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butter? cheese? wine? chocolate? it's all good.

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Salmon Montgomery
1 Cup plain yogurt
1 cucumber, roughly chopped
1 bunch fresh dill
1/4 cup chopped chives
olive oil
1 pound salmon

Preheat the oven to 400 degrees. Wash and dry salmon. Put it in a glass baking pan. Drizzle with olive oil (or spray if you have the spray kind). Season with salt and pepper to taste. Depending on the thickness of your salmon - it should take around 20 minutes to cook. Meanwhile, throw the yogurt, cucumber and dill in a blender with some salt and pepper. Blend it until it is well blended. Then chill it while you are cooking the salmon. Serve the salmon with the sauce on top and sprinkle with the chives.
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What kinds of things do you eat for breakfast?

I'm kind of in a breakfast rut, I think. Mostly I either eat granola with yogurt or tast with peanut butter on it. I used to eat ceral a lot, but I'm kind of tired of cereal. I need some new easy to prepare ideas.


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1. I am seemingly unable to find sandwich bread without a lot of additional crap in it. I used buy Alvarado Street bread, but my god, it gets so fucking dry it almost gags me. I do like to bake my own bread, but I like an alternative when I don't feel like baking.

2. Okay, admit it -- what do you "cheat" with? I admit, I still drink Gatorade now and then because I get wickedly dehydrated and I do have the occasional soda now and then [although I am trying to switch over to tea for a caffeine fix and/or mineral water for a fizzy fix].


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About six months ago, I read Dr. Will Clower's The Fat Fallacy and loved it so much, I couldn't stop taking about to my LJ friends. Soon, kateadelle read it too and also loved it, and now, here we are, diet apostles, espousing the good word far and wide.

I didn't pick up TFF to lose weight -- I had been reading a number of books about France and French food and having exhausted all the other resources at my library, I took home this book as well. Reading the book, I found it put into words some ideas about food I'd had in the back of my head for a while, namely, that a.) you need fat to feel full, and b.) meals don't need to be elaborate 3 course affairs to be a 'real meal.'

Anyway, here is my list of TFF-friendly cookbooks/authors. Except for maybe a stray recipe here and there, these seem to be pretty safe bets:
  • Alton Brown
  • Nigella Lawson
  • Lidia Bastianich
  • Julia Child
  • Jacques Pepin
  • Jamie Oliver

And now, the best chicken I think I've ever made:

Caper Baked Chicken


4 skinless, boneless chicken breast halves
1 lemon, juiced
ground black pepper to taste
1/4 cup melted butter
1/4 cup steak sauce
1 (4 ounce) jar capers, liquid reserved


1. Preheat oven to 425 degrees F (220 degrees C).
2. Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice, and season with pepper.
3. In a small bowl, mix the melted butter, steak sauce, 2 tablespoons capers, and 2 tablespoons caper liquid. Reserve remaining capers and liquid for another use. Pour the butter mixture over the chicken to coat.
4. Cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. Drizzle with remaining liquid from the baking dish to serve.
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Green Beans with Pecans and Lemons

Course salt
1 pound thin green beans, trimmed
1/2 cup pecans
3 tablespoons red wine vinegar
1 teaspoon sugar
1/4 cup olive oil
1 teaspoon freshly grated lemon zest

1) Preheat oven to 425 degrees. Bring a large pot of water to boil; and salt and green beans. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish (or your if like me just put them back in the same pot)
2) Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coursely chop nuts when they are cool enough to handle.
3) Whisk ninegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pou in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.
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