Hey it is Wednesday, the kids are hungry, feed them maybe? (thank you Carly Rae Jepsen)

I am tired… Between my youngest turning 9, a freshman in marching band, teaching elementary kids to cook, oh and that pesky 40 hours a week that I have to spend making money… I am plum tuckered out! 

What about you? Are you so busy that drive through, or frozen dinners are looking better and better? I do occasionally take the family out for dinner just because it would be too much work to go home, find something to cook, blah blah blah… but I usually have some quick and easy dinner ideas up my sleeve.

This week I made a Boston butt (that is a pork shoulder roast). I took the time on Sunday to put it in the oven on about 275 degrees (after a quick dry rub) and then I went about my business until the internal thermometer started ringing. It was done and chopped about 9 pm, but I was able to divide it out into lunch portions for my wife and I and then we also had a great meal last night by re-purposing the delicious swine. I basically tossed the chopped pieces with a spice rub and put it in the oven (400 degrees) for about 20 minutes, cooked some frozen vegetables and dinner was done. 

By the way did you know that you can play the card game WAR at the dinner table and count it as math homework? I lost every single hand…

My point is that if you take a few minutes to think about your week, and decide what you can do, then you can prepare ahead of time and save yourself some time!

You could cook a turkey while the game is one and then use it all week in different recipes, from soup to potpies, or the ever popular turkey sandwich.

Brisket, pork roast, pot roasts, chicken, turkey, and ham are all examples of meal planners. You can make a low investment on one afternoon, and then have some go to ideas for the busy times.

Quick prep Boston Butt:

7-9 pound pork shoulder (Boston Butt)

Tin foil

For the spice rub mix together:

½ cup brown sugar, ¼ cup kosher salt,  ¼ cup paprika, 2 tablespoons granulated garlic,

1 teaspoon ground cumin, 1 teaspoon ground black pepper, 1 teaspoon cinnamon (or make your own version)

Preheat oven to 225 degrees

Rub spice mixture all over roast until it is covered completely. Place roast on rack in a foil covered pan. Place in oven for 9-10 hours (I sometimes cook them over night). The internal temperature should be between 180 and 200 degrees. At 180 the roast is done, tender, juicy and delicious, at 200 degrees the roast will shred in to pulled pork. Your choice!

Connect with my on Facebook www.facebook.com/cookingwithtrace or on my website at www.cookingwithtrace.com

Go cook something! Trace

I am eating like a caveman...

I know that some of you that have had the pleasure of sharing a table are not surprised by this revelation... but I am talking about the food, not the way I look when I eat it!

Primal, paleo, caveman... (insert Tim "The toolman" Taylor grunts here) is a change from the way most of our country eats. 

Food that “Grok the caveman”* would not eat: Flour, oats, refined sugar, pasta, processed food, high starch vegetables, beans (including peanuts), etc…

Food that “Grok the caveman”* would eat: Meat (grass fed beef, pork, chicken, fish), low starch vegetables, mushrooms, tree nuts, unsweetened coconut, butter, etc.

Fruit is allowed in moderation as well, making this a fairly low carb plan. Which is good for me as a diabetic (type II)… but traditional dietary guidelines would say that I need grains, and I need to cut out/limit beef, coconut, butter, etc. 

For every study that you can find that shows that high fat diets are bad for you, we can find a study that shows that high carbohydrate diets are just as bad… I think it comes down to you.. yes you! Take some time, determine what foods agree with you, what foods make you feel bad, adjust and keep moving forward. I would have never thought that wheat was giving me any trouble, but when I stopped eating it, I stopped taking ibuprofen every day for my aching joints… 

(http://nourishedkitchen.com/against-the-grain-10-reasons-to-give-up-grains/ check out number 4).

Is it easy? Ummmm kinda-ish? It is easy at times, at home, I have a reasonable portion of beef, or pork, and a side dish of cauliflower (mashed, or roasted, or steamed… ), but when I try to eat at a restaurant it becomes more difficult.. I have to order foods that are not easy to hide ingredients in (order 2 eggs over medium and you get two eggs, order and omelet and you could wind up with pancake batter to make them fluffier).  

Snacking is interesting, because I love peanut butter, and that is technically roasted bean paste… but there are alternatives such as almond butter, eggplant dip, etc.

