tag:blogger.com,1999:blog-44056907215740481012024-03-13T09:35:31.889-06:00BaconAndOtherBadHabitsLeahhttp://www.blogger.com/profile/06116215172238511089noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-4405690721574048101.post-68705370453438030082011-07-29T17:07:00.000-06:002011-07-29T17:07:26.365-06:00Bacon Doesn't Live Here AnymoreOHMYGOSHYOUHAVENOIDEAHOWEXCITEDIAM! I am as excited about the new website as this lady is about rainbow sponges:<br />
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<br />
<center><iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/kz0XAi8TyUs" width="425"></iframe></center><br />
I have been feeding my design team (also sometimes called a "boyfriend") bacon and other treats for months to keep his strength up while he lovingly slaved away on a new shiny website. And it's here!<br />
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So, kindly redirect your URL and bookmarks to the brand new <a href="http://baconandotherbadhabits.com/">http://baconandotherbadhabits.com</a> and click one of the "subscribe options" in the upper right corner to subscribe by rss feed or by email. Recipes delivered straight to your email box? It's like a squiggly rainbow-sponge dream come true [see above video] but with more bacon!Bacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com1tag:blogger.com,1999:blog-4405690721574048101.post-50040961066848466262011-07-11T16:39:00.000-06:002011-07-11T16:39:00.427-06:00Bacon Is Meat Candy When Candied<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vi-xxmygYaA/TfP8yfiAH-I/AAAAAAAAAc8/WYy9BzCG5jw/s1600/136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-vi-xxmygYaA/TfP8yfiAH-I/AAAAAAAAAc8/WYy9BzCG5jw/s320/136.JPG" width="320" /></a></div><div style="text-align: left;">Do you know what's better than bacon? Candied bacon. Do you know how you candy bacon? You add sugar of course! I mean, okay, I didn't say "Do you know what's better <i>for</i> you than bacon..." did I? No. And with the addition of cream cheese and pastry crust this isn't exactly the healthiest recipe I've ever posted here. So, let's suffice it to say that these are meant to be served/eaten as appetizers. Delicious candied-bacon <a href="http://baconandotherbadhabits.blogspot.com/2011/04/patisserie.html">pâtisserie </a>appetizers!</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-berv4O2xIXg/TfP837_HbxI/AAAAAAAAAdI/25DmbcsBWeI/s320/148.JPG" width="320" /></div><b>Candied Bacon Pâtisserie<br />
--4 slices of bacon<br />
--4 TBSP un-packed brown sugar<br />
--1 refrigerated pie crust rolled out into even thickness<br />
--1/4 brick of low fat cream cheese or neufchâtel<br />
--1/4 cup of sun-dried tomatoes</b><br />
<br />
Space the bacon slices on a cookie sheet. Sprinkle each piece with brown sugar and place in the oven at 350 degrees. Cook until bacon is golden brown. Remove to a paper-towel lined plate to drain. Pour excess grease from pan into a jar or container (you never want to pour grease down the drain!).<br />
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When the bacon is cool enough to work with, use scissors to cut the bacon slices into 1/2" wide pieces.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-zB0Ue49iU2c/TfP80EdnlGI/AAAAAAAAAdA/pBRglyZ1UKo/s1600/143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-zB0Ue49iU2c/TfP80EdnlGI/AAAAAAAAAdA/pBRglyZ1UKo/s320/143.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Slice the pie crust into 20 squares. Place a pat of cream cheese on each square. Top with 2-3 sun-dried tomatoes and 1 piece of sliced candied bacon. Roll up the crust into a nice little package and place on to a new clean cookie sheet. (You don't want to re-use the bacon cookie sheet without wiping it down really well first. Otherwise the bottoms of your pastries will burn due to any remaining bacon grease on the pan. If you have a second cookie sheet it's usually easier just to use that).<br />
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Cook the pâtisseries at 350 degrees for 15 minutes or until golden brown. Allow to cool 5 minutes before serving (else the cheese might burn your mouth!). Unlike revenge, this recipe is a dish best served warm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-REGOj2aN_lI/TfP8_ENO5LI/AAAAAAAAAdU/GY-NdOk5d5k/s1600/155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-REGOj2aN_lI/TfP8_ENO5LI/AAAAAAAAAdU/GY-NdOk5d5k/s320/155.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 35 minutes<br />
Serves: 20 pâtisseries<br />
Calories: 93 calories per pâtisserieBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-28710833102515845552011-07-06T15:35:00.001-06:002011-07-06T15:35:00.476-06:00Pasta With A Pinch Of Pine Nuts<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mlrH6RvwYsI/TfP7-yIrFFI/AAAAAAAAAcw/KPzUkjS1AP0/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://3.bp.blogspot.com/-mlrH6RvwYsI/TfP7-yIrFFI/AAAAAAAAAcw/KPzUkjS1AP0/s320/022.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Pine nuts (or pinon seeds) were once a hot trading commodity in Colorado and New Mexico. While times (and currencies) have changed, pine nuts still remain a pricey little taste of heaven. I buy mine in bulk to help curb costs and to allow me to have pine nuts to use at my disposal whenever I deem fit. When toasted, these nuts can be added to salads, pastas, or served as a snack.<br />
<br />
Today's recipe is a summery pasta that also incorporates another bulk food fave--sun dried tomatoes--to a yogurt based cream-lite sauce. If you have a lemon handy, I also recommend adding just a little zest to each portion for a bright finish.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qlr7AnxwQPg/TfP769E9AZI/AAAAAAAAAck/faGvetVRsfc/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-qlr7AnxwQPg/TfP769E9AZI/AAAAAAAAAck/faGvetVRsfc/s320/012.JPG" width="320" /></a></div><b>Chicken Spinach Pasta W/ Sun-Dried Tomatoes and Toasted Pine Nuts<br />
--1 cup fettuccine or linguine noodles<br />
--1/4 cup pine nuts<br />
--cooking spray<br />
--1 large chicken breast, sliced into strips<br />
--salt and pepper to taste<br />
--1 medium onion, sliced vertically into strips<br />
--garlic, minced<br />
--crushed red pepper<br />
--1 cup 1/2 and 1/2<br />
--1/4 cup plain yogurt<br />
--1 tsp flour<br />
--1/4 cup sun dried tomatoes<br />
--1 cup fresh baby spinach leaves<br />
--1/4 cup fresh basil leaves, torn<br />
--4 oz. grated parmesan cheese<br />
--lemon zest (optional)</b><br />
<br />
Cook the pasta according to package directions, omitting oil and salt.<br />
<br />
Spread the pine nuts out on a cookie sheet or metal baking pan. While the pasta cooks, roast at 250 degrees for 7 minutes before turning and continuing to toast. Do not let the pine nuts burn, you want them to be golden brown. Remove from oven and set aside to cool.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-h4ivjSRyRgA/TfP78luffQI/AAAAAAAAAco/Bb4_dEME4Fc/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-h4ivjSRyRgA/TfP78luffQI/AAAAAAAAAco/Bb4_dEME4Fc/s320/018.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SSARO3h2sfU/TfP79gtUdsI/AAAAAAAAAcs/26zbv0haWw0/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-SSARO3h2sfU/TfP79gtUdsI/AAAAAAAAAcs/26zbv0haWw0/s320/020.JPG" width="320" /></a></div>Season the chicken pieces with a smidge of salt and a healthy dose of black pepper. Heat a large skillet on medium high heat. Coat the pan with cooking spray and cook the chicken for 4 minutes on each side. Remove from the pan when done. Re-coat the pan with cooking spray and add the onion and garlic. Sauté for a few minutes until the onion begins to get translucent. Add the red pepper flakes and stir to combine. <br />
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In a bowl, combine the 1/2 and 1/2 and yogurt. Whisk in the flour. Add the mixture to the pan and bring to a boil. Stir in the sun-dried tomatoes and simmer for a few minutes before adding the spinach, basil, chicken, and cooked pasta. Cook until thoroughly heated and serve, sprinkled with toasted pine nuts, parmesan, and lemon zest.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ovr_UWCwg64/TfP8AeoSwLI/AAAAAAAAAc0/uNKUnBhuox8/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://4.bp.blogspot.com/-ovr_UWCwg64/TfP8AeoSwLI/AAAAAAAAAc0/uNKUnBhuox8/s320/027.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 40 minutes<br />
Serves: 4<br />
Calories: 442 per serving (includes 1 oz. cheese)Bacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-61682315596502174932011-07-03T13:07:00.000-06:002011-07-03T13:07:13.328-06:00Toasty Buns=Tasty Brunch<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7z41cxdD3Fs/TfQCs6vb5nI/AAAAAAAAAeo/cmUcgrgqLVA/s1600/062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-7z41cxdD3Fs/TfQCs6vb5nI/AAAAAAAAAeo/cmUcgrgqLVA/s320/062.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://en.wikipedia.org/wiki/File:Brioche.jpg">Brioche</a> is delicious, let's start there. I have a hard time imagining anything made from eggs and butter wouldn't be tasty, for obvious reasons. Some of the best French toasts I've ever had were made with brioche. But brioche is also hard to come by, unless you happen to live down the street from a boulangerie. So, I make my French toast with the poor-man's brioche––slider buns.</div><br />
I know, you're thinking how intrepid that is and I'm blushing just thinking about all the compliments your internal monologue is surely bestowing upon me. Thank you! But speaking seriously, the only thing that goes better with <a href="http://baconandotherbadhabits.blogspot.com/2011/04/hold-me-closer-tiny-burger.html">tiny buns than sliders</a> is surely french toast slathered with fresh fruit compote. Plus, slider buns are about 100 calories each, so split it half... Well, screw the math: Let's make brunch!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_wuzLlgnRe8/TfQCk8JQjqI/AAAAAAAAAeU/IWIcEbqYmO8/s1600/044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_wuzLlgnRe8/TfQCk8JQjqI/AAAAAAAAAeU/IWIcEbqYmO8/s320/044.JPG" width="320" /></a></div><b>Brioche-style French Toast with Compote</b><br />
<b>--3 slider buns, tops and bottoms separated so you have 6 pieces of toast</b><br />
<b>--2 eggs</b><br />
<b>--1/4 tsp cinnamon<br />
--1 tsp butter</b><br />
<b>--1 ripe pear, cored and chopped into chunks<br />
--1 cup blackberries<br />
--1 TBSP honey<br />
--1 tsp maple syrup</b>*<br />
<br />
[*Please note, Aunt Jemima, not maple syrup. Maple syrup is delicious and comes from trees (yum, trees). If it doesn't say "Maple Syrup" on the label then it's made out of corn syrup. Corn syrup, while also delicious, is not the same as maple syrup. Okay, tirade over.]<br />
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Crack the eggs into a bowl and use a fork to whisk them into an egg wash (but not an over-beaten egg mess). Add the cinnamon to the eggs and stir one more time to spread the spice out a bit. Dredge each bun piece in the egg mix, soaking for about one minute total per bun piece.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-R-9mVUhYkgI/TfQCmPIqOyI/AAAAAAAAAeY/RwRCtBpwg-s/s1600/046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-R-9mVUhYkgI/TfQCmPIqOyI/AAAAAAAAAeY/RwRCtBpwg-s/s320/046.JPG" width="320" /></a></div>Melt the butter in a large skillet over medium heat. Add the buns and cook until each side is golden brown. <br />
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While the toast cooks, add the pears and blackberries to a smaller skillet. Heat on medium-low heat. You do not need to add any oil to the pan as the juice from the fruits will both lubricate the pan and slowly carmelize. Add the honey and maple syrup and stir to combine. Stir the fruit regularly so that it begins to soften and is warmed throughout.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ha8AVGU1o9k/TfQCrJ-F_0I/AAAAAAAAAeg/h8xVOtzq0lk/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-Ha8AVGU1o9k/TfQCrJ-F_0I/AAAAAAAAAeg/h8xVOtzq0lk/s320/053.JPG" width="320" /></a></div>Serve the toast topped with the compote and enjoy! The compote creates a lovely syrup, don't you think?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Mg7GeEc-Opc/TfQCsMEIh9I/AAAAAAAAAek/EBoY_aH4iP8/s1600/061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://1.bp.blogspot.com/-Mg7GeEc-Opc/TfQCsMEIh9I/AAAAAAAAAek/EBoY_aH4iP8/s320/061.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 20 minutes<br />
Serves: 2<br />
