Thursday, November 29, 2012
Cold weather ennui + bonus comfort food recipe
For whatever reason, it's kind of an uphill battle not to feel blah this time of year. I know some people that struggle with SAD, and whatever weirdness I experience seems relatively minor, so I just wait it out. I'll feel kind of down for a few days or a week then I'm back to my jolly self, so I don't take it too seriously.
I find that exercise really helps me be cheery-jolly instead of fat-santa-jolly, which brings me to a positive note! I've weighed in at 131 the past 3 days in a row, which is a whole seven pounds lighter than I was when I started working out in August. I think this week might be a bit of an anomaly since I normally weigh about 134 these days, but seeing the number on the scale go down is helping to reaffirm what I'm generally feeling, which is lighter and leaner. I've spoken before how weight loss was never my goal, but since I'm putting on muscle that means I've lost a not-insignificant amount of body fat which is good for my health, for how my clothes fit and for my self-esteem.
It's a good thing I'm into working out these days, because with the cooler weather comes an increased craving for comfort food. It's really hard to want a grilled chicken salad when it's 40 some odd degrees out. I know it's psychological but it's just the truth. Pasta is more of a sometimes food than a good ol' standby nowadays, but I made something so good the other day I just had to share. Yes I realize the irony of posting a pasta recipe directly after a paragraph about weightloss, but that's just the kinda gal I am!
Jen's Pasta Rustica (I just made that up)
Ingredients:
-Half a box/bag pasta of your choice (I recommend bowtie or penne)
-3 links of Italian sausage (go for the spicy kind!)
-broccoli (or spinach. Or oooh rapini/broccoli rabe if you enjoy the bitterness like I do)
-Cremini mushrooms
-1-2 cloves garlic
-Small jar of marinara (I really enjoy the kroger brand sauce with roasted red peppers)
-Goat cheese
Steps:
-While your pasta is boiling with a little salt, squeeze your italian sausage out of the casing and get it browning in a pan. You're going to want to chop it up into little bits as you go.
-When the sausage is almost cooked, add your sliced mushrooms,chopped broccoli and minced garlic. If you are using spinach, be prepared to use a lot because it will cook down quite a bit. I threw in a splash of red wine at this point too because I had an open bottle, but that's optional.
-When all ingredients in the pan are cooked to your liking (obviously don't undercook your sausage or overcook your broccoli), throw in your red sauce
-This would be a good time to grate in some parmesan cheese and add whatever spices you like
-Once your sauce is heated and your pasta is drained, serve in a bowl and top with a generous dollop of goat cheese. Mix it all together!
I also make a version of this with no red sauce, just using goat cheese which turns into a creamy sauce of its own when mixed with the hot pasta. This is really good with a robust red wine, and makes great leftovers for lunch. The good thing about making pasta at home is that even though it's not a health food by any means, you can have better control of the portions and the salt. Life without pasta is not a life worth living.
Wednesday, November 28, 2012
Thanksgluttony
I always go all out on Thanksgiving, but this is the only year in recent memory that I've woken up at 7am to wrestle a 21 pound turkey. The kitchen at my last place was woefully small, so back then I opted for a pre-smoked turkey that required only a couple hours of warming. That let me save trouble and focus on the sides, which everyone knows are the best part anyway. Or so I thought!
My bird was cooked from scratch this year and it came out really delicious, which was good for my ego and my waistline as I found myself eating a lot of lean protein over the long holiday weekend (NOT typical). You'll notice I didn't stuff the bird. Not only does that add to the cooking time (something we definitely didn't want) but there are possible food-safety issues and the resulting stuffing is often soggy anyway. My method comes from my dad and produces great results. I juice a couple of oranges and lemons then stuff the peels inside the turkey along with some fresh herbs. This looks pretty and is aromatic. I like to think it adds to the flavor as well. With the juice, I mix some soy sauce (umami baby!...wait does that sound like something Guy Fieri would say? It does doesn't it? Sorry) and melted butter. I use this mixture along with the bird's own juices to baste every half hour or so. I've read that it's inconclusive whether basting actually has an effect, but in my opinion it helps to flavor and crisp up the skin so I will keep doing it.
