Happy Diet

 

I am over indulgent and lack discipline, a lot of us are. In less then a hundred years we have gone from the most innovative, hardest working country in the world to the fattest, imports nearly everything country. What happened; abundance happened. There is more food grown a year then we can eat, so much that we give it to under developed countries (nothing wrong with that right). Technology is at our fingertips everywhere we go, information rules, and you can find out how to do anything from bake a cake to build a bomb on the internet (please don’t go out and build bombs, it is very dangerous). We have opinions thrown at us constantly from the media, how we should look, or what we should drive, what we should eat, how we should eat it, and with whom. There is a constant stream of external information being thrown at us, and it never stops. There are 600 pound people who have their own TV show for goodness sake. This is all too much for our minds to work out. We don’t ever stop to listen to ourselves any more.

I was cruising around the internet the other day, and came across an article about positive thinking by Earl Nightingale.  I am going to let it to change the way I think about things for the rest of my life. You see Earl had the keys; he was one of the first motivational speakers, wrote a handful of books, and really spoke to me (literally; I downloaded an audio of his 20 minutes could change your life, for while I run). I have not always been a positive person, part of it is the way I grew up, but why blame when you can overcome (figured that one out all by myself). This is after all my life, I am not a product of my first 17 years, I make tons of decisions every day, why haven’t I decided to drop these extra pounds? I quit smoking cold turkey one day (8 years after I started). Everything is about making a decision to do something and doing it. This is my fun new project for myself. I am posting it because maybe some of you will try it to, but first check out Earl Nightingale; getting things from the source is always best. 

 

 

“Nothing in life that is worth doing is ever easy”

 

 

First things first, write out your goals; (I’m doing this with work, diet, and love) go big or go home right. 

 

Have a great attitude about it. Don’t ever think that you will fail, banish negative thoughts from your mind. You can and do have a choice about what you think about, just choose not to accept the negative thoughts. When one pops into your head take a second  to examine that thought. Is that your thought? Do you think that thought is true? Are you going to accept that thought and make it your own? We DO NOT have to acknowledge every thought that pops into our minds, we do not own them just because they are there. This takes practice, and it isn’t easy sometimes to let go of them, BUT it is worth it. This is also helpful with external forces, when your boss starts ripping into you, or you are watching the success of people around you and feeling bad that you haven’t succeeded in the same way. Accept the criticism as something to improve on and LET IT GO, challenge yourself to succeed beyond that person figure out what makes them successful and do it better. 

Don’t think of people as lucky, think of them as hard workers. The only thing that separates you from what you want is YOU. 

Clean out your fridge. This is a lifestyle change not a temporary adjustment. Fill your house with nutritious, delicious whole foods. Nothing processed; can anyone live off of freezer section meals for their entire life (I couldn’t, and wouldn’t) Julia Child said it best that the only way to know what you are eating is to make it yourself. You do not have to live off of rabbit food, but weight loss is and always will be about calories in vs calories out. You don’t have to give up going out, you just have to train yourself to make better decisions while you are out. 

Move your ass! (I shouldn’t need to expand on this) Learn to love exercise, try a bunch of new things and do the ones that make you happiest. If you hate the gym, go jog or bike, get workout DVDs (Jillian Michaels will rock you), take up a sport or two. 

Make a check list. Read that checklist every day in the morning and at night, say it out loud to yourself whenever you can. It will imprint itself in your subconscious. The changes you are making are too important to be left to memory alone. On this checklist should be your goal weight, and the time in which it will take you to get there (I am going to loose 30# by May 1). How you will achieve that weight (details are important). What you are doing to get there, and how hard you are going to work for it. If you start thinking about what you are going to do early it will be more present in your mind throughout the day.

Visualize. Picture yourself in a bathing suit, looking toned and thin, or wearing skinny jeans, or whatever you want. (This might sound crazy)  Cut some pictures out of a magazine, (thin people are super easy to come by in those right) put them up with your face so that you can really see what you will look like, if you are having trouble bringing up mental images. Hold these images in your mind and bring them up often, see yourself thinner and healthier.

It takes 30 days to develop a new habit. Commit yourself to 30 days, It could change your life. 

