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{the real deal} hummus.

March 12, 2012 — 13 Comments

Damn you, Mark Bittman.

I already can barely take the artificial taste of store-bought hummus – and now, it’ll be hard to go back to the homemade kind I used to be quite happy with…you know, the kind made with canned chickpeas.

{#foodmattersproblems}

This is what hummus is supposed to taste like. If you’re a hummus-lover, which I bet many of you are, you’ll be blown away by the difference in both flavor and texture that happens when you go that extra mile and cook your own chickpeas.

Only you don’t have to go an extra mile, really – as Mark proves in his instructions for cooking dried beans. To soak, or not to soak…that is the question. Most people, including myself, are turned off by the fact that dried beans require an overnight soak prior to cooking. Not because it’s hard to fill a bowl with water and beans, but because it requires planning ahead. Well, you’ll be thrilled to know that Mark says he’s done it every which way, and he doesn’t find the soaking to make a difference. Boom!

Let’s call it an extra couple of yards you’ve gotta go to do hummus the right way. No soaking overnight, just simmering a pot of beans for an hour or so. Next time, I might try this in my slow cooker – I’ve heard that’s a thing people do.

Totally. Worth. It.

In Food Matters Project, Healthy Eats, Starters cauliflower, chickpeas, dips + spreads, eggplant, everything's better roasted, homemade pita chips, mark bittman, olive oil, olives

roasted pepper + white bean dip.

February 20, 2012 — 18 Comments

This recipe is a perfect example of why blogging groups rock.

The Food Matters Cookbook is overflowing with recipes that I want to make. I’m elated when I receive email from fellow members that say, “Thank you SO much for starting this project. I can’t even begin to select a recipe because I want to make all of them!” That’s exactly how I felt, and I’m so happy we’re all in this together.

Not only for the biggest purpose to spread the word about the philosophy behind these recipes and this way of eating, but because flavor-bombs like this roasted red pepper pesto might have otherwise gone overlooked.

And not because it doesn’t look to be a delicious idea upon first glance – because it does. Moreso because of the overwhelming number of appealing recipes in this book. All of us, as both food bloggers and people who simply enjoy good food – yes, of course we have things in common, but we are also inherently different. Naturally, we’re going to be drawn to different recipes. That’s where the brilliance lies.

This was the first time I roasted peppers myself, and I was blown away by the difference between homemade and store-bought. There’s still a place in my heart – and in last-minute entertaining – for the jarred variety, but if you’ve got the extra time, there’s just no reason not to do it yourself. The difference in flavor is remarkable. And it’s super-easy to do.

In Food Matters Project, Healthy Eats, Starters dips + spreads, everything's better roasted, garlic, parmigiano-reggiano, roasted red peppers, vegetarian, walnuts, white beans

garlicky-parmesan popcorn.

February 13, 2012 — 8 Comments

When Kate said she had chosen popcorn for her first Food Matters Project recipe, I totally got it.

Why? Well, because stovetop popcorn is infinitely better than the bagged microwave variety, ridiculously easy to make, and there are unlimited ways to fancy-pants it up with other flavors and additions.

Yes, it’s also healthier – and the best part? It’s actually fun to make.

There’s something about popping popcorn in a big pot over the stove and shaking it around that feels old-school and, well, right. I do realize we’ve talked about this before (oh, hello truffled popcorn) but just in case I didn’t convince you the first time around, now you have a whole crew of people waxing poetic on the subject.

People need to know this stuff. If this little old blog can convince just one more person to try something new within the world of popcorn-making, then I’ve done my job.

In Food Matters Project, Healthy Eats, Starters garlic, movie night snacks, parmigiano-reggiano, popcorn

chipotle-glazed squash skewers.

February 6, 2012 — 23 Comments

Welcome to the inaugural post for The Food Matters Project!

Each week, a group of food bloggers and home cooks are coming together to cook our way through The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman.

I’m not gonna lie. This cookbook is overwhelming. Overwhelming in a way that I want to make at least 90% of the 500+recipes in this beast of a book. Overwhelming even moreso in a way that when I first read about what the “Food Matters” philosophy represents and stands for, I was so inspired that I decided to start this project.

In a nutshell, it’s about eating more plants and natural foods. In turn, we’re talking less meat and processed foods. And it’s about how all of that’s good for our health – duh – and the environment, too.

I selected this recipe to kick-off the launch of our project. It was so, so hard to pick just one. I’ve already cooked at least 5 or 6 recipes from the book, because they’re all just so simple and easy for everyday cooking. (If Mark Bittman’s new to you and if you’re a new-ish cook, I highly recommend you check out another book of his as well: How to Cook Everything.) There’s something about the way he explains things that’s so easy to understand, and his recipes are totally no-nonsense. He gives options and ideas for how to adapt almost any given recipe, so you can truly feel confident in what you’re doing if you’re new to experimenting with different flavors or ingredients. He makes cooking fun – and easy.

You know where I stand on this: If you’re not having fun, you’re doing it wrong. And yes, this applies even to healthy, easy-enough-for-a-weeknight cooking.

In Fabulously Simple, Food Matters Project, Healthy Eats butternut squash, chipotle, cilantro, lime, mark bittman, skewers, vegetarian, winter recipes

white bean + avocado dip.

January 31, 2012 — 11 Comments

I’ve always wondered if there was a way that guacamole could be improved upon.

I’ve discovered that there is. Well, that’s if you consider making it healthier an improvement. I do, when it still tastes just as good – if not better.

Question: Do you ever think it’s funny when you hear people say, “Oh, I make the best guacamole!” or “I don’t know what my dad puts in his guacamole, but it’s the best ever!” Now I’ve made guac many, many times. It’s, like, always good. I like to think I make the best guac, but in truth, I think pretty much everyone that takes a stab at it does a decent job.

