Grubarazzi

I recently discovered a small Asian market hidden in plain sight just a stone’s throw away from my neighborhood. A normal person would be scared away from the industrial sized bags of MSG displayed at the entrance, but I have desperately searched for little stores like this since moving to Baltimore. I wandered in the aisles and found jewels throughout like vibrantly colored baby bok choy, fresh cilantro by the bushel, and black jasmine rice which intrigued me enough to bring home a barrel full.  I immediately started researching this rare ingredient and found that black rice (any variety) is loaded with some extremely powerful mojo. Black rice has more antioxidants in a spoonful than the infamous anthocyanin packed fruit, the blueberry. The flavor is slightly sweet and nutty while the texture is silky with a perfect bite like brown rice. Not only is it a beautiful base to display colorful ingredients but it is also wonderful for you.That is a "win win" in my

When I visit Austin, TX I most look forward to exploring the secret foodie dives my parents have discovered over the years. This weekend was no different. I arrived in Austin Saturday morning with a raging appetite and major pre-race jitters. My heart was pounding and my mouth was shooting off a mile a minute. My parents knew just what to do: stuff me silly with barbeque at Vic’s.  This place is the definition of “dive”. Vic’s Bar-B-Que resides close to the highway in a strip mall next to a laundry mat, and is set up cafeteria style with large vats of Texas Q. I have spent the last six weeks of my life devoted to vegetarian and vegan dishes in order to grow my palate, but with the half marathon less than 24 hours away I wanted meat. This place did not let me down. The brisket was tender, the ribs had a perfect smoke ring, and the Elgin sausage was evil good. Heed my advice and steer clear of the chicken. It is a little dry and just not worth it. Also, please do not enter th

Some recipes evoke an absolute carnal lust in me that transcends reasoning. My mouth waters frenziedly, my eyes get big, and my smile widens with the anticipation of the feast. These lust inducing meals usually involve bacon, cheese and pasta covered in luscious red sauce. I am fairly certain my lineage does not contain a trace of Italian, but my favorite foods are profoundly Italian-American like these Meatballs in Bacon Sauce by Chef Beau MacMillan.   This is not my recipe; however, I felt it deserved a special place on my blog after I dotingly made it for extended family on a recent ski trip to Whistler, Canada. The smell of the sauce simmering for hours, the gentle roasting of the simple meatballs and the absolute joy on the faces of everyone who ate it reminds me what Valentine’s Day is all about: love and family. If you make this for someone special tonight they will fall in love with you on the spot.  That is a fact. Happy Valentine’s Day! Spaghetti w

Like Popeye, I’m strong to the finish because I eat all my spinach.  It seems like only yesterday I signed up for the Austin Half Marathon feeling like I had months to prepare for my fourth 13.1 mile race. Time flew by and the race is next weekend. I have been training and eating like a champion, although there have been a few injuries and lazy days thrown in to the mix. Nevertheless, I am in it to cross the finish line win it and I am pumped up with lots of smack talk and even more greens. Spicy Spinach Almond Pesto can be put together in a flash with cheap ingredients found at every super market. In order to pack in as much vitamin power as possible I used a pound of spinach which needs to be cooked and drained. I chose to use thawed frozen spinach to save a few steps.Choose a pasta that will hold the pesto close, like orecchiette or fusilli. Spicy Spinach Almond Pesto     Time in kitchen: 20 minutes Servings: 8 Nutrition information per serving (with pasta):

Anyone who knows me understands my affection for cooking shows. Watching cheerful people making food is much more cathartic than the upsetting local news or staged reality television. Cooking shows are an escape as well as a learning experience. The fact that Guy, Rachael, Paula and Emeril are household names leads me to believe I am not alone on this one. But let’s talk soup. I recently watched an episode of The Pioneer Woman where she made an absolutely luscious cream of broccoli soup that was glistening with cheese, ham and loads of cream. I wanted/needed a bowl of it pronto and went searching for magical ingredients that could mimic my ex-friend, dairy. It turns out coconut milk's richness and consistency does just that. To ensure the "cheesiness" shines through I add a bit of nutritional yeast at the very end.  This healthier version of an all-time comfort soup will not disappoint you.  Simply Vegan Cream of Broccoli Soup Time in Kitchen: 35 minu