Retro Sundays

I created the Retro Sundays series to help newer readers easily navigate the very best of this blog's enormous back catalog of content. Each Retro Sundays column serves up a selection of the best articles from this week in history here at Casual Kitchen.

As always, please feel free to explore CK's Recipe Index, the Best Of Casual Kitchen page and my full Index of Posts. You can also receive my updates at Twitter.

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This Week in History at Casual Kitchen:

An Easy Granola Recipe (January 2007)
One of the first high-traffic recipe posts here at CK. An easy, really tasty and trusty granola recipe that absolutely beats the crap out of HFCS-laden branded, boxed cereal.

Ten Rules for the Modern Restaurant-Goer (January 2007)
A popular post from early in CK's history--especially after an argument broke out in the comments about tipping.

How to Make a Mole Sauce: Intense, Exotic and Surprisingly Easy to Make (January 2008)
This recipe probably the best known and most cooked of all the hundreds of recipes here at Casual Kitchen. And once you make it, you'll see why.

Six Cookbooks That Should Be the Foundation of Your Cookbook Collection (January 2009)
As readers of my posts on cookbook exploitation well know, it's all too easy to have many of the cookbooks you buy just sit on your shelf, wasting space and money. These six reasonably priced cookbooks can be the foundation of great--and heavily used--cookbook collection.

Rumbledethumps (January 2009)
An unusual, striking and absolutely delicious recipe from one of our all time favorite cookbooks: Sundays at Moosewood. Death to the Red Hag!

Finding Inspiration In an Uncluttered Kitchen (January 2010)
Could you do most of your cooking with a fraction of the stuff you own? And what percent of the items in your kitchen could you get rid of--and not miss? This post marks where I began embracing some of the key concepts of food minimalism, thanks to the inspiration of great food writers like Jules at stonesoup.




Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

CK Friday Links--Friday January 28, 2011

Here's yet another selection of interesting links from around the internet. As always, I welcome your thoughts and your feedback.

PS: Follow me on Twitter!

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A food blogger shares an exceptional example of applying S.M.A.R.T. goal-setting to her weight loss goals. (Cafe Johnsonia)

Great tips on how to slash your food bill. (Spend Less TV) Fun to see how they address second-order foods and heavily-marketed products.

Is Wal-Mart's nutrition initiative (featuring Michelle Obama!) the real thing, or just a bunch of PR? (Fooducate)

Enough lentil and bean recipes to get you through the winter. (Christie's Corner)

Recipe Links:
Want to feel like a hero? Make this Indian-style Chili Recipe. (A Life of Spice)

An incredible five-ingredient Chicken Vindaloo recipe from the author of the amazing e-cookbook 5 Ingredients, 10 Minutes. (stonesoup)

Unbelievably easy, and--at just 68c a serving--laughably cheap! Pasta e Fagioli. (Cheap Healthy Good)

Off-Topic Links:
88 mind-opening and thought-provoking truths about life. (Raptitude)

Why the "Shrug Effect" is pure horsesh*t. (I Will Teach You To Be Rich)

Thought-provoking, even though I won't copy him: Why I'm deleting Facebook. (The Simpler Life)


Do you have an interesting article or recipe that you'd like to see featured in Casual Kitchen's Food Links? Send me an email!


Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

Easy Braised Red Cabbage

From the moment we first made it, this laughably cheap and easy Braised Red Cabbage recipe instantly became a heavy rotation favorite in our kitchen.

This recipe can serve in a pinch as a main dish, but you'll most likely want to serve it as a side. We ate ours alongside an amazing sauerbraten, and it was a flawless combination.

