Cheap Healthy Good

Dear Diary: Sourdough Sausage Stuffing

2009-11-23T09:40:00.002-05:00

Today on Serious Eats: Sausage, Apple, and Cranberry Stuffing. Because you can never have enough stuffing. And you can never say the word “stuffing” enough times in a blog post. (Also: stuffing.)

This year, in preparation for our Thanksgiving posts, I cooked and ate two 9x13 trays of stuffing, all by myself. It was grueling, tongue-bending work. But somebody had to do it. And somebody had to keep a diary of the ordeal.

DAY 1
Dearest Diary,
Thanksgiving is nigh! Oh, such joy and contentment the holiday brings to myself and my kin! What delightful provisions shalt we partake in this annus mirabilis? I do find stuffing particularly pleasing, and a lighter, savory recipe would create much huzzah-ing amongst mine hallowed guests. Let it be done, then! This evening, Cooking Light’s Sourdough Sausage Stuffing shalt permeate mine apartment like so many exhaust fumes of scrumptiousness.
Earnestly,
Kris

DAY 2
Dearest Diary,
O, frabjous day! What wondrous victory the stuffing has been! Truly, a splendid addition to anyone’s Thanksgiving table. Alas, there is much left over, as the Husband-Elect has been detained by his place of employment. I shalt endeavor to persevere, as we bloggers must! Serving #3, down the hatch.
Copiously,
Kris

DAY 3
Dear Diary,
Prepared the other stuffing for Serious Eats. It’s quite good, but has left me with two plastic receptacles full of stuffing. I now embark on my sixth straight all-stuffing meal. This could last a fortnight. Beginning to rue decision-making skills, regret life choices.
Somewhat nauseously,
Kris

DAY 4
Diary,
On to stuffing meal #9. I’m pretty sure a stuffing baby is forming in my abdomen. Who’s idea was this, anyway? I’d like to punch her in the neck with a ladle.
Blerg,
Kris

DAY 5
Diary,
Stuffing has taken on bizarre, LSD-like characteristics. Hallucinations abound. Everything starting to look like Lady Gaga video. Why yes, Mr. Lincoln, I will unite the country with you. Nice hat.
Flounder staple,
Kris

DAY 6
Deer Diree,
To mutch stoofing. Tumy fulding inn onn isself. Scend halp. HAHAHAHA. *cry*
Cris

DAY 7
Diary,
I woke up this morning next to a man in a banana costume, a copy of Cormac McCarthy's Blood Meridian, and a clean Pyrex dish. Trying to piece the previous night together, to little avail. I do know the following: 1) the stuffing is gone, 2) it was savory and delicious, and 3) Lou Reed is locked in my bathroom. Will definitely do this again next year.
Suspiciously,
Kris

The diary mysteriously ends there. Strange. But sweet readers, if you should want to set off on a similar journey, here’s some things to know:

1) The better the bread, the better the stuffing. I went for an organic, artisanal loaf here, and the price reflects the quality. Man, it was good, though.

2) Try to buy the bread pre-sliced. The cubing process will be much quicker.

3) Numbers come directly from Cooking Light, so only the price calculations are included below.

4) Cooking Light has more stuffing recipes where this came from, over here.

And with that, Happy Thanksgiving, everybody! May your turkey be moist, your pie be fresh, and your stuffing be plentiful. But not too plentiful.

~~~

If you like this recipe, you might also like:

~~~

Sourdough Sausage Stuffing
Serves 9
From Cooking Light.

10 or 11 ounces sweet Italian turkey sausage (about 3 links)
1 teaspoon olive oil
2 cups onion, chopped
2 cups celery, chopped very small
2 tablespoons fresh parsley, chopped
2 teaspoons ground sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon freshly ground black pepper
12 cups (1/2-inch) cubed good sourdough bread (about 1 pound)
2 to 3 cups low-sodium chicken broth
Cooking spray

1) Preheat oven to 350°F and coat a 9x13 baking dish with cooking spray.

2) Remove sausage from casings.

3) In a large nonstick skillet, heat oil over medium-high. Add sausage and cook 7 to 8 minutes, until browned, breaking sausage into smaller pieces as you go. Add onion and celery, and cook for another 4 or 5 minutes, until onion is a bit soft. Kill the heat. Add parsley, sage, thyme, salt, marjoram, and black pepper, and stir to combine.

4) Combine sausage mixture and bread cubes in a large bowl. Gradually pour in about 2 cups of broth, and stir until everything is evenly moist. Place entire mixture in the 9x13 dish, and pour a little more broth over the top if necessary. Bake for 10 minutes covered, then 20 minutes uncovered. The stuffing should be hot and the top golden brown when finished.

Approximate Calories, Fat, Fiber, and Price Per Serving
208 calories, 5 g fat, 2.1 g fiber, $0.98

Calculations
10 or 11 ounces sweet Italian turkey sausage (about 3 links): $1.49
1 teaspoon olive oil: $0.04
2 cups onion, chopped: $0.41
2 cups celery, chopped very small: $0.94
2 tablespoons fresh parsley, chopped: $0.33
2 teaspoons ground sage: $0.48
1 teaspoon dried thyme: $0.12
1/2 teaspoon salt: $0.01
1/2 teaspoon dried marjoram: $0.27
1/2 teaspoon freshly ground black pepper: $0.02
12 cups (1/2-inch) cubed good sourdough bread (about 1 pound): $3.99
2 to 3 cups low-sodium chicken broth: $0.71
Cooking spray: $0.04
TOTAL: $8.85
PER SERVING (TOTAL/9): $0.98

Veggie Might: Thanksgiving Tips, Part II—The Sides

2009-11-19T10:37:00.004-05:00

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Last week, my CHG lovelies, we discussed hosting and main dishes for a vegetarian/vegan-friendly Thanksgiving. This week it’s all about the Side Dish.

The side dish is a vegetarian’s best friend. When you’re just starting out on the veggie path, loading up on sides is an easy way to eat out or eat at someone else’s house with minimal hassle. And at Thanksgiving, let’s be honest, the side dishes are the best part of the meal.

So let’s take a look at a few classic Thanksgiving sides and how easy it is to make them vegetarian or vegan—and healthier too! (Most of the recipe renovations below are vegan. You can sub dairy butter or milk in most cases.)

THE CLASSICS

Dressing—Traditional stuffing (goes in the bird) and dressing (goes on the side) contains meat bits and stock. But you can easily and tastily fix that. Start by replacing the bits with celery, onion, and garlic. Then switch the turkey stock with vegetable stock and you’re good to go. If you’d like to add a fat, use olive oil or butter (dairy or non); then go crazy with the sage and thyme. It’ll be the dressing of your dreams.
VeganYumYum’s Chestnut Stuffing (scroll down, you’ll see it)
Wild Mushroom Stuffing from Serious Eats

Gravy—Gravy doesn’t need those drippings to be savory and delicious. It just needs flour, salt, vegetable stock, spices, and a quick flick of the wrist.
I Can’t Believe It’s Vegan Gravy from VegWeb
Vegan Gluten-free Gravy from Cupcake Punk

Mashed Potatoes—Wait. Mashed potatoes are vegetarian, right? Well, that depends. Sometimes people use chicken stock to add flavor. Vegetable stock will substitute nicely. If you have vegans on the way, substituting nondairy milk will still make your taters rich and creamy.
Jinxi Boo’s Easy & Creamy Vegan Mashed Potatoes
Kale and Olive Oil Mashed Potatoes from 101 Cookbooks

Sweet Potato Casserole—Sweet potatoes are so nearly perfect on their own, and yet, every year, we slather, smother, and cover them with cream, eggs, and marshmallows until they’re barely recognizable. If you’re having vegetarians, they might excuse the eggs and cream, but the marshmallows will still be a deal-breaker. Try a pecan topping instead. To lighten it up, make it vegan and keep the flavor: replace the eggs and cream with nondairy milk and butter *. I promise: your omnivore guests will NOT know the difference, especially with all those delicious pecans on top.
Sweet Potato Casserole from Fat Free Vegan
Nikki’s Sweet Potatoes from 101 Cookbooks

Green Beans or any other green vegetable—My grandmothers, Midwest and South, never put a vegetable on the table without bacon or ham in it. But believe me when I tell you, vegetables do not need meat to taste good. Olive oil, a little vegetable stock, maybe some garlic, slivered almonds, lemon juice... SALT and PEPPER. I could go on and on. Vegetables, if they’re fresh—hey, even if they’re frozen—are delicious and vegan all on their own.
Martha Stewart’s Green Beans and Almonds
Green Beans with Lemon and Pine Nuts from Epicurious

Green Bean Casserole—Now this one is trickier. I tried green bean casserole once unsuccessfully with mushroom soup from a carton and soymilk. Not. The. Same. It was before I cooked regularly and knew about things like “thickeners” and “comparable replacements.” It was a liquidy, bland mess with fried onions on top. But don’t let my failure stop you from experimenting or trying one of these amazing-looking renovations.
Vegan Green Bean Casserole from Fat Free Vegan
Columbus Vegan’s Green Bean Casserole

Cranberry Sauce—Most cranberry sauce, whether from a can or homemade, is vegan from the start: just cranberries, sugar, and water (though canned will likely have HFCS). However, some folks like to tart up their cran with gelatin, making it a no-no for vegetarians and vegans alike. If you want to get creative, try adding other fruits or add spices like ginger and clove.
Spicy Cranberry Sauce with Pinot Noir from Simply Recipes
The Pioneer Woman Cooks’ Homemade Cranberry Sauce

YOUR CHANCE TO EXPERIMENT

Maybe your holiday gathering is less traditional or you just want to try new things. There are thousands of fall side dish recipes out there—from the simple to the gourmet—to give your wind to creative wings. Here is a sampling:
Sweet Potato, Corn, and Jalapeño Bisque from everybody likes sandwiches
Cauliflower with Lemon Brown Butter and Sage Salt from the New York Times
Browned Butternut Squash Couscous from Chow
Dan Barber’s Kale Salad and Creamy Parsnip Rice from NYT’s Well Blog

And here’s a bonus recipe from my kitchen to yours, in case you haven’t had enough squash (or kale). This delicious, colorful dish would make an eye-popping Thanksgiving side. It can also be served as a main course with a grain.

Do you have any favorite vegetarian recipe renovations you’d like to share? A terrific side we just have to hear about? Let us know in the comments.

~~~~

If you enjoyed this post, you might enjoy

~~~~

Roasted Winter Squash and Kale
Serves about 6

1 medium butternut, acorn, or kobacha squash
6 cups kale, stems removed and torn into small pieces
1 red bell pepper, diced
1 small onion, finely chopped
2 cloves garlic, minced
30 fresh sage leaves, finely chopped
1 tbsp olive or canola oil
1 tsp sea salt

1) Preheat oven to 425 degrees.

2) Peel, deseed, and chop squash into cubes. Toss in a bowl with 1/2 tbsp of oil, 1/2 tsp salt, and 2/3 of the chopped sage leaves.

3) Spread evenly on a baking sheet and place in oven for 10–15 minutes or until squash is tender.

4) In a large sauté pan or cast iron skillet, heat remaining oil. Add onions and cook for 5 minutes. Add garlic, red pepper, and sage and, stirring, cook for 3 more minutes.

5) Add kale and salt. Cook until kale is wilted and tender, about 7–10 minutes.

6) Remove from heat and toss in roasted squash.

7) Serve at your Thanksgiving dinner or anytime you want to impress a crowd.

Approximate Calories, Fat, Fiber, and Price per Serving
108.5 calories, 2.4g fat, 3.3g fiber, $0.57

Calculations
1 medium butternut, acorn, or kobacha squash: 252 calories, 0g fat, 12g fiber, $1.25
6 cups kale: 198 calories, .36g fat, 6g fiber, $1.74
1 red bell pepper: 51 calories, 0g fat, $1.13
1 small onion: 20 calories, .1g fat, 1g fat, $.25
2 cloves garlic: 8.4 calories, 0g fat, 0g fiber, $.024
30 fresh sage leaves: 2 calories, 0g fat, 1g fiber, $.20
1 tbsp olive oil: 120 calories, 14g fat, 0g fiber, $0.08
1 tsp sea salt: negligible calories, fat, and fiber, $.02
Totals: 651 calories, 14.5g fat, 20g fiber, $3.42
Per serving (totals/6): 108.5 calories, 2.4g fat, 3.3g fiber, $0.57

(Horn of plenty photo from Flickr member bkwdayton.)

Cheap, Healthy Thanksgiving Recipes: 38 Dishes for a Stellar Turkey Day

2009-11-18T13:00:00.000-05:00

Ahhh …. the Great American Day of Eating is once again upon us. And ye gods, what better way to celebrate than three-dozen of CHG’s favorite holiday-appropriate recipes?

Finally, my secret, somewhat disturbing love of sweet potatoes serves a purpose: to warm the innards of others on Thanksgiving.

Besides those beloved yams, there’s a gaggle of veggie dishes (with an unexpected focus on Brussels sprouts), a coupla saucy offerings, and enough dessert bettys, cobblers, and crisps to rock your face right off.

Plus, as always, each recipe is inexpensive and nutritionally sound. So, without further ado ...

