Rachael Ray's Blog, page 58

masala fries and tips with tricks

Last week we made fries for a weekend afternoon snack. Since that was all we were eating, they needed a little jazzing up. Fries that could hold their own without the mess of condiments dripping across my couch.  I came up with Masala Fries – fries that were perfectly crispy and given a light dusting of chaat masala. Chaat masala is a finishing spice mix which brings together heat, sourness and a touch of sweetness. Just a little gives the dish so much pop making them completely addictive. And then there is an additional topping. Fried fresh cilantro. If you don’t have cilantro, any other fresh green herb will work. The fried herbs take on an amazingly different flavor and provide a wafer-like texture – light and crunchy. Just a word of advice when frying herbs: STAND BACK. They splutter for a good few seconds as their moisture is cooked-off. Once the noise subsides, they can be removed and drained.

Now, to get the fries part ‘down’, I follow the Belgian method of cooking them – after-all their fries are pretty hard to rival:

1) Use Idaho or russets for starchier-denser fries

2) As soon as you peel the potatoes, place them in a pot of cold water to avoid oxidization (when they go black), as you work on the rest. Slice them and place back in the water

3) Blanche the potatoes before frying – this ensure they are not uncooked in the center and makes them crisp from the outside and like mashed-potato from the inside

4) Before frying the fries, make sure they are completely dried off on paper towels or they will splatter and frighten you out of the kitchen

5) The oil should be at 375 degrees. Too hot and they will taste burned and too cold and they will be soggy with oil

6) Once fried, drain the fries on paper towels immediately and season liberally with salt whilst hot

Twice-Cooked Masala Potato And Herb Fries

Ingredients

4 russet/ Idaho potatoes, peeled and sliced in to ½ cm wide pieces

Oil for deep frying

Chaat Masala (I like MDH brand which is available at your local ethnic store)

Salt

Method

1) Blanche the sliced potatoes by starting them in cold water. Just before the water comes to a boil, drain and lay out in paper towels being careful not to stack them. Allow to air dry for 5 minutes

2) Heat the oil in a heavy-bottomed pan until it reaches 375 degrees or it sizzles when you drop a small piece of bread in

3) Fry the sliced potatoes until golden and crisp. Drain on paper towels and season with salt and chaat masala

Thrown in the herbs and stand back. As the popping noise dies down, remove, drain and sprinkle over the top

Saira Malhotra, is of British–Indian descent and is a chef, food writer and cooking instructor based in New York City. Raised in Hounslow, U.K, or rather ‘Little India’, where the air is aromatic with roasted spices, little did Saira know these moments would follow her from being a student in France and Italy to residing in NYC with her husband and kids and parlay themselves unexpectedly in to a culinary career. She is a graduate of the International Culinary Center in New York City. Come visit her at her food blog: www.passportpantry.com where she shares approachable and international recipes

My Elimination Diet Experiment

If you are following my blog, you know that I started Weight Watchers two weeks ago and have lost exactly 1.5 pounds.  Sigh.  I am following the point system, but obviously this is going to be a slow program for me.  As I also reported last week, I gave up gluten, sugar and dairy a few week before going on WW.  I have to say that although I have lost almost no weight as a result of any of this, I feel much better and I swear I have lost inches.  My skin looks better, my waistline smaller, and I don’t feel bloated.  Plus, the best part is that I do not crave any of the things I am not eating.  I used to eat bread, bagels, crackers, pizza crusts without thinking and finish it off with cookies.  Now, I can sit in front of a huge plate of pasta and not eat it.  Okay maybe that’s a stretch, but I really don’t crave sweets and food just tastes a million times better. If I am hungry after dinner still, I can eat an orange and it tastes like the most delicious orange I have ever tasted.  I am just more satisfied overall and I have to think it’s better for me to be filling my body with tons of fruits, veggies, lean meats and whole grains.

