Stonebarns Getaway

 Visiting Dan Barber's Blue Hill at Stone Barns this past weekend was the perfect way to spend a gorgeous fall weather and a friend's birthday. We hopped a train out of the city and got lunch at Blue Hill Cafe. The food at Blue Hill (restaurants in both Tarrytown and Manhattan) is sourced from the Stone Barns farm and a few other local farms. The cafe where we grabbed a picnic lunch was an affordable way to enjoy Blue Hill's delicious and exclusively seasonal food, especially since the main restaurants are pricey, though worth it for what might have been the best meal I've ever had (a blog for another time, if I'm lucky).

Lunch feast complete with iced coffee for one of the last hot days of the year. 

Barbara in front of the veggies

 We shared delicious baked goods, vegetable salad, soup, and frittata and then walked around to check out all the piglets!

Cuddling pigs
toward the end of our hike (read: stroll) we were ready for naptime too!

We all feasted that day.

All in all, a successful day-trip and terrific birthday extravaganza.

 

Fall for Soup

I find myself craving warm comfort foods this time every year. Homemade soup is one of my favorite ways to enjoy autumn produce. It warms the soul without needing to loosen your belt! Soup also stores easily--I made a large batch and will freeze some for quick weeknight dinners over the next couple weeks.

Check out what I doctored up tonight (and served with some toast spread with feta!). Try this creation, but keep in mind that it's easy to mix and match various vegetables, beans, and spices to create a unique dish each time.

Lentil Stew with Squash and Greens

Ingredients

1 Onion, diced

2 Garlic Cloves, minced

1/4 Kabocha squash, seeds removed and diced

2 large carrots, diced

3 large parsnips, diced

2 Tbs caraway seeds

2 Tbs dried basil

1 Tbs crushed red pepper

2 bay leaves

salt and pepper

1/2 lb dried lentils, rinsed and picked over

2 cups low sodium beef broth + 2 cups water

1 bunch kale, stems removed and torn

1 bunch fresh basil

Directions

1. Oil large soup pot and saute onion and garlic until tender. Add squash, carrots, parsnips, and seasonings. Mix together and saute about 3 minutes. 

2. Add lentils, broth and water. Bring to a boil. Reduce heat and simmer, covered, until all vegetables and beans are tender, about 20 minutes. 

3. Remove bay leaves and stir in kale and basil until wilted. 

4. Serve or let cool before freezing/refrigerating. 

Spice Up Your Spice Cabinet

Try cooking with fresh and/or dried herbs and spices! In addition to helping you cut back on salt, herbs and spices have health properties all their own, including their antioxidant properties to help reduce risk of chronic diseases. Perking up your pantry is a great way to make sure affordable meals are never too long of a process. It can be daunting to dive into the spice rack world all by yourself, so check out some combinations below to match what flavor profile you're in the mood for:

• Curry + Cumin + Coriander Get the great taste of take-out without all the added fat and salt! This adds beautiful yellow color to roasted cauliflower, caramelized onions served over grilled chicken, or bean stews.
• Basil + Oregano + Caraway Seeds A new take on Italian classics. This mixture with anise flavor mimics the flavors of Italian sausage. Use either fresh or dried basil & oregano and dried caraway in tomato sauce with a bit of garlic or used to flavor lean cuts of meat. 
• Cinnamon + Cayenne Pepper Cinnamon is too rarely used in savory dishes! The natural sweetness of carrots or sweet potatoes go great with a dash of cinnamon and a bit of hot and spicy flavor. Can't handle the heat? Try it with chili powder instead of cayenne which has loads of flavor but won't leave your lips burning. 
• Rosemary + Thyme + Sage  This combo always makes me dream of Thanksgiving feasts. While it is delicious on poultry alongside a squirt of lemon, it is also a fabulous addition to roasted beets and parsnips. 

Highline Park Walk

NYC's High Line is a unexpected way to view the city in a historical and environmentally forward Park. From a unique vantage point, it offers gorgeous views that you can't get in a high-rise or from the street below. Earlier this summer, the second part of the park opened up, so you can now walk from Gansevoort in the Meatpacking District up to about 30th Street. In addition to enjoying the view, walking up and back is about 2 miles, and will burn you about 200 calories.

Get there hungry to enjoy some of the awesome vendors along the stroll--including my newest favorite, meltbakery. They have a variety of tasty cookie ice cream sandwiches, including Molasses with Pumpkin ice cream (middle) just in time for fall, and a classic Red Velvet with Cream Cheese Ice Cream (right).

