The Fat Girl's Guide to Living

My friends, today is World Nutella Day. A day all about decadence. Decadence and Nutella, that wonderful hazelnut spread that makes people all over the world* swoon in delight. Perfectly nutty and chocolatey, I can eat the stuff straight from a spoon. I try not to though (okay, not much) and, instead, channel my Nutella love into something at least a bit more nutritionally responsible. A teeny, tiny bit.

These Nutella oatmeal thins are a nice balance of yummy decadence and portion control. They’re light and thin, so they don’t pack a gazillion calories in each bite; but they’re also wonderfully rich with just the right combination of chewy and crispy, so I know I’m indulging in something great!

The cookies are easy to pull together, but do require just a little bit of patience. They’re quite soft fresh out of the oven and need to cool on the baking sheet for 10 or so minutes to firm up before being removed to a wire rack to cool completely. Using multiple pans will definitely make your life easier (and get you to the finished product more quickly)! Store the finished cookies in an airtight container and they’ll be great for several days after you bake them. Want to take it to a whole other level? Pair them up with some vanilla ice cream!

*I’ve heard rumors that there are people among us who’ve never had Nutella and, therefore, don’t understand its joy. If you are one of those people, I beg you…try it! Can’t find it? Don’t want to indulge in processed foods? Make your own! Come on over to Culinography later today for a great recipe!

Nutella Oatmeal Thins
(recipe courtesy of Baking Bites)
1 cup plus 2 tbsp all purpose flour
1 tbsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
6 tbsp Nutella
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup quick-cooking oats (not instant or regular)

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter, Nutella and the sugars until mixture is fluffy. Beat in the egg and the egg yolk, followed by the vanilla extract.

Working at a low speed or by hand, gradually blend in the flour mixture and the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit). Drop teaspoonfuls of the batter (1/2-inch balls) onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread. Bake for 10 minutes, until cookies are set.

Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Yield: 6-7 dozen cookies

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

One of my “resolutions” for 2010 has been to get re-focused on finding/developing great dinner recipes that don’t take a lot of time to put together. There’s nothing better than a really great meal on an otherwise “regular” day, but most weekdays we find it really difficult to come home and spend an hour and a half in the kitchen cooking dinner. Too late, too tired, too hungry… if there’s not something easy in the queue, it’s highly likely we’re going to skip cooking and go straight to take out or pizza.

A recent favorite is a more sophisticated take on tacos — Cumin-Crusted Pork Soft Tacos, a take on a recipe from FGG’s beloved magazine, Cooking Light. These beauties satisfy any craving for Mexican food, and I love the freshness of the corn-tomato salsa (which you can easily assemble while the pork cooks). Sometimes we eat them with black beans and rice, others we just have tacos with a side of margaritas; but no matter what you decide to accompany them with, they’re pretty amazing for something that comes together in about 20 minutes.

Cumin-Crusted Pork Soft Tacos
(adapted from Cooking Light)
Pork:
2.5 teaspoons  ground cumin
1.5 teaspoons smoked paprika
1/2  teaspoon  salt
1/4  teaspoon  black pepper
1 pound pork tenderloin, trimmed and cut in half crosswise into two, 1/2 pound pieces
1  tablespoon olive oil

Salsa:
1/2  cup frozen whole-kernel corn, thawed
12 grape tomatoes, quartered
2 tablespoons red onion, diced
1 1/2  teaspoons fresh lime juice

Chipotle Sour Cream:
1/4 cup sour cream
1 teaspoon canned chipotle chile in adobo sauce, minced

8  (6-inch) corn tortillas

To prepare pork, combine first 4 ingredients. Rub cumin mixture over pork. Heat oil in a large skillet over medium-high heat. Add pork; cook 4 minutes or until browned on all sides. Reduce heat to low, cover and cook 15 minutes until a thermometer registers 155°. Remove pork from heat; let stand 5 minutes. Cut pork across grain into thin slices.

To prepare salsa, combine corn and next 3 ingredients in a small bowl and set aside.

To prepare chipotle sour cream, combine sour cream and chipotle.

Wrap tortillas, 4 at a time, in a damp paper towel. Microwave on high 20 seconds. Place about 1 ounce pork onto each tortilla. Top with 2 tablespoons salsa and a dollop of sour cream. Fold in half.

