Yearly Archives: 2011

Photos From The Weekend

Written on February 6, 2011 by Wannabe Chef in Miscellaneous

Today is Superbowl Sunday and to be completely honest I’d have no clue if all of my favorite food blogs weren’t posting guacamole and buffalo chicken dip recipes. I don’t regularly follow football and barely enjoy watching the Superbowl if the Patriots are in it. But please, somebody alert me any time a Betty White commercial comes on.

Instead of guacamole or dip, I’d much rather be eating these:

I made a batch of Outrageous Triple Chocolate Brownies for a friend’s belated birthday. Obviously, I had to try one to make sure I wasn’t poisoning anyone, and then I had to move the pan out of site to make sure I didn’t try anymore.

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Last weekend I got new running shoes. Can you tell which pair is the new one and which is the old one? I’ll give you a hint: Their the same brand and the treads should be mirror images of one another except for the color. I really like to get my money’s worth.

Saturday morning I went out for a long run. Holly asked how marathon training was going; right now I’m taking it week-by-week meaning if I can make it through my long run then I haven’t given in yet. This run went really well in the new shoes.

And then I ate a large bowl of Chinese food, which really isn’t the best thing after a long run I’ve learned because you’ll spend the rest of the day burping up soy sauce and garlic. I’m going to need another brownie to freshen my breath.

Superbowl: yay or nay?

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How To Use StumbleUpon To Gain Traffic

Written on February 5, 2011 by Wannabe Chef in Uncategorized

I very well could have titled this post “How To Use StumbleUpon To Find Pictures Of Dogs In Sunglasses”. Don’t worry; I’ll teach you that, too. But I thought bloggers might gravitate towards this title more.

StumbleUpon is one of those “internet fads” like Facebook or Youtube that looks like it’s here to stay. In their own words, “StumbleUpon helps you discover and share great websites.” It’s free to join, easy to use, and—if you’re a blogger—can reveal your content to readers who might never have heard of you before.

How it works:

Like I said, it’s free to join and create an account. Once you sign up and pick a username, you can find and follow friends using your email address book, Facebook friend list, AIM account, or Twitter following list.

“Stumbling” takes you from one random internet page to another, often one suggested by other users and the people on your friends list. You can specify which categories you’d like to stumble by picking certain channels, like photography, food/cooking, and television.

How to spread your content:

If you have content on the internet you want to share, StumbleUpon can be a great tool to getting it out there. The trick though is that it needs to be submitted to be stumbled by others. By creating your own account, you can submit your content and get it on StumbleUpon for your friends and others to see. Adding a plugin(I suggest Share & Follow) makes this quick and easy and inserts icons in posts for you or anyone else to click and submit the content.

Connecting with StumbleUpon:

You don’t need to have any connections on StumbleUpon, but if you know a lot of people with similar interests it can be a great way to explore the things they love that you might never have heard about. It’s easy to follow anyone; just go to their public profile and click “follow”, whom you can find using online address books like I said. If you have a website, you can install plugins and widgets to advertise your account(again, I suggest Share & Follow).

All about stumbling

When you go into StumbleUpon and start stumbling, you’ll notice a toolbar at the top of the page. To recommend this to friends, click on the “I Like It” button. You can also share it on the web by clicking on any of the social tool icons. To move on, simply click the “Stumble” button which takes you to another random page.

This way you can access the best the web has to offer, like so:

Any other questions? Feel free to friend me on StumbleUpon and I’ll friend back!

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Coconut-Crusted Tempeh

Written on February 4, 2011 by Wannabe Chef in Entree

Tempeh is one of those foods I never thought I’d be eating just two years ago. Just the thought of fermented soy isn’t exactly appetizing. Thoughts aside, it’s nutritionally great and easy to prepare and eat. You don’t even have to cook it, but this recipe adds some sweet and saltiness to it. The coconut coating reminds me of coconut shrimp. And it couldn’t be easier to make.

Coconut-Crusted Tempeh

Ingredients(For 2 servings):

1 block of tempeh
1/4 cup shredded, unsweetened coconut
2 tablespoons agave nectar
a pinch of salt

Preheat an oven to 350 degrees. Cube a block of tempeh into bite-sized pieces and combine in a bowl with the coconut, salt, and agave nectar.

Toss the tempeh to coat it in coconut. Next, line a baking pan and lay out the tempeh in a single layer.

Bake for 30 minutes or until the coconut begins to toast.

The flavor is really nutty and a little sweet. The texture doesn’t really change from raw tempeh which is good because it has a “meaty” bite to it. It goes good on its own or with a salad.

And don’t forget today’s the last day to enter the giveaway!

