tag:blogger.com,1999:blog-82215312262059347512024-03-05T04:08:33.318-08:001turtledovekartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.comBlogger502125tag:blogger.com,1999:blog-8221531226205934751.post-60571598364357382602012-04-19T04:23:00.000-07:002012-04-19T04:24:50.001-07:00Affordable Health Care Supplemental Insurance for Seniors<div style="text-align: justify;">When older persons are viewed as "seniors," they usually possess a nice very little retirement nest together with health and existence insurance policies to fall back on. Probably they can be widows or widowers who have pension plan strategies from their departed husband and wife. Of course, this is the notion scenario with the older.<br /><br />Numerous senior citizens in Usa don't have enough <span style="font-style: italic; font-weight: bold;">health care insurance</span> for you to adequately deal with their medical needs as well as prescription substance medications. This is why health care supplemental health care insurance pertaining to senior citizens is important, and other than State medicaid programs as well as Medicare, it is possible to get affordable health care supplemental insurance pertaining to seniors.<br /><br />To be familiar with four guidelines acquire the best into affordable health care supplemental insurance pertaining to older persons:<br /></div><br /><div style="text-align: justify;">People who enroll in from a young age obtain the best prices. Nonetheless, that does not mean senior citizens usually are not entitled. Really, seniors are probably the most typical health care supplemental insurance customers.<br /><br />Also . relating to your latest wellbeing situation. Extending the simple truth may seem like a way to acquire more affordable prices for your own health care supplemental insurance, company, it's true that premiums are generally based on past as well as present health problems, however resting will forever meet up with you finally, particularly when presently there comes a period when you'll need which supplemental insurance and the insurance company will not spend because you provided fake details whenever making use of.<br /><br />Think about any groupings or even organizations this agreement an individual belong. These organizations may be able to assist you to obtain affordable health care supplemental insurance with regard to senior citizens.</div>kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com11tag:blogger.com,1999:blog-8221531226205934751.post-6371788454527928872012-03-25T23:24:00.001-07:002012-03-25T23:24:21.205-07:001turtledove1turtledoveAnonymousnoreply@blogger.com2tag:blogger.com,1999:blog-8221531226205934751.post-86619240392286446992012-03-21T07:32:00.000-07:002012-04-19T04:34:58.782-07:00Roommate Living: Your Food, Kitchen, and Sanity<div style="color: #990000;"><i>This was first published in April 2010.</i></div><br />Since freshman year of college, I’ve had approximately 15,000 roommates. Some are still my best friends, favorite people, and life partners. Others smoked crazy things too late at night. One remains the only unrelated adult I’ve ever yelled at. (Surprise! It was over the dishes.)<br /><br /><div class="separator" style="clear: both; text-align: center;"></div>Whether you’re fresh out of university or shacking up with your significant other for the first time, living with other people has multitudinous benefits. It can save everyone involved a ton of cash. It can be a social opportunity, cultural experience, and culinary education. It can keep you from being plain lonely.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlR2_4-BBiUUrNBXRgTV1rf7RkjLYY6XkE_A2g1XE2bWfyHnp07cLOSW_5mhHwCti9svnRIE7kWtonl4WEa0E_egtTg41KY_u0klTGfyfwLv30Tlxki95yMGpRAMkBmH2CB1cibKLODf9/s1600/Passive+Aggressive+Kitchen.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlR2_4-BBiUUrNBXRgTV1rf7RkjLYY6XkE_A2g1XE2bWfyHnp07cLOSW_5mhHwCti9svnRIE7kWtonl4WEa0E_egtTg41KY_u0klTGfyfwLv30Tlxki95yMGpRAMkBmH2CB1cibKLODf9/s200/Passive+Aggressive+Kitchen.jpg" width="120" /></a></div>But if you’re not careful, it can also be a terrifying descent into a cohabitational hell, in which anger and discomfort become facts of everyday life. Living with the dishes guy? Was kind of like that. <br /><br />The center of roommate karma is inevitably the kitchen. Maintain a zen-like equilibrium there, and your time together will be peaceful and harmonious. Forget to buy paper towels for the third week in a row, and you could find a severed goldfish head on your pillow.<br /><br />That’s why it’s important to discuss food, money, and galley-related issues up front. It puts you on the same page, sets a precedent for the future, and prevents misunderstanding down the line. So, be open with your wants and needs. Ask plenty of questions. And remember the two most important things about living with anyone new:<br /><ul><li><b>Don’t be afraid to speak up.</b> If your roommate isn’t doing her dishes and/or owes you money for olive oil, tell her. You can assert yourself and still be considered a nice person.</li><li><b>Don’t be a jerk. </b>You’re sharing this room with others, and should always take their feelings into consideration. Play nice, do your part, and don’t make fun of Bob’s vegan macaroni and cheese.</li></ul>With those ideas in the back of your head, the ensuing discussion should be easy. For reference, here are a few good areas to touch on, along with a ton of pertinent questions.<br /><br /><b>1) FOOD</b><br /><br />First and foremost, you and your roommate(s) have to feed yourselves using actual food. Broaching the edibles topic could set the tone for the rest of your talk, not to mention the rest of your lease. Tread carefully, be thorough and kind, and ask:<br /><ul><li>Will you share food? Will you share everything or just staples? Which staples?</li><li>Will you share cooking responsibilities? How will you split the job? </li><li>When will you cook? Should you set up a schedule? What meals will you eat at home?</li><li>Does anyone have dietary restrictions, allergies, or ethical issues? </li><li>Will any food be off limits? (ex: If there’s a peanut allergy in the house, it could be best to avoid ‘em altogether.) </li></ul><br /><b>2) EQUIPMENT</b><br /><br />Once you have food, you need ways to serve it. Your requirements could vary wildly, based on your diet and/or affinity for cooking. Plan ahead, use <a href="http://www.bedbathandbeyond.com/btsSurvFirstApartmentDetail.asp?order_num=-1&sarticle=LifeFirstApartmentChecklist1&" style="color: #990000;">this checklist</a><span style="color: #990000;"> </span>for guidance, and ask:<br /><ul><li>What kitchen equipment do you already own? Is it in good shape?</li><li>What do you need to buy? Where should you buy it? </li><li>Do you have any doubles (ex: two toasters)? Do you need the extra? If not, what can you do with it?</li><li>Who will keep new purchases (microwave, blender, etc.) if/when you move out? </li><li>Is there room to fit everything? (See: Storage.)</li></ul><br /><b>3) MONEY</b><br /><br />Here comes the hard part. Beyond rent, you’ll probably spend most of your apartment-apportioned cash on food and kitchen supplies. Splitting the bills can be tricky, and payment itself even harder. Stay positive and ask:<br /><ul><li>How will pay for the food you buy jointly? Will you split the bills or alternate months?</li><li>How will you pay for the kitchen necessities (tin foil, dish soap, paper towels, etc.)? What falls under that umbrella term?</li><li>Who will do the actual buying? Will you take turns? </li><li>Will you join a bulk store or CSA? What supermarkets, ethnic markets, and farmer’s markets will you shop at? </li><li>How will you handle coupons, sales, or memberships?</li><li>How will you handle restaurants and take out? Does that go in the budget?</li></ul><br /><b>4) STORAGE</b><br /><br />Pots, pans, silverware, dishes, and appliances do more than look pretty: they take up space. And when square feet are at a minimum, having a storage strategy is vital. Consider your cabinets and ask:<br /><ul><li>Where will you store the food? How about the dishes? And cleaning equipment?</li><li>Will you split storage? Who gets which refrigerator shelf? What about the pantry and freezer?</li><li>Do you have enough room for bulk purchases?</li><li>Is there a way you can easily add extra shelves, cabinets, or pot racks?</li><li>Are you allowed to throw things out without permission, if it looks like it went bad? (Note: This comes up more than you think. It’s like a science experiment in there sometimes.)</li></ul><br /><b>5) CLEANING</b><br /><br />Though dishes are 90% of the issue, cleaning goes deeper than washing your coffee cup. In every kitchen, there are counters to wipe, floors to mop, and microwaves to liberate of caked spaghetti sauce. If this is left to one person - or worse, not done at all – things will very messy, both dirt-wise and relationship-wise.<br /><ul><li>How quickly will you have your dishes done? Will you split the responsibility? How?</li><li>How often will you light clean (counters, sweeping, etc.) the kitchen? Who will take care of this?</li><li>How often will you deep clean (oven, refrigerator, etc.) the kitchen? Who will take care of this?</li><li>Who will take out the garbage? How will you handle recycling?</li><li>Who will take care of repair issues as they come up? Are you handy? Will you be the point person for the landlord? </li><li>Who will keep track of and replace cleaning tools (Lysol, sponges, etc.)? </li><li>Should you create a cleaning schedule?</li></ul>If you address all of these questions up front and periodically revisit them through the course of your cohabitation, you and your roommates/loved ones can enjoy a sparkling, relatively stress-free household. What’s more, you can apply the concepts to almost every shared room in the house, whether it’s the den or the shed you use to make illegal moonshine.<br /><br />Readers, what about you? Do you have any roommate rules to follow, especially in the kitchen? How about horror stories? You know we loves us some o’ those guys.<br /><br />(Excellent letter photo from <a href="http://www.passiveaggressivenotes.com/" style="color: #990000;">Passive Aggressive Notes</a>.)<br /><br />~~~<br /><br />If you like this article, you might also elicit pleasant feelings from: <br /><ul><li><a href="http://1turtledove.blogspot.com/2008/11/frugal-storage-solutions-for-small.html" style="color: #990000;">Frugal Storage Solutions for the Small Kitchen</a></li><li><a href="http://1turtledove.blogspot.com/2008/08/if-i-had-known-then-food-and-financial.html" style="color: #990000;">If I Had Known Then: Food and Financial Advice for the College Bound (Also, a Story)</a></li><li><a href="http://1turtledove.blogspot.com/2009/03/weekly-menu-planning-for-singles.html" style="color: #990000;">Weekly Menu Planning for Singles, Couples, and Working People</a></li></ul>kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-63672975596827900352012-03-14T09:33:00.000-07:002012-04-19T04:34:58.808-07:00Learning to Love Foods You Hate: A How-to Guide for Frugal Eaters<div style="color: #990000;"><i>This article first appeared in April 2009.</i></div><br />Up until a few years ago, the list of foods I loathed was a long one. It included, but wasn’t limited to: spaghetti squash, broccoli, asparagus, red cabbage, ginger ale, cauliflower, radishes, lentils, beans, Brussels sprouts, fennel, eggplant, anise, scallops, figs, and of course, the dreaded mayonnaise. The list goes on (and on), but you get the idea: growing up, I wasn’t exactly a daring eater.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59tOZnBLXNE_B8izJWVdy-em7jXTJnBkKtG_49NDSj2zfyKQwn3jItY8aivYDFuRL3fEMnxrrkB7DyT-WryjoODmPdTo073dqxyBfr0_Hbr_mnQLFMiQLbGbK0ZkH8t-fyCm-NoiykHez/s1600-h/squash"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5319589778248010114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59tOZnBLXNE_B8izJWVdy-em7jXTJnBkKtG_49NDSj2zfyKQwn3jItY8aivYDFuRL3fEMnxrrkB7DyT-WryjoODmPdTo073dqxyBfr0_Hbr_mnQLFMiQLbGbK0ZkH8t-fyCm-NoiykHez/s200/squash" style="cursor: pointer; float: right; height: 125px; margin: 0pt 0pt 10px 10px; width: 125px;" /></a>I still hate mayo. I will ALWAYS hate mayo. George Clooney could serve me mayo wrapped in chocolate bacon on a gold-plated re-issue of <span style="font-style: italic;">Who’s Next</span>, and I would throw it back in his face. But my opinion’s changed on most of those other foods. These days, I’ll gladly scarf a floret of cauliflower. Brussels sprouts hold a special place on my dinner table. And eggplant? Well, eggplant is my favorite thing ever, aside from <a href="http://www.youtube.com/watch?v=v5iJPoIynm0&feature=related" style="color: #990000;">the panda song from <span style="font-style: italic;">Sifl and Olly</span></a>. (In fact, you could say I’m drunk on eggplant mystery.)<br /><br />Granted, part of it is just me aging. At 31-years-old, my palate’s matured a little, and my tastes now lean more toward savory than sweet. The other part, though, can be directly attributed to recent changes in my lifestyle.<br /><br />See, a few years ago, I resolved to learn to cook, to eat healthier, and to better manage my money. As it turned out, vegetables and legumes were vital to making this work, since they’re exponentially cheaper than meat and much more nutritious than most starches. So, I had to confront my fears. I had to expand my produce repertoire beyond corn, carrots, corn, and carrots.<br /><br />These strategies helped. I learned to tolerate, and even love, a lot of foods I had longstanding issues with. Try ‘em for yourself, and please add your own suggestions to the comment section.<br /><br /><span style="font-weight: bold;">Make it unrecognizable. </span><br /><a href="http://1turtledove.blogspot.com/2008/08/roasted-eggplant-with-mushroom-tomato.html" style="color: #990000;"><span style="font-style: italic;">Case study: Eggplant</span></a><br />Seedy, mushy, and horrifically purple, eggplant appealed to me about as much as a drug-free colonoscopy. Then, in 1997, my friend H hid it in her homemade tomato sauce. And … revelation. Soon, I was on to <a href="http://1turtledove.blogspot.com/2007/08/love-and-eggplant.html" style="color: #990000;">eggplant dips</a>, <a href="http://1turtledove.blogspot.com/2007/07/of-eggplants-and-angels.html" style="color: #990000;">eggplant pastas</a>, and finally, plain ol’ <a href="http://1turtledove.blogspot.com/2007/09/broiled-eggplant-japonaise-brutti-ma.html" style="color: #990000;">broiled eggplant</a>. The trick was getting the image of the vegetable out of my head, and forcing me to associate it with otherwise good food. I suspect it would work beautifully with any vegetable that could be pureed or furtively included in a sauce (butternut squash, bell peppers, etc.).<br /><br /><span style="font-weight: bold;">Use it in a recipe with foods you love.</span><br /><a href="http://1turtledove.blogspot.com/2008/11/roasted-brussels-sprouts-with-balsamic.html" style="color: #990000;"><span style="font-style: italic;">Case study: Brussels sprouts</span></a><br />As far as I was concerned, Brussels sprouts were tiny, bitter cabbages that masochists ate when they ran out of bigger bitter cabbages. Little did I know that <a href="http://www.seriouseats.com/recipes/2008/11/golden-crusted-brussels-sprouts-recipe.html" style="color: #990000;">slathering them in Parmesan</a> would provide a delicious gateway into <a href="http://1turtledove.blogspot.com/2008/06/very-barefoot-contessa-weekend.html" style="color: #990000;">healthier, simpler preparations</a>. See also: <a href="http://www.seriouseats.com/recipes/2009/03/red-cabbage-with-apples-and-honey-recipe.html" style="color: #990000;">Red Cabbage (ew) with Honey (nice), Apples (yay!), and Bacon (king of cured meats)</a>. It's actually quite scrumptious.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATwB3VUoZo9kc-4Z97sYRn7iPNGK5_kbX8ATUN67BUwCzQhKXn_03_0YSUAFcta9ojEhmH8_dGLKUFjQs4G0KBLy3-cJMurSJcjsx5k5sZWF3jYx2OnwB1FmryBTTNj0qwSXiH7OtZGbE/s1600-h/pea.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5319709090714717778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATwB3VUoZo9kc-4Z97sYRn7iPNGK5_kbX8ATUN67BUwCzQhKXn_03_0YSUAFcta9ojEhmH8_dGLKUFjQs4G0KBLy3-cJMurSJcjsx5k5sZWF3jYx2OnwB1FmryBTTNj0qwSXiH7OtZGbE/s200/pea.jpg" style="cursor: pointer; float: left; height: 207px; margin: 0pt 10px 10px 0pt; width: 118px;" /></a><span style="font-weight: bold;">Try it in an ethnic dish.</span><br /><a href="http://1turtledove.blogspot.com/2007/10/paging-ming-tsai-light-chinese-chicken.html" style="color: #990000;"><span style="font-style: italic;">Case study: Broccoli</span></a><br />Broccoli: looks like trees, tastes like butt, right? Yeah, I used to think like that, too. But in high school, Ma ordered Chicken and Broccoli from our local Chinese joint, Da How. Suddenly, it was broccoli: looks like trees, tastes like HEAVEN (with garlic and brown sauce). Sometimes, a food is more appealing when its paired with flavors you’re not necessarily accustomed to. Like <a href="http://en.wikipedia.org/wiki/Pad_thai" style="color: #990000;">bean sprouts on top of Pad Tha</a><span style="color: #990000;">i</span>. Or <a href="http://en.wikipedia.org/wiki/Samosa" style="color: #990000;">peas stuffed in a samosa</a>. Or <a href="http://en.wikipedia.org/wiki/Enchilada" style="color: #990000;">tomatillo sauce spread across an enchilada</a>. Pick a cuisine and start experimenting.<br /><br /><span style="font-weight: bold;">Cook the</span><span style="font-weight: bold;"> best-reviewed recipe you can find featuring that food.</span><br /><a href="http://1turtledove.blogspot.com/2009/02/veggie-might-currythe-very-very.html" style="color: #990000; font-style: italic;">Case study: Cauliflower</a><br />Most aggregate recipe sites like <a href="http://www.epicurious.com/" style="color: #990000;">Epicurious</a>, <a href="http://www.foodnetwork.com/" style="color: #990000;">Food Network</a>, and <a href="http://allrecipes.com/" style="color: #990000;">All Recipes</a> have sophisticated rating systems with which home cooks can evaluate any dish. If you’re feeling ambitious, plug an ingredient into one of their search engines. Then, prep the recipe with the best overall reviews. For example, Ina Garten has a <a href="http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe/index.html" style="color: #990000;">Cauliflower Gratin</a> that’s received an average of five stars from 132 people (which is outstanding). I’ve tried it myself, and without exaggeration, it changed the way I felt about cauliflower. I just … I just didn’t know it could taste that good. Now, stuff like <a href="http://1turtledove.blogspot.com/2009/02/food-phobias-and-roasted-garlic.html" style="color: #990000;">Roasted Garlic Cauliflower</a> and <a href="http://www.seriouseats.com/recipes/2009/03/curried-cauliflower-soup-with-honey-recipe.html" style="color: #990000;">Curried Cauliflower Soup with Honey</a> are making regular appearances in my mouth.<br /><br /><span style="font-weight: bold;">Understand you don’t have to eat it the way your Ma (or Pa) prepared it. </span><br /><a href="http://1turtledove.blogspot.com/2008/10/veggie-might-best-little-sauce-in.html" style="color: #990000; font-style: italic;">Case study: Spaghetti Squash</a><br />Across the country, millions of Irish-Americans loathe vegetables because growing up, produce was boiled beyond recognition and then forced by threat of death into their reluctant maws. But take heart, my freckled brethren! It doesn’t have to be this way. Did you know <a href="http://1turtledove.blogspot.com/2008/03/honey-glazed-roasted-carrots-simon.html" style="color: #990000;">carrots can be roasted</a>? And <a href="http://1turtledove.blogspot.com/2007/12/fast-food-done-good-garlicky-broccoli.html" style="color: #990000;">broccoli rabe, sauteed</a>? And <a href="http://1turtledove.blogspot.com/2007/11/tastes-they-are-changin-spaghetti.html" style="color: #990000;">spaghetti squash, combined with red sauce, mozzarella, and pine nuts</a> to create something COMPLETELY DELICIOUS? It’s true. So, love your Gaelic Ma. Embrace her. Call her often. Just … try to forget her cooking. It’ll make this whole process much easier.<br /><br /><span style="font-weight: bold;">Try a dish with a subtler incarnation of that food. </span><br /><a href="http://1turtledove.blogspot.com/2009/02/on-saving-also-white-bean-and-tarragon.html" style="color: #990000;"><span style="font-style: italic;">Case study: Tarragon</span></a><br />This one’s a little difficult to explain, so here’s an example: I despise anise. Even thinking about its black licorice flavor makes my tongue curl. Recently though, I discovered a <a href="http://1turtledove.blogspot.com/2009/02/on-saving-also-white-bean-and-tarragon.html" style="color: #990000;">White Bean and Tarragon Soup</a> that I quite like. Tarragon, like fennel, possesses traits similar to anise, but it’s much, much subtler. In the soup, it was complemented so well by the other ingredients, I didn’t even taste the hate. Maybe I'll feel the same way about anise someday. Think of this principle like salsa: you start out mild, and work your way up to medium and hot varieties.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6M3qXkFxQ12QGLJJHjDdHqNl0_FeUe5ujAx1-NYFHd_KsOkQF3-wR5TwH0B0wwrSeyvDDul2Lv20W-nC63D8lY8TBo5mJSJiNM0bFJUptIwQUNu01NRa3OwdxbRpBdx9go-jKRjN0KI7/s1600-h/hellery.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5319589872001121154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6M3qXkFxQ12QGLJJHjDdHqNl0_FeUe5ujAx1-NYFHd_KsOkQF3-wR5TwH0B0wwrSeyvDDul2Lv20W-nC63D8lY8TBo5mJSJiNM0bFJUptIwQUNu01NRa3OwdxbRpBdx9go-jKRjN0KI7/s200/hellery.jpg" style="cursor: pointer; float: right; height: 131px; margin: 0pt 0pt 10px 10px; width: 155px;" /></a><span style="font-weight: bold;">Give it just one more shot.</span><br /><a href="http://1turtledove.blogspot.com/2008/09/veggie-might-camp-stove-veggie-chili.html" style="color: #990000;"><span style="font-style: italic;">Case study: Beans</span></a><br />For some inexplicable reason, I always assumed I hated beans. As a kid, they looked funny to me. And in my six-year-old brain, funny-looking food = bad food. It wasn’t until I grew up, sacked up, ate one and didn’t throw up, that they became a regular part of my diet. (Okay, hummus helped.)<br /><br /><span style="font-weight: bold;">If you truly hate it, let it go. </span><br /><a href="http://www.webweaver.nu/clipart/img/historical/pirates/cute-skull-and-crossbones.jpg" style="color: #990000;"><span style="font-style: italic;">Case studies: scallops, figs, radishes, mayo</span></a><br />Scallops will never be my thing, no matter how fresh they are, how well they’ve been prepared, and how many times I try them. Figs, radishes, mayonnaise – still disgusting, as well. (Which, did I mention I hate mayonnaise? I did? Oh, good.) Sometimes, a certain food just won’t do it for you. And it’s okay. Just move on to the next one.<br /><br />And that’s it. Readers? Suggestions?<br /><br />~~~<br /><br />If you like this article, you might also dig<br /><ul><li><a href="http://1turtledove.blogspot.com/2007/08/picky-picky-frugal-healthy-menu-ideas.html" style="color: #990000;">Picky, Picky: Frugal, Healthy Menu Ideas for a Fussy Crowd</a></li><li><a href="http://1turtledove.blogspot.com/2008/07/10-foods-you-should-always-splurge-on.html" style="color: #990000;">10 Foods You Should Always Splurge On</a></li><li><a href="http://1turtledove.blogspot.com/2007/11/touch-of-class-10-thrifty-healthy.html" style="color: #990000;">Touch of Class: 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals</a> </li></ul>(All images courtesy of <a href="http://nataliedee.com/" style="color: #990000;">NatalieDee.com</a>. Go there now.)kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com1tag:blogger.com,1999:blog-8221531226205934751.post-31613615056538510702012-03-12T07:44:00.000-07:002012-04-19T04:34:58.827-07:00Spaghetti with Asparagus, Egg, and Parmesan: a Mutant Freak of Deliciousness<div style="color: #990000;"><i>This post first appeared in April 2009.</i></div><br />Though I’m cooking more often now, creating my own recipes continues to scare the living daylights out of me. My self-spawned dishes tend to be three-out-of-five star affairs, meaning they’re servable, but won’t necessarily knock your socks off. See, I’m still mastering certain techniques (read: all of them), and find pairing flavors tougher than Advanced Calculus. (Hey, if mathematicians had to eat their results, they’d have never picked up calculators in the first place.)<br /><br />So, when I invent something that actually works, it’s like … it’s like … hm … how to express this without resorting to hyperbole?<br /><br />Oh! I have it. It’s like riding a golden unicorn over a rainbow while world peace breaks out in the background. Or U2 playing an acoustic gig in my living room as I’m hand-fed chocolate-covered strawberries by <a href="http://www.temacom.org/sorrento06/foto/raoul_bova_rizzardi2H.jpg"><span style="color: #990000;">Raoul Bova</span></a>. Or taking a permanent vacation from my job, but with eternal severance pay and health benefits. (Dare to dream.)<br /><br />Okay, maybe I’m exaggerating. But it <i>is </i>pretty cool. And today’s recipe, Spaghetti with Asparagus, Egg, and Parmesan, is one of those rare triumphs.<br /><br />Tuesday night, I was in a spaghetti mood, but had a use-it-or-lose-it pound of asparagus whiling away in the crisper drawer. With no funghi available, <a href="http://1turtledove.blogspot.com/2007/10/classy-squared-pasta-with-asparagus-and_26.html"><span style="color: #990000;">Pasta with Asparagus and Mushrooms</span></a> was out of the question. So was <a href="http://1turtledove.blogspot.com/2008/03/its-springtime-for-vegetables-and.html"><span style="color: #990000;">Roasted Asparagus with Poached Egg and Parmesan</span></a>, since I reallyreallyreally wanted some pasta. But both recipes fused together? That could work.<br /><br />And did it EVER. It’s my new favorite comfort food. Creamy and cheesy and asparagus-y, I can see myself eating this over and over again until my death in 2097. (Yes, I’m shooting for 120. <a href="http://www.cliqueclack.com/tv/2008/11/06/30-rock-believe-in-the-stars/"><span style="color: #990000;">Believe in the stars!</span></a>) And? AND? I would say I could eat 14 bowls of the stuff, but a single serving filled me to the brim.<br /><br />Of course, should you decide to give it a shot:<br /><br />1) To cut the fat even further, omit ½ tablespoon olive oil and a little parmesan.<br /><br />2) Don’t throw out the pasta water. Love it. Be liberal with it. It’s vital to everything.<br /><br />And that’s it, folks. Have a lovely weekend, and experiment if you get the chance. Occasionally, it’s worth it.<br /><br /><b>Spaghetti with Asparagus, Egg, and Parmesan</b><br />Serves 3<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5320305235099371058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAswsMm3LNr2PU6yJod3oUFcFypb_4OnK-CPbtrXqYH3JNt305s7la-WMSGMlU_QvZ3rqHx6QbxS1uB1vKK1Q3XH4TCyJJ1KtmLuBDSIKG-KZiFHLhqD6xQ8TpydL_X9HRHKmfGfLM5bwl/s320/Pasta.jpg" style="cursor: pointer; display: block; height: 201px; margin: 0px auto 10px; text-align: center; width: 320px;" />8 oz thin spaghetti<br />1 tablespoon olive oil<br />1 pound medium-thin asparagus, rough ends snapped off, cut into 1-inch pieces<br />Cooking spray<br />3 eggs<br />½ tablespoon tap water<br />Kosher salt and freshly-ground black pepper<br />2 dashes cayenne pepper<br />¼ cup grated parmesan<br /><br />1) Cook pasta ‘til al dente and drain, <b>reserving ¾ cup of cooking water.</b><br /><br />2) Heat olive oil in a large skillet over medium heat. Add asparagus and saute for 4 or 5 minutes, stirring occasionally. Add ¼ cooking water and cook for another 3 or 4 minutes, until asparagus is crisp-tender.<br /><br />3) In the meantime, spray a small nonstick pan with cooking spray. Crack three eggs into it, and add ½ tablespoon tap water. Cover and cook over low heat for a few minutes, until the top of the yolks cloud, but are still soft and runny. Remove from heat.<br /><br />4) When the asparagus is done cooking, add drained pasta to the pan, stirring to reheat if necessary. Off heat, add the remaining ½ cup of cooking water, cayenne pepper, and salt and pepper to taste. Stir.<br /><br />5) Ladle pasta into bowls along with 1 tablespoon water/sauce from bottom of pan (or more, if you like). Place egg on top and sprinkle with about 1-1/2 tablespoons parmesan cheese. Break egg, mix everything together, and enjoy.<br /><br /><b>Approximate Calories, Fat, and Price Per Serving</b><br />446 calories, 13.4 g fat, $1.24<br /><br /><b>Calculations</b><br />8 oz thin spaghetti: 800 calories, 4 g fat, $0.33<br />1 tablespoon olive oil: 119 calories, 13.5 g fat, $0.12<br />1 pound medium-thin asparagus: 91 calories, 0.5 g fat, $1.99<br />Cooking spray: negligible calories and fat, $0.03<br />3 eggs: 221 calories, 14.9 g fat, $0.55<br />½ tablespoon tap water: negligible calories and fat, $0.00<br />Kosher salt and freshly-ground black pepper: negligible calories and fat, $0.02<br />2 dashes cayenne pepper: negligible calories and fat, $0.01<br />¼ cup grated parmesan:108 calories, 7.2 g fat, $0.68<br />TOTAL: 1339 calories, 40.1 g fat, $3.73<br />PER SERVING (TOTAL/3): 446 calories, 13.4 g fat, $1.24kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com1tag:blogger.com,1999:blog-8221531226205934751.post-572642279248438882012-03-07T07:08:00.000-08:002012-04-19T04:34:58.925-07:00Couponing for People Who Hate Couponing: A Zero-Stress Guide to Clipping Big Bargains<div style="color: #990000;"><i>This post first ran in April, 2010.</i></div><br /><i>WARNING: If you know what a Catalina deal is and/or have actually employed one, this may not be the post for you. If you occasionally slice your pinky open while using adult scissors, this is definitely the post for you.</i><br /><br />When you think of couponing, what’s the first thing that pops into your head? Is it GoGurt? Is it a planet-sized binder and never-ending stack of circulars? Is it a crazy cat lady, forever in search of the single slip of paper that will net her 14 free packets of McCormick fajita seasoning? <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLGaRs3QoVOEBsqXN009p6iXK0M-XZsb4VO-aHu7NrndKm79u4h4ZpLSr9gsgCj9GxBLDW72qY4E8Y4yvHpTknvZ-JWYptuwQRquaRyE6wfWgHS7z_YPLZSq1jLI2gTuqRwVgxMpqKxzX/s1600/Hearts+and+Home+Coupon+Binder.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLGaRs3QoVOEBsqXN009p6iXK0M-XZsb4VO-aHu7NrndKm79u4h4ZpLSr9gsgCj9GxBLDW72qY4E8Y4yvHpTknvZ-JWYptuwQRquaRyE6wfWgHS7z_YPLZSq1jLI2gTuqRwVgxMpqKxzX/s320/Hearts+and+Home+Coupon+Binder.jpg" /></a>It’s understandable. Long stereotyped as the favorite pastime of bargain-happy grandmas and moms of 47, clipping coupons gets a pretty bad rap. Many believe it gets you minimal deals on junky food. I didn’t touch coupons for years, figuring the time it took to collect them was disproportionate to the amount of money they saved.<br /><br />Now I know better. While I still buy groceries primarily based on the circular, I’ve come to realize that a simple, no-frills approach to couponing nets good money for little time investment. I don’t freak out, I don’t buy rainbow-colored faux food, and I save a couple hundred bucks each year. Not too shabby.<br /><br />If you’re considering coupons, but don’t know where to start, read on. These simple explanations and stress-free strategies could kick off a lifetime of half-price egg noodles. If you do nothing else, make sure to scroll down to the GOLDEN RULE OF COUPONING, wherein I explain the practice’s most important tenet as well as the origin of the universe.<br /><br />(Also? Readers? What am I missing? I’m sure it’s a lot. The comment section awaits.)<br /><br /><br /><b>OBTAINING ‘EM</b><br /><br />There are a few ways to collect coupons. Some are intuitive, others not so much.<br /><br /><b>Newspapers. </b>Since the beginning of time, the Sunday paper has come equipped with bazillions of coupon-stuffed circulars. If you can’t swing a subscription, bum them off friends and family after they’re done reading. This is how I amass most of my deals. (Thanks, Dad.)<br /><br /><b>Store circulars and magazines. </b>Occasionally, coupons will appear in publications within a supermarket or drugstore, probably by the door or the cashier. Though you’ve already made your plan, leaf through these, since they can offer good last-minute deals or bargains for next time. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFfM7ULiwyjlPeoI00l7Gh0uPZTIN9NNF7NsFT_sCuqQgyMYd3QvatR5Q6T8hFXamdk_sRnbh8uAKM6lTLHzeSmiNGTUStSBxs_8MMyPER14-MU6W7mukDpPk8gt7rji0ua7fDEO7wWxx/s1600/Coupon+Dispenser.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFfM7ULiwyjlPeoI00l7Gh0uPZTIN9NNF7NsFT_sCuqQgyMYd3QvatR5Q6T8hFXamdk_sRnbh8uAKM6lTLHzeSmiNGTUStSBxs_8MMyPER14-MU6W7mukDpPk8gt7rji0ua7fDEO7wWxx/s320/Coupon+Dispenser.jpg" /></a><b>Store shelves. </b>You know those little ticket dispensers that line supermarket aisles? If they’re located by a food you enjoy, grab one. Hey, you never know.<br /><br /><b>Mailings. </b>If you really like a particular company, you can frequently sign up online to receive coupon packets through the mail. <br /><br /><b>Online.</b> Online coupon deals can be tremendous, but also a giant headache if you spend too much time looking for them. So, be judicious in your search. Speaking of which, there are three basic ways to collect and save. <br /><ol><li>Go to aggregate sites like <a href="http://coupons.com/" style="color: #990000;">Coupons.com</a> and <a href="http://www.mambosprouts.com/coupons/" style="color: #990000;">Mambo Sprouts</a> (organic).</li><li>Visit individual company pages like <a href="https://www.bettycrocker.com/coupons-promotions/coupons/default" style="color: #990000;">Betty Crocker</a>. </li><li>Cruise popular forums and consumer sites like <a href="http://www.afullcup.com/forums/" style="color: #990000;">A Full Cup</a> and <a href="http://www.couponmom.com/" style="color: #990000;">Coupon Mom</a>.</li></ol>Be warned: you might have to sign up for the service and/or install a special printing program, but it can be worth it. Also, not every store accepts print-outs, and many supermarkets often restrict what you can and can’t use. Give your local chain a call before planning any big shopping trip.<br /><br /><br /><b>ORGANIZING ‘EM</b><br /><br />My coupons currently sit in a small stack on my clock radio, vaguely organized by general category. Sometimes, I weed through them and pick out the expired ones (which can then be donated to the military). Your preferred method may vary, but other folks seem to enjoy:<br /><ul><li><a href="http://orgjunkie.com/2007/04/organizing-coupons.html" style="color: #990000;">Accordion folders</a></li><li><a href="http://www.utahdealdiva.com/2009/09/my-coupon-binder.html" style="color: #990000;">Binders</a></li><li><a href="http://moneysavingmom.com/2008/01/organizational.html" style="color: #990000;">File boxes</a></li><li><a href="http://frugalfestival.files.wordpress.com/2009/07/coupons-on-my-kitchen-table.jpg" style="color: #990000;">Anarchy </a></li></ul>They’re all small, cute, unobtrusive, and cheap (except the last one). Store ‘em in your desk or among your cookbooks.