Jeffrey's Grocery

For a laid back atmosphere with to-die-for dishes from start to finish, try Jeffrey's Grocery in the West Village. A close former New Yorker friend and I stopped in Saturday night for bar-side dinner. I often find myself more impressed by appetizers than entrees, and although I wouldn't take back a single bite of the starters,the hangar steak was a force to be reckoned with as well. As we looked around, we kept ordering--that's how good everything looked and tasted. We luckily saved room for the bartender's dessert recommendation and a tasty bottle of red wine on one of NYC's first fall-like weekends. Stumbling upon this restaurant was one of the weekend's highlights. Go hungry!

Octopus special with potato salad and zucchini ribbons.
Best dish of the night!

Tomato and Watermelon salad, conveniently split for 2. 

Hanger Steak (what was left anyway...) and chips with market crab dip.

Berry Shortcake a la mode to finish. 

Whole Wheat Pizza

Most Americans love pizza. But why waste the calories on the terrible 30 minute delivery place down the block? Thin-crust, fresh toppings is way more up my alley. I decided a couple weeks ago to get out my standing mixer and whip up a batch of pizza dough. This was my first attempt, but I was certain I could give this "junk-food" staple a new reputation. Using whole wheat flour instead of refined to boost vitamins and fiber and using fresh herbs, cheeses, and farmers market veggies as toppings, I felt like I got a lot of taste without the grease.

The dough recipe I used makes enough to serve about 8 people, 2 slices per person. I froze half, and was able to share round 2 with a dear friend. In addition to fabulous wine, we dined on 2 different whole wheat pizzas: White Pizza with Caramelized Onions, Prosciutto and Zucchini (recipe below), a simple Margarita with Heirloom Tomatoes, as well as an arugula and fig salad. I dare you to try it--you'll never call Domino's again. 

Whole Wheat Pizza Crust

Adapted from The Williams Sonoma Cookbook

Ingredients

1 package (or ~2.5 Tbs) active dry yeast

1 ½ cups warm water (105-115F)

1Tbs salt (plus ~1 tsp for seasoning)

2 Tbs extra virgin olive oil, plus about 1-2 tsp additional for greasing

3 ½ -4 cups whole wheat flour, divided

Preparation

1.       In bowl of a standing mixer with dough hook, sprinkle yeast over warm water and let stand until foamy (about 4 minutes). Add olive oil, ½ cup flour, and 1 Tbs salt; mix until creamy. Add additional flour, ½ cup at a time, and knead in mixer until dough is smooth but not sticky (about 10 minutes).

2.      Form dough into a ball, put in lightly oiled bowl, and turn to coat with oil. Cover bowl with towel or plastic and let rise at room temperature until doubled in bulk (about 1 hour). Divide dough into 4 balls, kneading as you shape them.

NOTE: If freezing or refrigerating dough, after step 2 (first rise), wrap each ball in aluminum foil, and freeze up to 2 weeks or refrigerate up to 4 days. To re-use, thaw in refrigerator, then following steps 3-5 to complete.

3.      Place dough balls in bowl and cover with towel. Let rise (second rise) until doubled in bulk, about 45 minutes.

4.      Preheat oven to 450F. Flatten each ball and gentry roll on floured surface, until about 8 inches in diameter (smaller if you like a thicker crust). Place rounds on flour-dusted baking sheet.

5.      Add toppings, and bake until edges are golden brown (about 10 minutes). 

Prosciutto, Zucchini and Caramelized Onion White Pizza on Whole Wheat Crust

Ingredients

¼ recipe Whole Wheat Pizza Crust (1 dough ball)

2 tsp olive oil

¼ cup part-skim ricotta cheese

1 ounce part-skim mozzarella, sliced

½ large white onion, sliced and caramelized

2 ounces prosciutto, sliced and torn into small strips

1 cup zucchini, sliced

1.5 oz (a handful) Parmesan cheese, shredded

Freshly cracked black pepper

Preparation

With back of a spoon, spread ricotta and about 1-2 tsp olive oil over rolled-out pizza dough. Layer prosciutto, mozzarella, onions, and zucchini strips. Top with parmesan cheese and black pepper. Bake at 450F for about 10 minutes, until crust edges are golden brown and cheese begins to brown.

Peanut Cabbage Slaw With Mustard-Crusted Tofu

It tasted so good that we weren't
too picky about presentation! 

