be doing a lot of sitting, eating, and more sitting during the later part of the day, so try to be a little active in the morning. Aside from burning calories, it's important for our overall health to be active on a daily basis, and we often forget about this fact on Thanksgiving. On a day when there's usually very little bodily movement (other than our jaws chomping and hands utilizing a fork and knife), it's important to be proactive and move a lil' bit in the morning.
--Take one helping at a time - This is a holiday devoted to cooking and food, so there is plenty of food to go around at the Thanksgiving table (we typically have at least five tupperware containers filled with leftovers the next day). So don't be greedy when you initially fill your plate with food. There will be enough stuffing, turkey, cranberry sauce, etc. for you to get seconds. Resist the temptation to pile extra helpings on your plate during round 1 of feasting. Fill your plate with one helping of everything and then eat all of it before getting up to fill your plate again. This brings me to the next point...
--Wait 15 minutes - It takes 20 minutes for the human body to feel full, so after your first round of gorging, wait a little bit and let your body digest. Suggest to your family that after everyone's done with their first helping of food, you go around the table and say what you're thankful for. The food isn't going anywhere, and like I said, there is plenty of it. So, no need to jump the gun and rush for second helpings. Saying thanks will take 10-20 minutes (and isn't that really what Thanksgiving is about?), giving your body enough time to digest and feel a bit more satiated. You'll find that when you go up for seconds, your helpings will be smaller than your first round.
--Drink water - For some reason, people have a hard time distinguishing between feelings of thirst and hunger. Often times, when we think we're hungry, we are actually thirsty. You should heed this advice on a daily basis, but especially the day of Thanksgiving, make sure to drink lots of water along with your yummy food. This will help you feel more satisfied and your body will be extra grateful for the hydration. Additionally, water helps food digest...to put it bluntly, it helps push things through. Not only will you digest your Thanksgiving meal faster, but you'll also feel less bloated.
--Do a little dance - Growing up, my family would always have a dance party after our Thanksgiving feast (and to be honest this was just as memorable, if not more so, than the actual feast). Many of you are probably thinking "I can barely move after Thanksgiving dinner, let alone dance". Take some time to digest: help clear the table, put away the leftovers, wash the dishes...but after everything is cleaned up, put on some favorite tunes and have a little dance party. You and your family will probably be happily intoxicated from all the Thanksgiving wine, so why not take advantage of everyone's bubbling state of mind? I'm not saying you should turn your living room into a bumpin' night club. I'm simply suggesting to turn on some Michael Jackson, Spice Girls, and Black Eyed Peas and get your groove on. In addition to helping you digest the three pounds of food you've consumed, this is a fun way to end the night. Fantastic food, great drinks, and fun music. Thanksgiving will become your favorite holiday, if it isn't already, especially after watching your drunk relatives try to shake it to Shakira...
So there you have it - some useful advice to help make your Turkey Day a day of satisfying feasting and memories (rather than a day of regretful indulgence). Happy Thanksgiving everyone! Gobble gobble :)
Friday, November 18, 2011
Clean As You Cook
One of life's best feelings: successfully cooking a delectable and satisfying meal.
One of life's worst feelings: walking into the kitchen (belly full and feeling partially comatose from so much yummy food) to find that a small war has taken place on your countertop: pots and pans are piled high; cutting boards, knives, and measuring spoons are magically balancing in the sink; leftovers are stone cold...
The last thing you want to do is clean up this mess. You'd much rather spread out on the couch and let your food baby digest. Well here's my (somewhat obvious) tip and secret to having a happy cooking experience: clean as you cook.
Since the first time I started helping my dad in the kitchen, he's been telling me that simple phrase. It seems so obvious - clean as you cook - and yet many people forget that the sink actually does work while the stove is also in use. And I know, some people have trouble multi-tasking...but seriously, this isn't rocket science. Let's take a meal (Roasted Veggies Mixed with Orzo) and I'll show you how the "clean as you cook" method can be implemented:
1. Preheat oven to 425 degrees Fahrenheit; place saucepan filled with water on the stove on high heat
2. Combine sweet potato, eggplant, cauliflower, onion, 2 cloves minced garlic, 1 tablespoon olive oil, dried herbs, and pepper in a bowl. Mix well
3. Evenly spread veggies on a baking sheet; wrap beets in aluminum foil (like a tent) and place them on the same baking sheet.
4. Place baking sheet in oven for 20-25 minutes (after 10 minutes, check on the veggies, mix them around with a spatula, then let them continue cooking for 10-15 more minutes).