<br /><br /><br /><b>CLIPPING AND USING ‘EM</b><br /><br />It’s Sunday afternoon. You’re sitting down at the kitchen table, coffee at your side, clippers in hand. In front of you rests 20 coupon circulars, waiting patiently for you to begin slicing and dicing. How in the good name of Bea Arthur do you approach this? By following these simple rules:<br /><br /><b>Forget <a href="http://1turtledove.blogspot.com/2008/02/food-frugality-and-fighting-brand.html" style="color: #990000;">brand loyalty</a>. </b>You’re looking for products (ex: cheese), not brand names (ex: Sargento). If you find a coupon for a brand you like (Tropicana!), that’s fantastic, but the better toothpaste deals come when you let go of your Crest fixation. <br /><br /><b>Clip only for products you need or use. </b>When you don’t eat yogurt, own a dog, or have dentures, getting bargains on Activia, Alpo, and Polident is senseless. A good rule of thumb: if you have to think about clipping a particular coupon for more than a few seconds, skip it.<br /><br /><b>Avoid clipping if you can find a comparable generic product. </b>Even with coupons, store brand foods are almost always cheaper. In most cases, people can’t tell the difference in flavor or texture, either.<br /><br /><b>Don’t clip for junk.</b> It’s undeniable: most coupons are for processed, insanely over-packaged crap, and hoarding them will only lead to blown cash and rampant unhealthiness. (*cough* Hot Pockets *cough*) However, you should always …<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobeckq57pg-S4LpQIWQRhMEhdAi4BgLRfVkOrFo_2FQRRTcYvBqS9mngWbGCYKnIhmgcOAaJzpkTkBrbkKwMPHNdq7zDcxxqi0rBfOBg6DpeQ-L0X5v9CkSZL0GUwLi0IyyQsq2Oty2p1/s1600/No+Yolks.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobeckq57pg-S4LpQIWQRhMEhdAi4BgLRfVkOrFo_2FQRRTcYvBqS9mngWbGCYKnIhmgcOAaJzpkTkBrbkKwMPHNdq7zDcxxqi0rBfOBg6DpeQ-L0X5v9CkSZL0GUwLi0IyyQsq2Oty2p1/s320/No+Yolks.jpg" /></a><b>Be on the lookout for <a href="http://1turtledove.blogspot.com/2008/05/eating-healthy-while-clipping-coupons.html" style="color: #990000;">pantry staples</a>. </b>Yay! These diamonds in the aspartame-blanketed rough are more common than you might believe. Currently (4/14/10), in my alarm clock stack, I have coupons for bread, olive oil, sour cream, butter, soy milk, mustard, dried beans, chocolate chips, cooking spray, corn starch, baking powder, rice, pasta, and egg noodles. Not to mention tin foil, gum, deodorant, and the all-important Zyrtec (a brand we will not forgo).<br /><br /><b>Be on special lookout for personal products. </b>Coupons are fantastic for cosmetics and body care items (shampoo, toothpaste, etc.). If you like L’Oreal eyeliner, and see a bargain, don’t hesitate. You could consistently save 50% or more without much effort.<br /><br /><b>Take advantage of double and triple coupon days. </b>Never in my life have I seen a Double Coupon Day in a New York City supermarket. But I’m assured they exist in many other wonderful parts of the country, as does the rare and hallowed Triple Coupon Day. Check your grocer’s website for dates.<br /><br /><b>Beware hoarding. </b>Odds are you’ll never end up in a <a href="http://en.wikipedia.org/wiki/Hoarders" style="color: #990000;">terrifying A&E series</a>, but there is such a thing as going overboard on coupons. If you don’t have sufficient storage OR the product will go bad before you use it, avoid buying multiples. <br /><br /><br /><b>THE GOLDEN RULE OF COUPONING</b><br /><br />If you take nothing else away from this post, remembering this single rule will still help you bank mad cash every year:<br /><br /><div style="text-align: center;"><b>Wait for sales to use your coupons.</b></div><br />Sales alone can save you money. Coupons alone can save you money. But they’re at their most powerful when combined. This may mean <a href="http://www.thesimpledollar.com/2008/01/18/the-one-month-coupon-strategy-a-really-clever-way-to-make-coupons-worthwhile/" style="color: #990000;">waiting a few weeks</a> after your initial clippage, but trust me, it’s worth it.<br /><br />Let me give you an example: I buy Del Monte diced canned tomatoes all the time. They’re usually $1.89 at my local supermarket. (Not a typo. I double checked.) Two weeks ago, they went on sale for $1.00 each. That’s a good deal by itself. <br /><br />However, I also had a coupon for $1.00 off four cans, meaning each dropped to $0.75. What would have been a $7.56 spending spree became a $3.00 bargain. I saved 60% off the usual price. <br /><br />Sweet, right? <br /><br />In order to obtain these most excellent deals, leaf through your supermarket circular (at its own website or <a href="http://moneysavingmom.com/" style="color: #990000;">Money Saving Mom</a>) before going shopping. Food companies generally offer circular and coupon deals around the same time, so matching them will be easier than you think.<br /><br />And that’s our ballgame. Readers, what advice would you give a beginning couponer? What do you think of the words offered here? Did I get anything wrong? (Seriously, please tell me.)<br /><br />~~~ <br /><br />If you like this article, you might also be taken by:<br /><ul><li><a href="http://1turtledove.blogspot.com/2009/05/26-common-food-labels-explained.html" style="color: #990000;">26 Common Food Labels, Explained</a></li><li><a href="http://1turtledove.blogspot.com/2008/09/angus-anguish-is-angus-beef-worth-money.html" style="color: #990000;">Angus Anguish: Is Angus Beef Worth the Money?</a></li><li><a href="http://1turtledove.blogspot.com/2008/05/eating-healthy-while-clipping-coupons.html" style="color: #990000;">Eating Healthy While Clipping Coupons</a></li></ul>[(Photos courtesy of <a href="http://blog.heartsandhome.com/2008_07_01_archive.html" style="color: #990000;">Hearts and Home</a> (coupon book), <a href="http://www.encyclomedia.in/couponplus.htm" style="color: #990000;">Encyclomedia</a> (coupon dispenser), and <a href="http://www.stromproducts.com/our-products/" style="color: #990000;">Strom Products</a> (egg noodles).]kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-89378753401062534212012-02-15T07:59:00.000-08:002012-04-19T04:34:58.946-07:00A Beginner's Guide to Beans, Plus 42 Bean Recipes<div style="color: #990000;"><i>This article first appeared in October 2009.</i></div><br />Some will balk at their flavor and size. Many will have texture issues. And still others just won’t enjoy the farting.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRLHiOB8SK1q2HbsVXFyTVPp7KLuSCfTdnj8IHP5ol067rgw9TOvD2bEo-_A6OA4MwBcuGLcbVYCo7cfMFqe87R4uUJLnf2VmK2e8-uEsfcD0z9H26RVD-Qz-q6ND9O5IS4u5P09r3FLC/s1600-h/20090810ChickpeaSalad.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392875139567031058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRLHiOB8SK1q2HbsVXFyTVPp7KLuSCfTdnj8IHP5ol067rgw9TOvD2bEo-_A6OA4MwBcuGLcbVYCo7cfMFqe87R4uUJLnf2VmK2e8-uEsfcD0z9H26RVD-Qz-q6ND9O5IS4u5P09r3FLC/s200/20090810ChickpeaSalad.jpg" style="cursor: pointer; float: right; height: 88px; margin: 0pt 0pt 10px 10px; width: 118px;" /></a>But know this: there are few cheaper, healthier, and more versatile foods than the humble bean. Members of the legume family, beans can be found everywhere from gourmet restaurants to campfire cauldrons. They’ve been vital to the survival of certain populations, and instrumental to the development of particular cuisines. Also, they taste good.<br /><br />Still, there are folks out there unfamiliar with chickpeas and pintos, kidney and black beans. And for them, CHG proudly presents the following: a breakdown of why beans are wonderful, plus 42 tried-and-true recipes in which to use them.<br /><br /><span style="font-weight: bold;">HEALTH BENEFITS</span><br /><br />Low in fat, high in protein, and astronomically high in fiber, beans work beautifully as the main components of recipes, but also as fabulous alternatives to meat. This is for a few reasons: A) they create a complete protein when paired with nuts, seeds, or grains, B) their chemical composition makes you feel sated longer than a lot of other foods, and C) they have a bulky and substantial mouthfeel, so you never feel deprived. Studies have found them to be solid tools in weight loss and maintenance, and integral to the prevention of all kinds of diseases.<br /><br />If that ain’t enough for you, <a href="http://www.webmd.com/diet/features/beans-protein-rich-superfoods" style="color: #990000;">this WebMD blurb</a> is pretty convincing: “In a recent study, bean eaters weighed, on average, 7 pounds less and had slimmer waists than their bean-avoiding counterparts -- yet they consumed 199 calories more per day if they were adults and an incredible 335 calories more if they were teenagers.” Sweet.<br /><br />P.S. True to the well-known rhyme, beans make you both smartier and fartier. They contain both certain vitamins that improve brain function AND undigestable sugars, which lead to exciting intestinal activity, which leads to gas. So there you go.<br /><br /><span style="font-weight: bold;">PRICE</span><br /><br />Grown globally from Ethiopia to Australia, beans are some of the most plentiful - and subsequently cheapest - edibles anywhere. A pound of dried beans in Brooklyn will generally run about $1, and will produce four to six cups of food after rehydration.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4i2TmjPHYN74qyCC5pgXbIizd9xTSvlIBNzj7TKtR7kITyWGhJ3qsLbMBTuVzP_ImjABN1geC21qi5ZkbCHxoM6wzMHYJZlmTEItDJhJpy8DF9eQp0JDsBdPH2436GeRqhZ8bnAavzh6q/s1600-h/Chili+Corn+Pone+Pie.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392878468319929618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4i2TmjPHYN74qyCC5pgXbIizd9xTSvlIBNzj7TKtR7kITyWGhJ3qsLbMBTuVzP_ImjABN1geC21qi5ZkbCHxoM6wzMHYJZlmTEItDJhJpy8DF9eQp0JDsBdPH2436GeRqhZ8bnAavzh6q/s200/Chili+Corn+Pone+Pie.jpg" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>Compare that to meat. In my neighborhood, a pound of chicken breast (one of the healthier animal options) runs $1.69 on sale. It shrinks slightly when cooked, ultimately producing around two cups of poultry.<br /><br />Let’s do some math, then. One cup of cheap chicken is $1.69 divided by two, or $0.85. One cup of beans is $1.00 divided by five, or $0.20. Using these (incredibly) rough numbers, chicken breast is 425% the price of dried beans.<br /><br />Of course, the numbers will vary by area, sales, and math skills, but you get the idea.<br /><br /><span style="font-weight: bold;">DRIED OR CANNED?</span><br /><span style="font-weight: bold;"><br /></span>It’s a controversy as old as storage itself: dried or canned beans? On one hand, dried beans are universally cheaper, and widely considered to possess a creamier consistency and better overall flavor. On the other hand, canned beans aren’t terribly expensive themselves, and the taste difference is pretty negligible when you’re talking about everyday kitchen use.<br /><br />The tiebreaker, then, is time. If you have the wherewithal, forethought, and 90 to 480 minutes to rehydrate a bag of dried chickpeas, you’ll be rewarded in kind. If you‘re throwing dinner together and an hour-long prep time is crazy talk, canned beans are the way to go.<br /><br />It’s worth noting that if respected cooks aren’t using canned beans already (Giada DeLaurentiis, Sara Moulton, etc.), they’re starting to come around. Even die-hard dried fans like Mark Bittman have been <a href="http://bitten.blogs.nytimes.com/2009/07/22/rethinking-canned-beans/" style="color: #990000;">giving props</a> to metal dwellers recently. Meaning: don’t fear the Goya.<br /><br /><span style="font-weight: bold;">INTRODUCING … THE BEANS</span><br /><br />If you’ve ever tried chili, hummus, minestrone, Texas caviar, Mexican food, Indian food, Italian food, or, er, refried beans, you’ve already experienced the wonder of the bean. They’re omnipresent in cuisines all over the world, and come in a range of flavors and sizes that can be adapted to thousands of dishes. Here are six of the most common found in the U.S., along with a few recipe suggestions for each.<br /><br />(A quick note before we get to the beans themselves: there are a zillion types of legume, and some [like the soybean] are rocketing in popularity stateside. But to keep things manageable, we’re sticking to a few big ones.)<br /><br /><span style="font-weight: bold;">Black Beans</span><br />Used frequently in Latin cuisines, the black bean is a small, ebony bean with an earthy flavor. I find it pairs very well with grains, and makes for a stellar soup.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOUiVZ3NosJs-DxTDtXg0LBUGkWbwGIm0GHEQRQTxchjGptU6__Pj92PQizqGg8N856tQfo3aF-g3nkqwDJg0Dm8zsMejF3sQMQF5fFTXpIuSBYfJ_DdEF02DPX_mMMCTBTHLSpI2BZzf/s1600-h/20080922QuinoaSalad.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392873087422358418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIOUiVZ3NosJs-DxTDtXg0LBUGkWbwGIm0GHEQRQTxchjGptU6__Pj92PQizqGg8N856tQfo3aF-g3nkqwDJg0Dm8zsMejF3sQMQF5fFTXpIuSBYfJ_DdEF02DPX_mMMCTBTHLSpI2BZzf/s200/20080922QuinoaSalad.jpg" style="float: right; height: 107px; margin: 0pt 0pt 10px 10px; width: 142px;" /></a><a href="http://www.seriouseats.com/recipes/2008/09/black-bean-tomato-quinoa-healthy-delicious-recipe.html" style="color: #990000;">Black Bean and Tomato Quinoa</a><br /><a href="http://1turtledove.blogspot.com/2008/09/bride-of-frankenfood-black-bean.html" style="color: #990000;">Black Bean Brownies</a><br /><a href="http://1turtledove.blogspot.com/2008/12/black-bean-burrito-bake-one-dish.html" style="color: #990000;">Black Bean Burrito Bake</a><br /><a href="http://1turtledove.blogspot.com/2008/09/veggie-might-interjections.html" style="color: #990000;">Black Bean Salad with Fresh Corn</a><br /><a href="http://1turtledove.blogspot.com/2009/03/black-bean-soup-and-daily-show.html" style="color: #990000;">Black Bean Soup</a><br /><a href="http://www.seriouseats.com/recipes/2009/08/calabacitas-burritos-recipe.html" style="color: #990000;">Calabacitas Burritos</a><br /><a href="http://1turtledove.blogspot.com/2009/08/like-stuffed-peppers-with-black-beans.html" style="color: #990000;">Stuffed Peppers with Black Beans and Corn</a><br /><br /><span style="font-weight: bold;">Black-Eyed Peas</span><br />A terrible band, but a wonderful food, black-eyed peas are all over Southern cuisine. Like other beans, they’re great sources of fiber, folate, and protein. Unlike other beans, you will always feel like they’re looking at you.<br /><a href="http://www.seriouseats.com/recipes/2009/06/blackeyed-pea-caviar-recipe.html" style="color: #990000;">Black-Eyed Pea (Texas) Caviar</a><br /><a href="http://1turtledove.blogspot.com/2008/06/marvelous-martha-and-her-beautiful.html" style="color: #990000;">Black-Eyed Pea Salad</a><br /><a href="http://1turtledove.blogspot.com/2009/01/veggie-might-smokin-new-year.html" style="color: #990000;">Collard Greens and Black-Eyed Peas</a><br /><br /><span style="font-weight: bold;">Cannellini/White Beans</span><br />There are a ton of variations on the white bean, but I dig cannellinis in particular for their creaminess and flavor. Found in many Italian dishes, you’ll find that Microsoft Word often corrects its spelling to “cannelloni,” which is annoying.<br /><a href="http://1turtledove.blogspot.com/2009/07/escarole-and-white-beans-its-leafy-keen.html" style="color: #990000;">Escarole and White Beans</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeROBb7BrTlKuqYFeLFGgDNpbiaT5AeKZDRAcK5-7RXqWaSWuTVCxQwlCL4OQsjaO6l26loPQ9V3DExaTC38pZ8fD05_oPo-ap616RN8WPFcTzDe-CN_QQoXSFdYpXIqC-4WvliVH6Sz-X/s1600-h/20091019SpinachCannelliniBeanDip.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392874724247317122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeROBb7BrTlKuqYFeLFGgDNpbiaT5AeKZDRAcK5-7RXqWaSWuTVCxQwlCL4OQsjaO6l26loPQ9V3DExaTC38pZ8fD05_oPo-ap616RN8WPFcTzDe-CN_QQoXSFdYpXIqC-4WvliVH6Sz-X/s200/20091019SpinachCannelliniBeanDip.jpg" style="cursor: pointer; float: right; height: 104px; margin: 0pt 0pt 10px 10px; width: 139px;" /></a><a href="http://1turtledove.blogspot.com/2008/11/city-kitchen-chronicles-long-beans-and.html" style="color: #990000;">Garlicky Long Beans and Beans</a><br /><a href="http://www.seriouseats.com/recipes/2009/06/grilled-zucchini-with-quinoa-stuffing-recipe.html" style="color: #990000;">Grilled Zucchini with Quinoa Stuffing</a><br /><a href="http://1turtledove.blogspot.com/2009/03/veggie-might-saved-by-guac-and-roll.html" style="color: #990000;">Guacamole Bean Dip</a><br /><a href="http://1turtledove.blogspot.com/2008/07/veggie-might-when-i-want-something-dim.html" style="color: #990000;">Penne with Lemon, Potatoes, and Cannellini</a><br /><a href="http://1turtledove.blogspot.com/2009/02/on-saving-also-white-bean-and-tarragon.html" style="color: #990000;">White Bean and Tarragon Soup</a><br /><a href="http://www.seriouseats.com/recipes/2009/02/white-chicken-chili-healthy-delicious-recipe.html" style="color: #990000;">White Chicken Chili</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/healthy-delicious-spinach-and-cannellini-bean-dip-football-snacks-parties.html#comments"><span style="color: #990000;">Spinach and Cannellini Bean Dip</span></a><br /><br /><span style="font-weight: bold;">Chickpeas (Garbanzo Beans)</span><br />Without chickpeas, there would be no hummus. And without hummus, there would be no joy. Vital to Italian, Indian, and Middle Eastern cuisines (among others), the plentiful and versatile garbanzo bean can be found in virtually every form, from dip to stew to flour (though I have yet to see a chickpea smoothie). Due to its subtle flavor and increasing ubiquity in the U.S., I like to think of the chickpea as a gateway bean; if you like it, odds are other legumes will soon follow.<br /><a href="http://1turtledove.blogspot.com/2009/07/veggie-might-atomic-pink-food-can-be.html" style="color: #990000;">Beets and Greens Curry with Chickpeas</a><br /><a href="http://1turtledove.blogspot.com/2009/08/j-lo-ray-ray-and-chickpea-salad.html" style="color: #990000;">Chickpea Salad</a><br /><a href="http://www.seriouseats.com/recipes/2008/12/healthy-delicious-couscous-with-chickpeas-tomatos-edamame-recipe.html" style="color: #990000;">Couscous with Chickpeas, To</a><a href="http://www.seriouseats.com/recipes/2008/12/healthy-delicious-couscous-with-chickpeas-tomatos-edamame-recipe.html" style="color: #990000;">matoes, and Edamame</a><br /><a href="http://1turtledove.blogspot.com/2009/02/1-chicken-17-healthy-meals-26-bucks-no.html" style="color: #990000;">Curry in a Hurry</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdugzaP5QxMAt3rW_xKgPJU7PV_r5ezvW1qJrxwjFe1u19E5xJxrPlFw4sL3jr19UQhiMefdG1jaZCKNbpY-cIp_t-X7sD-DAAEFZ7h4EhOkoapABHqp5-lbKYCw-BAEkFrHxw2sm_kDgl/s1600-h/Curried+Chicken+2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392873827146218098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdugzaP5QxMAt3rW_xKgPJU7PV_r5ezvW1qJrxwjFe1u19E5xJxrPlFw4sL3jr19UQhiMefdG1jaZCKNbpY-cIp_t-X7sD-DAAEFZ7h4EhOkoapABHqp5-lbKYCw-BAEkFrHxw2sm_kDgl/s200/Curried+Chicken+2.jpg" style="cursor: pointer; float: right; height: 113px; margin: 0pt 0pt 10px 10px; width: 159px;" /></a><a href="http://www.seriouseats.com/recipes/2009/08/greek-style-chickpeas-salads-recipe.html" style="color: #990000;">Greek-Style Chickpea Salad</a><br /><a href="http://1turtledove.blogspot.com/2007/07/rattle-and-hummus.html" style="color: #990000;">Lemony Light Hummus</a><br /><a href="http://1turtledove.blogspot.com/2008/12/lessons-from-2008-and-north-african.html" style="color: #990000;">North African-style Chickpea Salad</a><br /><a href="http://www.seriouseats.com/recipes/2009/04/pasta-e-ceci-recipe.html" style="color: #990000;">Pasta e Ceci</a><br /><a href="http://1turtledove.blogspot.com/2009/08/pasta-with-zucchini-and-chickpeas-also.html" style="color: #990000;">Pasta with Zucchini and Chickpeas</a><br /><a href="http://1turtledove.blogspot.com/2007/08/quiet-mastery-of-sara-moulton.html" style="color: #990000;">Pasta with Broccoli and Chickpeas</a><br /><a href="http://1turtledove.blogspot.com/2009/03/veggie-might-curry-world-tour-09pindi.html" style="color: #990000;">Pindi Chana (Spicy Chickpea Curry)</a><br /><a href="http://1turtledove.blogspot.com/2008/04/roasted-chickpeas-wrong-way-right-way.html" style="color: #990000;">Roasted Chickpeas</a><br /><a href="http://1turtledove.blogspot.com/2008/08/rachel-tuesday-recipe.html" style="color: #990000;">Shredded Zucchini and Chickpeas Over Polenta</a><br /><br /><span style="font-weight: bold;">Kidney Beans (red and pink)</span><br />Substantive and quite large in comparison to other common legumes, kidney beans go great on salads and substitute fabulously for meat in chilis and stews. And seriously, what’s a frugal kitchen without red beans and rice?<br /><a href="http://1turtledove.blogspot.com/2009/09/maple-morning-polenta-chili-corn-pone.html" style="color: #990000;">Chili Corn Pone Pie</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/healthy-delicious-pumpkin-turkey-chili-recipe.html" style="color: #990000;">Pumpkin Turkey Chili</a><br /><br /><span style="font-weight: bold;">Pinto Beans (Frijoles)</span><br />Wonderful on their own and even better mashed, these pink-brown legumes claim the great honor of being the only bean my mom likes. Also, I could be talking out my neck here, but I find pintos a little sweeter than black beans and chickpeas.<br /><a href="http://1turtledove.blogspot.com/2007/07/easy-like-beanday-morning.html" style="color: #990000;">Refried Beans</a><br /><a href="http://1turtledove.blogspot.com/2009/04/swiss-chard-with-pinto-beans-and-goat.html" style="color: #990000;">Swiss Chard with Pinto Beans and Goat Cheese</a><br /><br /><span style="font-weight: bold;">Multiple Beans </span><br />Each of the following recipes use more than one type of bean.<br /><a href="http://1turtledove.blogspot.com/2008/05/city-kitchen-chronicles-bodega-beans.html" style="color: #990000;">Bodega Beans</a><span style="color: #990000;"> </span>(any)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE8k_RYXCOp0r19gfwXlz8TtgFWoPeVGa82iwCuCvQwEtQqmo66cl10c41VlkLyQ_BV326EDmj_-MoE3ZqhTHJsb_o-IQdCfDz14iagazpJcmhl8VwgxSxb0kfO-24_1XGSNyCQ2v5efZ/s1600-h/20091005PumpkinTurkeyChili.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5392874453327673090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVE8k_RYXCOp0r19gfwXlz8TtgFWoPeVGa82iwCuCvQwEtQqmo66cl10c41VlkLyQ_BV326EDmj_-MoE3ZqhTHJsb_o-IQdCfDz14iagazpJcmhl8VwgxSxb0kfO-24_1XGSNyCQ2v5efZ/s200/20091005PumpkinTurkeyChili.jpg" style="cursor: pointer; float: right; height: 101px; margin: 0pt 0pt 10px 10px; width: 134px;" /></a><a href="http://1turtledove.blogspot.com/2008/09/veggie-might-camp-stove-veggie-chili.html" style="color: #990000;">Camp Stove Veggie Chili</a> (black, kidney)<br /><a href="http://1turtledove.blogspot.com/2008/06/faqing-with-side-of-curried-chickpeas.html" style="color: #990000;">Curried Chickpeas and Black Beans</a><span style="color: #990000;"> </span>(chickpeas, black)<br /><a href="http://1turtledove.blogspot.com/2008/11/easy-vegetarian-bean-chili-play-in-one.html" style="color: #990000;">Easy Vegetarian Bean Chili</a> (any)<br /><a href="http://1turtledove.blogspot.com/2009/05/gallo-pinto-and-happy-accidents.html" style="color: #990000;">Gallo Pinto</a> (pinto, black)<br /><a href="http://1turtledove.blogspot.com/2009/02/indonesian-bean-stew.html" style="color: #990000;">Indonesian Curried Bean Stew</a><span style="color: #990000;"> </span>(chickpeas, black, kidney )<br /><a href="http://1turtledove.blogspot.com/2007/11/whats-in-name-light-leftover-turkey.html" style="color: #990000;">Light Leftover Turkey Chili</a> (black, kidney)<br /><a href="http://1turtledove.blogspot.com/2008/02/comfort-me-with-chili.html" style="color: #990000;">Turkey Chili with Beans</a><span style="color: #990000;"> </span>(white, pink, kidney)<br /><br />And that's our ballgame. Readers, how about you? What are your favorite bean recipes?<br /><br />~~~<br /><br />If you like this article, you might also dig:<br /><ul><li><a href="http://1turtledove.blogspot.com/2008/07/20-cheap-healthy-dishes-made-from-10.html" style="color: #990000;">20 Cheap, Healthy Dishes Made From 10 Pantry Staples</a></li><li><a href="http://1turtledove.blogspot.com/2009/06/how-to-tell-if-recipe-is-cheap-and.html" style="color: #990000;">How to Tell if a Recipe is Cheap and Healthy Just By Looking at it</a></li><li><a href="http://1turtledove.blogspot.com/2009/05/spend-less-eat-healthier-five-most.html" style="color: #990000;">Spend Less, Eat Healthier: The Five Most Important Things You Can Do</a></li></ul>kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-71232769130287026512012-02-14T07:37:00.000-08:002012-04-19T04:34:59.019-07:00Pasta Puttanesca: Fancy Food for Frugal Entertainers<div style="color: #990000;"><i>This post first appeared in February 2009. HOTUS and I eat it every Valentine's Day. It's dang good.</i></div><br />I’ve learned many things since moving out on my own (make the bed, don’t do drugs, etc.), but perhaps none have been as vital as the following excerpt from a 2003 life skills instruction manual. It was written by a wise, wonderful, unassuming literary icon (note: me) upon her brother’s college graduation, in hopes of inspiring him to put pants on:<br /><br /><center><i>“Learn to be at least marginally entertaining. Even if you are aggressively anti-social or covered in boils, the time will come when people want to see you. You must be prepared. Clean your place and don’t leave them to entertain themselves.”</i></center><br />See, with great power (adulthood) comes great responsibility (hosting friends and family). And occasionally, that means feeding people.<br /><br />Which is why sometimes, in my darkest hours, when all else seems lost, I turn to Rachael Ray. I have <a href="http://1turtledove.blogspot.com/2007/11/defending-devil-semi-cheap-kind-of.html"><span style="color: #990000;">conflicting feelings</span></a> about RR, mostly because she invented “yummo,” which should be banned from all lexicons, everywhere. Still, she knows how to please a crowd. And I respect that.<br /><br />I respect this <a href="http://www.foodnetwork.com/recipes/rachael-ray/pasta-puttanesca-recipe/index.html"><span style="color: #990000;">Pasta Puttanesca</span></a>, too. The recipe comes from an episode of <a href="http://www.foodnetwork.com/30-minute-meals/index.html"><span style="color: #990000;"><i>30-Minute Meals</i></span></a> called “Quick Italian Classics,” and for the time involved, it’s outstanding. I made it for The Boyfriend on Valentine’s Day, and we almost had babies on the spot. (We didn’t though, Ma.)<br /><br />Beyond the salty, briny wonder, the best thing about it is the serving size. It will feed roughly 3,000,000 people, and impress at least 2,999,990 of them. When you’re entertaining as a young’un, quality and quantity are good to have.<br /><br />Should you try it on your own, know the following:<br /><br />1) If you’re averse to seafood or olives, run far, far, far away. Don’t look back. Then stop and take a breath. Then start running again.<br /><br />2) Just to restate: this is A LOT OF FREAKING FOOD. The Food Network site claims this will make four servings, which might be true if you live in a family of insatiable giants. In my phenomenally humble opinion, it’ll serve a minimum of six, especially if you include garlic bread or a salad or something.<br /><br />(THINGS TO PONDER: Can one claim to be “phenomenally humble”? It’s essentially saying you’re the absolute best at being modest, which negates the whole thing. Discuss.)<br /><br />3) For kicks, we added a drained can of quartered artichoke hearts. (The Boyfriend loves ‘em.) They’re not listed in the original recipe, and are only included as an option here, because they’re somewhat pricey (but highly suggested).<br /><br />4) I used half black olives and half kalamata. BECAUSE I COULD. MUAHAHAHAHAHA!<br /><br />So, next time you're forced to feed a crowd, consider the Puttanesca. It could be a valuable part of your adulthood.<br /><br /><b>Pasta Puttanesca</b><br />Makes 6 servings<br />Adapted from <a href="http://www.foodnetwork.com/recipes/rachael-ray/pasta-puttanesca-recipe/index.html" style="color: #990000;">Rachael Ray</a>. <br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5306012561196616578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKXo9zsujgZqIw7hLl6EVmlGEkQBVI6yS1prplw2RTLXJMstqLWv-8l5gPu1G8dkI2y8qBxNxxw7mlIQtlhgiPaFjxjZ_bepY8RilINweekfFB34ShvTrHKzweYCMU1qt1YQHAKRlYZOR/s320/Pasta+Puttanesca.jpg" style="cursor: pointer; display: block; height: 230px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />1 pound spaghetti <br />2 tablespoons extra-virgin olive oil<br />4 to 6 cloves garlic, chopped<br />1 tin flat anchovy fillets, drained<br />1 /2 teaspoon red pepper flakes<br />20 oil-cured black olives, cracked away from pit and coarsely chopped<br />3 tablespoons capers<br />1 (28 to 32-ounce) can chunky style crushed tomatoes<br />1 (14.5-ounce) can diced tomatoes, drained<br />A few grinds black pepper<br />1/4 cup flat leaf parsley, chopped<br />OPTIONAL: 1 14.5-oz can artichoke heart quarters, drained<br /><br />1) Cook pasta in salted water until al dente. Drain and set aside.<br /><br />2) In a large skillet, combine oil, garlic, anchovies, and red pepper and heat over medium heat. Cook about 3 minutes, until anchovies are completely dissolved. Add olives, capers, tomatoes, black pepper, and parsley (and artichoke hearts, if using). Once it starts to bubble, drop the heat to medium-low and cook 8 or 10 minutes, stirring occasionally. <br /><br />3) Add pasta to pan. Toss to coat. Serve. <br /><br /><b>Approximate Calories, Fat, and Price Per Serving</b><br />434 calories, 9.3 g fat, $1.50<br /><br /><b>Calculations</b><br />2 tablespoons extra-virgin olive oil: 239 calories, 27 g fat, $0.23<br />4 to 6 cloves garlic: 22 calories, 0.1 g fat, $0.20<br />1 tin flat anchovy fillets, drained: 119 calories, 5.5 g fat, $1.59<br />1 /2 teaspoon red pepper flakes: negligible calories and fat, $0.02<br />20 oil-cured black olives: 175 calories, 15 g fat, $1.84<br />3 tablespoons capers: 6 calories, 0.2 g fat, $1.64<br />1 (28 to 32-ounce) can chunky style crushed tomatoes: 279 calories, 0 g fat, $0.98<br />1 (14.5-ounce) can diced tomatoes, drained: 82 calories, 0 g fat, $1.19<br />A few grinds black pepper: negligible calories and fat, $0.02<br />1/4 cup flat leaf parsley, chopped: negligible calories and fat, $0.49<br />1 pound spaghetti, cooked to al dente (with a bite): 1680 calories, 8 g fat, $0.80<br />TOTAL: 2602 calories, 55.8 g fat, $9.00<br />PER SERVING: 434 calories, 9.3 g fat, $1.50kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-11188080867912779462012-02-08T06:39:00.000-08:002012-04-19T04:34:59.040-07:0010 Ways to Eat Less Meat<div style="color: #990000;"><i>This was originally published in May 2010.</i></div><br />Today, we continue our May <a href="http://1turtledove.blogspot.com/2010/05/10-cheap-ways-to-simplify-food-shopping.html" style="color: #990000;">Top 10</a> <a href="http://1turtledove.blogspot.com/2010/05/10-cheap-shortcuts-to-making-cooking-oh.html" style="color: #990000;">series</a> by addressing a popular topic in both the food and personal finance blogospheres: eating less meat. <br /><br />“Why in the good name of Bea Arthur would I want to eat LESS meat?” some might ask. “I don’t get enough bacon as it is. Plus, humans were meant to be carnivores, right? Otherwise, how do I explain the dead alpaca in the fridge to my kids?”<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImbTD8hj10oRWOl0ieJAjsBdTWFEZPfDpe99Guj12rqg9k6odNhdx7ct2az2JJnyVJruOnvzmyB-lJZBmKxPqRlMO-3CWcCvghpKvsPqk9sZDmyxZcvvFSRg5_H8Y6Mev6aTkWxvyqXcx/s1600/Chicken+Baby.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImbTD8hj10oRWOl0ieJAjsBdTWFEZPfDpe99Guj12rqg9k6odNhdx7ct2az2JJnyVJruOnvzmyB-lJZBmKxPqRlMO-3CWcCvghpKvsPqk9sZDmyxZcvvFSRg5_H8Y6Mev6aTkWxvyqXcx/s320/Chicken+Baby.jpg" /></a>Well, sweet reader. We come not to demonize meat, but to praise consuming it in moderation. Because when raised right and chomped sensibly, beef, chicken, pork, lamb - maybe even that alpaca - can be pretty good for you. What’s more, it’s good for your wallet, your children, the <a href="http://www.thedailygreen.com/living-green/blogs/green-products-services/vegetarian-47021902" style="color: #990000;">Earth</a>, the moon, the universe, other universes, the multiverse, the Rebel Alliance, Hoth, Dagoba- … Sorry. Got carried away there.<br /><br />Following that line of reasoning, here are 10-plus strategies for reducing your meat intake. Some are well known. Others, less so. But all told, it’s a pretty decent list, if I do say so myself. (Note: And I do.)<br /><br />Of course, if you’d like to change anything or add your own suggestion, the comment section awaits. That’s what it’s there for, after all. (Also: quoting <i>Glee</i>.)<br /><br /><b>1) Have one or more meatless nights per week.</b><br />It’s hard to say whether the movement began with bloggers or Johns Hopkins’ <a href="http://en.wikipedia.org/wiki/Meatless_Monday" style="color: #990000;">Meatless Mondays</a>. Either way, this 15% reduction in your weekly meat can have a massive positive impact on … well, everything we just mentioned (the environment, your heart, Tatooine, etc.). The options aren’t as limited as you think, either. Vegetarian burritos, pizza, chili, and pasta are so tasty, you won’t miss the extra eight ounces of pork.<br /><br /><b>2) Buy less meat. And when you do, only purchase pricey, delicious, humanely raised meat.</b><br />You have three grand and a choice: You can go to McDonald’s every night for a year, or <a href="http://www.babbonyc.com/" style="color: #990000;">Babbo</a> every night for a month. You’d choose 30 days catered by Mario Batali over 3,000 stupid chicken nuggets, right? <br /><br />Buying farmer’s market meat is kind of like that. You purchase less overall (because it’s pricey, yo), but what you do buy is so delicious, it’s worth the wait. <br /><br />Not to mention … imagine a world where the chicken tastes like chicken. I’m not talking about the wan, watered-down, quasi-poultry we know and tolerate. I’m referring to genuine, robust fowl that screams, “I am bird! Hear me cluck! Or roar! Or roarcluck! Whatever.” That flavorful planet is attainable, if you’re willing to go for it.<br /><br /><b>3) Don’t eat meat before dinner.</b><br />You may have heard of Mark Bittman’s “<a href="http://well.blogs.nytimes.com/2009/02/27/vegan-before-dinnertime/" style="color: #990000;">vegan before 6</a>” diet. Essentially, the <i>New York Times</i> writer doesn’t eat any animal products before dinner. (Um … that may have been somewhat self-explanatory from the name of the diet, in which case, I apologize.) <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdBZDmmHN3IAidK_xPz5__gzWcoyZ73Wa-t4Du93fGmck7VTP0pl_H8bm-kkKNFJlL8Api2SRNMF0VKu1dsxfSgDMU-UFGDwTwadX1IFMYucK9KSi-ubj-NG0TVXbnZ1zRY6URiwNeDyQ/s1600/Baby+Cow+Costume.