I tried something new this year where I roasted the turkey upside down for the first 2 hours. I'm not sure if I can attribute my juicy breast (hee!) to that, but it's worth a shot. I'd recommend having some help though because flipping a big old turkey by yourself with hot, bloody turkey juice...just have help. After that I rubbed the whole thing directly with half a stick of butter, some sea salt and fresh ground pepper and popped it back in for the rest of the cook time, which was approximately a million hours.
Now, since I realize turkey cooking tips are completely useless after Thanksgiving, I'll share a recipe that can be used year round. I always make yams (with the marshmallows, screw the haters), cranberry sauce and stuffing (chorizo and poblano this year) but the highlight, my specialty, my crowning glory is my greenbean casserole. I'm not going to lie to you, there is cream of mushroom soup in this thing and those canned fried onions on top. I generally believe in making things from scratch, but this version is so good I've been hesitant to mess with it, and when you're making like 7 dishes you'll be glad you're not having to mix up your own bechamel or some shit. As usual, measurements are approximate and substitutions can be made. As long as you are using fresh green beans you are in the clear. If you use canned green beans the Thanksgiving Police will come and arrest you.
Jen's green bean casserole
Ingredients:
-Large bag of fresh green beans
-1/2 onion, chopped
-2 cloves garlic
-4 small cans (or 2 big cans) cream of mushroom soup
-Half and half or milk
-Pepper and herbs of your choosing
-Various cheeses (I recommend cheddar, gruyere and parmesan)
-Can of those crunchy fried onion thingies
Steps:
-Snap your green beans in half, removing any excess stems as you go. This will take awhile so allot plenty of time
-Boil your green beans with a little salt until they are almost fully cooked but still a bit tender.
-While that's happening, saute up your onions and garlic
-Drain your greenbeans, etc etc
-In a large bowl, mix the cream of mushroom with the half and half or milk, some fresh cracked pepper and a little oregano, thyme, whatever you have on hand. If the mixture is too thick, add a little water or milk. Do not, I repeat do not add any salt. Between the soup, the cheese and the topping you have plenty.
-Spread some of the cream of mushroom mixture in a large casserole dish and top with a layer of cheese. You can do cheddar, then gruyere later, then parm on top or just mix it all up. It doesn't really matter.
-Add a layer of green beans along with the sauteed mushrooms and garlic
-Top with more of the cream of mushroom mixture, some more cheese and some more greenbeans
-Finish with a layer of the mixture on top (and if you don't feel like layering it, just mix it all together because who cares)
-Top with the crunchy onion things and bake at 350 until they are golden brown and the edges of the casserole are bubbly.
-Eat a shitload of it and convince yourself it's good for you because of all of the greenbeans. Feel all smug about it.
Oh, and I almost forgot! A huge bonus to cooking your own turkey is the bounty that will fill your freezer. I have half of a carcass (mmm...carcass...), some leg bones and dark meat, and about 2 quarts of broth. It's a cook's dream! The Thanksgiving that keeps on giving.
I mean, look at this sucker
My bird was cooked from scratch this year and it came out really delicious, which was good for my ego and my waistline as I found myself eating a lot of lean protein over the long holiday weekend (NOT typical). You'll notice I didn't stuff the bird. Not only does that add to the cooking time (something we definitely didn't want) but there are possible food-safety issues and the resulting stuffing is often soggy anyway. My method comes from my dad and produces great results. I juice a couple of oranges and lemons then stuff the peels inside the turkey along with some fresh herbs. This looks pretty and is aromatic. I like to think it adds to the flavor as well. With the juice, I mix some soy sauce (umami baby!...wait does that sound like something Guy Fieri would say? It does doesn't it? Sorry) and melted butter. I use this mixture along with the bird's own juices to baste every half hour or so. I've read that it's inconclusive whether basting actually has an effect, but in my opinion it helps to flavor and crisp up the skin so I will keep doing it.
I tried something new this year where I roasted the turkey upside down for the first 2 hours. I'm not sure if I can attribute my juicy breast (hee!) to that, but it's worth a shot. I'd recommend having some help though because flipping a big old turkey by yourself with hot, bloody turkey juice...just have help. After that I rubbed the whole thing directly with half a stick of butter, some sea salt and fresh ground pepper and popped it back in for the rest of the cook time, which was approximately a million hours.
