Oatmeal Cranberry Cookies

I can count on one hand how many times I have tried to bake cookies. But when I started searching for a recipe for my remaining dried cranberries, cookies just seemed to be the obvious choice. 

I have no idea how Kitchen Chick got five dozen cookies from this recipe; I managed to get only two dozen. The cinnamon, nutmeg, and cardamon gave these cookies their distinctive taste, and I liked the dried cranberries much better than the more commonly used raisins. In fact, they turned out so tasty that I needed to give away as many as possible so I would not be tempted to eat all of them!

Oatmeal Cranberry Cookies

Yield: 5 dozen "small-ish" cookies

Ingredients

1 cup salted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Directions:
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by mounded teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Notes:
If you prefer a sweeter cookie then use unsalted butter.

Recipes from Birmingham Chef Chris Hastings

This week Birmingham chef Chris Hastings appeared on Martha Stewart for her Southern Thanksgiving episode. Hastings and his wife own Birmingham's Hot and Hot Fish Club restaurant. In case you missed this, I am posting the highlighted recipes. Episode video should be available on Monday.

Earthward photographs by Steve Pyke

Recipe: Heritage Turkey with Oyster Dressing

Recipe: Giblet Gravy

Recipe: Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream

If you are ever in Birmingham, I would highly recommend his restaurant. An earlier post about Hastings may be found here and his cookbook may be ordered here.

Simple Spaghetti Squash

Looking at this dish you understand right away why it is called 'spaghetti' squash. Scraping the cooked flesh from the inside of the squash results in a spaghetti-like or vermicelli-like appearance. Similar to pasta, spaghetti squash in and of itself does not have much flavor so adding flavorful ingredients is essential.

I did not grow up eating any type of winter squash and I had not eaten this since college, so I had to refresh my memory on how to prepare it. Here is what you need to do:

Step 1. Prick the squash with a metal skewer or the tines of a fork. Place whole is a shallow pan and place in a preheated 375-degree oven for one hour.

Step 2. After cooling enough to handle comfortably, cut in half lengthwise with a serrated knife.

Step 3. Scoop out the seeds and tough skin from the center.

Step 4. Take a fork and scrape to achieve the spaghetti-like appearance.

As I said before, this does not have much flavor. For a quick lunch, I used a few basic but flavorful ingredients.

Simple Spaghetti Squash

Ingredients

1/2 cooked spaghetti squash

1 Tbsp melted butter

Salt, to taste

Ground black pepper, to taste

Parmesan cheese, freshly grated, to taste

Directions

1) Prepare spaghetti squash as directed above. Cool.

2) Melt butter and add the spaghetti squash, to coat.

3) Add salt, pepper, and Parmesan cheese.

Nutrition Information (before added ingredients):

Calories/cup = 42 calories

Very good sources of Vitamin C and Dietary Fiber

Alternative Recipe:

Prepare spaghetti squash as above. Add to olive oil, garlic, freshly chopped tomato, basil, olives, and feta cheese.

Preparation photos from Ask.com.

Wishing You....

Google Doodle Features Ina Garten

Everyone knows what a huge fan I am of Ina Garten, aka, The Barefoot Contessa. Apparently, the people at Google.com are also a fan. Clicking on the Google doodle takes you to six Thanksgiving recipes by Ms. Garten.


"This Thanksgiving holiday, we are grateful for many things: family, friends, and of course, food," Google said in a note on its site. "Just in time for the big day, beloved cookbook author and TV chef Ina Garten offers everyone six simple yet delicious recipes to make one of the year's biggest dinner parties as easy as, well, pumpkin pie. Happy Thanksgiving, and Happy Cooking!"


I have personally tried Garten's Smashed Sweet Potatoes, Roasted Brussels Sprouts, and Cranberry Fruit Conserve, and I highly recommend these.

"Perfect".

Meatless Monday: Armenian Lentil Burgers

Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. Our goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet.

Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Photo credit: unknown

Veggie Burgers Every Which Way: Fresh, Flavorful & Healthy Vegan & Vegetarian Burgers − Plus Toppings, Sides, Buns & More (Lucas Volger)

This is the photograph that motivated me to try a vegetarian burger, specifically the Armenian lentil burger. There are a whole lotta' flavors going on here; the fragrant aromatics appear key to making this a desirable alternative to beef.

