Tuesday Megalinks

Brip Blap: 101 Thoughts on Losing 100 Pounds
"#10: Once you quit eating junk food, some of it starts to taste pretty awful." This is incredibly true. I avoid most chips and pre-packaged sweets because they taste funky to me now. (And not in a good, Stevie Wonder kind of way.)

Casual Kitchen: When High-Fat Food Can Actually Be Healthy
ARG I LOVE THIS BLOG SO MUCH.

Chief Family Officer: Weight Watchers vs. Do It Yourself
I’ve dropped pounds both ways - by recording the information myself, and via WW’s smashing online doohickey, which has the benefit of multiple support systems. CFO weighs the decision

Festival of Frugality 101: Rather Be Shopping
RBS does a stellar job hosting the festival this week, with a scenic tour of Highway 101. I’m hosting the 102nd edition, so get your entries in!

A Penny Closer: Reducipes
This is an ongoing series, rather than a single post. Essentially, Melissa either scales back the cost of expensive dishes or increases the delectability of simple meals. Very, very neat.

Real Simple: Thanksgiving 101
Man, I wish this magazine taught classes. I’d sign up, and always wear something sensible.

Smitten Kitchen: Our Approach to Food Photos
Nice tutorial accompanied by the most mouth-watering edibles pictures this side of Gourmet Magazine.

Time.com: Obesity Drugs Work – Modestly
Prescription pill poppers lose weight, but only about eight pounds a year. And the cost is not unalarming.

Wise Bread: Egg-cellent Ideas for Money Saving and Menu Planning AND Healthy Recipes with Cost Data
Article #1 motto: Eggs. They’re what’s for dinner. And lunch. And breakfast (but you knew that).
Article #2 motto: The USDA. Making food blogs obsolete since 2007.

(Photo courtesy of Flickr photographer Cobalt123)

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The Boyfriend, Miso Soup, and Giving Thanks

Instead of listing 5,000 different recipes for cranberry sauce or waxing poetic about perfectly seasoned stuffing (I’ll leave that to the experts), for this pre-Thanksgiving post, I’m gonna chronicle what I’m grateful for this year. Here goes:

• Family, friends, and good health
• Road trips
• Paying off college
• Becoming a slightly better cook
• The blogging dealie (good times and neat people)
• Alton Brown
• The Office (Now in reruns. Give the writers their due, dangit!)
• The failure of the Bratz movie
• This year’s lack of smarmy, gloating Yankee fans
• Johnny Depp’s 20th consecutive year on the “Dudes I’d Smooch” list (A record!)
• New Arcade Fire AND Radiohead albums
• No new Creed albums
• Our apartment not burning down when that weird socket thing happened
• My Cabbage Patch Kid's 23rd birthday (Mah little girl’s growin’ up!)
• The Boyfriend

In regard to that last one, I'm a pretty smitten kitten. TB and I have been co-habitating for almost five months now (dating for 18), and the gloppy loveyness grows everyday. (You may stop reading now to vomit.) What’s more, he’s totally obliterated my long-held theory that I unconsciously seek men who can’t cook. Blessedly, he knows a pot from a pan, the definition of “simmer,” and all how to tell if jambalaya is going to suck or rule.

Years ago, when TB was living alone in Queens, still months away from the Spain trip that would effectively end his vegetarianism, he cooked regularly for himself. This miso soup was a menu mainstay. Oh, there are glammed-up versions out there that aren’t quite as spartan, but his four ingredient concoction gets the job done (hardcore). It’s runs about a third of the price of what a Japanese restaurant would serve, to boot.

Anysways, he's a good egg, and I'm thankful he's around - for the miso soup, happy times, and otherwise.

(Side note: I could have bought the tofu for about a dollar cheaper, saving a quarter off each bowl. Alas, I lack forethought and should be whippened.)

The Boyfriend’s Bare Bones Miso Soup
4 servings – 1 cup each

4 cups water
¼ cup white miso paste (we used Shiro miso – Kris)
About 7 or 8 oz soft tofu, cut in 1/3” cubes (we used Nasoya – Kris)
2 green onions, sliced diagonally into ¼” pieces

1) Bring water to a boil.