At this point, clean the bowl (in which you mixed the veggies).
5. Heat sauté pan on stove on medium heat; once the pan is hot, add remaining 1 tablespoon of olive oil
6. Add kale stems & cook for 2 minutes; then add kale leaves (you may need to do this in batches, depending on the size of your pan)
Clean the cutting board (used for chopping the veggies) and knife.
7. Meanwhile, your saucepan with water should be boiling. Add orzo to water and cook according to package.
8. Remove veggies from oven after 20-25 minutes; carefully remove beets from foil and peel off their skin; chop the beets into 1-inch pieces and combine with the rest of roasted veggies --- you will only use half of this roasted veggie mix. Save the other half for another meal! Put leftover 1/2 of veggie mixture into a tupperware container.
9. Drain orzo. Before combining everything, wash the pasta pot. Combine 1/2 of roasted veggie mix, sauteed kale, orzo, 1 clove minced garlic, balsamic vinegar, parsley, and chickpeas in a bowl.
Quickly wash colander and tablespoon (the food will stay hot during the 48 seconds it takes to wash these utensils)
10. Top with grated cheese and serve!
What's left to wash? baking sheet, sauté pan, wooden spoon (used for mixing kale)...
That's much better than messes created in previous cooking experiences...don't you think? So, the next time you make breakfast/lunch/dinner, do yourself a favor and try the "clean as you cook" method. Instead of spending an additional half hour cleaning after you eat, you'll find yourself washing dishes for maybe 10 minutes (leaving you plenty of time to finally pay attention to your food baby).
Tell me, do you normally have a lot of dishes to clean after cooking/eating or are you a "clean as you cook" person already?
One of life's worst feelings: walking into the kitchen (belly full and feeling partially comatose from so much yummy food) to find that a small war has taken place on your countertop: pots and pans are piled high; cutting boards, knives, and measuring spoons are magically balancing in the sink; leftovers are stone cold...
The last thing you want to do is clean up this mess. You'd much rather spread out on the couch and let your food baby digest. Well here's my (somewhat obvious) tip and secret to having a happy cooking experience: clean as you cook.
Since the first time I started helping my dad in the kitchen, he's been telling me that simple phrase. It seems so obvious - clean as you cook - and yet many people forget that the sink actually does work while the stove is also in use. And I know, some people have trouble multi-tasking...but seriously, this isn't rocket science. Let's take a meal (Roasted Veggies Mixed with Orzo) and I'll show you how the "clean as you cook" method can be implemented:
1. Preheat oven to 425 degrees Fahrenheit; place saucepan filled with water on the stove on high heat
2. Combine sweet potato, eggplant, cauliflower, onion, 2 cloves minced garlic, 1 tablespoon olive oil, dried herbs, and pepper in a bowl. Mix well
3. Evenly spread veggies on a baking sheet; wrap beets in aluminum foil (like a tent) and place them on the same baking sheet.
4. Place baking sheet in oven for 20-25 minutes (after 10 minutes, check on the veggies, mix them around with a spatula, then let them continue cooking for 10-15 more minutes).
At this point, clean the bowl (in which you mixed the veggies).
5. Heat sauté pan on stove on medium heat; once the pan is hot, add remaining 1 tablespoon of olive oil
6. Add kale stems & cook for 2 minutes; then add kale leaves (you may need to do this in batches, depending on the size of your pan)
Clean the cutting board (used for chopping the veggies) and knife.
7. Meanwhile, your saucepan with water should be boiling. Add orzo to water and cook according to package.
8. Remove veggies from oven after 20-25 minutes; carefully remove beets from foil and peel off their skin; chop the beets into 1-inch pieces and combine with the rest of roasted veggies --- you will only use half of this roasted veggie mix. Save the other half for another meal! Put leftover 1/2 of veggie mixture into a tupperware container.
9. Drain orzo. Before combining everything, wash the pasta pot. Combine 1/2 of roasted veggie mix, sauteed kale, orzo, 1 clove minced garlic, balsamic vinegar, parsley, and chickpeas in a bowl.
Quickly wash colander and tablespoon (the food will stay hot during the 48 seconds it takes to wash these utensils)
10. Top with grated cheese and serve!
What's left to wash? baking sheet, sauté pan, wooden spoon (used for mixing kale)...
That's much better than messes created in previous cooking experiences...don't you think? So, the next time you make breakfast/lunch/dinner, do yourself a favor and try the "clean as you cook" method. Instead of spending an additional half hour cleaning after you eat, you'll find yourself washing dishes for maybe 10 minutes (leaving you plenty of time to finally pay attention to your food baby).
