Local is the new organic
October 6, 2011

A few weeks back I finally got around to watching the documentary Food, Inc.

I hesitated watching it for a long time because I knew it would change everything about the way I eat and think of food.

But alas, my will to be informed superseded that of choosing to go on being blind to important matters.

My motto in life is: The Ugliest truth is always better than the prettiest lie.

I won't get into a long litany of reasons why you should change your eating habits or think of the food you put into your body any differently than you do now.

But I will say, if you want to be educated, truly educated on just how corrupt and horrific the food industry is (agricultural and otherwise), if you are socially conscious and nutritionally curious - Go see it. Rent it. Or buy it on eBay like I did.

The treatment of the animals is appalling from an animal welfare standpoint.

The unnatural processing of meat is frightening as to what gets put into these animals' bodies and what gets past USDA inspection and allowed on grocery shelves.

Even produce and soy beans are not safe. We live in a world of making everything grow faster and bigger to make a larger profit. And in doing so the evil food mongers are loading up even our fresh fruits and veggies with genetically modified materials. Since the year 2000, it is estimated that over half of the children born after this year will become diabetic because of the American diet.

I went into this film fearing that I would never want to eat meat again. But that is not what happened and not the point of the film. It is the preparation and the conditions of which the animals are kept that are encouraged to change.

It is about taking a stand and supporting local, organic farmers and truthfully, the only way to really trust the food you're putting into your body, is to grow it or kill it yourself.
Unfortunately, the price of putting good healthy, natural food into our bodies is not something the average American can afford to do and that is exactly what needs to change.

Will it ever in our lifetime? Is the small local farmer doing the right thing ever going to be able to compete with the corporate giants? Probably not.

As for me, as long as I can afford it, I know I will now seek out organic farmer's that slaughter their own meat humanely, and allow their animals to roam when they eat.

I was thrilled to recently find a local farm just 15 minutes from my house that does just that.

I have now stocked up on a month's worth of local, grass-fed, American Welfare Approved meat.

Not only does my body and conscious feel clean after I eat it, but it tastes a lot better too.

My stews, meatloaves, and slump have never been so good.

Posted by Lori in Food at 9:28 PM permalink Comments (0)
Carbless Pizza Recipe
October 5, 2011

I didn't think it was possible to make a delicious doughless pizza but after some searching I found this creative recipe on Eat, Drink, Smile. I tried it, and was pleasantly surprised. Next time I'm going to make it with carmelized onions and some goat cheese. Yum!

Finally, guilt free pizza that tastes good too!

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Cauliflower Crust Pizza

Serves 2

Ingredients

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano
½ teaspoon crushed garlic
½ teaspoon garlic salt
olive oil (optional)
pizza sauce, shredded cheese and choice of your toppings*
Instructions

To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven.

To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Note: Toppings need to be precooked since you are only broiling for a few minutes.

Posted by Lori in Food at 6:59 AM permalink Comments (1)
sushi coma
August 2, 2011

My lunch today was a thing of beauty....

....and it tasted even better than it looked...

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Pan seared sesame tuna w. sliced mango, cilantro & spicy thai sauce on the side.

O.M.G!

Posted by Lori in Food , Mobile Uploads at 1:11 PM permalink Comments (1)
Bangers and Mash
March 15, 2011

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Yum.This is one of my favorite meat and potato recipes, its right up there with Shepherds Pie in terms of comfort food. It's great for this time of year....or anytime of year, really. It's just easier to find traditional Bangers at the local grocery stores around St. Patty's Day. Although I think regular sweet Italian sausage works nicely.

Ingredients

• 4 links pork sausage
• 2 pounds potatoes, peeled and cubed
• 1/4 cup butter
• 2 tablespoons milk (optional)
• salt and ground black pepper to taste
• 1 tablespoon butter
• 2 brown onions, sliced into rings then chopped in half
• 6 cups beef broth
• 2 cups red wine (I use Port)

Directions
1. Preheat oven to 200 degrees F

2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.

3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, salt, and black pepper; mash until fluffy and smooth. Set aside.

4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

Posted by Lori in Food at 12:43 AM permalink Comments (0)
Crab Crostini and Blood Orange Sorbet
February 9, 2011

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So I have been on a crostini kick lately and this is one of my latest favorite recipes. You can make this as a tasty appetizer for a party or you can do what I do and make it for a meal. It has protein, carbs, and veggies all in one delicious concoction so why not? I use whole wheat baguette so it's healthy with whole grains and high in fiber.

Crab Crostini

Ingredients

8 oz lump crab meat
2 red bell peppers
2 tbsp olive oil
salt to taste
pepper to taste
Zest of one lemon
Juice of one lemon
2 scallions, diced
1/4 cup of cilantro, chopped
1/4 cup of olive oil
Baguette, cut into 1/4 slices
5 cloves of garlic, minced and mashed into a paste
1 stick of unsalted butter, room temperature

Directions:

Begin by roasting the peppers. Remove the core, seeds and lining. Rub both of them with olive oil and season with salt and pepper. Place in a 45o degree oven for about 20 minutes or until the flesh is dark and almost burnt looking. Remove, let cool, then remove the outer skin, and chop.

If it's easier you can also just buy the roasted red peppers in a jar.

While peppers are roasting, add the butter to a small bowl, season with a bit of salt and pepper. Finely mince your garlic, then add a bit of course salt to the top of it. Take the edge of your knife and begin to work it on an angle, mashing the garlic. Continue until you have a garlic paste. Add this to the butter, and mix well. Set it aside.

Next, get another bowl ready and add in the chopped, roasted bell pepper, quarter cup of olive oil, the zest and juice of the lemon, the cilantro, and the lump crab meat. Mix well.

Take your bread slices and generously spread the garlic butter mixture on top of them. Place in a 425 degree oven for a few minutes. Flip over, and continue to cook another few minutes. The goal with your crostini is to have a bit of texture, and pull, not a hard crouton, so be mindful when cooking them.

Once cooked, add a nice tablespoon of the crab mixture on to the top of each crostini. Plate and serve.

Then for dessert...

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I am absolutely in love with blood oranges. Unfortunately they are only in season from December to March so they are hard to find..I am not a big citrus person but I could eat these by the droves.

The recipe is so simple and easy to make if you have an ice cream maker, and you can substitute the sugar with Splenda or honey to make it a sugar free option. Then you are just left with the the natural sugar from the fruit and all the juicy antioxidants these babies are loaded with.

Blood Orange Sorbet

Ingredients

Blood oranges (room temperature oranges will yield more juice than chilled)
1 cup sugar

Directions

Juice the blood oranges. Then measure the juice.
For each 1 cup (250ml) of juice, figure 1/4 cup (50g) of granulated sugar to be added.
For example: Use 1/2 cup (100g) sugar for 2 cups juice (500ml).
Put the sugar in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the sugar is completely dissolved.
Stir the sugar back into the reserved blood orange juice.
Chill thoroughly, then freeze in your ice cream maker.

