Archive for June, 2011

Slow-carb heaven: Taco salad


2011
06.27

I’ve previously shared with you the secrets of making kick-ass homemade tacos, and these are usually in heavy rotation around my house. Of course, I’ve been listening to Celebrity Intern preach the gospel of the Slow-Carb Revolution for years, and recently started to think about all those tortillas we were eating. Sure, we always use Mission tortillas’ Carb Balance medium or small-sized wraps, which are definitely better for you than the average tortilla (with only 18 g of carbs, plus 11 g of dietary fiber), but still.

I guess what finally put me on the road to Slow-Carbing it was the fact that I had finally gotten my hands on the library’s copy of Tim Ferriss’ Four-Hour Body, and was looking at the “Chipotle method” he advocated for the non-cooking bachelor. I mean, number one, who doesn’t love Chipotle? But more importantly is number two: dude, I can make a taco salad myself that will rival any Tex-Mex bowl o’ goodies.

Thus, I present to you the Low-Carb Taco* Salad!

LOW-CARB TACO* SALAD

Ingredients:

  • 1 lb ground beef (preferably organic, though shoestring budgets may dictate otherwise)
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • ground cumin, chili powder, salt and cayenne pepper (to taste; see our taco recipe for approximate amounts)
  • romaine lettuce
  • salsa (we used a combination of Herdez Salsa Verde and Salsa Casera, plus Texas-Texas Fresh Roma Roasted)
  • white cheddar cheese, shredded
  • sour cream or crème fraîche
  • guacamole (1/2 an avocado, a sprinkle of salt and juice of 1/2 a lime all mashed together; keep it simple!)

Directions:

  1. Salt and pepper your ground beef, then brown in a skillet over medium heat.
  2. Drain off excess grease, if necessary (we used an 80/20 mixture, so there was quite a lot), return to pan, and add shallot, garlic, cumin and chili powder plus about 1 cup of water to create a sauce.
  3. Simmer sauce down until water has mostly evaporated, about 10 to 15 minutes.
  4. Arrange leaves of romaine lettuce in the bottom of your bowls. You can either use the leaves whole for a nice presentation or chop them up into bite-sized pieces for edible convenience.
  5. Place ground beef on top of lettuce.
  6. Sprinkle cheese on top of beef.
  7. Add salsa, guacamole and sour cream on top as desired. We also tossed in a few pickled banana peppers for good measure.
  8. Consume and enjoy!

* Tacos need not apply

Bad eggs at H-E-B


2011
06.23

This makes me really angry: According to a new post on the Austin Fresh Daily blog, H-E-B is selling eggs that fail to conform to The Cornucopia Institute’s recommendations for ethically produced organic eggs. This is really upsetting, because Celebrity Intern and I have always made a point of purchasing Eggland’s Best eggs, under the assumption that the labels indicating that these eggs were better for our health. Despite the labels “cage-free” and “organic,” these eggs have been found by the Cornucopia Institute’s ratings to be neither.

As per the detailed description on Cornucopia’s website:

Eggland’s Best misleadingly tells its customers that the company “adopted very stringent welfare regulations.” However, the only third party certification they adhere to for their caged hens is the United Egg Producers Animal Welfare program (the industry trade/lobby group), which only guarantees that hens have access to feed and water—the standards do not even require that hens have enough space to stretch their wings. In fact, the standards are so lax and industry-friendly that they even allow cages—which are of course prohibited in organic production.

More disturbingly:

One of the twelve suppliers for Egg‐Land’s Best Organic eggs is Cal‐Maine, the largest egg agribusiness in the United States.

Indeed, Cal-Maine is cited in the Austin Fresh Daily article as having the following unsatisfactory conditions:

Birds laying eggs on top of rotting corpses of other hens were discovered. The Humane Society’s investigation team also documented eggs covered in feces and blood as well as birds confined in cages so small, they were unable to spread their wings.

Grossed out? It gets worse: Cal-Maine’s eggs were recalled last August, thanks to salmonella infections of thousands of Americans. Factory farming produces bad eggs, through these utterly negligent practices. The proof is in the pudding, as they say… or in the salmonella-poisoned eggs produced by this agri-business that claims to produce a more healthful alternative to other, less expensive eggs.

