Well, it’s Sunday again, and that means it’s time for this week’s interesting tidbits out there in the REAL FOOD world. What’s better, it’s Super Bowl Sunday. Here are a bunch of cool stuff I saw that would be awesome to make for the party!

Super Bowl Sunday Party Food

• If you have a big crowd today, check out Michael Ruhlman’s tips on cooking for a large crowd.
• Looking for an awesome dip for the Super Bowl game tonight? Check out this Slow Roasted Tomato Dip.
• Perhaps a Paleo Super Bowl party? Check out Robb Wolf’s site.
• Apple chips would be a cool, healthy alternative to potato chips. Plus they are super easy to make.
• How about an awesome White Bean, Kale, and Prosciutto bruschetta?

• For a more robust meal, and something different than the old chili – Cooking from the Pantry: Chicken with Artichokes, Garbanzos and Tomatoes

• Finally, Gluten Free Sticky Toffee Pudding for dessert.

Your turn!

What are you having for your Super Bowl party? Let me know in the comments!

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It has been a while since I last did an internet tasting session here. You would almost think that I don’t read anything on the internet anymore. My goal is to do this every Sunday, barring a disaster. The following links take you to this week’s interesting tidbits out there in the REAL FOOD world.

First off, good news! Fat Head is available on iTunes again. I reviewed the movie before, and it’s a good watch to get you the information about low carb lifestyle.

Super Bowl Snacks

Looking for a healthy snacks for the upcoming Super Bowl?

Try out these Kale Chips for a chip alternative. They are addictive, so make sure you have a lot of kale. Funny how we used to use it to garnish plates and buffets, only to end up in the garbage. Who knew?

Do you like pickles? How about a nice, naturally fermented pickle that is totally awesome?

Craving Comfort food?

When it’s cold outside, a nice cauliflower bisque that will do the trick. Or, a classic lamb chop dish that is sure to please. Or, a lovely butternut and black bean soup will warm you up.

When you are back from a day of skiing, Ginger and scallion fried rice is always nice. Or, if you have ever had a bunch of Thai basil, you know that it will turn bad very fast. Solve that problem by making a bowl of Thai Basil Chicken Fried Rice

So you all won’t think that I am totally against veganism, or vegetarianism altogether, here is a nice dish using organic tofu, miso, and a winter squash.

Who doesn’t like buttermilk fried chicken? Your waistline, that’s who! Instead of frying, try roasting it. You might miss the crust, but the chicken will be tender as ever!.

Crockpot Meals

Fire up the Crockpot and give this Lamb Rendang a whirl. You won’t be disappointed. Worried about the cost of going Paleo? Are you a student? A budget crockpot recipe to the rescue!

Are you sick?

If you are sick and looking for something homemade to take the cold or flu to the curb, how about a Hot Toddy? Of usual, my favorite blogger Richard has some strong opinions about what to do when you’re sick.

And Now For Something We Hope You’ll Really Like!

Have you ever wanted to learn how to butcher a wild bird? If all you are looking for is the breasts of the bird (without the fat,) then here is a quick video for you.

Robbie Burns Day just passed. Okay, so most people think haggis is revolting. I’ve had it before. While it’s not something I rush out to order at a fancy restaurant, those of Scottish Heritage will appreciate it. It’s not so bad when you don’t think about what you are eating… Kudos to the Leftover Queen!

How many CHO to cover? Let me take some of the guesswork out of your day...

Wow, another week has passed already? Last week saw me posting links to various recipes on other blogs that I have read. You may have noticed that each recipe had “X g of CHO” in each. Let me explain.

When I choose a recipe to feature here, I look at several things: ease of preparation, items needed, and CHO (or carbohydrate count.) I take the ingredients into my Living Cookbook Recipe Management Software, and let it spit out the nutritional data – so you can incorporate them into your Diabetes eating plan.

I know that it can be a little overwhelming when you first are diagnosed by the carb counting. Even a seasoned pro has a bit of a time with new recipes, so I have done that leg work for you.

With that said, enjoy these finds for the week!

Interested in canning, but need to know some terms? Check out this quick glossary over at Food in Jars.

