guilt free garlic fries

The carnivore and I love fries as much as the next person. But, we don't indulge in fast food too often, so we don't get many chances to get our french fry fix. So to assuage our inner fry guy, I decided to make a healthier version at home recently to go with our grilled burgers. Surprisingly it wasn't that hard.


I started by peeling a four to five medium yukon gold potatoes. Not fun, but not impossible. In the meantime I preheated the oven to 425 degrees. Next, and this is the real trick, I sliced the potatoes into that familiar fast food fry shape - long thin strips. I placed these strips in a large bowl. I added about 2 tblsp of olive oil, 1 tsbp of kosher salt, and two minced garlic cloves. I tossed the mixture till the potatoes were well coated. I then transferred the fries to a foil lined baking sheet. I cooked the fries for about 25 minutes. Once they were crispy, I removed them from the oven and topped them with some chopped fresh parsley from our garden and grated parmesan.

They were divine, and totally calmed our fast food fry cravings. Plus, we didn't put over 500 calories and twenty grams of fat (yes, you read that right) into our bellies. Guilt free and delicious - what more can you want?

this is not revolutionary

Let me just say, I know this isn't the sort of recipe you have never heard of before. I know it isn't something you have never tried (unless you are my carnivore then you have definitely never had this dish). Consider it a friendly reminder. The truth is, as I have told you before, I need ways to use up some of the tomatoes the carnivore and I grew this summer. See, since the carnivore doesn't eat them, I keep having to get creative. Well, maybe creative isn't the right word for this post. (In my defense I have made some exciting things - like fried green tomatoes and golden gazpacho).

A fellow food blogger has this great series going called, "You grew a garden, so now what?" that you can find here. This post is something along those lines really. Consider this my contribution to those of you, like me, who suddenly have an abundance of tomatoes (or cucumbers for that matter) on your hands. This is a public service announcement really. Okay, this is just a tomato and cucumber salad. But it is really good.

To make this dish, which helps you cling to summer a bit longer, simply slice a few medium tomatoes and a large cucumber. Toss them in a large bowl with kosher salt, freshly ground pepper, 2 tblsp of red wine vinegar, and 2 tblsp of olive oil. Place them in a shallow dish, cover, and chill in the refrigerator for at least thirty minutes to let the flavors soak in and chill the veggies. You can also add in a little onion sliced thin if you like.

I like this at lunch with other traditional summer dishes - like potato salad. You can also serve it at dinner as a side dish though. I often have this when the carnivore is stuffing himself with starches. Since its so easy to make its no problem to make a batch for myself. Of course, it is a wonderful and quick thing to bring to a backyard bar-b-que too.

So there it is. Nothing flashy. Nothing new. Nothing revolutionary. Just a simple recipe. Enjoy!

yin and yang

Wikipedia says that yin and yang is a concept in Chinese philosophy that "is used to describe how seemingly disjunct or opposing forces are interconnected and interdependent." I think that pretty much sums up me and the carnivore. We are very different in many ways. I am vertically challenged and he is often the tallest person in a crowded room. I am a cat person; he is a dog person (we have both). I am a neat freak, and he is a little messy. I am a vegetarian, and he is, well, a carnivore. But we are the best of friends. And that is why we make such an effort to make our meals work.

It isn't really as hard as it seems. Like the other night when we had stir-fry. If you are new to a mixed diet family, this is a good option. Start by making a big batch of sticky jasmine rice in your rice cooker. (If you don't have a rice cooker - get one!) Then heat some snow peas with a bit of butter and salt in a sauce pan. Next set up two skillets. Add a bit of sesame oil to each. In one put all kinds of veggies (I used carrots, broccoli, and a variety of mushrooms, but sprouts and firm tofu work well too). In the other pan put you meat (this night I used organic chicken breast I cut into bite sized pieces). While each skillet sizzles add in Asian flavors with teriyaki marinade, soy sauce, and chili paste (optional - I like my stuff spicy, but the carnivore doesn't). They even make stir-fry seasoning packets that can boost up the meal a bit if you wish. Saute until the chicken is done and the veggies are warm. Then pile your plates up!

