foodies

How true is this? Words to live by from the heroine of food writing, MFK Fisher.

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This Buffalo Chicken Dip? Pure man-bait.

Walk into a room with it, and guys will look at you like you just took your top off.

It’s just the thing to take to a Super Bowl party.

But I’ve seen ladies who wouldn’t touch a Buffalo wing attack this stuff like starving lions chasing an antelope on Mutual of Omaha’s Wild Kingdom.

I totally understand.

Continue reading: Buffalo Chicken Dip

© 2011 Rebecca Crump. All rights reserved.

I adore Baklava. I’ve never met one I didn’t like! But as far as making it, I’m not sure I have the patience, with all the layering that needs to be done. And then, after making it, I’d want to eat all of it! It’s so sweet and nutty--completely addicting. How could I turn it away, with all of those nuts, the sweet honey, and the crunchy, paper thin layers of phyllo dough?

I’ve found a way to get all of my favorite things from Baklava, without all of the work. How does it taste? Nutty, crunchy, sweet--but not too sweet, and there’s the telltale signature spice, cinnamon. I don’t see how I can go any amount of time without this in my kitchen.

The other day, while out shopping with Billy, I stopped to check out the cooking mags. I have an addiction, ok? I know, you do, too! The rack was filled with comfort food related issues for slow cookers (of which I don’t have) and casseroles (Billy strongly dislikes casseroles of almost any kind). I saw an issue of Cuisine at Home, which I’ve only ever picked up once or twice. But skimming through it, I saw quite a few promising recipes.

I didn’t even pick the magazine up to read it until a few days later when we got some free time. This recipe for Baklava Butter nearly jumped off the page while screaming my name. It’s true! I went out almost right away and got the nuts to make it.

Speaking of nuts, I know they can be expensive. Trader Joe’s has very reasonable prices on nuts if you’re near one. Whole Foods allows you to buy just the amount you need in the bulk foods aisle. If these aren’t options for you, try your nearest natural foods store. They’ll likely have a bulk food section. If none of these options are going to happen for you, then pick up the nuts you can. I’m sure this spread would be just as fantastic if you can only get one or two types of the nuts.

Don’t even get me started on the health benefits of nuts! By now, you should already know how fabulous they are for you, but if you don’t, check out this site. Every single nut in this recipe is so good for you! And it’s sweetened only with honey. Best part? You don’t have to mess around with blanching and skinning the nuts. Plus, it’s a no bake, quickie snack. So make some!

Baklava Butter

Makes just over 2 cups. Adapted from Cuisine at Home.

1 cup almonds 2/3 cup walnuts 2/3 cup cashews 2/3 cup shelled pistachios 1/2 cup honey (Use organic! Cheap honey is full of nasty hidden chemicals and HFCS.) 1/2 cup water Couple pinches kosher salt 1 tsp ground cinnamon

Pulse all of the ingredients in a food processor about 20-30 times. you still want to have some of the nutty texture, so don't overdo it.

Store in an airtight container in the fridge.

Note: All of the nuts I used were roasted, not raw. You can certainly use raw if you'd like, and combined with honey, can be a raw spread for you to enjoy! If any of the nuts are salted, taste for seasoning before you add some salt.

So simple!

• Serve this with your favorite bread, bagel, roll, etc.
• Billy chose to swirl some into some Greek yogurt and said it was amazing. A must try!

We’re teaming up with fellow food bloggers and healthy eating advocates to host a Healthy Every Week Challenge, a month-long initiative to develop healthy eating habits. The plan is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #gethealthy.

In honor of “Eat More Fruits and Vegetables” week of our Healthy Every Week Challenge, we asked our pals on Facebook and Twitter what their least favorite vegetable was. There were a few eggplant-haters, a bunch of votes against turnips and peppers, some who won’t eat broccoli, a whole lot of people against beets and even more who loathe Brussels sprouts.

While we totally respect that fact that some people don’t like certain things, may we suggest that maybe, just maybe you should give your most hated vegetables another chance. Perhaps you hate beets because you’ve only tried them canned and pickled. Or maybe an encounter with overcooked broccoli as a kid made you swear it off forever. We offer this challenge to you veggie-haters: Give your least favorite vegetable one more chance. You just might be surprised how delicious turnips, peppers or beets are when they’re prepared right.

Broccoli:

Broccoli is a super food loaded with antioxidants like vitamin C and vitamin A, and studies have shown that it can help lower your risk of cancer. Give it a chance raw, dipped in a strongly flavored dip, like garlicky hummus; the satisfying crunch of the fresh florets mixed with the creamy dip might make you forget your distaste for this cruciferous veggie. If that doesn’t do it for you, try Ellie Krieger’s creamy broccoli slaw, try adding some frozen broccoli to a classic one-dish comfort food: Tuna Casserole.

Brussels Sprouts:

If you don’t cook these little green cruciferous vegetables right, they won’t taste so great. Just boiling them doesn’t really bring out their nutty flavor and if overcooked, they won’t smell or taste very appetizing either. So if you hate them, it might be because they weren’t cooked right when you tried them. They’re in season now, so pick up a handful at the market and try roasting them. Roasting Brussels sprouts brings out their flavor, and Ina Garten’s Roasted Brussels Sprout recipe will give you sprouts that are crisp and caramelized on the outside, and tender on the inside.

Eggplant:

The default preparation for eggplant is battered and fried and covered with sauce and cheese, a la Eggplant Parmesan. Those who want a break from such a heavy dish may experiment with different methods of preparation, but find they dislike the spongy texture eggplant has when stir-fried or sauteed. But have you tried grilling eggplant? Thinly slice it and brush with a bit of olive oil and a sprinkle of salt and pepper and grill till tender; grilling brings out the smoky flavor you probably didn’t realize eggplant had. And if you do like eggplant parm but want a lighter option, try Food Network Magazine’s Eggplant Parmesan Sauce.

Beets:

Many people who hate beets have tried them canned and pickled, but that strong flavor isn’t for everyone. Like Brussels sprouts, beets truly shine when roasted. The easiest method is to roast them in a foil packet, skins on, then peel them with your fingers when cooled, or with a paring knife, slice and toss with dill, lemon, arugula and goat cheese, or add to a green salad. Or try them raw, in a salad with apples, or roasted along with Brussels sprouts and carrots.

Turnips:

Think about the last time you had turnips — how were they prepared? Boiled and mashed? Of course you didn’t like them. Consider giving them another try, but take it slow. Instead of just turnips, smash up a few with your mashed potatoes. Or try roasting some turnips with mushrooms for a savory, earthy side dish. And this method of glazing turnips and carrots results in tender, naturally sweet root vegetables.

