Welcome to the newly tweaked & streamlined fat girl skinny! It's been a while, I know, 2010 has been quite the year. After my knee injury last March it took me until almost August until I could spend any length of time in the kitchen creating. And just after getting back on my feet again (literally), I then promptly lost most of my recipe files. So I've been working on recovering what I could and remaking things from memory.
So now here we are, the site has a new look to it. You'll notice that most of the categories have gone and been replaced by "what's cooking". This way most everything can be tagged properly and easily subscribed to through one RSS feed. There will still be coffee & tea recommendations, restaurant reviews, and what's in season, just all under one section.
Still separate is the Freshman 15 project, which yes is still on, though now with the 201 classes. I've also been working on turning that series into it's own cookbook, and hopefully you'll hear more about that soon. If you haven't checked it out yet it has some great recipes for beginners to start learning some fundamental cooking skills.
You can expect updates twice a week, most likely Tuesdays and Fridays. As for today I have something a little more fun to share. I was asked to be a guest on the Trending Cinema podcast to talk about all things food & movies. From what kind of snacks I like to eat at home to what I choose to eat at the theatre, and all sorts of movies about food. You can download the episode through iTunes or simply by going to their website Trending Cinema, where you can also leave comments about the episode if you wish.
In keeping with the food in movies theme I thought I'd give you some links to recipes on fat girl skinny that make great snack foods. I've talked about a couple of my favourite store bought items like Harry & David's sugar-free Moose Munch & Lesser Evil's Kettle Corn and Virginia Diner peanuts, both of which I love as snack food items. If you're feeling like you want something a little more homemade I'd recommend my Maple Pecan Cranberry Granola, which I've found is satisfyingly crunchy, sweet & savory. I also talked about a really simple baked ratatouille recipe on the podcast so I'll link to that as well. It's not traditional ratatouille, but it's much easier and a good place to start.
Also, in honour of my guest spot on a movie podcast I thought I'd recommend 2 of my favourite new ways to perk up microwave popcorn. I've been using Trader Joe's microwave popcorn and I'm totally in love with it, which should be of no surprise as I love almost everything they make. The first suggestion is really simply, but sprinkling it with a tablespoon or so of parmesan reggiano cheese is yummy and simple. The second suggestion takes a little more work and is slightly messier.
- 100g (3.5oz) bar of Green & Black's organic dark chocolate
- 1 bag microwave popcorn
Break up the chocolate into large chunks into a small glass or metal bowl. Using a pot that's small enough for the bowl to fit on top of, fill it half full with water. Place the bowl with the chocolate on top of the pot, they should fit pretty snugly, and turn it on medium heat. This is what's called a double boiler. The chocolate will begin to melt, and once it's nearly all the way melted stir it with a wooden spoon making it smooth and shiny then remove from heat.
While the chocolate is melting pop your popcorn. Spread the hot popcorn out on a cookie sheet. It's alright that it will cool down while you're dealing with the chocolate, like revenge it's a dish also best served cold. After the chocolate is melted and has been removed from the heat use a spoon or whisk to drizzle it over top of the popcorn. It doesn't have to be neat, feel free to get out all your Pollock aspirations as you're doing this. Wait about 20 minutes and the chocolate should harden. Pile the popcorn into a big bowl and enjoy... though be warned it does get a bit messy, so you might want some napkins nearby.