APPLE and CRANBERRY SAUCES
All Night Apple Butter
Chunky Applesauce
Cranberry Sauce with Grapefruit and Mint
Spiced Slow Cooker Applesauce

VEGGIES
Garlicky Broccoli Rabe
Golden-Crusted Brussels Sprouts
Honey-Glazed Roasted Carrots
Red Cabbage with Apples and Honey
Roasted Asparagus with Balsamic Browned Butter
Roasted Brussels Sprouts
Roasted Brussels Sprouts with Balsamic Vinegar, Parmesan, and Pine Nuts
Roasted Garlic Cauliflower

POTATOES, SQUASH, and ROOT VEGGIES
Butternut Squash Apple Cranberry Bake
Classic Baked Acorn Squash
Mashed Potatoes with Leeks and Sour Cream
Miso Mashed Potatoes
Molasses Whipped Sweet Potatoes
Roasted Butternut Squash with Moroccan Spices
Roasted Root Vegetables
Roasted Sweet Potatoes with Teriyaki and Cilantro
Sweet Potatoes with Mini-Marshmallows
Thyme-Roasted Sweet Potatoes

A CORNBREAD RECIPE FOR KICKS
Southern-Style Corn Bread

DESSERTS
Apple Tart
Baked Apples
Maple Walnut Apple Crisp
Peach-Blueberry Cobbler
Pumpkin Pie
Snickerdoodles
Stewed Pears
Vanilla-Buttermilk Pound Cake
Wacky Cake (Chocolate Cake)
Wild Berry Betty

LEFTOVERS
Chicken Stock
Pumpkin Turkey Chili
Tomato and Bread Soup
Turkey Chili with Beans
Veggie Stock

Readers, what are your favorite cheap-n-healthy Thanksgiving recipes? Add ‘em in the comment section!

~~~

If you like this article, you might also dig:

100+ Thanksgiving Recipes and Links: The Only Turkey Day Post You’ll Ever Need

2009-11-18T09:17:00.000-05:00

This was originally published in November 2008. The links have been updated for 2009.

Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursday's dinner. And that’s just this morning.

Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects:

Appetizers
Turkey
Sides
Stuffing
Pies & Desserts
Drinks
General Menu Planning
Affordable Thanksgivings
Healthy Thanksgivings
Vegetarian Thanksgivings
Seating & Tablesetting
Troubleshooting
Leftovers
CHG Recipes

With the exception of the CHG section, each link contains several recipes and/or tips about preparing for the day. Sources include All Recipes, Being Frugal, Bon Appetit, Chow, Cooking Light, Culinate, Epicurious, Fine Cooking, Food and Wine, Food Network, Frugal Upstate, The Kitchn, Martha Stewart/Everyday Food, Money Saving Mom, O Magazine, Real Simple, Saveur, Serious Eats, and Squawkfox.

(It should be noted that Cooks Illustrated has a gloriously extensive Thanksgiving guide, as well, but it’s a subscription site, so you can’t get to it without being a member. HOWEVER, they’re offering a 14-day free trial membership for prospective customers. Check out the sign-up sheet here. Same goes for their partner magazine, Cooks Country. That form is here.)

Readers, if you have any ideas, I’d love to see them in the comments section. In the meantime, hope this helps and happy Thanksgiving!

APPETIZERS

Food Network: Thanksgiving Appetizers
Tips, tricks, techniques, and 100 appetizer recipes.

The Kitchn: Holiday Appetizers from The Kitchn
“Are you thinking about your Thanksgiving meal yet? We are! We'll be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and we're starting with appetizers.”

TURKEY

All Recipes: Turkey 101

Bon Appetit: Best Turkeys Slideshow
“Salted, brined, stuffed, or simply roasted, any of these eighteen turkeys will make a perfect centerpiece for your Thanksgiving meal.”

Bon Appetit: Turkey Buying Guide
Including posts called At the Market, Home from the Market, Turkey Prep, In the Oven, and Out of the Oven.

Chow: How to Carve a Turkey with Mark Dommen (video)
“Hacking is for hacks.”

Cooking Light: All About Turkey

Cooking Light: Turkey School

Culinate: How to Brine and Roast a Turkey
“Whether your turkey this Thanksgiving season is small (8 pounds) or enormous (20 pounds), there are plenty of ways to take it from raw to succulent.”

Epicurious: Turkey 101
“Confused about natural versus organic? Wondering whether to try brining? Our complete guide demystifies the process to help you roast the perfect bird”

Fine Cooking: How to Cook a Turkey
“The essential Thanksgiving guide.”

Food Network: Turkey
Tips, tricks, techniques, and 100 turkey recipes.

Gourmet: Expert Advice - Let’s Talk Turkey
“Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection—golden-brown skin with moist, tender white and dark meat? We roasted our way through more than 40 turkeys and found a method that’s so free of fuss and gets results so delicious, we can’t quite believe it ourselves.”

Real Simple: How to Carve a Turkey

Real Simple: What You Need to Know Before Roasting a Turkey

Serious Eats: How to Read Turkey Labels

Serious Eats: Turkey Recipes

Serious Eats: Turkey Talk
Discussions with Ruth Reichl of Gourmet, Barbara Fairchild of Bon Appetit, and Christopher Kimball of Cooks Illustrated.

SIDES

All Recipes: Thanksgiving Side Dishes

Bon Appetit: Thanksgiving Potatoes Slideshow
“One of these easy, homey potato recipes is sure to earn a permanent spot on your holiday table.”

Bon Appetit: Thanksgiving Sides Slideshow
25 Thanksgiving sides.

Cooking Light: Lighten Up - Holiday Classics

Fine Cooking: Vegetable Sides

Food and Wine: Thanksgiving Vegetables
“15 Thanksgiving side dishes, like roasted vegetables with pine-nut pesto.”

Food Network: Thanksgiving Side Dishes
“Make your Thanksgiving feast memorable with spectacular side dishes. The hardest part about these recipes will be figuring out which ones to make.”

Martha Stewart: Thanksgiving Sides
“For many, the real star of a Thanksgiving dinner is the assemblage of side dishes, not the turkey. To help you put together a showstopping selection for your table, we’ve rounded up our favorites.”

Serious Eats: Side Dish Recipes

STUFFING

All Recipes: Get Stuffed
“Options for preparing flavorful and interesting stuffings are virtually endless. From the recipes below, try anything from a traditional style to a southern cornbread dressing. Add richly flavored meats, or get creative this holiday by incorporating fruits or herbs. Whatever your desire, you'll find a recipe to satisfy any dressing or stuffing craving.”

Bon Appetit: Thanksgiving Stuffing Slideshow
15 stuffing recipes.

Fine Cooking: Stuffing and Dressing

Food Network: Thanksgiving Stuffing & Dressing
Tips, tricks, techniques, and 51 stuffing recipes.

The Kitchn: Recipe Roundup - Thanksgiving Stuffing
“According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, oyster, sausage, apple, chestnut... We put together a list of 14 recipes to get you started.”

Serious Eats: Store-Bought Stuffing Mix Showdown
‘After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.”

Serious Eats: Stuffing and Dressing Recipes

PIE & DESSERTS

All Recipes: Pies & Desserts
Millions of Turkey Day suggestions.

Bon Appetit: Top 20 Thanksgiving Desserts
“Pies, crisps, tarts, and cheesecake: luscious ways to finish the feast.”

Culinate: Pumpkin pies - Three recipes for Thanksgiving

Fine Cooking: Pies and Tarts

Food Network: Thanksgiving Desserts
100 Thanksgiving Dessert Recipes.

Gourmet: Twelve Thanksgiving Pies
‘No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.”

The Kitchn: Best Pie Bakeoff
“Have you ever made a pie? We were intimidated by pies for a long time, but now they're one of our favorite desserts. We hope to make some converts, discover new recipes, and find the truly best versions of classic pies.

Martha Stewart: Holiday Pies
“We’ve rounded up our favorite pies – both the tried-and-true holiday staples as well as some modern variations that, for us, have become classics in their own right.”

Real Simple: Four Foolproof Thanksgiving Pie Recipes

Serious Eats: Dessert Recipes

DRINKS

Bon Appetit: Red, White, and Relax
We have some practical advice about what to drink with Thanksgiving dinner: Serve a few crowd-pleasing American wines.

The Kitchn: Thanksgiving Wine

O Magazine: Cocktails, Anyone?
Steamy Passion. Pink Halo. Dark and Stormy. No, we're not talking romance novels, but the glorious technicolor cocktail. In a flute or on the rocks. With a twist or with a shout. Bottoms up, darling.

Serious Eats: Thanksgiving Wine, a Guide for Hosts and Guests
“Every year, I'm struck all over again by how completely stressed out people get about what wine they should pour to go with the turkey. It is worth mentioning at the outset that traditional Thanksgiving fare goes with pretty much everything—sparkling wines, rosés, whites, and even reds.”

GENERAL MENU PLANNING

All Recipes: Thanksgiving Menus
Includes Make-Ahead, Stress-Free, Traditional, Small-Scale, and Last-Minute Menus.

Bon Appetit: Top 20 Thanksgiving Menus
“Traditional, modern, big, small, or somewhere in between, there's a menu here for Turkey Day your way.” Including menus for: Country Style, Heritage Feast, Vegetarian Feast, A Little Bit Fancy, A Small Gathering, Healthy Thanksgiving, Southern Comforts, Great for a Crowd, A Make-it Buy-it, Green Party, The Weekenders, Small and Sophisticated, Italian-Infused, Big Thanksgiving, New American Feast, Quick Dinner, (Meat)less is More, The Smaller Thanksgiving, Pilgrims Progress, Crowd-Pleasing Turkey Day.

Cooking Light: Ultimate Holiday Cookbook

Culinate: Classic Thanksgiving - All the turkey-day basics
“Here’s our roundup of the classic Thanksgiving basics, by dish. Pick a few to try and assemble your own turkey-day menu.”

Epicurious: A First-Timer’s Feast
“An indispensable Thanksgiving guide for the novice, with recipes and tips even an expert will love.”

Epicurious: The Ultimate Thanksgiving Guide
“Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, and how-to videos.” Master page includes menus for: An Inexpensive Feast, Thanksgiving in an Hour, A Global Menu, plus options for large group, small group, formal, casual, traditional, modern, regional, global flavors, quick and easy, healthy, and vegetarian diners.

Food and Wine: Three Amazing Thanksgiving Menus
“Tina Ujlaki, F&W’s executive food editor, put together these three incredible web-exclusive menus. She created a classic menu (pumpkin soup, bread stuffing with sausage and a deep-dish apple pie), an elegant menu (sparkling punch, a gorgonzola terrine and a chocolate macadamia tart) and an easy ethnic menu with flavors from around the world. All of them center around a turkey, and include drinks, appetizers, soup, sides and desserts.”

Food and Wine: Ultimate Thanksgiving Guide
“With F&W’s amazing recipes, practical tips, festive menus and wine recommendations, this ultimate Thanksgiving guide is the perfect resource to help you welcome family and friends to the table this year.”

Food Network: Thanksgiving Menus
Classic Thanksgiving, Thanksgiving with a Twist, and Thanksgiving Made Easy.

Gourmet: Five All-American Thanksgiving Menus
Inspired by this country’s diverse culinary traditions, these classic Thanksgiving meals represent regions from New England to the West Coast, the North to the Deep South.

Martha Stewart: Thanksgiving Menus
Master page includes menus for: Easy Thanksgiving Dinner, Thanksgiving with Italian Flavors, An Effortless Thanksgiving, A Holiday Buffet for Everyone, Thanksgiving: An All-Day Affair, A Classic Thanksgiving Menu, No-Fuss Thanksgiving, Thanksgiving Made Easy, Thanksgiving 1-2-3, A Hill Country Thanksgiving, A Southern-Style Feast, A Down Home Thanksgiving.

Martha Stewart: Martha’s Ultimate Thanksgiving

O Magazine: O's All-Time Favorite Thanksgiving Menus
“Looking to do something a little different this Thanksgiving? Let us help! O turns to an all-star cast of chefs for their most delectable holiday menus.” Page includes: Thanksgiving Miracle, Colin Cowie’s Incredible Thanksgiving Feast, Gobble Gobble: A Light Thanksgiving Menu, Dinner for 20 With the Greatest of Ease, Duck! Here Comes Thanksgiving, The Party Season Starts Here, Holiday Recipe Kit.

Real Simple: 50+ Thanksgiving Recipes

Real Simple: The Best Thanksgiving Shortcuts
“Make these six tasty convenience products part of your holiday arsenal.”

Real Simple: Your Stress-Free Thanksgiving Menu
“These recipes cover all the bases, from turkey to pie (here's hoping you have room for it).”

Saveur: The Ultimate Thanksgiving Guide

Serious Eats: Thanksgiving Menus
Classic, Easy, and Healthy Thanksgiving Menus.

AFFORDABLE THANKSGIVINGS

Being Frugal: A Memorable, Yet Frugal, Thanksgiving