Tell me, do you normally have a lot of dishes to clean after cooking/eating or are you a "clean as you cook" person already?
Wednesday, November 9, 2011
Super Salads to the Rescue!
I have a question for you all: have you ever eaten a salad for lunch (you know the kind - lettuce, some carrots, a little tomato and maybe some cucumber) and thought to yourself "huh. that was alright, but when do I actually get to eat"? We all (hopefully) strive to eat healthier, and when we think of "healthy eating", more often than not, we think: salad. It feels like we're being healthy when we eat a salad, but we don't always feel satisfied afterwards. Eating a salad should not feel like punishment or torture. Eating a salad should be enjoyable (as all eating should be). Personally, I'm a huge fan of salads, especially for lunch. They're quick to make, portable, don't require any microwave/heating source, and store really well (fridge or no fridge..just use an ice pack!). However, I don't eat just any type of salad - I specialize in grain or bean based salads. I like to call them my super salads.
But what do I mean? What is a "grain or bean based salad"? I mean that instead of using wimpy looking romaine lettuce (that originated in California and has been on the road for 5 days before it even reaches your supermarket) as your main ingredient, you should use grains, beans, or lentils as the base of your salad. Then, add a variety of vegetables (raw, sauteed, roasted, or even grilled), dried fruit, fresh fruit, seeds, nuts, or cheese, and you've got yourself a damn fine and filling lunch or dinner!
In preparation of this post I've eaten a different kind of grain-based salad for lunch every day this week. And I must say that I've felt incredibly satisfied each and every day. These salads are filling, but won't make you feel stuffed. They provide the perfect midday energy boost that our bodies need after a few hours of work, and they'll help keep you going for hours after you've eaten lunch. Here are the "super salads" I made this week (but by all means, when you make your own, use whatever ingredients you have in your fridge/pantry - don't feel constricted to the ones I used):
Monday: Quinoa Salad (1/4 cup dry quinoa - cook according to package; 1-2 cups chopped raw veggies - broccoli, sweet potato, mushrooms; 2 tablespoons dried cranberries; 1 tablespoon crumbled gorgonzola cheese; Dressing = a little olive oil & balsamic vinegar)
Tuesday: Bulgur Salad (1/4 cup dry bulgur - cook according to package; 1-2 cups chopped raw veggies - broccoli, red pepper, avocado; 1 tablespoon minced jalapeno pepper; 1-2 tablespoons crumbled feta cheese; Dressing = a little olive oil & 1/4 of a lime, squeezed)
Wednesday: Barley Salad (1/4 cup dry barley - cook according to package; 1 cup roasted veggies - acorn squash, sweet potato, broccoli; 1 cup sauteed kale; 2 tablespoons roasted pumpkin/squash seeds; 1 tablespoon crumbled gorgonzola cheese; Dressing = a little olive oil & balsamic vinegar)
Thursday: Brown Rice Salad (1/4 cup dry brown rice - cook according to package; 2 cups roasted veggies - fennel, broccoli, sweet potato; 1/4 cup canned beets, chopped; 1 tablespoons roasted pumpkin seeds; 1 tablespoon golden raisins; 1 tablespoon crumbled feta cheese; Dressing = a little olive oil & apple cider vinegar)...yes, I already made this salad tonight, in preparation for tomorrow's lunch. I'm a huge proponent of planning meals in advance.
As you can see, super easy to make super salads, right? To make life even easier, make a big batch of whatever kind of grain (or bean/lentil) you want at the beginning of the week, then every day add a different combination of ingredients to that grain! This is a fun way to get creative with your lunch :) Trust me, all your co-workers will be jealous of your super salad, as you sit there feeling pleasantly satiated. So tell me, have you ever made a super salad? And if so, what did you put in it?
But what do I mean? What is a "grain or bean based salad"? I mean that instead of using wimpy looking romaine lettuce (that originated in California and has been on the road for 5 days before it even reaches your supermarket) as your main ingredient, you should use grains, beans, or lentils as the base of your salad. Then, add a variety of vegetables (raw, sauteed, roasted, or even grilled), dried fruit, fresh fruit, seeds, nuts, or cheese, and you've got yourself a damn fine and filling lunch or dinner!