 

 

Chicken Tortilla Soup

My coworkers love when I make this for lunch, they keep asking for the recipe but when I make it at work it’s more of an estimate then an actual measurement. Here it is broken down to feed a family and not an army. 

 

2# tomatoes 

1/2 onion sliced 

1 garlic clove

1 jalapeno 

Oil as needed

4 chicken thighs skin removed

3 (14oz) cans low sodium chicken stock

1T tomato paste (use if your tomatoes aren’t the best they can be)

1/2 -3/4 t chipotle powder

1/2 t chili powder

A big handful of tortilla chips 

1 1/2 c white corn

S&P

 

Lightly oil and salt the tomatoes, onion, garlic and jalapeno. place under the broiler until the tomatoes are burnt on top, flip and burn the other side. 

While these cook, heat a stock pot add about a tablespoon of oil, remove the skin from the chicken thighs, season and brown on both sides. 

When the tomatoes are done pour them over the chicken (be careful of splattering), add the stock, spices and cook at a simmer for about 40 minutes.

It is ready when the chicken starts to fall off the bone. Remove the chicken. Pull the meat off the bones, discard the bones.

Add the Chips ( like the ones Chipotle has but you can use any brand, just be aware that most come salted and can effect the outcome), let them get soggy for a few minutes then blend until smooth. I use a hand blender at home, but the standard blender will work slightly better, making a smoother soup.

Return the soup to the stove, add the chicken, corn and adjust the seasoning. Serve with sour cream and broken tortilla chips. 

 

 

 

 

Italian Sausage Gravy

Super simple and can be made with any of your favorite sausages. This one makes a great topping for the Tomato Rolls.

 

2 Italian Sausage links

1/3c Small Diced Onions

1t Fresh Thyme Chopped

1T Butter

1T Flour

6 oz Beef stock

2 oz Heavy cream to finish (optional)

Salt and Pepper to taste

 

Remove sausages from their casing, break up into pieces. Heat the oil in a pan, sweat the onions. Add the sausage brown. Add the flour stirring to coat the sausage, and to cook the flour some. Pour in the stock, stir constantly so the flour doesn’t clump. Bring to a Boil then turn down to simmer for 5 to 7 minutes, so that the gravy has thickened and the sausage is cooked through. Finish with cream and season to taste. Serve over biscuits, Tomato Rolls or over veggies. 

 

 

 

Tomato Rolls

I saw the pastry team making some delicious cinnamon rolls the other day and was a little jealous that there wasn’t a savory version. Tonight while scavenging around my, nearly empty, kitchen I thought I’d try to concoct something satisfying, savory and roll like. I found a can of diced tomatoes, a worthy substitute in the middle of winter, some garlic and a packet of yeast. 

 

For the bread 

1 Packet yeast 

3 c Flour

1T Sugar

1 1/2t Salt

1 1/4 c Warm water 

2T Olive oil

In a mixing bowl, with the paddle attachment, combine all the dry ingredients (as long as your yeast is not expired you will not need to hydrate it, or watch for growth before making the bread) measure out the wet ingredients and then stream into the dry at a low speed to incorporate. When the ingredients form a loose dough switch to the dough hook and knead on medium speed for about 10 minutes, to develop the gluten. If you don’t have a Kitchen Aid mixer add the dry ingredients to the wet, form a dough and knead for 10 to 12 minutes. It will form a smooth, elastic dough. Turn the dough into a greased bowl, cover and let rise about 1 hour, until it has doubled in size. While the dough rises, make some jam.

 

Garlicy Tomato Jam

2c Diced tomatoes 

2T Fine chopped Garlic

2T Oilve oil

1/4 c Sugar

salt and pepper to taste.

 

Sweat the garlic in oil, stir so that it doesn’t color. If you are using fresh tomatoes, blanch and peel them before you dice them. Add the tomatoes, sugar, lightly season the mixture (it’s going to reduce so be careful with the salt). Bring to a boil then turn down to a simmer stirring occasionally. As the sauce reduces it will stick more, it should reduce almost to a paste. Adjust the seasoning, allow to cool before spreading on the dough. 