I'd like to thank my fellow blogging roundtabler Tara at Beach Eats for introducing us to this absolute keeper of a recipe. I hope you enjoy it as much as we do.
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Braised Red Cabbage
(modified and adapted from Beach Eats)

Ingredients:
1 small to medium sized red cabbage
4-5 Tablespoons red wine vinegar
1 Tablespoon Olive oil
1/3 cup onion, sliced into slivers
1 apple, peeled and chopped
1 1/2 cups vegetable broth or stock (or optional chicken stock)
1 medium onion, peeled and studded with 3 whole cloves

Spice mixture:
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 teaspoon black pepper
2 pinches dried mustard
1 pinch each of rosemary, garlic powder, thyme and sage
1/2 bay leaf, crumbled

Directions:
1) Cut cabbage into quarters, remove core, and slice into thin shreds. As you slice up the cabbage, place it in a large bowl and drizzle with the 4-5 Tablespoons vinegar.

2) Heat olive oil in a saucepan to medium high, add the cabbage and toss/saute for 2-3 minutes. Add the sliced onion and chopped apple and toss for 1-2 minutes more.

3) Nestle the studded onion with the cabbage, add the broth and spice mixture, and stir well to combine everything.

4) Bring to a boil, reduce heat, cover, and simmer on low heat for 30 minutes, or until the cabbage is cooked to your liking.

Serves 4 as a main dish, serves 6-7 as a side.

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Recipe Notes:
1) If you told me I'd someday borrow a recipe and deliberately plagiarize the phrase nestle the studded onion you'd be, well, exactly right.

2) Substitution ideas: You could easily substitute regular cabbage for this recipe to save even more money, but the luscious, deep red color of the red cabbage is worth the modest added expense in my opinion.

3) Why drizzle the cabbage with vinegar? Red cabbage has a tendency to fade in color if you leave it out in the open air. The vinegar helps protect the cabbage's rich color and it adds some of the recipe's most important flavor notes.

4) Extra points to whoever eats the studded onion. It won't disappoint.

5) Finally, a brief quantification of this recipe's laughable cheapness:

red cabbage: $2.25
2 onions: 40c
1 apple: 40c
vinegar: 5c
broth: 10c
spices: 25c

All told, this dish comes in under $3.50. You can't beat that with a studded onion.




Retro Sundays

I created the Retro Sundays series to help newer readers easily navigate the very best of this blog's enormous back catalog of content. Each Retro Sundays column serves up a selection of the best articles from this week in history here at Casual Kitchen.

As always, please feel free to explore CK's Recipe Index, the Best Of Casual Kitchen page and my full Index of Posts. You can also receive my updates at Twitter.

******************************
This Week in History at Casual Kitchen:

The Crockpot: How I Admitted I Was Wrong in a Cooking Debate (January 2007)
I used to view slow-cookers as relics of the 1950s until I discovered what incredibly effective tools they could be for the time-challenged cook. Also, be sure to check out this post's sequel for an incredibly useful list of crock pot recipes, resources and cooking sites.

Fake Maple Syrup (January 2007)
I've always been hesitant to consume any food additive that I can't spell or pronounce. And fake maple syrup, which features an ominous-sounding chemical called sodium hexametaphosphate, is a textbook example. Read--and eat--at your own risk.

Three Easy, Delicious and Inexpensive Homemade Salad Dressing Recipes (January 2008)
An enormously popular post that changed forever how CK readers view store-bought salad dressing. Once you try these laughably easy and laughably cheap homemade recipes, you'll never go back to the overpriced store-bought crap again.

Easy Sopa de Lima (January 2009)
With its delicious, summery flavors and associations of wonderful warm weather, this recipe is quite simply the perfect meal to counteract a depressingly cold winter night. Check out the companion recipe for my incredibly delicious homemade tortilla chips!

Vegan Potato Peanut Curry (January 2010)
One of the most easy and exotic recipes in Casual Kitchen's history, and a runaway favorite among readers. Better still, it costs just 70c a serving and takes just 25 minutes to make.


Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

CK Friday Links--Friday January 21, 2011

Here's yet another selection of interesting links from around the internet. As always, I welcome your thoughts and your feedback.

PS: Follow me on Twitter!

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If you're feeling overwhelmed and inundated by all the (conflicting) health information out there, here's the best piece of advice you'll read all year. (5 Second Rule)

A comprehensive collection of resources for cooking for almost any type of restricted diet. (Cheap Healthy Good)

Seven exceptional tips on how to give any soup a delicious, full flavor--without needing salty stock or bouillon. (stonesoup)

Why you shouldn't hate on wine scores. (1Wine Dude) ...although CK readers know that I disagree.

