Looking for something specific from my blog? Search for it here

February 28, 2009

Praise Your Pets


Eating the same beef-flavored pebbles every day can't be all that great... Instead, treat your pet(s) to a special meal today. My aunt's doggies are the most blessed dogs on the face of the planet. Each and every day they have fresh meals prepared for them: either runny eggs and sausage, bacon, ground beef and veggies, or left over prime rib from a five star restaurant. Today, make
your dog so lucky. Or kitty cat, of course, with some tuna that never fails to tantalize their senses.  You eat whatever you want everyday; give your beloved animals the same luxury. Make today a special day for them--give them an extra cuddly nuzzle, too! 
Moral of the story? "If you pick up a starving dog and make him prosperous, he will not bite you; that is the principal difference between a dog and a man."-Mark Twain

February 26, 2009

HEALTHY Bomb 'Balls

Last week I wrote about some bomb meatballs--lusciously stuffed with mozzarella cheese.  But since it is crunch time for muffin-top-/blub-/love-handle- (whatever you want to call it!) busting, a slimmed-down version of bomb 'balls is definitely called for.  As you know, substituting beef with turkey is a key component in making the old switcharoo from full-fat to lean.  So, although these balls are not filled with oozing fresh mozzarella, they are incredible nonetheless. And you can actually feel good about eating them! 
  Bomb Turkey Meatballs:
1 lb ground turkey (light and/or dark meat)
1/2 yellow onion, finely diced
1 1/2 cloves garlic, minced
1/2 cup italian breadcrumbs
zest of 1/2 lemon
1/4 cup parsley, finely chopped
1 1/2 tablespoons basil, chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1/4 teaspoon red pepper flakes
1 egg, beaten
3 tablespoons extra virgin olive oil
salt and pepper to taste
1 1/2-2 jars of the tomato sauce of your choice
Cook the onions in 1 tablespoon of the oil in a large saucepan on medium heat for about 8 minutes. Add the garlic, red pepper flakes, salt and pepper and cook for another 2 minutes, stirring occasionally.  Let the onion mixture cool. Once it has cooled, in a large bowl combine the onion mixture with the ground turkey, egg, lemon zest, rosemary, thyme, basil and parsley with your hands.  Form into golf-ball sized balls. Brown the meatballs in the remaining olive oil (in batches, if necessary, not to overcrowd the pan) which should take about 5 minutes. Once they have all been browned, put the meatballs into the simmering tomato sauce and cook for 30 minutes shaking the pot occasionally to toss the balls around. Serve by themselves in the sauce or with pasta. 
All of the fresh herbs make these balls delectably tasty. What they lack in fat, they make up for in flavor, and that makes me so happy! Seriously, they are so pleasing that you will have no idea you're actually eating really well. This dish will fill you UP in all the right ways without filling you OUT!
Moral of the story? These balls are fit for a speedo.

