Food In Many Forms

This past week was Restaurant Week in Baltimore , so my roommate and I made reservations for dinner Friday and Today at an Italian restaurant and a steak house. At the steak house, we both got the prime rib dinner with salads, sides and dessert for a great price , but found ourselves with more food than we knew what to do with.  Well, I think this steak house had the right idea. When they came back with my leftovers all packaged up they also attached a card with this website that had recipes using leftover steak . I think this would be a great trend for restaurants to start! Less overeating and less waste? That's what I'm talking about!

Persian Ghotab, Almond-Filled Cakes I always love to try new foods, and these cakes/pastries/cookies were certainly fun to make. My old college roommate is Persian, and she loves to make Ghotab with her mom for parties and family get-togethers . It's wonderful how food can remind you of so many traditions and memories. Although, she admitted to me that this recipe from the internet, is better than her mom's. I plan to reproduce this recipe in my own kitchen some day. But until then, I have no way of knowing exactly how much of any ingredient we added (The dough was too moist so we added more flour then the recipe called for). This makes it pretty much impossible for me to do a nutritional analysis . So, for the time being, I can live in ignorance, and actually enjoy this indulgent, fried dessert! Ingredients:  2 egg yolks ½ cup butter ½ cup yogurt 1½ cups flour 2 cups vegetable oil 1 cup confectioners sugar 1 tsp baking powder Pinch of salt Filling: ½

I just finished prepping to make my favorite Jambalaya recipe  tomorrow, and I thought this would be a great opportunity to update the recipe with nutrition information.  Of course, as soon as I look at the nutrition breakdown, I realize the sausage is full of saturated fat and sodium. So I may consider switching out the sausage for shrimp. Replacing one sausage link with 3 oz of shrimp saves 76 calories, 10 g fat, 3.5 g sat fat and 810 mg sodium per serving!  Cajun Rice a la Ocean City Ingredients: 1/2 onion, finely diced 1 can dark red kidney beans 3 stalks celery, finely chopped 1 red bell pepper, finely chopped 4 pack of precooked Cajun Andouille sausage, sliced Bouillon cube (Recommended: Edward & Sons Not Chick'n)  Worcestershire sauce 1 1/2 cups white rice Salt & Pepper Directions: 1. Boil 3 1/3 cups of water, drop in 1 bouillon cube and allow to melt, pour in rice 2. Sauté onion, celery, and bell pepper, flavoring with Wo

As a future dietitian, I should know better. I know which fats are the "healthy" kind and which ones to avoid.  But I love my sausage, be it at breakfast or dinner, be it in patty form or bulk, be it Italian or Andouille. In this case the good outweighs the bad . And I can prove it. (If you trust me already, skip to the bottom for a delicious recipe; if you want my evidence, read on.) I just learned about this great new tool called the Super Tracker . It is part of the government's MyPlate campaign , and it tracks just about anything you could want. In this case, I wanted to know how many servings of vegetables  I am getting. The Super Tracker tells me that one half a squash has 1 cup of vegetables (40% of my Daily Value) , and 1 1/2 oz protein (27% of my Daily Value). (The other 1/2 oz sausage per serving contributes to my discretionary calories due to the fat content.) In my opinion, for the average healthy person can handle a little fat from a natural, mini

I finally brought some of my cook books from home when I came back from winter break, and the Pioneer Woman Cooks was first on my list. Just out of sheer luck, one of my friends mentioned he loved pineapple upside down cake, so when I found this recipe, I had to make it for him.  Unlike Ree Drummond, I don't happen to own a cast iron skillet, so I had to adapt a little and transfer my caramelized pineapple into a cake pan, and drizzle the buttery brown sugar on top. On the plus side, I didn't have to pour the entire half-stick of butter in. The cake portion was super moist and the pineapple looked great (even though they stuck to the bottom of the pan at first).  Ingredients: 2 1/2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 2 cups granulated sugar 1 1/2 stick  (3/4 cup) butter 1 1/2 cups milk 2 large eggs 2 teaspoons pure vanilla extract One 20 oz can sliced pineapple, 2 Tablespoons juice reserved 1 1/2 cups packed brown sug