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ladystylestores · 4 years

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7 Day Healthy Meal Plan (June 29-July 5)

posted June 27, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

I can’t believe it is almost July 4th!! In this week’s meal plan you will notice that there is more meat (beef) for the weekend than I usually include. This is for those that might be BBQ-ing for the holiday and serving a small crowd. If meat is too expensive or hard to find, you can swap it for chicken or fish. You can also check my recipes under the July 4th holiday tab. I have also included interchangeable meals for both Saturday and Sunday lunch and dinner meals so you can pick and choose or move things around to work for your schedule. Have a safe and happy 4th!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

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THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (6/29) B: 2 hard-boiled eggs (0B 4G 0P) with slice whole grain toast (3B 3G 3P) and a peach (0B 0G 0P) L: Turkey Club (7B 8G 7P) with 2 apricots (0B 0G 0P) D: Angel Hair Pasta with Zucchini and Tomatoes (7B 7G 7P) with a green salad* (1B 1G 1P) Totals: WW Points 18B 23G 18P, Calories 1,044**

TUESDAY (6/30) B: Banana Bread Muffin in a Cup (2B 2G 2P) with 1 cup mixed berries (0B 0G 0P) L: Cobb Salad in a Jar with Buttermilk Ranch (5B 9G 5P) D: Tzatziki Fish Tacos (6B 8G 6P) and Chickpea Salad with Cucumbers (1B 5G 1P) Totals: WW Points 14B 24G 14P, Calories 1,092**

WEDNESDAY (7/1) B: Banana Bread Muffin in a Cup (2B 2G 2P) with 1 cup mixed berries (0B 0G 0P) L: Cobb Salad in a Jar with Buttermilk Ranch (5B 9G 5P) D: Zesty Lime Grilled Chicken with Pineapple Salsa (4B 8G 4P) with ½ cup brown rice (3B 3G 0P) and Perfectly Grilled Zucchini (1B 1G 1P)

Totals: WW Points 15B 23G 12P, Calories 1,056**

THURSDAY (7/2) B: Breakfast BLT Salad (4B 6G 4P) L: Italian Chopped Salad (8B 8G 8P) with 2 ounces multigrain roll (3B 3G 3P) D: Broccoli Beef (7B 7G 7P) with 1 cup cauliflower “rice” (0B 0G 0P)

Totals: WW Points 22B 24G 22P, Calories 1,041**

FRIDAY (7/3) B: Breakfast BLT Salad (4B 6G 4P) L: Italian Chopped Salad (8B 8G 8P) with 2 ounces multigrain roll (3B 3G 3P) D: Grilled Crab Legs (0B 5G 0P) with corn on the cob (0B 3G 0P) and Summer Tomato Salad (1B 1G 1P)

Totals: WW Points 16B 26G 16P, Calories 1,022**

SATURDAY (7/4) B: Breakfast Pizza*** (5B 8G 5P) L: Burger Sliders (1B 1G 7P) with Rainbow Potato Salad (5B 5G 2P) and Red, White and Blueberry Trifle (8B 9G 8P) D: Steak Kebabs with Chimichurri (4B 4G 4P) with Summer Macaroni Salad with Tomatoes and Zucchini (3B 3G 3P)

Totals: WW Points 26B 30G 29P, Calories 1,018**

SUNDAY (7/5) B: Easy Bagel Recipe (3B 4G 3P) with 2 tablespoons light cream cheese (3B 3G 3P) and a peach (0B 0G 0P) L: Greek Pasta Salad (5B 5G 5P) and Grilled Pesto Chicken and Tomato Kebabs (4B 6G 4P) D: ORDER IN!

Totals: WW Points 15B 18G 15P, Calories 593**

*Green salad includes 6 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, carrots, chickpeas and ¼ cup light vinaigrette. **This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Double dough (adjust baking powder accordingly) to make bagels Sunday.

*Google doc

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Shopping List

Produce

5 medium peaches

2 medium apricots

2 dry pints strawberries

2 dry pints blueberries

2 (6-ounce) containers berries (your choice)

4 medium lemons

3 medium limes

1 small (5-ounce) Hass avocado

1 medium banana

1 small pineapple

2 medium heads garlic

1 small and 2 medium shallots

1 small jalapeno

1 ½ pounds multi-color baby potatoes

1 (1-inch) piece fresh ginger

1 small red bell pepper

1 medium orange bell pepper

1 small bunch celery

1 small carrot

5 medium ears corn

2 small and 4 medium zucchinis

1 medium and 1 large cucumber

1 small and 1 large English cucumber

2 medium bunches scallions

1 large head broccoli

1 medium head cauliflower (or 4 cups “riced”)

½ head green cabbage

1 small and 1 medium heads Romaine lettuce

1 head butter/Bibb lettuce

1 medium head Lacinato kale

1 (5-ounce) bag/clamshell mixed greens

1 small bunch fresh spinach

1 small bunch/container fresh dill

1 small bunch/container fresh mint

1 medium bunch/container fresh basil

1 small bunch/container fresh oregano (can sub another fresh herb for garnish in Greek Pasta Salad, if desired)

1 small bunch fresh Italian parsley

1 small bunch fresh cilantro

1 dry pint plus 3 (1-pound) packages cherry or grape tomatoes

1 small, 5 medium and 6 large beef steak, heirloom or vine-ripened tomatoes

3 medium and 1 large red onion

1 medium yellow onion

Meat, Poultry and Fish

1 package center-cut bacon

1 ounce sliced genoa salami

3 ounces sliced deli turkey breast (I like Boar’s Head)