2) Drop in green onions and tofu, and boil for 4 or 5 minutes (stirring lightly on occasion so tofu doesn’t stick to bottom.)

3) Drop in ¼ cup miso paste and stir until dissolved.

4) Serve.

Approximate Calories, Fat, and Price per Serving
85 calories, 3.1 g fat, $0.87

Calculations
4 cups water: negligible calories and fat, $0.00
¼ cup miso paste: 159 calories, 4.8 g fat, $0.49
About 7 or 8 oz soft tofu: 165 calories, 7.5 g fat, $1.50
2 green onions: 16 calories, 0.1 g fat, $0.70
TOTAL: 340 calories, 12.4 g fat, $2.69
PER SERVING: (TOTAL/4): 85 calories, 3.1 g fat, $0.87

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Light Italian Sausage and Pepper Sandwiches

(Thanks, everyone for the kind comments you've left on the site in the last few days. I love reading them, and appreciate all the points of view. Whee!)

The accidental murder of loved ones was a major concern when I first started cooking, especially when it came to self-created meals. I wasn’t too sure about roasting times or acceptable done-ness, so salmonella was a frightening spectre, hovering over my every meal like the possibility of nuclear obliteration during the Cold War. Subsequently, there were copious warm and fuzzy feelings whenever I failed to poison my circle of comrades.

Death and destruction have become lesser issues in the last few years, though I secretly pump my fist when guests are discovered alive the next day. Now, I’m equally concerned about taste, and developing it enough so that nothing is launched at my head, a la the Animal House cafeteria scene.

These dual properties – flavor and the eschewal of the choir invisible – are what guided Light Italian Sausage and Pepper Sandwiches. Sweet Italian turkey sausage has a nice little kick (without the fat, natch), and cutting each link into disc-sized chunks means a quick, thorough cooking time. This is super-important, since turkey sausage isn’t pre-cooked, unlike kielbasa and other prepared meats.

I should mention (and here’s where the safety issues come in) whenever I cook meat and vegetables in the same pan, I sauté the veggies first, move them to the outside of the pan, and then brown the meat in the space left. Once the chicken/pork/whatever is sufficiently cooked through, I stir everything back in together and heat for another few minutes. I’ve never become ill from meals prepared this way. (Neither have my friends, family, arch enemies, etc.)

HOWEVER (big however), some may not advocate this approach, and will cook the meat in another pan entirely. If you’re not comfortable with my method, please feel free to go with the extra-safe option. This goes double if you have kids. I like to think my digestive system is bullet-and-botulism proof, but children are no doubt a bit more susceptible to sickness.

Anyway, the sandwiches are really good in the end. The Boyfriend lurved them. (Lurve being the most intense form of love one can have for a sandwich.) They make a full meal, too, so there’s no need for a side. Plus, the sandwiches go really well with a glass of heart-helping red wine. And that can never be unhealthy. (Um, unless, again with the kids.)

Light Italian Sausage and Pepper Sandwiches
2 servings

1 T olive oil
1 green pepper, cut into thin strips
1/2 red pepper, cut into thin strips (1/3")
1 medium onion, cut into thin strips
2 sweet Italian turkey sausages, cut into 1/3" - 1/2" rounds
About 2 T red wine (optional)
salt and pepper to taste
2 oz. part-skim mozzarella, grated
1 large fancy sandwich roll, halved and gutted

1) Heat olive oil over medium-high heat. Add veggies and saute until they're soft and beginning to brown.

2) Move veggies to outskirts of pan, then place sausage, piece by piece, into middle of pan. Leave for about 2-3 minutes, until they're pretty firm on the bottom.

3) Stir everything all together, and cook until sausage is done. If you're using wine, add it wine now. Scrape bottom of pan, and cook long enough so the wine dissolves.

4) Turn off heat. Add salt and pepper to taste. Add mixture to warm bun. Top with mozz (which should melt).

