Archive for the ‘Quick’ Category

Get Your Omega-3’s Conscientiously

Saturday, July 17th, 2010

Fried smelts with Old Bay seasoningIf you make some adjustments to your mindset, you can get all of those essential fatty acids from fish that everyone recommends you eat, while still eating responsibly. You don’t have to buy up farmed and over-fished seafood in order to get the nutrients you need. There are alternatives to salmon, which can be either farmed offshore in pollution-heavy processes, or are in some cases wild-caught in overextended fisheries. That’s not to say that all salmon is problematic – US farms that use tank methods rather than offshore ocean pens are better, and certain wild fisheries are sustainably managed. However, if you’re buying sustainably caught/raised salmon, it should be fairly expensive. Here’s a way to get those same dietary benefits much cheaper, and guilt-free. The key is eating lower on the aquatic food chain.

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Posted in Eating In, Food, For Carnivores, Quick | Tags | No Comments »

Banana-Cinnamon Breakfast Smoothie

Monday, April 12th, 2010

Here’s a really tasty way to use up over-ripe bananas and have a quick and low-fat breakfast on the go.  Dunno about you, but we always seems to have the last banana or two of a bunch go over-ripe, so instead of tossing them, I’ve been peeling and freezing them, keeping them  in the freezer until needed.

Ingredients:

1 frozen banana , cut into chunks
½ cup nonfat vanilla yogurt
1 cup soy milk or lowfat milk
Ground Cinnamon

Blend banana, milk, and yogurt until smooth.  Add a healthy pinch of ground cinnamon and blend again to combine.  Pour into glass and top with a sprinkle of cinnamon.

Substitutions:

  • Replace vanilla yogurt with plain yogurt + 4 teaspoons honey
  • Replace half the frozen banana with frozen berries
  • Replace half the banana with frozen mango puree

Enjoy!

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Posted in Drink, Food, Quick | No Comments »

One Last Gasp of Summer

Tuesday, October 21st, 2008

Lemon Shrimp with Tomato and Basil

The weather here in the Mid-Atlantic is starting to turn cooler, but I’m just not ready to let go of the last shreds of summer.  So, before I delve into the earthy and warming flavors of autumn, I’ve got to give light, fresh, and vibrant one more go.  Make this on a fleeting warm October afternoon, or hold onto it to spring on friends and family (ha!) come April.  Or, let’s be honest, you can use this on a winter’s day to bring a little of the lazy days of Tuscan summer into the kitchen.  Just be aware that some of the ingredients are only going to be available from distant climes.

This recipe is fast, fast, fast.  After about 15 minutes of prep work, it comes together as a meal in less than 10 minutes in most cases.  The sauce literally takes 5 minutes to prepare, so start it when your pasta has about 5 minutes to cook.

Ingredients:

6 oz. (dry weight) long pasta – spaghetti, bucatini, linguini fini, etc.
1 dry pint grape or cherry tomatoes
8 oz frozen, pre-cooked shrimp, thawed with tails removed
1 lemon
6 large cloves garlic
4-5 basil tops, fresh
3 tbsp extra virgin olive oil
3 tsp white sugar
salt
pepper

Cooking time: 6-12 minutes for pasta, depending on type, 5 minutes for sauce.

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The Leftover Conundrum

Wednesday, September 3rd, 2008

Leftovers in the fridgeSure that meal was great the first time around, but what do you do with the stacks of plastic containers full of leftovers that pile up in the fridge?  Americans throw away, on average, more than a quarter of the food they purchase.  Is letting last night’s dinner turn into a Tupperware science experiment an effective use of your food budget?

When it comes time to deal with the ghosts of dinners past, the first question that comes to mind is “What do I do with this?” followed quickly by “Do I really want to eat this again?”

Leftovers don’t have to mean rewarmed repeats.  You can take your Rubbermaid remnants and craft them into new and interesting meals.  Whereas our grandparents and those that came before them were schooled thoroughly in the art of getting the most mileage out of a meal, as a culture we’ve lost the touch when it comes to culinary re-runs.

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Indulge with Berries – Pancake Style

Monday, August 25th, 2008

Blueberry PancakesSo, I’m not always about diet food these days.  There’s a lot more out there to eat than salad, and not every meal must be penance for past caloric sins.  That being said, these pancakes are not light fare.  They are, however, delicious and pretty simple to make.  Besides, after the berry-picking trip of two weeks ago, I’ve got several packets of hand-harvested blueberries in the freezer ready to go.

First, I would exhort you to make these from scratch.  Jiffy mix and Bisquick are convenient, sure, but that box of miscellaneous baking mix that’s been sitting in your cupboard for months isn’t going to give you the best results.  Besides, if you’re going to spend the calories on something tasty, doesn’t it make sense to put some love into it?  Making your own batter also ensures that you know exactly what you’re eating.  Plus, it’s just really simple to do.

Ingredients:

1 c flour, unbleached all-purpose
1 tbsp sugar
1/4 tsp salt
2 tsp baking powder
1 c soy or skim milk
2 tbsp vegetable oil
1 whole egg
1/4 tsp cinnamon, fresh ground if possible
1 c blueberries, fresh or frozen, rinsed & drained

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A Slice of Heaven

Wednesday, August 20th, 2008

So, just to let you know…

I’m sitting here with a small plate in front of me.  On this plate is a sandwich.  The sandwich consists of two slices of artisan-made rosemary Italian bread, lightly spread with mayo.  Between this bread are slices of tomato, from a ripe Roma tomato still warm from the summer sun.  There is a bit of salt and pepper.

There are currently three bites out of this sandwich.

I’m about ready to pass out from joy.

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