The Fat Girl's Guide to Living

Our air conditioning went out last week. It was 92 degrees outside and 85 miserable degrees inside and I quickly realized just how soft modern technology has made me. I wasn’t just hot, I was steaming. Had we not already gone out to lunch before arriving home to a surprise sauna, I’d have happily made the command decision that cooking was out of the question and we were going out to dinner–anywhere with air conditioning. But, since we try to avoid eating out too often, I faced the task of figuring out what to make that would involve the least amount of heat and kitchen time. I hovered in front of the refrigerator, surveying my options and enjoying the cool air, and decided on a Greek Quinoa Salad with Shrimp — partly because it’s wonderful, but to be honest, mostly because it only requires about twenty minutes of stove time (to cook the quinoa) and can be served at room temperature.

Quinoa (pronounced KEEN-wah) has been getting some good press in recent years and easier to find as it’s become a bit more mainstream. If you have a natural foods store nearby, you’ll likely find it there and if you’re lucky, you’ll find it reasonably priced in the bulk foods section. It’s also pretty easily found anywhere that has a good selection of Bob’s Red Mill products. Or, if all else fails, you can order it online (I love Alter Eco). It’s totally worth any effort it might take to find, because this little seed is a literal food powerhouse. Though it looks like a grain, quinoa is actually the seed of a plant related to chard, beets and spinach that’s been around for more than 5,000 years. It comes in white, red and black varieties, but white is the most common. (I happened to have red on hand, so that’s what you see pictured above.) High in protein and gluten-free, quinoa contains all nine essential amino acids, pretty much solidifying its place in the “superfoods hall of fame.”

Easy and quick to cook, you can substitute quinoa in many of the places you’d normally use rice or couscous. There’s just one thing to remember: always rinse quinoa before cooking it. Quinoa seeds are covered with saponin (a naturally occurring chemical compound) and while commercial harvesting usually removes it, any remaining residue can lend a bitter taste, so toss into a fine mesh strainer and rinse well before cooking.

Looking for more recipes using quinoa? Why not get started with Quinoa Crusted Salmon, Warm Quinoa Breakfast Cereal or Seafood Stew Over Quinoa?

Greek Quinoa Salad with Shrimp
1 cup dry quinoa, rinsed and drained
2 cups water
2 cups spinach, roughly chopped
2 medium tomatoes, chopped
1 1/2 cups seedless cucumber, chopped
1/4 cup red onion, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste
1.5 cups small shrimp, cooked and deveined (cold)
4 ounces feta cheese, crumbled

Place rinsed quinoa and water into a medium saucepan over medium-high heat. Once the water comes to a boil, reduce to a simmer, cover and cook for approximately fifteen minutes or until all liquid is absorbed. Once cooked, remove from heat and allow to cool approximately ten minutes while prepping the rest of the ingredients. In a small bowl, whisk together the lemon juice and olive oil until combined.

Once the quinoa has cooled slightly, remove to a serving bowl and stir in the spinach, tomatoes, cucumbers and onion. Pour the lemon dressing over the salad, stir and season with salt and pepper to taste. Gently fold in the shrimp and feta cheese. Either serve immediately at room temperature or cover and chill in the refrigerator until ready to serve.

yield: 4 servings

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

As the weatherman in my steamy part of the country increases his use of words like “blazing” and phrases like “hot streak” (which we all know comes just before the dreaded “heat wave”), I find myself wanting to just crawl into my freezer and not resurface until September. Sadly, that’s not terribly realistic, so I decided to make something frozen instead. When you can’t control the temperature outside, you may as well try to control the temperature inside, right? Ice cream seemed a little too heavy, and I wasn’t interested in the hands-on approach required by granita, but when I spied a bag of strawberries in the deep freeze, I knew that frozen yogurt would hit that frosty spot perfectly.

You can certainly make frozen yogurt from fresh, in-season fruit, but let me tell you a little secret: if you use frozen fruit, you only need a food processor and you don’t have to drag out the ice cream maker OR wait for your yogurt mixture to get cold. By the time you’ve blended the frozen fruit with the yogurt, you’ll already have soft-serve consistency fro-yo, the perfect solution for those “I wish I could climb inside the freezer” moments. The only down side is that you can’t strain the seeds from a frozen berry mixture, so keep that in mind if using a seedy berry.