February 25, 2009

Snub the Blub-- Continued


In 2 weeks and 3 days, I'm going to be soakin' up the sunshine in beautiful Florida with the wind in my hair, a powder-white zinc oxide covered nose (NOT), and most importantly, I'm going to be in a teeny bikini. SO, it's crunch time--
crunch time big time! To continue with the healthy streak (I have previously posted healthful turkey burger and salmon recipes), today I did prep-work for healthful meals to last me through the week. I cooked 3 rather large chicken breasts, seasoned liberally with salt, pepper, garlic powder and onion powder, under the broiler for about 12-15 minutes turning once. Once they were done and somewhat cool, I cut 1/4 of the chicken into slices and cubed the other 3/4. I didn't even put any olive oil on the breasts prior to broiling them--it's calorie/fat cutting season so I'm trying to be as bikini-friendly as possible in my cooking. Plus, I left the breasts rather plain so that when I make meals with them later in the week I can turn up the flavor in any direction that I want.
So here are some of my game-plan recipes for my 2-week 3-day long quest to snub the blub!
Keep in mind that these recipes are meant for hearty individual servings. You can double them if you are cooking for 2+, and you can always prepare more than 3 breasts to start. They'll keep in the fridge for about one week.
Chicken Chili:
1 cup cubed chicken (1/2 inch cubes)
1 15 ounce can of tomatoes (whole, diced, or crushed)
1 yellow bell pepper (I think they're the prettiest), cored, seeded, and roughly chopped
1 1/2 teaspoons extra virgin olive oil
1/2 a small yellow onion, chopped
1/2 a garlic clove, minced
3/4 teaspoon chili powder
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Saute the onion in the oil for about 7-10 minutes on medium-low heat. Add the minced garlic, chopped pepper, chili powder, cumin, salt and pepper. Cook for one minute. Crush the tomatoes by hand or in a food processor (the juice/puree too) if not crushed already and add to the pot. Cook, uncovered for 20 minutes, stirring occasionally. Add the chicken when you're ready to eat, leaving it on the heat just long enough to heat the chicken through. Enjoy this delicious and super, super healthy and hearty meal! Think about it, there's hardly any fat in the entire thing! Be sure to save the leftovers--it gets better and better.
Healthy Chicken Quesadillas:
1 spinach or whole wheat tortilla
1/2 cup pepper jack cheese, shredded (can use more; it's up to you)
1/4 cup yellow onion, sliced
sliced chicken, however much fits flat across half of the tortilla
1/2 teaspoon olive oil, or PAM cooking spray
Condiments and dipping is up to you!
Saute the onion in the olive oil or PAM in large pan (large enough to fit the tortilla round) on low heat for 5 minutes. Remove onion and set aside. Spray the pan with cooking spray and place tortilla in pan. Sprinkle half of the cheese on half of the tortilla (you're going to fold the other half over later). Add the onions and the sliced chicken on top of the cheese, leaving some cheese showing. Cover the chicken and onions with the remaining cheese and fold the other half of the tortilla over to make a half-moon shaped quesadilla. Allow cheese to melt slightly before flipping. Flip to toast the other side of tortilla. Once melted and toasty, slice into triangles and serve with the condiments of your choice, such as sliced cool, avocado and chunky salsa. The pepper jack cheese and sauteed onions really pump up the flavor; serving with salsa and refreshing avocado slices will turn up the volume even more.
Loaded (not bloated) Baked Potato:
1 potato
3/4 cup broccoli florets
1/4 cup shredded cheddar cheese (can use more if you like it very cheesy)
1 cup cubed chicken
1 piece turkey bacon
salt and pepper to taste
Microwave the potato for 5 minutes to speed up the cooking process, then place in a 350 degree oven for 30 minutes. While the potato is in its final stretch in the oven, cook the broccoli in salted boiling water for about 5 minutes. Chop the turkey bacon into 1/2 inch pieces and cook in pan over medium heat for about 4-7 minutes depending on the texture you desire. Blot any excess grease. Chop the broccoli, and in a bowl combine the broccoli, chicken, bacon, and cheese, and season lightly with salt and pepper. Slice the potato lengthwise and loosen the flesh with a fork. Season the potato with salt and pepper. Place the chicken mixture in the potato while the potato is still hot and cover with foil (or place it back in the oven for a minute or 2) to melt the cheese. Then, all done! This is a different kind of loaded baked potato--and it's loaded with nutrition and flavor instead of butter and cream! Bye-bye love-handles!
Snack on this--Spicy Chicken Wrap:
1 spinach tortilla
1/8 cup cheddar cheese (or any kind)
3/4 cup cubed chicken
Hot sauce to taste
Place the cheese and chicken in the center of tortilla. Sprinkle with the hot sauce (I like Frank's Red Hot), as much as you want and as spicy as you like it. Roll the tortilla up like a buritto--roll the bottom half over the meat, then fold in both sides, and continue rolling. This is a substantial and protein-rich snack that will tickle your buds.
Moral of the story? Eating this well will allow you to kiss the blub goodbye as you prepare to be sun-kissed.
*photo courtesy of www.puppiesandflowers.com

