Recipe Roundup

Saturday, February 27, 2010
Posted in category Food & Nutrition

I’m doing some morning perusing in the food/nutrition blogosphere this morning. One thing I want to link up for all of my primal/paleo readers is Heather Lackey’s new blog, “InThe FoodMoment.” Her posts are straight-up and lacking in any B.S. She has an interesting story about getting smart on all things food.

That said, I am going to link up a few recipes that I have been making from her site and elsewhere.

- I am nibbling on this as I blog. Baked eggs on a muffin pan, wrapped in bacon. This is so simple and quick – especially since I almost always have cooked bacon in the fridge. I customize all recipes I find online, and for this one I just add a lot of spices – rosemary, tarragon, and whatever sounds good at the moment. I’ve also made them without the bacon wrap, and instead I layer small pieces of Canadian bacon on top.

- Heather’s roasted cauliflower has me hooked on the Big C. Only I melt butter and/or ghee, put it in a bowl, throw in many spices (key spice: red pepper flakes), and mix it up. I then throw in the veggies and toss until everything is covered in butter.

- For the cauliflower above, I have been making this cheese sauce. It’s not your standard cheese sauce, but it’s a healthy alternative. Again, I spice mine up. I have been trying to eat less nuts at night (I have been eating too many), and the cauliflower with cheese sauce is an excellent snack with my red wine. I’ll take a nicely-prepared veggie dish over chips/snacks/junk anytime.

- Roasted brussel sprouts with bacon and onion. Hat tip to Heather on that one.

- This is one of my favorite super-quick spinach recipes (scroll to bottom). I had this with four bacon-egg wraps this morning post-workout.

- Where I live, Whitefish is a regional favorite. I like this recipe, though I substitute Fage or Trader Joe’s Greek yogurt for the sour cream.

- Simple, fast acorn squash – I make this all the time and it costs between 50 cents – $1 per meal. And “poor” people who wear better clothes than I do claim they eat $6 fast food meals because it’s all they can afford ……. I am refraining from further comment.

- I’ll make this occasionally, real light on the breadcrumbs. Broccoli polonaise. I’ll use Panko breadcrumbs, too.

- This is wildly delicious: Mark Sisson’s spinach frittata. I also make Sisson’s celery and almond salad, which is a very unique recipe. Who ever thought of a celery salad?

- I’m a slow cooker-a-holic, and here’s just one of my many favorite slow cooker recipes: cabbage and apples. Who needs dessert and junk when you can have real food like this at such a low cost? For the mustard I use Maille Dijon.

- A great substitute for nutritionally deficient and carb-loaded pasta is spaghetti squash. I like Nikoley’s recipe. I am mad over spaghetti made from squash. If you don’t have time, use a prepared sauce and customize it like I do. I’ll use Trader Joe’s organic marina sauce ($2 per jar) or Paul Newman’s sauce ($2 at Walmart, $4 in the grocery stores), and I’ll add chunks of fresh roma tomato, mushrooms, onions, and spices.

- The there’s Nikoley’s veggie mix: Green beans, carrots, yellow squash and a bit of sweet potato stir-fried in coconut oil, then finished with a couple of dashes of toasted sesame seed oil and whole seeds. I make this in the wok.

- I make butternut squash a hundred ways, but here’s a good recipe from RecipeGirl: with garlic, sage, and pine nuts.

I hope this inspires you to get a little creative and spend some time experimenting with foods that you can make very quickly … and yes, very cheaply. Let’s take an example – I pay about $1.50 for a huge spaghetti squash, $2 for a jar of sauce, and the cost of adding my garnishes to the sauce is maybe .50. That $4 will get me 3-4 meals that consist of a heaping plate of spaghetti, the sauce, and grated asaigo on top.

When I was traveling this summer and desperate to find a place in a rural area that had something besides McDonald’s or Taco Bell, I found an Arby’s (a next best solution) and paid $4 for one Roast Beef sandwich with red sauce on it. I was hungry one hour later.

That is exactly why lazy people are fat.

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4 Responses to Recipe Roundup

  1. BlogDog says:

    February 27th, 2010 at 11:19 am

    Cook’s Illustrated had an article on roasting cauliflower some time back and having tried it, I don’t think there’s any better way to cook it. I’ve also had a red bell pepper cauliflower roast finished with capers that was just a-maaaazing.
    Cooking is a good thing. But I’ll still buy a burger on the road.

  2. Zach says:

    February 28th, 2010 at 4:10 pm

    I’m a big fan of Heather’s, too.  She really has a lot of creativity and good presentation, and is quite prolific!  I eat great food, sometimes a bit boring perhaps, so In The Food Moment (among a couple of others including Richard’s site) really inspire me to mix it up a bit.

  3. Heather Lackey says:

    February 28th, 2010 at 5:19 pm

    Thanks for the mention, Karen! I’m going to have to try spicing the cauliflower and cheese sauce up a bit and see if that makes it more interesting to my husband. (Somewhere I read that you may have to try a food eight times before you develop a taste for it–I’m not ashamed to say that my trying different cauliflower recipes is more about getting to that magic number eight than it is trying to find “just the right recipe.” It’s worked for asparagus and butternut squash so far, but Mark wasn’t quite as dead set against those.)

    I love baked acorn squash. Your link reminded me of a recipe from this low-fat vegetarian cookbook I used to have (doesn’t that just make your mouth water?). It had you bake acorn squash halves (without, of course, the benefit of butter…you just put the squash face down in a little water *eyeroll*). When they were done, you poured over them a mixture of dried cranberries, maple syrup, toasted pecans and warmed-up tofu. I made it a few times, and you really needed the cranberries and stuff if you were going to make a squash without using any fats. Thinking about it this morning, though, I realized that if the tofu were changed out for aged goat cheese (and butter liberally used during baking), it could actually be really freaking delicious. I’m seeing it paired with roast pork and gravy…. 

    I haven’t been interested in spaghetti squash, but the link to Nikoley’s post on it got my attention. I have Italian sausage in the freezer looking for something to be served with. I’m totally going to try it with spaghetti squash spaghetti soon.

  4. Shannon says:

    March 2nd, 2010 at 4:46 am

    Thank-you very much for posting these recipes. I am definitely going to try the spaghetti squash! Eggs truly are a super food. I don’t care what the “experts” have to say. They are an incredible source of vitamins and make for very affordable eating. More and more, I am beginning to realize how so many high-carb foods drain my stamina. The other day, I decided to splurge and eat some fried potatoes, realizing about an hour later, what a waste it was. I felt lethargic, hypoglycemic and my joints ached!!! I have cut out most, if not all simple, quick-fix convenience foods including soda and noticed almost immediate weight loss. It is so important to pay attention to ones body, and to feed it to perform optimally. Oh, and I agree that eating healthy does not need to be expensive. Much cheaper than the cost of soda, chips, etc.

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