If this bothers you, as I’m sure it does, here are a few steps to take to fight back:

  1. Send H-E-B a message. Tell them you don’t want to eat faux-organic eggs, and that you demand better. Ask them to stock their shelves with choices from the 4 (or better yet 5!)-egg rated eggs, from this list: http://www.cornucopia.org/organic-egg-scorecard/index.html
  2. Sign Slow Food’s petition to prevent legislation that would make undercover journalism–the kind that uncovers these types of abuses and exposes agri-businesses’ false claims–illegal. We need to know what’s in our food, how it’s produced, and that responsible parties will be held accountable for the health of their product and the animals that produce them.

Want to email H-E-B, but not sure what to say? Here’s a copy of the letter I sent them, which you can feel free to copy and paste:

I recently discovered, via the blog Austin Fresh Daily, that ALL of the eggs H-E-B carries have failed the Cornucopia Institute’s organic scorecard. This includes a brand named Eggland’s Best, which I have been purchasing based on false and misleading advertising which leads consumers to believe that the brand is ethically better, as well as more healthy to consume.

This angers me a great deal, and I would like to see changes made in egg purchasing at my H-E-B, to include 4 and preferably 5-egg rated eggs, as listed here: http://www.cornucopia.org/organic-egg-scorecard/index.html

Please let me know how you plan to remedy this situation in Austin, as I do not wish to purchase faux organic eggs that are harmful to my health as well as the health of the chickens that produce them.

Thanks for your attention to this matter, and I look forward to hearing from you.

Sincerely,
A disappointed customer [your name here]

Low-carb summer pasta


2011
06.20

We’re due for a recipe around here, aren’t we? So check out this low-carb pasta (what?!) I whipped up recently, thanks to a little summertime ingenuity and the desire to eat a nice, hearty pasta with some delicious (in season!) eggplant in it. I call it…

LOW-CARB SUMMER PASTA

Ingredients:

  • 1 lb. ground beef
  • 1 eggplant
  • 1 28-oz. can of Muir Glen crushed tomatoes
  • 1 box of Dreamfields low-carb pasta (rotini, macaroni elbows or penne rigate all work nicely)
  • at least 3 garlic cloves
  • 1 shallot
  • dried oregano (to taste)
  • cayenne pepper (just a dash or two)

Directions:

  1. Chop up your shallot and mince & mash your garlic up. Cut your eggplant into fairly bite-sized cubes (or weird shaped wedges of a similar size, if you’re like me). Have all of that ready to go while you start browning your ground beef in a decent-sized pan.
  2. Put a pot of water on to boil for your pasta. The Dreamfields brand is lower in carbs than normal pasta because it has lots of extra fiber in it, but the side of the box is very insistent that you NOT overcook the stuff. If you do, you won’t get the low-carb benefits so, seriously, set a timer and don’t walk away. I believe most of them take 8 or 9 minutes to cook, at a rolling boil, but you may even want to take them out a bit earlier if you like your pasta al dente. Watch that pot!
  3. Okay, now even if you’re using a fairly lean cut of ground beef, you’ll end up with a fair amount of oil in the bottom of your pan. This is great, because the eggplant is going to soak up all that delicious fat and taste even better than usual. (How is that possible when it’s already so delicious?!) So get the browned beef out of your pan with a slotted spoon, leaving all that tasty oil behind. Add in the eggplant, shallot and garlic and possibly even a little olive oil if it starts sticking to the bottom. Toss it around in the pan until the onions are starting to turn translucent, and add in your dried oregano, followed by your can of crushed tomatoes. Add your meat back in and bring that sauce to a slow boil. You can add in salt and pepper (or the above-mentioned cayenne pepper) to taste, at this point.
  4. Once you’ve drained your pasta and the sauce is simmering, add the pasta directly to the pan. If there’s not enough room, never fear; just do it the other way around, pouring your sauce on top of the pasta and combining it all together.
  5. Ladle that pasta out into bowls, hit it with a little Parmesan cheese (yes, we were ghetto and bought the Kraft kind in this photo; it’s Shoestring budget, baby!), and enjoy!

