July 2008

Sometimes we’re more like children than we are adults, aren’t we?  We know, full well, what foods we should be eating more of and what ones we should be eating less of - yet, off we go on our merry way to the nearest hamburger in a hurry joint.  What’s worse, when we get there we almost always make our sinister selection as large as possilbe and, yes, of course, we would very much like fries with that.

Maybe, just maybe, if we were to concentrate more on the Positive Foods and less on the Negative Foods - we’d fill up so much on the good stuff that we wouldn’t even want the bad.  Worth a try?  Worth a try.

The following are a few ideas for sneaking more of the highly recommended foods into your day.  If we fill up on what we SHOULD, it’ll leave very little room for what we SHOULDN’T.  Well, that’s the plan anyway.

Garlic
Garlic is known to be one of our heart’s favorite foods. Fortunately, it’s very simple to up our garlic intake. Garlic goes beautifully with just about every meat and bread you can think of. To get the most from garlic, we should eat several cloves a day, so we need to work it into our meals as often as possible.

In addition to serving garlic with meat dishes, minced garlic is heavenly when served over steamed green beans. If, like me, you’re trying to wean yourself off of bacon fat for seasoning (Yum….sorry, but yum), garlic makes a great substitution. I’ve also used slivered almonds (more on them later) on my green beans.

Crushed Garlic can be added to Salad Dressing or Mayo to create a Kicked Up Sandwich spread.

If you don’t get too crazy, garlic can also be addded favorably to Ranch Dressings for salads. It’s especially good if you add a little finely chopped basil with it.

Olive Oil
Since our heart also loves Olive Oil, it would be a great idea to keep a bottle or two on hand at all times. Even though you may think it sounds excessive, keeping regular olive oil AND Extra-virgin olive oil each in your pantry is a good idea. Why? Extra-virgin olive oil packs extra polyphenols (compounds that keep LDL cholesterol from sticking to artery walls) than the other varieties. But, since it costs several dollars more, I’m not that keen on cooking with it. I like to save it for drizzling over salads, pasta, breads, and steamed vegetables.

Almonds
Almonds are proven to lower LDL levels - they’re brillaint at it, actually. While all nuts are healthy and should be included in our daily diets, almonds have a bit of a heart-healthy edge - they have vitamin e and are also a good source of calcium. If you toast them in the oven, you’ll bring out more of their flavor, without lessening their nutritional benefits.

Carrots
A Harvard University study found that a half cup of dark yellow vegetables, like carrots, eaten daily cuts the risk of diabetes in women by 27 percent. They’re one of those foods that seemingly increase their nutritional value daily, so it would be ridiculous NOT to use them in our meals more. As an added bonus, they’re not nearly as costly as other vegetables. (I made a huge salad last night with a Ravioli meal that nearly required a small loan. Cauliflower and Broccoli should be ashamed of themselves.

Personally, I love carrots (and celery, for that matter) enough to eat them in the raw - them, not me. But, if you require a little more flavor, a buttermilk ranch dressing is always a delicious way to go. You can work a little Extra Virgin Olive Oil into your portions and get a one-two punch by drizzling it over steamed carrots. Finish it off by snipping a little thyme on top. Fresh herbs are also healthy - and add an aggreable flavor to everything. Rosemary and Thyme are perfect with everything known to man or woman.

Salmon
Salmon is one of the biggest of shots when it comes to omega-3 fatty acids. I can’t understand anyone NOT love, love, loving salmon - but if it’s not your favorite thing, experiment with different flavors. Add a little dill and lemon, and never forget the pepper.

In a Saving the Best for Last type of thang - see the following post on Self Help Daily. Of course, if (nudge, nudge) you’re really just not that into chocolate, don’t bother.

Congratulations to Aaron McCargo, Jr for becomming the Food Network’s next star! It’s not just a title, it’ll be a reality.

There’s something about Aaron - a warm sincerity and relatability - that, in my opinion, will make him a household name in just a matter of months. His show will be called, “Big Daddy’s House” and I can’t wait to be a guest.