Yield: 4 servings

Most nights, a couple of hours after dinner, I find myself thinking about dessert. Scavenging around the kitchen looking for something sweet, I discover I have a few choices: skip dessert, grab a big glass of water, and try to distract myself; sniff out the nearest chocolate bar or bowl of ice cream and indulge just a little, or find something in between – balancing sweetness with responsibility.

Depending on the day, any of these options are perfectly acceptable in my world, as long it’s a conscious decision rather than mindless eating (my downfall). However, I try to choose the middle road and throw together something that satisfies my sweet tooth and might even provide a little nutritional benefit, too.

One of my fast favorites for a reasonable dessert option is actually also something that’s a breakfast favorite – a yogurt parfait. For about the same calorie intake of a half cup of ice cream, I can have organic yogurt with a punch of protein and antioxidants, and get a little more fruit into my day. Win-win? Yep… and I’ll save the chocolate bar or the ice cream for a day when I really need it.

Blackberry and Granola Yogurt Parfait
1/2 cup lowfat, organic vanilla yogurt, divided
1/4 cup blackberries (fresh or frozen, unsweetened – thawed)
1 tablespoon granola
4-6 raw almonds

In a small bowl, layer in 1/4 cup of yogurt, blackberries, another 1/4 cup of yogurt, granola and almonds. Relax and enjoy!

Yield: 1 serving

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

I spent six days traveling recently, and I realized just how far we can wander from our normal eating habits while away from home. We dash from meeting to meeting or tourist stop to tourist stop, grabbing a coffee and a bagel here and an antipasto platter there, all while trying to pass these things off as “meals.” About midway through my trip, I realized that I was feeling run down and not quite myself, and I knew that the foods I was eating (or, more appropriately, the foods I wasn’t eating) had a lot to do with it.

I upped my water intake. I made better meal choices, even when they weren’t the most convenient, and I made sure that I was getting plenty of veggies. Next thing I knew, I felt my energy levels picking up and I was back in the game. Inspired by this not-so-subtle reminder about how important “real” food can be to your diet, I came home and made some homemade comfort food with a nutritious kick: roasted cauliflower.

I love all roasted vegetables, but I think cauliflower is my hands-down favorite. It’s also loaded with good things like fiber, potassium and folic acid. It pairs nicely with so many things, from chicken to fish–even tossed into a little whole wheat pasta. Or you can just eat the florets all by themselves. That’s what I did!

Roasted Cauliflower
1 head cauliflower, trimmed into florets
2-3 tablespoons extra virgin olive oil
3 cloves garlic, minced
salt & pepper to taste

Preheat oven to 425 degrees F. Line a cookie sheet with aluminum foil for easy clean-up.

Place florets in a single layer on the cookie sheet. Drizzle with olive oil and toss to coat evenly. Sprinkle with garlic, salt, and pepper.

Roast 20-25 minutes until tender, crispy and golden, turning once. Devour.

Yield: 2-4 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Breakfast: the most important, and often most unappreciated, meal of the day. I’m usually the first to bring out the old excuse that I “don’t have time” to cook myself a decent breakfast during the week. Too much going on, too many hits applied to the snooze button, too many people to get out the door, whatever. All empty excuses. Because what you see pictured above is a more than decent breakfast, and it only takes 15 minutes to make. Slow-cooked does not always mean time-consuming and labor-intensive, and trust me when I say that this is oatmeal is light years better than the instant, add-water-and-nuke variety that comes in a rip-open packet.

Even if you don’t have an extra 15 minutes during your weekday mornings, I know you have at least that much time over the weekend – the perfect opportunity to make a double batch! Though best freshly made, this oatmeal keeps fine in the fridge (we portion ours out into individual “grab and go” servings), making it just as easy as anything else you could choose for breakfast. It’s also versatile for those of us who get bored easily. You can switch up the fruits, the sweetener, the flavorings and the nuts to suit your mood or, if you’re me, what’s in your kitchen.

No more excuses for skipping breakfast when there’s such an easy, filling solution that also packs a great one-two punch of fiber and protein. Join us in the comments section and share your favorite ways to customize your bowl of oatmeal!

