Hey, so it's a good thing I made that food for myself last week because moving was every bit as insane as I thought it would be. The problem now is that I'm all moved and didn't get to go to the store for groceries because we got slammed with a foot and a half of snow yesterday and I am snowed the heck in. Therefore, I am eating a like a frat boy. The food I actually got moved over with me includes various frozen foods like fish, a goose, some blueberries, homemade chicken stock, and tater-tots; some eggs, a carton of egg whites, applesauce, prune juice, oatmeal, coffee, condiments, various dried beans, one can of diced tomatoes, and all of my spices and cooking liquids - olive oil, agave, vinegar. At this point the applesauce is gone as are the blueberries and the can of diced tomatoes. I made some simple stuff like oatmeal with blueberries, red lentils and quinoa with tomatoes. As the food is dwindling, though, I am relying more and more on my bag of tater-tots and it is almost gone. (Side note, all-wheel drive vehicles are only useful in snow if you keep the tires up to date. My two front ones are bald and that's the real reason I'm stuck.) For my post-snow shoveling session meal, I put four tater-tots in a bowl with the rest of the diced tomatoes, some egg whites, cumin, salt, and pepper and it was plain yummy. And really not bad in the nutrition department, I might add. However, the star of the snowed-in cooking show so far has to be the tater-tot waffle.
As I mentioned before, I am now in love with my waffle iron and only beginning to discover what it is capable of. Yesterday when I got home from work, I was bone tired and there was already about an inch of snow on the ground. All I wanted was to eat something satisfying and take a long nap. Below is what I came up with and it was seriously one of the best things I have ever eaten in my life. I will say it again, IN MY LIFE. And I eat a lot so that's sayin' something.
Tater-Tot Waffle
For 1 waffle:
8 or so frozen tater-tots
2 T egg whites
1/2 t salt
1/2 t pepper
Defrost the tots in a microwave if you have one. Otherwise, I'd maybe just stick them in a bowl over a pot of boiling water. Just get them soft.
Mush them with a fork in a bowl and add the egg white, salt, and pepper. Stir to incorporate.
Spread to about 1/4 inch thickness on a preheated waffle iron and close the lid.
I think that I left them in for about five minutes and they came out perfectly crispy, golden brown on the outside and mushy on the inside. If I'd been less tired, it would have been impossible to resist making another.
Let's hope I can get to the store and buy some vegetables soon, though folks. The Nashville marathon is going to be a pipe dream if I keep eating like this!
Saturday, January 30, 2010
Monday, January 25, 2010
Keeping it simple.
I mostly just want to pop in and say a little something, even though I don't have any big news or cool new recipes to share. My life is on crack right now. This week I have to do the following: remake my organization's financial system in its entirety, move my life out of a 900 square foot home and into a 12x12 room, go to the doctor about my train wreck of a digestive system, and then the usual training for a marathon and being a grad student, bla bla bla. SO, that is not to say "please feel sorry for me" because I'm sure that most anyone who is reading this is probably like "oh yeah well listen to my crazy week." We're all busy. It's the American way. My point is really just to share the way that I try to maintain my sanity by eating well even when I don't have all the time in the world to cook. Most people I know who don't cook but would really like to cite lack of time as their biggest dilemma. In an attempt to maintain my sanity this week, I decided to cook a bunch of food yesterday that would allow me to eat well without a lot of effort. They aren't big crazy dishes that required a lot of time, in fact it's all stuff that I can throw in the oven with little prep time and just leave in there while I do other stuff. The past year of my life has been a bit of a whirlwind in general so these are dishes that I learned would feed me well and I wanted to share the little bit of food wisdom I have. Enjoy!
