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	<title>get your yummy back</title>
	<link>http://getyouryummyback.com</link>
	<description>musings from a health supportive culinary artist</description>
	<lastBuildDate>Mon, 06 Sep 2010 03:14:41 +0000</lastBuildDate>
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		<title>Peppery Pasta with Arugula and Shrimp</title>
		<description><![CDATA[I am always looking for a quick, delicious weeknight meal. This Peppery Pasta with Arugula and Shrimp fits the bill. It's tasty, quick, and packed with whole grains and leafy greens.  I used whole wheat spaghetti for this recipe. Whole wheat pasta, in general, gets a bit of a bad rap as gooey and chewy, but there's hope... <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=3161&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/09/05/peppery-pasta-with-arugula-and-shrimp/</link>
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		<title>Minted Chickpea Salad with Bulgur</title>
		<description><![CDATA[This past weekend, I tried this Minted Chickpea Salad with Bulgur and it's a keeper. With ingredients such as bulgur, mint, green onions, tomatoes, lemon juice and olive oil, it reminds me a lot of Tabouli. But in this recipe, the cucumbers add a refreshing crunch and the chick peas, well, what's not to love about chick peas? Let me count the ways I love chick peas - Moroccan-Style  Chickpea and Vegetable Stew and Chicken Madras Curry just begin to scratch the surface. Chickpea flour, made from ground chickpeas, is very popular for gluten-free baking and quite delicious when used for making fritters and flat breads. Go get yourself some and see what happens!
<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=3137&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/08/29/minted-chickpea-salad-with-bulgur/</link>
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		<title>Crispy Broiled Cod</title>
		<description><![CDATA[Tonight I made Crispy Broiled Cod. It was tasty! I adapted it from a recipe I read in Cooking Light several months ago. The feature article was about Barton Seaver, a Washington D.C.-based seafood chef and advocate committed to ocean conservation and seafood sustainability.

I am drawn to his recipes for their simplicity and approach. I have never considered brining seafood, only meat and poultry, but why not? Brining is a process of soaking meat, or in this case, fish, in a salty solution whereby the process of osmosis denatures proteins and traps water in cells so meat stays tender and moist while cooking. Soaking the cod fillets in a salty brine for 15 minutes does wonders for infusing them with flavor and keeping them moist while cooking at a high temperature... 
<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=3112&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/08/22/crispy-broiled-cod/</link>
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		<title>Chopped Vegetable Salad</title>
		<description><![CDATA[As a professional cook, there are tricks of the trade that I use at home. For example, I am hard-wired to figure out how to use the ingredients we have on hand, while they are fresh, to produce new, tasty dishes. 

A good example is using vegetables from my weekly trip to the farmers' market.  I typically have ideas about what I'd like to get, but I also leave room to be inspired by whatever looks fresh and fabulous. Typically, I take my loot home, and I work my way through it for the rest of the week. Despite my best efforts, I always seem to end up with some "odds and ends" in the vegetable category. These "leftovers" are the perfect start to a Chopped Vegetable Salad, which makes use of vegetable odds and ends in a new, fresh way...
<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=3093&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/08/15/chopped-vegetable-salad/</link>
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		<title>Using Pantry Staples + Ginger-Cilantro Rice</title>
		<description><![CDATA[Another Friday night at home (you know we like those) and therefore the need for an easy, healthy dinner. I turned to a stack of recipes, recently clipped, for ideas and inspiration. I very quickly realized that my secret weapon in this battle for a quick, healthy dinner at home was a well-stocked pantry. For instance, I had a recipe for grilled chicken with an apricot glaze. All I needed for the glaze was apricot preserves, red wine vinegar, olive oil, and garlic. Check.  Then, wanting to use up the odds and ends of vegetables from the week, I used white balsamic vinegar, olive oil, Dijon mustard, and minced garlic (purchased by the jar) to transform them into a marinated chopped vegetable salad. 

