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Monday's Leftovers: Thai Beef With Coconut Rice
Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but — inspired by my recent successes — I'm going to continue my pattern of preparing Asian foods at home.
Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles.
What's Cooking at Slashfood
We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- A new film documents cheese dip, the unofficial food of Arkansas.
- Prepare healthier ramen noodle soup at home, courtesy of The Skinny Chef.
- Gulf coast oystermen are up in arms over an FDA-proposed seasonal oyster ban.
- Exactly how does a siphon coffee pot work?
- The future of Gourmet.com is unclear, so take the time to download the site's web-exclusive recipes.
- Which foods do celebrity chefs famously hate?
How Kristen Bell Stays Fit as a Fiddle
Kristen Bell is no stranger to the spotlight, with her villainous role on Heroes and also starring in Forgetting Sarah Marshall. Now she's in another new flick, Couples Retreat, and with her busy career, Kristen has maintained her amazing figure.
In a recent interview with Women's Heath magazine, the blond actress shares how she tries to squeeze some kind of physical activity into her schedule every day, whether it's going for a walk, taking the stairs, or hiking with her pooches.
Sunday Dinner: Drunken Noodles
For this week's Sunday night chicken dinner, I can't wait to apply the mainstream meat to a home-cooked Southeast Asian meal.
I love preparing ethnic foods at home, and this spicy noodle stir-fry, with its complex flavors, comes together in mere minutes, thanks to quick-cooking (and inexpensive) ground chicken.
Craving Thai takeout, sans the grease?
Gourmet Magazine to Fold
This morning, Condé Nast announced its oldest food title, Gourmet magazine, is folding. There were telltale signs of trouble: the glossy, which will print its last issue in November, just underwent budget cuts. As early as the onset of 2009, rumors were already flying that Gourmet would not see the end of the year.
The Basics: Roasted Butternut Squash
One of my favorite Fall ingredients is butternut squash. It's incredibly versatile and lends an autumnal, pumpkin-ish flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables can not be enjoyed raw.
Sunday Dinner: Cassoulet-Style Chicken Thighs
Filled with anticipation of the workweek, Sunday night can easily fall short of a relaxing evening. So, to keep my thoughts at bay, I'm going to prepare the ultimate in comfort food: cassoulet, a pork and bean casserole that hails from southern France.
Traditional cassoulet can be heavy and time-intensive, but I've found one that's luscious yet light — and takes less than an hour to prepare.
Do You Buy in Bulk?
Once upon a time, a trip to the grocery amounted to two brown bags and a $70 tab. Then came baby and the bill doubled along with the loot. More mouths to feed means more food to buy, making bulk purchases more attractive.
Cat Owners Eight Times More Likely to Have MRSA at Home
If you're not familiar with it already, MRSA is a bacteria resistant to certain antibiotics, dangerous because of, well, its drug resistance. The first cases in pets popped up about five years ago in therapy dogs exposed to patients or healthcare workers, but the tables could turn, putting humans in more danger any day.
Typically, humans usually infect pets (and not vice versa), but animals can serve as a reservoir for the bacteria and pass it back to humans.
How People Are Spending and Where They're Cutting Back
We don't need surveys to tell us that Americans have cut back significantly on spending, but there are plenty of sources if anyone's looking for proof. A new survey by IBM found that more people have been shopping at a variety of stores to find the best deals, and shoppers are focusing on quality and value almost as much as price. Guy Blissett, consumer products leader for IBM Institute For Business Value, commented, "I think it's a much more sophisticated approach to shopping."
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