It’s getting cold (at least in New York). This will warm you up.
Makes: 6 to 8 servings
Time: 1 1/2 to 2 hours, largely unattended
This deep, richly flavored chili has enough caffeine to keep you awake—literally. (Bear this in mind when you’re serving it; use decaffeinated espresso if you or your guests are caffeine sensitive or reserve it for lunch or early dinner.) Serve this with rice, a stack of warm tortillas, or tortilla chips, some crumbled queso fresco or sour cream, and parsley or cilantro.
Other beans you can use: Earthy-flavored beans that can stand up to the other flavors—pinto, kidney, or dried soybeans—work best. Recipe from How to Cook Everything Vegetarian.
I love this take on obesity as a threat to national security from David Frum, former special assistant to President George W. Bush: “In 2008, some 634 military personnel were discharged for transgressing “don’t ask, don’t tell.” That same year, 4,555 were discharged for failing to meet military weight standards.”
In other words, obesity is a much greater threat to the United States military than homosexuality, so maybe we should put the latter issue to bed and get on to the former. If somebody could convince the war hawks in congress that combatting obesity and improving the American food system actually counts as defense spending, imagine how far we might get:
Don’t ask your fellow soldiers if they supersized their McDonald’s. Don’t tell them if you did.
(Photo Credit: The U.S. Army via Flickr)
Looks like making shu mai live on Today is a more boisterous affair than making them for the Minimalist. At least my food processor worked the first time.
It’s official: homemade shu mai are way better than the ones you get in the restaurant.
By Freya Bellin
This dish is full of striking flavor combinations. The red onions really absorb the balsamic vinegar and become ultra sweet, which works nicely to offset the bitter radicchio. Plus, the shades of dark purple are really beautiful. The fresh basil comes through surprisingly strongly here too, both in flavor and color. A half cup may seem like a lot, but it’s a great addition.
Notably, this dish is truly a pasta dish and not a steak dish. There’s only a half pound of meat for four servings, but it’s just enough to make it a filling entree. If you like your steak very rare, 2 minutes on each side should be plenty of cooking time. My steak looked quite rare when sliced, but once it was added back to the pot with the other hot ingredients, it seemed to continue cooking a bit too. When the weather gets warm again (or for those of you who are happy to grab a coat and grill outside in the winter), I bet that the vegetables and meat could be grilled rather than seared for an extra smoky element. As mentioned below, it tastes great at room temperature, and while it works for winter, I’ll be happy to make this again come summer picnic season. Recipe from The Food Matters Cookbook.
Check out Daniel Bowman Simon’s fascinating piece about the history of food stamps. The original food stamp program was designed to aid farm recovery: The unemployed would receive $1.50 in stamps for each cash dollar spent, 50 cents of which were specifically designated for purchase of the country’s agricultural surplus. Simon quotes a New York Times article from Sepetember 26, 1939, that lists the available surplus for the month of October:
“The list, effective Oct. 1, includes butter, eggs, raisins, apples, pork lard, dried prunes, onions, except green onions; dry beans, fresh pears, wheat flour and whole wheat flower [sic], and corn meal. Fresh snap beans were designated as surplus for Oct. 1 through Oct. 31.
Raisins, apples, pork lard and snap beans appeared on the list for the first time. Foods which will be removed from the list on Oct 1. include cabbages, fresh peaches, fresh tomatoes, rice, and fresh green peas.”
Makes: 4 servings
Time: 30 minutes
One of my all-time favorite recipes. Even though it’s super-easy to split and fill scallops, the results are guaranteed to impress.
Other seafood you can use: shrimp (split lengthwise for stuffing); monkfish cut crosswise into thick medallions. Recipe from How to Cook Everything.
Food and Water Watch just released this amazing interactive factory farm map of the United States, which is fascinating and terrifying at the same time – I can’t stop clicking through it. Below “the fold” are some eye-opening numbers that come attached to the map. I’ve been doing some digging of my own, but it’s (quite literally) tons of, shall we say, waste to wade through.
Take the map for a spin, and if you find anything interesting, or surpising, or frightening, or hopeful – please post it in the comments section.