Archive for March, 2009
Living in New York City exposes one to all sorts of vices- I think it’s just the nature of this place. So, you like something? Great! New York has 500 ways to make you obsessed with it! (or at least, that’s how I see it) For me, that something has become food: gourmet grocery stores, eating out, cooking and the like. As long as it’s good (and good for my body), I’m sold. I have a really hard time picking up a new pack of floss for $5, but without hesitation I’ll spend $10 on a few slices of bresaola. And is that bag of goji berries on sale for $15.99? Awesome- I’ll take two! (Because yes, these foods are definitely a necessity in my day-to-day.)
Now, I love cooking and trying out new foods at home–but it’s eating out that makes me weak in the knees. And New York has plenty of that (maybe too much). I once tried to start a list of ‘places to eat,’ but after three months it got so long and out of control I had to retire it. Though it can be overwhelming, the wide variety of restaurants in this crazy city is what keeps me coming back for more. I love that I can eat Ethiopian ‘injera’ one night, and macrobiotic hijiki the next. Then there’s this place that specializes in hummus (where the ‘Kadaif’ dessert is to die for), and that French cafe with the amazing mussels. And they’re all incredible. And within a two block radius of my apartment. What’s a girl to do?
While I do try to limit my discretionary spending, it’s almost too easy to find places that serve tasty yet healthy dishes. And it’s a little tempting. But, for me.. it’s worth my hard earned dollars. In fact, Mint.com tells me that ‘Food and Dining’ makes up exactly 21% of my hard-earned-dollars. Sometimes I think I need to ease up on my habits and save a little cash, but then… things like invitations to a 4 Course Vegan dinner in Brooklyn come about. How could I possibly say no?
4 Course Vegan is a communal dining experience put on by Chef Matteo every Saturday night in his Brooklyn loft. I’d been once before, but any memory I had of that dinner was blown away by my meal there last weekend. With every bite my girlfriends and I were left speechless. I’m always amazed by how creative and innovative dishes can get when the meal has such dietary limitations (Matteo’s are all vegan and/or raw). To me, this is what eating out is all about. For example, our second course (pictured below): Semolina Quinoa Pilaf with Baby Greens and Coriander Lime Dressing? You don’t just make this stuff up.
$40 later I was left feeling satisfied, and while it certainly would have been cheaper to cook something up at home (as I usually advocate), some little splurges here and there are well worth it. And since this all-vegan four-course meal was still good for my body, I was more than happy to let someone else do the cooking for a change.
March 30th, 2009
At the end of each work day, I sort of struggle to find a second wind: I’m hungry, but what do I do about it? I find that I have a hard time justifying the effort and time spent shopping for ingredients, preparing everything, and then cooking a proper meal. By the time I sit down to eat, it’s nearly 10pm! (how European of me, I know) But really, it’s probably because I have a tendency to print out at least one Bon Apetit recipe a day. Though tasty, these are usually trouble for the average 20-something who comes home on the later side to a pint-sized kitchen. On top of that, gathering up the right ingredients can be a treasure hunt that results in a larger-than-expect total at Whole Foods. That’s when you think: why didn’t I just pick up lentil soup for $5?
While take-out is convenient (and sometimes cheaper!), I really do like cooking my own meals. I like to know what ingredients I’m adding in, and I like that I set my own health standards. I like to get creative and mix and match- and it’s always practice. Sometimes I come up with concoctions I really like, and other times I’ll miss a step and burn the rice (and even with my fancy hi-tech rice cooker). Either way, it always seems to taste better than any delivery food, and I always take the time to sit down and enjoy it. After all, I earned it, right? (yes!)
In order to keep myself motivated to cook, I know I need to keep a kitchen stocked with some of the necessities. That way, when I see some exotic recipe that calls for this and that from your local specialty store, I know I’ve got enough ingredients at home to at least make something similar without having to break the bank on a new collection of spices.
So what do I try to keep on hand? Definitely a good variety of herbs and spices. And good olive oil. And whole grains like quinoa, brown rice and millet. Even couscous (which is technically a pasta). Edamame and peas in the freezer. Soy and tamari sauce. Agave! Lemons. A few cans of organic beans, and my new fav- soba noodles! With a variety of good ingredients on hand, you’ll be 90% ready to make an easy, tasty meal at a moment’s notice (or after a late night in the office). And feel free to keep a few other ‘key ingredients’ on hand that you know you’ll like.