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjdBZDmmHN3IAidK_xPz5__gzWcoyZ73Wa-t4Du93fGmck7VTP0pl_H8bm-kkKNFJlL8Api2SRNMF0VKu1dsxfSgDMU-UFGDwTwadX1IFMYucK9KSi-ubj-NG0TVXbnZ1zRY6URiwNeDyQ/s320/Baby+Cow+Costume.jpg" /></a>While restricting cheese and eggs might be a little too much to take, dude’s definitely on to something. How simple would it be to cut the bacon out of your morning feast? Or to swap grilled eggplant in for grilled chicken on your panini? Or to buy the deli’s awesome, overlooked Italian Bean Soup instead of their admittedly lame Chicken Noodle? Try it for a few days, and see what happens. Could be easier than you think.<br /><br /><b>4) Don’t make meat the focus of your meals.</b><br />There’s nothing like a good cheeseburger, but eating one every night takes its toll. Relegating meat to side dishes or secondary ingredients ensures you still get a decent helping of beefy goodness, without the egregious bad things. <a href="http://1turtledove.blogspot.com/2007/11/whats-in-name-light-leftover-turkey.html" style="color: #990000;">Chilis</a> and<span style="color: #990000;"> </span><a href="http://1turtledove.blogspot.com/2008/05/kale-and-hearty-white-bean-and-kale.html" style="color: #990000;">soups</a><span style="color: #990000;"> </span>are particularly wonderful for this, as is everything in Joy Manning and Tara Mataraza Desmond’s <a href="http://www.seriouseats.com/recipes/meat-lite/" style="color: #990000;">Meat Lite column</a> on Serious Eats.<br /><br /><b>5) Go ethnic.</b><br />Mediterranean, Indian, Chinese, Thai, and even Italian and Mexican food rely much less on meat than traditional American cuisine. Throw your family a culinary curveball by having a World Kitchen Night, and preparing a few simple recipes from around the globe. Beyond the obvious benefits, you’ll also open minds and create adventurous palates. Sweet.<br /><br /><b>6) Filet or pound your cuts. </b><br />The recommended serving for meat is four ounces, which is about the size of a deck of cards. If you put that in front of my brother, he’d laugh maniacally and then shove a fork into his thigh, a la Gene Wilder in <i>Young Frankenstein</i>.<br /><br />There’s a way around that, though: Take a large piece of meat – chicken breast, let’s say – and A) slice it in half through the middle, or B) pound it super-thin. This creates the illusion of a big cut, even though the piece is essentially missing its bottom half. Bonus: it’ll cook more evenly, as well.<br /><br /><b>7) Learn to make more vegetable, grain, and pasta-based meals.</b><br /><a href="http://1turtledove.blogspot.com/2009/12/lighter-baked-ziti-with-italian-sausage.html" style="color: #990000;">Baked Ziti</a>. <a href="http://1turtledove.blogspot.com/2008/08/veggie-might-when-did-i-falafel-in-love.html" style="color: #990000;">Falafel</a>. <a href="http://1turtledove.blogspot.com/2009/03/homemade-pizza-ftw.html" style="color: #990000;">Pizza</a>. <a href="http://1turtledove.blogspot.com/2008/11/easy-vegetarian-bean-chili-play-in-one.html" style="color: #990000;">Easy Vegetarian Bean Chili</a>. <a href="http://1turtledove.blogspot.com/2008/04/weve-got-means-to-make-amends-cooking.html" style="color: #990000;">Lasagna</a>. <a href="http://1turtledove.blogspot.com/2009/02/i-want-to-go-to-there-quinoa-soup-with.html" style="color: #990000;">Quinoa Soup with Avocado and Corn</a>. <a href="http://1turtledove.blogspot.com/2007/07/ratatouille-in-praise-of-pixar.html" style="color: #990000;">Ratatouille</a>. <a href="http://1turtledove.blogspot.com/2008/04/mission-light-mac-and-cheese.html" style="color: #990000;">Macaroni and Cheese</a>. <a href="http://1turtledove.blogspot.com/2009/02/pasta-puttanesca-fancy-food-for-frugal.html" style="color: #990000;">Pasta Puttanesca</a>. <a href="http://1turtledove.blogspot.com/2008/12/black-bean-burrito-bake-one-dish.html" style="color: #990000;">Black Bean Burrito Bake</a>. <a href="http://1turtledove.blogspot.com/2009/11/vegetable-lo-mein-recipe-or-two.html" style="color: #990000;">Veggie Lo Mein</a>. <a href="http://1turtledove.blogspot.com/2009/08/like-stuffed-peppers-with-black-beans.html" style="color: #990000;">Stuffed Peppers</a>. <a href="http://1turtledove.blogspot.com/2009/01/tomato-and-bread-soup-raising-bowl-to.html" style="color: #990000;">Tomato and Bread Soup</a>. <a href="http://1turtledove.blogspot.com/2009/01/veggie-might-chasing-pumpkin.html" style="color: #990000;">Pumpkin Orzo with Sage</a>. <a href="http://1turtledove.blogspot.com/2010/02/veggie-sandwich-ho-cremini-mushrooms.html" style="color: #990000;">Roasted Veggie Sandwich</a>. OH MY SWEET HEAVENS, <a href="http://1turtledove.blogspot.com/2009/10/butternut-squash-risotto-transcendence.html" style="color: #990000;">BUTTERNUT SQUASH RISOTTO</a>. All substantial. All delicious. None will make you crave a hot dog.<br /><br /><b>8) Find substitutes you dig.</b><br />Not everybody likes tofu. I get that. Bean curd is an acquired taste. Still, have you ever tried seitan? Done correctly, it’s scrumptious. I’m not kidding. Leigh makes these <a href="http://1turtledove.blogspot.com/2010/02/veggie-might-go-veganseitan-carolina.html" style="color: #990000;">barbecue seitan bites</a> that are practically crack. <br /><br />Meat substitutes scare people off sometimes, but flavor- and texture-wise, they’ve come a long way since Tofurky. If you’re open to the idea, the trick is finding one (or two or eight) that works for you. Whether that’s Portobello mushrooms or tempeh or Morningstar Farms Chix Patties (Which? Mmm.), odds are it’s a better option than many commercially available meats. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhotkvv7wojVSGhCOCkwoljHBcJB7GArVlcmHF_3oIoSwjH5MEGLYiobdmcjmjFlG3j5Io6MsOc_iqzhimMcftTQFLSLl6nDETZioNcGAe8H_IZPysaxAjFmPFGudu0sUm1pjSE_-YfoM7/s1600/Baby+Pig+Costume.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhotkvv7wojVSGhCOCkwoljHBcJB7GArVlcmHF_3oIoSwjH5MEGLYiobdmcjmjFlG3j5Io6MsOc_iqzhimMcftTQFLSLl6nDETZioNcGAe8H_IZPysaxAjFmPFGudu0sUm1pjSE_-YfoM7/s320/Baby+Pig+Costume.jpg" /></a><b>9) Make your vegetarian friend(s) cook for you.</b><br />Two of my friends have been vegetarians for nearly 20 years each. (One is aforementioned <a href="http://1turtledove.blogspot.com/search/label/Veggie%20Might" style="color: #990000;">Veggie Might</a> genius Leigh.) Both are among the best cooks I know, presumably because they’ve been forced to experiment with a wider variety of foods to compensate for the lack of meat. If you have similar pals, watch them cook. Ask how they get by. Eat with them. Vegetarians are experts at non-meat lifestyles, and you can learn a lot just by hanging out in their circles.<br /><br /><b>10) Do the math.</b><br />Save your next four grocery bills. Add up the totals. Subtract half the money you spend on meat. (That other half will be spent on more grains, vegetables, and beans, presumably.) Imagine saving that every month, for the rest of your life. Not too shabby, eh?<br /><br /><b>BONUS: Avoid the meat areas of your supermarket.</b><br />Out of sight, out of mind, right? It works for me. <br /><br /><br /><b>REALLY GOOD IDEAS FROM OTHER PEOPLE</b><br /><br />These four tips are pretty sweet, and I didn’t see them anywhere but the cited sources. <br /><br /><b>Forget about protein.</b><br /><a href="http://www.nytimes.com/2008/06/11/dining/11mini.html" style="color: #990000;">Mark Bittman</a>: “Plants have protein, too; in fact, per calorie, many plants have more protein than meat. … By eating a variety, you can get all essential amino acids.”<br /><br /><b>Use it all.</b><br /><a href="http://planetgreen.discovery.com/food-health/reduce-meat-flexitarian-diet.html" style="color: #990000;">Planet Green</a>: “Try not to throw anything away, and look around for cheaper, more interesting cuts of meat at your butcher.” <br /><br /><b>Adapt old meaty recipes.</b><br /><a href="http://www.dietgirl.org/dietgirl/2009/02/how-to-eat-less-meat.html" style="color: #990000;">Diet Girl</a>: “Back when I first shacked up with Dr G, I started by taking my old standard meat recipes and finding veggie substitutes. This meant lots of beans and lentils.”<br /><br /><b>Make extra helpings of your side dishes.</b><br />Owlhaven's <a href="http://www.amazon.com/Family-Feasts-75-Week-Penny-wise/dp/0848732960/ref=sr_1_1?ie=UTF8&s=books&qid=1252116796&sr=8-1" style="color: #990000;">Mary Ostyn</a> makes only 1 to 1-1/2 small servings of meat per person, but cooks extra veggies, grains, and such. It keeps costs down, and ensures her kids don’t go overboard.<br /><br />And that’s it. Sweet readers, the comment section awaits. Oh, and don’t forget: next week, our 10 Series is tackling storage and leftovers. If you have tips for maximizing either, I’d love to hear.<br /><br />~~~<br /><br />If you enjoy this post, you might also like:<br /><ul><li><a href="http://1turtledove.blogspot.com/2009/02/1-chicken-17-healthy-meals-26-bucks-no.html" style="color: #990000;">1 Chicken, 17 Healthy Meals, $26 Bucks, No Mayo</a></li><li><a href="http://1turtledove.blogspot.com/2008/06/summer-cooking-60-cheap-healthy.html" style="color: #990000;">60 Cheap, Healthy Marinades</a></li><li><a href="http://1turtledove.blogspot.com/2008/09/angus-anguish-is-angus-beef-worth-money.html" style="color: #990000;">Angus Anguish: Is Angus Beef Worth the Money?</a></li></ul><br />(Photos provided by <a href="http://www.ci.wheatridge.co.us/images/pages/N709/" style="color: #990000;">Wheatbridge</a> [chicken], <a href="http://baby-halloween-costume.com/" style="color: #990000;">Baby-Halloween-Costume.com</a> [cow], and <a href="http://www.buycostumes.com/Little-Pig-Infant-Costume/31780/ProductDetail.aspx" style="color: #990000;">BuyCostumes.com</a> [pig])kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-6303200746007004912012-02-01T06:47:00.000-08:002012-04-19T04:34:59.069-07:0050+ Cheap, Healthy Super Bowl Recipes<div style="color: #990000;"><i>This post first appeared in 2009</i></div><br />Two years ago, we posted a piece called <a href="http://1turtledove.blogspot.com/2008/01/cheap-healthy-party-food.html" style="color: #990000;">Cheap, Healthy Party Food</a>, filled to the brim with inexpensive, Super Bowl-appropriate recipes. Most of them came from thoroughly vetted outside sources like All Recipes and <i>Cooking Light</i>. All appeared delicious.<br /><br />Since then, between CHG and my weekly <a href="http://www.seriouseats.com/recipes/healthy-and-delicious/" style="color: #990000;">Healthy & Delicious</a> column at <a href="http://www.seriouseats.com/" style="color: #990000;">Serious Eats</a>, we’ve compiled hundreds of our own recipes, many of which are floofin’ perfect for the upcoming game. We made and ate every single one of these, and can recommend them without reservation. Even to your Dad (whom I’m sure totes loves healthy food, especially on Super Bowl Sunday).<br /><br />If you have suggestions or excellent, apropos recipes from your own blog, leave ‘em in the comment section! Together, we can make this the most delicious Super Bowl since the last time Tom Brady was in it.<br /><br />(Special note: frugal shoppers! Even if you hate football with the white-hot intensity of a thousand angry suns, this is a great week to stock up. Look for sales on cheese, sour cream, beans, frozen foods, crackers, dip, and more at your supermarket.)<br /><br /><b>DIPS, SALSAS, and GUACAMOLE</b><br /><a href="http://www.seriouseats.com/recipes/2009/08/avocado-and-corn-salsa-recipe.html" style="color: #990000;">Avocado Corn Salsa</a><br /><a href="http://1turtledove.blogspot.com/2007/08/baba-ghanouj-and-tyler-too.html" style="color: #990000;">Baba Ghanouj</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqeIzuvVWrC5oAcq5gGKPW-QQhxVPmO1UkvEqD5YVv2FxWNg1dJzjLXfnfKwa1ItMLNBvn_akBYtefW9shSIDDVbVZQtS6FsIZ1wGHLeF-UEMqpNJoGbIDYfSDOtsAuSzUAeC4YN4UV9K/s1600-h/Spinach+Artichoke+Dip+Recipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqeIzuvVWrC5oAcq5gGKPW-QQhxVPmO1UkvEqD5YVv2FxWNg1dJzjLXfnfKwa1ItMLNBvn_akBYtefW9shSIDDVbVZQtS6FsIZ1wGHLeF-UEMqpNJoGbIDYfSDOtsAuSzUAeC4YN4UV9K/s200/Spinach+Artichoke+Dip+Recipe.jpg" width="160" /></a><a href="http://1turtledove.blogspot.com/2008/02/tale-of-two-salsas-super-bowl-is-nigh.html" style="color: #990000;">Fresh Salsa</a><br /><a href="http://1turtledove.blogspot.com/2009/03/veggie-might-saved-by-guac-and-roll.html" style="color: #990000;">Guacamole-Bean Dip Mashup</a><br /><a href="http://1turtledove.blogspot.com/2007/07/rattle-and-hummus.html" style="color: #990000;">Lemony Hummus</a><br /><a href="http://1turtledove.blogspot.com/2008/05/what-would-you-do-restaurant-gives-meat.html" style="color: #990000;">Mango Salsa</a><br /><a href="http://1turtledove.blogspot.com/2007/08/love-and-eggplant.html" style="color: #990000;">Roasted Eggplant Spread</a><br /><a href="http://1turtledove.blogspot.com/2008/01/lightened-seven-layer-taco-dip-super.html" style="color: #990000;">Seven-Layer Taco Dip</a><br /><a href="http://www.seriouseats.com/recipes/2010/02/spinach-and-artichoke-dip-recipe.html" style="color: #990000;">Spinach and Artichoke Dip</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/healthy-delicious-spinach-and-cannellini-bean-dip-football-snacks-parties.html" style="color: #990000;">Spinach and Cannellini Bean Dip</a><br /><a href="http://www.seriouseats.com/recipes/2009/11/healthy-delicious-tomatillo-guacamole-recipe.html" style="color: #990000;">Tomatillo Guacamole</a><br /><a href="http://1turtledove.blogspot.com/2008/09/tzatziki-poetry-corner.html" style="color: #990000;">Tzatziki (Greek Yogurt and Cucumber Sauce)</a><br /><br /><b>CHILI</b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wycAV3SXXnIeo-sYlT8PfWqhN8DXoYt_-AG0oV9cYs6OksRSUA_sTHByWgss0fZL6dT2DofukoW9OcrGbJ64sVO2HqiUtcrZzHqIJ3hc8MRQuw5pO04vwlhlgifM-43XSdiR9YcJ5lRM/s1600-h/Vegetarian+Chili+Beans+Recipe.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wycAV3SXXnIeo-sYlT8PfWqhN8DXoYt_-AG0oV9cYs6OksRSUA_sTHByWgss0fZL6dT2DofukoW9OcrGbJ64sVO2HqiUtcrZzHqIJ3hc8MRQuw5pO04vwlhlgifM-43XSdiR9YcJ5lRM/s200/Vegetarian+Chili+Beans+Recipe.jpg" width="160" /></a><a href="http://1turtledove.blogspot.com/2009/03/veggie-might-you-must-be-this-tall-to.html" style="color: #990000;">Cactus Chili</a><br /><a href="http://1turtledove.blogspot.com/2008/09/veggie-might-camp-stove-veggie-chili.html" style="color: #990000;">Camp Stove Veggie Chili</a><br /><a href="http://1turtledove.blogspot.com/2009/09/maple-morning-polenta-chili-corn-pone.html" style="color: #990000;">Chili Corn Pone Pie</a><br /><a href="http://1turtledove.blogspot.com/2008/11/easy-vegetarian-bean-chili-play-in-one.html" style="color: #990000;">Easy Vegetarian Bean Chili</a><br /><a href="http://www.seriouseats.com/recipes/2009/10/healthy-delicious-pumpkin-turkey-chili-recipe.html" style="color: #990000;">Pumpkin Turkey Chili</a><br /><a href="http://1turtledove.blogspot.com/2007/11/whats-in-name-light-leftover-turkey.html" style="color: #990000;">Turkey Chili</a><br /><a href="http://1turtledove.blogspot.com/2008/02/comfort-me-with-chili.html" style="color: #990000;">Turkey Chili with Beans</a><br /><a href="http://www.seriouseats.com/recipes/2009/02/white-chicken-chili-healthy-delicious-recipe.html" style="color: #990000;">White Chicken Chili</a><br /><a href="http://www.seriouseats.com/recipes/2010/01/healthy-delicious-winter-vegetable-chili-recipe.html" style="color: #990000;">Winter Vegetable Chili</a><br /><br /><b>SALADS and SIDES</b><br /><a href="http://www.seriouseats.com/recipes/2009/05/avocado-chicken-salad-recipe.html" style="color: #990000;">Avocado Chicken Salad</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpgrvpGGnQ67r61XOizeUqko_Y_6DPDB_2db1rK2sCdkHoLKI-TIgDmBrlvM3Wmjy26_B8iIMXCzxDpphWerU1jvF7ER91Ugctx1k4X882f7TZlZ0nloo9Vp5n3ERDKPzLOPWhFlTbfit/s1600-h/golden+delight+egg+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpgrvpGGnQ67r61XOizeUqko_Y_6DPDB_2db1rK2sCdkHoLKI-TIgDmBrlvM3Wmjy26_B8iIMXCzxDpphWerU1jvF7ER91Ugctx1k4X882f7TZlZ0nloo9Vp5n3ERDKPzLOPWhFlTbfit/s200/golden+delight+egg+salad.jpg" width="160" /></a><a href="http://www.seriouseats.com/recipes/2008/09/black-bean-tomato-quinoa-healthy-delicious-recipe.html" style="color: #990000;">Black Bean and Tomato Quinoa</a><br /><a href="http://1turtledove.blogspot.com/2009/08/j-lo-ray-ray-and-chickpea-salad.html" style="color: #990000;">Chickpea Salad</a> <br /><a href="http://1turtledove.blogspot.com/2007/09/chili-spiced-potatoes-theyre-like-candy.html" style="color: #990000;">Chili-Spiced Potatoes</a> <br /><a href="http://1turtledove.blogspot.com/2007/07/easy-like-beanday-morning.html" style="color: #990000;">Ellie Krieger’s Refried Beans</a><br /><a href="http://1turtledove.blogspot.com/2007/07/babytime-pasta-salad-hold-mayo.html" style="color: #990000;">Gazpacho Pasta Salad</a><br /><a href="http://1turtledove.blogspot.com/2009/09/veggie-might-golden-delight-egg-salad.html" style="color: #990000;">Golden Delight Egg Salad</a><br /><a href="http://www.seriouseats.com/recipes/2009/05/lemon-basil-pasta-salad-recipe.html" style="color: #990000;">Lemon Basil Pasta Salad</a><br /><a href="http://1turtledove.blogspot.com/2009/06/veggie-might-people-need-potato-salad.html" style="color: #990000;">Potato Salad for Rainy Day People</a><br /><a href="http://1turtledove.blogspot.com/2009/01/ringin-in-new-year-semi-southern-style.html" style="color: #990000;">Semi-Southern-Style Cornbread</a><br /><a href="http://1turtledove.blogspot.com/2008/11/sinuses-something-election-like-and.html" style="color: #990000;">Spicy Sweet Potato Fries</a><br /><br /><b>MAINS</b><br /><a href="http://1turtledove.blogspot.com/2009/12/lighter-baked-ziti-with-italian-sausage.html" style="color: #990000;">Baked Ziti</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn44uay2BvouWQybuEa9nxXGiZy19Bqe27DrJaD4X4s_Vi4sjSQ0_Gob0-n69sMAcpGZLwOVNfEASX9YBdZClDjR70oFa-L33tfiOUaWN1aQPOgF9oN6I95XDQcSONYbzTkk6Cc1mjB1FO/s1600-h/Light+Baked+Ziti.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn44uay2BvouWQybuEa9nxXGiZy19Bqe27DrJaD4X4s_Vi4sjSQ0_Gob0-n69sMAcpGZLwOVNfEASX9YBdZClDjR70oFa-L33tfiOUaWN1aQPOgF9oN6I95XDQcSONYbzTkk6Cc1mjB1FO/s200/Light+Baked+Ziti.jpg" width="160" /></a><a href="http://1turtledove.blogspot.com/2008/12/black-bean-burrito-bake-one-dish.html" style="color: #990000;">Black Bean Burrito Bake</a><br /><a href="http://1turtledove.blogspot.com/2009/12/chicken-fried-rice.html" style="color: #990000;">Chicken Fried Rice</a><br /><a href="http://1turtledove.blogspot.com/2007/10/paging-ming-tsai-light-chinese-chicken.html" style="color: #990000;">Chinese Chicken and Broccoli</a><br /><a href="http://1turtledove.blogspot.com/2009/01/food-blog-mad-libs-and-chipotle-pork.html" style="color: #990000;">Chipotle Pork Tenders</a><br /><a href="http://1turtledove.blogspot.com/2007/07/falafel-me-falafel-you.html" style="color: #990000;">Falafel with Tahini Sauce</a><br /><a href="http://1turtledove.blogspot.com/2008/08/double-recipe-grilled-flank-steak-with.html" style="color: #990000;">Grilled Flank Steak with Tomato Relish</a><br /><a href="http://1turtledove.blogspot.com/2009/03/homemade-pizza-ftw.html" style="color: #990000;">Homemade Pizza</a><br /><a href="http://1turtledove.blogspot.com/2008/04/mission-light-mac-and-cheese.html" style="color: #990000;">Macaroni and Cheese</a><br /><a href="http://1turtledove.blogspot.com/2008/10/pork-tacos-better-without-taco-part.html" style="color: #990000;">Pork Tacos</a><br /><a href="http://1turtledove.blogspot.com/2007/11/light-italian-sausage-and-pepper.html" style="color: #990000;">Sausage and Pepper Sandwiches</a><br /><a href="http://1turtledove.blogspot.com/2008/08/skillet-chicken-fajitas.html" style="color: #990000;">Skillet Chicken Fajitas</a><br /><a href="http://1turtledove.blogspot.com/2008/02/ellie-kriegers-spiced-skewers-chicken.html" style="color: #990000;">Spiced Chicken Skewers</a><br /><a href="http://1turtledove.blogspot.com/2008/08/stuffed-peppers-and-michael-phelps-aka.html" style="color: #990000;">Stuffed Peppers</a><br /><a href="http://1turtledove.blogspot.com/2009/08/like-stuffed-peppers-with-black-beans.html" style="color: #990000;">Stuffed Peppers with Black Beans and Corn</a><br /><a href="http://1turtledove.blogspot.com/2009/11/vegetable-lo-mein-recipe-or-two.html" style="color: #990000;">Vegetable Lo Mein</a><br /><br /><b>DESSERTS and SNACKS</b><br /><a href="http://1turtledove.blogspot.com/2008/09/bride-of-frankenfood-black-bean.html" style="color: #990000;">Black Bean Brownies</a><br /><a href="http://1turtledove.blogspot.com/2009/04/city-kitchen-chronicles-pecan-cookies.html" style="color: #990000;">Crunchy Pecan Cookies</a><br /><a href="http://1turtledove.blogspot.com/2008/04/roasted-chickpeas-wrong-way-right-way.html" style="color: #990000;">Roasted Chickpeas</a><br /><br />Readers? Your recipes? <br /><br />~~~<br /><br />If you like this article, you might also like:<br /><ul><li><a href="http://1turtledove.blogspot.com/2009/10/beginners-guide-to-beans-plus-42-bean.html" style="color: #990000;">A Beginner’s Guide to Beans, Plus 42 Bean Recipes</a></li><li><a href="http://1turtledove.blogspot.com/2007/08/cheap-healthy-beef-part-i-recipes-and.html" style="color: #990000;">Cheap Healthy Beef, Part I: Recipes and Methodology</a></li><li><a href="http://1turtledove.blogspot.com/2007/10/cheap-healthy-pork-recipes-methodology.html" style="color: #990000;">Cheap Healthy Pork: Recipes, Methodology, and Tips</a></li></ul>kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-10867916139949325982012-01-30T07:04:00.000-08:002012-04-19T04:34:59.165-07:00Lightened Seven-Layer Taco Dip: A Super Bowl OF FLAVOR<div style="color: #990000;"><i>This was originally published in January, 2008.</i></div><br />As a nutritionally minded blogger, I normally advocate fresh, whole, prepared-from-scratch meals in modest proportions.<br /><br />But, dude. The Super Bowl’s coming.<br /><br />With the possible exception of Thanksgiving, no other event requires Americans to consume their body weight in onion dip. Nor can I think of another quasi-holiday where quesadillas are designated as health food. Sure, your party of choice might have a token crudite platter buried behind the wings, but essentially, Super Bowl Sunday is to diets what <a href="http://youtube.com/watch?v=TGbmctX9WBQ" style="color: #990000;">Lawrence Taylor was to Joe Theismann’s leg</a>. (Caution: this video might kill you.)<br /><br />Yet, us weight-conscious folks need options come February 3rd. And that’s where Lightened Seven-Layer Taco Dip comes in. I got the <a href="http://allrecipes.com/Recipe/Seven-Layer-Taco-Dip/Detail.aspx" style="color: #990000;">original dish</a> straight off AllRecipes last year, but subbed in reduced-fat and fat-free ingredients, which saved 30 calories and 4 grams of fat per serving. Fortunately, there were so many loud, proudly competing flavors nobody could tell the difference. I’m making it again this year. And while the initial expenditure might look daunting (see Calculations below), just know three things:<br /><br />1) With 56 servings, this is a hulking behemoth of food. It is the Mount Kilimanjaro of taco dips. If it was people, it’d be William “The Refrigerator” Perry bear-hugging John Goodman. Last year, my friends N and I barely put a dent in it, and they once downed a <a href="http://en.wikipedia.org/wiki/Vermonster" style="color: #990000;">Ben & Jerry’s Vermonster</a> by themselves.<br /><br />2) There are ways (WAYS!) to save a little extra dough. This year, I’m going to buy ingredients on sale, make my own taco seasoning (total cost: about a quarter) and shred a block of Kraft Cheddar with my grater. Depending on how much I buy the block for, it will probably run $0.50 to $1.00 less than a bag. Good times.<br /><br />3) I live in Brooklyn. Even when bargain priced, everything is more expensive here. Except maybe Chinese food.<br /><br />If you’re interested in keeping it extra-healthy, the dip can be paired with self-baked tortilla chips or possibly celery. (Which, eat quickly, because people will inevitably bogart the veggies for their hot wings.)<br /><br />On a final note, the rest of this week is being dedicated to Sunday’s game. Tune in tomorrow for some pigskin-appropriate links, and then again on Wednesday for a monster list of cheap, healthy Super Bowl fare. After that, it’s Thursday’s Football Favorites of the Week. Friday is anyone’s guess, but there are seven lonely leftover jalapenos sitting in my fridge. Suggestions are most definitely welcome.<br /><br /><span style="font-weight: bold;">Lightened Seven Layer Taco Dip</span><br />56 servings (seriously)<br />Adapted from <a href="http://allrecipes.com/Recipe/Seven-Layer-Taco-Dip/Detail.aspx" style="color: #990000;">All Recipes</a>. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinl8mv2Cke-FqLwiqBSik8yo1zyJZLkvvXGrkBsTIBWiER0awx7Ij93h_f33YfchARl0YOg3UjMMKJeq2SoCKUvcHRjDsT4EkzZ1rj-TyHcqe5kR9iJqjdmzXT3t5UFMRH6ogizq_8Kwc/s1600-h/IMG_2736.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5163151234322363794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinl8mv2Cke-FqLwiqBSik8yo1zyJZLkvvXGrkBsTIBWiER0awx7Ij93h_f33YfchARl0YOg3UjMMKJeq2SoCKUvcHRjDsT4EkzZ1rj-TyHcqe5kR9iJqjdmzXT3t5UFMRH6ogizq_8Kwc/s320/IMG_2736.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>1-oz. package taco seasoning mix (or make your own )<br />16-oz. can fat-free refried beans<br />8-oz. package fat-free cream cheese, softened<br />16-oz. container fat-free sour cream<br />16-oz. jar salsa<br />1 large tomato, chopped<br />1 green bell pepper, chopped<br />1 bunch chopped green onions<br />1 small head iceberg lettuce, shredded<br />6-oz. can sliced black olives, drained<br />2 cups reduced-fat shredded Cheddar cheese (or shred your own 8-oz bar)<br /><br />1) In a medium bowl, mix taco seasoning thoroughly with refried beans. Transfer it to a large platter or bowl, spreading it out on the bottom <br /><br />2) In a separate medium bowl, mix sour cream and cream cheese. Pour it over refried beans and spread. <br /><br />3) Pour salsa over sour cream/cream cheese mixture. Spread out. Then, layer with: tomato, bell pepper, onions and lettuce. Finish with cheese and sprinkle olives over everything.<br /><br /><span style="font-weight: bold;">Approximate Calories, Fat, and Price per Serving</span><br />36 calories, 1 g fat, $0.25<br /><br /><span style="font-weight: bold;">Calculations</span><br />1 (1 ounce) package taco seasoning mix: 45 calories, 0 g fat, $0.25<br />1 (16 ounce) can fat-free refried beans: 385 calories, 0 g fat, $0.89<br />1 (8 ounce) package fat-free cream cheese, softened: 218 calories, 3.1 g fat, $2.69<br />1 (16 ounce) container fat-free sour cream: 336 calories, 0 g fat, $1.20<br />1 (16 ounce) jar salsa: 123 calories, 0.7 g fat, $1.50<br />1 large tomato: 22 calories, 0.2 g fat, $1.00<br />1 green bell pepper: 24 calories, 0.2 g fat, $0.50<br />1 bunch chopped green onions: 32 calories, 0.2 g fat, $0.79<br />1 small head iceberg lettuce: 45 calories, 0.5 g fat, $0.99<br />1 (6 ounce) can sliced black olives: 80 calories, 6 g fat, $1.49<br />2 cups reduced-fat shredded Cheddar cheese: 720 calories, 48 g fat, $2.50<br />TOTAL: 2030 calories, 58.8 g fat, $13.80<br />PER SERVING (TOTAL/56): 36 calories, 1 g fat, $0.25kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-77171129051970396812012-01-25T08:46:00.000-08:002012-04-19T04:34:59.263-07:00The 10 Cheapest, Healthiest Foods Money Can Buy<div style="color: #990000;"><i>This originally ran in May 2010.</i></div><br />Whether you’re broke and waiting for the next paycheck, or simply trying to cut back on your grocery bill, it’s vital to choose foods that give you the healthiest bang for your hard-earned buck. <br /><br />These ten foods do just that. They’re nutritional powerhouses for pennies on the dollar. Many could be considered superfoods, and have long been staples of frugal households. I included almost all of them (sorry, lentils) for CHG's <a href="http://1turtledove.blogspot.com/2010/03/25-food-project-finale-recipes.html" style="color: #990000;">$25 Challenge</a>, and you’ll see that <a href="http://hillbillyhousewife.com/" style="color: #990000;">Hillbilly Housewife</a> uses quite a few in her famous <a href="http://www.hillbillyhousewife.com/40dollarmenu.htm" style="color: #990000;">$45 Emergency Menu</a>, as well.<br /><br />To compile the final list, there were three main criteria. Each food is:<br /><ul><li><b>Versatile. </b>It can be eaten on it own or used as an ingredient in other dishes.</li><li><b>Inexpensive.</b> A serving will cost a few dimes or nickels.</li><li><b>Nutritious.</b> It packs high percentages of vitamins, minerals, protein, fiber, and/or calories. (Note: To be totally honest, some important, but fairly obscure minerals are included here. Manganese? I thought it was a capital in Southeast Asia. It is not, and oatmeal has 147% of the USDA-recommended daily allowance.)</li></ul>Bonus: since most of the list is comprised of produce, grains, and legumes, it’s fairly environmentally and ethically sound, as well. <br /><br />Of course, your opinion on some of these foods (particularly the first) might differ, and I’d love to hear what you would have included instead. But first, before we get started, two quick notes:<br /><ul><li>All prices are the lowest available from <a href="http://www.peapod.com/" style="color: #990000;">Peapod</a> (Stop & Shop) on 4/6/10.</li><li>All nutrition data comes from, uh, <a href="http://www.nutritiondata.com/" style="color: #990000;">Nutrition Data</a> and is <i>approximate</i>. Serving sizes are noted.</li></ul>Obligatory disclaimer: I’m not a nutritionist, and these choices reflect my own opinion, so take ‘em with a grain of salt. (Or don’t, because, you know - not a nutritionist.)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oRaLv1XW5uKAvALbAi3KLurqIyFLJxOvpOZNCFG4EGukvMtxVjwOvBl5Lvm3PDP_sls0BJ6scoyQ69z8scYrjpgiT_3QA978y_Py8bFTaD4K-VQipOu_oolLTJHh0Hhm8NWX1RmEl15B/s1600/Banana+Health.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_oRaLv1XW5uKAvALbAi3KLurqIyFLJxOvpOZNCFG4EGukvMtxVjwOvBl5Lvm3PDP_sls0BJ6scoyQ69z8scYrjpgiT_3QA978y_Py8bFTaD4K-VQipOu_oolLTJHh0Hhm8NWX1RmEl15B/s200/Banana+Health.jpg" width="71" /></a><b>BANANAS</b><br />Are there better-rounded fruits? Absolutely. Berries will single-handedly protect you from every known disease and fight off communism. But they are inordinately pricey little buggers (especially out of season), and for the money, don’t compare to a good ol’ Cavendish banana. Lesson: Always listen to the monkeys.<br /><br /><b>Serving size:</b> One large (5oz) banana.<br /><b>Peapod/Stop & Shop cost:</b> $0.33 each<br /><b>Good source of: </b>Fiber (14% of a 2000-calorie diet), Vitamin C (20%), Vitamin B6 (25%), Potassium (14%), Manganese (18%)<br /><b>Suggested recipe:</b> <a href="http://www.seriouseats.com/recipes/2010/02/frozen-banana-ice-cream-recipe-with-peanut-butter-honey.html" style="color: #990000;">Three-Ingredient Banana, Honey, and Peanut Butter Ice Cream</a><br /><br /><br /><b>BEANS</b><br />We’ve discussed beans <a href="http://1turtledove.blogspot.com/2009/10/beginners-guide-to-beans-plus-42-bean.html" style="color: #990000;">ad nauseum</a> here on CHG, and for good reason: there are fewer cheaper sources of protein and fiber found on Earth. (Maybe Mars?) Their mutability means you can pack them into just about any recipe, and with a range of flavors and sizes, everyone’s palate will be equally pleased. Plus: hilarious farting.<br /><br /><b>Serving size: </b>Half a cup of cooked black beans.<br /><b>Peapod/Stop & Shop cost, canned: </b>$0.21 per serving ($0.75/15oz can)<br /><b>Peapod/Stop & Shop cost, dried: </b>$0.15 per serving ($1.50/1lb bag)<br /><b>Good source of: </b>Fiber (30% of a 2000-calorie diet), Iron (10%), Protein (15%), Thiamin (14%), Folate (32%), Magnesium (15%), Phosphorus (12%), Manganese (19%)<br /><b>Suggested recipe: </b><a href="http://1turtledove.blogspot.com/2009/03/black-bean-soup-and-daily-show.html" style="color: #990000;">Black Bean Soup with a Fried Egg on Top</a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV07uX7sS4oZ6eMvSjGYi0AkgANxZKWh_XwxfnfGrCiwwhgBvvwZEkwe9kLSHWeiYJB4HNJ8f6KFYNUO6QcF1yQGGXbbur01snSiSGQdReSL1fjwIvcJEJVwh1c4pNLx1GInpdDPWbQZTZ/s1600/Canned+Tomatoes+Real+Simple.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV07uX7sS4oZ6eMvSjGYi0AkgANxZKWh_XwxfnfGrCiwwhgBvvwZEkwe9kLSHWeiYJB4HNJ8f6KFYNUO6QcF1yQGGXbbur01snSiSGQdReSL1fjwIvcJEJVwh1c4pNLx1GInpdDPWbQZTZ/s200/Canned+Tomatoes+Real+Simple.jpg" width="102" /></a><b>CANNED TOMATOES</b><br />Canned tomatoes are here not as a snack or a stand-alone food, but an ingredient. Simply, they’re the basis for innumerable recipes across countless cuisines; sauces, soups, stews, and chilis wouldn’t exist was it not for the humble tomato. And yeah, if you’re the type to dig in a can of Progresso with a spoon, that’s okay too.<br /><br /><b>Serving size:</b> One cup canned whole peeled tomatoes<br /><b>Peapod/Stop & Shop cost: </b>$0.48 per serving ($1.67/28oz can)<br /><b>Good source of:</b> Fiber (10% of a 2000-calorie diet), Vitamin C (37%), Iron (13%), Vitamin B6 (13%), Potassium (13%), Sodium (14%)<br /><b>Suggested recipe: </b><a href="http://1turtledove.blogspot.com/2009/01/tomato-and-bread-soup-raising-bowl-to.html" style="color: #990000;">Tomato and Bread Soup</a><br /><br /><br /><b>CARROTS</b><br />Bugs Bunny was on to something. But while carrots can be eaten raw to great merriment, they’re also excellent roasted, braised, in soups, and mixed with other foods. Hint: for snacking purposes, skip the bags of baby carrots ($1.50), buy a pound of full growns ($0.66), and chop ‘em up yourself. You save $0.84 every time.<br /><br /><b>Serving size: </b>One cup raw carrot sticks.<br /><b>Peapod/Stop & Shop cost:</b> $0.13 per serving ($0.50/lb)<br /><b>Good source of: </b>Fiber (14% of a USDA 2000-calorie diet), Vitamin A (408%), Vitamin C (12%), Vitamin K (20%), Potassium (11%)<br /><b>Suggested recipe:</b> <a href="http://1turtledove.blogspot.com/2008/03/honey-glazed-roasted-carrots-simon.html" style="color: #990000;">Honey-glazed Roasted Carrots</a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWLaUsIa_z0VMkGFmBZNpMKU8CID0S2knmjphFhkQGmxutAdARC4Io2V97XSnvyRyOTYlx41EE1VWA2sVnu-00NgdfqTvbg8vsIhiyHiKKaIepHPM7vgMFSScTu96PZlN636Jvhax63pd/s1600/Spinach.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqWLaUsIa_z0VMkGFmBZNpMKU8CID0S2knmjphFhkQGmxutAdARC4Io2V97XSnvyRyOTYlx41EE1VWA2sVnu-00NgdfqTvbg8vsIhiyHiKKaIepHPM7vgMFSScTu96PZlN636Jvhax63pd/s320/Spinach.jpg" /></a><b>FROZEN SPINACH</b><br />Apparently, Popeye was on to something, too. (What is it with these cartoon characters?) Spinach is just about the healthiest food you can buy, and it’s easy to sneak little bits into a plethora of different dishes. Here, I’m going for frozen spinach over fresh for two reasons. First, it’s generally cheaper, and you can find better sales. Second, it takes up less space. For those of us with limited refrigerator storage, that’s important.