Peppers:

Pepper-haters: Do you just avoid raw peppers?  Try them roasted and tossed with olive oil, garlic and basil. Or add a few peppers to a dish you already love, like Meatball Subs. If you have roasted peppers, either homemade or store-bought, try turning them into a creamy pasta sauce: Ellie Krieger’s Creamy Red Pepper-Feta Sauce will have even the most adamant pepper haters asking for more.

Tell us: Would you consider giving your least favorite vegetable another chance?

Hostess with the Mostess®

If you’re a football fan (or maybe planning to host a Super Bowl party next weekend!), then get ready to feast your eyes on this incredible party… Brittany of GreyGrey Designs appropriately titled it “Tate’s Tailg8 Party,” since the birthday boy was turning eight. How clever is that? As a Mom of three little boys myself (Jessica Wilcox, Modern Moments Designs), I can totally appreciate a well styled boys birthday party!

There’s such a classic game-day feel to every detail in this bright football party – from the mini football penalty flag pie pops and the Coach’s cake pops to the creative chenille letterman’s jacket letters that spelled out the birthday boy’s name. I’m especially loving the amazing spread of cleverly titled football foods, complete with it’s own goal post, not to mention the classic color palette, astroturf, cones, and penalty flags used throughout. And the favor table – WOW! There’s so much great football inspiration here that can be tailored to your own favorite team…

Keep reading for more GR8 PHOTOS + party details… 

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PARTY DETAILS, as told by Brittany…

:: “Last month, my one of my favorite clients threw her son an 8th birthday party.  This year she decided on a football theme because Tate loves football. When I realized that he was turning 8 this year, I thought a “Tailg8″ party was the PERFECT THEME!

My inspiration for the party was classic, vintage football, with a varsity feel. I didn’t want to focus on a particular team or league. I thought it was way more kid-friendly to go retro and classic. We started off with the invitations. Doodlez Designs on Etsy customized these lanyard invitations for us. What a cute, fun detail to send kids a lanyard to wear, so that they feel like they are getting invited to something really special!

The dessert table was inspired by chenille letter jacket letters. I was obsessed with spelling out his name in chenille letters. Who didn’t love their letter jacket? Confession: (I wanted one of the fancy script names to go on mine.) I found a fabulous vendor who custom made them for me! These are also something he can keep forever in his room. Wendy always uses her pristine garage for Tate’s parties. So, we made several stations. One for dessert, one for favors, one for food, and one for beverages.

The backdrop for the dessert table was simply a large piece of astroturf taped onto some foamboard. Of course everyone has seen this look on the actual table, but I wanted to take it up to the backdrop. The fun chenille letters are definitely the focal point. My friend Melissa cut out the numbers for me on her Cricut. The adorable cake was made by Mad Lily Cakery, who is a new vendor for me. It turned out absolutely precious and was just perfect! So, if you are local in Memphis, check her out! I got that “football” sign at Hobby Lobby. It was black, but that was nothing a little spray paint can’t fix. I liked the idea of using those crates for a cake stand because they reminded me of old school bleachers. The vintage trophy cup is from an antique mall. The dessert station included the cake, Penalty Flag Pie Pops, Coin Toss Chocolates, Coach’s Cake Pops, and Sideline Sugar Cookies. We also used one of my favorite vendors, Mom’s Killer Cakes. Sarah knocked it out of the park (or scored a touchdown, I should say) with these helmet and football cake pops. They were absolutely perfect!

Everything was displayed on the cake table in grass mats. I covered styrofoam in grass printed scrapbook paper and then used my grass mats from Easter to provide some texture on top. The papers for these cones and the printables are from the wonderful Gwynn Wasson Designs , who did all the fabulous printables for me! Gywnn is a DREAM to work with and she bent over backwards to make my vision of a vintage tailgate party come true. The pom pom garland is from PomFlair. I actually WON this as a prize on a Children’s Party Network chat! So, ladies, next time we have a chat, you might get some good prizes! Carmen, I love this garland, it was the perfect addition!

For the savory food, I once again had help from the wonderful Karen at Simple Done Catering and Cupcakes . We focused on “football” food with a build-your-own Noseguard Nacho Bar, “Pigskins”-in-blanket, “Tate-r” Chips, Timeout Twice Baked Potatoes, Wide Receiver Wings, Shotgun Sausage and Cheese, Off Sides Sliders, Hail Mary Hot Bacon Dip, Quarterback Sack Sausage Dip, Chicken Con-Tenders, and a Field Goal Fruit Tray. The adorable goal post was made by the The Hip Hostess , my Memphis girls! I wrapped it with yellow duct tape to complete the look. That banner is from Shindigz. I reused the same letters from Tate’s Mario party last year and painted them the colors to match this scheme. For the favors, I wanted to do a “favor bar.” I have seen this done at several parties and I think that is perfect for this theme. The kids could take home their own mix of football themed goodies like koozies, football Mardi Gras beads, pencils, suckers, hacky sacks, and noisemakers.

I handmade the backdrop using butcher paper. The letters are from the teacher department at Hobby Lobby. They are reusable and super convenient. For the numbers, I had to hand cut and measure out everything. It was time consuming, but totally worth it. Most all the little favors are from Oriental Trading or Shindigz. I had these little muslin bags hand-stamped by Jennifer’s Cookies and Gwynn designed these adorable favor tags for me to use. I love the feel of the vintage football player that she used! In the driveway, I set up the guest tables with runners of astroturf, cones, and penalty flags. I punched a hole in the top of these cones from Target and stuck a dowel rod down into them to display these large printable party circles from Gwynn. And since this was a real party for really cute little guys, here is a precious picture of Tate getting serenaded by his buddies!”

*****

VENDOR CREDITS:

– All styling and custom work: GreyGrey Designs – Catering: Simple Done Catering and Cupcakes – Photography: J. Herndon Photography – Cake Pops: Mom’s Killer Cakes – Pie Pops: Old Time Favorites – Sugar Cookies: All Things Exquisite – Cake: Mad Lily Cakery – Chenille Letters: Susie’s Letter Jackets – Favors: Oriental Trading – Printables:  Gwynn Wasson Designs – Small Favor Bags: Jennifer’s Cookies – Larger Favor Bags and Helmets: Mini Me Crafts – Banner and Large Football Helmet: Shindigz – Pom Garland: Pom Flair – Vinyl Numbers for Field Backdrop: Rich Creations – Football Goalpost: The Hip Hostess – Rentals: Affordable Party Rentals – Invitation: Doodlez Designs

Hostess with the Mostess®

Cereal can be a healthy and quick breakfast, but all the information on boxes can be deceiving. We’ll school you on what to look for, plus fill you in on a few of our favorite brands.

What to Look For

1. Order of ingredients Ingredient lists are required to display the recipe in descending order. If sugar or other suspect ingredients are listed in the top 3, move on to another option. Also be on the look out for artificial colors and preservatives.

