#EatLiveBe - Preparation {Recipe: Warm Barley
Salad}

post from famfriendsfood on 16 January 2013 08:21:34 PM. © famfriendsfood

This week, I've been working on preparing and planning things ahead of time. Taking a cue from Cate's #EatLiveBe post last week.

What a difference thinking ahead and putting together my lunch and snacks the night before makes such a big difference. I restocked my fruits and veggies later in the week last week to make sure I could fill my lunch bag with lots of healthy and filling options.

Just getting up in the morning to all ready prepped lunches gets me off to the best start for the day. No rushing around and only getting the kids lunches ready, but having time to eat breakfast at the same time that they are is so nice.

I really wanted to start working out in the mornings before starting my day... so far that hasn't worked. I have a hard time getting moving when its cold AND dark outside. So, for now I'm getting my time in on the treadmill in the evenings. Not my favorite time to do it, but it's what works for now. I've read that as long as you find a time that you can get exercise in, to just go for it.

I made a trip to Trader Joe's last week and spied these cool new {to me} snacks. They are crunchy green beans... it's like eating a chip with a touch of salt, but they are green beans. Totally fills that craving for a crunchy-salty snack in the afternoon. I paired it with some almonds and that got me through the afternoon very nicely.

I've actually found that I'm packing so many healthy options in my lunch bag that I'm not able to finish them all! Feeling satisfied after lunch and my late day snack has made a big difference in the need to go searching for something from the sundry shop in my office building. And, you know what they have in there, right? All pre-packaged sugary snacks or chips. I haven't needed to go visit even for a bottle of water, since I've been bringing my own in a reusable bottle each day this week!

I'm also noticing that these changes, while they may be small, are making me feel better in many ways. I tend to feel more "blue" in the winter months, but the last week or so I've felt more energized and motivated to get things done. I'm also trying to take some time each day for myself, which is not always easy... so, sometimes it's just a few minutes to read a magazine in peace.

This week, I'm sharing a very simple side dish that I made after getting some inspiration from Food Network magazine. There was a salad that was to accompany a dish in the current issue, but I ended up altering it quite a bit and the results were super tasty, and overall good for you, too!

I know that pancetta doesn't seem all that healthy, but it adds a fabulous contrast to the shredded Brussels sprouts and the barley. This is a super easy way to add flavor without having to ransack the pantry looking for inspiration.

I also found some quick cooking barley at Trader Joe's... cooks in 10 minutes so that made this dish come together in less than 20 minutes. Which was perfect since that was how long the London broil need to rest before I could start slicing it.

Make sure to check out Cate, Sarah and Joanne's #EatLiveBe posts to see what they are sharing this week. If you are posting about your own healthy changes in 2013, please leave a link to your post in comments so I can come and support you, too!

In the coming week, my plan is to make sure I am drinking enough water, exercise and find a make-ahead breakfast that I can prepare on Sunday so that I can just grab it in the morning. I find that I need protein in the morning to keep me going, so perhaps I'll try a frittata this weekend.

Warm Barley Salad
Recipe by PatsykIngredients

4 ounces diced pancetta
1 cup quick cooking barley
2 cups vegetable broth
2 1/2 cups Brussels sprouts, shredded
salt and pepper to taste

Cooking Directions

Combine barley and vegetable broth in a pot and bring to a boil. Allow to cook for about 10 minutes.
While barley is cooking, heat a medium skillet over medium-high heat and add pancetta. Cook until fat begins to render out and the pancetta is lightly browned.
Add the Brussels sprouts, salt and pepper and allow to cook until the sprouts begin to soften or look "wilted".
Add the barley to the skillet and stir to combine. Heat until thoroughly warmed and serve immediately.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

Read The Full Article:
http://www.famfriendsfood.com/2013/01/eatlivebe-preparation-recipe-warm.html

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Celebratory Dinner Coming…..soon!!!

post from Cook. Eat. Love. on 16 January 2013 07:23:02 PM. © Cook. Eat. Love.

