So have you all seen the website This Is Why You're Fat? It's simply a collection of photos of some of the most unhealthy foods known to humankind, most of which have been deep-fried. It's equal parts fascinating and revolting.
It inspired a weekend recipes post, though, in which I'm going to share a few of the reasons why I'll never be a size six again: foods that are terrifically fattening and unhealthy, but, to me, deliciously irresistible. If you know me at all you'll be unsurprised to learn that they're all chocolaty.
The first is my current obsession, homemade chocolate peanut butter cups. They're pretty easy to make, and incredibly difficult not to eat all in one sitting. Way, way better than Reese's. Oh, but a word of advice: if you think this will be a fun project to do with the kiddos, you're wrong, unless you think chocolate messes and sticky hands are fun.
Next up, homemade peppermint patties, which I made for Christmas gifts this year. Not as easy as the peanut butter cups (figuring out how to coat the patties in chocolate without making a mess was a little tough) but very tasty anyway.
Next we have chocolate truffles, which are very easy to make, fun to decorate, and actually not a bad candy project for kids. I think I've done these for Christmas presents as well. And do I need to mention how delicious they are? I'm sure you can imagine.
Lastly, another recipe that's become a favorite around our house: the best chocolate pudding. I will never make chocolate pudding from a box again. I first made this as the filling for a chocolate cream pie over Thanksgiving, and it was a big hit. Since then I've made it a few times just to eat plain, and it's remained good despite various improvisations on my part (using skim milk, part soy milk, cocoa powder instead of bar chocolate, brown instead of white sugar). I've never used a double boiler to make it, and I've never strained it, and it's still one of the finest desserts I've made.
So there you have it, some of my favoritest unhealthy foods. What are yours?
28 February 2009
weekend recipes: this is why you're fat edition
07 September 2008
weekend recipe: zucchini chowder
The weekend recipes are back! You know, until I forget about them again. But I've got a fabulous recipe to share tonight, posting it with just a couple of hours left in the weekend, so it still counts as an official weekend recipe.
Allow me to introduce the Zucchini Garden Chowder. This recipe, like all of my recipes, originated somewhere else, somewhere I can no longer remember, and though I've personalized it a little, credit should be given to some genius cook out there. Not me. This has become my new favorite recipe for cool or rainy summer days. Most of these ingredients are still available at my farmer's market, so if you're as lucky as I am you may be able to try this out before summer officially comes to a close. It's pretty quick to throw together, it's healthy and filling and, of course, delicious.
Ingredients:
2 medium zucchini, chopped (give or take -- the zucchinis at our market are so enormous that I've successfully used wildly differing amounts of zucchini in this recipe; I'd say typically 3-4 cups)
1 medium onion, chopped
1 teaspoon dried basil (or chop up a bunch of fresh basil)
1/3 cup butter
1/3 cup flour
salt
pepper
3 cups chicken stock or vegetable stock (or water)
1 teaspoon lemon juice (or a nice big squeeze from half a lemon, or leave it out, it's not crucial)
2-3 cups diced tomatoes (canned or fresh)
1/2 cup milk
2 cups corn kernels
2 cups shredded cheddar cheese
In a stock pot over medium heat, melt butter, and saute zucchini, onion and basil until vegetables are tender. Stir in flour; season with salt and pepper to taste.
Stir in stock and lemon juice. Bring soup to a boil; reduce heat and cook for a couple of minutes while it thickens up a bit. Add tomatoes, milk and corn. Return soup to a boil. Reduce heat and simmer, covered, for 5 minutes or until corn is tender. I usually stir a couple of times to make sure nothing is sticking to the bottom.
At this point you can let it sit and keep warm for a while if you need to. Just before you're ready to eat, stir in the cheese until it's all melty and delicious-smelling.
This makes a huge batch of soup, and with some bread for dipping it makes a solid meal. My entire family actually eats this -- this is the meal that made Evan decide, very deliberately, to start liking tomatoes -- and even after a couple of us have had seconds, we have enough left over to throw in the freezer and save for another cool or rainy day. We have some in the freezer right now and I think I'm going to wait until the farmer's market starts to dry up for the winter and then break out this soup to bring back the tastes of summer.
