In an effort to clear out my refrigerator, I dumped most of our remaining thanksgiving leftovers onto some homemade pizza dough last night. I didn't even have any mozzarella, so you're looking at a turkey cheddar pizza, and roasted peppers, broccoli, & cheddar, respectively. We used what we had, and what we had was some leftover turkey, and one of those big gnarly vegetable trays with mini sweet peppers, carrots, broccoli, etc. (And a big bucket o'ranch in the middle. I considered doing a white pizza with the ranch but remember, thanksgiving traumatized my gut, so I'm attempting to eat a little healthier.)
HEY! On a completely different note, since my readers are such a fountain of good information- I recently picked up a huge jar of unrefined coconut oil, having been convinced by the hippie legions on the interwebs that it's like, super good for you and stuff. (Not going to lie, secretly I'm just hoping that if I eat coconut oil every day I'll just lose 10 pounds without even trying) PROBLEM: I DON'T REALLY LIKE COCONUTS. I mean, I just am not that into it, and the oil definitely tastes coconut-y. So far, all I've been doing with it is throw a chunk or two on top of my rice when I have stir fry, and I've had it on toast (it's spreadable at room temperature, if you're confused about why I might be putting OIL ON MY TOAST) with a pinch of salt, but otherwise- YUCK. The package suggests putting it into a smoothie and HOLY HELL, WAS THAT EVER A TERRIBLE IDEA. There were huge solid chunks of it throughout the smoothie and the texture was just appalling, to say the least. UGH UGH UGH.
So, if any of you are hippies who incorporate coconut oil into your diet, what do you do with it? The suggested "dosage" is like 4 tablespoons a day- how do you choke it down? Do you just eat everything with a hint of the tropics in it? Will I have to just force myself to like it, pretty much like I forced myself to like shit like brown rice and nuts and drinking water? (I USED TO HATE DRINKING WATER. I drank a coke for breakfast every single morning from age 8 to like age 20) Is it really a health tonic? Are you all svelte and crap from eating it all day? Information, plz. Thx.
Sunday, November 29, 2009
Friday, November 27, 2009
First of all, let's talk about my bullshit blood sugar. I don't technically follow a Glycemic Index diet, but I probably should. The longer I pay attention to what I'm putting into my body, the more I realize I just can't eat shit like white potatoes, white bread, refined sugar, etc., because it makes me feel like TOTAL CRAP. It's the day after thanksgiving and I'm walking around feeling all trembly and shitty like I'm getting over a bout of food poisoning, when in reality all I did was gorge myself on green bean casserole and potatoes all night. And pie.
So, that doesn't mean I'm going to turn into some persnickety high-maintenance eater who shows up at a diner asking for gluten and soy free pancakes, it just means that after last night's excess, I fully understand why I have been working so hard to be careful about what I eat.
WITH ALL THAT SAID, THESE MAPLE & BROWN SUGAR GLAZED SWEET POTATOES WERE THE BOMB.
I was at Trader Joe's the other day (HAW HAW) and they were giving out free samples of some prepacked version of this stuff, and I thought it was tasty, so I decided to try to make it myself. It was really easy, dude.
In a small saucepan on low heat, warm up a generous glug (about 1/4 of a cup?) of maple syrup, a whole stick of butter (melt it in the syrup, duh), a good sized handful of brown sugar, a really conservative pinch, really just a little dusting, of cinnamon, and a splash of balsamic vinegar. Toss over some cubed sweet potatoes and roast in a pre-heated 425ºf oven until fork-tender. (note: I didn't roast these potatoes in the dish shown above, although that is an oven-safe dish. I roasted them in shallow cake pans so they'd cook evenly. I just transferred them to the pretty container for serving.) Top with some toasted pecans if that's your bag (as you can see, it's mine) and serve on the side of a deliciously gluttonous meal that is guaranteed to make you feel like shit in the morning.
I MEAN SERIOUSLY YOU GUYS, I DIDN'T EVEN DRINK ANY ALCOHOL.