“I love hosting Thanksgiving dinner, but if I don’t watch it, the expenses quickly add up. Here are some tips for a frugal, relaxed, and memorable Thanksgiving.”

Epicurious: A Potluck Planner
“Giving or going to a Thanksgiving dinner? You'll give thanks for these tips from this pro.”

Money Saving Mom: Thanksgiving on a Budget
Erin from 5DollarDinners and I will be teaming up to share some of our favorite frugal Thanksgiving recipes. Whether you're an experienced cook or a novice in the kitchen, we hope that our recipes, tips, and photo tutorials will inspire you to pull off your own "Thanksgiving on a Budget.”

HEALTHY THANKSGIVINGS

All Recipes: Healthy Thanksgiving Recipes
“Thanksgiving dinner is all about feasting and family, but it doesn't have to weigh you down.”

Bon Appetit: A Healthy Thanksgiving Menu for 6

Epicurious: Thanksgiving Menus
Includes A Healthy Thanksgiving Menu, Light Thanksgiving for Four, Light Maryland Thanksgiving, and A Turkey-less Thanksgiving.

Serious Eats: Healthy Thanksgiving Menu

Squawkfox: Recipes - Healthy Thanksgiving Dinner Menu Ideas

VEGETARIAN THANKSGIVINGS

Bon Appetit: Vegetarian Thanksgiving for 8
“This delicious meat-less meal includes a cornucopia of side dishes and a spicy fruit crisp dessert.”

Cooking Light: Vegetarian Thanksgiving

Gourmet: A Vegetarian Thanksgiving
“With these rich and hearty meatless menus, you won’t even miss the big bird.”

Epicurious: Vegetarian Thanksgiving Menus
Includes Autumn's Savory Vegetarian Supper For Eight, Harvest's Home, The Vegetarian's Dilemma, Vegetarian Thanksgiving Feast, Rustic French Vegetarian Thanksgiving, Vegetarian Mexican Buffet, Thanks For the Memory, Vegetarian Mediterranean Thanksgiving Menu, A Peaceable Feast, and Green Party. (Some may be repeated in the Gourmet & Bon Appetit posts.)

SEATING & TABLESETTING

Epicurious: A Feast for the Eyes
“Easy do-it-yourself centerpieces, place cards, and napkin holders to complete your Thanksgiving table.”

Food and Wine: Set a Beautiful Holiday Table
Eight ideas for Turkey Day place settings.

Martha Stewart: Thanksgiving Table Settings

Real Simple: 60-Second Centerpieces

Real Simple: Dinner Party Seating Strategies

TROUBLESHOOTING

All Recipes: Thanksgiving Disaster-Savers
“It's 3 p.m. on Thanksgiving and you've got a house full of guests. What's the worst thing that could happen?”

All Recipes: Pie Troubleshooting Guide
“Unworkable dough? Soggy crust? Learn how to prevent common pie problems.”

Food Network: Thanksgiving SOS
A series of troubleshooting videos.

Real Simple: How to Fix 10 Common Thanksgiving Problems

Real Simple: 10 Tricks to a Trouble-Free Thanksgiving

LEFTOVERS

All Recipes: Turkey Leftovers

Bon Appetit: Thanksgiving Leftovers Slideshow
“Leftover turkey goes upscale—and global—in these recipes for the day after the Thanksgiving feast. Plus, recipes for leftover cranberry sauce and potatoes.”

Cooking Light: Tomorrow’s Turkey

Fine Cooking: Leftovers

Real Simple: 10 Ideas for Leftover Turkey

CHEAP HEALTHY GOOD RECIPES

Baked Apples
Broccoli With Parmesan and Lemon
Cranberry Relish With Grapefruit and Mint
Garlicky Broccoli Rabe
Honey-Glazed Roasted Carrots
Maple Walnut Apple Crisp
Mashed Potatoes With Leeks and Sour Cream
Mostly Vegan Pumpkin Pie
Peach-Blueberry Cobbler
Roasted Brussels Sprouts
Roasted Root Vegetables
Spiced Slow Cooker Applesauce
Stewed Pears
Wild Berry Betty

Readers – ideas? I’d love to hear.

Festival of Frugality #204: The iPod Playlist Edition

2009-11-17T08:08:00.000-05:00

Welcome everyone, to the 204th edition of the Festival of Frugality, here at Cheap Healthy Good!

Last time us CHG people hosted FoF, the theme revolved around mix tapes. Alas, times have changed, and kids these days are all about newfangled MP3 technology. (*Harrumph* Get off my lawn! *harrumph*) So, this time, we're going with playlists.

For best results, listen to each song as you’re reading the associated post. As a whole, they'll put you in the mood for money talk and make work slightly more tolerable. None of the tunes are repeats from last time, to boot. Sweet.

Without further ado...

EDITOR’S PICKS

The Digerati Life has some solid saving suggestions in How to Lower Your Credit Card Interest Rates.
Playlist Song: “I’m Goin’ Down"” by Bruce Springsteen & the E Street Band

Hey, man. Turkey Day is coming. And in How to Roast a Butternut Squash, Kristia from Family Balance Sheet gives props to one of the cheapest, healthiest, good …est Thanksgiving-appropriate vegetables on the planet.
Playlist Song: “Food, Glorious Food” from Oliver!

From kitty litter to toothpaste, Get Rich Slowly presents some innovative stain removal ideas in Creative Cleaning with Everyday Products.
Playlist Song: “Whistle While You Work” by Snow White

My Dollar Plan breaks down insurance strategies with How to Save Money with High Deductible Health Plans.
Playlist Song: “Girl, You Have No Faith in Medicine” by The White Stripes

As a Wife-Elect, I appreciate the bejeezus out of Six Questions You Must Ask Before Getting Engaged at Sound Money Matters.
Playlist Song: “Wouldn’t it Be Nice” by the Beach Boys

COLLEGE

The fine folks at Free Money Finance offer Eight Steps to Lower Your College Costs. This SUNY graduate gives it three thumbs up.
Playlist Song: “I Don’t Wanna Grow Up” by the Ramones

Now a parent, PT Money needs to bank some dough for lil’ PT’s college tuition. Check his thoughts at Upromise Review: A Little Extra Savings for College.
Playlist Song: “School’s Out” by Alice Cooper

Studenomist rattles off a few Ways to Save Money in College. Sounds like they come from experience.
Playlist Song: “Going Away to College” by Blink-182

HOME and SHOPPING

Do you shop at Overstock.com? Excellent. Ask Mr. Credit Card has a solid rundown of Overstock Online Savings Without Promotional Coupons and Code.
Playlist Song: “Material Girl” by Madonna

Everyday Minimalist has some excellent financial reasons for scaling back with How Clutter Costs You Money.
Playlist Song: “Too Much” by Dave Matthews Band

It’s a solid rundown of the Best Coupon Sources Online at Fine-Tuned Finances.
Playlist Song: “Shopping” by Pet Shop Boys

If you’re having people to an open house, you’ll wanna check out Interior Design Info’s tips on Last Minute Preparations Before a Real Estate Showing.
Playlist Song: “Houses of the Holy” by Led Zeppelin

In A Lifestyle Dilemma, M is for Money poses a question about housing: urban and small, or … something else?
Playlist Song: “Little Boxes” by Malvina Reynolds

Yes! Home Roasted Peanuts! Thanks, Make it from Scratch!
Playlist Song: “Peanuts Theme Song” by Gilbert Hernandez

Winter, she is coming. Prepare yourself by reading Steam Radiators: Here’s How to Improve your Boiler’s Efficiency at Pragmatic Environmentalism.
Playlist Song: “Steam” by Peter Gabriel

Stop the Ride helps you stay unsick and unbroke with Frugally Healthy This Cold & Flu Season.
Playlist Song: “Doctor, Doctor” by Thompson Twins

VACATIONS

Leaving on a jet plane? Sweet. Then peruse 7 Tips To Save Money On A Vacation over at Associate Money.
Playlist Song: “Vacation” by The Go-Gos

Whoa. If you’re gettin’ hitched anytime soon, The One has some deals at How to: Save over $10,000 on Your Honeymoon.
Playlist Song: “Holiday” by Madonna

BANKING and PERSONAL FINANCE

There are less than 45 Days to Save Before Christmas and The Financial Blogger is counting down ways to bank some gift-giving dough.
Playlist Song: “Last Christmas” by Wham!

Whether you’re tempted to go crazy at Crate & Barrel or spend wisely at Williams Sonoma, Top Tips for Holiday Credit Card Spending at Good Financial Cents is a good read.
Playlist Song: “Christmas All Over Again” by Tom Petty and the Heartbreakers

Do you know 5 Ways to Protect Yourself Against the Declining Value of the Dollar? Money Help For Christians does, and he’s here to help.
Playlist Song: “C.R.E.A.M.” by Wu-Tang Clan

Manshu presents S&P 500 ETF List at OneMint.
Playlist Song: “Rock and Roll Lifestyle” by Cake

There are a lot of banking options out there, folks. But only The Smarter Wallet knows the Best High Yield Savings Accounts.
Playlist Song: “Money” by ABBA

How Much Can You Save with a 0% Balance Transfer for 12 Months? Good question. Credit Card Offers IQ, what’s your opinion?
Playlist Song: “Zero” by Yeah Yeah Yeahs

Here’s something I often wonder about: How Much Money is Your Checking Account Making For You? Maybe Deposit Accounts knows the answer.
Playlist Song: “Free Money” by Patti Smith

MISCELLANEOUS

One hopes Governor Schwarzenegger is reading California State Tax Shenanigans from Buck$ome Boomer’s Journey. (Perhaps in da choppa.)
Playlist Song: “Taxman ” by the Beatles

And rounding it all out, Provident Planning dares to ask the big questions, like What is Contentment?
Playlist Song: “Furry Happy Monsters” by R.E.M. and Sesame Street

And that’s it for this week’s Festival of Frugality! Thanks for stopping by, and don’t forget to check out #205 next week at The Financial Blogger. For more information on the festival itself, head to its homepage, aptly titled Festival of Frugality.

(Photos courtesy of Jeffrey Daniel Frey's Blog, Wifikraze, and iStyles.com.)

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Vegetable Lo Mein: A Recipe or Two

2009-11-16T09:53:00.009-05:00

Today on Serious Eats: Tomatillo Guacamole. You will want to eat it. Frequently, even.

A few months ago, some bad chicken lo mein taught me everything I ever wanted to know about food poisoning (but was too preoccupied with vomiting to ask). In ten years of professional employment, I’d never called out sick two days in a row. Four days of shivering, fever, and non-stop bathroom trips later, my streak was vanquished, as was my will to live. In retrospect, it was like receiving a continuous gastrointestinal wedgie from God.

Color me paranoid, but since then I’ve been a tad gun-shy about ordering takeout, especially from our local Chinese joints. With exceptions like the Halaal place down the block, they tend to be somewhat less than sanitary. And by “somewhat less than sanitary,” I mean “Oscar the Grouch would find this hellish and oppressive.” Granted, I imagine I wouldn’t want to lick the floor of most restaurant kitchens. But I also can’t see them when I’m ordering, so the illusion is preserved.

Making Chinese food at home has been a good time, though. I’m learning a lot about cabbage and oyster sauce, and have received frequent noodle injections, vital to the happiness of a blogger’s mouth hole. In fact, today’s dish is of the noodle persuasion, and comes from the greatest everyday cookbook there ever was, Cook’s Illustrated Best 30-Minute Recipe.

I’ve used Best 30-Minute time and again on CHG, and it. Has. Never. Failed. Me. If it was a person, I’d make it cake. If it was a President, I’d solve its budget crisis. If it was Big Bird, I’d cooperate with it until it puked.

Anyway, their prescription for Vegetable Lo Mein was delightful, not least because I tried it two ways:

1) Almost exactly as written. CI’s original recipe asks for fresh Chinese egg noodles and 10 ounces of shiitake mushrooms. As shiitakes are dang pricey, I subbed half of them out for regular button mushrooms. The total cost still came to $11 or so, but the results were indisputably good. Earthy, salty, and starchy, it sated every craving I’ve ever had, or ever will have. Pregnancy? I’m ready for you now. (Um … after the wedding of course, Ma.)

2) With cost-cutting tweaks. Alas, $11 is not cheap for a starch-n-veggie dish. So, the second time around, fresh noodles were swapped out for thin spaghetti, and the shiitakes were replaced entirely with button mushrooms. I won’t front – the more expensive version was superior. Still, this was definitely tasty, and at $5 less than dish #1, will be the recipe going into rotation.

One drawback - the recipe isn’t vegetarian. However, it can be made so by substituting veggie broth for chicken broth and vegetarian oyster sauce for the regular stuff. So go crazy, my sweet vegans/veg heads.

In sum, I don’t know if I’ll ever order takeout lo mein again. And not just because last time, it made me violently, violently ill. (Number of barf mentions in this post about food and cooking: three. A new record!)

