Fun In The Oven?

     Just when you think you know it all.  I've recently been informed that it is possible to hard boil eggs in the oven.  IN THE OVEN.  Seriously?  Without explosive results?  Not like microwaving Peeps?  (Thrills and chills for the entire family!)  

     I went online to research this innovative concept and discovered that folks have been doing it for years, and it CAN be successful, but the reviews were mixed exactly 50/50.  Some said the end product was better than boiled eggs, but they were harder to peel.  Others said the result was not as good, but peeling was a breeze.  What is a girl to do, especially one who lives by the credo, "If it's not broken, why the heck fix it?" 

      Does anyone have personal experience with this process?  If you do, please leave a comment so we can all give it a try (or run for our lives).  

Never Say Never

     Straight from an organization known as THE DAILY MEAL is a new list of the 20 foods you should NEVER, EVER, NOT FOR ALL THE TEA IN CHINA eat.  Here it comes, and brace yourself.

1.  Sausage

2.  Bacon

3.  Frozen dinners

4.  Burgers

5.  Potato chips

6.  Diet foods

7.  Margarine

8.  Artificial sweeteners

9.  Popcorn

10. Bagels

11. Deli meats

12. Toaster pastries

13. Pizza

14. Cheese

15. Biscuits and gravy

16. Ice cream

17. Ribs

18. Packaged cakes and cookies

19. Cinnabons

20. Deep fried foods in general

     So there you have it, and I for one have lost all interest in living.  Most of my favorites are included, as well as any food that might remotely be associated with having fun.  Except toaster pastries.  I never was a Pop Tart girl.  

     Not lost on me is the fact that this article was followed immediately by one entitled, "Stressing Out Over What You Eat Can Be Harmful."   Now you're talking my language.  And since just READING the list of dreaded dietary hazards stressed me out, I'm taking another route.  

   What ever happened to simple portion control and all things in moderation, including moderation?  Doesn't that sound like more fun, not to mention more realistic?  Do you really want to be the only person at a birthday party who passes up the cake?  Do you want to celebrate the next pizza party with a small green salad?  No you do not.  

    Life is to be lived, and lived well.  One of the most enjoyable parts of it is eating.  Let's celebrate that, make good choices most of the time, and then allow ourselves to have a little fun!

Body Buddies

     Do you want to age imperceptibly, have younger looking skin, enjoy endless energy, and live to be 200?  Okay, maybe not the 200 part, but if you aspire to any of the other goals, these foods could help you along the way.

1. Blueberries might help long- and short-term memory.

2. The skin of red grapes contains resveratrol, an anti-inflammatory that may help protect against UV radiation and, ultimately, skin cancer.  

3. Whole grains such as barley can help reduce the accumulation of fat in the abdominal area.

4. Legumes such as black beans contain high levels of fiber, which helps speed food through the digestive system and could help prevent colon and prostate cancer.

5.  Flax seeds contain omega-3 fatty acids, which help lower cholesterol.

6. Hard cheeses such as Parmesan contain calcium, which helps protect bones from osteoporosis.

7.  Broccoli and other cruciferous vegetables are full of phytonutrients that are instrumental in reducing inflammation and possibly the risk of some cancers.

8. Apples contain pectin, a soluble fiber, which can help prevent cholesterol buildup in blood vessels.

9. Oatmeal may be the perfect pre-workout fuel and will keep you going throughout the day.  

10. Treat yourself to a little peanut butter after exercising.  Its combination of protein, carbohydrates, and fat will refuel you for your next workout.

11. Not a peanut butter junkie?  Try chocolate milk for a quickly absorbed post-workout boost.  

12. Ginger contains powerful antioxidants that make it a natural inflammatory.

13. Chicken soup might actually be good for the soul and for the upper respiratory tract when you're fighting a cold.  Maybe Mom was right!

14. Cherry juice contains melatonin, a natural sleep aid.

15. Onions may help slow the growth of a bacteria responsible for ulcers, gastritis, and gastric cancer.

16. Spinach is a magnesium powerhouse and may assist with maximum muscle and nerve function.

17. If you're feeling run down, boost your iron levels with a serving of white beans.

18. Citrus may be king when it comes to Vitamin C, but a single serving of guava delivers four times the RDA.

19. Kale may be considered produce has-been, but don't forget about it altogether.  It contains high levels of Vitamin K, which helps coalguate blood and prevent hemorrahaging.