I have something to celebrate…..I have the perfect meal. Coming soooon….

Read The Full Article:
http://cook-eat-love.com/2013/01/celebratory-dinner-comingsoon/

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Lemony, Garlicky Chicken with Fregola

post from The Gourmet Goddess (Australia) on 16 January 2013 07:22:50 PM. © The Gourmet Goddess (Australia)

Summer eating really lends itself to vibrant Mediterranean flavours, so that was the inspiration for today's recipe. I had a large bowl of lovely cherry tomatoes grown and harvested from our little inner city garden and a nice crop of basil, as well as a pack of fregola that had been sitting in the pantry not yet opened, so it made sense to put them all together. A couple of lemons in the fruit bowl, as well as some lovely organic garlic sealed the deal. I had intended cooking a plain old roast chicken for dinner, but thought that there was no point leaving our lovely free range Burrawong chook out of things, so it got the Mediterranean flavour treatment as well.

Some of you might not have come across fregola before. Fregola comes from the Italian island of Sardinia and is small beads or "pebbles" of semolina pasta traditionally formed by hand, then toasted. This process gives the fregola a delightfully nutty and chewy character. Fregola is made by sprinkling water over semolina flour and quickly rubbing your fingers through the flour creating small balls of pasta. These are then sifted through different sized strainers to collect fregola of similar size so they cook evenly. Very sensible. It is used in a wide range of dishes from soups and stews to cold salads and accompaniments for meat or seafood.

As well as being very tasty, it is particularly versatile - you can pretty much use it anywhere you would use pasta, risoni or cous cous. Fregola is popping up on menus more and more, and these days it isn't overly difficult to get hold of. An Italian deli or good supermarket is likely to stock it. I have also seen it in gourmet stores so keep your eyes open for it. Although I am serving fregola today as a side dish with chicken, this would be a lovely simple vegetarian dish in it's own right if you forget about the chook part.

Lemony, Garlicky Chickenwith Fregola
Because of our shiny new BBQ, and the fact that I'm a bit obsessed with cooking on it at the moment, I did the chicken in this recipe on the open BBQ grill, with the lid on for most of the cooking. You can of course cook the chicken in a normal oven - I have included those instructions in the recipe below. If you are cooking the chicken in the oven, I recommend using a rack to cook the chicken on - allows better air circulation around the food and you will end up with a far better result.

You will need:
For the chicken - 1 whole free range chicken (skin on), 6 cloves minced or very finely chopped garlic, 1 tablespoon extra virgin olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon ground black pepper, 1 teaspoon salt, 2 anchovies chopped or minced very fine, the juice and finely grated rind of 2 lemons, 1 teaspoon Harissa (if you don't have this, you can use minced chilli instead)

For the Fregola - 1 cup Fregola, 2 cups chopped cherry tomatoes, 1/2 cup chopped spring onions, 1 tablespoon chopped pitted black olives, 2 finely chopped garlic cloves, 2 anchovy fillets finely chopped, 1 tablespoon baby capers rinsed, 2 teaspoons olive oil, a handful fresh basil leaves.

To serve - extra basil leaves and lemon

Method:
Rinse the chicken with cold water. Pat dry inside and out with paper towels. Using a sharp knife, carefully cut through either side of the backbone, removing the backbone and chook's bum with it. Turn the chicken breast side up and push on the breast so that the chicken is flattened out a little.

Combine all of the other chicken ingredients in a smallish bowl and mix well. Rub the mixture thoroughly all over the chicken, including under the skin as much as possible. Put the chicken on a plate, cover and allow to the flavours to infuse in the fridge for at least an hour (overnight is even better)

When you are ready to cook, heat the BBQ to a medium/high heat and cook the chicken over the open grill for about 30 minutes, turning from time to time. Keep the lid on as much as you can. You can also cook the chicken in the oven - cook for about the same time, on 220C. Cooking time may vary depending on the size of the chicken, so just keep an eye on it so that you don't over or under cook it.

