New Month's Resolution: October

I cannot believe it's October already! I really feel like it was only a couple of weeks ago that MG was having his wisdom teeth out and I went to Miami.  But this morning, in case there was any doubt that fall is here, we woke up to 53 degrees and a grey fall sky threatening rain.

We're not to be deterred, though, so in addition to watching Ohio State play this afternoon, we're going over to the Crafty Bastards Fair to do a little early Christmas shopping (and possibly buy some things for ourselves while we're at it).

Last month I decided to start setting monthly goals for myself and share them with you. My September resolution was to try to snack only if I was actually hungry (and not for other reasons, like boredom).

This month, my goal isn't exactly food related, but it is health and fitness related.  And, as I mentioned in my first post, part of my desire to have a blog is not just to share delicious recipes with you, but also to have a place to share some of my successes and challenges in staying fit in general.  So, for all you foodies out there, I hope you will indulge me in talking a little bit about my October goal: to run a 15K.

I've run off and on since I was in college (although there was a lot of "off" in there). The summer before my 3L year I did the Couch to 5K running plan and ran my first 5K.  Since then I haven't always been consistent, but becoming a more committed runner was one of my challenges for myself when I decided to lose weight last New Year's, and I'm happy to report that not only have I stuck with it, but I'm loving it (I won't say every moment.  But many of the moments :) )

Finally, a race photo where I am smiling!

Photo credit: Marathon-photos.com

The Navy 5 Miler that I ran last weekend was my 10th race. I've now run several 5Ks, 8Ks and 10Ks, and I run regularly several times a week, usually 4-5 miles at a time.  When MG decided to sign up for the Hot Chocolate 15K, I started thinking about doing it too, but I had some fears. Although 15K isn't *quite* 10 miles, it's pretty darn close, and the idea of running that far was (and still is) pretty intimidating. But I remembered how scary the idea of running my first 5K was and then, in turn, how scary the idea of running two times that seemed, and I decided that there was no reason why I couldn't tackle this too (also the running jacket is pretty sick). So, on December 3, weather and health permitting, I will be running 9.3 miles, and then celebrating my achievement with Ghirardelli chocolate.

Although this race isn't until December, I've made it my October goal, because as I've previously mentioned we're traveling quite a bit in October. So the real challenge in my training will be to commit to waking up and running 7, 8, and even 10 miles while away. One the one hand, I always enjoy running in new places, because it's a fun way to see the city. On the other hand, I'm realistic, and I recognize that once I'm there, it may very well be a challenge to get myself out of bed.

So, I hope you don't mind if I share updates on my progress over the next 10 weeks.  In exchange for your patience and support, I'll share some yummy recipes. Most of which will probably involve pumpkin. (J/k). (Sort of).

How will I cook you? Let me count the ways.

And finally, go Buckeyes!!

Reader Survey: What are your October resolutions?

New Months' Resolution: September

Last year, as my New Year’s resolution, I decided to lose weight and be more healthy. Like many Americans, it wasn’t the first time I’d resolved to do these things, but this past year I took a different approach - I made a serious commitment to exercise and I started tracking my calories. As I’ve mentioned in previous posts, tracking calories was really just the starting point for a broader change in how I eat. By seeing what I was consuming - not just the calories, but where those calories were coming from - I started a process of eating more healthy foods. I call it a process, because I’m still trying to figure all of this out. Rather than focusing so much on the number of calories in my food, I’m thinking more about fiber, protein, processed sugar and fat content.

Recently, I started thinking about the fact that so many people wait until New Year’s to make commitments to change things about themselves. I have this suspicion that this mentality is part of why so many people break their resolutions early on. First, the momentousness of the occasion (only once a year!) makes people feel like their resolutions have to be BIG. And all-encompassing. And let’s face it, most people cannot commit to dramatically changing the way they live their lives on sheer will-power alone. Instead, it often takes small changes and patience to have lasting big results. Compounding that is the idea that we only have one chance a year to make these changes - so if we fail, we just give up and wait until next year to try again. It isn’t that people think that they can’t try again before New Year’s, it’s just that I think New Year’s provides an external pressure that might not exist for many people during the rest of the year.