Approximate Calories, Fat, and Price per Serving
372.5 calories, 19.2 g fat, $1.86

Calculations
1 T olive oil: 120 calories, 14 g fat, $0.08
1 green pepper: 24 calories, 0.2 g fat, $0.81
1/2 red pepper: 15 calories, 0.2 g fat, $0.46
1 medium onion; 46 calories, 0.1 g fat, $0.20
2 sweet Italian turkey sausages: 220 calories, 14 g fat, $1.00
About 2 T red wine: 26 calories, 0 g fat, $0.15
salt and pepper: negligible fat and calories, $0.02
2 oz. part-skim mozzarella: 144 calories, 9 g fat, $0.50
1 large fancy sandwich roll: 150 calories, 1 g fat, $0.50
TOTAL: 745 calories, 38.5 g fat, $3.72
PER SERVING: (TOTAL/2): 372.5 calories, 19.2 g fat, $1.86

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CHG Favorites of the Week

(Hi, everybody coming over from Get Rich Slowly! Thank you, J.D. for the incredible linkage! You rock the party that rocks the ... you know.)

Blog of the Week
Serious Eats
Do you like food? Do you like reading about it endlessly? Do you have a porn collection consisting entirely of pictures of cupcakes? THIS is the blog for you. They probably don’t need the promotion, but I can’t help myself. Mmm … Batali videos …

Organization of the Week
Food Bank for New York City
Sticking close to home with this one. Another four-star philanthropy, FBNYC helps hungry Big Apple-ites in each of the five boroughs. Their food supply is low right now, and with Thanksgiving coming up, it could be in trouble. Check it out. The ghosts of Teddy and Franklin Roosevelt will thank you for it.

Quote of the Week
“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.” – Dave Barry

Sketch of the Week
“Spam” – Monty Python
This week’s sketch has special meaning for me, since the audio version was my first introduction to Python. From there it was Holy Grail, Ministry of Silly Walks, and a crush on John Cleese that will not subside until 157 years after my death. (Please note convenient Japanese subtitles in sketch. Graham Chapman would have approved.)

Tip of the Week
If a recipe requires that you pound meat flat, but you don’t have a mallet, try using the bottom of a heavy coffee mug or beer stein. It’ll get the job done double-time, and the piercing THUNK noise is incredibly satisfying.

Untried Cheap, Healthy Recipe of the Week
Wednesday Chef – Russ Parsons' Salt-Roasted Pork Tenderloin with Rosemary and Fingerling Potatoes
Not for high-blood pressure types.

Video of the Week (Food Division)
'The Ballad of Peter Pumpkinhead" – XTC
You can consider this two weeks late or 349 days early for Halloween. Either way, more people should know about XTC.



(Image courtesy of SND.com.)

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Cheap Healthy Good’s Ultimate Guide to Kitchen Equipment

(First, a huge "Hi there" to everybody coming over from Simple Dollar and Frugal for Life. Thanks, Trent and Dawn!)

One of the most popular, frequently-posted-on topics in all of cooking blogdom is Kitchen Equipment. Everybody (including me) wants to know: what should we buy? In what sizes? Why would anyone need a freezer thermometer, unless he’s trying to preserve a body? (Note to self: maybe cut back on Dexter a bit.)

The problem is, there are oodles of clashing opinions, because everybody comes from different culinary perspectives. In other words, equipment suggestions from a pro chef will be way out of step with a mom of 27, and her advice might be totally useless for a prison lunch lady (who, I assume, is big on gruel).

With that in mind, I took an all-encompassing approach to creating this CHG guide. First, I gathered nine different lists from wildly diverse sources. Then, I counted how many times a particular piece of gear was mentioned across the samplings, and finally, compiled the findings into one great big master list. My references consisted of:

• Two bloggers: me, Chief Family Officer
• Two newspapers: Houston Chronicle, San Diego Union Tribune
• Two experts: Martha Stewart (via Boston Globe), Mark Bittman (via New York Times)
• One mega-site: About.com
• One almanac: Old Farmer’s Almanac
• One food network: er…Food Network

The results are a bit surprising. I expected more folks (even the pros) to mention the slow cooker, and didn’t think quite so many would suggest keeping a rolling pin on hand. (I use mine in Halloween costumes, only.) All in all, though, this seems like a good, comprehensive lineup. When paired with the suggestions from CHG’s Pantry of the Gods post, it should create a solid beginner’s kitchen.