The screams I hear are: No cereal? No pasta? No convenience foods? My response… quit your bellyachin’! Give it a try, do some research and maybe you will find a better way to fuel your body… 

Check out a couple of these sites for inspiration:

www.againstallgrain.com

www.marksdailyapple.com *(creator of Grok the caveman)

www.nomnompaleo.com

Let me know if you are trying something.. and I will be posting some ideas and recipes soon on www.cookingwithtrace.com

Now go forage something.. Trace

Gourmet Street Food!

Street food? Gourmet? I would not have put those words together… but now I can. Duncan’s Gourmet Street food is rocking in Grand Junction.

This is a family operation, Ryan Duncan with Jamie (Ryan’s wife) taking orders, and Jean (Ryan’s mom) helping in the “kitchen”. They bring an atmosphere of fun and I know that they are gathering a following with the people I work with.

Utilizing the Grand Junction Business Incubator to do prep work and then taking the truck on the road, they have been spotted at Johnson’s House of Flowers, Solaris Square, The Department of Energy, the DMV, and other places around Grand Junction.

Working out of a bad ass food truck, Duncan and his family are pushing out some seriously tasty grub.

Spicy ahi taco, steak taco, surf and turf taco, Colorado cheese-steaks, and more are on the menu
when the big blue beast is parked.

I even had them make my taco without a tortilla and it was stellar.

The surf/turf tacos have ahi tuna and delicious steak topped with red cabbage, green onion, and a cilantro tartar sauce… which adds a great amount of flavor, and don’t tell my wife, but the cheddar fries with bacon dipped in ranch dressing are an excellent side.

They even have Decadence Gourmet Cheesecakes In A Jar ®, for a sweet finish to your meal.

Check out Duncan’s “Gourmet Street Food” on Facebook, twitter (@duncansgourmet) or just watch for the big blue truck of deliciousness!


They also have a website that lists their locations every day... http://www.duncansgourmet.com/


Tell them Trace sent you!

We are worth more...

“We have not, as a society, built a water system designed to deliver only clean water to the rich but dirty water to the poor. We have not typically told the poor that if they truly cared about the quality of their water, they should obviously drive farther and pay more money for it. And yet, that’s what we say about healthy food.” Tracie MacMillan, author of The American Way of Eating. (http://ruhlman.com/2012/07/american-way-of-eating-tracie-mcmillan/)

Wow, is that not an insightful sentence? I have never looked at it that way, have you? We have as a society said that we need clean, safe water to each and every person in our country. However when it comes to food, we allow companies and money to dictate how we nurture our bodies.  Even when the United States Department of Agriculture attempts to offer a small step toward a healthier diet, politicians, cattle associations, and others throw a hissy fit (http://www.newsobserver.com/2012/07/26/2223532/industry-beef-with-usdas-meatless.html). 

I like money; I would like more money… I am not opposed to creating wealth (and I am sure that this blog it my ticket to fame and fortune)… but not at the expense of others. Not knowing that I am hindering someone from obtaining real, pertinent, and accurate information about the sustenance needed for themselves and their children.

My point is we fight for causes every day, we protect endangered animals, we fight for people’s rights to protest/occupy, we pull together for tragedies… but do we fight for information to protect our children’s health, or our health for that matter.

If you don’t want to pull out your protest signs, or start firing off emails to shut down Monsanto… do this one thing, fight with your grocery list. 

• Don’t buy “food like substances” instead buy food! 
• Don’t buy food with ingredients, buy foods that are ingredients. 
• Limit fast food or casual restaurants, unless you know exactly what is in the food (Ihop omelets are made with pancake batter added to them (http://www.ihop.com/index.php?option=com_content&task=view&id=228&Itemid=2).

Start small, add more variety, and soon it becomes second nature.   You can do this... you should do this... 

Now if you will excuse me I have to return  this soapbox I seem to be standing on...  

Go cook something real…

Broiled Zucchini

Slice a zucchini into planks or rounds, brush with a little butter and sprinkle with your choice of spices

Broil for a few minutes for a little color, add some grated cheese and broil again until cheese is melted (I like mine dark brown and crispy). 

   

Adapted from this recipe: http://www.kalynskitchen.com/2005/08/vals-kid-friendly-broiled-zucchini.html

Enjoy!

Holy Squash!

Summer and the never ending squash…

as seen in The Source (http://www.yvsource.com/) July 2012

I know that by the end of the summer most people are sick and tired of zucchini, but not me. I am ready
for the plethora of low calorie tasty dishes that can be made with the every bountiful squash. In the past
I have made mock apple pie, pickles, lasagna and spaghetti (with ribbons of squash instead of pasta),
ratatouille and more. I bake, boil, broil, fry, grill, marinate, julienne, and so much more.