February 24, 2009

'Tis the Season to Get Shkinny


In honor of muffin-top-losing season (if you don't know what a muffin-top is, see post below), here is another recipe that is super delicious and really healthful.  And since it was invented by Goddess Giada, you know it's good. She is both an outstanding chef and a "looker!" My sister always says not to trust a skinny chef, but Giada is one that I believe in. In watching her shows embarrassingly often, I see both her amazing culinary ability and her ungodly attractiveness.  Therefore, I have faith in her and want to know her secrets, which her healthful recipes are surely a part of. I have made this salmon recipe a couple of times and it is really delicious.  Here it is:
4 (6 ounce) salmon fillets
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh rosemary
8 lemon slices--about 2 lemons
1/4 cup freshly squeezed lemon juice--about 1 lemon
1/2 cup marsala (or white) wine
4 teaspoons capers
4 squares of aluminum foil large enough to wrap the fillets
Brush the top and bottom of the salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each fillet on a piece of foil large enough to fold over and seal. Top each fillet with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap and fold the foil around the fish, making cute little foil packages. Place the packages on a medium-high heat grill pan or charcoal grill and cook for 10 minutes (for about 1-inch thick pieces of salmon).  Serve the salmon directly from the foil packets, so everyone gets their own individual package.  
All the flavors from the wine, lemon and capers infuse into the salmon and make it so moist and flavorful.  The lemon slices on top and the cute little package make for a lovely presentation. But best of all, this recipe makes eating healthy easy-breezy! 
Moral of the story? Cooking like Giada would be a dream come true; LOOKING like her wouldn't be so bad either...
*Photo courtesy of FoodNetwork.com


February 23, 2009

Get Rid of the Muffin-Top: Slim-Down Tips & Recipes

**For those of you who are unaware of what I mean by "muffin-top," I'm going to help you out or else this post won't make any sense... Ya know the  junk spilling over a person in pants that are 3 sizes too small? Just imagine the belly of a sumo wrestler in a pair of Madonna's hot pants... That's a muffin-top.**
With Spring vacation on its way, we better get cracking. Nobody likes the look of an overstuffed bikini... An easy way to cut down on the flab is by switching up and slimming down recipes to cut the calories and fat. All it takes is the will to make the right decisions, and more often than not, you'll need to cook your meals yourself. If you want to know exactly what is in your food, and ultimately in your tum-tum, you need to prepare it firsthand. It comes down to these few questions: french fries or a baked potato; fried chicken or grilled/broiled chicken; creamy soup or broth-based soup? (P.S... chicken broth only has 10 calories per serving!---Think of all the possibilities!)
You just have to get over that hump and make the commitment to eat well! And trust me, I'm not about eating like a rabbit, but replacing certain foods with healthier ones can be easy. Some ideas are turkey bacon (instead of pork), cutting down on the yolks (I use 3 whites for breakfast but only 1 yolk), and replacing pizza night with a nice fish or chicken dinner.
One recipe that is incredibly easy to slim down is the burger. Replacing beef with turkey is the quickest way to omit the majority of fat. In fact, turkey is about 99% fat free. Here is the foundation for delicious turkey burgers that are so fantastically simple and incredibly delicious... Now it is your turn to get creative.
Season 1 1/3 lb ground turkey (average weight of one package) with salt and pepper, and whatever seasonings or dried herbs that you like (such as garlic powder, red pepper flakes, or parsley). Then add whatever chopped veggies you want (such as onion, roasted red peppers, or mushrooms). Because turkey is so lean, a common theme is to add some sort of fat for moisture, such as extra virgin olive oil. But I do not usually do this--my opinion is that it's lean for a reason! You can however, moisten it up with tomato paste or worcestershire sauce. Cook the burgers in a pan for about 5-6 minutes on each side. Then comes the cheese! (if you're being really good, add a low-fat or part skim cheese, or omit it all together). Top the burger with your favorite toppings, like grilled or raw onions, lettuce, tomato, you know the drill... Whatever combination you choose will be delicious. And with all the different combo possibilities, you could eat a different turkey burger every day of the week (just an idea...).
One recipe that I love involves mixing salt, pepper, garlic powder, and chopped roasted red peppers into the meat. Then I stuff the burger with colby jack or pepper jack cheese (to stuff, wrap two smaller patties around the cheese and seal the edges). I top it with grilled onions, lettuce, ketchup and mustard and dig in with a fork and a knife! It is so good even without the bun. Plus, you can give yourself a little larger of a portion that way!
Word to the wise: The key to a delicious turkey burger is flavoring them really well with whatever herbs and veggies you love. Ground turkey is a blank canvas.
Moral of the story? Do YOU want to be the muffin-top lady? I don't think so!

