i8tonite

Category: Food People

People who influence are food and eating but who are not in front of a stove.

  • Beautiful, Longer Days: Foraging for Wild Onions & Garlic

    Beautiful, Longer Days: Foraging for Wild Onions & Garlic

    Imbloc, A Celtic Tradition: The Period Between Winter Solstice and Spring’s Beginning

    Did you know that cheesy onion biscuits with a big smear of butter are associated with gratefulness and optimism? It’s one of several dishes historically found at meals that celebrate February 1st—Imbolc or Astronomical Spring—and February 2nd, which has morphed into the modern Groundhog Day. Humans have enjoyed particular dishes to ritually and emotionally welcome the lengthening day for millennia. People understood they depended on seasonal food access and that even hunting was at the mercy of weather and animal behavior.

    The etymology of Imbolc refers to “in the belly” since domestic animals are pregnant in winter and produce milk for the babies born in the spring. It may still be quite cold or snowy, but tendrils of green are climbing up from the soil.

    Some communities stored domesticated animals and harvests for winter, while others relied primarily on foraging and hunting. By winter’s end, food was getting scarce. Imbolc marks the incrementally extended daylight that awakens wild garlic and onions—some of the first fresh plants to appear. People build fires, sharing revelry and gratitude for making it through winter with feasts. Grains, cheeses, butter, milk, and optimistic spring greens make up these meals. Even now, we enshrine these foods as symbols of early spring.

    We can invite this festive and grateful energy into this century and our lives. What a cheerful way to interrupt the sometimes oppressive cold and gray winter days. In the 21st century, people are not as tightly bound to seasonal rotations or natural light cycles due to their connection to the grid and the global food industry. We entrench ourselves in the hustle of deadlines, the economy, careers, staying informed, grocery shopping, laundry, rush hour, crime statistics, and paying bills.

    But we are also sensuous mammals, our senses enmeshed with light, temperature, scents, and sound changes. All of these stimuli trigger responses in our bodies and behavior. Our modernity abstracts how we entangle with nature, and trivializing its influence shrinks our impulse to be playful, contented and inspired. Consider an Imbolc-inspired meal with your family to root yourself back into rhythms and cycles. Or reach out to others and have a potluck feast with a gathering of people. You can share the Onion and Cheese biscuits and an excellent rich butter. The ingredients are probably already in your home or easily picked up at a market.

    Science and folklore agree that it is good for our health to give some time and attention to our environment and share it with other living beings.

    One way I’ve started to appreciate the living beings I interact with every day is to learn their names. I’ve begun discovering what wild plants are edible around me growing wild. I experiment with gardening but am more intimidated by it than Early Spring foraging. Early spring is a low-effort window for beginners like myself because there’s only a little green coloring in the soil. It’s much easier to discern one plant from another.

    If you’d like to be bold and find a plentiful, unassuming plant to forage and use immediately, find field garlic (allium vineale) and field onions (Allium Canadense). They grow almost anywhere. In the Northern Hemisphere, they sometimes appear on winter days with some warm sunshine. In early spring, they come forth and are often mistaken for fast-growing grass.

    Step one: Find a field or a yard. It could be your yard, a shared bit of grassy area in your apartment complex, landscaping at your place, a public park, or an edge of woods. Field onions and garlic grow anywhere in soil and sunlight.

    Do take a moment to consider the “isolation” of your spot. I prefer a place away from dog walkers or heavy industry. There are varying opinions about pesticides/herbicides. Still, I won’t harvest where little lawn treatment flags protrude from the ground. Many public parks and woodlands are sprayed with treatments, too. I prefer to forage inside a forest rather than from its edges, where they mainly concentrate the spraying. Sometimes, there is signage after an application.

    When you’ve picked your first spot, quickly scan and notice clumps growing taller than the surrounding grass. Please take a little pinch of stalk and smell it. If you smell either garlic or onion- bingo! You’ve found them. The garlic scent is so distinctive, while the onion is more subtle. Because they look so similar, the aroma will be your reliable identifier. Before the Spring Equinox, you are unlikely to have flowering, but you can see differences in their leaves. Field Garlic is a darker green, with hollow leaves like little straws. Field Onions are not hollow.

    You can gather leaves by pulling them or cutting them with scissors to harvest.

    The leaves are saturated with flavor, but if you want the little bulbs for extra punch, dig down around the plant with a tool like a spade or even a giant spoon. The bulbs will come out caked in soil, and you may not get all of them entirely, but that’s okay. The remaining bulbs will grow again. They are tenacious, and a lot of people consider them weeds.

    Bring something along to carry your treasure. It could be a basket or a washable bag. It will get dirty and soak up that Allium scent. Please give them a good soak in hot water at home, which will loosen the soil. Rinse them a few times, and that’s all there is to it. The next delight is deciding how you’ll use your treasure. Making the cheese and onion biscuits with these may make you feel optimistic and accomplished.

    Another bonus to discovering the wild plants we intermingle with daily is that many people already know what these plants look and taste like. There are field guides, websites, YouTube videos, local classes, and flesh-and-blood people who love to share their interests with you.