Recipe Links:
Hash Browns--Kablammed! (Cheap Healthy Good)

Simple, elegant, inexpensive: Brussels Sprouts with Canellini Beans and Almonds (A Thought For Food)

A really interesting Homemade Energy Bar recipe--it'll save you a ton of money over LaraBars and Clif Bars. (Choosing Raw)

Off-Topic Links:
On being a conscious consumer. (The Connection Revolution)

Why it really pays to read investment books from past eras. (What I Just Read) Readers: sorry for the self-link, but this is one of the best investing-related posts I've written in a long time. PS: Don't get your face ripped off!

An astonishing visual representation of human progress over the past 200 years. (Cafe Hayek, via Christie's Corner)


Do you have an interesting article or recipe that you'd like to see featured in Casual Kitchen's Food Links? Send me an email!


Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

My Three Modest Fantasies For the Consumer Products Industry

I have a few fantasies that I'd like to have come true in the consumer products industry.

Here's what I'd like to see:

1) Less money spent on advertising and promoting of products.

2) Less money spent on expensive, often wasteful, packaging.

3) Less money spent paying slotting fees to obtain prime shelf space in major grocery chains.


Like I said, these are fantasies. But are they really that unrealistic?

For some reason, everybody in the food and consumer products industry thinks expensive, heavy and repeated advertising is a critical ingredient for success. Maybe I'm just a dummy, but doesn't everyone already know all the major consumer brands out there?

Likewise, slotting fees are seen as a standard business cost. Why? Because those companies that lock up the best shelf space in your grocery store believe it helps drive sales. Never mind that the days of the standard grocery store dominating the consumer landscape are nearly over.

And, yeah, almost all food packaging is loud, oversized and wasteful because every company needs its products to stand out. Of course, when everything stands out, nothing does, and we consumers find ourselves gazing at this:


Here's the thing: imagine what could happen if the money squandered on advertising, wasteful packaging and slotting fees could be reallocated to...

1) Energy efficiency. If evil Wal-Mart can go green in a major and revolutionary way, why can't the companies that make and sell the things on WMT's shelves do the same?

2) Lower prices. It's hard to know the numbers with precision, but my best guesstimate of the combined costs of heavy advertising, wasteful packaging and slotting fees could be as much as 25-30% of the retail price of the consumer products we buy. Energy costs could be another 5-10%. What if consumer products companies dramatically reduced these costs, gave half of the savings to consumers in the form of price cuts, and kept the rest as higher profits for shareholders? Sure, it would be a radically different way to practice business, but everybody would come out ahead.

3) Finding growth outside the standard, predictable places. In developed markets like North America and Western Europe, even the best consumer products companies really have to struggle to achieve 3-4% annual sales growth, a truly measly growth rate. And, as we mentioned above, everybody here already knows all the major brands, which limits the incremental gains from all that money spent on advertising and brand building.

But in emerging markets all over the world there are double- and triple-digit growth opportunities, and in many of these countries the key global consumer products brands are not that well known. Yet.

Some of the numbers are quite frankly shocking: For example, it takes less than two years for India to increase its population by the total population of Canada. Here's another one: the Indian middle class, at some 350-400 million people, is larger than the entire US population--and growing significantly faster in both spending and size.

Countries like India, as well as many other emerging markets nations like Vietnam, Indonesia, Malaysia, South Africa, Brazil and some two dozen others now have the wealth to buy tens of billions of dollars' worth of aspirational products that we here in developed countries take for granted. Best of all (and this will likely surprise most readers), the profitability of a sale in places like India is often higher than in the USA, in part because emerging markets have natural demand growth that doesn't need to be artificially juiced with costly advertising.

Look, long time Casual Kitchen readers know that food companies aren't evil. Investors want reasonable profits. Consumers want the products they want at a reasonable price. These are basic economic realities. But just think how much better off everyone would be if consumer products companies took these extra steps and embraced all of my fantasies.