I believe that of the many reasons I’ve had success this time around is that most of the changes I’ve made have been gradual. I’ve taken the time to think about what I enjoy in terms of eating and cooking and come up with ways to incorporate healthier food into what I know makes me happy. Because if I’m not happy, I’m not going to stick with it. So this got me thinking: why not have a new month’s resolution? Rather than waiting until the end of the year to look back on how I’ve been doing and make changes, why not actively try to self-evaluate on a more regular basis? Also, trying out new goals over a shorter time-frame means that if something really isn’t working for me, I don’t have to feel like I’ve given up. I can just reassess and try something new next month.

These are a few of my favorite things!

One change that I think is in order is my approach to snacking. I’m a person who likes to eat a lot of smaller meals and snacks throughout the day, rather then 3 big meals. I recognize that this is a personality thing, and it’s just what works for me. The snacks I eat are generally pretty healthy, because I recognize that I’m going to want to snack, so I am prepared with lots of good things that I enjoy eating - yogurt, nuts, trail mix and fruit. The problem that I’ve noticed is that having all these things around makes me feel like I *have* to eat them. If I bring four snacks to work, I will eat all four snacks, regardless of how hungry I am. I’ve also noticed that I’m far more inclined to do this at work, which has led me to realize that I eat to break up my workday. Not good! Eating when hungry = important. Eating as a diversion = probably not a great idea. So, this month, I’m going to make an effort to stop and think before I eat - am I really hungry? Am I really hungry enough to eat all of that? Am I eating because I’m looking for something to do, or because I’m stressed out, or thirsty? My intent is not to prevent myself from eating, it’s just to make sure that the urge to eat is actually related to hunger. Because an apple a day won’t keep the boredom away, it just leads to a bored person who feels a little sick because she ate too many apples.

What are your September resolutions? Post your answers in the comments!

The Lunch Box: Rosemary Chicken Salad

Chicken salad is one of my favorite sandwiches to make, primarily because it's such a blank slate. We needed something quick and easy to take to work this week for lunches, so I made up a giant batch of chicken salad on Monday night. Back in July MG and I roasted the two chickens we had in the freezer and shredded up all the leftover meat. So, all I had to do was pull out a bag of shredded chicken, let it defrost, and voila! Delicious homemade roast chicken all ready to be dressed up.

I used a recipe for rosemary chicken salad from Cheap, Healthy, Good as my canvas, and added my favorite ingredients - walnuts, grapes, green apple and celery. I also omitted the mayo and upped the Dijon mustard and it was plenty moist for my liking. This made 6 good sized portions - I enjoyed mine on an English muffin with some of the last of the balcony garden arugula and a ginormous peach on the side.

MG's desk is much neater than mine. Also, apparently he gets real plates.

And again, chicken salad can be made in so many different delicious ways.  So have fun! Try out some of their other variations, play with the amounts, make it your own.

What are your favorite chicken salad add-ins? Leave your answers in the comments!

Rosemary Chicken Salad
Adapted from Cooking Light via Cheap, Healthy, Good

Makes 6 servings

8 oz roasted chicken breast, shredded (as a time saver, freeze leftovers from a chicken dinner)
3 tbsp scallions, finely chopped
3/4 cup of red grapes, halved
1/2 cup celery, finely chopped
1/2 medium Granny Smith apple, chopped
6 tbsp fat-free plain Greek yogurt
1/4 cup chopped walnuts
2 tbsp fresh rosemary, finely chopped
1 tbsp Dijon mustard
sea salt and freshly ground pepper, to taste

Put ingredients in a bowl. Mix. Enjoy on your favorite bread or wrap!

Reader Survey: Vacation Temptation

The countdown has begun:

This Friday, barring a hurricane, I am heading to sunny Miami for the bachelorette party of one of my good friends. I’ve never been to Miami before, and this is a really fun group of girls, so I’m pretty pumped about the shenanigans in store.

Gonna be eating one of these.