    Recipe for Cheesy Onion Biscuits

    • 2 cups all-purpose flour or gluten-free. (We like Cup4Cup)
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup cold unsalted butter, cut into small cubes
    • 1 cup shredded cheddar cheese
    • 1 small onion, finely chopped
    • 1/2 cup buttermilk
    • 1/4 cup sour cream
    • 1 tablespoon honey (optional, for a touch of sweetness)
    • 1 tablespoon chopped fresh parsley (optional, for garnish)

    Instructions:

    1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
    2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
    3. Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
    4. Stir in the shredded cheddar cheese and chopped onion until evenly distributed.
    5. In a separate small bowl, whisk together the buttermilk, sour cream, and honey (if using).
    6. Make a well in the center of the dry ingredients, and pour the buttermilk mixture into the well. Gently stir until the dough comes together. Be careful not to overmix.
    7. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1/2 to 3/4 inch thick.
    8. Use a biscuit cutter or a sharp knife to cut the dough into biscuits. Place the biscuits on the prepared baking sheet, leaving a little space between each one.
    9. If desired, brush the tops of the biscuits with a little extra buttermilk or melted butter for added flavor and color.
    10. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.
    11. Remove from the oven and sprinkle with chopped fresh parsley, if using. Serve warm and enjoy your cheesy onion biscuits!
  • Mean Streets of Hollywood to Sweet Noblesville, Indiana

    Mean Streets of Hollywood to Sweet Noblesville, Indiana

    Noblesville Main Street’s Executive Director, Kate Baker, Shares Her Love for the Midwest Town and Her Mom’s Chili Recipe

    Executive Director Kate Baker, Noblesville Main Street.
    Kate Baker, Courtesy of Kate Baker

    I met Indiana-born Kate Baker, Executive Director of Noblesville Main Street, at a catering company’s tasting launching into weddings and events. I’m from Los Angeles and Kate lived there for a decade, too. At different times – I’m more than a decade older – we both worked in entertainment media relations, sending out screeners and ensuring celebs hit their red-carpet marks at events for studios and productions. She worked on the Emmys around television, and I worked on Oscar campaigns. We trundled with the photogs at the Golden Globes’ step and repeat, where the broadcast and cinema stars drink together. We even share a few of the same media friends on social media. Of course, there are hundreds of events in Los Angeles daily, with more journalists covering sports, fashion, and entertainment than anywhere in the world. Yet, far from the Hollywood klieg lights and the narcissistic movie and television industries, we found friendship in Indianapolis.

    While I gingerly tread into the writing world – still trying to find my footing after nearly four years of living in Indiana – Kate found a calling into a tourism leadership role in one of the most vibrant and charming communities in the state, Noblesville. There is a resemblance to Napa County’s St. Helena, a delicious walking district outside of San Francisco, known for superb dining and charming independent shops to this sweet burg, roughly 45 minutes north of Indianapolis. They both offer a daytime destination from cities of approximately the same size and have more sole proprietorships than chains. According to Best Places, Indy has a slightly larger population than the Bay Area: 880,104 vs. 865,933, respectively. One of my favorite eating experiences in the 19th state occurred at 9th Street Bistro, where Chef Samir Mohammad creates superb dishes inspired by travels, he and his wife, Rachel Firestone, take annually.  

    A promotional post for Salsa on The Square in Noblesville Indiana.
    A promotional post for Salsa on The Square in Noblesville Indiana. Courtesy Noblesville Main Street.

    In 2019, Kate began overseeing multifaceted roles such as development, marketing, and other destination executive functions. Beyond focusing on the town’s renewal, which has more than 70,000 individuals, she practices her first love, music, volunteering as the assistant music director at Noblesville First United Methodist Church. 

    “Noblesville is not just my hometown; it’s the crucible that shaped my aspirations,” Baker said when she took the role. “As a denizen of Old Town, I cherish the opportunity to actively shape the evolution of our downtown culture. Noblesville Main Street epitomizes the rich tapestry of our city’s history, vibrancy, and irreplaceable charm. I eagerly anticipate the myriad ways in which we can bolster our community, ensuring it remains an inclusive haven for all.”

    Buy Noblesville merchandise here: T-shirts, drinkware and even a snow globe!

    FOOD QUESTIONS

    What is your favorite food to cook at home? My mom’s chili recipe, which I make a little spicier. It is by far my favorite comfort food!

    What do you always have in your fridge at home? Cheese, eggs, and milk. I realize now I’m addicted to dairy! (But don’t tell anyone about the container of frosting kept hidden in the side of the door for those moments you just need a taste of sweet. Ha ha ha!)

    What marked characteristic do you love in a person you share a meal with? When I share a meal with someone, I love seeing their joy in the foods they love. In Noblesville, we have several amazing places that offer unmatched culinary experiences. My favorite thing to do is take someone to one of these places for the first time. I love to see them take their first bite and have that eyes-closed moment as they experience the taste sensation created by fresh ingredients, culinary expertise, and, above all, love.

    What marked characteristic do you find unappealing in a person with whom you share a meal? I don’t enjoy sharing space with someone unwilling to try new things or dine without gratitude.

    Beer, wine, or cocktail? Wine, wine, wine, wine!

    Who is your favorite cookbook author? One of my best friends from college is from Puerto Rico. I have spent quite a bit of time there and was given a cookbook called “Puerto Rico True Flavors” by Wilo Benet. “This book has helped me create some really beautiful meals and has been a favorite of mine for more than 2 decades!     

    What is your favorite kitchen or bar tool? I cannot live without my espresso maker. Does this count?

