Popovers and Out

There comes a time in every former dieter’s life when she takes a good, long look in her boyfriend’s full-size IKEA mirror and comes to the realization that her thighs are slightly thicker than they were a year ago, her arms a tad flabbier, and her butt, while not quite epically proportioned, is definitely nearing a novella.

It is not a fun realization.

Ask any Weight Watcher, South Beach devotee, or heaven forbid, Slim Fast quaffer, and they’ll tell you straight up: the problem with dropping pounds isn’t necessarily doing it in the first place. Rather, it’s keeping them off. Maintaining that level of discipline over the long run is, for lack of a better term, really, really hard. Some ridiculous percentage of dieters pack the bulk back on within a couple of years, and I hoped that between the blog, the cooking, and my ever-burgeoning awareness of food, I could avoid that pitfall. Alas, a few too many beers and nachos later, and I’m at a delicate crossroads. Namely, do I address this minor gain now (before it gets worse), or do I hope a future of healthy eating and raised consciousness will right my nutritional wrongs?

This isn’t the first time this has happened, either. My body’s oscillated in heft since the mid-‘90s, a 40-pound swing I’ve strived mightily to halt. In 11 years, I’ve donned everything from an itty-bitty cocktail dress to a what I’m pretty sure was a burlap sack once worn by the Incredible Hulk. And I know it’s not good. The dietary see-saw is bad for my heart, my self-esteem, and womankind in general. I don’t want to care as much as I do. But I do. For all kinds of reasons.

Which brings us to popovers? (How’s that for a segue?) I remember Ma making these for my siblings and I when we were little, and being totally stoked at how huge and puffy they grew in the oven. Soft and chewy and warm, I didn’t know until yesterday that they’re also pretty healthy for a baked good. (Thanks, Betty Crocker!) You can eat ‘em anytime, and what’s more, at $0.14 a pop(over), they’re one of the cheapest foods ever to be featured on this here blog. Sweet.

I expect I’ll be eating a lot of popovers the next few months, but I’m not sure. I’ll keep y’all updated on my gluteal magnitude, though (lucky you), and hopefully we can make some sense of it together. Whee!

Popovers
Makes 6 popovers.
Adapted from Betty Crocker's New Cookbook.

1 teaspoon shortening
1 egg
2 egg whites
1 cup skim milk
1 cup all-purpose flour (Do not use self-rising flour)
½ teaspoon salt

1) Preheat oven to 450ºF. Grease 6-cup popover pan or 6-cup muffin pan with shortening.

3) In a medium bowl, beat eggs a little. Then, add rest of ingredients and beat until smooth. (Don't go crazy - overbeating is not so good.) Split batter among pan cups. Each should be about 1/2 to 3/4 full.

3) Bake 20 minutes.

4) Drop oven to 350ºF and bake 15-20 more minutes. Popovers should be brown and puffy when finished. Remove from oven and get popovers out of pan a.s.a.p. Serve immediately.

Approximate Calories, Fat, and Price Per Serving
115 calories, 2 g fat, $0.14

Calculations
1 teaspoon shortening: 37 calories, 4 g fat, $0.02
1 egg: 74 calories, 5 g fat, $0.17
2 egg whites: 34 calories, 0.1. g fat, $0.33
1 cup skim milk: 91 calories, 0.6 g fat, $0.25
1 cup all-purpose flour: 455 calories, 1.2 g fat, $0.05
½ teaspoon salt: negligible calories and fat, $0.01
TOTAL: 691 calories, 10.9 g fat, $0.83
PER SERVING: 115 calories, 2 g fat, $0.14

Low-Fat Broccoli Cheddar Soup: Of Cheese and Rock

Wednesday night, The Boyfriend and I jaunted off to Queens to play Rock Band with our friends A and A. I’m not a big video game fan, preferring to read, socialize, or hit myself in the head with a mallet. That said, Rock Band was the most incredibly fun game in the history of America, time, and space. Seriously, playing skee ball on a roller coaster in Oz wouldn’t even compare. I got to strum bass to a Pixies song, bang drums to an R.E.M. classic, and discovered that my vocal range most resembles that of ‘70s-era Ozzy Osbourne. Which, frankly, is a tad uncomfortable, but good to know for future karaoke parties/Black Sabbath auditions.

Our impromptu evening of RAWK curbed my cooking plans, so I was forced to make Cook’s Country Low-Fat Broccoli Cheddar Soup late last night instead. (And lemme tell you - nothing endears you to a roommate faster than running a blender at 11pm.) The soup is part of my self-imposed Use More Cheese mandate, as one of the drawbacks of writing a healthy cooking blog is the general absence of face-loving, soul-warming, high-in-fat foods like bacon, chocolate, cheese, and bacony chocolate cheese. Cooking Light’s Fresh Tomato Lasagna, Cheesy Eggplant Bake, and Light Mac and Cheese have also been also part of the effort.

Which brings us back to the soup. I liked it! It made a healthy, gloriously green side or main course, with enough frommage-y goodness to keep me from feeling like I was drinking a salad. There are, as always, a few notes:

1) Leeks are dirty, dirty birds, so they have to be cleaned pretty thoroughly before adding to a recipe. I use Lidia Bastianich’s method, which can be found here.

2) I didn’t puree the soup well enough at first, which resulted in something not unlike leaf-strewn rainwater. It took a few minutes on ICE CRUSH to finally get a smooth consistency, but the extra choppage was worth it in the end.

3) Both leeks and broccoli were pretty pricey in my ‘hood this week, and I’m betting that better shoppers could make this schlamiel for about two bucks cheaper.

Cook’s Country kindly provided the nutritional information, so only the price calculations are listed below. Happy weekend, everybody! (And go play Rock Band. Seriously. Now. Run.)

Low-Fat Broccoli Cheddar Soup
Makes 6 (large) servings
Adapted from Cook's Country.
Note: I know this picture is terrible. Please, please make it anyway. You won't be sorry.

1 Tablespoon unsalted butter
2 leeks, white and light green parts only, halved lengthwise and sliced thin
1-1/2 pounds broccoli, florets chopped, stems peeled and sliced thin
2 garlic cloves, minced
3 cups low-sodium chicken broth (or veggie)
1 cup water
1 tablespoon Dijon mustard
¾ cup fat-free evaporated milk
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)
salt and pepper

1) In a large pot over medium heat, warm butter until melted. Add leeks and broccoli stems. Cook around 8 minutes, or until both are a tiny bit soft. Add garlic. Cook about 30 seconds to 1 minute, until fragrant. It will look like this:

Add broth and water. Jack up heat until everything starts to boil. When that happens, drop heat to medium-low. Cover and simmer around 8 minutes, or until broccoli stalks are pretty soft. Then, add broccoli florets. Cover again and cook another 5 minutes, until those are tender, too.

2) Kill heat. Add soup to blender. Blend/puree the heck out of it, until there are no broccoli bits left. I can't emphasize this enough: it should be totally, completely smooth. Add mustard, milk, and cheese to blender. "Puree until cheese is melted." Salt and pepper to taste. (You can do this in two batches. Whatever you do CC says, "make sure to fill your blender no more than halfway with hot soup.")

Very special note: this soup will last a few days in the fridge, but be careful reheating. Boiling it will cause the cheese to do weird things, so cook leftovers over medium-low.

Approximate Calories, Fat, and Price Per Serving
210 calories, 11 g fat, $1.34

Calculations
1 Tablespoon unsalted butter: $0.05
2 leeks, white and light green parts only: $2.00
1-1/2 pounds broccoli: $2.97
2 garlic cloves: $0.06
3 cups low-sodium chicken broth: $1.00
1 cup water: FREE
1 tablespoon Dijon mustard: $0.18
¾ cup fat-free evaporated milk: $0.37
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup): $1.25
salt and pepper: $0.03
TOTAL: $8.01
PER SERVING: $1.34

Mission: Light Macaroni and Cheese

I’m sitting on our futon watching Diary of a Mad Black Woman because I’m not only a gigantic sucker for Tyler Perry melodramas (you GO Madea), but I’m also too dang full to move. Our friends F and H were just here with their giggly, grabby nine-month-old, and we feasted together for the first time since the little guy started teething. (Which? Looks like it hurts. I’m kind of glad I don’t remember it.) The vittles, which were plentiful, included biscuits, Barefoot Contessa’s Roasted Carrots, and my lightened version of Alton Brown’s Stove Top Mac-and-Cheese.