Well, okay. Maybe they shouldn't embrace all of my fantasies.

This is the ninth article in my multi-part series on Understanding the Consumer Products Industry.

Related Posts:
What Drives Prices? The Secret to Maximizing Your Consumer Dollar
The Do-Nothing Brand


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

Retro Sundays

I created the Retro Sundays series to help newer readers easily navigate the very best of this blog's enormous back catalog of content. Each Retro Sundays column serves up a selection of the best articles from this week in history here at Casual Kitchen.

As always, please feel free to explore CK's Recipe Index, the Best Of Casual Kitchen page and my full Index of Posts. You can also receive my updates at Twitter.

******************************
This Week in History at Casual Kitchen:

Cooking With Love: Farfalle with Mushrooms and Gorgonzola Cheese (January 2007)
A simple, quick recipe made from easy-to-find ingredients--yet one that's original and just a little bit unusual. One of our all-time favorite warm pasta salads.

How to Tell if a Recipe is Worth Cooking With Five Easy Questions (January 2007)
One of CK's first high-traffic posts, and a post that remains hugely popular among readers even today. Be sure to check out the bonus recipe for White Bean and Black Olive Soup.

Quite Possibly the Easiest Lentil Soup Recipe You’ll Find Anywhere (January 2008)
A hilariously cheap and easy recipe that completely blows out of the water any perception that healthy food has to be expensive.

Mushroom, Barley and Swiss Chard Soup (January 2009)
We always want to eat healthy food here at Casual Kitchen, but we don't want to have to suffer too much to do it. Here's a soup that's easy, really healthy--and costs a mere $1 a serving.

The Muffin Blogroll: 12 Great Muffin Recipes You'll Love to Bake (January 2009)
Following the successes of CK's wildly popular Granola Blogroll and my widely-read Blogroll of Apple Recipes, this post lists twelve of the best muffin recipes I've ever seen on the internet.

Hacking the Satiety Factor of Foods (January 2010)
There's a huge problem with mindlessly cutting calories when you're trying to lose weight. This post shares not one, but two ways to beat the system when it comes to selecting foods that will help you reach your goals.


Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

CK Friday Links--Friday January 14, 2011

Here's yet another selection of interesting links from around the internet. As always, I welcome your thoughts and your feedback.

PS: Follow me on Twitter!

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So, you wanna be a vegetarian, do ya? (EcoSalon)

Conclusive, pictoral proof that healthy food costs less than fast food. (SparkPeople, via Stuart Carter) Note the excuse-making in the comments!

Does our present food system "make unhealthful eating the default?" Hint: it's a trick question. (Food Politics)

Scales lie. (344 Pounds)

Recipe Links:
How to make your own Sea Salt--it's way easier than you'd think. (Salty Seattle)

An intriguing Sweet Orange Chicken recipe--gluten free! (Jenn Cuisine)

A ridiculously easy side dish that will wow you: Roasted Cabbage with Lemon. (Kalyn's Kitchen)

Off-Topic Links:
The concept of Right People means not wishing people were any different from what they are. We're not in high school any more. (The Fluent Self)

Exceptionally useful advice on avoiding investment scams. (A Dash of Insight)

How to build a longer attention span. (The Change Blog)


Do you have an interesting article or recipe that you'd like to see featured in Casual Kitchen's Food Links? Send me an email!


Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

Ask Casual Kitchen: What To Do With Excess Ingredients

Readers! As Casual Kitchen's readership continues to grow, I've been receiving more and more great questions via email, comments and Twitter. As always, I welcome your feedback, so please let me know what you think!
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Regarding your Vegan Potato Peanut Curry recipe: In my local stores, you have to buy a gallon (not literally, but way more than 2 TBS) of tahini. What do you do with the rest? I would end up tossing it, so wouldn't that raise the per-serving cost?

I would appreciate a reply via e-mail. You see, I am interested in the answer & I found this recipe post in a "greatest hits" post so it is not very probable that I would find this post again to look for the answers. Thanks.