    Favorite types of cuisine to cook? Italian – and because basic pasta dishes make me feel empowered as its one of the only things I confidently make! My skills in the kitchen could be improved.

    Beef, chicken, pork, seafood or tofu? Beef, but this girl loves surf and turf!

    Favorite vegetable? A tie between broccoli, brussels sprouts, and butternut squash.

    What chef or culinary person do you most admire? Jessica Walls at Debbie’s Daughters. Her thoughtfulness into her baked goods, her celebration of family, and the importance she places on consistency and quality for every morsel of every cookie, cake, or loaf of bread make her and her sisters’ food so special. You can taste the love in every single bite.  

    Photo of the interior of Debbies Daughters with a table and blue counter.
    Inside Debbie’s Daughters, Noblesville Indiana. Courtesy, Debbie’s Dabughters

    What food do you like the most? My favorite meal has a filet mignon, baked potato, and steamed broccoli. 

    What food do you dislike the most? Mushrooms. I haven’t entirely made my peace with fungus, but there are exceptions to this: hibachi style is one of those for me.  

    What is your favorite non-eating thing to do? Sing. I can’t imagine my life without music.

    Whom do you most admire in food? My mom. There is nothing like homecooked meals by a parent/guardian who loves you.

    Where is your favorite place to eat/drink in the Midwest? Absolutely depends on my mood, but the top places would be 9th Street Bistro, Debbie’s Daughters, Uptown Cafe, and The Nesst of Noblesville, with great memories at HollyHock Hill. 

    Where is your favorite place to eat and drink outside the Midwest? This is a three-way tie, and all are in my old stomping grounds of Los Angeles: Palmeri Ristorante (Brentwood), Taverna Tony’s (Malibu), or Sugarfish (California).

    What is your favorite restaurant? Impossible to pick just one! Currently, I can’t seem to stop craving 9th Street Bistro in Noblesville.

    Moroccan Chicken, Courtesy of 9th Street Bistro
    Moroccan Chicken, Courtesy of 9th Street Bistro

    Who is/are the person/s with whom you would share your last meal? Last meal?! I can’t even fathom the last meal, let alone who I would invite! First thought would be my parents, but let’s be real – if it was my last meal, this would be a party including everyone I’ve ever loved. 

    A Midwest Chili Recipe from Mary Baker, Kate’s Mom 

    (Original recipe from my mom. I’ve made improvisations through the years in the heat and how I cook the meat, but this was a mother instructing her daughter who was newly on her own!)

    What to buy at the store:

    • 2 1/2 pounds ground chuck
    • 1 large can “Brooks” Mild Chili Beans
    • 1 can dark red kidney beans
    • 1 can of pinto beans
    • 1 can Great Northern Beans
    • 2 large cans of Hunts Diced Tomatoes
    • 1 small can of diced tomatoes with green chilies
    • 2 envelopes of Durkee Original Chili Seasoning (Kate usually does 1 mild and 1 hot pack)
    • 1 small box of “elbow” macaroni
    • 1 small bottle of Tabasco sauce
    • 1 medium “sweet” onion ~ chopped
    • 1 bag of shredded cheese (your choice: I usually get Monterey Jack…or a blend)
    • 1 bottle of tomato juice
    • 1 container of sour cream
    • Crackers of your choice: Oyster. Regular saltines or whatever.

    What to have on hand:

    • A big pot to pour everything into and hold your chili
    • Strainer
    • Can or another saucepan to put strainer onto to catch drippings from the ground chuck. Don’t drain it into your sink. Your drainpipe will eventually get clogged and be just a mess to clean out.
    • Saucepan to cook macaroni in. 
    • Cutting board

    Directions:

    1. Use your largest pot and pour all cans of beans and diced tomatoes into it. Put on a burner on very low heat.

    2. Put half of the beef into a microwave-safe bowl and break it apart with a fork. Microwave on high for about 3 minutes. Take it out and continue to break it up with a fork. Mike for another 2 minutes. Take it out and do the fork thing again till it’s the consistency you like. If the meat is still pink, cook it in one-minute intervals until it is fully cooked. When cooked through, dump it into the strainer and drain well. Put back in the bowl, and put one envelope of the seasoning mix into the ground chuck and mix in with fork. Pour beef into the tomato/bean mixture in the pot. Repeat with the rest of the meat.

    3. Stir beef, tomatoes, and beans together and keep on low heat.

    4. Fill a medium-sized saucepan about 3/4 full with hot water. Bring to a rolling boil on top of the stove. When boiling, add about 1 1/2 cups of macaroni. Turn the heat down, but continue to boil, stirring with a fork fairly often. After about 5 minutes, periodically take out one piece of macaroni….let it cool a bit….and taste it. When it is done to your liking, drain the pasta in the strainer. This time directly into the sink.

    5. Pour drained pasta into the pot. Stir. Cover.

    6. Chop onion and put it into a small Tupperware-type container with the lid snapped on. Put into fridge.

    7. Cook chili on low heat, stirring every few minutes for about a half hour. Reduce heat to “simmer” and keep covered for as long as you want without overcooking it.

    8. If the chili is too thick for your liking, add some tomato juice….a little at a time….until it is the thickness you want.

    9. Serve with onions, cheese, sour cream and crackers.

    10. Enjoy!!

    (We might make a small commission on sales generated through affiliate links.)