Posted by Lori in Food at 7:50 PM permalink Comments (1)
Pan Seared Scallops in Wine Reduction
September 9, 2010

These are So. Yum. I made them for dinner the other night and they were oh.so.satisfying and delicious. And really quick to make too!

Pan searing scallops when done right leaves them golden brown and crispy on the outside but tender and juicy on the inside.

Prep time: 5 minutes
Cook time: 10 minutes

1 1/2 lbs, large dry sea scallops (wet scallops are treated with extra water and chemicals and don't brown well)
1/2 cup flour
dusting of paprika
1 TBS extra virgin olive oil
1TBS butter (optional)
1/2 teaspoon oregano
1/2 parsley
kosher salt
2/3 cup white wine
lemon (optional)

Start with fresh scallops (avoid frozen). Rinse thoroughly and if your local fishmonger didn't already, pull the hard little stem-like pieces off the side of the scallop. Did you actually know those rubbery little flap things are the Scallop's sex organs? Yep the ones with the stems are female.

Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.

Season scallops with Kosher salt

In a medium bowl, mix flour, oregano, parsley, pepper, roll scallops individually in flour mixture to coat. Place on an unlined tray or sheet pan. I use parchment paper.

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Heat frying pan and add oil (butter optional).

Heat, on high until bubbly. It's ok if you see a little smoke. I saw a lot of smoke and had to open all the windows. Quickly found out I need all new batteries in the smoke alarms on the pug farm.

Add scallops, do not crowd. Dust with paprika.

Sear on high heat until golden brown, 3-5 minutes.

With tongs, turn scallops and continue to sear until golden brown on all sides, 2-3 minutes.

DO NOT OVERCOOK- or they will be tough and chewy. And take it from me, nobody likes to bite into a chewy scallop.

Remove scallops from pan to a plate and cover. Scallops will continue to cook.

Now make a yummy wine reduction using the delicious brown bits left in the pan:
I used Chardonay because I had an open bottle handy.

Turn off heat and add wine (and lemon juice optional). Stir up brown bits. Turn heat back on high and let wine reduce by half.
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Plate scallops and spoon wine reduction over them. Serve immediately.

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The great thing about these scallops is their versatility. You can serve them over a bed of mixed baby greens or toss them with some angel hair pasta. I made a mushroom stir-fry to go with them this time for a low-carb option. But I've been on a bit of a mushroom kick lately.

Posted by Lori in Food at 12:52 AM permalink Comments (1)
Proscuitto, Provolone Croissant Sandwich
July 22, 2010

Thanks to the Irascible Chef for this idea:

Proscuitto, Provolone, Orange Marmalade, Croissant Sandwich.

Mmmm...a simple yet tasty alternative to the traditional breakfast sandwich.

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**Note that the Proscuitto must be sliced paper thin. And paired with a Bloody Mary works best.

Ahhh... Heaven.

Posted by Lori in Food at 6:42 AM permalink Comments (1)
My First BBQ
July 7, 2010

I had my very first BBQ on the fourth of July. I think it went well despite the Triple H heatwave and this nasty cold I've been fighting for a week.

Here I am shucking corn at the sink! I am very domestic now.

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What's that I see, a little pug head in the background begging for food?

My first set table before the vultures all swooped in..

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It was a fine first feast.

Posted by Lori in Food , home sweet home at 12:59 AM permalink Comments (3)
mini meatloaves
February 7, 2010

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Ah, try this mini meatloaf recipe sometime when you don't feel like making a whole one. Instead of putting a big loaf in a bread pan just roll 8 balls and put them in a muffin pan. Decreases cooking time by 1/2 an hour too which is great for me because I am always in a hurry to eat. Made these for Super Bowl Sunday fillers, nice comfort food on a blustery day.

Ingredients

* 8 ounces lean ground beef
* 8 ounces lean ground pork
* 8 ounces ground turkey breast
* 1 large egg, lightly beaten
* 1/4 cup quick-cooking oats
* 1/4 cup chopped fresh parsley
* 1/4 cup ketchup, divided
* 3 tablespoons low-fat milk
* 1 small onion, chopped (3/4 cup)
* 3/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 1 1/2 teaspoons Worcestershire sauce

Directions

Preheat oven to 375°F. Coat 8 muffin cups with cooking spray.

Mix beef, pork, turkey, egg, oats, parsley, 2 tablespoons ketchup, milk, onion, salt and pepper in a large bowl.

Form the mixture into 8 balls and place in the prepared muffin cups. Combine the remaining 2 tablespoons ketchup and Worcestershire sauce and spread about 1/2 teaspoon over each mini meatloaf.

Place the muffin pan on a baking sheet. Bake the meatloaves until their internal temperature reaches 160°F, 25 to 30 minutes. Pour off fat before serving.

Baking individual portions of meatoaf in muffin tins speeds cooking, standardizes serving size and produces a moist, delicious main dish.

Posted by Lori in Food at 4:43 PM permalink Comments (2)
How to spend a snowy new england day
December 9, 2009

Q. What is the perfect winter meal to go with a work from home in sweatpants day, pug snoring on your lap, Christmas tree lights twinkling and a cold snowy Connecticut backdrop?

A. BBQ Meatballs and Mashed Potatoes

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Can I call it or can I call it?

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I ate so much there is now an odd ringing noise in my ears. Like the kind you hear right before the room starts spinning and you either pass out or have to vomit.

But it was Oh.So.Worth.It.

Here is the recipe if you're ever craving some good old fashioned down home comfort food:

Prep Time: 15 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 6
Ingredients

* FOR MEATBALLS
* 1-½ pound Ground Beef
* ¾ cups Oats
* 1 cup Milk
* 3 Tablespoons Very Finely Minced Onion
* 1-½ teaspoon Salt
* Plenty Of Ground Black Pepper (to Taste)
* _____
* FOR COOKING MEATBALLS
* 1 cup All-Purpose Flour (coating For Frozen Meatballs)
* Canola Oil
* _____
* FOR SAUCE
* 1 cup Ketchup
* 2 Tablespoons Sugar
* 3 Tablespoons Vinegar
* 2 Tablespoons Worcestershire
* 4 Tablespoons (to 6 Tablespoons) Onion
* 1 dash(es) Tabasco

Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes (this just makes them easier to work with)

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with mashed potatoes or whatever floats your boat.

---

My next move is to get horizontal on the couch and dig out my Love Actually DVD.

I might be ready for some chocolate chip cookies about midway through.

In other news Purdy walked in her first snow today!

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I don't think she liked it. But she did enjoy wearing her pink retro puffer vest that I found way down in the bottom of the clearance bin at Tarjay for $1.99.

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Life is good.

Posted by Lori in Food at 8:23 PM permalink Comments (7)
pumkin bisque
October 12, 2009

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Sitting here slurping my hot pumpkin bisque soup that I got at Costco this weekend and thinking if I lived in Tribeca right now I would totally be calling Nobu for take-out Pumpkin Tempura as the perfect side companion to this meal.