Now, I know mac and cheese is NOT exactly health chow. But I love it more than any other food, including sushi, M&Ms, and even sweet potatoes, for which I would gladly give up my first-born. (“My beautiful child? The joy of my life? For a barbecued yam? … Deal.”) In fact, my passion for the dish is surpassed only by my adoration for Alton, so I was highly, HIGHLY hesitant to mess with the man’s recipe. But 37 grams of fat per serving seemed excessive, especially for H, who’s trying to drop some baby weight now that her boobs are finally returning to semi-normal. (a.k.a. Leaving the Land of the Nursing.)

This was my third shot at lightening this dish, and this time around, I think I got it. At least, it’s the best lower-fat mac and cheese I’ve ever had, and it stands up pretty well to full-fat versions. A few notes on the process:

1) To cut the caloric load, I reduced the butter by half, used egg whites instead of whole eggs, subbed in fat-free for whole evaporated milk, and grated six ounces of reduced fat cheddar cheese instead of eight ounces of full-fat. If my calculations are correct, these steps slashed about one-third of the calories, and 58% of the fat off Alton’s recipe. If my calculations are incorrect … hey! Look over there! A shiny thing! (*runs away*)

2) At first, I tried this with pre-shredded cheese. No good. It made the sauce floury and bland. The next batch contained cheddar grated from a block of Cracker Barrel ten minutes before it was added to the sauce mixture. This was MUCH better-tasting and made for a smoother consistency as well. Aces.

3) I paid a ridiculous amount for the cheese because I A) wanted a better-quality frommage, and B) was so eager to try the dish that I didn’t bother to wait for a sale. Thusly, I have broken the Rules of Frugality, and am available for flogging on Wednesday nights after Idol.

4) If I had to make one change at all, I’d add a little more salt. A half-teaspoon might be too much, but a quarter couldn’t hurt.

And that's it. If anybody out there has another stellar, inexpensive recipe for light mac and cheese, I’d LOVE to see (and try!). I entreaty you to please, please pass it on in the comment section - because the search for a good mac and cheese is the noblest search of all.

Stove Top Mac-n-Cheese
3 main servings or 6 side servings
Adapted from Alton Brown.

8 oz elbow macaroni
2 tablespoons unsalted butter
2 egg whites
½ cup fat free evaporated milk
A few dashes cayenne pepper (a little hot sauce will also work.)
¾ teaspoon kosher salt
Fresh black pepper
½ tablespoon dijon mustard
6 ounces reduced fat block sharp cheddar, grated by hand (Cracker Barrel 2% rules here.)

1) Boil elbows in salted water until al dente. Drain. Turn heat to low and add pasta back to pot. Add butter and melt, stirring constantly to coat macaroni.

2) In a small bowl, combine eggs, milk, cayenne, salt, pepper, and mustard with a whisk. Pour into pasta. Stir. Add cheese. Stir until sauce is creamy and cheese is totally incorporated, about 3 or 4 minutes. Serve.

Approximate Calories, Fat, and Price Per Serving
Main: 570 calories, 20.1 g fat, $1.50
Side: 285 calories, 10.5 g fat, $0.75

Calculations
8 oz elbow macaroni: 811 calories,4.1 g fat, $0.50
2 tablespoons unsalted butter: 204 calories, 23 g fat, $0.11
2 egg whites: 34 calories, 0.1 g fat, $0.30
½ cup fat free evaporated milk: 113 calories, 0 g fat, $0.25
¼ - ½ teaspoon hot sauce: negligible calories and fat, $0.02
¾ teaspoon kosher salt: negligible calories and fat, $0.01
Fresh black pepper: negligible calories and fat, $0.01
½ tablespoon dijon mustard: 7 calories, 0 g fat, $0.09
6 ounces reduced fat block sharp cheddar: 540 calories, 36 g fat, $3.22
TOTAL: 1709 calories, 63.2 g fat, $4.51
PER SERVING MAIN (TOTAL/3): 570 calories, 20.1 g fat, $1.50
PER SERVING SIDE (TOTAL/6): 285 calories, 10.5 g fat, $0.75

Cheesy Eggplant Bake: The Power OF WORDS

Last night was full of good things: warm(ish) weather, the return of The Office and 30 Rock, a solid $4.99 Shiraz from Trader Joe’s, and most of all, the regrettably-named Cheesy Eggplant Bake.

As an ex-English teacher, I’m somewhat aware of the power of language. Only, I don’t think I knew how much it could affect food until Cheesy Eggplant Bake. (P.S. I will be repeating the phrase “Cheesy Eggplant Bake” as many times as possible in the following paragraphs. Because I can!) Cheesy Eggplant Bake is a simple, delicious five-star vegetarian dish from AllRecipes. It should have hundreds of reviews, but alas – only 10 decorate its lonely page. Why, I ask. Why?

Is it the picture? Nope. Stunningly (for AllRecipes, anyway), the accompanying photo makes Cheesy Eggplant Bake look alluringly tasty.

What about the ingredients? Nope. Cheap, plentiful, and way healthy, especially if you have a garden.

Could the similarly-monikered Cheesy Baked Eggplant be hogging all the glory? Er … nuh unh.

It’s gotta be the name. There’s no other explanation for it. Who the crap wants to eat anything named Cheesy Eggplant Bake? You might as well call it Vegetables in a Dish with Stuff on Top, because it would elicit about the same level of temptation. Y’know – let’s put it this way: if Cheesy Eggplant Bake was listed on Epicurious as Deconstructed Ratatouille with Mushrooms and Mozzarella, people would get wind burns in the rush to the kitchen.

But hear this, my lovelies: ignore the name. You gotta try this thing. It’s a winnah, and the servings are HUGE so there's no need to pair them with another food (though pasta could be a good side if needed). And while the AllRecipes version would be totally fine, you can lessen the caloric impact by cutting one tablespoon of olive oil, substituting two egg whites for two whole eggs, and using part-skim shredded mozzarella instead of full-fat slices. (Those directions are below.)

Readers – how ‘bout you? Have you ever had a really great meal with a wildly awful name? Or vice versa? Do tell. (And try the Cheesy Eggplant Bake!)

Cheesy Eggplant Bake
6 servings
Adapted from All Recipes.

1 medium eggplant, peeled
2 teaspoons salt
3/4 cup dry bread crumbs
1 tablespoon garlic salt
1/2 teaspoon pepper
1 egg + 2 egg whites
2 tablespoons olive oil, divided
1 large green pepper, chopped
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
2 (14.5 ounce) cans stewed tomatoes
6 ounces part skim mozzarella cheese, shredded

1) Slice eggplant crosswise into 1/4-inch rounds. Arrange rounds in a colander in your sink and sprinkle salt all over them. Walk away for half an hour. When finished, "rinse under cold water and pat dry with paper towels."

2) While eggplant is sitting, combine bread crumbs, garlic salt, and pepper in a shallow bowl or on a plate. In a separate shallow bowl, whisk eggs. When eggplant is done, douse each slice in the egg mixture. Then dip in the bread crumb mixture to coat. Shake off any excess and/or drippy-ness.

3) In a large skillet, heat 1/2 tablespoon oil over medium-high heat. Cook a few rounds until browned, about 2 minutes per side. When finished, arrange in 13x9-inch baking dish. Repeat for second batch.

4) Preheat oven to 350°F.

5) Heat last 1 tablespoon oil in same skillet over medium-high heat. Add green pepper, onion, and mushrooms. Cook until onion is softening and pepper is crisp/tender, about 5 minutes, stirring occasionally. Top eggplant with mixture. Add tomatoes on top of that, spreading evenly.

6) Cover with tin foil and bake 25 minutes. Remove from oven and take off tin foil. Sprinkle cheese on top and bake another 25 or 30 minutes, until cheese is melted and a little brown. Serve to applause.