Calories: 378 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-17856436229724206022011-06-15T14:51:00.000-06:002011-06-15T14:51:00.595-06:00This Casserole Is All Growed Up, Just Like You<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_eOwjeKTwwM/TfQBDuMt1_I/AAAAAAAAAeM/y1kIohfAwQU/s1600/224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-_eOwjeKTwwM/TfQBDuMt1_I/AAAAAAAAAeM/y1kIohfAwQU/s320/224.JPG" width="320" /></a></div><div style="text-align: left;">Broccoli cheese casserole is one of those truly brilliant comfort foods; mostly because its covered in cheese. I think for most of us it was a sneaky yet tasty way for our parents to try and get us to eat broccoli as kids. Unfortunately, most recipes for the dish aren't very healthy.<br />
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Think of this recipe as the broccoli cheese casserole for grown ups. There's still cheese. (I wouldn't do that to you, take away your beloved cheese. That would be cruel.) I've added cauliflower for extra fiber and tons of Vitamin C. Both cauliflower and broccoli are cruciferous (and you know how <a href="http://baconandotherbadhabits.blogspot.com/2011/02/mom-always-said-eat-your-veggies.html">I feel about cruciferous veggies</a> what with their awesome antioxidants and cancer-fighting skills). The addition of curry adds another layer of flavor to do a little Bhangra dance in your mouth. <br />
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And, as if you needed another reason, boys really seem to like eating this casserole. At least every boy I've ever fed it to...</div><br />
<div style="text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JdPo-imQFu4/TfQA1uR2bAI/AAAAAAAAAds/GjHdGFTmSs4/s320/183.JPG" width="320" /></div><b>Curried Cauliflower and Broccoli Cheese Casserole<br />
--1 small head of cauliflower, chopped into florets<br />
--curry powder<br />
--paprika<br />
--black pepper<br />
--olive oil (you will need 2 TBSP total, but exact measurements for each step of the process are below)<br />
--1 cup Jasmine rice<br />
--pinch of salt <br />
--garlic, minced<br />
--small onion, chopped fine<br />
--1 small head of broccoli, chopped into florets<br />
--1 cup + 1/2 cup vegetable (to keep vegetarian) or chicken broth (to add even more delicious flavor)<br />
--4 oz. sharp cheddar cheese, cubed<br />
--4 oz. mild or medium cheddar cheese, cubed<br />
--1 oz. sharp cheddar cheese, shredded<br />
--1 oz. mild or medium cheddar cheese, shredded</b><br />
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Heat the oven to 350 degrees. Place the cauliflower florets in a food storage bag or Tupperware with lid. Add 1 TBSP of olive oil and the curry powder, paprika, and black pepper (generous shakes of the spices or about 1 TSP each to coat the cauliflower pieces). Shake it up until the cauliflower is evenly coated with the spice mixture. Place in an oven proof dish and roast in the oven while the rice cooks (about 20 minutes or so).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OLCcPzWuMm0/TfQA6isgaiI/AAAAAAAAAd0/odLCewyke6g/s1600/196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-OLCcPzWuMm0/TfQA6isgaiI/AAAAAAAAAd0/odLCewyke6g/s320/196.JPG" width="320" /></a></div>Cook the Jasmine rice according to package directions, adding 1/2 TBSP olive oil and a pinch of salt.<br />
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Heat a large skillet over medium heat. Add the remaining 1/2 TBSP olive oil and swirl to coat the pan. Sauté the onions and garlic for several minutes, stirring often. Add the broccoli florets and sauté for several more minutes, again stirring regularly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-m9OHV-Sw5N0/TfQA8CZZxqI/AAAAAAAAAd4/J_al61jR-JA/s1600/197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-m9OHV-Sw5N0/TfQA8CZZxqI/AAAAAAAAAd4/J_al61jR-JA/s320/197.JPG" width="320" /></a></div>Remove the cauliflower from the oven and add it to the skillet. Stir to combine with the other veggies. Add the cooked rice to the pan and stir in with 1 cup of chicken broth and the cubed cheeses. Remove from heat. The cheeses will begin to melt into the mixture.<br />
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Transfer into a large baking dish and add the remaining 1/2 cup of broth to the dish. Sprinkle with the grated cheese and bake the casserole for a half hour. It will be so damn tasty.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qyijCR-9iiw/TfQA9AuA4pI/AAAAAAAAAd8/cOMMgeVCLx0/s1600/201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-qyijCR-9iiw/TfQA9AuA4pI/AAAAAAAAAd8/cOMMgeVCLx0/s320/201.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 70 minutes (and worth every second)<br />
Serves: 6<br />
Calories: 381 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-1273108898729372822011-06-12T09:50:00.003-06:002011-06-12T09:50:00.197-06:00A Mexican Favorite With An Italian Touch<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NAWshvPrNUY/TfP_XfYkYTI/AAAAAAAAAdk/O1rV0rflCyA/s1600/175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-NAWshvPrNUY/TfP_XfYkYTI/AAAAAAAAAdk/O1rV0rflCyA/s320/175.JPG" width="320" /></a></div><div style="text-align: left;">John Trujillo taught me how to make fajitas over a bar counter. I never set foot in the kitchen of the restaurant he owned for 20+ years but I spent a lot of time sitting at the bar. His daughter was a good friend of mine in high school--still is--and so many afternoons were spent at "The Mish," as the family restaurant, Mission Trujillo, was known. Sadly, the restaurant closed its doors in December of 2006, while John and the family set out on new adventures.<br />
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The secret to the Mish's delicious (and naughtily named) Chi-Chi Chicken as well as their fajitas? Italian dressing. It might sound blasphemous coming from the proprietor of a Mexican restaurant, but chicken marinated in Italian dressing yields beautiful results!<br />
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For the past several months John has been valiantly <a href="http://www.caringbridge.org/visit/johntrujillo">fighting against cancer</a>. I know his family thinks there is no such thing as too many prayers, so if you have time to send good ju-ju John's way, please do. Regardless, I think of him every time I make these fajitas, and I hope you will too.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="247" src="http://2.bp.blogspot.com/-UURWTwQEvEM/TfP_RDW7g6I/AAAAAAAAAdY/GYiiwt-Uu5Q/s320/161.JPG" width="320" /></div><b>Chicken Fajitas<br />
--1-2 TBSP Italian salad dressing</b><b>--2 boneless, skinless chicken breasts, sliced into thumb sized pieces</b><br />
<b>--1 TBSP olive oil<br />
--garlic, minced<br />
--1 medium white onion, sliced vertically into 1" pieces<br />
--1 small red onion, sliced vertically into 1" pieces<br />
--1 red bell pepper, top and seeds removed, then sliced vertically into 1" pieces<br />
--1 green bell pepper, top and seeds removed, then sliced vertically into 1" pieces<br />
--fresh cracked pepper (and lots of it!)</b><br />
<br />
**Note: The best fajitas are made in a cast-iron skillet. Mine was "lost" in the move. But I <i>highly</i> recommend cooking fajitas (and all the delicious accoutrement) in a cast-iron skillet. That skillet will deliver beautiful blackened chicken and wonderfully caramelized vegetables, far superior to what any other pan can do.<br />
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You can marinate the chicken as early as the night before, though I usually only do mine for about an hour. I believe the Mish marinated theirs for at least several hours before cooking, so the choice is yours.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tSVki8kTQGk/TfP_Td089OI/AAAAAAAAAdc/pw4b8b45FQM/s1600/164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://3.bp.blogspot.com/-tSVki8kTQGk/TfP_Td089OI/AAAAAAAAAdc/pw4b8b45FQM/s320/164.JPG" width="320" /></a></div>Heat a medium-sized skillet on medium-high heat. Add the olive oil to the pan, followed by the veggies. Crack fresh black pepper over the veggies (I layer it on thick). Cook until tender, using tongs to flip a few times during the process. My favorite trick is to layer the veggies in the pan and leave them alone for several minutes until they begin to brown, then I flip them and repeat on the other side until its time to simply toss to continue an even cooking and browning pattern. When the veggies are softened to your liking, set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-K1L3J1ZCFUM/TfP_U7ryKnI/AAAAAAAAAdg/1j0AaVzwYHA/s1600/168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-K1L3J1ZCFUM/TfP_U7ryKnI/AAAAAAAAAdg/1j0AaVzwYHA/s320/168.JPG" width="320" /></a></div>Add the chicken to the same pan and coat with more fresh cracked pepper. Tossing the chicken regularly will help the chicken from sticking to the pan. You can add a little more oil if necessary (1 TSP is enough to do the trick) and then try the let-brown-on-one-side-before-turning method described above if you like. Cook until the chicken is salmonella-free, then add the pepper/onion mix back to the pan to re-heat and mix. Serve!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--zZyD__oUv4/TfP_Y47rVcI/AAAAAAAAAdo/qNJoOmLXf0c/s1600/180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/--zZyD__oUv4/TfP_Y47rVcI/AAAAAAAAAdo/qNJoOmLXf0c/s320/180.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 25 minutes active cooking time + minimum 1 hour marinating time<br />
Serves: 251 per serving<br />
Calories: 4Bacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-45719700352297238502011-06-01T10:47:00.013-06:002011-06-12T08:37:46.130-06:00Leah's Kidnapping -or- A Southern Vegan Treat<div><div>Dear readers, it is my painful duty to inform you that the recent silence from your beloved Bad Habits is because our dear Leah has been kidnapped. It seems her fears of the Vegan Police weren't just paranoia or a plea for attention. As I type, she is being forced to eat tempeh bacon while in the company of rescued pigs.</div><div>So, in an effort to appease the police and pass on their super powers, here is an easy and delicious southern-inspired vegan meal in two parts!</div><div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613304335225304002" src="http://1.bp.blogspot.com/--Wg0G1DrR7w/TeZ2jWVDs8I/AAAAAAAADVs/_iXVYP-qTIo/s320/P5271014.JPG" /></div><div><b>Red Beans and Rice Burgers</b><br />
Red beans and rice are good, sure, but it's a scientific fact that everything is better in burger form. </div><div><i>What you need:</i><br />
<ul><li>1 can kidney beans</li>
<li>1 cup cooked rice (I use brown short grain)</li>
<li>1/4 onion</li>
<li>2 celery stalks</li>
<li>1 red bell pepper</li>
<li>2 teaspoons Cajun spice mix</li>
<li>1/2 tsp liquid smoke (optional, but highly recommended)</li>
<li>1 tbs + 1 tsp Arrowroot or Corn Starch</li>
<li><a href="http://www.earthbalancenatural.com/">Earth Balance</a> or oil for frying</li>
</ul><i>What you do:</i></div><div><div><i><br />
</i></div><div>Sautee veggies in Earth Balance or oil until they start to brown. Add spices, sautee another minute and set aside to cool. Don't clean the pan!</div><div><div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613304932964441266" src="http://4.bp.blogspot.com/-d8ZLiNYp5cU/TeZ3GJFLHLI/AAAAAAAADV0/qKtT71qkWLg/s200/P5260999.JPG" /></div></div><div>Mush beans (they don't need to be smooth) and then stir in all the other ingredients.</div><div><div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613305478641373058" src="http://4.bp.blogspot.com/-rG-Jm1C6OpE/TeZ3l54sT4I/AAAAAAAADV8/gUjvcNWxJoc/s200/P5260995.JPG" /></div></div><div>Form into patties--I used a 1/3 measuring cup to keep the size uniform and made 7 patties.</div><div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613306150974370482" src="http://4.bp.blogspot.com/--rPNdpp3Fac/TeZ4NChXsrI/AAAAAAAADWE/ou2A6D4Bl54/s200/P5261003.JPG" /></div><br />
<div>Cook the patties in the leftover veggie juice a few minutes until brown.</div><div><br />
<div>**Tip: If you soak your rice for at least an hour before cooking (I do overnight) it will cook faster and be more moist. Cook it in fresh water, though. If you're lazy, as I often am, this can be skipped, obviously.</div></div><div>**A good thing about this particular burger recipe: You can change the beans and spices to make it however else you want it--such as chickpeas and curry with peas and carrots instead of celery and bell pepper.</div><div><b>Betsy's Deluxe Corn Bread</b></div><br />
A while back, my mom let me borrow a cookbook full of our neighbors' favorite recipes. This is a variation of one, and it's probably the easiest thing ever. I like it for its simplicity, but feel to add something more exciting to it (my mom always used bell peppers and jalapenos).</div><div><i>What you need:</i><br />
<ul><li>1/2 cup unsweetened applesauce</li>
<li>1 cup sour cream (I used <a href="http://www.tofutti.com/ss.shtml">Tofutti Sour Supreme</a>)</li>
<li>1/2 cup olive oil</li>
<li>1 cup corn</li>