I am not against gluten, dairy or sugar and I let trace amounts sneak into my diet, but I can’t help but think it’s not a bad thing to find replacements, as long as the replacements aren’t bad.  So instead of sugar, I am going for the natural sweets of fruit, maple syrup or honey.  I am not so into stevia, xylitol or other artificial yet natural sweeteners, because they are just processed.  It’s how I feel about tofu-maybe a healthy sounding item, but processed nonetheless. Instead of white flour, I am trying things like millet, chickpea flour and buckwheat.  I love it when I find something like chickpea or buckwheat, which aren’t grains at all.  I love brown rice, amaranth or millet, but if I eat a big bowl of any of those, I am tired afterwards.  Oats are not my friends, they bloat me and give me stomach cramps, so I avoid oatmeal altogether, but some people love it as a morning treat. As for dairy replacements, hey I love cheese, so I will indulge in fresh mozzarella, as I did the other day and it was well worth it.  It was literally coming out of my cheese monger’s fingers and into my mouth.  I’m going to say no to that?  No.  However, in general I am using coconut milk, almond milk and rice milk.  If I do have cheese, I’ll try to have sheep’s milk instead of cow.

Time will tell if all of these experiments work.  I still drink coffee, wine, beer and spirits, none of which could be good for my liver and I expect I will take a break from those soon, but not yet.

One of the tips I have to eating satisfying foods is to branch out and try flavors from around the world.  This week I am featuring recipes inspired by our friends from south of the border. Here are some recipe ideas that have worked really well in keeping me satisfied on my journey.

- My Creamy Herb Salad Dressing: In a blender I mixed handfuls of basil, cilantro, a scoop of Vegenaise, juice of two limes, a touch of EVOO and salt, pepper.  Whizz away until smooth.  This sounds decadent with the mayo substitute, but when you figure you can dress a whole head of lettuce with it and your portion will only be about 1/4 of the dressing, it’s not bad.  It’s so flavorful and rich, I am in love with it.

-Pickled jalapenos.  I made these and have been adding them to everything under the sun, or straight out of the jar.  I followed RR’s recipe for Pickled Red Onions, only I added sliced jalapenos to the jar and instead of sugar, I used honey. The photo above shows Rachael’s Pulled Pork Tacos, a great and flavorful meal idea which uses both pickled red onions and jalapenos.

-Speaking of pickled onions and jalapenos, I am doing alot of corn tortillas with various fillings.  Guacamole is incredibly healthy in moderation, and you can make all kinds of salsas at home, which taste a million times better than store-bought.  Fill shells with homemade refried beans or sliced grilled chicken or ground turkey for healthy options.  I always serve a plate of sliced cabbage or lettuce for extra crunch and lots of lime wedges.

-I make a vegetable soup of some sort almost every night.  It fills me up and there can’t be many calories in there that I worry about anyway.  I love a Posole, which gives a boring soup a real kick or Rach’s Tex Mex Minestrone.

-If I am making a bean soup, I’ll stick a slice of bacon in there to flavor it, even turkey bacon which is less greasy, and then I pull it out when the soup is done.

Tune in next week to see what other healthy food discoveries I have made!

Rosemary Maggiore is our Last Minute Lady. A single mom of two kids plus a full time job (she runs this website!) keep her busy and usually pushing things to the last minute. Somehow she manages to keep her cool and her sanity while she enjoys good food, wine, friends and most importantly, family.

For more Ro, see:

Mom Talk

Follow me on Twitter at @roemaggiore or on Instagram at #romaggiore

8 NON-TRADITIONAL USES FOR COOKING SPRAY: On Your Mark, Get Set, Spray!

I love cooking spray since it’s got virtually no calories, is so easy to use and when I spray it in my pan or on my grill before I begin cooking, I have so much fun making designs or writing my name which gives me that, je ne sais quoi,  I can cook attitude.   But, what I’ve also discovered is that cooking spray is a terrific DIY multi-tasker that can save you time, money and your manicure so grab a can, say PAM I AM and take aim!

DE-CHOPPER:  Chop chop that garlic and stick stick stick both the garlic and its gluey residue!  Spray spray spray that knife and away way way that garlic and its gluey residue will go so you can continue to chop, chop!

DE-GRATER:  My son loves to grate cheese but of course leaves the cleaning of the grater to me!  Not good for my mani!  Coat the grater with non-stick cooking oil and it will both make the grating and cleaning easier and preserve that Frenchie you just got!

