Bacon, Lettuce, Tomato... and Noodles!

BLT sandwiches were one of my favorite meals as a child. As an adult, I love, love, love noodles and just can't seem to get enough of them! (I guess that's the carb loading runner in me!) So today's meal is yummy!

My mom got a magazine called Cuisine at Home in the mail randomly and she got this recipe out of there and recommended it to me... It's delicious!

(Please note the creepy cat in the background wishing to get a little bit of this delicious dish)

Ingredients:

• Bacon (the recipe calls for two strips, I used over half of the package)
• 1 carton of cherry tomatoes, halved
• 1 clove of garlic
• 1/2 teaspoon sugar
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 teaspoon red wine vinegar
• 1/2 thinly sliced leeks 
• 1 dash red pepper flakes
• 4 ounces bucatini or spaghetti (I used spaghetti) 
• 1 cup fresh spinach leaves (I just used a couple handfuls) 
• Dash and drizzle of olive oil
• 1/2 teaspoon thyme (the recipe calls for fresh, I used the spice) 

Directions:

1. Bring a pot of salted water to a boil for the pasta. 
2. Mince garlic for later use in the noodles. 
3. Cook the bacon for the pasta in a large nonstick skillet over medium (or in the oven at 400f for 25 minutes) 
4. Remove the bacon with a slotted spoon (or tongs) to a paper-towel-lined plate. 
5. Pour out all but 1 Tablespoon of the drippings from the pan. 
6. Caramelize the tomatoes and sugar in the drippings over medium heat. 
7. Cook the tomatoes until they are beginning to brown, about 5 minutes. 
8. Add the leeks and saute until wilted, about 3-4 minutes. 
9. Deglaze the skillet with the white wine. 
10. Simmer until the liquid in the pan is nearly evaporated. 
11. Add broth, vinegar, and pepper flakes. 
12. Simmer until liquid is reduced by a third, about 5 minutes. 
13. Cook pasta in boiling water according to package directions. 
14. Add the spinach, thyme and cooked bacon to the tomato mix. 
15. Transfer cooked pasta to the skillet after draining the water. 
16. Toss to coat the pasta and season with salt. 
17. Enjoy! 

Jason's rating: 4 out of 5. He said there could be more bacon (surprise, surprise!). But the cats loved staring on! He raved about the little Caprese salad that I put on the side (it's his absolute favorite!)... 

For the Caprese salad: 1 carton of halved cherry tomatoes, small balls of fresh mozarella, basil, splash of vinegar, and splash of olive oil... Mix it around and boom! 

Food Photography: From Professional to Your Kitchen Counters

Why does the food in advertisements look so much better, so much more vibrant, so much more delicious than the food you see on amateur blogs (like mine!)? The food you are seeing in advertisements is not truly food, at least not in the sense that you would want it served like that to you from the sponsoring restaurant. Phixig.com, a photography and videography website, where tips and tricks of the trade are shared amongst amateurs and professionals alike, published an article discussing all of the devious ways food stylists trick the eye of their advertisements’ audience.

In looking at this Carl’s Jr. advertisement (despite it’s ridiculously sexual innuendo) the hamburger looks just delectable…

And in fact, looks like something even I would want to eat, although I know that any hamburger coming from the drive through window would never actually look like that. What little tricks are used here?

1. The meat is completely raw on the inside. It is heated with a blow torch to the perfectly brown perfection and is then left to sit.

2. The cheese is, in fact cheese, that has been melted using a very finite tip on a steamer to ensure just the right amount of moisture and meltiness for the picture.

3. The tomatoes and lettuce have water droplets on them to insinuate freshness, but really, what burger would you eat with wet veggies on it….

4. Hair pins are used to hold the burger together in just the right composition and the sesame seeds glued into place by the photographer or food stylist.

But it gets worse. The Thanksgiving day turkey advertised by Hormel in this add is far from the bird you will sit with on your kitchen table.

The food tricks used to make this turkey look yummy are far from edible.

1. The turkey is injected with mashed potatoes to make all of its curves look just right.

2. Rather than cook the whole turkey and risk uneven coloration, the inside is left raw while the flesh is cooked with a blow torch. Should discoloration still occur, shoe polish will assist in offensive hues.

3. All of the veggies under and behind the turkey are actually not vegetables at all, but, instead, are imitation food that is considered acceptable because it is in the “background” of the advertisement.

One food stylist discussed the trends in food ads in his forum post about his career as “showing food melting, oozing, folding, dripping, pulling—all help to create images people want to eat”.

What is it about food photography that grips us so dearly? We are visual creatures wanting to like how our meal looks before we dig in. That said, I am going to share a couple of tricks to help the amateur food photographer that I have learned quickly over the last month looking at other food bloggers with amazing visual displays of their food.

1. Close-ups on the food work wonders, as long as you aren’t cutting out a whole bunch of the course.

No one wants to see the bottom side of you parmigiana and not the whole edge of the crisper at one time.