Let me first say if I succeed in reaching my goal of doubling Casual Kitchen's readership in 2011, I'm going to have a problem satisfying readers like this who expect privately emailed replies to their questions. :)

However, CK's fundamental purpose is to help readers, so I'll tackle this question in two ways: first regarding tahini specifically, and later by tackling a broader and more important question that lies behind the narrow discussion of tahini.

But back to tahini, and where to get it in smaller and more affordable sizes. First, consider looking outside your regular grocery store. Depending on the size of your community, you should be able to find a health or organic food store, a Trader Joe's or a Whole Foods store--all of which should carry tahini in a range of sizes.

Better yet, visit the various ethnic or middle eastern food stores in your community. There, you should be able to find tahini in smaller sizes--and at laughably cheaper prices. As we've discussed elsewhere here at CK, the standard food retailer usually considers tahini to be an aspirational good, which means that unless you look beyond these standard retailers, you will needlessly overpay.

Finally, tahini keeps for a long time. I mean a LONG time. Do not just toss the rest. Our current 400 gram jar expires in two years, and I fully expect to ignore that expiration date for another 6-12 months afterward. PS: If you're looking for other recipes using tahini, CK ran a post of seventeen amazing hummus recipes that I guarantee will meet all the tahini needs you'll ever have.

But this brings to mind a bigger and broader question that many home cooks regularly face: what do you do with expensive leftover ingredients that are sold in quantities far in excess of your needs for a specific recipe? Four thoughts:

1) Before shelling out for an expensive ingredient, read my post How To Tell If A Recipe Is Worth Cooking With Five Easy Questions. Maybe you shouldn't make the recipe in the first place. If a recipe has an obscure, expensive or hard-to-find ingredient, use that as a decision factor.

2) If you still really want to make that recipe, then look for three or four other recipes that use that same ingredient. Cook them over the following days or weeks. Again, use my Five Easy Questions test to help you make a selection.

3) Scale up those recipes to consume still more of the excess ingredient. Many recipes are incredibly scalable, thus making a double or triple batch involves minimal incremental work. This is one of the key tools CK readers can use to cook far more efficiently. If you find a good recipe that's highly scalable, be sure to keep it in your cooking rotation.

4) Last, many ingredients last far longer than the expiration date says they last. Don't just pitch the rest out, assuming you won't use it. For more on this, see my post When Do You Throw Out Food--and be sure to read that post's incredibly useful reader comments too.

Readers what other thoughts would you add?


Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

Curried Corn

Sometimes you find a recipe that's so hilariously easy, with such a simple yet intriguing combination of tastes, that you're overcome by jealousy that you hadn't thought up the recipe yourself.

This recipe is borrowed and modified from what is becoming an extremely popular newish cookbook here at Casual Kitchen: Moosewood Restaurant Cooks at Home. Long-time readers will of course be familiar with our love of Moosewood cookbooks, including the venerable Original Moosewood Cookbook, written by the one and only @MollieKatzen, and the all-time ethnic classic Sundays at Moosewood Restaurant.

Cooks at Home, however, contains a huge collection of intriguing and diverse recipes that have the added advantage of being incredibly quick and easy to make.

The world needs more of these kinds of cookbooks, and I'm happy that this, as well as others like Jules Clancy's e-cookbook 5 Ingredients, 10 Minutes, are out there making easy and interesting home cooking accessible to the masses. These books prove conclusively that even people with the busiest schedules can still put healthy and interesting meals on the table with minimal fuss.

As for today's Curried Corn recipe, I made it in just 20 minutes on my very first try, which means you can probably make it in well less than that. I hope you enjoy this subtle and delicious recipe as much as we do.

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Curried Corn
(modified from Moosewood Restaurant Cooks at Home)

Ingredients:
1-2 Tablespoons olive oil
1 green bell pepper, chopped
1 cup chopped scallions, chopped
1 teaspoon hot curry powder
black pepper to taste
2-3 plum tomatoes, coarsely chopped
2-1/2 to 3 cups frozen corn (roughly 12 ounces)

Directions:
1) Saute the green pepper in the olive oil on high heat for 2-3 minutes.

