Something I liked, something I didn’t like

 

I got home from work today and threw together two different recipes to serve later this week in lunches. Both were aimed at getting more healthy stuff, and less butter, sugar and refined crap, into my belly.

One recipe (if you can even call it that) was completely of my own making, while the other was a precise set of instructions from a Food Network chef. To my delight, my recipe came out great, while the FN one I probably won’t be trying again.

It wasn’t a totally fair fight. These are two completely different dishes. The winner is pictured above. The details:

The Loser: Kitchen-Sink Cookies, by FN’s Ellie Krieger

I really enjoy Krieger’s show. It’s one of the brighter spots on Saturdays, it makes up for the unwatchable Sandra Lee and Simply Delicioso chick, and for the fat you inevitably ingest through osmosis while watching Nigella Lawson and Paula Deen (although I love both of those two).

But you really just don’t want to go messing with anything that approximates a chocolate chip cookie, as far as messing up the fat ratios goes. I thought this recipe for “Kitchen-Sink Cookies” looked promising. I thought the strong flavors from the dried fruits (I used cranberries instead of cherries, and I also added wheat germ.) and some good dark chocolate would help make up for the absence of as much butter as usual. But it didn’t. B. was not amused. Honestly, these taste more like energy bars than cookies.

They aren’t so bad, though, if you eat them hot out of the oven, while they’re still gooey, draped over a small scoop of lowfat Breyer’s creamy vanilla ice cream. That’s what I plan to do with the dough I have left.

While I probably wouldn’t make these again, I will feel good this week when I get to the dessert in my lunch, knowing that I’m not ruining a healthy meal with a too-buttery treat. But I think I’d get more satisfaction out of a good ol’ buttery oatmeal cookie.

The winner: Bulghur and roasted-vegetable salad with feta and lemon

This is the second time I have made this, and I really find it a satisfying alternative to the foil-wrapped sandwich or tortilla wrap at the office. Bulghur is hearty, healthy and fills you up. Lemon adds a lot of flavor without adding much of anything else. Roasted veggies are delish and have great varied texture, plus the ones I use have beta carotene and antioxidants and all that crap (so I’m told). The walnuts top it all off. sometimes I might add chickpeas to this, but I’m saving the cans in my pantry  now for hummus later on this week.

Here’s the recipe, the best I can approximate:

Ingredients:

1 cup (mas o menos) dry bulghur

the same amount hot water

four carrots, peeled and cut into half-inch chunks

one red bell pepper, cut into chunks that are a little larger than the carrot pieces

one red onion, cut into wedges

3 T olive oil

1 T salt

black pepper, to taste

dried oregano and thyme, to taste

juice of one lemon (and a bit of zest, if you like)

1/2 C feta cheese (or more if you’re like me and live in constant fear of not having enough cheese)

handful chopped walnuts, toasted

Method:

Preheat oven to 400 degrees while you’re chopping your veggies. Heat the water and pour it over the bulghur, along with a pinch of salt, and some lemon zest, if you like. Let this sit.

Arrange veggie pieces on a foil-covered sheet pan (the foil just makes cleanup easier and serves no culinary purpose, whatsoever). Drizzle with the olive oil and sprinkle with salt, pepper and dried herbs. Roast for 25 to 30 minutes, until they are the texture you want them (I like mine tender, but not so soft they lose their bite.)

Check on the bulghur. Once it absorbs the water, toss it with the lemon juice. When the veggies are done, and still hot, toss them with the bulghur. While the whole thing’s still hot, crumble in the feta and toss in the walnuts (and chickpeas, if you like). Enjoy!

I love to pack this up and take it to work. It impresses the arrogant food snob in my office. Of course, it’s also great while it’s hot, so plan accordingly.