2. Serving size Serving sizes on cereal will vary. Most folks just mindlessly pour, allowing the calories to pile up. While the serving size on the box serves an important purpose, the box isn’t indicating how much YOU should have. The proper portion for you might be more or less than the serving size on the label indicates. To prevent going overboard, get out those measuring cups and do the math.

3. Fiber content Look for at least 3 grams of fiber per serving – that’s about 12 percent of the daily recommendation. Be on the lookout for added “faux” fibers  too.

4. Sugar content A little sweetness will keep your cereal from tasting like cardboard but many cereals will rival a dessert in the sugar department. Typically, less than 5 grams of sugar per serving is ideal, but keep in mind that cereals dried fruit will have a higher sugar content due to the natural sugars. Check ingredient lists to make sure that dried fruit is listed before added sugar.

5. “Whole grain” While it sounds impressive, boxes touting grams of “whole grain” on cereal packaging doesn’t necessarily make it a healthy choice. To really get to the truth of the matter, check the ingredient list for “whole” grains like oats, wheat, barley and rice.

Cereal Picks Healthy cereals DO exist – here are a few of out faves. They’re made with quality ingredients, high in fiber, low in sugar and cereal #5 is gluten free.

1. Nature’s Path Heritage Flakes 2. Cheerios 3. Shredded wheat 4. Kashi Go Lean 5. Corn Chex 


Tell Us: What do you look for in a breakfast cereal? Have you seen the results of our cereal taste test?

You Might Also Like:

• Breakfasts to Eat On-the-Run
• Weekend Breakfasts to Make and Save
• Is Bacon Healthy?

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »

I haven’t been this excited about a cookbook in a while. This is the type of cookbook that makes me eager to get into the kitchen, particularly because I want to make every recipe in the book. I thought I would start with one of the most involved recipes, one of those “choose your own adventure” recipes that has you page flipping to find all the different components.

The first is fresh pasta, which I’ve made before, but the recipe in the book differed from my usual with the inclusion of semolina, salt, nutmeg, and, most significantly, oil. Once the pasta was cooked and sauced, I didn’t notice the extra flavorings, but the oil seemed to make rolling easier. I also made a new shape that required less rolling and cooked up pleasantly toothsome.

The second part is the sauce, which is a slow-cooked meat sauce, but with a twist. Instead of simmering the sauce with ground meat, or with beef meant to be shredded and added back to the sauce, the meat is kept in this sauce through hours of simmering, and then is removed. And not added back in. The meat is not part of the sauce, it’s just there to infuse it with flavor. It’s like you’re making tomato broth.

The last part, then, is the tiny meatballs. It’s a simple mixture, no bread for tenderizing, just meat, seasoning, and an egg to bind it. The recipe instructs you to form the meatballs “just larger than a chickpea”, but I’m not insane and would prefer to stay that way, so my tiny meatballs were about twice that size, and still plenty tiny for me. Twelve ounces of meat turned into 72 tiny meatballs.

I loved the tiny meatballs. I can see myself making them again sometime, even though I do not love forming tiny meatballs. I’ve also started to add a dribble of olive oil into my pasta dough, although I skip the semolina, nutmeg, and salt for simplicity’s sake.

While I enjoyed everything about the sauce – the flavor, the plateful of tomatoey meat we ate as an appetizer, the fun of braising – I’ll make it differently in the future. The original recipe calls for three types of meat, and it’s impractical for most home cooks to buy small portions of a variety of meats. Instead, I’ll just stick to our favorite – lamb – and I’ll use a bony cut like blade chops, because I suspect the bone will add even more flavor to the sauce than the meat did.

Obviously making a slow-braised sauce, homemade pasta, and forming 72 tiny meatballs is not an insignificant amount of effort. But it was the most fun I’ve had in the kitchen in months, with the added bonus that I learned some new tricks. I can’t wait to choose another recipe from my favorite new cookbook and do it again.

One year ago: Curry Coconut Chickpea Soup Two years ago: Baked Ziti Three years ago: Fresh Ginger and Chocolate Gingerbread Four years ago: Deviled Eggs with Tuna

Printer Friendly Recipe Maccheroni alla Chitarra with Ragù all’Abruzzese and Palottine, aka Pasta with Tiny Meatball Sauce (completely rewritten but hardly changed from Domenica Marchetti’s The Glorious Pasta of Italy)

Serves 8

I went ahead and bought three different types of meat for this, but I don’t think it’s necessary. Pick your favorite and buy just that one cut.

I don’t usually cook with veal, so I used 8 ounces ground beef plus 4 ounces ground pork plus ⅛ teaspoon gelatin, dissolved in the egg, in the meatballs instead.

Ragù: 2 (28-ounce) cans whole tomatoes with their juice 2 tablespoons olive oil 6 ounces boneless beef chuck roast, cut into four equal pieces 6 ounces boneless pork shoulder, cut into three equal pieces 6 ounces boneless lamb shoulder cut into three equal pieces Salt Freshly ground black pepper 1 onion, finely diced

Pasta: 4 cups (18 ounces) all-purpose flour 2 tablespoons semolina flour 1 teaspoon table salt Pinch ground nutmeg 6 large eggs 2 tablespoons extra virgin olive oil

Meatballs: 12 ounces ground veal ½ teaspoon salt Pinch freshly grated nutmeg 1 large egg, lightly beaten Vegetable oil for cooking

1. For the ragù: If you have a food mill, press the tomatoes through the disk with the smallest holes, discarding the solids. If you don’t have a food mill, puree the tomatoes in a food processor or blender.

2. Generously season the meat with salt and black pepper. In a 5-quart Dutch oven over medium-high heat, heat the oil until it just starts to smoke. Add the meat and cook, without moving, until deeply browned on one side, about 2 minutes. Rotate the meat and brown on the second side. Transfer the meat to a plate.

3. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until the onion softens but does not brown, about 4 minutes. Add the tomatoes, raise the heat to medium-high, and bring to a simmer. Add the meat back to the pot, reduce the heat to medium-low, and simmer, uncovered, for about 3 hours, until the meat is tender and the sauce is thickened. Remove the meat before using the sauce; reserve for another use (or just eat it right then, because it’s delicious).

4. For the pasta: Place the flours, salt, and nutmeg in the bowl of a food processor; pulse to combine. Add the eggs and oil; process until the mixture clumps together in large crumbs. Form a small portion of dough into a ball; if it’s too dry to stick together, add up to 2 tablespoons more oil; if it’s sticky, add up to ½ cup more flour. Wrap the dough in plastic wrap and set it aside for 30 minutes to rest.