~~~

If you like this recipe, you might also like:

~~~

Vegetable Lo Mein
Serves 3
Adapted from Cook’s Illustrated Best 30-Minute Recipes.
Print this recipe

8 ounces thin spaghetti
1 tablespoon toasted sesame oil

1 tablespoon vegetable oil
8 ounces button mushrooms, sliced
1 red bell pepper, sliced into thin strips
1 small head Napa (Chinese) cabbage, sliced crosswise into 1/4-ribbons
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/4 cup low-sodium chicken broth (or veggie)
3 tablespoons soy sauce
3 tablespoons oyster sauce (or vegetarian oyster sauce)
4 scallions

1) Boil spaghetti in salted water until al dente. Drain and rinse with cold water to stop cooking process. Pour cooled spaghetti back into saucepan, add sesame oil, and stir to coat. Set aside.

2) Heat vegetable oil over high in a large, nonstick skillet. Add mushrooms and saute 4 or 5 minutes, until they are browned and have released their water. Add bell pepper and cabbage, and saute another 3 or 4 minutes, until cabbage is mostly wilted. Clear a spot in the middle of the pan, add garlic and ginger, and sauté for 30 seconds, stirring constantly. Add broth, soy sauce, and oyster sauce to mixture, stirring to combine. Bring to a simmer, then kill the heat.

3) Pour cold spaghetti into skillet. Mix thoroughly to warm. Add scallions and serve.

Approximate Calories, Fat, Fiber, and Price Per Serving
471 calories, 11.3 g fat, 10.5 g fiber, $2.00

Calculations
8 ounces thin spaghetti: 810 calories, 4.1 g fat, 8.1 g fiber, $0.33
1 tablespoon toasted sesame oil: 120 calories, 13.6 g fat, 0 g fiber, $0.18
1 tablespoon vegetable oil: 124 calories, 14 g fat, 0 g fiber, $0.09
8 ounces button mushrooms, sliced: 50 calories, 0.7 g fat, 2.3 g fiber, $0.99
1 red bell pepper, sliced into thin strips: 43 calories, 0.5 g fat, 3.4 g fiber, $1.02
1 small head Napa (Chinese) cabbage: 171 calories, 0.7 g fat, 14.3 g fiber, $1.48
2 cloves garlic, minced: 8 calories, 0 g fat, 0.1 g fiber, $0.09
1 tablespoon grated fresh ginger: 5 calories, 0 g fat, 0.1 g fiber, $0.08
1/4 cup low-sodium chicken broth: 4 calories, 0 g fat, 0 g fiber, $0.09
3 tablespoons soy sauce: 25 calories, 0 g fat, 0.4 g fiber, $0.30
3 tablespoons oyster sauce: 28 calories, 0.2 g fat, 0.2 fiber, $0.90
4 scallions: 32 calories, 0.2 g fat, 2.6 g fiber, $0.44
TOTAL: 1412 calories, 34 g fat, 31.5 g fiber, $5.99
PER SERVING (TOTAL/3): 471 calories, 11.3 g fat, 10.5 g fiber, $2.00

Veggie Might: Vegetarian Thanksgiving Tips, Part I—The Main Dish

2009-11-12T10:15:00.004-05:00

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

(Find Vegetarian Thanksgiving Tips, Part II: Sides here.)

The how-to-survive-holidays trope has become as traditional as pumpkin pie. But for so many vegetarians and vegans, it’s still a struggle to negotiate a group meal with family, and even friends, during holiday celebrations that revolve around the slaughter, roasting, and consumption of a once-cute bird or mammal.

Though attitudes are changing, as a recent episode of Top Chef revealed, even seasoned chefs still don’t know what to do with us.

Thanksgiving is especially challenging, since its entire focus is turkey, but it doesn’t have to be. Thanksgiving can be a fun, joyous—dare I say, gratitude-inspiring—experience for everyone. Here are a few tips to help the veggies, and the omnis who love them, enjoy that most meat-centric of American holidays.

If you’re the vegetarian/vegan guest:

Find out what’s on the menu: Make a call; send an email. Know what’s being served, so you will be able to plan ahead.
Make your needs/restrictions clear: The degrees of vegetarianism are still confusing to people. If you are a gluten-free vegan, tell your host exactly what you cannot eat. Better yet, once you’ve heard the menu, say what you can eat.
Offer suggestions: If your host is not comfortable or used to cooking for vegetarians/vegans, recommend easy replacements, like vegetable broth for chicken broth, olive oil for butter, or leaving meat out of vegetable dishes.
Offer to bring a dish: Bringing your own dish, especially to a holiday meal, takes some of the pressure off the host, ensures there is something you can eat, and illustrates with gustatory aids that being a veg is a culinary adventure.

If you’re the omnivorous host:

Ask about your guests’ dietary restrictions: Don’t be afraid to ask what your guest does or doesn’t eat. They’ll be touched and thrilled. Plus, it avoids dreaded mealtime surprises: Oh, you’re vegan. Yeah, there is milk in the mashed potatoes. Why yes, you do taste bacon in the green beans!
Ask them for help if necessary: Don’t be shy about asking your veg guest for suggestions, tips, or even to bring a favorite dish. Like I said before, they’ll be thrilled you asked.
Only serve fake meat if you want to: Not all vegetarian/vegans require a commercially processed meat replacement product at every meal. They can be expensive, often high in sodium, and boring/dry if not prepared properly. Day-to-day, I’d rather get my protein from whole-food sources. But faux turkey can be fun come holiday-time. My peeps like it. If you’re unsure how to approach faux turkey, check my Rx below. If you’d still rather avoid it, ask your veggie guest to go BYO on the FT.
Special Fake Meat Novelty Alert: Omnis are fascinated with fake meat, often surprised to find it’s not half bad in the hands of a cook who knows how to doctor it up. If you choose to serve fake meat, make sure you have enough for EVERYONE, not just your vegetarian guests. I have been to dinners where everyone “tried” the fake meat, taking full-sized portions, went back for seconds, and left little for the vegetarians.

If you’re the vegetarian/vegan host with omni guests:

Ask about your guests’ dietary restrictions: Even people who eat meat have issues. Food allergies abound. Ask and be as accommodating as possible. The golden rule applies.
Don’t make a big deal about the veg thing: Except for meat entrées, most people eat vegetarian food all the time without thinking about it. If you don’t make a big deal about the food you serve being “vegetarian,” neither will your guests.
Ask your guests for help if necessary/Don’t worry about serving meat: If your omni guest(s) must have turkey for it to be Thanksgiving (or Arbor Day), ask them to bring it or any other meat-laden dish that will ensure their comfort at your table. Otherwise, let them know there will be plenty of delicious food for all.

Now that hosting is covered, let’s talk tofurkey and its main course alternatives.

Art by Flickr member Fuffer.

Leigh’s Store-bought Faux Turkey Rx
Commercially prepared faux turkey can be bland and boring if cooked as directed. But by following these not-at-all earth shattering steps, you, too, can have a tasty, noncardboard fake meat experience at your holiday gathering.

1) Defrost: Thaw your fake bird in the fridge overnight.

2) Marinate: Soak that sucker in some oil and spices, like the Scarborough Fair blend (parsley, sage, rosemary, thyme).

3) Roast: Put your faux turkey in the oven, with some carrots and potatoes if you want, and cover with foil.

4) Baste: Baste it regularly, approximately every 10–15 minutes or so.

5) Watch: Follow the cooking instructions on the package. Translation: don’t overcook it. You want your faux turkey to be moist (eww).

That’s it. Simple and delicious. Omnis and veggies at my Thanksgivings past have said so. But maybe you’d rather make a fake turkey from scratch. Seitan is easy to make, if a little time consuming. I use Isa Chandra Moskowitz’s recipe from the Post Punk Kitchen. Here are more links to get your mind whirling.

Meatesque Recipes from the InterWebs
The Kitchn’s Thanksgiving Tofu Loaf
Epicurious’ Thanksgiving Meatless Mains by Crescent Dragonwagon

Fat Free Vegan’s Quinoa and Red Lentil Cutlets

Or you could skip the fake meat altogether. A delicious squash and grain dish with seasonal vegetables would be a welcome alternative. Check out some of these links for inspiration.

Alternative Thanksgiving Main Dishes from the InterWebs
Serious Eats’ Meatless Main Dishes
NY Times’ Thanksgiving Vegetarian Entrees
Fat Free Vegan’s Mushroom, Lentil, and Wild Rice Timbales

Do you have a favorite vegetarian/vegan Thanksgiving entrée? Fool-proof hosting tips you’d like to impart? Please share in the comments.

Next week…Part II—A vegetarian’s best friend: The Side Dish.

~~~

If you like this post, you’ll love:

(Original photo and art by Flickr members Ameyfm [pie] and Fuffer [drawing].)

Dietary Restrictions 101, Part II: Locavorism, Macrobiotics, and More

2009-11-11T17:06:00.003-05:00

For the first half of our quick guide to dietary restrictions, head to Dietary Restrictions 101, Part I: Allergies, Diabetes, and Beyond.

Being a LOCAVORE is an old concept with newfound popularity. It involves buying chow either grown or raised close to your geographic location. (A 100-mile radius is the most common parameter used.) Locavorism is better for the both the environment and your health, so you really can’t go wrong here. Call your CSA, man!
For more on locavorism, try: La Vida Locavore (Really, the title alone deserves a click.)

Do you know somebody on Atkins? Or Zone? Or, to a somewhat lesser extent, South Beach? Then you’ve encountered some of Earth’s most popular LOW-CARB diets. Folks on LCDs swap carbohydrates (breads, pasta, grains) out of their regimens, frequently for weight loss and/or health reasons. Some plans avoid carbs almost entirely. Others, like South Beach, are actually more like low-glycemic diets, meaning good carbs can be consumed in moderation.
For more on low-carb diets, try: About.com
Fun fact: I tried Atkins once. I lasted exactly five days. They were the best and worst five days of my life in that I ate a lot of bacon, but learned I could not subsist on bacon alone.

In recent years (decades, even), LOW-FAT plans have become pretty popular with dieters, since they’re a decent way to drop weight when followed correctly. They’ve been known to help gallbladder disease, gastroparesis, and fatty livers, as well. Fruit, veggies, legumes, whole grains, and lean meats are good options in low-fat diets, but beware of cutting too far back; fat is very necessary for maintaining good health.
For more on low-fat diets, try: Jackson Siegelmbaum Gastroenterology

A MACROBIOTIC diet actually sounds like a pretty good one: few processed foods, limited meat, not much fat, lots of produce, and a big emphasis on whole grains. Followers are supposed to chew slowly, eat only when hungry, and keep cooking areas clean. In a stunning twist, there’s a spiritual element to the macrobiotic diet, and adhering to the menu is apparently good for warding off disease, though some consider it a tad too restrictive.
For more on macrobiotic diets, try: Macrobiotic Guide
Fun fact: Madonna is a macrobiotic eater. Supposedly, it’s great for vogueing.

To be totally honest, I didn’t know MORMONS even had dietary restrictions until I began researching this article. But as it turns out, LDS don’t do coffee, tea, or alcohol. The Word of Wisdom also encourages grains and produce and moderation when it comes to meat. Individual adherence, as with every diet, varies.
For more on LDS diets, try: Mormon.org

MUSLIMS are forbidden from consuming pork, gelatin, booze, and blood. After that, many of the dietary restrictions relating to slaughter and certification vary on a person-by-person or region-by-region basis. The term Halaal is often associated with the Islamic diet, and simply means “lawful according to the Qur’an,” or “yes, this is okay to eat.”
For more on Muslim diets, try: The Islamic Food and Nutrition Council of America (INFANCA)
Fun fact: I live near a Halaal Chinese food place. It is, without exaggeration, the cleanest Chinese joint I've ever seen. By a country mile.

Eating ORGANIC is tricky. Organic food can be pricey, tough to find, and there’s a ton of ambiguity in the term itself. Still, there are lots of apparent benefits to whole foods grown without pesticides or the specter of genetic modification. One is less poison. Another is tastier produce. A third is supporting local farms, where lots of organic produce still comes from. The list goes on.
For more on organic food, try: Organic.com
Fun fact: I (unintentionally) misspell “organic” as “orgasmic” every now and then. Good times, especially when you’re writing about eggplant.

PHENYLKETONURICS have phenylketonuria (PKY), meaning they can’t break down the amino acid phenylalanine. It’s genetic, and U.S. babies are screened for it a few days after being born. Untreated and/or ignored, it can have some pretty serious consequences (like mental retardation), but most folks keep it under control with a low-protein, lots-o-produce diet.
For more on Phenylketonuria, try: The National Institute of Child Health and Human Development
Fun fact: Now you know what "PHENYLKETONURICS: Contains phenylalanine" means on the side of soda cans.

If you’re attempting a RAW diet, I applaud you. (Go Dan!) Because avoiding foods heated over 116°F is hard. If you’re not, here’s the lowdown: believers in the raw movement feel that cooking kills important enzymes and reduces the quantities of vitamins and minerals in food. Subsequently, the majority of raw foodies are vegetarians. They tend to prefer organic produce, and believe their regimen will ward off disease, promote health, and increase energy.
Never, ever: take away a raw foodie’s blender. He will shiv you (with a carrot).
For more on raw diets, try: Living and Raw Foods

We all need salt, but too much of it can be bad news for people with hypertension and heart disease (and slugs). RESTRICTED SODIUM (or low-salt) diets help to lessen fluid retention and maintain a decent blood pressure. This means forgoing cured meats, salty cheeses, pickled veggies, and many, many processed foods in favor of fresher edibles. Fortunately, peeps can still season the crap out of food with a variety of herbs and spices.
For more on restricted sodium diets, try: Saltwatcher
Fun fact: My friend H used to carry a salt shaker everywhere she went. If she ever called something too salty, I'd drop dead on the spot

The SLOW FOOD movement was founded in direct response to the wham-bam-thank-you-ma’amness of fast food, to further the emotional, intellectual, and physical investment of individuals in what they eat. Pretty cool, yet vague, right? Well, Slow Food USA has more details on the agricultural, cooking, and cultural aspects of the movement. Ten bucks you’ll see Alice Waters’ name come up at least twice.
For more on slow food, try: Slow Food USA

There’s a subtle, but all-important difference between vegetarians and VEGANS. While the former is free to eat dairy and eggs, the latter doesn’t consume any animal product whatsoever. Some folks go vegan for health or ethical reasons, and the benefits are said to be wondrous.
Never, ever: fear vegan food. It can be quite delicious. QUITE.
For more on veganism, try: VeganYumYum, FatFree Vegan Kitchen, and any blog or cookbook involving Isa Chandra Moskowitz
Fun fact: Famous vegans include Ellen DeGeneres, Portia DeRossi, Alice Walker, Natalie Portman, Zooey Deschanel, and a lot of guys in indie bands from Williamsburg.

Odds are you know at least one VEGETARIAN, if not several dozen. While there are many kinds of veg-heads (lacto-ovo vegetarian, pescetarian, etc.), most agree that eating meat is a no-no.
Never, ever: argue that vegetarians are missing out/unhealthy/dirty hippies. It’s largely untrue, and seriously starting to sound a little cliché. (With apologies to Tony Bourdain.)
For more on vegetarianism, try: Whoa, boy. Where don’t you try? I know CHG's own Leigh is a big fan of Vegetarian Times magazine, though, so it couldn’t hurt start there.