<br /><br /><b>Serving size: </b>Five ounces unprepared frozen spinach.<br /><b>Peapod/Stop & Shop cost:</b> $0.50 per serving ($1.00/10oz bag)<br /><b>Good source of:</b> Fiber (16% of a 2000-calorie diet), Vitamin A (333%), Vitamin C (13%), Calcium (18%), Iron (15%), Protein (10-11%), Vitamin K (660%), Vitamin E (20%), Riboflavin (18%), Vitamin B6 (12%), Folate (51%), Magnesium (26%),. Manganese (50%), Copper (10%), Potassium (14%), Selenium (112%)<br /><b>Suggested recipe: </b><a href="http://1turtledove.blogspot.com/2008/01/italian-white-bean-and-spinach-soup.html" style="color: #990000;">Italian White Bean and Spinach Soup</a><br /><br /><br /><b>LENTILS</b><br />Full disclosure: I knew lentils were good for you, but didn’t have any idea HOW good until researching this piece. And $0.11 per serving? My god. No wonder they’re eaten for breakfast, lunch, and dinner around the world. <br /><br /><b>Serving size: </b>One-quarter cup of lentils, unprepared.<br /><b>Peapod/Stop & Shop cost:</b> $0.11 per serving ($0.79/1lb bag)<br /><b>Good source of: </b>Fiber (58% of a 2000-calorie diet), Iron (20%), Protein (25%), Thiamin (28%), Vitamin B6 (13%), Folate (57%), Pantothenic Acid (10%), Magnesium (14%), Phosphorus (22%), Potassium (13%), Zinc (15%), Copper (12%), Manganese (32%)<br /><b>Suggested recipe:</b> <a href="http://1turtledove.blogspot.com/2008/12/india-breakfast-and-red-lentil-soup.html" style="color: #990000;">Red Lentil Soup with Lemon </a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJKMvV-531TUEGEuXJQstSfdfZPV1vLfWK1-q1Fi6el5-ve__SAag0ZPWxS7wEbJAqi4JIqW7V0VTHQeNy3D9ounO7ld29gVcFBqXcOx_c1hy_6PSAdz-gh-Jqu4WcqkoxNBfIFTa-XiE/s1600/Oatmeal+Canister.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJKMvV-531TUEGEuXJQstSfdfZPV1vLfWK1-q1Fi6el5-ve__SAag0ZPWxS7wEbJAqi4JIqW7V0VTHQeNy3D9ounO7ld29gVcFBqXcOx_c1hy_6PSAdz-gh-Jqu4WcqkoxNBfIFTa-XiE/s320/Oatmeal+Canister.jpg" /></a><b>OATMEAL</b><br />Here’s a riddle: what comes in a can, goes in a muffin, or can be boiled with raisins? (If you said “bunnies,” you are sick in the head.) It’s oatmeal, folks! High in fiber and all kinds of exciting minerals, it’s appropriate for every meal. Combine it with sweeter flavors for breakfast, or soy sauce and scallions for a strangely delicious lunch. <br /><br /><b>Serving size: </b>Half a cup unprepared old-fashioned rolled oats:<br /><b>Peapod/Stop & Shop cost: </b>$0.12 per serving ($3.69/42oz canister)<br /><b>Good source of:</b> Fiber (16% of a 2000-calorie diet), Protein (10%), Thiamin (12%), Iron (10%), Magnesium (14%), Phosphorus (11%), Zinc (10%), Manganese (73%), Selenium (16%)<br /><b>Suggested recipe: </b><a href="http://1turtledove.blogspot.com/2010/03/banana-oatmeal-muffins-recipe-of-odds.html" style="color: #990000;">Banana Oatmeal Muffins</a><br /><br /><br /><b>PEANUT BUTTER</b><br />Throughout childhood, peanut butter was as universal as <i>Sesame Street</i> and possibly even my mother. Even today, spooning some out of the jar is a good time, and adding a dollop into stew or oatmeal positively feels like a treat. And though PB is high in fat, it’s a good kind. <br /><br /><b>Serving size:</b> Two tablespoons chunky peanut butter.<br /><b>Peapod/Stop & Shop cost: </b>$0.15 per serving ($2.39/18oz jar)<br /><b>Good source of:</b> Calories (9% of a 2000 calorie diet), fat (25%), fiber (10%), protein (15%, Niacin (22%), vitamin E (10%), Manganese (29%), phosphorus (10%), Magnesium (13%)<br /><b>Suggested recipe:</b> <a href="http://1turtledove.blogspot.com/2009/02/indonesian-bean-stew.html" style="color: #990000;">Indonesian Bean Stew</a><br /><br /><br /><b>PEAS</b><br />Yes, peas. <br /><br /><b>Serving size:</b> Half a cup frozen peas, unprepared<br /><b>Peapod/Stop & Shop cost: </b>$0.23 per serving ($3.00/2lb bag)<br /><b>Good source of:</b> Fiber (12% of a 2000-calorie diet), Vitamin A (22%), Vitamin C (20%), Vitamin K (23%), Thiamin (11%), Manganese (11%)<br /><b>Suggested recipe:</b> <a href="http://1turtledove.blogspot.com/2007/10/easy-peasy.html" style="color: #990000;">Easy Pea Soup</a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMrltFwP5eRpryHUD4jZgs97lIJAsEoLcC_CINmGHqUClbQkt8huV_BtoG6EqNdsqKZm8ABFxlhJVj8Bn7tlgBly0DsLHcQm0ARe-IzKkL7PfDiVy6Kn_AJkmGXUslZKNRaeEEBUyCE0H/s1600/Yammers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMrltFwP5eRpryHUD4jZgs97lIJAsEoLcC_CINmGHqUClbQkt8huV_BtoG6EqNdsqKZm8ABFxlhJVj8Bn7tlgBly0DsLHcQm0ARe-IzKkL7PfDiVy6Kn_AJkmGXUslZKNRaeEEBUyCE0H/s320/Yammers.jpg" /></a><b>SWEET POTATOES</b><br />Rounding out the list, it’s the tastiest of all natural starches: the sweet potato (or yam, if you’re feeling semantic). Sweet potatoes have all the benefits and cooking versatility of regular potatoes, plus lots of fiber, a metric ton of Vitamin A, and an alluring orange color. Enter their world, and you will never want to leave.<br /><br /><b>Serving size: </b>One cup cubed (about 4.75 oz).<br /><b>Peapod/Stop & Shop cost:</b> $0.50 per potato <br /><b>Good Source of: </b>Fiber (16% of 2000-calorie diet), Vitamin A (377%), Vitamin B6 (14%), Potassium (13%), Copper (10%), Manganese (17%)<br /><b>Suggested recipe: </b><a href="http://1turtledove.blogspot.com/2010/01/dijon-roasted-potatoes-plus-sweet.html%20" style="color: #990000;">Sweet Potato and Chickpea Puree</a><br /><br /><br />Readers, what do you think of the list? What would you add? What would you leave off? The comment section is ready and waiting.<br /><br />(Photos courtesy of <a href="http://humantwopointzero.wordpress.com/2009/05/" style="color: #990000;">Human 2.0</a>, <a href="http://www.realsimple.com/food-recipes/shopping-storing/food/best-use-canned-tomatoes-00000000000583/" style="color: #990000;">Real Simple</a>, <a href="http://www.zeer.com/Food-Products/Birds-Eye-Chopped-Spinach/000005812" style="color: #990000;">Zeer</a><span style="color: #990000;">,</span> <a href="http://www.convertingmagazine.com/article/356555-Package_Design_Ideas_for_October_2009.php" style="color: #990000;">Converting Magazine</a>, and <a href="http://home.howstuffworks.com/sweet-potatoes2.htm" style="color: #990000;">How Stuff Works</a>.)<br /><br />~~~<br /><br />If you like this post, you might also be enamored by:<br /><ul><li><a href="http://1turtledove.blogspot.com/2008/07/10-foods-you-should-always-splurge-on.html" style="color: #990000;">10 Foods You Should Always Splurge On</a></li><li><a href="http://1turtledove.blogspot.com/2009/12/lighten-any-meal-10-easy-inexpensive.html" style="color: #990000;">Lighten Any Meal: 10 Easy, Inexpensive Steps to Healthier Recipes</a></li><li><a href="http://1turtledove.blogspot.com/2007/11/touch-of-class-10-thrifty-healthy.html" style="color: #990000;">Touch of Class: 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals</a></li></ul>kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-49279478663740500672012-01-18T07:49:00.000-08:002012-04-19T04:34:59.282-07:00Why Weight Maintenance is Harder Than Weight Loss, and How to Help it Along<div style="color: #990000;"><i>This was originally published in July 2009.</i></div><br />An estimated <a href="http://www.ncbi.nlm.nih.gov/pubmed/16002825?ordinalpos=9&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum"><span style="color: #990000;">80%</span></a> to <a href="http://www.washingtonian.com/articles/health/1749.html"><span style="color: #990000;">95%</span></a> of people who lose a significant amount of weight will gain it back. It sounds high, yes, but I believe it. This is because I’m slowly becoming one of those people.<br /><br />Full disclosure: about four years ago, I dropped 30 pounds to get to a (too) low weight of 132. Between then and now, my scale readout has slowly crept up to about 153 pounds. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2EyYL8ZhMLlzS64iJ7GKDuJ3KCzi4HJNsNgHkPs2SIiJdhmDGSr2YpkL_MnsPOq7OuLegUT_hnCK2KmaeilBQbYmQzLHGWtzHw6nJrLt0JAT8Y9lnl7z8Fo_iy-BGJ4wffeXvSg5rvYO/s1600-h/weight-scale.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358807721124506898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl2EyYL8ZhMLlzS64iJ7GKDuJ3KCzi4HJNsNgHkPs2SIiJdhmDGSr2YpkL_MnsPOq7OuLegUT_hnCK2KmaeilBQbYmQzLHGWtzHw6nJrLt0JAT8Y9lnl7z8Fo_iy-BGJ4wffeXvSg5rvYO/s200/weight-scale.jpg" style="float: right; height: 111px; margin: 0px 0px 10px 10px; width: 125px;" /></a>On one hand, I think I would have gained the weight back much faster had it not been for this blog. Undoubtedly, it’s helped my eating habits change for the better. I drink water, cook at home, scarf lots of produce, and avoid processed foods like it’s my job. My heart, lungs, and various other organs are in excellent shape, and my sister gets thoroughly annoyed that we can’t eat a meal without me adding some kind of crazy vinegar or seasoning. So there’s that.<br /><br />On the other hand … I’ve put on 20 pounds in four years. I’m not in crisis mode (yet), but what the heck?<br /><br />I know my faults. There are ongoing issues with portion control and dining out, and my reliance on cheese has grown from an occasional treat to an everyday occurrence. I just didn’t expect those factors to make this much of an impact on the circumference of my backside.<br /><br />But, as the opening statistic demonstrates, I’m far from alone. Maintaining a weight loss is difficult for everyone. In fact, I would say it’s even harder than losing the weight in the first place. Why? Well, once you’ve dropped the pounds – once you’re no longer getting measurable results on the scale, and weight loss morphs from a happy goal to a ho-hum product of the past – things change. Over time, enthusiasm fades, behaviors slack, and long-ignored temptations are indulged with abandon.<br /><br />In other words, eating salad for 40 days is easy. Eating salad for 40 years is hard.<br /><br />Enter the <a href="http://www.nwcr.ws/"><span style="color: #990000;">National Weight Control Registry</span></a>. Comprised of PhDs, MDs, and other experts in the health and obesity field, it monitors the habits of thousands of people who have lost at least 30 pounds, and have kept it off for a minimum of one year. (The average is 66 pounds over 5-1/2 years.) Workers conduct studies, publish journal articles, and are widely considered The Authority on diet and weight maintenance. And while they don’t claim to have concrete guidelines that will keep the pounds permanently off for everyone, they have discovered a few actions common among successful maintainers. (Note that these findings imply correlation, and not necessarily causation.)<br /><br />In order of popularity, they are:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyw_R-s4Q8QE9dkDfAezZNHmHrfgyayxkMBF4Bv_tK0fG2_XyjPNYAkvI9PcA6fBtwJmWHnfAmIYxat2ajOx5FWZ3zDpveF4Oun1vIuc9UhbZ_fjyJtp8QFW-pGuLm9Z6SIRHWH8rSe8bG/s1600-h/Gump.jpg"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7C2k3suFtTb8OxngpX2aMNLIr82kCOAvBwinTQb0VUYc4swRI3C2bpdIdMMDzB2y4QhkQcHtr65ftcGVaaH8SSlelJc8wIMdixm6l1SUFXGHK6khw-O0qxEtxtXB-ER-_WMe_dt3Auaik/s1600-h/Gump.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358807590462020930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7C2k3suFtTb8OxngpX2aMNLIr82kCOAvBwinTQb0VUYc4swRI3C2bpdIdMMDzB2y4QhkQcHtr65ftcGVaaH8SSlelJc8wIMdixm6l1SUFXGHK6khw-O0qxEtxtXB-ER-_WMe_dt3Auaik/s200/Gump.jpg" style="float: left; height: 148px; margin: 0px 10px 10px 0px; width: 93px;" /></a>1) <b>Exercise, on average, about one hour per day.<br /></b><i>90% of successful maintainers do this.</i><br />Far and away the most common factor for weight maintenance among respondents, exercise prevents you from binging, draws you away from the television set, and … y’know, does all the good things it’s supposed to. Movement must be for life, not as part of a temporary diet plan.<br /><br />2) <b>Eat breakfast every day.</b><br /><i>78% of successful maintainers do this.</i><br />The researchers gave <a href="http://www.nature.com/oby/journal/v10/n2/full/oby200213a.html"><span style="color: #990000;">three reasons</span></a> for this: “First, eating breakfast may reduce the hunger seen later in the day that may in turn lead to overeating…Second, breakfast eaters may choose less energy-dense foods during the remainder of the day. Finally, nutrients consumed at breakfast may leave the subject with a better ability to perform physical activity.” Of the 2959 successful maintainers in a <a href="http://www.ncbi.nlm.nih.gov/pubmed/11836452?dopt=Abstract"><span style="color: #990000;">2002 NWCR study</span></a>, only 4% never ate breakfast.<br /><br />3) <b>Weigh yourself at least once a week.</b><br /><i>75% of successful maintainers do this.</i><br />The NWCR calls this “consistent self-monitoring,” and claims it allows maintainers to, “catch weight gains before they escalate and make behavior changes to prevent additional weight gain.” I have not weighed myself in over a year. This explains a lot.<br /><br />4) <b>Watch less than 10 hours of TV per week.<br /></b><i>62% of successful maintainers do this.</i><br />In <a href="http://www.turnoffyourtv.com/healtheducation/junkfood.html"><span style="color: #990000;">a 2003 study</span></a>, the American Heart Association found a strong correlation between the amount of TV one watches, the amount of fast food ingested, and the propensity for obesity. Turning the boob tube off can help sidestep this, as it allows for more activity and less mindless grazing. (Personally, I believe this point is incredibly important for kids, since they develop habits in childhood that they’ll have for the rest of their lives. Subsequently, I’d lump video games and computer time in the same category.)<br /><br />The good news is, <a href="http://www.nwcr.ws/Research/published%20research.htm"><span style="color: #990000;">the longer you maintain your weight</span></a>, the more likely you are to keep it up in the future. So, adopting these behaviors can only help. I would also suggest that beginning the whole process with long-term intentions (“This is not a diet. This is a lifestyle change.”) makes all the difference in the world.<br /><br />As for me, I have to drop some pounds again. Then, I need to concentrate on maintaining it for the rest of my life. It's gonna be tough, but I feel a responsibility to readers, the Husband-Elect, our future kids, and myself to do so. Fingers crossed, these strategies will help.<br /><br />Readers, how about you? What’s been your experience with maintaining weight loss?<br /><br />(Photos courtesy of the <a href="http://www.umm.edu/weightloss/online_resources.htm"><span style="color: #990000;">University of Maryland</span></a> and <a href="http://www.alexanderkharlamov.com/2006/12/24/how-to-make-and-keep-new-years-resolutions/"><span style="color: #990000;">Documenting Success</span></a>.)kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-10751680168030083322012-01-17T08:16:00.000-08:002012-04-19T04:34:59.301-07:00Dijon-Roasted Potatoes PLUS Sweet Potato and Chickpea Puree: Two Recipes for the Price of One<div style="color: #990000;"><i>This was originally published in January 2010.</i></div><br />When it comes to white starches like pasta, rice, bread, and potatoes, I’m a bit like Gollum from <i>Lord of the Rings</i>. I’ll hoard it, possibly kill for it, and occasionally beat up Elijah Wood just to be in its vicinity. Somewhere, I like to think there exists a 60-minute VHS tape of me scurrying away from the buffet table at a family event. I’m cradling plates of spaghetti to my bosom, angrily hissing “The pasta is THE PRECIOUS!” over and over until I’m disowned.<br /><br />But … what was I talking about? Oh yeah – starches. I like ‘em. Maybe too much. Subsequently, I’m attempting to A) cut back, and B) be more creative with what I <i>do</i> make. I have a feeling this will involve a lot of bizarre grains and unorthodox purees, but this is okay. After all, what is Brooklyn, if not home for the bizarre and unorthodox? (<a href="http://1turtledove.blogspot.com/2009/11/why-brooklynites-dont-grow-food.html" style="color: #990000;">He agrees</a>.)<br /><br />Today, both recipes - <a href="http://www.recipezaar.com/Dijon-Roasted-Potatoes-Weight-Watchers-178608" style="color: #990000;">Dijon-Roasted Potatoes</a> and <a href="http://www.oprah.com/recipe/omagazine/recipes/201001-omag-recipe-sweet-potato-puree" style="color: #990000;">Sweet Potato and Chickpea Puree</a> – are excellent departures from the norm. The first dish, adapted from Weight Watchers, is a sophisticated alternative to plain ol’ oven fries and baked spuds. The recipe asks you to coat small red potatoes in a tangy, savory marinade, and then roast them to tender-on-the-inside, crispy-on-the-outside perfection. The result goes beautifully with frittatas or lean meats, and can be served with barbecue sauce or ketchup. Gollum would approve.<br /><br />The second recipe comes from <i>O Magazine</i>, which I adore, despite being a childless, apartment-dwelling cynic. (Harrumph!) Many people accuse Oprah of many terrible things (like thoughtful discussion and creative empowerment), but the woman can produce a dang magazine. It’s nice to read a lady-oriented publication that doesn’t begin with the assumption we’re morons.<br /><br />Tangent aside, the Sweet Potato and Chickpea Puree is sweet and savory, and another solid pairing for lean meat and produce. A little tahini could even turn it into more of a hummus-esque concoction, so go nuts with the experimentation.<br /><br />(To know: the original recipe called for 1/2 cup of olive oil, which seemed Smeagol-level insane. So, using a trick from <a href="http://1turtledove.blogspot.com/2007/08/light-pesto-miracle-of-basil.html" style="color: #990000;">a pesto recipe</a>, I subbed out half the olive oil for fat-free chicken broth. For comparison, I made the full-fat version as well. The Husband-Elect and I both agreed: the chicken broth adaptation was far superior. Sweet.)<br /><br />That said, how’s everyone doing with resolutions so far? Any fun ideas for white starch substitutions? I’d love to hear, and the comment section is THE PRECIOUS. Er … I mean “open.” <br /><br />~~~<br />If you like these recipes, you might also like:<br /><ul><li><a href="http://1turtledove.blogspot.com/2007/09/chili-spiced-potatoes-theyre-like-candy.html" style="color: #990000;">Chili-Spiced Potatoes</a></li><li><a href="http://1turtledove.blogspot.com/2009/03/til-we-meat-again-chorizo-and-potato.html" style="color: #990000;">Chorizo and Potato Frittata</a></li><li><a href="http://1turtledove.blogspot.com/2007/07/rattle-and-hummus.html" style="color: #990000;">Lemony Hummus</a></li></ul>~~~<br /><br /><b>Dijon-Roasted Potatoes</b><br />Serves 3 or 4<br />Adapted from <a href="http://www.recipezaar.com/Dijon-Roasted-Potatoes-Weight-Watchers-178608" style="color: #990000;">Weight Watchers</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflFh2h8-vzml-5Kzy_BMYI3q33_nzOLIlk5setiOKprTsbnzv69YmacIer6gGIuCC7AyVwZ8_8tzwgNN-z14SAzwQk4TPdumI_hoxsugUpPtAayakSd9iJnhjkC4xQeWN5ZVR2no4tnAn/s1600-h/Dijon+Roasted+Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflFh2h8-vzml-5Kzy_BMYI3q33_nzOLIlk5setiOKprTsbnzv69YmacIer6gGIuCC7AyVwZ8_8tzwgNN-z14SAzwQk4TPdumI_hoxsugUpPtAayakSd9iJnhjkC4xQeWN5ZVR2no4tnAn/s320/Dijon+Roasted+Potatoes.jpg" /></a></div><br />2 tablespoons Dijon mustard (like Grey Poupon)<br />1 teaspoon olive oil<br />3/4 teaspoon sweet paprika<br />1/4 teaspoon dried thyme, crushed in your hands<br />1/2 teaspoon table salt<br />1/4 teaspoon ground black pepper <br />1-1/2 pounds small (3-inch) red potatoes, cut into eighths<br /><br />1) Preheat oven to 425°F. Line a baking sheet with tin foil and spray with cooking spray.<br /><br />2) In a large bowl, whisk mustard, olive oil, paprika, thyme, salt, and pepper together. Add potatoes and stir until well-coated. Spread across baking sheet in a single layer. Roast 15 minutes. Remove and stir. Drop oven heat to 350°F. Roast for 20-25 more minutes, or until potatoes are cooked through. Serve.<br /><br />NOTE: The Dijon is pretty subtle here. You can double the coating if you want a more assertive flavor. <br />~~~<br /><br /><b>Sweet Potato and Chickpea Puree</b><br />Serves 6-8 (makes around 2 cups).<br />Adapted from <i><a href="http://www.oprah.com/recipe/omagazine/recipes/201001-omag-recipe-sweet-potato-puree" style="color: #990000;">Oprah Magazine</a></i>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUFd9kZwdGVERGajTSIWEevptnyS1s7zcIVL88EqIh_hb11kvCkE1JZXpqN3HgTbLiQ-5-5_08MJcrke6pBxNcaZdDcXup_pwrDfgpJZVMB96OcwdG-xy2cMt7vlpH20e202pj3Dffozr/s1600-h/20100118SweetPotatoChickpeaPuree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUFd9kZwdGVERGajTSIWEevptnyS1s7zcIVL88EqIh_hb11kvCkE1JZXpqN3HgTbLiQ-5-5_08MJcrke6pBxNcaZdDcXup_pwrDfgpJZVMB96OcwdG-xy2cMt7vlpH20e202pj3Dffozr/s320/20100118SweetPotatoChickpeaPuree.jpg" /></a></div><br />1 medium sweet potato (about 14 ounces), scrubbed<br />1 can (15 ounces) chickpeas, drained and rinsed<br />1 small clove garlic<br />1 teaspoon salt<br />1/4 cup fat-free chicken broth<br />1/4 cup extra-virgin olive oil<br />Kosher salt and freshly ground black pepper<br />Hot sauce (optional)<br /><br />1) Preheat oven to 425°F.<br /><br />2) Prick sweet potato all over with a fork. Roast about 45 to 50 minutes, or until potato can be easily run through with a knife. Set aside to cool. Once cool enough to handle, remove flesh from skin. (It should slip right out.)<br /><br />3) In a food processor, combine chickpeas, garlic, salt, sweet potato, and a little chicken broth. Get it going, and slowly add olive oil as it’s running. When olive oil runs out, slowly add the rest of the chicken broth. <br /><br />4) Pour into a bowl. Salt and pepper to taste, and add a little hot sauce if you’re in the mood. <br /><br />According to <i>O Magazine</i>: “Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil."<br /><br />~~~<br /><br /><b>Approximate Calories, Fat, Fiber and Price for Potatoes</b><br />141 calories, 1.4 g fat, 3.1 g fiber, $0.71<br /><br /><b>Approximate Calories, Fat, Fiber and Price for Puree</b><br />221 calories, 9.9 g fat, 5.1 g fiber, $0.33<br /><br /><b>Calculations (Potatoes)</b><br />2 tablespoons Dijon mustard (like Grey Poupon): 30 calories, 0 g fat, 0 g fiber, $0.27<br />1 teaspoon olive oil: 39 calories, 4.5 g fat, 0 g fiber, $0.12<br />3/4 teaspoon sweet paprika: 4 calories, 0.2 g fat, 0.6 g fiber, $0.03<br />1/4 teaspoon dried thyme, crushed in your hands: 1 calorie, 0 g fat, 0.1 g fiber, $0.03<br />1/2 teaspoon table salt: negligible calories, fat, and fiber, $0.01<br />1/4 teaspoon ground black pepper: negligible calories, fat, and fiber, $0.01<br />1-1/2 pounds small (3-inch) red potatoes: 490 calories, 0.7 g fat, 11.6 g fiber, $2.35<br />TOTAL: 564 calories, 5.4 g fat, 12.3 g fiber, $2.82<br />PER SERVING (TOTAL/4): 141 calories, 1.4 g fat, 3.1 g fiber, $0.71<br /><br /><b>Calculations (Puree)</b><br />1 medium sweet potato (about 14 ounces): 341 calories, 0.4 g fat, 11.9 g fiber, $0.69<br />1 can (15 ounces) chickpeas, drained: 500 calories, 4.6 g fat, 18.5 g fiber, $0.66<br />1 small clove garlic: 4 calories, 0 g fat, 0.1 g fiber, $0.05<br />1 teaspoon salt: negligible calories, fat, and fiber, $0.01<br />1/4 cup fat-free chicken broth: 4 calories, 0.3 g fat, 0 g fiber, $0.10<br />1/4 cup extra-virgin olive oil: 477 calories, 54 g fat, 0 g fiber, $0.46<br />Kosher salt and freshly ground black pepper: negligible calories, fat, and fiber, $0.03<br />TOTAL: 1326 calories, 59.3 g fat, 30.5 g fiber, $2.00<br />PER SERVING (TOTAL/6): 221 calories, 9.9 g fat, 5.1 g fiber, $0.33kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-38933879211687370342012-01-11T08:21:00.000-08:002012-04-19T04:34:59.321-07:00Vintage Cookbook Hoedown: The Quick Cookbook (1961) by Lois S. Kellogg<div style="color: #990000;"><i>This article first appeared in February 2010.</i></div><br />A few months ago, I fell into possession of <i>The Quick Cook Book</i> by Lois S. Kellogg, a 1961 paperback filled with hundreds of convenient and occasionally jaw-dropping recipes. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCcQkvxAiVxZpyEOn3ykgnYErGq3sJ9HBRuz6UuT63qZYfAOs9iijOCEiIv2_tNHZZqfOFPtIRy7JyYddcAiH1MkfcTEB2cj1qpaTFcNVqShJXq6PtrLlQyyIV-su0-L2GULnfTp5R3tUv/s1600-h/Quick+Cook+Book+Front+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCcQkvxAiVxZpyEOn3ykgnYErGq3sJ9HBRuz6UuT63qZYfAOs9iijOCEiIv2_tNHZZqfOFPtIRy7JyYddcAiH1MkfcTEB2cj1qpaTFcNVqShJXq6PtrLlQyyIV-su0-L2GULnfTp5R3tUv/s320/Quick+Cook+Book+Front+1.jpg" /></a></div><br />There are Mayonnaise Mounds. There are Corned Beef Cobblers. There's even Prune Whip. And I'm pretty sure we can trace America's obesity problems directly to the Canned Chicken section. <br /><br />To be fair to Lois, she seems to specialize in baking. The cake and cookie recipes look tasty and are mostly made from scratch. Some aren't, but ... we'll get to that later.<br /><br />First, let's pretend we're hosting a party on <i>Mad Men</i>. And what better way to kick off a soiree than Cholives? <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghlNQEHtnrUOX9FdUenFpMKHVqS9gG28WE1dbfU3SLEhKokzCrVREFPBvUbOavfah-0UQHcFlEzxIGdPLYd82YMlxDiLiBPLlCWAHr-NMdFkj-65-Ihq74A-JEs1mHY9DvbuuGEfOaW46/s1600-h/Quick+Cook+Book+Cholives.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhghlNQEHtnrUOX9FdUenFpMKHVqS9gG28WE1dbfU3SLEhKokzCrVREFPBvUbOavfah-0UQHcFlEzxIGdPLYd82YMlxDiLiBPLlCWAHr-NMdFkj-65-Ihq74A-JEs1mHY9DvbuuGEfOaW46/s320/Quick+Cook+Book+Cholives.jpg" /></a></div><br /><br />Of course, if you're not fond of olive and cheddar finger foods, deep-fried whole chicken sandwiches make an excellent light appetizer. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfN0FjD-6mlWbvrhBp0GBf3D5g5CXITFcPPNPUspu17TtdIQNS0oU-LhH2ayg61Ptu7Eez7nlg_pWRvArdaTffv9n8GH-u4a5RBpv9aMZFSjiVtKDeqPx9PbGUl-NQnaLtrKR4-973MHl/s1600-h/Quick+Cook+Book+Fried+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfN0FjD-6mlWbvrhBp0GBf3D5g5CXITFcPPNPUspu17TtdIQNS0oU-LhH2ayg61Ptu7Eez7nlg_pWRvArdaTffv9n8GH-u4a5RBpv9aMZFSjiVtKDeqPx9PbGUl-NQnaLtrKR4-973MHl/s320/Quick+Cook+Book+Fried+Chicken.jpg" /></a></div><br /><br />The meal really begins with soup. Tomatoes and pineapples are delicious, inexpensive, and come in cans. They should be lovely together.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFRx8Rf5SSZzhyphenhyphenms1F7rrXi95ogc5qX8IoTDop57IoX94oE4iKNzfQZ14kz-6ZVC2g5yFDrNhN3E-Jfq9uGRt9YqW24VVQA_Du2prHTzMdu99aU3SwsdOBwzYx406LDQJOZtERcD9YJez/s1600-h/Quick+Cook+Book+Tomato+Pineapple+Soup+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFRx8Rf5SSZzhyphenhyphenms1F7rrXi95ogc5qX8IoTDop57IoX94oE4iKNzfQZ14kz-6ZVC2g5yFDrNhN3E-Jfq9uGRt9YqW24VVQA_Du2prHTzMdu99aU3SwsdOBwzYx406LDQJOZtERcD9YJez/s320/Quick+Cook+Book+Tomato+Pineapple+Soup+2.jpg" /></a></div><br /><br />Side dishes are vital to the success of any meal. I like to make a lot of them, since they're less expensive than meat. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgp-vTeQ7wkysX8Z5Pys7RD9mULGkLcoN01rmRFQV-4TevQg2i_tHYdYJvKzdj-qvmncK6gs3-wfvxazOLyrko9yz445a2mU1-APbRsVPbZ88-U_HbCj5gUBErahIxx5f7NQqU2LxRdEw/s1600-h/Quick+Cook+Book+Mayonnaise+Mounds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgp-vTeQ7wkysX8Z5Pys7RD9mULGkLcoN01rmRFQV-4TevQg2i_tHYdYJvKzdj-qvmncK6gs3-wfvxazOLyrko9yz445a2mU1-APbRsVPbZ88-U_HbCj5gUBErahIxx5f7NQqU2LxRdEw/s320/Quick+Cook+Book+Mayonnaise+Mounds.jpg" /></a></div><br /><br />I'd love to serve macaroni and cheese, but I find the garish yellow hue too distressing. How do I cope?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DfJnXzXQ_c9x2Nr3epvs8fTIeNaC4KQS0SKacUVWtNGS_uN28VDYxQMMgHMS0TVCozlUJEAkTHxMPsj7U9iXieSNxN_zMaTtfuCuBt6FU467Lg0q4c90ZBsrGtnfiGsUw3hMkWdO3FDT/s1600-h/Quick+Cook+Book+Beige+Macaroni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DfJnXzXQ_c9x2Nr3epvs8fTIeNaC4KQS0SKacUVWtNGS_uN28VDYxQMMgHMS0TVCozlUJEAkTHxMPsj7U9iXieSNxN_zMaTtfuCuBt6FU467Lg0q4c90ZBsrGtnfiGsUw3hMkWdO3FDT/s320/Quick+Cook+Book+Beige+Macaroni.jpg" /></a></div><br /><br />Of course, the most distressing part of hosting a party is that I never know what to serve for the main course. Jellied Meat Loaf? Corned Beef Corn Ring? Ham Wheel Pie? Corned Beef Cobbler? So many options, and all on the same page...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQCZA1sZ6Q7j-jilZ5bZmL_IrAbDPy2MrRlU1-KwVCBpFFzLJLbfn1zEn3Iv9IACDx8A_29iAImwNqbfCGXP9PT27CECCfJfXiUxI55bmME5PVHSj7oj7NO16oaMcgxCL1Mdg2Gs9Azxl/s1600-h/Quick+Cook+Book+Jellied+Ham+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQCZA1sZ6Q7j-jilZ5bZmL_IrAbDPy2MrRlU1-KwVCBpFFzLJLbfn1zEn3Iv9IACDx8A_29iAImwNqbfCGXP9PT27CECCfJfXiUxI55bmME5PVHSj7oj7NO16oaMcgxCL1Mdg2Gs9Azxl/s320/Quick+Cook+Book+Jellied+Ham+Loaf.jpg" /></a></div><br /><br />I know! We'll do breakfast for dinner! With a twist!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6A2ogzoWRzl1px49D_70OPhxeztfiKNGWv2pGV5UAiL3P6HLzEKvFsBvio_7s2iJxrZ7DlN5X4kwRnVkeJDLk_LMJxXHrEX_uTr_ZkZC87186-P7HksnH8d1Bmao4SFkHco-6LG02tWN/s1600-h/Quick+Cook+Book+Hamburnger+Pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6A2ogzoWRzl1px49D_70OPhxeztfiKNGWv2pGV5UAiL3P6HLzEKvFsBvio_7s2iJxrZ7DlN5X4kwRnVkeJDLk_LMJxXHrEX_uTr_ZkZC87186-P7HksnH8d1Bmao4SFkHco-6LG02tWN/s320/Quick+Cook+Book+Hamburnger+Pancakes.jpg" /></a></div><br /><br />It's important to end the meal with a wholesome, appealing dessert. Since I believe halitosis is a myth, (like morally upright socialists), this should fit the bill!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7m8cvphDAnFsSI9F6CUqgn4Uob720SYBmZ5CbxnM-pkAd3LlfeHuoIaIYCdoOm49hsTjcZgLwtQgnqssDwItCVg15U2M6w4MxqoWRJdIM5OFTZ_y1cbU6D7zVRcDy4ejwAbY53fznPCR/s1600-h/Quick+Cook+Book+Onion+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7m8cvphDAnFsSI9F6CUqgn4Uob720SYBmZ5CbxnM-pkAd3LlfeHuoIaIYCdoOm49hsTjcZgLwtQgnqssDwItCVg15U2M6w4MxqoWRJdIM5OFTZ_y1cbU6D7zVRcDy4ejwAbY53fznPCR/s320/Quick+Cook+Book+Onion+Ice+Cream.jpg" /></a></div><br /><br />You know, Onion Ice Cream is definitely going on the menu, but Bob really prefers treats that keep him regular. Maybe this would please him?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2dwwKJ282gGcESDIu1ZG8_0EAGCGQS6hcbkgqzF9CCooWuYKMgR5Frex9I26DpNRx4pNhSU-Ubl1HrYAq6jjFE8gDPj3Ny0QefWgv6I0zvNg3oHSg5g2ZMnrFBaZPwW2NJTvWSluPcVv/s1600-h/Quick+Cook+Book+Prune+Whip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ2dwwKJ282gGcESDIu1ZG8_0EAGCGQS6hcbkgqzF9CCooWuYKMgR5Frex9I26DpNRx4pNhSU-Ubl1HrYAq6jjFE8gDPj3Ny0QefWgv6I0zvNg3oHSg5g2ZMnrFBaZPwW2NJTvWSluPcVv/s320/Quick+Cook+Book+Prune+Whip.jpg" /></a></div><br /><br />As for my son ... be careful, Danny. This peach pie is "Different" from all the other peach pies. You're such a good student. Don't let it ruin your future.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qsyBlH7K-UM8YVn6n1ReaI2Vs5aS8XJOAicSHxu7O9GGzodegOBwZsjNlsZyTk_MccF81t68m67Tnq6FXNK-OWOjqhaz_Be9fAgoLxH58vVI5mOEBLww1BTJFF9vQWthmMeupO7bwMHe/s1600-h/Quick+Cook+Book+Different+Peach+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qsyBlH7K-UM8YVn6n1ReaI2Vs5aS8XJOAicSHxu7O9GGzodegOBwZsjNlsZyTk_MccF81t68m67Tnq6FXNK-OWOjqhaz_Be9fAgoLxH58vVI5mOEBLww1BTJFF9vQWthmMeupO7bwMHe/s320/Quick+Cook+Book+Different+Peach+Pie.jpg" /></a></div><br /><br />And to cap it all off, coffee. But drinking it just seems so ... pedestrian. Isn't there a better way to get that caffeine fix?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SkBo7hxXx8oVd8UfycOdHAywIqt0EUfGDRuPFr-gYLyvz2WRdoHnKPLrrXBZWZc83q6Wtd0awO0UmDvd26Hew-yZqG-0e59CPJxxF6iLA23dnRJzc8kza70AlkojBIaUDIGmukVhnx_d/s1600-h/Quick+Cook+Book+Coffee+Jelly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SkBo7hxXx8oVd8UfycOdHAywIqt0EUfGDRuPFr-gYLyvz2WRdoHnKPLrrXBZWZc83q6Wtd0awO0UmDvd26Hew-yZqG-0e59CPJxxF6iLA23dnRJzc8kza70AlkojBIaUDIGmukVhnx_d/s320/Quick+Cook+Book+Coffee+Jelly.jpg" /></a></div><br />Mmm ... delicious. I bet the Jell-O company will pay me at least one hundred dollars for this recipe. <br /><br />Cheers, everyone! <br /><br />~~~<br />If you like this article, you might also like:<br /><ul><li><a href="http://1turtledove.blogspot.com/2007/10/11-things-dwight-k-schrute-has-taught.html" style="color: #990000;">11 Things Dwight K. Schrute Taught Me About Food and Frugality </a></li><li><a href="http://1turtledove.blogspot.com/2009/01/argument-for-spending-more-on-food.html" style="color: #990000;">The Argument for Spending More on Food</a></li><li><a href="http://1turtledove.blogspot.com/2008/02/dos-and-donts-of-buying-cookbook.html" style="color: #990000;">The Dos and Don'ts of Buying a Cookbook</a> </li></ul>(All photos from <i>The Quick Cook Book</i> by Lois S. Kellogg)kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-2481215911801062812012-01-09T07:49:00.000-08:002012-04-19T04:34:59.416-07:00Tomato and Avocado Salsa: A Basic Salsa Recipe of Deliciousness<div style="color: #990000;"><i>This post first appeared in January 2010. (Um, you can probably tell by the first line.)</i></div><br />It’s the second full week of 2010. By now, you may be ten or eleven days into a resolution diet. You’re probably feeling really good about your progress. Chances are you lost a little weight. There’s a possibility you noticed a physical change already. You might even be thinking (and justifiably so): “I am the greatest person alive! Besides Eddie Vedder, I mean.”<br /><br />Sadly, this may also have crossed your mind: “If eat one more salad, I’m going to set my face on fire.”<br /><br />Sweet baby Jane, I hear you. When I began to change my eating habits, salads made up a big chunk of my diet. Office lunches were never-ending parades of the Caesar varietals (with light dressing, natch), and I got real tired, real fast of baby spinach. Then, I learned to cook and life got exponentially better. (Exponentially! That’s a lot.)<br /><br />Anyway, once I started puttering around the kitchen, I realized the following: <br /><br /><div style="text-align: center;"><b>lean meat + sauces, spreads, dips, salsas or dressings = excellence</b></div><br />With a creative topping, you can turn five ounces of pedestrian grilled chicken into a succulent celebration, a flavoral fooferaw, or even a scrumptious shindig. (Or any other gratuitously alliterative party.) Think of the meat as your canvas, and the accompaniment as your pretty rainbow paint of rainbows.<br /><br />Take Gail Simmons’ <a href="http://www.foodandwine.com/recipes/chiles-rellenos-with-tomato-and-avocado-salsa" style="color: #990000;">Tomato and Avocado Salsa</a> from <i>Food & Wine</i>, for example. You can use it as a dip for chips or veggies, sure. (The Super Bowl’s coming up, after all.) But on plain poultry, it becomes something else entirely: a tasty, filling, healthy dinner. Like almost all salsas, the recipe is staggeringly easy to make and constitutes a solid serving of vegetables. For $1 and 100 extra calories, that ain’t too shabby.<br /><br />This week, when you’re choking down another round of Romaine, stop. Grab an avocado and a few grape tomatoes, grill a slice of chicken, and treat yourself to Tomato and Avocado Salsa. It’ll make the next few months a lot easier to stomach.