  • I8tonite Learns from IG Entrepreneur Abby Breece

    I8tonite Learns from IG Entrepreneur Abby Breece

    Thrifting, Parenthood and the Joys of Living in Indy; Plus, a Spicy & Sweet Hand Tart Recipe

    Breece, at home, with a few of her finds.

    I first met Abby Breece, 36, and her husband, Eric, as neighbors when Nick and I moved to Indianapolis. The mid-thirties duo allowed us to glom onto them since this was my first time living anywhere in the Midwest, and they knew a Midwestern newbie when they saw one. Together, we wandered around Massachusetts Avenue in Indy, bar-hopping before their baby was born. They met our respective families, we met theirs, and we joined their “Covid-19 circle” during the early days of the pandemic. We even went to Chicago together, eating in some stellar places while touring the city. 

    A native Hoosier, Abby, maintains a thriving practice as a licensed marriage and family therapist. On the side, she created an online vintage Instagram shop called Beulah, named after one of Eric neighbor’s growing up in Traverse City. As she says on her Instagram store, “(Eric) remembers Beulah’s home filled with rattan, wicker and other furniture from the sixties and seventies. After we got married nine years ago, he saw me follow suit, bringing home thrifted furniture from the same era and affectionately (or not, I’m not really sure referring to (my purchases) as “more Beulah.”  

    An empathic healer during the day, and in her free time, using Beulah Vintage as a creative outlet. Her company of four years sells on a single social platform, and the business thrives. Active 2: She sourced and curated items for her store over the past year, opened a small kiosk in the Lux & Ivy Shop located in the hipster area of Broad Ripple, appeared on a TV segment in the area, and occasionally sells in local outdoor markets.

    Items at her mini Beulah in Broad Ripple at Lux & Ivy.

    Somewhere through all of this, she gives back to the community by volunteering for the Friends of Martin Luther King Jr. Park, a neighborhood volunteer initiative that helps to beautify the city’s neglected memorial green space. 

    And then she bakes. Delicious cookies. Holiday pavlova. Banana bread. 

    We inserted ourselves into Abby’s busy life to learn more about this new mom, her life and where she finds inspiration with i8tonight Questions.

    I8tonite: Tell us about yourself. Where were you born, and what does a typical day look like? I was born in Indianapolis. My mom was an elementary education teacher, and my dad was in shipping logistics.

    A typical day includes recent motherhood stuff. That means a lot of feedings every few hours and dog walking. Still, when I’m not doing that, I’m sourcing online or in person for stuff for Beulah or doing inventory.

    I’m also a licensed marriage and family therapist in private practice. And I’ve done that since officially 2016.

     Why did you start Beulah?

    I didn’t start it intentionally, but it came out of the joy of liking to source and thrift vintage and, honestly, inexpensive items while I was in college and as I grew into my career. And so that became a hobby for me, and I wanted to share it with others.

    Instagram was a big platform that I could use. I started doing it on there, and it’s taken a lot of different shapes, sizes and evolutions over the years, but that’s where it began. I’ve wanted to keep it unencumbered without a third party. That’s been how I’ve done it, but I don’t say we’ll always be like that. It’s just like that right now.

    What gives you the greatest joy with Beulah?

    It is the sourcing. Going out and thrifting without an agenda, especially when traveling. Not looking for something specific, but finding that one-of-a-kind thing. It feels freeing. 

    Sculptural Dining Chairs for sale on Beulah.

    What is your favorite period in interior design? 

    Eighties post-modern. I really like things like Formica or lacquered finishes when used tastefully. Things like faux marble, for instance. I have a console table right now that’s faux marble. It’s Formica, but there’s something about it – that I don’t know – I like the texture. Sometimes the versatility that certain textures are easier to care for, clean and maintain than marble. Sometimes I like the utilitarian surfaces of 80s post-modernism. They’re easier to keep clean, even fake brass. If not done right, they can look really gaudy, but I think tastefully done, it can be like a chef’s kiss.

    Tell us about your favorite inspirations and who inspires you. 

    When I talked about different textures, it’s a bit of following the muse and not trying to be too specific. I try to be very open-minded to find my inspiration. I won’t find something if I’m looking too hard for something. I could miss out on something else that could give me inspiration. It is about timing and not having the blinders on too much. So usually, that takes the form of different textures that I like. 

     I’m really into tessellated stone, suede, or leather, which could be a specific color I’m feeling right now. I honor that, follow those whims, and trust that people will follow. 

    For people who inspire me, my friend Gretchen with Mama Ochre. Her compass is very much like her heart. She trusts her own taste and style and, always shows up for her work and won’t do it if it’s not genuine or authentic to her. And so I’ve always really liked that about her and her business; it doesn’t feel fabricated or fast fashion. It’s sincere and vulnerable. You can always see her when you see her work, so I’ve wanted to emulate something similar with Beulah and myself.

    What are your favorite things about living In Indy?

    I was thinking about this yesterday. I love the urban culture in Indy. It’s very walkable and still a small town, meaning you can access most things without having to be on a waitlist for months for new restaurants or stuff like that. Many people are really approachable and friendly and want to be engaged. It’s that Midwest nice. And for me, there’s definitely a familiarity since this has been the one place I have lived and done life, so there’s a comfort here.

    What is your favorite city and why?

    I really like Golden, Colorado. The backdrop is beautiful with mountains. It’s a quaint small town with delicious restaurants and bars but lovely scenery with rivers. It’s outside Denver, so it’s less noisy but still within the metropolis. Some good food and shops.