<li>1 cup corn meal </li>
<li>1 1/2 tsp salt</li>
<li>3 tsp baking powder</li>
</ul><i> What you do:</i></div><div><div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613308298021018946" src="http://4.bp.blogspot.com/-nbuPCIJ_4fI/TeZ6KA5LnUI/AAAAAAAADWM/QPD6kLpV3Uw/s200/P5271008.JPG" /></div></div><div>Mix everything in a bowl until well combined.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-d09SQHwZUPs/TeZ6geOC6MI/AAAAAAAADWU/21xOt5iwoXk/s1600/P5271009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613308683850279106" src="http://4.bp.blogspot.com/-d09SQHwZUPs/TeZ6geOC6MI/AAAAAAAADWU/21xOt5iwoXk/s200/P5271009.JPG" /></a></div><br />
</div><div>Pour into 8" square baking dish and bake at 375 for 45 minutes or until just browned.<br />
<div>(No, really, it's just that easy)</div>Now that you have your burger and cornbread, serve it up with a side of slaw and collards and a big glass of sweet tea!</div></div><div><div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5613309229460005842" src="http://3.bp.blogspot.com/-UcSGHkpccHk/TeZ7AOxio9I/AAAAAAAADWc/giwXKWF7rPM/s320/P5271012.JPG" /></div></div><div>In case you're curious, my slaw is a bag of red cabbage, 4 carrots, a dash of <a href="http://www.edenfoods.com/store/product_info.php?products_id=109330">ume vinegar</a>, a spoonful of <a href="http://www.followyourheart.com/vegenaise.php">Vegenaise</a> and some pepper. I steam my greens in a little olive oil and add a splash of soy sauce and vinegar when they're almost done.</div>burritosaurushttp://www.blogger.com/profile/05812677227725770371noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-54462873496448486182011-05-15T16:19:00.000-06:002011-05-15T16:19:00.486-06:00Chili To Feed The Masses (Or Just You!)<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-az6p9jxMby0/TY6s6D-p4KI/AAAAAAAAAZM/4H1fsZIVTWU/s1600/IMAG0393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-az6p9jxMby0/TY6s6D-p4KI/AAAAAAAAAZM/4H1fsZIVTWU/s320/IMAG0393.jpg" width="191" /></a></div><div style="text-align: left;">Mmm, chili. I know football season--classic chili time--is over, but screw the seasons. You should eat chili any time you want. Because it's delicious. (Sorry, I've been watching a lot of Parks & Recreation lately so I may be channeling a little Ron Swanson there). So delicious in fact, that when the BF and I hosted a big Mother's Day to-do at our house last weekend, I made this chili (doubling the recipe below to feed all 12 of us). It was a big hit!<br />
<br />
This chili is made with ground bison, making it a leaner and lighter option than standard chili. I also add in a ton of veggies, which play dual roles in adding great nutritional value and--more importantly--great flavor. And, making up a big pot of soup means figuring out what to take for lunch is made an easy choice for a few days! <br />
<br />
What's the difference between bison and buffalo? On food labels and restaurant menus they appear to be synonymous, but just know that a bison is the bearded creature of the classic American west, whereas the buffalo is his beardless African and Asian cousin.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="271" src="http://2.bp.blogspot.com/-0BAppbGq90g/TY6st6Uo_QI/AAAAAAAAAY0/q8OkRP_0F3U/s320/002.JPG" width="320" /></div><b>Bison Two-Bean Chili<br />
--1 lb. ground bison meat</b><br />
<b>--2 TSP canola</b><br />
<b>--small onion, diced</b><br />
<b>--garlic, minced</b><br />
<b>--oregano</b><br />
<b>--cumin</b><br />
<b>--chili powder</b><br />
<b>--10 oz. frozen corn</b><br />
<b>--bell pepper, diced<br />
--1 zucchini, quartered and diced</b><br />
<b>--2 14.5 oz. cans of diced tomatoes with juices</b><br />
<b>--1 chipotle pepper, chopped</b><br />
<b>--15 oz. can black beans, rinsed and drained</b><br />
<b>--15 oz. can kidney beans, rinsed and drained (you can use white or red beans, whatever your pleasure, when I'm feeling sassy I add both and make this a three-bean chili. Just sayin'.)</b><br />
<b>--1 cup water</b><br />
<b>--2 TBSP tomato paste</b><br />
<b>--3 oz. shredded cheese</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DCFH3Zl0p_o/TY6swwUAPmI/AAAAAAAAAY4/IrxaBGnMxcQ/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-DCFH3Zl0p_o/TY6swwUAPmI/AAAAAAAAAY4/IrxaBGnMxcQ/s320/013.JPG" width="320" /></a></div>In a dutch oven or large stock pot cook the bison over medium-high heat (add no oil to the pan). Stir to crumble as it cooks and set aside. Drain any fat from the pot and return to the stove.<br />
<br />
Add the canola to the same pot and turn the heat down to the medium. Add the onion, garlic, cumin, chili powder, and oregano and stir well to combine. The spices will distribute themselves around the garlic and onion pieces and give your chili a consistent flavor throughout. Cook for a few minutes, until the mixture is fragrant and the onion is translucent. Add the frozen corn and cook for five minutes, stirring regularly. Add the diced bell pepper and zucchini and cook for 3-5 minutes so the pepper begins to soften. Add the canned tomatoes with their juices and let the mixture bubble (there is no need to adjust temperature).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3J_Uy4EmRaY/TY6szP3b0FI/AAAAAAAAAY8/FRhPf8ROsRY/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-3J_Uy4EmRaY/TY6szP3b0FI/AAAAAAAAAY8/FRhPf8ROsRY/s320/019.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OezuoZ7arxc/TY6s2FvIyPI/AAAAAAAAAZA/QOJp-lg99_4/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-OezuoZ7arxc/TY6s2FvIyPI/AAAAAAAAAZA/QOJp-lg99_4/s320/021.JPG" width="320" /></a></div>Add the bison back to the pot and add in the chipotle pepper, tomato paste and beans. Stir to combine and let cook for one minute before adding the water. Bring the pot to a boil. Cover, reduce the heat and simmer for at least 10 minutes before serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-m5UKtl6Y4hw/TY6s3TYztxI/AAAAAAAAAZE/kHmk6-ltSU0/s1600/IMAG0386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-m5UKtl6Y4hw/TY6s3TYztxI/AAAAAAAAAZE/kHmk6-ltSU0/s320/IMAG0386.jpg" width="320" /></a></div>Cook uncovered for two minutes. Then spoon into bowls and top with 1 dollop of grated cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BMLB4ba2Nvo/TY6s4ua5GRI/AAAAAAAAAZI/WVAXgiv5emY/s1600/IMAG0391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="http://3.bp.blogspot.com/-BMLB4ba2Nvo/TY6s4ua5GRI/AAAAAAAAAZI/WVAXgiv5emY/s320/IMAG0391.jpg" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 55 minutes (including prep)<br />
Serves: 6<br />
Calories: 273 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-82956577409506604802011-05-14T10:48:00.000-06:002011-05-14T10:48:15.787-06:00Plans Change, Tasty Results Ensue<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8pMXgRuM_sE/TY6uWGcKi2I/AAAAAAAAAZ0/fItgURdsVO0/s1600/082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-8pMXgRuM_sE/TY6uWGcKi2I/AAAAAAAAAZ0/fItgURdsVO0/s320/082.JPG" width="320" /></a></div><!--[if !mso]> <style>
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</style> <![endif]-->I bought already-shelled pomegranate seeds--and if you've ever slaved away at unlocking a pomegranate you'll understand why. And I was super excited. Because they're pomegranate seeds--and if you've ever slaved away at unlocking a pomegranate you'll understand why. Oh, I had such grand plans for those pomegranate seeds--heating them over a dry skillet so they started to gush their juices before adding a little honey and a splash of wine to make compote...<br />
<br />
But it was not to be. When I opened the package they had fermented. It smelled like a vinegary disgusting mess, like a gym sock had mated with corked wine. Sigh. But all was not lost. I still had some very ripe, luscious roma tomatoes and an open bottle of red wine. Together, these two would compliment my seared pork chops in albeit a different way that originally planned. Success!<br />
<br />
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/-DZLc4s6miYc/TY6uJP479oI/AAAAAAAAAZg/5hQ5zNY_H0w/s1600/063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-DZLc4s6miYc/TY6uJP479oI/AAAAAAAAAZg/5hQ5zNY_H0w/s320/063.JPG" width="320" /></a><br />
<div style="text-align: left;"><b>Pork Chops & Tomato Burgundy Sauce<br />
--2 pork chops, bone-in, 3-4 oz. each<br />
--kosher salt and cracked pepper<br />
--2 TSP olive oil<br />
--1 shallot, minced<br />
--1 cup dry red wine<br />
--1 cup beef stock or broth<br />
--2 medium ripe roma tomatoes, chopped into thumbnail-sized pieces</b><br />
<br />
Heat a stainless or cast-iron skillet over high heat. Season the pork chops on both sides with the salt and pepper, using your fingers to press the seasoning into the meat. Reduce the heat on the skillet to medium and add one teaspoon of olive oil to the pan, swirling to coat. Sear the pork on both sides for 3-4 minutes, until a nice crust is formed (this will lock the juices in).<br />
<br />
Place the pork chops in an oven proof dish and continue cooking at 250 degrees while you make the sauce.</div></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-_d9vJ6gS1S4/TY6uLqFwe5I/AAAAAAAAAZk/mrd-N9dyezk/s1600/071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_d9vJ6gS1S4/TY6uLqFwe5I/AAAAAAAAAZk/mrd-N9dyezk/s320/071.JPG" width="320" /></a></div><div style="text-align: center;"><div style="text-align: left;">In the same skillet used to sear the pork chops, add one teaspoon olive oil and the shallot. Sauté 2 minutes before adding half of the wine. Use the wine to de-glaze the pan before adding half of the beef stock.<br />
<br />
Change the heat to high and bring to a boil. Reduce to a simmer and cook until it reduces. Add the tomato pieces. Add wine and stock as needed to make more stock.</div><img border="0" height="240" src="http://3.bp.blogspot.com/-oI03VNjMTzY/TY6uRuTb45I/AAAAAAAAAZs/VExjCXJG2rI/s320/074.JPG" width="320" /><br />
<div style="text-align: left;">Remove the pork chops from the oven and nestle them into the sauce pan. Remove from heat and let sit one minute before serving. Plate the pork chops and spoon the sauce and tomatoes over the top of the chops.<br />
</div></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-2WlXq3Zq-uU/TY6uUQaWQPI/AAAAAAAAAZw/1AqG88MrQzI/s1600/078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-2WlXq3Zq-uU/TY6uUQaWQPI/AAAAAAAAAZw/1AqG88MrQzI/s320/078.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor... <br />
Time: 25 minutes<br />
Serves: 2<br />
Calories: 439 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-85558511513941259512011-04-29T16:03:00.000-06:002011-04-29T16:03:00.614-06:00Hold Me Closer Tiny Burger<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zg2dSrrp0oA/TZiMYpQxtTI/AAAAAAAAAb4/XKfcycTRGyc/s1600/086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-zg2dSrrp0oA/TZiMYpQxtTI/AAAAAAAAAb4/XKfcycTRGyc/s320/086.JPG" width="320" /></a></div><div style="text-align: left;">You know what's awesome about sliders? They're just tiny versions of something tasty! Sliders have such mass appeal that next to the regular hamburger and hot dog buns, you can now purchase tiny buns too. Sliders are a great way to portion control and also stretch your budget. You can make a pound of ground anything or a slab of tuna or salmon go farther and feed more folks.<br />
<br />
These sliders are made of lamb--a great source of protein and iron--and are topped with an equally Greek-inspired <a href="http://en.wikipedia.org/wiki/Tzatziki">tzatziki</a> sauce. You get two recipes for the price of one today!<br />
<br />
As always, if you make this or anything else please <a href="mailto:baconandotherbadhabits@gmail.com">email me</a> or <a href="http://twitter.com/otherbadhabits">hit me up on the interwebs</a> so I know how much you liked it. Our <a href="http://facebook.com/baconandotherbadhabits">Facebook friends</a> can also post their own pictures and I guarantee your photography is probably better than mine...</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-x2o4R6aVBjQ/TZiMRQYYTEI/AAAAAAAAAbo/Po-FsqeH2qk/s320/076.JPG" width="320" /></div><b>Lamb Sliders with Tzatziki</b><br />
<b>--1 lb. ground lamb<br />
--garlic, minced<br />
--small onion, minced<br />
--salt and pepper<br />
--1 egg<br />
--1 cup mixed greens<br />
--12 <a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120929">wheat slider buns</a></b><br />
<br />
<b>Tzatziki Sauce<br />
--2 cups greek yogurt<br />
--garlic, minced<br />
--1 small cucumber, diced<br />
--1/4 cup of shredded mint leaves, stems removed<br />
--1 tsp olive oil<br />
--2 tsp lemon juice<br />