Don’t have Greek-style yogurt? No problem! Just line a strainer with a piece of cheesecloth, place it over a bowl and pour in regular yogurt. Allow to sit in your fridge overnight to let moisture drain out, leaving a thicker yogurt similar to Greek-style.

Get crazy and switch up the flavors to suit your tastes. Use three cups of fruit, but use any fruit you like. Keep it classic or have a little fun with flavor combinations (peach-raspberry is next on my list). I can’t think of a better – or easier – way to greet that summer heat!

Strawberry-Raspberry Frozen Yogurt
3 cups frozen strawberries (hulled if fresh)
1 cup frozen raspberries
1/3 cup sugar
2 tablespoons orange juice
1 cup Greek-style yogurt

Place berries in a food processor and process until smooth, scraping down the sides as necessary. If using frozen berries, it’s best to work in batches and be patient. Add sugar and orange juice and process for another minute. Add yogurt and pulse until completely blended.

If using frozen fruit, you should have soft-serve consistency frozen yogurt at this point. Either serve immediately or transfer to a bowl, cover and let it harden in the freezer.

If using fresh/thawed fruit, strain seeds if desired, transfer the mixture to a bowl, cover and refrigerate until chilled, about 3 hours or overnight. When mixture is completely chilled, pour into an ice cream maker and freeze according to manufacturer’s directions. Either serve immediately or transfer to a storage container and let harden in the freezer.

Yield: approximately eight 1/2 cup servings

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

Lessons learned: You don’t need to cook with edible flowers to call yourself a foodie

Fact: To be a fat girl of any shape or size, for any portion of your life, is to have some kind of a love/hate relationship with food. Sometimes the conflict is as benign as a lighthearted “Why can’t french fries have the same nutritional value as spinach?” For many of us, the relationship with food (food as friend, food as love, food as boredom deterrent, food as source of guilt, etc.) is a complicated one that we’re still seeking to unravel or make peace with. And yet. . . food is an undeniable, often enjoyable, part of our lives. We deserve the chance to embrace cooking, or fine dining, or trying new foods if that’s our passion.

Fueled by this idea, as well my own recent stint playing foodie-for-a-day (truly a marvel when you understand I don’t like foods that touch), I wanted to explore the concept of fat girl as foodie. With the shame that overweight women sometimes feel about food — or a habit of eating repetitive meals, or eating in secret — can the two coexist? Since I’m the farthest thing from an expert on the matter, I enlisted help from a source who knows her foodstuffs and the kind of tips our FGG readers want to hear — our very own Foodie Friday blogger, Michelle Laffler! Michelle patiently addressed each of my neophyte questions, and the result is a must-read for any plus-sized girl who wants to relish her meals without guilt.

What does it mean to be a “foodie”?

Might as well start with the basics, right? I don’t know about you, but when I hear the term “foodie,” it calls to mind meals/foods/ingredients that are non-mainstream, indulgent, rich, expensive, exotic, complicated, or difficult to prepare/use. It also makes me assume a self-proclaimed foodie will judge me for occasionally loving the Olive Garden. So how about it, Michelle? Where am I right, where am I wrong, and what am I missing?

ML: I don’t see the term “foodie” as being nearly so limited. Sure, there are people in the world who believe that unless you’re cooking with exotic, high-priced ingredients and preparing them in unconventional ways you’re not truly a “foodie,” but I beg to differ. I think if you take joy in food — whether by preparing it, eating it, or both — you’re at least a little bit of a foodie.  And don’t worry — most of us aren’t judging you… we’re wondering if we can grab a seat at your table! (P.S. We all have our food-related vices. You may remember that I wrote recently about my love for boneless wings from Buffalo Wild Wings, which are culinary brilliance to me but maybe not so much to someone else.)

Dealing with the stigma of overweight women and food

For some of us, the idea of openly embracing our desire to create, learn about and love food is deeply terrifying. As an example of how we sometimes internalize the stigma — and how painful and challenging the subject of food can be — one friend shared with me that she feels like “fat girls shouldn’t talk about food — because we shouldn’t draw attention to ourselves in that way. We shouldn’t love food because that’s how we got fat.”