Armenian Lentil Burgers

Ingredients:

LENTILS
1 cup French (green) lentils
½ onion, cut into two quarters through the stem
2 whole cloves
1 teaspoon olive oil
1-inch piece ginger, cut into two pieces
2 garlic cloves, crushed and peeled
1 cinnamon stick
1 bay leaf

BURGERS
4 tablespoons plus 1 teaspoon olive oil, divided
1 onion, chopped
1¾ teaspoons ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
Pinch of cayenne pepper
3 garlic cloves, minced
2 teaspoons grated fresh ginger
2 eggs
¾ cup toasted breadcrumbs
¹/³ cup roughly chopped fresh parsley
½ teaspoon salt
Squeeze of fresh lemon juice

Directions:
1. Cook the lentils: Pick through the lentils and rinse thoroughly. Stud each onion quarter with a clove. In a medium saucepan, heat 1 teaspoon oil over medium heat. Add the onion quarters, ginger pieces, crushed garlic, cinnamon stick and bay leaf. Stir, then cover and cook for 1 minute, until fragrant. Add the lentils and 2 cups water and bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes, until the lentils are tender. Discard the aromatics (the onion, ginger, garlic, cinnamon stick and bay leaf) and pour off any excess liquid.

2. Prepare the burgers: Preheat the oven to 375.

3. Heat 2 tablespoons of the oil over medium-low heat. Add the chopped onion, allspice, ground cinnamon, ground cloves and cayenne. Cook, stirring frequently, until the onion begins to caramelize, about 12 minutes. Reduce the heat and add the minced garlic and grated ginger. Cook until the onion is fully cooked, about 5 minutes longer.

4. Set aside ½ cup of the cooked lentils. In a food processor, combine the lentils and the onion mixture with the eggs and pulse until thoroughly combined. Transfer to a mixing bowl. Add the reserved lentils, breadcrumbs, parsley, salt and lemon juice. Shape the mixture into 4 patties. (Note: The recipe suggests tasting and adjusting seasonings; however, it has raw eggs so I skipped this suggestion.)

5. In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6 to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

I tried steak sauce as a topping but I preferred Dijon and coarse mustards with red onion. Although I baked it at the lower end of the recommended time of 12 minutes, it was still a little drier than I would have liked. It might help to put one-half pat of butter in the center like Ina Garten taught me to achieve that desired juiciness.

All in all, I thought it would make an excellent alternative to beef on occasion and to serve your vegetarian friends and family. It certainly looks better than anything I have seen in the frozen food sections of the grocery store.

Try it and let me know what you think.

Healthy Eating!

Homemade Butterfingers

I have to share a recipe from fellow al.com/Birmingham food blogger, Stephanie Parker, at Plain Chicken. It has been quite popular, receiving several Facebook shares, and can be seen here.

I am a huge Butterfinger fan, but who knew anything good could come from candy corn?  I have had several people tell me a candy corn/salted nuts combination is quite good. I just keeping thinking, really? Candy corn?

Candy Corn Butterfingers
Taste of Home forums


Ingredients:
1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate candy coating


Directions:
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Review: Max's Delicatessen

I am forever on my quest to find the best Reuben sandwich in town. In fact, I tend to judge every sandwich shop by how much I like their Reuben. I can now report I have found a winner, to date.

Max's Delicatessen is located in The Colonnade. I have never eaten at an authentic New York delicatessen but I have a sense this may be pretty close (minus the Alabama and Auburn football paintings). The staff were friendly and helpful, prompt and professional. The atmosphere was pleasant. Admittedly, the prices were a bit high for a midday meal, but I did get two meals and a 'gift' in my final total price. Plus, the food was so worth it.

My meal started with a surprise pre-meal basket of freshly cut vegetables, those great deli-style Kosher pickles, and a pickled green Roma tomato half served with a ranch-style dressing dip. I had never eaten a pickled tomato, but I can add this to foods I now like. I found it to have such a strong flavor that I liked it best when eaten with other foods. This was a nice change from the usual chips/salsa or bread/olive oil.

Let me just say... THIS is a Reuben: corned beef on grilled rye with Swiss cheese, sauerkraut, and Russian dressing for $8.99 served with a choice of cole slaw, fruit or potato salad, and a sliced pickle. They also offer a Rachel, which substitutes turkey, and a Russian Reuben, which substitutes pastrami. My choice of fruit added an extra $0.25 to the meal; I felt I needed a redeeming food choice considering how many calories I was about to consume. I'll bet there was some amazingly good cole slaw and potato salad behind that counter, though.