February 22, 2009

My Favorite Cookies


In a world where billions are spent on perfumes, there is no scent quite as perfect, or as simply sensual as a batch of freshly baked cookies.  And I mean NOTHIN'. It's like being wrapped up in a blanket comprised of angels' whispers and exotic flowers; or sugar and chocolate.  Same difference.  Anyway, that is what I'm smelling right now, and I feel so sorry for everyone who is smelling, well, anything else. But you don't have to be missing out... Here is my absolute favorite cookie recipe.  Not only is it soul-rockingly delicious, it is quite different from the average chocolate chip cookie. This extraordinary cookie has chocolate dough and white chocolate chunks.  Woah, I know, be careful! It has the potential to turn your entire world upside down! Especially if you're a white chocolate lover...
Ina Garten is the creator of this marvelous recipe.  The only adjustment I make is cutting the amount of white chocolate. The recipe calls for an abundant 1.5 lbs, but I use about half.  You can be certain that they will be delicious either way. The power lies within YOU! 
Chocolate White Chocolate Chunk Cookies:
1/2 lb unsalted butter, at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
2/3 cup good unsweetened cocoa powder
2 cups flour
1 teaspoon baking soda
1 teaspoon kosher salt
24-32 ounces of good white chocolate, coarsely chopped (I use Ghirardelli.  You can use white chocolate chips if you wish to take a short-cut, but I like the comforting, rustic look of a coarse chop)
Preheat the oven to 350 degrees.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. Add the vanilla, then the eggs one at a time. Mix well.  Add the cocoa and mix again. Sift the flour, soda and salt together and add to the wet mixture on low speed until just combined. Fold in the chopped chocolate. Drop rounded tablespoons of the dough onto a baking sheet lined with parchment paper. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (even if they appear underdone). Let cool on baking sheet temporarily, then transfer to a wire rack to cool completely. 
Word to the wise: This recipe makes a lot of cookies! Multiple (2-3) baking sheets will likely be a must. Halving the recipe is always an option.
Moral of the story? Get you some. 


Epiphany: Stinky Fingers = Sex Appeal


After I cook with garlic and onions, which is about always, my fingers carry the smell with them for days later. Anyone who cooks out there knows what I'm talking about. I have always hated it; I'll be sleeping and wake up to the smell of garlic as my hand nuzzles under my chin. But then I realized...
It's frickin' sexy. Okay, okay... It may be hard to comprehend at first, but think about it. If Goddesses like Giada and Nigella Lawson have stinky fingers, then I am honored to have them too! I am proud to share that lovely trait with such stunning, gorgeous women. Maybe stinky fingers are a sign that you're a Rockstar in the kitchen. And I am more than alright with that. So no more hiding the smell of garlic and onions; rather, embrace it! For stinky fingers are fingers that know how--and more importantly LOVE--to cook, and that is sexy in itself.
Moral of the story? Screw the dark chocolate and snails, garlic and onions are the new aphrodisiacs.
*Photo courtesy of the Herald Times

February 21, 2009

Bomb Meatballs

So I am recuperating after a fantastic dinner. Sitting on the couch with some kitties, chocolate, white wine, and lap top.  Thus, it's the perfect time to blog.  I made some killer meatballs for din-din and I've been thinking about sharing the recipe ever since I bit into one of those bomb 'balls.  I had the idea of stuffing the meatballs with a cube of fresh mozzarella cheese, and in searching for more recipe ideas, I came across one by queen Giada that actually did just that.  So I used her recipe but made a few changes to make the balls my own (balls balls balls).  Here is the recipe
1 lb-ish ground beef (I used 80/20--meaning 80% lean, 20% fat)
1 small onion, grated--creating an onion pulp
3 garlic cloves, minced
1 egg, beaten
2 tbs ketchup
2/3 cup grated parmesan cheese
1/3 cup italian style bread crumbs
Season with salt and pepper
About 4-6 ounces of fresh mozzarella, cut into 1/2 inch cubes
Mix the beef, onion, garlic, egg, ketchup, parmesan, and bread crumbs together. Roll into golfball size balls, and place a cube of mozzarella in the center and reform around the cheese.  This recipe should yield approximately 20 balls, depending on the size you choose.  Place them onto a baking sheet that is covered with parchment paper.  Bake in a 400 degree oven for 15 minutes exactly.  
The mozzarella oozes out of the balls slightly and makes for a delectable presentation.  I serve them with a hearty pasta and marinara sauce (I use Newman's Own marinara, its the closest to homemade I've ever found). You have to try these!
Moral of the story? Dump the man; no balls will make you happier than these.