Photo source: Wiqan Ang, Globe Photo

But my Miami trip is only the tip of the travel iceberg this fall. We have several weddings, a family visit, a much-overdue friend visit and an Ohio State football game on the agenda, all before November. Oy! All of this travel can create more than a few healthy eating challenges. I love food, so when I’m on vacation I want to be able to indulge a little and try something special, but still feel like I haven’t gone completely overboard at the end of the trip. I think I’m pretty good about making smart choices at restaurants, and I have a game plan in mind for the Miami bars (I’m not a big drinker anyways, so to avoid the other ladies having to carry me home, I’ll be alternating the hard stuff with club soda and lime).

 Tastes like home!

Photo source: Lucas Allen, Real Simple

It can still be hard, however, when every weekend you have an excuse to splurge (I’ve never had a Philly cheesesteak! Or cheese curds from Wisconsin! And I have to take MG to my favorite college dive spot before the game! And then there’s wedding cake. Times three). I’ve made a lot of lifestyle changes, so in the weeks between trips I’m not terribly worried about eating well and getting regular exercise in. When possible, I’m planning ahead (bringing my own breakfast and fruit to the airport, packing sandwiches for our road trips rather than stopping along the way). But being away from home that many weekends will definitely be a challenge.

And then there's this.

Photo source: Martha Stewart Weddings

My question for you today is: what is your big vacation food challenge and what tricks have you learned to overcome it? Answer in the comments!

Feed Your Mind: My Life In Paris

Monday was Julia Child’s birthday! In case you couldn’t tell by my banner quote, I love Julia. She is such a ubiquitous presence in American homes - I think I knew her name before I ever knew who she was. I love watching the reruns of her shows and how she continued to cook and joke even as she aged.

Photo source: www.examiner.com

This past spring I picked up a copy of her autobiography, My Life In Paris, co-authored with her great nephew, Alex Prud’homme. It was one of the most enjoyable books I have ever read. Her love of life and food is infectious. Although I have never been to France, nor have I much experience with French food (absent a 3 month stint working at a French restaurant in high school), I couldn’t help but be captivated by the wonder and happiness Julia felt living and eating her way through Europe with her husband, Paul. Julia’s enthusiasm appeals to both “foodies” and non-foodies alike. While I don’t have any interest in making an aspic, or attempting to cook my way through Mastering the Art of French Cooking, I find her approach to food inspirational. Julia truly enjoyed food, which, in the modern era of fad diets and counting carbs and grams of fat is not always easy. One thing I hope never to lose even as I try to be healthier in my cooking is the kind of love that Julia had for food.

I also find it instructive to read about how Julia always tackled her problems in the kitchen. As my favorite quote of hers indicates, apologies weren’t the solution to a problem in the kitchen - finding a solution was the solution! The book is filled with examples of Julia’s creativity and perseverance in facing challenges, but one I find particularly meaningful is her story of trying to make authentic French bread. She made loaf after loaf after loaf, trying to get the crust right - and eventually she and Paul rigged up their oven to get just the right amount of steam. Rather than giving up or settling for a product with which she wasn’t satisfied, she tried it again. And again. And again. Until she was satisfied.

In a lot of ways, she reminds me of my grandmother: they both love cooking and exploring foods, they both are strong women (for a good example of what I want to be like when I’m in my 80s, watch Julia with Jacques Pepin. That broad was feisty!), and they both were ridiculously tall (seriously. My grandma was over 6 feet when she was younger.)

I highly recommend picking up a copy this summer - it’s a pretty quick read, and if you go on vacation, you might gain a little inspiration from Julia’s adventures in new places trying new cuisines.

I always enjoy reading about other people’s culinary experiences, so for this week’s reader survey: what is your favorite “food” book? Leave your responses in the comments!

My Life in Paris

Julia Child with Alex Prud'homme

New York: Alfred A. Knopf, 2006.

Print

Reader Survey: Your Must-Make Summer Recipes

As I mentioned in a recent post, summer seems to be flying by.  Somehow it feels like yesterday I was excited to go outside without a coat, and now it's August, and soon the corn will be gone!  And that will be the saddest day, when the corn is gone.  Also the okra and tomatoes and eggplant and peaches.