But then again if I lived in NYC I wouldn't have access to Costco or bulk pumpkin bisque.

The solution of course would be to learn how to make it myself.

I mean..... I make my own dog food for pete's sake.....how hard could tempura be?

Posted by Lori in Food at 9:27 PM permalink Comments (1)
moo
September 16, 2009

I think I'm going to get fat working at my new job.

Today I was out on my lunch break exploring the area and I discovered an Arthur Avenue Deli just a mile or two down the road.

There I had the best roast beef sandwich of my entire life, and you'll have to trust me when I say I have eaten a lot of roast beef sandwiches. It was so good that I didn't want it to end. I actually felt some twinges of sadness when I swallowed the last bite.

It was so rare and juicy that the meat drippings stained my hard roll in a bloody shade of crimson. They layered on the perfect sized slabs of fresh beef without so much as a hint of grizzle, and yellow American cheese with just the right amount of mayo and a crisp deli pickle on the side, ripe for squirting pickle juice into the merging crevices of meat and cheese. Not to mention the bread.....oh the bread.

Sorry if this offends any vegetarians out there - I mean I am absolutely a true animal lover.....but I am not an herbivore, I'm a carnivore.

Cleary I am also not Jewish, gluttonously consuming two dairy items in one sitting. Had I a large vanilla milk shake from the Carvel next door to wash everything down, I may have entered pure nirvana. Next time.

Posted by Lori in Food at 8:59 PM permalink Comments (1)
new discoveries
September 7, 2009

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I've made two important discoveries recently that have been saving me a lot of time in the kitchen.

Folger's Coffee Singles

Little instant coffee bags like tea bags. Just add hot water and you have a steaming cup of joe that tastes like you fresh brewed a whole pot. Does not taste like instance coffee at all. So quick and convenient, so delicious and perfect for on the go.

Maybe they've been around for a while and I just never knew. But now that I know I will never have a kitchen cupboard without them.

Now if only Dunkin Donuts would sell their coffee in these convenient little bags... my life would be complete.

Microwave Corn on the Cob

All these years of boiling a full pot of water on the stove and I just recently learned that you can actually microwave them and they taste just as good as boiling or grilling, maybe even better, more tender and sweet I think.

Leaving the husks on, start with three minutes on high, then flip them and do another 3 minutes. The husks trap the heat and steam the corn, let cool for a few minutes and the husks and silks peel off easily once they're steamed.

Try it. You'll see.

Posted by Lori in Food at 8:38 PM permalink Comments (3)
Beef Tenderloin with Blackberry Port Wine Sauce
July 3, 2009

More adventures in cooking - I must say over the years I've eaten a lot of different filet mignon recipes but this is now my new favorite way to eat beef tenderloin. It is seriously delicious! Your dinner guests will FLIP out at how tasty the blackberry port sauce is. Trust me. Oh and you get bonus points if you pick the blackberries fresh from your own garden :)

Goes really well with a smooth Cabernet or Merlot

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• 1 large shallot or small onion, finely diced
• 3/4 cup fresh or frozen blackberries (we used fresh)
• 2 cups port wine
• 1 teaspoons sugar
• 2 cups beef stock (we substituted homemade chicken stock)
• 1 tablespoon butter, softened
• 4 filet mignon steaks (we used porterhouse steaks)

In a saucepan bring diced shallots, blackberries, wine and sugar to a boil. Boil to reduce wine to 1/2 cup. Strain and set liquid aside. Boil beef stock in separate pan to reduce by half. Total reduction time is about 1/2 hour.

Grill steaks in a skillet 4 to 6 minutes per side or to desired doneness (I like mine pink in the middle). Whisk blackberry and port wine reduction into reduced beef stock. Thicken sauce by mixing 2 teaspoons cornstarch in cold water then stir into sauce and bring to a boil. Whisk in 1 tablespoon softened butter.

Garnish with leftover blackberries.

Serves 4

Posted by Lori in Food at 12:57 AM permalink Comments (1)
Buttermilk Summer Squash Bisque
June 17, 2009

Try this one, you'll love it! I read this recipe somewhere and tweaked it with my own spin. You can actually get really creative to suit your taste and diet (i.e. use low fat milk or cream instead of Buttermilk) but this is the way I made it for dinner tonight. I like the Buttermilk because it makes a nice thick creamy bisque. Yum.

Excellent as a meal on it's own with some Italian bread or as a companion to the main dish.
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3 Tbs extra virgin olive oil
3 large shallots chopped
3 medium cloves garlic, chopped
2 lbs yellow and green summer squash cut into ½ inch chunks
4 lbs red skinned potatoes un-peeled, cut into 1/4-inch thick chunks
1 tsp of fine-grain sea salt
1 tsp sugar
1 tsp crushed red pepper flakes
3-inch sprig of rosemary
3 cups lightly flavored vegetable stock
2/3 cup buttermilk

Heat olive oil in large pot over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Sauté until shallots are tender, about 5 minutes. Stir in squash and potatoes. Cook until squash starts to get a bit tender, about 15 minutes. Stir in the garlic, remove sprig of rosemary and add stock to the pot. Bring to a boil then reduce heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.

When potatoes feel soft - puree the soup in a blender. Transfer back into pot and slowly whisk in the buttermilk. Adjust seasoning as needed with more salt and sugar. I usually add in another tsp (at least) of both.

Garnish with a drizzle of olive oil, fresh grated parmesan cheese (feta or goat cheese works too), a pinch of red pepper, and a little sprig of rosemary. Or whatever toppings you like.

This is a delicious and versatile summer bisque. Next time I may add in some fresh crab meat....and I may do a version with bacon because I think it would go really well with the cheese and potatoes. You could also blend in spinach or tomatoes to load up on the nutrients just before blending... the possibilities are endless!

Freeze leftovers for a quick meal later on.

Prep time: 30 minutes
Cook time: 35 minutes
Serves 6 - 8

Posted by Lori in Food at 10:09 PM permalink Comments (3)
I may not be Italian but I cook like I am
May 31, 2009

Recipe for: Sunday Sauce

First I chop all my veggies: green pepper, red pepper, yellow onion, fresh garlic
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Then I blend my tomato ingredients: 28 ounces whole peeled tomatoes, 14 ounces chopped tomatoes
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In a big pot heat extra virgin olive oil on medium high, sauté veggies and dry ingredients (salt, pepper, basil, oregano, parsley) making the base. Cook 5 minutes or until tender.
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Mix in 1 pound of ground beef. I use 90% lean. Cook until no pink remains.
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Add in tomato ingredients + 1 small can of tomato paste and a little water if it's too thick
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Bring to a boil, add more dry ingredients to taste. I like my sauce sweet and tangy so I add sugar and parmesan cheese..
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Simmer for a couple hours, stirring and seasoning along the way. Don't forget to take out the bay leaf at the end.
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And voila - home made spaghetti and meat sauce.
Sprinkle with fresh ground pepper and parmesan cheese. Mmmmm
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Serve with tossed salad and fresh Italian bread.