I recently had a friend over for a weeknight dinner, and decided to see if I could make a tofu-lover out of her. I often attempt to get people to love things they think they hate. I doctored up some Cabbage Slaw with homemade peanut sauce and served it alongside Mustard Crusted Tofu. Check out the recipes below:

Cabbage Slaw with Peanut Sauce

Serves 2 main dishes or 4 sides

(Nutrition Facts based on 4 servings)

Ingredients

For Slaw:

1 cup snow peas

 1 Tbs sesame oil

½ head cabbage, sliced thinly

3 green onions

1 cucumber, sliced into thin half-moons

2 Tbs sesame seeds, toasted

Freshly ground black pepper

For Sauce:

¼ cup creamy natural peanut butter

Juice of 2 limes

1 Tbs reduced sodium soy sauce

1 tsp fresh ginger, grated

1 garlic clove, minced

Preparation

Lightly sauté snow peas in sesame oil.  Toss sautéed snow peas with all ingredients for slaw in large bowl. In blender, blend all ingredients for dressing.  Toss slaw and dressing together, and let sit for 1 hour before serving.

Mustard Crusted Tofu

Serves 4

Ingredients

1 12oz package extra firm tofu

3 Tbs Dijon mustard

Salt and pepper

3 Tbs olive oil

Preparation

Cut tofu into 5 strips. Place on paper towels or over colander for ~15 minutes. Coat tofu strips with mustard and sprinkle both sides with salt and pepper. Heat 2 Tbs olive oil in large skillet over medium-high heat. Place tofu in pan and fry on one side until golden brown. Just before turning, add remaining 1 Tbs olive oil. Fry until golden brown on both sides. Serve warm. 

Healthy Breakfast Swaps

Breakfast is my favorite meal of the day. Whether it's quick cold cereal before a busy workday, diner breakfast, or homemade brunch, a morning meal can rev up your metabolism after a nightlong fast. But studies show that consuming too large of a breakfast doesn't keep you from consuming more calories later in the day. Check out some breakfast swaps to give you enough energy until lunch but keep it healthy in the morning:

Instead of: Large muffin
Try: Cook up 1/2 cup oatmeal in 1 cup water. Once cooked, add 2 Tbs peanut butter and a sliced banana. Sprinkle with cinnamon.
Why: Craving a sweet breakfast? This oatmeal is my go-to in my morning routine. It's sweet without the added sugar of a muffin. The peanut butter and heart-healthy soluble fiber in the oatmeal make it filling--keeps me going until lunch. There's also a whole day's worth of potassium in the banana (great post-workout!)

Instead of: Bacon, egg and cheese on a roll at the deli
Try: Bacon and egg whites with tomato on whole wheat
Why: If you're craving a standard NYC deli breakfast, don't sacrifice the flavor entirely. We all love bacon every once in a while. Instead, treat yourself to the bacon, but cut out the sodium and calories from the cheese and leave out the saturated fat from the egg yolk. Switch to whole grain and add a veggie for added fiber.







Instead of: Eggs Benedict with Hash Browns

Try: Eggs Florentine with side of greens
Why: Vegetables are a great start to the morning! Save some calories by substituting spinach for the ham. Skip the fried potatoes and opt for greens instead--with all the starch from the English muffin, I bet you don't even miss them! Asking for Hollandaise on the side to cut calories even more.

Dancefloor Workout

I've had a couple amazing weekends recently. For the past 2 weekends I've been away at dear friends' weddings. After the ceremony is done, cocktails and dinner have been had, and the couple has had their first dance, my favorite part begins--the dancing. Just 30 minutes of vigorous dance floor breaking it down burns can burn up to 200 calories, or enough to compensate for a shared piece of wedding cake.  

Check out the sweaty dancefloor from a hot summer night
at a beautiful and clearly outrageously fun Charlottesville wedding!

Fish Tag

I recently had a delightful date night at Fish Tag, a new restaurant on the UWS opened by the same owners as the delicious Kefi Greek restaurant. Our favorite dishes were the appetizers and cheese plate that followed dinner.

Grilled Prawn, Feta, & Spicy Chilies Bruschetta

Chilled Sweet Corn Soup with Maine Crab Meat
(Our favorite dish of the night)

Smoked Octopus
Perfectly done--not chewy at all!

One of the other novel concepts about this restaurant is the layout of their menu to support perfect wine pairings--they even offer wine by the half glass, full glass, half bottle and full bottle to help you have the perfect wine with each bite. I had a great glass of rose, which was perfect for a hot NYC summer night.

Here's just part of the wine list as a preview. 

It was a great night out, and comes highly recommended!