Photo Source: Slash Food

The Kitchn had a post the other day about "must-make" summer recipes.  I think this is a really good exercise for a recipe horder collector like me.  Ever since about April I've been thinking about what recipes I want to try with summer fruits and vegetables.  I've actually managed to cross quite a few off my list (Grilled Eggplant with Goat Cheese and Tomatoes, Strawberry-Rhubarb Muffins, Blueberry Muffins, Tomatillo Chicken Soup, Roasted Eggplant with Cous Cous and Fig, Arugula and Cheddar Paninis), but trust me my list is WAY longer than that.  So I realized that with August starting in and a few weekends of travel on the agenda between now and the official first day of autumn, I should probably whittle my list down to 5 "must-makes" - and then, of course, make them.

So here they are, my Top Five Must-Make Recipes of Summer 2011:
(in no particular order)

1. Pasta with Italian Sausage, Broccoli Rabe, Olives and Tomatoes - combo of a couple of recipes

2. Grilled Shrimp and Grits with Corn, Goat Cheese and Tomatoes - The Kitchn

3. Bhindi Masala (Okra and Tomato Curry) - Spicy Tasty

4. Pesto, Plum and Fontina Panini - Iowa Girl Eats

5. Strawberry-Sour Cream Coffee Cake - Serious Eats

Also, a bonus 6th: my favorite Epicurious lemon-raspberry cupcakes. They are definitely a permanent fixture in my dessert repertoire, but I haven't gotten around to making them since last Columbia Heights Day! 

Now that I've posted this, I have to make them all, right?  I can't let my readers down :)

But now, a reader survey!  What is your "must-make" summer recipe?  It can be something new you've been wanting to try or a favorite dish you've been making for years.  Post answers in the comments!

Check out the original post from The Kitchn here! The Final Stretch: Must-Make Summer Recipes

Recipe Request (and Reader Survey): Oatmeal Cream Pies

First off, random observation: 3 years ago today I was sitting for the first day of the bar exam. So for all you bar takers out there, one day down! Hang in there!

And now back to your regularly scheduled programming.  I've received a reader request for the Oatmeal Cream Pie recipe that I wrote about last week...remember the tower of creamy goodness? Well, here at Cookies and Kale I aim to please, so today I bring you that recipe.

I was super excited when MG said he wanted homemade oatmeal cream pies for his birthday, because they are one of my FAVORITE childhood sweet treats. I was never a huge fan of Twinkies or Ho-Hos, but Little Debbie Oatmeal Cream Pies...ooh boy. As a kid, our elementary school lunches always came with a "hot pack" and a "cold pack" - the hot pack was an aluminum tray with a foil lid, and contained, well, the hot portion of the meal. (My personal favorites were spaghetti and turkey with mashed potatoes.  Quite the gourmande I was).  The cold pack contained our sporks (did anyone else play a game where you turned your spork over and your "age" was whatever number was on the back? Anyone?) and a piece of fruit or the occasional dessert. The desserts varied, but what I remember most clearly were the individually wrapped oatmeal cream pies. I was trying to think of another quintessential dessert from my childhood that evokes the same kind of happy delicious memories and I can't really.

Several weeks ago, a coworker left a box of them out for the taking.  I try to limit my sweets intake, and I really try to limit my overly processed store-bought sweets intake (because I'd rather indulge in something homemade and special), but, secret confession: I took one and have it stashed in my desk for a special occasion. Like, you know, a Wednesday afternoon. I'm waiting until the right moment to eat it, since I don't plan on buying a whole box, well, ever, so who knows when I'll have one again.

My stash.

Anyways, if you are a Little Debbie lover like me, this DIY version is sure to please. As I noted before, the cookies aren't quite as sweet, but the cream sure is. Be careful, or you may eat the whole bowl before any of it makes it into the sandwiches. And, as we all learned last week, wax paper, people! Once the pies are done, put them in a single layer - no overlapping edges - and place wax or parchment paper between each layer. Unless you want to make an oatmeal cream pie cake, in which case, stack away!

In exchange for the recipe however, a reader survey!! I want to know what your favorite dessert snack was as a child. Post your responses in the comments! And, save an oatmeal cream pie for me :)

The legendary tower of gooeyness.

