Food Lush

Real Salt: It's actually worth the eight dollar price tag

By Dani

I come from a long line of healthy eaters. Not just, "I think I'll order a salad instead of a burger" types, but the "I'm going to grow my own veggies and raise my own chickens and grind wheat for my bread" types. It's a whole 'nother level, is what I'm saying.

As an adult, I've strayed somewhat from the sustainable/health-concious fold, and in doing so I've often sacrificed taste for price. (Or, occasionally, trendiness for staying on budget. It's a tough road for foodies, as we all know.) Why would I spend eight bucks on a shaker of Real Salt when I could get a veritable truckload of the regular stuff for three?

As I get older I find myself craving the wholesome flavors I grew up with, and some of those flavors come from Real Salt. I bought some at a health food store last week after years of cheaping out - and OH my LORD, you won't believe how good it is. It really does have a layer of flavor that normal grocery-store salt just can't compare to.

Plus, it's really pretty - rather than an artificially bleached white, Real Salt has trace minerals that manifest in pinks, browns and variations of cream that look beautiful in my salt cellar.

It's also a lot better for you, so if you're like me and you think that homemade french fries are their own food group... well, we still might die of heart attacks, but it won't be from crummy salt.

{Photo credit: RealSalt.com}

Building the Perfect Wedding Registry in your Kitchen: Part 3

By Elisabeth

Now, let's talk cookware and utensils. There are so many options out there, (like everything else) but when it comes to cookware, you'll probably hear or have heard reports about certain kinds of cookware (non-stick) emitting terrible things that will cause your left ear to fall off if the cookware is at all scratched when the wind blows in a Northeast direction. It can be MADDENING. And, it can also be expensive buying and re-buying the "right" kind. Do some research. Use your best judgement and wear earmuffs just to be safe.

First up, a stainless steel multi-cooker.

This one is a Crate and Barrell exclusive, but every main brand has their own version. It's great for many things, obviously, but currently I use mine mostly for steaming a large amount of veggies for baby food. It's got a smaller basket on top and the bigger one inside. It's perfect and I've used it for 10 years now.

Next, cookware set.

This baby is an all-clad, top of the tier, awesome cookware set. I have always had better luck in price on a set than buying the pieces individually, but sometimes you may get more than you need. Or, this might be too expensive for one person to purchase, so you could register for the entire set, plus some single pieces to meet the needs of your guests.

The one above included a 3-quart sauté pan which I think is the best thing ever invented. Now, back when I got married, I registered for and received an entire non-stick set. I still use both fry pans for eggs, but have discontinued using any piece that has been scratched. I ordered a stainless set and use both depending on what I need at the moment.

And now, the roasting pan.

You might be a roasting banshee or have never roasted anything in your life, but you'll need this on some occasion in your life. I especially like this one that comes with an insert. I've made a horribly salted corned beef brisket for my in-laws using this pan thinking I had purchased a regular brisket. BOY, was that a shocker when we sat down to eat. BUT, I would not have had any cookware to smoke overnight, then roast if it weren't for this type of pan.

Ok, so now that I have listed the definite basics, I'm going to show you some ideal items that can round out your kitchen starting with the reverse griddle.

I do not have one of these. I have a few items that put together would equal this. I want this. What a great space saver and plenty big to do bacon and pancakes at the same time. Flip it over and roast some veggies and burger simultaneously! (Adding to wish list now.)

What I would give to eat some cast iron skillet cornbread right now.

And these are items that I currently have in my kitchen that I can't live without. I happen to love and adore my Pyrex casserole dish set and measuring cup. My silpat baking mat works wonders for my cookies.

I am a huge fan of OXO Good Grips for all my cooking utensils. This 15-piece set looks like it has everything you need to round out your kitchen.

So, readers, what have I missed? This is quite a large arena of items, and I know you probably have some favorites yourself. Please do tell! 

{photo credits: crateandbarrel.com}

How to Keep the Fizz in Your Drink When Pouring Over Ice

by Caitlin

My husband has said that living with me is like living with a G-rated drug addict (an analogy that I hope you'll forgive and that I promise is tongue-in-cheek): He finds paraphernalia all over the house and I have nearly uncontrollable cravings that should be addressed quickly before things get ugly. But it's not white powder I crave: It's fizz.

Fizzy, clear, bubbly, cold, delicious sparkling water.

There are often several bottles in our fridge, but in a pinch I might have to grab a warm one out of the pack. I hate to do this, though, because as soon as the drink goes over the ice it starts to fizz like mad and by the time it settles down it's flat. By then, why bother?