February 20, 2009

Chocoholics: You'll Either Love Me, or Hate Me


I could eat chocolate every hour of every day forever and be incredibly happy. I would look awesome, too. NOT. But I would need a way to spice chocolate up a bit.
Want to impress your peoples and make some delicious chocolate clusters? It is so simple; as long as you have parchment paper, chocolate, and nuts, dried fruit, cereal, or whatever you want to mix it with. Begin by melting chocolate in a pot over low heat. Stir in your favorite munchies. Some ideas are almonds, chex cereal, broken pretzels, peanuts, and dried fruit. I think the chex cereal, pretzel, and peanut combination is AMAZING with milk or white chocolate, or BOTH! You can even chop up some Oreo cookies in a food processor (or by hand) and mix them into the melted chocolate. Then just dollop little spoonfuls of the mixture onto a baking sheet covered with parchment paper. You could also spread the entire mixture on the parchment paper and break it up later. Refrigerate until the chocolate has hardened. And Ta-da! You'll have perfect little chocolate clusters with all of your favorite things inside!
Word the the wise: Drizzling them with a different chocolate will make your clusters look like you paid $10/lb for them.
Moral of the story? Your personal chocolate factory is in your own kitchen.

February 19, 2009

Sorry Men: Your Excuse for Eating at Hooters has Just Gone Out the Window


"I only go there because they have the best wings, Honey!" Pish posh... Sorry, Killer, my apologies. You're going to have to come up with something else.  After reading this, you're going to know how to make the best buffalo wings AT HOME!  And it is stupid-easy. I'm making them for dinner tonight and I could not sleep last night because I am so excited. Seriously. It's a problem. Anyway, I'm friggin' pumped. Want to know what to do!? You'll be surprised how simple and fast it truly is. The key ingredient is the sauce.  I found mine at Williams-Sonoma.  It is similar to Franks Red Hot but with a creamier texture (sans actual cream!).  
To start, cut the chicken wings in thirds (No, Jessica. Buffalos don't actually have wings), cutting between the bones.  Cut off the wing tip and discard. I trim off excess fat where I can (but not too much 'cause the flava's in the fat!). Season the wings with salt and pepper and spread them out on a baking sheet. Brush the sauce of your choice generously on the wings.  Broil the wings for about 7-8 minutes.  Then turn them over and brush them with more sauce.  Broil them for another 4-5 minutes.  That's it! Get shloppy and enjoy.
Word to the wise: You can mix the sauce with about an equal amount of melted butter if you so choose, but since they're so good with out it, I say cut the butta.
Moral of the story? You're welcome, ladies.

Cheers to Yo Mama


I am going to be honest... I cannot imagine lugging a watermelon around (internally OR externally) for nine months. But that's what Yo Mama did for you!  Today, take a minute to appreciate your mother, think about the Love you share, and get in touch with your smushy side. Even if your mom is not with you today, 'loved' is not applicable.  There is no past tense when it comes to a Mother's Love.  To everyone out there with a previously baby-free uterus (women AND men, nowadays), we will have no frickin' idea what they went through until the day we bring a little nugget into this world ourselves (if we are so fortunate).  So, today, cheers to your mama. Whether it be: 
in person, in spirit, over the phone; 
water, OJ, a 5-hour energy; 
champagne, a shot of cheap whiskey, or 'Disaronno on the rocks' (sexy voice), give a smile for your mama.   Cheers with your cat's water bowl if you have to.  
If only I could get as "shicker" as my mom after just one drink...