Once the chicken is cooked, cover loosely with foil and allow it to rest while you make the fregola.

Combine the cherry tomatoes, 2 teaspoons olive oil, garlic, anchovies, capers, olives in a pan and simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.

Cook fregola in a pot of simmering salted water for 10 minutes until al dente and drain well.

Add the spring onion and the torn basil leaves to the tomato mixture. Cook for another 5 minutes. Now add the drained fregola and mix well.

Cut the chicken into pieces and serve it with the fregola and some extra basil leaves and lemon. Serves 4-6 people.

******

Read The Full Article:
http://gourmetgoddessaust.blogspot.com/2013/01/lemony-galicky-chicken-with-fregol
a.html

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Providence Winter Restaurant Weeks 2013 - An
Interview with Brendan Roane from Gracie's

post from Adventures In Rhode Island Dining on 16 January 2013 06:21:54 PM. © Adventures In Rhode Island Dining

   Now thatthe holidays are over, winter seems to have settled in for the long haul. For me, I have two reasons not todespair. 1) I have a week planned at Zoetry Paraiso de laBonita in Puerto Morelos, Mexico; and 2) Providence has two weeks of foodie blissknown as Providence Winter Restaurant Weeks. For two weeks, you can dine at some of the cities top restaurants, enjoythree course meals and only spend $14.95 for lunch and $29.95 for dinner. RestaurantWeeks span from January 13 through January 26 this year, and it?s a greatopportunity to leave your house, stop watching hours of Homeland reruns fromunder your electric blankets and support local businesses. You know there?s a restaurant you?ve alwayswanted to try . . . now?s the time! It?sWinter Restaurant Weeks 2013!!            Gracie?s isone of the fabulous restaurants on the docket for Restaurant Weeks. It?slocated on Washington Streetin Downtown Providence, and if you haven?t dined at Gracie?s, you are missingone of the great restaurants in Providence.I?ve written about it many times because it?s the real deal ? a completepackage of outstanding food, service, atmosphere and attention to detail. I had the chance to interview Brendan Roane,Gracie?s Director of Special Events, to find out more about Restaurant Weeksfrom the business?s perspective.
How do Restaurant Weeks help Gracie?s business? At a time ofthe year when restaurants are generally a bit slower, Providence WinterRestaurant Weeks keeps things ?alive? and busy for the month of January. It?s really nice for guests to enjoy the samelevel of service and menu selections made from the highest quality ingredientsat a reduced price for these two weeks. After the hustle and bustle of the holiday season each year, most peoplegenerally monitor how often they dine out, as they ?regroup? and focus on thenew year. Winter Restaurant Weeks makesit really easy for diners to still get out and enjoy the wonderful arearestaurant and not break the bank.
What is Gracie?s main objective for participatingin Restaurant Week? To create memorable dining experiences for existing and newguests at Gracie?s. While some of theguests who dine at Gracie?s for Winter Restaurant Week have visited ourrestaurant before, the majority of diners are first-timers to Gracie?s. It?s wonderful to know that it?s someone?sfirst visit, and can share with them our experience. I often say that anyone can go out for a nicedinner. But to create lastingimpressions is what we really strive for each night and keeps our teammotivated each and every day!
Is it still as popular as it was in thebeginning? Absolutely! Providencehas held its Summer Restaurant Weeks for many years now. When the idea came around to hold a WinterRestaurant Week, we signed up to be on board right away. It?s been a great success thus far. Actually, I remember the other year receivinga call from the convention and visitors bureau half way into the winter ?edition?of Restaurant Week. Providence?s restaurants were so busy andfull that they were debating to extend for one more week (which ended upworking out quite well!) Now it?sconsistently two busy weeks during the Winter each year. It?s also been a great help ever sinceAmerican Express signed on to be one of the largest sponsors for ProvidenceRestaurant Weeks.
How does Chef Matthew Varga develop hismenu? Throughinspiration surrounded by him. Just ashe does the rest of the year, the dishes prepared at Gracie?s are seasonallyinspired. Whether learning new cookingtechniques from reading books, changes in the weather and therefore changes inavailability of product, or a simple idea, we are constantly changing our menuitems. It?s great that many restaurantsdevelop seasonal menus. One thing whichI believe sets us apart at Gracie?s is the frequency as to how often we changeour items to keep things new, exciting and continues to inspire us.
Gracie?s DinnerMenu for Winter Restaurants Weeks 2013
COURSE ONE Jeffery's BabyGreens Salad
Great HillBlue Cheese, Red Onion, YukonPotato Crisps, Soy Sherry Vinaigrette Sherry Roasted Beets
brownturkey figs, goats milk yogurt, brown bread, whipped honeyWestport Turnip Soup
Duck Fat Turnips, Pickled Apples, Crispy Confit, and Spicy Greens