DE-STAINER:  I love to freeze leftovers particularly pasta with red sauce (store-bought of course!!) but I find it stains the plastic containers I put it in.  Not anymore! Just spray the container before you put in your yummy extras and you won’t be seeing red until you microwave and serve!

DE-WAXER:  Love the romantic glow those candles give but grrrrr that dripping wax! First tip: buy dripless candles!! But for those of you who can’t find them, lightly spray the candle stick with cooking spray and the wax won’t stick.  I also put some in the holder so the remnants come out as easy as 1, 2, 3

DE-SQUEAKER:  Hate hearing that creak every time you open your front door? Simply squirt it with your handy dandy can of cooking spray and squeak be gone!  Be sure to wipe away any drips!

DE-STICKER:  Your child complaining his bicycle chain’s not shifting so easily? Then give it a couple of sprays and wipe away excess.    It will also work if your keys keep getting stuck in your door lock! And in the frigid winter months to prevent your locks from freezing over, spray some on the lock!

DE-GRASSER:  Mowing and half of it staying on your lawnmower?  Next time before you mow, spritz some on the blades and under carriage and see how ‘rollin’ in the grass is a gas’ vs. a clogger!

DE-BUGGER:  Got dead bugs wall papering your car bumpers and grills? Get rid of them by spraying some on a clean cloth and rub those little dead buggers away…plus it’ll give your car a nice shine- I even put some on my tires and wheels which also prevents the tire dust from building up!

Julie Edelman aka The Accidental Housewife is the go to gal for easy; real life time, money, and energy saving tips that maintain our home, family and manicure. She appears regularly on the Today Show with Kathie Lee ‘n Hoda, Rachael Ray, and The Doctors.  She is a New York Times best-selling author and her next tome for the home:The Ultimate Accidental Housewife: Your Guide to a Clean Enough House is the sanity saving editor for Beautiful Design Made Simple Magazine; has a webisode series for Fox News Magazine, and hosts her site Julie’s Tips with her goal to empower, educate and engage fellow housewives along with a daily sanity saving libation.

Beauty Buzz Words: Part 2, Makeup

I’ve spent hours and hours backstage with makeup artists at fashion shows and on photo shoots over the years, and while I’ve picked up enough knowledge to know most of the lingo, some terms still confound me. And if you’re anything like me, then there are some things (like “neutral eye” or “contouring”) that need a little explaining! Below is a handy guide to explain some of the most popular terms in the beauty world so you (just like me), will know exactly what those experts are talking about.

Neutral Eye/Lip

Whether it be eyeshadow or lipstick, neutral refers to a look created by products in the brown color family. Think hues such as taupe, bronze, caramel, and brown.

Contouring

Contouring with makeup is exactly the same as contouring in drawing. To contour your face means to create definition through light and shadow using bronzer, foundation and powder. Contouring your face can create the illusion of sharper and higher cheekbones, a smaller nose, and a defined jawline.

Waterline

You know that moist line that runs along your lower lashes and sits right between your eyeball and lashes? It’s called your waterline. Makeup artists love to apply white or cream eyeliner along it to create the illusion of larger eyes.

Matte

Essentially, matte is the opposite of shine. Matte can be used to describe lipstick, foundation, blush, and eyeshadow. It means that there is no shine, shimmer, or iridescence in the product.

Cat Eye

When makeup artists refer to a “cat eye” or “cat eyeliner” they are describing the effect that is made when eyeliner is flicked out to a point from the outer corner of your eye. No matter how large or small the flick, it is always called a cat eye.

Feel good convenience for THOSE mornings

You know which mornings I’m talking about. The ones where no amount of coffee can cut the fog. The ones when you no longer care if your child wears matching socks or insists on putting his underwear on backward. The ones when it’s hard enough to get breakfast on the table, never mind pack a lunch.

Last week, I had one of them. The underwear was indeed going on backward and I no longer cared whether the socks matched… We just needed a second sock. Any sock.

And then things got even more complicated. I burned his lunch.

I was so proud of myself for coming up with a creative twist on cinnamon-sugar toast. I mixed together butter, cinnamon, sugar and — here’s the twist — cocoa powder. Then I slathered it on a sliced focaccia bun and popped in under the broiler.

Then backward underwear boy distracted me. Next I knew, I had reduced my delicious creation to ash.