20. Lettuce may help freshen breath.  Who knew?

     So down these beauties regularly, and I'll be looking for the invitation to your 200th birthday!

Not A Calorie In A Carload

     Negative calorie foods?  Sounds too good to be true.  But it turns out there might be something to it.  The thermogenic effect of food is the calories and energy your body uses digesting it, which for very low calorie foods might mean -- MIGHT! -- that you expend more energy than you take in.  Frankly, I think tossing around the phrase "negative calories" is fraught with peril so I would prefer to simply think of these as foods to include in your diet every day and in as large a quantity as you can manage.  Plus, they're loaded with vitamins, antioxidants, and fiber.  What a dealski!

1.)  Celery

2.)  Bell peppers (all colors)

3.)  Kale

4.)  Broccoli

5.)  Purple cabbage

6.)  Cauliflower

7.)  Cherry tomatoes

8.)  Spinach

     Try making a salad with all of the above, but beware.  You might disappear during the night!

You Say "Ricotta," I Say "Get Off My Porch"

     Welcome to my world.  I decided to make ricotta cheese from scratch because I've heard it's better than store-bought, takes no time, and is so easy a monkey could do it with his hands tied to his ears.  Okay, I'm game.  I bought whole milk and heavy cream, which I haven't done since the Bicentennial, squeezed a couple of lemons, and I was off and running.  

     According to my recipe, you combine milk, cream, and salt in a large pot and bring it to a boil.  Easy peasy, lemon squeezy.  So far, so good. While I'm standing there watching the pot, which will naturally never boil, our puppy (did I mention we have a new puppy?????) creates a diversion in another room that cannot be ignored.  The noise suggests it's either sheets being removed from the bed, the entire roll of toilet paper being unwound through every square foot of the house, or the demolition of the powder room we've been thinking of remodeling.  Knowing deep in my soul that I shouldn't, I nonetheless sprint out of the kitchen to repair the damage, do so at warp speed, and sprint back to the kitchen in time to see the milk mixture boiling over onto the stove, the counter top, the cabinets, the floor, and everything else in its path.  It's a veritable dairy volcano.  And while the sight is bringing tears to my eyes, it has just given Puppy a new reason to live.  Edible substances!  On the floor!  Dripping off the counters!  Falling from the sky! 

     Without giving myself undue credit, I believe that a more fragile woman might have cursed, thrown the pot away, cursed some more, and marched out of the kitchen, never to return.  However, having spent the last month adjusting from LIFE BEFORE PUPPY to WHAT IN THE NAME OF ALL THAT IS HOLY HAS HAPPENED TO MY LIFE, I steadfastly continue with my instructions, adding three tablespoons of lemon juice, reducing the heat under the pot, stirring constantly, and awaiting the highly anticipated curdling, which is the final triumphant moment in the procedure.  Mind you, I'm stirring nonstop while using one foot on a towel to mop up the milk on the floor and the other foot to try to block Puppy from his impromptu snack.  And possibly cursing.  Just a little.  

     After the two longest minutes in timed history, the milk mixture does indeed curdle, and while still blocking Puppy from his munchies, I one-leg it over to the sink where my cheese-cloth-lined colander awaits.  I pour the mixture into it and while it starts to drain, I drop to the floor to get the rest of the milk there, hop up and mop up the kitchen counter, then spray and wipe down the stove so there is finally -- finally! -- no remaining dairy product left in sight.  And Puppy, now disappointed beyond any speaking of it, finally -- finally! -- lies down.  

     While the ricotta cheese drains, I begin the formidable task of cleaning up the pot that boiled over.  And, oh yes, which accumulated quite a bit of milk product on its bottom, both in and out, and which bears so little resemblance to its former sparkling self that I am tempted to put it out of its misery.  But I persevere.  By the time I finish, the ricotta cheese has drained down to its curds (good news there), so I transfer it to another container for chilling just as Puppy announces that he is ready for his next meal/drink/pee/poop/nap/walkies/all of the above.  