In preparation of this post I've eaten a different kind of grain-based salad for lunch every day this week. And I must say that I've felt incredibly satisfied each and every day. These salads are filling, but won't make you feel stuffed. They provide the perfect midday energy boost that our bodies need after a few hours of work, and they'll help keep you going for hours after you've eaten lunch. Here are the "super salads" I made this week (but by all means, when you make your own, use whatever ingredients you have in your fridge/pantry - don't feel constricted to the ones I used):
Monday: Quinoa Salad (1/4 cup dry quinoa - cook according to package; 1-2 cups chopped raw veggies - broccoli, sweet potato, mushrooms; 2 tablespoons dried cranberries; 1 tablespoon crumbled gorgonzola cheese; Dressing = a little olive oil & balsamic vinegar)
Tuesday: Bulgur Salad (1/4 cup dry bulgur - cook according to package; 1-2 cups chopped raw veggies - broccoli, red pepper, avocado; 1 tablespoon minced jalapeno pepper; 1-2 tablespoons crumbled feta cheese; Dressing = a little olive oil & 1/4 of a lime, squeezed)
Wednesday: Barley Salad (1/4 cup dry barley - cook according to package; 1 cup roasted veggies - acorn squash, sweet potato, broccoli; 1 cup sauteed kale; 2 tablespoons roasted pumpkin/squash seeds; 1 tablespoon crumbled gorgonzola cheese; Dressing = a little olive oil & balsamic vinegar)
Thursday: Brown Rice Salad (1/4 cup dry brown rice - cook according to package; 2 cups roasted veggies - fennel, broccoli, sweet potato; 1/4 cup canned beets, chopped; 1 tablespoons roasted pumpkin seeds; 1 tablespoon golden raisins; 1 tablespoon crumbled feta cheese; Dressing = a little olive oil & apple cider vinegar)...yes, I already made this salad tonight, in preparation for tomorrow's lunch. I'm a huge proponent of planning meals in advance.
As you can see, super easy to make super salads, right? To make life even easier, make a big batch of whatever kind of grain (or bean/lentil) you want at the beginning of the week, then every day add a different combination of ingredients to that grain! This is a fun way to get creative with your lunch :) Trust me, all your co-workers will be jealous of your super salad, as you sit there feeling pleasantly satiated. So tell me, have you ever made a super salad? And if so, what did you put in it?
Sunday, November 6, 2011
Pumpkin Is Still Here People!
Despite all the newly posted advertisements and billboards for "Minty Hot Chocolate", I am still in full-fledged FALL mode: butternut squash, apples, cranberries, and most importantly, PUMPKIN! Pumpkin season is not over people. We're still in autumn; it's only November. Thanksgiving hasn't even happened yet! Why is everyone so eager to get rid of pumpkin and move straight to the happy holidays of peppermint, snowflakes, and frosted cookies?
I want to indulge in as much pumpkin as possible (before the cold winter months of "joy to the world" make it seasonally impossible to get pumpkin spice coffee or buy armfuls of canned pumpkin). So, for all those people who care for pumpkin as much as I do, I have a few recipes for you to use before the glorious days of pumpkin-lovin' expire for 2011. The best part about these recipes is that if you buy one can of pumpkin (I use the Libby's brand), then you'll have enough pumpkin to make all three recipes! And if your pantry is stocked with my recommended 25 staple items, then there are very few other ingredients you'll need to buy in order to make the following:
1. Pumpkin Pie Pasta Bake (your mouth just started to salivate)
2. Pumpkin & Raisin Oatmeal (you're getting verrrrry hungry)
3. Harvest Bread or Muffins (you just wet your pants a bit, because you're so excited to make this)
From the bottom of my heart: enjoy the lingering days of pumpkin-lovin', for pumpkin is one of the most incredibly tasty vegetables that can be used in both savory and sweet dishes. If this post has inspired a newfound interest into the world of pumpkin, my friend Ebbe (fellow Batesie, dancer, and California girl) has a wonderful pumpkin spice granola recipe on her blog Champagne for Ducklings (which you should also check out, as she is an incredibly talented narrator and photographer). And finally, what are YOUR favorite pumpkin dishes? I'd love to know!