2) Reduce heat to medium, add all other ingredients, and saute for 5-7 minutes more, until tomatoes have softened slightly and all of the vegetables are thoroughly heated through.

3) Serve immediately over rice or brown rice.

Serve as an entree for 3-4 or as a side for 5-6.

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Recipe Notes:
1) I'll keep today's notes short and sweet and simply address the near-freeitude of this recipe. Once again, it just makes me laugh out loud to see how little it costs to make recipes this healthy and easy.

Scallions 79c
Green bell pepper 98c
12 ounces frozen corn 94c
3 plum tomatoes $1.25
Oil, curry powder 5c

Total cost: $4.01: about $1.00-$1.34 per entree-sized serving, or 80c per appetizer-sized serving.





How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!




Retro Sundays

The purpose of the Retro Sundays series is to help newer readers easily navigate the very best of this blog's enormous back catalog of content. Each Retro Sundays column serves up a selection of the best articles from this week in history here at Casual Kitchen.

As always, please feel free to explore CK's Recipe Index, the Best Of Casual Kitchen page and my full Index of Posts. You can also receive my updates at Twitter.

******************************
This Week in History at Casual Kitchen:

Seven Rules To Ensure Mistake-Free Cooking (January 2007)
The idealized dinner party--where guests wear matching sweater sets and mingle in the kitchen while you “whip up” dinner--is not reality. These are the key steps I follow to host a real mistake-free meal.

How to Make Burritos (January 2008)
Every few months we'll whip up a large-scale batch of 30 of these guys and freeze them up en masse. Presto: we've got lunches (or even emergency dinners) conveniently pre-made for weeks. This brief post explains how.

41 Ways You Can Help the Environment From Your Kitchen (January 2009)
Read this post for a great collection of painless and relatively easy ways to reduce the carbon footprint of your kitchen and home. One of my first efforts at tackling environmental issues here at CK.

Pasta with Tuna, Olives and Roasted Red Peppers (January 2009)
A scalable and laughably cheap recipe that you can make out of common pantry items. Best of all, this nutritious and healthy meal can be made in under 20 minutes!

How to Resist Irresistible Food (January 2010)
When we're in the presence of hyperpalatable foods, our higher brains can be as useless as our lower brains--causing us to eat more than we want and then dramatically underestimate what we've just consumed. Here's how to fight back and resist these irresistible foods once and for all.


Help support Casual Kitchen by buying Jules Clancy's exceptional new e-cookbook 5 Ingredients, 10 Minutes (see my rabidly positive review here). Or, support CK by buying Everett Bogue's revolutionary book The Art of Being Minimalist. (These are both affiliate links, so if you decide to make a purchase, you'll help fund all of the free content here at CK!)


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!

CK Friday Links--Friday January 7, 2011

Here's yet another selection of interesting links from around the internet. As always, I welcome your thoughts and your feedback.

PS: Follow me on Twitter!

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The absolute smoking hottest food trends of 2011. Uh, it's satire. (5 Second Rule)

If you're looking to adopt a food philosophy, here's a really good one. (Frugal Healthy Simple)

Hangover cures--and myths--from around the world. (Leite's Culinaria)

So wait: you're saying we don't need to drink eight glasses of water a day? (Accidental Hedonist)

Recipe Links:
Easy, nutritious and an electric green: Spinach and Cannellini Bean Dip. (Kahakai Kitchen)

Don't let the depressing name fool you: Heart of Darkness Flourless Chocolate Cake. (A Thought For Food)

How to make your own Homemade Marshmallows! (Baking Bites)

Off-Topic Links:
Unsolicited book recommendation of the week: Trent Hamm's book The Simple Dollar. If you know someone who's a relative newcomer to handling their finances, this book is an excellent gift idea. It's packed with commonsense tips and advice on how to manage your spending, get out of debt and get on top of your financial goals. (PS: There's even a tip in there from me--see page 27!)