     Now, three hours later, all of Puppy's immediate needs have been addressed, he is heavy into his afternoon nap (can you say "happy days are here again"?), and I have sampled the ricotta, and as much as I want to hate it with every fiber of my being, it's actually quite good.  I would even have to say it's better than store-bought.  

     So welcome to a typical morning in my kitchen these days -- three minutes of ricotta cheese making, fifteen minutes of ricotta cheese cleaning up, five minutes of Puppy reconnaissance, and two minutes of sailor-worthy cursing.  And the ricotta is good, but let me tell you, no monkey with his hands tied to his ears could pull it off! 

GUMBO FOR DUMBOS

     Feel like cooking?  Got all day?  Then I have just the thing for you, my friend.  Whip yourself up a big old pot of gumbo!  Wait, I'm lying because there's no such thing as whipping this stuff up.  It is an arduous process of chopping and measuring and standing and stirring and watching like a hawk and stirring and watching like a hawk and standing and stirring, stirring, stirring.  But if you live through the prep, you will be treated to a pot of gold, quite literally.

     I spent several days assembling all the ingredients and performing an assortment of pre-prep stretching and strengthening exercises.  Also on my mind was what to do about Puppy (have I mentioned we have a new puppy???????) so I didn't suffer a repeat of the ricotta cheese debacle.  But I worried needlessly.  Puppy's most recent favorite spot to recline is right in front of the kitchen stove, so there he was in all his glory during the entire process (puppies sleep A LOT).  I was able to keep a good eye on him, though I did have to straddle him during the entire standing and stirring process, a position I had not sufficiently stretched for.  But I digress.

     I'm from Virginia, but since that's not really the deep South, I didn't come out of the womb with an inherent knowledge of the mystery that is THE ROUX.  And let me tell you, gumbo is all about THE ROUX.  This mixture of fat and flour must be stirred constantly at a low temperature to ensure that it doesn't burn, and it takes close to an hour for it turn from white to a chocolate brown, and if you so much as blink, it will scorch and you will have to start from scratch.  But you probably won't and by then you will RUE the day you ever heard about THE ROUX.  (Go ahead, insert your derogatory noise here.)

      After wisely visiting the "ladies' lounge," (because believe me, there will be no time for THAT kind of nonsense once you start stirring) and 20 minutes of chopping vegetables, I began THE ROUX process, which I was told would take 20 to 30 minutes and which actually took a full hour.  By the time my mixture turned the proper color, my neck was stiff, my stirring arm was cramping, and my low back was talking to me.  But Puppy was sleeping like a rock!  Once THE ROUX is complete, it's nothing but a roller coaster ride from there, most of which is just simmering time.  By the end of the day, the house smelled like Louisiana and our mouths were watering.  I liked it, but my husband loved it, which is the only thing that really matters to me, so I call this ragin' Cajun kitchen adventure a huge success!

     I'm not going to take the time or the space to include the recipe here because there are so many of them on the Internet, but if you have one you particularly like, I would love to see it. 

You're Kidding, Right?

     If you're still keeping that new year's resolution to lose weight, no doubt you're watching your meal portion sizes and getting to the gym regularly, but here are a few wackadoodle tips that might help . . . believe it or not.

1.   Sniffing peppermint (preferably not in the form of a York Peppermint Patty) might help curb your appetite.

2.    Eating off a red plate might help you eat less.  

3.    Indulging in chocolate is associated with lower levels of abdominal fat.   

4.   Sleeping in a cooler bedroom may increase your calorie burning potential during the night.  

5.   Keeping pictures of low calorie foods on your refrigerator (and actually looking at them occasionally) may help satisfy cravings for higher calorie foods.

6.   Organizing your desk might reduce your food intake throughout the day.

7.   Paying with cash rather than credit cards may help you choose healthier food options.  

     So there you have it -- seven absolutely ridiculous weight loss tips.  Anybody care to test them?  Look at it this way, even if you don't get smaller, your heating bill will, your grocery bill might, and you'll be eating plenty of chocolate.  It's all good!

