Me Versus the Shish

It's just something I never think to prepare at home, and something I never order when I am out to eat. When my boyfriend suggested we make shish kabobs for dinner, I figured, well, I don't have any better ideas...

We picked up lamb tips from Trader Joe's that were already marinated in a simple seasoning blend. Skewered them with onions, zucchini, and a variety of bell peppers and cooked them in a saute pan. I have a cast-iron grill top that I have yet to season out of sheer laziness; I think it would have definitely come out better using the grill, perhaps simply because it would seem more like an outdoorsy, barbeque-type meal. However, despite the proper cook top, and the apartment filled with smoke, the kabobs were delicious.

I made a couscous dish that cooks up ridiculously fast. Couscous is made from semolina flour, the same flour that creates pasta, so, essentially, couscous is tiny tiny bits of pasta. Use a one-to-one ratio of water to dry couscous: place the water in a pot with cinnamin, cumin, butter or olive oil, salt, and pepper. Once it boils, add the couscous, turn off the heat, and allow the grains to soak up the liquid--it only takes about five minutes. Fluff the couscous with a fork and stir in golden raisins and almonds. This dish can be made in any number of ways, so feel free to individualize with seasonings and additions that suite your taste.

And it's pretty much as simple as that!

What's On The Inside...

When counseling in the hospital, I ask patients a series of questions that may be uncomfortable for them to answer: how is your appetite, what is your current weight and have you experienced any weight changes in the past year. At times I hear responses such as, "I have a great appetite--you can tell just by looking at me!" or "I have lost some weight, but you wouldn't be able to tell." To this I respond that I only know a small piece of someone when I look at them. I ask these questions to investigate any other issues I need to know about, issues I cannot discover simply by physical assessment.

Our outsides only show us a part of what is happening with our health; what truly matters is what is going on inside. Brain function is one of those things. This small article describes how diet and exercise, especially when combined, can decrease the risk of developing Alzheimer's disease.

http://www.nytimes.com/2009/08/18/health/18prev.html?ref=research

The Mediterranean diet is high in healthy fats (unsaturated fats found mainly in plant-based products such as nuts and oils, but also found in fish), fruits, and vegetables, and low in saturated fats (mostly found in animal products such as red meat). Moderate consumption of red wine is another component of the diet; moderation regarding alcohol is defined as one drink per day for women, two per day for men. The Mediterranean diet may also help lower your risk for developing cancer and heart disease.

This article further demonstrates the importance of a healthy, well-balanced diet--as well as physical activity--to promote quality of life.

Rock Cornish Game Hen

No, no, the B-52s are not coming out with a new song. Rock Cornish Game hens are the romantic result of the marriage between White Rock hens and Cornish hens. I have always gravitated toward them in the poultry section of grocery stores, and, I confess, am one of those people that squeal and say, "Aww! How cute and little!" I finally got around to buying some.

I had an influx of fresh herbs from my boyfriend's mother's garden, and wanted to use them before they sat in the back of the fridge and turned black. To season the chickens, I used rosemary, oregano, lemon thyme, garlic, lemon juice, salt, pepper, and olive oil. Rub all these into the skin of the chicken and pile the birds on top of a bed of halved plum tomatoes, quartered onions, and big chunks of zucchini. Roast in a 425-degree oven for about 30-40 minutes, or until the juices run clear.

And please, whatever you do, don't be a fool like me and cook the bird upside-down. The breasts will be raw and you'll have to put it back in the oven. I speak from experience. Besides that little mishap, this was one of the best chickens I have ever had. Even though I am obsessed with how cute they are, I had no problem digging in and enjoying every edible body part that little chicken had to offer.

Le Petite Crevette

For those of you who may not already know, my boyfriend and I have a term of endearment for each other: shrimp. This nickname--which has endless variations, depending on our mood--always takes precedence over our actual names. Naturally, when we discovered a restaurant called Le Petite Crevette, meaning Little Shrimp, we had to try it.

We went to this little restaurant on a Sunday, with only a few other couples in the dining area. It is an intimate setting with dim lighting and funky--yet subtle--decor, and happens to serve some serious seafood. (Wow! Alliteration at its finest.) We both enjoyed the corn and crab chowder, which was made with a rich creamy broth that was both sweet and salty. I ordered the mustard-crusted salmon, which was perfectly cooked: slightly crunchy on the outside, moist and tender on the inside. The entree was accompanied by mashed potatoes and mixed vegetables, and a very detectable amount of butter. Delicious. My boyfriend had the salmon burger, which was comprised of nothing but chopped salmon, cooked medium rare. The bun was soft and slightly chewy, and the texture of the handcut fries that came with the meal was well-balanced.

This should be a place you go to indulge, ignore the calories, and just enjoy. Make it a rare occasion, and it will be worth the wait.

http://nymag.com/listings/restaurant/petite-crevette/

Lettuce Talk Cucumbers

The cucumber is one of those foods that I sparingly use to showcase a dish, unless I am preparing a standard cucumber salad as a summer side. I do love this fruit, especially when I munch on it whole, but I wanted it to shine as a main ingredient. And so, my own version of cucumber soup was born.

In a food chopper (or blender, food processor, Magic Bullet, etc.) puree cucumbers (give them a rough chop before adding to make for easier blending), plain nonfat yogurt, garlic, fresh oregano, fresh mint, lemon juice, salt and black pepper. Serve cold, garnished with cucumbers diced small.

I typically buy English hothouse cucumbers, which come sealed in plastic wrap. The skins are not covered in wax, so you can leave them on, increasing the cucumber's nutritional value. This fruit contains vitamin C, vitamin A, potassium, manganese, folate, and calcium. Cucumbers are also known for their beauty benefits; they hydrate skin, reduce puffiness around the eyes, and contain silica for complexion.

Eat a cucumber--or even better, make this soup--and feel healthy all over!