My husband has saved the day (as he is wont to do), though, and my addiction to The Juice shall live on, un-threatened by a lack of pre-chilled bottles! So, how to keep your fizzy drinks from out-fizzing themselves over ice?

Wet the cubes first.

Have you noticed that the fizz stays for a second round of drink if you refill your glass? That's because the beverage has smoothed out the microscopic surface of the ice, which means there are fewer nucleation sites. In other words, there are fewer places for the CO2 to cling and make bubbles. Or something something blah blah science.

So! Rinse your ice cubes with cold water, drain the water out (stick your hand over the top of the glass and strain it loosely through your fingers. No need to get fancy. Just don't let your company see), and then pour your beverage over those beautiful, cold cubes while preserving every last thirst-quenching bubble. Voila!

(Pretend this glass has ice in it. THAT'S what your drink will look like. QUENCHING!)

 Photo from wisegeek.com.

Vegetarian Chili Dogs

By Jessica

Sometimes, even as a vegetarian, you just get a hankering for an ooey gooey chili dog. If I'm being honest here, I get that craving a lot but up until recently, I've never actually tried to fill it, I've just grabbed something else to eat and gone on about my day. Until yesterday, for the first time in I don't even know how long, I made myself a chili dog and it was GOOD. 

I was finally able to get my hands on some Field Roast sausages which I used for the "dog" portion of my chili dog. Though I would've loved to have found the frankfurter variety, the smoked apple sage sausage was tasty too. 

For the chili I turned Amy's medium chili which is a favorite around our house, even among the meat eaters. Topped with shredded cheese some and finely chopped red onion (not pictured), I chowed down before the cheese was even allowed to melt all the way and I know I'll be eating one for lunch again today. 

What's your favorite hot dog?

{Photo: me}

It's National Margarita Day! What's Your Favorite?

By Jennie

While my love for champagne is well-documented (here, here, and here), I also have a soft spot for the perfect margarita. Trouble is, the perfect margarita is kind of hard to come by. Ordering a margarita comes with some risk. It could be delicious, it could be disgusting (and neon). First margarita rule of thumb: don't drink anything neon.

My favorite margarita is actually a pretty simple one:

1 oz Grand Marnier
1-1.5 oz good tequila
Fresh lime juice of 1-2 limes
Salt for the rim

Shake and serve over ice or in a cold-as-ice glass.

{Photo source: scienceofdrink.com}

This is basically the recipe of one of the best margaritas I've had out in a restaurant (the Grand Gold at Zia Diner in Santa Fe).

A few other margaritas I've been itching to try:

Lime Sorbet Margaritas

Pink Grapefruit Margaritas

Fresh Strawberry Margaritas

Blood Orange Margaritas

Natalie's Beergaritas!

Tell me, what's your favorite margarita? Do you plan to raise a salt-rimmed glass for National Margarita Day?

Box grater newbie

by Elsha

Despite my insistence on grating my own cheese, before last night I had never used a box grater. Crazy right? Anyway, we needed a new grater so we decided to venture out and get one of these:

{photo credit: amazon.com}

And mine has green pieces instead of black, so obviously it's better. I liked this one because it has the measurement side, which is actually sort of a funny reason to pick one up since I almost never measure how much cheese I grate. And then I got to break it in, because I was making soup that called for 4 cups of grated cheddar. It was weird for me. I ended up having to turn it on its side because that's how I'm used to using a grater. Anyway, I'm interested to see whether I get used to it or if I just want to go back to a regular grater that I have to hold over a dish.

Any common kitchen gadget you've never used?

Simple Spinach

By Ariel

I think it's safe to say that my favorite food lately has become spinach. I usually have these bouts of food favoritism and eat whatever it is I love at the moment until I get sick of it. I braved mixing it in a smoothie (can't taste it!), I always add some to my breakfast sandwiches and pretend I'm eating a la Panera Bread every morning, and I usually have a side of spinach with dinner every night.  

This is my new favorite way to eat spinach, sauteed with garlic, mushrooms, and lemon juice:

It couldn't be easier to prepare:

2-3 cups raw baby spinach
juice of one lemon (or about two Tablespoons if you keep a bottle of lemon juice handy)
1/2 cup Baby-Bella mushrooms
1-2 cloves garlic

Throw the garlic, lemon juice, and mushrooms into a skillet on medium and saute until the mushrooms are almost cooked the way you like them. Add the spinach and saute until wilted. If you want to add a little kick, shake a teaspoon of red pepper flakes in with the mushrooms when you first begin.

