FoodNuts!

Author Archive

First it’s cookies, now bacon has invaded the realm of cupcakes. Apparently, however, there’s a bit of controversy on which Wilmington, NC cupcakery first developed this tasty little number. But there it is, regardless.

A new e-course, from the author of “thenourishinggourmet.com” is starting on June 28th.

Alice Waters, Michael Pollan, Jamie Oliver, Sally Fallon and others are bringing us a new perspective on how we as a nation should eat. Local, fresh ingredients sustainably raised are key parts to their message. They believe that everyone deserves to eat well and they think that you deserve to eat real food instead of fast food and prepackaged convenience foods. However, they aren’t the ones who pay your grocery bills and have to cook on your schedule.

Eating real food sounds great, right? But how do we fit it into our daily life? We want real food, but we also have real life schedules and budgets. We want to eat healthier foods, but aren’t sure where to start. And isn’t real food just for the rich? Grass fed beef, free range chicken and organic produce can be expensive! How does one afford it on a normal budget? My ecourse is aimed at showing you how to eat real food on a realistic budget.

Click here for more information on this fascinating 13-week e-course.

Since I am a bad man and have yet to post our FoodNuts! Timpano celebration (from New Year’s Eve), I thought at the least we could post this video:

More of this great author’s recipes and thoughts can be found at http://simpledinnerideas.blogspot.com/

We have an old family favorite that we shared with The Foodnuts tonight, as we watched a couple of pent-up episodes of Top Chef : Masters.

One of the great things about this recipe is that it’s easy to create to take “on the road”, as our get-together was not at our place  tonight.

Crab Bruschetta:

1 large French bread
2 cups of chopped fresh spinach
2 teaspoons of chopped garlic
4 Romas, drawn and quartered (ok, diced is probably best, but I love the phrase)
2 cans of crab (we’re workin’ folks so it’s the canned for us)
Two to three cups of shredded low-fat mozzarella, depending on how “cheesy” you want this to be.

Combine the spinach, garlic, tomatoes, crab, and cheese in a bowl. Mix.

Quarter the French bread. Remove perhaps half of the “guts” of the bread. Dip this in olive oil and balsalmic vinegar whilst the baking goes on.

Spoon in the crab/tomato/etc. mixture into the bread until it’s gone; place the four quarters on a cookie sheet and place in a pre-heated 375 degree oven. Bake until the cheese is melted, but not beyond.

We served this with a nice salad and a couple of varieties of dry red wines; followed by chocolate.

It’s a nice light supper and goes well with a pairing of yelling at the Top Chef folks on the television.