    You and your husband are new parents. What is your favorite place to walk or stroll in Indiana with the baby?

    The Monon Trail has always been my favorite. There are many restaurants and shops accessible from it, and you feel unencumbered by traffic. That’s the main reason I like it because you don’t have to stop at every street for a traffic light; there might be a crosswalk or two. And it’s surrounded by nature and a lot of trees. It feels like you’re in your own little world. When Eric goes to the office, I take Huck and Rooney in the stroller for a walk. I stop at Breadworks or someplace place afterward for iced tea. Or a coffee shop I last visited a while ago and get something on the way home. It makes me happy and gets me out of the house. A new and little tradition.

    What do you have in the fridge currently?

    I have a giant pitcher of iced coffee. A lot of things to make meal prep easier. Our grab-and-go stash of hard-boiled eggs and pickled bologna. (I want to be clear. That is not for me because it’s disgusting. My mid-northern Michigan husband loves the stuff.) And cookie dough. Always cookie dough.

    Adapted by Abby Breece

    Spicy Apricot Pop Tarts.

    How to Make this Puppy! 

    1 stick butter, softened

    1/4 cup sugar

    1/4 cup almond paste

    2 large eggs

    1 tsp lemon juice

    1/4 tsp almond extract

    1/2 tsp vanilla extract

    1/4 tsp salt

    1/2 cups flour

    1 lb. pre-made pie dough

    1/4 cup apricot jam

    1 1/2 cup powdered sugar

    TOPPING

    A dash of red pepper flakes

    About 2 tbsps. milk

    Sprinkles

    Preheat oven to 400, then line a baking sheet with parchment. Put it to the side until ready to use. 

    In a large bowl or bowl of a stand mixer, to make part of the filling, beat together the butter, sugar, and almond paste. add 1 egg (reserving the other for an egg wash), followed by the lemon juice and extracts. Once that has been mixed, add to it the salt, flour, and red pepper flakes until just combined. Place to the side. 

    Roll out your dough to a pie crust thickness. Using a sharp paring knife and ruler, cut out eight 2-inch by 3-inch squares of pie dough. Place onto the baking sheet about an inch and a half apart.  In the center, dollop a teaspoon of apricot jam and spread. Do the same with the almond batter. 

    Roll up the remaining pie dough, and cut out eight more rectangles that are a 1/4-inch longer on all sides, so that they fit over the filling. Place that layer of pie dough over the filling and crimp the edges with a fork to seal the edges. If not done, well filling will bubble out. With the remaining egg and a thimble of water to brush the edges of the tarts. This will provide a nice golden crust. Gently poke the tops with a fork twice and bake for 10-15 minutes until ever so browned. While it cools, in another bowl, stir together the powdered sugar and milk to create the glaze. If it is too thick, add more milk. Two thin? Add sugar, to achieve your desired consistency. Spread over the top and add a sprinkling of sprinkles! 

    I8tonite. 

    Disclosure: We may make a commission on links. We need to make money in some way.

  • i8tonite with Keto Author Lindsay Boyers & Recipe for Chicken Cordon Bleu

    i8tonite with Keto Author Lindsay Boyers & Recipe for Chicken Cordon Bleu

    With nine books and thousands of articles published across the internet, Lindsay Boyers, CHNC, is a seasoned author. Lindsay’s latest publication, The Everything Keto Diet Meal Prep Cookbook, is a new foray, as she breeches the world of published recipes. The cookbook highlights Lindsay’s stance on health and nutrition, positing a low-carb, ketogenic lifestyle needn’t be complicated, intimidating, or expensive. Indeed, Lindsay’s cookbook demonstrates a ketogenic way of life can be enjoyable and satisfying. Further, readers can make many of these dishes with standard pantry items.

    The Everything Keto Meal Prep Cookbook starts out introducing ketogenic basics and food prep, before moving onto recipes. The recipes are detailed, easy to follow, and, true to Lindsay’s promise, uncomplicated! From comforting classics (hello, Chicken Cordon Bleu!), to summer favorites (Key Lime Bars), and delicious twists (Thai Peanut Mason Jar Salad), Lindsay has all cravings covered. All food lovers will enjoy these cleverly crafted, easy, and delightful recipes regardless of carb orientation.

    Lindsay Boyers, CHNC is a nutrition consultant with extensive experience in a wide range of dietary therapies including the ketogenic diet. She also specializes in elimination diets, gut health, and identifying food sensitivities in her clients. Lindsay’s articles on nutrition and health have been published on various health and wellness sites, including Healthline.com, Livestrong.com, and JillianMichaels.com. She lives in Shrewsbury, Massachusetts.

    Food People Questionnaire (with a nod to Proust):

    What is your favorite food to cook at home?
    Philly Cheesesteak Stuffed Peppers! It’s always a hit and I love using my pressure cooker whenever I get the chance.

    What do you always have in your fridge at home?
    Tessemae’s Habanero Ranch Dressing!

    What marked characteristic do you love in a person with whom you are sharing a meal?
    Open-mindedness! I love when someone is willing to try something new.

    Greek Buddha Bowl

    What marked characteristic do you find unappealing in a person with whom you are sharing a meal?
    Close-mindedness! It doesn’t bother me if someone doesn’t like something, but it does bother me when someone says they don’t like something before even trying it!