I recently spent a week in Washington D.C. and it seemed that every restaurant had a grilled veggie
sandwich on the menu. Slices of yellow squash, zucchini, bell peppers, and red onion; marinated in
balsamic vinaigrette and served on a delicious whole grain bun with hummus. As a tried and true
carnivore I was hesitant to give it a try, but I am very glad I did. The Sammy was so filling, and the fresh
taste was not heavy at all.

My point is you have a great opportunity to start using the vast bounty from this versatile plant. So start
thinking and planning now!

Here is my latest squash addiction:

Grilled Marinated Zucchini and Peppers

Serves 4

4 small green or yellow squash sliced into planks (1/4 inch thick)

2 bell peppers (yellow, orange, or red are my favorites) cut into quarters with seeds removed

2 tablespoons of olive oil

½ teaspoon each of: granulated garlic, paprika, kosher salt, celery seed

¼ teaspoon each of: black pepper and cumin

Mix all spices together

Preheat grill (or grill pan, or broiler)

Add cut veggies to large bowl, drizzle oil to coat, and while tossing or stirring vegetables sprinkle spices
evenly. Let rest for 5 minutes.

Grill until your desired level of char. I like mine to be well marked.

Serve as a side dish or on a sandwich or just sneak pieces while the rest of the food is cooking.

Now go cook a squash!

Something new... Stir fry with cauliflower rice

I often challenge myself to step outside my comfort zone and try new things. Whether it is a new food, or a new activity, I want to be able to evolve and expand my horizons. My boys have been a little timid in the past and I think that seeing me try new things and struggle or fail occasionally helps build their self-esteem and I hope it makes them realize that they can continue to improve and mold themselves even into their adult years.

Recently I have tried several new foods; I attended “Edesia. A Palisade Culinary, Wine & Spirits Adventure”. What an adventure to try new foods, wines, and spirits. Head cheese, caviar, pork belly, patty pan squash, ceviche… and the list goes on. I enjoyed most of what I tried but I have to tell you the Passion Fruit Panna Cotta from Il Bistro was by far my favorite sampling.

I also tried kombucha for the first time this week. Kombucha is a fermented tea beverage, so it is heady, effervescent, and supposedly great for your health… I was not a fan. I bought a variety that was juice and kombucha with chia seeds. I was hoping for this great experience and of course I wanted to feel energized and healthy from the probiotic nectar. I was put off by the aroma, the yeast was overpowering and the flavor was reminiscent of a spoiled drink. I know that I am probably not sophisticated enough to truly enjoy this drink, but at least I gave it a shot.

My point is there is always going to be new things to try and I suggest you give it a shot, it will not always work out, but you never know you might find your next obsession.





Here is a recipe that has something new for you to try. Let me know what you think!

Chinese Stir Fry with Cauliflower Rice
A quick and healthy Asian inspired dish


INGREDIENTS
1 lb fresh cauliflower shredded
24 ounces California blend
1 lb chicken tenders
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon corn starch
2 tablespoons cold water
salt and pepper to taste


INSTRUCTIONS
1. steam shredded cauliflower until just tender
2. cook California blend according to package
3. sauté chicken until done
4. mix soy sauce, brown sugar, sesame oil together set aside
5. Add chicken and California blend together and heat add soy sauce mixture
6. mix corn starch with cold water add to skillet stir to combine add bring to a boil
7. turn off mixture let rest 3-4 minutes, stir and serve over shredded cauliflower
8.
season with salt and pepper

I like this version because I can have a nice Asian inspired dish without the starch of the rice. Tasty, a little healthier, and easy to do!

Connect with me on my website at www.cookingwithtrace.com or on www.Facebook.com/cookingwithtrace
Now go cook something!
Trace

- Posted using BlogPress from my iPad

Dave's Jalapeño Salt!!!