Best when eaten on the couch with feet up while watching a choice DVD. Tonight it will be Gorillas in the Mist.

Posted by Lori in Food at 7:53 PM permalink Comments (6)
Nobu
April 9, 2009

At Nobu the chef recommends you eat family style sampling various items from the menu sharing them like appetizers. First you should eat the cold foods, then the hot dishes, then end with the sushi. This is because the rice fills you up so saving it to the end allows you to get a lot of other stuff in. Ironically, we already had our order mapped out this way before the waiter told us this was how to order. We were on board.

Nobu didn't disappoint. It lived up to the hype: atmosphere, energy, and of course the food was a: great and made for an enjoyable experience.

Lychee Martini
Amazing. One of the best martini's I've had. Smooth. Fresh. Succulent.
Warning to people with texture problems - the Lychee nuts are a highly chewy and slimey combo, I had to give mine to Nicole because they reminded me of floating eyeballs. Still delicious and didn't stop me from enjoying it.
INGREDIENTS:
1 measure (50ml) premium vodka
2 tsp fresh lychee juice
ice
1 lychee, peeled and stoned
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Spicy Miso Chips
Freshly chopped chunks of Big Eye Tuna sitting on top of lotus root-shaped chips dabbed with a bit of sweet sauce, topped with a leaf of cilantro. I could have eaten about 10 of these for starters.
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Sashimi Tacos
Premium cuts of Lobster, Crab, and Tuna with a pinch of Maldon salt, topped with a sweet salsa chunks of onions and cilantro. Next time I would order two of these. Maybe my favorite dish of the night. I found the recipe online too so I plan to recreate them on my own.
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Sashimi Salad w/ Matsuhisa Dressing
Delicious fresh slabs of tuna sashimi, the outer rim of fish coated with sweet blackened pepper in finely minced onions and shoyu sauce on a bed of mixed baby greens and shredded Japanese radish. The sauce was delectable and had almost a wood fire roasted taste.
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Pumpkin Tempura
Another favorite of my Nobu experience
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Big Eye Tuna Rolls
Spicy Big eye tuna rolls wrapped in black seaweed with a thin layer of tempura and asparagus stalks in the middle.
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Tuna Avacado tempura rolls, Salmon, and Hamachi
Amazing roll, salmon and yellowtail were good and fresh.
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Posted by Lori in Food at 12:18 PM permalink Comments (2)
It's Cookie time!
March 8, 2009

Forget about Spring forward and daylight savings - there is something even more important happening... it's Girl Scout Cookie time!

That's right. Time to support your local Girl Scout troops by purchasing some of their yummy cookies. Just $3.50 a box for a delicious icon of American culture. The cookies are also the backbone of the Girl Scout Cookie Program, the leading entrepreneurial program for girls. Great cookies. Great cause.

And on a total curiosity note, which are your favorite cookies?
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I am casting my vote for the Thin Mints that I love the best. I keep them in the refrigerator because they are even better served cold. Add a cold glass of milk and it's like noshing on a little slice of heaven.

Don't forget to order a couple boxes from the scouts in your area.

Posted by Lori in Food at 10:43 PM permalink Comments (8)
Fat Tuesday
February 24, 2009

Otherwise known as the "last hurrah" before the fasting and abstaining begins.

On Fat Tuesday then, one must take the opportunity to indulge in something decadent and delicious choosing to leave all guilt behind for the day. All I knew was that for my Fat Tuesday finish -- I wanted something fresh, juicy and loaded.

And the first place that came to mind was Five Guys Burgers and Fries

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The beauty of Five Guys is their simplicity. Burgers are super fresh (the meat is never frozen) they do not use artificial trans fats and a message board that hangs on the wall alerts customers where their day's shipment of potatoes came from. Today they were from Teton, Idaho.

A regular burger comes with two slabs of fresh, hand-formed meat that are nicely irregular and super juicy. Five Guys claims to cook them all well-done, but mine was perfectly medium and drippy with juices and yellow cheese. Just the way I like it. Possibly the best burgers on the East Coast.

Posted by Lori in Food at 8:49 PM permalink Comments (6)
sunday dinner
January 26, 2009

Beef stew....

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Posted by Lori in Food at 12:24 AM permalink Comments (4)
Oh, you may stray, but you'll always return to your dark master...
January 14, 2009

...... the cocoa bean

Now that I have my taste buds back in working order, I was able to dip into some of my birthday chocolates ......one of them being a new box of Junior Mints Deluxe....

Can I just say......aaahhhhhhhhh

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They take everything that is good and right about the original junior mint (dark chocolate and gooey peppermint cream) and supersize it into a hard candy shell that is thick and dark...more like the kind you would find on a chocolate covered cherry, enough to satisfy any oral fixation.

The soft fondant center oozes out quickly and if you don't pull back after the first bite, the huge reservoir will drizzle down your lips. It can be a bit messy but that's what I like about it. The only other option is to pop it into your mouth in one bite. But that almost seems like it would be a shame. This is a sweet treat that should be savored.

I am not saying the new deluxe version tops the original, nothing could...but surprisingly it does give the candy a decadent new twist.

One of the things I love about the original junior mint is how the soft waxy outer coating when bitten into ever so lightly, gives way to a mini explosion of creamy delights that send minty chills pulsing through your taste receptors. You actually get goose bumps in your mouth.

This bigger, harder deluxe version does all that. But it is so rich and sinful that you can't partake in too many at a time.... which makes it all the more gratifying when you do.

I am sinking my teeth into one as I type...

Posted by Lori in Food at 8:19 PM permalink Comments (7)
so tasty too
December 2, 2008

I've discovered there are few bad things in life that cannot be made a bit easier with some good old fashioned comfort food.

Enter one of my favorite dishes : Grilled cheese and home fries. I can eat this for breakfast, lunch, or dinner. Last night I had it for dinner. Potatoes are my favorite vegetable. I make my home fries with red skinned potatoes which I like to cut up into small pieces, as you can see below. I fry them in extra virgin olive oil with a little bit of onion for flavor but not too much. I use sea salt instead of regular salt, and the rest is just dry seasonings. My beverage of choice to compliment this meal is chocolate milk. It's a pretty quick and simple recipe and ooooohhh so good...especially for cold winter days, like today. I love it when some of the cheese melts out of the sandwich and sticks onto the potatoes. Yum!
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Posted by Lori in Food at 9:56 AM permalink
raw like sushi
September 4, 2008

It's funny how quickly we replace old routines with new ones. Things to fill the void, nourish the soul and soothe the spirit. And only in doing so are we able to provoke new thoughts and expand our ideals to an elevated state of awareness.

Once a week now I sit at the local sushi bar where the chef's are friendly and the food is not only an artistic endeavor but an oral explosion of scrumptious delights. Each time I order my favorites because let's face it, when a girl finds something she really likes it serves her well to stick with it.