And that’s it. Sweet readers, what did I forget that you’d like to see? Is there anything I might have skewed a bit? Fire away in the comments section.

~~~

If you liked this article, you might also like:

Dietary Restrictions 101, Part I: Allergies, Diabetes, and Beyond

2009-11-11T12:04:00.009-05:00

For the second half of our quick guide to dietary restrictions, head to Dietary Restrictions 101, Part I: Locavorism, Macrobiotics, and More.

Maybe you’ve prepared a lovely pot roast dinner, only to discover one of your guests is a lifelong vegan. Perhaps you accidentally ordered chicken parmesan for a lactose-intolerant friend with poultry allergies. Or mayhaps your 13-year-old just announced she’s now a Slow Food-oriented locavore with dreams of going completely raw by sophomore year.

At one point or another, we’ve all been confronted by dietary restrictions. Some, like vegetarianism, are commonplace enough that they don’t pose much of an obstacle anymore. But what do you feed someone on an elimination diet? Or a diabetic Mormon? Or a Muslim with Celiac Disease? What do these words even mean?

Whether they’re ethical, cultural, or medical, dietary restrictions pose certain hurdles. When confronted by one, you have three options: 1) order takeout, 2) get informed, or 3) ignore them and face the terrible consequences.

Today’s post is all about Option #2 (because #3 could get messy). It’s a quick rundown of the rules surrounding 25 common diets, coupled with resources for further investigation. Some you’ve probably heard of. Some will be totally new. Some are like, “Duh, of course a baby shouldn’t drink Bud Light.” But all should give you a basic understanding of eating Kosher, Ayurvedic, and more.

Obligatory yet exciting disclaimer: as always, I’m not a doctor, and nothing here should be interpreted as expert advice and/or the authority on the subject. If you’re concerned about feeding someone with a dietary restriction, the easiest way to gather information is to ask direct questions.

THE DIETS

If a woman is ALLERGIC to a particular food, it means her immune system goes haywire when she ingests said edible. Reactions can be relatively minor, like a scratchy throat, or comparatively major, like anaphlyaxis and death. About 12 million Americans are allergic to some type of food, most commonly nuts, fish, eggs, soy, dairy, and wheat. Never, ever give an off-limits food to someone with an allergy.
For more on food allergies, try: The Food Allergy & Anaphylaxis Network
Fun fact: I am allergic to Entenmann’s donut holes, yet not the donuts themselves. I call it the Crumb Topped Paradox.

Originating in India, the AYURVEDIC diet revolves around an individual’s dosha, or constitution, which is comprised of three components: Vata (wind), Pitta (fire), and Kapha (water and earth). (It’s kind of spiritual, if you didn’t get that gist.) Menus tend to be produce-oriented, extremely focused on balance and moderation, and tailored to the individual. If you know someone practicing Ayurveda, they’re probably mind-bendingly healthy.
For more on Ayurvedic diets, try: The World’s Healthiest Foods

Are you a BABY? No? Well, you were once, and there were a gazillion schools of thought about how to feed you. The same holds true today, though there are some generally accepted no-nos like honey, nuts, fish, cow’s milk, egg whites, soft cheeses, soda pop, strawberries, and foods small enough to choke on, like grapes. Beyond that, it’s largely up to parents and doctors.
For more on baby diets, try: Parents
Fun fact: Once, I ate a screw and told my parents it was a nail. Apparently, toddlers should not eat either.

People with CELIAC DISEASE are sensitive to gluten, which very negatively affects their ability to digest. They must follow a gluten-free diet, meaning they shouldn’t eat barley, rye, triticale, and wheat (“including durum, semolina, spelt, kamut, einkorn and faro”). An autoimmune disease, anyone can develop CD at any time, and the symptoms vary in severity and discomfort. Always check ingredient lists if you’re buying food for someone with Celiac.
For more on Celiac Disease diets, try: Celiac Disease Foundation

CROHN'S DISEASE is a chronic and incurable inflammation of the digestive tract resulting in diarrhea, cramping, and occasionally, malnutrition. Nobody quite knows what causes it, but it can be treated with drugs, surgery, and lifestyle changes, including a diet overhaul. Folks with Crohn’s might avoid dairy, alcohol, raw fruits, raw veggies, or gassy foods.
For more on Crohn’s Disease diets, try: the Mayo Clinic
Fun fact: I tried to write a fun fact here. It didn’t work that well.

Vegans, the lactose intolerant, and those with dairy allergies follow DAIRY-FREE diets. That means eggs are usually okay (except for vegans), but cheese, butter, yogurt, milk, milk solids, milk proteins, and milk sugars aren’t. Fortunately, the number of decent dairy substitutes (soy, rice, etc.) is growing everyday, so going sans milk isn’t quite the struggle it once was.
For more on dairy-free diets, try: Go Dairy Free

DIABETES is nothing to joke about, especially as U.S. obesity rates soar. Caused by an inability to regulate blood sugars, the most common forms of diabetes are Type 1 (juvenile diabetes), Type 2 (often related to obesity), and Gestational (found in pregnant women). Though serious consequences can arise when the disease is ignored, it can be mostly controlled with meds, constant vigilance, and the careful regulation of one’s culinary intake. Individual diabetic diets vary, so if you’re cooking for one, ask about her restrictions in advance.
For more on diabetes, try: the American Diabetes Association for information, the Mayo Clinic for recipes.

Doctors stick people on ELIMINATION DIETS to isolate foods that cause allergic reactions. Different edibles are phased out and reintroduced in hopes of finding the culprit, observing symptoms, and devising a plan of attack.
For more on elimination diets, try: WebMD

You have to go GLUTEN-FREE if you have Celiac Disease, but you don’t have to have Celiac Disease to go gluten-free. You could have Lyme Disease, dermatitis herpetiformis (a vicious skin rash), or a plain ol’ allergy to wheat, among other things. To re-iterate from a few blurbs ago, being gluten-free means eschewing wheat, rye, barley, triticale, and host of other grains on this list.
For more on gluten-free diets, try: Karina’s Kitchen or the Mayo Clinic

Spirituality plays a big role in HINDU diets. Hindus consider cows sacred and as such, don’t eat hamburgers, hot dogs, steak, or any other beef product. Many are practicing vegetarians, having been taught both nonviolence and respect for other forms of life.
For more on Hindu diets, try: Indian Foods Company
Fun fact: Annapurna is the Hindu goddess of cooking. If Indian cuisine is any indication, she totally knows what she’s doing.

There’s one gigantic difference between food allergies and food INTOLERANCE: the first affects the immune system, while the latter goes to town on your GI tract. For example, folks with lactose intolerance have a tough time breaking down and digesting milk products. Drinking a glass won’t cause anaphylaxis (a serious allergic reaction), but will be damn uncomfortable (nausea, cramps, diarrhea, etc.).
For more on food intolerance, try: WebMD. (See? It’s good for something besides diagnosing yourself with Ebola.)

Whether or not you’re Jewish, odds are you’ve eaten KOSHER food at some point, maybe in the form of a hot dog or matzoh ball. And while Kosher groceries are fairly straightforward (Go to supermarket. Look for indicative symbol. Buy mustard.), the dietary laws (or “Kashrut”) are pretty complicated. However, the big rules can be summed up as such: only consume meat that’s been properly slaughtered, always separate dairy and meat (meaning: bacon cheeseburgers are out), avoid pork and shellfish, and never cook a baby goat in its mother’s milk (perhaps not a problem for most of us). L’chaim!
For more on Kosher diets, try: Judaism 101
Fun fact: Kosher food isn’t blessed by rabbis. They are known to watch its production, however.
Funner fact: “There is no such thing as ‘kosher-style’ food. Kosher is not a style of cooking.”
Funnest fact: My grandmother never drank alcohol, except for Manischewitz. She thought it was tasty.

Part II, coming soon!

Ask the Internet: Wedding Beer?

2009-11-10T08:55:00.004-05:00

Welcome to our third installment of Ask the Internet! This week, our question comes from a tall, pale, somewhat out-of-shape frugal food blogger who’s marrying her Husband-Elect in a little under ten months. She writes:

Q: I’m a tall, pale, somewhat out-of-shape frugal food blogger who’s marrying my Husband-Elect in a little under ten months. Our wedding venue is providing us with four kinds of beer. The first three, selected by the venue, are Heineken, Bud Light, and another paler ale. We get to choose the fourth. We’re undecided so far, and wanted to throw a challenge out to CHG readers: suggest your favorite beer (available in NYC) in the comment section. We’ll take the top five most-mentioned and hold a tasting. The winning brew will be served at the wedding. What do you think about that, Kris, whom I’ve never met, and don’t resemble in the least?

A: I think that’s a great idea, Unidentified Writer! So, readers – what beer should this totally random person have at her upcoming nuptials? (I hear her current preferences are Smithwick’s, Brooklyn Lager, Newcastle, and DogFish Head.) Go nuts with the comments/ideas, and we’ll … I mean she’ll … hold a tasting and reveal the winner in a blog post later this week!

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Butternut Squash Gnocchi: A Recipe for Victory

2009-11-09T09:50:00.006-05:00

Today in my Serious Eats column: Mushroom Risotto. It's like eating Sherwood Forest in the best possible way.

A long, long time ago (2008) in a galaxy far, far away (this very blog) I made potato gnocchi, and promised that a butternut squash version would be not far behind. A-year-and-a-half later (which isn’t too long, when you consider the age of the Earth), here it is. As a depressed and bitter Mets fan, I blame the delay on the Yankees.

(Other things I blame on the Yankees: wedgies, scabies, angina, the continued success of Two and a Half Men, the early cancellation of My So-Called Life, the final season of Roseanne, holes in my socks, rats in my backyard, jalapeno in my eye, “Hotel California,” 311, “Breakfast at Tiffany’s” [the song, not the movie], skunked beer, corked wine, accidentally drinking Gatorade right after brushing my teeth, the word “moist,” owning 27 World Series rings and remaining relatively classy / making it difficult for me to hate them / making me all the more crazed.)

Anyway – gnocchi! It’s one of my favorite dishes in the world, and surprisingly easy to make if you don’t mind a bit of a mess. (Another good messy recipe: Oprah’s Jam Straws.) The butternut squash variety is sweeter than potato gnocchi, and a bit lighter, due to the root veggie’s lower calorie count. I’m ignoring the fact that it’s usually paired with high-fat sage and brown butter sauce, because denial is a fun and constructive pastime.

This particular gnocchi recipe is a mélange of Emeril’s (roasting technique), Sunset’s (ingredients), and a blog called Hungry Craving’s (gnocchi technique). It’s filling without being heavy, which is a result of two things: 1) a good squash-to-flour ratio, and 2) letting the squash dry before combining it with the other ingredients. Beware of wet gnocchi, folks. It falls apart in the pot and is generally the nadir of society.

We have to address the sauce, though, don't we? Okay. Here goes: I find that a little bit of butter never killed anyone (exception: those with butter allergies). However, parmesan is a great topping all by itself, especially since the gnocchi is a bit wet coming out of the pot. A little salt, a little pepper, and you’re good to go. Ready for takeoff. Four on the floor. Lucy in the sky with dia- … I don’t know what I’m talking about.

Anyway, this particular recipe will be the last butternut squash dish for awhile. I’d like to blame the fact that we’ve hit orange foods pretty hard the last few weeks. But, um ... I blame the Yankees. (*shakes fist*)