 

 

 

 

Turn the dough onto a clean lightly floured surface, roll into a rectangle about 1/4 inch thick all around. The more square it is the more usable rolls you will get. Spread the jam evenly on 2/3 of the dough. you’ll want to leave enough room at the end to seal it. Gently roll the dough into a big log keeping a tight even roll. Trim off the end, cut 3 to 4 inch slices, turn pieces onto a greased pan, let rise again for 60 minutes. Bake at 400 until brown and cooked through, about 30 minutes.     

 

 

 

 

Fall & Winter Hors d’oeuvres

Canapés

House cured salmon Brunoise lemon, Rice paper crisp, and earl grey Tea cream

Crab Hush puppy Light and fluffy corn batter dipped crab

Crab “Chili” Corn Johnny cake and chive sour cream

Butter Poached Lobster meatball Tarragon aioli

Crawdad dumplings Cajun cream (bell pepper, cream Cajun spice reduction)

Creole trio of sausage Boudon Blanc, Noir and andouile sausages Dijon aioli

Sweet bread poppers Nutmeg cream

KC BBQ glazed Chicken skewers Crushed peanuts

Sausage Aranchini Sausage bits surrounded by herb risotto breaded and fried

Chicken Croquette Grated lemon zest and parsley

Maple bacon walnut “cigars” Chopped walnut crispy glazed bacon bits rolled in filo and baked until crispy

Sweet and savory potato Tartlet Butter Pecan crust bacon foam

Beet Skewers – Beets three ways, roasted candied, and confit Crushed Pecan coated brie cheese or pepper pecorino

Mushroom Terrine Chefs choice mushrooms sautéed and layered with goat cheese barley and thyme gelee wrapped in melted leeks

Pumpkin apple Brochette Baked apples and pumpkin bread cinnamon dust

Pumpkin soup shooter     Roasted pumpkin, pear cream

Five alarm chili bite Charred Jalapeño Sour cream corn bread crumbles

Cheese burger slider Brioche rolls pickled onion roasted mushrooms Swiss cheese

Corned beef slider Potato roll Dijon aioli creamed carrots and cabbage

Spicy Lamb slider Tomato focaccia lemon dill yogurt Bibb lettuce

BBQ beef Short rib Pretzel bun shredded short ribs coleslaw

Hot ham and Swiss Sourdough rolls shaved ham Swiss cheese and grain mustard

Pulled pork Toasted Challah Bacon bits pickled radish French fried onions

Lobster po boy Brioche bun tempura lobster shredded lettuce spicy mayo

Meatball subs Bahn Mi style pork meatball pickled carrots Bibb lettuce on French bread or lettuce wrap

Hot turkey and gravy Pumpkin bread, cranberry chutney, tarragon turkey gravy

Mole rubbed Chicken Grilled corn tortilla toasted sesame seeds shredded lettuce

 

Some Sexy Pics

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I do love having a camera that takes gorgeous pics.. I’ll be taking many more but for now enjoy these.

And yes I caught that big salmon. Best thing I did all summer!

 

What do I do

The Plan

Urban Stove is here to provide expert cooking instruction to you, in your home.  It is our objective to help you master difficult dishes, learn new techniques, and become comfortable in your kitchen. If you are a person of limited cooking experience, want to impress your friends, or have a dinner party where everyone cooks, Urban Stove is your answer.

We customize a menu based on skills you wish to hone or acquire, and handle the grocery shopping for you. Invite some friends, grab a bottle of wine and prepare a meal from scratch that everyone gets to participate in.

Our success is your success; we work to exceed the desires of our clients, make memorable evenings, and provide a personalized experience with every event. Fostering Kitchen skill building and an open environment, we will accommodate all skill sets and turn you into a kitchen whiz in no time.

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Broaden your cooking horizons with in home instruction

Dinner parties get a few friends a bottle of wine and have a chef help you make a fabulous multicourse dinner

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Grocery shopping

Meal Planning, cooking

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Involve the whole family, your friends, or both in educating on healthy eating having fun in the kitchen

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Healthy year round indoor herb gardens

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Breads

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Cook healthier learn how to use whole foods, eat and shop smart

 

Dieting to Disaster

America is obsessed, like a bulimic teenager, over it’s weight. What is the problem, why can’t we get it together? Extreme abundance, has led to a food culture that refuses to be satisfied. Every where we turn there is a restaurant, food shows are popular a ever, and weight loss books fill the shelves. the quest for thin bombards us, inundates so many parts of our life; discussing the latest diet fad is too frequently the main topic of discussion. “Food deserts” a popular topic of the govt only serve to feed our obsession.