Roast Chicken
Roast chicken is probably one of my favorite things to make. It makes a tasty but simple meal to feed other people or to have a bunch of lean protein around for the week, requires little prep time, can be varied in flavor with minor changes, and can be made into yummy homemade stock (again, with little effort). I should say now that I didn't come up with this idea on my own. Alicia Lynn Carrier over at Bread and Honey (who is both hilarious and has awesome taste in food and draws really cool drawings that you can see here.) is sort of my role model when it comes to using food as a center point for sanity. She blogged about how much more cost effective it is to buy a whole chicken and how great homemade stock is and I just did it because she made it sound so good. Here is what I do:
1. Preheat the oven to 400.
2. Rub the outside and inside the cavity of a whole chicken with a tablespoon or two of olive oil.
3. Put your spices into a small dish so you don't have to touch your spice containers with nasty chicken hands. I do about 2 teaspoons of salt and a teaspoon or pepper. Other good spices include Old Bay (the most amazing spice mix on the planet. Most Marylanders will agree with me on that point. Side note: I make it a hobby to see just how many dishes I can put Old Bay into. Last week I put it on a salad!), lemon and dill is a great combo, garam masala...you get the point. You can put whatever the heck you want to on the chicken. Just rub it on there and inside the cavity after you get the olive oil on it. Oh, and you can also put onion, carrot and celery inside the cavity for flavor or cut slits in the skin and stick garlic cloves into them, or fresh herbs.
4. If the bird isn't trussed, you may want to tie it's little legs together with some twine. It's not necessary but makes for a juicier bird.
5. Put it in a roasting pan on a rack or just in whatever sort of baking dish you have. The glass kind you use for lasagna work. My roasting pan is kind of deep and I need to get a rack for it because keeping it up off the pan makes for a crispier skin. Otherwise it kinda steams in there.
6. Put the chicken in the 400 degree oven for 15 minutes and then turn the heat down to 325. It will take about 20 minutes per pound. I usually get a 4-5 lb. bird so it takes about an hour, maybe a little more.
7. You can baste, or not. The salt on the outside helps it keep the juices in so you will end up with a pretty moist chicken even if you don't baste. I like basting though so I usually do. Bake until a meat thermometer inserted into the thickest part of the thigh reads 170. Let cool on a plate before putting it in the fridge if you can. And make sure you eat at least some while it's still hot because it is flippin' delicious.
Roasted Sweet Potatoes
Sweet potatoes are perfect. End of story. They can be made into amazing things like pie and waffles. But they are also great in very simple preparations. The following can be made with just sweet potatoes but is also good for making nearly any root vegetables like other potatoes, beets, parsnips, celeriac. The trick is to dice them so that they cook kinda fast and get the crispy outside/soft inside kinda thing going on.
Preheat oven to 350.
1. Dice two medium size sweet potatoes into 1/2 inch dice. I ended up with about 2.5 cups of potatoes.
2. Dice about a cup of red onion.
3. Toss onions and potatoes in a bowl with 2 T olive oil, 1 T apple cide vinegar, 1 t. salt and 1 t pepper.
4. Spread in a glass baking dish or a cookie sheet if that's what you have and throw it in the oven for about half an hour. Just keep an eye on them and pull them out when they reach the doneness that you prefer. Easy as pie (or a piece of cake, if you like cake better than pie. I like both of those things equally so I could go either way.)
Roasted (seeing a pattern here?) Spaghetti Squash
I recenly decided to stop eating gluten for a little while in an attempt to figure out my crazy tummy issues. So when I saw a post on Tastespotting about using spaghetti squash instead of spaghetti, I was in. Back in the summer I posted about using shredded yellow squash to take the place of spaghetti noodles and it never even ocurred to me to use spaghetti squash to do that. Sometimes I'm slow to recognize the obvious. Last week I made some black eyed peas and ate them over roasted spaghetti squash. It's seriously the best compliment to almost anything. It's got enough of it's own flavor to be good with just salt and pepper but not so strong that you can't pair it with other flavors. I like to roast a whole squash, scrape out the inside, and just keep it in a container in the fridge to eat with whatever. It's lower calorie than noodles, obviously, but has a lot of nutrients. Don't ask me which ones cause I don't know. May I suggest Google? Here's what I do:
1. Cut a spaghetti squash in half. You'll need a sharp knife for this because those bad boys have thick skin. Scrape out the yucky guts and seeds. Lightly oil and salt the cut side and put in a bakign dish, cut side down. Put a little bit of water in the bottom, like a quarter inch.