--pinch of salt</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Xda7Tdqs57c/TZiMUu4e4qI/AAAAAAAAAbw/SXJIyjHBhe4/s1600/082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Xda7Tdqs57c/TZiMUu4e4qI/AAAAAAAAAbw/SXJIyjHBhe4/s320/082.JPG" width="320" /></a></div>Place the ground lamb, garlic, onion, and egg in a large bowl. Season with salt and pepper and then use hands to mix. It will feel super gross but trust me, mixing this up with your hands is better than using a spoon.<br />
<br />
Form the ground lamb mixture into 12 equally sized patties. Fire up the grill and cook the sliders for 3-4 minutes on each side or until cooked to desired doneness. Hey, who am I to judge how rare or well done you like your meat? I do, however, highly recommend that you toast your buns...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JmFiI9xp6CE/TZiMWiFmLCI/AAAAAAAAAb0/aH-oqgThUWw/s1600/083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JmFiI9xp6CE/TZiMWiFmLCI/AAAAAAAAAb0/aH-oqgThUWw/s320/083.JPG" width="320" /></a></div>In a separate mixing bowl combine the tzatziki ingredients.<br />
<br />
Place each slider on a toasted bun. Top each burger with some mixed greens and a dollop of tzatziki sauce. Happy grilling!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oVLMvryTtyw/TZiMayIh1_I/AAAAAAAAAb8/_dYwZJcxKeo/s1600/089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oVLMvryTtyw/TZiMayIh1_I/AAAAAAAAAb8/_dYwZJcxKeo/s320/089.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-H22EIegLdQ0/TZiMeDZF5oI/AAAAAAAAAcA/6v_3ONwuS5w/s1600/097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-H22EIegLdQ0/TZiMeDZF5oI/AAAAAAAAAcA/6v_3ONwuS5w/s320/097.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 30 minutes<br />
Serves: 12 sliders<br />
Calories: 217 calories per sliderBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-87682406237347218962011-04-25T10:02:00.000-06:002011-04-25T10:02:00.640-06:00Asparagus & Sweet Peppers: Delightful Match!<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/-bttL5qIum58/TZiL2oB8z5I/AAAAAAAAAbk/P8Snc0VQj5U/s320/127.JPG" width="320" /></div><div style="text-align: left;">I am a big fan of color--big fan. My couch is red, my hangers are lime green, the chairs on the porch are electric blue, and few clothes in my closet follow a neutral palette. So it's no surprise that I also like colorful meals. Meals or dishes with lots of color have different flavors, variety, and are usually really good for you. What I especially love about this dish is that it even looks like Spring!<br />
<br />
When my father and his brothers were young boys, asparagus grew wild along the banks of the canals and creeks near their childhood home. The boys would go out and hand cut the asparagus and bring it home for dinner. Call me wistful or nostalgic, but I just think that's a really cute visual! Asparagus popping up at the local market is a sure sign that Spring is here. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rN2IuY_tzOk/TZiLuzY5HJI/AAAAAAAAAbU/l2jND3-np70/s1600/103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-rN2IuY_tzOk/TZiLuzY5HJI/AAAAAAAAAbU/l2jND3-np70/s320/103.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>When choosing asparagus, I grab the smallest, most tender stalks I can find. The sweet peppers compliment the asparagus--which can have a slightly bitter flavor according to some--and when mixed inside a creamy risotto...I'm salivating! I want to make this dish again right now!<br />
<br />
<b>Spring Risotto With Asparagus & Sweet Peppers<br />
--2 tsp olive oil, divided<br />
--1 small shallot, diced<br />
--1 cup arborio rice<br />
--1 cup wine<br />
--1 cup chicken broth<br />
--1 oz. goat cheese<br />
--1 bunch fresh asparagus, ends removed and stalks snapped into 2-inch long pieces<br />
--4-5 small sweet peppers, roughly chopped<br />
--black pepper</b><br />
<br />
Heat a medium-sized saucepan on medium-high heat. Add 1 tsp of the olive oil and the shallot and sauté for a few minutes, until the shallot begins to get translucent. Add the dry arborio rice and stir for 1 minute before adding 1/2 cup of the wine. Stir regularly and as the rice absorbs the wine, add the other 1/2 cup of wine. Once the rice has absorbed the wine begin adding the chicken broth in 1/4 cup increments, stirring regularly and allowing the rice to absorb the broth before adding more.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KsmFHrJLxo4/TZiLwVE2IqI/AAAAAAAAAbY/JBSkH4fEaEs/s1600/114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-KsmFHrJLxo4/TZiLwVE2IqI/AAAAAAAAAbY/JBSkH4fEaEs/s320/114.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>While the risotto cooks, heat a small frying pan over medium-high heat. Add the remaining 1 tsp of olive oil and the asparagus and peppers to the pan. Crack a healthy dose of black pepper over the veggies and sauté until tender, tossing regularly for even cooking.<br />
<br />
When the veggies are done add them to the rice pot, stirring well to combine. Add the goat cheese and again stir well to melt the goat cheese and mix the creamy deliciousness into the risotto. Serve and top with more black pepper if desired!<br />
<br />
Dammit Jim, I'm a cook, not a doctor...<br />
Time: 30 minutes<br />
Serves: 4<br />
Calories: 271 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-21214641589487999552011-04-15T18:53:00.000-06:002011-04-15T18:56:55.859-06:00Pâtisserie, Mais Oui!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LJ8R2p-sR48/TZiNbQUTrEI/AAAAAAAAAcc/ID844A9dvbA/s1600/058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-LJ8R2p-sR48/TZiNbQUTrEI/AAAAAAAAAcc/ID844A9dvbA/s320/058.JPG" width="320" /></a></div><div style="text-align: left;">I have told you previously about my love of pie crusts. It's kind of like eating fried food--it's always good, no matter what it is. Think about it. Fried pickles, yes. Fried oysters, yes. Fried chicken, hell yes. Now, try it with pie crust. Irish boxty, yum. Pie of pretty much any flavor under the sun, yum. Chicken pot pie, yum yum.<br />
<br />
Pâtisserie is just a fancy French way of saying pastry, and so much fun to say! Say it with me, "Pâtisserie..." Yeah, it even sounds delicious. Unlike their fruit-filled sugar-glazed counterparts, these pâtisseries are savory and work well as an hors d'oeuvre or as part of a tasty meal.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-kq_xuE-hl2A/TZiNU6VFuuI/AAAAAAAAAcM/ef16FXcZ_xo/s320/021.JPG" width="320" /></div><div style="text-align: left;"><b>Red Pepper Rosemary Pâtisseries<br />
--4-5 small sweet peppers (I used the small sweet bell peppers Costco sells)<br />
--1 refrigerated pie crust dough<br />
--4 oz. brie cheese<br />
--1 TSP + 1 TBSP unsalted butter<br />
--1 small shallot, diced<br />
--fresh rosemary</b><br />
<br />
Take the peppers and place them directly onto the oven rack. Roast at 350 degrees for 15 minutes, turning once. Let cool before removing tops and slicing in half.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-u-YkCcNfnAc/TZiNRjtNL7I/AAAAAAAAAcE/5vSuow0dOBo/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-u-YkCcNfnAc/TZiNRjtNL7I/AAAAAAAAAcE/5vSuow0dOBo/s320/018.JPG" width="320" /></a></div>.Roll out the pie crust and cut it into 6 squares. Wrap 6 equal-sized pieces of brie in the pie crust, making packages. Bake in the oven at 350 degrees until pie crust is golden, brushing occasionally with 1 TSP melted butter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kQHZB5IjQo8/TZiNWhuBazI/AAAAAAAAAcQ/Bj2tYL5i9VI/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-kQHZB5IjQo8/TZiNWhuBazI/AAAAAAAAAcQ/Bj2tYL5i9VI/s320/026.JPG" width="320" /></a></div>While the pastry cooks, melt the 1 TBSP butter in a large skillet. Sauté the shallot and fresh rosemary until the shallot is softened and begins to brown. Add the sliced roasted peppers and sauté until tender.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yfM_y5_t74o/TZiNYtOFqfI/AAAAAAAAAcU/MhjH_mfnN1A/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-yfM_y5_t74o/TZiNYtOFqfI/AAAAAAAAAcU/MhjH_mfnN1A/s320/032.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Remove the pastries from the oven and pour the pepper mixture into the pan. Brush the pâtisseries with any remaining butter and return to the oven for 5 minutes. Serve the pâtisseries over the sweet pepper mix.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/-3UeWGFxtRKI/TZiNaah4fPI/AAAAAAAAAcY/w7p1csNSLDM/s320/039.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 35 minutes<br />
Serves: 6 Pâtisseries<br />
Calories: 251 per PâtisserieBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-49985174669193097422011-04-11T09:22:00.001-06:002011-04-11T09:22:00.380-06:00Quitting A Chicken Marsala Habit<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yzrWU4PYvaw/TY6tkchFk6I/AAAAAAAAAZc/JUae5X0NORU/s1600/053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-yzrWU4PYvaw/TY6tkchFk6I/AAAAAAAAAZc/JUae5X0NORU/s320/053.JPG" width="320" /></a></div><div style="text-align: left;">First, allow me to confess that I love chicken marsala. If I see it on a menu at a restaurant I feel compelled to order it, even if there are other and seemingly better options. Worse, it often occurs in the kinds of places where one should never order chicken marsala, like that airport where the dish definitely came from a vacuum packed NASA or Army-type ration meal... Second confession, I've never attempted to make chicken marsala at home. It would be too devastating if I failed miserably as my taste buds have long ago decided exactly what a chicken marsala should taste like.<br />
<br />
Also, chicken marsala is a heavy dish, especially restaurant style, and is laden with butter, oil, flour, wine, and probably sherry. So this dish is like chicken marsala-light. It has the essence of the dish--mushrooms, chicken, wine--but is a lighter, different dish all on its own. It doesn't quite taste exactly like a chicken marsala, but it's close enough to fool me into thinking that I've quelled that craving for the time being.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-PpEaV1BfHh8/TY6teeELySI/AAAAAAAAAZQ/WCq5DF4u3h4/s320/032.JPG" width="320" /></div><b>Chicken with Mushroom Pasta<br />
--1/2 cup dry bowtie or penne pasta<br />
--2 cloves garlic, sliced into thin intact pieces<br />
--1 cup sliced button mushrooms<br />
--2 TBSP butter<br />
--4 boneless, skinless chicken breast tenders<br />
--3 TBSP cup flour, seasoned with garlic salt & fresh black pepper<br />
--1 egg, beaten<br />
--cooking spray<br />
--1 shallot, diced fine or minced<br />
--1 cup dry white wine, divided<br />
--2 cups chicken broth, divided<br />
--1 cup cherry tomatoes, halved</b><br />
<br />
Cook the pasta omitting any oil.<br />
<br />
In a medium skillet, sauté the mushrooms and garlic slices in the butter over medium heat until soft and tender.<br />
<br />
While the mushrooms and pasta cook, dredge the chicken alternately in the egg and flour until evenly coated. In a cooking spray-coated medium skillet on medium to medium-high heat, cook the chicken tenders for 4-5 minutes on each side. Add 1/2 cup of the wine and 1 cup of the chicken broth and allow the sauce to boil and reduce. Set the chicken aside and pour any remaining sauce over the top of the chicken.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aB7zm0sj8_A/TY6tge0HIpI/AAAAAAAAAZU/W6P8QWAotbA/s1600/034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-aB7zm0sj8_A/TY6tge0HIpI/AAAAAAAAAZU/W6P8QWAotbA/s320/034.JPG" width="320" /></a></div>Spray the same skillet the chicken was cooked in with a little more cooking spray. Add the shallots and sauté until browned, stirring regularly. Add the remaining wine to the skillet. Use a wooden spoon to scrape up any bits before adding the rest of the chicken broth. Allow the sauce to reduce a little so that it is less liquid but not so much that it is too thick.<br />
<br />
Drain the pasta and return it to the pot. Pour the mushrooms into the pot and add the tomatoes. Pour the sauce into the pot and stir to combine. Plate the pasta and then add 2 chicken tenders to each plate. Drizzle any remaining sauce onto the chicken and serve. Garnish with fresh parsley and 1 oz. of grated Parmesan, if desired.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JS75jYrw4d8/TY6tikrNtcI/AAAAAAAAAZY/fP40G4N8_AU/s1600/042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JS75jYrw4d8/TY6tikrNtcI/AAAAAAAAAZY/fP40G4N8_AU/s320/042.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 25 minutes<br />
Serves: 2<br />
Calories: 607 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-63289080884224291252011-04-05T21:09:00.000-06:002011-04-05T21:09:22.819-06:00Tempeh Time!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mzie9uPGK74/TY6wquPj3nI/AAAAAAAAAao/BTjmazDHTqw/s1600/199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-mzie9uPGK74/TY6wquPj3nI/AAAAAAAAAao/BTjmazDHTqw/s320/199.JPG" width="320" /></a></div><div style="text-align: left;">Tempeh. The word itself even sounds a little weird, I realize. But it actually tastes good, and that is what's important. And is full of protein. And easy to cook. And I needed tasty, protein-packed, simplicity after my workout. I was beat. This getting in shape business is hard.<br />