Just Say No To These Swimmers

     Even though we're constantly reminded to eat our fish for its lean protein and healthy fats, we're advised to avoid the following ten:

1.  Imported catfish may contain antibiotics that have been banned in the United States.

2.   Farmed eel may have a high mercury content.

3.   King mackerel, ditto on the high mercury. 

4.  Orange roughy, ditto again on the high mercury, plus this species has reportedly been overfished.  

5.   Chilean sea bass, ditto again on high mercury and being overfished.

6.   Shark, one more time on the high mercury content.

7.   Imported shrimp may contain high levels of antibiotics and chemical residue.

8.   Swordfish, mercury, mercury, mercury.

9.   Tilefish, guess what?

10.  Bluefin tuna may contain higher levels of mercury than other tuna.

Is there anything left in the sea, you might be wondering.  Don't forget salmon, cod, tilapia, mahi mahi, silver corvina, scallops, shrimp, crab, lobster, mussels, and clams.  No need to give up seafood yet!

White Is The New Green

     If you've been avoiding white foods (bread, potatoes, rice, pasta, and cream sauces) in an effort to eat more healthfully, here's one you can munch with abandon -- cauliflower.  This cruciferous vegetable is full of fiber and a powerhouse of antioxidants and anti-inflammatory agents, and it could help to prevent cancer, diabetes, and cardiovascular disease.   It's also loaded with Vitamins C and K, which can help keep your bones strong and healthy.  

     Eat it raw with Greek yogurt dip or roast it with olive oil, garlic, and rosemary.  Boil or steam the florets, then mash them up or put them in your food processor to make faux mashed "potatoes" (honestly, you won't know the difference).  Add it to a salad, soup, and stir fry, or eat it in place of rice or pasta.  

     White is IN!

Lying Labels

If you vowed to eat healthier this year and you're trying to decipher the mystery that is food labels, maybe you're already frustrated.  And rightfully so.  In my very humble opinion, today's labeling system is confusing, misleading, and decidedly UNuser-friendly.  So what's a savvy shopper to do?  I can't fix that problem, I'm sorry to say, but here are some things to watch for.

 1.  Sugar free means a serving contains less than .5 grams of sugar, but that serving might be more suitable for a Barbie doll.  Be sure to note the exact size before assuming you can inhale it with abandon.

2.    Gluten free is the newest buzzword, particularly for anyone suffering from celiac disease, but it doesn't necessary mean that the food in question is healthier.  In fact, removal of the gluten often results in the addition of sugar or salt, things we've been trying to avoid for years.  Beware.

3.    Low fat products may have a lower total fat content, but like gluten, when fat is removed, sugar or salt are usually substituted to make up for the lack of flavor or texture.  And again, check that portion size.

4.     Natural is one of my favorites.  Heck, sugar is natural.  Just eliminate that word in your head when you're scanning the label.

5.    Green labels are designed to get your attention and your automatic nod of approval by the color's association with a healthier, more ecologically responsible society, but don't be fooled.  The label rarely says anything different from the standard white or red label.  It's all marketing.  

So read those labels, and then read them again with caution.  Be savvy.

Don't Blame It On The Bossa Nova . . . or McDonald's

     One of the most unsettling movies I've ever seen was a documentary called "Super Size Me," made by Morgan Spurlock in 2004.  In it, Mr. Spurlock vowed to eat only from the McDonald's menu for 30 days in an effort to prove the dangers of fast food.  Prior to his endeavor, he was thoroughly examined by his physician and underwent comprehensive blood testing, all of which determined that he was of normal weight and in reasonably good health.  By the end of the 30 days, according to his doctor and the follow-up blood work, he was 25 pounds heavier and just barely clinging to life.  

     But here's the rub:  One of his stipulations was that he had to eat one of each featured item on the menu every day.  Do you have any idea how much food that is?  Secondly, if the friendly McDonald's representative behind the counter or the squawk box asked him if he wanted to super size his soda, fries, or meal, his automatic response was "Yes."  In addition, he displayed a map of one square mile of Manhattan showing how many McDonald's restaurants were clustered there and then suggested that it was virtually impossible to avoid them.  Apparently, some kind of magnetic force field simply propelled you through the door against your will and forced you to eat a Big Mac.  Finally, in the scene that finally drove me up out of my seat and after which I spent the remainder of the movie pacing and ranting and raving around my living room (to the unending delight of my husband, who was still trying to watch the movie), Mr. Spurlock was eating a meal in the front seat of his car and speaking to the cameraman sitting on the passenger side.  At one point, he said," I feel like I'm going to throw up if I eat any more of this, but I have to finish."  He then took two more bites of his sandwich, opened the driver's side door, and leaned out and threw up.  Pleeeeeeeaaaaaaaasssseeee!  How many of us eat to that point?  Okay, how many of us eat to that point more than once in our lives?  Could there be anything more ridiculous?   Only watching a grown man do it to himself in front of God, cameras, and everyone, as far as I'm concerned. 