It is just that easy. Each of us got a tasty meal (and I even snuck something green on the carnivore's plate), but neither of us gave up what we like best. Yin and yang in action.

variety is the herb of life

I like variety in my diet. In fact, at one point last year the carnivore and I went 6 months without any repeat dinners (leftovers excluded) till the carnivore asked if we could have something twice. I personally think changing things up is a good thing. The carnivore, on the other hand, could probably eat the same four or five things for the rest of his life and be just fine. (Pizza, pasta, burger, steak...) In fact, I am pretty sure this is how he survived after he left his parent's house and before we got married.

Poor carnivore, I am constantly make him try new things. Not only do I sneak veggies on his plate all the time, but I also try to vary the meat I make for him. Recently, I encountered the carnivore's variety aversion in action when I mentioned that I was going to make him herb roasted lamb for dinner. Nonplussed he simply stated before the dinner was made (but after the lamb was bought), "I don't really like lamb." Sigh. I suggested, like I always do when he proclaims he doesn't like something before he has even had it, that he just try it. At worse, only has to eat it once...maybe twice.

I thought this lamb recipe, that I cut out from an old Bon Apetit magazine, would be a great idea because I could use up some of the herbs from the garden we grew together this year. Thus, I should say I also just guessed on the herb measurements. I mean what does a tablespoon of rosemary look like in the planter anyway? Also, since I was making this just for the carnivore I only made enough marinade for two servings. Finally, I used leg of lamb because the butcher was out of chops, but they worked just fine.

To make this meat main dish you will need (with my tweaks from the original recipe):
2 large cloves of garlic, pressed
1 tblsp of rosemary, lighted crushed
2 tblsp of kosher salt
enough olive oil to coat the meat, and a bit more to coat the pan
2 lamb loin chops, or pieces of leg of lamb

Mix the first four ingredients together. Add the lamb and toss it to coat. Let it marinate at room temperature for about 30 minutes. Preheat the oven to 400 degrees. Then place the lamb in an oven safe skillet with a bit of oil. Heat each side about 3 minutes per side over high heat. Then transfer the whole skillet to the oven for 10 minutes (for medium rare meat). Put the lamb on a platter and let it rest 5 minutes before serving.

Despite his hesitation towards all things new, the carnivore literally licked his plate clean and told me that "that lamb was good." Shocking!

menu ideas:
When the carnivore had this, I made myself a marvelous mushroom (find the recipe here). We shared mashed potatoes and peas as side dishes.

one last hoorah

I love summer and I am sad to see it go. The carnivore is not a fan of these hot humid days we have here in Memphis so he is glad to welcome fall and the crisp days ahead. But, like many of you, we are breaking out our grill one more time to celebrate the end of the season. Some of you may even be having a big bash to send out summer. If so, let me plead with you - don't forget your vegetarian friends. We are hungry too, and we love that char taste you can only get from a backyard bar-b-que. "But what can I grill for a vegetarian at my meat bash?" you may be asking yourself. Let me first say, you can have fake burgers and hot dogs for us too. But, if you want to really impress your guests, try this grilled eggplant.

That's right, that funny purple vegetable that you are seeing at your local farmer's market now can make a beautiful treat for your vegetarian friends. (It can also be found at any supermarket too, but all things are better fresh.) Don't be intimidated by its funny shape, its squishy feeling, or its thick skin. With this simple recipe you can make a savory dish that will satisfy and surprise your vegetarian friends who were probably expecting to just settle for side dishes, dessert, and bread. Who knows, it may even tempt some of your meat-eating pals...just not my carnivore.


Start by rinsing off your eggplant. Then slice it into thick circles. Places the slices on a baking sheet. Sprinkle them with kosher salt and let set for about five minutes. Pat with a paper towel. Next turn them over and repeat this process. This will help remove some of the excess moisture naturally in the eggplant. Then get your favorite bar-b-que sauce and brush each side of the slices generously. Finally, top with some fresh herbs. I used thyme, oregano, and basil on this day. Let this sit for about ten minutes. Prepare your grill by spraying it with a nonstick spray and heating it to a medium high heat. Place the eggplant on the fire, cooking each side about four minutes. Remove when the slices are no longer stiff and have nice grill marks on each side. Serve while warm.

