Tastes may vary from palette to palette, but I think the following spices are a good base for any barbecue dry rub. Adjust amounts to your liking with a little more of this or a little less of that.
1 Tablespoon Garlic Powder
1 Tablespoon Brown Sugar
2 Teaspoons Salt
1 Teaspoon Onion Powder
1 Teaspoon Thyme
1 Teaspoon Dried Basil
1 Teaspoon Paprika
1/2 Teaspoon Dry Mustard
1/2 Teaspoon White Pepper
1/4 Teaspoon Celery Salt
1/4 Teaspoon Cumin
1/4 Teaspoon Oregano
1/4 Teaspoon Cayenne Pepper
Mix together in small bowl, pressing everything against sides of bowl with back of spoon to get it all really incorporated together.
Tuesday, November 30, 2010
Kale--Light and Easy
Since getting some kale with our farm share, I've been experimenting how to prepare it. Most recipes have been heavy on cream, butter and cheese--which obviously aren't very healthy and seem unkind to this nutrition-packed veggie. Tonight's preparation was different though, nice and light. I think this is the best kale I've made yet. (Sorry no pictures)
Wash and dry kale, then tear leaves from the stalks (which you can save for soup stock in the freezer). Steam the kale for 3-5 minutes and toss immediately with the following dressing (you can prepare while the kale is steaming):
1-2 Tb Extra Virgin Olive Oil
1/2 Tsp Garlic Powder
1/2 Tsp Herbs de Provence (or your favorite herb mix)
Juice of half a lemon
Salt & Pepper
Enjoy!
Wash and dry kale, then tear leaves from the stalks (which you can save for soup stock in the freezer). Steam the kale for 3-5 minutes and toss immediately with the following dressing (you can prepare while the kale is steaming):
1-2 Tb Extra Virgin Olive Oil
1/2 Tsp Garlic Powder
1/2 Tsp Herbs de Provence (or your favorite herb mix)
Juice of half a lemon
Salt & Pepper
Enjoy!
Tuesday, October 12, 2010
Top 10 Tips for Eating Healthy
While reconnecting with an old friend recently, we happened upon the subject of my healthier lifestyle. My friend was interested in hearing what helped me lose weight, and I rattled off a few tried-and-true methods I regularly use to keep my weight in check. Since our conversation, I've recalled other things I should have mentioned that might be more relevant. So I'm attempting here to list what are my Top 10 Tips for Eating Healthy after further consideration and mental debate.
1. Eat when you are hungry--First, you must differentiate between being hungry or otherwise unsatisfied. Once you accomplish that, I don't think you should just eat a meal because it is mealtime. Sometimes, you may have a bigger lunch and not be hungry at 5-6 p.m. In which cases getting in some exercise before dinner might be more what your body is craving. Then, you'll have a more revved up metabolism which will be helpful to burn off a balanced dinner, even if it's at 8 p.m.
2. Eat off a smaller plate--This is an everyday rule for me. At my height of 5' 2", my body does not require the same caloric needs of someone who is much taller (unless I'm burning 'mad' calories hiking or something else similarly strenuous). I've found that if I stick to a small plate, I'm more in control of the portions and calories. For example, if I'm having a sandwich for lunch, I usually only use one piece of bread folded in half, with a small portion of a vegetable-based side dish. This fits perfectly--and fills me up without weighing me down.
3. Skip the cheese--While we're talking sandwiches, I think many people are so used to putting cheese on their sandwiches that it feels weird not to, but I'm suggesting you just say "no" to the fattening, artery-clogging addition. After a while, you'll hardly miss it at all, and you can instead get a good burst of extra flavor from veggies, like arugula and tomatoes (in season, of course). If you must have cheese on pasta or pizza night, grate your own Parmesan, Asiago or Romano to control the portion.
4. Eat for balance throughout the day--I rarely eat bread or starch-laden meals back-to-back. If I choose to have a sandwich for lunch, I won't have pizza for supper. Or, if I have pasta for dinner, I won't have toast with breakfast. This forces me to think of meals with greater protein and veggie compositions.
1. Eat when you are hungry--First, you must differentiate between being hungry or otherwise unsatisfied. Once you accomplish that, I don't think you should just eat a meal because it is mealtime. Sometimes, you may have a bigger lunch and not be hungry at 5-6 p.m. In which cases getting in some exercise before dinner might be more what your body is craving. Then, you'll have a more revved up metabolism which will be helpful to burn off a balanced dinner, even if it's at 8 p.m.
2. Eat off a smaller plate--This is an everyday rule for me. At my height of 5' 2", my body does not require the same caloric needs of someone who is much taller (unless I'm burning 'mad' calories hiking or something else similarly strenuous). I've found that if I stick to a small plate, I'm more in control of the portions and calories. For example, if I'm having a sandwich for lunch, I usually only use one piece of bread folded in half, with a small portion of a vegetable-based side dish. This fits perfectly--and fills me up without weighing me down.
3. Skip the cheese--While we're talking sandwiches, I think many people are so used to putting cheese on their sandwiches that it feels weird not to, but I'm suggesting you just say "no" to the fattening, artery-clogging addition. After a while, you'll hardly miss it at all, and you can instead get a good burst of extra flavor from veggies, like arugula and tomatoes (in season, of course). If you must have cheese on pasta or pizza night, grate your own Parmesan, Asiago or Romano to control the portion.
4. Eat for balance throughout the day--I rarely eat bread or starch-laden meals back-to-back. If I choose to have a sandwich for lunch, I won't have pizza for supper. Or, if I have pasta for dinner, I won't have toast with breakfast. This forces me to think of meals with greater protein and veggie compositions.
Friday, October 8, 2010
Don'tcha
Today, as I was preparing a chicken to roast for dinner, I was listening to my iPod. I enjoy having music on while cooking and will typically dance around a bit to burn off some calories that I'll be indulging in later. My iPod is an eclectic mix, including everything from Stranglehold by Ted Nugent (a rocking song) to Don'tcha Wish Your Girlfriend was Hot Like Me, by the Pussycat Dolls. When the latter started up, I couldn't help but start singing my own lyrics, which went something like this, "Don'tcha wish your girlfriend could cook like me? Don'tcha wish your girlfriend knew how to bake like me? Don'tcha? Don'tcha?" I cracked myself up and just wanted to share.
Wednesday, October 6, 2010
New Food Network Show--Meat and Potatoes
Just the previews for "Meat and Potatoes" make me sick to my stomach. Are they serious with that burger the size of a grown man's head? And, how is that host going to do a full season of this show without having a heart attack, raising his cholesterol and possibly increasing his risk of cancer? I'm not a vegetarian, but I believe Michael Pollan had it right with "Eat food. Not too much. Mostly plants." Eating that much red meat is not good, and I bet the host knows this deep down inside, but agreed to do the show for the minimal fame and fortune that comes with the job. I wish him no ill will, but eating all that meat surely will make him ill.
Wednesday, September 8, 2010
CSA Week 15
One pint of sungold cherry tomatoes
One pound of wax/green beans
One bok choy
One kohlrabi
One bunch of swiss chard
One bunch of beets with greens
Two shallots
Two summer squash (we had zucchini already)
Three cucumbers
Four peaches
Two pounds of new potatoes
Two sweet red peppers
Six ears of sweet corn
Thursday, September 2, 2010
CSA Week 14
Two cucumbers
Two red onions
Two sweet onions
Two pounds of potatoes
One shallot
One pound of green/wax beans
One bunch of beets
One bok choy
One head of lettuce
One zucchini
One summer squash
Four juicy peaches
One green pepper
One eggplant
Six ears of sweet corn
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