<br /><br />~~~<br />If you like this recipe, you might also dig:<br /><ul><li><a href="http://1turtledove.blogspot.com/2009/03/veggie-might-saved-by-guac-and-roll.html" style="color: #990000;">Guacamole-Bean Dip Mashup</a></li><li><a href="http://1turtledove.blogspot.com/2008/05/what-would-you-do-restaurant-gives-meat.html" style="color: #990000;">Mango Salsa</a></li><li><a href="http://www.seriouseats.com/recipes/2009/11/healthy-delicious-tomatillo-guacamole-recipe.html" style="color: #990000;">Tomatillo Guacamole</a></li></ul>~~~<br /><br /><b>Tomato and Avocado Salsa</b><br />Serves 4.<br />Adapted from <i><a href="http://www.foodandwine.com/recipes/chiles-rellenos-with-tomato-and-avocado-salsa" style="color: #990000;">Food & Wine</a></i>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcOs3Kup-SAD87f9DGNa7SuS9DzYi8y6ohyphenhyphenwfiJignYYe46YM8SPScRLzE6_fIWve47J6FA6Ouv-DTyXNQCgE1Jv65mRpwsDUKdZfsGh8SfcruHwBtt1BFnUpc1WxL9WBwdUXxDQlqs-F/s1600-h/Tomato+Avocado+Salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcOs3Kup-SAD87f9DGNa7SuS9DzYi8y6ohyphenhyphenwfiJignYYe46YM8SPScRLzE6_fIWve47J6FA6Ouv-DTyXNQCgE1Jv65mRpwsDUKdZfsGh8SfcruHwBtt1BFnUpc1WxL9WBwdUXxDQlqs-F/s320/Tomato+Avocado+Salsa.jpg" /></a></div>1 1/2 cups grape tomatoes, halved or quartered<br />1 Hass avocado, diced small<br />1/4 cup onion, chopped small<br />1/2 small jalapeno, seeded and minced<br />1/8 cup cilantro, chopped<br />1/8 cup fresh lime juice<br />Kosher salt and freshly ground pepper<br /><br />1) In a medium bowl, gently combine all the ingredients. Salt and pepper to taste. Stir again to combine. Serve on meat, chicken, fish, chips, cheese, or … anything, really. <br /><br />NOTE: If you’d like a less chunky salsa, chop the tomatoes and avocado even smaller.<br /><br /><b>Approximate Calories, Fat, Fiber, and Price Per Serving</b><br />4 servings: 100 calories, 7.4 g fat, 3.7 g fiber, $1.04<br /><br /><b>Calculations</b><br />1 1/2 cups grape tomatoes, halved or quartered: 45 calories, 0 g fat, 0.1 g fiber, $2.50<br />1 Hass avocado, diced small: 322 calories, 29.5 g fat, 13.5 g fiber, $0.99<br />1/4 cup onion, chopped small: 13 calories, 0 g fat, 0.6 g fiber, $0.08<br />1/2 small jalapeno, seeded and minced: 9 calories, 0 g fat, 0.3 g fiber, $0.05<br />1/8 cup cilantro, chopped: negligible calories and fat, 0.1 g fiber, $0.25<br />1/8 cup fresh lime juice: 10 calories, 0 g fat, 0.2 g fiber, $0.25<br />Kosher salt and freshly ground pepper: negligible calories, fat, and fiber, $0.03<br />TOTAL: 399 calories, 29.5 g fat, 14.8 g fiber, $4.15<br />PER SERVING (TOTAL/4): 100 calories, 7.4 g fat, 3.7 g fiber, $1.04kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-83780522372382695022012-01-04T07:24:00.000-08:002012-04-19T04:34:59.519-07:00Egg McMuffins for Homeskillets<div style="color: #990000;"><i>This was first published in 2009. In retrospect ... a tuna can? Yep. A tuna can.</i></div><br />Like 10% of all Americans, I used to work at McDonalds. Like 33% of all McDonalds workers, it was the morning shift.<br /><br />Everyday in the summer of 1997, I hauled my cookies in at 5am to start the percolator, fire up the grill, and lug 50 pounds of Happy Meal toys out of the sub-basement. My early morning co-workers were a sweet 72-year-old, a slightly retarded janitor, and a middle-aged woman that had no business dealing with the public. On good days, I got to take orders from the drive-through, and didn’t have to face anyone for a few hours. On bad days, entire buses of senior citizens would argue with me over the price of a 60-cent cup of coffee.<br /><br />During that time, I learned the menu backwards and forwards, including basic nutritional information for most of the meals. While the <a href="http://nutrition.mcdonalds.com/nutritionexchange/nutrition_facts.html#5"><span style="color: #990000;">Deluxe breakfast</span></a> would melt your aorta, I was always pleasantly surprised at the Egg McMuffin. An egg, a muffin, a slice of Canadian bacon, and a dollop of cheese would come in around 300 calories, which still stands as one of the leanest fast food breakfasts around. Plus, they were (and are) delicious. I know. I ate one every morning for three months.<br /><br />After <a href="http://1turtledove.blogspot.com/2009/01/breakfast-for-dinner-english-muffin.html"><span style="color: #990000;">last week’s Strata</span></a>, I had a bunch of leftover Canadian bacon, and decided to give homemade Egg McMuffins a shot. Happily, it wasn’t rocket science, and ten minutes of cooking time scored me two eminently edible imitations of the real thing. Even better, no one yelled at me afterward.<br /><br />So! For your McMuffining pleasure, here are step-by-step instructions for homemade Mickey D’s. Of course, there are a few things to know first:<br /><br />1) If you don’t have an egg ring handy (and who does?), try a THOROUGHLY WASHED tuna can with the lids pried off. (NOTE: Don’t use a Bumblebee can. The bottom lid sticks outward, making it nearly impossible to remove. See the pics below? It took ten minutes of straight-up wrestling to create that hole. In the end, it was big enough to pour the egg through, but I almost lost a thumb in the process.)<br /><br />2) For a more McDonalds-like experience, go with American Cheese. Then, have a 62-year-old retiree berate you because his coffee was too hot.<br /><br />3) The muffins aren’t browned in a toaster for two reasons: A) they’re harder to hold, and B) I like ‘em better this way.<br /><br />4) At $0.93 a serving, these should be cheaper than your local Mickey D’s. If not, look at it this way: you don’t have to deal with the tall girl behind the counter. You know – the one with the 1000-yard stare, whose only thought is, “Man, I can’t wait to get back to school. This nametag is making my boobs itch.”<br /><br />Happy cooking!<br /><br /><b>Egg McMuffins</b><br />Makes 2 McMuffins<br /><br />Cooking spray<br />2 English muffins, split in half<br />2 slices Canadian bacon<br />2 large eggs<br />1 ounce reduced-fat sharp cheddar cheese, grated (I prefer Cracker Barrel)<br />Salt and pepper to taste<br /><br /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298058092210971506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaOtgQvL7sdIyZzeDDfAhwQlyZyw9v97HpU8ALzDwNmjY-uhn9or7t-i6yzeybaiiVoCEGBx5HKFu0GuKgYk3NHuQ7cVnJAH476IOJiI61sczBUDxMDPuvEvq_5_eU1bNpLUnn0RPcGIs/s320/Egg+McMuffin+1.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />1) Coat a medium non-stick pan with cooking spray and heat on medium-high. Once pan is warm, place English muffins facedown on pan. Squish lightly with a spatula, so they get evenly browned.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZpcwzTDU3ArxVKfp8gPwAfwJVXK7FhVlhGMvJuHheF9C7IWQFMfjxXf3-dGnIWy36jwT6zL9NOQgqBNbtaE-xXGQi9COUwJPt0xoIlbxgt48DHX2iyhcxbD6dMp8tjOaOzP3C9BH7IKe/s1600-h/Egg+McMuffin+2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298059571381100290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZpcwzTDU3ArxVKfp8gPwAfwJVXK7FhVlhGMvJuHheF9C7IWQFMfjxXf3-dGnIWy36jwT6zL9NOQgqBNbtaE-xXGQi9COUwJPt0xoIlbxgt48DHX2iyhcxbD6dMp8tjOaOzP3C9BH7IKe/s320/Egg+McMuffin+2.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>2) While muffins are toasting, break one egg into a cup. Break its yolk with a fork, but DON’T beat the egg.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuj0YoesM6Zzh3GhexxTgeYgnMcC2zyVsdeH4i9jBkn4-5XYdT9qGCB2cXujPntIYYt460vVi72xkKZbtmCVymfOJVpP8eix7IflQaFNSEFRgwJdeCYDklUJJQt1rmiMzCa26Y3WZEuzE/s1600-h/Egg+McMuffin+3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298059458602941666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuj0YoesM6Zzh3GhexxTgeYgnMcC2zyVsdeH4i9jBkn4-5XYdT9qGCB2cXujPntIYYt460vVi72xkKZbtmCVymfOJVpP8eix7IflQaFNSEFRgwJdeCYDklUJJQt1rmiMzCa26Y3WZEuzE/s320/Egg+McMuffin+3.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>3) When muffins have been lightly toasted (about 3 minutes), place them on a plate and IMMEDIATELY sprinkle grated cheese on one side. This will get the melting process started.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYPX8JaLEjzyI0B2l-r1g1M6mFi1Zz89yXzOwml3lzv8Cr67iWPQHC74iNVDx9yiuFPfe3xn7QtLef9pps9QJKekymWi-6GPnCwam_7_zN4KK47AXdEONat85Vp1rkpQYLIY96_IP8y4b/s1600-h/Egg+McMuffin+4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298059325636026306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwYPX8JaLEjzyI0B2l-r1g1M6mFi1Zz89yXzOwml3lzv8Cr67iWPQHC74iNVDx9yiuFPfe3xn7QtLef9pps9QJKekymWi-6GPnCwam_7_zN4KK47AXdEONat85Vp1rkpQYLIY96_IP8y4b/s320/Egg+McMuffin+4.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>4) Re-coat the pan with cooking spray. (Note: if you have a gas oven, do this away from the stovetop to avoid a fire.) Place the Canadian bacon in the pan. Place an egg ring OR thoroughly washed tuna can (with both lids removed) on the pan. Pour the egg into the ring. If some should leak out the bottom, no worries. You can flip it later.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlYEB1hBuvnPOaU-zyktu7Z3d5_T-A-LtrecU5_9Mw__GAlcR8ZQoTzoPKrIKyRmiIg7pR8ATVoZwMz2H-lAWNB_7IzUwShb4ZfzaVJJP_w0nb9Ze2G1RrFqELMnopxVtmv3sPuCfrlnf/s1600-h/Egg+McMuffin+5.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298059039702156450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYlYEB1hBuvnPOaU-zyktu7Z3d5_T-A-LtrecU5_9Mw__GAlcR8ZQoTzoPKrIKyRmiIg7pR8ATVoZwMz2H-lAWNB_7IzUwShb4ZfzaVJJP_w0nb9Ze2G1RrFqELMnopxVtmv3sPuCfrlnf/s320/Egg+McMuffin+5.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>5) After 2 or 3 minutes, the egg should be pretty set, so cut it out of the ring and flip it over. Then, add egg #2 to the ring. Flip the bacon while you're at it, too.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5u6xG39YSqHPAnAgmELmHE9uynRbRUJ6WhrgGjbjW4bkUNCDnALPi0QtMKK4tC9u3OIybmA4d0_ZZ9ZzpMhDLq7j_9RCnJJPUf9qnAwQg0zSyrpRb6SxvqDZ6XkX7FynR_xOVaX6BQOQ1/s1600-h/Egg+McMuffin+6.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298058821231157026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5u6xG39YSqHPAnAgmELmHE9uynRbRUJ6WhrgGjbjW4bkUNCDnALPi0QtMKK4tC9u3OIybmA4d0_ZZ9ZzpMhDLq7j_9RCnJJPUf9qnAwQg0zSyrpRb6SxvqDZ6XkX7FynR_xOVaX6BQOQ1/s320/Egg+McMuffin+6.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>6) After another minute or so, egg #1 should be finished. Place it on top of one of the cheese-covered muffin halves, and add salt and pepper to taste. Then, add a slice of Canadian bacon and top with the other muffin half. Press down lightly with a spatula so the egg will finish melting the cheese.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96GjyQEaFv6mAM0Nrfc8t6DdR1sARZvJFgifNElhUdgchunLIpqHAyqvucsO21bHNLoL6U5soE3C5135Zx7zug8OVcZXummLVZ6QB_Rl3SsFL2bdxEu5WLgs45uWd4Jx-HiYgmkthuwUg/s1600-h/Egg+McMuffin+7.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298058675027407426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96GjyQEaFv6mAM0Nrfc8t6DdR1sARZvJFgifNElhUdgchunLIpqHAyqvucsO21bHNLoL6U5soE3C5135Zx7zug8OVcZXummLVZ6QB_Rl3SsFL2bdxEu5WLgs45uWd4Jx-HiYgmkthuwUg/s320/Egg+McMuffin+7.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>7) Repeat steps 5 and 6 with the remaining ingredients.<br /><br />8) Take a blog picture in front of a sufficient light source.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj382molf5in5vyZh4d_oqjLG1HZZp_ALxkmYF7xGvRD3OzTCRXXxEH321pkbUIptvLDIEXlLFn0pMwq2gcSKSZvDUeqC2cLRy4W0U6PFk4fFiewLrHr7Tv_NogHmk0Cpqf3h-Ri5xJF25P/s1600-h/Egg+McMuffin+8.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5298058181905781394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj382molf5in5vyZh4d_oqjLG1HZZp_ALxkmYF7xGvRD3OzTCRXXxEH321pkbUIptvLDIEXlLFn0pMwq2gcSKSZvDUeqC2cLRy4W0U6PFk4fFiewLrHr7Tv_NogHmk0Cpqf3h-Ri5xJF25P/s320/Egg+McMuffin+8.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><b></b>9) Serve and eat with glee.<br /><br /><b>Approximate Calories, Fat, and Price Per Serving</b><br />283 calories, 12.4 g fat, $0.93<br /><br /><b>Calculations<br /></b>Cooking spray: 0 calories, 0 g fat, $0.04<br />2 English muffins, split in half: 240 calories, 2 g fat, $0.38<br />2 slices Canadian bacon: 89 calories, 4 g fat, $0.79<br />2 large eggs: 147 calories, 9.9 g fat, $0.38<br />1 ounce reduced-fat sharp cheddar cheese, grated: 90 calories, 9 g fat, $0.25<br />Salt and pepper to taste: 0 calories, 0 g fat, $0.02<br />TOTAL: 566 calories, 24.9 g fat, $1.86<br />PER SERVING (TOTAL/2): 283 calories, 12.4 g fat, $0.93kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-44907170196219257372012-01-02T05:41:00.000-08:002012-04-19T04:34:59.628-07:00Welcome to CHG: A Quick OverviewWith the dawn of 2012, comes the dawn of many a resolution. If you’re visiting the blog for the first time, welcome! We’re so happy to have you. Bathroom’s on the left. If you’re a longtime reader, we love you! We’re not kidding. It's a little scary.<br /><br />To get an idea of what CHG is all about, our <a href="http://1turtledove.blogspot.com/2009/01/cheap-healthy-good-faq.html" style="color: #990000;">FAQ</a> and <a href="http://1turtledove.blogspot.com/2007_06_01_archive.html" style="color: #990000;">mission statement</a> are good places to begin. To go a little deeper, these six posts give a pretty solid overview of what we do here:<br /><ol><li><a href="http://1turtledove.blogspot.com/2009/05/spend-less-eat-healthier-five-most.html" style="color: #990000;">Spend Less, Eat Healthier: The Five Most Important Things You Can Do</a></li><li><a href="http://1turtledove.blogspot.com/2007/08/dr-veglove-or-how-i-learned-to-stop.html" style="color: #990000;">Dr. Veg-Love, Or How I Learned to Stop Worrying and Love Seasonal Produce</a></li><li><a href="http://1turtledove.blogspot.com/2007/07/circular-game-decoding-your-supermarket.html" style="color: #990000;">The Circular Game: Decoding Your Supermarket Weekly</a></li><li><a href="http://1turtledove.blogspot.com/2009/06/how-to-tell-if-recipe-is-cheap-and.html" style="color: #990000;">How to Tell if a Recipe is Cheap and Healthy Just by Looking at it</a></li><li><a href="http://1turtledove.blogspot.com/2009/03/weekly-menu-planning-for-singles.html" style="color: #990000;">Weekly Menu Planning for Singles, Couples, and Working People</a></li><li><a href="http://1turtledove.blogspot.com/2008/06/relax-frugal-eater-measured-approach-to.html" style="color: #990000;">Relax, Frugal Eater: A Measured Approach to Lifestyle Changes</a></li></ol>Our master article directory of over 150 similar pieces <a href="http://1turtledove.blogspot.com/2005/02/master-article-list.html" style="color: #990000;">can be found here</a>. We also post one or two frugal, healthy, and delicious recipes per week, <a href="http://1turtledove.blogspot.com/2004/02/master-recipe-list.html" style="color: #990000;">which are compiled here</a>. There are over 400 right now, and we’re always adding to the list. Here are ten fairly simple favorites to get you started:<br /><ul><li><a href="http://1turtledove.blogspot.com/2008/03/basements-and-breakfast-asparagus.html" style="color: #990000;">Asparagus, Mushroom, and Parmesan Frittata</a></li><li><a href="http://1turtledove.blogspot.com/2008/03/baked-apples-and-ode-to-letterman.html" style="color: #990000;">Baked Apples</a></li><li><a href="http://1turtledove.blogspot.com/2007/12/mm-mm-good-egg-drop-soup.html" style="color: #990000;">Egg Drop Soup</a></li><li><a href="http://1turtledove.blogspot.com/2008/03/honey-glazed-roasted-carrots-simon.html" style="color: #990000;">Honey-glazed Roasted Carrots</a></li><li><a href="http://1turtledove.blogspot.com/2009/02/indonesian-bean-stew.html" style="color: #990000;">Indonesian Curried Bean Stew</a></li><li><a href="http://1turtledove.blogspot.com/2008/04/mission-light-mac-and-cheese.html" style="color: #990000;">Light(er) Macaroni and Cheese</a></li><li><a href="http://1turtledove.blogspot.com/2009/01/veggie-might-chasing-pumpkin.html" style="color: #990000;">Pumpkin Orzo with Sage</a></li><li><a href="http://1turtledove.blogspot.com/2007/08/roast-chicken-hunter.html" style="color: #990000;">Roast Chicken with Two Lemons</a></li><li><a href="http://1turtledove.blogspot.com/2007/11/oh-my-sweet-lassi.html" style="color: #990000;">Sweet Lassi</a></li><li><a href="http://1turtledove.blogspot.com/2007/12/wacky-cakes-and-crazy-ladies.html" style="color: #990000;">Wacky (Chocolate) Cake</a></li></ul>Hope you’re enjoying the blog so far. We’d love to hear from you if you have suggestions, and best of luck with your resolutions!kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-55295978481893770572011-12-28T08:10:00.000-08:002012-04-19T04:34:59.731-07:0019-Hour Food Network Running Diary: The Whole Thing and Various Conclusions<i>This piece first appeared in 2009. Happy New Year!</i><br /><br />This past Wednesday, I watched an entire broadcast day of the Food Network and blogged about it. Then I slept for 67 straight hours.<br /><br />The experience changed some ways I felt about FN, and reinforced others. For one thing, I always assumed The Powers That Be didn’t pay attention to financial matters, which they clearly do. There weren’t any outrageously expensive dishes all day, and some shows (Throwdown, 30-Minute Meals) made a point of frugality. <br /><br />On the other hand, I thought FN would give a modicum of time to healthy cooking, and it just wasn’t there. Bobby Flay’s fruit marinades were the closest anyone came to nutritionally-minded meals. Granted, it’s Christmas, which tends to highlight baking and various indulgences, but when Paula Deen chops the only pepper of the day, you know we’re in trouble.<br /><br />Finally, I thought there would be more 3/4-sleeve sweaters. Turns out, the chefs prefer long sleeves rolled up. (Except Giada. You can always count on Giada.)<br /><br />The whole thing is attached below, in chronological order from 9:30am to 5am the next morning. You can see I fell into a coma during Food Network Challenge, but revived just in time for Paula’s Cookie Swap. It’s the important things, you know? <br /><br />Anyway, here goes. Merry Christmas.<br /><br /><b>9:30am</b><br />THE SHOW: Nigella's Christmas Kitchen<br />THE HOST: British cook/woman I'd date if I went that way, Nigella Lawson<br />THE CONCEPT: homemade Christmas gifts<br /><br /><b>9:32am</b><br />Nigella is sploshing cider vinegar into sugar. I enjoy sploshing. Someday, I hope to splosh my way into college.<br /><br /><b>9:35am</b><br />Nigella's casual vocabulary is my favorite. She's making jam, and has described it as "fiery crimson" and "volcanically boiling." This is the stuff that goes with peanut butter, right? <br /><br /><b>9:37am</b><br />This entire show is candlelit and set to saxophone jazz. I think Food Network is trying to seduce me.<br /><br /><b>9:40am</b><br />"Let Dad school you with a vertical rotisserie." is a sentence I never hoped to hear, in a commercial or otherwise. <br /><br /><b>9:43am</b><br />A Nigella haiku:<br /><i>Oh, metric system</i><br /><i>You make baking funny with </i><br /><i>your grams and liters </i><br /><br /><b>9:45am</b><br />Nigella's cake batter is "perfectly plain, but anything but austere." Husband-Elect just kissed me goodbye and went to work. Are these related somehow? <br /><br /><b>9:47am</b><br />Unconsidered when planning 19-hour blogging marathon: when do I go to the bathroom?<br /><br /><b>9:50am</b><br />Her strata is (direct quote): "Like a toasted cheese sandwich, but a celestial one, as if eaten by angels." If heaven is filled with grilled cheese sandwiches, I will feel a lot better about death. <br /><br /><b>9:52am</b><br />It's not even time for <i>Price is Right</i>, and Nigella's guests are eating Christmas tree cakes and getting sploshed on espresso martinis. I want to go to there.<br /><br /><b>9:54am</b><br />We're up to fully loaded baked potatoes. Cooked by candlelight, naturally. I've never been attracted to a potato before today, but somehow, Nigella is making them look sexy. Maybe because she just "splodged" them with sour cream, and now - I swear to god - is "forking them together."<br /><br /><b>9:58am</b><br />Nigella ends the show scarfing potatoes on a crimson couch by a roaring fire, while angels play smooth jazz in the background. This is a Luther Vandross video.<br />3/4-SLEEVE SWEATERS: 1<br />FRUGALITY QUOTIENT: nothing too expensive here<br />HEALTH QUOTIENT: We'll let it slide. It's a Christmas show.<br />VERDICT: 10/10, for sexiness <br /><br /><b>10:00am</b><br />THE SHOW: Emeril Live!<br />THE HOST: Emeril Lagasse<br />THE CONCEPT: The godfather of TV cheffery hosts a cooking show in front of a live audience, says "BAM" a lot. There's a band, too.<br /><br /><b>10:05am</b><br />The theme of the show is cheese. I can get behind this.<br /><br /><b>10:06am</b><br />First tip, from an at-home video segment with a blonde mom: "Never walk away from your pine nuts." Truer words, never spoken. How many times have I set them to toast and sniffed the air three minutes later all like, "What's burning?"<br /><br /><b>10:08am</b><br />We're watching a split screen of the blonde mom and Emeril blending a dressing. It's still more interesting than golf.<br /><br /><b>10:11am</b><br />Speaking of golf, what happens now that Tiger is in the permanent doghouse? I imagine curling will finally have its day as THE sport for people who don't like sudden movements.<br /><br /><b>10:16am</b><br />Emeril is running a "Say Cheese" recipe contest. Pam from Maryland is a winner, and she reminds me of every nurse or teacher's assistant I've ever met. Pam is using crab in her macaroni and cheese, which "kicks [it] up to notches unknown." NOTCHES UNKNOWN. <br /><br /><b>10:18am</b><br />Emeril is both a "spoon guy" and a "whisk fan." Can you be both? Is that like rooting for the Yankees and the Mets?<br /><br /><b>10:20am</b><br />Augh! The vertical rotisserie ad is back so "Dad" can school us some more. I think I've found my nemesis for the day.<br /><br /><b>10:23am</b><br />Bathroom dilemma, solved. Thank god for commercials. Did you guys need to know that? Also of note: my computer is resting on a hummus tub so the bottom won't overheat. In Brooklyn, we work with what we have, folks.<br /><br /><b>10:27am</b><br />Emeril is stirring white-gray crabmeat into a yellow-gray macaroni and cheese mixture. You know that scene in <i>Empire Strikes Back</i>, when Han makes Luke a bed out of TonTon intestines? It looks like that. Which is okay, because sometimes ugly food is the best food. (See: eggplant.)<br /><br /><b>10:30am</b><br />Re: Emeril's accent. He's from Boston, right? Because it sounds so Brooklyn sometimes, I imagine him selling me knockoff sunglasses on the corner by the Halal Chinese Food place.<br /><br /><b>10:32am</b><br />Food Network Drinking Game, Rule #437: take a shot every time you wonder how a food show can pay for a full band. You'll be sploshed inside an hour.<br /><br /><b>10:33am</b><br />Emeril is making tamales con queso, and keeps asking for "lahwd." I wondered why he would be using the lord in his cooking, until it occurred to me that he's saying "lard." <br /><br /><b>10:37am</b><br />Another ugly-but-delicious food: refried beans. We can all agree it looks like baby puke, right?<br /><br /><b>10:40am</b><br />As Emeril rolls his second tamale, I find my mind wandering to faraway places. Like Morocco. Were fez hats just decorative, or did they have a purpose? They don't shade the eyes or protect the head very well, so I'm figuring they were invented for aesthetic purposes. In a related story, I think it's time for some coffee.<br /><br /><b>10:43am</b><br />Time for a multiple choice question! What kind of degree does Doc Gibbs have?<br />A) Funkiness MD<br />B) A PhD in smoothosity<br />C) A doctorate in jazz hands<br />D) Gastroenterology<br /><br /><b>10:46am</b><br />Holly from Ohio is the next winner of Emeril's Say Cheese contest, and she has a very, very red kitchen. Like, all her appliances and countertops are a fiery crimson. Wouldn't that make you angry when you're cooking? Like you're in Hell's Kitchen? "Don't TALK TO ME when I'm making CHEESECAKE, DAMMIT!"<br /><br /><b>10:49am</b><br />Can I tell you how much I love it when Emeril adds alcohol to recipes? Everyone in the audience cheers like crazy, as if to say, "WOO! This flan is gonna get us totally sploshed!"<br /><br /><b>10:52am</b><br />Have you seen the <a href="http://www.seriouseats.com/2009/12/ice-cream-sandwich-bench-furniture.html" style="color: #990000;">ice cream sandwich bench</a>? It's $950, though if Trading Spaces has taught me anything, you can make it at home with $15.62 and a bedsheet.<br /><br /><b>10:55am</b><br />Emeril's jacket has remained perfectly clean through the entire show, despite making salad, mac and cheese, tamales con queso, and cheesecake. No mess at all. I would look like <a href="http://www.garnersclassics.com/pics/space/hut.jpg" style="color: #990000;">Pizza the Hut</a> after a day like that.<br /><br /><b>10:59am</b><br />End of show.<br />3/4-SLEEVE SWEATERS: a shocking 0<br />FRUGALITY QUOTIENT: good - salad and tamales are pretty cheap<br />HEALTH QUOTIENT: nada, though points for trying with the salad<br />VERDICT: 7/10, for gratuitous shots of blending.<br /><br /><b>11:01am</b><br />THE SHOW: Easy Entertaining<br />THE HOST: Michael Chiarello<br />THE CONCEPT: "Formal fare in your formalwear." Clever boy.<br /><br /><b>11:04am</b><br />So far, this is an onion- and beet-heavy show. Not kid food, apparently. In first grade, either of those words would have thrown me into total gag reflex failure.<br /><br /><b>11:09am</b><br />Coffee procured! Urge to kill ... fading.<br /><br /><b>11:10am</b><br />Chiarello isn't wearing a 3/4-sleeve sweater, but his pullover sleeves are rolled up to just under the elbow. Does that count?<br /><br /><b>11:12am</b><br />Currently, he's adding a TON of ground fennel to already fennel-heavy roast. Moderate amounts of fennel are always appreciated, but this looks like it's going to taste like a bag of black licorice exploded in your mouth. <br /><br /><b>11:13am</b><br />Up next: a Peppermint Chocolate Tiramisu. I have never heard a finer collection of words. (P.S. Did you know "tiramisu" means "pick me up"? Me neither. Thanks, Mike!)<br /><br /><b>11:15am</b><br />Food Network Drinking Game, Rule #5739: Drink whenever a host claims he/she is "going somewhere," "checking the market out," or "has some errands to run" during the commercial break. We know you need more than four minutes to hit up the orchard, Chiarello.<br /><br /><b>11:19am</b><br />While I like Michael Chiarello, he suffers a bit from John Kerry Syndrome: you know he's totally great at what he does, but you don't necessarily want to have a beer with him.<br /><br /><b>11:23am</b><br />He just poured about a cup of red wine into risotto, making it look like brains. Delicious, delicious brains. Again, the ugly/tasty paradox has been proven.<br /><br /><b>11:27am</b><br />Why don't the Food Network hosts ever wash their own pots and pans? They should have a show made up entirely of Ina Garten and Bobby Flay doing dishes. I guarantee it would be a ratings winner.<br /><br /><b>11:30am</b><br />End of show. How you know: the wine comes out, and Mike changes into a red t-shirt under a charcoal grey blazer. Very Napa.<br />3/4-SLEEVE SWEATERS: 1/2<br />FRUGALITY QUOTIENT: low<br />HEALTH QUOTIENT: low<br />VERDICT: 8/10, for Peppermint Chocolate Tiramisu and general attractiveness<br /><br /><b>11:31am</b><br />THE SHOW: Quick Fix Meals<br />THE HOST: Robin Miller<br />THE CONCEPT: Week-long dinners for busy families, with Oprah-esque theme song.<br /><br /><b>11:32am</b><br />Robin is searing some scallops, and she just poured a dang gallon of olive oil into a large skillet. Look, I know olive oil is one of the healthier cooking fats, but 1/4 cup per serving doesn't do anyone any good. (Now getting off my high horse before I hurt myself.)<br /><br /><b>11:36am</b><br />Robin is having a tough time lifting her skillet. I can relate, having the upper body strength of a fetal chihuahua.<br /><br /><b>11:43am</b><br />We've moved on to Mexican fondue, meaning cheese, spinach, artichokes, and salsa melted together. I'm still deciding how I feel about this. Also: "take it to a whole new level" should be retired permanently, as should "outside the box." <br /><br /><b>11:45am</b><br />Once and for all: is cumin pronounced "keeyou-min" or "coo-min"?<br /><br /><b>11:50am</b><br />Good tip from Robin: make vinaigrettes and dressings in the bottom of the salad bowl, then toss everything afterward. <br /><br /><b>11:52am</b><br />Chopping montage! In general, wouldn't cooking would be much more awesome if all our chopping was set to Michael Jackson? <a href="http://www.youtube.com/watch?v=yURRmWtbTbo" style="color: #990000;">Here, try it</a>.<br /><br /><b>11:58am</b><br />Robin blended strawberries and yogurt, and I thought for sure it was going to be a smoothie. But she poured it in a bowl, so now it's a soup. If she poured it in a votive glass, would it be a candle?<br /><br /><b>11:59am</b><br />End of show. <br />3/4-SLEEVE SWEATERS: 0 (it was full-length)<br />FRUGALITY QUOTIENT: high - nothing was outrageous<br />HEALTH QUOTIENT: very low - I question serving some of these to kids as dinner<br />VERDICT: 6/10, for questionable usage of vessels<br /><br /><b>12:00pm</b><br />THE SHOW: Paula's Home Cooking<br />THE HOST: Paula Deen, y'all!<br />THE CONCEPT: Today, it's cookies. But most days, it's butter. Just butter.<br /><br /><b>12:04pm</b><br />How you can tell this is an early episode: wrinkles, natural lighting, no cackling, zero appearances by Bobby and Jamie. I miss the cackling, y'all.<br /><br /><b>12:06pm</b><br />Analogy time! <br /><i>Paula Deen is to Fantasy Grandma as George Clooney is to _______.</i><br />A) Fantasy Boyfriend <br />B) Fantasy Shortstop<br />C) Fantasy Island<br /><br /><b>12:12pm</b><br />Paula's making Gingerbread Men, and "when we come back, I'm gonna show you how we bring these little [guys] to life." This is going to involve lightning and tiny brain transplants, isn't it?<br /><br /><b>12:19pm</b><br />Edit - Paula is making gingerbread men AND women. Later, they will create gingerbread babies together, unless they use gingerbread prophylactics.<br /><br /><b>12:23pm</b><br />Gingerbread Michael (Paula's husband) has white chest hair, a mohawk, and appears to be wearing a diaper. How does Real Michael feel about this?<br /><br /><b>12:29pm</b><br />End of show. <br />3/4-SLEEVE SWEATERS: 0, though her blouse has shorter sleeves, y'all<br />FRUGALITY QUOTIENT: high, y'all<br />HEALTH QUOTIENT: super, super low, y'all<br />VERDICT: 9/10, for gentility, y'all<br /><br /><b>12:31pm</b><br />THE SHOW: Everyday Italian<br />THE HOST: Giada DeLaurentiis<br />THE CONCEPT: Hot, talented chef makes authentic Italian dishes and <a href="http://www.tvgasm.com/archives/food_network/001570.php" style="color: #990000;">funny tasting faces</a>.<br /><br /><b>12:32pm</b><br />Giada starts out with panna cotta, or translated, "there's a cot in my pan."<br /><br /><b>12:34pm</b><br />My Ma is as Irishiest of Irish ladies, but insists on pronouncing Latin and Italian foods as they would be in the native language. This means "mozzarella" is "mooz-a-dell" and "parmesan" is "parrrr-mi-jhan." Giada also does this. Giada is my Ma.<br /><br /><b>12:37pm</b><br />Giada is frying some oysters. When she's done, they will be "sweet and tender, which is how your date will act after he eats them." I assume this means my date will also be breaded and covered in marinara sauce.<br /><br /><b>12:42pm</b><br />Giada's "this is so good" claw: check.<br />Giada's tasting O-face: check.<br />Still waiting for first pronunciation of "pan-CHET-tha."<br /><br /><b>12:46pm</b><br />This is the 37 millionth time the Le Cordon Bleu commercial is airing, and it's only 12:46. If I hear, "Get your career cooking ... LITERALLY!" one more time, I will literally jump through the TV and broil that guy.<br /><br /><b>12:48pm</b><br />Champagne Risotto with Asparagus is G's next date night recipe. (P.S. The theme of this show is "Date Night." Now you know.) Served with Chiarello's Peppermint Chocolate Tiramisu and Nigella's Espresso Martini, there is a 100% chance you will be pregnant by the end of the night.<br /><br /><b>12:51pm</b><br />I love that PR folks think well enough of CHG to send us offers, but ... uh ... my name is Kristen. Not Christine. And I don't have kids. And I hate mayonnaise. Just sayin'.<br /><br /><b>12:57pm</b><br />For dessert, it's Raspberry Limoncello Champagne and an Espresso Panna Cotta. Forget plain ol' pregnancy. These will get you a Duggar-style reality show on TLC.<br /><br /><b>12:59pm</b><br />End of show. <br />3/4-SLEEVE SWEATERS: 1 (You can always count on Giada.) <br />FRUGALITY QUOTIENT: medium; risotto is cheaper than you think<br />HEALTH QUOTIENT: pretty low<br />VERDICT: 10/10, for much-appreciated gratuitous use of champagne<br /><br /><b>1:00pm</b><br />THE SHOW: 30-Minute Meals<br />THE HOST: Rachael Ray<br />THE CONCEPT: A nice woman from Western New York makes a meal in an unmentioned allotment of time.<br /><br /><b>1:03pm</b><br />Rachael is making sausage, and her accent ("sah-sidge") is making me miss my friends in Rochester and Buffalo. (*sniff*) You guys, lean ground chicken breast reminds me of you.<br /><br /><b>1:06pm</b><br />Whenever RR asks us to "eyeball" something, I picture pouring the item (fennel, cloves, oil, etc.) on our actual eyeballs. This is not the intended meaning, I understand, but ... need more coffee.<br /><br /><b>1:11pm</b><br />We're having "ahh-some wanh-ffles" here everybody, but not before we eyeball the molasses.<br /><br /><b>1:14pm</b><br />A haiku for Rachael:<br /><i>You carry so much</i><br /><i>but is that nutmeg ever </i><br /><i>a burden too heavy?</i><br /><br /><b>1:19pm</b><br />Rachael is excellent at remaining upbeat. When you're makin' TV, it's really, really tough to turn on the cheer when you're not feeling it. But she manages. I dig that.<br /><br /><b>1:21pm</b><br />Toffee Hot Cocoa was just described as "SUPER delicious." Just once, I want a TV chef to say, "You know what? It's a broccoli recipe. It tastes slightly better than burlap, but if we don't get some veggies in our diets, we'll die."<br /><br /><b>1:26pm</b><br />On a related note, do you ever wonder if RR narrates her everyday movements when she's at home? "Well, I'm goin' to pick up my toothpaste like this. Awesome! Then I'm going to grab my toothbrush like this. Yummo! Now I'm gonna bring it up to my mouth, and run it back and forth across my teeth. All right! And we end by spitting the froth into the sink. Big finish!"<br /><br /><b>1:28pm</b><br />End of show. <br />3/4-SLEEVE SWEATERS: 0, though the sleeves of her regular sweater were rolled up<br />FRUGALITY QUOTIENT: high<br />HEALTH QUOTIENT: negative numbers<br />VERDICT: 7/10, for too many "yummos'<br /><br /><b>1:31pm</b><br />THE SHOW: Barefoot Contessa! WOOOO!