Pumpkin Pie Pasta Bake
Serving Size: 1
Ingredients:
-1/4 cup dry penne pasta
-2 tablespoons walnuts, coarsely chopped
-1/2 cup onions, chopped
-1-2 garlic cloves, minced
-1/2 cup canned pumpkin
-1/8 cup part-skim ricotta (1/8 cup = 2 tablespoons)
-1 teaspoon pumpkin pie spice
-2 tablespoons parsley, chopped
-1/4 cup fresh whole wheat bread crumbs
-1 1/2 tablespoons olive oil
-salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Cook pasta according to package
3. Toast walnuts in saute pan (follow directions from Toasted Walnut Pasta recipe); place into separate bowl when toasted
4. Heat 1 tablespoon oil in saute pan; add onions and cook until translucent (about 5 minutes)
5. Remove saute pan from heat and combine onions, pasta, pumpkin, garlic, walnuts, pumpkin pie spice, and ricotta cheese
6. In separate bowl, combine bread crumbs, parsley, and 1/2 tablespoon of oil
7. Evenly spread pasta mixture in a casserole dish; top with bread crumb mixture
8. Bake for 15 minutes, until cheese is melted; transfer to plate and serve (add salt and pepper to taste)
I want to indulge in as much pumpkin as possible (before the cold winter months of "joy to the world" make it seasonally impossible to get pumpkin spice coffee or buy armfuls of canned pumpkin). So, for all those people who care for pumpkin as much as I do, I have a few recipes for you to use before the glorious days of pumpkin-lovin' expire for 2011. The best part about these recipes is that if you buy one can of pumpkin (I use the Libby's brand), then you'll have enough pumpkin to make all three recipes! And if your pantry is stocked with my recommended 25 staple items, then there are very few other ingredients you'll need to buy in order to make the following:
1. Pumpkin Pie Pasta Bake (your mouth just started to salivate)
2. Pumpkin & Raisin Oatmeal (you're getting verrrrry hungry)
3. Harvest Bread or Muffins (you just wet your pants a bit, because you're so excited to make this)
From the bottom of my heart: enjoy the lingering days of pumpkin-lovin', for pumpkin is one of the most incredibly tasty vegetables that can be used in both savory and sweet dishes. If this post has inspired a newfound interest into the world of pumpkin, my friend Ebbe (fellow Batesie, dancer, and California girl) has a wonderful pumpkin spice granola recipe on her blog Champagne for Ducklings (which you should also check out, as she is an incredibly talented narrator and photographer). And finally, what are YOUR favorite pumpkin dishes? I'd love to know!
Pumpkin Pie Pasta Bake
Serving Size: 1
-1/4 cup dry penne pasta
-2 tablespoons walnuts, coarsely chopped
-1/2 cup onions, chopped-1-2 garlic cloves, minced
-1/2 cup canned pumpkin
-1/8 cup part-skim ricotta (1/8 cup = 2 tablespoons)
-1 teaspoon pumpkin pie spice
-2 tablespoons parsley, chopped
-1/4 cup fresh whole wheat bread crumbs
-1 1/2 tablespoons olive oil
-salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Cook pasta according to package
3. Toast walnuts in saute pan (follow directions from Toasted Walnut Pasta recipe); place into separate bowl when toasted
5. Remove saute pan from heat and combine onions, pasta, pumpkin, garlic, walnuts, pumpkin pie spice, and ricotta cheese
7. Evenly spread pasta mixture in a casserole dish; top with bread crumb mixture
Pumpkin and Raisin Oatmeal
Serving Size: 1
Ingredients:
-1/2 cup dry rolled oats
-1/2 cup canned pumpkin
-1/8 cup (2 tablespoons) raisins
-1 teaspoon pumpkin pie spice (or whatever combination of cinnamon, nutmeg, cloves, and ginger you have in your pantry)
Optional:
-1-2 teaspoons brown sugar (taste the oatmeal first, then add sugar as needed)
Directions:
1. Cook oats in saucepan according to package (boil 1 cup of water, add oats, reduce to simmer for 5 minutes)
2. Add pumpkin, raisins, and spice(s) to saucepan; mix well
3. Transfer to bowl and enjoy! Add sugar as needed
Harvest Bread/ Muffins
Serving Size: 1 bread loaf + 4 muffins OR 15 muffins OR 29 mini muffins
Ingredients:
1/4 cup butter or butter substitute (I prefer Smart Balance)
1/4 cup applesauce
1/2 cup brown sugar
2 eggs
1 ¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
¾ cup canned pumpkin
Optional:
-1/2 cup semi-sweet chocolate chips
-1/2 cup raisins
-1/2 cup walnuts, chopped
Directions:
1. Grease and flour loaf pan or muffin tins. Preheat oven to 350.
2. In medium bowl, cream butter/butter substitute, brown sugar, and eggs.
3. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, salt, nutmeg, ginger, cloves.