It’s a shame that any of the three had to come in second or third, they’re all amazing. I’m hoping that Food Network will find a place for BOTH Adam and Lisa. Personally, I think they made the right decision - because, right now, Aaron is more prepared to have his own show, but with a little practice (and confidence), Lisa and Adam could be household names, as well. I’m still holding out hope that they’ll create a series of some sort for them to star in together - I love their chemistry.

Click HERE to see more of Aaron, including his winning moment. Oh yeah, I cried.

I LOVE shows like this! It charges me up to see someone’s dream come true. Great season and a great winner.

I’m glad I kept on walking. - Aaron McCargo, Jr.

This sounds particularly amazing - it’s a recipe for a burger that’ll be featured on one of the Diners, Drive-Ins, and Dives episodes tonight.   It’s not just any burger, though, it’s an Amarillo Burger and I’ll be making them in the very near future.

If you’ve never seen an episode of Diners, Drive-Ins, and Dives - you have to tune in tonight to see what you’ve been missing.  If you’re an Alton Brown, Duff (Ace of Cakes) and/or Emeril fan - you’ll love Guy Fieri.  He’s as funny, personable, and quirky as anybody.  And like the three I just mentioned, he has a natural humor that’s completely unscripted.

His other show, Guy’s Big Bite, is on earlier in the day and is also in the can’t miss category.  As a matter of fact, he has burgers on his mind in this show as well today - veggie burgers, to be exact.  Click HERE to find his recipes for Roasted Red Bell Pepper Humus and Veggie Patties.

Okay, they got me. Last night’s episode of The Next Food Network Star nearly made my jaw fall out of place. My daughter, Brittany, and I thought we knew how it was going to go down… then, BAM - they went a totally different way. But, you know what, they did the absolute, 100 percent right thing.

I just didn’t know they’d be gutsy enough to do it.

These three finalists are so freakin’ neck and neck - I’m, honestly, glad I don’t have to pick the winner. Like the judges said, each has about the same amount of strengths and each has about the same amount of weaknesses. I could see each one in their own series. I’d actually LOVE to see it come to that.

Guy Fieri was such an amazing discovery - I keep forgetting that he got his start on The Next Food Network Star. I’m not sure they’ll ever find another character like him - his personality and likability are off the charts AND his knowledge of (and appreciation for) food is all you’d want it to be.

Foot, he’s so good, he has two shows!

Speaking of Food Network shows, I’m excited to see Ellie Krieger in the afternoon lineup today. Healthy Appetite with Ellie Krieger can be seen today right before Emeril Live. Hopefully, she’ll make herself comfortable and become a regular in the afternoon lineup. She has become a favorite of mine - and I normally SO go for the larger than life, outrageous personalities like Alton, Guy, Rachael, Paula, and (of course) Duff! She’s set to make one of my favorite things in the world today, Chicken Parmesan, so I’ll be there watching every move she makes. She’s also making something called Zucchini Ribbon Pasta on the show and I’m loving the sound of that.

If you’ve never watched her shows (or videos on FoodTV.com) or read her cookbooks, you’re missing out. She’s amazing. She’s low key and, like NIgella and Giada, very relaxing to watch. She makes eating healthy a delicious thing to do - and that takes a lot of talent….. and sneakiness!

Did you catch the back to back Ace of Cakes’ last night? Great stuff. The book cake blew what was left of our minds (after the judges’ decision on TNFNS, there wasn’t much left to blow). These people are so freakin’ talented - and unbelievably entertaining. Brittany and I could watch Ace of Cakes all day, all night. We spewed our drinks when Duff drove off while wearing the priceless pink elephant costume. Not a vision I’ll soon forget.

Btw, there’s a great Merchandise section on Charm City Cakes.com - click HERE to see the tees, hats, hoodies, etc.

