Tracy Lee : Food, Style and General Musings

  Although I just made my first post today,  this is actually my fourth day as vegetarian.  I started on a Friday,  which is particularly problematic because that is our take-out night.  I opted for a nice quinoa, beet and goat cheese chopped salad with olive oil and balsamic instead of my typical chicken, pineapple curry.   Not a bad trade really.     So far the biggest difference I have noticed is a lack of cravings.  In only a few days,  I do not seem to have the swings between craving sweet and salty foods.  I also stay seem to stay full a little longer.   Sunday is family meal night so I made Eggplant Parmesan.   This recipe will feed four or two with leftovers.  I do not fry my eggplant.  I dredge it in a little olive oil and breadcrumbs and then bake the eggplant pieces until they are lightly browned on each side.  I find that eggplant is like a sponge and will soak up way to much olive oil for my taste if I fry it.   I make my own sauce to control the salt and sugar but you cou

  I have decided to conduct an experiment of sorts.  I am becoming a vegetarian for 30 days.  Why?  I could glibly say "Why not?"  Of course that explanation will just not suffice.  I have actually been curious about vegetarians for some time.  Almost as if they were an alien species.  As I live in Texas,  vegetarians are in many ways an alien species.  The home of beef and BBQ is not exactly a vegetarian paradise.  Although, as with all generalizations,  this stereotype does not tell the whole story.  Most Texas restaurants offer vegetarian options, but I digress.   Back to why I am trying this experiment.  I have noticed that my diet over the past few years has shifted from primarily fruits and vegetables to primarily meat and carbs.  These are my husband's two primary food groups.  Meats and pasta being among his favorites along with plenty of white rice and more meat. Vegetables have become a condiment.    As a life-long lover of all things Thomas Jefferson, I remembe

Bread Salad with Tomatoes and Lemon Cucumbers Great summer recipe from Williams-Sonoma.  It is great as a side or a light meal.  Ingredients: 3 lemon cucumbers or 1 English cucumber: Peeled, halved and diced 1/2 lb stale coarse textured white bread (French or Italian)  1/2 cup water 5 ripe tomatoes.  Seeded and diced. 1 red (Spanish) onion 4-5 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1/2 cup loosely packed basil leaves, torn into small pieces Spread cucumbers on paper towel and sprinkle with coarse salt.  Let stand 15 minutes.  Meanwhile, spread bread in shallow dish and sprinkle with water and let stand 2 minutes.  Carefully squeeze the bread until dry and tear into rough 1 inch pieces and place on paper towels for 10 minutes. In a bowl, combine the cucumbers, tomatoes, onion and bread; toss gently.  In a large bowl, whisk together the vinegar and olive oil.  Season to taste with salt and pepper.  Add the bread mi

Ingredients: 12 hard-boiled eggs, halved lengthwise 1/3 cup mayonnaise 2 tblsp. prepared horseradish 2 tsp. champagne vinegar (or white wine vinegar) 2 tsp. Dijon mustard Chopped chives and paprika for garnish (optional) Kosher salt to taste Preparation: Mash egg yolks with mayonnaise, horseradish, vinegar, and mustard in a medium bowl until smooth.  Season with salt and spoon back into egg whites.  Sprinkle with paprika and chives if desired.

Anyone who knows me well, knows I don't eat eggs.  It's not a moral objection,  I never acquired a taste for them.  Snails, yes.  Eggs, NO!  However,  I realize not everyone shares my idiosyncratic aversion to chicken embryos,  so  here is an easy Southwestern Deviled egg recipe.  Bon Appetit! Ingredients:   Six large eggs, hard boiled and peeled 1/3 cup mayonnaise 3 tablespoons cheddar cheese 2 tablespoons salsa (I like Jardin's) 1 1/2 tablespoon sour cream 1 tablespoon chopped green onion 1 tablespoon cilantro for garnish (optional,  you can use some of the chopped green onion as garnish instead) 1 teaspoon cumin Salt and pepper to taste Preparation: Halve eggs lengthwise. Remove yolks and add to a small bowl. Mash the yolks with a fork and stir in the mayonnaise, cheddar, salsa, sour cream, green onion and cumin. Add salt and pepper, to taste, and blend well. Fill the egg whites evenly with yolk mixture and garnish with cilantro or green onions, if

I finally bought a madeleine pan this year.  I also found a great recipe from Epicurious.  They are really easy to make.  I simply dust mine with powdered sugar, but you can dip them in chocolate as well.  I love these slightly lemon flavored cookies with a nice cup of tea.   Ingredients 2 large eggs 2/3 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon grated lemon peel Pinch of salt 1 cup all purpose flour 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly Powdered sugar Directions Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes.

My husband felt the need for cheese grits one morning.  We did not have any of the cheeses we normally use so I suggested we use the brie.  Add a little pancetta and a new recipe was born.  If you do not have pancetta,  bacon will work.   Ingredients 3 cups water 1 cup grits 1/4 cup butter 6 ounces brie (rind removed) 6 ounces pancetta (chopped) 4 tablespoons chopped chives  Salt and pepper to taste Render pancetta and set aside. Bring 3 cups of water to boil.  Add salt and grits.  Reduce heat and stir with whisk occasionally until water is absorbed and grits are not runny.  Remove from heat and add brie and butter.  Ladle into bowls and top with chives and pancetta.