5. Divide the dough into 8 portions. Work with one at a time, keeping the others covered with plastic wrap or a damp dishtowel. Flatten the dough and pass it through a pasta roller on the widest setting. Fold the dough in thirds, like a letter, and roll it through the widest setting again. Repeat the rolling and folding 3-4 more times, until the dough is smooth. Flour the dough (with semolina flour if you have it) as much as needed to prevent sticking. Adjust the pasta roller to the next-thinnest setting and roll the dough through twice, then repeat on the third-thinnest setting. Thin the dough to the fourth-narrowest setting on your pasta roller. Repeat the rolling, folding, and thinning with the remaining balls of dough. Pass each strip of dough through the thin cutters on the pasta roller to form long noodles that are approximately square in cross section.

6. For the meatballs: Use your hands to evenly combine the veal, salt, nutmeg, and egg. Form the mixture into balls about ½-inch in diameter.

7. In a 12-inch skillet, heat 3 tablespoons oil over medium-high heat until almost smoking. Add the meatballs, and cook until well browned a couple sides, about 4 minutes, turning about once a minute with a spatula. Transfer to the pot with the ragù; keep warm.

8. Bring a large pot of water to a boil. Add about a tablespoon of salt and the pasta and cook until al dente, about 5 minutes. Drain, reserving about a cup of the cooking water.

9. Return the drained pasta to the pot; toss with about two-thirds of the sauce and meatballs, adding some of the reserved cooking water if the sauce is too thick. Transfer the pasta to a warmed serving bowl (or individual bowls) and spoon the remaining sauce over the top. Serve immediately, with parmesan and crushed red pepper flakes to pass.

Hi Friends, how has your 2012 been treating you? We still can’t believe this month is coming to and end. Wasn’t it just yesterday that we were wishing a farewell t0 2011 with our Life Recipes video? Maybe that’s what being on the road and being buried in work does to ones grasp of time. But we wouldn’t have it any other way because we feel so lucky to be working with fabulous people and photography projects.

As you can tell, we’ve been a bit absent on recipe sharing over the last few months. We miss being away from our home kitchen and although we haven’t been posting on our home cooked recipes, we’ve certainly been eating really well. Really, really well.

(...) Read the rest of Back to back in San Francisco (386 words)

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ENJOY! is a subscription gift program.  It’s a mystery gift delivered right to your door. Like a wine of the month club… only better!

Every three months I pair up with a different cool, quirky company and hand-select a unique little gift package for you.  It could be a cool kitchen item.  It could be something for you to carry in your purse.  It could be a little something for your vanity.   Whatever it is, it’s a new and exciting thing that arrives in your mailbox every three months.  …We’re not talking freebies or samples… we’re talking full-on awesome gifts!

It’s easy!  Every three months, you get a gift!

What was the last ENJOY! gift?

For the last round of gifting I worked with a Los Angeles company called Poketo.

Poketo creates “art for the everyday”.  They work with artists and turn their work into awesome everyday things like wallets, stationary, calendars, plates, and these awesome clay chain necklaces that I’m obsessed with.  With Poketo we gifted cool wallets and arty calendars.  Surprise gift success!

Read on… sign up! (I’m bossy.)

What is the next Enjoy! gift?

Don’t be silly!  That’s a surprise!  I can’t tell you!

But… let me give you a hint… because I’m totally SO bad at keeping secrets.

The next Enjoy! gift is a few treats that you’ll get down with in the kitchen.  I love them and I hope you do too!

What if I don’t like my Enjoy! gift?

I try hard to select fun, useful gift that I think everyone can enjoy.  I choose things that I love, and I want you to love them as well.  I won’t ever send you peanuts or booze… not everyone is into that sort of thing.  Beyond that, it’s a surprise gift!  A surprise treat to yourself!  If you don’t like your subscription gift, please feel free to regift the heck out of it.  We’re unable to accommodate returns or refunds.  It’s a surprise!  If you don’t like surprises… and not everyone does… Enjoy! may not be the program for you.

Ps.  I really do think you’ll like it though…

When will I receive my next Enjoy! gifts?

Great question!  International and domestic Enjoy! gifts will be shipped  the last week of February.  Domestic gifts will arrive within one week after shipment.  International gifts will arrive within two weeks to a month after shipment.

Already a Subscriber?

If you’re already a subscriber, you don’t have to do a thing!  You’re all set!  An automatic payment will post to your account and you’ll receive your gift in early March.

If you need to amend your subscription status, or change your mailing address, please login to Paypal to make any adjustments.

Want to be a Subscriber?

I’m bonkers excited about the next round of gifting!  Enjoy! has been a super unique way to put the things that I love in your hands.

ENJOY! subscription slots filled up so fast last round! We’ve buffed up the program and we’re ready for more!

If you’d like to sign up for Enjoy!, now is your time!

ENJOY! subscriptions are $25 domestic and $30 international.  Price includes gift and shipping, and are charged every three months for as long as you’re a subscriber.  Each gift is worth more than the cost of subscription… so it’s a deal and a treat all in one.  I love it and I want you to love it too.  Think of it as that little treat that helps keep you sane.

 

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International shipping.

payment through paypal or credit card

thank you for the photos Tracy.

You may have wondered how you can make bread crumbs. So often recipes call for bread crumbs, and you may feel like you need to rush out to the store...

You're reading How to Make Bread Crumbs by CopyKat Recipes. You can follow Stephanie at @copykatrecipes on twitter. Watch the CopyKat Recipes on YouTube or even follow CopyKat Recipes on Facebook.

Finally.

“Finally” was the first word that came to my mind when I got an email from Norma announcing a “celebration in honor of Chef John Howie’s new cookbook:  Passion & Palate:  Recipes for a Generous Table.” Chef John Howie is the owner of Seastar restaurant and raw bar (as well as Sports and Steak) which has been, and still is, one of our favorite restaurants since we move to WA about 10 years ago. I’ve been waiting for this cookbook ever since.

So, yeah, finally. He wrote a cookbook.

The launch party was a lot of fun with some of my favorite dishes:

Raw, fresh oysters with shallots, grapefruit and pomegranate seeds

(The recipe is in the book.)

Scallop ceviche with mango-kiwi relish (It’s in the book!)

Sushi… I love their pickled ginger (That red pile in the front)—it’s the best!

(And what do you know? They are all included in the book!)

Chubby oysters in a creamy leek sauce and silky deviled eggs with Ahi tartare (It’s in the book!)

I believe this was a Mahi Mahi ceviche with pineapple relish. Yum yum.

(And if I’m right then… It’s in the book! Page 55)

 

Shots of porcini soup with truffles cream (You guessed it, it’s in the book.)

All this beautiful food spearheaded by Chef Howie

Superb wines were poured by the charming sommelier, Erik Liedholm (Fantastic suit, BTW) from champagne to sauvignon blanc to an esoteric wine/grape I never heard about before and can’t remember it’s name, to pinot noir, and moscato—Wow—I tried them all.