I know where the phrase, "it's like buttah" comes from now. Biting into that thick layer of thinly sliced corned beef was indeed like buttah. Literally, it was like biting into butter. If this is Sy Ginsberg corned beef then way to go, Sy!

I got two orders of their homemade apple sauce at $1.75/serving to go, one for a friend who had taken a tumble down some stairs, and one for me to eat later. This wasn't so much like buttah as it was pudding or apple pie filling, certainly not like any applesauce I had ever eaten. It was smooth, creamy, and delicious.

My next order will be their Yiddish Cheeseburger, aka Lox Platter:  Lox on a bed of lettuce, tomato, onion, capers and cucumber on a bagel with cream cheese, $12.99.

Their website and menu say about their management team:

Steve and Cliff like sandwiches. They've spent their lives in restaurants all over the country, learning the trade. That experience is reflected in the wonderful customer experiences at Max's. Steve always goes the extra mile to make sure that you have a great meal. His philosophy on customer service is "the answer is yes, what's the question?"

I can verify that this was my experience. They said yes, I could take pictures. They did ask why and I certainly thought that was a reasonable question.

Birmingham is a hard place to be on a weight loss diet. So far, I've been able to lose weight and enjoy all these wonderful restaurants. Max's, however, may just trump that weight loss competition!

I'm Spreading The News: FoodBlogSouth

FoodBlogSouth, regional food blogging conference, will be held on January 22 in Birmingham, AL.

The day-long conference has a line-up of speakers including:

*Kim Severson, columnist for NY Times and author of Spoon Fed: How Eight Cooks Saved My Life, will teach food writing

*Ashley Hall--SFA blogger--will sit on a panel discussion on blogging about Southern seafood after the Deepwater Horizon explosion

*John-Bryan Hopkins, a.k.a. the "Foodimentary" guy, will share how to make the most of social media

*Southern Living food photographer, Jennifer Davick, and sylist, Marion Cooper Cairns, will host a session on how to take great food photos

*Christy Jordan, blogger and author of just-released cookbook, Southern Plate, will share secrets to marketing your blog

*and many more!

Registration is $135. If you register in November, you get $15 off. Register at foodblogsouth.
All proceeds will support Desert Island Supply Company (DISCO), a new non-profit writing center for children in Birmingham.

Information as seen on Southern Foodways Alliance (SFA).

Caesar "Lite" Salad

The rich and savory dishes of the upcoming Thanksgiving holiday found their way into our office today; tomorrow is our Thanksgiving Luncheon. What's a dieter to do?

Here are a few dieting tips that help me:

1. Always eat breakfast before a Thanksgiving Luncheon. It helps prevent overeating.

2. Survey the buffet offerings first. Decide what and how much you plan to eat before it is your turn to choose.

3. Choose reasonable portions.

After today's Thanksgiving lunch goodies, I needed a lighter dinner. This 'lite' Caesar Salad is one of my favorites. The original recipe by Emeril Lagasse is below. Since I arrived home later than usual, I took a few shortcuts with precooked shrimp and no croutons. The lemon zest in the salad dressing adds a burst of fresh flavor to what could otherwise be, I think, boring and somewhat flavorless ingredients.

Caesar "Lite" Salad

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Yield: 1 main salad; 4 smaller side salads

Ingredients:

•1 (8-inch) piece of French bread, crust trimmed, cut into 1/2-inch cubes (about 3 cups)
•1 teaspoon Essence, recipe follows
•1 cup olive oil
•1 1/2 teaspoons minced garlic
•2 tablespoons white wine vinegar
•1 tablespoon Dijon mustard
•1 tablespoon balsamic vinegar
•1 teaspoon lemon zest
•1 teaspoon sugar
•1/2 teaspoon Italian seasoning
•1/4 teaspoon salt
•1/8 teaspoon ground black pepper
•1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
•1/2 cup grated Parmesan
•Grilled Shrimp, recipe follows

Directions:
1. Position rack in center of oven and preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil or parchment paper.

2. In a mixing bowl, combine the bread cubes and Essence. In the bowl of a blender combine 1/3 cup of the olive oil and 1 teaspoon of the garlic and process on high speed for 30 seconds. Add the olive oil mixture to the bread cubes and toss to combine. Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes. Remove and set aside to cool.