Does white wine really go with red sauced pasta & beef? My friend, in the heat of an Austin summer, you need not ask yourself these questions. It’s cold, it’s wine—just go with it.

P.S. If you’re one of those odd, meat-fearing vegetarian types, you can surely omit the beef and enjoy this veggie-style. I’d also add in some red, orange or yellow bell peppers to bump up the flavor, and if you’re of the “fake meat” persuasion, crumble in some of that faux meat tofu product to get a beef-like texture to your sauce.

Flag Day traditions get schooled


2011
06.14

For all the patriots out there, it’s Flag Day. Seeing as this isn’t technically a real holiday, it’s not entirely clear what our founding fathers would have wanted us to do on Flag Day. For that matter, our founding fathers weren’t actually the ones who invented today’s fake holiday; it was, indeed, our founding MOTHER, Ms. Betsy Ross, who invented the United States of America’s flag. Apparently Betsy was such a whiz with the scissors that she could “cut a five-pointed star in a single snip.” Take that, George Washington, and your nonconformist 6-pointed stars!

Okay, but seriously… wtf are we proud citizens supposed to do on Flag Day, aside from (obviously) hanging out Ol’ Glory with all due reverence? (As some commenters on this pseudo holiday have noted, “EVERY day is Flag Day at my house! Unless, of course, it’s raining.” Darn tootin’!) According to this website, Flag Day was invented by some teacher who, in a sudden burst of genius mediocrity, decided to force his students to write essays about “the flag and its significance.”

This, as they say in Soviet Russia, does not make for mindful comrades, eager to till the soil for the greater good. So let’s take a stab at a few more interesting exercises in propaganda, shall we?

  1. Bake a patriotic cake! Put those happy housewives to work on something the whole family can enjoy: a red, white and blue cake. You can make a sheet cake, a cheesecake, an Obama cake (and yes, there’s an ENTIRE WEBSITE devoted to Obama cakes), or a Jello cake that’s non-ironically called the Patriotic Poke Cake (YES, you SHOULD click that link). We don’t really care which cake you bake, by god, so long as it tastes like freedom.

    Definitely not a regulation flag in cake form. That's supposed to be 13 stripes and 50 stars, missy!

  2. Apparently, up in Dallas some couple named Tom and Dianna host a yearly Flag Day Party. This tradition is so entrenched that they’ve even got a website dedicated to the event! Seems like they may not have a 2011 party planned, since the last invite was for 2010, but their address (2917 Dyer Street) is advertised prominently, as is this map. Road trip, anyone? (FYI, I found this website by Googling “flag day party,” and have no idea who these people are, nor why they take their individual liberties so lightly that they’re advertising their home address and phone number to every weirdo on the World Wide Web. Please, Hammer, don’t hurt ‘em.)
  3. Okay, let’s be logical: how do Americans celebrate all of our OTHER major American flag-waving holidays? That’s right, by BBQing the tarnation out of dead animals! You know it’s a real event when there’s grilling involved, so bust out the Hibachi, get some meat up on skewers, and kebab the heck out of the place. Or go traditional with burgers, and for the love of Abraham Lincoln, don’t burn ‘em! Read up on your technique with this Coffee-Rubbed Cheeseburgers with Texas Barbecue Sauce recipe from Bon Appétit (via Epicurious) to make it truly Texan.

    Coffee Rubbed Cheeseburger with Texas BBQ Sauce? Yes, please! (photo by Elinor Carucci, via Epicurious)

What say you, Austin? Got any Flag Day traditions you’d like to wave around? We’d certainly like to hear ‘em, especially if they involve booze. Tweet us @shoestringATX, or get crazy in the Comments!

Celebrating Iced Tea Day with sweaty glasses of cold drinks


2011
06.10

Today is Iced Tea Day, a celebration that’s already been happening at my house daily since even before these cursed 3-digit temperature days started happening (i.e. about a month ago). Yes, I’ve even been replacing my irreplaceable breakfast coffee with super-chilled tea straight from il frigorifero. Gasp!

