Health for life

This week’s Ask the Internet question comes from right here at home, and addresses an issue many of us might be facing in our post-Christmas hazes.

Q: Two years ago, I received several bread mixes and a jar of chocolate sauce for Christmas. The breads were baked and eaten within a month, but the sauce still lingers in the bottom of my pantry. What should I do with it? What do YOU do with food-based Christmas gifts you don’t use and/or never intend to?

A: While the generosity and thoughtfulness of a food present is wonderful, there are zillions of pepperoni sticks and Jordan almonds that will go uneaten this year. What makes it tougher: many of them (see: chocolate sauce) would be of little use to a food bank.

So, readers – what’s your plan for this stuff? Will you re-gift? Will you bring the edibles to a party, or try to pawn them off at the office? Will they simply go in the garbage? Any and all suggestions are welcome in the comment section.

P.S. Good Christmas food stories are highly encouraged.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Todays question is ripped from the headlines. (Woo hoo! Timeliness!)

Q: A recent study on calorie labeling in fast food restaurants showed that it didnt affect what kids ordered. Though the research was only conducted in New York City and Newark, the results still kinda surprised me.

Readers of CHG tend to be pretty aware of nutritional guidelines. Would calorie labeling affect what you ordered from a chain?

A: On the rare occasions I visit fast food restaurants (mostly on the road), definitely. Some of those salads, man - why not just have the burger?

Readers, how about you?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Edited @ 1pm EST: Sweet readers! Blogger comments arent publishing right now, across the board, all over the U.S. Hopefully, itll be fixed this afternoon, and all your replies (of which there have been many) will show up. Until then ... uh ... keep writing? And Ill wait to publish until Blogger has things up and running? Yeah. That sounds good.

ETA: Theyre working again! Fire away!

This week’s (very good) question comes from reader Allie.

Q: My roommate is extremely sensitive to onions. I cant chop or cook them when shes home; or at least, not without asking her to shut herself up in her bedroom for a couple of hours. For that reason, I keep a special eye out for onion-free recipes, but theyre a minority by far within my repertoire.

So heres my question for your readers: can you recommend any onion-free recipes - particularly single-dish meals, or dishes that are fairly simple to prepare? (Bonus points for vegetarian recipes.)

A: This is a great question, since Im sure we all know/love somebody with a sensitivity to/hatred for onions. My own sister is anti-Allium, though she makes exceptions for the minced onions on a Big Mac. She’s weird, that one.

While chilis and stir fries are largely out the window, you might want to add more egg and pasta dishes in your repertoire. Beyond that, some of my favorite onion-free single-dish recipes include:

• Angel Hair Pasta with Eggplant-Tomato Sauce
• Elbows with Broccoli and Chickpeas (onion optional)
• Pasta with Asparagus and Mushrooms
• Bruschetta Chicken Bake
• Orzo with Sausage, Peppers, and Tomatoes

Readers, what say you? What are your favorite onionless meals? What do you substitute for onions? Do you have any tricks for getting around an onion sensitivity? Do tell.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Todays question comes from the very bottom of my heart and *sniff* stomach:

Q: What are you making for Valentines Day dinner? How about dessert? Will there be wine involved? How are you staying healthy and within budget?

A: In order: Rachael Ray’s Pasta Puttanesca (one of Husband-Elects favorite meals), not sure yet, most definitely, and through the power of spaghetti.

Readers, how about you? If you have any good recipes (especially for Valentines desserts), pass ‘em on! This is a great time to leave links to your own recipes in the comment section.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Sweet readers! Today’s question is pretty self-centered, but what are blogs, if not digital representations of our desperate need for validation on a mass scale? Also, the winner gets a cookbook! Whee!

Q: A long, long time ago (37 days) in a galaxy far, far away (Lawn Guyland, Noo Yawk), I married a man of unparalleled awesomeness and beard-growing ability. Until that fateful evening, he was erred to on this blog as Husband-Elect. Now he has been … uh … sworn in (?) as my spouse, we need a new moniker.

What should we call The Artist Formerly Known as Husband-Elect?

A: Our favorite name will receive a copy of Giada De Laurentiis’ newest cookbook, Giada at Home: Family Recipes from Italy and California. (We went to Italy for our honeymoon, and I hear California is very nice, so its kind of fitting.)

As always with these kinds of things, there are a few rules:

• Entries must be in by this Thursday, October 14th, at 6pm. 
• One entry per person.
• Entries must include your idea and a name with which we can identify you. No anonymous comments, please.
• Winner will be announced in this Friday’s Top Ten Links post.
• In the case of a repeated idea, the commenter who mentioned it first will receive the cookbook.
• No family or friends of CHG bloggers can enter. Sorry, Ma.

