Archive for category You Are What You Eat

You Are What You Eat: Extend the Fresh Fish Season

Lyndi-pixMonthly Feature
Lyndi knows what it’s like living without certain foods due to allergies, sensitivities, and conscience.

We have been enjoying a lot of fresh fish lately.

King salmon, coho salmon, sockeye salmon, walleye, perch, trout, you name it. Haddock, halibut, cod, flounder. Is it possible to say that they are all my personal favorite?

I woke up this morning and got to thinking.

Panic set in.

The Alaskan salmon season is nearing its end.

Fresh, gorgeous, rich, salmon that just begs you to readjust your weekly grocery budget to get one-more-slab into the cart.

After I panicked, I remembered something awesome.

We can easily extend the king salmon, coho salmon, sockeye salmon, walleye, perch, trout, haddock, halibut, cod, and flounder season.

How?

Next time you fire up the grill, load the smoker, add water to your poacher, or sauté… add one more piece of fish.

Or two.

Three will do nicely.

Then, flake it up, store it in a labeled container, and freeze it for later. Magnificently, as the fall and winter season of entertaining approaches, we can triumphantly reach in that freezer, pull it out, and mix it with herbs and cream cheese. Ta-da! A perfect appetizer spread for crackers, crudités, or freshly baked hard-crusted bread.

smoked walleye

‘Tis the season with all of its wonderful bounty.

Let’s make the most of it, shall we?

Eat well, my friends. Eat well.

Lyndi

Please check out Lyndi’s blog, as well as follow her on Facebook and Twitter!

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You Are What You Eat: Five Foodie Finds for Friday, June 21st

five foodie finds for Friday June 21 2013Monthly Feature
Lyndi knows what it’s like living without certain foods due to allergies, sensitivities, and conscience.

Hello you fabulous mightyrib-ers! In honor of celebrating the first day of summer, here are five foodie finds for your Friday that, well, celebrate the awesomeness of summer entertaining. And because summer is meant for traveling, today I took a little trip over here instead of posting this weekly feature on my blog, nwafoodie.com.

Happy Summer!

1. Striped linen cotton basket. My Houston bestie, Stefani, turned me on to these adorable striped linen cotton baskets. Nothing says summer more than casual whimsy and carefree entertaining. These “baskets” are made out of linen and I think they are perfect for a picnic, the back deck, or family potlucks.

2. Garden salad servers. Think of these as seasonally appropriate. Extra credit if you toss your salad with vegetables from your own garden.

3. Light ash picnic basket. Speaking of “casual whimsy and carefree entertaining,” who here doesn’t have a picnic basket yet? Can I see a show of hands? Summer called and said you need one. This one. It comes with a removable pie plate and a removable green and white gingham vinyl liner. It’s so you.

4. Mason jar cocktail shaker. “Hello friend, let me shake you up a drink from my cute vintage inspired shaker. Oh, what’s that? You’ve never seen anything so unique and adorable? Why thank you! Oh, you meant the shaker?”

5. Rouille/spicy mayonnaise. You didn’t think I would leave a five foodie finds for Friday without a food item, did you? This French mayonnaise will add a little zest and zip to your picnic sandwich and add a little accent to your grilled chicken or fish. Your friends will be so impressed.

Do you have a foodie find that you would like to share? Drop me a note at nwafoodie (at) gmail (dot) com.

Happy Friday!

Eat well, my friends. Eat well.

Lyndi

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You Are What You Eat: Redefining “Comfort” Food

Lyndi-pixMonthly Feature
Lyndi knows what it’s like living without certain foods due to allergies, sensitivities, and conscience.

The funny thing about food and eating is that it is constantly changing. We eat to live and some of us love to eat. Most of us manage that love with proper balance or else we know it can easily have it lead us down a path of destruction.

Life is bursting with ups and downs. We eat to celebrate. We eat to comfort.

Somewhere in the middle is balance.

Too many celebrations can lead to excess if we aren’t careful. Too many stresses can do the same.