<br />THE HOST: the lovely Ina Garten<br />THE CONCEPT: incredible food served by a woman you want to hang out with ALL THE TIME<br /><br /><b>1:32pm</b><br />She's making chocolate gelato. For Jeffrey, of course. CURSE YOU, JEFFREY!<br /><br /><b>1:34pm</b><br />Husband-Elect, are you reading this? If so, can we go to Ina's kitchen for our honeymoon? I will let you have the Gandalf ice carving if you say yes.<br /><br /><b>1:36pm</b><br />Ina is wearing a black button-down instead of her usual denim one. If you're not a regular viewer, this means nothing to you, but if you are, it's a plot twist on par with <i>The Sixth Sense</i>.<br /><br /><b>1:40pm</b><br />Ina is visiting her fishmonger. I like to picture her being personal friends with her various mongers, and at the end of every year, they all have a giant monger party. Where they mong, presumably.<br /><br /><b>1:42pm</b><br />She is now making lobster pot pies. I was taught to appreciate fresh-from-the-animal lobster meat from a very young age, and always hesitate to use it in any recipe. I mean, what if I mess it up? And why would I want to dilute lobster flavor? But I'm going with this, Ina. I trust you. Be careful with my heart.<br /><br /><b>1:49pm</b><br />Ina wants us to place pastry dough in the fridge for 30 minutes "to chill and relax." Unmentioned: "to light up some doobage and listen to Steve Miller albums on shuffle."<br /><br /><b>1:51pm</b><br />The lobster pies were just dubbed "rustic." In cooking, is "rustic" a synonym for "messy"? If so, my apartment is very rustic.<br /><br /><b>1:57pm</b><br />Jeffrey is playing a trick on Ina, to make her think he ate all the food. This is cruel and unnecessary. Also, I don't know how to spell "unnecessary."<br /><br /><b>1:58pm</b><br />End of show. <br />3/4-SLEEVE SWEATERS: zero<br />FRUGALITY QUOTIENT: er ... pretty low<br />HEALTH QUOTIENT: um ... also low<br />VERDICT: 10/10. It's Ina, and dissent will not be tolerated.<br /><br /><b>2:01pm</b><br />THE SHOW: Semi-Homemade ... you knew it was coming.<br />THE HOST: Sandra Lee<br />THE CONCEPT: 70% store-bought ingredients, 30% fresh ingredients, 100% yarg.<br /><br /><b>2:02pm</b><br />The theme is wisteria. So naturally, the first dish is a Fig and Goat Cheese Quesadilla. Leave your logic at the door, ladies and germs.<br /><br /><b>2:05pm</b><br />Aunt Sandy's hair is styled very Farrah Fawcettly. Which brings another question to mind: when I don't wear my hair back when I cook, it gets in the food. (Mmm ... hair chili.) Is this a concern of TV chefs?<br /><br /><b>2:10pm</b><br />"I want to talk to you about making great potato salad without all the work." She is starting with pre-cooked potatoes already seasoned with rosemary and garlic. This is like saying, "The first step is making an awesome cake is to buy an awesome cake."<br /><br /><b>2:12pm</b><br />On microwaving the potatoes: "You didn't have to do any of that peeling, any of that monkey business." I think she just compared potato peeling to sex. I guess both are dirty? And can take a few minutes? And at the end, you get delicious fries?<br /><br /><b>2:21pm</b><br />Sandra is spooning hot apricots on to a delicate cream. You can see the cream itself dissolving as this happens. It looks like, in the following shot, the desserts have been replaced with new ones. I can't say for sure this happened, but I think it happened.<br /><br /><b>2:26pm</b><br />Multiple choice question time! Sandra is currently:<br />A) Showing us a tablescape with a three-foot, 30+ pound vase of flowers at the center.<br />B) Showing us ANOTHER new plate of those apricot cream desserts.<br />C) Showing us the molecular representation of sodium chloride.<br /><br /><b>2:29pm</b><br />End of show<br />3/4-SLEEVE SWEATERS: 0. It was a lavender blouse.<br />FRUGALITY QUOTIENT: medium<br />HEALTH QUOTIENT: medium<br />VERDICT: 5/10, for unexpected attention paid to health and frugality, but also making a potato salad out of a potato salad.<br /><br /><b>2:31pm</b><br />THE SHOW: Boy Meets Grill<br />THE HOST: Bobby Flay<br />THE CONCEPT: Bobby Flay and a grill in a tree, K-I-S-S-I-N-G.<br /><br /><b>2:33pm</b><br />Bobby's background music sounds like the chillout room at a '90s rave. We have fallen into a K-hole of flavor, everyone.<br /><br /><b>2:35pm</b><br />Unexpected, terrifying glitch with Blogger, seemingly overcome for now. If it craps out 10 hours into the marathon, I will go on a killing spree.<br /><br /><b>2:40pm</b><br />If Bobby wasn't a cook, he'd be a ballplayer - probably a journeyman outfielder with a .270 average and 15 or 20 home runs a year. Fans would like him because he shows up early to practice, and managers respect him for his knowledge of the game. Three years after retiring, he'd take a job managing Double A, where he'd stay until the majors call him up in his mid-50s. After a few years as a hitting coach, he'd get the full-time manager's job and win the World Series within three years. He'd always have a secret love of mango salsa, but would't know why.<br /><br /><b>2:45pm</b><br /><a href="http://www.foodnetwork.com/recipes/bobby-flay/grilled-chickpea-polenta-cakes-with-chive-oil-and-lemon-recipe/index.html" style="color: #990000;">Chickpea Polenta</a>, which Mr. Flay is making, is something I would like to eat right now. In my mouth. With my teeth and gums.<br /><br /><b>2:51pm</b><br />Bobby is now mixing figs and red peppers in a delectable-sounding marinade. However, it looks like Buffalo Bill's bathtub in <i>Silence of the Lambs</i>. "It puts the marinade on the skin or it gets the hose again."<br /><br /><b>2:57pm</b><br />Random people show up on Bobby's rooftop to eat. If only such deliciousness was waiting at the top of every NYC fire escape, instead of the tar paper and <i>Wire</i>-style Mexican standoffs that are usually there.<br /><br /><b>2:59pm</b><br />End of show<br />3/4-SLEEVE SWEATERS: 0, though Bobby's sleeves were rolled up.<br />FRUGALITY QUOTIENT: medium-low; steak is pricey, yo<br />HEALTH QUOTIENT: medium; points for lots of fresh produce<br />VERDICT: 8/10, for the creative use of fruit and being able to smell the grill smoke all the way in my apartment.<br /><br /><b>3:01pm</b><br />THE SHOW: Guy's Big Bite<br />THE HOST: Guy Fieri (pronounced "Bob Jones-Smith")<br />THE CONCEPT: Huge freaking food for giant freaking guys.<br /><br /><b>3:02pm</b><br />The More You Know: I'm wearing no makeup, ill-fitting jeans and my beloved hooded sweatshirt, Big Green. If anyone saw me right now, they'd immediately turn to stone.<br /><br /><b>3:03pm</b><br />Props to Guy: he doesn't settle for saying an ingredient "will make this taste great!" He explains why you add certain seasonings and why you cook food a specific way. And he uses way less "Dude! This onion is radical awesome gnarly, bro!" than I thought he would.<br /><br /><b>3:09pm</b><br />He's explaining why he didn't salt Kalamata Couscous ahead of time: "because I wasn't sure what the olives would bring to it." This is the kind of information I want from a cooking show. From Guy Fieri. Who knew? (Also, it helps that he's making dolma [stuffed grape leaves], one of my all-time favorite foods.)<br /><br /><b>3:12pm</b><br />I'm calling it: TV chefs calling pieces of food "bad boys" is officially over. Stuffed grape leaves are delicious, not delinquent.<br /><br /><b>3:14pm</b><br />Return of the rotisserie ad dad! He reminds me of Prince Humperdinck from <i>Princess Bride</i>. Somewhere (Gilder), a village is missing its cowardly noble.<br /><br /><b>3:20pm</b><br />Guy's dolmas are "doing time" in the oven. 15 to 20 for assault and grand theft auto, to be specific. Maybe they ARE bad boys. <br /><br /><b>3:22pm</b><br />There is no elegant way to talk, whisk furiously, and sound composed at the same time. Everyone's voice rattles like they're riding a vacuum cleaner.<br /><br /><b>3:29pm</b><br />End of show. <br />3/4-SLEEVE SWEATERS: 0 - again, the rolled-up sleeve dominates<br />FRUGALITY QUOTIENT: medium-high, dude<br />HEALTH QUOTIENT: medium, bro<br />VERDICT: 9/10, for being unexpectedly pretty great, dudebro<br /><br /><b>3:30pm</b><br />THE SHOW: Tyler's Ultimate<br />THE HOST: Tyler Florence<br />THE CONCEPT: Tyler shows us how to make a classic dish in the best possible way.<br /><br /><b>3:31pm</b><br />Tyler is kicking the show off by berating a rubber chicken. This is gonna be good. <br /><br /><b>3:33pm</b><br />Ack. He just called all-purpose flour "A.P." (Or, "apey.") How you know when acronyms don't work: when they sound like another, more disgusting word.<br /><br /><b>3:36pm</b><br />"What would life be without bacon?" Tyler asks. A futile existence, my friend. A futile existence indeed.<br /><br /><b>3:42pm</b><br />Tyler is making Coq au Vin, and his lapel mic is picking up the sound of sizzling every time he gets near his Dutch oven. You can hardly hear him above the noise, and it's kind of hilarious.<br /><br /><b>3:48pm</b><br />Also of note: Tyler hits food a lot, as in, "We're gonna hit this with Cognac." and "I'm gonna hit this with Herbs de Provence." No lie, he just said it like, six times. Food abuse!<br /><br /><b>3:52pm</b><br />"Boom!" is another one he's uttered about 70 different times. Methinks Tyler Florence is actually Guy Fieri, and Guy Fieri was replaced with a lookalike English teacher. Up is down, left is right, people!<br /><br /><b>3:59pm</b><br />End of show<br />3/4-SLEEVE SWEATERS: 0 - rolled up sleeves again.<br />FRUGALITY QUOTIENT: medium<br />HEALTH QUOTIENT: low<br />VERDICT: 7/10 - it's been over for a minute, and I barely remember it. There was a rubber chicken, right? (Is that mean? I don't want to be mean. I actually like Tyler a lot.)<br /><br /><b>4:01pm</b><br />THE SHOW: Cooking for Real<br />THE HOST: Sunny Anderson<br />THE CONCEPT: Cooking, really. For real. With realness.<br /><br /><b>4:04pm</b><br />Sunny's telling us about her tattoo. True story: in college, I was out with a friend, and came fairly close to getting the Chinese symbol for moon tattooed on my lower back. I decided not to, went home and told my dad about it. His response: "So, let me get this straight. You were about to get a MOON tattoo two inches above your ass?" I have never been tempted by tattoos again.<br /><br /><b>4:09pm</b><br />Fill in the blank time!<br /><i>"Flauta" is the Spanish word for ______:</i><br />A) flute<br />B) to flout or express disdain<br />C) flatulence<br />D) ex-Bills quarterback Doug Flutie <br /><br /><b>4:12pm</b><br />The last three - possibly four - shows have involved tempering/whisking eggs into a hot mixture. Is that intentional? Does Food Network pick really specific themes like that? Today, it's tempering eggs. Tomorrow, it's grinding coriander. The day after that, it's sectioning a lemon on a snowy day if you live in a state ending with the letter "O."<br /><br /><b>4:20pm</b><br />Heh. It's 4:20. <br /><br /><b>4:24pm</b><br />19 hours of straight blogging, and there will be no <i>Ace of Cakes</i>. The lack of Duffness depresses and frightens me. So I will look <a href="http://cuteoverload.com/2009/12/16/holiday-cookies-are-almost-done/" style="color: #990000;">at this dog making cookies</a> to cheer me up.<br /><br /><b>4:25pm</b><br />Sunny is a very sunny person, yes? If she was named Frowny, this would be an entirely different show.<br /><br /><b>4:26pm</b><br />She's making Mexican soda! The bodegas in my neighborhood have these, and the colors are insane. They're like drinking a B-52s album.<br /><br /><b>4:29pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: nada - cute short-sleeved pink top<br />FRUGALITY QUOTIENT: medium-high<br />HEALTH QUOTIENT: very low - flautas were deep fried<br />VERDICT: 7.5/10, for the fact that I want Mexican food now<br /><br /><b>4:30pm</b><br />THE SHOW: Everyday Italian<br />THE HOST: Giada DeLaurentiis<br />THE CONCEPT: This episode, Giads makes easy Italian-style cookies.<br /><br /><b>4:31pm</b><br />Giada just described a "decadent and deliciously adult cookie," meaning the next half hour will see her either making <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/florentines-recipe2/index.html" style="color: #990000;">Florentines</a> or directing a porno.<br /><br /><b>4:34pm</b><br />Didn't this woman just have a baby? How does she still look like a tiny Italian hourglass? (*curses the heavens*)<br /><br /><b>4:37pm</b><br />A Giada haiku:<br /><i>Little big head chef</i><br /><i>makes cookie log so pretty</i><br /><i>we forget claw hand</i><br /><br /><b>4:44pm</b><br />We live down the block from a pizza place that sells single slices in individual boxes. Our front stoop has become the garbage pail for the neighborhood kids, all of whom buy one on the way from school to the subway. Short of water guns, how do I solve this problem?<br /><br /><b>4:50pm</b><br />Giada is rolling out dough, and trying to fill the time with words. "I'm rolling out the dough. Rolling. Rolling. Uh ... more rolling. Hm. Nice day today, right? How 'bout them Mets? More rolling."<br /><br /><b>4:57pm</b><br />Giada is hosting a cookie tasting party, and her friends and family are all abnormally hot. This is probably because they usually have asparagus tasting parties. <br /><br /><b>5:00pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: 1! Finally! I thought I was taking crazy pills.<br />FRUGALITY QUOTIENT: high - baking is cheap<br />HEALTH QUOTIENT: low - it's a cookie show, man<br />VERDICT: 8/10 - for having biscotti that looks like it might actually be very good<br /><br /><b>5:01pm</b><br />THE SHOW: Barefoot Contessa<br />THE HOST: Ina Garten<br />THE CONCEPT: For this episode, it's treats for people and their dogs.<br /><br /><b>5:02pm</b><br />Food Network Drinking Game, Rule #83892: chug every time a TV chef adds nebulous "flavor," without describing the qualities of said flavor. Ex: "This cupcake could use more flavor." "Potatoes are great when they have flavor." "My socks have a flavor."<br /><br /><b>5:04pm</b><br />Remember, like, four hours ago? When Sandra Lee made potato salad using potato salad? Ina don't play that way. She's got her Adidas and Kangol on, she has her ghetto blaster turned to 11, and she's cooking those dope spuds from scratch. Word.<br /><br /><b>5:09pm</b><br />Ina has chopped at least three large onions, and is visibly tearing up. That's no good. I will kill the onion that makes Ina cry. YOU'VE BEEN WARNED, ONIONS.<br /><br /><b>5:11pm</b><br />A chocolate sheetcake is in the process of being baked. Normally, this would sound awesome. But I don't know if it's good to combine dogs and chocolate in a party setting. Y'know? The pugs have one drink too many, then they start teasing the Boston terrier, and before you know it, all the shih-tzus have poisoned themselves. Party over.<br /><br /><b>5:19pm</b><br />The more I watch this show, the more I think Ina looks like my mom. Maybe this is why I like her so much, and why I keep asking her for money.<br /><br /><b>5:20pm</b><br />Did you know Ina used to work on U.S. nuclear policy in Washington? I think that's why her recipes don't bomb. (HAHAHAHAHA ... sorry.)<br /><br /><b>5:26pm</b><br />Joe Lieberman is a terrible, terrible person. Just sayin'.<br /><br /><b>5:27pm</b><br />First the onions made Ina cry. Now she's grilling on the beach, where it's clearly windy and freezing. If she's attacked by one of those labradoodles, I'm boycotting the Earth.<br /><br /><b>5:29pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: none<br />FRUGALITY QUOTIENT: medium <br />HEALTH QUOTIENT: umm ... look over there! A shiny thing!<br />VERDICT: 10/10, for the appearance of the StandMixer. If Barefoot Contessa is Cheers, the StandMixer is Norm.<br /><br /><b>5:31pm</b><br />THE SHOW: Down Home with the Neelys<br />THE HOST: Gina and Pat Neely<br />THE CONCEPT: A couple you might otherwise like is forced to yell as loudly as possible while making soul food.<br /><br /><b>5:36pm</b><br />There's a guest! A brother of Pat's! And I like him! He's speaking with his inside voice, is why.<br /><br /><b>5:37pm</b><br />They're smoking pork butts in the kitchen. We used to smoke butts in the kitchen in college. Then we smoked too many butts and had to quit. Smoking butts, I mean.<br /><br /><b>5:40pm</b><br />An analogy!<br /><i>The Neelys are to total deafness as Kate Hudson romantic comedies are to _____.</i><br />A) brain damage<br />B) drooling<br />C) incontinence<br />D) all of the above<br /><br /><b>5:44pm</b><br />You know what? Maybe I'm looking at Down Home the wrong way. When I cook, it's usually alone, and it's usually quiet and methodical and relaxing. Others are more gregarious and make it more of a group activity. If that's what the show is aiming for, it's doing okay. <br /><br /><b>5:50pm</b><br />Brother Neely is making pulled pork, a secret diet food. By that, I mean: if you're on a diet and find yourself at a barbecue joint, go for the pulled pork. It's usually the lightest of all the meat choices, and you can customize the flavor with various sauces. <br /><br /><b>5:52pm</b><br />Liveblogging health update: nine hours in, my back is starting to get a little twingey. I call it Futon Spine.<br /><br /><b>5:56pm</b><br />Gina's making margaritas. She's into the tequila. We're about to enter migraine territory.<br /><br /><b>5:59pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: none<br />FRUGALITY QUOTIENT: medium <br />HEALTH QUOTIENT: barely visible from space<br />VERDICT: 4/10, for Pat's brother and his ponytail.<br /><br /><b>6:01pm</b><br />THE SHOW: Paula's Home Cooking<br />THE HOST: Paula Deen, y'all<br />THE CONCEPT: This episode, it's slow cooking.<br /><br /><b>6:02pm</b><br />BEAR WITNESS! Paula is chopping a vegetable, y'all! I'm already in contact with Washington and lobbying for a national holiday.<br /><br /><b>6:04pm</b><br />As a New Yorker, I have never had chicken fried steak. But I've also never had malaria. Is it worth it?<br /><br /><b>6:09pm</b><br />Paula melted half a stick of butter with several cups of grated cheddar cheese, dumped them into the crockpot, and spooned through it wearing an expression I can only describe as total human contentment. She is simultaneously delighting and scaring the crud out of me.<br /><br /><b>6:14pm</b><br />The show has stopped while Paula feeds the mac and cheese to the camera. I LOVE THIS WOMAN.<br /><br /><b>6:17pm</b><br />Limerick time! <br /><i>There once was a lady named Paula,</i><br /><i>"More buttah, y'all!" she would holla,</i><br /><i>Her restaurant took off-o</i><br /><i>And her show was so boff-o</i><br /><i>She earned a million and one dolla.</i><br /><br /><b>6:22pm</b><br />Blueberry Peach Cobbler is distinctly American in a great way. Eating it with Swiss steak and macaroni and cheese is distinctly American a not-so-great way.<br /><br /><b>6:25pm</b><br />Paula says the cobbler requires some "one on one personal time." Between her, Nigella, and Giada, this is the sexiest day of food programming in history.<br /><br /><b>6:29pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: none.<br />FRUGALITY QUOTIENT: medium<br />HEALTH QUOTIENT: infinitesimal<br />VERDICT: 8/10, for the face. I aspire to make that face someday.<br /><br /><b>6:30pm</b><br />THE SHOW: 30-Minute Meals<br />THE HOST: Rachael Ray<br />THE CONCEPT: Dunno. Never heard of it.<br /><br /><b>6:32pm</b><br />How you can tell this is late-period Rachael: much more eye makeup, shorter hair, increased fresh foods, better knife skills, a voice that's clinging to audibility, motions exaggerated to the Nth power. <br /><br /><b>6:37pm</b><br />Rachael's making gorgonzola-stuffed meatballs. If there were more recipes based on meat stuffed with cheese, we'd have world peace, a public health option, and money leftover for universal foot massages.<br /><br /><b>6:41pm</b><br />Fun fact: food commercials use women in their 20s to play the mothers of tweens and teenagers. While this is totally possible, it makes it seem like real-life mothers should look much younger than they actually are. Which isn't cool.<br /><br /><b>6:49pm</b><br />Finally, something I can criticize without feeling terrible: <a href="https://www.bigtopcupcake.com/?mid=563705" style="color: #990000;">Big Top Cupcake</a> is the dumbest thing I've ever seen. IT'S A POINTY CAKE PAN, EVERYBODY.<br /><br /><b>6:52pm</b><br />I stand corrected. <a href="http://gizmodo.com/5425968/using-micro-smores-is-akin-to-playing-god" style="color: #990000;">Micro S'mores</a> is the dumbest thing I've ever seen.<br /><br /><b>6:57pm</b><br />Rachael makes a good point: always pull the bay leaves out of your food. Who among has not forgotten, and ended up with a mouthful of pointy leaf? (Uh ... anyone?)<br /><br /><b>6:59pm</b><br />End of show<br />3/4-SLEEVE SWEATERS: nope<br />FRUGALITY QUOTIENT: medium-low<br />HEALTH QUOTIENT: low<br />VERDICT: 7/10, for being easily distracted by BigTop Cupcake<br /><br /><b>7:00pm</b><br />Halfway done!<br /><br /><b>7:01pm</b><br />THE SHOW: Food Network Challenge - Edible Ornaments<br />THE HOST: The guy with the glasses and spiky hair who isn't Guy Fieri<br />THE CONCEPT: Cakemakers are taking real trees and covering them with edible ornaments<br /><br /><b>7:03pm</b><br />Today's competitors are three New Yorkers and a dude from L.A. whose "mother would cry if [the tree] wasn't pretty enough." Has mom trained him well enough? Will the New Yorkers bring their crowbars? Can everyone make nice flowers? FEEL THE EXCITEMENT. <br /><br /><b>7:06pm</b><br />There is a shocking lack of Carrie Whats-her-face, the terrifying British judge that usually reduces the contestants to weeping piles of mushy goo. It's going to be up to the guy with the glasses and spiky hair who isn't Guy Fieri (TGWTGASHWIGF), and I don't think he has the cojones.<br /><br /><b>7:10pm</b><br />Lisa Simpson is trying to find her way north, and Bart has a faucet stuck to his ... damn, this isn't the right channel.<br /><br /><b>7:11pm</b><br />Food Network brought in the contestants' parents and siblings in as special assistants, and there is immediate friction between the Staten Island mother/daughter pair. I hope this doesn't devolve into Jersey Shore-style shenanigans. There's not enough spray tan in the world.<br /><br /><b>7:16pm</b><br />In New York, there's a children's behavioral adjustment program commercial that promises to fix your kid's bad habits. One part claims it will even "turn your child's attitude around in one minute or less." Imagine the possibilities there. I imagine it will involve threats to send kids to China.<br /><br /><b>7:22pm</b><br />One baker is making garland out of metal tubing and cream puffs. Another is doing it with amber sugar-covered chestnuts. These may end up tasting like roofing material, but they sure look good.<br /><br /><b>7:30pm</b><br />Another baker basically took some lasagna ingredients, spray painted them, and threw them up wherever they'd fit. I'm not sayin' I could do that, but I'm very good at sticking lasagna in trees.<br /><br /><b>7:32pm</b><br />Food Network Drinking Game, Rule #2893752: If something can go wrong with a Food Challenge ingredient, it will. And it won't be something you'd ever expect. "Oh no, my tortilla is too flaky!" "Oh no, my edible silver beads are too roll-ey!" "Oh no, my cream puffs are becoming too moist, which will disconnect them from the adhesive chocolate!" <br /><br /><b>7:40pm</b><br />The Long Island baker's brother is hilariously inept.<br />~~~<br />Interviewer: What do you like, David?<br />Brother: Sports and ... uh, sports.<br />~~~<br />Brother (holding up ornament): Where should I put these?<br />Baker: It's a Christmas tree, David.<br /><br /><b>7:42pm</b><br />Question for readers: would you want to eat ornaments that have been shoved in a sap-filled Christmas tree? Where squirrels and birds might have lived? I suck on tinsel every now and then, so no judgment.<br /><br /><b>7:44pm</b><br />Staten Island baker is using an edible film paper, which I had no idea existed. I will be licking a lot more random paper now. Y'know, to test it out.<br /><br /><b>7:47pm</b><br />How I know the Husband-Elect is the right guy: he saw me after ten hours of blogging and didn't scream "CRONE!" and run away to Timbuktu.<br /><br /><b>7:52pm</b><br />L.A. guy just told his mom to clean up his mess! It's a shocking parent/child role reversal and it's making me uncomfortable. The familial hierarchy exists for a reason, people! <br /><br /><b>7:55pm</b><br />Edible Film Baker is getting reamed by the judges. (A pun! It's a pun!)<br /><br /><b>7:59pm</b><br />End of show. <br />3/4-SLEEVE SWEATERS: zip<br />FRUGALITY QUOTIENT: n/a<br />HEALTH QUOTIENT: n/a, unless you're into eating trees<br />VERDICT: 5/10, for lack of terrifying Carrie judge and bizarre four-level pineapple tree topper that will never leave my nightmares<br /><br /><b>8:01pm</b><br />THE SHOW: Paula's Cookie Swap<br />THE HOST: Paula Deen<br />THE CONCEPT: Friends and family of the Deenster are dropping by with their favorite cookie recipes. Jamie and Bobby are here! Finally, y'all!<br /><br /><b>8:02pm</b><br />Paula 2009 is SO MUCH MORE GLAM than Paula 2006. Whereas Paula 2006 probably enjoyed bridge and 60 Minutes, Paula 2009 would wear leather pants and tour with the Scissor Sisters. <br /><br /><b>8:04pm</b><br />Time for another multiple choice question! Paula is wearing:<br />A) a brightly-colored shirt<br />B) Jimmy Buffet <br />C) several pomegranates<br />D) a Polynesian barbecue<br /><br /><b>8:06pm</b><br />Paula 2009 is the kind of grandma you'd introduce to all your friends, and then take to a champagne bar/drag club to hang out with ladies with names like Barbara Ghanoush and Honey Crisp. The next day, she'd disappear back to Georgia and you'd be sad for like, 100 years.<br /><br /><b>8:11pm</b><br />Hee. The lady cooking with Paula now is named Mrs. Susie Butts. In college, I worked making cold calls to hundreds of people with (really real) names like Warren Peace, Homer Simpson, John F. Kennedy, and Mrs. Shitrit.<br /><br /><b>8:14pm</b><br />Also, they're toasting nuts. Hee. Toasted nuts.<br /><br /><b>8:22pm</b><br />The further we get into this show, the more apparent it's become that Paula might be partaking in some Christmas spirits. I wish I could join her, but there are EIGHT HOURS OF BLOGGING LEFT. Eat your heart out, Jerry Lewis.<br /><br /><b>8:29pm</b><br />Seen today: Ina, Giada, Bobby, Tyler, Rachael, lots of Paula<br />Unseen today: Mario, Ace, Sara, Anne Burrell, Santa Claus, James Bond<br /><br /><b>8:32pm</b><br />Jamie and Bobby sighting! They're making ... sand tarts? What the hell are they saying?<br /><br /><b>8:33pm</b><br />How do the Deens have so many family recipes? It seems like every dish has been in their family since the beginning of time. We have one family recipe, and it's for wallpaper paste.<br /><br /><b>8:38pm</b><br />If our first child is a boy, we're naming him Paul Dean. He will be Southern, super gay, and totally delightful.<br /><br /><b>8:44pm</b><br />Crossover alert! Paula's brought in Bobby from HGTV. He's teaching her how to wrap cookies all pretty-like, with ribbon and such. History Channel wishes it was this riveting.<br /><br /><b>8:48pm</b><br />Y'all, we're not done yet! Paula's decking the halls in a tasty way. Or something. It's late, and I just ate two pounds of sesame noodles.<br /><br /><b>8:52pm</b><br />Reader <a href="http://mymiddlenameisawesome.blogspot.com/" style="color: #990000;">Robyn</a> has an excellent question: "What happened to the lady who won the last Food Network Star?"<br /><br /><b>8:53pm</b><br />Paula is calling her decorator out for bringing store-bought cookies to the swap. The decorator looks <i>mortified</i>, like you just told her she has toilet paper stuck in her teeth.<br /><br /><b>8:54pm</b><br />Michael's here! He's dressed in a Santa suit to enhance his natural Santa-ness, and even in the jacket, it's apparent he's lost significant weight. Paula has too, come to think of it. Anyone know what they're doing?<br /><br /><b>8:59pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: none - but the bird of paradise blouse made up for it<br />FRUGALITY QUOTIENT: n/a<br />HEALTH QUOTIENT: below absolute zero<br />VERDICT: 10/10 - insanely entertaining, y'all<br /><br /><b>9:00pm</b><br />THE SHOW: Throwdown<br />THE HOST: Bobby Flay<br />THE CONCEPT: The Chef of note challenges a renowned Chicken Cacciatore cook to discover whose version is best.<br /><br /><b>9:01pm</b><br />New York City firehouse chef Keith Young is 6-foot-6, and has a Long Island accent that's almost as big. He loves "protectin' prah-petty" and "caw-melized onions." I love his bald head.<br /><br /><b>9:06pm</b><br />Do you have a distinctive accent? Does it get worse when you're around your family? Mine does, and Bobby's is too, the longer he hangs out with these New York firefighters.<br /><br /><b>9:10pm</b><br />Chicken cacciatore literally translates into "hunter's chicken," or "chicken that you caught with a big gun and then soaked in tomatoes until it's bloody-looking."<br /><br /><b>9:12pm</b><br />Big difference between Bobby and Keith's cacciatore: Flay uses red wine, while the firefighter opts for white, figuring it goes better with chicken. I think I have to go with the Iron Chef here, folks. Red wine + tomatoes = party in my mouth, and everyone's invited.<br /><br /><b>9:15pm</b><br />Bobby walked into the firehouse to propose the challenge and Keith ate him. It was awful.<br /><br /><b>9:18pm</b><br />Oh, how I jest. Both men are still alive. Their fight will be fought in an arena of food.<br /><br /><b>9:19pm</b><br />But seriously, Keith ate him.<br /><br /><b>9:20pm</b><br />If my ears doth not deceive me, Keith just called his poultry "chicken bosom." I'm using that from now on and claiming it as my own. No one will ever know. MUAHAHAHAHA.<br /><br /><b>9:22pm</b><br />Bobby's adding honey to his tomato sauce. I've never seen that before. Italian grandmamas that read this blog: does this happen?<br /><br /><b>9:27pm</b><br />The fire chief/referee has an incredible handlebar mustache not unlike this <a href="http://upload.wikimedia.org/wikipedia/commons/2/27/Emperor_Tamarin_portrait_2_edit1.jpg" style="color: #990000;">Emperor Tamarin</a>.<br /><br /><b>9:28pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: none - will the mustache suffice?<br />FRUGALITY QUOTIENT: surprisingly relevant - there was a budgetary aspect to the challenge<br />HEALTH QUOTIENT: uh - okay, I guess<br />VERDICT: 7/10, for the mustache<br /><br /><b>9:30pm</b><br />THE SHOW: Throwdown<br />THE HOST: Bobby Flay<br />THE CONCEPT: Bobby's challenging a priest for the Best Fajita crown. Expect a lot of holy plays on words.<br /><br /><b>9:33pm</b><br />Leo's a breakdancing Catholic priest who loves cooking and has a third-degree black belt. He also has many, many religious cooking puns in his back pocket. Bobby is a dead man. And his soul isn't too safe, either.<br /><br /><b>9:38pm</b><br />A haiku about Father Leo:<br /><i>Awesome ninja priest</i><br /><i>preaches peace but will nunchuk</i><br /><i>you if provoked, dude.</i><br /><br /><b>9:41pm</b><br />We have entered Hour 12 of the blogathon. There is a butt-shaped jello mold where my actual butt used to be.<br /><br /><b>9:43pm</b><br />Father Leo is a ham of the highest order. Can I say that? Will I still get into heaven?<br /><br /><b>9:48pm</b><br />Father Leo's secret marinade ingredient: "holy water." And he was taught to chop by Mother Theresa. What a cool life, Batman.<br /><br /><b>9:52pm</b><br />Dear Pope Benedict,<br />Hi there! How are you? So glad you seem to be doing well. I was just wondering - is there a way to incorporate more fajitas into the average mass? I promise I would go more often. <br />Hugs,<br />Kristen<br />P.S. I understand if you don't want to dignify this with a response. <br /><br /><b>9:58pm</b><br />The bed music sounds like it's excerpted from <i>Rocky 16: Rocky Goes to Crate & Barrel.</i><br /><br /><b>9:59pm</b><br />End of show. Father Leo won, duh.<br />3/4-SLEEVE SWEATERS: none<br />FRUGALITY QUOTIENT: pretty high<br />HEALTH QUOTIENT: fairly high, I guess. I'm flustered<br />VERDICT: 9/10, for avoiding the obvious holy cow jokes<br /><br /><b>10:00pm</b><br />THE SHOW: Dinner Impossible<br />THE HOST: Robert Irvine<br />THE CONCEPT: The Chef has to feed 1000 volunteers in Biloxi, Mississippi. He has nine hours.<br /><br /><b>10:03pm</b><br />At the end of the show, they're giving Brenda keys to her renovated home, which was ruined in Katrina in 2005. Y'know, we've been looking at pictures from the hurricane for three years now, and it's still infuriating and sad. <br /><br /><b>10:12pm</b><br />Robert is squaring off/doing a dance of love with the local soul food restaurant owner. If they're not making out by the end of this, I will eat my own socks.<br /><br /><b>10:14pm</b><br />Does everyone in Mississippi play banjo or blues guitar? Is that a prerequisite to live in the state? On Long Island, you have to know the lyrics to every Bill Joel song.<br /><br /><b>10:17pm</b><br />This show ends in 13 minutes and no one's started cooking yet. They're about to have some very angry Habitat for Humanitarians on their hands. And they have hammers.<br /><br /><b>10:24pm</b><br />Ooo - I lied. This is an hour-long show. Irvine is safe ... FOR NOW.<br /><br /><b>10:31pm</b><br />Sweet and sour sauce spill. Back in a minute.<br /><br /><b>10:36pm</b><br />Our brown rug is now a brown rug with red spots. Merry Christmas!<br /><br /><b>10:38pm</b><br />The manufactured drama in this show is freakin' killing me. Have they ever not finished in time? <br /><br /><b>10:40pm</b><br />In regard to Bobby Flay's repeated Throwdown drubbings, reader <a href="http://thecollegeculinarian.blogspot.com/" style="color: #990000;">Kat</a> writes: "Challenging anyone and everyone to a Throwdown is getting slightly embarrassing, especially when you lose every dang time. I'm only trying to protect you, man."<br /><br /><b>10:42pm</b><br />Irvine is hilariously reluctant to yell at his fellow volunteers. It's like watching a pit bull with a Barbie jump rope tied around its muzzle.<br /><br /><b>10:47pm</b><br />Fill in the blank! There is a disturbing amount of food _____:<br />A) stitting outside without refrigeration<br />B) in close proximity to the ground<br />C) being prepared by men whose primary talent is sweating<br /><br /><b>10:57pm</b><br />Miss Brenda just got a look at her new home, and she's stunned. The dining room almost knocked her over. What a sweet lady.<br /><br /><b>10:59pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: 0 <br />FRUGALITY QUOTIENT: pretty high - they're volunteers<br />HEALTH QUOTIENT: they've been working out, so it's okay<br />VERDICT: 6/10, for the lack of yelling.<br /><br /><b>11:00pm</b><br />THE SHOW: Good Eats! Finally!<br />THE HOST: Alton Brown! <br />THE CONCEPT: Cooking nerd schools us, is generally pretty great.<br /><br /><b>11:02pm</b><br />Alton is explaining flour, and he's uncomfortably close to the camera. He has 257 eyebrow hairs.