By the time it came out of the oven, this is what I looked like
Now, since I realize turkey cooking tips are completely useless after Thanksgiving, I'll share a recipe that can be used year round. I always make yams (with the marshmallows, screw the haters), cranberry sauce and stuffing (chorizo and poblano this year) but the highlight, my specialty, my crowning glory is my greenbean casserole. I'm not going to lie to you, there is cream of mushroom soup in this thing and those canned fried onions on top. I generally believe in making things from scratch, but this version is so good I've been hesitant to mess with it, and when you're making like 7 dishes you'll be glad you're not having to mix up your own bechamel or some shit. As usual, measurements are approximate and substitutions can be made. As long as you are using fresh green beans you are in the clear. If you use canned green beans the Thanksgiving Police will come and arrest you.
Jen's green bean casserole
Ingredients:
-Large bag of fresh green beans
-1/2 onion, chopped
-2 cloves garlic
-4 small cans (or 2 big cans) cream of mushroom soup
-Half and half or milk
-Pepper and herbs of your choosing
-Various cheeses (I recommend cheddar, gruyere and parmesan)
-Can of those crunchy fried onion thingies
Steps:
-Snap your green beans in half, removing any excess stems as you go. This will take awhile so allot plenty of time
-Boil your green beans with a little salt until they are almost fully cooked but still a bit tender.
-While that's happening, saute up your onions and garlic
-Drain your greenbeans, etc etc
-In a large bowl, mix the cream of mushroom with the half and half or milk, some fresh cracked pepper and a little oregano, thyme, whatever you have on hand. If the mixture is too thick, add a little water or milk. Do not, I repeat do not add any salt. Between the soup, the cheese and the topping you have plenty.
-Spread some of the cream of mushroom mixture in a large casserole dish and top with a layer of cheese. You can do cheddar, then gruyere later, then parm on top or just mix it all up. It doesn't really matter.
-Add a layer of green beans along with the sauteed mushrooms and garlic
-Top with more of the cream of mushroom mixture, some more cheese and some more greenbeans
-Finish with a layer of the mixture on top (and if you don't feel like layering it, just mix it all together because who cares)
-Top with the crunchy onion things and bake at 350 until they are golden brown and the edges of the casserole are bubbly.
-Eat a shitload of it and convince yourself it's good for you because of all of the greenbeans. Feel all smug about it.
Those crunchy onion thingies count as a vegetable right?
Oh, and I almost forgot! A huge bonus to cooking your own turkey is the bounty that will fill your freezer. I have half of a carcass (mmm...carcass...), some leg bones and dark meat, and about 2 quarts of broth. It's a cook's dream! The Thanksgiving that keeps on giving.
Thursday, November 15, 2012
domestic goddess
I threw Greg a party for his 36th birthday and it was a hit! As usual, I was running around red-faced and taking stuff out of the oven until the last minute, but I'm starting to find hostessing really fun even when it's hectic. I even managed to throw on a dress, heels and red lipstick while the food finished up. I'm a regular Betty Draper. Except not miserable. Well, and I had a lot of crunch-time help from my brother (Shout out to Dylan *high five*)
I didn't take any pics of the food so you'll just have to take my word for it when I say everything came out great. I did those spinach and artichoke stuffed mushrooms I wrote about awhile back plus I tried new idea I had for a savory tart. I simply cut some frozen puff pastry into rounds, scored and pricked them and all that jazz, and then covered them in a mixture of goat cheese, carmelized onions, herbs and parm. The fillings for the mushrooms and tarts were made the night before, as was some yummy hummus (secret: greek yogurt!) which I served with baby carrots for the healthy people that didn't want to eat obscene amounts of cheese. Oh yeah, and there was a cheese plate. CHEESE. I don't bake, so Greg picked up some amazing homemade oreos from Fluff Bake Bar at Revival Market. They are incredible - go get one at your earliest convenience.
Part of the fun of cooking is sharing it with people you love, so I guess this is where I should mention that I adore all of my friends, and I'm grateful for everyone that came, and those that couldn't make it. You are all very smart and funny and good-looking! Xoxoxo.