It is for moments and mornings such as this that I’m a big believer in what I call feel good convenience foods.

Because grocery stores are jammed with plenty of “lunch solutions” aimed at simplifying your lunch packing duties. Trouble is, most of them are junk, filled with chemicals and sugar and offering little real foods like produce and whole grains. And don’t even get me started on price.

But if you look carefully, you can find tons of convenience items you can feel good about packing. Here’s a list of some of my favorites, which I try to keep on hand for mornings that get the better of me.

Yogurt cups: Sure, it’s cheaper to buy yogurt in large tubs. But it’s hard to beat the healthy convenience of single-serving cups. Look for brands that are low in sugar. And if you haven’t already, try Greek yogurt, which is thicker, richer and creamier than regular. For the lowest sugar option, get plain, then accompany it with mix-ins that can be added at lunch, such as crumbled graham crackers and fruit.
Whole-grain pretzels: Accompany with dunking cups of peanut butter, applesauce, jam, maybe some cream cheese or chutney, and you’ve got a healthy DIY dunker lunch. You could even add sliced meats to wrap around the pretzels.
Graham crackers: They make a great “bread” alternative when slathered with peanut butter and jelly, or can be crumbled over yogurt for a parfait. Or slather on a mix of peanut butter and cocoa powder (and just a tiny sprinkle of sugar) for a choco-butter sandwich.
Mini veggies: Not only are tiny cucumbers, baby carrots, cherry tomatoes and mini bell peppers a great healthy choice, they also require zero prep. Pop them in a container with a favorite dip or spread — hummus, babaganoush, tabbouleh, tzatziki (all easily purchased) — and you’re done.
Sushi: Got a budding foodie? Most larger grocers now have sushi made to order in the store. My little guy likes brown rice and avocado rolls, but there are endless options. And plenty of them are vegetarian (in case the idea of packing seafood gives you the willies). I pick up a pack while grocery shopping and use it for an easy lunch for my son the next day.
Salsa: Buy it in single-serve cups, then just pop it in the lunch box along with some baked corn tortilla chips. Veggies and whole grains with no effort. They also sell guacamole in single-serve pouches, which are great for squeezing onto the chips.
Pre-cut fruit: It isn’t cost-effective to regularly buy the fruit the grocer slices and wraps. But these prepped pineapples, watermelon, mango and other healthy options can make a crazy morning a little easier. If you like, accompany with a yogurt cup or a bit of honey for dunking.
Small dinner rolls: Kids love DIY meals, so let them do the work you don’t have time for. Keep a bag of sliced whole-grain dinner rolls in the freezer. On busy mornings, pop a few of the rolls in a bag (they’ll thaw by lunch), some lean deli meats and some sliced cheese. At lunch, the kids can build their own sandwiches.
Go Mediterranean: The hummus and other Middle Eastern food folks are totally hip to healthy convenience. They are great about offering everything from stuffed grape leaves to tabbouleh, even olives and — of course — hummus in single-serve packages. Again, not cost-effective to buy regularly, but now and then they sure can make your mornings easier.

J.M. Hirsch is the national food editor for The Associated Press. He blogs about the trials and tribulations of his son’s lunches at LunchBoxBlues.com. His upcoming cookbook, Beating the Lunch Box Blues , will be the first to be released by Rachael’s new publishing venture, Rachael Ray Books. Hirsch’s previous books include High Flavor, Low Labor: Reinventing Weeknight Cooking and Venturesome Vegan Cooking. He lives in New Hampshire with his son, wife, and too many cats.

Summer Entertaining: Mixed Fruit Pavlova

I fell in love with Pavlovas a few years ago after tasting one fresh out of the test kitchen at Every Day with Rachael Ray magazine. Normally I’m not a fruit dessert kinda gal. Chocolate is and always will be my “thing” but the Pavlova is special. Pavlova  is a meringue based dessert with a crisp crust and soft, light inside. It’s often served topped with a layer of fresh whipped cream and macerated fresh berries. It’s light and refreshing and honestly the perfect ending to any summer meal.  The end result is such a beautiful presentation, you’ll want to make it over and over again. the best part is, the meringue part can be made a few days in advance, easy entertaining at it’s very best! Enjoy!