2. Bake on 350. It will start to get soft after about 15 - 20 minutes. At this point, I like to flip it over, add little water if it's all cooked off, and let it cook like that until the meat it fork tender all the way through.
3. When it's done you can just pull it out, let it cool, and scrape the inside into a container or onto your plate. The skin is really thick so if you wanted to do stuffed squash, like with a risotto or quinoa or something like that, this is a good squash for that.
Roast Chicken
Roast chicken is probably one of my favorite things to make. It makes a tasty but simple meal to feed other people or to have a bunch of lean protein around for the week, requires little prep time, can be varied in flavor with minor changes, and can be made into yummy homemade stock (again, with little effort). I should say now that I didn't come up with this idea on my own. Alicia Lynn Carrier over at Bread and Honey (who is both hilarious and has awesome taste in food and draws really cool drawings that you can see here.) is sort of my role model when it comes to using food as a center point for sanity. She blogged about how much more cost effective it is to buy a whole chicken and how great homemade stock is and I just did it because she made it sound so good. Here is what I do:
1. Preheat the oven to 400.
2. Rub the outside and inside the cavity of a whole chicken with a tablespoon or two of olive oil.
3. Put your spices into a small dish so you don't have to touch your spice containers with nasty chicken hands. I do about 2 teaspoons of salt and a teaspoon or pepper. Other good spices include Old Bay (the most amazing spice mix on the planet. Most Marylanders will agree with me on that point. Side note: I make it a hobby to see just how many dishes I can put Old Bay into. Last week I put it on a salad!), lemon and dill is a great combo, garam masala...you get the point. You can put whatever the heck you want to on the chicken. Just rub it on there and inside the cavity after you get the olive oil on it. Oh, and you can also put onion, carrot and celery inside the cavity for flavor or cut slits in the skin and stick garlic cloves into them, or fresh herbs.
4. If the bird isn't trussed, you may want to tie it's little legs together with some twine. It's not necessary but makes for a juicier bird.
5. Put it in a roasting pan on a rack or just in whatever sort of baking dish you have. The glass kind you use for lasagna work. My roasting pan is kind of deep and I need to get a rack for it because keeping it up off the pan makes for a crispier skin. Otherwise it kinda steams in there.
6. Put the chicken in the 400 degree oven for 15 minutes and then turn the heat down to 325. It will take about 20 minutes per pound. I usually get a 4-5 lb. bird so it takes about an hour, maybe a little more.
7. You can baste, or not. The salt on the outside helps it keep the juices in so you will end up with a pretty moist chicken even if you don't baste. I like basting though so I usually do. Bake until a meat thermometer inserted into the thickest part of the thigh reads 170. Let cool on a plate before putting it in the fridge if you can. And make sure you eat at least some while it's still hot because it is flippin' delicious.
Roasted Sweet Potatoes
Sweet potatoes are perfect. End of story. They can be made into amazing things like pie and waffles. But they are also great in very simple preparations. The following can be made with just sweet potatoes but is also good for making nearly any root vegetables like other potatoes, beets, parsnips, celeriac. The trick is to dice them so that they cook kinda fast and get the crispy outside/soft inside kinda thing going on.
Preheat oven to 350.
1. Dice two medium size sweet potatoes into 1/2 inch dice. I ended up with about 2.5 cups of potatoes.
2. Dice about a cup of red onion.
3. Toss onions and potatoes in a bowl with 2 T olive oil, 1 T apple cide vinegar, 1 t. salt and 1 t pepper.
4. Spread in a glass baking dish or a cookie sheet if that's what you have and throw it in the oven for about half an hour. Just keep an eye on them and pull them out when they reach the doneness that you prefer. Easy as pie (or a piece of cake, if you like cake better than pie. I like both of those things equally so I could go either way.)