How to be less sensitive. (The Change Blog)

Does self-help literature just make us lazier? (Intuitive Wu)

Flawed premises upon which we base our lives. See particularly #5, #9, #11, #13 and #21. (Divajules.com--Be sure to see both Part 1 and Part 2.)



Do you have an interesting article or recipe that you'd like to see featured in Casual Kitchen's Food Links? Send me an email!


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How can I support Casual Kitchen?
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The Top Lame-Ass Excuses Between You and Better Health

Warning: This post is NOT intended for whiners or excuse-makers.
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In the more than 500 posts that I've written here at Casual Kitchen, I've shared all kinds of secrets for preparing easy and healthy food at home. I've shared all kinds of counterintuitive ideas for managing our appetites and embracing a healthy diet.

I've also heard every possible kind of excuse.

Here's the thing. Humans are really good at excuse-making. We love to avoid taking action, and we love to offer rationalizations and justifications for why. Half the time we make excuses autonomically, without even realizing it.

Here are six of the most common excuses I hear from people--in conversation, in emails, on Twitter, and in comments on this blog.

Have you ever caught yourself saying any of the following?

1) "That tip won't work for me."

You actually have to think creatively to take a tip that works for someone else and figure out why that same tip won't work for you. Ironically, it takes the same amount of creativity to take that tip and tweak it so that it can work for you.

Which do you think is a more productive use of your energy?

Astute readers will also note the circular argument buried in this excuse: if you assume that a solution won't work for you, it won't. And you'll be "right" in your prediction that it won't work. This is why I always want my readers to choose a solution-based mindset--and avoid all negative self-fulfilling prophecies--whenever they address challenges in their lives.

2) "But you haven't considered X, or Y, or Z."

Translation: If your tip isn't perfect in every way, then I'm going to point out a minor flaw in it and use that as an excuse not to take action.

This is a textbook example of letting the perfect being the enemy of the good, or as I've taken to saying lately: letting the perfect be the enema of the good.

Once again, it takes the same amount of creativity to shoot down an idea as it takes to think of ways to tweak it so it works for you.

3) "That's obvious."

You have to unpack this phrase a bit before you can truly understand what's going on in the mind of the person saying it. In one sense, this statement is a perfect excuse because it's short, simple and supremely condescending. In just two words, it quickly slaps away any idea. However, underneath this seemingly simple statement is both a circular argument and a lot of psychological baggage.

I'll start with the circular argument. Think about it: if some tip or suggestion is so obvious, then why isn't the person already putting it to use--and getting positive results? In reality, saying "that's obvious" is just another generalized excuse for not taking action.

Further, phrases like that's obvious or I know that already actually signal a lack of comprehension and knowledge. It suggests that this person's mind is closed to an idea, regardless of its merit.

All of this brings us to the psychological aspect of this excuse, which lies in its narcissism. The thing is, most of our problems actually have relatively simple (note that I didn't say easy) solutions. Spend less, save more; eat less, exercise more. However, there seems to be an odd habit--at least among the most narcissistic of blog commenters--of demanding 100% super-duper secret customized tips, designed specifically for them.

To those readers I say this: consider the notion that the things you read aren't written solely with you in mind.* And just because something is obvious to you doesn't mean it's obvious to others.

* Readers, I don't literally mean "you"--I'm speaking metaphorically to a narcissistic reader, who will never see themselves in this example anyway.

4) "Sure, that's easy for you, but..."

Whether a tip or suggestion is easy for me is completely beside the point. Some tips will be easy for you, some will be easy for me. Seriously, though, does that even matter? Isn't the effectiveness of a tip more important than its ease of use?

Once again, don't let the perfect be the enema of the good.

A side note for other bloggers who often hear this excuse: A productive response in many situations is to say "how do you know that it's easy for me?" This simple, disruptive question often breaks a person out of his or her presumptions and redirects the conversation towards solutions rather than excuses.

5) "This is all well and good for you, but there are other people out there who are suffering from [insert any disadvantage here] who can't do this like you can."