~~~

If you like this recipe, you might also dig:

~~~

Butternut Squash Gnocchi
Makes between 150 and 200 gnocchi, which serves 4 to 6
Print this recipe.

1 2-lb butternut squash
1 tablespoon olive oil
1 teaspoon salt, divided
1/2 teaspoon white pepper, divided
1/4 teaspoon nutmeg
3 to 4 cups all-purpose flour

1) Preheat oven to 375°F.

2) Slice butternut squash lengthwise. Scoop out seeds and surrounding junk. Rub cut sides of squash with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast face down until easily pierced through with a knife, 45 minutes to 1 hour.

When finished, remove from oven, flip over, and let cool 15 minutes.

3) Once cool enough to handle, scrape squash meat into a large mixing bowl and pulverize it with a potato masher. There should be no lumps whatsoever. Then, spread squash out in the bowl and cool to room temperature. (This took only about 15 minutes for me).

While squash is cooling, bring a very large pot of salted water to a boil.

4) Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg to squash. Stir. Then, add one cup of flour and stir until absorbed. Add a second cup, and repeat. The squash should be forming a dough, pulling away from the sides of the bowl. Add a third cup and stir again.

When squash is doughy enough (meaning: not wet and sticky), turn out on to a well-floured surface. Make sure your hands are well-floured, and gently knead dough for a minute or two. Add more flour if dough sticks to surface.

5) Once you have a good dough ball, break off about an eighth of it. Using your hands, carefully roll this piece into a long, thin log, about 1/2 - 3/4 inch in diameter.

6) This is the most important part: using a knife or a pastry scraper, cut off a 3/4-inch piece (not the end piece) of the roll. It should look like a tiny pillow.

7) Drop the piece into your pot of boiling water. When it rises to the top, it's finished. Eat it. If you like it, go ahead to step 8. If it's gummy or falls apart in the water, that means there's too much moisture in the dough. Add more flour (1/8 - 1/4 cup) to your dough ball, knead it in, and try again until you get the result you desire.

8) Chunk by chunk, roll the remaining dough into logs. After each log is made, cut them into 3/4-inch pieces. Each piece should be about the size of the top of your index finger, from knuckle to nail. You can take this opportunity to make the beautifying/sauce-catching fork marks often associated with gnocchi, or, like me, you can skip it and get on with things.

9) Place each piece of gnocchi on a floured or wax paper-lined cookie sheet. This will give you an idea of their numbers AND set them up for freezing later.

10) Drop a full serving (between 20 and 30 gnocchi) into the pot of boiling water. When the gnocchi rise to the surface, remove them with a slotted spoon (or other hole-y implement) and place them into a serving bowl. This should take between 3 and 5 minutes per serving. You may have to drain extra liquid from each bowl at the end.

11) Add sauce or parmesan and dig in.

NOTE: To preserve uncooked gnocchi, simply chill the pan from step #14 in your freezer. When gnocchi is frozen through, dump 'em in a plastic bag, squeeze the air out, and seal. Voila.

Approximate Calories, Fat, and Price Per Serving
Four servings: 589 calories, 4.9 g fat, 8 g fiber, $0.53
Five servings: 471 calories, 3.9 g fat, 6.4 g fiber, $0.43
Six servings: 392 calories, 3.3 g fat, 5.3 g fiber, $0.36

Calculations
1 2-lb butternut squash: 408 calories, 0.9 g fat, 18.1 g fiber, $1.55
1 tablespoon olive oil: 119 calories, 13.5 g fat, 0 g fiber, $0.11
1 teaspoon salt, divided: negligible calories, fat, and fiber, $0.01
1/2 teaspoon white pepper, divided: 4 calories, 0 g fat, 0.3 g fiber, $0.05
1/4 teaspoon nutmeg: 3 calories, 0.2 g fat, 0.1 g fiber, $0.01
3 to 4 cups all-purpose flour (calc is for 4): 1820 calories, 5 g fat, 13.5 g fiber, $0.40
TOTAL: 2354 calories, 19.5 g fat, 32 g fiber, $2.13
PER SERVING (TOTAL/4): 589 calories, 4.9 g fat, 8 g fiber, $0.53
PER SERVING (TOTAL/5): 471 calories, 3.9 g fat, 6.4 g fiber, $0.43
PER SERVING (TOTAL/6): 392 calories, 3.3 g fat, 5.3 g fiber, $0.36

Veggie Might: Mmmm Is for Maple-Ginger Applesauce

2009-11-05T09:39:00.001-05:00

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

Some friends and I went camping in the Adirondacks over Indigenous People’s Day weekend. We had a fab time, though it was a tad chilly and three of us tipped our canoe into Lake George.

On the way back to the city, I made the offhand remark to J and T that I’d never been to Vermont. From the map, I could see it was only about 10 miles east of us. J, our daring driver, made a quick left.

Within 30 minutes we were in Pittsford, VT at the New England Maple Museum.

The NEMM is a kitschy, animatronic wonder: hand-painted signs, scratchy speaker boxes, and homemade mannequins, made from what looked like panty hose, tell the history of maple sugaring. There are toy stuffed animals interspersed with their taxidermied counterparts in many of the dioramas.

Here’s what I learned about making maple syrup:

Making syrup is hard work.
The old timey way involved lots of water and funnel/trough-like contraptions.
The modern, new-fangled way involves lots of water, a funnel/trough-like contraption, and a giant Tin-man hat.

But the best part of the NEMM? There is a syrup tasting room. That’s right. We drank maple syrup out of little cups. It was one of my best days ever.

Here’s what I learned about the grades of syrup:

The grades have to do with color, not quality.
Grade A Fancy or Light Amber: light golden color, subtle maple flavor
Grade A Medium Amber: golden color, more distinct maple flavor, used for the table
Grade A Dark Amber: light russet color, rich maple flavor, used for the table and cooking/baking
Grade B: deep russet color, strongest maple flavor, used for the table, best grade for cooking/baking

Do not be fooled by pancake syrup, the NMEE warns, which is primarily corn syrup. Only 100% maple syrup will do. And I concur.

At the massive gift shop, I purchased a half-gallon of maple syrup (Grade B) and two pamphlet-sized cookbooks: The Official Vermont Maple Cookbook ed. by the Vermont Maple Foundation and Apple Sampler by Jan Siegrist. On the drive home, with a touch of buyer’s remorse, I worried I’d soon double my body weight.

Instead, I’ve shown uncharacteristic restraint, savoring the maple syrup and adhering to the CHG philosophy by experimenting with things like applesauce for my morning oatmeal. And dang if this maple-ginger concoction isn’t the best applesauce I’ve ever had.

Plus, I got to use a trick I learned from my good pal, C. Stick your fresh ginger in the freezer. Then, when you’re ready to use it, take it out and grate away. Ginger is a zillion times easier to grate when frozen, and it’ll keep forever. Wee!

If you’ve never made applesauce before, give this a try. If you’re a pro, then you already know: it’s easy, cheap, and so, so New England in the Fall.

~~~

If you like this, you might also dig:

~~~

Maple-Ginger Applesauce
Adapted from Apple Sampler by Jan Siegrist
yields about 2 cups; serves 6–8

1 1/2 lb apples (about 4 medium), peeled, cored, and coarsely chopped
water
2 tbsp maple syrup
1 tsp fresh ginger, grated
1/2 tsp cinnamon

1) Peel, core, and chop the apples. I diced mine, but you don’t need to go to the trouble. They break down nicely as they cook. Just cover with water in a medium sauce pan and bring to a boil. Reduce heat and simmer for about 10 minutes.

2) Stir and mash with a fork or potato masher. Add the maple syrup, ginger, and cinnamon. Simmer for another 15 minutes or so. Science this isn’t.

3) Serve over oatmeal or just eat it straight. It keeps well too. In the fridge, it’ll stick around for at least a couple of weeks (so far, so good) or in the freezer for up to one year. Yeah, like I could resist it for a whole year.

Approximate Calories, Fat, Fiber, and Price per Serving
69 calories, .02g fat, 1.3g fiber, $0.34

Calculations
1 1/2 lb apples: 308 calories, 0g fat, 8g fiber, $1.50
2 tbsp maple syrup: 105 calories, .13g fat, 0g fiber, $.50
1 tsp fresh ginger: 2 calories, 0g fat, 0g fiber, $.02
1/2 tsp cinnamon: negligible calories, fat, and fiber, $.02
TOTAL: 415 calories, .13g fat, 8g fiber, $2.04
PER SERVING (TOTAL/6): 69 calories, .02g fat, 1.3g fiber, $0.34

Sandra’s Money Saving Meals: A Review

2009-11-04T08:52:00.002-05:00

Up until a few months ago, it seemed like TV cooking shows were ignoring the Great Recession. Hosts made few references to money, and most continued to use good cheeses, expensive fish, and upscale add-ons like truffle oil in their recipes. It was as if the programs existed in a vacuum, where no one was unemployed, and the economy was just fine.

Then, in May 2009, came Sandra’s Money Saving Meals.

Hosted by Food Network personality/flak magnet Sandra Lee, SMSM acknowledges the country’s financial issues; that joblessness and debt have restricted our budgets more than normal. Accordingly, it focuses on fast, fresh dishes designed to keep money in our pockets. Using simple cooking methods and seasonal, whole ingredients, Lee is doing her part to help – at least with dinner.

Writing “Sandra Lee” and “seasonal, whole ingredients” in the same paragraph may seem ludicrous, but stick with me here. Eat Me Daily reviewed the program’s debut, and gave out good-to-great marks. “We almost hate to say it,” they admitted reluctantly, “but the show is really well done.” Other reviewers have been less scathing than expected as well, given Lee’s reputation.

Now it’s November. Six months have passed since the debut of Sandra’s Money Saving Meals, which means it’s had plenty of time to hit a groove. The economy’s still toilet-bound, and the show’s subject matter pertains strongly enough to the CHG audience that I thought I’d review it here. Do the recipes look any good? Are the tips on point? Did it make me NOT want to strangle Aunt Sandy with a seashell window valance?

The thing is, evaluating SMSM is harder than it looks. Mostly because there are three ways to look at it.

WAY #1: SANDRA WHO?

The first way involves pretending you live in a world where you’ve never heard of Sandra Lee before. In this world, “Semi-Homemade” doesn’t exist, and Kwanzaa Cake is a blessed figment of your imagination. In this world, Andrew Cuomo dates a very nice brunette from Saugerties, and the idea of a tablescape is so foreign to you, it’s practically French.

In this world, Money Saving Meals is a fabulous piece of programming.

Set in a simple, clean kitchen and hosted by a good-looking, low-key blonde, the show is essentially Frugal Cuisine 101. Every episode includes step-by-step cooking instructions, along with frequent price breakdowns and helpful tips. Among its many other high points:

There are no secret coupons or special sales involved, so the money numbers are largely true to life.
Costs are given throughout the show, for both individual portions and grand totals.
The tips and tricks are reiterated verbally as well as graphically.
Though not adverse to canned goods, Sandra uses mostly fresh, whole foods.
Lee substitutes consistently and to excellent effect. (Catfish for snapper, canola oil for butter, etc.)
The recipes make enough for leftovers, which are then morphed into other dishes for variety.
Drink recipes abound. As someone who enjoys alcohol, learning to quaff on a budget is appreciated.

Of course, if you’re an experienced saver in the kitchen, you’ve already heard many of Lee’s pointers. Still, it's an excellent show for beginners.

WAY #2: OH … THAAAAT SANDRA LEE

The second way to look at Money Saving Meals is by not suspending disbelief. You’re coming in with all the feelings and prejudices you might already harbor toward Lee. And yes, that includes knowledge of the time she made a cake using a cake.

In this case, the show isn’t as good. As for why:

You question the cooking tips, since you know Sandra often cuts corners and isn’t an extremely experienced chef.
The affectations (“faaaabulous,” etc.) are toned down, but they still pop up often enough to induce agita.
Lee rings somewhat false as a budgeter, given the extravagant, tablescape-y tone of her other show. Granted, she had it rough growing up, but it’s tough taking financial advice from someone who redecorates her kitchen every two days.
Previous knowledge of said scapery makes these kinds of statements hilarious: “I like to make the food the centerpiece of my table.”
Eat Me Daily was right about the “intolerable cheesy” bed music. Michael Bolton would blush.
Yes, Brycer is mentioned. He is the Cody Gifford of the new millennium.

Of course, if you can temper your antipathy towards Lee with appreciation for a solidly made, well-intentioned TV show, there’s a third, more zen way of looking at SMSM that reconciles the extreme views of the first two options.

WAY #3: MAKING PEACE WITH AUNT SANDY

A great man (er, Bill Pullman in Independence Day) once said, “You can tolerate a little compromise, if you're actually managing to get something accomplished.” And here, that applies like crazy.

Look at it this way: Money Saving Meals goes in with a great premise, executes it skillfully, and mostly manages to sidestep the drawbacks of its host. Sandra seems to know her stuff, and if the show succeeds, her focus on frugality could be taken more seriously by network execs. It’s enough to put your prejudices aside, or at least suppress them for 22 minutes every week.

Speaking of which, I thought these might make SMSM an even more appointment-worthy experience:

Dedicate occasional shows to singles and couples, rather than families.
Include more healthy recipes.
Bring in guest experts, possibly from the interwebs. Money Saving Mom or Coupon Mom (or basically anyone with “Mom” in their name) could really be of use here.
Have Lee give a guided tour of a grocery store, and spout off tips throughout.
Emphasize the importance of menu planning, list making, and general preparedness.

And that’s it. Readers, have any of you seen Money Saving Meals? What do you think? Have you tried the recipes? Does it ease your hostility toward Aunt Sandy? Would it ease Tony Bourdain’s hostility toward Aunt Sandy? Comment section! Open!

~~~

If you like this article, you might also dig:

(Photos courtesy of Hulu.)

Why Brooklynites Don't Grow Their Own Food

2009-11-03T21:04:00.002-05:00

The community garden across the street is being torn down, disenfranchising a few locals. This showed up in our yard yesterday. That's a 9-inch loaf pan.

I debated posting this on a frugal food blog, but figured it would stop the "Why don't city people just grow their own food?" question forevermore. I will never stop shuddering.

Ask the Internet: Eating Healthy at Conferences?

2009-11-03T09:42:00.001-05:00

Hey everybody! It's the second installment of our new Tuesday column, Ask the Internet. Today’s question comes from Amber, a student on a student’s budget. She travels frequently to conferences, and finds herself torn between eating healthy and eating for free. She writes:

Q: I am a PhD student, and go to conferences several times a year. The food at these things is deadly - coffee and pastries everywhere you turn. Occasionally you'll luck out and there will be a banana, but that's rare. I hardly ever see protein. The thing is, being a poorer than poor PhD student, I am compelled to eat lots of these free snacks to eliminate the cost of eating out. So I'm torn - be cheap or be healthy? I have tried a few things - sometimes pack some power bars for breakfast or some nuts to snack on, but that doesn't always tide me over. Any advice would be appreciated!

A: Eating away from home is never easy. You’re out of your comfort zone, you’re never sure when the next meal is coming, and the food that IS available is usually muffin-esque in nature. But never fear, Amber. You’re already on the right track, and with a few tweaks, healthy, cheap road food is within your reach.

My friend Rachel frequently tours the U.S. with her improv comedy troupe, and has some experience in this area. She suggests calling up the conference venue or hotel ahead of time and asking what’s on the menu, so you can prepare accordingly. If they’re offering edibles you’re not too crazy about, figure on packing some of your own food, including fruit (cheap, portable), oatmeal packets (cheap, easily prepared), and flatbreads and crackers made from whole grains and seeds like quinoa, flax, and wheat. Rach likes Mary’s Gone Crackers herself. Beyond that, Trader Joe’s should have dozens of inexpensive, healthy options in that realm.

If you can’t prep ahead of time, look for plainer base foods you can customize to your liking. Bagels with peanut butter and jelly will fill you up and sate your sweet tooth, as will oatmeal mixed with raisins and peanut butter. And don't worry if there really isn't anything available. The occasional muffin won't kill you. (Just beware of it becoming Plan A.)

Sweet readers, can you relate to Amber’s problem? What would you suggest? How do you eat healthy at conferences? How do you keep from blowing a bundle on road food? Do you know any good resources for her? The comment section is waiting for your brilliance.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Slow Cooker Pork Chops, Apples, and Sweet Potatoes: A Crockpot Reborn

2009-11-02T09:22:00.004-05:00

Today in my Serious Eats column: Pork Chops with Green Apple and Tomatillo Sauce. Three thumbs up!

Do you guys ever feel bad for your appliances? I do. Especially when I haven’t used them for awhile. I figure they must get lonely, all dust-covered and isolated from their more functional friends.

My handheld beater? It hasn’t received any love since Bob the StandMixer entered the picture. And my white round casserole dish? These days, it functions mainly as a toaster stand. We won’t even mention that weird rectangular pot that the Husband-Elect claims to love so much. I think it’s in therapy.