Approximate Calories, Fat, and Price Per Serving
260 calories, 11.2 g fat, $1.41

Calculations
1 medium eggplant: 110 calories, 0.9 g fat, $1.41
2 teaspoons salt: negligible calories and fat, $0.02
3/4 cup dry bread crumbs: 330 calories, 4.5 g fat, $0.45
1 tablespoon garlic salt: negligible calories and fat, $0.06
1/2 teaspoon pepper: negligible calories and fat, $0.01
1 eggs + 2 egg whites: 108 calories, 5.1 g fat, $0.45
2 tablespoons olive oil: 237 calories, 26.8 g fat, $0.20
1 large green pepper: 33 calories, 0.3 g fat, $0.74
1 medium onion: 46 calories, 0.1 g fat, $0.20
1/2 pound fresh mushrooms: 50 calories, 0.8 g fat, $1.50
2 (14.5 ounce) cans stewed tomatoes: 214 calories, 1.6 g fat, $1.58
6 ounces part skim mozzarella cheese, shredded: 432 calories, 27.1 g fat, $1.83
TOTAL: 1560 calories, 67.2 g fat, $8.45
PER SERVING (TOTAL/6): 260 calories, 11.2 g fat, $1.41

Light Fresh Tomato Lasagna: We’ve Got the Means to Make Amends

While Sundays in Casa de CHG are usually peaceful, relaxing affairs, last night was particularly sweet. Laid up by a slight illness, The Boyfriend and I had a little wine, worked quietly in our living room/Giant Teal Box of Tealness, and listened to old Pearl Jam B-Sides (found here, at I am Fuel, You are Friends). PJ was one of my favorite bands growing up, and hearing Ten at any time, in any form, transforms me to that dorky, flannel-clad 15-year-old who thought Eddie Vedder held all the secrets to life. (Note: he does.)

I’m 30 now (Eddie’s 43!?!), and while they still holds box seats in my heart, I don’t run out and buy Pearl Jam albums on the first day anymore. In fact, I don’t buy ANY albums on release day, and haven’t for a few years. I don’t know why that is. Am I too busy? Do Pearl Jam and Radiohead and U2 mean less to me now than they did in 11th grade? Is this what happens when you’re 30?

I don’t have a great segue here. Just know that last night, as I was pondering these Questions of Great Importance, I was also chowing down on a mean slice of Cooking Light’s Fresh Tomato Lasagna, minus that tricky “fresh” part. On the suggestion of my friend M last year, I baked the dish with canned, whole peeled tomatoes (instead of off-the-vine), which has since made it cheaper, easier to prepare, and not at all lacking in taste. (Thanks, M!)

A few points if you decide to make one of your own:

1) Reducing the sauce to a chunky (not watery) consistency is incredibly important here, as it will make or break the lasagna. (I speak from traumatic experience.)

2) It’s worth splurging for a slightly nicer-quality brand of tomatoes, since it’s the highlight of the dish.

3) As always, Cooking Light is pushing it calling this an eight-portion meal. If I had company coming, I’d make sure I had a salad and some garlic bread waiting in the wings. Oh – and since CL calculated the nutritional numbers, only the price is added up below.

Now, I'm off to stew for awhile over aging, music, passion, and how a few scruffy-looking, Doc Marten-sporting dudes from Seattle can simultaneously define and upheave a willing listener's life. Tonight, while you're making this lasagna (hee), try it yourself: go home and listen to your favorite band when you were in high school. How did they make you feel, and when did it change? What does that answer mean to you now?

P.S. No Code is PJ's best album. I’m not kidding.

Fresh Tomato Sauce Lasagna
8 servings
Adapted from Cooking Light.

1 tablespoon olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 28-oz cans whole peeled tomatoes
2/3 cup thinly sliced fresh basil
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups part-skim ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
Cooking spray
8 cooked lasagna noodles
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
1 tablespoon thinly sliced fresh basil

1) In a small pot or Dutch oven, heatl oil over medium heat. Add onion and garlic. Cook until tender, about 10 minutes, stirring occasionally. While this is happening, crush the tomatoes with a food mill or by hand and add them to the pot. (You could probably just buy crushed tomatoes, too, but I haven’t tried it.) Bring pot to a boil. Drop heat to a simmer. Cook 80 minutes, until sauce is a little thickened. Kill heat. Add "2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper." Stir. Set aside.

2) Preheat oven to 375°F. Spray a 13x9 Pyrex/baking dish with cooking spray.

3) In a medium saucepan, heat ricotta over medium heat. When hot, add mozzarella. Stir until mozz is all melted, and fully incorporated with the ricotta. Kill heat. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir.

4) Pour 2 cups tomato sauce in baking dish. Spread to cover bottom. Place 4 noodles over the sauce. Add all the ricotta/mozzarella and spread out on noodles. Place 4 remaining noodles on top of cheese. Spread last 2 cups tomato mixture on noodles. Sprinkle with the parmesan. Bake for 15 minutes, "or until cheese melts and filling is bubbly." Take out of oven. Garnish with basil. Give lasagna a few minutes to cool and set. Serve.

Calories, Fat, and Price Per Serving
290 calories, 11.8 g fat, $1.28

Calculations
1 tablespoon olive oil: $0.10
1 cup finely chopped onion: $0.18
4 garlic cloves, minced: $0.12
2 28-oz cans whole peeled or crushed tomatoes: $2.98
2/3 cup + 1 tablespoon thinly sliced fresh basil: $1.69
1 teaspoon salt, divided: $0.02
1/4 teaspoon black pepper, divided: $0.02
2 cups part-skim ricotta cheese: $1.99
1 cup (4 ounces) shredded part-skim mozzarella cheese: $1.49
Cooking spray: $0.03
8 cooked lasagna noodles: $0.50
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese: $1.13
TOTAL: $10.23
PER SERVING (TOTAL/8): $1.28

Roasted Asparagus with Poached Egg & Parmesan: It's Springtime for Vegetables (and Germany)

Two quick things before today’s recipe:

1) Last December, I posted a recipe for Wacky Cake, a vegan chocolate delight guaranteed to caress your taste buds like a gentle, fudgy lover. As I’m dumb, there was a typo in the calculations and I listed a single teaspoon of vinegar at $0.93. It should have been $0.03, which makes the final per-piece total a staggering $0.09 (instead of $0.17). Just another reason to go home and bake 12 of the dang thing.

2) I’m reading A Cook’s Tour by Anthony Bourdain right now. I loved Kitchen Confidential SO HARD, and I think I’m liking this even more. The guy can flat-out write, and his cultural observations are as riveting and funny as his culinary insights. I want to make out with his brain. Has anyone read his fiction stuff? Is it as good? Do tell.

Anyway, business. We’re edging slowly into Spring up here in NYC, which means between the tri-weekly monsoons, it’s possible to steal out and gaze in anticipatory wonder at the first green vegetables of the season. Salad greens are making an appearance, as are artichokes and baby garlic. But even better are the asparagus. They’re going at local supermarkets for under $2, and in Chinatown for $0.50 a bunch. ('Round here, this is the grocery equivalent of buying a Lexus for a twenty you found on the street.)

Inspired by this inexpensive onslaught of emerald stalky things and this post from The Kitchn, I decided to try Roasted Asparagus with Poached Eggs and Parmesan.

AND I LOVED IT.

Loved it loved it loved it loved it loved it loved it.

The Boyfriend did, too. I’ll be serving it to his parents when they come to visit in May, because I want them to think nothing but wonderful things about me. (I’m an excellent housekeeper, Nobel Laureate, fart rainbows, etc.) The parmesan and breadcrumbs give it a light, crunchy crust, while the egg, poached to perfection via the whirlpool method, drowns everything in a yolky, creamy pool of magic. Gah. I want more right now, but alas, am stuck at work. Thanks a lot JOB, a.k.a. You Which Allows Me to Survive but Deprives Me of Time I Could be Making Asparagussy Wonderment.

Oh, and hey - a tip, should you try it yourself: if there’s a Trader Joe’s nearby, get thee hence. Their large eggs are only $1.79/dozen, and that beats any of BK’s local competition by at least 60 cents. (“BK” is Brooklyn, not Burger King in this case.) I think it might be comparable ‘round the country.

Roasted Asparagus with Poached Egg & Parmesan
Serves 4
Adapted from The Kitchn.

1 Tbsp. olive oil
20 asparagus spears, trimmed (or tough ends snapped off)
2 Tbsp. breadcrumbs
1 tablespoon salt
1 teaspoon unflavored vinegar
4 large eggs
2 ounces grated parmesan
 (optional: 4 strips thinly sliced prosciutto)

1) Preheat oven to 400°F. Line a baking sheet with aluminum foil.

2) In a small bowl, toss asparagus with oil to coat. Salt and pepper to taste. Place on baking sheet. Roast around 10 or 11 minutes, until asparagus is tender. Sprinkle veggies with bread crumbs and then stick it back in the oven for 5 more minutes. Remove from oven, split among 4 plates, and keep warm.