3. In a mixing bowl combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and remaining 1/2 teaspoon of garlic and whisk to blend. Add the remaining 2/3 cup olive oil in a thin, steady stream, whisking constantly until thoroughly blended and smooth.

4. Place the lettuce in a large salad bowl and add the croutons, dressing and Parmesan. Toss to coat evenly. Top with grilled shrimp and then serve immediately.

Grilled Shrimp:
1 pound medium shrimp, peeled and de-veined
1 tablespoon Essense by Emeril, recipe follows
Olive oil, for brushing

Preheat a grill or broiler to medium-high. Combine the shrimp, Essence and oil in a mixing bowl and toss to combine. Thread the shrimp onto 4 skewers. When the grill is hot, place the shrimp on the grill and cook for about 2 minutes on each side, or until just cooked through. Serve on top of the Caesar "Lite" salads.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions:  Combine all ingredients thoroughly.
Yield: 2/3 cup

Tortilla and Lime Soup

Are there days when you should just order out and stay out of the kitchen? This was one of those days.

My vegetables weren't prepped when I needed them; I relied on my memory for ingredient amounts; and, I decided to clean up while the tortilla chips were frying causing not one, but two burned batches. On top of all that, Ole Miss allowed the University of Tennessee to score three touchdowns when I wasn't looking. Who needs that with lunch?

Despite the kitchen fumbles and the UT touchdowns, this soup turned out to be surprisingly good. I loved the sharp lime/chili balance and, although I initially thought the fried tortilla chips were more trouble and calories than they were worth, they actually were quite good.

What was the best part of this soup experience?
1) It serves one, is filling, and is under 500 calories so it fits perfectly into my daily meal plan, and
2) I discovered a new chicken broth that is so much better than what I had been using: Fresh Market (TFM) Chicken Stock. It has a dark color and rich flavor, closer to a homemade broth.

Tortilla and Lime Soup
As seen on FoodFit.com
Serving: 1 generous portion

Ingredients:
2 cups rich chicken stock
1 tablespoon olive oil
1/3 cup diced onion
1 teaspoon minced garlic
1/2 teaspoon finely minced jalapeño chili pepper, or to taste
1/2 cup peeled, seeded and diced tomatoes
kernels from 1ear of corn (about 1 cup)
2 tablespoons minced green onions
1 tablespoon chopped fresh cilantro
1 to 2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the optional garnishes:
corn or canola oil for frying tortillas
1 or 2 corn tortillas, cut into strips 1 1/2 inches long and 1/2 inch wide
1/2 avocado, peeled and diced
2 paper-thin lime slices, each quartered
1 cup cooked, small or medium shrimp, peeled and deveined

Directions:
1. In a small saucepan, heat the olive oil over medium heat.
2. Add the onion and cook until translucent, about 8 minutes.
3. Add the garlic and chili pepper and cook, stirring, for 1 or 2 minutes.
4. Add the stock and bring to a boil.
5. Add the tomatoes, corn, green onion, cilantro, lime juice, cooked shrimp, salt and pepper. Simmer for 2 minutes to blend the flavors.
6. While the soup simmers, pour the oil to a depth of about 1 inch in a small, deep saute pan and heat over medium heat.
7. When the oil is hot, add the tortilla strips and fry briefly until golden and crisp. Drain on paper towels.
8. Place the diced avocado in a large bowl and pour the hot soup over it. Top with the little pieces of lime and the tortilla strips and enjoy.

Calories: 488
Sodium: 2191 mgs (caution!) - Consider using low sodium chicken stock and/or not adding additional salt.

Brussels Sprout Salad with Pear and Blue Cheese

It was delicately brought to my attention that any lettuce leaf, no matter how expensive, is considered rabbit food and not even rabbits would want to eat Brussels sprout leaves. (See recent post.) I  beg to differ! My personal definition of rabbit food when dieting is the food  that leaves me still hungry and unsatisfied. Therefore, it is my goal to find at least one Brussels sprout recipe that my readers will eat and enjoy.

Keep in mind they are low calorie, nutritious vegetables! There are approximately 40 calories/cup of Brussels sprouts. In fact, they are so filling and satisfying it is easy to eat too much leaving you over-satiated, something that doesn't happen often with lettuces.

The recipe below was posted by Caroline at The Wright Recipes; it is only one of several recipes I want to try. I just know I'll find one that will convert you!