<br /><br /><b>11:05pm</b><br />This is brilliant. Alton's given us the show recipe's ingredients, but hasn't revealed the name of the recipe itself yet. We have to figure it out ourselves. He is the Will Shortz of TV chefs.<br /><br /><b>11:09pm</b><br />Oh! He's buying a popover pan. He's making popovers. I'm a genius. All hail me.<br /><br /><b>11:12pm</b><br />Have those popover signs been popping up throughout they whole show? They have, haven't they? I'm not a genius, then. I'm merely brilliant. <br /><br /><b>11:15pm</b><br />The popovers are being filled with all kinds of disturbing things - fruit, ice cream, broth, etc. Where's the butter? Where's the jam? They are afraid and alone. Unfrozen Caveman Popovers.<br /><br /><b>11:20pm</b><br />We have suddenly jumped to Yorkshire pudding, as defined in the 1500s. We have gone Back to the Future, and Doc Alton Brown is our guide, Marty.<br /><br /><b>11:21pm</b><br />Holy ... the recipe for Yorkshire pudding is almost exactly the same as the recipe for popovers! This show makes everyone smarter. Is there any doubt it's the best on Food Network? <br /><br /><b>11:25pm</b><br />How much I wanted to see "It's Complicated" at the beginning of the day: 54%<br />Number of commercials for "It's Complicated" seen today: approximately 30<br />How much I want to see "It's Complicated" now: -4%<br /><br /><b>11:27pm</b><br />Alton now preparing a Dutch Pancake, or, as it's more commonly known, a Pancake That Pays for its Half of a Date.<br /><br /><b>11:29pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: zero - Weird Al Yankovic shirts is Alton's preferred look<br />FRUGALITY QUOTIENT: sky high<br />HEALTH QUOTIENT: medium<br />VERDICT: 12/10, for being my TV boyfriend (with apologies to <a href="http://ilovedorks.files.wordpress.com/2009/03/taylor-kitsch.jpg" style="color: #990000;">Tim Riggins</a>).<br /><br /><b>11:31pm</b><br />THE SHOW: Oh god ... Unwrapped. <br />THE HOST: Marc Summers<br />THE CONCEPT: How boring mass produced food is boringly made. <br /><br /><b>11:33pm</b><br />The Husband-Elect and I have a private joke about this show in that sometimes, we have entire conversations using Marc Summers vocal inflections: <br />Me: "Hon, can you get me ... a cup of coffee?"<br />Him: "Would you like ... a little milk?"<br />Me: "Maybe also ... a paper napkin?"<br />Him: "Of course, I'll ... be right back."<br /><br /><b>11:40pm</b><br />Alternate names for Unwrapped: The Conveyor Belt Show, People in Hairnets, White Owners/ Non-White Employees, and Drippy Chocolate.<br /><br /><b>11:45pm</b><br />It's a quarter to midnight and I'm drinking iced coffee. The hallucinations should start soon. My Christmas tree is already starting to look like a Tim Burton movie.<br /><br /><b>11:52pm</b><br />Unwrapped is profiling organic grocery store Whole Foods, a.k.a. Whole Paycheck, a.k.a. That Place Where I Can't Afford Apples. They're trying to "dispel the myth that organic has to cost more." Unmentioned: "sell $40 chicken legs."<br /><br /><b>11:58pm</b><br />Now profiling snackmakers Pirate's Booty. It's the same damn conveyor belt with different food on it. You won't fool me, Summers!<br /><br /><b>11:59pm</b><br />End of show.<br />3/4-SLEEVE SWEATERS: nope<br />FRUGALITY QUOTIENT: nope <br />HEALTH QUOTIENT: nope<br />VERDICT: 2/10, for infuriating me with ... factory line footage.<br /><br /><b>12:01am</b><br />THE SHOW: Oh no ... the same Throwdown we saw three hours ago.<br />THE HOST: Still Bobby Flay<br />THE CONCEPT: Still the Chicken Cacciatore thing.<br /><br /><b>12:07am</b><br />Oh man. I'm gonna need a different angle for this one, fast. What if we made up a song to the tune of Bob Dylan's "The Times, They Are A-Changin'"?<br /><i>Come gather 'round firemen<br />Wherever you drink<br />And admit that you left your<br />dish in the sink.<br />And accept it that soon<br />You'll be forced to think<br />About whose chicken<br />you're pickin'.<br />So you better start eatin'<br />'Cause it'll be done in a wink.<br />For the Throwdown, it is a ... goin' down.</i><br /><br /><b>12:12am</b><br />Okay, maybe not that.<br /><br /><b>12:17am</b><br />It's now 12:17, and I don't have a bit for this yet. Unless this running bit that I have no bit is actually the bit. Oh crap. The Le Cordon Bleu commercial again. Have I fallen asleep without knowing it? Is this a nightmare?<br /><br /><b>12:20am</b><br />Okay. FN is airing repeats (Dinner Impossible, Paula's Cookie Swap, etc.) straight through 4am. SO, I'm gonna break for a few hours and continue this then. That's not cheating, right? I don't think so. Either way, thank god I JUST DRANK A CUP OF COFFEE.<br /><br /><b>4:01am</b><br />THE SHOW: Tasty Travels<br />THE HOST: Rachael Ray<br />THE CONCEPT: Rachael eats her way across the Northeastern seaboard.<br /><br /><b>4:04am</b><br />This narration is far too chirpy for four o'clock in the morning: "For a true Kennebunkport experience, cast your net at Mabel's Lobster Claw!" It's only missing a cheerleading pyramid.<br /><br /><b>4:06am</b><br />I woke up with "Do They Know it's Christmas?" in my head. Tonight, thank god it's me, INSTEAD OF YOOOOOOOOOU. <br /><br /><b>4:07am</b><br />Also on TV at 4:07am:<br />CW: Frasier<br />ABC: News<br />CSPAN: An old man complaining <br />TV Guide Channel: an infomercial for Dermawand, the stick you put on your face. <br />PBS: An old man complaining<br /><br /><b>4:11am</b><br />Holy cow! It's a commercial for The Clapper! This has to be at least 15 years old. Is that a cassette player in there?<br /><br /><b>4:12am</b><br />Back to Rachael, who's eating lobster at the Algonquin. It is, as you might imagine, "ahhhb-so-LUTE-ly dah-LISH-ous."<br /><br /><b>4:14am</b><br />My heat's off. Is my heat always off now? <br /><br /><b>4:18am</b><br />Rachael is in Portsmouth (literally: "there is port in my mouth"), New Hampshire (literally, "there is a shire in my hamp"). She's at the Muddy River smokehouse, where men are men and women are also men.<br /><br /><b>4:20am</b><br />Was that mean? I don't care. It's 4:20 in the morning.<br /><br /><b>4:21am</b><br />"Locals are enchanted with the cuisine." This phrase is not used in Brooklyn very often. Here, it's more like, "Locals will not shiv you over the cuisine."<br /><br /><b>4:23am</b><br />Next, Rachael goes to Gloucester, the Massachusettsiest of all the Massachusetts-sounding towns in all the world. It is wicked Massachusettsy. Red Sox.<br /><br /><b>4:24am</b><br />Commercials at 4:24am in the morning:<br />AARP Medicare Supplement Insurance<br />Hair transplants<br />... that's it. It's me and balding old people awake right now.<br /><br /><b>4:27am</b><br />We're now at Halibut Point restaurant, where Rachael is eating CHOWDAH next to FISHAHMEN. All this trip is missing is a Kennedy.<br /><br /><b>4:29am</b><br />End of show. <br />3/4-SLEEVE SWEATERS: I forgot to count. It's cold in here.<br />FRUGALITY QUOTIENT: medium - she mentioned some numeric thingies.<br />HEALTH QUOTIENT: low - what?<br />VERDICT: 4:29am<br /><br /><b>4:30am</b><br />THE SHOW: How'd That Get On My Plate?<br />THE HOST: Sunny Anderson<br />THE CONCEPT: Unwrapped, but with fresh food and no ... Marc Summers.<br /><br /><b>4:32am</b><br />Sunny kicks off the show in an open field. If Martin Scorcese taught me anything, the only people in open fields at 4:32 in the morning are about to be whacked by the mob. Run, Sunny!<br /><br /><b>4:34am</b><br />Did you know: industrial garlic bulbs are peeled by something called a clove blower. In college, the words "clove blower" had a very different meaning. It usually involved a Phish album.<br /><br /><b>4:36am</b><br />Food Network is pushing the White House Iron Chef HARD. Do you think Mario and Emeril will accidentally bump tummies on the floor? Like jolly dueling Santas? Because oh, how I'd giggle. <br /><br /><b>4:38am</b><br />In 2001, my job required that I pull into work right about now. New York is always eerily silent this time of the morning, but I did see a guy get jumped from my cab once. <br /><br /><b>4:39am</b><br />Was that story not riveting enough? My judgment of interesting stories is a little off right now. I'm 20 seconds from babbling about the coldness of my nose.<br /><br /><b>4:41am</b><br />There is a vat of Bloody Mary mix being made on my television. It looks like the scene from Nightmare on Elm Street when the bed eats Johnny Depp. Did you know - and this is not a joke - that he was credited under the name "Oprah Noodlemantra" for his cameo in the sequel? ABSORB THIS KNOWLEDGE, YOUNG PADAWAN.<br /><br /><b>4:46am</b><br />Sunny is back at the garlic factory. You know how you come home sometimes smelling like work? That must be a genuine work hazard for people who work in a garlic factory.<br /><br /><b>4:48am</b><br />Now she's standing next to a 5000-pound garlic mountain. There are 5000 vampire jokes just waiting to be made here. I'll be a gentlewoman and let y'all handle it.<br /><br /><b>4:52am</b><br />I can taste garlic in the air in my apartment all of a sudden. This means either this show is really effective, or there's an old pizza stuck in my walls. Both are equally likely.<br /><br /><b>4:53am</b><br />Sunny is currently wandering through a tremendous warehouse, stacked floor-to-ceiling with barrels of dried garlic. I assuming the Ark of the Covenant is also in there somewhere.<br /><br /><b>4:58am</b><br />It's roasted garlic hummus now, which has an inherently hilarious texture. You guys don't know what you're missing. But it's okay - no worries. You can stay asleep. That's why I'm here.<br /><br /><b>4:59am</b><br />End of show. <br />3/4-SLEEVE SWEATERS: zero - Sunny stuck to overalls<br />FRUGALITY QUOTIENT: n/a<br />HEALTH QUOTIENT: astronomic - garlic is good for you, y'all<br />VERDICT: Who am I? How did I get here?<br /><br /><b>5:00am</b><br />Folks, 19-1/2 hours later, we are DONE! It's been a trip. I'm going to bed. Hasta la pasta.kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-41303868151309881502011-11-28T08:43:00.000-08:002012-04-19T04:34:59.840-07:002 Oatmeal Recipes and the Ultimate Oatmeal Personality Quiz<i style="color: #990000;">This was originally published awhile ago. But I likes it!</i><br /><br />The following quiz is intended to evaluate your level of affection for oatmeal. Using the provided key, assign each of your answers a numeric value. At the end, tally your score to discover the extent of your oatmeal fanaticism. <br /><br /><b>KEY</b><br /><br /><i>For every A answer, give yourself 4 points.</i><br /><i>For every B answer, give yourself 3 points.</i><br /><i>For every C answer, give yourself 2 points.</i><br /><i>For every D answer, give yourself 1 point.</i><br /><br /><b>QUIZ</b><br /><br />I eat oatmeal:<br />A) Everyday. Sometimes twice. Sometimes in the shower.<br />B) Weekly. It’s okay for breakfast on the go.<br />C) Monthly. When I’m out of Froot Loops and bologna.<br />D) Never. It killed my dog.<br /><br />My oatmeal comes from:<br />A) The farm. I harvest it myself, with the oatmeal scythe I received for Christmas.<br />B) A cardboard can. I make puppets from it when it’s empty!<br />C) A 3-year-old packet at the bottom of my pantry, under the Windex.<br />D) People intentionally trying to piss me off.<br /><br />My favorite kind of sweet oatmeal includes:<br />A) Fresh pumpkin puree, toasted walnut bits, and a dash of the finest cardamom.<br />B) Honey, peanut butter, and bananas. I call it “The Elvis.”<br />C) Rehydrated apples and cinnamon that can be carbon dated.<br />D) The sweet oatmeal of death.<br /><br />Gingersnap Oatmeal from <a href="http://www.kitschenbitsch.com/" style="color: #990000;">Kitschen Bitsch</a> (which I, Kris, have now eaten everyday for a week) sounds:<br />A) Like the second coming.<br />B) Like coffee with Angela Lansbury: melodic and educational.<br />C) Like it’d taste better in a cookie.<br />D) Like I’d rather have my tongue grated with a microplane zester. <br /><br />At first, savory oatmeal sounds:<br />A) Delicious! I dated a bowl of it from 2002 to 2005. <br />B) Like interpretive kayaking: strange, but I’m willing to give it a shot.<br />C) Like a science experiment. Nice try, Carl Sagan.<br />D) Like being kicked in the esophagus.<br /><br />Consequently, I’d equate <a href="http://www.seriouseats.com/recipes/2009/01/mark-bittmans-savory-oatmeal-with-scallions-and-soy-sauce-recipe.html" style="color: #990000;">Mark Bittman’s Oatmeal with Soy Sauce and Scallions</a> with:<br />A) A month-long orgasm.<br />B) A Sandra Bullock movie; probably better than it has any right to be.<br />C) Cleaning the house with your mother before guests come over; traumatic, with the ultimate possibility of understanding.<br />D) Being forced to work in a gulag.<br /><br /><b>SCORE/EVALUATION</b><br /><br />0 TO 6 POINTS: you are an<b> oatmeal hater</b> and honestly, a bit of a drama queen. You’d rather have your tongue scraped off than have a delicious breakfast? There is an MTV reality show in your future.<br /><br />7 TO 12 POINTS: you are an <b>oatmeal ambivalent.</b> Once, in 2007, you bought a giant box of Quaker packets from CostCo, thinking they'd be great to take to the office. You ate the banana bread ones first. The plain ones are still in your pantry. You will end up donating them to charity.<br /><br />13 TO 18 POINTS: you are an<b> oatmeal enthusiast. </b>Your relationship with oatmeal is quite healthy. Also, people like you and small animals feel comfortable landing on your shoulder. You should consider a career on Broadway. <br /><br />19 TO 24 POINTS: you are an<b> oatmeal extremist. </b>Your love for oatmeal is all encompassing, and your family and friends fear for your sanity. To avoid being committed, eat eggs for a week straight. Should that fail, a straitjacket would not be out of place.<br /><br />~~~<br />If you like these recipes, you might also like:<br /><ul><li><a href="http://1turtledove.blogspot.com/2009/09/maple-morning-polenta-chili-corn-pone.html" style="color: #990000;">Maple Morning Polenta</a></li><li><a href="http://1turtledove.blogspot.com/2009/04/scrumptious-scramble-weekend-ho.html" style="color: #990000;">Scrumptious Scramble</a></li><li><a href="http://1turtledove.blogspot.com/2009/03/veggie-might-who-wants-vegan-bran.html" style="color: #990000;">Vegan Bran Muffins</a></li></ul>~~~<br /><br /><b>Gingersnap Oatmeal</b><br />Serves 1<br />Adapted from <a href="http://www.kitschenbitsch.com/" style="color: #990000;">Kitschen Bitsch</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEM7vakwTzCjUhPF0wilNkfnsi2ek29GeSmYDr4nAfbfcSouV6Oj-r2MRsyjODrcVTli4a8Edc3_IglAR1DLeUDq5PbMD8vmD5GiRScTgVPHiqJuPQCvnF9GxkzV1p7zHd_UCyj989E8o/s1600-h/Gingersnap+Oatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEM7vakwTzCjUhPF0wilNkfnsi2ek29GeSmYDr4nAfbfcSouV6Oj-r2MRsyjODrcVTli4a8Edc3_IglAR1DLeUDq5PbMD8vmD5GiRScTgVPHiqJuPQCvnF9GxkzV1p7zHd_UCyj989E8o/s320/Gingersnap+Oatmeal.jpg" /></a></div><br />1/2 cup Quaker old-fashioned oatmeal<br />1/2 cup skim milk<br />1/4 cup water<br />1 tablespoon molasses<br />A few shakes ground ginger<br />A few shakes ground cinnamon<br />A pinch ground cloves<br />A dash vanilla extract<br />A few dashes Kosher salt<br /><br />In a small pot, heat oatmeal, skim milk, and water over medium heat. As oatmeal mixture is warming, add all the other ingredients. Stir thoroughly to combine. Let cook until most of the liquid is absorbed, and the oatmeal reaches … y’know … an oatmealy consistency. Serve warm.<br /><br /><b>Approximate Calories, Fat, Fiber, and Price Per Serving</b><br />253 calories, 3.4 g fat, 4 g fiber, $0.45<br /><br />~~~<br /><br /><b>Oatmeal with Soy Sauce, Sesame Oil, and Scallions</b><br />Serves 1.<br />Adapted from <a href="http://www.seriouseats.com/recipes/2009/01/mark-bittmans-savory-oatmeal-with-scallions-and-soy-sauce-recipe.html" style="color: #990000;">Mark Bittman</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4O9as6EMa60tryI40j4Ti1bI6zhdGlseZmw1sZJKqvtnFD7xNgIgmKBeIkeDZq2lEtM3vtYmHfhiVcU5EkXvsQ439POXq9uxfpj_xchTpDYzP9Qsq5nuriDJQcTJ-B2IZzyz528CB5FC1/s1600-h/Oatmeal+Scallions+Soy+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4O9as6EMa60tryI40j4Ti1bI6zhdGlseZmw1sZJKqvtnFD7xNgIgmKBeIkeDZq2lEtM3vtYmHfhiVcU5EkXvsQ439POXq9uxfpj_xchTpDYzP9Qsq5nuriDJQcTJ-B2IZzyz528CB5FC1/s320/Oatmeal+Scallions+Soy+Sauce.jpg" /></a></div><br />1/2 cup Quaker old-fashioned oatmeal<br />1 cup water<br />2 teaspoons soy sauce<br />1 small scallion, thinly sliced<br />1/2 teaspoon toasted sesame oil<br /><br />In a small pot, heat oatmeal and water over medium heat. As oatmeal mixture is warming, add soy sauce and about 1 tablespoon of scallions. Stir thoroughly to combine. Let cook until most of the liquid is absorbed, and the oatmeal reaches … y’know … an oatmealy consistency. Spoon into a bowl and drizzle sesame oil on top. Serve warm, with a few raw scallion slivers on top.<br /><br /><b>Approximate Calories, Fat, Fiber, and Price Per Serving</b><br />178 calories, 5.5 g fat, $0.32<br /><br />~~~<br /><br /><b>Calculations (Gingersnap Oatmeal)</b><br />1/2 cup Quaker old-fashioned oatmeal: 150 calories, 3 g fat, 4 g fiber, $0.15<br />1/2 cup skim milk: 45 calories, 0.4 g fat, 0 g fiber, $0.11<br />1/4 cup water: negligible calories, fat, and fiber, $0.00<br />1 tablespoon molasses: 58 calories, 0 g fat, 0 g fiber, $0.13<br />A few shakes ground ginger: negligible calories, fat, and fiber, $0.01<br />A few shakes ground cinnamon: negligible calories, fat, and fiber, $0.01<br />A pinch ground cloves: negligible calories, fat, and fiber, $0.01<br />A dash vanilla extract: negligible calories, fat, and fiber, $0.02<br />A few dashes Kosher salt: negligible calories, fat, and fiber, $0.01<br />TOTAL/PER SERVING: 253 calories, 3.4 g fat, 4 g fiber, $0.45<br /><br /><b>Calculations (Oatmeal with Soy Sauce, Sesame Oil, and Scallions)</b><br />1/2 cup Quaker old-fashioned oatmeal: 150 calories, 3 g fat, 4 g fiber, $0.15<br />1 cup water: negligible calories, fat, and fiber, $0.00<br />1 small scallion: 2 calories, 0 g fat, 0.1 g fiber $0.08<br />2 teaspoons soy sauce: 6 calories, 0 g fat, 0.1 g fiber, $0.07<br />1/2 teaspoon toasted sesame oil: 20 calories, 2.3 g fat, 0 g fiber, $0.02<br />TOTAL/PER SERVING: 178 calories, 5.5 g fat, $0.32kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-41911633804884606302011-11-23T11:16:00.000-08:002012-04-19T04:34:59.940-07:0038 Cheap, Healthy Recipes for Thanksgiving Leftovers<div style="color: #990000;"><i>This post was originally published in November 2008. Happy Thanksgiving, everybody!</i></div><br />Every year, I suspend my healthy diet for one heralded November day. No, not Election Day, during which I’m usually too queasy to eat – but that most glorious of bird-based holidays, Thanksgiving.<br /><br />Then, 24 hours later, I enter an equally magical shame spiral, since I’ve just consumed enough calories to keep me alive for eight years without ever having to eat again.<br /><br />This year, I’m going to desperately try to avoid all that, hopefully by using at least 25 of the following 38 inexpensive, frugal leftover recipes. (Well … okay, 24.) I found them via a thorough, highly scientific search-and-paste process, not unlike previous <a href="http://1turtledove.blogspot.com/2007/08/cheap-healthy-beef-part-i-recipes-and.html"><span style="color: #990000;">Beef</span></a>, <a href="http://1turtledove.blogspot.com/2008/01/cheap-healthy-party-food.html"><span style="color: #990000;">Party Food</span></a>, and <a href="http://1turtledove.blogspot.com/2008/04/cheap-healthy-salad-dressing-102-light.html"><span style="color: #990000;">Salad Dressing</span></a> searches. In this case, here’s what determined a dish’s appearance on the list:<br /><ul><li>As always, if the recipe comes from an aggregate site, the reviews must come in at 80% approval or above, or have no reviews at all (in which case, they must look really, really good).</li><li>It was a little difficult to find low-fat recipes, since stuffing and mashed potatoes aren’t exactly health foods (meaning: they don’t miraculously lose their calories on Black Friday). So, I attempted to keep each recipe NWR, or Nutritious Within Reason. There’s little added butter, oil, dairy, lard, mayo, or canned soup in each dish. </li><li>If possible, I included notes about lightening the dish under each title.</li><li>As for price, there aren’t any exotic ingredients included, so costs should be pretty low. Caveat: you might have to purchase a little ginger or a bunch of green onions or something.</li><li>There is no Turkey Tetrazzini. Because I hate it. Muahahahahahaha! </li></ul>Readers, if you have suggestions, I love to hear. In the meantime, happy Thanksgiving!<br /><br /><a href="http://allrecipes.com/Recipe/Apple-Curry-Turkey-Pita/Detail.aspx"><span style="color: #990000;">All Recipes: Apple Curry Turkey Pita</span></a><span style="color: #990000;"><br /></span>Use low-fat yogurt in place of regular to cut fat and calories.<br /><br /><a href="http://allrecipes.com/Recipe/Hearty-Turkey-Soup-with-Parsley-Dumplings-2/Detail.aspx"><span style="color: #990000;">All Recipes: Hearty Turkey Soup with Parsley Dumplings</span></a><span style="color: #990000;"><br /><br /></span><a href="http://allrecipes.com/Recipe/Southwestern-Turkey-Soup/Detail.aspx"><span style="color: #990000;">All Recipes: Southwestern Turkey Soup</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.bonappetit.com/magazine/2004/11/asian_turkey_noodle_soup_with_ginger_and_chiles"><span style="color: #990000;">Bon Appetit: Asian Turkey-Noodle Soup with Ginger and Chiles</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.bonappetit.com/magazine/2003/11/cranberry_citrus_sorbet"><span style="color: #990000;">Bon Appetit: Cranberry Citrus Sorbet</span></a><br />This sounds AWESOME.<br /><br /><a href="http://www.bonappetit.com/magazine/2005/11/pork_chops_with_cranberry_port_and_rosemary_sauce"><span style="color: #990000;">Bon Appetit: Pork Chops with Cranberry Port and Rosemary Sauce</span></a><span style="color: #990000;"><br /><br /></span><a href="http://1turtledove.blogspot.com/2007/11/whats-in-name-light-leftover-turkey.html"><span style="color: #990000;">CHG: Leftover Turkey Stew</span></a><span style="color: #990000;"><br /><br /></span><a href="http://1turtledove.blogspot.com/2008/02/comfort-me-with-chili.html"><span style="color: #990000;">CHG: Turkey Chili</span></a><br />Use turkey bits instead of ground turkey, add to pot with tomatoes<br /><br /><a href="http://1turtledove.blogspot.com/2007/10/chicken-noodle-soup-for-failures-soul.html"><span style="color: #990000;">CHG: Turkey Noodle Soup</span></a><span style="color: #990000;"><br /></span>Sub in cooked turkey for chicken.<br /><br /><a href="http://1turtledove.blogspot.com/2008/04/sweet-victory-chicken-with-shallot"><span style="color: #990000;">CHG: Turkey With Shallot Apricot Sauce</span></a><br />Sub in turkey for chicken, and use leftover warmed turkey<br /><br /><a href="http://www.chow.com/recipes/11134"><span style="color: #990000;">Chow: Turkey Pad See Ew</span></a><br />A little high in fat, but delicious-sounding just the same.<br /><br /><a href="http://confessions-stayathomemom.blogspot.com/2008/11/thanksgiving-leftover-dilemma_19.html"><span style="color: #990000;">Confessions of a Stay-at-Home Mom: Thanksgiving Leftover Casserole (scroll down</span></a><span style="color: #990000;">)</span><br />Sub in fat-free evaporated milk and make sure you use 2% cheddar.<br /><br /><a href="http://confessions-stayathomemom.blogspot.com/2008/11/thanksgiving-leftover-dilemma_19.html"><span style="color: #990000;">Confessions of a Stay-at-Home Mom: Turkey Stock</span></a><span style="color: #990000;"><br /><br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=397285&package_id=397317"><span style="color: #990000;">Cooking Light: Cold Soba Noodles with Turkey</span></a><span style="color: #990000;"><br /><br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=361988&package_id=361994"><span style="color: #990000;">Cooking Light: Fiery Turkey-Pâté Crostini</span></a><span style="color: #990000;"><br /><br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=397293&package_id=397317"><span style="color: #990000;">Cooking Light: Turkey Pizza</span></a><span style="color: #990000;"><br /><br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223804&package_id=361994"><span style="color: #990000;">Cooking Light: White Turkey Chili</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.epicurious.com/recipes/food/views/Turkey-Burritos-with-Salsa-and-Cilantro-233150?sisterSite=bonappetit.com&src=1"><span style="color: #990000;">Epicurious: Turkey Burritos with Salsa and Cilantro</span></a><span style="color: #990000;"><br /></span>Humina.<br /><br /><a href="http://www.epicurious.com/recipes/food/views/Turkey-and-Sweet-Potato-Sandwich-230169"><span style="color: #990000;">Epicurious: Turkey and Sweet Potato Sandwich</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.fabulousfoods.com/index.php?option=com_resource&controller=article&category_id=138&article=19023"><span style="color: #990000;">Fabulous Foods: Turkey Pasties</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.taunton.com/finecooking/recipes/turkey_soup_ginger_lemon_mint.aspx?collection=102332"><span style="color: #990000;">Fine Cooking: Turkey Soup with Ginger, Lemon, and Mint</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.taunton.com/finecooking/recipes/turkey-sweet-potato-hash.aspx?collection=102332"><span style="color: #990000;">Fine Cooking: Turkey and Sweet Potato Hash</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.taunton.com/finecooking/recipes/turkey-tortilla-soup.aspx?collection=102332"><span style="color: #990000;">Fine Cooking: Turkey Tortilla Soup</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.foodnetwork.com/recipes/turkey-soup-with-rice-recipe/index.html"><span style="color: #990000;">Food Network/Cathy Lowe: Turkey Soup with Rice</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.foodnetwork.com/recipes/turkey-stuffed-peppers-recipe/index.html"><span style="color: #990000;">Food Network/Cathy Lowe: Turkey Stuffed Peppers</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-and-vegetable-soup-recipe2/index.html"><span style="color: #990000;">Food Network/Emeril Lagasse: Turkey and Vegetable Soup</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.foodnetwork.com/recipes/michael-chiarello/next-day-turkey-soup-recipe/index.html"><span style="color: #990000;">Food Network/Michael Chiarella: Next Day Turkey Soup</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.foodnetwork.com/recipes/cooking-live/smoked-turkey-and-cranberry-gourmet-pizza-recipe/index.html"><span style="color: #990000;">Food Network/Ocean Spray: Smoked Turkey and Cranberry Gourmet Pizza</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.foodnetwork.com/recipes/rachael-ray/turkey-corn-chili-recipe/index.html"><span style="color: #990000;">Food Network/Rachael Ray: Turkey Corn Chili</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.foodnetwork.com/recipes/rachael-ray/turkey-and-stuffin-soup-recipe/index.html"><span style="color: #990000;">Food Network/Rachael Ray: Turkey and Stuffin’ Soup</span></a><br />Frankly, the picture kind of squicked me out here. But the reviewers (and there are quite a few) seem to LOVE it, so go nuts.<br /><br /><a href="http://www.foodnetwork.com/recipes/robin-miller/turkey-soup-with-egg-noodles-and-vegetables-recipe/index.html"><span style="color: #990000;">Food Network/Robin Miller: Turkey Soup with Egg Noodles and Vegetables</span></a><br />Looks like a good, quick recipe. Very well rated.<br /><br /><a href="http://www.foodnetwork.com/recipes/sunny-anderson/second-day-turkey-and-string-bean-pot-pies-recipe/index.html"><span style="color: #990000;">Food Network/Sunny Anderson: Second Day Turkey and String Bean Pot Pies</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=6548"><span style="color: #990000;">The Oregonian: Soba Noodle Salad With Cranberries and Apple</span></a><br /><br /><a href="http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=6539"><span style="color: #990000;">The Oregonian: Turkey Picadillo</span></a><br /><br /><a href="http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=6535"><span style="color: #990000;">The Oregonian: Turkey, White Bean, and Escarole Soup</span></a><br /><br /><a href="http://seattletimes.nwsource.com/html/foodwine/2004025936_sandwich21.html"><span style="color: #990000;">Seattle Times: Chili-Rubbed Turkey Sandwich With Red Onion Salsa</span></a><span style="color: #990000;"><br /><br /></span><a href="http://stlouiseats.typepad.com/st_louis_eats_and_drinks_/2006/12/vietnamese_turk.html"><span style="color: #990000;">St. Louis Eats: Nigella Lawson’s Vietnamese Turkey Salad</span></a><span style="color: #990000;"><br /><br /></span><a href="http://www.wisebread.com/4-meals-you-can-make-with-thanksgiving-leftovers"><span style="color: #990000;">Wise Bread: Turkey and Stuffing Casserole</span></a><br /><br />~~~<br /><br />If you like this post, you might also dig:<br /><ul><li><a href="http://1turtledove.blogspot.com/2009/02/1-chicken-17-healthy-meals-26-bucks-no.html" style="color: #990000;">1 Chicken, 17 Healthy Meals, $26 Bucks, No Mayo</a></li><li><a href="http://1turtledove.blogspot.com/2009/01/65-cheap-healthy-one-dish-meals-with.html" style="color: #990000;">65 Cheap, Healthy, One-Dish Meals with Good Leftover Potential</a></li><li><a href="http://1turtledove.blogspot.com/2009/07/seriously-eating-40-recipes-from-other.html" style="color: #990000;">Seriously, Eating: 40 Recipes From the Other Website I Write For</a></li></ul><br /><i><span style="font-size: x-small;">Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our <a href="http://feeds.feedburner.com/cheaphealthygood" style="color: #990000;">RSS feed</a>! Or become a <a href="http://www.facebook.com/pages/Cheap-Healthy-Good/62723615043" style="color: #990000;">Facebook</a> friend! Or check out our <a href="http://twitter.com/KrisCHG" style="color: #990000;">Twitter</a>! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!</span></i>kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-74021003647933472872011-11-14T06:56:00.000-08:002012-04-19T04:35:00.038-07:00For Those About to Gestate, We Salute You<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuk2-oRvRydjHwlGJHs-VYrCCp2yhH4tA9sdnrHoCkTVzxhZLBtDMZluDxvf7EC5oR39sLE7eA4L3Rg2PGQtXIi5D2zR7BlGD0Mkd13sm1VJcNbpXQQcXPg5X6P3J2Ps2h30PGGAyT2A/s1600/gestate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIuk2-oRvRydjHwlGJHs-VYrCCp2yhH4tA9sdnrHoCkTVzxhZLBtDMZluDxvf7EC5oR39sLE7eA4L3Rg2PGQtXIi5D2zR7BlGD0Mkd13sm1VJcNbpXQQcXPg5X6P3J2Ps2h30PGGAyT2A/s320/gestate.jpg" width="294" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>“Aw, look. You’re having a Hellboy.” – our friend Chad</i></td></tr></tbody></table>There comes a time in a young-ish married lady’s life when she looks at her husband and has to make a choice, to a) beat him in Scrabble, b) mold his beard into funny shapes, or c) do it. And sometimes, choosing “c” results in being 12 days late with her ladytime, taking four negative pregnancy tests followed by a fifth positive one, and then gaining 400 pounds, roughly half of which is fetus and its accompanying goo. (Note: The other half is burgers and lemonade.)<br /><br />Which is to say, I’m knocked up. (Due on Cinco de Mayo! Break out the virgin margaritas.)<br /><br />Yay! Husband and I and ESPECIALLY OUR PARENTS are thrilled with this development, as it means our familial line will continue for at least another generation, or in nerd terms, through iPhone57G. We look forward to all the cuteness and wonder and giggles and poop, which we've been assured there will be lots of. In fact, we’re even looking forward to the inevitable moment when the baby pukes into our open mouths, which, if friends and family on Facebook are to be believed, happens alarmingly often. <br /><br />And while we're over the moon, I gotta tell you guys – pregnancy is kind of funky. <br /><br />Don’t get me wrong - the prospect of introducing a new human to the wonders of Pixar and brownies is dumbfounding in its awesomeness. But my first trimester was a little rough. Meaning: I did not take the Barftrain all the way to Vomitville, but I did make a month-long stop in Queasytown. (Motto: “Where you always feel like s**t.”)<br /><br />There was a span of about two weeks during which I slept negligibly, ate weirdly, and cooked nothing – not a slice of toast, not a bowl of cereal, not liver with fava beans with a nice Chanti. We subsided mainly on Chipotle and the kindness of passing Chinese takeout delivery boys, who, as it turns out, prefer to be paid for their troubles. My diet was neither cheap, nor healthy, nor particularly good, unless you count the burgers. And there were many.<br /><br />It’s Month #4 now, and the nausea has finally begun to subside. I’m cooking again, and my appetite has returned with all its friends and relatives. According to the medical books (a.k.a. Manuals of Horror) I've read, the rest of my pregnancy should proceed thusly:<br /><br /><s>Month 1: Sore bosom</s><br /><s>Month 2: Fatigue</s><br /><s>Month 3: Nausea</s><br />Month 4: Raging indigestion<br />Month 5: Pregnancy … thing … bus … uh, brain<br />Month 6: Carpal Tunnel Body<br />Month 7: Hormone conflagration<br />Month 8: Beatlemania<br />Month 9: Gigantism<br />Month 10: Pass a human through my nethers<br /><br />I'm looking forward to it - the pregnancy, the birth, and especially the whole "raising a child" part. Because I've tried to teach the cat how to read, and he's just not getting it.<br /><br />In the meantime, I'll blog when I can, hopefully regarding food. And if y'all have any suggestions? I'm all ears. And abdomen.kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-19540407796582593782011-10-14T07:44:00.000-07:002012-04-19T04:35:00.133-07:00Apple Hacks: 39 Apple Recipes, Games, Activities, and Crafts<div style="color: #990000;"><i>This piece comes from October 2007, which was nice when you think about it.</i></div><br />The U.S. produced more than 9,816,000,000 pounds of apples last year, or just about 28,854,000,000 individual pieces of fruit. That’s a lot of apples. Maybe too many to eat.<br /><br />Fortunately, there are dozens - no, hundreds - wait, THOUSANDS of other uses for those delightful orbs of deliciousness, and CHG has 43 of ‘em right here.<br /><br />1. <b>Predict your romantic fortune.</b> According to <a href="http://usapple.org/"><span style="color: #990000;">USApple.org</span></a>, throwing an apple peel over your shoulder could reveal the identity of a boyfriend-or-girlfriend-to-be, since it, “would form the initial of your lover’s name.” I’m guessing X and Q don’t show up much.<br /><br />2. <b>Practice your pumpkin carving.