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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 19 February |
This soup has A LOT OF VEGETABLES! Please don’t feel obligated to buy the entire market like I did…and if you’re not up to dumping your entire produce drawer into a pot I understand. If you did neglect your “5 a day” this weekend, however, this will more than make up for it. It works that way right? I’m pretty sure my veggies consisted of fried green tomatoes and Bloody Mary’s, so I’m taking every…umm…real vegetable I can get!
I originally found this recipe on the Cooking Light website and modified to the point of minimal recognition. Feel free to substitute parsnips for the more common Mirepoix or sweet potato for Mr. Idaho. Those two ingredients were the largest flavor enhancers, but who am I to make you experiment. I’m pretty sure the original recipe also neglects the cruciferous joys of Brussels Sprouts and cauliflower, but I suppose they do tend to be the outcasts of the veggie kingdom.
| 3 February |
Just when I had come to terms with the fact that I was not getting a callback, there it came! A call from an unknown number in LA mid-wine tasting. On a side note, I would like to give kudos to the Tasting Room in Sandy Springs for hosting one of the best and most informative wine tastings I’ve ever attended. Back to the phone call. Not having yet realized the importance of the mysterious number in my call log, I thoughtlessly dialed voice mail while perusing the isles of the wine shop next door with my girl friends. Stop. Drop. Squeal! They called and are wondering if I’m still interested! Duh, of course I am. Roll camera!
It all started with leftover nuts. Hazelnuts, to be exact. I have quite an assortment of nuts lingering in my pantry from Christmas just begging to live up to their full potential. Who am I to deny a lonely hazelnut their proper fate? And so I thought, hazelnuts and…..orange….and….fish! Yes it sounds like a bizarre combination, but upon my required due diligence I found that many a chef has gone there before. And so I had my main course, orange scented hazelnut encrusted halibut or err…salmon. With sides still TBD, I kept thinking until I came up with a more complimentary rendition on a braised fennel I learned in a cooking class in Italy and, last but not least, the curious potato risotto from this month’s Bon Appétit!
| 5 April |
After my multiple failed attempts on the cabbage soup diet, it is no wonder that I was left with a mild distaste for this classic crucifer…..until now.
Braised to perfection!
Braised for a full two hours to slowly develop flavor, this recipe comes out of the oven tender and rich, sweet with just a bit of tang from the vinegar. You’ll eat it all week and not tire….try it topped with a dollop of Greek yogurt for creaminess. This recipe is adapted from one that appeared in Martha Stewart’s Living magazine, tweaked just a bit so as to remain extra healthy as cabbage should be….pair it with a light entrée for the surprising delight of dieting 2.0.
Continue reading…
| 17 March |
So fancy!
It’s the proverbial vegetable that sends naughty children screaming into the night, but I am here to tell you that Brussels sprouts actually are not the archenemy to all things palatable. In fact, they can be quite delectable and are low in calories and high in phytonutrients, making these crucifers quite the tasty little powerhouse. Case in point: Sesame Roasted Brussels Sprouts, a great way to enjoy an infamous vegetable and get a mega dose of Vitamin C, to boot. Brussels sprouts are a hearty vegetable and therefore square off nicely with the strong, nutty flavor that sesame oil imparts, while the vinegar adds a bit of tang. They’re perfect for the naughty–and nice–among us.
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