Mixed Fruit Pavlova

Serves 4-6

Ingredients:

2 cups Fresh mixed berries and plums, stone removed and cut into 1/2-inch pieces

Zest and juice of 1/2 lemon

2 tablespoons Granulated sugar

4 Egg whites

Pinch of salt

1 cup Granulated sugar

1 teaspoon White Vinegar

1 teaspoon Vanilla extract

1/2 tablespoon Corn starch

1 cups heavy cream

3 tablespoons confectioners sugar

1 teaspoon vanilla extract

Instructions:

1. In a large bowl toss together berries, lemon juice, zest and sugar. Refrigerate, covered while you prepare the meringue.

2. Preheat oven to 250 degrees and position rack in the center of the oven.

3. Using a pencil, draw a 7-inch circle on a piece of parchment paper. Set the parchment paper onto a baking sheet with the pencil marking side down.

4. Pour vinegar and vanilla into a small cup. Stir in corn starch.

5. In the bowl of a mixer fitted with the whisk attachment, whip egg whites, over low-medium speed until soft peaks form, about 2-3 minutes. Increase mixer speed to medium-high, slowly adding in the sugar and corn starch mixture. Slowly add in the vanilla and vinegar. Increase speed and whisk until meringue is glossy and stiff peaks form, about 5-6 minutes, total.

6. Spread the meringue mixture onto the prepared parchment making sure to spread it evenly, into a circular shape all the way to the edge of the pencil markings. Be sure to smooth out the top sio its flat but slightly indented in the middle to help hold the fruit later on.

7. Bake for 1 hour and 15 minutes. turn off the oven and crack open the oven door slightly. Allow the meringue to cool in the oven completely.

8. Place heavy cream into a clean bowl of a standing mixer fitted with a whisk attachment. Set mixer to medium speed and slowly add in sugar. Turn mixer up to high and whip until cream is firm but not too stiff, about 2-3 minutes, total.

9. Once the meringue is cooled completely, top with whipped cream and berries. Serve immediately.

Note: Meringue cake portion of this dessert can be made up to 3-4 days in advance if stored in an airtight container. Do not fully  assemble the dessert (whipped cream and berries) until you are ready to serve it.

Play That Funky Music, White Boy

My buddy Tim is from the Mid-West with origins that trace back to the Dutch Settlers (we’re talking centuries here). Yet, anything but Midwest comes out of his kitchen.  Last week Bollywood tunes were cranked high as Tim was rolling out ‘roti’ (Indian flat bread) to go with my sister-in-law’s chicken curry. Rotis are something I myself buy from the ethnic grocery store or wait until my mom comes over to the US and makes them. It rarely occurs to me to make them myself.

Cooking on the skillet

His recipe veered from the traditional ingredient list and the typical circular shape and took on silhouettes of Africa, Iceland and every other country on the map yet the taste was still great! Soft and fluffy as they should be and far superior as an accompaniment to curry than rice ever can be….

Voila, the bread

He makes this look easy…which i guess it really is when you know how!

Tips on roti making:

1) Let it go! They don’t have to be round

2) The dough texture should be like pizza dough

3) Chill out and let it rest. Gives the gluten a chance to relax leaving you with nice and fluffy rotis

4) Hot Skillet – Yes, we’re talking solid heat – this will avoid it sticking to the pan. If you don’t have a skillet, use a heavy weight frying pan

5) Dust up – Flour the flat surface where you will be rolling these out as well as the rolling pin. However, brush off the excess flour from the roti before it goes on to the skillet

Recipe For Flat Bread
Ingredients

500g All purpose flour plus a little extra for dusting

1 tablespoon sea salt

1 tablespoon baking powder

500g plain yoghurt

Method

1) Put all the ingredients in the food processor. Pulse until the dough comes together like a shaggy mass. If it’s sticky, sprinkle more flour and mix

2) Turn out the dough on a flat surface sprinkled with flour. Knead until it is smooth and like pizza dough (if it’s sticky, add more flour)

3) Divide in to 12 balls

4) Dust a rolling pin with flour then roll the pieces of dough no thicker than a 2 stacked quarters

