Just the wife and I this year, no friends or family are expected. On …

Just the wife and I this year, no friends or family are expected.

On our the menu for Thanksgiving Day here in the states:

Ham
Hot German Potato Salad
Green Bean Casserole
Bread Pudding

No turkey this year, though admittedly when it's just the two of us we forgo Turkey and cook a duck.

The ham will end up with a brown sugar and pineapple glaze, the Green Been Casserole will be all home made from fresh not canned ingredients (i.e. fresh green beans, fresh mushrooms, with a b

A few weeks into the first twelve week "boot camp" part of the program …

A few weeks into the first twelve week "boot camp" part of the program and it's not as bad as i thought it would be. We found a really good whole wheat pasta, & discovered how to cook brown rice to a consistency we like. Other than that we really have not changed the way we cook.

The wife makes up a meal plan for the week, basically assigning a protein for each night and i improvise around it being mindful of fats and starches not on the approved list.

A couple of examples:

fajitas - chicken, onions, peppers, with corn totals all cooked on my cast iron grill pan.

crab cakes - really the only replacements i had to make here was to toast up a slice of her whole grain bread and made bread crumbs out of that, & in place of mayo i used yogurt. For dipping sauces, again i used the yogurt were i normally would have used mayo.

Really bummed, the wife will be starting a diet later this month, the …

Really bummed, the wife will be starting a diet later this month, the "Body for Life Challenge." She has told me that basically if it is white it is not on the approved item list. Normally I would rally to a culinary challenge, but this one sounds really tough.
But you say "you can use whole grain products," true. The problem for me is I hate nearly all the whole grain products out there, cant stand whole grain breads, really dislike whole grain pasta, brown rice - yuck... I have no idea how I am going to be able to continue to cook for the both of us.

I never conquered the rib before....successfully. Maybe I'll give it …

I never conquered the rib before....successfully. Maybe I'll give it another try.

question: has anyone ever made anything with Carob powder? I want to …

question: has anyone ever made anything with Carob powder? I want to make fudge, but a healthier version for a friend who cannot have the good stuff. What I want to know is if it's worth it: does it taste anywhere close to real chocolate? Thanks!

Made a small pork loin roast for Sunday diner and took no chances! I …

Made a small pork loin roast for Sunday diner and took no chances! I brined it, then wrapped it in smoked bacon and slow roasted it (again at 200 degrees F). Took just over three hours to reach an internal temp of 160F. Brining helps retain moisture, the bacon was there to further keep the roast well basted as well as impart some smokiness, and if you have the patience, slow roasting will reward you every-time. Individually each of those techniques will help produce a great finished produce, and used altogether produced a soft, moist and flavorful dinner last night. Served with roasted apples (apples walnuts, raisins and dried cranberries), steamed broccoli and refrigerator pickles (fresh cucumber and onion and marinated in a water & vinegar solution).

One of my favorite tv cooking shows is Americas Test Kitchen (airs on …

One of my favorite tv cooking shows is Americas Test Kitchen (airs on PBS). Two episodes ago they had a recipe for "Lighter Chicken Parmesan with Simple Tomato Sauce" The premiss of the show is taking recipes we are mostly familiar with and improving the way we prepare them, or as in this case cutting the fat and calories while retaining the great taste and texture. The key points of this recipe, baked no deep frying, in the dredging use only egg whites (no yolk) and part skim mozzarella to top the cutlets. I do not know how a "traditional" chicken parm serving would compare but here is the Per Serving for this recipe: Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg The result was amazing and the simple sauce is ridiculously simple, saut

It's nearly Labor Day Weekend, and for me that means RIBS! Sunday …

It's nearly Labor Day Weekend, and for me that means RIBS!

Sunday dinner will be greek salad, Gazpacho, roasted peppers, texas toast and slow cooked ribs on the barbecue, no gas here, I only use chunk charcoal. Not, sure what smoke chips I'll use, probably apple because it goes well with the [secret ingredient omitted] in my spice rub.

I've got some rhubarb in the freezer still, think I'll make a pie for desert :-)

BTW, doesn't anyone still cook around here?! It's like my own personal blog in here Ha-ha!

Here is one for ya, anyone else here find it unnecessary to own a …

Here is one for ya, anyone else here find it unnecessary to own a microwave? I personally have never had one in any of my kitchens. Sure I could melt butter faster, I do like microwave popcorn, however beyond that I have a hard time figuring out what I would use it for... Some of you are thinking "he must not have any kids", and you would be correct! Though I like to think if I did have children it could still get by with out a microwave.

Friday, after a really crappy week we went out for sushi Friday night, …

Friday, after a really crappy week we went out for sushi Friday night, "yes please I'll have another large sake..." Saturday, the wife found a recipe she wanted to have, quite often I let her find a recipe & get any ingredients we might not have and I'll cook it. The recipe couldn't have been easier: Mustard-Roasted Salmon with Lingonberry Sauce (http://www.epicurious.com/recipes/recipe_views/views/109254 ). Served it on a bed of arugala with some roasted zucchini (cut length wise, scooped out some of the seeds, then filled with olive oil and garlic) and lemon couscous. Sunday was Lemon & Herb roasted (on the grill) Cornish Game Hens served with oven roasted vegetables (zucchini, peppers, onion, tomato) over couscous (left over from Saturdays meal).