So I asked Michelle, an overweight woman who’s blogged about food for over two years, whether she’s ever felt judged because of her weight. Did she feel the urge to “apologize” for her love of food, and how has she dealt with that, both in her own mind and through actions and attitude?

ML: I think I’m more prone to judge myself and worry what other people are thinking than to actually be judged. Coming to terms with that nagging little voice in our heads is often a big step for curvy girls, and no doubt many of us have wondered what the people around the table were thinking as we ordered that piece of chocolate cake for dessert. I’d be lying if I said I never gave it a second thought, even after many years of self-discovery and lots of work toward self-acceptance.

However, I also know that I love a great salad just as much as I love a good slice of pie and that food, just like so many other things in life, is about balance and moderation, not denial. Sure, the voice is still there at times, but when I look around the table at my dear friends or family, I realize they love me just the way I am and there’s no need whatsoever for me to feel bad or apologize for a little bit of indulgence. If it happens that I feel like I’ve overdone it at some point during the day, I find that just a little bit of moderate or brisk activity (even if it’s just cleaning the house at warp speed while dancing to 80′s rock) goes a long way toward putting those feelings out of my head.

Can I be health-conscious AND be a foodie?

What are some good tips for for girls who want to be more adventurous food-wise, but also seek a balanced, healthy lifestyle? In discussing this Guide, another friend said, “I’d assume that weight loss and foodism are mutually exclusive.” Is she wrong? Can we have both if we want them?

ML: Can we have it all? You bet! Like I said, balance and moderation is what makes it all work. There are so many great-tasting, fun foods to be experienced and there’s absolutely no reason anyone should deprive themselves of that adventure. If closing your eyes and just pointing at something on the menu makes you too nervous or you’re not sure whether you’ll like something, seek out the advice of a friend with similar food tastes or from the wait staff at your favorite restaurant. Don’t be afraid to try new things, but don’t feel as though you have to go all out, either (I’ve been working on my taste for sushi for about five years now, but I started out with a California Roll – which isn’t really acknowledged as “sushi” by sushi snobs). And if you choose to order something on the more indulgent side of things, don’t think you have sabotage your waistline and eat it all in the same sitting. Split that chicken cordon bleu with a friend or take half home with you.

What are some good resources for a foodie newbie?

We’ve already established that I’m culinarily challenged. (And now we’ve established that I just made up the word “culinarily.”) Despite my ability to get sucked into food-related reality programming like “Chopped” or “Ace of Cakes” (and let’s not even discuss how happy a “Food Network Challenge” marathon makes me), I never find myself drawn to the kind of programs that would provide entry-level, real-world skills. (That would make too much sense, right?) In that spirit, I asked Michelle for some of her go-to resources — blogs, books, television shows, magazines, people — for solid, accessible culinary advice and trends for beginners.

ML: Here’s my confession: I’m a Food Network junkie. There are so many styles and skill levels represented among the Food Network chefs that there’s almost always something inspiring to be found there (I have personal soft spots for Rachael Ray and Paula Deen). The Food Network website includes difficulty levels and user reviews — both of which I find really valuable — and the Food Network Magazine brings that same great mix to print.

A few of my favorite food blogs from my overflowing blog reader are A Southern Grace (amazing recipes with fun, honest commentary), 101 Cookbooks (you’ve never seen natural, healthy food look so good), The Perfect Pantry (I’ve built a lot of knowledge about the items in my pantry thanks to Lydia), and Smitten Kitchen (danger: do not read while hungry!).

I’m a picky eater, but I want to learn about food

For some of us, trying new things doesn’t come easy. I was nearly laughed off Facebook recently when I shared that I’d be writing a restaurant review (“Do they serve peanut butter sandwiches and plain pasta?”), but the experience helped me realize that I enjoy more foods than I’m usually willing to try. So, on behalf of the non-adventurous eaters — and the currently hopeless cooks — among us, I asked Michelle for a few ideas about taking baby steps to broaden our horizons and skills.