COURSE TWO    Gracie's Rigatoni Campanaro
sweet& spicy sausage, plum tomato, ricotta salata  Crescent Farms Duck
glazedsweet potatoes, parsnip puree, chestnuts, pomegranate jusIdaho Brook Trout
Frenchegreen lentils, garlic fondue, tomato preserves, shaved fennel
COURSETHREE Honey & Banana BreadPudding
golden raisins, oat crumble, butter rum ice creamChocolate Cheesecake
caramelizedpecan tuile, red currants, salted caramel ice creamGracie's Crème Brulée
Madagascar vanilla bean

            So, if thecold weather has started to make you feel down, ?take a bite out of winter? asthe Providence Convention and Visitors Bureau says and check out RestaurantWeeks. It might not be sun and warmthyou crave, but it?s a surefire way to give you a quick emotional boost. Before you go, I suggest you read through themenus found HERE and pick something that sounds interesting to you. Cheer up! There?s only about 60 days left of winter!!

Read The Full Article:
http://feedproxy.google.com/~r/AdventuresInRhodeIslandDining/~3/9O1M7DmRjb0/provi
dence-winter-restaurant-week-2013.html

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Providence Winter Restaurant Week 2013 - An
Interview with Brendan Roane from Gracie's

post from Adventures In Rhode Island Dining on 16 January 2013 05:22:38 PM. © Adventures In Rhode Island Dining