Hope that makes sense, sweet readers. Can’t wait to see your ideas, and don’t forget to log on later for Jaime’s newest Green Kitchen column!

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Todays question comes from the weather.

Q: Oh, spring. How you delight us with your sunshine and your warmer temperatures and your happy, happy flowers.

(We will not mention pollen.)

(I SAID DONT MENTION IT!)

Perhaps your greatest gift, however, is that of asparagus. The crispy verdant stalks are in-season all too briefly, and we must take advantage of their fleeting goodness.

So, sweet readers - whats your favorite asparagus recipe?

A: This is mine, hands down: Pasta with Asparagus and Mushrooms.

Though, come to think of it, this slight variation is pretty good, too: Spaghetti with Asparagus, Egg, and Parmesan.

Readers?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Simple Organized Living started it. Then, Money Saving Mom picked it up. Today, Casual Kitchens Daniel puts his own twist on it. I think its officially a meme:

Q: What ten things DONT you spend money on?

A: Okay, here goes:

1. Beef (Thank you, chickens.)
2. Bottled water and soda (Thank you, tap.)
3. Lawn care (Thank you, Brooklyn concrete.)
4. Mayonnaise, radishes, scallops, cauliflower, and anise. (Thank you, food aversions.)
5. Name brand clothes (Thank you, lack of fashion sense.)
6. Cable TV (Thank you, Netflix.)
7. DVDs (Thanks again, Netflix.)
8. Books (Thank you, public library.)
9. A car (Thank you, feet.)
10. Kitchen gadgets (Thank you, limited cabinet space.)

Readers, fire away. This is a fun one.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Today, our Ask the Internet question is inspired by sheer astonishment.

Q: Yesterday on Twitter, Mark Bittman linked to an article about, “a novel tobacco product that some critics say too closely resembles Tic Tac breath mints,” made (natch) by Camel. He was justifiably concerned they would addict children.

Tweeter retroklahoma then discovered that CANDY CIGARETTES ARE STILL AROUND. Which … what? How? In America? IN 2010?!?! Ack.

So, I was wondering: what food’s very existence shocks you the most? Why? Is it too old-fashioned? Is it obviously bad for everyone who would consume it? Is it inexplicable using the rules of physics and/or nature?

A: Yeah. Candy cigarettes. Can you believe it? Even in the 80s, we knew that was some damaging badness. Is there a food product that elicits the same reaction from you? The comment section is open, folks.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

This week’s question comes from a student. Man, havent we all been here?

Q: One thing I have always struggled with is having a good breakfast, especially on the go. Im a college senior (class of 2010!) and my time is very limited in the mornings (probably because I get up at the latest I can). I have come to hate buying breakfast from the food carts or spending money (college/intern=broke) and would like to know any suggestions for any nutritious (and quick) meals in the morning. I have long commutes to Manhattan and usually have to eat on the go. Normally I try to eat fruit and a yogurt, or some sort of "cereal bar."

Anyway hope you can help with some suggestions!

A: Good question, sweet reader. You’re definitely moving in the right direction with fruit; portable, cheap, and healthy, it beats the everloving crud out of Go-gurt and its rainbow-colored kin. If you can pack a big ol’ fruit salad, it would provide a little variety, too. Sprinkle nuts on it for kicks.

Since you’re eating on the subway, I assume oatmeal and/or cereal are poor options. Do you mind baking? If you can set aside an hour or two every other week, you can do granola bars, muffins, or banana bread. It’d set you up for the whole month, and each piece will probably run you between $0.15 and $0.35. These Cranberry Zinger Muffins from Cooking with Amy are wonderful, and I remember digging Everybody Likes Sandwiches version of Chai-spiced Apple Oatmeal Bread very much.

Readers, beyond that, I throw the question to you. What are your favorite portable breakfasts? How do you eat on the go?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Today’s hue-larious (sorry) question comes from reader Eleonora:

Q: I have a girls night in coming up and I would like to have some PINK food on the table! So far I have apple and beetroot juice (purchased, perhaps not that cheap at £3 per bottle) and beetroot risotto. Maybe something based on prawns? Rhubarb? Ideas welcome!

A: Wow. This one’s a toughy. Red foods are fairly easy to come by, but pink ones are a little harder. Strawberry Mousse would definitely work as a dessert, and this Summer Borscht could make a good starter course. Red cabbage has more of a purple tint, but mixed with apples it might lighten up. I wonder if you could make Ina Gartens Orange Yogurt with a little pomegranate juice? (If all else fails, a pack of McCormick’s neon food coloring can work wonders. Pink eggs, anyone?)

Readers, how about you? Do you know of any pink foods for Eleonora? The comment section is ready and waiting.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Today’s question is inspired by the front of Cook’s Illustrated.