Dave’s Jalapeno Salt

A Grand Junction business is making the world just a little spicier!
Dave’s Jalapeno Salt has several varieties of all natural salts in various flavors. So when they approached me about a taste test I was all for it! I chose the Smoked Jalapeno Salt.
They have several varieties on their site http://www.davesjalapenosalt.com/ including: Chipotle Garlic, Orange Habanero Chipotle Smoked, Hickory Smoked and much more.
So how would I use Dave’s Jalapeno Salt? I sprinkled some on a sliced apple, I generously covered a chicken breast and cooked in my grill pan (traditional and flavorful),




but I think my favorite concoction was my homemade nacho cheese:

Nacho Cheese

Ingredients:

5 ounces cheddar or Monterey Jack cheese (grated)

1 ½ cups milk (I use skim)

1 ½ tablespoons butter

2 tablespoons all-purpose flour

½ teaspoon black pepper

1 ½ tablespoons Dave’s Jalapeno Salt (more or less to taste)

2 tablespoons green chili’s (optional)

4 tablespoons cream cheese (optional)

Directions:

1. Heat milk over medium heat until warm (remove from heat)
2. In a large pot over medium heat, melt butter, add flour and whisk together (make a simple roux)
3. Once your roux is a light golden color, slowly add warm milk, stirring constantly with a rubber spatula, until sauce thickens (should coat the back of a spoon).
4. Stir in spices, grated cheese, cream cheese (if using), and chili’s, stir until cheese is melted.

Serve over tortilla chips, taquitos, fresh cut veggies, etc.

Dave’s Jalapeno Salt is unique in a way that makes it a great fit for the table and in the spice cabinet. The ingredients cannot be any simpler: Salt, Jalapeno Peppers.

I think this would be a great addition to your table this coming BBQ season.

Let me know what you do with your favorite spices by commenting below!! Now go Cook something!



Trace


- Posted using BlogPress from my iPad

Come to our Chuck E. Cheese Fundraiser for The American Cancer Society's Relay For Life (Grand Junction)

When: March 29, 2012 from 5 pm to 8 pm
Where: Mesa Mall Chuck E. Cheese
What: 15% of all sales from 5-8 pm will be donated to our team!

Come down and play with us.. or stop by and purchase tokens for the next time! All purchases help!

Bring this flyer in for 10 free tokens

Have the kids complete this "Mouse Hunt" for 50 free tickets!!

Chuck E. will be there and I'd bet I can beat you at Skeetball... any challengers??


Trace

Talk about fresh food...

Sooooo I was eatin' an apple today and a seed fell out. Not a big news story, not a little news story, just a little ol' seed. But wait...


What is up with that seed??? It has already sprouted..... Ohhhh, ahhhhh (you said that in your head didn't ya?)

So naturally I went out and filled a cup with dirt,



And planted that sucker. I am just guessing (because this little seed is an overachiever), that we will have apples by this time next week. I will be sure to update.

Happy Tuesday! Trace

- Posted using BlogPress from my iPhone

Roasted Cabbage!

Tis the time to start thinking about green beer and shamrocks! What is better than a nice stout beer with some amazing food?  It is incredible that food can be associated with so many celebrations and cultures. St. Patrick’s Day is no exception. Corned beef and cabbage is the typical staple for this holiday and all too often it is a much maligned food. It has the ability to be awesome and it can be terrible, depending on how you prepare it. While I cannot fix all your problems this March, I hope to make you appreciate the dense, delicious vegetable a lot more.

How do Americans eat cabbage?

Boiled, Sautéed, Stuffed, Covered in sickly sweet dressing as coleslaw… yep that about covers it.

What about the rest of the world?

Asian cuisines have several varieties of cabbage showing up in all types of dishes (I even included it in my elk eggrolls a couple of months back).

Koreans ferment cabbage into Kim-chee. Kim-chee is amazing. It can be spicy or heady with the ability to make your taste buds dance like they never have.

Germans/Eastern Europeans also ferment their cabbage into sauerkraut type dishes that can be spicy, but most of the time they are a delicious tart sour (hence the name) flavor that is great as a side or of course on an amazing bratwurst.

I do love a good boiled cabbage with plenty of caraway or celery seeds, butter and salt. However if not seasoned properly, it can be bland, tasteless, and even slimy. Then there is the ‘aroma’… boiling cabbage not only depletes a lot of the cancer fighting properties, but it release the gases that cause the sometime unpleasant smell.  

Yuck… no wonder people turn their nose up at cabbage.

Well, like I said I want to change your mind. Here is a variation on cooking cabbage that it not only delicious, but very easy as well.

Roasted Cabbage

1 head green cabbage

1 medium white onion

2 tbls olive oil

Salt, pepper, celery seed

Preheat oven to 40 degrees

Wash and peel vegetables. I like to cut the cabbage and onion in half and then slice about ¾ inch thick.

