Oh, Julie...Oh, Julia.

My mom and my dear friend Kate have both been pestering me to watch Julie & Julia since, like, the moment it came out(it's so yooouuu, they both say). But as we don't go to the movies cause we're brokeasses, we depend on netflix, which doesn't always work out as easily as it should. Especially when your husband gets hold of the queue and moves his wishlist to the top of the list and then doesn't watch them...and they sit...and sit...

So a month later...I had my revenge. And am currently in possession of Gossip Girl, season 2, disc 2 (finally), The September Issue, and, at long last, Julie & Julia.

So I write this half paying attention, and half watching this wonderful movie that reminds me far too much of my own life. I love so much that Julie drinks dirty martinis as she cooks. And loves to write. And freaks out when her food goes wrong. And has a fabulous husband...

Happy sigh of content. Watch and love, kids. And drink a dirty while you do it...or at the least, eat something yummy.

Best "boxed" mac and cheese ever.

The parallel thinks you can't get anything good out of a box. Especially if that thing is mac and cheese. I however, beg to differ. It's so easy to dress up...and here is the proof. The best mac and cheese I've ever had, I think. And bonus, low fat. Kinda.


Out of the box Mac & Cheese
Box of mac and cheese (I like the Trader Joe's rice pasta and cheese)
Olive oil
Small head broccoli, cut in bite size pieces
1 small shallot, diced
Chicken broth
Salt and pepper
Pinch nutmeg
1/3 cup non fat Greek yogurt
About 2 oz reduced fat smoked Gouda, chopped

Boil the pasta in salted water according to box directions.

Meanwhile, In a skillet, heat a splash of oil, then add shallots, saute about 3 minutes. Add broccoli and a bit of chicken broth, stir often about 10 minutes or til broccoli Is almost soft (or as soft as you want), adding a splash of broth now and then if it looks dry. Season with salt, pepper and nutmeg. Turn off heat.

When pasta is done, drain in colander, return empty pot to stove over low. Heat yogurt, cheese mix, and Gouda pieces, stirring constantly, til Gouda is melted and sauce is smooth.

Add broccoli mixture and drained pasta, mix well til well blended. Serve hot.

Make your parents dinner. You owe them.

I definitely can't complain about the weekend...my parents came to visit, so we spent most of Saturday with them, and then Sunday was spent running errands, cleaning the patio furniture, and then soaking up the insanely gorgeous weather and doing my favorite thing-absolutely nothing.

Having the 'rents here is always entertaining. Especially when I split a bottle of wine with my ma and we get all giggly and do things like yoga poses in the living room while the men roll their eyes at each other. They so married us for a reason. Anyway, my mom has been hinting around that I need to cook for her (and by hinting, I mean leaving me facebook messages that say 'move home and cook for me'), so I had to do some brainstorming and think of something fancy-schmancy to serve while they were here.

When I'm thinking deceptively easy and impressive, stuffed chicken is always a good call. And since I had some herbed goat cheese to kill and a couple extra shallots laying around, I went with it.

Kept it simple-caramelized the shallots and mixed them with the cheese, stuffed it in the chicken, and sprinkled everything with fresh thyme, garlic powder, salt and pepper. Browned each side, poured in a bit of chicken broth, covered, and simmered it about 8 minutes a side. Served it with Caesar salad and herbed basmati rice, and voila.
My dad wasn't a huge fan of the rice (so I gather, anyway, he didn't eat all of his), but I really like it as a side. I follow the recipe I linked above pretty much exactly (more thyme, salt, and basil), so I won't bother reposting, but I recommend trying it with chicken or pork.

And they both thanked me, like, a million times (You're welcome!!), cause they know it was made solely out of love and not at all out of owing them 18...26...ish...years of supporting me financially, so I know they liked it-or at the very least, appreciated the effort.

Anytime, guys. XO.

When snackies are needed...

and you're gluten free, it's generally pretty restrictive. Cause what I really want is salt and carbs. Tortilla chips? We know this. Pretzels? A bazillion times yes, please.



Which is why my endorsement of the week is Glutino's gluten-free pretzel twists. On their own, fab...with spicy mustard, omg. Homer Simpson noises.

Plus they're fairly low cal, for a snack. Glutino, again, you win. I have yet to meet a product you make that I don't like. When I'm rich, I'll buy your stock. Xoxo.

I get crazy cravings. And no, I'm not.

I got a serious craving for meatballs and pasta yesterday afternoon when I was making my grocery list...like, it sounded sooo good. And the hubby's Italian side doesn't ever seem to mind pasta, and since he also loves meatball sandwiches, I knew he'd be fine with the idea.

Actually, I especially recommend cooking this for meatball sandwich lovers...it makes a lot of leftovers. On the days I force myself to put the fork down, anyway. I love these.

Went well with what turned out to be our last bottle of my new go-to Zin (Rootstock)...and since we killed the bottle, it's apparently time for a Trader Joe's run.

Meatballs!