A little over a month ago, my husband and I went to Target (Love, love, love Target). We were actually looking for something else, but when we saw the Hamilton Beach Panini Press Gourmet Sandwich Maker, it was love at first sight. There was no going back. Into the cart it went and I brought our newest Kitchen baby home to meet all of its shiny brothers and sisters.

This has, actually, been the best buy we’ve made in a long time.  I’ve used it countless times and in countless ways.  Below are some that have been my family’s favorites:

• My oldest daughter LOVES French Toast - I’ve used the Panini Press to make quick and easy French Toast for her.  No Skillet required.  The trick is to not get the bread quite as drenched as you might for a skillet.
• One of our favorite Panini Press Sandwiches is an Italian Club I came up with.  I use Italian bread (of course, right?), Canadian bacon, slices of Mozzarella cheese (or Monterey Jack), and a slice of Smoked Turkey.  Before grilling, I brush a little Olive Oil (I used an Italian-blend Olive Oil when making these - it has basil, oregano, etc all infused into the oil - delicious!) onto the outsides of the bread.  After the sandwich has “grilled,” I add slices of fresh tomato, and shredded lettuce.  I serve a little bit more of the Italian blend Olive Oil in a shallow dish - for dunking these amazing sandwiches in.
• We use the same basic technique above with countless other meat/cheese variations.  When the sandwich isn’t an Italian, I use regular extra virgin Olive Oil instead of the Italian Blend.  Ham and White Cheddar is a lethally delicious combination.

Clean-up couldn’t be easier, so using the Hamilton Beach Panini Press Gourmet Sandwich Maker is as quick and easy as it is delicious.  If you don’t already have one, you’ll want to get one asap!  I absolutely love mine.

The next time you’re making hamburgers, blt’s or other Summertime sandwich, give French Fries the night off and try these Onion Patties instead!

Amish Onion Patties

3/4 cup flour
1 tsp. salt
dash of pepper
2 tsp. baking powder
1 Tbs. cornmeal
1 Tbs. white sugar
2/3 cup whole milk
2-1/3 cups chopped onions

Mix the ingredients together well and form patties. Fry in a few inches of oil.

After they’re golden brown, pat off the extra oil and serve warm. It doesn’t get much easier than that, does it?!

These Amish Onion Patties are the perfect companions for hamburgers, hot dogs, corn dogs, sloppy Joe’s, etc. They also make ideal appetizers. When you’re familiar with the recipe, of course, you could always experiment with various additions: garlic powder, pepper flakes, more onions, etc.

I think you’ll love these.

If you’re as big a fan of the Iron Chefs as I am, you’re going to love this.

Arguably the greatest of the Iron Chefs, Morimoto, has a gorgeous cookbook that any fan would be proud to own.  I happen to collect cookbooks that are related to the Food Network chefs (past or present), and this is my latest treasure.

Morimoto: Recipes and Techniques from the Japanese Iron Chef is one of the most visually stunning cookbooks you’ll ever see. The photography is just remarkable - it has a distinctive modern style meets traditional art vibe.  You’ll find yourself just staring at the photographs and artwork.   The whole book is just gorgeous.

It’s a cookbook that I’m thrilled to own and I know you’d be just as thrilled with it as I am.

The recipes in Morimoto: Recipes and Techniques from the Japanese Iron Chef are just as impressive ast the visuals.  They have deliciously distinctive Japanese roots. However, many of the techniques seem to favor French style and there are a great number of Chinese spices and Italian ingredients! It is definitely, as the chef calls it, global cooking for the 21st century!

The Lemon Cream is one of the most delicious things you’ll ever taste.  I served it with fish, but it could, just as easily, be served with desserts, fruits, or vegetables.

The recipes are extremely original and highly unique - yet they’re certainly doable.  There are, as you’d expect, some recipes that you’d probably want to experiment with substitutions.  For example, when I make the Lobster Soup - I plan to use crab meat instead.  Small substitutions like that.