¾ pound boneless, skinless white fish fillets (such as cod, halibut or branzino)

3 ¼ pounds boneless, skinless chicken breasts

2 pound 93% lean ground beef

1 pound flank steak/

1 ¼ pound sirloin or Angus beef steak

4 pounds king, snow or Dungeness crab legs (may be in frozen section)

Grains*

1 small loaf sliced whole grain bread

1 package angel hair pasta

1 package elbow pasta

1 package rotini, cavatappi or bow tie pasta

1 package small flour tortillas (such as Mission Street Taco)

1 package panko breadcrumbs

1 small package dry brown rice (or 2 cups pre-cooked)

1 (4-ounce) multigrain roll

1 package unbleached all-purpose flour

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light mayonnaise

Crushed red pepper flakes

Light vinaigrette dressing (or make your own with ingredients in list)

Red wine vinegar

Garlic powder

Onion powder

Dried parsley

Dried basil

Oregano

Vanilla extract

Soy sauce*

Sesame oil

Sesame seeds

Yellow mustard

Dijon mustard

Optional bagel toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Apple cider vinegar

Ketchup (optional for Burger Sliders)

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 small box butter (optional, for dipping Crab Legs)

1 (8-ounce) bag shredded part-skim mozzarella cheese

1 small wedge Parmigiano Reggiano

1 small chunk Feta cheese

1 small tub light cream cheese

1 pint 1% buttermilk

1 small package crumbled gorgonzola or bleu cheese (can sub 1 tablespoon feta or mozzarella in

Cobb Salad, if desired)

1 (32-ounce) tub nonfat plain Greek yogurt (I like Stonyfield)

1 (6-ounce) container 2% plain Greek yogurt

Frozen

1 small tub whipped topping (such as TruWhip)

Canned and Jarred

2 (15-ounce) can chickpeas

1 small can fat-free sweetened condensed milk (I use Borden Eagle)

1 medium jar dill pickle chips

1 small jar pitted Kalamata olives

1 small jar whole roasted red peppers

1 (15-ounce) can reduced sodium chicken or vegetable broth

Misc. Dry Goods

1 small package granulated sugar (optional, for Banana Bread Muffin)

Optional Banana Bread Muffin add-ins: mini chocolate chips, sprinkles, chopped walnuts, chopped pecans, hemp seeds

1 small package brown sugar

Baking powder

1 (4-ounce) package white chocolate or cheesecake instant pudding mix

Cornstarch (optional, for Broccoli Beef)

1 pre-made Angel Food cake

Non-Food Items

*You can buy gluten free, if desired

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posted June 27, 2020 by Gina

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consulting-celiac-in-the-tardis · 4 years

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A College Celiac's Favorite Gluten Free Frozen Meals

New blog post! Sometimes, I love cooking a delicious gluten free meal from scratch. But during especially busy times of the year, having a gluten free frozen meal waiting for me in my kitchen makes life with celiac disease a whole lot easier. And since my life has been extra crazy the past few years due to working two jobs while also being a full-time grad student, I’ve tried my fair share of gluten free frozen meals recently.

So considering that the holidays is certainly one of the busy seasons of the year, I thought I would round up eight of my favorite gluten free frozen meal brands that I often rely on for busy days. And whether you’re looking for the best gluten free frozen pizza, easy gluten free and vegetarian pre-made meals or paleo freezer meals, I have a yummy option for you on this round up!

1. Real Good Foods

We’ll begin with a grain free and gluten free brand that consistently blows my mind: Real Good Foods. I first learned about them through a sponsored partnership opportunity, but can honestly say that I love their food. Their products range from gluten free frozen pizza made with cauliflower to grain free Italian-like entrees to stuffed chicken breasts. All of their products are gluten free and grain free (they do contain dairy, FYI!) and I’ve loved every version that I’ve tried.

My personal favorites are the Pepperoni Grain Free pizza, which are single-serve size, and the Spinach Artichoke Stuffed Chicken Breasts. Most of their products are completely pre-cooked so you can whip them up super fast in the microwave or oven. If you’re looking for delicious gluten free and low carb freezer meal options, Real Good Foods is a tasty brand to start with.

2. Saffron Road

Saffron Road is another gluten free company that was kind enough to reach out to me on Instagram and even surprised me with a few samples during an especially crazzzzy week at grad school. I’m often a bit cautious with trying pre-made curries since I’m a baby when it comes to spice, but even their medium spicy Madras Curry with Chicken Meatballs was mild enough for my taste buds to handle. But there was still tons of flavor.

Besides all of their gluten free frozen foods being certified gluten free, Saffron Road’s entrees also include a few vegan options like (one of my favorites) the Vegetable Biryani and a Vegetable Pad Thai. I haven’t ever tried any of their enchiladas or lamb dishes, but all of the Saffron Roads frozen foods I have eaten have impressed me with how tender the meat tasted (if it was included), how well everything was spiced and the soft, pillowy texture the basmati rice. I also love that these gluten free meals are suuuuper convenient since you can just pop them into the microwave for a few minutes and dig in.