No, it’s not in the book (Or maybe it is?) It’s close to home, from Willamette Valley, OR

A tower of desserts: Lemon poppy seeds cookies, White chocolate Irish cream truffles (It was so soft, like a baby’s butt!), Chocolate hot chili truffles (I Love, love chili & chocolate together), and Ginger snap cookies.

Fun party,

and then we went home

They say that 350 people tested the recipes.

What should I make first?

Mussels Provencal or crab cakes?

Soaked in sugar, eggs and half-and-half, bread pudding is decadent to say the least. Good news – it’s possible to cozy up with a tasty version of this comfort food for less calories.

Nutrition Facts Classic bread pudding recipes can have over 600 calories and 30 grams of fat per serving. If you’re using doughnuts and buttery croissants instead of bread, you’d be lucky to keep things under 1000 calories.

The basic recipe is simple, combine bread with custard and bake. To lighten things up, use smarter ingredients at each stage of the recipe and keep portions to about ½ cup per person.

Bread Dense or sweetened breads will undoubtedly have more calories and monster portions just aren’t necessary. Consider using whole-grain bread for tummy-filling fiber and figure on 4 to 5 cups of cubed bread for 8 servings.

Custard Replacing half-and-half with low fat milk saves 200 calories and 25 grams of fat per cup. Don’t worry about the thinner consistency of the milk, eggs help thicken the mixture and allow it to bake without separating. For every 2 cups of liquid, add 2 eggs and ½ to ¾ cup of sugar.

Extras Boost flavor (sensibly) with any of these embellishments: •    Add 2 cups of fresh fruit or ½ cup of dried fruit •    Sprinkle the top with cinnamon and sugar before baking •    Mix in ¼ cup dark chocolate chips •    Add 2 tablespoons of rum or orange liqueur to the custard

Tell Us: What’s your favorite bread pudding recipe?

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• How to Lighten Up Cinnamon Buns
• 5 Ways to Cut Calories From Your Sandwich
• Is Frozen Yogurt Healthy?

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »

The other day, I was in a taqueria eating a sandwich stuffed with a spicy, saucy picadillo that was rich with tomatoes and chiles. It was delicious, but it was also a bit of a mess as the meat kept... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

I’ve been on a bit of a citrus kick this week – perhaps it’s the lack of sunshine around here? So when the few remaining clementines sitting on our counter needed to be used up before going bad, I knew exactly what to do with them. I made these lemon sugar cookies earlier this year and fell in love with them, so I tinkered with the recipe a bit more to create these cookies. They have a light, delicate flavor due to the fact that clementines are sweeter and have less acid than lemons or oranges. I love that the cookies are easily frozen as well, once rolled into balls and then in sugar, and can be baked right out of the freezer as long as you add a few more minutes on to the baking time. These bright, soft and chewy cookies are sure to bring you some cheer in the middle of a dreary winter. Hope you enjoy them as much as we did!

...Read the rest of Clementine Sugar Cookies on Sugarcrafter.net

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© Sugarcrafter, 2007-2011. | Permalink | 3 comments | Post tags: cookie

It’s nearly the end of January and maybe you’ve joined our Healthy Every Week January Challenge, maybe you’ve done your own resolution-thing this year. Regardless, the new year often brings a surge of renewal and positive change. We toss out all of the leftover holiday junk food around the house (or in the case of my cousin, offer leftovers to guests as they leave the New Years’ party). We are determined to choose the grilled chicken salad over the two slices of pizza at lunch and turn down dessert when we go out to dinner. We buy lots of fresh groceries on January 2^nd and whip up great home-cooked meals, such as lentil soup and baked salmon.

For the first couple of weeks, life is good. We feel better and start to look better too! Then we go back to our old routines at work, with our families and in our day-to-day lives. As a result, our eating and exercise habits often go back to the old routines too. We (and our bodies) are the result of our habits and routines. The biggest challenge for most people is harnessing the momentum and enthusiasm from the first few weeks of January and taking steps to make sure some of those initial changes in January become permanent habits by February.

A great way to keep the healthy times rolling is to change your environment to avoid the scenarios that led to your old decisions and temptations.

1. Make sure tempting foods are not around you. If you know that the smell or sight of a chocolate chip cookie turns you into a human Cookie Monster, make your house, desk at work, or any other place you spend time a “no cookie zone.” This way you can truly enjoy the cookie you have every now-and-then (rather than every day) at a café or restaurant.

1. Write down an action plan to avoid or prevent situations in which you find yourself tempted. When do you feel like you want to run to a sleeve of Girl Scout cookies (or your “feel good” snack)? Studies show we seek sugar when stressed because it triggers “feel good” chemicals in our brain; the effect is similar to cocaine. Consider which of these “stresses” impact you:

• A stressful day at work? Problem-solve your work issues, go to a yoga class, meditate or just focus on breathing through your stomach for ten deep breaths.

• Everyone else is doing it? Ask your co-workers or friends to not ask you when they are ordering from fast-food restaurants and make it a point to only go to restaurants with healthier options when you go out to eat.

• Starving from going six hours between meals? Bring a satisfying snack with you from home such as carrots and hummus or a yogurt and a few almonds so you can turn down the free junk food being offered at 10 AM or 3 PM.

TELL US: What is your “temptation” food and what steps will you take to make sure it no longer tempts you?

Jason Machowsky, MS, RD, CSCS is a registered dietitian, certified personal trainer, author of Savor Fitness & Nutrition wellness blog and avid proponent of MyBodyTutor, a health coaching website dedicated to helping people stay consistent with their healthy eating and exercise goals.

