1/2 C. Dice onion
4 C. Dice carrots
1T. Butter
1T. Olive oil
4 C. Chicken stock ( or vegetable)
1/2 C. Cream
2 T. Honey
1 T. Ground cumin
2 oz. Goat cheese
1 sachet bag (cheese cloth) of cilantro, cumin seed, bay leaf, and peppercorns

Heat oil and butter and sauté onions until translucent, about 8 minutes.

Add the carrots and dried cumin. Stir to combine.  Add 3 cups stock and sachet bag.  Cook 30-40 minutes.

While soup is cooking, warm 1/4 cup cream and all goat cheese in a separate pot.

When soup is done, puree with stick blender.  Add other 1/4 cup cream, honey, salt and pepper to taste.  Adjust consistency with additional stock.

Use goat cheese cream as garnish when serving. Serves 4.

Besides being as cute as a button, I found the content of this little girl’s video to be important. Elise decides to do an experiment to see how long it takes a sweet potato placed in a glass of water to grow vines.

Time needed to grow vines for conventionally-grown sweet potatoes, sprayed with “Bud-Nip:” Forever. No vines will grow.

Time needed to grow vines for organic sweet potatoes from the supermarket: After a full month, the potatoes yielded a few “wimpy little vines.”

Time needed to grow about a bajillion hearty vines from organic sweet potatoes from a local certified-organic market: Less than a week, and the vines that have grown are close to taking over the kitchen!

Young Elise goes on to explain that Bud-Nip is the commercial name for common herbicide Chlorpropham, and that it works systemically within the plant, so washing produce treated with Bud-Nip has very little effect on reducing the amount of this chemical that one would presumably consume. Bud-Nip is commonly used on conventionally-grown blueberries, carrots, onions, spinach, tomatoes, beets, and cranberries.

I think young Elise says it the best: “Which potato would YOU rather eat?”

Cute, short video I saw on UniqueDaily, Besides making me grin, it also caused the secondary side effect of making me wonder what the heck is in string cheese to make poor Mr. Evil have that strong of a reaction. My third thought? Maybe I shouldn’t be eating the stuff for breakfast.

Amazing post-Zumba miso soup

February 17, 2010

Feast your eyes, folks – quick, easy, delicious, AND nutritious!

By the time I arrived home from the gym, I still hadn’t stopped sweating. I needed to eat something and to hydrate, so I did what any gal dining solo would have done in my place – I whipped up a miracle supper in (no kidding) about 8 minutes flat!

1. Fill the electric tea kettle and turn on to begin heating.
2. Put around a tablespoon of dried wakame seaweed into cold water to re-hydrate.
3. Dice 1/2 a shallot (or could use onion), two cloves of garlic, and a thumb-sized piece of (peeled) ginger.
4. Finely slice 1/2 a carrot.
4. Put a small saucepan on the stove and heat about a tablespoon of oil. Once hot, stir in the veggies and cook for about 1-2 minutes.
5. Water should be hot by now, pour about 2 cups in with the veggies and bring to a simmer.
6. Stir in 1-2 tbsp of miso paste (I used red).
7. Stir in 1-2 tbsp of nut butter (I used sunflower seed).
8. Simmer for another minute or so. Stir rapidly.
9. Crack an egg into the soup while the water is still spinning around, tornado style.
10. Squeeze out the seaweed to drain, and add to your soup.

Enjoy! Delicious and nutritious!
And add some red chile flakes if you like – I forgot them in my haste to eat…

Theo Chocolate in Fremont is donating profits from two popular bars toward Haitian relief. The money from sales of both the Theo’s 45% Classic Milk and the 70% Classic Dark chocolate bars will go toward clean-water efforts by the NGO CARE.

via Voracious

Cute video of squirrel monkeys enjoying an enrichment activity involving Jell-o containing blueberries.

Surely, it must be significant that the monkeys demonstrate no interest whatsoever in the Jell-o, going straight for the “good stuff” and tossing the gelatinous bits aside without a second glance…This makes me consider – again – the true nutritional value of some of the things we put in our body…Sugar-free Jell-o is a “free” WW food, at zero points…Maybe a nice piece of fruit would actually be a smarter option?

via Serious Eats

This is the kind of video that makes me think it would be fun to live in Japan. This is from some kind of game show, and the challenge is to smoothly eat a slice of watermelon in such a way that the snowboarder taped to your face appears to be zooming back and forth on a half-pipe. Added bonus: Realistic sound effects!

via Serious Eats

I’m sure this is supposed to be delicious and decadent. Unfortunately, it just looks kind of icky.

Comprised of:

Bottom: Pumpkin pie inside a spice cake
Middle: Apple pie inside a yellow cake
Top: Cherry pie inside a white cake, all surrounded by cream cheese frosting

via Serious Eats

Make your own goat cheese!