ML: If you’re feeling skeptical about stretching your food boundaries, baby steps really can be huge. I think whether you’re cooking or you’re eating, if you choose a food or technique that has a similar element or ingredient to something you’re already familiar with it’s easier to make that leap of faith and begin gaining some foodie confidence.

When it’s time to get into the kitchen, seek out recipes from trusted friends or family or on websites that feature user reviews so that you can see what other people are saying about the recipe and the techniques, etc. Read the recipe all the way through (twice) before you even enter the kitchen. Measure out and stage your ingredients ahead of time if you’re not adept at doing all of that while also reading the next step in the cookbook and stirring something on the stove. Most importantly, though, go easy on yourself. Don’t feel as though you’re obligated to love (or to be good at) everything. Find your strengths and develop them into one or two “signature” dishes. . . once you’re confident about those, you’ll be much more inclined to keep pushing your food boundaries!

Stocking your kitchen: the basics

If you’re looking to build your confidence in the kitchen, check out Michelle’s list of five kitchen basics (tools or ingredients) she can’t live without:

Three food basics:

1. good chicken stock — Can be used to make a gravy, give extra flavor to veggies, and to make lower-cal but still wonderfully tasty mashed potatoes.
2. unsalted butter — I much prefer baking with butter to baking with margarine.
3. boneless-skinless chicken breasts — I keep about 6-10 pounds of diced, cooked chicken breast pieces which have been portioned out into four ounce servings in the freezer – perfect for grabbing for weekday lunches or for putting into pastas, salads, or stir-fry dishes after a quick trip through the microwave.

Two kitchen tool staples:

1. a good chef’s knife — Food prep is so much easier when you’re working with a decent knife that feels good in your hand. [FGG note: Try Rachael Ray's versatile 6" Santoku knife, which has a good grip and is easy to use even for beginners.]
2. a decent-quality blender — Crushes ice for slushy summer drinks, but also handy for blending soups, pasta sauces, etc.

One final thought from FGG: Whatever your current relationship with food, and whether you’re a kitchen newbie or a plus-sized girl with the most refined palate in town, hold your head high the next time you order a meal or step into a grocery store. One of the most important steps toward leading a full, rich, unapologetic life is to be intentional and fully present in every decision — including what we choose to eat. By giving real thought and consideration to the food we eat (be it healthy or indulgent), we prove that food doesn’t define us or rule us. It’s just one (delicious) part of our daily lives.

Huge, chocolate-covered thanks to Michelle for making this guide possible! For more of Michelle’s foodie wisdom (plus gorgeous photos and a wealth of recipes you can actually complete!), follow her journey at Culinography. And don’t forget to visit FGG each Friday for a brand new recipe from Michelle!

Readers, we’d love to hear your thoughts on curvy girls and food. How have you worked to reconcile food and weight? What challenges or questions do you still have? And what’s YOUR best in-the-kitchen tip you want to shout about from the rooftops (or the blog comments)?

The first time my (now) husband cooked for me, it was a pretty interesting experience. I politely cleaned my plate, but I made a mental note then and there to always think carefully before accepting any future offers of a homemade meal. Luckily, a lot changes in eight years. My husband, after years of being subjected to my foodie mindset, hours upon hours of the Food Network, and a little trial and error of his own, has turned into quite the cook and I almost never worry about what he’s up to in the kitchen. That’s right ladies, now I’ve got the awesome guy who can cook, too–I’m a lucky girl!

This recipe is all his. It stretches a pound of meat into a very generous (and filling) eight servings and it’s easy to pull together from staples that many of us have in our pantries and freezers. It doesn’t require a packet of taco seasoning, so you get to control not only the spice but the amount of salt in your meal. You can pack it full with as many fresh veggies as your heart desires or you can go crazy with the sour cream and cheese. My favorite part, though, is the homemade tortilla chips. We season them in a dozen different ways: plain, salted, spicy, smoky, ranch, lime and pepper, etc. They’re so easy to customize according to your mood and what you’re serving them with — we haven’t had to buy a bag of tortilla chips in months!

Next time you’re craving a big, crunchy taco salad give this one a try. Invite some friends and family over to help you devour it or pack up the leftovers for lunches. This would be a nice communal meal served on the deck or patio for Memorial Day Weekend gatherings – and a nice break from burgers and dogs. ¡Olé!