• One avocado sesame seed salad
• 4 pieces of salmon sashimi cut into 8 small slices
• One spicy tuna roll also in 8 pieces

The presentation is so splendid that I almost don't want to eat for fear of destroying the artists work. It would be akin to smearing soiled hands on a wet oil painting. But alas after admiring the sublime attention to detail I let myself give in to the juicy temptations, getting my weeks worth of omega 3's all in one delectable sitting.

9215.jpgThe sashimi is served in a lit martini glass (today the color is blue) over a bed of ice and a heaping mound of shredded white radish (daikon) and a purple orchid for me to take home or wear in my hair should an exotic mood strike me. I no longer have to voice my special request for a side of eel sauce and crunchy tempura flakes for my dipping and dripping pleasure. They just arrive on their own now, like magic.

I often stop eating for a few seconds to scribble down loose thoughts and ideas on any available paper because the words come so freely here where everything feels colorful and inspired.

The waitress is overly attentive, hovering over my shoulder waiting to fulfill my every need. Filling up my water glass when it's still 3/4 full and swooping in to scoop up plates and sauces that I'm not anywhere near ready to part with. I think it annoys her that I like to hold onto my salad throughout the meal, picking at it and adding things along the way.

She keeps coming over to check if the bowl is empty yet, but each time she looks it becomes more full. I am not a salad / appetizer / dinner type girl, in that order. I want it all at once so I can take my time alternating bites and mixing different combinations of texture and taste. She starts talking in Japanese to one of the other waiters in a tone that suggests she is poking fun at my eating habits, simply because they do not conform with the structure that she has grown accustomed to.

And then it hits me like an Oprah Winfrey "light bulb moment," that I am a much happier person operating this way. Not having a set day to day routine or structured environment to go to. Where everything is so plotted out and planned that you forget to want and live in the moment. To think and dream, to touch and taste, to get to this place where your head is actually clear enough to sort out the dramas of the day and focus on the things that really matter.

I realize that I am someone who feels more alive, useful, and productive in the world while living outside of the box and writing outside of the lines. Like now on a paper napkin or an a la carte menu when everything is unplanned, unscripted, and raw like sushi.

Posted by Lori in Food at 12:39 AM permalink Comments (4)
nir-vah-nuh
July 21, 2008

turkeyhilljm.jpg

nir•va•na - Pronunciation [nir-vah-nuh]
-noun
a place or state characterized by freedom from or oblivion to pain, worry, and the external world.

That is the only word I can use to describe the new Turkey Hill limited edition, Junior Mints Ice Cream. It's a creamy mint-flavored ice cream swirled with rich fudge and loaded with miniature Junior Mints. The most interesting thing about the flavor is how the mint, which is already cool and refreshing in its candy form, combines with the coldness of the ice cream to become even more refreshing. With a sweltering July in full bloom, I hope you get to check this one out a grocery store near you. Make sure you do it soon. Like most good things in life, the Turkey Hill limited editions never last.

So yum.

Posted by Lori in Food at 12:12 AM permalink
the eating of the bullheads
April 28, 2008

Guess what I made for dinner tonight?

Beer Battered Bullheads...Yum. I must admit there is something extra satisfying about eating something that you actually preyed upon and caught. There is a sort of carnal element to it.

Here are my tasty pink catfish fillets, cleaning courtesy of dad. I don't clean the fish or take them off the hook. I just catch them and eat them....

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I like to have all my ingredients ready and lined up before I start cooking. Here we have all the essentials:

Extra Virgin Olive Oil
Egg Mixture (Egg, Budweiser, minced onions)
Flour Mixture (Flour, bread crumbs, salt and pepper)
Whole Wheat Cous Cous w/ veggies (for a side)

ingredients.jpg

and a scant 8 minutes later..... Voila! Beer Battered Bullheads.

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They were quite tasty too.

If you are interested here is the recipe for Beer Battered Catfish:

3 lb. catfish
¼ cup Italian bread crumbs (or cornmeal)
¼ cup flour
2 eggs, beaten
1 12-ounce beer
¼ cup minced onion
Olive Oil (enough to coat and fry)
Salt and pepper to taste

In a medium mixing bowl blend flour, breadcrumbs, salt, and pepper together. In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well. Cut the catfish into 2 inch cubes or strips. Heat the oil. Roll the catfish into the flour mixture, then dip into the beer-egg mixture, then back into the flour mixture. Place flour and dipped catfish into the deep-fry, cook until golden brown.

I wish I knew how to make Bullhead sushi, with rice vinegar, wasabi, avacado, and brown rice. I'm sure it could be done.

Posted by Lori in Food at 9:52 PM permalink Comments (1)
dietary habits of the not so rich and famous
March 10, 2008

After years of trying and making valiant attempts I have decided to accept the fact that I am just not a salad girl. I like meat and potatoes. I need to eat some form of pasta a few times a week. I like hearty foods especially when I exercise because my body needs the fuel to power me through my days and nights. I've learned that I have to succumb to my voracious appetite and unyielding indulgences from time to time without feeling guilty.

So how do I manage all this and remain at a normal weight for my size and frame? A lot of people ask, especially those who have seen me eat. So here it is. Here is what I do and don't do....

Most days of the week I try to not eat carbs
On the days when I must eat carbs I try to make them good healthy whole grain carbs. The exception to this is when I eat sushi during the week; I can do sashimi but enjoy my sushi more with rice. Brown rice sushi is awesome but not many places make it.
I avoid anything with sugar. I substitute Splenda whenever possible in recipes and coffee. The exception to the no sugar rule is birthday cake and natural sugars from fruit (bananas, apples).
I rarely drink soda or alcohol. 85% of the time I opt for water or juice.
I will only drink juices that are low sugar (under 10g) and I avoid high fructose sugar juices like orange juice and other juices that contain upwards of 30g's of sugar.
I throw out most of these rules on the weekends and let myself eat and drink whatever I want, within reason.

I am a creature of habit. Breakfast is either low fat cottage cheese with turkey bacon or whole grain oatmeal. On weekends I make French toast (with whole wheat or rye bread) or a breakfast sandwich, or Trader Joes Triple Berry O's.
Sunday nights I make some type of roast or spaghetti and meatballs
Thursday is a large taco salad with no peppers and no black olives
Friday is sushi day with salmon and spicy tuna. Tempura flakes on the side because I like to sprinkle them on my fusion rolls. Especially when there is a nice thick brown layer of sweet eel sauce on top of my little fishies...mmmm. The tempura flakes are a cheat but they are so small and worth it that I make the allowance...plus Friday is kick off to the weekend.

I avoid things with trans fat and things that are overly processed. I stick to all natural ingredients 90% of the time.
I choose whole wheat over "enriched wheat" "unbromelated wheat" and other impure whole wheat "blends"
I avoid refined carbohydrates.
I cook whenever possible versus eating out so I can control the ingredients I'm putting into my body.