Braving the Cereal Aisle

Boxes and boxes everywhere, but not a crumb to eat. The cereal aisle is full of everything from the sugar-laden to the cardboard tasting. It is critical to pack your breakfast full of nutrients--make it a consistently healthy meal (and one that you remember to eat!) in order to boost your metabolism and ensure you get AT LEAST one well-rounded meal each day.

Making a healthy choice is easier than you think. Read the label and go with this rule: 5 or fewer grams of sugar and 4 or more grams of fiber. Then read the ingredients list and make sure the first ingredient is a whole grain. 


If you don't have time to check the label out, try some of these that I've personally taste-tested:

Nature's Path Organic Mesa Sunrise
(also comes in an EcoPack)

  

Barbara's Shredded Spoonfuls Multigrain

Kashi Heart to Heart Toasted Honey

FiberOne
Try it mixed in with
another cereal to boost fiber!

     

Coconut Water Craze

On store shelves for a few years now, coconut water has developed quite a following as the "perfect all-natural sports drink." We're used to some pretty over-the-top marketing ploys in the health and fitness market, but this claim actually has some truth to it. Here's why:

• Like other sports drinks (i.e. Gatorade), coconut water contains electrolytes, which your body needs to replenish as you sweat them out to prevent muscle cramping and dangerous dehydration. 
• Coconut water also contains carbohydrates, which are necessary to consume if you are doing one hour or more of high-intensity exercise, like running. 
• Unlike other sports drinks, coconut water is natural. It contains these fitness-focused nutrients without the artificial stuff. 

In addition to serving as a sports drink, coconut water is also a great choice for a lower-calorie substitute for juice or a low sodium cooking alternative. Give these quick and easy recipes a try:

• Smoothie: Blend 1 cup frozen fruit + 1/2 cup low-fat Greek yogurt + 1/2 cup coconut water. Perfect breakfast for the summer heat! 

• Coconut rice: (makes 4 servings) Boil 2 cups coconut water in small heavy saucepan. Add 1 cup brown rice, cover, and reduce heat to simmer for 45 minutes or until all liquid is absorbed. The coconut water gives the rice a slightly sweet flavor--perfect stir fry accompaniment! 

Prune

Yesterday I had an amazing lunch date at Prune in order to catch up with a good friend. The quaint, homey feel of what turned out to be a stellar LES restaurant made me comfortable enough to even begin with a noon cocktail! Just check out this menu that we couldn't resist: 

Beefeater and Bitter Lemon, a light and refreshing, Tom Collins-like drink for a hot NYC day and Ghost of Mary--a whimsical hint of a Bloody Mary. 

 As any perfect lunch date goes, we decided to split the 2 items we both had our hearts set on. Their daily salad special, with sharp, delicious blue cheese and pork lardons that were DIVINE as well as a Greek Salad Sandwich--a deconstructed and refreshing version of a diner favorite. 

It could not have been a more perfect "ladies who lunch" event...especially since we finished by walking across the street for gelato. 

Building Bones: Effects of Slow-Release Calcium

A new mineral supplement is on the market: slow-release calcium citrate, in the brand form of Slow-Release Citracal 1200, manufactured by Bayer. Thought I'd answer some questions about it:

• Why a calcium supplement? Many Americans, especially women, do not get enough calcium + vitamin D3 to build strong bones and prevent osteoporosis. While 3-4 servings of low-fat milk and yogurt daily can provide needed calcium, many of us fail to consume that. 
• Why slow-release? Your body can really only absorb about 500mg of calcium at a time (and you need about twice that amount daily). Most calcium supplements are in 250mg pills, meaning you need to take about 2 LARGE pills in the morning and 2 LARGE pills again later in the day. With slow-release, you would need only 1 pill per day. 

But are the slow-release supplements better? Here's what I gathered:

• An independent (not Bayer-sponsored) study showed that slow-release calcium supplements may preserve vitamin D levels over standard calcium supplements, helping to build strong bones.
• According to package instructions, slow-release Citracal (unlike their other calcium supplements) contain calcium carbonate (vs. calcium citrate), which MUST BE TAKEN WITH FOOD.
• REASON TO BE SKEPTICAL: The only "study" Bayer cites for the effectiveness of its new product in meeting the Recommended Daily Intake level of calcium with just one dose is "Data on file."

My recommendation, as always, get your calcium through food instead of pills. If you aren't getting enough, consider a supplement whose effectiveness is well-documented. As far as Slow-Release Citrate, in my opinion, we have yet to see enough real studies to know whether it is actually effective. 

