I hope I was able to remembered this concoction well enough for others to copy because I sort of made it up as I was going along but it was too yummy not to have a savory dish finally make a recipe debut.....
Poblano, Sweet Potato and Corn Seafood Chowder
Saute the onions, garlic and pepper in olive oil until the onions are soft then add the sweet potatoes. Season with salt and cook for a few minutes, until potatoes start to brown. Cover with chicken broth, add bay leaf and the frozen corn. Bring to a boil. Reduce heat and simmer for about 20 minutes or until the sweet potatoes are soft. Sprinkle fish and shrimp with Emeril's Essence. Add fish and shrimp and cook for an additional 4 minutes. Remove from heat, remove bay leaf and stir in milk. Serve and ENJOY!
I started to make bunny sugar cookies for an Easter potluck when I realized I didn't have enough sugar. Instead of panicking or making something else (or venturing to a neighbor's house to ask for sugar... how cliché), I improvised and ended up making some darn delicious cookies!!! I'm not usually a big fan of sugar cookies, but these beauties are festive and yummy.
Gluten Free Multiple Sugars Cookies
Add dry mixture 1 cup at a time on low speed.
Once combined, form batter into a ball. Roll between two sheets of parchment paper lightly floured with Gluten Free Flour. Cut with cookie cutter(s) of choice (don’t be boring). If you’re using sprinkles or sanding sugar, decorate before putting in the oven.
Bake for approx. 14 minutes (or until they start to get golden around the edges). If decorating with frosting, allow cookies to cool on cooling rack then decorate away!
This will give you a different perspective next time you open that chocolate bar. So much hard work and having no idea what for, not to be disgruntled to find out it was for something wonderful but to be grateful to have the opportunity to experience it. Disheartening but beautiful.
This week I had an unfortunate run-in with an old enemy… back pain! Having degenerative disc disease, I always have a lingering level of lower back pain but this had the added fun of sciatica pain down my leg as well as pain in my arm. This was all spurred from tweaking my back while gardening last Sunday and gradually got worse as the week went by. I am also still recovering from my post-Africa injury. My toe still remains wrapped from my run in with an evil escalator at the Atlanta airport 30 minutes after getting off a 17 hour flight. The limping was probably adding fuel to the back pain fire. I woke up on Friday morning in so much pain I resorted to going to a doctor since I had exhausted all of my typical flair-up remedies (heat & ice, yoga, ibuprofen and the chiropractor was closed until Monday for Easter). Some steroids and muscle relaxers later, I am able to move but not quite like a normal human being yet.
One thing I noticed with my more crippled than normal demeanor was the amount of other graduate students who could sympathize with my back pain. The school year is almost over so, at least for me, stress levels are rising with trying to be on top of coursework, making sure I have a solid game plan for my research over the summer, and financially freaking out as I watch my savings dwindle away before my eyes on boring everyday life stuff and not the fun stuff I want to be spending it on. Sitting in a chair staring at a computer screen for hours on end isn’t the best for one’s back either. Basically, we all feel like old people moaning and groaning as we stand up from our chairs or bend over to pick something up.
I may not be one to be preaching since I am currently heavily medicated for back pain but here are some suggestions (which I obviously didn’t follow myself) for keeping your back healthy during all the craziness:
● Take a break... Get up from that computer desk every so often and stretch.
And the winner is....
Slater's 50/50 (duh)
Let’s set the obvious reasons aside for the moment (bistro versus fast food) and look strictly at the patty. The addition of ground bacon to a burger introduces a new flavor profile as well as a different source of fat to the burger. Fat is an important part to a good, juicy burger. A lean burger is typically a dry burger so adding bacon to a leaner beef mix should, in theory, make the burger nice and juicy. And, lets be honest, everything is better with bacon!