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Copycat: Blueberry Muffin Larabar Recipe

Written on February 3, 2011 by Wannabe Chef in Snack

When I first heard of Larabar’s new flavor I was excited. Slap the word “muffin” onto anything and you’ll grab my attention. You might even get me to watch C-Span if they named a show “Nancy Pelosi Discusses The Debt With Muffins”. The reviews I’ve read of the flavor have been mixed; I haven’t tried them because I don’t think they’re in stores yet. Rather than waiting, I decided to make my own and I have to admit that these are amazing. They taste better than any Larabar I’ve had; maybe because they’re fresher or maybe they just rock. If you need a muffin and don’t want a muffin top, these are a great, healthy, raw alternative.

Blueberry Muffin “Larabars®”

Ingredients(Makes 6 bars):

1 cup(about 20) pitted dates
1 cup almonds
2 tablespoons shredded, unsweetened coconut
1/2 cup dried blueberries
1/2 tablespoon pumpkin pie spice(or cinnamon)

Combine all of the ingredients in a food processer. Blend for 2-3 minutes until the mixture starts clumping. If your ingredients are dry, add water one tablespoon at a time until it starts sticking to itself.

Line a pan with parchment paper and press the mixture in firmly towards one side of the pan. Cut out the bars with a knife and gently tear them apart. Alternatively, you could roll these into balls and eat them that way. Keep in the refrigerator for the best freshness.

Like I said, these tasted amazing. They reminded me of blueberry munchkins from Dunkin’ Donuts if anybody knows what I’m talking about. At a time when companies are getting condemned(and rightly so) for using artificial blueberry flavoring without any actual blueberries, this has a refreshingly pure flavor to it. These have created high expectations for the real blueberry muffin Larabars in my mind.

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What A Meat-Eater Took Away From Oprah’s Vegan Episode

Written on February 2, 2011 by Wannabe Chef in Uncategorized

When I heard Tuesday’s episode of Oprah marketed as her “vegan experience”, I have to say as an occasional meat-eater I wasn’t drawn in; certainly it wouldn’t be as good as her camping trip with her “friend”, Gayle(remember that? That was a hoot!). But I was also interested to see what message she would be giving, especially with a panel of Veganist Kathy Freston, Food Activist Michael Pollon(who’s not a vegetarian), and a representative from a factory farm slaughterhouse(also not a vegetarian if you couldn’t draw that out).

Before I say what I agreed with and didn’t agree with of the show, I have to quantify my own diet by saying I’m something of a “flexitarian”. I eat vegan most of the time because that’s how I shop; dairy doesn’t agree with me and the only time I have eggs is in brownies(is this really a shocker?). While I don’t have plans to eat meat anytime soon, I’d never call myself a vegetarian since I’m sure I’ll eat meat at a holiday or in a restaurant soon enough. Also, I’m not fundamentally against it, which is probably the number one reason I’d say all of this comes from a “meat-eater”’s perspective.

Agree

“I don’t think you should be eating meat if you don’t want to see how it’s being produced” –Michael Pollan

This, to me, was the best message from the show. No one ever sees how their food is made anymore; most people have been filtered out of the farming lifestyle over the past few hundred years. Having given a presentation on most of this at the 2010 Healthy Living Summit, I can’t say I was shocked at what was shown in the slaughterhouse.

Eat more veggies and you will be more in touch with your bodily functions than ever before(and you’ll like talking about it): The HARPO staff loved to talk about how much they pooped and farted; and who could blame them? One of the benefits of a plant-based diet is that your body works incredibly well at digesting food and you’ll never have to spend another morning struggling on the toilet. It’s a good life.

We should be more aware of what’s in our food: At one point, one of Oprah’s staffers took all the food with animal products out of her refrigerator. What was left was basically mustard and ketchup, and she had no idea that’s how she was eating. Another staffer admittedly ate “horrible” before going vegan, and lost 11 pounds just by eating nutritious food. If you actually know what’s in your food, vegan or not, you’re more likely to make a healthier and informed decision.

We should support our farmers(and hint: you don’t do this by buying from large industries): This is something that Michael Pollan said which sort of got swept under the rug immediately after, but it’s a good point. Farming is a career, and a dying one at that. If you don’t support your local farmer(for meat or for vegetables) then they’re at risk of going out of business, and there are many many reasons why our food production shouldn’t be in the hands of a few big companies.

Disagree

The idea that veganism exists at Whole Foods only: Whenever they went shopping or showed groceries in this episode, it was from Whole Foods. You don’t have to shop at Whole Foods to get vegan groceries; most grocery stores have tons of vegan options to choose from. And the farmers’ market is an excellent place to get vegetables in season. Since Whole Foods has the nickname “Whole Paycheck”, I’m afraid this could give the wrong impression that vegan = costly.