4. Alternately add the dry mixture and canned pumpkin to the butter/sugar/egg mixture.
5. Fill pans and bake in oven, according to these baking times:
-Bread for 65-75 minutes
-Muffins for 25-30 minutes
-Mini muffins for 15 minutes
6. Cool bread/muffins on wire rack; enjoy!
Monday, October 31, 2011
Pasta Myths: Busted
Do you cook pasta a lot? I do - at least once a week. It's just so easy to make and always tastes good! Ever since my study abroad experience in the motherland of spaghetti and meatballs, I've been trying to perfect my pasta-cooking-technique. I've asked my Italian relatives for advice and looked to the chefs with whom I work for words of wisdom on the best way to cook pasta. So, what knowledge have I learned, that I am now going to impart on you? Well, there are two pasta myths which I used to believe, only to find out that they are untrue. You may have heard them, and you may even believe them...until now.
Myth #1: Putting salt in the pasta pot will make the water boil faster.
Busted: As one chef bluntly told me, "you want to make the water boil faster? put a lid on the pot". Adding salt does not help water boil faster (in fact, it initially slows down the process). Salt is added solely to flavor the pasta. One of my friends in Italy said to me that in order to have delicious pasta, the water in which you boil the pasta should taste like the ocean.
Moral of the myth: Put a lid on your pot to make the water boil faster and add salt to the pot in order to flavor your pasta (I add a LOT of salt to the pot and can attest that pasta tastes way better when it's boiled in essentially sea water).
Myth #2: Putting oil in the pasta pot, while the pasta boils, will prevent the pasta from sticking.
Busted: Ummm, no. Water and oil separate. If you put the oil in the boiling water, it rises to the top of the pot while the pasta remains at the bottom of the pot, boiling away. Add the oil to your pasta after it is cooked and no longer submerged in boiling water.
Moral of the myth: Don't waste your olive oil in the pot of boiling water. Save the oil for your pasta when it's finished cooking.
There you have it...no more lies - the myths have been busted. You can now make delectable pasta like an Italian pro. When your friends ask "where did you learn to make such incredible pasta?!" feel free to tell 'em all about me :)
Myth #1: Putting salt in the pasta pot will make the water boil faster.
Busted: As one chef bluntly told me, "you want to make the water boil faster? put a lid on the pot". Adding salt does not help water boil faster (in fact, it initially slows down the process). Salt is added solely to flavor the pasta. One of my friends in Italy said to me that in order to have delicious pasta, the water in which you boil the pasta should taste like the ocean.
Moral of the myth: Put a lid on your pot to make the water boil faster and add salt to the pot in order to flavor your pasta (I add a LOT of salt to the pot and can attest that pasta tastes way better when it's boiled in essentially sea water).
Myth #2: Putting oil in the pasta pot, while the pasta boils, will prevent the pasta from sticking.
Busted: Ummm, no. Water and oil separate. If you put the oil in the boiling water, it rises to the top of the pot while the pasta remains at the bottom of the pot, boiling away. Add the oil to your pasta after it is cooked and no longer submerged in boiling water.
Moral of the myth: Don't waste your olive oil in the pot of boiling water. Save the oil for your pasta when it's finished cooking.
There you have it...no more lies - the myths have been busted. You can now make delectable pasta like an Italian pro. When your friends ask "where did you learn to make such incredible pasta?!" feel free to tell 'em all about me :)
Wednesday, October 26, 2011
Recipes From the Pantry: The Final Two
It took far too long to get these recipes posted...but thankfully the final two are ready! For the first of the last: I must admit that I forgot how delicious the Toasted Walnut Pasta recipe tastes - it is a great combination of salty, crunchy, and sweet! Feel free to use other nuts aside from walnuts (top recommendations: pecans or hazelnuts). Or try adding some sauteed greens (kale, spinach, broccoli rabe) with the onions, for some more color (and additional health benefits). Here it is: Toasted Walnut Pasta
Serving Size: 1
Ingredients:
-1/4 cup dry pasta (penne or bow-tie work best)
-2 tablespoons walnuts, chopped
-1/4 cup onions, chopped
-1 garlic clove, minced
-1/2 tablespoon oil
-1 tablespoon parsley, chopped
-grated Italian cheese, to taste
Optional: Balsamic Glaze
-2 tablespoons balsamic vinegar
-1 teaspoon honey
Directions:
1. To toast walnuts: place chopped walnuts in a sauté pan over medium heat (the pan should be dry, meaning NO OIL); stir walnuts around with a wooden spoon - pay close attention to the walnuts as they can go from perfectly toasted to burnt very quickly. And cook with your nose - you'll know the walnuts are done when you can smell them (they should be a dark brown color). When they're done, place walnuts in a small bowl
2. Cook pasta according to package
3. In the same sauté pan used for toasting, heat 1/2 tablespoon of oil --> add garlic and onions. Cook until onions are translucent (about 5 minutes)
