The Fat Girl's Guide to Living

Sometimes… the world conspires against me. I had big plans to share a great little cookie recipe with you this week. But then, I got careless. And then? Cookie fail. So, instead of happy holiday cookie goodness, we’re gonna talk turkey.

We’ve been trying to branch out a bit with our dinner options lately. In the past, we’ve eaten lots (LOTS) of chicken. And while  I’ll always be a big fan of chicken, sometimes you just want a little something different. This recipe has become one of our go-to alternatives ( another recipe from The Biggest Loser 30-Day Jump Start). Normally made with lamb, turkey’s a little easier to find and certainly easier on the budget, and the kebabs are still tasty and easy. Give these a try for dinner… or make the smaller version to serve with hummus as an easy appetizer!

Oh… and next week? Be ready for holiday cookies!

Lebanese Kebabs
1 1/4 pound lean ground turkey
1/2 cup chopped yellow onion
1 tablespoon chopped garlic
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon salt

Preheat oven to 400 degrees F. Place all ingredients into a large mixing bowl and mix until combined. Form the mixture into 12 large or 36 small meatballs. Thread 3-4 meatballs onto each skewer, leaving 1/2″ between each. Place skewers onto a non-stick baking sheet so that they don’t touch. Bake 15-20 minutes for large meatballs or 8-10 minutes for small meatballs, until no longer pink.

Serve over whole wheat pasta and with a side of sliced cucumbers/tomatoes and hummus.

Yield: 4-6 servings

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

We’re moving quickly into the season of many celebrations, and if you’re like me, you’re always on the lookout for amazing appetizers that look impressive yet are easy to make. These fig and goat cheese apps really fit the bill. They’re salty and sweet, crunchy yet creamy–the perfect combination of flavors and textures. They’re also perfectly gorgeous!

It’s just past fig season, but if you look around you’ll find them in some form or another. I found mine (dried Calimyrna figs) at Trader Joe’s. You can make the tapenade a few days in advance so all you’ll need to do is assemble them the day you need them, which is exactly what I’ll be doing next week in preparation for Thanksgiving!

Figs are a great source of fiber (5 grams in a quarter cup) even if they are pretty sugary. Goat cheese tends to be lower in fat and calories than many cow’s milk products, and its stronger flavor allows a little to go a long way, which is perfect when you’re entertaining.

Whether you’re looking for an impressive opener or something flavorful to enjoy with a glass of wine after a long day — give these a try. You won’t be sorry. Enjoy!

Fig and Pecan Tapenade with Goat Cheese
(adapted from Bon Appétit)
1 cup chopped dried figs
1/3 cup water
1/3 cup pitted chopped Kalamata olives
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 cup chopped toasted pecans, plus whole pecans for topping
Salt and ground fresh pepper
2 5-oz. logs soft, fresh goat cheese
Assorted crackers

Combine figs and water in medium saucepan. Cook over medium-high heat until all the liquid is gone and the figs are soft, around 7 minutes. Transfer to a bowl and add the olives, olive oil, balsamic vinegar and pecans. Mix well and season with salt and pepper to taste.

Crumble goat cheese onto crackers, top with tapenade, and place a whole pecan on top.

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

Simplicity. Highly underrated in today’s fast-paced, multi-tasking, always-on-the-go world. Sometimes there’s just nothing better than slowing down for a minute and focusing on the simple things in life — a beautiful sunset, a good book, sharing a hug with someone you love, good food.

Good food doesn’t have to be complicated. It doesn’t have to involve a list of ingredients a mile long. In fact, it’s often as simple as pairing up a couple of good ingredients with a little love and… voila… simple, flavorful, wonderful food. That’s certainly the case when you bring together scallops and bacon — the perfect combination of textures and flavors.

These are great as appetizers, but you can also pair them with pasta for a meal that feels really decadent. Either way… simplicity… it really is all it’s cracked up to be.

Bacon-Wrapped Scallops
12 large sea scallops, trimmed
12 slices thick-cut bacon
salt and pepper

Wash and pat dry scallops. Par cook the bacon (in the oven, in a skillet or in the microwave) until about halfway cooked, but before the edges begin to crisp. Drain on paper towels and allow to cool slightly.

Set oven to preheat to 400 degrees F. Line a cookie sheet with foil and top with a wire cooling rack that fits just inside the pan (you can also use a broiler pan).

Wrap one bacon slice around each scallop and secure with a toothpick. Place wrapped scallops on cookie sheet or broiler pan, exposed side up and season with salt and pepper. Bake for 10-12 minutes – turning once – until scallops are opaque and bacon is crispy.

Yield: 12 appetizers or 4 servings

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