Start breakfast off right.

Fresh Corn and Goat Cheese Grits : 15 g CHO per serving – take your time to cook the grits, and finish them off right. The goat cheese has an earthy tone that will mellow the natural sweetness of the corn. It’s important to use hominy grits, and not the instant brand. (The load from the grits is kept down by the butter and the goat cheese.)

Eggs Baked In Yogurt : 4.2 g CHO per serving : What came out as a slip in a podcast turned into a lovely dish. The possibilities are endless in the unusual combination of eggs and yogurt, so give it a try.

Look forward to lunch.

Shopska Salad : 16 g CHO per serving – A traditional Bulgarian salad that is sure to be a hit with those tomatoes fresh off your vines. I have 6 different varieties of tomatoes, so you could imagine how nice it would be.

Tarator Soup – 6 g CHO per serving : When the days get hot and humid, and your cucumber patch is exploding with cucumbers, this soup is a great way to use them up. I like to use a thick Mediterranean yogurt for a lower CHO count.

Jan has an idea what to do if you have too many zucchini.

Stuffed Zucchini : 6 g CHO per serving : What to do with a huge batch of zucchini? Stuff them of course. One of these is enough to fill you to the next day, and they would be delicious too.

Beef Satay with Spicy Peanut Sauce : 20 g CHO for skewers, 19 g CHO for dipping sauce – I love beef satay, and this is the go-to recipe. The ingredients are a bit exotic, but the flavor will have you hopping the next plane to get it fresh. Or, for the less adventurous, you could always hit your local Asian Market.

Chicken Tikka Masala : 10 g CHO per serving – If you know me, you know that I am a sucker for Indian style food. You could serve this with a small amount of brown basmati rice to complete the dish. Just make sure you have plenty of vegetables to complete your meal!

Someone Else’s MIL Meat Loaf : 13 g CHO per serving – If you are into meatloaf, but not into all the breadcrumbs that go into a recipe, give Dana’s version a try. I have, and it is hard to hold off on just one serving!

“Extra” Crunchy Broccoli Salad : 25 g CHO per serving – while this salad is a little heavy on the carbs, it is still smashingly good. If you took out the sesame sticks, cashews, and honey, this salad would be more carb-friendly. The salad is a wonderful way to get your greens onto your plate in a fun way.

Make these pops to cool you down on a hot summer day!

Ice Berry and Mint Pops : 13 g CHO per serving : Who doesn’t like a popsicle in the summer? These popsicles pack a whole lot of flavor into a little package, but they are so worth it. The CHO is even lower if you substitute Splenda or Stevia for the sugar.

Homemade Root Beer : 28 g CHO per serving (estimated)  : I almost didn’t this recipe here, as the CHO count is a little high. Thing is, it is a cool recipe to try out, if only for a once in a while deal. It takes at least 4 or 5 days to make, so it’s not like you will be bingeing on it. I plan to give it a try.

That’s all for this week. I hope you enjoy the food as much as I do this week.

I’m going to be doing a little renovation around here over the next week. Like renovating a house, there may be a pile of tiles sitting in the hallway beside the bathroom. Make sure you don’t trip over them in the middle of the night, and let me know if something is out of hand. I will do my best to fix it.

While I am cleaning my act – err, site up, I thought that Tuesday would be a great day to feature some recipes that I have seen over the last week that follow the philosophy of WDC – Real Food.

Prosciutto-Wrapped Mini Frittata Muffins : 5 g CHO per serving: If you are wondering what to have for breakfast when you are running out the door, simply make a batch of these the night before. Simply microwave them before you head out the door. Breakfast is important, so start it right.

Salmon and Berry Salad : 7.5 g CHO per serving – What can I say, if the stunning image of this dish is any indication of how it tastes, then I believe this should be your lunch every single day of the week. Packed with vitamins, antioxidants, and a healthy source of protein and fat, you will be satisfied with this dish.

Grilled Pork Chops With Tomato Peach Relish : 12 g CHO per serving – A great example of using what is fresh and in season right now. If you don’t own a barbecue, don’t worry. You can get great results if you use a cast iron grill pan.