Last week, after dissecting the Golden Globes with my sister, I realized I’d become a hater. Every sentence began with “I can’t stand….” or “How awful did…” or “I loathe…” Now, of course awards shows are ripe for ridicule, and really, how important is it that you have nice things to say about the beautiful and famous in their free clothes and jewels? But it’s how I feel when starting a sentence with “I hate” that got me thinking, what if I just expelled all my negative thoughts in a kind of last hurrah rant? Maybe that would help cleanse my soul, an exorcism of sorts. I thought it was worth a try.Here is the list I compiled of all people and things worthy of my hatred: Ladies first, all of whom make me nuts and none of whom I actually know: (Oh, just in case I needed a transplant of some sort and one of them turns out to be the only match, I stuck to first names). Padma, Reese, Claire, Renee, Anne, Kate H, Julianne, Sophia, Sarah Michelle, Katherine H and Lea. Gentlemen, if you please: Oh dear. Looks like I have a problem with women. I can only think of one man whom I’d like to punch, Jeremy Piven. (I’ll risk losing him as an organ donor since I don’t want a transfusion of mercury poisoning.)But wait, there's more. I also can't stand: Adults who ride Razor scooters Tommy Bahama shirts Coffee or tea served in a glass mug People who like rain People who whistle, smile or sing to themselves in public People who talk to the bus driver The Uggs shuffle of insolent teenage girls Every shopper at Fairway, when I’m in the store People who talk during movie previews Cashiers who say, “the following customer” instead of “the next customer” Men who call women "Darlin'" (Darling is okay) Slow talkers Slow walkers Nouveau business speak (e.g. “Digital Space,” “Pop-Up,” “Experiential,” “Curate”) Whimsy Poseurs After I made this list I realized that my plan didn’t work. The list wasn’t an exorcism, it was self-indulgent. There is something about actively expressing negativity that just feeds on itself and makes you feel worse. Also, don’t I have better things to do with my time and my brain than to wallow in all the really petty things that annoy me? Of course! And that was my “take-away,” (Oops, forgot that I also hate “take-away” and “Aha moment.”) I needed to try to just let the hate go. On the heels of my insight my friend Marsha asked me if I wanted to join her for a tea being held at a sort of indoor park in Openhouse, a space downtown. My instinct is always to say “yes” to her suggestions because 1) she’s great and 2) our adventures force me to leave my neighborhood. But I paused when I opened the forwarded link and saw a thick-bespectacled hipster couple sitting on a bench in the indoor park under the header, “Openhouse: Pops-Ups, Events, Experiential Marketing.” Gag me. Oh, and the guy was wearing a knitted wool hat. Inside.Here I’d made this promise to myself to stay positive and I was already feeling my will begin to waver. Then I clicked on the photo describing the tea and it got worse. There was a picture of a prissy pink floral tea set, artfully set on a wrought iron table with a pedestal of treats and pink flowers everywhere. It was all so precious that I feared I’d overdose on whimsy before taking my first sip. But then again, it promised “a selection of sandwiches, biscuits, scones, petit fours and graceful service” and an afternoon with Marsha. I bucked up, committed to my attitude adjustment and we headed downtown. In all fairness the idea of the indoors mimicking the outdoors is not a stupid one. I could see if you were downtown, and it was really cold and you just wanted to take a load off and relax, or do some work on a laptop using their free Wi-Fi, or get out of the house with your small, cooped up children, Park Here might be just the thing. It really does look like a park. Between the “grass” and the extensive “flora” the walls are painted with more flowers and trees, the sounds of “nature” surround you, there’s a picnic table and benches and little café tables and space to run around or lay out a blanket etc. It’s really pretty.Now, let’s discuss the tea. I was prepared to let the anticipated, cloying whimsical fussiness roll off my back in exchange for a tiered stand filled with abundant cucumber, egg and smoked salmon sandwiches, scones, jam and the petit fours. Here is what the buffet looked like.Um, excuse me? How was I supposed to stay positive under these conditions!? I don’t want to trash the attempts of the tea givers because indeed the service was graceful, if by graceful you mean warm and friendly. But what they had in kindness they lacked in speed. Truthfully it took 20 minutes for me to get a cup of tepid mint tea and another 20 for Marsha to get her English Breakfast. It was so strange. I’m pretty sure the “petits fours” of an “Afternoon tea…a delightful tradition born in England” don’t translate into slices of an Entenmann’s fudge cake or a plate of Food Emporium mini black and white cookies, even if we are across the pond. But the most irritating, and kind of insulting, aspect to the experience in the experiential space was the price. This hodge-podge scenario cost us $25 a piece!But the real news was that none of it got to either of us. Sure we discussed our confusion and slight disappointment. Marsha thought our tea would have been fairly priced at $12. I felt more generous and came in at $15, just because the women working there were so nice. But then we both just let it go and talked about the real things that matter. Our families, our writing, Marsha’s upcoming blog, our shared love of the Supa Dupa Greens juice at our neighborhood Juice Generation and our plans to try to recreate it in Marsha’s new Vita-Mix. You know, the important stuff. We gabbed for three hours and didn’t notice that our lukewarm tea had become ice cold.And since I made my last hurrah list I haven’t started any sentences with “I can’t stand,” “How awful did” or “I loathe.” I feel lighter and clearer. But what I don’t feel is satisfied by my tea experience, which is why I baked these crispy, crunchy oatmeal lace cookies when I got home. They have a wonderful burnt sugar, toffee flavor, are egg and nut-free and are so light they're the perfect ending to a real, and filling, afternoon tea. Now all I need is a tiered stand, a loaf of bread, a cucumber and some scones. Oh, and a teapot. Don't Say Hate Oatmeal Lace Cookies Adapted from the Ladies Home Journal Dessert Cookbook, Doubleday 1964 Printer friendly version
Ingredients ½ cup flour Pinch salt ¼ teaspoon baking powder ½ cup sugar ½ cup oats (old-fashioned, not quick cook) 2 Tablespoons heavy cream 2 Tablespoons Lyle's golden syrup or light corn syrup 1/3 cup melted butter (see measurement on stick, it’s almost ¾ stick) 1 Tablespoon vanilla extract. Directions Preheat oven to 375 and line two cookie sheets with parchment paper Sift flour, salt, baking powder and sugar together into a large bowl Add oats, cream corn syrup, butter and vanilla. Stir together until well-blended. Using a one teaspoon measuring spoon, drop 4-inches apart onto cookie sheets. (They really do spread a lot)Bake 8-9 minutes until golden brown. (I like mine more towards a dark golden) Let stand just a few secondsand remove carefully with spatula on cooling rack.Yield: 40-45 cookies

Hostess with the Mostess®

Looking for a stylish way to sweeten up your Valentine’s Day this year? Get ready to fall in LOVE with this gorgeous new Chevron Ombre Valentine’s Day Collection by Jessica from Modern Moments Designs.

The collection includes everything from placemats and gift tags to straw flags, candy bar wrappers, and much more – and can be used for all sorts of celebrations… from a full-blown love FEST to a sweet & simple family brunch. Fun side note – while she’s designed tons of party stationery before – see here and here and here for starters – this is actually the very FIRST official printable collection that Jessica has released!

After browsing through these lovely pics, I’m thinking that Chevron + Ombre = a design match made in heaven… how about you? ;) Also smitten with the happy pink & teal color palette and the clean, modern feel to both the individual stationery elements and the full table display below…

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CREATIVE DETAILS, as told by Jessica…

:: One day I got this hair-brain idea that I was going to throw together just a little Valentine’s Day printable collection. Three days and a big mess later, I finally had my collection done. ;) Since I threw this together so last minute (I’m really not a planner), I had to find everything locally. In addition, I’m also pregnant and didn’t feel like making everything so I ended up buying a few items that I would have normally made. I’m trying to go easy on myself!