<br />
Stir fry is an easy way to pack in a lot of veggies in a short amount of time. Cook times are relatively short (in fact the most time you spend is the prep time to chop all those veggies) but the payoff is big. If you're tired of chicken or pork or tofu, tempeh does provide you with a different flavor and texture and works well in stir fry. Don't be scared, tempeh won't hurt you. And especially after kicking your own ass at the gym, you need lean proteins and veggies to feed those battered and bruised muscles!</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/-7ctjN5VH7zU/TY6waEE5KNI/AAAAAAAAAaM/JV-2eLVlfY0/s320/150.JPG" width="320" /></div><b>Tempeh Stir Fry<br />
--TBSP seasame oil </b><br />
<b>--2 TBSP canola oil, divided </b><br />
<b>--2 TBSP soy sauce, divided (I use the low sodium kind)<br />
--8 oz. package of <a href="http://www.lightlife.com/product_detail.jsp?p=tempeh_gardenveggie">tempeh </a>(found in the refrigerated section with the tofu), sliced into strips </b><br />
<b>--small onion, diced</b><br />
<b>--large shallot, diced</b><br />
<b>--ginger, minced</b><br />
<b>--garlic, minced</b><br />
<b>--medium jalapeno, sliced in rounds</b><br />
<b>--medium red bell pepper, seeds removed and sliced into strips</b><br />
<b>--small yellow squash, sliced into strips</b><br />
<b>--small zucchini, sliced into strips</b><br />
<b>--medium carrot, peeled and sliced into strips<br />
--small package button mushrooms, sliced</b><br />
<b>--1 bunch red chard, stems removed and cut or ripped into business card sized pieces</b><br />
<b>--1 pear, core removed and sliced into thin slices</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HdH_ZK6kItI/TY6wcOC30DI/AAAAAAAAAaQ/xDcG4Qu0MtI/s1600/158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-HdH_ZK6kItI/TY6wcOC30DI/AAAAAAAAAaQ/xDcG4Qu0MtI/s320/158.JPG" width="320" /></a></div>Heat the sesame oil, 1 TBSP canola and 1 TBSP of the soy sauce in a large skillet over medium heat. Sauté the tempeh strips until browned on all sides. Remove from heat and set aside.<br />
<br />
Add remaining TBSP of canola oil to the skillet. Sauté the onion, shallot, garlic, and ginger for a few minutes until fragrant and tender. Add the jalapeno, bell pepper, squash, zucchini, and carrot pieces and sauté for several minutes, stirring regularly. When the veggies begin to soften add the mushroom pieces, again stirring regularly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xI94BJtLMPs/TY6wh-VpwyI/AAAAAAAAAaY/IEWy55dS2oE/s1600/167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-xI94BJtLMPs/TY6wh-VpwyI/AAAAAAAAAaY/IEWy55dS2oE/s320/167.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NpUHFhTMDN0/TY6wjvO5KrI/AAAAAAAAAac/vw_2HVMipDw/s1600/173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-NpUHFhTMDN0/TY6wjvO5KrI/AAAAAAAAAac/vw_2HVMipDw/s320/173.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gVDNbu11xgc/TY6wlffGhFI/AAAAAAAAAag/OHNVyZqFU3o/s1600/179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-gVDNbu11xgc/TY6wlffGhFI/AAAAAAAAAag/OHNVyZqFU3o/s320/179.JPG" width="320" /></a></div>Add the remaining TBSP soy sauce and stir to combine into the veggies. Add the tempeh back into the mix and also add the chard pieces at this time. Mix it all up and sauté for a few minutes to allow the tempeh to get warmed up and the chard to begin to wilt. Remove the stir fry from the heat and stir in the pear slices. The cold, crisp pear will provide a nice flavor and texture contrast to the warm, tender veggies!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OK6Zw5D9QJg/TY6woQ7JbCI/AAAAAAAAAak/spO9NOR29pw/s1600/191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OK6Zw5D9QJg/TY6woQ7JbCI/AAAAAAAAAak/spO9NOR29pw/s320/191.JPG" width="320" /></a></div>Serve! This is not a meal that re-heats well so adjust ingredient quantities as needed to avoid leftovers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-muokv46w8aw/TY6wsCH4mQI/AAAAAAAAAas/_J8SvoeV8dQ/s1600/200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://1.bp.blogspot.com/-muokv46w8aw/TY6wsCH4mQI/AAAAAAAAAas/_J8SvoeV8dQ/s320/200.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 35 minutes (most of it prep time)<br />
Serves: 4 bowls<br />
Calories: 300 per bowlBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-53044097512532899642011-04-01T07:42:00.000-06:002011-04-01T07:42:34.521-06:00Breakfast of Champions<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eaEa57RZFPw/TZXSMASsRTI/AAAAAAAAAbA/X7i9Tgjv_R4/s1600/217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-eaEa57RZFPw/TZXSMASsRTI/AAAAAAAAAbA/X7i9Tgjv_R4/s320/217.JPG" width="320" /></a></div><div style="text-align: left;">Do you ever have days where you feel like your get-up-n'-go just got up and went? Today's recipe is a perfect cure for that! Packed with a lot of protein, and aided by sugars, this is sure to add a spring in your step. In fact, I've heard some say it's a good hangover cure. I've not tried it myself, but I'll let you be the judge of that.<br />
<br />
The key to a perfect balance of flavors is to carefully choose your bacon--also known as meat candy--wisely. I prefer to use a thick slab that is Applewood-smoked or a nice center-cut style.</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://4.bp.blogspot.com/--b-bJbBKhEw/TZXSE6cebgI/AAAAAAAAAaw/MkqM57IzVao/s320/185.JPG" width="320" /></div><b> Breakfast of Champions<br />
--5-6 pieces of meat candy<br />
--1 PBR</b><br />
<br />
In a large skillet with deep sides, lay out 5-6 pieces of the meat candy. Turn the stove temperature to medium and start cookin'!<br />
<br />
I like to use a splatter screen, pictured below (that the nice people at IKEA made), to prevent any kitchen catastrophes.*<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-uvTiFSV3I-0/TZXSHJSG4OI/AAAAAAAAAa0/hexpgICxfT8/s1600/193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-uvTiFSV3I-0/TZXSHJSG4OI/AAAAAAAAAa0/hexpgICxfT8/s320/193.JPG" width="320" /></a></div> *This is especially important if you are making this as a hangover cure and might possibly still be drunk.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ch_pSSUllkg/TZXSIn_HZ4I/AAAAAAAAAa4/S5N03-zw2AY/s1600/202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-ch_pSSUllkg/TZXSIn_HZ4I/AAAAAAAAAa4/S5N03-zw2AY/s320/202.JPG" width="320" /></a></div> When the fat from the meat candy begins to melt off, it's time to turn it over. I find that using tongs for this process allows me to easily turn the candy and lay it out for even cooking.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YwFGwv3SH-k/TZXSKCiOVdI/AAAAAAAAAa8/1fTnDo9nRWg/s1600/209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-YwFGwv3SH-k/TZXSKCiOVdI/AAAAAAAAAa8/1fTnDo9nRWg/s320/209.JPG" width="320" /></a></div> When the meat candy is evenly cooked and is golden brown on both sides, remove it from the heat. It is important that you drain the meat candy on paper towels so that it doesn't have a greasy texture and the true flavor shines through.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ibUioTcYUhg/TZXSORD-nfI/AAAAAAAAAbE/CjOdunLGBY0/s1600/224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ibUioTcYUhg/TZXSORD-nfI/AAAAAAAAAbE/CjOdunLGBY0/s320/224.JPG" width="320" /></a></div> Remove to a plate and serve with your PBR (in the can is best for optimum flavor). Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tXynseRT5cM/TZXSQW9RKDI/AAAAAAAAAbI/ArnFqDt8qwk/s1600/225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-tXynseRT5cM/TZXSQW9RKDI/AAAAAAAAAbI/ArnFqDt8qwk/s320/225.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 15 minutes<br />
Serves: 1<br />
Calories: 450 caloriesBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com1tag:blogger.com,1999:blog-4405690721574048101.post-19736736873485876442011-03-27T13:12:00.001-06:002011-03-27T13:14:09.915-06:00Calorie Friendly Comfort Food<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OLngo7zY8hY/TY6r6AiDTcI/AAAAAAAAAYo/Qb_h-YrwSEc/s1600/102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-OLngo7zY8hY/TY6r6AiDTcI/AAAAAAAAAYo/Qb_h-YrwSEc/s320/102.JPG" width="320" /></a></div><div style="text-align: left;">There's something truly comforting about a bowl of soup and something even more comforting when that soup is covered with cheese. My mom has been making this easy French onion soup since I can remember. After my parents contentious divorce my dad would still get cravings for it--it's that good. And while it's neither complicated nor pretentious, this recipe still tastes fancy and makes you feel with each and every bite like everything is right in the world. And considering how rich it tastes and the fact that it's made with butter and cheese, this soup is still pretty low in calories (though those calories do come from fat).</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="239" src="http://4.bp.blogspot.com/-qn-mtPdOT5E/TY6ruTfQDgI/AAAAAAAAAYU/HFWQLJjk5BE/s320/083.JPG" width="320" /></div>The "trick" to making a flavorful soup is to use sweet onions. I swear by them. Whether it's a Vidalia from Georgia or a Maui Sweet, caramelizing a premium onion will make your soup taste that much better. When I've got beef stock made I like to use my own, but using Better Than Bouillon (pictured above) will still yield a much more flavorful soup base than using a canned or boxed broth. Traditionally the French used croutons, but I'm a big fan of a slab of Texas toast (which tastes even better if you slather it in garlic before toasting it). The only thing that would make this soup better is having crocks--all I have is bowls so I'm not able to get that cheese-dripping-off-everything look that a restaurant version will have.<br />
<br />
<b>French Onion Soup<br />
--2 lbs. sweet onions, thinly sliced into rounds and separated into rings </b><br />
<b>--1/2 stick of butter, divided</b><br />
<b>--4 cups condensed beef broth </b><br />
<b>--1 1/2 TBSP Worcestershire</b><br />
<b>--salt and pepper to taste</b><br />
<b>--8 slices french bread or Texas toast, toasted </b><br />
<b>--Parmesan or Gruyere cheese, either 4 oz. grated or 6 thin slices</b><br />
<br />
<div style="text-align: left;">In a stock pot with a tight-fitting lid, melt half of the butter over medium heat. While the butter melts, line the pot with the onion rounds. Top the onions with the remaining butter. Cover and cook the onion slices in the butter until tender, about 20 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tQeLDUSSmLI/TY6rwoK2d8I/AAAAAAAAAYY/vAJWXUXLIwQ/s1600/086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-tQeLDUSSmLI/TY6rwoK2d8I/AAAAAAAAAYY/vAJWXUXLIwQ/s320/086.JPG" width="320" /></a></div>Add the beef broth, Worcestershire, and salt and pepper to the pot. Bring to a roiling boil. Reduce heat and simmer for 20 minutes before scooping soup into bowls. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Pkla1tuujb4/TY6rzE-KWgI/AAAAAAAAAYc/SwFu49znWSA/s1600/090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Pkla1tuujb4/TY6rzE-KWgI/AAAAAAAAAYc/SwFu49znWSA/s320/090.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5QmGOYvlIto/TY6r8BZWuHI/AAAAAAAAAYs/c_FBr2g1VXQ/s1600/105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-5QmGOYvlIto/TY6r8BZWuHI/AAAAAAAAAYs/c_FBr2g1VXQ/s320/105.JPG" width="320" /></a></div><div style="text-align: left;">Classic french onion soup is served with the bread on the top. Every inch of the bread has been covered with cheese and the crock is then stuck under the broiler for a few minutes to melt the cheese and give the dish a nice crust. I have recently purchased a crème brulée torch to test out on future soup-making adventures. I'll let you know how that goes...<br />
<br />
For this version, I topped each soup bowl with a piece of toasted garlic-smeared Texas toast before covering the open surface (toast, soup and all) will grated Parmesan cheese. Just pop a tray of trussed up soup bowls into the oven and broil for a few minutes until the cheese melts and browns slightly.</div><br />
<div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-49-6ez9A9W0/TY6r9136KxI/AAAAAAAAAYw/RmJHH693lrU/s1600/108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-49-6ez9A9W0/TY6r9136KxI/AAAAAAAAAYw/RmJHH693lrU/s320/108.JPG" width="320" /></a><a href="http://4.bp.blogspot.com/-iXE9efVjAB4/TY6r1mSt07I/AAAAAAAAAYg/RHdmE8dpza8/s1600/096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-iXE9efVjAB4/TY6r1mSt07I/AAAAAAAAAYg/RHdmE8dpza8/s320/096.JPG" width="320" /></a><a href="http://2.bp.blogspot.com/-GluNL7bZwXE/TY6r3g6CjZI/AAAAAAAAAYk/Ki8uh1WHaqk/s1600/097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-GluNL7bZwXE/TY6r3g6CjZI/AAAAAAAAAYk/Ki8uh1WHaqk/s320/097.JPG" width="320" /></a><br />