There’s a recipe for a Beef Cutlet Sandwich that I can’t wait to try.   The sandwich is finished off with a tangy sauce that sounds too special for words!

The best thing about this gorgeous book is the fact that Morimoto, himself, narrates the book.  He has given his thoughts before each recipe and it makes for remarkable reading.  There’s a confidence about him that you can’t help being drawn to and his skills back this confidence all the way up.

You have to see this large, heavy, beautiful book - it’s incredible.

Third Annual Rías Baixas Recipe Pairing Contest Launches in July

New York, NY, June 30, 2008 – Will it be bitter, sour, sweet, or tangy? Will it be Indian, Asian, French, or Mexican? Amateur chefs across the country are invited to submit their favorite original recipe for the Rías Baixas Albariño food and wine pairing contest. This year, contestants will try to please the palates of talented celebrity judges including winner of Top Chef Season One, Harold Dieterle. So, put on your little white toque and get cookin’. We dare you.

Although Rías Baixas Albariño wines are traditionally paired with seafood, this delicious grape’s crispness beautifully enhances the flavor of almost any ingredient, giving contestants a wide range of cuisines to match with this chameleon-like wine. Terry Coughlin, General Manager at the upscale New York City Indian Restaurant Tabla declared that “it’s ‘a no-brainer’ for sommeliers to recommend Albariño as the ideal companion with a wide range of dishes.” And it’s true. The cool, white Albariño can be paired with just about any dish from southern fried tandoori chicken to a fennel, fig and fontina pizza (both winning recipes from 2007).

One grand prize winner will receive a $1,000 William-Sonoma Gift Card and a dinner for two at Perilla, Top Chef 1st Season Winner Harold Dieterle’s restaurant (valued at $200). Two runners up will each receive a $250 William-Sonoma Gift Card. All three winners will receive a selection of Albariño wines. For featured recipes and more information, contestants can visit www.riasbaixaswines.com or gain inspiration from the professionals on the Rías Baixas blog.

Official rules and detailed information can be found at www.riasbaixaswines.com. Entries will be accepted from July 1, 2008 through October 15, 2008 at 11:59 PM Eastern Standard Time. Must be 21 to enter. Void where prohibited.

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The above is a press release regarding a cooking contest. Click the links to learn more, and if you enter - best of luck!

Granted, grilling is one of the healthiest cooking techniques around, but the process can quickly turn into a dietary disaster if you make your burgers with fatty cuts of beef and serve them alongside a plateful of fattenting fries, potato salad, or potato chips. But there is a better way, fellow burger lovers!  Creativity in the kitchen will pay off in both the health and taste departments.

The following delicious-sounding AND healthy Burger recipes appear in the August issue of Shape Magazine (a personal favorite).  They’re presented to you, here, courtesy of the magazine.  Cool?  Way cool!

You aren’t going to believe how amazing these recipes sound!

BLACK BEAN TOSTADA BURGERS!

(You can substitute a store-bought chunky salsa for the pico de gallo.)

Serves 4
Prep time: 25 minutes
Total time: 32 minutes

For the pico de gallo

1 large beefsteak tomato, seeded and chopped (about 3⁄4
cup)
1⁄4 cup finely chopped red onion
1 to 2 jalapeños, seeded and finely chopped (about 1⁄4 cup)
1 tablespoon lime juice
1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste

For the burgers

1 15.5-ounce can low-sodium black beans
Cooking spray
1⁄3 cup finely chopped red onion
3 cloves garlic, minced
1⁄4 cup panko (Japanese bread crumbs), preferably whole-wheat
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano
1⁄4 teaspoon kosher salt
Freshly ground black pepper to taste
8 small (6-inch) corn tortillas
1 large California avocado, peeled and sliced

To make the pico de gallo, combine tomato, onion, jalapeños, lime juice, olive oil, cilantro, salt, and pepper in a medium bowl. Stir, cover, and set aside at room temperature for up to 30 minutes, or refrigerate for up to 3 hours to allow flavors to blend.