15 June 2008
father's day/weekend photos/weekend recipes
Happy Father's Day! We had a fun day today, celebrating Greg with one of his favorite things -- fresh strawberries. Today was the opening day of the season at the U-Pick farms around here, a couple of weeks earlier than usual thanks to some unusually warm spring weather, so we went out this afternoon and picked fourteen and a half pounds of strawberries. The first, which I neglected to take a photo of, was a spinach strawberry salad that we had with dinner. It's a really simple recipe, one I got from the mother of a friend of mine: spinach, sliced strawberries and crumbled feta cheese with a balsamic vinaigrette dressing. It sounds weird, I know, but the combination of sweet, salty and tangy really works nicely. I used this vinaigrette recipe, and I added about a teaspoon of brown sugar and a little strawberry juice that had collected in the bottom of the bowl. I thought when I was making it that the garlic might be a mistake, but it turned out fine. I'm sure a store-bought dressing would be just as good. And for dessert we had strawberry shortcake! Soooo goooood. I found this shortcake recipe, which is a bit more like a biscuit than cake, but still good. We split each shortcake open and topped the halves with a layer of strawberries. We forgot to sugar the strawberries ahead of time, so we decided to try sprinkling them with cinnamon sugar, which turned out to be a nice touch. Then we topped the strawberries with fresh whipped cream and mini chocolate chips, and most of us were able to refrain from licking our plates clean, but it was hard. That was a good dessert. This one I took a photo of: Hope everyone had a happy weekend/Father's Day!
And then we came home and ate 10 pounds of them. At least, that's what it felt like. But just look at these; I mean, could you really help yourself when faced with these perfect sun-warmed little berries?
You probably won't be surprised to learn that both kids were more interested in snacking than picking the strawberries:
And we managed to eat quite a few more once we got home, with a couple of strawberry dishes. 
13 April 2008
weekend recipe
I'm lazy this weekend, but that might work out better for you. Instead of writing up one recipe I like, I'm going to link to several recipes I've tried lately.
Carmelized Tofu -- I used spinach instead of brussels sprouts, and parsley instead of cilantro, and skipped the pecans, but everyone in my house agreed that this was the best tofu we've ever had. EVER. Evan doused it in ketchup, but still, he ate it, which is more than I can say for most meals.
Jam and Streusel Muffins -- I was looking for a way to use up some old apricot jam we had sitting around, and stumbled across this recipe. I used sour cream instead of yogurt, skipped the nuts, and substituted brown sugar for maple sugar, and these muffins were totally delicious. The cardamom gives them an unusual flavor, but it's good. Goooood.
Whole Wheat Honey Bread -- For those of you with bread machines (or those of you who are ambitious enough to make bread by hand), this is quite possibly the best homemade bread I've ever had. It's definitely the best I've ever made, and I'm baking a loaf every two or three days to keep up with the demand. Scrumptious.
Roast Leg of Lamb -- This may seem odd in light of our new vegetarian leanings, but our grocery store had naturally-raised, hormone- and antibiotic-free lamb on sale. So yeah, we ate the leg of a poor little lamb (my older son kissed the package and whispered an apology) but at least his brief life was happy. And let me tell you, that leg was delicious. This recipe marinates the meat in a citrus-wine-herb sauce, and it comes out so tender and juicy and delicious. We all loved it despite our guilt.
Lamb and Winter Vegetable Stew -- And what to do with the leftovers? (Because even my carnivorous boys can't eat 5 pounds of lamb at once.) I made a lamb stew, with carrots and potatoes in place of parsnips and sweet potatoes. Greg thought it was a little bland, but he spiced it up with some hot sauce and was pretty happy with it, though he thought he would have liked horseradish or worcestershire sauce better. I thought a little salt and pepper made it very good.
So that's what we've been eating this week. And our tummies are full and we are all happy.
02 March 2008
weekend recipe: chunky vegetable stew
This week's recipe comes from (I think) Vegetarian Times magazine, from where I get a lot of awesome recipes. It's pretty basic, and easily tweakable, and, of course, delicious. Like the last recipe I posted (I originally wrote "last week's recipe" before checking and realizing that it's been three weeks since I posted a recipe -- oops!), it's one you can leave simmering on the stove for as long as you need to, and it's great for cold weather. I give you:
Chunky Vegetable Stew
2 Tbsp olive oil
1 onion, thickly sliced (though I usually chop, because I don't like huge chunks in my stew)
3 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes, undrained (I usually use a can of onion-and-garlic-flavored diced tomatoes)
2 cups cooked garbanzo beans (same thing as chickpeas, and I use 1 can, drained and rinsed)
2 sweet potatoes or yams, peeled and cut into 2" chunks
3/4 tsp crushed rosemary (I don't know if the original recipe intended for fresh or dried, but I always use dried)
1 zucchini, sliced (I'm convinced spinach would be a good substitute for the zucchini, though Greg has never let me try that variation)
salt and pepper to taste
Parmesan cheese
Heat oil in a large saucepan over medium hear. Add onion; separate slices. Cook 5 minutes or until onions are soft. Add garlic and cook 1 minute.