The brilliant thing about this excuse is that it's actually true. There are always going to be people with various disadvantages who cannot use the ideas or solutions you offer. But as readers of my series of posts on the "Yes, But" argument know, this response is nothing more than excuse-making by proxy.

Look, there will always be:

* People without education.
* People without money.
* People who live in food deserts in the inner city (uh, unless food deserts are a myth).
* People with five jobs, five kids and a five-hour commute.
* People who live out in the middle of nowhere, where there's only one store around for miles and who therefore cannot comparison shop.
* People who don't have the time to read through labels to avoid government subsidized ingredients in processed foods (these last two were actual excuses from one angry reader--I'm totally serious).


And so on.

Forget all that. The real question is: what are you going to do, in the context of your specific situation? You were not put here on this earth to whine on behalf of hypothetical people with hypothetical disadvantages and use that as an excuse to wring your hands.

Not to mention that many people who have actually faced those disadvantages could easily see your whining as insulting. For example, I've had readers who have faced poverty, as well as other significant disadvantages, who consider it totally condescending that other readers would presume their disadvantages are (or were) insurmountable.

The bottom line: this is just another excuse. The excuse-maker is merely manufacturing a series of disadvantages, experienced by some imaginary third person, as a reason not to take action.

6) "I don't have time."

Let me share a quick story: A friend of mine once asked me for my waffle recipe, and just as I was explaining the important step of separating the egg whites, he cut me off, saying, "Forget it. I don't have time to separate egg whites."

This pretty much murdered our conversation, and I hung my head and went to the other side of the room. In retrospect however, the statement I don't have time to separate egg whites was so preposterous that my wife Laura and I now use it as a general metaphor for pathetic time management excuses.

Of course, the truth is, "I don't have time" is excuse-making code for "I've made a passive choice not to allocate time for this, but I want to slip something into this conversation that validates my ego, and shows how busy and/or hardworking I am."

If you want to be healthy, you simply have to allocate time to choosing the right foods, eating well and exercising. There's no way around it. You have no choice but to make time for these things, or you'll suffer increasingly dire consequences. You'll weigh more each year. Your energy levels and your fitness will decline each year. Your joints and muscles will get weaker and less functional. Your cardiovascular system will get less and less efficient. And at some point, your body might stop working altogether.

Imagine yourself in ten or twenty years if you continue on your current path. If you don't like what that possible future holds for you, change it. We are all running out of time. Don't waste still more precious time whining about not having time.

Closing thoughts
Readers, you've just read a blog post where the author complained about complainers. Thus it's only fitting to close this post with a non-complaining call to action. And if there's one conclusion you should draw from the collective whine of the excuse-makers out there, it's this: the barriers separating us from the lives we want usually aren't physical. They are almost always psychological.

This is at once depressing and encouraging.

Depressing, because it simply proves that most people are their own worst enemies when it comes to solving problems. We think we have air-tight reasons to explain why we can't or aren't permitted to do certain things or achieve certain goals. But those reasons are really made of air. There's no there there.

Which brings us to the encouraging part. You have the power to choose your approach to the challenges and problems in your life. You can complain and make excuses, or you can use a solution-based mindset and take action.

More importantly, you can (gently) help others recognize when they're engaging in defeatist thinking. Most people use these excuses without really realizing it. You can help, by focusing on solutions and by redirecting conversations--both online and in the real world--back to productive ideas.

Just make sure you stay out of the "yes, but" vortex. :)

Readers, what have I missed in this post?

This post is dedicated to Ramit Sethi at I Will Teach You To Be Rich for defying the complainers and encouraging his readers to take action.

Related Posts:
A Reader Asks for Help
Weight Is Just a Number
The Worst Lie of the Food Blogosphere
Best Practices to Raise the Level of Discussion on Your Blog


How can I support Casual Kitchen?
If you enjoy reading Casual Kitchen, tell a friend and spread the word! You can also support me by purchasing items from Amazon.com via links on this site, or by linking to me or subscribing to my RSS feed. Finally, you can consider submitting this article, or any other article you particularly enjoyed here, to bookmarking sites like del.icio.us, digg or stumbleupon. Thank you for your support!