3. Scott and Jon's Shrimp Bowls

I’ve never considered myself a huge shrimp lover but Scott and Jon's Shrimp Bowls have definitely put me on the path to conversion! They do sell some pasta bowls that are not gluten free, so be sure to grab their rice bowls if you’re interested. And note that these gluten free freezer meals are indicated gluten free, but are not certified gluten free if that is a trait you look for in all your meals. However, their gluten free shrimp and rice bowls are very delicious. Again, I was a bit worried that their Shrimp Jambalaya bowl would be too spicy for me, but the fluffy white rice was the perfect mild accompaniment to the spiced shrimp and crunchy bell pepper, celery and onion. I liked their Cilantro Lime Shrimp Rice Bowl even more since it basically tasted like a burrito bowl with a seafood twist.

I’ve seen these meals on sale pretty often at local grocery stores like Hy-Vee and if you are interested in lower-calorie options, these gluten free freezer meals are 300 calories or less each. I think the meals could definitely do with some more shrimp and toppings, as sometimes I ended up with a bowl of rice near the end of eating, but when I’m craving seafood and don’t have time to cook, I greatly appreciate Scott and Jon’s for providing a gluten free option.

4. Path of Life

Whether you’re looking for a full gluten free frozen meal or just easy sides to make cooking a lot quicker, Path of Life’s frozen quinoa mixes are one of my favorite products to keep in my freezer. Path of Life also offers frozen cauliflower rice and roasted cauliflower blends, and all their products are certified gluten free.

My personal favorite are their Southwest Mango Quinoa Blend, which has black beans, fire-roasted corn and cilantro and lime, and their Deep Roots Quinoa Blend with root veggies (yay for sweet potato!) and kale. You can eat these frozen quinoa meals on their own, but I find them even tastier when paired with other odds and ends I already have in my kitchen, like avocado, leftover salmon or hummus, added to a wrap, etc.

5. Beetnik Foods

If you’re looking for certified gluten free freezer meals or paleo frozen meals, Beetnik Foods is one brand that should be on the top of your list. All their foods are also certified USDA organic and they’ve recently added even more meal options to their line-up. Beetnik Foods offers frozen meals ranging from Fire Roasted Pepper Steak with Whipped Potato to Grassfed Beef Meatballs to Sesame Ginger Chicken. My personal favorites include their Lemongrass Chicken (I could smother the thick lemongrass sauce in this meal on basically any savory dish and live happily!) and their Chicken Meatballs in marinara sauce.

Again, these meals are super convenient to make since they come out delicious just from the microwave. I also love that they include more vegetables than most freezer meals and that all the meat is always super moist and tender. All of Beetnik Foods’ meals do contain meat, so they aren’t a good option for everyone. However, if you eat paleo or just want an easy certified gluten free meal, Beetnik Foods is definitely a quality buy.

6. Feel Good Foods

Finally, a gluten free freezer meal that can help satisfy your take out cravings! I again discovered Feel Good Foods via Instagram, and was sold at first bite. All of their products are certified gluten free, non-GMO and they also use antibiotic-free proteins. My favorite part, though, is that Feel Good Foods offer gluten free alternatives that are often in limited supply: in particular, egg rolls, taquitos, potstickers, empanadas and snack bites.

So far, one of my surprise favorites has been their Chicken and Chipotle Taquitos. I wasn’t expecting too much from a stuffed corn tortilla, but the chicken was super tender and flavorful and the tortilla got deliciously crispy in the oven. The taquitos were on the edge of being too spicy for me (I am team mild), but the flavor was worth it and I appreciated that the onions mixed in with the chicken were very subtle. I’ve actually never had an empanada, potsticker or egg roll since my celiac diagnosis, so I’m hoping to try some of those soon!

7. Mikey's

Whether you're gluten free, grain free or just want a healthy freezer meal to keep for busy days, Mikey's is a brand you need to know about. I'm an ambassador of theirs and was immediately blown away by how all their products are gluten free, grain free, soy free and dairy free. Then I taste tested a bunch of products and soon found myself addicted to Mikey's fluffy, grain free English muffins, soft and chewy cassava tortillas and dairy free pizza pockets that take me back to bagel bites and after-school snacks.

I also love that all of Mikey's products can be defrosted quickly, and Mikey's also offers goodies like paleo muffin tops, a grain-free pizza crust and egg pockets, all made of simple ingredients.

8. Blake’s Chicken Pot Pie

If you’re craving gluten free comfort food and don’t have the time or energy to make it yourself, you might love my mom’s go-to Walmart treat: Blake’s Gluten Free Chicken Pot Pie! This gluten free freezer meal is also milk free, and Blake's offers a cornbread crust version too. Since Blake's regular chicken pot pie is nearly identical to the gluten free version, make sure you look for the gluten free symbol on the front of the box.

As for how it tastes, I actually haven’t given it a try yet. However, my mom is a huge fan of the flaky crust and tender chicken, and appreciates that it’s still light enough to not upset her sensitive stomach. My mom usually bulks it up with some extra rice and chicken, but you can eat it on its own for a lower calorie meal as well.

The Bottom Line of Gluten Free Freezer Meals

When you have celiac disease or a medically restricted diet, it can be hard to find safe, easy and quick meals. I know that in college, I definitely felt jealous about how easy it was for my friends to grab a frozen pizza or ramen cup while my gluten free food typically took more work and time. Luckily, even just since my celiac diagnosis six years ago, there are a lot more delicious gluten free freezer foods out in the world - and whether you’re craving Asian, Italian, Indian or classic comfort food, there is a gluten free freezer meal out there for you. And hopefully this round up gave you some solid places to start your yummy, convenient gluten free eating! Which of these freezer meals sounds yummiest to you? Tell me in the comments!