Spiced Oatmeal with Fruit and Nuts
2 cups old-fashioned rolled oats
3 1/2 cups water
1 cup raisins, dried cranberries, dried mixed berries, etc.
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
3 tablespoons dark brown sugar, firmly packed
1 cup low-fat milk, divided
1 cup pecans or almonds, toasted and roughly chopped, divided

Combine oats, water, fruit and salt in a medium saucepan over medium-high heat. When mixture reaches a boil, reduce heat to low and simmer, stirring occasionally, for 4-6 minutes, until oats are tender. Remove oats from heat and stir in vanilla, cinnamon, nutmeg and brown sugar. Once spooned into serving bowls, top each with 1/4 cup milk and 1/4 cup nuts. Sprinkle with a little more cinnamon if desired and serve immediately.

Yield: 4 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

I hope you all had a great time welcoming in the new year, whether as a quiet evening at home, a big night on the town, or something in between. On the first day of the new year (or, okay, the first weekend of the new year), why not invite a little good luck into your world? If that invitation comes in the form of food, you can rest assured that even if the luck doesn’t come along (and let’s hope it does), at least you’ve had a good meal.

There are many foods that are considered “lucky” for one reason or another, but probably the most popular of all are legumes. According to our friends over at Epicurious, legumes including beans, peas, and lentils are symbolic of money. Their small, seed-like appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind.

Never one to turn down a chance at good luck-especially if it might come disguised as a winning lottery ticket-I highly recommend giving lentils a try. A nice change from the old standby of black-eyed peas, they’re not only easy to prepare, they’re a great source of protein, fiber, iron, and vitamin B. Pair them with a nice Italian sausage, salad, and a little hunk of bread, and you’ve got a hearty winter meal that just might also bring some good luck your way.

Wishing you all many wonderful things in 2010. Happy New Year!

Sausage with Garlic Lentils

(adapted from Rachael Ray)
1/2 pound lentils
1/2 small onion, peeled and halved
chicken stock
4 large cloves garlic, grated or minced
1/3 cup plus two teaspoons extra-virgin olive oil, divided
4 mild Italian sausages (turkey sausage works great)
Salt and freshly ground black pepper

Cover lentils by 2 inches with chicken stock, add onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.

In a shallow bowl, combine the garlic and1/3 cup extra-virgin olive oil and let stand 15 minutes.

While lentils stand, place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.

Remove bay and onion from lentils and garlic from olive oil. Toss hot lentils with garlic oil, and salt and pepper to taste. Serve with a sausage on top.

Yield: 4 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Hopefully everyone’s still off enjoying the day, but I wanted to share with you a quick and easy recipe (I wish I could remember where it came from) that’s great for the cold, snowy weekend that many of us are experiencing. I think these lasagna rolls are easier than regular lasagna and — bonus — they’re easily portioned out. They pair wonderfully with a salad and a piece of crusty bread… and maybe a glass of wine if you’re so inclined.

You can also double the recipe and make a second pan to give to a friend or to freeze for an easy dinner on another night. Enjoy!

Lasagna Rolls
6 lasagna noodles (whole wheat works great)
1 teaspoon olive oil
1/2 pound ground turkey breast
1 onion, chopped
1 yellow bell pepper, seeded and finely chopped
16 ounces marinara sauce, your own or pre-made
1/3 cup water
1 cup fat-free ricotta cheese
1/2 (10-ounce) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/8 teaspoon ground nutmeg
1/2 cup shredded part-skim mozzarella cheese

Cook lasagna noodles according to package. Drain and rinse noodles, lay flat on wax paper.

Heat oil over medium-high heat. Add turkey, onion, and bell pepper. Cook, stirring frequently, until pan juices evaporate and turkey browns (about 10 minutes). Stir in marinara sauce and water; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened and flavors blend (about 5 minutes).

Preheat oven to 375. Meanwhile, combine ricotta, spinach, basil, Parmesan, egg, and nutmeg in medium bowl. Spread ricotta mixture over the length of each noodle and roll up from one short end.

Spread 1/2 the turkey mixture in the bottom of an 8 x 12 inch baking dish. Add the rolls. Top with the remaining turkey mixture. cover with foil and bake for 30 minutes. Remove foil, sprinkle with mozzarella, bake until heated through and the top is golden (about 10 minutes).

Yield: 6 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com