Apricot Rosemary Jam : 7.5 g CHO per 2 tablespoon serving – Not strictly diabetic friendly, but fantastic. Spread it on your lower carb bread, or use it to glaze a pork loin roast. The author notes that the apricots don’t need to be peeled; they melt right into the jam. A great way to make a no-fuss condiment, and no better way to use the apricots from this season. Plus, it’s an excuse to use my favorite herb.

Maple Sage Hasselback Potato : 20 g CHO per serving – Jan took a sweet potato and made a spin-off of the classic Hasselback potato. A very nice side for those of you out there looking to replace potatoes in your diet with something that has less effect on your blood glucose load.

Sorry folks, I am having a problem with internet today, so my recipe photos are not uploading. While it gets fixed, I wanted to share a discovery with you – Clara, who is 94 years young, cooking dishes she used to cook in the depression.

Join me in celebrating an awe-inspiring cook:

How is that for real cooking? She even has a cookbook, and you can get it at my store!

Screw Veganism! This is going into the pot, and it will NOURISH me. Try that with your fucking beans!

The Vegan Challenge – and Meatless Monday

Did you hear? We should be eating less meat! Thanks Oprah, but I’ll leave you to the record amounts of toilet paper for your diet.

Who the fuck is this chick?

Have you ever heard of Kathy Freston? Neither have I.

She’s the best selling author of Veganist: Lose Weight, Get Healthy, Change the World? Good for her. I mean, I guess we should be using “vegan meats” and “vegan cheeses” to help us get through the day, right? Curb that hunger, save the universe, and patch up my relationships?

Now tell me, why would I listen to an emaciated chick who looks like she is searching for something, ANYTHING to cure her hunger. This woman was a model at 16.

I mean, dude, anorexia? I’ll stick to wholesome, traditional foods, thanks!

Vegans are usually chicks who are mad at the world, and the guys stupid enough to follow them are just trying to bang them. I can’t prove it, it’s just a theory, a hypothesis, if you will!

Tell you what, how about a nice pot roast to fix that little problem?

Better yet, let Richard Nikoley tell her where her vegetables belong!

Low Carb Food for Thought

I just came across another post that is interesting: Hippocrates, the father of medicine, prescribed a low-carb diet to lose weight! Imagine that, 2500+ years ago, that man was ahead of his time. Or, are we simply backwards? Thanks to Tender Grassfed Meat for that gem!

My favorite Hippocratic quote:

Let food be thy medicine, thy medicine shall be thy food.

Wow, can’t argue with that. How about this gem:

Leave your drugs in the chemist’s pot, if you can cure the patient with food.

Man, what a treasure!

What’s Rotting in YOUR Gut Right Now?

How about one of the most stupid myths I hear all the time, about meat “rotting in your gut?” Over at Gnolls.ORG, they debunk that myth. Great reading! Seems that humans only have 1 stomach, not 4. Go figure!

Paleo Testimonials

Over at Hunter Gatherer, there are 12 Paleo testimpoials that are truly interesting. My favorite benefit?

Paleo Benefit #17: Less farting.

That’s what my wife is talking about, right there! FTW!

Mmmm…. Hot Chocolate!

Cave Kitchen has an awesome idea for a Paleo version of hot chocolate for those of you like my wife who JUST can’t give it up. I am going to try the recipe out and report back you all on how it went. Wish me luck!

Over at Jan’s site, she whipped up an awesome barbecue sauce that is just money. I made some pulled pork the other day that is just crying for that sauce. Thanks Jan!

Homemade Food Trials

Macheesmo is brave man! He went and compared instant potatoes to his homemade mashed. See how it fared out. There are a lot of comments there. Guess which version I like?

On a Sweet Note:

Finally, I love the new post over at MDA talking about my favorite sweetener – Stevia. Check it out, suite!

I am taking the next couple of days off work to gear up for a week full of menu tasting madness. The new summer banquet menu will be going into effect, and the room service menu will be changing as well.

I will naturally have to cook everything on there, take pictures, and write recipes.

I can’t hardly wait to share some of the creations of our wonderful team with you.