3) While asparagus is roasting, "bring 2 quarts of water to a boil with vinegar and salt." Drop heat to low. When it becomes a simmer, make a brisk, gentle whirlpool in the water with your spoon. "Crack an egg into a cup." Slowly add egg to whirlpool. (It should migrate towards the middle.) Do the same thing for egg #2, stirring every so often to keep the whirlpool going.

4) Cook between 3 1/2 and 4 minutes. When finished, with a slotted spoon, lightly place one on each plate of asparagus. Sprinkle parm on top, and prosciutto if using. Salt and pepper to taste. Serve.

5) Starting from Step 2, repeat process for eggs #3 and #4.

Approximate Calories, Fat, and Price Per Serving
201.5 calories, 13 g fat, $0.94

Calculations
1 Tbsp. olive oil: 119 calories, 13.5 g fat, $0.08
20 asparagus spears: 90 calories, 0.5 g fat, $1.99
2 Tbsp. breadcrumbs: 55 calories, 0.8 g fat, $0.03
1 tablespoon salt: negligible calories and fat, $0.02
1 teaspoon unflavored vinegar: 3 calories, 0 g fat, $0.03
4 large very fresh eggs: 294 calories, 19.9 g fat, $0.60
1 2-ounce piece Parmesan cheese: 245 calories, 16.3 g fat, $1.00
TOTAL: 806 calories, 51 g fat, $3.75
PER SERVING: 201.5 calories, 13 g fat, $0.94

Parsley Shallot Sauce: The Glory of Green

My apologies for the last couple of days, dear readers. I’ve been horribly delinquent with the blog due to a combination of Easter, work, and trying to pick up “Lost” in its fourth season. (Note: not a good idea. Every 15 minutes or so an event transpires where The Boyfriend yells, “AUUUUGH! NO WAY!” and it’s like, a guy mopping or something. He assures me that it has gigantic meaning in the context of the series, but … mopping. Yeah.)

Anyway, we were down in Virginia this past weekend to visit his family/play Throw the Rock with his gobsmackingly adorable nephew. (Seriously, this kid makes Suri Cruise look like the Elephant Man.) ‘Twas a lovely time, as it’s a lovely place, and they’re lovely people (also: cutthroat card players). And while there were many highlights, my favorite was a conversation with a local three-year-old, during which I learned the following:

1) “The Eastew Bunny was heah last night.”
2) “I have DIAWHHEA.”
3) “Diawwhea HUWTS.”

Too true, kid. Too true.

All the festivities kept me from cooking anything, much less anything resembling health food. Fortunately, I had a banked recipe in my back pocket for just such an occasion. (Note: not literally. A back pocket full of recipes would be silly, not to mention hard to sit on.)

A few weeks ago, The Boyfriend and I were experimenting with pork. We made Ellie Krieger’s Herb Roasted Pork Loin with Parsley Shallot Sauce twice, and both times, the roast was unbearably dry. It was a shame, because the Parsley Shallot Sauce was really, really, really fargin’ good. So good, in fact, we both ate it with a spoon afterward. And usually it’s just me doing that.

Two pig-based meals later, we finally got the cooking methods and temperatures down for the pork (seen here). Alas, we had moved on to other toppings. Well – now, Parsley Shallot Sauce gets its due. The recipe is listed below in all its green majesty, awaiting your roast. I promise, at the very least, it will not give you diawhhea. Because that would huwt.

(Oh yeah - please note that I only made a third of a batch [listed here] because it’s just TB and I eating. The proportions on Ellie’s site are designed to serve a much larger crowd.)

Parsley Shallot Sauce
Makes 3 servings (good enough for a 1-lb roast)
Adapted from Ellie Krieger.

1/2 cups lightly packed flat-leaf parsley leaves
2 teaspoons coarsely chopped shallot
1 tablespoons Dijon mustard
2 teaspoons extra-virgin olive oil
2 teaspoons water
2/3 teaspoons fresh lemon juice
1/16 teaspoon salt
Freshly ground black pepper

1) Add all ingredients to a blender. Puree until pretty smooth. Serve over pork, as prepared here. 

Approximate Calories, Fat, and Price Per Serving
38 calories, 4.7 g fat, $0.44

Calculations
1/2 cups lightly packed flat-leaf parsley leaves: 11 calories, 0.2 g fat, $0.66
2 teaspoons coarsely chopped shallot: 5 calories, 0 g fat, $0.25
1 tablespoons Dijon mustard: 15 calories, 0 g fat, $0.17
2 teaspoons extra-virgin olive oil: 79 calories, 8.9 g fat, $0.06
2 teaspoons water: negligible calories and fat, free
2/3 teaspoons fresh lemon juice: 3 calories, 0 g fat, $0.17
1/16 teaspoon salt: negligible calories and fat, $0.01
Freshly ground black pepper: negligible calories and fat, $0.01
TOTAL: 113 calories, 14.1 g fat, $1.33
PER SERVING (TOTAL/3): 38 calories, 4.7 g fat, $0.44

Broccoli with Indian Spiced Yogurt

For the last nine months, The Boyfriend’s been a willing, enthusiastic participant in about eight zillion semi-dastardly culinary experiments. He’s slurped down 15 tons of pasta and eaten more chicken than ten armies should have to. He’s had pictures taken of almost every dinner for a year (“Honey – don’t eat that yet. I need better lighting.”). He’s done dishes upon dishes upon dishes with nary a frustrated peep.

Yet, if he likes a meal and I’m not too crazy about it, I don’t include it on this site. I feel bad about this, but it stops today. This week I made Jamie Oliver’s Broccoli Drizzled with Indian-Spiced Yogurt. I liked it okay. He loved it. Thus, here goes.

But first, a few notes:

Note #1: I only made a third of the suggested recipe because I was cooking for two. Measurements for the whole shebang can be found through the link.

Note #2: I changed the yogurt into low-fat yogurt, and it worked great.

Note #3: My spices came from the Turkish place around the corner, which is why they’re wicked cheap.

Broccoli Drizzled with Indian-Spiced Yogurt
Makes 2 side servings
Adapted from Jamie Oliver.

10 oz broccoli crowns (about 2 small), broken into florets
1 teaspoon extra-virgin olive oil
2/3 tsp each: cumin seeds, fennel seeds
Seeds from 2 cardamom pods
1/3 cup plain low-fat yogurt
Zest and juice of 1/3 lemon
Kosher salt and black pepper

1) Bring a big pot of salted water to a boil. Add broccoli and boil for 4 minutes or so. Drain very well. (A salad spinner might come in handy here.)

2) In a large skillet, heat oil over medium-high heat. Add broccoli. Cook about 5 minutes, until veggies are "lightly charred," stirring occasionally. Move to a plate.

3) While broccoli is cooking, heat a small skillet over medium-high heat. Add cumin, fennel, and cardamom and toast "until browned and fragrant, 3 to 4 minutes." Grind, using a mortar and pestle, spice grinder, or coffee grinder.

4) Add 3/4 cumin mixture, all the lemon juice, and all the lemon zest to yogurt. Stir. Salt and pepper to taste.

5) Drizzle yogurt mixture over broccoli. Garnish with the last 1/4 of the cumin mixture.

Approximate Calories, Fat, and Price per Serving
92 calories, 3.6 g fat, $0.71

Calculations
10 oz broccoli crowns (about 2 small), broken into florets: 80 calories, 1 g fat, $0.66
1 teaspoon extra-virgin olive oil: 39 calories, 4.5 g fat, $0.03
2/3 tsp each: cumin seeds, fennel seeds: 10 calories, 0.5 g fat, $0.20
Seeds from 2 cardamom pods: negligible calories and fat, $0.10
1/3 cup plain low-fat yogurt: 51 calories, 1.3 g fat, $0.23
Zest and juice of 1/3 lemon: 4 calories, 0 g fat, $0.17
Kosher salt and black pepper: negligible calories and fat, $0.02
TOTAL: 184 calories, 7.3 g fat, $1.41
PER SERVING (TOTAL/2): 92 calories, 3.6 g fat, $0.71

Strawberries with Balsamic Vinegar

Reactions on trying All Recipes’ Strawberries with Balsamic Vinegar for the first time:

Bite 1: (*chews slowly, thoughtfully*) Uh huh. Uh huh. (*swallows*) Hm. Nothing … nothing … what’s going on here? All the reviews said this would be an insane new … YEOW! THERE it is. What kind of bizarro Twilight Zone tang IS that? My tongue! What’s happening to my TONGUE?