This particular recipe came about when a coworker mentioned a dish she loves with shrimp, red pepper and white wine (among other things). I immediately started drumming through my internal ingredient-file and calculating the flavor and can-do factor of such a combination. It’s like an equation: throw in the variables and see what you get. In this case (by my mathematics) it was to be something tasty AND doable.
One of the keys is learning to cook without recipes. Learn what you like, what mixes well, and what makes a balanced meal. This was a major achievement in my ‘cooking career’- learning to make a meal out of a few random veggies and some quinoa by adding herbs and spices. Again, it takes practice (and I’m no Top Chef). But it’s a great foundation for creating masterful dishes. (or, tasty, at least!)
In this case, I quickly took stock of what I already had on hand and realized I only needed a lemon, some sundried tomatoes, and shrimp to make it happen. I was sold. Without knowing the exact measures for each ingredient, I added as I saw fit. Of course some may like it spicier, or maybe tofu instead of shrimp- so make it your own! And never be afraid to substitute.
Ingredients
2-3 tablespoons olive oil
3 garlic cloves, finely chopped
1 teaspoon red chili pepper flakes
1 small jar of sundried tomatoes, in olive oil
1/4 teaspoon salt
1/2 lb fresh shrimp
1/4 cup dry white wine
Soba noodles
Directions
Heat oil on medium heat in a large skillet and add in garlic. Let garlic simmer for a minute before adding in the pepper flakes, sundried tomatoes (in the oil), and salt. Cook for 1-2 minutes, or until the tomatoes begin to brown a little. Mix in fresh shrimp and cover with the white wine, and turn heat down. Simmer, uncovered, for 3-4 minutes, turning the shrimp to ensure both sides are cooked. Just be careful not to let the shrimp cook too long! (They’ll dry out) Meanwhile, cook the soba noodles according to the directions on the package (this usually consists of cooking the noodles in boiling water for 5-6 minutes).
Once the noodles are ready, serve in a bowl and top with a few spoonfuls of the shrimp and sundried tomatoes. Be sure to ladle in some of the wine sauce! That’s where most of the flavor is. And dinner’s ready! This should give you 2-3 servings, so you’ll have plenty to share or keep for lunch the next day.
By spending about $10 at the grocery store on the way home from work, I was able to pull together a tasty, balanced meal in 20 minutes flat. Success!
So the next time you’re overwhelmed by an ambitious recipe with a dozen obscure ingredients (but secretly have take-out on mind), think back to your cupboards and what you have on hand: what do you need to add to make a meal? Whether it’s a few fresh veggies, a condiment, or a new bottle of red wine vinegar–a few simple additions could mean a tasty dinner in no time and lunch for tomorrow.
But then again, those take-out menus always come in handy for those nights when your cupboard collections feel less than inspiring. It happens (plus, I’m a sucker for the Indian food around the corner).
March 26th, 2009
I read an article in the NY Times a few weeks ago that I wanted to share because I think Ms. Ellin makes a valid point (read article here). The kids in the article, some less than 10 years, have developed obsessions, fears of ‘bad’ foods, and eating disorders due to parents setting extremely high dietary standards at such an early age. But that’s not a bad thing, right?
I think it’s easy to become so focused on being healthy and eating right that we let it control our lives- and then it becomes unhealthy (even when done with the best of intentions). For example, I know I can be obsessive about healthy eating- to the point where I become ’scared’ of eating the slightest ounce of processed food. No, we shouldn’t be consuming processed foods–and yes, they are ‘bad’–but what’s worse is when we make it our #1 priority all day every day- I recently acknowledged this in myself and felt it was a borderline eating disorder!
While I do feel it’s up to us to instill healthy dietary habits in friends, family and impressionable children, I think it’s important that we don’t drive those habits with fear. Healthy eating doesn’t mean having an unhealthy mindset.
So the next time my boyfriend does something thoughtful, like pick up some Pepperidge Farm Milano cookies when I’m feeling down (as he did once), I won’t secretly scorn him when I see the list of ingredients. As long as I’m maintaining a healthy diet 90% of the time, my body can handle the 10% of not-so-whole and healthy foods every now and then.