(Coming next week: Where can I get this stuff on the cheap, without sacrificing quality?)

THE ABSOLUTE BASICS
(MENTIONED SEVEN TIMES OR MORE)
Cake pans (8” or 9” round or square)
Can opener
Casserole dish (9x13 or 8x8)
Chef’s knife (8” or 10”)
Colander
Cookie sheet
Cutting board
Dutch oven, stock, or large pot (8+ quarts)
Measuring cups
Measuring spoons
Mixing bowl(s)
Pairing knife
Roasting pan (9x13 or larger)
Saucepan (medium – 2-4 quarts)

Saucepan (small 1-cup to 1.5 quarts)
Serrated knife
Skillet (10” and 12” mentioned most often)
Spatulas (Metal, Rubber, and Flipper-style)
Vegetable peeler
Whisk
Wooden spoon

HIGHLY USEFUL STUFF
(MENTIONED FIVE OR SIX TIMES)
Blender (Blender/food processor combo)
Box grater
Glass liquid measures (2+ cups)
Hand mixer
Kitchen shears
Microplane grater
Pie pan
Rolling pin
Tongs

NICE TO HAVE
(MENTIONED THREE OR FOUR TIMES)
Bottle opener
Cast iron skillet
Cooling rack
Knife sharpener
Ladle
Loaf pan
Mandoline
Meat thermometer
Muffin tin
Pastry brush
Pepper grinder
Salad spinner
Slotted spoon
Steamer
Timer

OCCASIONALLY CONVENIENT
(MENTIONED TWICE)
Bulb baster
Carving/slicing knife
Coffee/spice grinder
Coffeepot
Corkscrew
Juicer
Kettle
Masher
Melon baller
Microwave
Nutcracker
Pressure cooker
Rotary eggbeater
Sifter
Skimmer
Slow cooker
Spoons
Toaster or toaster oven

DON’T WASTE YOUR MONEY
(MENTIONED ONCE OR NOT AT ALL)
Apple corer
Boning knife
Bread machine
Butcher knife (I took this to mean cleaver.)
Candy/frying thermometer
Citrus press
Cooking fork
Cotton flour-sack towels
Countertop convection oven
Custard cups
Double boiler
Fondue set (pretty, but useless)
Food scale
Freezer thermometer
Funnel
Garlic press
Griddle
Jar opener
Mortar and pestle
Oven thermometer
Pastry blender
Removable-bottom tart pan
Rice cooker
Ridged grill pan
Ruler
Skewers
Springform pan
Wok
Vegetable brush

(All photos courtesy of Flickr.)

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Tuesday Megalinks

A Calorie Counter: Fast Food Restaurants & Nutrition Facts Compared
This is a must-see. Post of the week, definitely. ACC takes all the popular items in major fast food chains and compares them, graph-style. Carl Jr.’s and Dairy Queen do not fare well. (Thanks to Consumerist for the link.)

Apartment Therapy Kitchen: How to Make Soup from Almost Anything
Bricks and old Xboxes not included.

Being Frugal: Month of Menu Planning
Lynnae’s attempting to get all her November food planned and out of the way. So far, so good.

Frugal for Life: Festival of Frugality #100
It’s here! Dawn hosts the FoF’s centennial with much ado and joie de vivre.

Casual Kitchen: Fresh Herbs 2 – Solutions to the Waste Problem
“Today I'm going to share three solutions for one of the most frustrating problems with fresh herbs: the fundamental mismatch between the small amount of herbs you might need for a typical recipe and the huge amount of herbs you usually have to buy in the grocery store.”

Consumerist: Are Your Cooking Spices Too Old?
I see two sides to this. One on hand, spices do really, honest-to-god lose their kick when they’ve been sitting in your pantry for a year. On the other hand, who has the money to replace a near-full bottle of marjoram every six months? Not I, says the rabbit.