    Beer, wine, or cocktail?
    Beer in the summer, wine in the winter.

    Your favorite cookbook author?
    Danielle Walker of Against All Grain.

    Your favorite kitchen tool?
    It’s a tie between my Instant Pot and my French press.

    Gouda and Bacon Stuffed Pork Tenderloin

    Favorite types of cuisine to cook?
    Italian and Mexican (even though I’m Portuguese).

    Beef, chicken, pork, or tofu?
    Beef if it’s ground, chicken if it’s not.

    Favorite vegetable?
    Broccoli.

    Chef you most admire?
    I’m a big fan of Alton Brown.

    Food you like the most to eat?
    Avocados with Everything Bagel Seasoning sprinkled on top!

    Food you dislike the most?
    Cottage cheese, for sure.

    What is your favorite non-food thing to do?
    Does reading count? I’ve always been in introvert, and my favorite thing in the world is reading in a hammock with a blanket.

    Zucchini Pizza Bites

    Who do you most admire in food?
    There are a lot of people, but I’d probably have to choose Dr. Mark Hyman.

    Where is your favorite place to eat?
    My house! I much prefer cooking to going out to eat. That way I can control the ingredients and make it exactly to my liking.

    What is your favorite restaurant?
    There’s a sushi restaurant that’s local to me called Yama Zakura, and it is OUT OF THIS WORLD.

    Do you have any tattoos? And if so, how many are of food?
    I do! I have two. None of them are of food. I was 18 and 19 when I got them, so they’re not the best looking things.

    Recipe: Chicken Cordon Bleu with Creamy Lemon Butter Sauce

    If you want a richer flavor, you can use chicken thighs instead of chicken breasts. This will also double the fat content of each serving, as chicken thighs are much higher in fat.

    Note: Save Money with Thighs! Chicken thighs don’t get as much love as chicken breasts, but they’re an excellent source of both protein and fat. When cooked, the fat renders from the chicken thigh into the sauce in which it’s being cooked and gives it a richer flavor than chicken breasts. Plus, chicken thighs tend to be cheaper and go on sale more often, especially the bone-in, skin-on varieties. You can use chicken thighs in any recipes that call for chicken breasts. If the recipe calls for skinless, you can save money by buying it with the skin on and then removing before cooking.

    INGREDIENTS | SERVES 6
    6 (4-ounce) boneless, skinless chicken breasts
    6 slices Swiss cheese
    6 slices no-sugar-added deli ham
    3 tablespoons Paleo flour
    1 teaspoon paprika
    1 cup plus 2 tablespoons grass-fed butter, divided
    1⁄2 cup keto-friendly white wine
    2 shallots, minced
    1⁄2 cup heavy cream
    3 tablespoons lemon juice

    1. Pound chicken with a meat mallet to 1⁄2″ thickness. Place one slice of cheese and ham on each breast and fold chicken over, securing with a toothpick.
    2. Combine Paleo flour with paprika in a medium bowl. Dip each chicken breast in flour mixture and set aside.
    3. Heat 2 tablespoons butter in a large skillet over medium heat. Add chicken breasts and cook 5 minutes on each side or until chicken is cooked through.
    4. While chicken is cooking, combine wine and shallots in a small saucepan. Bring to a boil and reduce until 2 tablespoons of liquid remain.
    5. Reduce heat to low and whisk in remaining butter, stirring constantly until butter is incorporated. Remove from heat and whisk in cream and lemon juice.
    6. Pour sauce over chicken and cook 1 more minute. Remove from heat.
    7. Transfer one chicken breast and equal amounts of sauce to each of six separate airtight containers. Store in the refrigerator until ready to eat, up to one week.

    PER SERVING Calories: 686 | Fat: 55 g | Protein: 39 g | Sodium: 441 mg | Fiber: 2.5 g | Carbohydrates: 6.5 g | Sugar: 1.5 g | Net
    Carbohydrates: 4 g

    Excerpted from The Keto Diet Meal Prep Cookbook by Lindsay Boyers, CHNC. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.

    Find Lindsay online:
    Website: https://www.lindsaybnutrition.com/
    Facebook: https://www.facebook.com/lindsaythenutritionist
    Instagram: https://www.instagram.com/lindsaythenutritionist/

    Keto Kalamazoo has a wanderlust for travel and culinary adventures. In 2017, she ate her way across 29 countries and is itching to set off again! To date, her favorite destination is Budapest, Hungary, where she ate enough sour cherry soup to fill the Danube. A former secret diner, KK tries to stay active by promoting food and culture within her local community. She’s also a professor–but that’s not as fun and exotic as food adventures.

  • I8tonite: A New York Pizza Experience

    I8tonite: A New York Pizza Experience

    Pepperoni Pizza

    On a recent work trip to the Big Apple, I found myself working voraciously from one area of the boroughs to another, with only an opportunity to grab a quick slice of pizza for lunch, before hailing an Uber (Who takes cabs?) or jumping on the subway, repeating this action until dinner. I did this for five days. By the end of the trip, exhausted and not feeling well plus I felt bloated from the amounts of consumed dairy and wheat. (Yes. I  realized that milk products including trace amounts of butter and I are no longer friends.)

    With this said, the trip provided me a rewarding experience that only Lactaid can cure the next time I venture forth with so much mozzarella. And, although, the New York slice, the version that you dab with a napkin to relieve of extra grease, rolling-up like a New York Times straphanger, is becoming extinct like said transit-rider, it still is served deliciously — and for me, gratefully.