Bite 4: Okay, the crazypants epiglottal sensation has died down a bit, but I still can’t place this flavor. It’s sweet? It’s savory? I guess? Can I get some help here?

Bite 7: All right, all right. I’m getting this. Balsamic vinegar and strawberries … they’re Barbra Streisand and Robert Redford. One’s a sassy, be-afro’ed New Yorker and the other’s a tragically handsome Midwesterner. You’re not really sure they’ll work together at first, but they do, and it’s a beautiful thing. Then she sings and they break up, and you cry a little, but it’s all good in the end, because she’s found herself and everybody’s okay.

(That metaphor went off the rails somewhere.)

Bite 10: Wow. This is really luscious. I think this might replace strawberries and chocolate as my new favorite strawberry-related pairing. Who thought this up? Was it a chef? Some nice lady in Utah? Maybe it was accidental, like the dude who lucked on to vulcanized rubber? Whatever. I need to write a thank you note.

Bite 13: Holy moly. That was delicious. (*glances around nervously to see if anyone’s watching*) Hey roommates! Are you home? Anyone? Okay. (*raises bowl to mouth, furiously licks it clean*) Ahhh … yeah, that did it. I’ll be sleeping soundly, dreaming of various fruit/vinegar pairings if anyone needs me.

Strawberries with Balsamic Vinegar
6 servings if used as topping
4 servings if standing as dessert alone
Adapted from All Recipes.

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
1/4 cup white sugar
1/4 teaspoon freshly ground black pepper, or to taste

1) In a small bowl, gently combine strawberries, vinegar, and sugar. Cover. Do not put in fridge. Instead, "let sit at room temperature for at least 1 hour but not more than 4 hours." Sprinkle pepper over berries and serve immediately. Vanilla ice cream, angel food cake, or pound cake make good partners.

Approximate Calories, Price, and Fat Per Serving
6 servings (as topping): 55 calories, 0.2 g fat, $0.29
4 servings (as dessert): 83 calories, 0.3 g fat, $0.43

Calculations
16 ounces fresh strawberries: 145 calories, 1.4. g fat, $1.50
2 tablespoons balsamic vinegar: 20 calories, 0 g fat, $0.15
1/4 cup white sugar: 186 calories, 0 g fat, $0.08
1/4 teaspoon freshly ground black pepper, or to taste: negligible calories and fat, $0.01
TOTAL: 331 calories, 1.4 g fat, $1.74
PER SERVING (TOTAL/6): 55 calories, 0.2 g fat, $0.29
PER SERVING (TOTAL/4): 83 calories, 0.3 g fat, $0.4

Honey-Glazed Roasted Carrots, Simon-Style

My biggest guilty pleasure (besides the film canon of Drew Barrymore) is a semi-addiction to American Idol. I've loved it since Season 2, and this year is no different. I'm totally digging on Amanda Overmyer’s beery Janis vibe, want to squeeze David Archuleta to pieces, and do a happy little cheer whenever Carly Smithson aces a Heart song. Plus, anytime Kelly Clarkson pops up in my iPod, I LISTEN, no matter how much I believe I only like bands signed to Sub Pop. (Also? I’m 12.)

In honor of that show, I’d like to describe my slightly adjusted version of Bon Appetit’s Honey-Glazed Roasted Carrots in the manner of each of the judges.

RANDY
Yo, yo, yo dawg, listen up - this sauce BRANG IT! I was worried about the carrots at first, but yeah, I feel ‘em. I feel ‘em. They ended up working with each other, dawg. Yo, did you know I played bass for the magazine that created this recipe? That's right, dawg! YEAH!

PAULA
The carrots … they’re all the colors of the rainbow. And the sauce … it transcends time and space, and I love way it feels and looks around my neck, and … oh, I loved it. Because, it didn’t need sparkles or fairies. It just was. It was a purple waterfall that God could smell in heaven. It just was … and I knew it from the moment I saw it. Rainbows. God bless.

SIMON
Paula … I have no idea what you just said. But … I must say … that … was … ABSOLUTELY … brilliant. I LOVED it. The honey and balsamic were COMPLETELY unexpected, and the carrots, ABSOLUTELY TREMENDOUS. It is 100% going to be made next week. Also, Ryan Seacrest – your tie is ABSOLUTELY AWFUL.

KRIS (Note: not really an A.I. judge)
The sauce alone, man – I could drink it as a shake. I could pour it on cereal. I could use it as shampoo. It rendered me illiterate, or at least somewhat non-verbal. And with the carrots? It even transcends that. Roasting them brings out their natural sweetness, which is only magnified by el Glaze-o. Nicely done.

With that said, I should mention that I think my fat and calorie estimates are kind of high, since a lot of the oil gets left in the bowl and on the cookie sheet.

I should also mention that Bon Appetit’s recipe included parsnips, and I’m sure that would go beautifully in here as well.

Oh yeah - and I NEED to mention that Jason Castro is 100% completely the kind of guy I would have swooned for when I was 20, white-kid dreads and all. (I didn't say I was proud.)

Finally, I should mention … the recipe! (Go Carly!)

Honey-Glazed Roasted Carrots
Makes 3 servings.
Adapted from Epicurious/Bon Appetit.

1 lb. carrots (1/2 to 1 inches in diameter), peeled, halved lengthwise
1-1/2 tablespoons olive oil
salt and pepper

1/2 tablespoons butter
1/2 tablespoons honey
1/3 teaspoon balsamic vinegar

1) Preheat oven to 400°F and place rack in center.

2) Line a cookie sheet with aluminum foil. In a medium bowl, mix carrots, olive oil, salt, and pepper until carrots have been thoroughly doused.

3) Roast vegetables 16 minutes, stirring once halfway through. Roast 5 more minutes, or until carrots are "tender enough to be easily pierced with a knife." (You can prep this an hour or two ahead, which I did this past Thanksgiving. Just cover loosely with aluminum foil and warm it in the oven for about 10 minutes before serving.)

3) In a small saucepan, melt butter over medium heat. (Do not let brown.) Add honey and vinegar. Stir. Pour over carrots. Serve.

Approximate Calories, Fat, and Price per Serving
150 calories, 9 g fat, $0.39

Calculations
1 lb. carrots: 186 calories, 1.1 g fat, $0.89
1-1/2 tablespoons olive oil: 179 calories, 20.2 g fat, $0.12
Salt and pepper: negligible calories and fat, $0.02
1/2 tablespoons butter: 51 calories, 5.8 g fat, $0.05
1/2 tablespoons honey: 32 calories, 0 g fat, $0.05
1/3 teaspoon balsamic vinegar: 1 calorie, 0 g fat, $0.02
TOTAL: 449 calories, 27.1 g fat, $1.16
PER SERVING (TOTAL/3): 150 calories, 9 g fat, $0.39

(Randy/Paula/Simon photos courtesy of eonline.)

Baked Apples and an Ode to Letterman

WOW. These Baked Apples are good. Let’s just start right there. Imagine an apple pie without the annoying crust part, and you pretty much have the idea. Dairy-free, virtually fat-free, and shockingly low in calories, they could be the perfect dessert for dieters. They're DEFINITELY the perfect dessert for lactose-intolerant vegan dieters.

I made them twice in two days, and would have kept going if we didn’t run out of fruit. (Oh, cursedly weak upper arms, why can’t you hold more grocery bags?) In fact, I liked the recipe so much, I wanted to do a Letterman-esque Top Ten list in its honor. So, without further ado...

TOP TEN REASONS THESE BAKED APPLES WILL KNOCK YOUR SOCKS OFF

1. They’re warm, tender, sweet, and generally tasty as all get out.
2. Also, the smell. Woof. Very nice.
3. The five-minute prep time doesn’t hurt, either.
4. They’re WAY more filling than most other desserts. This is partly because they’re fargin’ gigantic and partly because apples are rich in fiber, which makes you feel sated longer.
5. The recipe comes from Christopher Kimball’s The Cook’s Bible. Kimball is also the proprietor of America’s Test Kitchen and Cook’s Illustrated, and can absolutely do no wrong in my book. Case in point: he regularly sports a bowtie/apron ensemble and manages to make it look like a stunning fashion statement. (Marc Jacobs, take notes.)
6. They’re pretty with an interesting presentation, though you wouldn’t know it by my food photography. I’ve owned my camera for three years now, and I’m wondering if I should finally give in and read the directions.
7. They will impress the pants off family members.
8. They’re cheap! Mine came to about $0.60 per serving. That’s less than … half a load of laundry. And if it came down to it, which would you rather have, clean underwear or dessert?
9. Don’t answer that last question.
10. I’m running out of reasons here. This is usually the part where Letterman makes a bad Michael Jackson joke or something. I’ll settle for a bad regular joke:
    Q: How many kids with short attention spans does it take to screw in a light bulb?
    A: Wanna ride bikes?

