Simple Summer Slaw

I really love making things that challenge my idea of what I dish "should" be. I am also a big fan of using every part of the buffalo. Or chicken. Or vegetable. This slaw combined both of those. I made steamed broccoli for dinner a few days ago, I had these big leftover stalks after trimming the florets off. Leave it to my mom, and she'd probably toss them in a compost - fueling next year's vegetables is a noble pursuit, but I wanted to try something different. This afternoon, the weather is beautiful but hot, so something light, crisp and refreshing was in order. I'd say this summer slaw fits the bill.

2 broccoli stalks, about 5" long, peeled and cut into matchsticks

1 small sweet apple, chopped into matchsticks (avoiding the core)

2 small carrots, grated or cut into matchsticks

1/4 cup apple cider vinegar

2 t sugar (optional)

1 T whole grain mustard or dijon mustard

In a large bowl, toss the broccoli stalks, apples and carrots until well mixed. In a small bowl, mix the vinegar, sugar and mustard until unform. Pour over the slaw mixture and toss until evenly coated. Let sit at least 15 minutes, so the flavors get friendly. I recommend serving this with a slice or two of a good sharp cheddar.

Dinner Tonight: Tandoori Gyros

I've said it before, I'll say it again: I love ethnically confused cooking. If you're paying $30 a plate for it, go ahead and call it fusion, but if it's in my kitchen, it's ethnically confused. I have had very little Indian food in my life, because my dad is so incredibly averse to spicy food. This month's Food Network magazine had an easy recipe for chicken tandoori, and since I can control how spicy the food I make is, I was finally able to try it - with, of course, an ethnically confused spin on it.

PS - I'm so happy to finally be home, cooking in a real kitchen again!

Tandoori Gyros

Naan bread (store-bought, or, if you're feeling adventurous, make your own.)

12 oz. cooked chicken, sliced or shredded.

2 cups cauliflower, steamed

2 large Roma tomatoes, sliced

1 large sweet onion, sliced and sauteed until caramelized

6 oz plain Greek yogurt

1 small red onion, chopped

1 tablespoon tomato paste

1 tablespoon vegetable oil

3 cloves garlic, minced

1 teaspoon ground ginger

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

2 teaspoons paprika

In a food processor, blend two tablespoons of the yogurt, the red onion, tomato paste, vegetable oil, garlic, ginger, corianter, cumin, and one teaspoon of paprika until it forms a smooth paste. In a large bowl, toss the chicken, cauliflower, tomato and onion in the yogurt sauce. Spread the mixture on a foil-lined pan and broil for ten to fifteen minutes, or until lightly charred. While the chicken is in the oven, mix the remaining yogurt and paprika together. To serve, spread the yogurt sauce on the naan and put the tandoori mixture on top. Fold the naan in half and enjoy.

Whatatta?

As the semester wraps up and life gets crazy, a young woman's thoughts turn to... the fridge. How it's packed with ingredients and in desperate need of cleaning and where on earth did all these eggs come from? Today's fridge-busting recipe is not quite a fritatta, not quite a quiche... I give you, ladies and gentlemen, the whatatta. Bursting with veggies and other happy-making ingredients, it would have been the perfect way to start my afternoon if the stupid university would turn on the air conditioning in the dorms.

You will need:

2 slices of stale whole wheat bread

6 eggs

1/4 cup + 2 tablespoons milk

2 tablespoons olive oil (or butter)

1/4 cup chopped onions

1/2 cup chopped mushrooms

2 slices chopped bacon (optional - if you leave it out, add a pinch of salt)

1 1/2 cups spinach, cut into strips

1/2 tablespoon baking soda

1 medium tomato, sliced

1/2 cup shredded mozzarella cheese

Preheat oven to 350. Shred the bread into small chunks and press to cover the bottom of a lightly greased brownie pan. Beat one egg with 2 tablespoons of milk and pour over the bread to soak.

Over medium heat, saute the onions in 1 tablespoon olive oil or butter until softened; add bacon and mushrooms, and saute until caramelized. Remove the pan from the heat and let the mix cool.

In a large bowl, beat the five remaining eggs with the remaining 1/4 cup milk and the baking soda. Fold in the spinach and the cooled onion-mushroom-bacon-goodness mixture from the stove. Pour into the brownie pan over bread and egg mix, and top with sliced tomato and mozzarella cheese. Bake at 350 for about 30 minutes, or until the center is no longer runny. The whatatta will rise substantially as it bakes, but will fall once it cools. The cheese should be very well browned; if you want to slow the browning process, cover with foil during baking. Let cool slightly before serving.

Serves 4.

Calories per serving: 300

Carbs: 17 g

Fats: 18 g (mostly monounsaturated fats)

Protien: 19 g

Food, Inc on POV

I'm not a bad college student, just a modern one - I don't watch much TV. I watch a lot of laptop, but the TV I share with my roommates is turned on for two hours or less per week, and only for specific programs. I was upset when I found out I'd missed PBS's Earth Day showing of Food, Inc, a fascinating and enlightening look at where our food really comes from. But I was elated to find out that, until this Thursday, April 29, it's on PBS.org.