Brussels Sprout Salad with Pear and Blue Cheese

Ingredients:
1 lb. Brussels sprouts, separated into leaves and cores discarded
¼ cup Kosher salt
2 Tbsp. olive oil
1 Tbsp. sherry vinegar
3 Tbsp. toasted pine nuts
3 Bosc (or other crisp) pears, cored and thinly sliced
4 oz. blue cheese, crumbled

Directions:1. In a large bowl, sprinkle Brussels sprouts with salt; cover with cold water. Let stand 30 minutes; drain well and dry. (I used my salad spinner.) Rinse and wipe out bowl. Caroline's Note: Soaking the raw Brussels sprouts leaves in cold salt water softens their texture and renders them a bit more mild in flavor, but keeps their crunch intact.

2. Whisk oil and vinegar in reserved bowl; toss dressing with Brussels sprouts, pine nuts and pears. Sprinkle cheese over top.

Just. Try. It.

Dine Out For Diabetes, November 11th

In addition to eating sweets to raise money for the UAB Comprehensive Cancer Center, Birmingham residents will be eating out to raise money for juvenile diabetes research on Thursday, November 11th.
 
From the Dine Out For Diabetes Facebook page:

In celebration of November’s designation as National Diabetes Month, the Birmingham Junior Board of the Juvenile Diabetes Research Foundation (JDRF) is hosting Dine Out for Diabetes.

Over the past year, studies revealed that the number of people with type 1 diabetes is growing faster than ever before. Some estimates say that new diagnoses are up a staggering 3 to 4 percent. That makes the mission of the Juvenile Diabetes Research Foundation all the more critical.

Please visit our participating restaurants on November 11 for lunch and/or dinner. The restaurants will donate 15% to JDRF. We hope to see you there!!

Sponsored by: Birmingham magazine- special subscription offer November 11

Participating Restaurants:

All-Day Service

Tutti Frutti Yogurt - Soho Square

Lunch Service

Ted's Restaurant - 328 12th St S

Billy's Restaurant Overton - 4520 Overton Rd.

Jackson's - Soho Square

Dinner Service

Avo - 2721 Cahaba Rd
Dram Whiskey Bar - Mountain Brook Village
Billy's English Village - 2012 Cahaba Rd. 

This is a disease that has affected my closest friend, so we hope to see you eating out at one or more of the participating restaurants.

BBQ, Lemon Pie, and Dieting

Stop me if you have heard this one: Two dieters and a diabetic walk into a BBQ restaurant in search of lemon pie....

Our visit to Jim 'N Nick's Bar-B-Q with the local Lunch Bunch was to participate in the Sweet on a Cure fundraiser to benefit the UAB Comprehensive Cancer Center. We thought the joke would be on us but with a little juggling we were able to piece together some fairly good lunch choices that met our limited caloric and carbohydrate needs, as well as satisfied our midday hunger pangs.

The lemon pie made its way into the hands of a local sculptor and his assistants. While it looked delicious, no one needs lemon pie sitting around tempting those of us without an ounce of willpower.

Sweet on a Cure continues through Sunday, November 14th.



Photo from Jim 'N Nick's

Slow Roasted Salmon with Cucumber Dill Salad

I know you have seen salmon here more than once. Guilty! I do like my salmon. This, however, is the first time I have used the slow roasting method. Roasting in the turmeric gave it this luscious orange color and it was cooked to perfection.

The cucumber salad looks rich and fattening, doesn't it?  In this case, looks are deceiving. Needless to say, I did not drain the cucumbers or yogurt as instructed because I have a bad habit of not reading all of the recipe. However, I did use a Greek yogurt, which tends to be thicker so that helped. The addition of orange zest and cayenne pepper made what could have been an otherwise trite salad recipe more interesting.

Slow Roasted Salmon with Cucumber Dill Salad

Servings:  4

Recipe from Food Network Kitchens

Ingredients:

Cucumber Salad:

1 English (seedless) cucumber (about 1 pound)
1 tablespoon kosher salt
1 cup low-fat plain yogurt
2 teaspoons roughly chopped fresh dill, (about 2 fronds), plus more fronds for garnish
Pinch sugar
1/2 teaspoon finely grated orange zest
Pinch cayenne pepper
Freshly ground black pepper

Fish:
1 1/2 pound center cut salmon, skinned
1/4 teaspoon ground turmeric
Kosher salt
Freshly ground black pepper

Directions:
1. Quarter the cucumber, lengthwise, and remove the seeds, but leave on the skin. Thinly slice the cucumbers and mix with the salt in a colander. Set in the sink for about 1 hour to drain. Meanwhile, place the yogurt in a coffee filter-lined strainer and set over a bowl to drain, about 1 hour.

