24 Great Light-Cooking Tips

I thought this Weight Watchers article was insightful and makes me want to try out some of the tips tonight for dinner! (hopefully the link works for you)

newly vegetarian

I really love this article by Mark Bittman. It phrases so well how I feel and why I've recently decided to stop eating meat. Here's my favorite paragraph:

As much as we like eating animals, naturally crave them and are encouraged by misinformation (often a better word than “marketing”), the waiter’s advice — “why bother?” — holds true for at least 90 percent of the animal products we’re offered, no matter what their form. They’re produced badly, they cause immeasurable damage to both our bodies and the earth, and — compared with the real thing — they don’t taste that good.

Until the industry changes, so long meat!

I'm baaaaaaaack...

Just wanted to share a fun link with everyone quick. Five Funky Food Museums. Can you say you've been to all of them? What others would you add to the list?

Just made this and it was delicious!

French Toast Bake

12 servings

1 pckg (12 oz) sausage links
12 eggs
1 can (30 oz) pumpkin pie filling
1 can (12 oz) evaporated milk
1 tsp cinnamon
1 tsp vanilla
15 slices white bread, cubed
Confectioners' sugar
Maple syrup

Cook sausage according to pckg directions. Cool slightly; cut into 1/4-in. slices. In a large bowl, whisk the eggs, pie filling, milk, cinnamon and vanilla. In a very large bowl, combine sausage and cubed bread. Add pumpkin mixture; stir to coat. Transfer to a greased 13-in x 9-in baking dish.

Bake uncovered at 350 for 35-40 mins or until a knife inserted into the center comes out clean. Dust with confectioners' sugar. Serve with syrup.

Love this article!

Maybe save reading it for January 1st, but here's a great article to get you into some good habits. I think I might print it and put it on the fridge :)

It could kill a horse...

Check out this article about the most extreme dishes out there right now. Unbelievable!

Mac n Cheese Soup

Again, I made this my own but subbing in certain things, but overall awesome recipe!

1 1/2 cups dry elbow macaroni
1/2 cup minced onion
1/4 cup celery (I used more and also added about 1/2 cup carrots)
2 tbsp unsalted butter
1/3 cup flour
1/2 cup dry white wine (didn't use this)
2 cups chicken broth (added extra)
1 tsp dry mustard (added extra)
1/8 tsp nutmeg
1/8 tsp cayenne pepper (also added black pepper)
2 cups whole milk (used skim)
4 cups shredded sharp Cheddar
1 tbsp lemon juice (didn't use)
salt to taste
1/4 cup crumbled blue cheese (didn't use)
2 tbsp minced fresh chives (didn't use)
(added hot sauce and crumbled bacon on top)

Cook macaroni in a pot of salted water; drain and set aside.
Sweat onion and celery (and carrot) in butter in a large saucepan over medium heat until soft, about 5 minutes.
Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.
Add cheddar, allowing it to melt completely. Stir in macaroni, lemon juice, and salt; remove from heat.
Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

(Also pictured is the book I just finished reading - Michael Pollan's Food Rules" An Eater's Manual. It was really good!)