      Mr. Spurlock suggested that not only is fast food (particularly McDonald's) harmful, but it is practically impossible to avoid it, and once you start eating it, you are helpless to stop.  Oh, honestly.

        Apparently, I wasn't the only one who was incensed by the movie.  High school science teacher John Cisna was too, and he recently set out to disprove Morgan Spurlock's misleading results.  Making reasonable and healthy choices, he proceeded to lose 37 pounds while eating exclusively at McDonald's for 90 days, and his cholesterol dropped from 249 to 170.  In addition to making wise food choices, Mr. Cisna walked 45 minutes per day, a regimen that Mr. Spurlock reportedly also had planned, though he never followed through.  For the most part, he was sedentary during his 30-day experiment. 

        So we can continue to blame our extra weight or poor health on our mothers, our tyrannical bosses, or the food industry, but the bottom line is that the only one in control of what I put in my mouth is ME.  I can keep doing what I'm doing and make the situation worse or I can make a few changes, smarter food choices, and move a little more, and I can change it.  I have the power. 

     

Rethinking the Resolution

     Happy New Year!  So how's that resolution working out for you?  Flawless eating and hours at the gym a part of your daily life now?  Me either.  Well, here's my thought.  Take a mulligan (pardon the golf terminology) and regroup, and here are a couple of ideas for making it happen.

Keep on:

1.  Eating lots of fiber.  Without even having to list the best candidates, this will automatically up your intake of vegetables and fruit, which will also increase your daily vitamins and antioxidants.  And don't forget about beans and whole grains. 

2.  Exercise 30 minutes a day (with one day of rest each week).  And it doesn't matter what you do, just get up and get moving and keep moving for 30 minutes until you can hear yourself breathing and you've broken a little sweat.

3. Cook more at home, either for eating in or for taking along.  You'll consume fresher ingredients with fewer chemicals and less sodium, and who knows, you might even discover that cooking is FUN.

Forget about:

1.  Losing 10 pounds by Friday.  'Nuff said.

2.  Cutting all the fat out of your diet.  The body needs some fat to function efficiently, but some are better than others.  Keep olive oil, avocados, nuts, seeds, and fatty fish on your play list.  

3.   Eliminating dessert from your life.  Seriously?  Oh, let's not.  Instead, why not allow yourself a little treat every day, something you REALLY love and don't need a family-sized portion of to satisfy you -- a couple of squares of exceptional chocolate, three bites of rich ice cream, or two small cookies.  It'll give you something to look forward to after dinner and keep you from feeling jail-house deprived.  

       I hope you're enjoying your best year ever!

     

Dig Into The Dog's Dinner

Have you ever had a pudgy Poochie, a flabby Fido, or a rotund Rover?  If so, chances are you're already familiar with the green bean diet.  When your furry friend needs to shed a few pounds, simply replace a portion of his regular food with green beans -- plain old drained, canned green beans -- and watch the extra rolls disappear.  Works like a charm.  

Can you tell where I'm headed with this?  I bet you can.  This time of year, when we're all trying not to gain our body weight in MORE body weight, why not give the old green bean diet a try?  When you're not attending a holiday party or other splendidly catered event, eat like your doggie.  Replace a portion of the heavy starches and proteins on your plate with green beans or lettuce or cabbage or kale or anything else that's green and fibrous and will help fill you up without filling you out.  Nothing like a little extra fiber during this annual eating extravaganza, plus it's the perfect opportunity to try a new vegetable or two.    

Once the holidays are over, consider making this adjustment to your evening meal every day, and watch the extra rolls disappear!

Eat Thankfully

I just saw an article in the paper about how to save calories during Thanksgiving dinner by sticking to white turkey meat (no skin, of course!), a small helping of mashed potatoes (no gravy, naturally!) and loading up on extra green beans.  And I am begging you: Check your diet at the door, throw your willpower out the window, this is NOT the day for counting calories.  