Whenever I fall off of my plan and my jeans start to fit too tight I give up all carbs and sugars for 2 weeks to reset my metabolism and glycemic levels back into place. I make sure I eat every 4-6 hours to keep the engines churning properly. That's right I EAT every 4-6 hours when I want to lose a couple inches. I have learned that it's better to eat more than less so I force 3 square meals a day even if I'm not hungry. I stagger my meals and "graze" throughout the day with 3 snacks in between. The key is you have to make sure the things you eat are good things and that the portions you ingest are normal serving sizes.

I heard somewhere (I think it was on Oprah) the key is to never eat when you're hungry and never eat when you're full. The idea is you should constantly be eating the right things throughout the day so you never feel ravenously hungry. And on the flip side you should stop eating before you feel too full. Keeping it on a nice even keel is the way to go.

I know a lot of people who skip meals. They do so either because their schedule is too hectic to stop and eat something or maybe they are purposely skipping meals thinking if they don't eat as many it will be less calories consumed and less weight they will gain. It seems logical so I can understand why people think that. But it's actually very wrong and going that way actually has the opposite effect, not eating enough causes you to gain or maintain. The human body is an amazing machine, that's why. It has built in survival mechanisms that help sustain us through major disasters like drought and famine. What actually happens if your body doesn't get enough nourishment when you start missing meals? It will go into starvation mode sending messages to the brain that are like, "Uh oh body isn't getting enough food better take some action and start storing fat instead of burning it, we might need it later." On the flipside, when your body is getting a regular supply of food every 4-6 hours, it actually increases your metabolism which works to burn fat and calories at a higher rate. That burn process is further accelerated when you exercise.

Another thing I see at the gym all the time is women on the same stair climber or recumbent bike for the same ½ hour 5 times a week from 6:00 - 6:30 and then they are done. Those are the same gals in the locker room kvetching about their regular sweat sessions wondering why they never lose weight, only maintain and their body never changes.

It's that awesome human body again. Cardio is great for the largest muscle in the body, the heart. But cardio alone won't improve your overall muscle tone or shape. When combined with weight lifting though....it will! Lifting weights on a regular basis is another thing you can do to speed up your metabolism on an extended basis even after your workout sessions have ended. When you lift weights a couple times a week, your body will actually burn calories in your sleep! Awesome. And I'm not even talking about heavy weight lifting. Ladies even a couple sets of 10 pound dumbbells or resistance exercises done regularly will have this effect.

Now try as hard as I might, I am definitely not perfect. I know what to do and I try to stick to it most of the time. Lo, there are a number of obstacles that I battle on a regular basis. These are the ones I am hoping to get feedback tips and advice from my readers on how to manage the pitfalls, set backs, and triggers.

Obstacles
Comfort foods = STARCHES
All my favorite things are white and starchy; mashed potatoes, mac and cheese, spaghetti and meatballs, you get the drift. I come from a long line of comfort eaters.
I do find workarounds whenever possible (make sweet potatoes and mash them, use whole wheat pasta in mac & cheese, use Barilla plus in my slump) but they never taste as good and there are always times (mostly on weekends) when I go for the gusto with the good stuff.

Pizza Goldfish Crackers - I can (and do) eat one bag per sitting and I cannot bring myself to not buy them in the store. If I see them I have to have them. It's a $1.99 for one of the best tastes in the world.

Funks - I'm prone to the occasional funk from time to time when I just sort of check out on all things social and environmental and yes even dietary. When this occurs it usually involves the couch, sweatpants, unwashed hair, and saying fuck it to a lot of my normal good eating and exercising habits. There is a usually a trigger which could be a goal I have long struggled to achieve and then for whatever turn of events it doesn't happen or I get derailed from the plan I had for myself. Then comes the little voice in my head that says I worked so hard and sacrificed so much to get jack so what is the point of following the rules or playing the game if it doesn't get me where I want to be? When I get to this point of no return it usually escalates into rules being thrown out of the window and walking on a ledge of reason that I can't talk myself down from. Next I start doing things I would not normally do like buying packs of cigarettes (even though I don't smoke), hitting McDonalds drive through for a QP with cheese and extra large fry....and a lot of other various and sundry rebellious acts. Thankfully these funks don't happen too often and I snap out of them before too long.

Thin mint Girl Scout cookies - enough said

Portion control - Okay according to a box of spaghetti a serving size is one cup of pasta. I want to know what no-appetite miscreant at the FDA ever made this determination. A normal serving size of pasta for me is half a box. Period.

PMS. When I crave all of the above. When I want to eat everything because it tastes good and I have some unfulfilled emotional need for 3 days out of the month when my hormones demand things of me that I'm just not strong enough to fight.

Age. If you haven't figured it out yet, you will. The older you get the more your metabolism slows down and gravity works against you. Sad but true. It makes all of the above pitfalls that much more damaging and all of the good habits all the more challenging to stick to.

Thoughts?

Posted by Lori in Food at 10:11 PM permalink Comments (3)
Snapple cap fact #109
February 19, 2008

Do you ever read the back of Snapple caps? I do. Regularly.

I thought Snapple Cap "Real fact" #109 would be of interest to my fellow foodies out there.

I bet you didn’t know………

“Smelling bananas and / or apples can help you lose weight”

I don't know how or why this is.... but if it’s on the back of my Snapple cap, I believe it.

Posted by Lori in Food at 8:05 PM permalink Comments (1)
dinner gone wrong
February 6, 2008

Why is it that every time I cook pork tenderloin it ends up looking like a severed penis?

Normally I can have a laugh and still manage to enjoy my dinner but this one came out of the oven looking exceptionally perverse and just......very wrong.
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After an hour of pan roasting at 425, I could not even bring myself to eat it. I ended up having a small meatless salad for dinner. It was all my stomach could handle after the sickening display. So into the garbage Mr. porky went. I felt guilty throwing away food when there are starving children in the world.

But seriously, could you eat this thing?

Posted by Lori in Food at 7:57 PM permalink Comments (18)
food coma
September 3, 2007

All snake theory and pelvic congestion matters to the side....I'm concerned that I've developed a bewildering and dangerous addiction to Jujyfruits and Mike and Ikes candy among other things. It seems that lately my body is perpetually craving these fruity sweets. Last week it was a box of Dark Chocolates from Godiva. Odd these phases I go through and I can't seem to get enough of them. Not sure what it is but I actually feel like my stomach is a bottomless pit that needs to be constantly filled and filled and can never be satiated. When I eat pasta I never make the recommended serving size of 1 cup. I never understood how one measely little cup of spaghetti is supposed to be enough to whet any appetite. When I make pasta, I cook half the box (thats like 3 or 4 cups) and add some type of meat to the sauce and I eat it all in one sitting. My own brothers even marvel at how much pasta and other foods I'm able to consume. I eat until I can't move. It's scary. I don't know how it is that I don't weigh a lot more and I'm always surprised when I look in the mirror and see that I don't look as large as I feel. In my head I am a pudgy little fat girl because that's how I feel after I gorge on disproportionate sized meals. I eat the way an alcoholic drinks. Their will to drink more and more is stronger than their common sense to stop at a certain point. Something deep inside of them pushes them to test the limits. I think that's what I do with food. It's a good thing that I have a major aversion to vomiting or I would probably be a raging bulimic by now.