 

The best diet is one of moderation, but that isn’t sexy or trendy. We all need to stop eating so much, so frequently and with the voracity of a piranha. Weight loss will only come from a calorie deficit and moving your body, you know EXERCISE. I recently fell into the fad diet trap, eating like a cave man is the new atkins, I dropped 5 pounds in the first week, fasted and was fully committed. During the second fasting day, it occurred to  me that this whole thing was absurd. The whole week I was so drained by the end of work I couldn’t do anything but lay on the couch, not cool for this active girl. Seems that having so few carbs (under 100g a day) was keeping my brain from functioning properly. I gave up on the fast when I started to get tunnel vision; what was I thinking? I badly want to wear a skinny sequinned dress for new years but was I literally going to starve myself for it; no.

There is a simple solution to America’s eating problem, self control, moderation, and getting more exercise.

 

Adult Eggnog Cupcakes

Fluffy, soft, and super tasty, these will make a great holiday treat. I am no pastry chef, but I do like to dabble; cupcakes are some of my favorites since the preparation is fairly basic and the results can be spectacular. Using fresh spices especially the nutmeg makes a huge difference in these cupcakes.

Cupcakes

½ c        Butter

4             Eggs Separated

2T          Brandy

¼ c        Agave nectar

½ t         Vanilla Extract

2/3 c      Flour

1/8 t      Ground Clove

1/8 t      Ground Cinnamon

¾ t         Ground Nutmeg

¾ t         Baking powder

1T          Sugar

 

Preheat the oven to 375
Separate the egg whites and yolks. Measure out the liquid ingredients, set aside; sift together dry ingredients leaving the sugar out, set aside. Place softened butter in the mixer, whip until it is lightened in color and fluffy. Add the egg yolks to the whipped butter one at a time, cream together, making sure everything is fully incorporated. Scrape the sides and bottom of the bowl, add in the liquids with the mixer on medium speed.  Mix in the Dry ingredients and set aside. Whip the egg whites with sugar until they have stiff peaks. Fold the whites into the rest of the mix, scoop into lined cupcake mold about ¼ c a piece will yield 10-12 cakes. Bake for 18-20 minutes, or until they pass the toothpick test.

While the cakes are cooking start the brandy syrup and whipped cream topper.

Syrup

3T          Water

3T          Sugar

2T          Brandy

 

Heat the sugar and water in a small sauté pan, add the brandy,cook for a minute or so, remove from the heat let cool slightly before putting it on the cakes.

Whipped cream

2/3 c     Heavy Cream

1T          Sugar

½ t         Ground nutmeg

Whip in the mixer to stiff peaks, do not over whip, you will make butter.

When the cakes come out allow them to cool, then spoon a small amount of the syrup on to each of the cakes, about a teaspoon a piece it will sink into the cake making them extra moist and add a little kick. Add a dollop of whipped cream and a light dusting of nutmeg for garnish.

 

Pumpkin Coconut Pancakes

I woke up this morning with a taste for something new and different, these sweet, pumpkinee pancakes are gluten free and just as satisfying as their buttermilk counterpart. This recipe will make 8 fist sized Pancakes.

4             Eggs

1 c          Pumpkin Puree

2T          Agave Nectar

2/3 c       Coconut milk

1/4 t        Cider Vinegar

1 t           Baking Powder

1/4c        Coconut Flour

In a bowl combine the first 5 ingredients. Add the flour and baking powder, mix thoroughly. Heat a large skillet over a medium flame (non stick works well but is not necessary) melt some butter in the pan, drop in about a third of a cup at a time to make the cakes. They will not bubble like regular pancakes when they are ready to flip, so keep an eye on them by lifting a small corner to see that they don’t get to brown. Flip cakes, to complete the cooking process, again keeping an eye on the coloring. Remove from pan, butter again 🙂 and enjoy

They are excellent with a fresh poached egg.