2. Rinse the cucumbers with cold, running water. Press down on the cucumbers to extract as much liquid as possible and pat dry. Toss the cucumbers with the drained yogurt, dill, sugar, orange zest, cayenne, and season with pepper, to taste.

3. Preheat the oven to 275 degrees F.

4. Cut the salmon lengthwise and then crosswise to make 4 equal squares of fish. Lightly sprinkle the salmon all over with a pinch of turmeric and rub in slightly to coat evenly. Season salmon with salt and pepper and place on a very lightly oiled oven-proof nonstick pan. Roast the salmon, turning the pieces carefully with a spatula after about 10 minutes, until just cooked through, about 20 minutes in all.

5. To serve, divide the cucumbers between 4 plates, top with the salmon and garnish with dill fronds.

Notes for Biggest Losers office contest:
How can I lose weight if I eat such large portions of salad and salmon? Well...I don't eat all of it! Geez! I take a picture, eat half and save the other half for later.  Calories/serving: 357.

Sweet on a Cure Fundraiser

Sweet on a Cure begins Monday, Nov. 8, and continues through Sunday, Nov. 14. Eat a designated dessert at the participating locations and that money will go to the UAB Comprehensive Cancer Center. Last year, nearly $24,000 was raised for cancer research.

For a list of all of Sweet on a Cure participants and their designated desserts, go here.

Meatless Monday: Tomato and Herbed Feta Pasta

Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. Our goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet.

Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

While my photo does not do justice to this dish, I found it to taste absolutely wonderful. A little basil could certainly have made it look less anemic. Regardless, I'm a big fan of artichokes and feta so pairing it with tomatoes and pasta required no mental effort at all. Served with a green salad and crusty bread would be a welcomed sight at any dinner table.

Don't go all Sideways on me because I don't know my wines or wine pairings. I only know what I like and that is determined by whatever bottle of wine is given to me as a gift or whatever I have available at the moment.

Tomato and Herbed Feta Pasta

Recipe submitted to Meatless Monday by Kim Cramer

Serves 4

Ingredients:

8 oz. linguine

1 T olive oil
1 ½ tsp minced garlic
14.5 oz can diced tomatoes, drained
12 oz jar marinated artichoke hearts
¼ c water
4 oz crumbled herbed feta cheese

Directions:
1) Cook linguine according to package directions or to al dente. Drain.

2) Meanwhile, heat oil in large skillet over medium heat. Add garlic and sauté for 1 minute. Add tomatoes. Cook for 5 minutes, stirring occasionally.

3) Drain artichokes and reserve ¼ c marinade. Optionally, cut artichoke hearts in half. Add artichokes to skillet and cook for 2 minutes. Stir in water and reserved marinade. Reduce heat to low. Cover and simmer for 5 minutes until hot and bubbly.
4) Stir in drained pasta and feta crumbles. Stir to combine and serve.

Notes for the Biggest Losers office contest:
391 calories/serving. That is only a two-ounce portion so a green salad is necessary for volume without adding a lot of extra calories.

A Birmingham Food Blogger

As seen on Magic City Post:

• Marti Kilpatrick is just another Birmingham food blogger. Who happened to write at Southern Living magazine, then advanced in the kitchen at Bottega, one of Frank Stitt’s Southside restaurants. Nowadays, she continues to blog at Blank Palate, but from San Sebastián, Spain. Oh, and she was featured on CNN.com in the Eatocracy blog. Amazing. “Blogger Spotlight: Blank Palate.”

One never knows where blogging will take you.

Alabama Stories: Tasting The South

Presented by Alabama Public Television
Alabama Stories: Tasting The South
November 9th, 8 p.m.

Some would argue that southern food is the most recognizable cuisine in the United States. "Tasting the South" will examine the culture of southern cooking - from the history of how it all began to its growing popularity and appeal outside of the South.

In a quest to discover how southern food culture began, its health pros and cons and how southern food’s popularity has grown throughout the country, APT producer/reporter Rhonda Colvin interviews restaurateur Chef Frank Stitt; “Sister Schubert” creator Patricia Barnes; John T. Edge, president of Southern Foodways Alliance; University of Alabama professor Jill Cooley; Southern Living magazine executive food editor Scott Jones; Tuskegee University professor Dr. Ralphenia Pace; and Jones Valley Urban Farm director Edwin Marty.