Q: Everyone has little tips, tricks, and hints that make their lives easier in the kitchen. What are your favorites?

A: Here are my two:

1) I don’t like using supermarket plastic bags to pack my produce. It feels wasteful. But throwing them in a regular canvas bag inevitably results in bruising and cuts. Enter the recyclable wine bag.


Now, I place individual fruits and veggies into one of the six compartments. It protects the skin and keeps them from rolling around. Of course, I still use plastic if it’s a big bunch of wet romaine, but this is a nice solution for a good chunk of my groceries.


2) Dragging a knife sideways across a cutting board surface will dull the blade, but fast. So, when I’m chopping herbs or mincing garlic, I use the dull side to gather them into a pile. That way, the blade stays sharp and I don’t get food all over my hands.


Readers, how about you? What are your best little strategies and tips for cooking, shopping, and/or eating?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Holy cow! Did you guys know that the Ice Cream Man/Woman makes between $400 and $900 a day in the summer, depending on the weather? Wow. Time for a career shift.

Speaking about fun foods, reader Rachael wrote in with a question pertaining to last week’s Cooking for Small Children post:

Q: I have 3 children 3 and under. My two oldest love to snack! I have plenty of fruits and veggies for them, but sometimes they arent the easiest on the go. Id like to steer clear of snacks like cheddar fish or crackers, even. What are some delicious whole, nutritious, on the go snacks?!

A: Thanks for writing, Rachael! While I don’t have kids of my own, my cousins/friends/guy on the corner really seem to like Sabra’s single-serving hummus tubs. They’re portable, cute, and ain’t nothing wrong with a little chickpea dip. If you’re concerned about environmental factors, you can buy a larger tub and scoop little portions into a smaller piece of Tupperware.

But sweet readers, I know you have more on this. What are your little ones’ favorite healthy snacks?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Today’s question comes from Holly, who is soon moving to the greatest city in the world. (Besides NYC, of course.) (If I dont say that, they throw me out of the state.):

Q: So, I will be getting in the car in a few weeks to move from Boston to Seattle. Im thrilled at all of the people and places I will get to visit along the way for a 1-2 week roadtrip. My cat will be considerably less thrilled, but shell live.

The dilemma that Im facing is that Im poor as a church mouse already, and the added expenses of moving make eating good healthy food along the way pretty tough. Add to that, who knows how many weeks Ill be in Seattle before my belongings arrive, so I cant even cook up something tasty when I arrive!

Im desperate to not be eating fast food/takeout/pizza for a month or longer! Please help!

A: Thanks for writing, Holly! Alas, since most of my moves have only been between neighborhoods, I don’t have much experience with extended on-the-road/where-are-all-my-things eating.

Howevs, raw fruits, veggies, and dips seem like good places to start. I might invest in a huge bag of granola or whole-wheat bagels for breakfasts – or really, any fairly good-for-you food that doesn’t involve cooking (for which you don’t have any/many implements.)

I mightn’t dismiss takeout entirely, either. Sometimes, a big ol’ order of Chinese food can give you leftovers for several days. (Steamed for the health benefits, of course.)

Readers, how about you? How did you survive after a big move? What saved you cash and kept you nutritionally balanced? What are your favorite no-kitchen-equipment-needed foods? The comment section, she is open.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Todays question comes from reader Marnie:

Q: I have sort of the opposite question from the one posted [last week]. I have several different size slow cookers and a couple of slow cooker recipe books from which I’ve mostly pulled relatively bland recipes. My husband and I are on a tight budget and we like to use fresh whole foods whenever possible. We don’t ever keep canned soups in the house nor jars of salsa or other short cut ingredients that are frequent staples in slow cooker recipes. We love flavor and are happy with meaty or meat free recipes as long as they are not bland and boring.

Any suggestions for great, flavorful and healthy recipes for the slow cooker that don’t use any short cuts?

A: Marnie, Ive heard nothing but good things about Not Your Mothers Slow Cooker. The recipes are more complex and take a more international approach than your regular crockpot cookbook. Searching Saveur and Epicurious might also be helpful, since theyre a tad more gourmet than say, All Recipe (Which I love! But not for everything.)

Readers?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Before I head out to vote, its a quickie (but a toughie) thatll help guide the blog over the next few weeks:

Q: Straight up, what are your favorite Thanksgiving side dishes?

A: Last week, we covered portable sides. This week, were throwing our arms around the whole shebang. They don’t have to be inexpensive, they don’t have to be remotely healthy – that’s our job, to adapt them as such. Mine are:

• Ma’s Sweet Potatoes. Uh. Muh. Guh.
• Dad’s stuffing. He got it out of a 1984 article in Newsday, and it uses about four pounds of butter, every ounce of which is pure delight.
• Giada DeLaurentiis’ Turkey Sausage and Chestnut Stuffing. It costs approximately a bagillion dollars to make (jarred chestnuts, anyone?), but its so rich and awesome, you wont mind bankruptcy.