<div style="text-align: left;">If you're looking to shake it up (or you don't have oven-safe bowls to broil in), here's an alternate approach: Sprinkle cheese onto toast and broil until cheese is lightly browned. Place the toast in the bowl and spoon onion-packed soup on top of it. You rebel!<br />
<br />
Dammit Jim, I'm a cook, not a doctor...<br />
Time: 55 minutes<br />
Serves: 6<br />
Calories: 377 per serving</div></div></div></div>Bacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-78895180087129387512011-03-21T11:11:00.001-06:002011-03-21T11:11:00.606-06:00The 3 C's of Stew: Coconut, Chickpea, Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-ETe7cWRdi6s/TWsIib4NeoI/AAAAAAAAAXI/Gg0C39Q8A3s/s1600/Untitled+0+00+34-57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh6.googleusercontent.com/-ETe7cWRdi6s/TWsIib4NeoI/AAAAAAAAAXI/Gg0C39Q8A3s/s320/Untitled+0+00+34-57.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Hey look! Again I'm trying to use the Flip-Cam; again I've failed to post a video, but instead I have stills from the botched shoot for you. You still win. You are a winner! You are full of as much winning as Charlie Sheen! (Is that joke old yet? The answer--yes. Am I deleting it? The answer--no.) Bonus prize? This recipe is not only vegetarian, it's vegan too. So the weekday vegetarian and animal-free among you can rejoice and we can all nom-nom together.<br />
<br />
I've been a very busy girl--working, eating out, working out, rinse, repeat. I notice that my default go-to style of meal is the soup/stew. Why? Because throwing a bunch of things in a pot is fast, easy, super-forgiving, and almost always awesome (there are rare bad batches but everyone has a bad day now and again). Because my go-to on the go dish is a soup/stew, I steal ideas and grab inspiration from all over the place and all over the world. Today's dish combines Asian favorites coconut milk and curry powder with Middle East treats chickpeas, Oceana's sweet potatoes, and broccoli of the Roman Empire.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-9z0ycB5toC4/TWsFBQx7_LI/AAAAAAAAAWo/fHArdAT1ja0/s1600/Untitled+0+02+39-10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh4.googleusercontent.com/-9z0ycB5toC4/TWsFBQx7_LI/AAAAAAAAAWo/fHArdAT1ja0/s320/Untitled+0+02+39-10.jpg" width="320" /></a><br />
<img border="0" height="180" src="https://lh3.googleusercontent.com/-a7exiDGm4dI/TWsFEmEBthI/AAAAAAAAAWs/TZuDtj5nOCM/s320/Untitled+0+00+00-01.jpg" width="320" /></div><div style="text-align: left;"><b>Curried Chick Pea Coconut Stew<br />
--1 TBSP olive oil<br />
--garlic, minced<br />
--1 small onion, diced<br />
--1 tablespoon yellow curry powder<br />
--cinnamon and cumin<br />
--1 large sweet potato, peeled and diced<br />
--1 yellow bell pepper, de-seeded and diced<br />
--1 small head of broccoli, chopped into florets<br />
--1 14oz. can coconut milk<br />
--1 14oz. can diced tomatoes<br />
--2-3 cups vegetable broth (depending on whether you want more of a soup or a stew consistency)<br />
--1 15oz. can chick peas, rinsed and drained<br />
--1 lime </b></div><div style="text-align: left;"><b> --salt and pepper to taste</b><br />
<br />
Heat a Dutch oven or stock pot over medium heat. Add the garlic and onion and sauté over medium heat for two-ish minutes. Add the curry powder and a dash each of cumin and cinnamon. Stir to combine, letting the seasoning mix into the oil, onion, and garlic--this will deliver flavor throughout the dish in these tiny little spice hosts.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-i-mTu2lnTC0/TWsFGrd1JTI/AAAAAAAAAWw/8_TycyDwEvE/s1600/Untitled+0+00+21-31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh3.googleusercontent.com/-i-mTu2lnTC0/TWsFGrd1JTI/AAAAAAAAAWw/8_TycyDwEvE/s320/Untitled+0+00+21-31.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-TcYkfsYNPC8/TWsFJSPx3lI/AAAAAAAAAW0/eLQad9ug0zc/s1600/Untitled+0+03+28-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh6.googleusercontent.com/-TcYkfsYNPC8/TWsFJSPx3lI/AAAAAAAAAW0/eLQad9ug0zc/s320/Untitled+0+03+28-01.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Add the sweet potato pieces and sauté for a few minutes before adding the bell pepper. Stir to combine and sauté for several minutes, allowing the vegetables to become tender. Add the broccoli, again, stirring regularly and only allowing the broccoli to slightly sear.<br />
<br />
Mix in the coconut milk, then the tomatoes, and finally the vegetable broth. Bring the mixture to a boil before adding the chickpeas. Cover and reduce heat to a simmer. Allow to simmer for 15 minutes, stirring twice before serving. Season each portion with a dash of salt and a few cranks of fresh black pepper. Take the lime and squeeze juice into each portion. Serve!</div><div style="text-align: center;"><img border="0" height="180" src="https://lh5.googleusercontent.com/-2-F3aR6gBxk/TWsFOQHMmUI/AAAAAAAAAW4/3CjewL2WXec/s320/Untitled+0+00+48-34.jpg" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-6dxBq7PV2UU/TWsH8yHfmyI/AAAAAAAAAW8/3vyE_z8DRv8/s1600/Untitled+0+01+47-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh6.googleusercontent.com/-6dxBq7PV2UU/TWsH8yHfmyI/AAAAAAAAAW8/3vyE_z8DRv8/s320/Untitled+0+01+47-18.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-SMDyPXiDhpQ/TWsH_NT7ZVI/AAAAAAAAAXA/DLWjY0vZ-7Q/s1600/Untitled+0+00+05-49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh3.googleusercontent.com/-SMDyPXiDhpQ/TWsH_NT7ZVI/AAAAAAAAAXA/DLWjY0vZ-7Q/s320/Untitled+0+00+05-49.jpg" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 45 minutes<br />
Serves: 6<br />
<div style="text-align: left;">Calories: 399 per serving </div>Bacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-48447052899321779402011-03-17T19:12:00.000-06:002011-03-17T19:12:04.939-06:00Wine's The Way To Go<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-cqjPF6-a6P4/TX90oGcga2I/AAAAAAAAAYQ/PSrFYQZtD5Y/s1600/241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-cqjPF6-a6P4/TX90oGcga2I/AAAAAAAAAYQ/PSrFYQZtD5Y/s320/241.JPG" width="320" /></a></div><div style="text-align: left;">I drink enough wine, it's about time I spent more time cooking with it! So recently I have begun experimenting with making various wine sauces. Wine sauces are an easy way to add a nice rich flavor to dishes. I made dinner for family last weekend and decided a pork tenderloin with a white wine sauce was the way to go, adding some dried cherries that friends from Michigan sent us to give the dish a sweet little pop.<br />
<br />
Cooking for groups can be tricky, especially as kids tend to be pickier, many people have allergies or dietary restrictions, and some of us are more adventurous with our food than others. This meal was a filling, healthy, tasty combination we all could agree on. Success!</div><div style="text-align: center;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-Re3f7Hshpdc/TX90Ll0M_0I/AAAAAAAAAX8/OekY_rpGzk4/s320/217.JPG" width="320" /></div><b>Pork Tenderloin w/ Glazed Cherries Sauce<br />
--2 lbs. lean pork tenderloin, any excess fat or skin removed.</b><br />
<b>--salt & pepper<br />
--2 tsp olive oil, divided<br />
--1 medium shallot, minced<br />
--1 cup white wine<br />
--2 cups chicken broth or stock<br />
--1/4 cup dried cherries</b><br />
<br />
Heat the oven to 375 degrees.<br />
<br />
Heat a medium skillet over medium-high heat. Add 1 teaspoon of the olive oil and swirl to coat the pan. Season the pork with a few sprinkles of salt and pepper and sear the pork tenderloin on all sides for 2 minutes each. Searing the meat will help to lock in the juices. Place the meat in an oven safe dish and place into the oven for 20 minutes. After 20 minutes turn the pork loins and cook another 7 minutes. Use a knife plunged into the thickest part of the pork loin to check doneness. You want the interior of the pork to be a light pink in color as the pork will continue to cook while it is resting. When the pork is done remove it from the oven and allow it to rest for 4-5 minutes before slicing.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-2OsXXFwgNpM/TX90TVxMAXI/AAAAAAAAAYM/QCSqzOBIu9o/s1600/235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-2OsXXFwgNpM/TX90TVxMAXI/AAAAAAAAAYM/QCSqzOBIu9o/s320/235.JPG" width="320" /></a></div>Heat the remaining teaspoon of olive oil in the pan, again, swirl to coat. Add the shallot and sauté over medium-high heat for a few minutes, stirring regularly, until the shallot is soft and begins to brown. Add the wine and the stock/broth.<br />
<br />
Up the heat if necessary to bring the liquid to a boil. Then, reduce it to a simmer and cook until the sauce begins to reduce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-0pYfgo6BTT4/TX90PIvmq5I/AAAAAAAAAYE/9fjmMyKDZwc/s1600/226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-0pYfgo6BTT4/TX90PIvmq5I/AAAAAAAAAYE/9fjmMyKDZwc/s320/226.JPG" width="320" /></a></div>Add the cherries and stir to combine. You may wish you add a little more wine or stock as needed to make more sauce. If your sauce is thin and not thickening or reducing well, you can add 1/2 teaspoon of cornstarch blended well with 2 TBSP of warm water (mix this together well before adding it to the sauce). Slice the pork into 1/2" thick rounds and serve with the cherries sauce spooned over the pork rounds.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-ftSoZjIL8Sw/TX90RDbUlFI/AAAAAAAAAYI/w7J-YYdW8_Y/s1600/233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-ftSoZjIL8Sw/TX90RDbUlFI/AAAAAAAAAYI/w7J-YYdW8_Y/s320/233.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 40 minutes<br />
Serves: 4<br />
Calories: 442 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-42607817367152952072011-03-11T16:39:00.000-07:002011-03-11T16:39:40.513-07:00Charlie Sheen's Cooking Show is Made of Even More Winning Than He IsI guess Charlie Sheen is even more awesome at life than he purports to be. I mean, he has a cauldron of awesomeness, so there's that.<br />
<object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" height="328" id="ordie_player_bfb12aea47" width="512"><param name="movie" value="http://player.ordienetworks.com/flash/fodplayer.swf" /><param name="flashvars" value="key=bfb12aea47" /><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always"></param><embed width="512" height="328" flashvars="key=bfb12aea47" allowfullscreen="true" allowscriptaccess="always" quality="high" src="http://player.ordienetworks.com/flash/fodplayer.swf" name="ordie_player_bfb12aea47" type="application/x-shockwave-flash"></embed></object><br />
<div style="font-size: x-small; margin-top: 0; text-align: left; width: 512px;"><a href="http://www.funnyordie.com/videos/bfb12aea47/charlie-sheen-s-winning-recipes" title="from Charlie Sheen, Matt and Oz, lauren, Chris Henchy, dannyjelinek, PatB, Brian Lane, and FOD Team">Charlie Sheen's Winning Recipes</a> from <a href="http://www.funnyordie.com/charlie_sheen">Charlie Sheen</a></div>Bacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com1tag:blogger.com,1999:blog-4405690721574048101.post-14596520471101538842011-03-07T20:54:00.000-07:002011-03-07T20:54:58.239-07:00Soup To Satisfy A Pho-natic!<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-DkPiS8lKlE8/TWsh_GifVlI/AAAAAAAAAXM/KNQ-gma1O7c/s1600/Untitled+0+00+28-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh3.googleusercontent.com/-DkPiS8lKlE8/TWsh_GifVlI/AAAAAAAAAXM/KNQ-gma1O7c/s320/Untitled+0+00+28-21.jpg" width="320" /></a></div>So the BF got me a Flip video camera for Christmas and I've been experimenting with it [Read: Figuring out how it works]. Thus far I haven't made a video that could be posted without editing (shockingly, not many meals can be cooked and filmed in under 5 minutes to fit the YouTube standard) and my poor little laptop doesn't have the memory to edit video. But soon there will be Bacon & Other Bad Habits videos! I'll let you just take a moment to imagine all the potential kitchen catastrophe and debauchery...Yes, there will be wine involved, that much is certain. Yes, potentially even before noon.<br />
<br />
One of our favorite meals is the <a href="http://en.wikipedia.org/wiki/Ph%E1%BB%9F">Vietnamese beef and broth soup known as Phò</a> and it is our go-to "I don't want to cook, let's go eat out somewhere" meal. While the Asian markets do carry the spice mixture that purports to make this delicious broth I'm nervous to try to make it at home. (This is truly a case of why mess up a good thing?). However, that doesn't mean I can't take my inspiration from phò and the Vietnamese and make a rice noodle brothy soup with beef. Not in the least!<br />