You won’t shed pounds like you’re on The Biggest Loser simply because you don’t eat animal products: Oprah staffers lost a combined total of 444 pounds in a week on a vegan diet. Woh! Who knew cutting out animal products can help you lose weight? Well, I don’t agree that it can, at least not that alone. What’s more likely is that these people weren’t eating healthy food to begin with(one of them was a self-proclaimed “fast food addict”). I think it’s entirely possible to live healthy on a diet including meat.

“Fake food” is the answer: There was a lot of product placement in this. It was like Friends, American Idol, and The Truman Show combined. And most of it wasn’t from the United States Sweet Potato Board or Broccoli Farmers Of America but rather Kashi, Earth Balance, Daiya, and every sort of fake meat imaginable. The problem this creates is twofold: there’s no appeal in going vegan if all the food you’re going to eat is compared to non-vegan alternatives; and a lot of these are overly-processed, which in turn is probably more harmful to your body than meat itself if you base your diet around them.

Conclusion

I could wrap up this entire post into one 7-worded statement:

Eat food, not too much, mostly plants

What? That’s taken? Shoot. Well then I’ve got nothing original. Oh wait, yes I do:

Love the ingredients, not the food

That’s the tagline I gave this blog when I made it 3 months ago. It’s on all my business cards, so you know it’s legit. It means know what you’re eating, preferably by cooking your own real food with real ingredients. And it’s only 6 words, so technically I’m more succinct and better than Pollan. Where’s my book deal?

Did you watch the show? What were your opinions on it or any of this?

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Better-Than-Boxed Brownies and a CSN Store Giveaway

Written on February 1, 2011 by Wannabe Chef in Dessert, Giveaway

Today is the first day of February, the time to (hopefully) start enjoying the outside more by cleaning off the swing set, taking out bicycles, and ignoring that little thing called Valentine’s Day. What better way to celebrate a new month than with brownies?

When I ran yearbook bake sales in high school, the one food that went without exception were brownies made from a box. People just like them. Once you get to a certain level of cooking/baking, serving a box mix feels like a stab through the heart. Instead, we make recipes that rival boxed brownies. These are just as sugary and fudgy as the ones you get from a Duncan Hines or Betty Crocker mix. They’re also the same that I used in my grasshopper brownies but the recipe is good enough that it needs its own post. I mean, don’t they just look that good?

Better-Than-Boxed Brownies

Ingredients(Makes 16 2’-inch brownies):

1 1/4 cup flour(I used gluten-free all-purpose flour)
1/3 cup cocoa powder
3/4 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
4oz(1/2 cup) semi-sweet chocolate or chocolate chips
1/4 cup cooking oil
1/4 cup water
1 egg

Preheat an oven to 350 degrees. Melt the chocolate and mixing it with the cooking oil. Next mix in the water, sugar, extract, salt, and cocoa powder. Sift in the flour and baking powder and mix until just combined.

Grease an 8×8 baking pan and pour in the batter. Cook for 25 minutes until the center is just cooked. Wait until they have cooled to cut.

Giveaway

The people at CSN Stores have offered one US/Canadian reader a $35 gift certificate to any of their online stores. There are 3 simple ways to enter; please leave a separate comment for each one.

1. What’s your favorite childhood dessert? or what dessert are you looking forward to eating this month?

2. Follow me on Twitter(or just say if you already do)

3. Like me on Facebook(or just say if you already do)

This giveaway ended February 5th

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Honey Butter Blondies

Written on January 31, 2011 by Wannabe Chef in Dessert

There is so much right about these it’s hard to know where to begin. Honey butter is a sweet and rich condiment made of 1 part honey to 1 part butter. It’s a great thing to spread on toast, in sandwiches—wherever! It only seemed natural that this would make an excellent blondie, and with chocolate chips(because what do those not make better?). The flavor of honey butter shines through more as an aftertaste. I would have liked these to be a little fudgier but if you like your brownies more cakey then these are for you.

Honey Butter Blondies

Ingredients:

1/2 cup honey
1/2 cup(1 stick) butter(or Earth Balance) at room temperature
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour(I used Bob’s Red Mill’s gluten-free)
1/3 cup chocolate or white chocolate chips.

Preheat an oven to 350 degrees. Start by creaming together your butter, sugar, and honey until it’s nice and smooth without any clumps. Add in the egg, extract, salt, baking soda, and baking powder and beat lightly.

Sift in the flour and mix again until the batter is even. Lastly, fold in the chocolate chips gently.

Press the batter into a greased 8×8 baking pan and bake for 30-35 minutes, until the center has set. Cool completely before cutting in and serving.

The top looked burnt but it wasn’t at all; I can only assume the ingredients cook to be that deep brown color. It actually smelled a lot like graham crackers baking!

I ate mine hot out of the oven and it was amazing. The only thing that could have made it better would have been a pat of honey butter on top. Technically, these were honey margarine blondies since I made mine with Earth Balance, but that doesn’t sound nearly as appealing so we’ll just stick with honey butter.

