Ready Yourself for Lent!

It just occurred to me that I'm sending mixed messages. Last blog was about persevering through your diet drought and now I'm promoting fastnachts, beignets and pancakes, oh my! If you’re a family that observes Lent by making one or more of your weekly meals meatless until the Easter holiday then that also means you get to welcome the solemn season with one more night of revelry in the form of Mardi Gras, Shrove Tuesday, or Fastnacht Day (Pennsylvania Dutch doughnuts). Café du Monde, the original French market coffee stand of New Orleans, Louisiana recommends using cottonseed oil to fry your beignets. They serve the small square doughnuts in orders of three that they lavishly sprinkle with powdered sugar. If the beignets do not puff properly, chances are your oil is too cold. This recipe is a close second to Café du Monde’s. The dough is a bit sticky, so be forewarned. You can also make these the day before and fry the next day. Buttermilk Beignets (from epicurious.com) Makes about 4 servings 3/4 cup whole milk 1 1/2 cups buttermilk 4 teaspoons active dry yeast 2 1/2 tablespoons sugar 3 1/2 cups bread flour plus extra for flouring work surface 1/2 teaspoon baking soda 1/4 teaspoon salt Peanut oil for frying Confectioners' sugar for serving, as much as you think you'll need—then double that! Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour. Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside. Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48). Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side. Make ahead: The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

This is only a test...

I know there are countless people who made a New Year’s resolution to take better care of their bodies. I know it because the January issues of magazines and newspapers capitalize on the quest, which is usually to lose weight, whether the reason is to look better, or to feel better, or if we just believe that a smaller waistline will somehow make us better, more acceptable humans. I know it because the gym is full of folks I’ve never seen before and the trainers seem to have very full schedules on the gym floor. I also know, just from life experience that embracing new behaviors is challenging and can really take a toll on a person, especially in the dead of winter. Whose big idea was it to make winter the Diet Prime Time when the most prevalent fresh, seasonal items have muted, understated flavors compared to their warm-weather compatriots? It’s more than challenging to feel the pulse of your spirit broadcast, “I’m ready to jump and run and eat delicious fruits and vegetables!” only to swing the door wide open with fervor and be met with a grey day with temps in single digits with the prospect of cabbage for lunch. It’s downright discouraging. Well, I’m here to tell you that this is only a test. You can weather this storm. You’ve been through tougher tests than this one and bigger difficulties are probably on their way. If you can prevail over these trials, one at a time, then that’s what will make you better, not a smaller waistline. I’ve got a few tips for you (and a recipe that capitalizes on cabbage!). They’re not new, but they’re worth repeating, even if they come with a whacky perspective: • Develop your own team- including cheerleaders! Build your team with folks who know more about fitness than you and with people on the same journey as you. Have an inspiration and be an inspiration. Accountability, on different levels, works wonders. • Set reasonable, achievable goals- If this process is overwhelming, it’s up to you to diminish the threat in small doses. You deserve that. My most recent goal has nothing to do with a number on the scale or a tape measure. My goal is to sweat like Evelyn, my favorite fitness class instructor. I want to get the most of my workout, which means digging deep some days. You may choose a fitness goal or a food goal (such as finding recipes that are simple, nutritious and delicious) but make that goal your own. • Have a reward in mind- I have a stunning, eggplant-colored dress. Thank goodness the dress fits me beautifully. I refuse to reduce to fit into evening wear, but this garment inspires me to take better care of myself so that my heart is stronger for my next shopping trip when this dress outgrows me. • Just don’t give up. Here is the vegetarian version for Bounty Rice. You can replace the can of beans with ½-1 pound of ground beef or pork that’s been browned and then drained well. Bounty Rice 1 can of small white beans, drained (or your favorite bean) 1 cup onion, chopped 1 cup green pepper, chopped 2 cans diced tomatoes, drained 4 cups shredded cabbage 3 cups cooked rice (I use brown. Lundberg makes some really great blends) 1 teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon garlic powder ½ cup sour cream (I use low fat) 1 cup mozzarella (I use low fat cheddar) Saute beans, onions and peppers until vegetables are just tender/crisp. Stir in all ingredients except the cheese. You can sprinkle the cheese on top and cover until melted OR you can pour ingredients into a greased 2-quart casserole and bake at 325 degrees for 30-45 minutes, top with cheese and let melt. I also individually portion into cup servings, top with cheese and freeze. Makes about 8 (1 cup) servings. Adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert (World Community).