<br />
Since I haven't yet got that whole editing/posting thing together, here's a recipe that I filmed and then pulled the stills out. The images are a little blurrier than the usual, but you still get the idea. Plus, maybe later on you'll get a bonus video prize when I hire a middle school-er to figure out newfangled technology. Kids these days. Your bonus prize for now is that this sucker is really really cheap to make, super filling, and notta lotta calories. For the win! All ingredients can be found at an Asian market or specialty grocer (Whole Foods carries all this stuff, even the lemongrass, if your local grocer doesn't have it).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-kO4oCr-13ao/TWsiBiMz_QI/AAAAAAAAAXQ/IE14rLKD13Y/s1600/z3+0+01+18-25.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh5.googleusercontent.com/-kO4oCr-13ao/TWsiBiMz_QI/AAAAAAAAAXQ/IE14rLKD13Y/s320/z3+0+01+18-25.jpg" width="320" /></a></div><div style="text-align: center;"><img border="0" height="180" src="https://lh4.googleusercontent.com/-SLBivbz5cUg/TWsiHCxgclI/AAAAAAAAAXU/9-cqFNmCo8Y/s320/Untitled+0+00+39-30.jpg" width="320" /></div><div style="text-align: center;"><a href="https://lh5.googleusercontent.com/-apAQU_LZFp4/TWsiPyQW6kI/AAAAAAAAAXY/u-lNm-AANqI/s1600/Untitled+0+00+16-41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh5.googleusercontent.com/-apAQU_LZFp4/TWsiPyQW6kI/AAAAAAAAAXY/u-lNm-AANqI/s320/Untitled+0+00+16-41.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b>Vietnamese-style Beef Noodle Soup<br />
--TBSP sesame oil<br />
--cooking spray<br />
--small onion, diced <br />
--garlic, minced<br />
--TBSP <a href="http://www.huyfong.com/no_frames/garlic.htm">chile-garlic sauce </a><br />
--TBSP fish sauce<br />
--TBSP lime juice<br />
--TBSP soy sauce<br />
--jalapeno, stem and seeds removed, diced fine<br />
--red bell pepper, stem and seeds removed, diced<br />
--1 lemongrass stalk, ends discarded (slice this if you will plan to eat it in the soup, otherwise leave whole so you can discard it after cooking)<br />
--4 thin steaks (I used top round), sliced crosswise into long, thin pieces<br />
--TBSP sesame seeds<br />
--black pepper<br />
--cilantro, dried or fresh chopped<br />
--2 cups beef broth <br />
--1 cup chicken broth</b></div><b>--8 oz. medium (marked Pad Thai or Banh Pho) rice noodles (about 1/2 of a typical 16 oz. package)<br />
--green onion, chopped into 1/4" rings<br />
--Thai basil leaves (optional)</b><br />
<br />
Heat a large pot over medium heat. After a few minutes spray with cooking spray and add the sesame oil to allow the oil to coat the pan. Sauté onion and garlic under fragrant and onion begins to get translucent. Add the chile-garlic sauce, fish sauce, soy sauce, and lime juice and stir to combine. Add the jalapeno and red bell pepper and saute for a few minutes before adding the lemongrass.<br />
<br />
Lemongrass is a spiky little critter that will add tons of flavor to and is a staple of Asian dishes. If you want to try to eat the lemongrass I recommend soaking it in warm water for 30 minutes before cooking it. Otherwise it is a non-soluble fiber that stabs at the gums when one attempts to chew it...so like a bay leaf feel free to put in a whole stalk or one that has been chopped in half and then remove it after the cooking process is complete.<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="180" src="https://lh3.googleusercontent.com/-6pEMkHbu_kc/TWsiSSlqcWI/AAAAAAAAAXc/Dq5z2pmpUfM/s320/Untitled+0+00+13-21.jpg" width="320" /></div><div style="text-align: left;">Season the steak pieces with sesame seeds and fresh cracked black pepper. If using dried cilantro, season the steaks with this now. If using fresh cilantro, add it at the end. Add the meat to the pot and stir to combine the mixture<br />
<br />
Add the broths and water and bring the soup to a boil. Once boiling, add the rice noodles and cover the pot. Simmer for 20 minutes, covered, stirring occasionally.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-kkdKSjShCww/TWsiZHS6uPI/AAAAAAAAAXg/2NAqAOZDRUg/s1600/Untitled+0+00+58-50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh6.googleusercontent.com/-kkdKSjShCww/TWsiZHS6uPI/AAAAAAAAAXg/2NAqAOZDRUg/s320/Untitled+0+00+58-50.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-nT4Gh_ZnCbc/TWsibFYB_XI/AAAAAAAAAXk/qC6s5UQs-PI/s1600/Untitled+0+00+11-54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh5.googleusercontent.com/-nT4Gh_ZnCbc/TWsibFYB_XI/AAAAAAAAAXk/qC6s5UQs-PI/s320/Untitled+0+00+11-54.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-wmh07f1cqhA/TWsidXqG4TI/AAAAAAAAAXo/_eNKZxvimug/s1600/Untitled+0+00+30-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh3.googleusercontent.com/-wmh07f1cqhA/TWsidXqG4TI/AAAAAAAAAXo/_eNKZxvimug/s320/Untitled+0+00+30-11.jpg" width="320" /></a></div>Remove lid. If using large lemongrass stalks, fish out and discard. Add the chopped green onion and Thai basil (I chopped mine up). If using fresh cilantro, add it now as well. Stir to combine. Serve! To add more spice, add more chile garlic sauce or use what I call "Rooster" (<a href="http://www.huyfong.com/no_frames/sriracha.htm">but is really known as Sriracha</a>).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-EEW79f6NuiY/TWsifSaeOkI/AAAAAAAAAXs/STb4RNtLMno/s1600/Untitled+0+00+13-36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh3.googleusercontent.com/-EEW79f6NuiY/TWsifSaeOkI/AAAAAAAAAXs/STb4RNtLMno/s320/Untitled+0+00+13-36.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-45juft4Em9M/TWsihnTZzNI/AAAAAAAAAXw/H4dxGmOkE_E/s1600/Untitled+0+00+44-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://lh3.googleusercontent.com/-45juft4Em9M/TWsihnTZzNI/AAAAAAAAAXw/H4dxGmOkE_E/s320/Untitled+0+00+44-12.jpg" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 60 minutes<br />
Serves: 6<br />
Calories: 272 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com1tag:blogger.com,1999:blog-4405690721574048101.post-39873002985192891952011-03-05T22:24:00.000-07:002011-03-05T22:24:08.305-07:00Inspiration for Aspiring Chefs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-bRgluBa_4hk/TXMZZZB8tCI/AAAAAAAAAX0/oepMSyUamJE/s1600/pbj.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://lh5.googleusercontent.com/-bRgluBa_4hk/TXMZZZB8tCI/AAAAAAAAAX0/oepMSyUamJE/s320/pbj.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PB&J from Alinea Restaurant. Photo by <a href="http://www.larakastner.com/">Lara Kastner</a></td></tr>
</tbody></table>I have worked in restaurants but never ever in the back of the house. I don't know that I have the necessary skills it takes to survive working the line, so I have the utmost respect for chefs and restaurateurs. Which is not to say hero-worship--not in the least--but I always find these folks to be full of fascinating stories and interesting conversation fodder. Not to mention the way many feel about food and speak about it with the awe of a child and the passion of an addict.<br />
<br />
If you didn't catch <a href="http://www.npr.org/2011/03/03/134195812/grant-achatz-the-chef-who-lost-his-sense-of-taste">Terri Gross' <i>Fresh Air</i> interview on Thursday</a> (or you're not lucky enough to have a local NPR affiliate), it is absolutely worth listening to the 43-minute interview with chef Grant Achatz of Chicago restaurant <a href="http://www.alinea-restaurant.com/"><i>Alinea</i></a>. Achatz was on the program to promote his new memoir, <i>Life, on the Line</i>, which is as much about his restaurant as it is about his battle with stage-4 tongue cancer (which includes losing, and eventually regaining, his sense of taste). The book is a lot less savory than other scandalous kitchen rags (a la Anthony Bourdain's infamous <i>Kitchen Confidential</i>) but if the interview was any indication looks to be an interesting read.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-kspnHJINsm8/TXMaBSBHhFI/AAAAAAAAAX4/jSbcrmAp5yU/s1600/octopus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://lh4.googleusercontent.com/-kspnHJINsm8/TXMaBSBHhFI/AAAAAAAAAX4/jSbcrmAp5yU/s320/octopus.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Octopus from Alinea Restaurant. Photo by <a href="http://www.larakastner.com/">Lara Kastner</a></td></tr>
</tbody></table>I love that listening to Achatz, you might think at first that you are eavesdropping on a conversation as told by a mad scientist. Achatz is a scholar of the molecular gastronomy movement--cuisine that involves a lot of science and sometimes science fiction in its toolbox. Cooking in this manner might involve using liquid nitrogen or dry ice, inventing equipment that freezes items that aren't normally frozen (like olive oil lollipops), or, in Achatz's case, using the powerful olfactory sense to include the smell of an item in its taste. (Achatz uses burning twigs or essences in deflating linen pillowcases to add scents of items to the taste of his dishes). <br />
<br />
While this is a level of cuisine that I'm not interested in exploring personally I find the whole thing fascinating. It reminds me of little kids who take things apart only to see how they work by putting them back together. And better still it is nice to listen to someone who conveys so much joy and wonder about what they do professionally. It's hard not to get caught up in that giddy school boy's fascination with how he makes and masters his single-bite 23-course meals...<br />
<br />
<a href="http://www.npr.org/2011/03/03/134195812/grant-achatz-the-chef-who-lost-his-sense-of-taste">Listen to the interview! (Do it, give in to peer pressure).</a>Bacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-23714918778383959012011-02-27T21:47:00.000-07:002011-02-27T21:47:01.329-07:00Sausage + Bacon = Healthy Dish?<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/_CBnAmjc6U2o/TTt-2Kqr3BI/AAAAAAAAAUc/iQUKNbPGUWo/s320/063.JPG" width="320" /></div><div style="text-align: left;">I know, you're trying to figure out how it is possible that one could eat sausage and bacon in the same meal and not have a heart attack immediately? Oh my friends, you can absolutely have your (pork flavored?) cake and eat it too! This recipe was inspired by a meal I ate last winter at an <a href="http://www.mangiamopronto.com/denver/">Italian café</a> down the street from my office. I know it was a long time ago, but I remember it like it was yesterday (plus I took notes)! That dish contained both Italian sausage and prosciutto, but had a lot more calories and other ingredients (like croutons). So for my at-home recreation I tried to lighten it up where I could, without sacrificing a hearty dish that is both filling and full of flavor.<br />
<br />
While the sausage and bacon both have a lot of fat, there is also a lot of protein in the meats as well as the white beans. Eliminating the bread and adding the spinach helps round it out a little more. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt9gABqsyI/AAAAAAAAAUA/WqiCPCMXtCQ/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt9gABqsyI/AAAAAAAAAUA/WqiCPCMXtCQ/s320/007.JPG" width="320" /></a></div><b>Italian Sausage White Bean Stew</b><br />
<b>--1 lb. spicy Italian sausage (without casing)</b><br />
<b>--3 strips bacon</b><br />
<b>--small onion, diced</b><br />
<b>--garlic, minced</b><br />
<b>--15oz. can of white beans (sometimes labeled Cannelini), drained and rinsed</b><br />
<b>--14.5oz. can of diced tomatoes with juices</b><br />
<b>--black pepper</b><br />
<b>--1 cup chicken broth</b><br />
<b>--1 cup spinach leaves, washed and torn</b><br />
<b>--parsley</b><br />
<b>--1/4 cup Parmesan cheese</b><br />
<br />
In a large skillet sauté the Italian sausage, stirring to crumble it as it cooks. Ultimately you want to end up with fully cooked bite-sized sausage pieces.<br />
<br />