Frugal Upstate: Best of – Military Care Packages
Jenn, ex-military herself, has a stellar post on what to really send to overseas soldiers. (Hint: Mickey Mouse sheets, yes; glassware, no.)

Journey to Simplicity: A Word about Shredded Cheese
Woman shreds own cheese, saves $26.72. Anti-pre-grated cheese lobbyists rejoice. (Thanks to Like Merchant Ships for the link.)

New York Post: Atkins' Fat Lip - Famous Diet Hikes Risk of Heart-Disease
Say it with me, folks: “Duh.”

Queercents: Save Money and Landfills with Canvas Grocery Bags
The Boyfriend and I have a Trader Joe’s tote, and we use about half the amount of plastic bags from the supermarket now. They’re really handy and bizarrely ergonomic.

The Urban Vegan: Autumn Express - 101 Simple Vegan Meals Ready in 10 Minutes or Less
Dairy, meat, and egg-free recipes for the legume enthusiast in your life. (Thanks to AT: Kitchen for the link.)

Wise Bread: What to Do About the Rising Cost of Bread AND Non-fat Dry Milk No Longer a Frugal Alternative AND Intro to Freezer Savings
Wise Bread goes for the trifecta. The second article is somewhat alarming, since dry milk is a staple in super-frugal homes (I believe Hillbilly Housewife uses a lot of dry milk in her cooking.) I wonder if there's a substitute.


(Image courtesy of Allposters.com)

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Oh, My Sweet Lassi

In the two years following college, I lived semi-large with three ladyfriends in a medium-sized Brooklyn apartment. We had starter jobs, very little money, and an unnatural obsession with singing Jock Jams in Ross Perot voices. (Try it! It's fun.) We were also not very interested in cooking, except for K.

Born in upstate New York, K was the only one who actually used our pots and pans. She bought things like “produce,” and “dairy products.” A few times, she whipped up this Saltine-butter-chocolate dessert that I can’t even think of without salivating all over my desk. (Seriously, Saltines? Who knew they didn’t have to taste like drywall?) One of her favorite concoctions, which I had never heard of at the time, and now order/make at every opportunity, was the lassi.

Essentially a thick Indian yogurt drink, lassis are intended to calm taste buds during a spicy meal. But, much like its fruity cousin the mango lassi, the sweet lassi is also delicious on its own.

While there were a bazillion options online, the recipe attached below is adapted from the Whole Foods website. It seemed simple enough, and turned out well. Only changes: I used low-fat yogurt and cut out the rosewater, since, uh, I don’t know what it is or where to find it. (I will rectify this situation for next time.)

Nowadays, K is married to a wonderfully awesome dude, who I am sure is benefiting from her years of experience and experiments. I wish I had appreciated it more when we were roomies. (Besides the Saltine thing. I appreciated that constantly.)

P.S. Just to clarify - this is NOT a milkshake. It is a yogurt drink. If you do not like yogurt, you will vomit profusely.

Sweet Lassi
Serves 2 (12 oz each) or 3 (8 oz each)
Adapted from Whole Foods.

2 cups plain lowfat yogurt
1/2 cup cold water
1/4 cup sugar
1/2 teaspoon ground cardamom
6 ice cubes

1) Blend yogurt, water, sugar, and cardamom together until smooth. Add ice cubes and blend again, until mixture is smooth. Serve cold.

Approximate Calories, Fat, and Price per Serving
2 servings: 248 calories, 3.8 g fat, $0.65
3 servings: 165 calories, 2.5 g fat, $0.43

Calculations
2 cups plain lowfat yogurt: 309 calories, 7.6 g fat, $1.15
1/2 cup cold water: negligible fat and calories, $0.00
1/4 cup sugar: 186 calories, 0 g fat, $0.06
1/2 teaspoon ground cardamom: negligible fat and calories, $0.08
6 ice cubes: negligible fat and calories, $0.00
TOTAL: 495 calories, 7.6 g fat, $1.29
PER SERVING (TOTAL/2): 248 calories, 3.8 g fat, $0.65
PER SERVING (TOTAL/3): 165 calories, 2.5 g fat, $0.43

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