And keep this in mind:  Perhaps you have a houseful of family and friends for dinner.  Maybe you've been cooking all day, with dear ones by your side, and you've resurrected traditional favorites that have been passed down for generations.  Or maybe someone else is doing most of the cooking and you're providing one or two of your most-loved contributions.  Either way, there probably isn't another meal during the year that is founded so much on love and togetherness.  Feed off  that, be well nourished by it, and be thankful for every single morsel.  

Happy Thanksgiving!

The Holiday That Keeps on Giving (for Eight Weeks)

(I first posted this article last year at this time, but it so perfectly sums up my feelings about the upcoming couple of months that I'm repeating myself.  And it's not even age-related!)

     Welcome to HalloweenThanksgivingChristmasNewYear's, that eight-week, what-just-happened holiday that comes out of nowhere, spins us around until we don't know WHAT color we're supposed to be decorating with, and then leaves us breathless and five pounds heavier in January.  Did anybody get the number of that sleigh?  Ah, the holidays.

     It's true that most of us put on a few pounds between Thanksgiving and Christmas.  Why is it always a surprise?  We've finally purged the house of the remaining Halloween candy that we HAD to stock up on just in case there was an unexpected invasion of record numbers of costumed toddlers in our neighborhood, or, let's be honest, maybe we just threw in the towel and ate the leftovers ourselves.  Then we kick off the season with the granddaddy of all meals -- Thanksgiving dinner -- soon after which we launch ourselves into a full festive frenzy by baking absurd numbers of sweets in the name of tradition.  You know as well as I do that once the dust settles and we stow our holiday habits for another year, those extra pounds will come off again.  But if you're starting to stress out about it, read on.

     With all the hustle and bustle and dashing around, don't let your fitness program fall completely by the wayside, but be reasonable.  If you're accustomed to working out five days a week, accept that that may be unrealistic during the holidays.  Allow yourself an abbreviated version of your normal routine, or if you usually work out an hour a day, aim for 30 minutes a day or an hour every other day.  Use that time wisely (and vigorously), and then get on with other things.

     Now, about that monster meal:  If you're like me, when Great Aunt Gertie's cornbread sausage stuffing is on the table, I am there.  Why on earth would you deprive yourself of something so heavenly that you only get to eat once a year?  Shame on you.  But that doesn't mean you should take leave of your remaining senses.  If your family customarily eats Thanksgiving dinner in the middle of the afternoon, have a very light breakfast so you're not gnawing on the tablecloth by the time the big bird makes its appearance.  Then treat yourself to normal size portions -- let me repeat that -- NORMAL SIZE PORTIONS of all your favorite things.  If you don't absolutely adore sweet potatoes with marshmallows and red cinnamon candies, skip them.  Eat what you love.  Put your fork down frequently, and take a deep breath or two between bites.  If you avoid the typical frenzied speed at which we often indulge, you might even notice when your body begins to signal that it's feeling full.  When it does, have one more bite of your most favorite thing and then stop.  A piece of Granny Franny's famous pumpkin pie?  A small one, perhaps.  A piece of every kind of pie on the buffet table?  Oh, let's not.

     And here's the kicker:  The day after Thanksgiving, get right back to business as usual.  Eat normally, exercise, and start looking forward to the next holiday.  As far as your body is concerned, it's not what you do between Thanksgiving and Christmas that's so important.  It's what you do between Christmas and the following Thanksgiving that makes the real difference.  During the holidays, pay a little more attention to your spirit and enjoy!

Do you have a trick for surviving Thanksgiving dinner?  Leave a comment!  (See the instructions in red after all the articles.) 

Stuff A Pumpkin

If you're carving pumpkins for decorations anyway, consider getting an extra one to scoop out and fill with this mouth-watering combination of goodies.  It's got BACON in it, and that's all I'll say about THAT.