    On Quora – the internet answer for everything — someone tried to figure out the number of shops, reckoning it’s anywhere from 3200 to 32500.  Suffice it to say it’s a broad number. They even try and figure out how many per day a pizzaiolo must toss, bake and sell (about 50) to stay in business.

    Whatever the case and take this with a grain of well-tossed salt hidden in the folds of rising dough, here are my selections for a few grand pizzas – in today’s Manhattan.

    Prince Street Pizza

    Formerly known as Ray’s when I lived was a poor New York student in the eighties, I would stumble by for a pepperoni slice after nightclubbing, something to soak up the alcohol. Purchased a decade ago, the existing owners kept the place alive and very much a Soho tradition. Instead of the fold-and-go variety of pies, they execute a Sicilian square loaded with small circles of spicy pepperoni. When baked onto one of the gooey delicacies, they become mini-cups of flavor, holding liquid fat, ready to drip down your chin or shirt. There are only a line and a counter so may do like a New Yorker and eat while walking.

    27 Prince Street (between Elizabeth and Mott Streets)

    (212) 966 – 4100

    Princestreetpizza.com

    Farinella

    Days of cheese and pepperoni

     I came by the Romanesque pizza shop after Uber hightailing from a meeting in Brooklyn to Lexington and 78th only to be thirty minutes early. Rarely do opportunities arise with time on your side, so I sought out a quick place to eat and came across Farinella Pizza and Bakery.  Here the pies are elongated rather than round and the dough stretched rather than tossed. Regardless, it’s really delicious with a crispy under-carriage while it grips onto the selected toppings. The margherita is divine Italian simplicity at it’s best.

    1132 Lexington Avenue (between 78th and 79th Streets)

    New York, New York, 10075

    (212) 327 – 2702

    Champion’s

    Pepperoni Pizza

    Who knew that pizza – an import foodstuff brought over by Italian immigrants – could be so delicious in the hands of a Turk? Hakki Akdeniz worked for many years making $300 per week to learn the tasks of pizzaiolo trade. The outcome is a true slice of New York pizza. Folded in half, paper plate underneath – and a walk to the subway – or hanging out at one of the few tables. Eating the chewy dough and cheese with just that right amount of giving made me feel like all is right with the world – that Andy Warhol, Deelite and Nell’s where still around.

    17 Cleveland Place, New York, New York

    The end. Go eat.

    (P.S. Apologies for the long space between posts. Life happens.)

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  • My Favorite Dishes of 2016

    My Favorite Dishes of 2016

    As 2016 began, it was planned that Nick, me and the kids — Holly, the 11-year-old pitbull and our 7-year-old Frenchie, JJ — were moving to Denver from Phoenix. Our intention after twelve months in the Sonoran Desert was to relocate to the Mile High City for his work. Our last stop was the Rocky Mountains. However, after all that, we have found ourselves back in Southern California, where we had originally started. Not in Los Angeles – coming full circle — but in Newport Beach, behind the Orange Curtain. Still for Nick’s work, but with a fluffier job description.

    It’s a good location for us. Far from the histrionics of the world’s entertainment capital. Yet, we discuss missing Camelback Mountain rising out of the valley, the vast blue skies and, of course, the food. Phoenix taught me that good eating can be found anywhere if you are looking for it. It doesn’t have to be in one of the anointed culinary islands such as New York, Chicago, San Francisco or Los Angeles.

    While living in Phoenix, I discovered deep blended roots of Mexican and Native American food. Indeed, it’s common for local hunters born of Mexican descent to shoot game such as moose or elk during the holiday season. The braised meat is then turned into Christmas tamales and frozen to eat throughout the year. It’s a practice that goes well beyond the area’s 114 years as a state. Originally, Mexican settlers joined with the natives crafting unique food and then in turn, became Americans when the 48th state entered the Union.

    I bring this up because I read a well-known restaurant writer’s suggestions of “best food trends”. In her lengthy piece, she proffered gastronomic extravagances in Copenhagen, Paris, and of course, the Big Apple which is where she is based. I can always choose what is great elsewhere, from Singapore to Argentina, France to Greece. However, I think it’s our duty to describe what is “great” in America. Our culinary prowess is the myriad of cultures creating our nation – borrowing from here and there, making our own indigenous taste profiles such as fried chicken, pot roast or apple pie. Derived from other places, but made here crafting American comfort. We need to recognize that we are great, looking only to our dinner tables.

    Unlike the writer, who travels often, I didn’t get on a plane this year except a roundtrip to Vegas and Phoenix. After almost two dozen countries and nearly 250 cities, I’m not big about getting on planes anymore; plus, I love the dining scene in smaller cities such as Phoenix, Portland and even in Orange County, California. They aren’t massive but what’s cooking is robust and lively.

    As go into the new year, as a nation, we have dreamed up all types of unique food – Mexican-Korean tacos, Japanese sushi with Brazilian flavors, Thai with Texas BBQ– turning it into one melting pot of goodness. The ingredients simmering on the American stove is where we have always been welcoming, tasting little bits of this and adding some of that. Authentic American flavor is made from our fusion of cultures right here at home and it’s always been great.

    Hoja Sante stuffed with Mennonite Cheese, Gran Reserva Barrio Café : Chef Silvana Salcido Esparza (Phoenix, Arizona).