Need a cocktail idea?  (if water, 5-hour energy, or cheap whiskey don't tickle your fancy...)
Fill a champagne glass with about 1/2 ounce good vodka, such as Ketel One.  Fill the rest of the glass with champagne.  Garnish with fresh, pretty berries, such as rasperries or cranberries.
Word to the wise: If the champagne is good, you can hardly tell the vodka's in there (is that good or bad?  YOU be the judge).
Moral of the story? Your mom deserves the best.

February 18, 2009

SPECIAL Brownies


Get your mind out of the gutter. Not that kind... These brownies are indeed "special," though.  I made them with my Aunt, who by the way is the most fun woman in the world to cook with, and they were a big hit.  The foundation of the recipe came from Julia Childs Best-Ever Brownies (thank you Julia Childs!).  Me and my super-fly Auntie switched it up a little bit by adding a tablespoon of expresso and chopped walnuts, and eliminating 3/4 cup of sugar.  Here is the original recipe with our changes.
Word to the wise: I've learned from experience, that if you have a cocktail while baking, the fun-level cranks up a few notches.
  The recipe:
1 1/4 cups all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups sugar (original recipe calls for 2 cups)
1 teaspoon pure vanilla extract
1 tablespoon expresso
4 large eggs
1 1/2 cups chopped walnuts
  Center oven rack and preheat oven to 350 degrees.  Sift together flour and salt, set aside.  Melt butter and chocolate together in double boiler, stirring occasionally.  Add 3/4 cup of sugar to the mixture and stir for 30 seconds.  Remove pan from heat and stir in vanilla and expresso. Pour the chocolate mixture into large bowl. Put the remaining 1/2 cup sugar and eggs into a bowl and whisk to combine.  Little by little, pour half of the sugar/egg mixture into the chocolate mixture, stirring constantly to prevent the eggs from cooking. Using the whisk attachment on an electric mixture, whip the remaining sugar/egg mixture for approximately 3 minutes, until the mixture is thick, pale, and doubled in volume.  Delicately fold the whipped egg mixture into the chocolate mixture.  When the eggs are almost completely incorporated, fold in the dry ingredients and walnuts.  Pour batter into an ungreased 9-inch square pan.  Bake for 25-28 minutes. They'll be perfect if they aren't completely set. 
Moral of the story?  When it comes to brownies, your definition of "special" will be forever changed.

Better Than (fill in the blank): Nutella-Stuffed Pancakes


I recently purchased an ebelskiver pan.  I know, I know... Ebeljigger what?? Its a Danish pancake pan that enables you to create little spherical pancakes stuffed with your crave au jour.  They resemble doughnut holes, but they have more of a flying saucer appeal. I have stuffed them with everything from chopped apples that I sauteed with cinnamon and sugar, to a dollop of good old sinful nutella.  If you want to make your work-out the next day extra strenuous, serve them with vanilla ice cream.  I swear, if you need to be alone for a while, feed everyone within a three-block parameter these delicious things and they'll fall right into a food coma.  
Moral of the story? After you try these, you'll never utter "ebeljigger what??" again.
*photo courtesy of Williams-Sonoma

Not a Kid Anymore? Don't Eat Like One


Are you above the age of 12 and regularly eat kraft mac n cheese and wonder bread PB&Js? Well, to put it lightly, Grow Up! The only creatures that should be eating wonder bread are geese. Your taste buds need more than orange powder and jiffy, especially if you hope to develop a mature, refined palette. Let those buds flourish! Once in a while that juvenile nonsense can be a treat, but more often than monthly is an adult no-no. Here is a recipe that will ease your transition from eating like a kid on Hot Lunch Friday! to eating like an adult. It is a grilled cheese sandwich that will put traditional white bread and kraft singles to shame while allowing you to reach the perfect equilibrium between pre-pubescent star wars freak and Grandpa Joe. Your buds will never look back.
Grown Up Grilled Cheese--the polished version of an unrefined sandwich:
Focaccia bun, sliced in half
1/4 cup white cheddar cheese, grated
1/4 cup gruyere cheese, grated
1/8 cup mild blue cheese, such as roquefort, crumbled
2 strips bacon
Butter to keep from sticking
Cook bacon on medium heat until done to your liking (longer for crispy, shorter for chewy). Blot off grease. In clean pan, coat the pan with enough butter to keep the grilled cheese from sticking. But one slice of bun crust-side down in pan and top with the cheeses, distributing them evenly. Place cooked bacon strips on top of cheese and top with other slice of bun. Place lid on pan so that the cheese melts more quickly. Flip the sandwich to toast the other side of bun and melt the cheese further. Watch closely and keep an eye on the temperature to avoid burning. Once the cheese is melted, enjoy and feel yourself mature!
Moral of the story? You're a big boy.