January 6, 2010

Anything that comes from a blog named “Kiss My Spatula” is probably going to interest me. Behold: homemade goat cheese!

Word on the street is that it’s tremendously easy, and completely worth the effort, as it will surely exceed your expectations. I will absolutely try this!

via Serious Eats

This might help motivate us all to eat little better after the holiday season’s excessive food-related debauchery!

Vodpod videos no longer available.

via Serious Eats

I loved this! Could it be that culinary intolerance is actually the root of all evil? Or at least the root of the painful and public dissolution of our societal good manners? It’s not such a far-fetched idea, I guess, when the dialogue includes “congealed mucus” and “chicken abortions,” ¿no es cierto?

Vodpod videos no longer available.

via Serious Eats

Lovely, and maybe even vegetarian-friendly for your dinner! Available in “white meat” and “dark meat” from Seattle’s Madison Park Bakery:

via Serious Eats

Deep-fried but still alive

November 17, 2009

Let’s see…this poor fish has apparently been deep-fried. Alive. And is now still alive. Only now with a deep-fried crust. The video is pretty graphic, especially towards the end when the diners who have ordered up this hyper-fresh morsel of seafood begin eating–in spite of the obvious still-living state of this fish. Guácala.

via Eat Me Daily

I had forgotten they grew this way until I ran across this impressive stalk of stately green goodness for the bargain price of $2.99 at Trader Joe’s!

Brussels Sprouts

There are so many ways to prepare brussels sprouts, but one of my favorites is also one of the easiest, and a great “starter” recipe for those folks who aren’t so convinced they will enjoy this particular vegetable adventure. (My dear F was certain I would be eating them all myself, but after he tried one, we ended up fighting over who would get the last few!)

After removing the little guys from the stalk (I just snapped them right off), just rinse, slice a bit off the bottom of each and remove a tough outside leaf or two. Then add several cloves of garlic (peeled or not, your choice), toss the whole mess with some olive oil, kosher salt, and black pepper and roast uncovered in a 425-degree oven for about 45 minutes until cooked. While these are in the oven, you can petition the powers that be that at least half the sprouts end up well-charred – the blackened leaves are hands-down THE tastiest part!

Extreme cheek piercings

November 2, 2009

From some religious festival of vegetarians in Phuket, apparently. After I got over the initial “yuck” factor, I couldn’t help consider the obvious hygiene issues.

For example, using a pineapple just can’t be very sanitary:

cheek piercing-pineapple

Here’s another example. Is this like having earrings? As in, are there always permanent holes in these guys’ faces? Does it impact their ability to eat?

cheek piercing-espinas

And this was just creepy – I kept thinking of that bearded guy in Pasadena who hung out years ago at the Radio Shack…he’d tried to shoot himself in the mouth with a rifle, but instead of dying, he only blew away his mandible and most of his tongue.

cheek piercing-pistolas

via J-Walk

Whoa. This is just horrific – Nearly 7,000 calories? For a nutritionally-empty macaroni salad? I grew up in redneck-ville, and I don’t believe I’ve ever eaten a salad that contained a can of sweetened condensed milk.

I have to say that Wanda seems sweet and she looks like one of our cousins…I kind of want to hug her in spite of her dietary disaster!

(And I do mean disaster – estimating a high 10 grams of fiber, there are 165 WW points in that bowl!!)

Summer Yum!!

August 11, 2009

Fully exploiting the bounty of the Lake Forest Park Sunday farmers’ market, we prepared a healthy and visually stunning dinner:

Summertime Yum!

Summertime Yum!

Ripe-to-bursting tomatoes, fresh basil, Eastern Washington eggplant, summertime zucchini, toasted pine nuts, a drizzle of fab olive oil, a few curls of pecorino cheese, and a dusting of sea salt. Not super-cheap in terms of WW points due to the oil and pine nuts, but…My, how delicious!

I bought these beans (anyone know what they are?) in the bulk foods section of Central Market because they were big. “Substantial,” I thought. “Surely a meatless dish made with these ginormous beans will satisfy even the most discerning carnivorous palates.”

So last night I put them on to soak.

When I woke up this morning, this is what I found:

Big Beans

Big Beans

Like I Said...Big Beans

Like I Said...Big Beans


Really Big!


Dinner suddenly became markedly more abundant! I’ll try and remember to post later once they’re cooked…

UPDATE: Soooo it looks like these are fava beans. What I didn’t know about fava beans is that they have a tough outer shell or skin that must be removed–bean by bean–before cooking the beans. I suppose that the good news about that is that the inner bean does not take long to cook–maybe 10-15 minutes (after soaking the dried whole beans with skins, etc. overnight). The bad news, however, is that there is no shortcut for slicing open the end of each bean and pinching the opposite end to pop out the inner bean. Here’s a look at the beans and their skins:

Fava Beans and Skins

Fava Beans and Skins