5) Heat a skillet. Dust off each flat bread and place on the hot skillet. Cook on each side for 2 minutes until brown spots appear and it becomes a little inflated. Remove and brush with olive oil or butter

Saira Malhotra, is of British–Indian descent and is a chef, food writer and cooking instructor based in New York City. Raised in Hounslow, U.K, or rather ‘Little India’, where the air is aromatic with roasted spices, little did Saira know these moments would follow her from being a student in France and Italy to residing in NYC with her husband and kids and parlay themselves unexpectedly in to a culinary career. She is a graduate of the International Culinary Center in New York City. Come visit her at her food blog: www.passportpantry.com where she shares approachable and international recipes

Supermarket Score! Bell Peppers

As the warm weather approaches, so does that amazing time of year when summer fruits and vegetables overcrowd produce stands. When the cup runneth over, the best deals are had as prices drop to move the surplus. In other words, it’s time to come up with some new ideas to use up one of my favorite summer veggies: red bell peppers.

Check out these three fresh new ideas to make the most of this summer’s bumper crop:

ROAST ‘EM!

I know that by now the idea of roasting a red pepper probably feels pretty familiar. It’s a simple way to get them cooked and ready-to-use after a few minutes of charring on a grill, gas burner, or under the broiler. What’s really great about them, though, is how well they hold if jarred or frozen (you read it right, frozen). Follow the guidelines of a professional jarring resource or freeze a few of them in an airtight plastic bag for up to 4 months and you’ll be enjoying the summer harvest well past sending the kids back to school.

BLOODY MARY REMIX

If you’re a fan of the crown jewel of brunch, give your routine a remix. If you’re a fan of juicing, run a few peppers through the juicer (or even puree a few roasted peppers in a blender or food processor until smooth) and mix up your bloody with equal parts pepper juice and bloody mary mix. Looks like all you’re missing now is a sunny spot to enjoy it in…

GO-TO MARINADE

Marinades for summer grilling season will have the most impact if they’re made with bold flavored ingredients. My go-to summer marinade for everything from steak to chicken to veggies is made almost completely on a handheld grater. Into a medium bowl grate up 1 small onion, 4 cloves garlic & 1 red bell pepper. Stir in a handful of chopped herbs (like rosemary or parsley) and 1/3 cup olive oil and you’re in business! (makes about 3/4 cup)

Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Bobby Deen and Paula Deen, he now works as a food stylist and producer in NYC by day and a food writer and recipe developer at his home in New York’s Hudson Valley by night. You can see what he’s up to by following his latest posts on Instagram at @patrickwdecker or visiting his website at patrickwdecker.com .

And the thyroid went kaput

All of this running around, eating on the run has gotten the better of me.  It happened so quickly, but one day I realized I had gained 20 lbs.  Now, if you read my blog, you’ll know that I went through a ton of very stressful incidents in my life and on top of all that, or maybe because of that, my thyroid slowed down and I am now taking Synthroid for the rest of my life.  Needless to say, I need to watch what I eat and lose some of this extra weight that is dragging me down.

I saw a nutritionist who told me I was exercising too much and that my body had no time to repair itself post workout.  Hurray, I was so relieved to hear that and I immediately got comfortable taking a few days off a week.  Guess what?  Bad move!  I gained weight and started hating it when I did go to exercise.  What was a 20 year routine was really disrupted and I am slowly working my way back up to 5 days a week.

The nutritionist was also focusing so much on what I should and shouldn’t eat based on my body’s reaction to certain things.  Her theory is that we should all eat anti inflammatory foods so our organs work as well as they should and we aren’t retaining fluids etc.  It’s a great idea, and I lost 12 pounds in two weeks, but it was so confusing keeping track of everything that I found it impossible to integrate it into my real life after the two weeks was up.  Needless to say I gained it all back as fast as I lost it.

I’ve also been told that as a person suffering from Hypothroidism, that I shouldn’t eat cruciferous veggies, meaning green leafy vegetables like spinach and kale.  What?  That’s all I eat!  Then I read that well, it’s okay to eat this as long as it is cooked.  What happened to raw is best?  I guess there is something in certain foods that produces something that interferes with something else that would otherwise help the thyroid.  Then again, according to the Mayo Clinic’s website, this is all false and you just need to take your medicine regularly and talk to your doctor.  What to believe?