I then turned to a recipe for Ginger-Cilantro Rice. I had cilantro on hand and transformed it into this colorful side dish with minced ginger (also purchased by the jar), green onions, chicken broth, vegetable oil, sesame oil, and rice vinegar. Delicious. 

For more thouhgts about pantry staples, keep reading...<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=3083&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/08/08/using-pantry-staples-ginger-cilantro-rice/</link>
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		<title>Fresh Corn Salad</title>
		<description><![CDATA[Fresh corn on the cob. There's nothing like it and it's in season. This Fresh Corn Salad is simple and delicious in an "I'm-so-fresh-you-should-enjoy-me-plain" sort of way. Sweet corn gets paired up with red and yellow peppers, cilantro, red onion, and a simple dressing. It makes a wonderful addition to any picnic, or a colorful side for grilled meats and vegetables.

Also, check out the archives from last summer for more fresh, seasonal salads including Stone Fruit Salad and Watermelon Tomato Salad...
<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=3056&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/08/02/fresh-corn-salad/</link>
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		<title>Summer Squash and Corn Chowder</title>
		<description><![CDATA[I've always loved soup. In my book, there is no particular "soup season." I think it works year 'round. This recipe for Summer Squash and Corn Chowder is a perfect case in point. This recipe relies on summer squash,  corn, fresh thyme - all ingredients that are bountiful this time of year. It reminds me of another soup I posted this time last year, which is equally delicious - Summer Corn Soup with Quinoa.

<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=3031&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/07/25/summer-squash-and-corn-chowder/</link>
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		<title>Basil-Blackberry Crumble</title>
		<description><![CDATA[I did two private cooking events this weekend, a dinner for 10 on Friday night and a luncheon for 7 on Saturday. Both events were wonderful celebrations of fresh, local, seasonal ingredients. The menus featured some of my favorite recipes, many of which I've already shared with you. On Friday night, I made Zucchini Fritters with Yogurt Sauce, Cucumber Soup with Fresh Herbs and Strawberries, Grilled Rosemary-Crusted Pizzas, and Blueberry Lime Ice. Saturday's menu included Pesto Dip with crudites, Golden Gazpacho with Croutons and Sausage, Savory Bread Pudding with Spinach, Gruyère, and Shiitakes, Sugar Snap Pea Salad, and this Basil-Blackberry Crumble...

 
<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=2996&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/07/18/basil-blackberry-crumble/</link>
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		<title>Chicken Madras Curry</title>
		<description><![CDATA[On Fridays, we like to eat dinner at home. It's a nice way to unwind from the week and catch up again before the weekend takes off. This past Friday, I had to work (cooking, of course), so I knew in advance that I wanted dinner to be simple, tasty, and comforting. I went to my recipe binder and came across this old favorite - Chicken Madras Curry. Yahtzee!<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=2976&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/07/11/chicken-madras-curry/</link>
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		<title>Golden Gazpacho with Croutons and Sausage</title>
		<description><![CDATA[This Golden Gazpacho with Croutons and Sausage is surprising in several ways. First, it's a reminder that tomatoes come in a variety of brilliant colors and make a wonderful addition to pizza, salads, and in this case, soup. The next surprise is the croutons. They add a salty crunch that compliments both the taste and texture of the soup. And the sausage, well, let's just tell it like it is. What's not better with a little sausage? But, seriously, in this case, the spicy sausage lends a substance and texture to the gazpacho that is otherwise missing. It also lends a little heat to the dish, which is nice.

By the way - this weekend marks the one-year anniversary of getyouryummyback.com. Wow. How did that happen? Anyway, many thanks to my family, friends, supporters and subscribers for continuing to inspire me! Happy 4th!
<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=getyouryummyback.com&amp;blog=8368662&amp;post=2943&amp;subd=chezdesblog&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<link>http://getyouryummyback.com/2010/07/04/golden-gazpacho-with-croutons-and-sausage/</link>
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