PUMPKIN STUFFED WITH EVERYTHING GOOD
(Serves 2 - 4)

1 3-pound pumpkin, top cut off and seeds and pulp removed
1/4 pound of stale bread, cubed
1/4 pound of Gruyere, Swiss, or Cheddar cheese (or a combination), cubed
4 slices of bacon, cooked crisp and diced
2 cloves of minced garlic
1/4 cup of minced chives or scallions
1 tbsp. of minced fresh thyme

1/2 cup of heavy cream
1 pinch of nutmeg (grated fresh if available)

Preheat oven to 350 degrees and line a cookie sheet with a silicone baking pad or tin foil.  In a large bowl, combine bread, cheese, bacon, garlic, chives, and thyme and pack into empty pumpkin.  It should be well filled but not overflowing.  In a small bowl, combine cream and nutmeg and pour over contents of pumpkin.  The mixture should be moist but not swimming in cream.  Place top of the pumpkin back on and bake for 1 1/2 hours, or until contents are bubbling and pumpkin flesh is tender.  Remove top and continue baking for about 30 minutes, until liquid is slightly evaporated and top is brown.  Remove from oven and allow to sit for 10 minutes before serving.

Let's be honest.  You could combine the above ingredients and bake them in a combat boot and they'd be delicious.  But if you're feeling festive and you're going to the trouble of scooping out pumpkins anyway, this presentation would be a hoot. 

Enjoy!

I Dare You To Try This

Okay, prepare yourselves.  I'm going to say two words to you, and you're going to say just one back to me.  Ready?  Here goes:

Me:  Velveeta Fudge.

You:  Yuck! (Or possibly yuckie yuckie ewwwww, but that would be three words.)

I couldn't believe I was actually reading this recipe, but local foodie Jan D'Atri assures her readers that it is da fudge bomb, and we certainly wouldn't want to miss out on anything that good, so I'm passing it on.

VELVEETA FUDGE

3/4 pound of Velveeta cheese, cubed

2 sticks of butter

6-8 squares of unsweetened baking chocolate

2 tbsps. of light corn syrup

2 boxes (2 lbs.) of powdered sugar

1 tsp. of vanilla

1 1/2 cups of chopped walnuts or pecans (optional)

In a double boiler or 3-quart saucepan, melt the Velveeta, butter, corn syrup, and chocolate over medium heat.  The mixture will become a yogurt-like consistency and might look like it's about to curdle.  (The thrills in this recipe just never end!) Remove pan from heat and mix in the powdered sugar until smooth and glossy.  Add the vanilla and nuts until well incorporated. Pour mixture into a buttered 9" x 13" pan and refrigerate until firm.  Cut into squares to serve.  

Jan notes that this fudge needs to be kept refrigerated or it will soften and adds that it can be kept in the refrigerator for weeks without losing any of its quality.  

It's worth a try, don't you think?  You first.  

What's Wrong With This Picture?

When it started to feel like autumn last week, I was thinking of apples and squash.  Now that's officially October, my thoughts are turning to pumpkins.  I just love all the different sizes and shapes and colors in big baskets at grocery stores this time of year.  Have you ever gone to an honest-to-goodness pumpkin patch and picked your own?  What a hoot!  But I digress.  I love the look of pumpkins and cleverly carved jack-o-lanterns for Halloween, but I most definitely do NOT like to eat pumpkin.  Not fresh, not out of a can, not in a pie, not in a cheesecake, no way, no thank you, no pumpkin for me.  Until I saw this recipe:  Pumpkin Bacon Macaroni and Cheese.  If you know me, you know that has my name all over it, except for the pumpkin.  But I am nothing if not adventurous, so I'm going to give this bad boy a try.  If you're an adventurer too, here goes:

PUMPKIN BACON MACARONI AND CHEESE

(With thanks to Lauren; serves 6.)

1 pound of short pasta, such as rotini

8 slices of bacon

1 cup of diced onion

1 clove of garlic, minced

1 cup of canned pumpkin (without pumpkin pie spices added)

1/4 tsp. of thyme

1/8 tsp. of cinnamon

Pinch of nutmeg

Salt and pepper to taste

1 jar of prepared Alfredo-style sauce

3/4 cup of milk

1/2 pound of grated fontina cheese

1/3 pound of grated sharp cheddar cheese

Crushed Ruffles potato chips for garnish (optional)

Cook pasta to al dente, according to package directions, then drain.  Return same pot to stove and cook bacon until crispy, then drain on paper towels. When cool, chop bacon into small pieces.  In remaining bacon grease, saute onions and garlic.  Stir in pumpkin, spices, and Alfredo sauce.  Pour milk into empty sauce jar, replace lid, and shake vigorously, then add the milk to the pot.  Add the cheeses and stir while melting.  Stir in the pasta and half the bacon.  Spoon into serving dishes and top with remaining crumbled bacon and potato chips (if desired, and who wouldn't desire THAT?).  Eat it all up.