I’m totally in love with the ombre look and chevron stripes and wanted to create a collection that was both sweet and stylish all at the same time. I’m really into pink and teal right now and thought those would be the perfect Valentine’s Day colors to focus on! Once I have an idea, the pieces usually start to fall into place.

I wanted a very sweet, yet simple display-nothing too over the top. I put up my backdrop stand which I created for Skyler’s party last year. If you’d like to make your own, here are the instructions. Then I grabbed my drapes from upstairs and hung them to create a soft flowing backdrop. I went to my local hardware store, which shall remain nameless, since I “lifted” 50 or so paint swatches and don’t want to incriminate myself any further. I was inspired by a DIY Paint Swatch Ombre Chandelier that I had seen on pinterest. My plan was to create heart shaped ombre garland which I attached on top of the drapes and was ready to go.

For the table itself, I always start with my fabulous tablevogue table cloth. Then I used my white dish ware and a white picture frame from Goodwill that my husband painted for me. It was the perfect centerpiece. The menu consisted of candy, cupcake cakes, powdered donuts, cookies, and milk- everything sweet just the way I like it.

I had a ton of fun creating candy necklace charms. I thought this would make a fun Valentine’s Day gift. I took my Fiskers Scalloped Heart Shaped Punched out little tags. Then I used my eyelet punch and put an eyelet into the heart and used wire to attach the charm to the candy necklace. Super simple, yet adorable.

My printable collection includes everything you see here (except the invitations, which are available in my shop) and more.

11″ x 17″ Placemats, one in each color (2 total) 4″ x 6″ Mini Signs (4 designs) 4.25″ x 4″ Fold over bag toppers (one page of each color) 4″ x 3″ Place cards/Food labels (when folded 3″ x 2″)- blank (one page of each color) 3″ long Gift Tags (9 designs, one page of each color) 2″ Cupcake Toppers/Party Circles (4 designs, 12 per sheet) 3″ x 3.5″ Happy Valentine’s Day Bag Labels/Tags Double-sided fill in Valentine Drink/Straw flags (4 designs, 16 per page) Water bottle labels (4 designs, one page of each color) Candy Bar Wrapper (2 designs) Candy Necklace Charms (6 designs, 3 of each color)

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VENDOR CREDITS:

Printables, Styling, and Photography: Modern Moments Designs Chevron Bags, Straws, and Rock Candy : Fancy That White Footed Round Bowl, Cupcake Liners: Shop Sweet Lulu Table Cloth: tablevogue Cookies: Beaverton Bakery Cakepops: Modern Moments Designs, inspired by Sweet Lauren Cakes Mini White Frames: Ikea Heart Shaped Plates: Target

Hostess with the Mostess®

Forget everything you’ve ever learned about how to make a good meatball. There’s absolutely no reason meatballs shouldn’t naturally be gluten-free—and dairy-free. Trust me. Even growing up with a Roman father and Neapolitan grandfather didn’t arm me with enough explanation as to why you have to first soak bread in milk before you could even think of forming a meatball.

Why do meatballs have to be so complicated? When you think of what the soaked bread is technically there to do—give the meatball a melt-in-your-mouth tenderness—there are easier, healthier ways.

Even better? You have options. For this recipe, I use crushed brown rice cereal. I’ve also used crushed tortilla chips, unsweetened corn flakes and plain instant oatmeal. They all perform the same function: They absorb liquid.

The other trick is to add ingredients that release liquid. Here I’ve used kale. You can swap in any green leafy veggie or if you prefer, finely chopped mushrooms or grated zucchini. The combination will give you a meatball your grandma would be proud of.

Oven-Baked Meatball-Kale SubsLeave the extra grease behind: When the meatballs have finished baking, just transfer them directly to the warmed tomato sauce.

Makes: 6

1 pound ground beef chuck ½ pound bulk Italian sausage 2 cups chopped kale ¼ cup rice cereal crumbs, such as Erewhon or Kellogg’s 3 cloves garlic—2 smashed and 1 chopped ½ teaspoon crushed red pepper flakes, or to taste Salt ½ cup milk or nondairy milk 1 large egg 1 tablespoon extra-virgin olive oil One 24-ounce jar strained tomatoes, such as Bionaturae 6 gluten-free burger buns, split and toasted, such as Udi’s Shredded mozzarella or nondairy mozzarella-style cheese, for topping (optional)

 

Preheat the oven to 350º and line a baking sheet with parchment. In a large bowl, combine the beef, sausage, ½ cup kale, cereal crumbs, chopped garlic, red pepper flakes, 1 teaspoon salt, milk and egg; shape into 1-inch balls. Place the meatballs on the prepared baking sheet and bake until firm and cooked through, 20 to 25 minutes.

Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and season with about 1 teaspoon salt; simmer over low heat, stirring occasionally. Stir in the cooked meatballs and remaining 1½ cups kale.

Preheat the broiler. Using a slotted spoon, spoon the meatballs with sauce and kale onto the rolls and top with cheese, if using. Broil until the cheese is melted, about 2 minutes.

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• Gluten-Free Chicken Roll-Ups
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Silvana Nardone is a food lifestyle expert, magazine editor and motivational speaker. She is the editor-in-chief of the all-digital, gluten-free magazine, Easy Eats. Silvana is also the author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals and publisher of Silvana’s Kitchen, a blog that takes the guesswork out of how to feed a family with food allergies. Previously, she was the founding editor-in-chief of Every Day with Rachael Ray.

The last place you want to get sick is your own kitchen. With poor food safety practices, your counter-top can be crawling with bacteria and viruses. Luckily, there are simple ways to prevent these bad boys from making trouble.

The Issues It’s a basic fact that our current food supply is tainted with bacteria. Even though every egg or piece of chicken may not contain salmonella, we still need to handle food as if they do. We do many tasks on our counters from chopping veggies to cleaning raw chicken to preparing our kids’ bagged lunches. This gives the food bugs opportunities to hang out on our counter-tops. Cross-contamination and poor personal hygiene are two easy ways pathogens can get onto our counter-tops. A third way is allowing high risk foods (like raw chicken and cooked eggs) to sit on our counter-tops for a long period of time.

Here are some common examples of food safety faux pas:

• Defrosting meat on your counter-top.
• Not washing your hands after going to the restroom and preparing food.
• Using the same cutting board and knife to prep raw foods like chicken and meat, then using the same area, board and knife to cut veggies for a salad.
• Cleaning the counter-top with a wet sponge only.
• Using the same kitchen towel to dry your hands, clean the counter-top, and then dry the dishes.
• Someone with the flu or cold touching the counter-top where food is eaten or prepared.