I really enjoy getting everyone together, so I'm really glad that Greg's love of hosting parties has rubbed off on me; it's one of the many good things about shacking up. It's been about 9 months now and I couldn't be happier that we're living together. Our house is really fun and cool, plus we just click when it comes to cohabitating. I think we've had one argument about it, and it was some hypothetical situation about what do to if someone wants to bring something home and the other person finds it legitimately scary and doesn't want to live with it. I can't remember how that debate shook out but I bet you can figure out who was on which side of that argument :)
Anyway, I guess I've been having a lot of warm fuzzy feelings lately. They're probably being exacerbated by this colder weather. I'm not quite ready for the holidays and all of the shopping and cooking it entails, but I am ready to bundle up at home and watch movies and drink wine. Ok I guess I kind of do that year round but it's different when it's cold out. It just is!
I didn't take any pics of the food so you'll just have to take my word for it when I say everything came out great. I did those spinach and artichoke stuffed mushrooms I wrote about awhile back plus I tried new idea I had for a savory tart. I simply cut some frozen puff pastry into rounds, scored and pricked them and all that jazz, and then covered them in a mixture of goat cheese, carmelized onions, herbs and parm. The fillings for the mushrooms and tarts were made the night before, as was some yummy hummus (secret: greek yogurt!) which I served with baby carrots for the healthy people that didn't want to eat obscene amounts of cheese. Oh yeah, and there was a cheese plate. CHEESE. I don't bake, so Greg picked up some amazing homemade oreos from Fluff Bake Bar at Revival Market. They are incredible - go get one at your earliest convenience.
Part of the fun of cooking is sharing it with people you love, so I guess this is where I should mention that I adore all of my friends, and I'm grateful for everyone that came, and those that couldn't make it. You are all very smart and funny and good-looking! Xoxoxo.
I really enjoy getting everyone together, so I'm really glad that Greg's love of hosting parties has rubbed off on me; it's one of the many good things about shacking up. It's been about 9 months now and I couldn't be happier that we're living together. Our house is really fun and cool, plus we just click when it comes to cohabitating. I think we've had one argument about it, and it was some hypothetical situation about what do to if someone wants to bring something home and the other person finds it legitimately scary and doesn't want to live with it. I can't remember how that debate shook out but I bet you can figure out who was on which side of that argument :)
Anyway, I guess I've been having a lot of warm fuzzy feelings lately. They're probably being exacerbated by this colder weather. I'm not quite ready for the holidays and all of the shopping and cooking it entails, but I am ready to bundle up at home and watch movies and drink wine. Ok I guess I kind of do that year round but it's different when it's cold out. It just is!
Wednesday, November 7, 2012
GOBAMA
I'm sort of surprised I didn't make any election-related posts here leading up to November 6th, as I've been following it probably too closely for my own good (um...sorry to any friends I drunkenly ranted at). The thought of Romney winning was absolutely harrowing to me, but let's not focus on that. While I understand people's frustration with Obama, yesterday's election reaffirmed my belief that future America is a place where there will be true equality; gays, women and minorities will no longer be second class citizens, healthcare is accessible to everyone and my control over my own body will not be up for debate. You can either be on the right side of history or the wrong side, but it's happening.
We still have a long way to go of course - last night I deleted an old friend from Facebook for using the term "n*gger rigged" to refer to Obama's win. I've never been so thankful to my dad for moving us out of that small town and into a big, diverse city. While I stop short of considering myself a liberal, I am someone who believes in equality and a fair shake for everyone in this country. I'm so heartened to see anti-gay, anti-woman candidates get left behind as they should be, and to see strong women stepping up to fill important roles in our government. Speaking of which...Hillary Clinton 2016!
...too early?
We still have a long way to go of course - last night I deleted an old friend from Facebook for using the term "n*gger rigged" to refer to Obama's win. I've never been so thankful to my dad for moving us out of that small town and into a big, diverse city. While I stop short of considering myself a liberal, I am someone who believes in equality and a fair shake for everyone in this country. I'm so heartened to see anti-gay, anti-woman candidates get left behind as they should be, and to see strong women stepping up to fill important roles in our government. Speaking of which...Hillary Clinton 2016!
...too early?
Subscribe to:
Posts (Atom)