Brussels Sprout-Leaf Salad

Talking about, thinking about and hearing about 'dieting' makes me a little grumpy. I've put in my time feeling the burn with Jane Fonda in the 1980s; eating low-fat foods in the 1990s; and, eating whatever, whenever I wanted in the first decade of the 21st century. It was that last decade that lead me to participate in my office's weight loss contest. I still do not like to talk, think, or hear about dieting, but if I'm going to participate I have to talk, think, and hear about it.

I will agree to eat really good food in smaller portions. I am still struggling with that exercise-thing. I REFUSE to eat iceberg lettuce or rice cakes or salad dressings that taste like water. I will NOT eliminate any food or food group. So, if I still plan to eat all this really good food then what am I doing with a photo of Brussels sprouts, you ask??

I happen to like Brussels sprouts. Pause for reaction.  I have eaten them steamed, roasted,  in stews and, at times, sadly overcooked but I never ate just the leaves. Recently on an episode of Food Network's Giada at Home, Giada prepared this and I knew I had to try it. Arugula and endive are more expensive than other lettuces, I know, but the blend of these lettuces are delicious. No 'rabbit food' in sight and no feeling of deprivation!


Brussels Sprout-Leaf Salad
Recipe by Giada De Laurentiis

Ingredients for the salad::
•1 1/2 pounds Brussels sprouts
•2 cups baby arugula
•1 head Belgian endive, cut into 1/2-inch pieces
•1/3 cup sliced almonds, toasted
•1/3 cup grated Pecorino Romano

Ingredients for the dressing:
•1/4 cup extra-virgin olive oil
•1/4 cup freshly lemon juice
•Kosher salt and freshly ground black pepper

Directions
1) In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.

2) Using a small paring knife, remove the outer leaves from the Brussels sprouts. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

Toasting almonds
To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

Photo: iStock

Meatless Monday: Three Bean Chili

Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. Our goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet.

Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Today is the first day of my office's weight loss contest where a few of my co-workers and I have signed up to compete and achieve a healthy weight loss. The competition runs from November 1 through February 1 and is hosted by one of our physicians and nurse practitioners. Wish me luck!

I am starting my week with a healthy chili to enjoy on the cooler evening and with Monday Night Football. Something about chili just screams football, doesn't it? 

Three Bean Chili
Servings: 6
Recipe seen in TriStar Health Newsletter

Ingredients
•2 cloves garlic, minced
•1 28 oz. can Italian style tomatoes, cut up
•1 6 oz. can tomato paste
•1 tbsp. chili powder
•1 tbsp. Dijon-style mustard
•1/2 tsp. ground cumin
•1 15 oz. can red kidney beans, drained
•1 15 oz. can great northern beans, drained
•1 15 oz. can garbanzo beans, drained
•1 cup fresh or frozen whole kernel corn
•Several dashes bottled hot pepper sauce
•3/4 cup shredded or grated Parmesan cheese
•Whole fresh green chili peppers (optional)
•1 tbsp. olive oil
•1 cup water
•1 tbsp. chili powder
•1 tsp. dried basil, crushed
•1/2 tsp. pepper
•1 cup chopped carrots
•1 cup chopped zucchini

Directions
In a Dutch oven cook garlic in hot olive oil for 30 seconds. Stir in the undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin, and pepper. Add the three cans of beans; bring mixture to boiling. Reduce heat and simmer, covered for 10 minutes. Stir in the chopped carrots, corn and zucchini.

Simmer, covered, for 10 minutes more. Add hot pepper sauce to taste. Spoon into serving bowls. Top each of chili with 2 Tbsp. of the Parmesan cheese and a fresh green chili pepper.

Calories: 360 • Cholesterol: 10 mg • Fat: 9 grams • Sodium: 775 mg
Note: To reduce sodium content, use fresh and/or low sodium canned tomatoes. Use low sodium canned beans or rinse beans thoroughly. Rinsing won't help a lot, but it will reduce some of the sodium content.

What's the verdict? Surprisingly delicious. It's chunky, thus filling. One bowl was plenty. There is enough heat to make it interesting. You may turn up the heat to your preference; I added six shakes of Louisiana hot sauce and that was enough for me since I did not want to add sour cream (too many calories!). Try it. Let me know what you think.