Awful For You Oatmeal

A friend sent me this article by Mark Bittman from The New York Times about McDonald's oatmeal.  One highlight includes the fact that McDonald's oatmeal is only 10 calories less than their cheeseburger.  Way to go McDonald's.  Click here to read the entire article about how McDonald's ruined perfectly nutritious oatmeal.

Click here for my snickerdoodle recipe.

So Long Minimalist Column :(

Photo from Yes! website.

So I am a little late posting this, okay like 2 weeks late, but Mark Bittman's Minimalist Column is coming to a close.  Oh how I will miss it!  Click here to read the article in The New York Times.  And click here for Mark's top 25 Minimalist recipes.

If you are looking to make some Valentine's Day cookies, click here.

Or if you are in the mood for a Mexican dish, click here.

Pasta with Broccoli Rabe, Toasted Garlic, and Bread Crumbs

Here is a simple pasta recipe that I have been making for a couple years, using broccoli rabe, some stale bread, garlic, and red pepper flakes.  Have you ever watched The Minimalist with Mark Bittman?  I love this New York Times series.  It is sweet and to the point, and this is where the recipe came from.

Here are the ingredients for Mark Bittman's Spaghetti with Broccoli Rabe, serves 4 to 6:
-1/2 cup extra virgin olive oil, more as needed
-3 or 4 cloves of garlic, peeled and slivered
-A chunk of stale piece of bread to make about 1 cup of bread crumbs, chop into small pieces
-1/4 teaspoon red pepper flakes, or to taste
-About 1 pound broccoli rabe, trimmed, washed, and roughly chopped
-1 pound of spaghetti, linguine, or other long pasta
-Freshly ground black pepper
-Freshly grated Parmesan cheese

-Salt

Bring a large pot of water to a boil.  Add broccoli rabe and cook uncovered until tender, about 5 minutes.  Remove with a slotted spoon and drain well.  Set aside.  Add pasta to the water, and cook until done.

Meanwhile, heat 1/4 cup olive oil in a large skillet over medium-low heat.  When oil is warm, cook garlic until it is toasted to golden brown.  Be careful not to burn.  Remove garlic with slotted spoon, and then add bread crumbs and red pepper flakes.  Cook until golden, about 5 minutes.  Remove and set aside.

When pasta is done, drain it, reserving a little cooking water.  Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary.  Adjust seasonings and serve with freshly grated Parmesan.

Click here to watch Mark's video for the recipe.

Check out the first ice cream I ever made (last year) - Chocolate!  Click here.

Smitten for Bittman

Picture from The New York Times

I have been reading The New York Times columnist, Mark Bittman's blog, Bitten for a few months now and I am in love. Mr. Bittman is known for his minimalist approach to simple cooking. I love his weekly videos; they are so quick and delicious looking, it is hard not to get inspired. Mark has a new book called Food Matters: A Guide to Conscious Eating with More Than 75 Recipes (which I want to buy) and plenty of others.

Click here to listen or read his views on eating right on NPR. Click here to read his biography.