Sadly, my slow cooker’s become one of those shamefully neglected kitchen tools. I haven’t touched it in months, out of A) laziness, B) sloth, and C) a secret fear it will burn the house down. (Because if there’s one thing my father has instilled in me, it’s a fear of something burning the house down, even if it has no chance of bursting into flame whatsoever, like an apple.) The crockpot has produced no delicious stews, nor emanated any delightful smells. It is the Kansas City Royals of cookware – subconsciously beloved, but otherwise, largely ignored.

But that’s all changing. Yessiree, Bob (the StandMixer). This winter, that vessel’s gonna get more action than the ladle, the wooden spoon, and maybe even the bathroom put together. And it starts today, with Slow Cooker Pork Chops, Apples, and Sweet Potatoes. Or as I call it, SCPCASP. (Just kidding. That’s one unwieldy acronym.)

Hearty, sweet, and warm, the dish is a Frankenstein’s Monster of three other recipes: Alton Brown’s pork brine (minus a tablespoon or two of salt), All Recipes’ Pork Chops with Apples, Onions, and Sweet Potatoes, and slow cooker instructions from a very nice web reviewer named CookinNurse. The combination produces moist pork and perfectly cooked produce, and like all crockpot meals, it only gets better after a night in the fridge.

Of course, if you should give it a try, know this:

1) Alton’s brine is very well-reviewed, but a little salty for some. I was okay, but if you’re uncomfortable, take the salt down another tablespoon OR only let the pork brine for a few hours.

2) Suggested additions include dried cranberries, raisins, nutmeg, cinnamon, and perhaps a topping of pecans after the whole shebang is plated.

3) For a more savory variation, try substituting a yellow onion for a red one, eliminating the sugar, and increasing the salt and pepper.

That’s it for now, but look for more slow cooker recipes in the following months, folks. That is, unless it burns the house down. (JUST KIDDING DAD.)

~~~

If you like this recipe, you might also enjoy:

~~~

Slow Cooker Chops, Apples, and Sweet Potatoes
Serves 3 or 4
Adapted from Alton Brown and All Recipes.
(Print this recipe)

For the brine
1 cup low-sodium vegetable broth
3 tablespoons cup kosher salt
3 tablespoons light brown sugar, lightly packed
2 teaspoons black peppercorns, slightly crushed
1/2 pound ice
4 (1 to 1 1/2-inch thick) boneless center cut pork chops (4-oz each)

For the slow cooker
1 tablespoon olive oil
3 tablespoons brown sugar
2 Golden Delicious apples, cored and sliced into 1/2-inch wedges (DO NOT PEEL)
2 medium large sweet potatoes, peeled and diced into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 large red onion, sliced into 1/4-inch rings

Optional
Cinnamon or nutmeg
Dried cranberries

NOTE: To save some cash, buy bone-in center cut pork chops and debone them yourself. Once you remove all the visible fat, each piece of meat should come to a little over 4 ounces.

1) Mix the broth, 3 tablespoons kosher salt, 3 tablespoons brown sugar, and peppercorns in a medium pan. Heat over medium-high and cook until the sugar and salt is dissolved, stirring occasionally. Remove from heat, add ice, and stir until ice is melted. Place pork chops in a gallon bag or 1-quart dish, add the brine, and refrigerate overnight (but not too much longer).

2) Remove pork from brine. (Discard brine.) Rinse the chops and pat them as dry as possible. Set aside. In a medium-large pan, heat 1 tablespoon of olive oil over medium-high. When oil is hot, brown chops, about 5 or 6 minutes on each side.

3) While pork is cooking, combine brown sugar in a bowl with apples, and stir until apples are coated. (There will be sugar left over, but we’ll use that later.)

4) Place sweet potatoes in bottom of slow cooker, and sprinkle lightly with salt and pepper. Then, layer as follows: ½ the onion, ½ the apples, pork, the remaining onion, the remaining apples. Sprinkle with leftover brown sugar and cook on HIGH for 4-1/2 hours. Stir gently before serving, and be sure to spoon some of the sauce on top of each dish.

Approximate Calories, Fat, Fiber, and Price Per Serving
Three servings: 515 calories, 10.2 g fat, 7.7 g fiber, $2.73
Four servings: 387 calories, 7.7 g fat, 5.8 g fiber, $2.05

Calculations
1 cup low-sodium vegetable broth: 15 calories, 0 g fat, 0.5 g fiber, $0.62
3 tablespoons kosher salt: negligible calories, fat, and fiber, $0.13
3 tablespoons light brown sugar, lightly packed: 136 calories, 0 g fat, 0 g fiber, $0.13
2 teaspoons black peppercorns, slightly crushed: negligible calories, fat, and fiber, $0.27
1/2 pound ice: negligible calories, fat, and fiber, $0.00
4 (1 to 1 1/2-inch thick) boneless center cut pork chops (4-oz each): 560 calories, 16 g fat, 0 g fiber, $3.91
1 tablespoon olive oil: 113 calories, 13.4 g fat, 0 g fiber, $0.12
3 tablespoons brown sugar: 136 calories, 0 g fat, 0 g fiber, $0.13
2 Golden Delicious apples: 189 calories, 0.7 g fat, 8.7 g fiber, $0.80
2 medium large sweet potatoes: 335 calories, 0.4 g fat, 11.7 g fiber, $1.59
Kosher salt and freshly ground black pepper: negligible calories, fat, and fiber, $0.02
1 large red onion: 62 calories, 0.2 g fat, 2.1 g fiber, $0.48
TOTAL: 1546 calories, 30.7 g fat, 23 g fiber, $8.20
PER SERVING (TOTAL/3): 515 calories, 10.2 g fat, 7.7 g fiber, $2.73
PER SERVING (TOTAL/4): 387 calories, 7.7 g fat, 5.8 g fiber, $2.05

Veggie Might: Make Your Own Mustard

2009-10-29T09:30:00.000-04:00

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

What do you do when you need a quick meal, have veggie dogs leftover from camping, but the only mustard is the fancy balsamic garlic mustard you picked up in at the New England Maple Museum in Vermont? (Oh, we’ll visit there again, CHG campers, don’t you worry.)

If you’re me, you wonder if you could make your own mustard out the beaucoup yellow powder taking over your spice cabinet. (Then you eat the veggie dog with the fancy mustard.) But it got me investigatin’.

I read up on mustard making at Mother Earth News, a blog called Montana Jones, and the trusty How to Cook Everything Vegetarian cookbook by Mark Bittman.

Turns out, you get pretty weak mustard from just adding water and vinegar to commercial mustard powder. But with only a touch more effort, you can get some sinus-clearingly fantastic mustard with yellow and brown mustard seeds.

Chow simplifies the mustard seed situation better than anyone, but here’s a quick breakdown:

Yellow mustard seeds can vary in color from brownish yellow to white. Yellow mustard seeds are best known and most readily available to Americans.
Brown mustard seeds are dark brown or black and easily found in spice shops and Indian groceries.
Black mustard seeds also range from dark brown to black but are smaller, more pungent than the other two varieties, and primarily used in Indian cooking. Black mustard seeds will also confuse your enemies!

The making is simple: soak the mustard seeds in the water, vinegar, spice mix for a few hours to overnight, puree, and TADA! Mustard. The nuances are only slightly more complicated.

Mustard loses its power over time. If it’s too strong at first, let it sit a while—a few hours up to a week—before you serve. Store your homemade mustard in glass, ceramic, or even plastic containers. Mustard will ingest a metal container. Mmm….ore-y. Fresh ingredients will affect shelf life, but homemade mustard will keep for a couple of months or longer.

Whether you use a blender, food processor, or mortar and pestle, Mark Bittman warns you will not get commercial smoothness with home equipment. He’s right, as far as I can tell, but I like mine with a coarse texture.

I made two batches and let them sit overnight: one just straight-up the MB way, though I used garlic powder instead of fresh, and one with horseradish. Both were explosivo when I zapped them in the morning before work but had mellowed to perfection by lunchtime. My tofu sandwich rocked my socks.

Once you have the basic recipe down, you can be creative and experiment with spices and sweeteners. Soon you’ll be making your own fancy mustard and selling them at museums all across the northeast.

~~~

If you like this recipe, you might always like:

~~~

Spicier Brown Mustard
Yields 8 oz, or approximately 24 teaspoons
Adapted from How to Cook Everything Vegetarian.
NOTE: Alas, Leigh’s camera perished in Lake George last week. This placeholder photo comes from Cookthink. It's a nice site, and you should visit there.

2 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
1/4 cup apple cider vinegar
1/4 cup water
1/2 teaspoon garlic powder
Generous pinch of salt

Horseradish Mustard
Yields 8 oz, or approximately 24 teaspoons

2 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
1/4 cup apple cider vinegar
1/4 cup water
1/2-inch cube of fresh horseradish, chopped
Generous pinch of salt

Instructions are the same for each recipe.

1) Combine ingredients in a glass or ceramic container with a lid. Plastic is okay, but metal is a no-no.

2) Let stand overnight or at least 2–3 hours.

3) Puree in a blender or food processor until the desired consistency is reached. (I tried one batch in each and found the blender to have a slight edge on smoothness.) Add a drizzle of water to keep the blades whirling.

4) Pour back into glass container and let it mellow for a day or so.

5) Serve on your favorite sandwich or veggie dog and know spicy mustard.

Approximate Calories, Fat, Fiber, and Price per Serving
9.2 calories, 0.5g fat, 0.3g fiber, $0.02

Calculations (for horseradish version)
2 tbsp yellow mustard seeds: 104 calories, 6g fat, 4g fiber, $.19
2 tbsp brown mustard seeds: 104 calories, 6g fat, 4g fiber, $.19
1/4 cup apple cider vinegar: 12.5 calories, 0g fat, 0g fiber, $.04
1/2” cube of horseradish: negligible calories, fat, and fiber, $.07
[1/2 tsp garlic powder: negligible calories, fat, and fiber, $.02]
generous pinch of salt: negligible calories, fat, and fiber, $.02
TOTALS: 220 calories,12g fat, 8g fiber, $.51
PER SERVING (TOTALS/24): 9.2 calories, .5g fat, .3g fiber, $.02

10 Modern Food Myths, Busted

2009-10-28T09:25:00.000-04:00

Salt helps water boil faster. An avocado pit will keep guacamole from browning. Soda will eat through basically anything, Alien-style.

We’ll hear hundreds of food myths in our lifetime. Some, thank Snopes, will be inarguably disproved, while others will remain as persistent as head colds, altering both what we eat and how we cook. And still more myths will be made up as we go along, as technology develops and kitchens change with the times.

Today, we’re focusing on a few of those newer myths; modern-day legends spawned by newspapers, TV shows, and those accursed enemies of truth, e-mail forwards. Will açai berries speed up weight loss? Does microwaving plastic cause cancer? Are bananas really going the way of the dodo bird? We'll explore and answer these questions and more, once and for all.

When you’re done perusing the myths themselves, head on over to the comment section to continue the discussion. Do you agree with these verdicts? What are the most outrageous food myths you’ve ever heard? Which ones would you like answered, in addition to these? Do tell.

Disclaimer: Many of these myths deal with health and diet issues, so I took special care to cite reputable resources. However, I’m not a medical professional, and nothing should be taken as expert advice. If you have any questions about the following, please consult your doctor.

1) AÇAI BERRIES: MADE OF MAGIC?
Myth: Açai berries will help you lose weight.
Ruling: False.
Why: You know those internet ads? The ones with pictures of generic-looking women claiming to have dropped 30 pounds in 30 days? Click on them, and many will take you to websites promoting açai berries. While the berries aren’t bad for you, there’s very little scientific data to back up those outrageous dietary claims. Açai have no more antioxidants than several more common fruits and vegetables, and won’t aid in weight loss more than any other berry. P.S. Oprah does not endorse acai berries.
Instead: If you’re concerned about antioxidants, try packing more blueberries, plums, kale, spinach, and strawberries into your meals. However, know that antioxidants aren’t particularly well researched yet, and that adding more produce to your diet will always promote better nutrition.

2) THE “MADE WITH” CLAUSE
Myth: If a food is “made with” healthy ingredients, it is healthy.
Ruling: False.
Why: Something “Made with real pineapple!” or “Made with organic ingredients!” isn’t necessarily comprised 100% of that component. Take this Wal-Mart grape drink for example, which claims to be “made with real fruit juice!” Concentrated grape juice is only the third listed ingredient, behind water and high fructose corn syrup. “Made with” in this case, as in many others, is attached only to sell the product.
Instead: A whole food will almost always be healthier than its more processed counterpart. (Meaning: if you want something with fruit in it, eat a piece of fruit.) However, if you find a product you think you might like, read the ingredient list. It’ll give you all the information you need.

3) THE FIVE-SECOND RULE
Myth: Drop food on the floor? No worries. If you eat it within five seconds of letting it fall, you’re good to go.
Ruling: Sadly, false.
Why: So famous it scored its own episode of Seinfeld, this cousin to the hallowed Five-Minute Rule claims that edibles can’t be contaminated by floor/ground germs if it’s snatched up fast enough. Alas and alack, it ain’t so. According to the New York Times, “Quick retrieval does mean fewer bacteria, but it’s no guarantee of safety.”
Instead: If it can be washed, wash it! If not … do you have a dog?

4) INFUSED WATER: HYPE2O?
Myth: Water infused with vitamins or supplements is healthier than regular water.
Ruling: Usually false.
Why: Health claims made on infused water labels are almost never medically substantiated, and frequently, the drinks contain almost as many calories as soda. Even creators admit, “It’s 100 percent marketing.”
Instead: If you’re in a rush and in the mood for something flavorful, try seltzers or bottled drinks with minimal added sugar and short ingredient lists. Or, y’know, pack a thermos of tap water. It’s healthy, plentiful, and free.

