Got (Almond) Milk?featured
Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow’s milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren’t even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie’s patchouli-scented dreadlocks.)
I like my vanilla soy latte as much as the next girl, but I’d never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. Almond milk, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well.
More »
Share
Black Bean Soup + Cilantro-Lime Yogurt Cremafeatured
Well, the first week of the New Year has come and gone. Chances are, those resolutions of eating healthier are starting to feel less bright and shiny than they did on January 2nd. Hmm? Is your New Year’s cleanse struggling?
I’m not one for dieting. I’m pretty bad with self restraint, and as a general rule of thumb, I’m not a believer in hard and fast rules. But, I’ll admit, I maybe had one (dozen) too many Christmas cookies this holiday season because my wardrobe has consisted of leggings and flowy tops for a few weeks running now, and my skinny jeans haven’t seen the light of day in who knows how long.
My game plan for Mission Fit-into-Jeans is pretty basic: up my fruit and veggie intake, eat out less, and skimp on the dairy. To help execute this plan, I’ve been scouring the internet for healthy recipes (if you have any favorites, please share!). Some sound like they’re recipes for various preparations of cardboard. Others, however, like this Black Bean Soup I found in Bon Appetit are quite appetizing. I adapted it to items I had in my pantry and created a flavorful Cilantro-Lime Yogurt Crema to garnish it. The result was a hearty, satisfying soup, chock full of vegetables and not an ounce of guilt.
More »
Share
Parkway Po’Boys {New Orleans}featured
A visit to New Orleans wouldn’t be complete without indulging in a big, messy, stick-to-your-ribs, good old fashioned Po’Boy.
We only had a few precious meals left on this trip, and with so many places serving this quintessential NOLA sandwich, how would we ever decide where to get the best po’boy? Leave it to the locals to show me the way.
Our good eats gurus, Miss Dawn, Zachary, and Harrison, took us to Parkway Bakery & Tavern, tucked away in Mid-City, overlooking Bayou St. John. Self-proclaimed as “the oldest most entertaining po’boy shop” in New Orleans, Parkway is a true local institution for down-home delicious po’boys, with people lined up out the door for a taste of their famous Roast Beef and Gravy. You’ve heard of five-napkin sandwiches? This monster should come with a Brawny roll and some Wet Naps.
More »
Share
Cochon Butcher: Divine Swine {New Orleans}featured
Suspended above the deli counter of Cochon Butcher runs a long meat locker filled with pink plump sausage links dangling happily in temperature controlled, humidified bliss. On the walls, homage to the divine swine. In the deli case, rows of house-made sausages and salumi, butcher specials like andouille sausage, smoky spicy tasso ham, kurobuta bacon, boudin-stuffed quail, duck confit, and various cuts of beef, lamb, and of course, piggy piggy.
This was going to be a great lunch.
Chef Donald Link, of NOLA’s famous French-Southern bistro Herbsaint and the acclaimed Cajun-Southern restaurant Cochon, opened Butcher in January 2009 with partner chefs Stephen Stryjewski and Warren Stephens. The casual 25-seat combo café/meat market is right next to Cochon, and together, they have made the Warehouse District quite the dining destination.
All the sandwiches are made with house-cured meats – it reminded me of the Fatted Calf, but with a distinct New Orleans style with heavenly freshly baked bread (light and white), bold spices, and rich flavors.
More »
Share
