You've Got To Taste This

In efforts to reduce myself, I stocked up on healthy, "work" snacks at my local Publix. I purchased a bag of Organic Snyder's of Hanover Honey Whole Wheat Pretzel Sticks packaged in a bag made of 90% plant based materials. I got back to work, reached for my pretzels, and then stopped right there. The bag itself is deafeningly loud. There's no quietly reaching for a pretzel, the whole office knows what you're doing and just how many times you're going to reach into that bag. This does aid my healthy eating for two reasons: 1-I've got to really want one of those pretzels before I'm going to deal with that bag and 2: I'm obligated to share (always a good thing) because everyone knows what I'm eating (and the pretzels are delish). 

As a college football fanatic (and grad of The University of Alabama), the end of summer means one thing to me...FOOTBALL!  But weekend after weekend of tailgates can really add up when it comes to calories and pounds. All of those dips, chicken wings, chili toppings, brownies, and cocktails pack a not-so-healthy punch on the waistline. Not to worry! From deviled eggs and potato salad to cupcakes and cookies, you can still enjoy football season with these lightened tailgate favorites.

If you're a fan of burgers, beer, pizza, and fried chicken, check out my Real Life Nutrition video on CookingLight.com for practical tips on how to lighten these classic football favorites.

Tailgating is about having fun, celebrating your favorite team, and socializing with friends. Keep these simple tips in mind to help keep your portions in check (whether you're feasting on a lightened recipe or not).

-Use smaller utensils-you'll take more bites and eat more slowly.
-Eat off smaller plates.
-Eat off a plate or out of a bowl (versus out of the bag, box, etc.)
-Make a plate and sit down to eat. Once you're finished, you're finished. No grazing.
-If you do eat some chips or a cookie, stick to 1 serving and eat it slowly.
-Wait at least 15 minutes before going back for seconds--odds are you won't even be hungry.
-Drink a bottle of water between each alcoholic beverage to keep you hydrated and feeling full.

What are your favorite tailgate recipes? Do you have tips for staying healthy at the tailgate?
 

I’m traveling in Chile this week and simply had to report on the tasty concoction I've been sipping since I arrived. The Pisco Sour can be found in virtually every restaurant and bar in this very long country, made from the spirit Pisco. Pisco (pronounced “PEES-koh) is made from wine distilled in copper pots; by law the distillation must end by January 31^st to ensure only the grapes from that year are used. (The Chilean government has strict controls for the entire process.) It’s made only in one region—Pisco—from five primary grapes: Pedro Ximenez, Torrontel, Muscatel Alejandria, Muscatel of Austria, and Pink Muscat.

Peru and Chile have an ongoing battle about where Pisco came from; Pisco from Chile is different in that they always make it from a blend of the grapes, rather than from individual grapes like they do in Peru, among other differences. There are four levels: Seleccion (30 percent alcohol); Special (35 percent alcohol); Reservado (40 percent alcohol), and Gran Pisco (43 or more percent alcohol). Then there are several styles: Artisanal (made by small companies from a specific terroir); Transparent (can be made single or double-distilled; they are clear); Guarda (aged for at least 6 months in American or French oak; slight amber color); and Aged (aged for a minimum of 1 year in American or French oak; deeper amber color; very similar to Cognac). Every year on May 15^th the town of Pisco Elqui celebrates their beloved Pisco with a festival that apparently is quite the party.

Younger Chileans mix Pisco with Coke (and call it a “Piscola,”) but for the more refined palate a small glass of Pisco served neat is the perfect way to enjoy the floral and subtle orange blossom flavors in this spirit. The Pisco Sour is the national drink, a mix of lime juice, sugar, egg whites, and Pisco. (Additional juice can be added, from strawberry to the local Chilean papaya.) It’s usually served in Champagne flutes but any tall, thin glass will do. Pisco is available in any good liquor store or online, Capel is a well-known producer. (For more info on Pisco, check out www.piscospirit.com.) 

The recipe below is adapted for the States; the traditional Chilean recipe uses gum, a sweetener that is essentially a very thick simple syrup. For the Pisco Sour use the Transparent style; for Piscola, use the Guarda style. The egg whites give structure to the drink, according to the Chilean sommelier and Pisco expert I am traveling with. Kick off your Labor Day party with an icy Pisco Sour and a plate of empanadas--two of my favorite things about Chile.

PISCO SOUR

Some of you probably recall my review on an organic cookbook a few months back called "Food to Live By," written by the owner of Earthbound Farms, Myra Goodman. Well, Goodman is at it again, launching her second and much larger book, "Earthbound Cook," featuring 250 recipes. But this time, it's a lot more than your average cookbook.

Goodman has not only produced another beautiful book with delicious recipes and photos, but she has gone further to create fantastic guide to sustainable living and energy conservation. But don’t let the last statement scare you. What I like best about this book is that it is an easy and approachable resource for anyone who is trying to "green their ways" and help the environment when cooking and purchasing food. Goodman focuses on the little things you can do when trying to be more eco-friendly without necessarily changing your entire lifestyle.