Arrange on pan and brush with olive oil. Season with salt, pepper and celery seeds. Bake for 40-45 minutes.

Serve as a side dish or as the main dish. 

I thoroughly enjoyed this dish. The onions were sweet and the cabbage was crispy on the outside and silky on the inside. I will make this again and again and again…

How do you like your cabbage? Leave me a note at www.cookingwithtrace.com or connect with me on www.facebook.com/cookingwithtrace.

Now go cook a cabbage!

What is Relay For Life? and why do I need your help? a non food related thought...

Last year around this time... My family received a huge dose of motivation to raise money for the American Cancer Society Relay for Life. My wonderful sweet step mom, Sally was diagnosed with Stage 4 Small Cell Carcinoma. We were devastated. We will miss her very much, but we cannot even come close the the pain of my sister, my niece, or my father.

This year my motivation is different, I no longer need to hear about someone I love being sick, I need to work hard at raising money so that NO ONE ever has to hear that news. 


Please share this blog/link with your friends so they can donate..  
http://main.acsevents.org/goto/tracehillman

What is Relay For Life?

Relay for life is an annual fundraising walk. It was started  by Dr. Gordy Klatt as a personal way to raise money for his local American Cancer Society. He spent 24 hours circling the track at the University of Puget Sound. He friends and supporters spent $25 to run/walk with him for 30 minutes. In the end he raised $27,000 in 24 hours (check out more of the history at this link: Relay For Life History).

Why am I doing this? 

We have been involved for over 8 years because my oldest son, who was 6 years old at the time, was upset that our family pet had cancer and wanted to know what he could do. With the help of my wife, Brandy, he was able to find a Relay For Life team that would allow him to join and he set out to raise money. This continued until three years ago when Brandy decided that instead of trying to find a team, we should start one. 


Each year we have new reasons to be motivated, but 2011 was a tough one. We do not visit my family in Alabama very often, but because of the amazing company I work for and the careful planning of my wife and I, we were able to visit my family twice in the summer of 2010. It was great. We spent all of our time out in the country with Grandma Sally, Grandpa Wendell, Aunt Amanda and sweet cousin Miranda. Even Nanny Alice (my mom) came out to visit and hang out. The boys were in heaven. Not only was the food amazing thanks to the doting of Grandma Sally, but they could chase chickens (and the occasionally skunk by mistake), catch fireflies, play with puppies and just relax. 

So to come back to Colorado full of great memories and southern hospitality, and only a few months later to find out that Grandma was so very sick, was terrible.


If you need a reason to donate or raise money, then think about the faces of the children. The children who do not understand the world enough to know what is happening to the people they love. Think about the parents that learn that their child is sick and may not make it. 

CANCER SUCKS! It sucks, but their are treatment options and education about prevention and their are support groups, programs to support the patient and their family, and these are all things that the American Cancer Society does. 

What can you do?

You can donate. You would be amazed what a $5 bill can do, Click here to find out...
You can walk.. and raise money in your area: www.relayforlife.org 
You can share this blog/link with your friends so they can donate...
http://main.acsevents.org/goto/tracehillman 

 Please help me stop this killer and help me make it so that I never have to tell my children or their children that someone they love is going to die.

Sunday experiments...

Today was busy, just like every weekend, we had basketball and basketball and then we had some basketball... Actually my wife and I did have a date night, thanks to Grandma for watching the boys Saturday night. We took a few minutes to take a picture or two and the we raced to see "The Vow".. let me just say that Channing Tatum kinda ruins it for every guy in the theatre. It was a good movie and we had a very nice time.

I love where we live.. the views are magnificent and the weather is great 95% of the time.

So on Sunday I wanted to make some thing new... I have been formulating a recipe for a couple of weeks and finally had the time. This is what I made:

Can you guess what it is? Give up? It is a chayote crisp. What the hell is a chayote? It is a mexican squash. http://en.wikipedia.org/wiki/Chayote, it is like a vegetable pear. It is crisp and juicy, but there is no sweetness. I have done a couple of things like dicing and adding to soup, last night I fried it like a potato, and I saw in this month's issue of Food Network Magazine, there is a recipe for chayote-jicama salad. My wonderful El Salvadorian friend looked at me like I was going to grow a second head when I told her my idea of the dessert. So I had to give it a try. I peeled, seeded and sliced the chayote in a basic apple slice shape (is that an actual description?), tossed with cinnamon sugar and topped with a simple topping (butter, cinnamon, sugar, old fashioned oats). Baked it at 350 degrees for about 25 minutes and it looked amazing.