I cannot stress enough how important it is to know where your food comes from. The best cooks in the world can't make great food without good ingredients, and the foods we've come to accept as standard are simply sub-par; for example, Food, Inc. talks about green-picked, gas-ripened "notional tomatoes." Yes, they look like tomatoes and act like them in food, but even a child can tell the difference between the pink, watery flesh of a "notional tomato" and the succulent, ruby-colored flesh a real vine-ripened tomato that hasn't traveled halfway around the world. The bottom line: If you eat food, you need to see this movie.

Lunch Today: Focaccia Bites

Last night, I went out with my roomies to my favorite local restaurant, The Witches Brew, and Jane ordered the focaccia with tomato, rosemary and olive oil. Oh. My. It was amazing. So afterwards when we did our grocery shopping, I had visions of a home version dancing in my head. And somehow it came up that Lindsey had never tried anchovies, so they made their way into the recipe as well. These "bites" are perfectly snacky portions of focaccia, baked in muffin tins, topped individually with fresh basil, sliced tomato, and, if you so choose, anchovy.

1 package active dry yeast

3/4 cups + 1 tablespoon warm water

1/2 teaspoon sugar

3 tablespoons olive oil (1 tablespoon reserved for pans)

2 1/2 cups flour, plus extra for surfaces

1 teaspoon salt

2 small tomatoes, cored and thinly sliced (12 slices; aim for tomatoes the same width as your muffin tin)

basil, chopped, to taste

12 anchovies torn into (optional)

In a large bowl, dissolve the yeast in the warm water. Let stand until bubbles appear, about 5 minutes. Stir in sugar, 2 tablespoons olive oil, 1 cup flour, salt, and remaining flour. Turn dough out onto floured surface and knead until loose and elastic, about 5-7 minutes. Put dough in a lightly oiled bowl, turn to coat, and cover. Let rise in a warm place until doubled, 1-2 hours.

When the dough is almost done rising, grease all the muffin tins liberally with olive oil. Turn the dough out onto a floured surface. Using a bench scraper or sharp knife, divide the dough in 12 pieces, and press them into the muffin tins. Cover loosely and let rise again until doubled.

Preheat oven to 450. Dock the dough with your thumb and first three fingers, pressing to the bottom of the pan. sprinkle with basil, top with a tomato slice and, if you choose, an anchovy. If you skip the anchovies, sprinkle the tomato with a little salt - one teaspoon should cover almost the entire batch.

At 450, bake until golden brown and hollow-sounding, 20-30 minutes. Remove from muffin tins immediately, and serve still warm. Enjoy!

Nutritional info to come. For now, know they are roughly 150 calories each with the anchovies.

Dinner Tonight: Not-sta

Sometimes, I just really want comfort food, and while I consider a whole lot of things "comfort foods," one of the leading contenders for comfort champ is a big bowl of pasta, with a lot of sauce on top. But sometimes I want comfort foods on days when I've already overeaten.

This morning I went to brunch with two good friends, and had something the diner called "Eggs Florentine Benedict," which is basically regular eggs benedict with an interjection of steamed spinach between the egg and the English muffin. It was fantastic, but ironically, the one part of the meal that fell flat for me, the Hollandaise sauce, was the one part that ran me way, way over for calories. So when I came home from work with a growling tummy and a pounding headache, I had to get creative about that big bowl of pasta.

This is the solution to the pasta problem: Squash. When cut into long, thin slices, steamed squash takes on a texture enough like pasta to keep me happy. When I make this at home, I use my mom's mandoline to simplify the job, but I found tonight that I can do just fine with some focus and a chef's knife. Cut the ends off the squash, halve it crosswise, and carefully cut the halves lengthwise into wide, thin strips. Cut the strips into strings. (See why I use the mandoline?)

You will need:

1 T olive oil

1 clove garlic

1/3 cup onion, chopped

1/4 cup mushrooms, chopped

1/2 cup carrots, grated

3/4 cup water

1 small yellow squash or zucchini, cut into long, skinny strips

1 cup spinach, cut into strips

1 6-oz. can of tomato paste

Basil and oregano to taste

In a large pot over medium heat, sweat the garlic and onion and let them start to caramelize. Add the mushrooms and saute until they are wilted and tender, then the carrots. Stir in the squash strings and water. Cover and let cook until the squash is tender, about 2 minutes. Add the spinach and let cook until wilted, about 1 minute. Stir in the tomato paste, and season to taste.

All this seems like a lot, but because it's all vegetables, it cooks up quickly once the prep is done, and it serves just one person. This recipe made me two big bowls of not-pasta comfort food, and still came in right around the 400-calorie mark. Consider me comforted.

Serves: 1

Nutrition information: 404 total calories, 49g carbohydrates, 19g fat, 16 g protein, 11g fiber, 574mg sodium.

