Anti-Resolution Pasta Carbonara

Listening to: "MoneyGrabber" by Fitz and The Tantrums

I know, I know. It's been a while. I'm sorry. 2012 is kicking my ass in more ways than one. Rest assured, however, I haven't stopped cooking - just posting. I have an arsenal of recipes to share with you all and I will get around to it - promise.

So let's talk about your New Years Resolutions. We are 22 days into the month. How are you doing with them? Uh huh, thought so. It's kind of a rough start-up for a lot of people. You go through a couple weeks where you declare, "Oh, I will start eating right after Saturday - I have an engagement dinner and I just know I will eat terrible." There is also, "Oh, we have our Sales Conference at work and we are going to Primo's for open menu/bar, and I just know I will eat terrible." Then you get to January 20ish and look down as you wear an oversized American Apparel sweatshirt and you think to yourself, no one can tell I've packed on a good 5-10 pounds since the Holidays (in addition to the Holiday weight I packed on at Thanksgiving and Christmas).

Guess what - we can. We all notice. A New Year's resolution to lose weight isn't about changing the way you eat - it's about changing the way you think. Now, yes, I know I sound like a Weight Watchers commercial where Jennifer Hudson is singing with a creepy-ass version of her former fat self - but I don't mean to sound cliche. You have to make that commitment to yourself that you are going to be conscious about the food choices you make, and the exercise choices you make. Getting healthy should be your primary goal - losing weight is just an added bonus. I can't tell you how many people in my life have made a decision to lose weight, get healthy, etc. in the new year - however, the majority of them have a multitude of excuses as to why they haven't. "Oh, I made cookies last night for everyone at work - and I happened to eat 5 of them in the process." Or, "I walked a mile today! Oh! I missed my turn-in to McDonalds!" And my previously mentioned favorite, "I'm starting by diet Monday. No, Tuesday. No, Thursday. Fuck it, I'm starting next week."

Here's an idea. Cut the shit. Fucking make a decision, have the will-power to commit to a lifestyle change and get your shit together. Find a motivation. That motivation should never be, "Oh, I need to look good for swim season." Or, "Jon Smith likes skinny girls and he is so dreamy, I need to get skinny!" A proper motivation is more, "I want to live longer and set an example for my kids/grandkids." Or, "I want to feel better about myself and improve my overall confidence. If people notice, great. But, I am doing this for myself." Am I wrong? I don't think so. It's all a test of will-power, self worth, and self control. You can do it.

But before you do - you HAVE to try this recipe. Since, chances are, you are starting your diet on Monday - make this for Sunday family dinner! I have always wanted to make a Carbonara dish but have always been halted by my extreme distaste for raw eggs - or "chicken babies" as I like to refer to them. This dish has egg whites in the sauce and is topped with the yolk. That's some freaky shit. I know, the heat of the sauce/pasta is supposed to cook the egg - but I'm sorry, that's still some freaky shit. The raw egg aside - the pancetta, cream sauce, ramano cheese - I mean, it's to die for. You must try this one.

So, for those of you who actually have stuck to your resolution, eat this in moderation. For those who 'are starting monday' - fucking chow down.

Anti Resolution Pasta Carbonara

1/3 pound pancetta or slab bacon

extra-virgin olive oil

1 tablespoon minced garlic

1/3 cup dry white wine

1/2 cup heavy cream

2 eggs, separated 

1/3 cup pecorino romano cheese (extra to finish)

linguine cut pasta

salt and pepper to season

First, you want to start your pasta in boiling salted water. Cook the pasta shy of al dente, as it will continue to cook in the sauce. Next, in a medium, shallow saucepan coat the bottom with extra virgin olive oil and add the pancetta cooking over medium heat. Be careful not to burn the pancetta. Once crispy, add minced garlic and stir for 20 seconds. Next, add white wine and allow for the alcohol to cook off - usually 2-3 minutes. Add cream and black pepper and stir to form a medium-thick sauce. Add cooked pasta and romano cheese. Stir in egg whites from the two eggs. Toss to incorporate the sauce and pasta. Remove from the heat and add the two egg yolks. Serve immediately, topped with additional romano cheese and freshly cracked black pepper. Enjoy. 

And now...a BONUS RECIPE! You're welcome. 

Perfect Romano Bread

This bread side is perfect for 'dabbing' up extra sauce or eating while preparing the pasta - as we did! The recipe is simple. Take your favorite loaf of bread from your local grocer, brush with olive oil, kosher salt, freshly ground pepper, and top half with Romano cheese. Toast under the broiler until crisp. I used a petite garlic sourdough loaf. I prefer the garlic flavor with the Romano cheese. Enjoy!

My Pantry On-Hand Must Haves

It's the new year, 2012. It's also my first post of 2012. 2011 was a fantastic year full of many accomplishments that are going to make it hard to top in 2012.

One of my goals for 2011 was to pay closer attention to my health through exercise and the food I eat. So often we compromise our health for convenience. Example: driving through some awful fast-food "restaurant" because you've had a long day and don't feel like cooking. I made it a goal of mine not to think like that anymore. I've always loved cooking and in 2011 I took it to a new level through cooking as organic and natural as possible. I also started planning my meals in advance so that I make a dinner that can double as a lunch for the next day. That's my idea of convenience - meals serving double duty. As for exercise, I started lifting weights five days a week and started taking the stairs whenever possible. I am a naturally thin person, so I am not so much concerned about cardio and weight loss - but more so muscle gain.