I promise your vegetarian friends will not only be thrilled you remembered them, but they will devour this lovely dish. Now, remember to keep your veggies on a separate area of the grill from the meat. Also, use different utensils when you go to flip the slices. (It may seem silly to you, but it matters to us.) Grilled eggplant goes great with traditional labor day sides liked potato salad and grilled corn. Finish the day with a pretty party cake and you will have everyone wishing summer wasn't ending just yet.

phillie phanatic

The carnivore and I recently went on a trip to the east coast. We got to hang out with our family and friends in Maryland, Delaware, D.C., and Pennsylvania. In each place we had a great time and great food. We sampled everything from Boog's bar-b-que sandwich at Camden Yards in Baltimore (well, the carnivore did) to lavender ice cream on the boardwalk at Rehoboth's famous Udder Delight Ice Cream House (well, I did) to a classic big breakfast at Ben's Chili Bowl in Washington (which had fake sausage that was so good even the carnivore was fooled). But, our biggest accomplishment was in Philadelphia. In the city of brotherly love we managed to find a cheese steak for both of us. Can you believe it?

Now, for the carnivore this wasn't much of a challenge. Cheese steaks are all over Philly. There are the famous places, like Pat's and Geno's (for the record the carnivore is a fan of Pat's), and little dives all over the city. The carnivore found this one near his sister's house at at small spot called Chubby's. He ordered his with American cheese, not the traditional whiz. He also asked for his without - i.e. without veggies - go figure.

The bigger challenge was finding a cheese steak for me, the lone vegetarian in the family, in this meat haven. Luckily there is a tiny place my sister-in-law found for me called Govinda's To Go that caters just to people like me. All the creations have the traditional taste but use mock meat. And let me just say, it was amazing! Not only did I not have to get laughed out of line at one of the traditional places, but I also didn't have to settle for just veggies and cheese. There were real "steak" bits in my sesame roll.
To top things off we also tried another Philly traditional food - water ice. We ordered our water ice with soft serve at the recommendation of my sister-in-law and her boyfriend (who both ordered theirs this way, one with vanilla ice cream like mine and one with chocolate). The carnivore had the lime, while I had the strawberry, like our tour guides. I have to tell you I sampled both, and I definitely won. Lesson learned for the carnivore - listen to the locals.

Like I said, we had a wonderful trip, some incredible food, and even got to hang out with some pretty cool folks (the phillie phanatic included - and yes that overly excited girl is me). So, if you are a mixed diet family traveling around the east coast (or anywhere for that matter), take time to find the places that serve up the traditional dishes for all members of your family. If I can find a vegetarian cheese steak, it can be done. I promise.

marvelous mushrooms

I think mushrooms are fantastic. And, I know some people who aren't vegetarians who feel the same. My carnivore, however, isn't one of them. I still manage to get my fair share though. Many times when I visit the houses of my friends and family, they are their go to dish for me. I also make them at home sometimes when I am making some other meat main dish (like lamb, steak, or meatloaf) for the carnivore.

I, however, never leave my mushroom plain. There are so many wonderful ways to dress them up. This is just one of my many favorite portabella recipes.

To make these marvelous mushrooms, start by brushing the dirt from the outside (never run them under water). Then use a spoon to remove the gills and stem. Place the portabella in a small baking dish. Next drizzle a bit of olive oil over the mushroom. Season the inside with salt, pepper, and a diced garlic clove. Then scoop a generous amount of goat cheese into the mushroom. Top it with slices red bell pepper. Place the mushroom in the oven on a low broil until the cheese is bubbly and the peppers begins to brown (about 10-15 minutes). Finally, top the dish with chopped fresh basil.

This dish is super easy as you can see and these flavors are so fabulous together. Plus this amazing recipe is high in protein, fiber, and vitamins like A and C, not to mention the calcium. They could even satisfy a carnivore - just not mine. So whether you like mushrooms or you are just making one for your vegetarian friend, give this recipe a try!