2. There is an awkward place between too close and too far.

Don’t stand in no man’s land. Or takes photos in it either!

3. Using a couple of the raw ingredients in your meal to provide a context of sorts for the finished dish makes it look like a (more) professional photo.

People like to think about what is being put in their food, whether it’s a cookie or a Thanksgiving turkey, so putting a few of the ingredients in the frame as supporting actors for the main dish leads to a stronger shot overall.

4. If you’re going to capture things in the background of the shot (which can look GREAT) be sure that it’s intentional, or at least a little bit regarded otherwise it looks sloppy.

5. Be creative and try lots of different things.

You never know what’s going to look good or not. Try lots of different things out with a course before you eat it. And take multiple shots at a time so you have a choice later rather than a single picture you snapped and hate.

Moral of a long story: No need for blow torches and shoe polish, just work with what you’ve made and it’ll come out nicely with a little thought and creativity!

Four Finds to Fit in Your Favorite Skinny Jeans

Looking at the food industry today -from restaurants to grocery stores- it can be difficult to decipher how exactly a well-rounded diet (and doesn’t that word mean that you’re going to be skinny!?!) is made and kept. I have struggled for many years figuring out how to balance flavor with calorie friendly. Weight-loss plans like the strict and expensive Nutrisystem Diet that doles out food that’s not nearly as stellar as advertised (this is what I’ve heard from friends and read online, but don’t really know myself) and the seems easier than it is Five Factor Diet lead to lots of frustration (at least for me) and some major confusion about what exactly I can and cannot be eating. Instead of suggesting another plan of how to do it, I have a different idea… It’s along the same lines as Sarah’s post “simple ways to light up any recipe” on her blog 20something cupcakes, but more big picture than just in the kitchen!

These are the four things I have found that help me when making meal decisions when I go out to eat and keep me thinking clearly when I’m figuring out my menu for the week:

1. Find the fruits and veggies.


Fresh produce never disappoints. I am a huge fan of a side of salad with most meals that I make, plus the fiber and other vitamins and nutrients found in fruits and veggies far exceeds anything that will come out of a can – or fast food bag. Plus, fresh produce always makes a good snack whether you chop it up into smaller pieces or take it as is when time runs short! Also, it helps to find a fruit or veggie that you can’t get enough of, like the Cara Cara orange with my taco above!

2. Find a way to incorporate protein AND carbohydrates.


Before I met my dear Jason  I was an all carbs girl and he was a protein heavy man… Our forces quickly meshed and transformed my meal making to a solid balance between protein and cards. The carbs provide the quick comfort and yummy taste while the protein ensures that you will stay fuller longer. It is the perfect combination and with the full feeling that comes from the protein you are likely not to eat quite as much! Although it looks like all noodles, there is lots of chicken in this delicious BLT Pasta.

3. Find a place in all of your healthy eating to have something purely for the taste.

24/7 diets are exhausting. It is no fun to crave something for weeks and finally cave only to binge on a dozen cupcakes when you truly only needed to eat one. Have your cheat foods, just keep it in moderation. Like one Terrificly Toffee Brownie!

4. Find fun recipes that are new to you to spice up your kitchen cooking experience.


No one likes a routine that you have to stick to every single day, night, week, month, etc. To keep from falling into a cooking funk keep it lively by trekking through some food blogs and recipe websites to find meals that you would love to try… Then, make them! I keep a To Cook section in my book marks that I check back to everyone once in a while to see if any of them are absolutely perfect for my making. After you make your experiment meal you can keep it as a success or delete to never be repeated… That’s how my Homemade Chicken Pot Pie started!

These are in no way going to keep you skinny, or make you skinnier, but I’ve found them to be helpful in my diet. And, of course, a solid exercise routine to erase some of the calories I cook and serve in my little pink kitchen!

My Food Philosophy: The Thought Behind my Kitchen Time

I love food. I love eating good food, making good food, and I love talking about making good food. So, I started this blog to create a forum where I can put out the favorite food I make for my fiance and myself AND to put out there my thoughts on food (and the blogs that come with them!).

One thing that can be difficult about eating out is the price. Yeah, five star food is delicious, but it can cost an arm (probably the one holding the fork!) to buy. I understand part of the price is the service and you’re not having to prepare the meal yourself (which sometimes I genuinely appreciate); however, I think good taste great taste can be achieved at a much lower cost. That said, my blog is dedicated to keeping costs low and taste high.

Another problem with great food can be the ridiculous amount of time required to get that five star taste. My time in the kitchen has shown me that you don’t have to spend the entire day preparing delicious plates to satisfy yourself (or your significant other). In fact, most of my meals are 30 minute meals. I get a little impatient when I have to wait longer than that!

Finally, I want the kitchen to be a place where you put your heart and love into your dishes. My mama always taught me that dinner was never delicious without a little love sprinkled on it. In face, she went far enough to buy a fake spice shaker that said love on the side of it… Kind of like this one:

Isn’t it precious? I thought so too! Just keep it fun and light in the kitchen… Then you won’t dread cooking. Plus, if you screw it up and things don’t taste good, laugh and then order something in! Or treat yourself to eating out therapy at your favorite restaurant!

