So it’s the day after Thanksgiving. You open your fridge, and all you see is turkey. It’s just like that Tennyson poem: ”Turkey to the right of them, turkey to the left of them…”
…Ok, so maybe I’m *slightly* misquoting here, but you get the idea. There is a lot of turkey in this piece.
This open-faced turkey sandwich is a good place to start if you want to make progress through your Thanksgiving-leftover stockpile. It’s hardly a groundbreaking notion — turkey sandwiches are always a dietary staple in late November. The thing I like about this version is that it’s a relatively light (but still satisfying) take on the classic. I mean, do you really need to douse your sandwich in gravy and stack multiple meats as high as you can get them? Read more… →
I forget how delicious meat is sometimes. All you carnivores out there are horrified, I know. But as I’ve said many, many times before, vegetables are so easy to deal with! I get in the habit of making huge vats of vegetable soups at home, and having monster veggie burgers when I go to brunch (hey Jason!), and my memories of meaty delights start to fade.
On a recent pre-commute whim, I moved some chicken thighs (my favorite chicken bit) from the freezer to the fridge. Post-work, I was craving something spicy and hot, but didn’t want to fall back on my usual pan-Asian toss-everything-in-the-skillet stir-fry. What did I make instead? INDIAN. I rummaged in my cabinets for my favorite spice blends, rustled up some butternut squash, and got down to business.
I won’t pretend that this creamy tandoori-spiced chicken is authentic. I freely admit that I know next to nothing about Indian cuisine. However, I promise that this dish won’t disappoint where taste is concerned. Chunks of butternut squash and bites of tender chicken make the dish feel substantial. Greek yogurt adds richness and creaminess without extra fat. A blend of Indian spices makes everything taste warm and flavorful.
Bonus? This dish is crazy good for you. It’s high in fiber, potassium, and a whole alphabet of vitamins. There’s a nice balance of fat, protein, and carbohydrate too! Not too shabby for less than 250 calories. Recipe after the jump! Read more… →
Every culture has a meatball. The Filipinos have almondigas, inspired by Spanish albondigas. The Swedish have köttbullar. The Polish have klopsy. At their core, all these meatballs are the same. Deliciously-seasoned meat, rolled into two-bite balls and served with a starch (rice, pasta, or bread).
These turkey meatballs are my take on the classic American meatball. I made a few simple changes to make the meatballs healthier. Instead of seasoned bread crumbs, I used finely ground rolled outs. Hooray for whole grains! I also cut the number of eggs down from two to one, and added shredded zucchini to sneak in some extra veggies. I cooked them in a spicy, easy-to-make tomato sauce — canned tomatoes are a lifesaver here.
Healthy, easy, and cheap. I am all about it, and you should be too. Keep reading to get the recipe! Read more… →
I was recently at dinner with some girlfriends, and one of them was teasing me about my impossible appetite. I wasn’t offended at all. In fact, it’s a badge I wear with pride. To quote my friend, I will absolutely “eat you under the table.” Food truck festivals, family-style Italian, dim sum Sundays — I do it all.
Food can be one of life’s greatest pleasures, especially when shared with good company. Many diet gurus and experts will tell you that when you go out with friends, you should choose light options. “Get a salad with dressing on the side,” they’ll say, “or a nice piece of grilled fish.” That may work for some people, but from my perspective… that kind of sucks.
Why drag yourself to a restaurant to order a $14 salad that you could probably make better (and healthier!) at home, while your friends and family relish more delectable fare? Spare yourself the torture; treat yourself! But do so with a few key things in mind. Read more… →
Every Sunday morning, I hop in the car with Lucas and we go grocery shopping. All of the fruits and vegetables are gorgeous this time of year. Cluster tomatoes, heavy on their still-attached vines, smell like summer sunlight. Ripe peaches are cheap and plentiful — I’ve gotten them as cheaply as 77 cents a pound. Beautiful, fresh summer produce like this deserves to shine. Gazpacho is the perfect vessel for that.
I had never made it before, but I knew the theory. Blend together tomato, peppers, and herbs, and chill. It’s really that simple. The key thing to remember when making gazpacho is that it’s served cold, and what that does to flavors: it dulls them. So, it follows that the flavors in your gazpacho need to be bigger and bolder than if the dish were served hot.
The peaches that I added to impart a little extra sweetness, but the overall feeling of this gazpacho is still zesty and bright. Oniony, garlicky, and a little acidic, it’s a refreshing dish for a hot summer day. Stir in a little Greek yogurt and serve with poached shrimp to make it more substantial. Recipe after the jump! Read more… →