Roasted (seeing a pattern here?) Spaghetti Squash
I recenly decided to stop eating gluten for a little while in an attempt to figure out my crazy tummy issues. So when I saw a post on Tastespotting about using spaghetti squash instead of spaghetti, I was in. Back in the summer I posted about using shredded yellow squash to take the place of spaghetti noodles and it never even ocurred to me to use spaghetti squash to do that. Sometimes I'm slow to recognize the obvious. Last week I made some black eyed peas and ate them over roasted spaghetti squash. It's seriously the best compliment to almost anything. It's got enough of it's own flavor to be good with just salt and pepper but not so strong that you can't pair it with other flavors. I like to roast a whole squash, scrape out the inside, and just keep it in a container in the fridge to eat with whatever. It's lower calorie than noodles, obviously, but has a lot of nutrients. Don't ask me which ones cause I don't know. May I suggest Google? Here's what I do:
1. Cut a spaghetti squash in half. You'll need a sharp knife for this because those bad boys have thick skin. Scrape out the yucky guts and seeds. Lightly oil and salt the cut side and put in a bakign dish, cut side down. Put a little bit of water in the bottom, like a quarter inch.
2. Bake on 350. It will start to get soft after about 15 - 20 minutes. At this point, I like to flip it over, add little water if it's all cooked off, and let it cook like that until the meat it fork tender all the way through.
3. When it's done you can just pull it out, let it cool, and scrape the inside into a container or onto your plate. The skin is really thick so if you wanted to do stuffed squash, like with a risotto or quinoa or something like that, this is a good squash for that.
Tuesday, January 12, 2010
Flourless Sweet Potato Waffle.
I feel like I've stumbled on something big here. First, let me admit that I didn't invent it. The inspiration came from a blog called Waffleizer (dedicated entirely to waffleing non-traditional things. I'm kind of smitten.) which I found on my beloved Tastespotting, as is often the case. They had a hash brown recipe made in a waffle iron, which is seriously genius. The picture featured hash browns with a sunny side up egg on top. A sunny side up egg - or poached egg, or even a soft boiled one - is a pretty sure-fire way to get my attention. So if you ever can't get in touch with me or I seem like I'm not paying attention, an egg with a runny yolk is your best bet. Anyway, I thought to myself "I have a waffle iron, what an amazing use for a waffle iron!" I'm a sucker for novelty, what can I say? Add to this the fact that I'm really striving for healthier eating (particularly to feed myself properly while training for the Nashville Marathon) and making shredded potatoes in a waffle iron is cause for jubilation. I'm watching the flour and sugar, basically, because they make my blood sugar and hunger level and mood go all wacko. No, I'm not quitting them. Just paying attention and finding ways to do something better, which generally turns out to be more flavorful and enjoyable to cook anyway so it works out.
This morning, I was still thinking about those waffle hash browns with the egg on top and realized I had a sweet potato in the fridge. It was kind of a big one, so I cut it in half and shredded it into a bowl so that I had about 3/4 cup of shredded sweet potato. To this, I added an egg and beat it in. I was thinking that would help it hold together better and it did. Other than that, I added a little salt and pepper, spread it on the waffle iron, closed the lid and waited about 5-7 minutes (I think?). The result was seriously amazing. Because the potato was shredded, it softened enough to sort of all meld together and not be all that different from a regular old waffle, including the crispy outside that regular waffles get, and I imagine that adding a little oil or just leaving it in there longer would make that even more pronounced. I think that if I didn't add egg, it would be more like a hash brown and less like a waffle, which would be cool. Like I said the sweetness of the potatoes also came through well. Naturally sweetened foods always have more complex flavor, while refined sugar seems to run a shock and awe campaign on my taste buds so I can't really taste much besides sweet. Plus, lest I forget, it's shaped like a waffle!!! That's so fun!! I shall have it for breakfast again tomorrow, that's for sure.