Now, honestly, with all that other glorious stuff in there, chances are you wouldn't even notice the pumpkin.  It might just add additional creaminess, which we would be willing to taste test, right?  Okay, let's try this wacky wonder.  You first.

 

 

Another Banner Day!

Wait no longer, here's your reason to celebrate the weekend -- it's National Chocolate Milk Day!  Remember chocolate milk?  Mmmmmmmm.  Way back there with the bologna sandwich on Wonder bread.  Those were the days. 

Fall In!

Fall is here, and while the desert autumn may not include brilliantly colored leaves and frost on the pumpkin, we do start to get a break from the heat, and naturally that makes us think of -- what else? -- apples and squash.  Maybe you're thinking of football games and Halloween and Oktoberfest, but I'm a foodie and I'm thinking about apples and squash.  So here are a couple of fall-inspired recipes:

MEZA LUNA LASAGNA 
(Serves 6-8)

1 large butternut squash, peeled, sliced lengthwise, and cleaned of seeds/string

Olive oil cooking spray

Salt and pepper

2 jars of Alfredo-style pasta sauce

1 package of frozen chopped spinach, thawed and thoroughly drained

15 ounces of ricotta cheese

1/4 tsp. of nutmeg

No-boil lasagna noodles

1 cup of shredded mozzarella cheese

1/2 cup of grated Parmesan cheese

Preheat oven to 375 degrees.  Slice the squash halves into half-moons about 1/2" thick.  Spray a baking sheet with cooking spray and then sprinkle with salt and pepper.  Arrange the squash slices on the sheet in a single layer, spray them with cooking spray and sprinkle with salt and pepper.  Bake until tender, about 35 minutes.  Remove from oven and allow to cool.  Reduce oven temperature to 350 degrees.

In a sauce pan, warm the Alfredo sauce over low heat.  In a bowl, combine ricotta cheese, spinach, nutmeg, and a pinch of salt. 

To assemble the lasagna, coat the bottom of a 9"x13" baking pan with a little Alfredo sauce.  Place lasagna noodles side by side and top them with more  sauce.  Add a single layer of squash slices.  Top squash with more sauce and another layer of noodles.  Spoon the ricotta cheese mixture onto the noodles and spread it out to cover.  Top with more noodles and sauce and then the remainder of the squash slices.  Finish with sauce and the mozzarella and Parmesan cheeses.  Cover with foil and bake for 40 minutes.  Check for the tenderness of the noodles and then bake uncovered for 10 more minutes, until cheese is golden and bubbling.  Allow to rest for 15 minutes before serving.  

SQUASH CARBONARA 
(Serves 4)

1/2 large spaghetti squash, cooked and shredded with fork

(If you need pointers on cooking spaghetti squash, check out my post from September 1, 2011, where I extol the virtues of this magnificent vegetable.)

3 slices of bacon, cut into bite-sized pieces

1 clove of minced garlic

1/2 cup of light cream cheese, cubed

3/4 cup of milk

3/4 cup of baby peas

1/3 cup of grated Parmesan cheese

While the squash is cooling, cook bacon in a skillet until crisp, then remove and drain.  Pour off the drippings and saute the garlic for about 1 minute.  Add cream cheese, milk, and peas and simmer over low heat until the cheese is melted.  Add squash and bacon and toss to coat with sauce.  Sprinkle with grated Parmesan cheese. 

THE GOLDEN SLAW
(Serves 6-8)

1 bag of shredded green cabbage (make it easy on yourself)

1 cup of shredded carrots

1 Fuji apple, peeled, cored, and julienned

1 cup of dried cranberries

4 tbsps. of your favorite BBQ sauce

2 tbsps. of mayonnaise or plain Greek yogurt

Salt and pepper to taste

To make the dressing, combine BBQ sauce and mayonnaise or yogurt, then season with salt and pepper.  Combine the remaining ingredients in a bowl and toss with the dressing.  Chill before serving.

So there you have it -- squash and apples and more squash.  Hello, Fall!