February 17, 2009

Let's Get Serious: Malnutrition

  Chronic hunger is the largest cause of health problems in the world and it is causes enormous, unnecessary suffering for millions of people.  However, the planet has the resources to adequately nourish the entire population.  People who are undernourished are more susceptible to illness and disease.  The cycle of hunger, illness and death will continue until the desire to combat it is stronger than the will to overlook it.  The benefits that ending chronic hunger will have will be felt not only by the people who were relieved of their suffering, but by the entire world population. 
  Walking a mile in another man’s shoes is difficult if you are far-removed from his situation. Often, a thick dividing line separates human emotion from sad realities—it is an all-too-common idiosyncrasy in the United States that if a problem is not affecting you personally then it is not much of a problem at all. This belief is not only selfish and narrow-minded but it also exacerbates the issue at hand; which in this case is malnutrition.  Well-fed and often overfed people in developed nations like the US have a tough time penetrating the divide.  The distance between them and malnutrition is too wide for them to understand it—they do not see it or feel it—which in turn makes it nearly impossible to grasp the issue, sympathize with the people suffering, or do anything to prevent it.  Worldwide, 1.2 billion people suffer from hunger while an equal amount suffers from obesity (overconsumption).
  Nutritional status is fundamental to the growth of young children, their proper physical and mental development, and their health as adults (Skolnik, 2008). It is also closely linked to children’s enrollment in school, their performance throughout, and whether they complete their schooling, which has a profound effect on labor productivity and income (Skolnik, 2008).  Therefore, being deprived of food has a multi-faceted detrimental impact. The effects of hunger are destructive on a global scale as well as within the scope of individual lives.  Awareness of world hunger is essential in order to combat it. Simple human compassion is a stepping stone toward ensuring equality (especially food provision) for all—the principle foundation of America. As Jindrova and De Graaf describe it (2005), “acceptance of world hunger is counter to American values.” While hunger may not be a pressing issue in your life, its existence in the world has very real ramifications.  Alleviating hunger would save millions of people from death and suffering; the benefits would be realized throughout the world.
  The prevalence of malnourishment around the world is greatly underestimated.   More than 150 million children in the world are underweight or stunted in growth (World Health Organization, 2006).  Additionally, of the 10.8 million children who die annually, more than half of those deaths are caused by malnutrition. This is equivalent to 15,000 children dying every day of nutrition-related causes (Skolnik, 2008). Inadequate dietary intake weakens the body, opens people up to infection and illness, and leads to longer and more frequent illness (Potera, 2004).  It is evident that nutrition status largely affects one’s overall health.
  Currently, upwards of 800 million people go to bed hungry every night.  The United States alone could reduce world hunger by 50 percent by the year 2015, and eradicate it by 2025, at a cost of just two cents per American per day--which you can find on your nearest sidewalk (Jindrova and De Graaf, 2005). We can make a difference; it is possible. The means to put an end to hunger are there, it is the will to do it that we are lacking.  For instance, the United States—one of the world’s most powerful countries—spends only .12% of GDP—one eighth of one percent, in overseas economic aid (Jindrova and De Graaf, 2005).  It is estimated that at a cost of just 5.1 billion dollars, 6 million children will be saved.  To make the comparison more real: hundreds of billions of dollars are spent on the war in Iraq each year.
  It may not be an immediate issue in your life, but millions of people are unjustly suffering and dying.  It is up to us to make the decision to take action—and taking action does not demand much; just some spare change. We can manage that, so now there truly is no excuse. Once morality and human compassion catch a second wind, then hunger can be eliminated and the impact will span the globe.  
For more information go to www.silentkillerfilm.org.  To help fight hunger visit www.unicef.org and www.oxfamamerica.org.
Moral of the story? Be thankful for what you have and have the decency to help others who are less fortunate.  You have the 'way,' but do you have the 'will'?