The taste was very bland... :( So I added a little pancake syrup and a pinch of salt and that made a big difference. I will add more flavor prior to baking next time.

Now before you get all crazy on me.. there was some indications that it would work. Check out this urban legend.

I like it and will be trying to incorporate the vegetable in more dishes.

Second experiment of the day...

Leftovers part II... my wife made a delicious dinner a couple of nights ago, it was diced pork in a light bbq sauce. I heated the meat in a skillet with the sauce and added a wedge of Weight Watchers Jalapeno cream cheese.

I let the sauce reduce and then spooned on to whole wheat hot dog buns with a slice of slice cheese. Popped them into the broiler and served...

Judging by the speed in which my 13 year hoovered these sammies down.. I am thinking this may be a keeper.

I have some more ideas coming up and I hope you enjoyed these random thoughts...

Now go cook something!

Connect with me on Facebook at www.facebook.com/cookingwithtrace

Happy VD! (Valentine's Day)... (from February's edition of The Source)

Happy VD! (Valentine's Day)...
Valentine's Day is arriving fast, are you prepared? Do you want to have a romantic dinner but are a little short of cash? What is the solution? Cook something!!!!

Cook? Who me???? Yeah you! Trust me a romantic dinner at home with candlelight and soft music can be a very powerful aphrodisiac (if there is such a thing)!

Yes, I am serious, not only can you earn serious brownie points, but you can save some cash by staying in and making it a night to remember.

What can I cook? Well that depends on you... do you have a signature dish? Do you have a regional style that you can improvise with (Italian, Chinese, etc.)? I would recommend something light and flavorful, because honestly you do not want to put your date into a food coma, if you get my meaning... wink, wink, nudge, nudge...

Here are a couple of ideas to get you started, but you could always search the internet or ask a friend for suggestions.

Spinach strawberry salad
8 ounces fresh torn spinach or baby spinach
1 1/2 to 2 cups cleaned and sliced strawberries

Image: Carlos Porto / FreeDigitalPhotos.net

Dressing
1/4 cup Canola oil or other salad oil
2 tablespoons balsamic vinegar
1 tablespoon strawberry preserves
Pinch of salt and pepper

Preparation:
Toss spinach with sliced strawberries.

Microwave strawberry preserves for 15-20 seconds and combine with remaining dressing ingredients in a jar with a lid; shake until well blended.

When ready to serve, drizzle dressing over the salad and toss lightly.

Simple Roast Chicken (from Real Simple)

1 onion, sliced

1 3 1/2- to 4-pound chicken, giblets removed

1 tablespoon olive or vegetable oil

Kosher salt and black pepper

1 1/2 pounds new potatoes, halved

Preparation:

Heat oven to 450° F. Place the onion in a large roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.

Scatter the potatoes around the chicken, drizzle with the remaining tablespoon of oil, and sprinkle with ½ teaspoon each salt and pepper. Roast, tossing the potatoes once, until a thermometer inserted into a thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving. Serve with the potatoes and onions. http://www.realsimple.com/food-recipes/browse-all-recipes/simple-roast-chicken-10000001141403/index.html

For dessert, you can use your imagination! Happy Valentine’s Day!

Now go cook something for someone you love. Trace

See this and other recipes at www.cookingwithtrace.com  or email me at cookingwithtrace@gmail.com

Happy New Year!... Resolutions suck!

Every year people everywhere vow to make changes to their lives. Everything from bad habits (smoking, cussing, etc.) to desires for improvements (give to charity more, donate my time, etc.) and I think that resolving to do something better for you is a great idea. I don’t understand why we wait to make those changes. Why not make those changes now?

My wife and I visited a dietician two months ago and made the decision that we are going to make a change. We did not wait for a specific event, date, or holiday. We left there with a little more knowledge and a lot of resolution. We are going to figure out how to lose weight, eat a good diet, and teach our boys the tools that they will need to live a long and healthy life. Sounds easy, no? NO!!!

It was/is very difficult everyday we are making decisions about what to eat, how much to eat, how many calories it is, how much exercise we are doing, and what to do the next day.

So my advice for you?

1. Don’t delay, start making changes today! You do not have to change everything at once, but change something.

2. Evaluate what you are eating. Are you eating enough or to much? Visit this website to calculate your BMR http://www.bmi-calculator.net/bmr-calculator/ (how many calories you burn at rest).