Just a few thoughts for future adventures in waffle iron meets root vegetable land:
- The sweetness of the sweet potatoes would be great with some maple syrup or honey or agave and cinnamon/ginger/nutmeg type spices thrown in.
- A more savory version could look like very finely chopped onions, sauteed in a pan, and other herbs (rosemary comes to mind) thrown in there.
- This is a great option for people who are gluten free or try to avoid flour. It's basically a whole food waffle - that is really great in my book. To make it vegan, you probably just need some egg replacer. I'll try it soon to see.
- Waffles are not just for breakfast and there are many ways in which this could be served with meat or beans and turned into a dinner.
- Fat free greek yogurt on top. Heck yeah.
- I'm thinking that any root vegetable and probably most types of winter squash would work just as well with this. Here are some variations I have in mind:
This morning, I was still thinking about those waffle hash browns with the egg on top and realized I had a sweet potato in the fridge. It was kind of a big one, so I cut it in half and shredded it into a bowl so that I had about 3/4 cup of shredded sweet potato. To this, I added an egg and beat it in. I was thinking that would help it hold together better and it did. Other than that, I added a little salt and pepper, spread it on the waffle iron, closed the lid and waited about 5-7 minutes (I think?). The result was seriously amazing. Because the potato was shredded, it softened enough to sort of all meld together and not be all that different from a regular old waffle, including the crispy outside that regular waffles get, and I imagine that adding a little oil or just leaving it in there longer would make that even more pronounced. I think that if I didn't add egg, it would be more like a hash brown and less like a waffle, which would be cool. Like I said the sweetness of the potatoes also came through well. Naturally sweetened foods always have more complex flavor, while refined sugar seems to run a shock and awe campaign on my taste buds so I can't really taste much besides sweet. Plus, lest I forget, it's shaped like a waffle!!! That's so fun!! I shall have it for breakfast again tomorrow, that's for sure.
Just a few thoughts for future adventures in waffle iron meets root vegetable land:
- The sweetness of the sweet potatoes would be great with some maple syrup or honey or agave and cinnamon/ginger/nutmeg type spices thrown in.
- A more savory version could look like very finely chopped onions, sauteed in a pan, and other herbs (rosemary comes to mind) thrown in there.
- This is a great option for people who are gluten free or try to avoid flour. It's basically a whole food waffle - that is really great in my book. To make it vegan, you probably just need some egg replacer. I'll try it soon to see.
- Waffles are not just for breakfast and there are many ways in which this could be served with meat or beans and turned into a dinner.
- Fat free greek yogurt on top. Heck yeah.
- I'm thinking that any root vegetable and probably most types of winter squash would work just as well with this. Here are some variations I have in mind:
- Beets with apple cider vinegar added.
- Plain 'ol white potatoes - red skinned Yukon gold, whatever - which get a much worse rap than they deserve. The things still have fiber that processed flours don't, ya know. It would be a great way to make potato pancakes without flour and without frying them in oil.
- Purple potatoes with pureed carmelized onion and herbs.
- Butternut squash (peeled before shredding) with maple syrup and cinnamon. Could add shredded apple to this one as well. Savory spices would work too. I am now drooling.
- Any combo of root veggies (beets, potatoes, parsnips, carrots, turnips) and/or winter squash (acorn, butternut, pumpkin - just make sure you peel these) with the option of one of the many varieties of apples for some sweetness.
- Ooh and what about drained crushed pineapple in one of the hardier savory verisons?
- Add toasted nuts for crunch, bits of dried fruit or oats for chewiness, candied bacon for intrigue, chocolate for, um, chocolate.
- Which leads into a whole realm of desert-like options and then makes me wonder about pureed vegetables instead of shredded ones?! Whew!
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