One quick note if you decide to make these (and please do, before apples become scarce): Kimball mentions that Red Delicious, Granny Smith and MacIntosh varieties are bad ideas for Baked Apples, since they don’t hold their shape well. He suggests Northern Spy, Macoun, or Cortland as good options. I tried Idared, since the sign specifically said “GREAT FOR BAKED APPLES,” and they worked beautifully.

Now, go! Run! Make 'em! You won't be unhappy, I promise.

Baked Apples
Serves 4
Adapted from The Cook's Bible, by Christopher Kimball.

½ cup sugar
½ teaspoon cinnamon
¼ teaspoon freshly ground nutmeg (Double it for powdered nutmeg. – Kris)
1-1/2 cups apple cider or unfiltered apple juice
¼ teaspoon vanilla extract
½ teaspoon lemon zest
4 apples such as Northern Spy, Macoun, Cortland or Idared, washed and dried

1) Preheat oven to 350°F.

2) In a small bowl, combine sugar, cinnamon, and nutmeg. In a different small bowl, combine cider, vanilla and lemon zest. Set aside.

3) With an apple corer, melon baller, or teaspoon, core apples "without cutting through the bottom." (This is key.) Then, peel the top inch of each apple. (See picture.)

4) Stand apples up in a baking dish. Split sugar mixture evenly among apples and pour into hollowed cores. Pour cider mixture into the dish itself, and then cover the whole shebang with tin foil.

2) Bake for 30 minutes, "basting with cider once or twice." Check tenderness by gently stabbing the biggest apple with a knife or toothpick. If it's not tender, keep baking for as long as it takes, which could be anywhere from 40 minutes to an hour. (It depends on the general size of the apples.) Remove from oven and serve warm.

Approximate Calories, Fat, and Price per Serving
214 calories, 0.2 g fat, $0.61

Calculations
½ cup sugar: 387 calories, 0 g fat, $0.16
½ teaspoon cinnamon: negligible calories and fat, $0.02
¼ teaspoon freshly ground nutmeg: negligible calories and fat, $0.02
1-1/2 cups apple cider or unfiltered apple juice: 180 calories, 0 g fat, $0.75
¼ teaspoon vanilla extract: 3 calories, 0 g fat, $0.03
½ teaspoon lemon zest: negligible fat and calories, $0.00 (you still get to use the lemon afterward)
4 apples such as Northern Spy, Macoun, Cortland or Idared, washed and dried: 287 calories, 0.9 g fat, $1.66
TOTAL: 857 calories, 0.9 g fat, $2.64
PER SERVING: 214 calories, 0.2 g fat, $0.61

Potato Gnocchi: A Primer

(Number of times the word "gnocchi" appears in this post, including the title and this sentence: 24.)

(Rejected suggestions for post title: "Gnocchi Dokey," "Gnocchi Country for Old Men, " and "Point of Gnocchi Return.")

I love gnocchi. For lunch, for dinner, for breakfast - doesn't matter. In fact, if a survey was administered, and four out of five dentists preferred gnocchi to other Italian foods, I would pummel that fifth dentist until he acquiesced to gnocchi's inherent goodness. (Or, maybe I'd just feed him more gnocchi. That "pummel" thing is pretty violent.)

For those unfamiliar with gnocchi, they're little pillows of potatoes and magic, held together with flour and egg, and ever-so-slightly flavored with salt and pepper. While their vitamins and minerals are somewhat lacking, they're virtually fat-free, and a nifty twist on plain ol' pasta. Even better, gnocchi is inexpensive and can be paired with just about any sauce on earth, except maybe those of the barbecue variety. (Which, on second thought, might not actually be so bad.)

Before last year, I tried making gnocchi a few times on my own, and they came out okay. A little gummy maybe, but edible. (Gumminess, by the way, is brought on by too much moisture and is the mortal enemy of gnocchi.) Then, in March 2007, I took a gnocchi class at a local cooking school, and - oooooo. My gnocchi are much better now, due in large part to Chef Gerri, who taught us to roast the potatoes instead of boil them. It reduces the amount of moisture to which the potato is exposed, giving the gnocchi a better chance of surviving the tumultuous boiling process.

The dumplings improved even more when I caught a gnocchi-centric episode of Lidia's Italy. In her awesomely competent way, Ms. Bastianich demonstrated another ace method of reducing moisture: after the hot potatoes were put through her food mill, she spread the results out as much as possible. That way, the steam escaped and the possibility of gnocchi-destroying gumminess was severely reduced.

With that in mind, attached below is my recipe for gnocchi, replete with poorly-lit step-by-step photos. You might notice I skip the beautifying forkmark process. This is for two reasons:

A) I'm lazy. There are almost 200 of those suckers.
B) I'm really, really bad at it. Like, almost as bad as I am at driving, which is pretty bad.

I plan on trying butternut squash and/or spinach gnocchi at some point, so look for that in the future. (The NEAR future, I'm not sure.) In the meantime, enjoy.

Potato Gnocchi
Makes about 150 gnocchi, which serves 4 generously and 5 very well

2 ½ lbs starchy white potatoes (Russets)
2 cups flour
1 large egg
salt and pepper

1) Preheat oven to 400F.

2) Scrub and dry potatoes, then pierce each one several times with a fork. Place them on a cookie sheet and roast until tender/easily pierced through with a knife. (Probably 45 minutes to an hour.) Remove from oven.

3) While potatoes cool slightly, bring a large pot of salted water to a boil.

4) Once potatoes are cool enough to handle (but still hot/very warm), peel the skins off with your hands. The earlier this happens, the better. A pair of rubber gloves (or sandwich bags slung over your hands) should help you handle the spuds.

5) When the potatoes are peeled, put each one through a ricer or food mill (medium grate). Make sure you spread the riced potatoes out as much as possible, as this will help moisture evaporate.

6) Once the tubers have cooled, place them on a clean, dry surface. Then, sprinkle salt, pepper, and 1-1/2 cups of flour over the top.

7) Form the potatoes and flour into a small mound with a well dug out in the center.

8) Whisk the egg in a bowl and pour it into the well.

9) Using either a pastry scraper or your bare hands, gently knead the entire mound together into a big ol' ball. This shouldn't take longer than ten minutes, but will probably take far less. If the dough still feels sticky or tacky as you go along, add more flour.

10) Once you have your dough ball, break off about an eighth of it. Using your hands, carefully roll this piece into a long, thin log, about 1/2 - 3/4 inch in diameter.

11) This is the most important part: using a knife or a pastry scraper, cut off a 3/4-inch piece (not the end piece) of the roll. It should look like a tiny pillow. Drop the piece into your pot of boiling water. When it rises to the top, it's finished.

12) Eat the piece. If you like it, go ahead to step 13. If it's gummy or falls apart in the water, that means there's too much moisture in the dough. Add more flour (1/8 - 1/4 cup) to your dough ball, knead it in, and try again until you get the result you desire.

13) Chunk by chunk, roll the remaining dough into logs. After each log is made, cut them into 3/4-inch pieces. Each piece should be about the size of the top of your index finger, from knuckle to nail.


14) Place each piece of gnocchi on a cookie sheet lined with wax paper. This will give you an idea of their numbers AND set them up for freezing later.

15) Drop a full serving (between 20 and 30 gnocchi) into the pot of boiling water. When the gnocchi rise to the surface, remove them with a slotted spoon (or other hole-y implement) and place them into a serving bowl. This should take between 3 and 5 minutes per serving. You may have to drain extra liquid from each bowl at the end.


16) Add sauce, parmesan and dig in.

NOTE: To preserve uncooked gnocchi, simply chill the pan from step #14 in your freezer. When gnocchi is frozen through, dump 'em in a plastic bag, squeeze the air out, and seal. Voila.