I enjoy the occasional fast food burger. But, in your typical fast food burger, the patty isn’t the star. Without the cheese and sauces, fast food burger patties are quite dry and blah. Since becoming gluten free, I typically go for chicken sandwiches at fast food joints because they still have something going on in the absence of the bun. The one thing that the Bacon Insider had going for it, was that the burger tasted delicious even though it was VERY dry! The Bacon Insider has chunks of meaty bacon you can see in the patty which makes it salty and smoky but also results in a hockey puck. With the brioche bun and bacon mayo (and maybe the addition of some cheese) it might have been a pretty good burger. But something that kind of bothered me… the floral shape of the burger. It wasn’t a round patty. It was scalloped. It might be something gimmicky they’re going for, but it makes it seem that much more processed.
I am a medium to medium-rare burger girl. I don’t want it bleeding but I don’t want it grey. The problem with fast food burgers is that they HAVE to cook the hell out of every single one of their burgers due to too many salmonella scares. Bistros have a bit more control over their product and can, therefore, customize their preparation and is a major factor in why Slater’s 50/50 patty is so much better. The 50/50 burger is 50% beef, 50% bacon and cooked to perfection. It’s the kind of burger that causes juice to drip down your hands when you bite into it. It’s not obviously bacon-y but you know it’s better than just beef. The bacon adds a little something special and even though you can feel your arteries clogging with every bite, you keep going until there aren’t any left. Coupled with a maple bacon milk shake and fries, it’s an indulgence I am happy to have to have a couple of REALLY hard work-outs to make up for.
The moral of this story is, if you’re simply jonesing for a fast food burger, go ahead and order the Bacon Insider. It’s pretty good. But, if you’re jonesing for a phenomenal burger masterpiece, go to Slater’s 50/50. It’s the kind of burger you dream about. (Those of you who aren't in Southern California and can’t go to Slater’s… get yourself to Southern California already! You’re missing out!)
But, you know, I might be biased because Slater’s has gluten-free buns so I can get the whole experience... and I know the executive chef (Hi Brad!).
One of my favorite things about the holiday season is the food. We celebrate Christmas Eve with a big fancy dinner, which I have been in charge of making the past few years, and I always make multiple goodies to share with friends and family. This year my family is hosting the annual block party and I was put in charge of the baking. So, rather than provide the typical spread of sugar cookies and gingerbread, I decided to go rouge and gourmet things up a bit. Cookies on tonight's menu:
Cardamom and Pistachio Biscotti drizzled with Bittersweet Chocolate
And, for your cookie pleasure, you can find recipes below.
Disclaimer for the GFreers who follow me: Since I have yet to master a GFree chocolate chip cookie and I am the only GFreer attending the party, I made all of these gluten-filled. The Betty Crocker chocolate chip cookie mix is delicious, however, and would probably benefit from the addition of some bacon. The biscotti can be made successfully subbing the flour for a gfree blend with the addition of a tsp of xanthum gum.
The Chew is one of my favorite shows. I never thought I would be one of those people that record daytime television shows but, alas, not a (week)day goes by that it is not on my DVR. I can't get enough of Clinton, Michael, Carla, Daphne and Mario! With that said, I just submitted my first creation to "My Bites" and I wanted join the food blog bandwagon for a moment and share it with ya'll.
I love dessert. But living alone I can never get all the way through a full cake before it starts to get dried out, stale or moldy. So, I created this small, brownie-like skillet cake that is perfect for a couple days of satisfying that sweet tooth! So without further adieu....
Caitlin's Gluten-Free Dark Chocolate Skillet Cake
Top with powdered sugar or your favorite frosting! ENJOY!
Update 1/25/2013: My creation was accepted and has been added to theChew.com! Check it out here!
My amazing cousin and aunt have finally launched their website, CurryGirlsKitchen.com! All about making delicious and nutritious concoctions, Megan, a certified holistic health coach, and Peggy Curry, a "healthy-food crusader" as the founder of Growing Great, give you all the tips and tricks you need to have a happy and healthy relationship with food. I have learned so much about food from these women over the years and I highly recommend everyone taking full advantage of their knowledge!
I am a biologist and my life is crap!