A few days ago a posted I comment on facebook about comfort foods. I asked, “…what’s your poison?” The choice of “poison” was purposeful. After all, it is comfort food that we were talking about. It’s how we self medicate.

The answers took the expected route: ice cream, chips, whiskey (that one cracked me up), fried chicken, you know, all the tasty stuff we all love to indulge in. Yet, there were two things I was curious to see in the answers: (1) who would list something actually healthy and (2) who would call me out because I didn’t list my answer.

It made me wonder…

Why is comfort food usually something you should not consume in excess… or even in small doses?

Why couldn’t I come up with answer to my own question?

A small seed of an idea is planted within me.

Why can’t we rethink the definition of comfort foods? Why don’t we ignore conventional wisdom and step out from the crowds. Think about how much sensory pleasure you get when creating a simple dish with clean foods that celebrate its unique flavors. Think about how great it feels to sit down with a beautiful dish of just ripe avocado, with sliced Vidalia onions, cherry tomatoes, lime juice, and heart of palm. Most of the time these types of dishes take less time to prepare than it does to heat up or run out and buy our traditional bowls of calories.

Who wants to join me in this revolution?

Lyndi

Please check out Lyndi’s blog, as well as follow her on Facebook and Twitter!

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You Are What You Eat: Connecting with Telepan

Monthly Feature
Lyndi knows what it’s like living without certain foods due to allergies, sensitivities, and conscience.

Everything is about making personal connection these days.  We are living in a remarkable age of technology and networks.  Take twitter for instance. I am amazed how often I casually mention a favorite cookbook author or chef and, lo and behold, they tweet me back.

A fleeting connection, yes, yet still a touching point.

There are days when I open a cupboard and stare at my vast array of cookbooks.  Who will inspire me today?, I ask. Sometimes a vivid photo of a dish or ingredient will capture my heart and inspire me to scribble down a shopping list.  Then there are other times where I am looking to be inspired to prepare chicken a different way or find a unique way to “use up” eggs as the dozens pile up in my refrigerator.  If I have to be honest, 90% of the time I just open a cookbook simple to browse, drool, and dream.

Today was a day like that.

Bill Telepan’s book, Inspired by Ingredients, caught my eye.  It had been awhile since I had browsed its pages.  Purchased on New Years Eve 2010 while visiting NYC, page after page flooded back foodie memories that rank at the top of my favorite eating moments. I stopped for a moment and tweeted a little comment about how this book inspired me today.

Unexpectedly, Bill Telepan tweeted back.

Are we friends? No.  Does he remember me?  No way.  What he doesn’t know is that he made an impression on me that pre-blizzard night. My husband and I scored an OpenTable reservation early that evening in his restaurant on the Upper West Side.  It had an understated, classy, quiet yet not ackwardly-so, and romantic atmosphere.  The menu was clean food, simple ingredients that burst with flavors that were anything put simple.  The staff was personable and treated us as long-lost friends.  From beginning to end, each bite was a revelation.

As we were leaving, I glanced to my right and noticed Bill Telepan sitting down with his wife and kid, enjoying their meal together.  He was dressed in his chef’s coat yet his demeanor was unhurried and relaxed.  He was simply enjoying his family.  As we purchased his cookbook, he noticed and came up to thank us for dining at his restaurant.  He signed my book and went back to his family.  I hesitated leaving and instead asked for an unusual request, would our waitress sign the book, too?  I realized this place wasn’t just his namesake; it was the family of staff who served the patrons, too.  My wonderful dinner memory involved the entire experience, from the water glass to the foie gras.

It wasn’t just that I had a great meal, bought a book, got it signed, and tweeted back and forth. An experience like this reminds me just why there are so many of us that embrace the world of food:  food blogs, food communities, forums, and food trends.

It’s about how food makes us feel.

Happy and connected.

Happy eating, my foodie friends.

Lyndi

www.nwafoodie.blogspot.com

*Images courtesy of NWA Foodie.

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