Approximate Calories, Fat and Price per Serving
387 calories, 1.7 g fat, $0.53

Calculations:
2 ½ lbs starchy white potatoes (reduced to 2 ¼ after peeling): 950 calories, 1 g fat, $2.37
2 cups flour: 910 calories, 2.5 g fat, $0.10
1 large egg: 74 calories, 5 g fat, $0.15
salt and pepper: negligible calories and fat, $0.04
TOTAL: 1934 calories, 8.5 g fat, $2.66
PER SERVING (TOTAL/5): 387 calories, 1.7 g fat, $0.53

Roasted Red Pepper, Artichoke, Olive and Parmesan Frittata: Hello, Gorgeous

I’m way excited about today’s frittata recipe for two reasons:

1. We made it twice this weekend. Saturday’s version was the experiment, and calling it unidentifiable would be an act of charity. But after a few spot-on adjustments (if I do say so mahself), Sunday’s frittata looked and tasted like briny, eggy victory.
2. My food pictures are halfway decent, meaning they don’t look like they were taken by a blind man at the bottom of a well.

The beauty of homemade frittatas (besides their actual beauty – seriously, scroll down and look at that thing) are their speed and price, especially compared to restaurant versions. Those babies will run you $7 to $12, not to mention the cost and time of transportation. What’s more, besides “Sheboygan,” “photosynthesis,” and “googly,” “frittata” is one of the most fun English-language words to say over and over again out loud (until someone hits you in the head with a hammer).

This particular frittata is a reduced-fat mutant hybrid of a Health.com dish, Alton Brown’s basic recipe, and my personal taste. It’s substantial without being heavy, and the combo of peppers, artichokes, and olives brings a quasi-Mediterranean flavor that The Boyfriend and I really dug. If you’re adamantly opposed to any of the vegetables, various others can be substituted in super-easily. In fact, Cooking Light has about 35 different frittatas that beg for a few games of mix-and-match.

One possible caveat: there will be plenty of leftover ingredients after the frittata is finished. I don't see this as a drawback, though. Pourquoi? Well, paired with a head of lettuce, they’ll make six killer salads. Slapped between six pieces of toast, they’re three salivation-worthy sandwiches. Grouped with six more eggs, they're another frittata. Or, maybe? If you’re feeling saucy, there’s absolutely nothing wrong with eating the unused red peppers and olives with your bare hands, taking care to slurp your fingers to the bone afterward.

Before you commence lickery, however, take a gander at these pictures. They're the closest I might ever come to Pioneer Woman and Smitten Kitchen, and they're giving me a weird welling-up sensation. I think it might be pride. (Insert "No, it's definitely gas" joke here.)

Roasted Red Pepper, Artichoke, Olive and Parmesan Frittata
Serves 4
Adapted from Health.com and Alton Brown.

4 large eggs
2 large egg whites
¼ cup grated parmesan cheese
salt and pepper
½ Tablespoon extra virgin olive oil
1 cup minced onion
1 roasted red pepper, chopped
2 canned artichoke hearts, chopped into eight pieces each
1 T chopped fresh parsley
8 kalamata olives, sliced

1) Preheat your broiler.

2) Whisk eggs, parmesan, and salt and pepper to taste together in a small bowl.

3) Heat oil over medium-high heat in a medium-sized oven-proof pan. Add onion and cook about 3 minutes, until translucent. While this is happening, pat down the red peppers, artichoke hearts and olives with a paper towel to remove some of the moisture.

4) Turn heat down to medium and add eggs. Without stirring, let eggs set for about 3 minutes.

5) When sides of frittata start to set (they’ll begin pulling away from the pan), sprinkle roasted red pepper, artichoke hearts, parsley, and olives evenly on top. Cook for about 2 or 3 minutes more, until the top just starts to set.

6) Transfer pan to broiler and cook until top becomes light golden brown. This should take about 3 minutes, but check after 2 since broilers are different the world over.

7) Using a potholder, remove pan from broiler and set on top of stove. Loosen frittata with spatula immediately (otherwise it will continue to cook), being careful not to tear the eggs. Plate and eat.

Approximate Calories, Fat and Price per Serving
159.5 calories, 10.1 g fat, $0.81

Calculations
4 large eggs: 294 calories, 19.9 g fat, $0.60
2 large egg whites: 34 calories, 0.1 g fat, $0.30
¼ cup grated parmesan cheese: 86 calories, 5.7 g fat, $0.52
salt and pepper: negligible calories and fat, $0.02
½ Tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.04
1 cup minced onion: 48 calories, 0.1 g fat, $0.15
1 roasted red pepper, chopped: 31 calories, 0.4. g fat, $0.49
2 canned artichoke hearts, chopped into eight pieces each: 13 calories, 0 g fat, $0.60
1 T chopped fresh parsley: negligible calories and fat, $0.25
8 kalamata olives, sliced: 72 calories, 7.2 g fat, $0.25
TOTAL: 638 calories, 40.4 g fat, $3.22
PER SERVING (TOTAL/4): 159.5 calories, 10.1 g fat, $0.81

Respect for the Old School: Betty Crocker’s Angel Food Cake

We’ve been talking a lot about cookbooks around here the last week. On my end, it’s been super fun and educational, but it’s also made me very, very hungry. Like, I’ve-been-gnawing-on-my-hand hungry. (It’s delicious, if anyone wanted to know.) To sate this ravenous yen - for puffy, sugary things in particular - I decided to break out some Betty.

Betty Crocker’s New Cookbook: Everything You Need to Know to Cook was my very first cookbook. Or at least, the first one I used with any regularity. It had everything a poor, culinarily challenged college student needed in 1998: big pictures, easy directions, and cheap ingredients. (Er, nutrition wasn’t really an emphasis at that point. My metabolism was firing on all cylinders.) Some of the recipes were fairly impressive, too, at least at the time: Stuffed Peppers, Szechuan Pork, and of course, Pepperoni Pizza-Hamburger Pie (a.k.a. 20-Year-Olds Having Heart Attacks? This Makes it Possible Pie).

The zenith of Betty’s gastronomic masterpiece was, and continues to be, the Angel Food Cake. It’s airy, it’s sweet, it’s company-appropriate, and best of all, it’s fat-free. I’ve tried other versions (including Alton’s, which surprisingly bombed), but keep coming back to Betty. If you choose to accept her Angel Food mission, I might make the following suggestions:

1) This type of cake needs a very specific pan, which you can procure for a few bucks at any kitchen equipment store. A cheap one will last years (mine’s going on 11), so there’s no need to break the bank.

2) When the recipe calls for stiff peaks, it means stiff peaks. Underbeaten batter will result in a brick. It takes me many, many minutes of high-speed beating to accomplish this.

3) “Folding” means: “to gently cut down through center of egg whites, along bottom and up side of bowl; rotate bowl a quarter turn. Repeat.” Here’s another brief description from Kathleen Daelemans.

4) The recipe calls for cake flour. I use all-purpose flour (and always have). It works.

5) If you don’t have almond extract, use 2 teaspoons of vanilla. It works, too.

6) There will be something like 12 egg yolks left over from the cake. Don’t throw ‘em away! Instead, try one of the suggestions in this Serious Eats thread. (Perhaps a hollandaise sauce, madam?)

Miss Betty provided the fat and calorie information, so only the price computations are included below. Happy caking, everybody!

Angel Food Cake
Makes 16 servings
Adapted from Betty Crocker’s New Cookbook: Everything You Need to Know to Cook.

1-1/2 cups powdered sugar
1 cup cake or all-purpose flour
1-1/2 cups large egg whites (about 12)
1-1/2 teaspoons cream of tartar
1 cup granulated sugar
1-1/2 teaspoons vanilla
½ teaspoon almond extract
¼ teaspoon salt

1) Preheat oven to 375º F and drop oven rack to the bottom rung.

2) In a medium bowl, combine powdered sugar and flour.

3) In a separate large bowl, "beat egg whites and cream of tartar on medium speed ... until foamy." Turn mixer to high and very slowly add granulated sugar (about 2 tablespoons at a time) into bowl. Once the sugar is all in, immediately add vanilla extract, almond extract, and salt. Keep beating until you get stiff peaks (which will be "meringue-like" and "glossy"). For the love of Pete, DO NOT UNDERBEAT.

4) Slowly fold flour mixture into egg white mixture, 1/4 cup at a time, "just until sugar-flour mixture disappears." When finished, push everything into an ungreased, standard-size angel food cake pan (a.k.a. tube pan). Using a butter knife, gently slice through the mixture a few times. This will eliminate air bubbles.

