Posts tagged healthy
Sunday, November 4, 2007

red lentil soup with garam masala

I have to give credit where it’s due – this soup would not have been possible if it weren’t for KS who kindly and willingly entertains my flights of fancy in the kitchen. If, while I’m eating breakfast at my desk at work, I email him to, oh, soak the lentils for an hour prior to me coming home and making dinner because I think this garam masala spiced lentil soup sounds swell, he emails back agreeably and ha! because victory is mine, and time, dear time, since there’s so not enough of you in the day, I’ve just tricked you if only a little bit and saved myself and KS an hour before we can commence dinner. If that’s not pure genius on my part, I don’t know what is.

I’ve already confessed to you that I’m a total sissy when it comes to morning darkness, but also like to clean few pots and pans in the kitchen on weeknight. The cooking thing too, you know, I do love it, but sometimes it separates me from my meal and while I feel all European and chic dining at 10 pm, I think my body prefers and earlier time (I think my body likes me to be square and eat at 7pm – body, if you’re reading this, 7pm dinners are not happening on weeknights. Ever. Unless I quit work.)

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Sunday, October 14, 2007

turkey chili

onions instead of sour cream

Ever since I read “The Omnivore’s Dilemma” I’ve been rather preoccupied with eliminating high-fructose corn syrup from my diet, and trying to get my hands on grass fed meat and true free range chicken. Yes, I’ll eat whatever meat is being sold in Whole Foods from time to time, but when I can, I will try to get the stuff from small family farms, and by small, I mean small.

welcome, fall!

In general though, we’ve been trying to decrease the red meat consumption – for health reasons more than anything. And as temperatures suddenly dropped last week and we all felt a fall chill, my mind turned to chili. Everyone marks fall in their own way and for me, nothing signals the change of seasons more than crisp, fall apples (preferably Cortlands) and a steaming bowl of chili. And yes, chili con carne is the traditional way to go, but I’m making a few alterations.

dried poblanos
without planning and in a hurry, canned beans will do turkey for me, turkey for you

And if anything, seeing King Corn this afternoon with KS and his younger sister made me feel a lot more vindicated for abandoning the classic oldie-but-goodie and sticking with something slightly healthier (nevermind the whole Topps debacle). For the record, the film is great and I was (for the most part) engaged and entertained. I’ve learned little new as Michael Pollan has obliged in educating me in this matter, but it did drive the point home yet again – we are what we eat and for the most part, Americans are children of the corn.

oh the goodness!

I have to confess that eating this batch of chili made me realize that I actually prefer the turkey version to its original “con carne” one. I suppose that “chili con gobble” doesn’t roll off the tongue quite as easily as “chili con carne” does, but I’ll get used to it – my palate has already.

Since we’re decreasing/limiting dairy consumption in our household, we chose to top our chili off with some chopped onions and added some hot sauce (when do we not). But I think that the most preferred way is to give your generous bowl some sour cream, sprinkle with cheddar cheese and green onions and award yourself with a heaping spoonful!

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Friday, July 20, 2007

zucchini stuffed with feta, pinenuts, and dill

one of those perfect summer meals

Oh man, sometimes I get into the mode when I want to write about a recipe and words just flow, you know. And sometimes, I make a dish and it is heavenly. And I can’t wait to share it with all of you. And then – my mind goes all fragment-y and vacant. I write a few pieces and nothing quite flows and I scrap the whole thing and begin all over again. And this recipe is one of them.

And yet I cannot figure out why – because if anything this dish is so amazing, easy, delicious and healthy that I should have no problem singing it praises. I should just feel so inspired by the fact that there is nothing about this dish not worth noting, but instead I look at the pictures, salivate a bit and go back to the blank sheet to type something, anything that might induce a bit of sex-appeal for the dish. You know, every dish wants to be sexy in some way or another. It needs to have its edge, its je ne sais quoi, its mojo!

vessels

But here’s the rub – if say gossip magazines were loaded with nothing but positive and wonderful news of celebrities, the gossip magazine industry as we know it would cease to exist. Or sell a lot fewer magazines. Because people like to read stories with a little bit of hair on them. No one wants to read a happy-go-lucky story. We eat up negative tabloid news like nothing else – and someone’s making a mint on this! Some actress falling off the wagon and the next day a picture of her passed out in her car is front pages news; an innocent looking heartthrob getting caught with a hooker in an alley; a cherubic, stunning model videotaped doing cocaine. This is the stuff that really propels the sales into the stratosphere. I guess because this dish is the equivalent of a Meryl Streep celebrity-type, there’s little edge that it has. Talented, elegant, appealing, but not in the least bit scandalous or mysterious – when was the last time you read about Meryl in People, US Weekly, or OK?

I guess the missive is this – unless you dislike any of the ingredients listed, you need to make this dish. Soon. And if you dislike, pine nuts for example, just take them out and make the dish without them. I suppose if you don’t like zucchini, then you’re pretty much out of luck as the rest of the dish goes out the window, but few people I know dislike zucchini. In fact, no one I know, dislikes it.

stuffed

So, it’s quite simple, you see. Make the dish. Taste for yourself. And let me know if you don’t love it – because I’ve yet to make this and have leftovers the next day. And there you have it, short, sweet, to the point. Nothing controversial about stuffed zucchini (unless you want to make a juvenile crack about me saying “stuffed”) – but I tried to come up with something zany for you, and it amounted to nothing. I suppose this would make me a failure at a tabloid magazine – I like happy stories both in print and on my plate!

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