The idea of “taco night” isn’t something we practice; I know most of my friend’s families do but I’m pretty particular about my mixins when it comes to Mexican food and the concept just didn’t excite me enough to grab all the extra items at the store that I don’t typically have on hand (namely cilantro, scallions, avocado, and tortilla chips). You know what does excite me? NACHOS.
Remember a little while ago I discussed how fat is “in”? This is technically a trend I’m on board with, but I’d like to issue a word of caution. Fats have more than twice the calories per gram as compared to carbs and protein. If you’re eating it with gusto, the scale will be a’creepin.
I have a very clear memory of begging my mom to leave the “brown stuff” out of our pancake batter. I was referring to (completely inoffensive flavored) wheat germ; I didn’t want her ruining my fluffy white pancakes with anything remotely healthy. I’d love to tell you I was five but I was probably like, 17.
You can’t beat a fresh, vibrant, fragrant and juicy pink grapefruit. That being said, people probably thought you couldn’t beat a marshmallow until they toasted it – which, essentially is what we’re doing here. With just a sprinkle of sugar and a burst of flames, the familiar (and sometimes polarizing) citrus fruit becomes a dessert no one could pass up.
These strawberry and cream rolls were a culinary highlight several summers ago and I planned to make them last night as my Bible study group was in charge of snacks. Alas – we’d just eaten our last frozen strawberry! We did, however, have a bag of frozen blueberries so with a few swaps to the original recipe, I was a girl with a plan.
Do you typically buy the same ingredients every week? When it comes to cheese, I definitely do – sharp cheddar, mozzarella, and organic cheese sticks for the little miss. I had a coupon, though, for cracker barrel cheese and when I saw the havarti I snapped it right up. It melts gorgeously and is mild so its uses are a plenty.
During my first year as a high school cooking teacher, I received a crash course on freezing from my 70-year-old coworker. Our budget was tight, and wasting food was a cardinal sin. I’ll never forget when she threw a gallon of skim milk in the freezer because of a snow delay—and it came out perfectly useable weeks later! I was immediately hooked on freezing. Honestly, I think the freezer is the most under-utilized item in your kitchen (and maybe house).
I have a post on here for hummus – it’s from America’s Test Kitchen and, though delicious, I don’t often make it. I hate to admit it but I’ve actually been buying hummus for months and eating it almost every day for lunch – especially during the no-dairy period. After reading a reminder on Be Well Philly (who I write for bi-monthly) that hummus is a silly item to buy because it’s so easy to make, I needed to give it a go.
I used to drive a little bright red stick-shift car with a sunroof and an awesome sound system. I took lots of scenic, windy roads to my job. On Friday afternoons in the spring and fall, I’d put down all the windows and the sunroof and rock out to Bruce Springsteen on the way home – oh how things have changed.
I have a problem with graham crackers; if there is a sleeve of honey graham crackers anywhere near me, I will eat them all. Doesn’t matter if I’m hungry or not – it’s a strange but very real addiction. I looked into making them myself but had to buy graham flour and to be honest, the whole process seemed annoying.
Let’s talk about fat. Obviously its the new thing (on the cover of Time, for example). In the meat unit I did a mini-unit on fat, and information has changed since even then!
Nothing says comfort food to me like risotto – just what I want to tuck into on a cold night. This particular dish was a bit fancy for a weeknight but sometimes fancy is just what you need to spice things up – plus, since there’s almost 20 grams of protein per serving you can make this your main (and only) dish.
I talk to people all the time who “can’t bake” (I’m not judging them, it’s self-proclaimed). This is all well and good but everyone needs a sweet snickety-snack now and then and if you’re not baking them yourself, you’re buying them.
The other day we were having healthy soup for dinner; a dinner of soup becomes much more exciting with some bread on the side. I was going to make these go-to buttermilk biscuits, but they’re so delicious that I wouldn’t be able to eat just one, and I’d had my lunch with a side of ice cream.
In March the sun seems to slant in a way that promises spring, and I’m usually the first one at the park. My kids (well kid, only one of them walks) seem to be much easier to deal with once all the ya-yas are out. Though the sun indeed slants, the park is nasty cold – especially as the dark sets in. I think soup is even more welcome in early spring because instead of hiding inside in my sweatpants, I’m actually outside getting cold.
The Friday morning schedule included a playdate with some lovely ladies – one who I knew had a dairy allergy and the other I believed was vegetarian, maybe vegan? I love to bake with buttermilk, butter and eggs like nobody’s business so this presented a challenge, though I wanted to arrive treats-in-hand.
I know I talk about eggs too much…I know. It’s just that they’re like nature’s original 100 calorie snack pack (70 calorie snack pack doesn’t have any zip); they’re chock full of protein and fats and if you’re trying to eat more organically, eggs are much less expensive than meat! I made this frittata for brunch but it’d actually be fantastic for dinner as well.
I enjoy making desserts that are authentic (white flour, white sugar) though as I sift through recipe ideas I discard those that start off with 1 c. heavy cream or 1 c. butter. Apple pie, when made with my oil crust, is “middle of the road” on the unhealthy spectrum, but it still clocks in over 500 calories with silly amounts of sugar.
Good morning America was on in my kitchen the other day while I was feeding both kids and grabbing handfuls of peanuts, almonds, and chocolate chips as my chosen, time-limited breakfast of champions (did you know that eating almonds and peanuts together creates a “complete protein”?). There was a segment on Kobe Bryant’s foray into “bone broth” and its life-giving qualities. There’s even a window in NYC’s East Village where a trendy chef sells it in coffee cups. Seriously? Well, mom, you’re way ahead of the game because we’ve been eating this since I was a kid.
Ok.. it’s oatmeal cookie week. The last recipe was SO DELICIOUS but had no redeeming healthy qualities. Take two, for the healthy folks. I’d borrowed the America’s Test Kitchen Light Cooking book from my friend Bri, and then forgotten that I had it and about six months went by. Once recovering it I scanned the pages I’d marked to see if I wanted to make anything before the return. These cookies looked interesting but I didn’t photograph my endeavors because I made them post-4 pm and there was no natural light to take pics. I regretted this later after several friends tasted them and wanted the recipe, STAT. A remake was in order!