Now if you'll excuse me, I'm going to go whip up my recovery dinner- lightly steamed vegetables over brown rice with a poached egg and some lemon wedges. Leftovers be damned. (J/k I had a leftover turkey sandwich for lunch already, duh)
Tuesday, November 17, 2009
Dude, do you remember when I was all, "blah blah I'm going to write about all our standard meals and talk about our grocery list and blah blah" and then I think all I did was post about spanish rice and then I got distracted and did something else?
We eat stir fry like twice a week. It's funny, because everyone makes stir fry and everyone has their own little way of doing it. Sometimes it's nice to have someone else cook for you, but doesn't it seem like if you eat someone else's stir fry, it's just kind of wrong in a way? It's like doing laundry at someone else's house and realizing your clothes all smell different. Or, it's like when you're a kid and you go over to your friend's house and they have DIET COKE instead of REGULAR COKE. Or worse- PEPSI.
The ingredients to our stir fry that never deviate are: onion, garlic, carrot, celery, broccoli, zucchini, soy sauce, a tiny splash of fish sauce, served over long grain (basmati or jasmine) brown rice.
The ingredients that sneak their way in when we're feeling fancy are stuff like, asparagus, green beans, bell peppers (expensive!), maybe snow peas if I'm feeling CRAAAAZY. Mushrooms, sometimes. I've been on a huge mushroom kick. I blame Zach.
I used to throw in tofu every once in awhile, but some of us have problems *ahem* digesting it. Without protein, I get hungry almost immediately after eating, so I've started adding scrambled eggs. When we have cashews on hand, I dump some of those in too. I love it with cashews!
Tell me about your stir fry, please. It's like sneaking into someone's medicine cabinet. I'm snoopy.
Sunday, November 15, 2009
I can't believe I've managed to forget posting about this here, but I've been taking some photographs for my friend Zach's blog. He's really interested in nutrition and superfoods that prevent cancer and stuff like that. You should read it!
Saturday, November 14, 2009
Okay, I've been sitting on this for a few days because 1. I'm lazy, and 2. I kept forgetting to ask my husband for his recipe. When I finally sat down to blog about it, I asked him for the recipe and he started to prattle off crap about bechamel sauces and stuff, and suddenly I remembered that my culinary-educated husband knows a lot more about cooking than I do and I didn't even feel like dealing with it.
Being married for a little over 4 years, and together for coming up on 7, my husband and I have had plenty of time to dissect the childhoods of one another, and we've frequently discussed the home cooking we grew up with. One thing my mom used to make when I was a kid that I loved without question was something she just called "ham & noodles." We had a few random dishes that were really comforting and delicious to me, and a lot of them were "____ & noodles." My mom's ham & noodles was, if I remember correctly, basically just a bowl with cubed ham, cooked egg noodles, some butter, sauteed onions, and caraway seeds.
So, being totally awesome, my husband busted out (without even telling me in advance, which was an even BETTER surprise) this homage to my mom's dish, combined with a the hearty amazingness that is mac & cheese.
But- yeah. My husband used his fancy skills to make some fancy bechamel and then did a bunch of other crap, I don't even know, and so the result was this gooey creamy sauce and I have no idea how he did it and when he started to explain I just waved my hand in front of my face. If I were you, I'd just start with a good solid Martha Stewart recipe for mac & cheese. Then, once you have it all put together you can add the good stuff. Just lightly caramelize some onions in a pan, throw in some cubed ham (my husband actually just went to the deli, asked for ham sliced as thick as they could do it, and then chopped it up) and stir it into the mac & cheese before you bake it in the oven. Then, make a breadcrumb topping by toasting some bread and throwing it in a food processor with some whole caraway seeds, and top your noodles with it before going into the oven.
That's pretty much it. Thanks for the inspiration, Mom.
Monday, November 9, 2009
Late night, post-drinking, run-through-a-downpour to hang out under a soggy tent at midnight snack- poutine from Potato Champion:
Mid-afternoon, after work, before errands, powering-up for the rest of the day snack- Lightly steamed asparagus with poached egg and a slice of whole grain toast:
My husband made me an epic pan of macaroni and cheese last night, and as soon as I wring the recipe out of him, I'll post it here.