Here are a few links for items that are just awesome:

How to Truss a Chicken. Bob is awesome, and so is Micheal Ruhlman!

Watermelon Syrup and Watermelon Butter by Cupcake Project. I would have never thought of the two items. I love things that surprise me.

Blueberry Strawberry Pie by Sassy Radish. So sinful, and so worth it.

Silky Butter Chicken Sauce at Mark’s daily Apple. What a lovely primal dish. I love butter chicken, so go there for a decent version to try out.

Until then, remember – REAL food, for your LIFE.

Time to fire up the barbecue!

I will be occupied with work this weekend, but below are a few links to give you some ideas for the barbecue this weekend.

Get lubed up with a drink, the patriotic Red White and Blue by Savory Reviews, or the Tequila Soaked Watermelon Wedges. Nothing starts a great barbecue like a few drinks.

If you are looking to grill chicken, check out my Spatchcocking Chicken post for an idea on how to quickly cook a bird over the grill. Perhaps you would like to dust it with my BBQ Chicken spice, or better yet, my Montreal Steak seasoning.

Gabriella posted an awesome grilled chicken recipe, Mandarin and Avocado crowned Thai Grilled Chicken. Make sure to print multiple copies of that post, because people will demand the recipe.

If you are looking to make some burgers, don’t buy them premade, check out the tutorial I posted on a DIY burger press. If you are looking for awesome and different, Food In My Beard’s Satay Burgers will fit the bill.

If you are into Beef Kebabs, Kalafogas has a great post on how to make juicy kebabs.

If you are into a more traditional kebab, Greg at Sippity Sup has some wonderful Lamb Kebabs with Pistachios, or awesome Grilled Shrimp Kebabs with Tomatillo Avocado salsa.

Michael Ruhlman has an awesome potato salad done with baby new potatoes. I suggest following his advice and poaching the potatoes first. The end result will be divine.

It would be a shame to waste that charcoal for the barbecue. I always like to double up on the cooking tasks. Try out Jan’s Smoked Almonds when you need to use up the rest of the coals. You won’t be disappointed.

If you are looking for a guide on how to cook everything off the barbecue, look no further than Lifehacker’s post, Cook Every Course of Summer Meals On The Grill.

Sometimes tasting is hard work!

Holiday is over, now it is time to get back into it.

Here are a few things of interest that I read over the last week, and I think you need to see them. Awesome indeed:

Michael Ruhlman did a post on Salumi in North America. I love the man, and what he represents. I look up to Michael, and aspire to be the kind of writer he is. He walks the talk!

If you are looking for an ice cream to blow your socks off, try Cannelle et Vanille’s Butterscotch and Smoked Almond Ice Cream. I might not be able to eat it, but just the thought of it makes me salivate. Perhaps a version that is diabetic friendly could be arranged.

Nick from Macheesmo does it again. Make his Green Chicken Curry, and you will be in heaven. The antioxidant properties of the green curry are well worth the trouble. Served over cauliflower “rice”, this dish is even Primal!

Swordfish Souvlaki? Where do I sign up? Head over to Kalafogas to find out.

Greg over at Sippity Sup has a Sweet Corn Chowder with Lobster and Chive Oil cooking. Go over there and get it while you still can, because I am sure there is going to be none left if you wait too long!

Finally, my favorite Asian site Rasa Malaysia has an awesome Malaysian BBQ Seafood you got to try out!

Photo courtesy of Yoppy from Flickr under Creative Commons By Attribution 2.0

Tangy and savory, the best way to buy this!

I recently had a little rhubarb tasting, and the response was overwhelming! Turns out that right now is right for the green and red speckled vegetable. I could not resist giving you some more links, some very intuitive. Enjoy!

Rhubarb and Gin and Tonic and Me – by Sippity Sup!
Strawberry Rhubarb Buttermilk Pudding Cake by Sassy Radish
Lemon Cloud Tart with Strawberry Rhubarb Compote by GoodLife {Eats}
Rhubarb Bars by Lara Ferroni

Photo courtesy of net_efekt of Flickr under CC by Attribution v 2.0