5) "Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly." (I also do the toothpick test. If the toothpick comes out with batter on it, put the cake back in for about 5-10 more minutes.) Remove from oven and quickly flip pan upside down. Rest on a soda bottle, beer bottle, or even a plate,  making sure the cake doesn't touch the plate. Keep it there for a minimum of 2 hours. Cake should be totally cool when you flip it back over. Gently "loosen side of cake with knife or long, metal spatula" to get it out of the pan. Serve.

Approximate Calories, Fat, and Price per Serving
130 calories, 0 g fat, $0.21

Calculations
1-1/2 cups powdered sugar: $0.43
1 cup cake or all-purpose flour: $0.05
1-1/2 cups large egg whites (about 12): $1.79
1-1/2 teaspoons cream of tartar: $0.55
1 cup granulated sugar: $0.33
1-1/2 teaspoons vanilla: $0.18
½ teaspoon almond extract: $0.06
¼ teaspoon salt: $0.01
TOTAL: $3.40
PER SERVING (TOTAL/16): $0.21

CI’s Orange-Sesame Stir-Fry Sauce: Just When I Thought I Was Out

Right before my senior year of college, I successfully executed my very first stir-fry for my friends J and B. Thinking back, I’m sure it was fairly basic: bottled marinade, some peppers, an onion, and probably some chicken. Yet, I was SO proud. Embarrassingly proud. Prouder than I was at my actual graduation. (And I had three majors! But one was Communication, which is kind of like majoring in T.V. and Beer. Anyway…)

Nowadays, I still rely on stir-fry when time is tight and ingredients are low. They’re incredibly quick, infinitely protean, and skimping on oil doesn’t make a crazy difference in the taste. Their one drawback is the cost of semi-decent sauces. The cheap ones are full of high fructose corn syrup and preservatives. The expensive ones are … well, expensive.

Enter Cook’s Illustrated Best 30-Minute Recipe, a cookbook I swore to back away from for awhile. (I lied.) On page 102, the editors have a five-recipe list of stir-fry sauces you can make from everyday kitchen staples. A few weeks ago, I highlighted the Sweet and Sour variety (also good for dipping!) Last night, I tried the Orange Sesame, which shall henceforth be called “Awesome Sauce,” a la Tenacious D.

Here’s how it went: first, I steamed 2/3rd cup broccoli in a shallow pan for about 4 minutes, until they were crisp-tender. (The water had evaporated, so there was no need to drain.) Then, over medium heat, I added a ¼ teaspoon of sesame oil and sautéed ¼ teaspoon of grated ginger and ¼ teaspoon of minced garlic for about 30 seconds. Finally, a ¼ cup of Awesome Sauce went in. It took about three minutes to thicken, but when it did …

So. Good.

My apartment still smells like a high-class Chinese joint, which is very different from the coffee-and-dust scent it usually sports. The Boyfriend gave Awesome Sauce a wide-eyed “Mm!” of approval as well, and it’s definitely on the short list for V-Day this Thursday. Plus? One serving costs a grand total of $0.19. I’m over the moon.

In the coming weeks, I’ll really, honest-to-goodness attempt to put the CI book down (even though we tried the Cold Sesame Noodles with Shredded Chicken, and it, too, transcends mere food). So, you can expect recipes from other places. Like …

Or maybe …

And then there’s …

Okay. No promises.

Orange-Sesame Stir-Fry Sauce
Makes enough for 4 servings of stir-fry (1 lb protein + 1-1/2 lbs vegetables)
Adapted from Cook's Illustrated Best 30-Minute Recipe.

½ cup orange juice
¼ cup soy sauce
¼ cup low-sodium chicken broth
2 teaspoons toasted sesame oil (I used regular sesame oil and it worked well. – Kris)
2 teaspoons cornstarch

1) Mix all ingredients. In a bowl. Thoroughly. With a whisk, if you like. Add it towards the end of any stir-fry and heat to thicken. You won't be sorry.

Approximate Calories, Fat, and Price per Serving
53 calories, 2.5 g fat, $0.19

Calculations
½ cup orange juice: 55 calories, 0 g fat, $0.16
¼ cup soy sauce: 34 calories, 0 g fat, $0.38
¼ cup low-sodium chicken broth: 22 calories, 0.75 g fat, $0.06
2 teaspoons toasted (or regular – Kris) sesame oil: 80 calories, 9 g fat, $0.12
2 teaspoons cornstarch: 20 calories, 0 g fat, $0.02
TOTAL: 211 calories, 9.75 g fat, $0.74
PER SERVING (TOTAL/4): 53 calories, 2.5 g fat, $0.19

Barefoot Contessa’s Orange Yogurt: Marry Me, Ina

One quick note before today’s recipe: reader Zac made a great point in the comment section about yesterday’s plastic container tip. If you do save these guys, it’s best not to microwave/heat them up. That kind of material isn’t intended for high temperatures, and can either A) melt, or B) leak weird chemicals into your food. With that …

My love for Ina Garten is boundless and well-documented. Someday, I imagine snatching her from graying, intellectual Jeffrey and whisking her away to Brooklyn, where her quality Hamptonian cuisine would nourish and enlighten all the borough’s hungry denizens. Alas, Ina-napping is at least illegal, and at most bad for getting into heaven, so no dice. But in lieu of her actual presence, I can keep making her food.

Today’s recipe is the very last listed in the Barefoot Contessa Cookbook, and easily missed among the Outrageous Brownies and Banana Crunch Muffins. It’s a simple Orange Yogurt, made tastier by the additions of honey, vanilla, golden raisins, walnuts and freshly squeezed juice. As with all Ina’s stuff, it’s pleasant, different and uncomplicated. If you can work a spoon, you can make this dish. (If you can’t work a spoon … maybe take lessons?)

A few points if you decide to take the plunge:

1) Wash the orange since it’s being zested. Otherwise, it’s Funky Aftertaste City, population: you.

2) There are a billion permutations for this thing and ingredients can be swapped out as you like. Food.com reviewers have some suggestions.

3) If you have a choice between generic yogurt and something slightly more upscale, I’d go with option #2. I’m finding our supermarket brand, while passable, isn’t necessarily conducive to meal quality.

4) Ms. Garten suggests using low-fat instead of fat-free yogurt. I used fat-free, because I’m contrary trying to lose a few pounds.

5) I had NO IDEA draining yogurt would produce that much liquid. I halved the recipe and still pulled out nearly a cup of water. Crazy. My roommate M was hilariously repulsed.

Now if you’ll excuse me, I have to attend to the crazy guy in front of my apartment who’s been yelling at a tree for the last five minutes. (This is not a joke.) Ahh … Brooklyn.

(Ina, get here FAST.)

Orange Yogurt
Makes 4 servings at about 2/3rd cup each
Adapted from Barefoot Contessa.

4 cups (2 pints) plain yogurt (I used fat-free, so calcs are for that. – Kris)
1/4 cup raisins
1/4 cup chopped walnuts
1 1/2 teaspoons pure vanilla extract
1/4 cup good honey
1 orange, zest grated
1/2 to 1 cup freshly squeezed orange juice
Orange, orange zest, raisins and walnuts, for garnish (optional)

1) Adjust a small sieve or wire colander so it's hanging over a bowl. Line it with a paper towel or two (or cheesecloth, if you have it). Dump yogurt in sieve and refrigerate for at least 3 hours. It should drain, producing a surprising amount of yogurt water. Discard the yogurt water.

2) In a medium bowl, gently stir yogurt, raisins, walnuts, vanilla, honey, and orange zest together. If it's too thick, a little orange juice will make it less so. Top with orange, zest, raisins, or walnuts. Serve.

Approximate Calories, Fat and Price per Serving
291.5 calories, 5.1 g fat, $1.07

Calculations
4 cups (2 pints) plain yogurt (I used fat-free. – Kris): 508 calories, 1.6 g fat, $2.00
1/4 cup raisins: 109 calories, 0.2 g fat, $0.45
1/4 cup chopped walnuts: 193 calories, 18.4 g fat, $0.58
1 1/2 teaspoons pure vanilla extract: 18 calories, 0 g fat, $0.06
1/4 cup good honey: 258 calories, 0 g fat, $0.72
1 orange, zest grated: negligible calories and fat, free (comes with the orange)
1/2 to 1 cup freshly squeezed orange juice: 80 calories, 0.4 g fat, $0.50
Garnish (optional): negligible calories and fat, (comes with the orange)
TOTAL: 1166 calories, 20.6 g fat, $4.31
PER SERVING (TOTAL/4): 291.5 calories, 5.1 g fat, $1.07

(Ina photo courtesy of foodieobsessed.com.)