Fire away, folks! I’ve already commenced drooling. I mean it. Its getting on my shirt.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

This week’s question comes from reader Amy, and it’s going out to all the semi-experienced breadmakers out there, of which I am not one.

Q: Through a lot of trial and error (and some inedible bread), Ive realized that my apartment is too cold to activate yeast when Im making bread. Since I cant do anything about the temperature in the apartment (the heat is set between 65-70 during the winter), Ive been trying to find other ways to make the yeast happy enough to do its job.

From Flickrs adactio

Ive seen a few recipes where they say to warm the oven, turn it off, and then put the dough into rise. Im sure that works well for short rising periods but some recipes call for a 2 hour rise. Turning the oven on and off during the rise to maintain heat seems a bit silly. Ive also tried turning the oven to 350 and putting the bowl over the vent and that works okay but thats also impractical for a long rise period. Should I just cut my losses and accept that yeasted bread and I arent meant to be in the winter? Are there any tried and true methods for getting around this?

A: Bread folks? Whaddaya think? At times like this, I would buy a loaf from the local Italian place and pretend it was my own. But, um, I don’t think that’s what Amy is looking for.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

To start, just a quick thing from yesterday: That quote I attributed to Mark Twain wasnt from him at all, but a paraphrased statement by Clarence Darrow. Its been amended.

With that aside, on to todays question!

Q: Over the last few weeks, weve discussed food shopping at Trader Joes, CostCo, and multiple supermarkets. But I was curious: Where do you most frequently shop?

A: For me, in order of frequency, its:

• My local supermarket (once a week)
• This family-owned produce tent around the block from where I work (once a week)
• This family-owned bulk good store around the block from where I work (once every three weeks)
• CostCo (once a month)
• Trader Joes (usually wine, occasionally party foods)
• This butcher around the block (rare)

Also, I hit up farmers markets on occasion, when the weather is warmer. This has changed pretty often over the years.

How about you, sweet readers? Your answers will help us determine where to focus our blogging efforts from here on out. Fire away!

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Sweet readers! Don’t forget: Thursday kicks off CHG’s No-Cook July, our month-long journey into Joseph Conrad’s heart of darkness meals made without heat.

But first, today’s question! It comes from the lovely Rebecca. She asks:

Q: My boyfriend loves him some leafy greens and Im trying to, really really trying to, but a few years ago I lived in a co-op where they fed me nothing but leafy greens and its kind of ruined it for me. We even make a bunch of recipes that use greens on your site, but still no go. I think I have a mental block towards them or something, who knows.

Do you have any suggestions for tricking myself into eating more of these great-for-you vegetables? (No, Im not six-years-old, but the strategy is probably similar!)

A: Rebecca! My buds with co-op memberships are having very similar issues right now. Apparently, it’s purslane season.

My favorite trick is sautéing anything down – kale, spinach, chard - and shoving it into egg dishes. Omelets and quiche take very well to leafy greens, and are fairly easy to throw together. You can use half a bunch in one sitting, especially if youre feeding two. For more recipes beyond that, Cheap, Healthy Leafy Greens: 246 Recipes for Cabbage, Kale, Spinach, Swiss Chard, and Beyond might be of some use.

But enough from my piehole. Readers, what think you? How do you sneak leafy greens into your own diets?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Todays question comes from the heartland (Brooklyn):

Q: I just moved, and while I love the new place, there isnt enough room in my cabinets for the thousands of glass, plastic, and metal lids Ive somehow amassed over the years. All of them belong to useful pans and casserole dishes, but I need help organizing them. Were not allowed to anchor shelves in the walls, but we do have plenty of floor space. Any ideas?

A: Readers, this one is all you. Help!

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Reader Jes writes in all the way from Taiwan:

Q: This summer, I’m teaching two cooking classes each week to about 14 or so Taiwanese nine-year-olds. We have access to a camping stove with one burner. This is the closest image I could find:


We have a pot and a pan to use on it. I made sandwiches, French toast on Monday, and yesterday I made spaghetti. With a jar of "USA Good Tomato Sauce For Put on Italy Noodles.”

Im pretty much out of ideas. Do you have any?

A: Wow, Jes. Good question, and probably an excellent one for those readers with camping experience.

I have three suggestions:

• A simple stir fry.
• Fajitas, because kids like anything they can eat with their hands.
• Eggs, several ways - scrambled, over-easy, poached - you name it. Easy, versatile, and breakfast appropriate

Readers, what think you? What kinds of kid-friendly dishes can Jes make with her class? The comment section, she is open.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.