The Fat Girl's Guide to Living

Potato salad is one of my favorite things to take to the barbecues and picnics that are now dotting my social calendar. However, the dreaded Mayonnaise Factor is a common concern for outdoor events: How long can you leave mayo-based salads out in the heat before they’re unsafe to eat? Will people shy away from your potato salad because they’re not sure how long it’s been sitting out? And, of course, what about the folks who either don’t like mayo or steer clear due to health concerns?

So what’s the alternative? Though I will always have a soft spot for classic, mayonnaise-based potato salad, I’ve also recently discovered a lighter, and more outdoor-friendly, version that fellow food blogger Susan not only created but published in Cooking Light! Having made this recipe three times since first seeing it, I can tell you it is totally deserving of publication and every rave review that goes with it.

Rather than potatoes, eggs and pickles, this ‘Farmers Market’ version takes advantage of all of the great, fresh produce that’s available at this time of year. Roasting the potatoes and corn brings robust warmth to the flavors of this dish, but best of all, you’ll have no worries about mayo sitting out in the summer heat. Serve it room temperature or serve it cold–it’s great either way.

This is a great dish to bring to all of your summer get-togethers — make a double batch!

Farmers’ Market Potato Salad
(adapted from Food Blogga & Cooking Light)
1 cup fresh corn kernels (about 2 ears)
2 pounds red potatoes, quartered
2 1/2 tablespoons olive oil, divided
2 tablespoons chopped fresh tarragon
2 tablespoons cider vinegar
3 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce (such as Tabasco)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup vertically sliced red onion
1 cup zucchini, sliced into half moons
1 cup cherry tomatoes, halved

Preheat oven to 425°.

Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425° for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Yield: 6 1-cup servings

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

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

The cravings begin the moment I see the first posters marking the return of the farmers market to my town: tangy, succulent tomatoes just firm enough to eat like an apple, the drippings splattering onto the sun-dried pavement beneath my bare feet. My dreams of perfect tomatoes transport me to childhood summers in suburban Chicago, the late afternoon air equally thick with mosquitoes and humidity. My father, shirtless and tan, digging in his impressive vegetable garden, planting lettuces, spinach, beans, sugar snap peas, corn taller than the grown-ups and of course, tomatoes. I’m told his gardening mentor was out tending her back yard veggies hours after giving birth to him at home in a small coal mining town in Pennsylvania. My grandma’s best gardening advice to her youngest son – spoken in her native Ukrainian – was that air is more important to plants than either food or water, so properly aerating the soil is essential. So many powerful sensory memories from one poster spied on a dreary April morning – this is the power of great tasting food.

While I savor those memories, I haven’t yet located the green part of my thumb from my paternal ancestors (though I’m still looking). But I do love a well-stocked farmers market. Last week’s Fat Girls Guide explored what it means to be a “foodie,” and one reader commented that to her, being a foodie meant cooking with fresh, locally grown produce. While we realize the definition of “foodie” is both subject to debate and likely broader than this, there is something to be said for cultivating an appreciation for fresh fruits and vegetables. I grew up a skinny kid-turned-yo-yo-dieter because all of the cool kids were doing it. One unfortunate consequence of all those diets was the association of fruits and vegetables with deprivation and denial. I know better now, and one of my favorite lunches is a combination of: mixed greens, goat cheese, cucumber, tomatoes and grapes dressed with vinegar, oil and cracked black pepper.

Right now, farmers markets around the country are offering amazing salad greens, herbs and spring berries – perfect for creating a favorite lunch of your own. If you haven’t been lately, this is the perfect time of year for a visit. You can often plan an entire day’s meals from a morning trip, as many farmers markets also offer locally prepared breads and cheeses and farm-raised eggs, poultry and meat. Not only do your dollars often go to local businesses in your community, but visiting a farmers market is just plain fun, offering a chance to chat up local growers and artisans and feel connected to your surroundings. Not sure where to find the nearest farmers market? Local Harvest has a comprehensive search engine for U.S. markets, including organic farms and CSAs. Farmers markets aren’t just for rural communities and small towns; Pike Place Market in Seattle is one of the most famous urban markets, and Green City Market on Chicago’s North Side features organic produce and other goods.

There is no comparison between the tart-sweet flavor of a recently picked in season berry and its waxy facsimiles flown in from afar during winter. Perhaps there’s something to be said for scarcity and delayed gratification as a better model for eating than deprivation, and perhaps this is one of greatest gifts of farmers markets – they offer the chance to get excited about even everyday ingredients, with good reason.

Girls, tell us about your childhood memories of gardening, your favorite summer eats, or share your fave farmers market and what makes it worth a visit.

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

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