Labor Day weekend is full of traditions. The local radio station counts down the top 100 rock songs of all time [Led Zeppelin Stairway to Heaven is always #1]. The Jerry Lewis Telethon, Princess Diana tributes and my brother's birthday and annual Labor Day party that lasts for 3 days..... Needless to say food was bountiful this weekend and I didn't have to do any of the cooking which makes it even more delicious. There were cheeseburgers, hot dogs, sausage and peppers, potato salad, macaroni salad with peas, pasta salad with veggies, shrimp salad, tuna salad, salads with Hellmann's and salads with Miracle Whip. There were chips and dips, grilled roast beef and deep fried turkeys. Corn on the cob, meatballs, baked beans, sauerkraut, Mexican dishes, Italian dishes, cookies, cakes, donuts, and on and on and on and then when I came home I was still hungry so I ate some more. That's when I started in on the Pizza Goldfish, popcorn, wheat thins, extra sharp cheddar, apple slices, more cheeseburgers, more chips, raspberry ice cream, more Mike and Ikes, more JujyFruit which I'm actually snacking on now as I type.

Time to hit the gym, hard.

Posted by Lori in Food at 9:39 PM permalink
Wine Fest
September 17, 2006

I went wine tasting this weekend at a local vineyard, a scant 10 minutes away from my house in the beautiful New England countryside.

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I tasted many wines, whites, reds, peach, cider. My favorite white was the Chardonnay which is barrel fermented and aged in French oak with fresh apple and ripe melon flavors. Mmmm. Then there was the barrel-aged red Cabernet Franc. I love a smooth cab. This one was full-bodied red with concentrated black currant; dried fig and spice. Very earthy and rich. Would go really well with a grilled London Broil or tenderloin, I think.

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I was very fond of the semi-sweet red known as “picnic” wine, bursting with bright raspberry, blackberry, and plum fruit. The vineyard recommended drinking with picnic basket fried chicken, pulled pork, and a classic burger or a good dog. I also discovered when I got home that it goes rather well with my homemade foot cheese pizza too....

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I didn’t think I was buzzed because I ate lunch right before the festival and snacked on bread, cheese, and fruit while there. I must have been a wee bit tipsy though, because I didn’t realize I drove home in 2nd gear until I pulled into my driveway. That, and I just had to spellcheck veneyard.

Posted by Lori in Food at 7:43 PM permalink Comments (3)
Ice Scream!
July 5, 2006

pinkice.gifI never eat it in the fall, winter, or spring. Only summer. I ‘spose in addition to my texture, taste, color, smell, and ingredient issues with food, I also have a temperature thing. I can only eat ice cream when it’s HOT HOT HOT. Except for my birthday in January, then I make the exception for Carvel ice cream cake with the chocolate crumbles and blue gel icing. Yum.

The way I see it, that gives me the next 2 summer months to eat ice cream to my hearts content. My favorites are Carvel cherry dip in a wafer cone and soft serve vanilla with mixed sprinkles. For hard serve, I like pistachio (but it has to be green) and bubblegum flavor, raspberry, and strawberry. Generally speaking, I like all the hard flavors that come in the color pink. Hmmmmm.

The best selection I’ve yet to find at the grocery store has got to be Ben & Jerry’s Half Baked. Which if you didn't know is chocolate & vanilla swirled together with big chunks of fudge brownies & gobs of chocolate chip cookie dough twisted into one delicious frozen medely of arguably the best cold munchie food ever.

Ahhhhh, but I wonder what other tasty treats await my sampling? I’d sure hate to think there is something else out there that I might be missing. I spent a good portion of my weekend just thinking about ice cream and all the flavors I've yet to try. So on this hot summer day, I am opening the Blog up to recommendations.

Pray tell, what is your favorite flavor?

Posted by Lori in Food at 7:21 AM permalink Comments (10)
food fetish
June 23, 2006

I’ve found the cure to just about anything that ails me is a hot bowl of Slump. Nestled high atop a mound of steaming shells holding gently pockets of home made meat sauce simmered to perfection sprinkled with some fresh ground pepper and lightly grated foot cheese. It’s better than any pill or foreign substance you can imbibe for comfort or escape. To eat all that is wrong in the world and somehow make it right again. I prefer to make my own food because I can control the ingredients, textures, tastes, colors, and smells.
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I alternate my Slump recipe ever so slightly for Summer Slump versus Winter Slump to make it a little lighter in the warmer weather. Growing up, my brother told me I should never eat eggs. Why not? “Because chickens don’t piss.” “You should never drink water either.” Why not? “Because fish f*ck in it. I haven’t eaten a hot dog since the early 80’s when he told me they were made from lips and assholes. My big brother messed me up good. To this day, I can’t bring myself to eat an egg. My steaks have to be medium rare and I can’t eat hamburgers, only cheeseburgers. I find the hamburgers too dry. All of my meats have to be juicy and tender. I like white pork but I haven’t been able to eat the pink Ham ever since I saw Babe.

I’m particular about my deli meats and cheeses too. I’ll always opt for the roast beef first but only if it’s rare and only a quarter pound to a shot because if you keep it more than 2 days it starts to turn brown and loses the pink. Turkey is next but I can’t have the orange pepper jack stuff. It has to be roasted turkey breast or honey turkey but it’s tricky to find honey turkey that isn’t smoked. I hate smoked. For cheeses, I always go with Land O’ Lakes white or yellow sliced thin – if it’s too thick I can’t eat it, it tastes different at varying degrees of thickness. I swear that it does…and I could never oh Dear Lord NEVER eat processed cheese from the prepackaged individual wrapped slices. Eeeek! That’s a whole other level of multi issued texture, flavor, and ingredient conflicts that are just very very wrong to my palate. I can however devour an entire can of easy cheese squirted into funny shapes on Wheat Thin crackers in one sitting.

For condiments I like mustard but only the dark golden mustards, I can’t eat the bright yellows. Mayonnaise is good which is weird because it’s really just egg whites but it has to be Hellmans, it can’t be Cains and definitely not Miracle Whip. Blech.

I love sushi but I can only eat the kind that’s orange or red and not too slimy. I devour the rolls with sesame seeds on the outside but I can’t eat the rolls with the orange tobika on the outside. If even one orange flake of it spills onto my plate, I am done. Even looking at Roe on other peoples plates makes me nauseous. The thought of one of those little orange bait like eggs popping in someone’s mouth is more than I can handle.

Mashed potatoes are my favorite but they have to be totally mashed or whipped, they can’t have any lumps. Even one lump will kill it for me.