The Solutions

Prevent Cross-Contamination It’s easy to transfer bacteria from one surface to another. In order prevent illness from cross-contamination, use 2 separate surfaces, cutting boards and utensils when preparing raw food (like chicken and fish) and ready-to-eat food (like salad greens). Also, be sure to wash your hands before handling each different type of food.

If you have a small kitchen and only have one area to work on, you must clean AND sanitize the surfaces, cutting boards and utensils between tasks. One method is to rinse items, and then wash them with warm water and liquid dish detergent. You can also rinse items and run them through a dishwasher.

And don’t forget your counter-tops. Warm water will help remove visible dirt, but won’t do much to the bacteria or viruses. You’ll need to get out the big guns—a chemical spray or wipes. Many wipes require rinsing after use. But being a working mom with 3 kids, I like time-savers. Chemical wipes by Scotch Brite and Seventh Generation don’t require surfaces to be rinsed after using.

As for those sponges, it’s important to change used ones frequently. A study published in the Journal of Environmental Health found that microwaving sponges for 2 minutes destroyed more than 99% of germs. Some guidelines include:

• Only microwave sponges that don’t contain metals like steel.
• Be sure sponge is wet.
• Only microwave for 2 minutes. You don’t need to do it longer.
• Let the microwave cool before removing the sponge from the microwave.

You can also run sponges through your dishwasher. If you cook often, you may want to disinfect your sponges daily or at least several times a week.

Good Personal Hygiene Washing hands properly is one of the most effective ways to prevent the spread of germs. Here are step-by-step instructions on how to do so. It’s also important to remember to wash hands after doing mundane tasks like using the restroom, talking or texting, scratching your head or nose or fixing your hair.

Controlling Time and Temperature When you leave raw meat or chicken to defrost on your counter-top at room temperature, bacteria will have a party. They can multiply to such high amounts that the heat from cooking won’t be enough to destroy them. Besides defrosting, properly handling leftover food is important. Use our tips to help you out (hint: you’re not supposed to defrost on your counter-top!).

 TELL US: How good are you at keeping your counter-tops safe?

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Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby’s full bio »

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. 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 $25 Challenge, and you’ll see that Hillbilly Housewife uses quite a few in her famous $45 Emergency Menu, as well. To compile the final list, there were three main criteria. Each food is:

• Versatile. It can be eaten on it own or used as an ingredient in other dishes.
• Inexpensive. A serving will cost a few dimes or nickels.
• Nutritious. 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.)

Bonus: since most of the list is comprised of produce, grains, and legumes, it’s fairly environmentally and ethically sound, as well. 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:

• All prices are the lowest available from Peapod (Stop & Shop) on 4/6/10.
• All nutrition data comes from, uh, Nutrition Data and is approximate. Serving sizes are noted.

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.) BANANAS 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. Serving size: One large (5oz) banana. Peapod/Stop & Shop cost: $0.33 each Good source of: Fiber (14% of a 2000-calorie diet), Vitamin C (20%), Vitamin B6 (25%), Potassium (14%), Manganese (18%) Suggested recipe: Three-Ingredient Banana, Honey, and Peanut Butter Ice Cream BEANS We’ve discussed beans ad nauseum 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. Serving size: Half a cup of cooked black beans. Peapod/Stop & Shop cost, canned: $0.21 per serving ($0.75/15oz can) Peapod/Stop & Shop cost, dried: $0.15 per serving ($1.50/1lb bag) Good source of: Fiber (30% of a 2000-calorie diet), Iron (10%), Protein (15%), Thiamin (14%), Folate (32%), Magnesium (15%), Phosphorus (12%), Manganese (19%) Suggested recipe: Black Bean Soup with a Fried Egg on Top CANNED TOMATOES 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. Serving size: One cup canned whole peeled tomatoes Peapod/Stop & Shop cost: $0.48 per serving ($1.67/28oz can) Good source of: Fiber (10% of a 2000-calorie diet), Vitamin C (37%), Iron (13%), Vitamin B6 (13%), Potassium (13%), Sodium (14%) Suggested recipe: Tomato and Bread Soup CARROTS 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. Serving size: One cup raw carrot sticks. Peapod/Stop & Shop cost: $0.13 per serving ($0.50/lb) Good source of: Fiber (14% of a USDA 2000-calorie diet), Vitamin A (408%), Vitamin C (12%), Vitamin K (20%), Potassium (11%) Suggested recipe: Honey-glazed Roasted Carrots FROZEN SPINACH 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. Serving size: Five ounces unprepared frozen spinach. Peapod/Stop & Shop cost: $0.50 per serving ($1.00/10oz bag) Good source of: 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%) Suggested recipe: Italian White Bean and Spinach Soup LENTILS 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. Serving size: One-quarter cup of lentils, unprepared. Peapod/Stop & Shop cost: $0.11 per serving ($0.79/1lb bag) Good source of: 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%) Suggested recipe: Red Lentil Soup with Lemon OATMEAL 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. Serving size: Half a cup unprepared old-fashioned rolled oats: Peapod/Stop & Shop cost: $0.12 per serving ($3.69/42oz canister) Good source of: Fiber (16% of a 2000-calorie diet), Protein (10%), Thiamin (12%), Iron (10%), Magnesium (14%), Phosphorus (11%), Zinc (10%), Manganese (73%), Selenium (16%) Suggested recipe: Banana Oatmeal Muffins PEANUT BUTTER Throughout childhood, peanut butter was as universal as Sesame Street 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. Serving size: Two tablespoons chunky peanut butter. Peapod/Stop & Shop cost: $0.15 per serving ($2.39/18oz jar) Good source of: Calories (9% of a 2000 calorie diet), fat (25%), fiber (10%), protein (15%, Niacin (22%), vitamin E (10%), Manganese (29%), phosphorus (10%), Magnesium (13%) Suggested recipe: Indonesian Bean Stew PEAS Yes, peas. Serving size: Half a cup frozen peas, unprepared Peapod/Stop & Shop cost: $0.23 per serving ($3.00/2lb bag) Good source of: Fiber (12% of a 2000-calorie diet), Vitamin A (22%), Vitamin C (20%), Vitamin K (23%), Thiamin (11%), Manganese (11%) Suggested recipe: Easy Pea Soup SWEET POTATOES 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. Serving size: One cup cubed (about 4.75 oz). Peapod/Stop & Shop cost: $0.50 per potato Good Source of: Fiber (16% of 2000-calorie diet), Vitamin A (377%), Vitamin B6 (14%), Potassium (13%), Copper (10%), Manganese (17%) Suggested recipe: Sweet Potato and Chickpea Puree Readers, what do you think of the list? What would you add? What would you leave off? The comment section is ready and waiting. (Photos courtesy of Human 2.0, Real Simple, Zeer, Converting Magazine, and How Stuff Works.) ~~~ If you like this post, you might also be enamored by:

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