“I think people often feel really overwhelmed when they are told to 'go green' but I wanted people to feel empowered, not overwhelmed,” Goodman said. “It’s really not a sacrifice.” 

Where the last book was more about Goodman and her husband’s personal story in building the largest organic produce company in the world, this book is full of facts and tips on making the most eco-friendly meat, seafood, poultry, and produce choices when purchasing food. Goodman and her team of four have gathered information from the Natural Resources Defense Council, The Environmental Working Group, and other climate conservation and environmental groups to work tons of useful information about water conservation, recycling, and pollution caused by food production throughout the book. One of my favorite features is a list of the top fruits and vegetables to buy organic and non-organic.

Though the book is very educational, there are also plenty of mouth-watering recipes and great cooking tips like how keep your lettuce fresh and how to re-heat soups properly. 

"This is a guidebook to help people understand the environmental issues that people are trying to figure out but it is also for delicious food," Goodman says.

The book boasts more recipes including three new sections on vegetarian recipes, vegetables and grain salads, and baking bread. Goodman recommends trying the Three Color Potato Salad which she says is budget-friendly and sure to please a crowd. I had not made crepes in several years so I tried the Whole Wheat Crepes with Spinach, Mushroom and Gruyere Cheese and they were decadent! Goodman includes a “Making crepe” demo with photos in the book, which made the cooking process a lot easier for me.

Though the recipes alone are worth buying the book ($14.25 on Amazon.com), I recommend it as a great tool to help new cooks and old cooks take a step in the right direction for bettering the environment. Goodman says that while the sustainable aspect of the book is great, living healthy is the most important/best part. "I want to help people eat more fresh food and eat more fruits and veggies whether or not it’s organic. It's a huge step in the right direction for your health.”

For more information on this topic check this out:

The Dirty Dozen

This week brown bananas inspired me to bake banana something, and back-to-school season inspired me to make that banana something healthy breakfast muffins. Even though I am not starting back to school, a strange yet liberating first for me, I still am in need of healthy breakfast on-the-go, even more so with the return of school traffic on my commute.

I like to keep stock of homemade muffins in the freezer to choose from in the morning, but often that supply runs out and I turn to Vitatops, a good store-bought alternative.

My Banana Breakfast Muffins were packed with healthy, fiber-filled wheat flour and flax seed and had just enough maple syrup to add a touch of sweetness. See the recipe at the bottom of the post.

With aspirations of stocking the freezer in the coming weeks, I looked to my favorite sources for recipe inspiration for muffins and such filled with oats, fruit, and other healthy ingredients.

Fruit and Nut Bars from The Kitchn

 
 Morning Glory Muffins from Cooking Light

 
Sour Cream Bran Muffins from Gourmet Via Smitten Kitchen

 
 Pumpkin Oatmeal Muffins from Carrots ‘n’ Cake

Blueberry Oatmeal Muffins from Cooking Light

Banana Breakfast Muffins
Adapted from Joy of Baking

1 cup whole wheat flour

½ cup ground flax seeds

½ cup all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

3 large ripe bananas, mashed well

2 eggs, lightly beaten

1/3 cup pure maple syrup

1/3 cup low-fat vanilla yogurt

3 tablespoons canola oil

½ cup chopped walnuts

 Preheat oven to 375 degrees. Grease 12-cup muffin tins.

In a large bowl, combine the flours, flax seed, baking powder, baking soda, cinnamon, and salt.

In another large bowl combine the bananas, eggs, syrup, yogurt, and oil. Lightly fold the wet ingredients into the dry just until combined. Fold in walnuts.

Spoon batter into muffins tins. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool on wire racks for 5 minutes and remove from pans. Enjoy!

Makes about 16 muffins.

I'm a firm believer in divine intervention so when I was having a crummy day about a month ago and a box arrived in the mail at work, I had high hopes that it would contain something exciting, indulgent, and of course, chocolate.

I recently attended the Fancy Food Show and have been requesting products for our staff to sample for consideration in our holiday gift guides, tailgating packages, etc. I kept my fingers crossed that it wasn't barbecue sauce (don't get me wrong, I love some sauce but on a yucky day, I just need chocolate) and when I opened the package, one of my favorite products from the show had arrived: Funky Chunky! 

Funky Chunkycan only be described as sheer confection perfection. For anyone with a sweet tooth, you'll appreciate the combination of sweet and salty flavors paired with crispy and creamy textures. Funky Chunky's newest product, Chip-Zel-Pop combines pretzels, potato chips, and caramel corn, drizzles it with milk, white, and dark chocolate and creamy caramel, then breaks it into bite-size chunks.

Our staff RAVED when they tasted it! Here are a few of their comments:

"You can certainly forget your troubles with a jar of this stuff."

"Delicious--I love it! I'd serve it at a party and there would be zero left."

"This would be a great holiday gift for family and friends."

"It's completely gone--does that say it all?"