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zed-air · 6 years

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On the Road: 2018 Ottawa

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Wagons east! Next stop: Ottawa

Only visit thus far: 2018.

Click the “keep reading” link below for blog, photos, and more.

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TRAVEL / ARRIVAL / LODGING

We left Toronto via VIA Rail bound for Ottawa, with the train making a few minor stops along the route. I don’t know how popular or utilized Canada’s train system is between Alberta and Manitoba, but I imagine it gets more-regular, higher-volume use in central and eastern Canada, and in the rockies. It’s a scenic way to travel, if you’re traveling someplace scenic. I’ve done plenty of European trains in the past, but only once previously in Canada, back in 2010, heading west from Montreal to Toronto. That first trip inspired some unexpected motion sickness (oddly jittery ride), and was plagued by neighbouring passengers loudly having an idiotic conversation. No such issues this time around.

We sat in a booth-like configuration facing one another with a table between us and one stranger. Trip took about four hours, which passed well-enough, though my body wasn’t happy with me following the 12km Toronto walk I’d recently completed. Hard to get/stay comfortable when everything hurts. I spent most of the ride reading Anthony Bourdain’s A Cook’s Tour, and ate a pricey but strategic ham & cheese sandwich from the VIA menu.

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Upon arrival, we took the bus into town and then walked to our Air B&B near the university. The climate here, even during this part of the year, is sweltering and stiflingly humid. The unit where we stayed is a suite in an old house - one probably occupied by two students for the majority of the year. It had many signs of being hastily renovated by an amateur trying to spruce things up unsuccessfully. The layout was bizarre and bordering on non-functional in most rooms, and overall was grittier and dumpier than had been advertised. There was also no air conditioning, but thankfully there were two rotary fans available. Most evenings were spent reading on the awful little couch in the common area.

The unit didn’t have a dishwasher machine, nor could I find a plug for the sink (which I didn’t notice was absent until our last night when I planned to do all the washing up at once). As a result, I’m not sure if the supplied dishes/flatware/etc had been washed properly by the owners or previous guests/tenants, or ever. (They... seemed clean?) So I had to improvise a solution in order to wash anything. But no AC in this climate, the bad layout, uncomfortable rooms, kitchen mysteries, etc. - and it was more expensive than the better one we’d just left in Toronto. I’d be unlikely to stay in this place ever again.

RIDEAU STREET / ORIENTATION / TRANSIT

We were based near the University just south of Rideau. Other parts of the neighbourhood felt like they were peppered with drug dens, but no one caused trouble for us. From Rideau, we were able to reach the market nearby, as well as the parliament area and the interprovincial bridge. Pretty walkable and not likely to get lost. We walked a great deal, as usual.

Rideau also had several grocery stores, along with record and book stores, and the Ottawa-branch of Steve’s Music (I’d also visited the same store in Toronto, but liked Ottawa’s better). I really did a lousy job exploring book/record shops on this trip, and missed out visiting any here.

Transit in Ottawa echoes Edmonton’s: unreliable. On a particularly hot afternoon where we had an appointment to keep, our bus passed us by without stopping, after already running late. Maybe their definition of “full “is different from ours. Later transit efforts proved more successful. There’s a lot of construction going on, as Ottawa works toward implementing an underground LRT system.

BEST BREAKFASTS

All my best breakfasts in Ottawa involved smoked salmon. Zak’s Diner does a nice salmon and eggs plate with salad, potatoes, bagel, and beans. They also offer Benedicts, but given the “all-day breakfast” service, I wasn’t sure how fresh the Hollandaise would be. I didn’t regret my order. I like their slogan: “Don’t Starve!”

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Elsewhere in the market, The Original Continental Bagel Co. served decent Montreal-style bagels in various unpretentious sandwich presentations. I did lox, onions, and cream cheese. Solid breakfast, but not too heavy a start to the day.

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BEST DINNERS

Bite Burger House serves a variety of different gourmet-meat burgers. Normally that’s not really my thing, but they did a good job of it. I had a swiss & mushroom burger, and and a surprisingly good Old Fashioned. And the leftover, mac & cheese ended up being our daughter’s supper for the next two nights. It was also good, and surprisingly rich.

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Le Mein Craft Noodles was good but also ludicrous. They have a very small menu (half of which seems to only be available on weekends). So you basically order noodle bowls, some contain broth, some don’t. You pick your size of noodles, size of bowl, and level of spiciness. The missus and I had the same kind of soup, with different noodles. Hers was spicy and small (which was roughly the size of a large pho in most places). Mine was mild and large, and took up half the table. It was literally a tureen-sized bowl, probably with 2L of broth. And the noodles, while tasty, were almost impossible to lift because of their size. I ate as much as I could before we had to get the wee one to bed, and took the rest home. I’m not sure I received all of my broth in the container, though I suppose the noodles might have continued to absorb the fluid. There was virtually no broth in the container when I next opened it, sadly.

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OTHER MEALS AND ALMOST MEALS

First food in town was down Rideau at the well-regarded Shawarma Palace. As it was near bed time, I walked over, grabbed a chicken shawarma platter takeaway, and we all shared it back at the house. Not bad, though the chicken was pretty dry by the time I got any in me.