Another goal of mine was to land a 'real job' as I like to call it. I graduated at the end of 2008 into one of the worst economic situations we had seen in a long time. Even though I graduated academically accomplished, I graduated with an Advertising degree and too many interests to nail down exactly what I wanted to do. During college I always had a job as a manager at The Gap in my college town. Having that experience thankfully afforded me the opportunity to sustain a management job until I was able to land my career. It was my love and hate relationship with retail that led me to the career I have now.

After almost 5 years in retail management, I was at my breaking point. I hated everything about my job; the hours, the people, the company and especially the customers. If I had to fake like I gave two shits about why you were buying clothes or validate your purchases one more time, I was going to walk out. You've heard of "going postal" on someone, well, I was about to "go retail" on some North Dallas suburban hoes. Oh, and the returns! Here is my word of caution to you reading this. If you go shopping and buy clothes just to take them home and try them on, only to return them because, "they just didn't fit right" - you will be viewed as a dumb shit. I swear to you, I heard that 15 times a DAY. Here's an idea: TRY THE FUCKING CLOTHES ON. The fashion retail gods made fitting rooms for a reason. They aren't just to change your babies in - they are meant for your size 8 fat ass to try and squeeze into a size 2, only to realize you're a size 16. Utilize them so retail employees don't have to roll their eyes and talk mad-shit about you when you walk away. Anyhow, it was situations like these that kept me motivated to apply, network, submit, ANYTHING to get me out of store retail. I landed my close-to-dream-job in May and have a feeling I'll be growing this job into a successful career in corporate retail. More on my job in another post - I have to get back to the point. I've been greatly side-tracked.

So, cooking. Yes. Cooking is something I love, I'm repetitive - get over it. One way of making cooking easier and more of a convenience for me is to keep my pantry stocked with a few standard ingredients that make the at-home cook look like a rockstar chef. You know, people are always asking how I am able to bring such good lunches or whip up great, quick dinners, and I have to attribute it to planning - and having these items on my grocery list every time I head out to the market or grocery.

1. Garlic: An ingredient I put in almost everything. Sauteed veggies, pasta, sauces, meats, fish, etc. I very rarely use fresh garlic - but often choose to substitute garlic that's been prepared and is jarred in extra virgin olive oil. An easy side dish: Toss whole wheat pasta with butter and garlic for a perfect light fish pairing.

2. Yellow cooking onions: An ingredient that I almost always pair with garlic. I love the flavor of onions and garlic when paired with almost every vegetable. Toss chopped broccoli and seasonal veggies with garlic, chopped onions and extra virgin olive oil for a healthy side item that beats the hell out of fries. 

3. Extra-Virgin Olive Oil: The start to any great meal I make is almost always extra virgin olive oil. I brush meat and fish with it for flavor and to prevent sticking. I use it in pasta sauces for flavor. I use it to roast vegetables. The uses are endless. TIP: Use a good olive oil. Unlike corn or vegetable oil - extra virgin olive oil is used for flavor, so picking one with a strong olive oil taste will make all the difference. 

4. Ground extra-lean turkey: As you've probably noticed, I love ground turkey. You can use it as a substitution for ground red meat of any sort. It has such a mild flavor which makes it perfect to take on whatever flavor you put it with. I use it to make italian sausage for pasta. I use it to make turkey burgers. I use it to make tacos. Seriously, this is the wonder-meat - AND - it's healthy!

5. Coarse salt and freshly ground black pepper: A very simple ingredient pairing, but one that's importance is often overlooked. There is nothing worse than iodized salt. After making the switch to either a coarse Seas Salt or course Kosher Salt, you will notice the chemical taste of table salt. Freshly ground pepper is equally as important. Cracking the peppercorns right before being added to the dish releases the oils at the last minute and therefore permeates the dish so much more intensely. 

6. Whole wheat pasta: Whether spaghetti or penne, it's imperative to any at home cook to have this staple on-hand in case you become in need of a healthy starch for a side. Pair with your favorite sauce for the perfect pasta dish, use in soups to add substance, or use in a cold pasta salad. Replace whole wheat pasta for traditional bleached pasta and feel better about the pasta you eat. 

7. Organic Chicken Stock: This is the wonder liquid in the kitchen. Replace water with Chicken Stock and instantly add deeper flavor to any dish. Leftovers? Revive dry mashed potatoes by stirring in a little chicken stock. Hydrate leftover meats with chicken stock and have moist meat once again. Also, I've attempted to make my own chicken stock. It's not worth it - a good, organic and low sodium boxed chicken stock will suffice - I promise.

8. Light sour cream: This ingredient I use it so many of my dishes, it's insane. It adds a nice tang to any tomato sauce or as a garnish in tomato soup. Use it as a condiment on tacos and as a replacement for mayonnaise on turkey burgers or sandwiches. You'll be surprised how often you use it. I was. 

So there you have it. Eight items every at-home cook should have on-hand in order to skip the fast-food temptations and run home to whip up and healthful and easy meal. Try it. Add these to your grocery list and let your imagination run wild.

Hopefully this will help with your 2012 goals to stay healthy and fit. 

Enjoy!