    Chef Silvana Salcido Esparza should be a nationally recognized chef and it’s a shame she’s not. She is a proud Mexican American born in the United States and is un-WASP-like most Food Network stars such as Giada, Rachel or even Paula Deen.  At her five restaurant mini-empire based in Phoenix, her cooking is Mexican but with European techniques. At Gran Reserva Barrio Café, her new restaurant which opened in spring 2016, Esparza’s creativity is evidenced in the simplicity of a melty hunk Mexican Mennonite cheese, wrapped burrito-like in a large hoya sante leaf and served with two smoky chili pastes. Simple. Traditional and yet still other worldly.

    Image result for Hoja Santa Gran Reserva Arizona Latinos

    The indigenous plant is not commonly found north of the border, and when it is, it’s usually used in stews and braises. Esparza uses it whole, instead of strips, allowing the anise flavor to compliment the queso’s milky texture. The venomous bite of the peppers is nulled by the dairy and leaving only smokiness. Texturally, the crunch of the leaf, emission of creaminess and a nullified heat is eye-opening. As I sat eating the dish, along with interviewing the Phoenix-based chef for Arizona Latinos, she imparted the history of the Mexican Mennonites and how they are still important to the agriculture of the country.

    This gooey delicious dish is modest, and that’s what makes it brilliant.

    Chicken Liver Pasta, Sotto:  Chef Steve Samson (Los Angeles, CA)

    On a media tasting invite, I went through a selection of items chosen by Chef Steve Samson at his almost six-year-old restaurant Sotto. The cozy space is inviting with blue walls, wooden tables and chairs as is Mr. Samson, who is one of the kinder cooks in the culinary world.

    Going through his menu, which is all yummy the standout, became the housemade Rigatoni tossed with Chicken Livers, Parmigiana Reggiano and Porcini. It’s a daring dish for Angelenos to embrace. First, there are the carbohydrates but second the livers aren’t normally found on regular menus much less Italian. Having traveled often to Italy, I didn’t recall pasta and innards used in this way and asked Samson where it was based. It was his unique twist on the typical Bolognese ragu. Instead of throwing away something tasty, he invented this earthy and rustic dish. I’m not fond of chicken livers – and I don’t know many people who are – but this I would eat every day for the rest of my life.

     

    Jardineros (Garden) Tacos, Taco Maria: Chef Carlos Salgado (Costa Mesa, CA)

    Taco Maria is a high-end eating experience much like the Rick Bayless’ chain Red O or even Phoenix’s independent Barrio Café (see above). White tablecloths, waiters with crumbers and sparkling water served in wine glasses, my type of my place, where a diner feels special. Located inside a mall within a mall, it is an indoor-outdoor space which is a good showcase for the unique tastes presented by Chef Carlos Salgado.

    Much has been written about Salgado and for good reason, his fusion of California agricultural and Mexican cooking produce, arguably the country’s best tacos. Ordering a la carte during lunch, there are a five varieties of the national south of the border food: chicken, beef, pork,  fish and vegetarian. Exceptional eats every single one, wrapped with the housemade delectable blue corn tortillas found only at Taco Maria. (B.S. Taqueria gets their masa from here too.) The standout is clearly the vegetarian (jardineros) made with shitake mushroom chorizo, a crispy potato and queso fundido. Separately, each one would make a great filling but together, they create something truly different. The minced fungi spiced with traditional south of the border flavorings texturally give the chorizo a meat-like consistency. However, it’s the flavor which is a standout.

    Pasta dishes, Tratto: Chef Chris Bianco (Phoenix, AZ)

    Legendary chef Chris Bianco is  renowned for Pizza Bianco. Matter of fact, his pizzas have been called the best in the world by former “Vogue” food writer Jeffrey Steingarten. Therefore, when someone invites you to Tratto, his new restaurant which opened in early summer 2016 in the same mall as his world-renowned pizzeria, you go – but not for his pizzas. At his new space, he has opened his creativity to showcase other goodness derived from Arizona farmers; mostly notably, the wheat growers.

    Bianco does everything else but pizzas. Old-fashioned, Italian food but a real display of southwestern growers. I don’t mean peppers, tomatoes and cheese but bold pairings such as beets and gorgonzola roasted in a fig leaf. All ingredients are sourced from the 48th state, crafting Italian food. Don’t question it but eat his handmade pastas which are carefully crafted by Bianco. Get off the carb diet and have a bit of heaven.

    Beef Tenderloin with Mole Negro, Talavera at Four Seasons Scottsdale: Chef Mel Mecinas (Phoenix, Arizona)

    To reiterate, I’ve listed the dishes I’ve eaten over the course of the year which I remember fondly. Eating them, at the restaurant, the conversations around them and how good they are. Nothing comes as close to Chef Mel Mecinas and his mole negro and beef tenderloin.

    Mole is probably one of the world’s most difficult sauces to make. Consisting of more than two dozen ingredients ground and simmered into a liquid, resulting in something edible which is complex, luscious and fortifying. Fish is too delicate for the earthiness but lean cuts of meat provide a great experience to taste the Mexico pottage which is what diners get at Talavera under the capable hands of Chef Mecinas.

    Unfortunately, he no longer works at the restaurant where he was the Executive Chef for more than a decade. Greener pastures beckoned. However, one day I hope the world gets to eat his extraordinary mole.