   Now thatthe holidays are over, winter seems to have settled in for the long haul. For me, I have two reasons not todespair. 1) I have a week planned at Zoetry Paraiso de laBonita in Puerto Morelos, Mexico; and 2) Providence has two weeks of foodie blissknown as Providence Winter Restaurant Weeks. For two weeks, you can dine at some of the cities top restaurants, enjoythree course meals and only spend $14.95 for lunch and $29.95 for dinner. RestaurantWeeks span from January 13 through January 26 this year, and it?s a greatopportunity to leave your house, stop watching hours of Homeland reruns fromunder your electric blankets and support local businesses. You know there?s a restaurant you?ve alwayswanted to try . . . now?s the time! It?sWinter Restaurant Weeks 2013!!            Gracie?s isone of the fabulous restaurants on the docket for Restaurant Weeks. It?slocated on Washington Streetin Downtown Providence, and if you haven?t dined at Gracie?s, you are missingone of the great restaurants in Providence.I?ve written about it many times because it?s the real deal ? a completepackage of outstanding food, service, atmosphere and attention to detail. I had the chance to interview Brendan Roane,Gracie?s Director of Special Events, to find out more about Restaurant Weeksfrom the business?s perspective.
How do Restaurant Weeks help Gracie?s business? At a time ofthe year when restaurants are generally a bit slower, Providence WinterRestaurant Weeks keeps things ?alive? and busy for the month of January. It?s really nice for guests to enjoy the samelevel of service and menu selections made from the highest quality ingredientsat a reduced price for these two weeks. After the hustle and bustle of the holiday season each year, most peoplegenerally monitor how often they dine out, as they ?regroup? and focus on thenew year. Winter Restaurant Weeks makesit really easy for diners to still get out and enjoy the wonderful arearestaurant and not break the bank.
What is Gracie?s main objective for participatingin Restaurant Week? To create memorable dining experiences for existing and newguests at Gracie?s. While some of theguests who dine at Gracie?s for Winter Restaurant Week have visited ourrestaurant before, the majority of diners are first-timers to Gracie?s. It?s wonderful to know that it?s someone?sfirst visit, and can share with them our experience. I often say that anyone can go out for a nicedinner. But to create lastingimpressions is what we really strive for each night and keeps our teammotivated each and every day!
Is it still as popular as it was in thebeginning? Absolutely! Providencehas held its Summer Restaurant Weeks for many years now. When the idea came around to hold a WinterRestaurant Week, we signed up to be on board right away. It?s been a great success thus far. Actually, I remember the other year receivinga call from the convention and visitors bureau half way into the winter ?edition?of Restaurant Week. Providence?s restaurants were so busy andfull that they were debating to extend for one more week (which ended upworking out quite well!) Now it?sconsistently two busy weeks during the Winter each year. It?s also been a great help ever sinceAmerican Express signed on to be one of the largest sponsors for ProvidenceRestaurant Weeks.
How does Chef Matthew Varga develop hismenu? Throughinspiration surrounded by him. Just ashe does the rest of the year, the dishes prepared at Gracie?s are seasonallyinspired. Whether learning new cookingtechniques from reading books, changes in the weather and therefore changes inavailability of product, or a simple idea, we are constantly changing our menuitems. It?s great that many restaurantsdevelop seasonal menus. One thing whichI believe sets us apart at Gracie?s is the frequency as to how often we changeour items to keep things new, exciting and continues to inspire us.
Gracie?s DinnerMenu for Winter Restaurants Weeks 2013
COURSE ONE Jeffery's BabyGreens Salad
Great HillBlue Cheese, Red Onion, YukonPotato Crisps, Soy Sherry Vinaigrette Sherry Roasted Beets
brownturkey figs, goats milk yogurt, brown bread, whipped honeyWestport Turnip Soup
Duck Fat Turnips, Pickled Apples, Crispy Confit, and Spicy Greens

COURSE TWO    Gracie's Rigatoni Campanaro
sweet& spicy sausage, plum tomato, ricotta salata  Crescent Farms Duck
glazedsweet potatoes, parsnip puree, chestnuts, pomegranate jusIdaho Brook Trout
Frenchegreen lentils, garlic fondue, tomato preserves, shaved fennel
COURSETHREE Honey & Banana BreadPudding
golden raisins, oat crumble, butter rum ice creamChocolate Cheesecake
caramelizedpecan tuile, red currants, salted caramel ice creamGracie's Crème Brulée
Madagascar vanilla bean

            So, if thecold weather has started to make you feel down, ?take a bite out of winter? asthe Providence Convention and Visitors Bureau says and check out RestaurantWeeks. It might not be sun and warmthyou crave, but it?s a surefire way to give you a quick emotional boost. Before you go, I suggest you read through themenus found HERE and pick something that sounds interesting to you. Cheer up! There?s only about 60 days left of winter!!