</b><span style="text-decoration: underline;"></span> <a href="http://farm2.static.flickr.com/1346/698912899_88faaf855f.jpg?v=0" style="color: #990000;">Test-whittle a pumpkin pattern</a> on its smaller, cheaper fruit cousin, and you’ll make fewer mistakes when it’s showtime.<br /><br />3. <b>Teach someone how to <a href="http://www.baseballfarming.com/dragbunt.html"><span style="color: #990000;">bunt</span></a>.</b> One of baseball’s most overlooked skills is also one of its most important, especially if you’re into squeeze plays. But bunting too hard is a surefire way to waste an out. At your team’s next practice, toss apples to your bunters-in-training. If the fruit gets smashed, the kids are using unnecessary force. If the apples fall and roll away unharmed, they’re halfway to <a href="http://www.baseballlibrary.com/ballplayers/player.php?name=Brett_Butler_1957"><span style="color: #990000;">Butlerville</span></a>.<br /><br />4. <b>Play a Flexibility game.</b> This is an easy, creative brain exercise revered by one of my favorite elementary school teachers. Place an apple in front of a few kids. Give them ten minutes to come up with as many non-food uses as possible. The winner gets the apple. (And gets to write a blog entry twenty years later about the many uses of apples.)<br /><br />5. <b>Practice magic.</b> Nourish your inner Harry Blackstone with the good ol’ <a href="http://www.oldandsold.com/articles02/magictricks12.shtml"><span style="color: #990000;">Orange to an Apple trick</span></a>. (Scroll down for details.)<br /><br />6. <b>Shrink some heads.</b> Both hideously effective and just plain hideous, shrunken apple heads are guaranteed to scare the beejeezus out of someone this Halloween. <a href="http://www.fabulousfoods.com/recipes/misc/appleheads.html"><span style="color: #990000;">Fab Foods</span></a> has instructions.<br /><br />7. <b>Exfoliate.</b> <a href="http://www.wikihow.com/Make-Lemon-&-Apple-Iced-Scrub"><span style="color: #990000;">Wikihow</span></a> gives DIY instructions on a neat facial scrub. Make sure you’re not allergic before giving it a try. That would be bad.<br /><br />8. <b>Prevent every disease known to man.</b> Apples’ health benefits are too numerous and mind-boggling, to list here, so I’ll let’s hand it over to the <a href="http://usapple.org/educators/research/index.cfm" style="color: #990000;">Apple lobby</a>.<br /><br />9. <b>Teach a student driver how to accelerate and brake smoothly.</b> The apple’s stable bottom and heavy top makes it a perfect balance tool. Place one on top of the driver’s car. In an unoccupied parking lot, have him speed up, speed down, and finally, brake. If the apple’s knocked off, he loses. If it stays on, it’s apple pie for all.<br /><br />10. <b>Soften brown sugar.</b> Oh, <a href="http://www.rd.com/home-garden/5-extraordinary-uses-for-apples/article23738.html/"><span style="color: #990000;">Reader's Digest</span></a>, you crafty minx. I had no idea it was possible to do this: “place an apple wedge in a self-sealing plastic bag with the chunk of hardened brown sugar. Tightly seal the bag and put it in a dry place for a day or two. Your sugar will once again be soft enough to use.” Now, if you could only improve that joke page…<br /><br />11. <b>Facial!</b> According to the <a href="http://www.washingtonpost.com/"><span style="color: #990000;">Washington Post</span></a>, apples make people look pretty. Mix a grated one with a little honey and apply it to your face. Poof! Instant beauty. (Or at least, a very tasty visage.)<br /><br />12. <b>Stick ‘em in a vase.</b> Pretending you’re on <span style="font-style: italic;">Trading Spaces</span> has never been so easy. Grab a dozen Granny Smiths, pile them in a clear, tall container, and place strategically. Instant class for less than $4.<br /><br />13. <b>Make a stamp.</b> Apples make great (albeit temporary) decorative stamps. Whether it’s cards, letters, or wrapping paper, the <a href="http://www.washingtonpost.com/wp-dyn/content/article/2006/10/19/AR2006101901475.html"><span style="color: #990000;">Washington Post</span></a> claims all you have to do is, “[Slice] the fruit horizontally, exposing the inside star shape. Or create more elaborate designs -- hearts, moons, Hitchcock's profile -- with a small knife. Then stick a fork in the rounded side of the fruit, dip it in paint and press the stamp on paper.”<br /><br />14. <b>Host an <a href="http://lifehacker.com/software/top/create-an-apple-tasting-event-131218.php"><span style="color: #990000;">apple tasting</span></a>.</b> From Lifehacker: Buy a dozen or so different apples, invite some friends over, and eat. Pair with wine, cheese, and/or chocolate for the ultimate in inexpensive luxury.<br /><br />15. <b>Ripen a <a href="http://www.rd.com/home-garden/5-extraordinary-uses-for-apples/article23738.html"><span style="color: #990000;">tomato</span></a>.</b> Take five under-ripe tomatoes and one ripe apple. Place in a paper bag. Wait a few days. Marvel at the results.<br /><br />16. <b>Learn to Juggle.</b> Over a couch or couch-like surface, preferably.<br /><br />17. <b>Treat a horse, rabbit, or turtle.</b> People aren’t the only animals that dig a nice MacIntosh. Head to your nearest stable or petting zoo, and (with the permission of the owners) make a mammal and/or amphibian happy. Especially fun with kids. (Make sure to shred the fruit before feeding it to a turtle. Otherwise, Choke City.)<br /><br />18. <b>De-salt a dish.</b> Oversalting is a ginormous problem for those of us who prefer our sodium intake on the tongue-withering side. <a href="http://www.rd.com/home-garden/5-extraordinary-uses-for-apples/article23738.html"><span style="color: #990000;">Reader's Digest</span></a> says, “When you find yourself getting heavy-handed with the saltshaker, simply drop a few apple (or potato) wedges in your pot. After cooking for another 10 minutes or so, remove the wedges -- along with the excess salt.” Chemistry at work!<br /><br />19. <b>Make stuff smell good.</b> Huge props to Meredith at <a href="http://likemerchantships.blogspot.com/2005/12/simmering-scents.html"><span style="color: #990000;">Like Merchant Ships</span></a> on this one. She simmers a few apples along with various spicery, and her house ends up more fragrant than a Pillsbury factory. NICE. Instructions included in the link.<br /><br />20. <b>Build apple animals.</b> Grab some toothpicks, a few gum drops, a handful of marshmallows and go to town. They make inspired, bizarrely fun holiday decorations, especially for Halloween and Thanksgiving.<br /><br />21. <b>Support some candles.</b> I wish I’d thought of this one. Instead, <a href="http://www.rd.com/home-garden/5-extraordinary-uses-for-apples/article23738.html"><span style="color: #990000;">Reader's Digest</span></a> trumped me again. You rascally malcontents! “Use an apple corer to carve a hole three-quarters of the way down into a pair of large apples, insert a tall decorative candle into each hole, surround the apples with a few leaves, branches, or flowers.”<br /><br />22. <b>Create an apple-head doll.</b> Hey! It’s a doll that, uh, ages. (Yay?) I’m not so sure how I feel about this one, but (once again) the <a href="http://www.washingtonpost.com/wp-dyn/content/article/2006/10/19/AR2006101901475.html"><span style="color: #990000;">Washington Post</span></a> seems to think it’s a good idea: “Peel an apple and let it hang-dry for a couple of days, so that the fruit shrivels into an old-lady face. Decorate the face with wire (for granny glasses) and seeds (for beady eyes), and attach it to a small bottle for the body. Dress up.”<br /><br />23. <b>Save the cakes!</b> <a href="hhttp://www.rd.com/home-garden/5-extraordinary-uses-for-apples/article23738.html"><span style="color: #990000;">Storing a cake with half an apple</span></a> will keep it alive for days longer than its projected lifespan. See, the apple absorbs all the mold-breeding moisture, leaving the confection nearly as fresh as the day it was baked. (I would say, “yummo” here, but honestly, that word makes me homicidal.)<br /><br />24. <b>Juice up a chicken.</b> <a href="http://1turtledove.blogspot.com/2007/08/roast-chicken-hunter.html"><span style="color: #990000;">Marcella Hazan</span></a> does this, but with lemons. 1) Grab a roaster chicken. 2) Stick an apple up its butt. 3) Roast. 4) Enjoy your a dewy, drippingly moist bird. Reader’s Digest has more.<br /><br />25. <b>Bob for them suckers.</b> Oh, it looks easy enough, but Bobbing for Apples is the <a href="http://youtube.com/watch?v=_mNjd-hnxbs" style="color: #990000;">"Stairway to Heaven"</a> of Halloween party games: only the chosen ones are really good at it.<br /><br />26. <b>Teach math and/or the fundamentals of gravity.</b> According to some studies, kids respond better to hands-on lessons than those learned by rote memory. Apples are good tools for teaching addition, subtraction, and basic Newtonian physics. (Plus, is there anything more entertaining than dropping fruit on childrens’ heads?)<br /><br />27. <b>Decorate a Christmas tree.</b> String some <a href="http://rubyglen.com/articles/craftdriedapple.htm"><span style="color: #990000;">garland</span></a> or build your own <a href="http://www.cooks.com/rec/search/0,1-0,apple_cinnamon_ornaments,FF.html"><span style="color: #990000;">ornaments</span></a>. If you have a dog or particularly bizarre cat, just remember to place ‘em high up.<br /><br />28. <b>Practice your knife skills.</b> Whether you’re peeling its skin, coring the center, or chopping it up into eraser-sized pieces, the apple is one of the few foods suited for both pairing and chef’s knives. Hone your technique on a few dozen Cortlands (and use the detritus in applesauce).<br /><br />29. <b>Jazz up a floral arrangement.</b> For your next bouquet, think outside the flower box by adding one or two color-coordinated apples to the party. Meredith has a great example over <a href="http://likemerchantships.blogspot.com/2007/09/september-birthday-gift.html"><span style="color: #990000;">here</span></a>.<br /><br />30. <b>Kiss up to a teacher.</b> If your wife, husband, sister, roommate, uncle, best friend, or second cousin by marriage twice removed is about to launch a teaching career, slip a Red Delicious into their lunchbox with a note. They’ll mist up in the cafeteria.<br /><br />31. <b>Devise a centerpiece.</b> Stack ‘em, line ‘em up, or stick ‘em in a bowl – anyway you position them, apples are elegant, easy <a href="http://likemerchantships.blogspot.com/2007/02/valentines-day-centerpiece.html"><span style="color: #990000;">objets d’art</span></a> in any mealtime setting.<br /><br />32. <b>Play Pass the Apple.</b> A super-neat variation on the ol’ fashioned relay race, Pass the Apple involves each runner tucking a piece of fruit under his chin, then transferring it to the next runner’s chin without using his hands.<br /><br />33. <b>Carve a bird.</b> Fruit sculpture is impressive and fairly easy when compared to other hobbies, like say, quantum physics. This <a href="http://www.chefharvey.com/applebrd.htm"><span style="color: #990000;">apple bird tutorial</span></a> will get you started.<br /><br />34. <b>Give a gift.</b> Whether you’re <a href="http://www.homecanning.com/"><span style="color: #990000;">canning</span></a> or making <a href="http://morningramble.blogspot.com/2006/09/apple-pie-in-jar.html"><span style="color: #990000;">Apple Pie in a Jar</span></a>, every person on the face of the earth (except Kim Jong Il and other various psychopaths) loves receiving food for special occasions. Homemade apple products are an inexpensive way to please minds, hearts, and gaping maws.<br /><br />35. <b>Target practice.</b> Do you shoot things at other things? Save money (and perhaps someone’s eye) by setting apples up as bulls-eyes. On the less-destructive side, they also make fabulous targets for practicing your curveball. (PLEASE BE CAREFUL.)<br /><br />36. <b>Paint.</b> There’s a reason so many painters start on bowls of fruit – it’s a good way to learn fundamental shading and coloring. Unpack those brushes and get started, folks.<br /><br />37. <b>Design a wreath.</b> At first, I pictured this as a dozen apples affixed to a straw circlet, rotting over my mom’s mantle. Ooo – wrong. <a href="http://www.thefamilycorner.com/homegarden/crafts/applewreath.shtml"><span style="color: #990000;">FamilyCorner.com</span></a> has a good example of how it should really be done.<br /><br />38. <b>Play <a href="http://www.partygameideas.com/kids-games/apple_towel_5.php"><span style="color: #990000;">apple toss</span></a>.</b> It’s like <a href="http://en.wikipedia.org/wiki/Cornhole_%28game%29"><span style="color: #990000;">cornhole</span></a>, but with buckets. And apples. And no bean bags. And … ah, just take a look.<br /><br />39. <b>Cook.</b> This would be a pretty awful cooking blog if there was no actual cooking involved. So, BEHOLD the following light, relatively inexpensive recipes, garnered from Cooking Light, Food Network, Pick Your Own, All Recipes, and my Ma:<br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=225508"><span style="color: #990000;">Apple Brown Betty</span></a><br /><a href="http://1turtledove.blogspot.com/2007/10/lollappleooza-preview-all-night-apple.html"><span style="color: #990000;">Apple Butter</span></a><span style="color: #990000;"><br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=384932"><span style="color: #990000;">Apple Cake</span></a><br /><div><span style="color: #990000;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=221921">Apple Chutney</a></span><span style="color: #990000;"><br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522085"><span style="color: #990000;">Apple Cobbler</span></a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223084"><span style="color: #990000;">Apple Crisp</span></a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222148"><span style="color: #990000;">Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing</span></a><br /><a href="http://www.seasonalchef.com/appleleather.htm"><span style="color: #990000;">Apple Leather</span></a><span style="color: #990000;"><br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545764"><span style="color: #990000;">Apple Martinis</span></a><span style="color: #990000;"> </span><span style="color: black;">(they’re fat free, right?)<br /></span><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33641,00.html"><span style="color: #990000;">Apple Muffins</span></a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222144"><span style="color: #990000;">Apple Pie</span></a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1133798"><span style="color: #990000;">Apple Salad</span></a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522091"><span style="color: #990000;">Apple Slaw</span></a><br /><a href="http://www.state.sc.us/scda/recipes/kidsfoodforfun.htm"><span style="color: #990000;">Apple Smoothie</span></a><span style="color: #990000;"> </span><span style="color: black;">(scroll down)<br /></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=420510"><span style="color: #990000;">Apple Strudel</span></a><br /><a href="http://1turtledove.blogspot.com/2007/10/lollappleooza-day-1-mas-chunky.html"><span style="color: #990000;">Applesauce</span></a></div><div><span style="color: #990000;"><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19452,00.html">Baked Apples</a></span><span style="color: #990000;"><br /></span><a href="http://www.pickyourown.org/apples_dried.htm"><span style="color: #990000;">Dried Apples<br /></span></a></div><br /><b><br />Sources:</b><br /><ul><li>Hocklander, Sony. "Applemania," Springfield News-Leader. 9/19/04. </li><li><b>Reader's Digest</b><br /><a href="http://www.rd.com/content/extraordinaryuses/extraordinary-uses-for-apples/"><span style="color: #990000;">http://www.rd.com/content/extraordinaryuses/extraordinary-uses-for-apples/</span></a></li><li><b>US Apple Association<br /></b><a href="http://usapple.org/index-c.cfm"><span style="color: #990000;">http://usapple.org/index-c.cfm</span></a></li><li>"With the arrival of apple season," Washington Post. 10/22/06<br /></li></ul>kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-83825952021730252412011-09-14T07:10:00.000-07:002012-04-19T04:35:00.230-07:00My Dinner with Aline<i style="color: #990000;">This post was written by Leigh, who usually pens CHG's <a href="http://1turtledove.blogspot.com/search/label/Veggie%20Might" style="color: #990000;">Veggie Might</a> column.</i><br /><br />Greetings darling CHG readers! I've missed you ever so. The most exciting thing happened since I was here last. I went to Rwanda to teach crochet to the girls of the Ubushobozi Project, and I'm bursting with joy to share with you a first-hand account of your generosity in action. <br /><br />You may recall that <b><a href="http://ubushobozi.org/" style="color: #990000;">Ubushobozi</a></b> is a vocational training center that teaches at-risk teenage girls sewing and life skills that set them on a path of empowerment and self-sufficiency. Students are provided lessons, materials, a sewing machine, a salary and a daily meal, health care for themselves and members of their households, and so much more. They learn to be independent, how to run a business by selling the tote bags and clothes they make, and that people are invested in them and their success. <br /><br />And they dance…do they ever dance!<br /><br />Back in the spring, Kristen and I introduced you to <b><a href="http://1turtledove.blogspot.com/2011/04/help-chg-raise-200-for-alines-kitchen.html" style="color: #990000;">Aline</a></b>, who was in particular need of a kitchen. Aline studies and works at Ubushobozi to support her two sisters and ensure the youngest, Diana, gets the formal education not afforded to Aline and Olive, the older sister.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ctdVFwlGklbUBoE9YSQeUHskE3HyDC3dYler6ZEF4U-yQVFfwR8toham7P4Rpz0E-UVkWp9NOuy3z1mnTQKCafPks2jeNwlem67stgh-9HoIrk4nZXO1zw2XCX12PR0i3ykX3axN-38/s1600/Aline+%2526+Sis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ctdVFwlGklbUBoE9YSQeUHskE3HyDC3dYler6ZEF4U-yQVFfwR8toham7P4Rpz0E-UVkWp9NOuy3z1mnTQKCafPks2jeNwlem67stgh-9HoIrk4nZXO1zw2XCX12PR0i3ykX3axN-38/s320/Aline+%2526+Sis.JPG" width="239" /></a></div><br />The sisters' house was in disrepair. The roof leaked, the windows had no shutters, the door had no locks, and of special interest to the CHG community, the house had no kitchen. The girls cooked on a charcoal stove outside in the elements rain or shine, and when the rain was too much to light a fire, they took their cook pot to a neighbor or, as often, went without supper. <a href="http://1turtledove.blogspot.com/2011/04/200-for-alines-kitchen-we-did-it.html" style="color: #990000;">You rallied to Aline's aid and quickly raised $200 so Aline and her sisters could build a new kitchen</a>. <br /><br />Immediately, after the fundraiser in March, a terrible rainstorm took off Aline's leaky roof and damaged the walls of her house. With our blessing, the Ubushobozi directors allowed Aline to use the kitchen money to make emergency repairs to her roof and walls, and as soon as the rains passed, replenished the kitchen money from the general fund. <br /><br />Cut to August: Aline has one of the swankiest houses in her village, with doors that lock and everything.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfO0mZRVSbiLKh-Wh5jSK4ZwPJLQhnNJ_fCuChe5g0VKzIkxOSuDov_R3cJzDmicit321WWUnlGkewRbeYmApSVh3-n-2vadVEgmKIcJrNtPx-ISUY-jwj1IrfyL_7Do39hzkEiAw1Fo/s1600/Aline%2527s+House+%25231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfO0mZRVSbiLKh-Wh5jSK4ZwPJLQhnNJ_fCuChe5g0VKzIkxOSuDov_R3cJzDmicit321WWUnlGkewRbeYmApSVh3-n-2vadVEgmKIcJrNtPx-ISUY-jwj1IrfyL_7Do39hzkEiAw1Fo/s320/Aline%2527s+House+%25231.JPG" width="320" /></a></div><br />On my visit, our crew, that included me, directors Betsy and Dolinda, and founder Jeanne, rode on motorcycle taxis (oh dear Maude, I thought I was going to die) to the girls' village to check out their digs. Our first stop was Aline's house. The village was immediately abuzz with the news that "mzungus" (non-Africans) had arrived.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHwepmFLOEUx8HTGnSZjnMMNSRdG1TereSzDxPk69SVEelRyBOLLOrO8zJEHpcSxXzzPI96psp7hmbJYF3DJ-QA6dNbD12bQm_6PIiFu6oME3DkaN_C7KlVFrOXQwWxzYvHd7Is1hRV8/s1600/The+Gang.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHwepmFLOEUx8HTGnSZjnMMNSRdG1TereSzDxPk69SVEelRyBOLLOrO8zJEHpcSxXzzPI96psp7hmbJYF3DJ-QA6dNbD12bQm_6PIiFu6oME3DkaN_C7KlVFrOXQwWxzYvHd7Is1hRV8/s320/The+Gang.JPG" width="320" /></a></div><br />Escorted by a number of small children from the village, Betsy and I almost burst into tears when we saw Aline's house. The crumbling mud bricks we'd seen in photos were smoothed over with an adobe-like clay. A new tin roof gleamed in the sun. Doors and shutters were obviously new, with shiny locks to protect the girls at night. Diana took us around back. <br /><br />There it was: Aline's kitchen, a brand-new mud-brick structure standing fresh and bright among the banana trees and bean poles. It had ventilation windows near the roof and a stone floor. Since it was the dry season, the stove was still outside, but the kitchen stood ready to withstand the rains to come—the rains that are pounding them now.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK96ULn7jryxG4zVSw_Fbcmnpcsk5OEW4qCqNRfWVIxtvZXpHgCrc1vzVJZHo0uB-5wl8naCSb0ZyNgHnyFmeb-9FJwKesnhvxos3sNCcowjPmKmcMd7PtMD5AXn5CUYFz7qCtpqtHxVs/s1600/Aline%2527s+House+%25232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK96ULn7jryxG4zVSw_Fbcmnpcsk5OEW4qCqNRfWVIxtvZXpHgCrc1vzVJZHo0uB-5wl8naCSb0ZyNgHnyFmeb-9FJwKesnhvxos3sNCcowjPmKmcMd7PtMD5AXn5CUYFz7qCtpqtHxVs/s320/Aline%2527s+House+%25232.JPG" width="240" /></a></div><br />Aline poked her head from inside the house, just emerging from a bath. <br /><br />"One minute," she said smiling, and popped back inside. A few minute later, she joined us outside, draped in vibrant fabric, showing off her kitchen and posing for pictures. She disappeared again and Diana led us to the living room.<br /><br />Their tiny house was neat and tidy. The only light came through the high windows. We sat in wicker chairs around a wooden coffee table and chatted and laughed with Diana and Faustin, Ubushobozi's gardener, who also lives in the village. We marveled at all the work that had been done. After about 30 minutes, Aline finally joined us, fully dressed in a polo shirt and long skirt, proffering heaping plates of food. <br /><br />"I cooked," she exclaimed, proudly serving her guests.<br /><br />The meal was a delicious stew of potatoes, chayote, onions, and spices. I was only able to identify the chayote after I asked what we were eating. Aline jumped to her feet, disappeared for a moment, and returned to plop a chayote on the coffee table in front of me. She called it something else, but I can't recall the Kinyarwanda name.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIISeT1saPiHZIUDQ7BZAS5-3CZeOxlCGAwibZwgo5Q29MviGUKJUOLGVZVAt9zZ5QsPPPK88Qh_rO4LkhnoU7ZH7hxn1byRJ2MBuSa0CJ7vmzxN51snN3UH5lKAiLLJY3u6nj6NvD_U/s1600/Chayote+%2526+Potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIISeT1saPiHZIUDQ7BZAS5-3CZeOxlCGAwibZwgo5Q29MviGUKJUOLGVZVAt9zZ5QsPPPK88Qh_rO4LkhnoU7ZH7hxn1byRJ2MBuSa0CJ7vmzxN51snN3UH5lKAiLLJY3u6nj6NvD_U/s320/Chayote+%2526+Potatoes.JPG" width="320" /></a></div><br />After our fabulous, filling meal of squash and potatoes, we took 100 or so more pictures with Aline and Diana and made motions to leave. But it was not goodbye. Our group grew in number with every home visit, and this was merely our first stop—and first meal.<br /><br />If you're still not sure of your impact on these sisters, Dear Readers, know this: these girls' lives have been changed. Because of your generosity, they are now protected from the rain and from robbers, they can eat a full meal despite the weather, and they have a pride in their home that is visible on their faces. And this pride extends to others in their community. They are an inspiration to those around them, and the more their lives improve, the more they can do to help their friends and neighbors.<br /><br />Okay, I'm going to cry again. Thank you, CHG readers, for your constant support of us, Aline, Ubushobozi, and the good you do wherever you go.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAO20nB3Xqlusqs8xtys02MeVj43VYcNP5gUbZgjEYEYXVF0qvkGbqVyvVifJ_8Klw9_gkMc2sGsW7TQ3_dsa2IbUGDYavBGQBSZQV0fT4J0NW6MfjqF975Em2W_emnefjzzX2PQ049nc/s1600/Aline+%2526+Lolli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAO20nB3Xqlusqs8xtys02MeVj43VYcNP5gUbZgjEYEYXVF0qvkGbqVyvVifJ_8Klw9_gkMc2sGsW7TQ3_dsa2IbUGDYavBGQBSZQV0fT4J0NW6MfjqF975Em2W_emnefjzzX2PQ049nc/s320/Aline+%2526+Lolli.JPG" width="320" /></a></div>kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0tag:blogger.com,1999:blog-8221531226205934751.post-52502540498667861942011-08-17T07:48:00.000-07:002012-04-19T04:35:00.329-07:00I Made Bread! It Was Easy. You Can Too.You know when it's August, but your iPod thinks it's December, and it plays "<a href="http://www.youtube.com/watch?v=w5cX_ncZLls" style="color: #990000;">Do They Know it's Christmas</a>," and you find yourself silently mouthing "Tonight thank god it's them, instead of YOUUUUUUUUUUUUUU" at a nice Asian man who clearly thinks you're about to steal his bag of lychees?<br /><br />I love that.<br /><br />I also love bread, but have never in my whole puff attempted to make it until this summer, assuming it was roughly as complicated as re-wiring the Hadron Collider. Then, it dawned on me that, a few years ago, Mark Bittman published a recipe for <a href="http://www.thekitchn.com/thekitchn/news/bittmans-noknead-bread-phenomenon-014744" style="color: #990000;">five-minute, idiot-proof, no-knead artisan bread</a>. It's since been updated and refined by half the population of Guam, but the essentials are there: four ingredients, a bowl, a pot, and time. So I tried it myself, and whaddayaknow? It's the best. Seriously. In all seriousness. Squared. I will eat this and nothing else until I die, presumably, of choking on bread.<br /><br />Here's how you make it. (Do it! We'll have a bread party.)<br /><br /><b>First,</b> gather your ingredients. They are:<br /><ul><li>3 cups of bread flour</li><br /><li>1 little packet of active dry yeast</li><br /><li>1 1/2 teaspoons salt</li><br /><li>1 1/2 cups lukewarm water</li><br /></ul>If you plan on making this baby a lot in the future, bite the $4 bullet and purchase a package of yeast from CostCo or something. It is approximately four billion times cheaper than buying it envelope by envelope, a.k.a What I'm Currently Doing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJStUwHyGjs9CSM2Q3wjMeHXsPMIhgpweZNESTqrXD4WGcfBt9xe3rM2UVlP6pnIScFwfA0JbbdRg-KcXQOrqR_SMCYCYu_lIQWEI0wJOfp78BA1pSkOFD-sIfiH9HG2rh5EKuliYM80/s1600/Bread+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmJStUwHyGjs9CSM2Q3wjMeHXsPMIhgpweZNESTqrXD4WGcfBt9xe3rM2UVlP6pnIScFwfA0JbbdRg-KcXQOrqR_SMCYCYu_lIQWEI0wJOfp78BA1pSkOFD-sIfiH9HG2rh5EKuliYM80/s320/Bread+Ingredients.jpg" width="320" /></a></div><br /><b>Second</b>, you get a large, non-reactive mixing bowl and combine your dry ingredients, a.k.a. The Ingredients You Didn't Get From the Tap.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhZt_rXEsfdvh2UN-xgcdVawRvwV9ZXx8cuHaC4goLfCUnrjr_2O8is6xz6neigdmY7dTXaioiOGVBAOGYLsyUJJR4r5CGoCWS6cuNcumfbyjaptzgDLxiHv_s6w5avppsj6UGZR9uPg/s1600/Dry+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbhZt_rXEsfdvh2UN-xgcdVawRvwV9ZXx8cuHaC4goLfCUnrjr_2O8is6xz6neigdmY7dTXaioiOGVBAOGYLsyUJJR4r5CGoCWS6cuNcumfbyjaptzgDLxiHv_s6w5avppsj6UGZR9uPg/s320/Dry+Ingredients.jpg" width="320" /></a></div><br /><b>Third</b>, add water and stir until it becomes a spongy, dough-like mass, a.k.a. Mr. Squishy. Don't overstir, or something bad will happen. I'm not exactly sure what, but aren't you scared now?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVj1WoWZFEM4wvDxiOg_f7m8UE5TWg5Adl5hNNtxEIzeTxTm4EnrHA0TtnkUb6mFD70k7czWj700m5AeljvUvlBdgzVsCyIRdEaREhzwdp6KkdTlaoCJZc2fC_k581HbxsdZY0uNM_yQ/s1600/Dough+Contracted.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVj1WoWZFEM4wvDxiOg_f7m8UE5TWg5Adl5hNNtxEIzeTxTm4EnrHA0TtnkUb6mFD70k7czWj700m5AeljvUvlBdgzVsCyIRdEaREhzwdp6KkdTlaoCJZc2fC_k581HbxsdZY0uNM_yQ/s320/Dough+Contracted.jpg" width="320" /></a></div><br /><b>Fourth</b>, cover that baby. With plastic and rubber bands. Then, leave it out for at least four hours, but for as long as several days, refrigerating after those first 240 minutes. (Note: The longer it sits, the better it will taste. I've gone up to three days.) If you have a cat that's prone to eating dough (er, not that I know <a href="http://1turtledove.blogspot.com/2010/08/ask-internet-feeding-pet-on-budget.html" style="color: #990000;">any cat like that</a>) ...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYQrqVtF9wvRnIEbnm-FOVCegTJ9qrdkT7jDi8FOEgiPRjDNrxNizgvsEfSxVWnvb2we5yi5Kv9zkjuHIR3CHxgsP7FIrF8KQ6W0ZkVbO_dxMwUuhLgmn4I4Qw8SQrvMVZVQn6X2bLfQ/s1600/Wrapped+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYQrqVtF9wvRnIEbnm-FOVCegTJ9qrdkT7jDi8FOEgiPRjDNrxNizgvsEfSxVWnvb2we5yi5Kv9zkjuHIR3CHxgsP7FIrF8KQ6W0ZkVbO_dxMwUuhLgmn4I4Qw8SQrvMVZVQn6X2bLfQ/s320/Wrapped+Bowl.jpg" width="320" /></a></div><br />... hide it somewhere, like the Cave of Caerbannog, where it will be guarded by a rabbit so foul, so cruel, that no man (or cat) has yet fought with it and lived. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspPZGIXefQlYM83OCWmh7QEQTKs54IRMH_EvGFg1mQnG5GNYjlsBC80dNh554eE0JtbAwI4hVzEApjNrdsU9J0UGE5rKv_tTcCuOS6kZmoWoqYnHsYBe38prcDQVGMK1nLI8ku_fs9wQ/s1600/it%2527s+only+a+rabbit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspPZGIXefQlYM83OCWmh7QEQTKs54IRMH_EvGFg1mQnG5GNYjlsBC80dNh554eE0JtbAwI4hVzEApjNrdsU9J0UGE5rKv_tTcCuOS6kZmoWoqYnHsYBe38prcDQVGMK1nLI8ku_fs9wQ/s320/it%2527s+only+a+rabbit.jpg" width="320" /></a></div><br />A cabinet will also be sufficient.<br /><br />Eventually, your dough will expand like crazy, to about three times its former size. It will also appear softer and slightly wetter. (Note cat in lower part of photo, stalking wet dough for potential lunching. His lobotomy is scheduled for tomorrow.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4cp6Oq7z359D-DvTFGHix_4MoXkLLLPkDPD2RayxPCgeipSmO66SpRM7pWGE5wylCH9Kiq0rox1L3jSrlBbZnwuKtWg7zvkB-CrpymbZpYL4CvB6PV9j53d6AFz-M6eNghVOwF6hR9c/s1600/Dough+Expanded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4cp6Oq7z359D-DvTFGHix_4MoXkLLLPkDPD2RayxPCgeipSmO66SpRM7pWGE5wylCH9Kiq0rox1L3jSrlBbZnwuKtWg7zvkB-CrpymbZpYL4CvB6PV9j53d6AFz-M6eNghVOwF6hR9c/s320/Dough+Expanded.jpg" width="320" /></a></div><br /><b>Fifth</b>, cover a clean cooking surface (a counter, mayhaps) with a thin sheen of olive oil. Turn the dough out on to the surface, and fold it over two or three times. Cover everything with plastic wrap, and let it sit at least 30 minutes, but for up to 2 hours. If it's been refrigerated, it <b>must </b>be given enough time to come to room temperature. It must!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_li4Y5W1Qp9ygUqo5Yxu-2N-KHfhaCZa6V67FGub6X9AA4Lso7_TC6o0fyeBf_yNUHF2Lyv-lwtuWXPf8Bu6bicq-IKEJW2a6YskUQS17hRSk7rH4vqUp2YfSxsRqHiGG38VRdnxcp30/s1600/The+Dough+Sits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_li4Y5W1Qp9ygUqo5Yxu-2N-KHfhaCZa6V67FGub6X9AA4Lso7_TC6o0fyeBf_yNUHF2Lyv-lwtuWXPf8Bu6bicq-IKEJW2a6YskUQS17hRSk7rH4vqUp2YfSxsRqHiGG38VRdnxcp30/s320/The+Dough+Sits.jpg" width="320" /></a></div><br /><b>Sixth</b>, while the dough lounges around, move your oven rack to the lower third of your oven. Then, preheat that sucker to 450 degrees F. Grab a pot or Dutch oven, cover it, and stick it in there, to warm along with the oven.<br /><br />This is mine. It's a 3-quart hard anodized piece of Calphalon, but I'm fairly sure any sizable, oven-safe covered pot will do. (Have doubts about yours? Look it up on the interwebs.)<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53b2A9GNIDyh_hLt6Ua41I5tOR8GwTSrg_L7NkUoolBuRn7i8h8zm-b1zBEDzvMM4A6DV09G-FkooB-Wcvwy2s7qM1pqLYHjMgE9lEUgh95xWHJZf5zYvDktV4ucTvXsfXoG5bLQ7UVg/s1600/Pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53b2A9GNIDyh_hLt6Ua41I5tOR8GwTSrg_L7NkUoolBuRn7i8h8zm-b1zBEDzvMM4A6DV09G-FkooB-Wcvwy2s7qM1pqLYHjMgE9lEUgh95xWHJZf5zYvDktV4ucTvXsfXoG5bLQ7UVg/s320/Pot.jpg" width="320" /></a></div><br /><b>Seventh</b>, once everything is good to go, CAREFULLY remove the hot pot from the oven and VERY CAREFULLY place the dough into it. SUPER CAREFULLY cover it, and COLOSSALLY CAREFULLY place it back into your oven. Bake for 30 minutes. I CAN'T EVEN EXPRESS HOW CAREFULLY YOU SHOULD remove the cover. Bake an additional 15 minutes, or until the top of your bread is nicely browned. If you see it starting to burn, get it out of there.<br /><br /><b>Eighth</b>, flip the bread out on to a wire cooling rack. It should look something like this:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfaGeFG2N9P04KC7mNG1Xni5glnDw4W8CT1yET8iKo9eu1RG9KUY_eGAefw8e11W-K5EXHOHgEuqVAYimTj_MaoL5l0-3PT6EXKdLgXAVg_80eXcaIU0qor8uy6uHiQdcIFHJNmLk2aE/s1600/Dough+Angle+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFfaGeFG2N9P04KC7mNG1Xni5glnDw4W8CT1yET8iKo9eu1RG9KUY_eGAefw8e11W-K5EXHOHgEuqVAYimTj_MaoL5l0-3PT6EXKdLgXAVg_80eXcaIU0qor8uy6uHiQdcIFHJNmLk2aE/s320/Dough+Angle+2.jpg" width="320" /></a></div><br />And one more time, in black and white, for posterity:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLUImyoe3t2xCLVBJa_cSHtrr9bdt4YHFRfLa3dmrS98IBXrpJodYeyx0pb2st3sNSfuwCLadBsLtHT1G_KMwWKEmIOK4cFhMMEd89pWNFtEh6LByqM_0zdlcoHgFyrId1DcMef4NBls/s1600/Dough+Angle+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLUImyoe3t2xCLVBJa_cSHtrr9bdt4YHFRfLa3dmrS98IBXrpJodYeyx0pb2st3sNSfuwCLadBsLtHT1G_KMwWKEmIOK4cFhMMEd89pWNFtEh6LByqM_0zdlcoHgFyrId1DcMef4NBls/s320/Dough+Angle+1.jpg" width="320" /></a></div><br /><b>Ninth</b>, once it's cool enough to handle, eat that bread. It may seem like a big loaf at first, but I promise on all that is good and pure, none of it will go to waste. Here's the above loaf, 30 seconds later:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GzioIjTfIArVKFvIHpq0lMIGFx6w47KtAEQDrg3d6WfIr0T4Qd8xDxCySY6Tn_qm08zHPnZ2ySN_Lp6EX8wi3VsSX01E2-Z_JcqMT2mvBItzsHo3HCU678miVKPS7cWON7KDRMKyWA0/s1600/Bread+24+Hours+Later.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GzioIjTfIArVKFvIHpq0lMIGFx6w47KtAEQDrg3d6WfIr0T4Qd8xDxCySY6Tn_qm08zHPnZ2ySN_Lp6EX8wi3VsSX01E2-Z_JcqMT2mvBItzsHo3HCU678miVKPS7cWON7KDRMKyWA0/s320/Bread+24+Hours+Later.jpg" width="320" /></a></div><br />And finally:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvwQejL1-9XaFEC8t9JVYmlrfIcEVE8oAcuXGuCh3ZtwCqKFuIWlsZfCvqVFNJ1IIQgMnSz73KW01MeZorZYEMwAQuiAqa3u1nfcKeSPeq-6Gdzud3zYGNqtNIjCzrQIhHqygJG4KFB8/s1600/There+are+some+who+call+him+...+Tim%253F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvwQejL1-9XaFEC8t9JVYmlrfIcEVE8oAcuXGuCh3ZtwCqKFuIWlsZfCvqVFNJ1IIQgMnSz73KW01MeZorZYEMwAQuiAqa3u1nfcKeSPeq-6Gdzud3zYGNqtNIjCzrQIhHqygJG4KFB8/s320/There+are+some+who+call+him+...+Tim%253F.jpg" width="320" /></a></div><br />Happy baking!kartajihttp://www.blogger.com/profile/04176581764449885353noreply@blogger.com0