Forgetful Me!

And in all of the planning of my future I forgot to share this with you!

Here is the first of the engagement pictures that my fiance and I got done this weekend!

Our photographer was such a sport and so amazing... We climbed into this abandoned boat that was in a little bit of water and she got all wet and didn't complain a lick! Amazing! (Check her out here) She blogs too... And teaches kindergarten... And takes pictures... I don't know how she balances it all! And I promise to post more when they are done!

Oh, the Places We'll Go!

Hi all,

I have realized that I want to push my blogging to a whole new level. If you've checked out my other blog (the cooking one) you'll realize that I'm blogging a whole lot more this year. I've realized blogging is my passion. I love to write about myself, cooking, God, running, my soon to be marriage and family. I always wanted to be good at journaling in the old-fashioned pen and paper way, but I am a writer in a public, I want to touch the world sort.

That said, the future for this little blog is short term, in that I will be moving to another site again, but not right away. Once there, my blogs will live together as one (dramatic? yes!) and you'll be able to see my recipes and my convictions about God all at one time. Hopefully, then God can grow my blog for me in all aspects of it -cooking, writing, laughing, and the list goes on.

How can you help? Please pray for me to grow. And for me to understand the best way to do all this. HTML (internet coding) is a little challenging, but I want to do this all by myself. I am trying to figure out how to mesh everything together and how to grow my readership, something that proves challenging (in a good, but at times frustrating, way). And encourage me. I get down trodden. I like to know people are looking, liking, and returning. I want to know I'm touching hearts and growing minds. I want to challenge my readers to grow in their faith and fitness while helping make the kitchen a not-so-scary zone in their house.

I hope you're as excited as me to see what He does with me from here. Actually what He does with us because you make all this more than I do.

With love and hope,

Am

Song of the Day:
After Your Heart
By: Phil Wickham

I want to be after His heart... Although it's not going to be easy to be consistent and strong in my writing, I'm going to make it happen in order to see what He has in store for me!

Stringy Cheesy Calorie Free (just kidding!) Eggplant Lasagna

I am slightly allergic to milk and struggle with ice cream, cheese, and yogurt. Ironically, one of my favorite things in any meals is stringy, melty, delicious cheesiness. So, pump myself full of lactaid (the natural version from Henry's for other allergic foodies out there!) and indulge is my take on Italian, Mexican, oh who am I kidding anything!

Enough about milk already, time for the recipe! This delicious little number has eggplant (YUM! One of my top favorite foods!) and enough melty cheese to... well, I'm not sure what you'd do with melty cheese, but you'll get your fix here!

Ingredients:

• Two eggs
• 1/2 of the 15 oz container of Skim Ricotta Cheese
• 2 cloves minced garlic
• One 16 ounce jar of Ragu (or your favorite pre-made sauce)
• No-boil lasagna noodles (so easy!)
• One 2 cup bag of shredded Italian cheeses
• Sprinkle of salt and pepper (to your liking)
• One sizable eggplant

Directions:

1. Preheat the oven to 400° F.
2. Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each.
3. Cut the eggplant into 1/2 inch slices.
4. Place half of the eggplant slices on each pan.
5. Turn to coat with the oil, then arrange in a single layer.
6. Bake until tender and lightly browned, about 20 minutes.
7. Remove eggplant from the oven.
8. Cover the bottom of the 9x9 casserole dish with spaghetti sauce.
9. Place noodles on top of the sauce, making a single layer.
10. Mix together the two eggs and ricotta cheese in a bowl.
11. Add the two cloves of minced garlic and sprinkle in salt and pepper.
12. Mix together ricotta cheese mixture.
13. Cover the noodles with 1/3 of the ricotta mix. Make sure to spread it solidly across the noodles.
14. Add another layer of sauce over the ricotta.
15. Place eggplant slices on the sauce in a single layer.
16. Add another layer of ricotta.
17. Add another layer of noodles.
18. Add another layer of sauce.
19. Add the final layer of eggplant.
20. Add another layer of sauce.
21. Add the final layer of ricotta.
22. Add the final layer of noodles.
23. Add the final layer of sauce.
24. Cover the top of the sauce with the Italian cheese. (This can be done to your liking. I happen to love cheese -did I mention that yet?- so I use a lot!)
25. Once topped to your fancy, cover the top tightly with tinfoil and pop into the oven.
26. Let cook for 40-45 minutes -until the cheese on the top is all melty and warm.
27. Remove from oven, let stand as long as you can resist (only five minutes in my kitchen!)
28. Enjoy!

Jason's rating: only 3.5 stars. He doesn't accept cheese as a legit protein. I thought the hot italian sausage I put as a side on his would work, but he said there needed to be a real protein in the lasagna. Oh, technicalities!