Last week I started weightwatchers.com.  I am down 1.5lbs.  Not much, but I really think I can do this.  I feel like I am still eating what I want, only less.  Who knew handfuls of almonds were maybe a bad idea! I would like to share some of the foods that I have been eating that have really been helping me.

Lentils.  I made this delicious Lentil/tomato/onion dish last night that is very high in fiber and protein and filling and satisfying all at once.  It can be made into a sauce over meats or eaten on its own as I did.
Spice, citrus, vinegars, chiles, pickles, are all my new bffs.  The above photo is of Rachael’s homemade pickles which are easy and delicious. These add complex flavors to my foods.  I love Rachael’s Spice Grinders and Gweneth Paltrow’s Pickled Jalapenos.  So delicious!
I am eating more fruits and veggies than ever before because I am not counting any of it and not thinking about it.  I keep reminding myself, no one ever got fat eating a carrot!
Eggs, hard boiled, have been a lifesaver for me.  They are easy to carry in my lunch bag to work and make a filling snack or addition to a simple salad to bump up the flavor and give me some protein.  I find that without enough protein I feel famished soon after I’ve just eaten.
For me, laying off the white carbs, white sugar and dairy has helped me to feel good.  I am not going to deny myself a glass of wine or a slice of pizza (or two of each) here and there, but I no longer make it an every day thing and I really do think it has helped me to stop craving more of those things.  For instance, if I eat something sweet, I find I want more of it or more sweets.  If I don’t eat anything with added sugar (I am not talking about fruit), then my cravings for sweets subside.  If I have to have something sweet, an orange or other fruit will satisfy me, whereas in the past I would probably knock over an old lady for a piece of dark chocolate.

What is working for others who have thyroid issues or are simply looking to eat healthier?  Back at you next week with my progress report!

-Last Minute Lady

Rosemary Maggiore is our Last Minute Lady. A single mom of two kids plus a full time job (she runs this website!) keep her busy and usually pushing things to the last minute. Somehow she manages to keep her cool and her sanity while she enjoys good food, wine, friends and most importantly, family.

For more Ro, see:

Mom Talk

Follow me on Twitter at @lastminutelady

Chocolate Banana Bread

I am particular about bananas, like most people. I have always liked them slightly under-ripe. My mom likes them on the ripe side, cold from the fridge. My friend can’t eat them whole, but needs to cut them up first. My dear, departed dog Biko wasn’t particular and would eat them from the floor, or the brown ends I would feed him (he could hear or smell me peeling a banana from a mile away and would come running. Oh Biko. Sigh.)  And of course my kids don’t eat them at all.

I had some bananas past their prime on my counter this week and needed to bring a dessert to an evening event. My go-to chocolate chip banana bread couldn’t quite be disguised as a dessert so I decided to go out on a limb and bring this chocolate banana bread, topped with powder sugar. Moist and delicious, the group approved - even if there were a few grumblings on where were the cookies or brownies.

Chocolate Banana Bread

(click here for printable recipe)

Ingredients

1/2 cup (1 stick) softened butter

2 cups flour

3/4 cups sugar

1/4 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup chocolate chips, melted and cooled slightly

2 eggs

3 ripe bananas, smashed

1 teaspoon vanilla

powdered sugar (optional)

Directions

Preheat the oven to 350 degrees F. Spray a 9 x 5 loaf pan with non-stick cooking spray (I use Baker’s Joy). In a large bowl, whisk together the flour, sugar, cocoa, baking powder, and salt. In another large bowl, beat the butter until creamy, then beat in the chocolate, eggs one at a time, smashed bananas, and vanilla. Stir in the dry ingredients until just combined - do not over-mix.

Transfer batter to pan and bake until a toothpick comes out almost clean, 50-65 minutes, depending on your oven. If the top starts to brown to quickly, tent loosely with foil. Let cool in pan for 15-20 minutes, then transfer to a rack to cool completely. Dust with powdered sugar when completely cool.

Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 13-year old and 11-year old girls, 9- year old son, yellow lab, and husband - she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly - or at least catastrophies at bay. Follow her on Twitter at @PlanBMom.