Fiesta Salad with Homemade Tortilla Chips
1 pound lean ground beef, ground turkey, or boneless skinless chicken breast (cut into bite size pieces)
2 tablespoons cumin
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons ground red pepper
1/2 medium onion, diced
3 cloves garlic, minced
16 ounces frozen corn
1 14.5 ounce can fire roasted tomatoes
1 15 ounce can black beans, rinsed
1 16 ounce can pinto beans, rinsed
1 tablespoon lime juice
16 white or yellow corn tortillas
2 tablespoons olive oil
Salt
1 head iceberg lettuce, shredded
3 medium tomatoes, diced
1 cup shredded sharp cheddar cheese

Topping Ideas:
Salsa
Sour Cream
Avocado
Green Onions
Lime Wedges

Preheat oven to 350 degrees F. Brush tortillas lightly with oil and sprinkle with salt. Lay tortillas in a single layer on two cookie sheets and bake for 6-9 minutes until crispy, flipping halfway through (watch them closely or they’ll burn). Remove from oven and cool slightly before handling.

Meanwhile, heat a large non-stick skillet over medium-high heat. Add meat, cumin, salt, and black and red pepper to pan and cook until meat is no longer pink. If necessary, drain off any fat. Add onion and garlic to the meat and cook 3-4 minutes until soft. Reduce heat slightly and add corn, tomatoes, beans and lime juice. Cook another 5-6 minutes until heated through. Adjust seasonings to taste.

Break tortillas into quarters and place on a dinner plate. Top with one cup of shredded lettuce, a heaping cup of the meat mixture, tomatoes and two tablespoons cheese. Garnish with toppings as desired.

yield: 8 servings

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

Many of us in the U.S. are staring down the barrel at a three-day weekend. Not just any three-day weekend, but one that heralds the beginning of summer and all of its requisite picnics, barbecues and pool parties. Of course, ice cream is the quintessential summertime treat, but what if you’re looking for something a little more portable and a lot less melty?

Enter the cupcake cone. That’s right, a cupcake baked in an ice cream cone and topped with frosting to resemble soft-serve ice cream (or, if you prefer the “hand-scooped” look – and a real sugar fix – you can scoop on a ball of frosting). This is one adorable hand-held treat that comes with the bonus of no plates, forks or cupcake wrappers to deal with.

The cupcake cone is best made the day you plan to eat them, since the cone will absorb some of the moisture from the cupcake. I made mine in sugar cones because they’re my favorite (thanks, Martha!). However, they’re a little more challenging than the flat-bottomed cone. Don’t let this deter you — either look is completely achievable even for novice bakers. For sugar cones, you’ll need a bundt pan, tube pan, or even an oven-proof bowl and a couple of sheets of foil. For the flat bottomed cone option you’ll use a cupcake tin. No matter which cone you prefer, these cuties are so worth the effort!

If you don’t need 24 cupcake cones, just reduce the number of cones you fill and use the leftover cake batter to make a small cake or some cupcakes (which you can use immediately or put in the freezer for a later indulgence).

Make a batch of these this weekend . . . I promise they’ll make your family and friends smile!

Chocolate Cupcake Cones with Chocolate-Hazelnut Frosting
24 ice cream cones
3 cups flour
2/3 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
2 cups sugar
1 cup oil (vegetable, canola, etc.)
2 cups water
2 tablespoons white vinegar
1 tablespoon vanilla

Preheat oven to 325 degrees F. Cover a bundt or tube pan or oven safe bowl with two sheets of aluminum foil and poke small holes into the foil, leaving enough space between the holes to accommodate side by side cones. Push the cones gently into the holes until about 1″ of cone is showing. (If using flat-bottomed cones place one cone into each well of a cupcake pan — you can increase stability by surrounding the cones w/ dried beans that you don’t plan to cook with or pie weights.)

In a large bowl, add all other ingredients and mix until just combined. Pour batter into cones, filling to approximately 1″ from the top . Bake at 325 degrees for 15-20 minutes until a toothpick inserted in the center comes out clean. Remove from oven to cool completely. Frost with Chocolate-Hazelnut Frosting (recipe follows).