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How To Take Good Food Photos With Limited Space

Written on January 30, 2011 by Wannabe Chef in Photography

One of my biggest worries going back to living in a dorm room wasn’t how I’d eat—I’m plenty used to cooking in tight quarters with ad hoc ingredients—but rather how it’d look. I thought to myself “Great, now I have to go back to grainy, awkward photos with street corners in the background.” But with a little effort I’ve figured out how to get around that.

The scene above might look like a pan of blondies on top of a few t-shirts covering 2 stacked food storage container. Or it might look like a tabletop with a maroon tablecloth; it’s all about perspective.

To take this photo, I made a make-shift table near a window for natural light and covered the surface with on-hand material. No matter where you are, natural light is your best friend for photography to attain realistic shadows.

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Background material is important for a photo, too. In most side photos I have to be careful not to get the heater or my bed in the view line(not because it’s messy or unmade or anything…). But before you go and buy expensive textured tablecloths, look in your closet for inspiration. Most plain t-shirts can be used as a neutral background letting the food show.

The benefit of using a white t-shirt like this is that it draws no attention to itself whatsoever and takes a keen eye to tell what material it actually is.

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Lastly, you can always set up a lightbox to make the best of artificial lighting and closeted background. The benefit of this is shadow less objects with customizable backgrounds, albeit small, like the one below.

Have any other questions about photography? Leave a comment below and I’ll try to answer it as best I can.

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Candy Recipe Round-Up

Written on January 29, 2011 by Wannabe Chef in Recipe Round-Up

Valentine’s Day is only 2 weeks away.

Scared you a little, didn’t I?

Valentine’s Day is full of expectations. If you’re in a relationship, you’re expected to do nice things for each other and be all lovey-dovey. If you’re not in a relationship, well, you’ve probably thrown your expectations out the window by February 14th and are ready with a pint of ice cream.

At the end of the day, nothing says “I love you” like “Here, eat all of this sugar and for this one day I won’t judge you,” so here are some suggestions for what sweet treats you can make to surprise your sweetheart.

Jenna’s Oh Baby Bars:

These are a must for anyone who loves chocolate and peanut butter. And who doesn’t love chocolate and peanut butter? Well, unless your date’s allergic… And they’re even easier to make than peanut butter cups. I recommend using a small loaf pan so that the layers are nice and thick.

Peppermint Patties:

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Peppermint patties are the perfect dessert for a date because they’re also a breath mint. These were surprisingly easy to make, too.

Mound Bars:

Coconut is one of those love or hate flavors. But if you know someone who loves it, then chances are they’ll love you for making these for them. They taste much fresher and lively than the ones you buy from the store.

Vegan Truffles:

This is probably the most tedious recipe but also the most impressive. Make your own truffles with pure chocolate, no refined sugar, and all fresh flavor. These are a must-eat for any true chocolate lover.

Espresso Bark:

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If you think you’ll need a pick-me-up after dinner to stay awake, espresso bark is the perfect combination of chocolate and caffeine. Of course, if you want to spend your night making inappropriate jokes you could always make Nut Lovers Bark, because who doesn’t love salty nuts?

Now that I’ve reminded you, you have no excuse to forget this year and put things off until the last minute, so get candy crafting!

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Lentils With Potatoes And Caramelized Onions

Written on January 28, 2011 by Wannabe Chef in Entree

Comfort food rarely looks appealing, and yet there’s nothing we want more. It’s warm, thick, and often rich with flavor; who cares what it looks like? This has been my favorite comfort food lately. It’s not really a stew because there’s no liquid. Instead, it’s a thick, creamy bowl of flavorful carbs. And that is the most comforting thing in my eyes.

Lentils With Potatoes And Caramelized Onions

Ingredients:

1 cup dry lentils
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
3-4 starchy potatoes, diced and cooked
1 onion, julienned
2 tablespoons olive oil plus more for finishing

Start by cooking your lentils to completion with the bay leaf, salt, and pepper. When the lentils are done cooking, remove the bay leaf and discard.

Meanwhile, caramelize onions in a large frying pan with the olive oil. Once the onions are loose and translucent, add in the potatoes as if you were making a hash and cook for 10-15 minutes until they start forming a crust.

Add the onions and potatoes in with the lentils and mix the contents together well. Don’t worry if the lentils start mashing and the potatoes break apart; that just means the flavor will blend together more. Serve hot and drizzle with good extra virgin olive oil(the kind Ina’s always pushing).

I didn’t promise a pretty bowl, but I will promise that you can’t eat this without smiling. It’s thick and hearty and can please the cravings of a meat and potato lover. I like to eat this with ketchup, which is weird because I don’t normally put ketchup on anything. I’d also suggest eating this on the couch watching trashy TV wearing old sweat pants, because it’s that kind of comfort food.

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