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Our main reason for the detour to Ottawa was to visit a friend of ours who now lives here. We haven’t seen her for several years. The Lieutenant’s Pump is a pub she recommended over in the Elgin area where we met her for lunch. They make a decent grilled-cheese-plus sandwich, though I wasn’t mad about the service. The shaded patio was nice on the hot day, but did give everything a yellow hue. Shaded or otherwise, the humidity was impossible to escape outdoors.

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On our last day in town, we again connected with our friend for lunch. After a long walk together, we stopped at another of her recommended joints in Little Italy: Pub Italia. I couldn’t really figure out the theme of the place, but it’s sort of an Irish Pub, in Little Italy, but decked out in lots of religious themes. A heavily air-conditioned curiosity. I offended our server by ordering a Ukrainian beer by its name, which apparently nobody else has ever done, and she refused to try and pronounce it once she understood what I’d ordered. L’vivs’ke Beer for breakfast, followed by a disappointingly cardboard-like Margherita pizza. The beer was good, though.

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Another good idea on a hot day: blackberry and lemon gelato. Also gave this Harvey & Vern’s Cream Soda a try, though sodas and ice cream are only a good pairing if you mix them.

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HISTORICAL BUILDINGS / MUSEUMS

My past has left me jaded and indifferent to most museums, galleries, and other historical fancy places. I’ve seen enough cathedrals, palaces, etc. to last a lifetime, and really don’t need to see any others - unless the subject matter is something very special to me. I didn’t bother entering the parliament or any of the Canadian Gov’t buildings while we were here, though my wife did explore some of those related to her interests.

We did cross the Interprovincial Bridge and visited the Canadian Museum of History (formerly the Canadian Museum of Civilization) one afternoon. I best enjoyed the 20th Century area, but there’s lots of stuff here to explore if you’re into Canada as a subject. The wee one also enjoyed the museum’s area for children.

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We also visited the Victoria Memorial Museum toward the end of our stay. It contains lots of exhibitions to do with animals, plants, fossils, the sea, etc. Over their entrance is a large inflated jellyfish which my daughter has decided is her friend and for whom she authored an elaborate history.

Given the time of year, it seems as though every school within 100km of Ottawa is scheduling their field trips to coincide with our visit. This place was overrun with groups of screaming teenagers, confused school children, and frazzled chaperones. Busy to the point of being difficult to walk around because you’d suddenly get swarmed, jammed-up, and passed-by, and it would happen again two minutes later. Several areas contained live animals in aquaria or in display cases, and too many people tapped, banged, yelled, or otherwise disturbed the inhabitants for my liking.

Hard to enjoy yourself here, under the circumstances, which was a shame.

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CITY ATTITUDE / STYLE / CLIMATE

I’ve had a hard time getting a sense of who/what Ottawa is during this stay. One of the strange things about the place is that it really feels like Edmonton, which was totally unexpected. Not in the sense of weather, of course, but in the architecture and general run-down feeling of several areas we visited. If Edmonton still had 100 year old walk-ups strewn about, the effect would be even stronger. Even our friend living in Ottawa thought so. It’s not a town I’ve ever given much thought to, so I don’t know what I expected going in - maybe, being a Federal capital, that it might have more of an international flavour to it. Other than hearing a lot more French spoken, I didn’t really get a sense of that.

As I’ve already said, the weather here is bordering on inhuman for someone from the dry prairies. Most days were very warm. Every day was very humid. Another peculiarity: the hottest point of the day, every day, seemed to begin around 10:00PM (22:00), after dark, and then continued to intensify into the night, radiating through every room. Ottawa is further south than Edmonton, so the sky was dark around 9:00PM (21:00) every night, adding to the bizarre dynamic.

Most of the areas of Toronto we visited had average-to-good-looking people dressed badly. On average, the people in Ottawa were dressed much better, but often more conservatively. Many people of all genders could be seen wearing shorts, though they fit better here - and given the ghastly humidity it’s almost hard to blame them. Almost. And, as was the case with the museums we visited, endless packs of tourist groups and students in the wilderness clogged sidewalks and doorways.

LEAVING / AIRPORT

We really expected a deluge on our last day, thanks to the clouds and peak humidity, but it didn’t happen before we left. A rocky and prolonged bus ride took us to the airport, winding through the previously-unseen downtown before landing on a freeway area. The downtown looked rather like Edmonton’s too. Major areas of both cities must have been built-up heavily in the 1970s.

The airport itself was fine, but curiously busy. A long, long line at security had other travellers confused as well. One woman near us who visits the airport regularly told me she’d never seen the security line so long before. No idea why today was different. Airport food is almost as notoriously uninteresting as airplane food. With few dining options in the terminal; we opted for pre-made cafe sandwiches - pricey but adequate. The airport had a small play area for toddlers, where our daughter played without issue for a long time and befriended any other kids who wandered into her domain.

Air Canada can be hit-and-miss, but the fight home was one of the best I’ve had in years - and only marginally longer than a flight from Toronto would have been. This was an unfamiliar configuration of airplane - two rows of paired seats all the way down, rather than rows of three or some other stagger. I guess fewer people fly to Edmonton from Ottawa than from Toronto, hence the smaller plane. My seat-mate was unobtrusive enough to have not existed, which was nice. Our daughter nearly slept the whole way home, which mystified her parents as it has never happened before.