4. Add cooked pasta and toasted walnuts to pan --> toss together with onions and garlic --> transfer to serving bowl
5. If using, drizzle balsamic glaze over pasta. Top with grated cheese and parsley.
To make balsamic glaze:
1. Combine balsamic vinegar and honey in a small saucepan
2. Boil over medium heat (about 4-5 minutes)
3. Glaze is done when it is viscous and can coat the back of a spoon
Sounds delish, right?! Like I said, the addition of some leafy greens makes the dish even more spectacular (if you decide to add any veggies, do so after step 3). Let me know what you think!
The final recipe is the easiest (I almost feel like I'm cheating because it's so easy). You've probably made something very similar (or exactly the same) at some point in your life. Delicious additions to this recipe include 1 cup of sliced banana/ strawberries, 2 tablespoons of raisins/craisins, or 1/2 teaspoon of cinnamon. Alright enough chit-chat...the moment you've all been waiting for... the final recipe: Peanut Butter Honey Wrap
Serving Size: 1
Ingredients:
-1 whole wheat (or brown rice) tortilla
-2 tablespoon natural peanut butter (and by natural I mean pb with an ingredient list that only says Roasted Peanuts and NO partially-hydrogenated oils)
-1 tablespoon honey
Directions:
1. Spread peanut butter in center of tortilla
2. Drizzle honey on top of peanut butter
3. Roll tortilla into a log or fold one side of tortilla over the other (kind of like folding a shirt...)
4. Enjoy!
Ok. Recipes from the pantry...done. Onto bigger, better, and more exciting things!
-1/4 cup onions, chopped
-1 garlic clove, minced
-1/2 tablespoon oil
-1 tablespoon parsley, chopped
-grated Italian cheese, to taste
Optional: Balsamic Glaze
-2 tablespoons balsamic vinegar
-1 teaspoon honey
Directions:
1. To toast walnuts: place chopped walnuts in a sauté pan over medium heat (the pan should be dry, meaning NO OIL); stir walnuts around with a wooden spoon - pay close attention to the walnuts as they can go from perfectly toasted to burnt very quickly. And cook with your nose - you'll know the walnuts are done when you can smell them (they should be a dark brown color). When they're done, place walnuts in a small bowl
2. Cook pasta according to package
3. In the same sauté pan used for toasting, heat 1/2 tablespoon of oil --> add garlic and onions. Cook until onions are translucent (about 5 minutes)
4. Add cooked pasta and toasted walnuts to pan --> toss together with onions and garlic --> transfer to serving bowl
5. If using, drizzle balsamic glaze over pasta. Top with grated cheese and parsley.
To make balsamic glaze:
1. Combine balsamic vinegar and honey in a small saucepan
2. Boil over medium heat (about 4-5 minutes)
3. Glaze is done when it is viscous and can coat the back of a spoon
Sounds delish, right?! Like I said, the addition of some leafy greens makes the dish even more spectacular (if you decide to add any veggies, do so after step 3). Let me know what you think!
The final recipe is the easiest (I almost feel like I'm cheating because it's so easy). You've probably made something very similar (or exactly the same) at some point in your life. Delicious additions to this recipe include 1 cup of sliced banana/ strawberries, 2 tablespoons of raisins/craisins, or 1/2 teaspoon of cinnamon. Alright enough chit-chat...the moment you've all been waiting for... the final recipe: Peanut Butter Honey Wrap
Serving Size: 1
Ingredients:
-1 whole wheat (or brown rice) tortilla
-2 tablespoon natural peanut butter (and by natural I mean pb with an ingredient list that only says Roasted Peanuts and NO partially-hydrogenated oils)
-1 tablespoon honey
Directions:
1. Spread peanut butter in center of tortilla
2. Drizzle honey on top of peanut butter
3. Roll tortilla into a log or fold one side of tortilla over the other (kind of like folding a shirt...)
4. Enjoy!
Ok. Recipes from the pantry...done. Onto bigger, better, and more exciting things!