Try This: Understand Size Distortion

Weight is a difficult subject for me. I have always been a wide girl, even though I'm petite. I've struggled with weight all my life, and I feel able to talk about it now because, strangely enough, I have lost ten pounds since I started this blog in October. I'm bringing this up because I had a recent reality check about sizing distortion in women's clothing, and while not a foodie topic, I feel like I should discuss it here. Size distortion and portion distortion are the twin devils of American culture - as the "size to be" gets smaller, restaraunts push bigger and bigger portions to eat. They might be different issues, but they are inextricably linked. What you eat determines what you weigh. It took me 20 years to really grasp that concept, and now that I've got it, I'm getting healthy - but there are still a lot of people out there who don't get it.

One of my favorite things to do when there's nothing to do is browse dresses online and pick them out for my "after" photo. I mean, cute dresses exist for the big girl, but supercute is a bit beyond our reach. One of my favorite sites is ModCloth.com, and now that I'm finally seeing real progress (yay, double-digit losses!) I started looking at their sizes. And wow. They are tiny.

After a bad run-in with their customer service team - it's always a joy to be implicitly called fat by a stranger who wouldn't know you from Eve - I channeled my snow day and seething energy into a little research. Because as much as we know about Barbie's unnaturally distorted figure, what do we know about real women and their natural figures?

According to the CDC's 2009 summary of data collected between 2003 and 2006, the average American woman (AW) is 5'4" tall, weighs 169 pounds, and has a 37" waist. According to American lingerie manufacturers, she wears a 36C bra. And based on her BMI (29, the borderline between overweight and obese) and research about the relationship between the waist-to-hip ratio and weight-related health risks, she has 43.5" hips. That's about a Misses size 18.

That's what "normal" looks like, but normal is overweight. What does healthy look like?

The one thing that won't change is her height. So the hypothetical ideal average (HI) is stil 5'4". Since she's average, let's put her at 125 pounds, right in the middle of her ideal weight range, 110-140 pounds.

The AW has 37% body fat. The ideal is 20-25%; too much lower and hormones and reproductive organs are disrupted. Let's say that at 125, HI has 23.5% body fat. Based on the reversal of a fitness calculation system developed by the US Navy, she would probably have a 28" waist. Since she's healthy, she probably has 38-40" hips. And since she's no longer overweight, like the AW, her bust is likely in line with the old average of a B-cup bust. That's more like a Misses size 8.

Now what about ModCloth? Since the data I've used this far is for the "average" woman, it makes sense to reference their medium size. To create the average for the ModCloth medium, I took a random sampling of 20 dresses from the "Under $50" section and averaged their bust, waist, and hip measurements. Only half of these dresses had any stretch, including smocking, stretch material or elastic. Most of the dresses that had stretch had it only in the waist. Not all of these dresses listed a hip measurement.

Another ModCloth problem is how they do their sizing. Rather than testing the garment on a dress form to see what sizes it can fit, they lay the garment flat and measure the bust, waist and hip size across the front of the garment. I have enough problems with this method, but what it comes down to is that the measurements listed are approximately half of the measurement the garment will fit. The average I came up with was 16"-14"-18.5" - that would fit roughly a 32" bust, a 28" waist, and a 37" hip. That's a Juniors size 5. Juniors sizes are meant for girls just starting puberty, so the bust and hips are slightly smaller. A full-grown, curvy woman would have to decide between a garment with a too-big waist or a two-small bust/hip.

So let's compare:

• The average American woman is 42-37-43.5, a Misses 18.
• The healthy ideal for the average American woman is, hypothetically, 34-38-39, a Misses 8 or 10.
• And the Modcloth average medium is 32-28-37, a Juniors 5.

Even if the average woman was perfectly healthy, she couldn't fit into the average ModCloth medium. Her waist would fit, but her bust and hips would not. If she noticed this and decided to try and lose more weight in order to fit into her dress, she would probably be unsuccessful, because hips, as you know, are bones, and when you're fit, they are probably as small as they will get. Breasts, too, are hard to reduce without surgery, or extreme malnutrition.

Two inches may not seem like a huge difference, but consider this: one pound of body fat has a volume of roughly two cups, or 29 cubic inches. Even assuming that HI can lose those two inches on her bust and hips to fit into that supercute dress, it would equal a total volume of 116 cubic inches off the waist and hips alone, equal to four pounds. You can't lose weight in just one area, so she would probably lose eight pounds total trying to lose those two inches.

That would put her at 117 pounds, which is so light, it's the bare minimum for giving blood. One nasty stomach bug could be very dangerous to her health, and one restaraunt meal would blow almost all her calories for the day. She will have shifted away from a healthy medium, towards an unhealthy extreme that may encourage further size distortion and lead to eating disorders and a whole host of other psychological problems. Let me be clear: this is bad. And while my encounter with ModCloth's distain for the upper sizes left one bad taste in my mouth, this information leaves another that is far worse. Discriminating against curvy girls is one thing, but discriminating against healthy girls is far worse, and the slim margin is so enticing as a means to lose "just a little more" that I find it sickeningly insidious.

So the question is: where do we go from here? How do we tackle the difficult issue of size distortion? How do we affect change?