I can’t eat a pickle because the texture is too slimy but I love the taste so I buy jars of pickles and only use the juice to flavor things and then throw away the pickles. Nothing makes me happier than a grilled cheese sandwich cut in half with fresh squeezed pickle juice onto the part where the bread separates from the cheese. I also like pickle juice squirted on any of your diner-type fare....cheesburgers, potato chips, and fries...but only if they're cooked well done. Mmmmm.

I won’t drink beer but I’ll drink wine. My reds have to be sweet and fruity, I can’t drink dry. I favor whites that are more robust and full bodied. My vodka drinks can’t be Smirnoff or even Grey Goose, they have to be Stoli, only Stoli and my Madras' can’t be too orange or too red in color, it has to be pink or I’ll send it back.

I prefer Kraft macaroni and cheese to Prince but the best is the Kraft deluxe in the aluminum package. I can’t eat tuna from cans anymore because all I taste is metal; it has to be the kind in the package.

I won’t eat milk chocolate or white chocolate, only dark chocolate..and I don’t care what anyone says, the Blue M & M’s DO taste different. The blue die tastes like poison and my body rejects them. What’s even more concerning and a lifelong mystery is why the small can of Spaghettios and Meatballs have a different texture than the Spaghettios in the bigger can. The meatballs in the small can are always hard no matter how long you cook them. They never get soft and chewy like the meatballs in the bigger can. Why?

Posted by Lori in Food at 8:53 PM permalink Comments (6)
delish
June 13, 2006

SteakSalad.jpgI had the best meal for dinner tonight, it was simple yet satisfying. Two little eye round steaks seasoned and marinated the night before with garlic pepper salt and Kikoman’s Teriyaki Baste and Glaze grilled to medium rare – 5 minutes on each side. A green side salad with crumbled goat cheese and broken turkey bacon flakes on top. Sprayed with those new salad spritzers in red wine flavor. Yummmmmm. Doesn’t sound like much but it met all of my work week menu requirements: Cheap. Easy. Tasty. Juicy. Hmmm, reminds me of my last……..oh, nevermind.

Posted by Lori in Food at 12:56 AM permalink Comments (2)
Manja
March 14, 2006

Today is the day I can eat Carbs again! It’s been a long 2 weeks of detoxing off the white stuff. I did have to cheat once on Friday when I was out with coworkers to celebrate a long painful project reaching fruition and my boss insisted that I drink. You can’t refuse the boss. Well, long story short it was either eat carbs or vomit so I made the executive decision to consume carbs (and sugar in my margarita) in an attempt to soak up the alcohol. It worked and I didn't feel too guilty because I'm only 2 lbs away from my goal weight.

Now I am happily moving into Phase 2 where I can reintroduce good carbs of the whole grain and whole oat variety, and cruise into "maintain" mode. My cupboards and pantry are now stocked with a nice hearty assortment of whole wheat pastas, oatmeal, breads, breadcrumbs, even whole wheat pancake mix. Thanks Aunt Jemima! And P.S. they are fabulous when you add in a little apple sauce and less milk.

Nicole asked for some South Beach friendly recipes so I have one to share with you today. I made this last night -- a little Italian to go with the Sopranos season opener:

South Beach Lasagna:

1 lb lean ground beef or turkey
¼ cup onion
3 garlic cloves
1 6 oz can tomato paste
1 8 oz can tomato sauce
1 8 oz can whole peeled tomatoes (mashed or blended)
½ tsp basil
½ tsp oregano
1 tsp salt
1 tsp pepper
1 tsp splenda (to sweeten)
2 tbs parmasean cheese
1 box WHOLE WHEAT Lasagna noodles (I use Hodges)
1 lb lowfat cottage cheese
½ cup fat free ricotta
2 eggs
12 oz shredded mozzarella (skim low moisture)

In a skillet, cook onion and garlic in olive oil until tender. Add meat. Cook only until no pink remains. Drain fat. Return to pot. Add All tomato ingredients plus dry basil, oreg, salt, pepper, splenda, parmasean cheese. Bring to a boil. Reduce heat simmer slowly covered but crack to vent.

Cook lasagna noodles according to package directions. ***Tip – undercook noodles by a minute or two for easier layering. The rest will cook in the oven. Set noodles aside.

Mix cottage cheese and ricotta in a bowl with 2 eggs, salt, pepper, and parsley until blended. Set aside.

Preheat over to 350

When all ingredients are ready in a 13x9 in. baking pan (sprayed with Pam cooking spray)
layer as follows:

*3 lasagna noodles
*Cottage Cheese Mixture
*Mozzarella Cheese
*Meat Sauce
Repeat layering ending with noodles, cottage cheese and shredded cheese on top, sprinkle with parsley.

Cook 30 minutes covered, and the last 15 minutes uncovered. Let stand to cool for at least 15 minutes.

Mmmmmmm

Posted by Lori in Food at 7:08 AM permalink Comments (6)
Slump
August 24, 2005

Many of you have emailed, commented, or IM’ed asking for my Slump recipe. Wow, my brother would kill me if he knew I was blogging our secret family Slump recipe. Luckily for me, nobody in my immediate family reads my blog. Except for SL, and she keeps all my secrets.

Here it is:

Keep Reading » » »


Posted by Lori in Food at 1:30 AM permalink
Sweet Temptation
April 25, 2005

How exactly is one expected to abide by all the rules and do the right thing when such Sweet Tempation exists in this world?

This my friends is what Pure Evil is made of:

Keep Reading » » »


Posted by Lori in Food at 9:34 PM permalink
Foot Cheese Pizza
March 13, 2005

It's a family tradition that dates back to the 1970's and Sunday nights of watching Creature Feature and making tents out of bed sheets to hide from the cheesy monsters. There was always Homemade pizza on hand.

The one comfort food that surpassed all others, Foot Cheese Pizza's. The secret is in letting the dough rise just long enough to be pliable but not so long that it gets tacky, then pounding it out with even palms and finger tips leveling about a 1/2 inch spread onto a greased cookie sheet. Bake @425 for 20 minutes and Voila! Thin-crust pizza is my favorite, and real pork-sausage for a topping. Parmesan cheeseand the tangy sauce is what makes Foot Cheese Pizza's the best munchie food ever. Yum!

My brother says that parmesan cheese smells like feet, forever coining the phrase Foot Cheese Pizza !

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Posted by Lori in Food at 4:14 PM permalink
Stuffed
November 25, 2004

Here I am belly-up on the couch with Pugsley, about 5 lbs heavier, both of us in a triptophan-induced coma, stuffed like a bird....but BOY was it worth it!! Hope you all had a Great Thanksgiving.
I think I'll go explode now.

MyTurkey20042.jpg
My Thanksgiving Turkey

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Posted by Lori in Food at 6:26 PM permalink
Happy Thanksgiving
November 23, 2004

A Thanksgiving Message from Lori and Pugsley:

Happy Thanksgiving!

Posted by Lori in Food at 4:07 PM permalink
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