Meatballs in Marinara
1 slice bread, chopped fine
4 cloves garlic, minced
1 egg
About a 1/4 cup shredded Romano or Parm
Basil
Thyme
Oregano
Salt and pepper
1 pkg lean ground turkey
Olive oil
1 jar marinara or other pasta sauce
1 can diced tomatoes, drained

Mix bread (gluten free works), garlic, egg, cheese, turkey, and a good pinch each of basil, thyme, oregano and S&P with your hands. Roll into balls, any size you want (up to about 2 inches across.) Stick in the fridge til ready to use.

Heat oil on high heat, and brown the balls on each side as best you can for a couple of minutes. Add sauce and tomatoes. Simmer, covered, about 20 minutes or til the meatballs are cooked through.

Serve over pasta. About 5 servings.

They don't call it Jewish Penicillin for nothin'

For whatever reason, I love matzo ball soup. Like, love it. I couldn't even tell you the first time I had it, but it had to be in college, cause that's the first time I got to go to a Seder or drink Manischewitz or any other Jewish awesomeness.

So when I cut the gluten, that was one thing that was miserable to give up. Which, in turn, was crappy on the hubby, cause he loves it too...and he's been hinting around how good it sounds. Grrrr. I'm such a sucker. So when he was feeling sick Monday, I figured I'd make him some.


I behaved. Mostly. I threw some roasted chicken in, which gave me something to distract me with so I didn't miss the matzo toooo much (I gave myself one ball so I wouldn't cry).

I also figured I'd just go big and make latkes to go with...mmmm. I'm not a big fan of frying, so next time I might try throwing them on the griddle. Hmm...maybe for Passover...

Latkes and other reasons I wish I were Jewish

The secret to making good Jewish food as a non Jew? Using a box (seriously, the Matzo Ball Soup mix is fantastic). Oh, and Google.

I found this Latke recipe on NYCNosh.com, and only made a couple adjustments. They could have cooked longer and at lower heat than I did, so I'm going to include their directions on that part and recommend you do as I say and not as I do. Just call me your own personal guinea pig.

Latkes
3 large or 4 medium potatoes, peeled
1 onion
2 eggs, well beaten
1.5 Tablespoons matzoh meal (or flour-I used Bisquick)
large pinch salt (a little less than a tsp)
1/4 tsp pepper


Cut half of the potatoes into small chunks. Boil in salted water until tender (about 20 minutes) and mash. Sprinkle flour on top of this.

In a large bowl, shred the onion. Then shred the other two potatoes into the onion, and mix. Get a clean kitchen towel or cheesecloth, place the shredded potatoes and onion in the middle, then squeeze as by twisting until no more liquid can be extracted. Return to a dry bowl and add egg, pepper, and salt. Add the mashed potatoes and mix.

Form into palm-sized patties that are about 1/2 to 3/4 inches high. Fry these patties in 1/4 to 1/2 inches of corn oil (do NOT use olive oil) . The patties will need to cook for about 5 minutes on the first side, so if they do more than go slightly brown after a minute or two, your oil is too hot. Flip after five minutes with a spatula and fork and cook on the other side for about 2 minutes, or until dark golden brown. Drain thoroughly on paper towels. Serve with applesauce, salt, and sour cream. Makes approximately 10 latkes.

Portabella Risotto

Ridiculously good. And fancy! This serves four, but it can serve less-just have one extra cap for the rice.
Portabella Risotto
Half onion, chopped
4 garlic cloves, minced
Olive oil
1 cup Arborio rice
3 cups broth
1/2 cup white wine
5 large portabella caps, gills removed
Salt and pepper
1 oz herbed goat cheese
Fresh thyme
Chopped fresh parsley

Chop one of the mushroom caps. Set the rest aside.

Heat a bit of olive oil, and sauté onion and garlic about 4 minutes. Add rice and mushroom, sauté another few minutes over medium heat.

Turn on grill or oven to high heat. Rub mushroom caps with a bit of olive oil. Throw them on the grill when you're about half done with the next step, and cook about 5 min a side (or about 12 min in the oven)

Add wine, stir occasionally until liquid is absorbed. Add about a half cup of broth at a time, each time letting it absorb before adding more. Check to see if it's done after 2.5 cups worth, adding the rest if not.

When all liquid is gone, remove from heat and stir in goat cheese, pinch of thyme, and salt and pepper to taste.

Plate a scoop of rice on each plate, set a mushroom cap on top, and fill with more rice. Sprinkle with parsley.

Thank god that's over.

I pretty much knew going in that the weekend would be a disaster...so let's just say I had reasonably good Healthy Weekdays and leave it at that, shall we?

Yes, I'm deliberately not posting this weekend's debacle. Let's just say it involved my inability to open over-sized boxes of Hot Tamales without demolishing every last one of the evil little things, my fondness for liquid meals, and not nearly enough sleep.

I'm frustrated with myself...especially since in reality 'Healthy Week' should just be called 'How I should actually eat every week.' But now it's over, and I don't have to share my mortifying details with you any longer.

Whatever. New day, new week, new month. (March??? When did that happen??) And I have something new to try-I'm going to start posting recipes separately from my random musings, which should make things easier. It's a pain to search right now, and I totally use this blog as my recipe box. So let me know if you like/dislike.

I've also decided I need a closer. XOXO is taken...any suggestions?