- May not sound like an idea Friday night but this is a quick and easy way to dazzle some guests who are waiting for their dinner over the holidays. Also nice to have laying around over a few cocktails. Get a bag of your favorite mixed nuts and dump them in a warm-to-hot skillet. Toast them just a bit then move'm to a bowl on the side. Then in the same skillet over medium-to-low heat combine about 2 tablespoons of butter (or olive oil), 1/4 cup of water, a couple tablespoons of brown sugar, then about 1/2 a teaspoon of cayenne pepper, same amount of cumin, same amount of chopped rosemary, same amount of salt. Stir and let it start to get a little syrupy- add a touch of water if it's too thick. When you're ready, slowly add the mixture over your nuts, toss them gently, and serve. Try a couple spicy combinations too! Pull out the rosemary and add cinnamon instead!
Tuesday, December 18, 2012
Tuesday, November 20, 2012
1. Be smart, avoid the bad snacks and reach for good ones between meals. Nuts, fruit, veggies. Those cookies look great but so does your waistline. Save the sweets for one indulgent dessert.
2. Watch your liquid calories, from your sodas to the super sweet cocktails and vino. Be careful what of what you’re drinking cause that'll add up faster than you think.
3. Watch out for the super creamy potatoes, extra fatty gravy, and diabetically sweet sauces. There's usually a healthier option or just use less.
4. Try and get your heartbeat up for a couple minutes at least once or twice a day. If you can’t hit a workout maybe go on a brisk walk after dinner or have an extended roll in the hay. You’d be surprised what a difference that makes.
5. Remember, there are plenty of healthy options on that Thanksgiving buffet. Fill up on turkey, salad, and vegetables and leave the rest for modest tastes.
Labels: quick tips
Wednesday, November 14, 2012
Chili, jalapeno, habenero and cayenne peppers all contain a chemical component called capsaicin. This is the compound that causes the burning sensation when coming in contact with mucous membranes. It has also been attributed to:
- killing cancer cells
- reducing inflammation
- producing fat oxidation which can aid in weight loss
- helping with gastric relief
- preventing sinus infections
- psoriasis relief
I was walking down 15th street to get something to eat and noticed your $5 deal sign in the window. I'd never visited your establishment and thought today might be a nice day to experiment. Pictured on your $5 menu was a photo of a steak wrap you advertise as your Aztec Burrito. I ordered it and the very kind woman asked what kind of protein I wanted- I said chicken and she quickly went to work. When I was rung up I was surprised to see there was a charge for the protein. $5 would have covered a rice burrito. Either way, that's fine, $6.49 wouldn't break my bank and I didn't want to make a hassle for your friendly staff. It was just written no where on the menu in your window or at the register that that was your business model. No worries, I just suggest you make that clearer to not mislead other customers since you strive to "energize people on the go." Unfortunately though, when I sat down at my desk and bit into my Aztec Burrito I found it filled almost entirely with rice. Which I guess is fine, a rice burrito- but again, nothing like what I was expecting to see or what was pictured. Now question, do you reuse your rice from the night before or was the brown rice just entirely undercooked and intentionally crunchy? Frankly, I'd feel better knowing I got last night's rice rather than believing that's the standard on how you prepare your food. And last, the manifesto on your website claims you use "high-quality, fresh ingredients" and you promote a "health-casual" atmosphere but do you mean that to include mechanically separated and reconstructed chicken? There are air bubbles in the the meat. It's still in my trash can if you need the evidence. I'm just curious to know- I'm not sure, just your reaction and if there's any reason I should return or continue expect a highly superior product from Chipotle or the dozens of other restaurants within a few blocks from your door.
Tuesday, October 23, 2012
cheesesteak subs and crabcakes... and fish tacos for that matter. But anyway, I was just in Philly a little while ago and went by the market at Reading Terminal Market. I honestly forgot the name of the place but I went to THE cheesesteak place and ordered the Philadelphia cheesesteak. Mushrooms, onions and whiz. OK. I gotcha. I was delicious, don't get me wrong, but I've come to love so many other tasteful interpretations of the sandwich that I probably will not order this style again. Who knows, life's a crazy journey. Either way, don't be afraid to order one and Reading Terminal might be my favorite place in Philly for lunch.
Thursday, October 11, 2012
Tuesday, August 21, 2012
Stuffed Garden-grown Zucchini (bread crumbs, cilantro, parmesan, and feta) with homemade tomato sauce with cous cous.
I LOVE IT!!!!
I LOVE IT!!!!
Tuesday, July 31, 2012
terrible. I probably average 0.5 traditional hot dogs a year (what the heck, my parents moved to this country so I could be American) but if I'm grilling on my own the soy ones taste just the same and no one knows the difference. That said, if you're looking for ideas, check out this post from a couple years ago and set up an advanced toppings station at your next hot dog party.
