February 2012 | Simple, Good and Tasty, page 2

Soupapalooza! Kicking Off the New Year with Four Rockin' Soups in Four Weeks

Posted in Recipes on Fri, 02/10/2012 - 8:00am by Gabriela Lambert -

It's a good thing Minnesota is (typically) such a cold and snowy place as we turn the calendar page to a new year, because for the second year in a row, my New Year's resolution has involved soup. Here's a tip apropos of resolutions, people: Don't bite off more than you can chew, or slurp. Last year, I resolved to figure out a way to make a delicious vegetable soup that satisfied my hungry, winter (read: carnivorous) self and I did it! It pays to make super attainable resolutions. The vegetable stock and the soup itself are recipes I go back to time and time again, and each time I do, I feel warm, nourished, happy and yes, a wee bit virtuous. This year, as I was thinking of things in my life I wanted to change in 2012, I somehow fell right back into a pot of soup.

A Cyclist's Consomme

Posted in on Thu, 02/09/2012 - 8:00am by Benjamin Krikava -

For me one of the best parts of a vigorous bike ride is the anticipation of a well-earned meal at its completion. I often reward myself with high calorie fare like a fried egg sandwich with mustard, mayo, and pickles. Mini pizzas on Greek pita, usually folded in half for a makeshift calzone, is another favorite. Or possibly a stop at my favorite greasy spoon diner, Al’s Breakfast. Often my sole motivation for a late-night ride is knowing that I’m going to want that 2am meal when I get back, so I might as well earn it.

Great Grains: The Beat on Bulgur

Posted in Health, Recipes on Tue, 02/07/2012 - 8:00am by Amy Sippl -

Like most people who enjoy spending time in the kitchen, conquering new ingredients is something I live for. Earlier this month I decided that 2012 would be (cue fanfare music) “The Year of New Grains.” Between the growing debate about gluten-free and the emerging research about diets rich in whole grains, I figured now was as good of time as any to add a few into my kitchen repertoire. As of 2011, I could make a mean oatmeal and occasionally my brown rice came out better than Elmer’s glue.

So where does one start on a whole grain adventure? Wikipedia, of course. As it would happen, there are 18 whole grains on the unofficial list. Definitely enough to last me through 2012. Earlier this month I started at the top with bulgur, a grain that’s never made an appearance in my kitchen before.

The Latin Tongue: Taqueria El Ranchito

Posted in Mexican Restaurant Reviews, Out & About on Mon, 02/06/2012 - 8:00am by Lawrence -

It was the middle of January and for the first time since we started the Latin Tongue restaurant reviews, we couldn't make a date for lunch. So, we found ourselves driving down to Richfield on a frigid night to sup at Taqueria El Ranchito. It figures that we would choose a modest little spot that in all ways seemed like a lunch spot, but it was warm and owner Juan was gracious and kind and very willing to fill our bellies.

Read more about our Latin eating adventures here.

The Tao of Pizza

Posted in Family & Home, Health on Fri, 02/03/2012 - 8:00am by Leigh Ahmad -

My natural inclination was to rest on Fridays and order pizza. As mentioned in my latest piece, Too Clean? Dealing With Our New Dietary Diseases, due to a chronic disease that has occupied my body, I usually fall ill every time I consume pizza brought to my door. The Friday night menu has been re-worked and become homemade pizza night. Despite a tiring long week, it’s become a family tradition that each of us now looks forward to. Making homemade pizza takes time, but we have discovered that this “slow food” meal beholds a lot of virtuous gems for myself and the whole family alike.

Practicing Mindfulness

Posted in Health on Thu, 02/02/2012 - 8:00am by Georgia Rubenstein -

The new year always bring out my sentimental side – I love the quiet calm the snowy cold brings (even gracing us on the eve of January 1 this year, sandwiched between unseasonable 50 degree temperatures), forcing us to slow down, bringing the opportunity to reflect on the year past and set intentions for the year to come. This year, particularly, felt significant to me - after starting graduate school in September and flying through four months in what seemed to be the blink of an eye, I more than welcomed a chance to stop, reflect, and re-orient myself to… myself.