During the height of gardening season I do a fair bit of scheming to use up the many veggies that fill my counters. The other day I added grated zucchini to my favorite french bread recipe, and was delighted with the results:  beautifully-rising, great-tasting loaves with flecks of lovely color.

Garden French Bread

Makes 2 loaves

• 6+ cups all purpose flour
• 2 T. yeast
• 1 T. sugar
• 2 t. salt
• 2 cups very warm tap water (115-120 degrees)
• 1 cup grated zucchini

 Combine yeast, sugar and water in the bowl of a Kitchen Aid mixer (or other large bowl) and let sit 5 minutes.  Add salt, zucchini, and 3 cups of the flour to the mixer. Beat with the dough hook attachment at medium speed for 3-5 minutes.  Add more flour gradually until dough is smooth and elastic.  Continue to knead (with the dough hook or by hand) for another 5 minutes.  Leave dough in bowl and let rise til doubled, 30-60 minutes.

Punch dough down and turn out onto a lightly floured surface.  Divide into two pieces and form into loaves.  Place into greased bread pans.  If desired, lightly brush bread with a mixture of 1 egg white and 1 T. water.   Cover lightly, and let rise in a warm place for 40-45 minutes. Preheat oven to 375 degrees. Bake bread for 40-45 minutes, or until lightly brown and hollow-sounding when thumped.

Enjoy!

The wine regions of Napa and Sonoma are well-known among wine lovers, but for wine country visitors the town of Healdsburg is less well-known. Some of my favorite wineries are located near this wine country town, just west of Sonoma and about 2 hours north of San Francisco. The region is known for Zinfandel, particularly the area called Dry Creek. Follow Dry Creek Road and you'll pass dozens and dozens of wineries.

On my recent visit to the area my family and I had a fabulous time at Preston Vineyards, a family-owned winery a few miles up Dry Creek. Preston makes a variety of red and white wines, but it's the winery and grounds that are truly spectacular. Acres of vineyards surround gracious gardens and silvery olive trees. The tasting room boasts a wide porch with a farmstand (run on the honor system; you count your purchases and leave the money in a box). The tasting room has a fun mix of wine country accessories, but they also sell their estate-made olive oil and freshly baked bread (made by the owner Lou Preston in the bread oven located just across the garden). You can order the olive oil online; it's a slightly peppery oil in a beautiful bottle that makes a great gift!

And on Sundays, Preston sells jugs of Guadagni wine, what they refer to as their field blend. It's a nod to the days when the Italians made barrels of simple red wine to serve with dinner. A jug is about 4 bottles, and you get a discount when you bring the bottle back for refills. During the week you can play bocce ball (it's too busy on weekends) but any day of the week you can bring a picnic with up to 8 friends, buy a bottle from the tasting room, and spread out and enjoy this little corner of wine country.

Lou and his wife Susan obviously love wine and food, and they make this spicy orange butter recipe in their kitchen from chilis they grow in the garden. I love it slathered on freshly baked cornbread or biscuits!

CHILI FLAVORED BUTTER

2 tablespoons grated orange zest
2 teaspoons orange juice
2 teaspoons ground red chili (such as New Mexican or Pequin; you can experiment here)
1 pound unsalted butter, softened

Combine all ingredients in a bowl and mix them thoroughly. Allow the butter to sit for an hour to blend flavors. Chill before serving.

Recipe courtesy Susan Preston

Chili Flavored Butter

As someone who constantly daydreams about furnishing and decorating her somewhere-in-the-future home, I troll a lot of websites like Williams-Sonoma and Pottery Barn.

But lately I've been perusing bar and drink accessories, dreaming of the day when I can entertain more than four guests at a time with cute cocktail napkins, unique accessories, and beautiful glasses. I've compiled a few of my new favorite items for you to share in the fun.

Photo: gnr8.biz

There are a lot of fun-shaped ice cube trays out there, but I really like the idea of just having plain old letters. You can make people's initials or give them a message with their drink.

I have a secret love for drink coasters -- but only if they're cute like little coaster gnome's. She/he has seven pages of coasters that are a far cry from the cardboard, cork, and cheap stone ones I've picked up over the years.

Photo: littlecoastergnome

This next item is totally goofy, and I don't even drink that much wine. But I see nothing wrong with being prepared, and entertaining all at the same time.

Photo: worldwidefred.com

And for my love of all things owl, this pitcher. So cute!

Photo: store.heliotropehome.com

Where do you like to go for cute accessories like these? What's the coolest/prettiest/cutest bar or drink accessory you've seen?

Since we had some leftover chicken in the fridge from roasting a chicken on Sunday night, last night I threw together this Asian Chicken Slaw from Cooking Light.  It was a delicious, no-cook way to use up our leftover chicken, though I did add some additional canned chicken breast to make it a little more filling as we did not have quite as much cooked chicken as the recipe calls for.  Plus, since the slaw needs to chill for an hour before serving and doesn't require any time in the oven, over the stovetop, or on the grill, it was a very refreshing meal to enjoy here on a humid summer night in Alabama! 

What are your favorite meals to use up leftovers or for a quick and easy no-cook dinner?