"Dark field iced tea" (photo by Flickr user Terence T.S. Tam)

I’m not a big iced tea snob, and usually just whip up the age-old traditional Lipton black tea on the stovetop, let it cool, and then ice it up along with some lemon and a hit of Splenda. Or grab one of those ubiquitous $1 Arizona cans if I’m out and about. But for those who are connoisseurs, here are a few secret stashes you may want to keep in mind when a craving strikes:

  • Sweet Leaf Tea – Born ‘n’ raised here in Austin, available in a variety of flavors and sugar levels, and ready when you want your tea NOW! You can grab Sweet Leaf in glass containers or cans at a supermarket or convenience store near you, and they also make a mean lemonade.
  • Zhi Tea - A premium organic tea company also based in Austin, Zhi has both hot and cold brewing directions on their website. Check the out if you’re looking for some top-shelf loose teas to mix up the ol’ Lipton routine.
  • The Coffee Bean and Tea Leaf – Originally from California, this chain has quite a foothold here in town with scores of locations dedicated to hot and cold teas, tea lattes, chais and more. Hit up their main site for the menu, which boasts daily specials for plenty of new adventures in both coffee and tea drinking.
  • And if you’re looking for a Thai-style iced tea, definitely check out Triumph Cafe, where you can also sample Fearless Critic-approved Vietnamese food. SLURP!

Do you have a favorite go-to iced tea? Tell us how you’ll be celebrating Iced Tea Day!

Delicious yogurt, made in Austin


2011
06.06

Okay, Austinites, help me out here: I’m looking for a nice, local brand of yogurt I can adopt. I’ve seen plenty of the fancypants upscale varieties at Whole Foods, hailing from places like Iceland, and have enjoyed sampling the Greek styles from Chobani (made in upstate NY) to Fage (also from upstate NY; why are so many yogurts made up there, anyhow?) to my favorite from Canada, Liberté (their Méditerranée Lemon is one of my favorites of the non-plain variety). But now, I want to buy local.

Are there any Austin-based yogurt makers out there? And do any of them really rock your world?

I’m not talking froyo, people (although it IS hot enough for the stuff). I’m looking for something with a rich, thick consistency, preferably Greek in style, with no artificial sweeteners (i.e. plain yogurt).

The only brand I’ve found in my Google searches thus far is White Mountain Bulgarian yogurt, and it looks like they’re being distributed by H-E-B, so I will have to look for them next time I hit up the “hipster” grocery store in my area. (As opposed to the “ghetto H-E-B” where I usually shop, which sells nothing but sugar-laden, gelatinous crap “yogurts” from brands like Yoplait and the weird H-E-B store brand—bleh!) They’re offering coupons through their website, and a 5-day challenge to get people to switch and see if they feel better using their probiotic blend, so I’m going to try taking them up on that offer!

Has anyone tried White Mountain’s yogurt? What did you think?

Slackerwood’s done it again: 2011 guide to Austin’s free flicks


2011
06.01

As bargain hunters and freebie-lovers, we’re always excited when local film blog Slackerwood announces their annual list of free (and cheap) summer movies. This year’s list is no different, including some of the usual suspects like the Alamo’s Rolling Roadshow and Summer Kids Camp, Paramount’s Summer Classics and free movies from the Austin Public Library, but also some newcomers.

What’s hot? Check out Cinema East for free flicks every other Sunday on the lawn of the French Legation Museum. They haven’t yet announced their line-up, but if their past screenings are any indication, these aren’t your usual sleepy summer blockbusters.

And if you love Audrey Hepburn, martinis, manicures or Truman Capote’s brilliant novella, you won’t want to miss the double-feature of Breakfast at Tiffany’s (with optional Martinis & Manicures upgrade) and Charade at the Paramount on Saturday June 25 and Sunday June 26.

Great job, Slackerwood! Be sure to check the rest of their post for plenty of free (and cheap) options to keep you busy this summer.