5) BABY CARROTS = DEATH STICKS?
Myth: Baby carrots are treated with deadly chlorine, making them deadly orange spears of death. You can tell by the deadly white film that appears on their death-causing surfaces as they age.
Ruling: True, then false.
Why: This has been a popular e-mail forward the last year, so we’ll go straight to Snopes for the debunkification: baby carrots are just larger carrots cut up. And they can, in fact, be treated with chlorine. But so are lots of other ready-to-eat vegetables, and they’re all washed before being shipped to stores. The white stuff you see on older baby carrots (middle-aged carrots?) is merely their cut surfaces drying out.
Instead: If you’re still worried, buy full-sized carrots and cut them down yourself. It’s cheaper anyway.

6) DOES MICROWAVING PLASTIC CAUSE CANCER?
Myth: Microwaving plastic causes cancer.
Ruling: Largely false.
Why: If the plastic is meant specifically for use in a microwave, there should be no problem. This comes straight from the American Cancer Society: “[The FDA] does say substances used to make plastics can leach into foods. But the agency has found the levels expected to migrate into foods to be well within the margin of safety based on information available to the agency. As for dioxin, the FDA says it has seen no evidence that plastic containers or films contain dioxins and knows of no reason why they would.”
Instead: While I wouldn’t nuke a container unintended for the microwave (like a peanut butter jar or hummus tub), go ahead and use the other stuff. Still unconvinced? Try a glass microwaveable dish or bowl.

7) THE BIGGEST LOSER WEIGHT LOSS PROMISE
Myth: “If I can do this, anyone can!”
Ruling: Well…
Why: I love The Biggest Loser, largely for its central message: if the contestants can drop 5, 10, or even 15 pounds each week, us Joe Sixpacks can, too. And to a certain extent, it’s true; with the correct exercise regimen and diet, many people will lose weight over time. However (and here’s the catch), it’s highly unlikely it will be at Biggest Loser pace. BL participants shed quickly - maybe too quickly - for three reasons: first, the ranch is a closed culture. Family, friends, work, and other daily responsibilities aren’t around for distraction. Second, the BLs are in the gym eight hours a day, have their food closely monitored by the show, and receive multiple forms of psychological support. And finally, most are very large to begin with, which means they’ll lose more from week to week anyway. A 410-pound man can drop 22 pounds in a week. A 130-pound woman should not, unless she’s giving birth.
Instead: Keep watching! It’s a good show. But when it comes to your personal approach, keep in mind that moderation is everything.

8) TASTI D-LITE: GUILT FREE ICE CREAM?
Myth: A cardboard cup of Tasti D-Lite vanilla dessert contains only 40 calories.
Ruling: False.
Why: Back in 2002, the New York Times discovered it was actually between 140 and 225 calories. (Other flavors held even more.) The dessert was made differently in each store and serving sizes varied, explaining the discrepancy. As a result, Tasti had to tone down its ad campaign, and now lists all the real nutritional numbers on its website. CremaLita, a competitor, had similar false advertising issues.
Instead: Eat small portions of real ice cream, and maybe scale back on the Skinny Cow. Weight Watchers isn’t too happy with them right now.

9) ARE BANANAS DYING OUT?
Myth: In ten years, there will be no bananas.
Ruling: Well, maybe.
Why: In 2005, Popular Science published a piece about the potential extinction of the Cavendish banana, the varietal Americans have come to know and love/slip on in random parking lots. Writer Dan Koeppel argued the Cavendish is particularly susceptible to fungus, which would eventually wipe it out. While this may occur, it’s not expected for quite awhile. In that time, scientists could find another banana resistant to disease, as they did 50 years ago, when the Gros Michel banana was replaced by the Cavendish in supermarkets. Beyond that, a fungus presumably wouldn’t affect other kinds of bananas, of which there are dozens.
Instead: Eat apples?

10) CAN COUPONS MAKE YOU MONEY?
Myth: If you use coupons the right way, supermarkets will owe you cash.
Ruling: Sometimes true.
Why: We’ve all seen folks like Frugal Coupon Mom on Oprah or Today. They’re the people who go grocery shopping, hand the checkout girl a few slips of paper, and come back with $25 or five free bags of groceries. And while there’s no doubt this is possible, it’s almost entirely dependent on location and time. Geographically speaking, if there’s no nearby supermarket with double or triple coupon days, you’re at an automatic disadvantage. Time-wise, you have to be prepared to devote several hours a week to couponing, making it the equivalent of a part-time job. Again, this is entirely possible, and even preferable for some families, but for most, those kind of savings simply aren’t feasible.
Instead: Shop wisely. Make a list. Buy loss leaders. Purchase food in-season. Stick to the perimeter of the supermarket. Use coupons judiciously.

And for kicks, an extra special bonus!

11) E-MAIL FORWARDS: A SCOURGE ON HUMANITY
Myth: Everything you’ve ever read in an e-mail forward.
Ruling: Varies, but largely false.
Why: When it comes to a food forward, take it with a grain of salt. Even if it looks truthy. Even if someone writes, “I checked Snopes, and this is 100% correct!” Even if the Pope sends one to you. Because odds are 99 to 1 that it’s untrue, or at least grossly misrepresented. Onions will not protect against swine flu, Korean soup producers are not soliciting American animal shelters for ingredients, and McDonalds shakes ARE made with dairy products. (Apologies to the lactose-intolerant.)
Instead: If you want information on food or are sufficiently frightened by the contents of a forward, check Snopes or Google the matter. And speaking for all your friends and family, don’t pass on any any e-mail without verifying its accuracy first. That’s how “White House Won’t Allow Christmas Ornaments” rumors get started. (*Hits head on table*)

And that's it. Folks, the comment section is open. Or, for more fun food myths, check out some of these guys:

Cracked: 7 Food Myths the Internet Thinks Are True (Rated PG for language)
New York Times: Food, Glorious Food Myths
AOL: Your Mom Was Wrong! 20 Food Myths.

~~~

If you liked this article, you might also dig:

(Photos courtesy of InjuryBoard.com [bellies], Flickr member terry_tu [baby carrots], and Wikimedia Commons [banana].)

CHG Asks the Internet: Fat-free Recipes for Gallbladder Surgery?

2009-10-27T17:03:00.004-04:00

Hi everybody! Today marks the first installment of an experimental, semi-frequent advice column, CHG Asks the Internet. Alexis writes in:

Q: I just found out I have to have my gallbladder out in three weeks and my surgeon said I cannot eat any fat until then... I usually cook low-fat, but no-fat is a little daunting. Do you have a list of recipes with no fat at all in them? I plain to look through all of your recipes, but if you have a list, it would sure be easier!

A: Alexis, Mango Salsa, Chunky Applesauce, Cranberry Relish, and several of our drink recipes all have less than 0.4 grams of fat per serving, which is a good start. Beyond that, I might check FatFree Vegan Kitchen. It's absolutely friggin' loaded with fat-free dishes, and Leigh (of Veggie Might fame) is a big fan. I’m positive you’ll find something stellar in their Recipe Index.

Readers, what do you think? What are your favorite fat-free dishes? Do you know any good recipe sources for Alexis? This one's a toughy, and the comment section is wide open.

Want to ask the interweb a question? Post one in the comments, or send your query to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Today, the Novelty Gift Book Industry. Tomorrow, THE WORLD.

2009-10-27T10:00:00.009-04:00

So, here’s a thing: the Husband-Elect and I wrote a book! A real book! With pages! And art! And an ISBN number and everything! And it comes out today!

It’s called The Emergency Gift Book: More Than 100 Instant Gifts to the Rescue, and it’s not about food whatsoever. But the writing is splendid (if I do say so myself) and the illustrations are even better. For more, here’s the official Amazon product description:

Are you pressed for time or prone to procrastination? Do you hate to shop? Or maybe you simply dislike shopping for other people? Emergency Gift Book to the rescue for the slacker and the stumped alike! This book contains everything you need to acknowledge family, friends, coworkers, cohabitants, and loved ones whenever a special occasion comes out of freaking nowhere. Inside you'll find IOU coupons, nifty gift card enclosures (to use instead of generic store packaging), and hilarious DIY-on-the-fly novelty gifts, all of which you can punch out and present to friends and loved ones (so much better than showing up with nothing but excuses).

We hope the book is half as much fun to read/play with as it was to write. (Because seriously, it was pretty fun.)

And that’s it! Thanks for the aside, and now back to our regularly scheduled food writing.

Butternut Squash Risotto: Transcendence in a Bowl

2009-10-26T10:00:00.003-04:00

Today on Serious Eats: Butternut Squash Apple Cranberry Bake. Mmm ... autumn.

It’s tough avoiding cliché when attempting to explain Chez Panisse’s Butternut Squash Risotto. Not because it’s lame. Nope. Rather, it's because the dish assaults your senses, leaving them huddled in a corner, murmuring happily to themselves about how they never had it so good.

So, you gotta resort to phrases both tried and true: “best recipe ever,” springs to mind, as do “NOM,” “mmm … risotto,” and, “I would marry this food.” All of them are overused and a bit hyperbolic, but in this case, totally appropriate. Because this risotto? It’s a Sunday meal. It’s a birthday dinner. It’s something you’d make to impress the bejeezus out of your parents. And it’s cheap and relatively healthy, natch.

You’d never expect such a creamy richness from a recipe that’s less than 400 calories per serving, but that’s risotto for you. The Arborio rice gives off starch, creating a smooth texture and eliminating the need for Paula Deenesque quantities of butter. Instead, you’re only adding a few tablespoons of unsalted, plus a half cup of parmesan. It tastes positively sinful, but your soul remains miraculously clean.

Of course, if you don’t make it to eat, then make it to whiff. As a rule, sage smells like Xanadu. Sauté it with onion and white wine, and it creates an aroma Yankee Candle would kill for. I swear, while I was cooking, one of my roommates floated into the kitchen on a cloud of fragrance, Bugs Bunny-style. It was a sight.

The only drawback to the dish is that it can’t be abandoned. Risotto needs constant vigilance, so expect to be tethered to the stove for a little while. Look on the bright side, though; it’s not great for socializing, but it’s excellent for not socializing. Picture it: “Aunt Myrtle, how are you? Oh, your hiatal hernia’s been acting up again? And PBS keeps repeating the same episode of Lawrence Welk? And the America you used to know doesn’t exist anymore? I’d love to talk about it more, but my risotto needs stirring.”

In conclusion, make this. Make it now. You will win friends and influence people.

~~~

If you like this, you’ll also dig:

~~~

Butternut Squash Risotto
Makes 6 1-1/2 cup servings.
Adapted from Chez Panisse via The Wednesday Chef.

1 medium butternut squash (about 1 pound whole or 12 ounces cut up)
24 sage leaves
Salt and pepper
7 to 8 cups fat-free chicken (or veggie) stock
1 medium onion, diced small
3 1/2 tablespoons unsalted butter
2 cups uncooked Arborio rice
1/2 cup dry white wine
1/2 cup parmesan, grated

1) Peel squash, then dice into very small (1/4- or 1/3-inch) cubes. Combine squash, a few sage leaves, 1 cup stock, and a little salt in a heavy-bottomed pot. Bring to a simmer and cook until tender (but not too soft) about 5 to 10 minutes. (You want the cubes to keep their form when they’re stirred into the risotto.) Drain and reserve liquid, just in case.

2) While squash is cooking, add the rest of the stock to another pot, bring to a simmer, and keep it there. Meanwhile, finely chop 6 large sage leaves.

3) In another, larger, heavy-bottomed saucepan, heat 2 tablespoons of butter over medium until melted. Add chopped sage and cook about 1 minute. Add onion and cook until translucent, about 5 minutes. Turn heat to low, add rice and a pinch of salt and cook for 3 minutes, stirring often, until rice has turned slightly translucent. Turn the heat back up to medium, and add the white wine. Once the wine has been absorbed, add enough hot stock to cover the rice. Stir well and reduce the heat back down to medium-low.

4) Gently simmer the rice, stirring occasionally, until stock is absorbed. Add another 1/2-to-3/4 cup warm stock, and stir occasionally until new stock is absorbed. Repeat the process until all the stock has been absorbed by the rice, and rice is tender. This could take anywhere from 15 to 30 minutes. (It took me closer to 30.)

5) While all this is going on, sauté 10 sage leaves in a 1/2 tablespoon of butter until crisp, about 30 to 60 seconds, turning once halfway through. Rest on paper towel.

6) When rice is mostly tender, add cooked squash, parmesan, and the remaining tablespoon of butter. Cook 3 to 5 minutes, until dairy is melted and squash is heated through. Salt and pepper to taste. Serve hot, using sage leaves as garnish.

Approximate Calories, Fat, Fiber, and Price Per Serving
371 calories, 10 g fat, 1.4 g fiber, $1.77

Calculations
1 medium butternut squash (12 ounces cut up): 153 calories, 0.3 g fat. 6.8 g fiber, $0.72
24 sage leaves: negligible calories, fat, and fiber, $1.50
Salt and pepper: negligible calories, fat, and fiber, $0.03
7 to 8 cups fat-free chicken (or veggie) stock: 120 calories, 8 g fat, 0 g fiber, $3.00
1 medium onion, diced small: 46 calories, 0.1 g fat, 1.5 g fiber, $0.18
3 1/2 tablespoons unsalted butter: 356 calories, 40.3 g fat, 0 g fiber, $0.21
2 cups uncooked Arborio rice: 1280 calories, 0 g fat, 0 g fiber, $2.49
1/2 cup dry white wine: 96 calories, 0 g fat, 0 g fiber, $1.23
1/2 cup parmesan, grated: 172 calories, 11.4 g fat, 0 g fiber,
TOTAL: 2223 calories, 60.1 g fat, 8.3 g fiber, $10.72
PER SERVING (TOTAL/6): 371 calories, 10 g fat, 1.4 g fiber, $1.77