This stuff is hard to mess up, peeps! Mash up some avocado, add lime or lemon juice to taste, maybe a chopped tomato if you’re in the mood, a little minced something from the allium family…are you WTF-ing over there? New vocab word of the day comin’ at ya: The allium family is made up of garlic, onions, shallots, scallions, leeks, and chives – yes, these little guys are imperative in the world of good eats when it comes to building and adding flavor. Lesson concluded.

Now back to the guac…seasoning! Seasoning can make or break your guacamole. And by seasoning, I mean salt. Add all of these ingredients – to TASTE, by the way, which anyone is capable of doing – and you too can make the very best guac that your mother, cousin, half-brother and his wife and kids have ever tasted.

In Healthy Eats, Starters avocado, basil, cilantro, dips + spreads, football fun-day, guacamole, lemon, mexican recipes, white beans

herbed quinoa with bacon + nuts.

January 20, 2012 — 6 Comments

I don’t believe in New Year’s resolutions – but on that note, how about a life resolution?

I resolve to share with you more of the things that I eat, like, all the time. Delicious things. Healthy things. Things you should eat.

Things like quinoa.

Have we not discussed quinoa? I don’t believe we have. Let’s see, where do I begin? For those of you who are quinoa-virgins, quinoa is a grain that contains protein. Not only does it contain protein, it’s actually a complete protein, meaning it includes all nine essential amino acids. Most importantly, it’s super-easy to cook, and super-tasty. It’s a great alternative to whole-wheat pasta for fast weeknight meals, because it’s got the protein already included. And did I mention it tastes good? It has a nutty flavor and a unique, almost crunchy texture.

In Healthy Eats, On the Side almonds, bacon, fresh herbs, healthy grains, ingredients from your pantry, quinoa

apple-blackberry banana bread.

January 18, 2012 — 2 Comments

Now is the time for banana bread.

Why? Well, because what else does one bake when the holidays have just passed, so you can’t bear the thought of another cake or – gasp! – cookie…but you’re still in the mood to bake?

{Is now a bad time to mention that double mocha-fudge brownies are on next week’s menu?}

Banana bread is the answer to our post-holiday, January baking cravings. This banana bread in particular is super, super-healthy. Whole wheat? Check. Low in sugar? Check. Three different fruits and the addition of applesauce to replace half the butter? Healthy fats in the form of crunchy walnuts? Check, check, and check.

In Healthy Eats, Sweets + Treats apples, baked goods + pastries, bananas, blackberries, healthy baking, quick breads, whole wheat

kale + white bean stew.

January 6, 2012 — 1 Comment

Greens ‘n beans…get ‘em while they’re hot.

That’s right – greens ‘n beans are totally hot. But you knew that, right? They’re super-healthy, and they taste really good if you know how to cook them. Though Dan might argue with you on the whole kale situation. What does he know!? He spent 95% of his life hating mushrooms and refusing tomatoes. He’s not exactly one to trust in the vegetable domain, if you ask me.

I have a slight obsession with kale, and an even bigger crush on white beans. Kale chips? Yes, please. Raw kale salad? You know it. White bean dip, white bean soup, puréed white beans in just about anything? Get. In. My. Belly.

So me and this soup – stew, soup – whatevs…we get along.

In Healthy Eats, Main Dishes kale, soups, vegetarian, white beans, winter recipes

tomatillo chicken soup.

January 4, 2012 — 7 Comments

Let’s talk soup.

‘Tis the season, right? I know it is, even if only for a day, for all of my fellow warm-blooded brethren. It was 40 degrees this morning in sunny South Florida!

Even when it warms back up to the 70s this weekend (don’t be jeal) – it will still be soup season. Why? Because we’re talking healthy soups. And no matter where you live or what the weather, healthy soups should be on the menu.

In Healthy Eats, Main Dishes chicken, mexican recipes, slow cooker, soups, tomatillos

rainbow chopped salad.

May 16, 2011 — Leave a comment

I typically don’t use recipes for weeknight salads, but every now and then I stumble upon something unique and fabulous that I simply must try.

Such was the case with this gorgeously colorful salad that I actually first saw in my print edition of Bon Appétit a couple of months ago. It’s full of all kinds of delicious fruits like apple, Asian pear, and mango – and my favorite addition, the red cabbage, which adds so much crunch and texture. The dressing is also something different that what I normally would use, with the red wine vinegar and the hazelnut oil, which is a perfect pairing with the toasted hazelnuts tossed in the salad. And then, there’s the blue cheese, which was deemed optional in the original recipe – I, however, feel it’s a must. The flavors are all so unique and unexpected, and yet they pair together wonderfully.

I added chilled, cooked shrimp to make this a main course, but you could also certainly use chicken breast. Or even go without – this salad’s got plenty going on to keep you satisfied.

Rainbow Chopped Salad

Adapted from Bon Appétit

6 cups chopped romaine hearts {or 2 bags}
1 small head red cabbage, sliced
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
1 mango, peeled, diced
3/4 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup crumbled blue cheese
3 cups cooked shrimp or chicken breast, diced {for a main course salad}

Shallot Vinaigrette:

1/2 cup red wine vinegar
1 shallot, finely chopped
1 tablespoon honey
1/4 – 1/2 cup hazelnut oil or extra-virgin olive oil
Kosher salt and freshly ground pepper

To make the dressing, whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste. Combine romaine and next 5 ingredients in very large bowl (or even 2 large bowls); toss to blend. Add dressing and toss to coat. Divide salad among plates. Sprinkle with blue cheese and serve.

Serves 4 as a main course, 8 as a side or starter.

In Healthy Eats, Salad Bar blue cheese, hazelnuts, main course salads, salads with fruit, vinaigrette recipes