While the sausage cooks, take your trusty<a href="http://baconandotherbadhabits.blogspot.com/2010/03/two-loves-one-dish.html"> kitchen scissors</a> and cut the bacon strips into small squares directly into a large pot or Dutch oven. Allow the bacon to cook until it begins to crisp but is still soft. Add the onion and garlic to the pot and cook them in the bacon grease, stirring often.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt9iEF9OaI/AAAAAAAAAUE/svZWO4HAoKo/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt9iEF9OaI/AAAAAAAAAUE/svZWO4HAoKo/s320/021.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CBnAmjc6U2o/TTt9krRGSrI/AAAAAAAAAUI/_MASIKz03l8/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_CBnAmjc6U2o/TTt9krRGSrI/AAAAAAAAAUI/_MASIKz03l8/s320/030.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CBnAmjc6U2o/TTt9m3V9YEI/AAAAAAAAAUM/Iuhxd1FK2gM/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_CBnAmjc6U2o/TTt9m3V9YEI/AAAAAAAAAUM/Iuhxd1FK2gM/s320/036.JPG" width="320" /></a></div>Add the drained white beans and stir to combine before adding the tomatoes, pepper and broth. Bring to a boil and add the spinach to the top. Do not stir to combine, but rather allow the the spinach to cook down for a few minutes before stirring to mix it with the soup.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt9paSqnQI/AAAAAAAAAUQ/0w88AzWlUNY/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt9paSqnQI/AAAAAAAAAUQ/0w88AzWlUNY/s320/040.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CBnAmjc6U2o/TTt9smZAA-I/AAAAAAAAAUU/zMwusNGzmrE/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_CBnAmjc6U2o/TTt9smZAA-I/AAAAAAAAAUU/zMwusNGzmrE/s320/043.JPG" width="320" /></a></div>Spoon into bowls and top with parsley and Parmesan. Serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CBnAmjc6U2o/TTt9u61eTcI/AAAAAAAAAUY/vUa7YuN6rcU/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_CBnAmjc6U2o/TTt9u61eTcI/AAAAAAAAAUY/vUa7YuN6rcU/s320/054.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 35 minutes<br />
Serves: 4<br />
Calories: 508Bacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-38124847315387051032011-02-18T15:14:00.002-07:002011-02-18T15:14:00.183-07:00Nibble on Dates on Your Next Date<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vaWwxZoa_rE/TVgzL07yQNI/AAAAAAAAAWY/G-iy5oCFye4/s1600/IMG_8042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-vaWwxZoa_rE/TVgzL07yQNI/AAAAAAAAAWY/G-iy5oCFye4/s320/IMG_8042.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>So, I hosted a party recently, you know, like you do. Perhaps you <a href="http://baconandotherbadhabits.blogspot.com/2011/02/party-hardy-rock-n-roll.html">read about it </a>the other day? Hmm? Well, you'll be shocked to know that I made more than one thing for the party. I know, crazy talk.<br />
<br />
So here's another delicious (and time-friendly) appetizer you can serve at your next party, dinner gathering, hot date, picnic... Yes, picnic. Because after weeks of sub-zero temps in Denver, mother nature has magically bestowed 60-degree days upon the Queen City of the Plains. And if you have dates(the fruit), and it's warm where you are, you could be eating these on your porch or in the park twenty minutes from now.<br />
<br />
Also, did you know that many believe that dates (the fruit) are an aphrodisiac? So if you want something to nibble on for your next date (not the fruit) maybe try a date (the fruit).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CBnAmjc6U2o/TTuBGiU-EII/AAAAAAAAAVQ/n7jsufBjcwM/s1600/166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_CBnAmjc6U2o/TTuBGiU-EII/AAAAAAAAAVQ/n7jsufBjcwM/s320/166.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">You'll notice I didn't include quantities below because the recipe is pretty much the same whether you make five or fifty. The typical goat cheese log is 8 ounces. I made thirty of these for the party and still had plenty of goat cheese left--just remember that a little goes a long way. Also, I'll stop making "date-the-fruit" jokes and just get on with the show!<br />
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<b>Goat Cheese & Almond Stuffed Dates</b></div><div style="text-align: left;"><b>--Dates, sliced open lengthwise (but not all the way through), pits removed</b></div><div style="text-align: left;"><b>--Goat cheese, plain</b></div><div style="text-align: left;"><b>--Almonds, whole and raw (sometimes labeled "natural")<br />
--Crushed red pepper<br />
--Black pepper, fresh<br />
--Prosciutto, torn into thin slices [obviously, omit this if you wish to make it vegetarian]</b><br />
<br />
Using a small spoon, fill each date with a scoop of goat cheese. Then place an almond inside, nestled in the goat cheese. Last time I made these (at Easter), I sprinkled the goat cheese ahead of time with the crushed red pepper and fresh black pepper. This time I just sprinkled the dates with the spices, then wrapped each date with a prosciutto slice and sprinkled them again.<br />
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Bake at 400 degrees for 12 minutes until the goat cheese is warm, but not scalding. Serve warm. You can also make these the night before or morning of and then just heat and serve.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Pg1cwk-uNCA/TVgzYHdoKoI/AAAAAAAAAWk/3lVfBXo5Xbw/s1600/IMG_8050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-Pg1cwk-uNCA/TVgzYHdoKoI/AAAAAAAAAWk/3lVfBXo5Xbw/s320/IMG_8050.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 20 minutes<br />
Calories: 84 calories per dateBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-34867769145313855892011-02-16T16:28:00.001-07:002011-02-16T16:28:00.386-07:00Party Hardy Rock n' Roll<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://1.bp.blogspot.com/-t0ZoshXqXdw/TTuEmf5KrZI/AAAAAAAAAVo/u1uxNt9meps/s320/184.JPG" width="320" /></div><div style="text-align: left;">I would like to take you all into the way-back machine. You'll be shocked to know (yeah right) that I come from a long line of ladies who can boss around a kitchen and are famous for their mad party-throwing skills. Imagine, if you will, the tiny future bacon princess (that's me!) running underfoot, dragging a chair to the counter so I can watch my mama, hard at work making one of her famous party dishes. For a time, my parents even ran their own catering company. Cookin' and eatin' you see is in my DNA!<br />
<br />
One of the staples that kitchen boss Mom would make was her crab-stuffed mushrooms. She would stuff hundreds of little fungi caps and send them out to the starving masses only to have the plate return, empty, moments later. So, clearly, it's one of my go-to party platters as well.<br />
<br />
Recently I had the honor of hosting a <a href="http://baconandotherbadhabits.blogspot.com/2010/11/bon-anniversaire-bacon-other-bad-habits.html">baby shower for my former partner, Kathryn</a>. In the spirit of a divide-and-conquer approach, each of us opened our arsenal of crowd-pleasers (because people, you never ever argue with a pregnant woman with knife skills when she says she wants to cook things too!). So here you go, Mom's famous crab stuffed mushrooms, just for you!</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/_CBnAmjc6U2o/TTuEco6VcrI/AAAAAAAAAVY/DngtJtnr6qs/s320/170.JPG" width="320" /></div><div style="text-align: left;"><b>Crab Stuffed Mushrooms</b></div><div style="text-align: left;"><b>--1 lb. mushrooms (about 3 dozen), washed and dried, stems removed<br />
--4 TBSP butter<br />
--1/4 cup finely chopped green onions<br />
--garlic, finely minced<br />
--1 1/2 cups bread crumbs, finely minced<br />
--1 TBSP Worcestershire<br />
--salt and black pepper<br />
--shredded mozzarella (no more than 1 cup)<br />
--2 cans lump white crab meat, drained, rinsed, and minced</b></div><br />
Take the mushroom stems and finely chop enough stems to measure about 1/2 cup. Melt 3 TBSP of the butter in a large skillet or frying pan (the one I used had deep sides to allow me to stir the mixture without slopping over the sides). Stir in the chopped mushroom stems, garlic, and green onion, and cook over medium heat for 5 minutes, stirring regularly.<br />
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Remove the pan from the heat and stir in the breadcrumbs, Worcestershire, a pinch of salt, a few turns of cracked black pepper, and the crab meat.<br />
<div style="text-align: center;"><a href="http://2.bp.blogspot.com/_CBnAmjc6U2o/TTuEfD0YFSI/AAAAAAAAAVc/nmO_fFFCx8g/s1600/174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_CBnAmjc6U2o/TTuEfD0YFSI/AAAAAAAAAVc/nmO_fFFCx8g/s320/174.JPG" width="320" /></a></div>Melt the remaining 1 TBSP butter in a shallow baking pan. Fill the mushroom caps with the stuffing mixture. Place them filled side up in the baking pan and sprinkle them with the cheese. Bake for 15 minutes at 350 degrees, then turn the broil setting on and broil them for 1-2 minutes to brown the tops. These are best served warm. You can prep them and stuff them the day before or earlier in the day and then sprinkle with cheese and bake when you are ready to serve.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CBnAmjc6U2o/TTuEkOvau9I/AAAAAAAAAVk/zqLErIX_B7I/s1600/183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_CBnAmjc6U2o/TTuEkOvau9I/AAAAAAAAAVk/zqLErIX_B7I/s320/183.JPG" width="320" /></a></div>Bonus: Here I am enjoying all the treats from the party. Cheers!<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bvJUHwA71qI/TVgzSCk2ZnI/AAAAAAAAAWg/fNiltslBaL0/s1600/IMG_8060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-bvJUHwA71qI/TVgzSCk2ZnI/AAAAAAAAAWg/fNiltslBaL0/s320/IMG_8060.JPG" width="213" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 45 minutes<br />
Serves: About 36 mushrooms<br />
Calories: About 47 per mushroomBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0tag:blogger.com,1999:blog-4405690721574048101.post-84024086055345236292011-02-13T13:27:00.000-07:002011-02-13T13:27:01.091-07:00Mom Always Said "Eat Your Veggies"<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/_CBnAmjc6U2o/TTt43qZucWI/AAAAAAAAATg/3Ogjmizwa4s/s320/258.JPG" width="320" /></div><div style="text-align: left;">Cauliflower, as it turns out, is amazingly good for you. Like kale, broccoli, and other veggies known as cruciferous, cauliflower contains tons of vitamins, minerals, and fiber. Pregnant? Cauliflower has 15% of recommended daily folate intake and 90% of your vitamin C. Magic! But, again, like other cruciferous veggies, cauliflower can be tricky to eat regularly. My solution? Add bacon of course!<br />
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Eating healthy does not have to mean eating boring. To dress up my cauliflower I created a pasta with bacon, curry, tomatoes, and sage for a powerful taste and maximum benefit. Hello Cleveland, we are Maximum Benefit!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_CBnAmjc6U2o/TTt4sNhHTKI/AAAAAAAAATM/029r0OrlABk/s1600/239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_CBnAmjc6U2o/TTt4sNhHTKI/AAAAAAAAATM/029r0OrlABk/s320/239.JPG" width="320" /></a></div><b>Curried Cauliflower Pasta<br />
--8 oz. spaghetti noodles (about 1/2 a box)<br />
--3 slices bacon<br />
--15 fresh sage leaves<br />
--2 cloves garlic, minced<br />
--1 small head of cauliflower, stems and leaves discarded, cut into half-dollar sized florets<br />
--yellow curry powder<br />
--paprika<br />
--black pepper<br />
--1/2 pint cherry tomatoes, sliced in half<br />
--1/2 cup grated Parmesan cheese, divided</b><br />
<br />
Cook the pasta according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water.<br />
<br />
While the pasta cooks, in a large skillet, cook the bacon over medium-high heat until crisp. Set aside. Add the whole sage leaves to the skillet and cook in the bacon drippings until leaves are crispy. Set aside with the bacon.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt4ukXikBI/AAAAAAAAATQ/sGyRtCa86gA/s1600/243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt4ukXikBI/AAAAAAAAATQ/sGyRtCa86gA/s320/243.JPG" width="320" /></a></div>Add the garlic to the pan and cook, stirringly consistently, until garlic is fragrant and begins to brown. Add the cauliflower florets and 1/4 cup of water to the skillet. Cover and let steam for 2 minutes. Uncover and add the curry powder, paprika, and black pepper, tossing to mix well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_CBnAmjc6U2o/TTt4xDebyMI/AAAAAAAAATU/B-5pTH83U-M/s1600/248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_CBnAmjc6U2o/TTt4xDebyMI/AAAAAAAAATU/B-5pTH83U-M/s320/248.JPG" width="320" /></a></div>Add the tomato halves and cover the skillet again, letting it steam another two minutes. Add the reserved pasta water and 1/4 cup (about an ounce) of shredded Parmesan. Stir so the cheese melts and the sauce begins to get creamy. Add in the pasta and toss to combine. Throw the bacon and sage on top and scoop into bowls.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_CBnAmjc6U2o/TTt4zt-NC-I/AAAAAAAAATY/4SE-gFIZ2fU/s1600/250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_CBnAmjc6U2o/TTt4zt-NC-I/AAAAAAAAATY/4SE-gFIZ2fU/s320/250.JPG" width="320" /></a></div>Top with shredded Parmesan cheese (another 1/4 cup should take care of four bowls) and a fresh crack of black pepper. Serve!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt41hEPwqI/AAAAAAAAATc/s9GhnZCOu7Y/s1600/256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_CBnAmjc6U2o/TTt41hEPwqI/AAAAAAAAATc/s9GhnZCOu7Y/s320/256.JPG" width="320" /></a></div>Dammit Jim, I'm a cook, not a doctor...<br />
Time: 25 minutes<br />
Serves: 4<br />
Calories: 403 per servingBacon & Other Bad Habitshttp://www.blogger.com/profile/02522269289757800969noreply@blogger.com0