______

CLOSING THOUGHTS

Ottawa’s a bit of a question mark to me. I went in with no strong expectations, but left underwhelmed. It felt a lot like bizarro-Edmonton to me, and that’s kind of how I have to frame it.

In my life, I’ve heard/read countless people who had no background in Edmonton criticize the city as ugly, formless, unnecessary, or any other number of pejorative descriptions. Though far from perfect, I never agreed with those assessments of Edmonton. But I have history there; they don’t. Those critics didn’t get Edmonton, and didn’t bother trying to. Having been to Ottawa, I think I understand how they felt for the first time.

Ottawa: It’s Alright - not much of a slogan, but it fits.

Our friend is happy living here, and I’m glad for that. Unless something changes someday, we’ve probably no reason to return. For better or worse, it didn’t really make much of an impression on me.

#oskar zybart #blog #on the road #ottawa #ontario #canada

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cucinacarmela-blog · 6 years

Text

Kenji's Favorite Recipes of 2017

New Post has been published on http://cucinacarmela.com/kenjis-favorite-recipes-of-2017/

Kenji's Favorite Recipes of 2017

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[Photographs: J. Kenji Lopez-Alt, unless otherwise noted]

Every year is different, but this year has been extra different for me. I’ve spent a big chunk of my time working on a second book (currently slated for release sometime in 2019). The book has a much stronger emphasis on non-American techniques and recipes than my first book did, which happily coincides with the way I typically like to eat at home. I’ve also been hard at work on the opening of Wursthall (come join us for beer and sausage in San Mateo when we open the doors in February)! And oh yeah, my wife and I also created human life pretty much from scratch and I’ve discovered that I enjoy stay-at-home-dad’ing even more than I enjoy testing recipes and writing all day every day (which is to say, a lot).

So there’s really one thematic element you’re gonna see in this list: Easy and delicious family meals, with a few weekend projects thrown in for good measure.

Pressure Cooker Chile Verde

As a new parent who doesn’t have as much time on his hands to cook as he used to, this is my favorite type of pressure cooker recipe. No pre-cooking, no searing, no simmering, no added liquid to water down flavor, no nothing. Just dump a bunch of roughly chopped ingredients into the cooker, seal her up, and let her go. By the time dinner time rolls around, you’ve got yourself a rich, complex stew with tender chunks of pork bathed in chilies and tomatillos. The best part is you can make as much as your pressure cooker will handle. Spend 15 minutes in the kitchen, then get ready to eat for days.

Get the recipe and technique for Pressure Cooker Chile Verde »

Caldo Verde

“So, what’s this soup? Just potatoes and kale simmered together until they’re mushy? Hmm. Sounds boring,” is what you might be saying to yourself in your head. And yeah. Potatoes and kale sounds kinda boring to me too. Yet when you actually cook up this classic Portuguese soup (and okay, it also gets some onions, chicken broth, and, if you’re so inclined, some chouriço), you’ll watch as those chunks of potato slowly break down and thicken up the soup while the kale reveals flavors you never knew it had. It all transforms into something comforting and hearty without being overly heavy.

Get the recipe and technique for Calo Verde »

3-Ingredient Mac and Cheese

This is one of those “wait, is it really that simple?” recipes. It takes just three ingredients—pasta, cheese, and evaporated milk (in equal parts!)—and ends with a stovetop mac and cheese that is just as creamy, gooey, and delicious as far more complex recipes. Cooking the pasta in barely enough water to cover it and allowing that water to completely evaporate to concentrate starch (an emulsifying powerhouse) is the secret.

Get the recipe and technique for 3-Ingredient Mac and Cheese »

One-Pot Pozole Verde

This is a bright green version of the classic Mexican meat-and-hominy soup. Made by combining several green ingredients (tomatillos, chilies, cilantro, pepitas, etc.) along with chicken and hominy, it all comes together in a single pot. The trick is adding things in the right order and at the right time in order to maximize the flavor of each ingredient and layer them into a cohesive whole.

Get the recipe and technique for One-Pot Pozole Verde »

BraveTart’s Magic Bagels

[Photograph: Vicky Wasik]

I’ve been on my own personal quest to bake the perfect bagel at home ever since moving from New York to California (where the bagel pickings are a whole lot slimmer). Leave it to Stella to publish a recipe that beats any of my attempts. By incorporated a tangzhong—a cooked flour-and-water paste that gets added to the dough—she’s able to greatly increase the shelf-life of the bagels. Most bagels aren’t worth their hole even an hour out of the oven. I’ve eaten Stella’s bagels two days later (toasted whole before slicing, of course; we are not savages who toast sliced bagels) and still got that perfect crisp-on-the-outside, chewy-in-the-middle bagel experience.

P.S. I am still working on my own personal recipe which, depending on how testing continues, may or may not make it into my next book.

Get the recipe and technique for BraveTart’s Magic Bagels »

Kickass Quesadillas

I’ve been making some variation of this style of quesadilla for a couple decades. They’re sort of like microwaving a flour tortilla with cheese except a little more work and a lot less sadness. The first key is to combine additional ingredients and aromatics directly into the grated cheese for even melting and flavor throughout (cilantro and chopped pickled jalapeño are my go-to late-night-snack), then it’s just a matter of using enough oil and managing your heat so your quesadillas end up extra-crispy on the outside and fully-melted and gooey in the middle.