3. Buy a scale and start looking at portion size. Weigh your food for awhile, you will be surprised.

Realize that this will take time. You may not see results right away. Stick with it and it will be worth the effort.

Here is a low calorie but hearty soup for you to enjoy this winter.

Chicken Noodle Soup

Ingredients (Makes 12 servings)
1 lb chicken breasts diced
3 cups  chopped celery
3 cups  diced carrots
5 ounces  diced onions
1/2 tsp  salt
1/2 tsp  ground pepper
1 1/2 tsp  Herbs de Provence
2 ounces  Superior Touch Chicken Base
8 cups  water
1 ounce  margarine
1 ounce  olive oil
12 ounces  Ronzoni Healthy Harvest Whole Wheat Extra Wide Noodles

Directions
1. heat olive oil
2. add diced onions sauté until translucent
3. add diced chicken breasts heat until chicken is no longer pink
4. add spices and vegetables
5. mix chicken base with water and add to meat and veggies
6. bring to a boil add margarine
7. add pasta, cook until al dente

Cool slightly and serve

(nutrition information: approximately 11 ounce (309 grams) bowl of soup only has 241 calories)

Let me know if you try this recipe on my website at www.cookingwithtrace.com or on www.facebook.com/cookingwithtrace .

Now go cook something healthy!

Pork, Potatoes, and Veggies

Pork, potatoes, and veggies

10 oz broccoli, cauliflower, & carrots in cheddar cheese sauce

12 oz all natural broccoli cuts

1 lb pork loin (sliced into 4 or 5 chops)

10 oz sweet potato medallions

12 ounce Russet potato cubed

1 ounce olive oil

Spices

Cumin, Garlic, Cinnamon, Salt, Pepper, Paprika, ??

Preheat oven to 350 degrees

Mix your choice of spices together (I used about even amounts of each of the spices listed above).

Peel and slice the potatoes, toss with olive oil, sprinkle with ½ of the spice mixture and spread into an even layer on a cookie sheet (I used my stoneware bar pan). Roast for 20 minutes and then turn the potatoes over. Roast for an additional 20 minutes or until done.

Meanwhile cook mixed vegetables together (according to package directions).

Heat grill pan

Toss pork chops with remainder of the spice mixture, grill to medium well.

Nutrition analysis

Calories 358 | Carbs 35 | Fat 13 | Protein 28 | Sugar 8 | Fiber 6

Broiled grapefruit… yeah Broiled.. with an “r”

I have read several blogs lately about the idea of broiled grapefruit, and it is an intriguing idea. I saw one recipe ranging from simple (cut in half, sprinkle with sugar, cinnamon, and butter) to decadent (brown sugar, cinnamon, butter, oats, etc…) and while each recipe has its own merits I wanted something different.

I have never been a traditional grapefruit eater, I do use a grapefruit spoon or knife. I typically peel and eat them like an orange. If it is particularly tart I might sprinkle some sugar on the sections. However lately I have been peeling the fruit with a knife and cutting into sections. This way I can make it portable and fairly easy to eat. Here is a quick video on how to peel a grapefruit http://youtu.be/1tbf9fGAC10.

So I peeled my fruit and a sliced it into patties (?)

I mixed a pinch of salt with a  ½ teaspoon of sugar and about  ¼ teaspoon of cinnamon and the sprinkled on top of the grapefruit. Placed under the broiler for 5-7 minutes. 

I really liked the flavor, it was interesting to have a warm citrus and the little bit of spice was tasty. I think I will double the amount of topping and broil for just a minute or two longer. 

Enjoy! Now go broil something! 

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Cranberry Salsa

 I love the fact that my friends know that I dig food. So they send me their ideas, their musings, and most importantly their recipes.  This is one of those times.

Brendan sent me a quick note about cranberry salsa. I have never heard of it, and it is such a simple recipe I could not wait to try it.

Ingredients:

1 package fresh cranberries
1/2 cup sugar
1 bunch cilantro
1 bunch green onions
juice from 1 fresh lime
1 4 oz can chopped chilies

Process cranberries in food processor with sugar and lime juice, chop cilantro and onions,

mix everything together and refrigerate for at least 3 hours.

Of  course I couldn't wait 3 hours, so I had a quick bite and it was great. I hope everyone will like it tomorrow. 




Now go mix something..

Trace