Homemade Oatmeal Cream Pies

From Nosh With Me via The Craving Chronicles

Yield: 18 oatmeal cream pies

For the cookies:

1 cup margarine

3/4 cup brown sugar (I used light, and it was just fine)

1/2 cup granulated sugar

1 tbsp molasses

1 tsp vanilla extract

2 eggs

1 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

1/8 tsp cinnamon

1 1/2 cup rolled oats (I used old fashioned, but the original recipe says that quick oats will work too)

For the cream filling:

2 tsp very hot water

1/4 tsp salt

1 7-ounce jar of marshmallow creme

1/2 cup shortening

1/3 cup powdered sugar

1/2 tsp vanilla extract

Preheat oven to 350 degrees.

First, the cookies.  In a large mixing bowl, cream together the margarine, brown and white sugar, molasses, vanilla extract and eggs.

In another mixing bowl, whisk together your flour, salt, baking soda and cinnamon.  Add the dry ingredients to the wet, 1/3 at a time, mixing fully before adding more.  Add the oats and mix (you'll probably want to switch to a spatula or spoon at this point, the dough will be thick).

Using a 1 tbsp cookie scoop (or a spoon, but the scoop works better), drop the dough onto a parchment-lined cookie sheet*, leaving 3 inches between each ball of dough.  Bake 10-12 minutes, reversing and switching the cookie sheet positions halfway through baking.  The cookies are done when they are slightly browned around the edges, but still moist and chewy in the middle.

Remove from oven and allow to cool for at least 5 minutes on the cookie sheet before moving them to cooling racks to finish cooling.

Meanwhile, make the cream filling.  Add the salt to the very hot water, dissolve, and then allow to cool.  In a medium mixing bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla extract.  Mix with a hand mixer on high until nice and fluffy.  Add the cooled salt water and mix well.  Lick excess cream off mixers (optional).

Finally: cream pie assembly!  When the cookies are totally cool, use a rubber spatula to spread the cream filling on one cookie and then top with another.  Note: these cookies are very soft and the cream is very sticky, so be gentle.

Plate (waxpaperwaxpaperwaxpaper), serve and enjoy!

*The original recipe says to use an ungreased cookie sheet, so I did, but my cookies really stuck to the pan and some broke apart in my efforts to unstick them.  If I make them again, I'm definitely going to use parchment paper.

The Mystery of Mushrooms: A Reader Survey

Hello readers! Apparently you number in the double digits, so a big thank you and I hope you keep coming back :) One thing I’d like to do with this blog is get your thoughts and ideas on food and cooking, so from time to time I plan to include a question or two with a post - please post answers in the comments!

For my first reader survey, some background on one of my food idiosyncrasies: I HATE mushrooms.  I always have. There are quite a few foods I disliked as a child that I’ve since learned to love (or at least tolerate), among them rice (love!), spinach (love!) and hardboiled eggs (currently tolerate, but that egg salad recipe may just have turned them into a love). But mushrooms I cannot do. It’s everything about them: the texture, the taste, and, strangely enough, even the smell of cooking mushrooms. I’ve tried them a lot of ways, and I’ve tried a lot of varieties, but stuffed or sauteed, porcini or portobello, they just don’t do it for me.

Fungi.

That said, I strive to be an adventurous eater (not that mushrooms really should require a lot of adventure), and there are so many recipes and dishes out there that include mushrooms as a main ingredient. Obviously they are something that most of the rest of the world enjoys, and truth be told, I’m a little sad that I don’t enjoy them too.  There are times when I look at a recipe that I know would gross me out...but the way the writer describes it sounds so good!  Because that person loves mushrooms.

If you are a mushroom lover yourself, what recipe do you think would be the one that could make me a convert?  I’ll try them out (spirit of adventurism!) and if any of them stick, I’ll give you a shout-out in a post about your recipe.

For all readers, what are your mushrooms? What is the one food you can’t stand, no matter how common or beloved it is by the rest of the world and/or immediate family members? Do you ever wish you, too, could enjoy that food, or are you happy to avoid it at all costs?