Read The Full Article:
http://feedproxy.google.com/~r/AdventuresInRhodeIslandDining/~3/9O1M7DmRjb0/provi
dence-winter-restaurant-week-2013.html

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Taqueria Los Barrilitos

post from Smokin' Chokin' and Chowing with the King on 16 January 2013 12:22:30 PM. © Smokin' Chokin' and Chowing with the King

-Eating like a Mayan King in the Windy City
I'm trying to get back to my food blogging roots this year. So that means more exploring of the places no one else is talking about and less of the spots everyone else is blogging about. I stopped in at an al pastor place that came highly rec'd on LTH and am excited to get on the streets to see what else is out there eluding me.
Located in Little Village
First thing you notice here is the dedication and precision of the trompo (al pastor spit) and it's handlers. On my visit they had a pot of tripas going but I dont really like those unless they're fried crisp. So I stuck with the al pastor. I started with two and wanted cheese on one but they dont offer that which is fine by me. It's refreshing to see a taco place pick a thing, do it and do it well. It's rare to find a place that has their al pastorspit up and running each and everyday but that's not the case here. It's always up.

She really is a beauty

I prefer my al pastor cut thin and crisp and they do amazing job with the knife getting it as thin as those electric gyro slicers elsewhere do. The meat reminded me of Saltisa sausage, an old Italian grind that made its way into WI and the UP with immigrants, it has a cinnamon/pork taste to it. I liked the addition of the hot pepper and onion concoction they offer with your tacos. On top of all that the people behind the counter are really freindly and appreciative for stopping in. Some of the best al pastor in the city and I recently saw they have a 2nd spot on 47th street now open. I'll be back.

Though it wasn't on the spit, I got some pineapple bits included Taqueria Los Barrilitos
3518 W 25th St
Chicago, IL
(773) 673-0102

Read The Full Article:
http://chibbqking.blogspot.com/2013/01/taqueria-los-barrilitos.html

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The difference between ox and beef tongue, and
how to prepare this delectable meat for cooking

post from CASA Veneracion on 16 January 2013 12:22:07 PM. © CASA Veneracion

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-how-to-prepare-this-delectable-meat-for-cooking/

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Wednesdays Helping: Spicing Up Brussels Sprout
Chips

post from the mixed stew on 16 January 2013 08:22:01 AM. © the mixed stew

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tml

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Chewy Caramel and Chocolate Granola Cookies

With my newly made Salted Caramel Sauce, I couldn't wait to start using it in all sorts of treats! Oh I had inspiration. Lots of inspiration. But it was a cookie recipe I came across on Pinterest (looking for a use for a solitary, over-ripe banana) that hooked me, and before I knew it I had the mixing bowls and spatulas out, tossing in granola for a crunch of chocolate and swapping out the GF flour mix that Kristy from Keepin It Kind called for in the original for oat flour. Of course, my caramel took centre stage as the sweetener, and after a nice chill they baked into chewy perfection.

If you are any sort of caramel, banana, or chocolate fan (guilty on 2/3 - I don't like raw bananas unless they're green!), these are a great treat for you. They're vegan (if you made the Chunky Aztec Chocolate Granola with agave), whole grain, and even low fat! Biting into one, though, all you'll think is "time for dessert".

Caramel Granola Cookies
Makes 24
1 ½ cups oat flour
½ tbsp Ener-G Egg Replacer (or 1 egg)
½ tsp baking soda
¼ tsp salt
1 large ripe banana, mashed
1 tbsp non-hydrogenated shortening
1 tsp vanilla extract
2/3 cup Simple Salted Caramel Sauce
1 ½ cups Chunky Aztec Chocolate Granola

In a bowl, mix together your flour, egg replacer, baking soda, and salt.
In another large bowl, beat together your mashed banana and shortening until fluffy.
Beat in the caramel and vanilla.
Slowly beat in the dry ingredients, then fold in the granola.
Wrap in plastic and chill 1 hour.
Preheat the oven to 350F. Line two baking sheets with parchment paper.
Scoop tablespoons of dough onto the prepared baking sheet.
Bake 10 minutes.

Amount Per Serving
Calories: 90.8
Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 93.5 mg
Total Carbs: 18.8 g
Dietary Fiber: 1.3 g
Protein: 1.5 g