Get the recipe and technique for Kickass Quesadillas »

Detroit-Style Pan Pizza

I’ve been carefully orchestrating Alicia’s pizza-eating experience since before birth, starting with ensuring that my wife Adri ate only the finest pizzas while she was pregnant. Currently I’m using a historical approach to her education. She started with Neapolitan, then moved on to New York-style slices. Next on her agenda is a New Haven-style apizza which would complete her tour of the offerings from the three pizza capitals of the world.

New Haven, New York, and Napoli may be the cheese-and-tomato-topped-bread capitols of the world, but Detroit, with its signature rectangular pies originally baked in blue steel pans used in the automotive industry, certainly deserves a seat at the United Nations of Pizza. My recipe is the culmination of a years-long love affair with Detroit-style pizza, delivering an extra-crispy crust with a tall, airy, and chewy crumb, a balanced tomato sauce, and of course those signature blackened crispy cheese edges. I can’t wait for her to try it.

Get the recipe and technique for Detroit-Style Pan Pizza »

Pasta Primavera

Once a classic, pasta primavera has suffered from the Olive Garden-ification effect where lightness, freshness, and seasonality go out the window for more cheese, more cream, and more year-round uniformity. There’s nothing wrong with creamy dishes you can eat year round, but dammit, I want my pasta primavera to actually taste like spring.

This recipe only works for a few months out of the year when those green spring vegetables—asparagus, peas, fava beans, snap peas, etc.—are at their sweetest, snappiest, and most tender. And what a good few months those are! My version of the dish uses a technique I learned from Melissa Clark at the New York Times, who uses crème fraîche to bind her sauce together. It all gets lightened up with some fresh lemon juice and parsley.

Alicia hasn’t been of eating age during spring yet, but boy does she love pasta and vegetables. I have a feeling she’ll do just fine with this one.

Get the recipe and technique for Pasta Primavera »

Egg-in-a-Hole for You and Your Spawn

OK, here’s a secret*: I really like cooking for Alicia and she really seems to enjoy eating what I cook. Sometimes** I even succumb to the temptation to make everything cute and and put together teeny-tiny mini versions of my food for her. Tiny sandwiches, tiny salads, tiny pancakes, tiny bowls of noodles, tiny quesadillas, tiny stir-fries, etc. This particular one is probably the cutest thing I’ve ever seen my own two hands make. You start by cutting a circle out of a slice of bread, then frying it up with an egg in the middle. Meanwhile, you cut a smaller circle inside the circle you just cut out and fry a second, smaller quail egg inside that new hole. One slice of toast, two different eggs, and you’ve got a nice little breakfast for you and your spawn.

*not a secret.

**all the time

I haven’t found eggs small enough to dive in a third layer. Yet.

Get the recipe and technique for Egg-in-a-Hole for You and Your Spawn »

Erdäpfelsalat

Have I mentioned I’m opening a restaurant soon? I am! Wursthall, a German and Austrian-style beer hall is gonna be opening up near my home in San Mateo around February 2018. A while back, I was debating whether to put Austrian or German-style potato salad on the menu. A “research” trip through Austria and Bavaria, where I fell in love with Austrian erdäpfelsalat, helped me decide. It’s looser and creamier than an American or German potato salad, yet contains very little fat. Instead, it’s dressed with vinegar, aromatics, and broth (typically a white beef or chicken broth), along with just a touch of oil.

One problem with making Austrian potato salad in the United States is that it’s impossible to find those uniquely sweet and earthy yellow Austrian potatoes, but I’ve found that so long as pure authenticity of flavor is not your goal (authenticity is way overrated), some good American potatoes can make a salad that’s equally tasty, if a little different.

Get the recipe and technique for Erdäpfelsalat »

New Orleans Red Beans and Rice

Alright, so Alicia may like pasta and vegetables and fruit and meat and bread and cheese and everything else, but she loves beans. She can sit for a full half hour*** at a stretch, diligently picking up a single bean at a time between her thumb and forefinger (the only utensils she’s currently proficient with) and carefully transferring it to her tongue, using her eight baby teeth to mash them up.

I also love beans, and it’s hard to think of a bean dish I love more than New Orleans Red Beans and Rice. Red beans simmered all day with spicy sausage

***It’s amazing how much time compression occurs as a new parent. I get a full half hour of quiet time?!? Think of everything I can accomplish!

Get the recipe and technique for »

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jlcolby · 6 years

Photo

New Post has been published on http://cookingtipsguide.com/kenjis-favorite-recipes-of-2017/

Kenji's Favorite Recipes of 2017

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[Photographs: J. Kenji Lopez-Alt, unless otherwise noted]

So there’s really one thematic element you’re gonna see in this list: Easy and delicious family meals, with a few weekend projects thrown in for good measure.

Pressure Cooker Chile Verde

Get the recipe and technique for Pressure Cooker Chile Verde »

Caldo Verde

Get the recipe and technique for Calo Verde »

3-Ingredient Mac and Cheese

Get the recipe and technique for 3-Ingredient Mac and Cheese »

One-Pot Pozole Verde

Get the recipe and technique for One-Pot Pozole Verde »

BraveTart’s Magic Bagels

[Photograph: Vicky Wasik]

P.S. I am still working on my own personal recipe which, depending on how testing continues, may or may not make it into my next book.