Monday, October 17, 2011
Recipes From the Pantry: Egg and Rice Bowl
So I realize I'm being super slow about posting these "recipes from your pantry" and I apologize. Honestly, I've been swamped with work and sadly haven't cooked anything interesting as of late - I've relied predominantly on my staple pantry items to get me through the past two weeks! Here's the next installment of the I'm-too-busy-to-make-anything-cooler recipes: Egg and Rice Bowl
Ingredients:
-1 egg
-1 egg white
-2-3 scallions, diced (or 1/2 cup of onions, diced)
-1 garlic clove, minced
-1 teaspoon ginger, minced
-1/4 cup dry brown rice (or white...but brown has more fiber!)
-1 tablespoon canola oil, divided
**per usual, the addition of other veggies you have roaming around in your fridge/freezer make this dish much more interesting! Top veggie recommendations for this recipe: broccoli and/or red bell pepper. If using other veggies, add them after the scallions in step 4.
Directions:
1. Heat 1/2 tablespoon canola oil in saucepan; add minced garlic, ginger, and dry rice
2. Sauté for about 1 minute --> add 1/2 cup of water --> bring to boil, reduce to simmer and cover (cooking time of rice should be stated on bag)
3. In small bowl, beat egg + egg white together with a fork; add about 1 tablespoon of water and beat until well mixed; add some black pepper is you so desire
4. Heat remaining 1/2 tablespoon oil in sauté pan --> add 1/2 of diced scallions (or all of onions, if using instead); sauté until scallions start to wilt (or onions become translucent)
5. Add beaten eggs to pan with scallions and scramble; reduce heat to low once eggs are fully cooked, to keep them warm (nothing worse than cold eggs...ew!)
6. When all the water is absorbed in the rice, fluff the rice with a fork --> transfer to a bowl & pour eggs on top of rice
7. Top eggs with remaining diced scallions and enjoy!
If you have soy sauce, pour a little on top of eggs/rice for some additional Asian flavor!
I promise, more exciting advice and recipes to come soon!
Ingredients:
-1 egg
-1 egg white
-2-3 scallions, diced (or 1/2 cup of onions, diced)
-1 garlic clove, minced
-1 teaspoon ginger, minced
-1/4 cup dry brown rice (or white...but brown has more fiber!)
-1 tablespoon canola oil, divided
**per usual, the addition of other veggies you have roaming around in your fridge/freezer make this dish much more interesting! Top veggie recommendations for this recipe: broccoli and/or red bell pepper. If using other veggies, add them after the scallions in step 4.
Directions:
1. Heat 1/2 tablespoon canola oil in saucepan; add minced garlic, ginger, and dry rice
2. Sauté for about 1 minute --> add 1/2 cup of water --> bring to boil, reduce to simmer and cover (cooking time of rice should be stated on bag)
3. In small bowl, beat egg + egg white together with a fork; add about 1 tablespoon of water and beat until well mixed; add some black pepper is you so desire
4. Heat remaining 1/2 tablespoon oil in sauté pan --> add 1/2 of diced scallions (or all of onions, if using instead); sauté until scallions start to wilt (or onions become translucent)
5. Add beaten eggs to pan with scallions and scramble; reduce heat to low once eggs are fully cooked, to keep them warm (nothing worse than cold eggs...ew!)
6. When all the water is absorbed in the rice, fluff the rice with a fork --> transfer to a bowl & pour eggs on top of rice
7. Top eggs with remaining diced scallions and enjoy!
If you have soy sauce, pour a little on top of eggs/rice for some additional Asian flavor!
I promise, more exciting advice and recipes to come soon!
Tuesday, October 11, 2011
Recipes From the Pantry: Bean and Cheese Quesadilla
Sorry for the delay in recipe posting! Here's the second Recipe From The Pantry: Bean and Cheese Quesadilla
Serving Size: 1
Ingredients:
-1 tortilla (preferably whole wheat or brown rice)
-1/2 cup canned black beans, rinsed and drained
-1/4 cup onions, chopped
-1/2 cup cheddar cheese, grated (or any other kind of melting cheese...gouda, brie, you choose from whatever you've got on hand!)
-1/2 tablespoon olive or canola oil
**If you have any veggies or leftover meats available, add them to the quesadilla in step 2!
Directions:
1. Heat sauté pan on medium heat; add oil and onions; cook for 5 minutes
2. Put 1/2 of grated cheese on one side of tortilla; spoon the sauteed onions on top of cheese (keep the saute pan on medium heat); then add beans on top of onions
3. Sprinkle remaining cheese over onions & beans; fold tortilla in half (your folded tortilla should look like the letter D)
4. Place folded tortilla in pan (should still be on medium heat!)
5. Cook on one side for about 5 minutes (tortilla should be nice and brown), then flip and cook other side for 5 minutes (cheese should be melted); enjoy!
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