To make the burgers, rinse black beans in a colander and set aside. Meanwhile, coat a medium skillet with cooking spray and heat to medium-low. Add red onion and cook, stirring occasionally, about 5 minutes, or until soft. Add garlic and cook, stirring constantly, 2 minutes more. In a large bowl, combine black beans, onion mixture, panko, cumin, oregano, salt, and pepper. Mash,allowing
some chunks to remain. Form bean mixture into four patties about 3 inches wide and half an inch thick. Divide tortillas into two stacks of four and wrap each stack loosely with foil. Place burgers and tortilla packets on a lightly oiled grill and cook for 4 minutes. Flip burgers and packets and cook for 3 minutes more, or until burgers are lightly browned. To serve, arrange two tortillas on
each of four plates. Top with a burger, salsa, and avocado slices and serve.

Nutrition score per serving
(1 burger, 2 tortillas, 1⁄4 cup salsa, 1⁄4 avocado): 348 calories, 10 g fat (25%
of calories), 1 g saturated fat, 56 g carbs, 11 g protein, 13 g fiber, 77 mg
calcium, 3 mg iron, 317 mg sodium

CONFETTI BURGERS WITH CILANTRO SAUCE!

Lean ground beef gets a flavor kick from chopped veggies and lime-spiked cilantro sauce (!!!) made with creamy Greek yogurt.

Serves 4
Prep time: 20 minutes
Total time: 35 minutes

For the cilantro sauce

1⁄2 cup packed cilantro leaves
3⁄4 cup nonfat plain Greek yogurt
2 tablespoons lime juice
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

For the burgers

1 pound lean ground beef
1⁄4 cup sliced scallions
1⁄4 cup finely chopped red bell pepper
1⁄4 cup corn kernels, fresh or thawed frozen
2 teaspoons Worcestershire sauce
1⁄4 teaspoon kosher salt
Freshly ground black pepper to taste
4 whole-wheat hamburger buns
Sliced tomato and romaine lettuce

To make the cilantro sauce, place cilantro, yogurt, lime juice, olive oil, salt, and pepper in a blender and pulse, scraping down the sides as needed, until cilantro is finely chopped and ingredients are combined. Transfer to a bowl, cover, and chill.

When you’re ready to grill, combine beef, scallions, bell pepper, corn, Worcestershire sauce, salt, and pepper in a large bowl and mix well, using your hands or a large spoon. Form into four patties about 3 1⁄2 inches wide and half an inch thick.

Place patties on a lightly oiled grill and cook for 5 minutes. Flip and cook 4 to 5 minutes more, or until an instant-read thermometer inserted in the center of a burger reaches 160°F. Transfer to a plate and tent with foil. Split the buns and lightly toast on the grill. Place a burger, tomato slice, lettuce, and cilantro sauce between each bun to serve.

Nutrition score per serving
(1 burger, 1 bun, 3 tablespoons sauce): 477 calories, 19 g fat (39% of
calories), 7 g saturated fat, 35 g carbs, 33 g protein, 4 g fiber, 125 mg
calcium, 4 mg iron, 524 mg sodium

SOUTHERN “FRIED” CHICKEN BURGERS!

Buttermilk and seasonings give this juicy burger the flavor of spicy fried chicken. (Buttermilk…burger..fried chicken? Are you serious? All three expressed in one thought - I’m dying a little bit, here…YUM!)