Get the recipe and technique for BraveTart’s Magic Bagels »

Kickass Quesadillas

Get the recipe and technique for Kickass Quesadillas »

Detroit-Style Pan Pizza

Get the recipe and technique for Detroit-Style Pan Pizza »

Pasta Primavera

Alicia hasn’t been of eating age during spring yet, but boy does she love pasta and vegetables. I have a feeling she’ll do just fine with this one.

Get the recipe and technique for Pasta Primavera »

Egg-in-a-Hole for You and Your Spawn

*not a secret.

**all the time

I haven’t found eggs small enough to dive in a third layer. Yet.

Get the recipe and technique for Egg-in-a-Hole for You and Your Spawn »

Erdäpfelsalat

Get the recipe and technique for Erdäpfelsalat »

New Orleans Red Beans and Rice

I also love beans, and it’s hard to think of a bean dish I love more than New Orleans Red Beans and Rice. Red beans simmered all day with spicy sausage

***It’s amazing how much time compression occurs as a new parent. I get a full half hour of quiet time?!? Think of everything I can accomplish!

Get the recipe and technique for »

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mgjansen81 · 6 years

Text

Kenji's Favorite Recipes of 2017

New Post has been published on https://makesomethingtasty.com/kenjis-favorite-recipes-of-2017/

Kenji's Favorite Recipes of 2017

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[Photographs: J. Kenji Lopez-Alt, unless otherwise noted]

So there’s really one thematic element you’re gonna see in this list: Easy and delicious family meals, with a few weekend projects thrown in for good measure.

Pressure Cooker Chile Verde

Get the recipe and technique for Pressure Cooker Chile Verde »

Caldo Verde

Get the recipe and technique for Calo Verde »

3-Ingredient Mac and Cheese

Get the recipe and technique for 3-Ingredient Mac and Cheese »

One-Pot Pozole Verde

Get the recipe and technique for One-Pot Pozole Verde »

BraveTart’s Magic Bagels

[Photograph: Vicky Wasik]

P.S. I am still working on my own personal recipe which, depending on how testing continues, may or may not make it into my next book.

Get the recipe and technique for BraveTart’s Magic Bagels »

Kickass Quesadillas

Get the recipe and technique for Kickass Quesadillas »

Detroit-Style Pan Pizza

Get the recipe and technique for Detroit-Style Pan Pizza »

Pasta Primavera

Alicia hasn’t been of eating age during spring yet, but boy does she love pasta and vegetables. I have a feeling she’ll do just fine with this one.

Get the recipe and technique for Pasta Primavera »

Egg-in-a-Hole for You and Your Spawn

*not a secret.

**all the time

I haven’t found eggs small enough to dive in a third layer. Yet.

Get the recipe and technique for Egg-in-a-Hole for You and Your Spawn »

Erdäpfelsalat

Get the recipe and technique for Erdäpfelsalat »

New Orleans Red Beans and Rice

I also love beans, and it’s hard to think of a bean dish I love more than New Orleans Red Beans and Rice. Red beans simmered all day with spicy sausage

***It’s amazing how much time compression occurs as a new parent. I get a full half hour of quiet time?!? Think of everything I can accomplish!

Get the recipe and technique for »

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nielsencooking-blog · 6 years

Text

Kenji's Favorite Recipes of 2017

New Post has been published on http://nielsencooking.com/kenjis-favorite-recipes-of-2017/

Kenji's Favorite Recipes of 2017

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "nielsenwood.com-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

[Photographs: J. Kenji Lopez-Alt, unless otherwise noted]

So there’s really one thematic element you’re gonna see in this list: Easy and delicious family meals, with a few weekend projects thrown in for good measure.

Pressure Cooker Chile Verde

Get the recipe and technique for Pressure Cooker Chile Verde »

Caldo Verde

Get the recipe and technique for Calo Verde »

3-Ingredient Mac and Cheese

Get the recipe and technique for 3-Ingredient Mac and Cheese »

One-Pot Pozole Verde

Get the recipe and technique for One-Pot Pozole Verde »

BraveTart’s Magic Bagels

[Photograph: Vicky Wasik]

P.S. I am still working on my own personal recipe which, depending on how testing continues, may or may not make it into my next book.

Get the recipe and technique for BraveTart’s Magic Bagels »

Kickass Quesadillas

Get the recipe and technique for Kickass Quesadillas »

Detroit-Style Pan Pizza

Get the recipe and technique for Detroit-Style Pan Pizza »

Pasta Primavera

Alicia hasn’t been of eating age during spring yet, but boy does she love pasta and vegetables. I have a feeling she’ll do just fine with this one.

Get the recipe and technique for Pasta Primavera »

Egg-in-a-Hole for You and Your Spawn

*not a secret.

**all the time

I haven’t found eggs small enough to dive in a third layer. Yet.

Get the recipe and technique for Egg-in-a-Hole for You and Your Spawn »

Erdäpfelsalat

Get the recipe and technique for Erdäpfelsalat »

New Orleans Red Beans and Rice

I also love beans, and it’s hard to think of a bean dish I love more than New Orleans Red Beans and Rice. Red beans simmered all day with spicy sausage

***It’s amazing how much time compression occurs as a new parent. I get a full half hour of quiet time?!? Think of everything I can accomplish!

Get the recipe and technique for »

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