I’d love to think I can eat flawless meals 100% of the time. That would be nice. And if I said I did I would be lying. The reality is that processed foods do slip in where you least expect it (my own boyfriend! gasp!). I watch what I eat. I know ingredients, and I feel good about the food I feed myself. But sometimes I know a little bit of this or that won’t kill me (or call it being weak). Remember, our bodies were created perfectly and as long as we’re treating them right, a simple mishap won’t shut it down!
So when you do find yourself presented with ‘unhealthy’ options and you happen to take a bite- relax. The stress you’re putting on yourself is probably doing more damage on your body that the 100 calories and hydrogenated oils are.
I know everyone has a different definition of healthy eating, so no matter your mode of operation, remember: a healthy mindset is just as important as a healthy diet (if not more so)!
March 9th, 2009
I often look at soups like some would a hot dog: it looks like a tasty, simple meal.. but, what’s in it? Some soups can be deceiving; they can appear “healthy” because they list a vegetable in the name, or because a label shouts “Fat Free!” But underneath it all may be a mix of less-than-fresh and unnatural ingredients that add more calories than nutrition into your diet (a good example of “empty calories”).
I typically try to avoid soups unless I really trust the source, which sometimes means preparing a soup from scratch. Yes, from scratch. This may sound off-putting (not to mention time-consuming), but you see, when you cook and prepare your meals at home, you hand-pick every ingredient so you know it’s going to be good! (give yourself a little credit, right?) I love making my meals at home because, well–first off–I save myself a little money, but second of all, because I know I’m feeding my body meals that have fresh, whole ingredients and leave me feeling energized and satisfied.
…and warm! It’s been quite cold here in New York over the past few days, so while we’re all waiting for spring around the corner, a nice warm soup helps me get through the cold nights (and makes a fine lunch for the office, too).
I found this great recipe from Gourmet a few years back, and it’s been a staple in my winter meal plans ever since. I have to say- I love looking through their recipes but 90% of the time I either don’t have the time, or I can’t afford half the ingredients (which is annoying). And yet I find myself flipping through every month’s issue, dreaming of the possibilities… So when an affordable, easy (and of course, tasty) recipe comes along, it’s a keeper. Needless to say, I found this stew delicious, filling and easy to prepare. Most importantly, it won’t overload you with those pesky preservatives!
Ingredients
2 large garlic cloves, chopped
1/4 cup plus 1/2 teaspoon extra-virgin oil oil
1 (14- 15-oz) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth (I use a Rapunzel’s Vegan Vegetable Bouillon cubes instead- just make sure you measure it out accordingly)
2 (19oz) cans cannellini beans, rinsed and drained (3 cups)
1/2 lb baked ham (1/2 to 3/4 inch thick, cut into 1/2-inch cubes) (I substitute the ham with 8oz Tofurky Chipotle Franks, cut into 1/2-inch pieces)
1/4 teaspoon black pepper
1 (5oz) bag baby arugula or spinach (10 cups loosely packed)
Directions
Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately hig heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil (I don’t bother with the shears here, but instead cut the bigger pieces in half with my mixing spoon when necessary). Stir in broth, beans, tofurky (or meat of your choice), and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, about 1-2 minutes.
You can top with some grated parmesan or serve with a baguette (or both- it’s your soup!). For dinner I like to serve alongside some fresh bruschetta, which is something I’ve concocted thanks to some time spent in Italy. For this side, I heat oil in a pot, throw in some chopped garlic and a handful of halved cherry tomatoes. If you have some fresh basil, throw that in too, otherwise dried basil works fine. Let simmer until the tomatoes boil down, mashing the larger pieces so that you get a soupy mixture (about 10 min). Next, spoon the mixture over toasted baguette slices, top with a thin slice of fresh mozzarella and stick in the oven for about 5 minutes, at 350 degrees, or until the the cheese begins to melt. Yum!
The stew should take no more than 30 minutes from start to finish, and after you’ve enjoyed your amazing home-cooked meal, you’ll still have plenty left over for a lunch or two later in the week. What a great–and cost efficient!–way to nourish yourself with natural, whole ingredients (and show off some fine cooking skills).
March 5th, 2009