Add tomatoes with juice, beans, yams, and rosemary. (You will want to add more liquid, because it will look like there's barely any in there, but trust me, it's not necessary. It won't hurt, but you don't need to.) Bring to a boil (it's a bit hard to tell because of the low amount of liquid, but you'll figure it out); reduce heat to low and simmer, covered.
Here you have a couple of options. Back in our meat-eating days, we added sliced kielbasa (around 1 pound, I think) at this point, which adds a ton of flavor. Whether or not you're adding meat, you will decide at this point how thick and mushy you like your stew. We like to let this simmer for a couple of hours, turning the yams into a nice pasty base for the rest of the soup. If that doesn't sound good to you, then move along to the last bit.
Add the zucchini about 15-20 minutes before you're ready to serve the stew. Otherwise your zucchini will get mushy along with your yams, and mushy zucchini is not a good thing. Let your stew simmer until everything is as soft as you'd like it, then stir in some salt and pepper (I like a lot of salt in this, especially without meat) and sprinkle with Parmesan (fresh or not; we usually don't keep fresh around but the powdery stuff is fine) before serving.
10 February 2008
weekend recipe: black bean and sweet potato chili
This week's recipe is a favorite 'round these parts, and a nice alternative to your typical chili: Black Bean and Sweet Potato Chili. I'm not sure where I got this recipe, but you can find a lot of similar recipes online, and it's a pretty easy dish to experiment with. It's colorful, flavorful, healthy and vegetarian, and it's fairly quick to throw together too. We like to serve it with cheddar cheese and sour cream on top, and eat it with cornbread, or scoop it up with tortilla chips.
Recipe below the fold.
Black Bean and Sweet Potato Chili
2 medium-large sweet potatoes or yams
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste
Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)
Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.
At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.
You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever. Enjoy!
03 February 2008
weekend recipe
Jessica asked in comments of an earlier post whether I'd share some of my vegetarian recipes, and that gave me the idea to start a new feature. So I'm launching Weekend Recipes today. I chose weekends because that's when I have the most time to be ambitious and experimental in the kitchen. I'll post a good number of vegetarian recipes, I suspect, but I'm not going to limit myself. Today, though, I'm kicking off the series with a newly-discovered (by us) vegetarian dish that met with pretty immediate success in our house.
I hope I don't scare people away with my first choice. I don't know where this recipe came from originally, but an acquaintance of mine posted it on the message board for the nursery school James went to. It looks weird on paper (or should I say the computer screen) but it's delicious. It's quick, it's easy, and it centers around tofu.
I know, I know. Tofu. Most meat-eaters I know have a pronounced distaste, some even a touch of hostility, for tofu, and I can't for the life of me explain it or understand it. Tofu is cheap, healthy, versatile, and basically soaks up the flavor of whatever you put it into. You can even change the texture depending on how you prepare it. I have become a fan of tofu over the last few years, and, in this dish at least, my family has grown to like it too.
Recipe and notes below the fold.
Groundnut Stew, or Peanut Butter Tofu
2 Tbsp. olive oil
1 onion, chopped
3-4 cloves garlic, minced
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. tumeric
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. mustard seed
dash of cinnamon
dash of cardamom**
28 oz. can of tomatoes, undrained****
1/2-1 c water
1/2 c peanut butter (smooth, or crunchy for more texture)
1 block firm tofu, cubed
Saute onion, garlic, salt and spices in olive oil, just for a few minutes, until onion and garlic are softened.
Add tomatoes and enough water so that a little water sits on top. (If you opt to leave out the tomatoes, you'll probably need a little more water.)
Add the peanut butter in the center, and slowly stir from the center until it combines well with the water.
Gently stir in tofu.
Cover & reduce heat to low, stirring every 5 min. for 15 - 20 min. Turn off heat and leaved covered until served. Serve over rice.
**Note on spices: This is a pretty flexible recipe. Use whatever of these spices you have around the house -- i.e., don't rush out and buy cardamom just for this recipe. It's the combination of spices, not the individual spices, that is important here.
****Note on tomatoes: This is kind of a weird combination of flavors. It works for me, but Greg and the boys like it better without the tomatoes. Use your own judgment here.
We usually serve vegetables or a salad on the side, but I think it would work well to throw in some broccoli or spinach or something in the last few minutes of cooking if you want to get creative. Also, for the tofu-averse among you, I'm told this works well with chicken, too.