Serves 4
Prep time: 20 minutes
Total time: 34 minutes

For the coleslaw

2 tablespoons nonfat plain Greek yogurt
1 tablespoon reduced-fat mayonnaise
1 tablespoon plus 1 teaspoon apple cider vinegar
1 teaspoon sugar
1⁄4 teaspoon celery seed
2 cups loosely packed pre-shredded coleslaw mix
Kosher salt and freshly ground black pepper to taste

For the burgers

5 whole-wheat English muffins
1⁄4 cup lowfat buttermilk
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon cayenne pepper
1⁄8 teaspoon kosher salt
1 pound lean ground chicken
6 teaspoons honey mustard

To make the coleslaw, stir together yogurt, mayonnaise, vinegar, sugar, and celery seed in a medium bowl. Add the coleslaw mix and stir well to coat. Season with salt and pepper. Cover and chill until ready to serve. To make the burgers, tear one English muffin into chunks and add to the bowl of a food processor. Process for about 10 seconds to make medium bread crumbs. In a large bowl, stir together crumbs, buttermilk, black pepper, cayenne pepper, and salt. Add ground chicken and mix
well, using your hands or a large spoon. Form into four patties about 3 1⁄2 inches wide and three-quarters of an inch thick. Place on a lightly oiled grill and cook for 5 to 6 minutes. Flip burgers and cook 5 to 6 minutes more, or until an instant-read thermometer inserted in the center of a burger reaches 165°F.

Transfer to a plate and tent with foil. Split the remaining English muffins and lightly toast on the grill. To serve, spread one side of each muffin with 1 1⁄2 teaspoons honey mustard. Top each with a burger, one-third cup coleslaw, and the other half of the muffin.

Nutrition score per serving
(1 burger, 1 English muffin, 1⁄3 cup coleslaw): 442 calories, 18 g fat (37% of
calories), 0 g saturated fat, 43 g carbs, 29 g protein, 6 g fiber, 283 mg
calcium, 4 mg iron, 591 mg sodium

Thanks for the great recipes, Shape Magazine!

For great information on what we SHOULD be ordering when we eat out, check out Shape’s Grab and Go. They’ve provided healthier options for all of our favorite fast food restaurants and most of their selections are less than 400 Calories!

Buy at AllPosters.com

SAWDUST PIE

7 egg whites
1-1/2 cups coconut
1-1/2 cups crushed graham crackers
1-1/2 cups sugar
1-1/2 cups chopped pecans

Mix ALL of the ingredients together and bake at 350 degrees for 35-40 minutes. Serve warm with cool whip. You could also serve fresh fruit along with Sawdust Pie…. a perfect way to sneak fruit into your family’s day.

PEANUT BUTTER PIE

1 chocolate pie crust
3/4 cups peanut butter
1 can Eagle Sweetened Condensed Milk
1/4 tsp. lemon juice
1 (8 oz) Cool Whip
chocolate syrup

Mix the peanut butter, milk, and lemon juice together. Pour into the chocolate crust.

Add the desired amount of chocolate syrup the Cool Whip, until you achieve the color and flavor you want. Then spread the chocolate-y onto the Peanut Butter mixture and refrigerate.

There is actually a chocolate flavored Cool Whip on the market - so if you wanted to, you could actually cheat your way through the last step. Save a little money, save a little time. I’m cool with that.

Many people make the mistake of associating pies ONLY with fall and winter. I gues that comes from the fact that many are made from autumn’s delicious handiwork. Also, since many are served warm (and heat up the kitchen while they’re baking), pies can be seen as something to “warm up” to. But, not only are a lot of pies actually made without an oven’s heat, just about all of them can be refrigerated and served cold. Even those that are MOST associated with the colder months (pumpkin pie, sweet potato pie, apple pie, and pecan pie) taste even better after they’ve had a little time to cool their heels in the ice box. An added summertime benefit to pies is the fact that they’re convenient to serve, usually easy to make, and, since they like refrigeration, they can easily be kept away from flies and other summertime visitors.

FUDGE PIE

3 eggs
1 cup sugar
1/4 cup plain flour
1/2 cup nuts
1 tsp. vanilla
2 oz. semi-sweet chocolate
1 stick butter

Beat together the eggs and sugar. You want a foamy consistency.

Add the flour, nuts, and vanilla. Melt the chocolate with 1 stick of butter and add to the mixture. Pour into a greased pie dish or pan. Bake at 350 degrees for 20 - 25 minutes.