Chocolate-Hazelnut Frosting
1 cup butter, room temperature
1.5 pounds powdered sugar
2 tablespoons cocoa powder
1/2 cup semi-sweet chocolate chips, melted and cooled to room temp
1/4 cup hazelnut spread (Nutella – or make your own!)
2 tablespoons heavy cream
1 teaspoon vanilla

Cream butter until light and fluffy. Slowly beat in powdered sugar and cocoa. Mix in melted chocolate, hazelnut spread, cream and vanilla. Once incorporated, beat on high for three to four minutes. Add a bit more heavy cream if frosting consistency is too heavy or a bit more powdered sugar if consistency is too light.

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

It’s a terrific time of year to be a foodie. Even the smallest, most modest farmers markets and roadside stands are brimming with vibrant, fresh fruits and vegetables. It’s always exciting to spot pints of ruby red strawberries among these spring arrivals – or to visit a farm and pick your own. Beautiful, juicy and tangy-sweet on their own, their flavor blossoms over ice cream and shortcakes, in cakes and pies and when blended into frozen yogurt (keep an eye out for a super-easy frozen yogurt recipe in an upcoming Foodie Fridays post). If simplicity is your thing and you’re seeking something less time-intensive than a pie but dressier than plain, fresh berries, these pretty little gems may be just what you’re looking for.

Ricotta & Cream Cheese Stuffed Strawberries are a wonderful way to dress up strawberries without compromising the integrity and beauty of the fruit when it’s in season. The filling is easy to prepare and you can make it even lighter by folding in a little freshly whipped cream just before filling the strawberries. I usually decorate mine with a single chocolate chip, but you can also dip them in chopped nuts or chocolate shavings. However you decide dress them up, every mouth-watering bite will capture the essence of sunny spring afternoons.

Ricotta & Cream Cheese Stuffed Strawberries
24 strawberries
1/3 cup cream cheese (reduced fat works fine)
1/3 cup ricotta cheese
1 teaspoon vanilla
1 tablespoon powdered sugar
24 chocolate chips

Wash, hull and dry strawberries. Combine cream cheese, ricotta, vanilla and powdered sugar until smooth. Using a Ziploc bag with a corner snipped off or a piping bag fitted with a medium tip, pipe into strawberries and cap with chocolate chips.

Ever peer inside the vegetable drawer and discover something you’d forgotten about? Something fresh and colorful you’d purchased with good intentions, but never quite got around to preparing? Something that, if not dealt with soon, will probably be destined for the compost bin? Happens to me all the time.

Just the other night I was digging around the fridge looking for something to make for dinner (planning is not my strong point) and found a couple of pretty bunches of asparagus that I’d picked up a week or so earlier and promptly forgotten about. Not one to let a good veggie intentionally go to waste (especially one full of potassium, vitamin A and folate), I set out to incorporate the asparagus into that night’s dinner. A few additional ingredients and about fifteen minutes later, and dinner was born.

I can’t tell you how much I love flexible dishes like this. You can use whatever pasta you have on hand. You can add chicken or shrimp for a little protein. You can trade the goat cheese for a little shaved Parmesan. The possibilities make my mouth water. Make it as written or make it your own, just don’t forget to check your veggie drawer first!

Pasta with Asparagus and Pine Nuts
12 ounces pasta (your choice)
1/4 cup extra virgin olive oil
1/2 cup pine nuts
4 cloves garlic, thinly sliced
2 pounds asparagus, trimmed and cut into 1-1.5″ pieces
Salt and pepper to taste
4 ounces goat cheese

Cook pasta al dente according to package directions. Drain and return to the pot.

While the pasta cooks, heat the olive oil in a medium skillet over medium heat. Add pine nuts and garlic and cook until the pine nuts are toasted and garlic is just crispy (but being careful not to burn) – 1-3 minutes. Add the asparagus and cook until bright green and just tender, another 2-4 minutes.

Add the asparagus mixture to the cooked, drained pasta and toss to combine. Season with salt and pepper. Spoon into serving dishes and top with goat cheese. Serve immediately.

Yield: 4 servings

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