References: Skolnik, R. (2008). Essentials of global health. Jones and Barlett, 125-43.  Potera, C. (2004, October). The opposite of obesity: Undernutrition overwhelms the world’s children [Electronic version].  Environmental Health Perspectives.  Jindrova, H (Producer) & De Graaf, J (Producer). (2005). Silent Killer: The unfinished campaign against hunger [Motion picture]. KCTS/Seattle Public Television. 

    Scared of Risotto?

    For a long time, risotto seemed like such a daunting yet exciting meal to prepare.  It took me a while to finally muster the courage to make it, in fear of screwing it up.  BOY WAS IT WORTH IT. I don't know why I didn't try earlier!  After seeing Giada (de Laurentiis, duh.  Is there another one?) make risotto a zillion times (I watch re-runs), I finally tackled it myself.  It was so much easier than I thought, and I can honestly say I had so much fun making it!  Whodathunkit?  I told my mom how much of a blast it was, and she thinks I'm craaaazy.  But then again, all things food are abnormally awesome to me.  I am, after all, the girl with the buds.
    Back to risotto... I came up with a recipe that actually is not unhealthy.  No cream, just a little butter, and I use turkey bacon.  I folded some cheese in at the end for an added element of gooey comfort but it really isn't too harmful.  Want my recipe?
    • -7-8 cups chicken broth
    • -1/2 stick unsalted butter
    • -1 medium onion, finely chopped
    • -2 cloves garlic
    • -3 slices turkey bacon (can use regular if you prefer), finely chopped
    • -2.5 cups thinly sliced portobello mushrooms
    • -1lb arborio rice
    • -salt and pepper to taste
    • -2 cups grated parmesan or asiago cheese, or a mixture
    Place chicken broth in pot and heat on the stove.  In a new, rather large pan (the risotto expands as it cooks), saute the onion with butter.  Crack garlic cloves so the flavor is released and add to the pan whole.  Stir onion and garlic occasionally, until onions are translucent, about 7 minutes.  Remove garlic cloves.  Add chopped bacon and stir mixture well.  After 2 minutes, add mushrooms and stir well.  One minute later, add the rice and mix well.  Add 1 cup of chicken broth at a time, stirring constantly.  Once broth has been absorbed, add another cup.  Repeat this process until all 7-8 cups of chicken broth are absorbed.  When finished, fold in cheese.
    ENJOY!
    Moral of the story?  Try making something that scares you!

    Eggs--Buy Au Naturale

    It is unnatural for any living being to be caged. How would you like to be smushed in a wire cage ass-to-ass with a hundred filthy, miserable people? Not so much... It truly is cruel. This morning, I made eggs for breakfast as I often do. This time, however, I threw them away. I usually buy the more expensive, cafe-free organic eggs. I like to think that I can sacrifice a few bucks for my morality. When I was grocery shopping yesterday, being the penny-pinching college student I am, I unfortunately went against my morals and decided that those two extra dollars were worth saving . Thus, I bought the cheaper eggs. HUGE MISTAKE. My eggs this morning tasted like a #2 pencil, leading to a drastically life-altering epiphany: only eat good, healthy eggs from happy chickens and hens! You can taste the difference, which I had never before realized. In eating crappy, cheap eggs, it's as if you can taste their misery.
    Word to the wise: Organic cage-free eggs are best. Cage-free may just mean that the animals are stuffed in a barn without cages. Free-range means that they have the freedom to roam, which is a plus, but the feed they are given can still be crap. Organic cage-free means that they are able to roam freely and comfortably, as well as fed organic, anti-biotic free, pesticide-free, and growth hormone-free feed, leading to happier animals and eggs that are better tasting and better for you!
    Moral of the story? Skip the $4 latte and splurge on some organic eggs.