01 June 2010

Operation Goodbye Gut: A Contest!

Hello June. Hello swimsuit. Hello pool parties. Hello gut.
Grrr. Gut.
I know it could be worse. People don’t (often) ask me if I’m pregnant. (I’m not, and yes, there have been one or two who have looked at my little round belly and asked). I have what is known as a “First World Problem.”  I am happy, healthy, and well-fed. I have many options open to me as far as food is concerned and my little Buddha isn’t so large that it’s unhealthy. And I don’t look like this guy:
But I’m tired of the chub-rub, where the top of my jeans digs in to my tummy.  Perhaps you’ve noticed some tweaks to the Bacon & Other Bad Habits site? There have been more vegetarian choices (because I’m not eating much meat minus the chosen pork product) and I’ve added nutritional content to all new recipes.

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29 May 2010

Are You Spicy?


I don’t own a grill. I know that seems somehow blasphemous to both the gods of summer and the gods of food, but it’s true.  Not even a George Foreman.  To clarify, I know how to grill and grew up in a household where the grill was gassed up all 12 months of the year.  But since I don’t have any space at my house for one of my own, I make do indoors with a grill pan and a flat cast-iron skillet.

Since I have to substitute for the rich dynamic flavor of grilled meats, I’m fond of using dry rubs to give my indoor meats some extra oomph.  Today’s recipe is for spicy steak, as the full flavors of the following spices lend themselves well to a rich piece of red meat.  Dry rubs also do wonders to breathe new life into cheaper or tougher pieces of meat.

And if you’re not a sad grill-less person like me, feel free to slap this bad boy on the outdoor fire…
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20 May 2010

Vegan. Green. Curry.


Mmm Thai curry. Hello delicious. Not to be confused with its tumeric-based Indian and Pakistani cousins, Thai curries are made of red, green, panang, and massaman curry pastes (among others). While both kinds of curries are delightful, the Thai version is heavy on the vegetables and often comes in a coconut milk broth.

I made a big batch of this to feed me and some out of town guests who are Vegan. If you are a carnivore, you can make yours with chicken pieces or beef and chicken broth. I made my own green curry paste using a recipe I found on the internet years ago (God knows where) but you can use a jar or packet purchased from the grocery store. If you are a vegetarian or vegan, and you pre-purchase the curry paste make sure you buy the kind that doesn’t have fish sauce or shrimp paste in it!
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19 May 2010

Use Your Food To Fight Cancer

I found this TED talk from William Li about how to use diet to preemptively fight cancer fascinating and I hope you do too!  Not familiar with TED? Find out more about their campaign to spread ideas.

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15 May 2010

Not Your Nonna’s Primavera

Summer is threatening to come (though it did snow earlier this week so I kind of wish it would threaten a little harder) and with it a bevy of fresh vegetables. This simple pasta dish combines a delightful mix of veggies with two different cultural flavors–the Italian-American dish of pasta primavera and the flavors of Morocco.
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10 May 2010

Quick N’ Dirty Risotto

I’ve already droned on and on about how versatile risotto can be so I won’t re-bore you with those details. But it’s also oh so easy to fix, especially on a night when you need something to eat fast!  Risotto for one is a staple in my life and it’s perfect for when the fridge is getting empty and both the pantry and my patience run low.
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05 May 2010

Cinco de Bean-o

All right, all right. So that title probably isn’t my greatest. But since today is cinco de mayo, a holiday celebrated because of a battle victory, today’s dish is full of something you’d need to win any battle: protein!

This recipe is vegetarian but can easily be made vegan by substituting the chicken broth for vegetable broth. It’s chock full of protein and fiber, so it’s good for you, but clearly it tastes good too or I wouldn’t have put it up here!

I made mine as a full meal (dude, there’s a salad on top of it!) but you could also make this as a side dish or the insides of a burrito.
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30 April 2010

Get Baked on a Friday Night

It’s Friday. No one wants to cook on Friday. The work week is over and you just want to hang out, or maybe go out. Here’s a really easy (but still healthy) dish that’s kid-friendly and time-sensitive. Sensitive to your valuable time, that is…
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24 April 2010

Easy Peasy Chicken Roaster

One of the easiest (and cheapest) ways to feed a lot of people is with a whole chicken. It’s great if you have a group to feed or are trying to stretch your budget. It’s also a quick way to make healthy meals throughout the course of the week. Chicken tastes good as a leftover and is simple to store.

When I roast a chicken I add herbs and spices based on my mood and the season. The recipe below is a pretty standard year-round way to prepare a roast chicken, though you may want to experiment with your favorite spice. You can also easily substitute the wine with orange juice or the honey with maple syrup to further tweak the flavor profile.
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19 April 2010

Rapini On The Ready

Rapini–also known as broccoli raab, raap, or rabe–is a green similar to kale or turnip greens that adds beautiful color and texture to dishes. It melds well with the flavors it is combined with and is a great source of vitamins and minerals. You could easily substitute kale, turnip greens, collards, or another hearty green.

Today’s dish can be used as a side or a main dish and can be made for a carnivore easily by adding meat. As the season shapes up and your garden becomes overwhelmed with fresh tomatoes, substitute the canned tomatoes for a fresh look and taste!
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