Momofuku Noodle Bar

Yesterday I had a delightful lunch at Momofuku Noodle Bar. I know it's nothing new, but still thought I'd take the chance to rave about it. We started with the pork buns, which are now on my unofficial "Best of New York" list. After delicious pork belly, I decided a lighter main dish was necessary. The Charred Octopus with fennel, yogurt, and grapefruit was just right. On my way out I saw some people with the fried chicken, so I will definitely be returning!

Refrigerator Clean-Out Idea: Rice Salad

Grain salads are easy to prepare and a fast, one-dish lunch if you add the right stuff. Check out below how I cleaned out my fridge and pantry to make a healthy lunch for the next couple days. 

The simple recipe (and what I used) 

Cooked whole grain (brown rice and leftover corn) 

Protein (leftover canned chickpeas and chopped, cooked uncured bacon) 

Vegetables (red and green bell peppers, finely chopped)

Dressing of sorts (Dijon mustard + Red wine vinegar + tabasco + salt/pepper + carraway seeds--poured on while rice was still hot)

Summer (strawberry) Lovin'

It might be approaching 90degrees in NYC, but at least one GREAT thing is coming from this summer heat--BERRY SEASON! Check out my friends from Bradley Farms at today's 97th Street Green Market tasting the goods. They may have also "twisted my arm" to eat about half a pint while I purchased.

In case you need more reason that sweet deliciousness to buy them, strawberries are low in calories and an excellent source of vitamin C, an important antioxidant to help you fight disease and reduce signs of aging. So grab a pint (or 3 like I did!) and enjoy.

Danji

Last weekend I got to try Danji, a modern-meets-traditional, tapas-style Korean restaurant. The company, wine, and food were all wonderful in this small, 36-seater Hell's Kitchen Restaurant. Go before it gets too packed. We were talked into the "Tofu with Ginger Scallion Dressing"; after a 30-day vegan experiment last summer, I'm not one to talk up tofu, but if you're not a fermented soy fan, this dish WILL change your mind. The Gruner Veltliner was also a wonderful addition to the meal, and made a nice addition to my newly purchased wine journal! 

Tofu with Ginger Scallion Dressing(This picture does NOT do the dish justice!)

Salsa 3 Ways!

Salsa is a great party pairing to delicious cocktails. Skip the jarred stuff and impress guests with a fresh batch of your own--it's quick, easy, and better tasting especially with summer produce! Try any of the three variations below, or use the STARTER and get creative with your own add-ins!

START WITH:
3/4 cup finely chopped onion
1-2 minced jalepeno peppers (depends on how spicy you like it!)
1 clove garlic, minced
Juice of 1 lime
Salt & Pepper

ADD-IN #1: Mango-Avocado

1 mango, diced
2 avocados, diced1 Tbs red wine vinegar1/4 cup chopped cilantro






ADD-IN #2: Peach and Heirloom Tomato
3 Peaches, diced
1 large heirloom tomato
1/4 cup chopped cilantro
2 Tbs chopped fresh mint
Juice of 1/2 lemon

ADD-IN #3: Blueberry!
1 cups fresh blueberries, chopped
1/2 cup whole fresh blueberries
1  bell pepper (red, yellow or orange)
1 Tbs fresh ginger, grated
2 Tbs fresh cilantro

Cleanse yourself of the juice cleanse trend

Juice cleanses are a trendy way to "lose weight" and "rid your body of toxins." In general, I am not a fan of going on a plan that you are going to go off. Healthy lifestyle is the key to success. And if you want to drop a few pounds or just feel energized, juice cleanses are not the magic bullet--do it with real food.

3 reasons why NOT to go on a juice cleanse:

1. COST--You are paying a high premium for nothing more than a bottle of juice that tells you to stop eating. 
2. ENERGY--at ~1000-1200 calories per day, these cleanses are too low in energy to keep your body running properly and won't allow for enough vitamins and minerals to keep you functioning your best. In fact, you may not have enough energy for your metabolism to go its strongest, which can be detrimental to the weight loss process. 
3. SANITY--Whole fruits and vegetables contain fiber that will make you feel fuller, and give you any health benefits (and more!) than the juices themselves. There is NO benefit of limiting yourself to liquids alone.

The solution:

• Calorie-limited diet of fresh, whole foods, especially fruits and vegetables. 
• Plenty of (but not exclusively!) water. 
• Sweat it out! Get some exercise to help burn calories and sweat out toxins.