Thursday, July 26, 2012
Tuesday, July 24, 2012
Interesting piece on new options for sustainable seafood:
According to a 2010 Food and Agriculture Organization report, 33 percent of the world’s fisheries are over-exploited, depleted, or recovering from depletion, and another 52 percent are fully exploited. As more fish stocks fail under the pressure, many fisherpeople, fishery managers, and policymakers are focusing on making fishing more sustainable, using methods that have proven effective at restoring both quantity and quality in depleted fisheries. CLICK HERE TO READ MORE
Tuesday, July 10, 2012
Monday, July 9, 2012
Hanks Oyster Bar 1624 Q Street NW, Washington DC 20009
Lately, when I leave the gym after work and don't have immediate happy hour or dinner plans, I try not to pig out on something that will ruin whatever I accomplished in my workout. So, depending on what my fitness goals are I often times aim for low carb, high protein, nutrient rich meals. If I'm in a rush an easy go-to meal you can put together in 15-20 minutes goes just like this: In a large pan coated with olive oil sautee garlic, onion and chili pepper then quickly brown a pack of ground pork or turkey. Instead of plain salt I like to use a combination of fish sauce, soy sauce and lime juice- but if you're concerned with gluten or are watching your sodium intake just sprinkle table salt sparingly and squeeze a lime or two. Once that's almost fully cooked drop in a bag of frozen vegetables. Pictured here was a bag of broccoli and some corn. Cover and let simmer till the vegetables are fully cooked. Last, push everything to the side of the pan and drop in an egg or two, let it almost fully cook and break it up to mix with the rest. That's it. Plate and serve. If you have some fresh cilantro and crushed peanuts add that otherwise dig right in- leftovers pack perfectly for lunch the next day.
http://cookinginmexico.com/tag/chocolate-tamales/ CHECK IT OUT!!!
ShopHouse 1516 Connecticut Ave, NW.
I got this yummy contribution yesterday from reader who wanted something other than the usual TexMex:
No, no I'm talking about food.
No, no I'm talking about food.
A cool vegan taco for a hot day:
Savory sweet potatoes instead of refried beans
Spicy crumbled tempeh (cooked with minced Jalapeno peppers)
Sautéed yellow squash and kale & chard from the garden
chopped cukes and tomatoes with a touch of cilantro
plus a healthy lime squeeze
Came out really good..
Thursday, July 5, 2012
Just saw this article in Eating Well and I found it very useful. Generally, if I'm on a budget and I have to choose what to buy that is or isn't organic, things like oranges, eggplant or things that get PEELED I will buy NON-organic. This is a good guide though if you need convincing in one direction or another.
Tuesday, June 12, 2012
Wednesday, May 30, 2012
Monday, May 21, 2012
Monday, May 14, 2012
THIS IS EXACTLY THE READER CONTRIBUTION I LIKE TO SEE. The kind where the food gets devoured before the reader remembers to snap the pic! From D. Barnes, this burger is ground beef with egg whites, parmesan, pepper, garlic and old bay all on the grill. Sounds like a perfect combo of spices... aaaaand I think I'd like this with some bacon and an Old Bay bloody Mary for as a brunch burger. YUM!
Labels: reader contribution
Thursday, May 10, 2012
Wednesday, May 9, 2012
This is so easy, you can prep it way in advance and it basically cooks itself. Get your zucchini, wash and cut them in half. Place them on an aluminum foil covered cookie sheet or baking pan, season with some olive oil, salt and pepper then spoon on your favorite Italian-style dip or tapanade. A few spoons of pesto, an olive tapanade from Harris Teeter or even an artichoke bruschetta topping. Make your own or buy it already made. Toss it in the oven at 275-300 for 15-20 minutes or until the zucchini are tender with your fork. Serve warm or room temperature. An awesome vegan, gluten & dairy free and light carb dish!
Tuesday, May 8, 2012
Wednesday, May 2, 2012
here and how to cheat and make a super easy risotto here, but now we'll quickly and easily round off our meal with a ruota di carne. So easy it cooks itself. Get a leg of lamb (you can use it whole or butterflied and in smaller pieces is even easier) mix it with a pile of your favorite root vegetables like carrots, onions, and potatoes; season and marinate them however you'd like (I love to throw in fresh rosemary, sage, garlic and cured olives) then toss everything in an oiled pan or casserole, cover and cook at 400 degrees, for about 15-20 minutes per pound. Calculate more or less how long everything will be the oven and plan dinner accordingly. When the meat is done, take everything out, serve it over your favorite risotto and WHAM, that's a hearty dinner.
Monday, April 30, 2012
Labels: meat and poultry
Thursday, April 5, 2012
Thursday, February 23, 2012
(click here to read more)
Friday, February 17, 2012
For the tuna, season with salt and pepper and sear for 45seconds to a minute on each side in a hot pan drizzled with canola oil. Set aside so it cools a bit to room temperature, slice and serve.
A perfect summer lunch but look to this now- a February meal packed with lean protein with lots of fresh ingredients that will keeping you balanced and healthy. Beach season is around the corner!
Thursday, January 26, 2012
Wings To Go. Check out the website for locations
What a fun, easy and brainless idea! I saw this at the White House on the 4th of July but this is the perfect dessert or snack any time of year. There's bound to be lots of scraps that don't make it on the skewer but just toss them in the blender and add a little vodka and serve over ice for a watermelon cooler cocktail!
Tuesday, January 17, 2012
Tortilla Coast 15th and P, Logan Circle.
Tuesday, January 10, 2012
Labels: meat and poultry
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!