I usually pair this spinach dish with some lemon pepper salmon (pictured by me above) but it also makes a great side for a sandwich or roasted chicken. I can't vouch for the kid or husband friendliness of this recipe, as my husband will not touch spinach with a ten-foot pole, but for those nights when I'm eating dinner solo, I usually turn to my beloved spinach. 

Does anyone else do this? Use an ingredient until they can't stand it anymore? I think it's simply due to the lack of fresh produce we get around here in the dead of winter. Our tomatoes are pale and sad and we have to do what we can with what is available. 

What foods can you not get enough of lately?

Kitchen Gadgets - The Misto

By Leslie

My new favorite kitchen gadget is this little aluminum spray can.  I first heard about it on a number of healthy living blogs, but I wasn't sure I needed it.  Now that it sits on my countertop, I've realized how useful it is.  The Misto is practical and helps when you're trying to keep things in check as far as oil usage goes.  I used to accidentally drizzle way to much oil over everything and wound up with a soggy mess, plus oil all over my fingers.  Now, I use it to add a small amount of oil when I'm sauteeing or roasting vegetables.

I also like that it's non-aerosol.  That little plastic piece in the cap pumps the oil.  Mine was purchased at Bed Bath & Beyond.  It was $9.99, but of course I used one of our 15 expired coupons that are floating all over the house and got 20% off.  I asked my boyfriend for a review of it and he said "I like it.  Although, sometimes it doesn't really spray a mist, but more of a stream.  We are still learning."  He has a point.  We'll learn!

Does anyone else own one of these and have any good/bad feelings about them?

(Picture credits - Bed Bath & Beyond and Amazon)

Robin's Egg Blue Coffee Mugs

By A'Dell

I attended a lovely bridal brunch over the weekend and while there were many wonderful things about the meal (a gruyere and asparagus omelet!) and the company (my future sister-in-law!), the thing I can't get out of my head is their positively darling coffee mugs.

It was a squareish-roundish mug, with a generously-sized handle (I strongly dislike the cramped up fingers thing I get with smaller-handled mugs) and the color is so lovely, isn't it? They looked marvelous against white linens. Turns out they're from IKEA, and can be had for a mere $3. 

This is such a hot color right now and you can find almost every appliance and accessory in this aqua/robin's egg blue hue. I keep thinking I'll be over it soon, but then I see something as simple as a $3 coffee mug from IKEA and I think, "I NEED MORE THINGS THAT COLOR IN MY KITCHEN."

(I absolutely do not need more things this color in my kitchen.) Just in case you're not ready to brave IKEA for the sole purpose of a few $3 coffee mugs, here are some other options to consider.

Arzberg Tric Coffee Cup from All Modern, $17.99

This Pantone chip inspired mug is kind of a hoot. ($14.99)

Vintage Corning Coffee Cups, $22 for a set of 5

Vintage Aqua Ceramic Coffee Cup

I Love You Turquoise Coffee Cup

I could probably do an entire post on this shop OMG SO SO SO CUTE. (Porcelain lace bowls! Ceramic Macarons! Go! Look at them!)

Yaya's Euro Bistro: Little Rock, AR

This weekend my family and I took a road trip to Little Rock to see some friends. They took us to Yaya's Euro Bistro and, you guys, it was awesome. Highly recommend if you live in Little Rock or if you are visiting. Prices weren't cheap, but were affordable. I recommend it for a date night rather than family night. Kids were accommodated, but it would have been a better experience if it was all adults at our table.

Image from Yaya's Arkansas.

For our appetizer, we had the Seafood Fondue. Not really fondue-ish, but delicious.

I had the Flatiron Steak, in an attempt to eat Paleo for my main course. Mine was served with sweet potato hash, green onions, and portabello mushrooms. My husband had the Duo of Duck, served with roasted squash. He didn't let me have any, but it looked and smelled great! Our daughter had the kids chicken strips, which were awesome!

Image from Yaya's Arkansas.

But dessert, you guys. Dessert was the best thing of the meal. We shared a phyllo-wrapped, almond bark-topped half-baked brownie with vanilla ice cream. Incredible. Absolutley incredible.

Image from Clumsy Gourmet.

So, so good. Y'all. Find a Yaya's. Get the brownie. I think we'll go visit these friends again just for the brownie. And the company. Whatever.

Yaya's is a chain, with sites in Denver, Kansas City (KS), Little Rock, and St. Louis.

Do you have a favorite restaurant destination?