Food Matters: Get your 400-calorie meal fix; make your own cookbook
Better eating, 400 calories at a time
Ready to get kick-start that New Year's resolution to get in shape or lose weight? 400 is the number you need to know, says Liz Vaccariello, author of "400 Calorie Fix" (Rodale, $25.99) and former editor-in-chief of Prevention magazine. Similar to the overtly masculine "Eat This, Not That" series from sister Rodale publication Men's Health, "400 Calorie Fix" helps readers navigate restaurant menus, dinner parties, buffet lines, vending machines and even the frozen food aisle and ballparks to find meals that are about 400 calories.
Why 400 calories? Women, on average, need 1,600 calories a day, preferably in four 400 calorie meals, to maintain a healthy weight, but that doesn't mean you have to eat salad at every meal. Vaccariello offers hundreds of recipes and quick meal ideas that you can eat on the run or make for a family. This curried tofu with Asian slaw recipe has just more than 300 calories per serving (and 20 grams of protein, nonetheless). Add a half a cup of brown rice and you're got a balanced, nutritionally dense meal that won't make you feel like you need to hit the gym to work it off.
— Addie Broyles
Curried Tofu With Asian Slaw
1/4 cup light coconut milk
2 Tbsp. curry powder
1 Tbsp. minced garlic
1 Tbsp. reduced sodium soy sauce
1 14 oz. container extra firm tofu, drained, patted dry, and cut into 1/2 inch thick, 1-inch-by-2 inch strips
1/3 cup rice wine vinegar
1/4 cup unsalted peanut butter
2 Tbsp. reduced sodium soy sauce
1 Tbsp. freshly squeezed lime juice
1 Tbsp. honey
2 tsp. minced garlic
1/2 tsp. red curry paste
1 head napa cabbage, thinly sliced (about 6 cups)
3 medium red bell peppers, julienned (about 3 cups)
6 medium carrots, julienned (about 3 cups)
1 cup thinly sliced scallions
1/3 cup chopped fresh cilantro
To prepare marinade, combine coconut milk, curry powder, garlic and soy sauce in a small bowl. Place tofu in wide bowl, add marinade, and turn each piece to coat. Marinate at least 1/2 hour and up to 4 (cover and chill in refrigerator if more than 2 hours).
Preheat broiler. Arrange tofu slices in single layer on foil-lined baking sheet. Coat lightly with cooking spray and broil 4 minutes. Gently turn tofu, coat lightly with spray, and broil 4 minutes longer or until golden brown. Remove from broiler and cool slightly.
To make dressing, whisk together vinegar, peanut butter, soy sauce, lime juice, honey, garlic and curry paste in a medium bowl. In large bowl, combine cabbage, peppers, carrots, scallions, tofu and half of the cilantro. Add dressing and toss well to coat. Divide among four bowls and top with remaining cilantro.
— From ‘400 Calorie Fix' by Liz Vaccariello
Turn recipes, blogs into cookbook
The wonderful thing about the Internet is that it allows anyone to publish just about anything, but at the end of the day, you don't have anything tangible to show for your work.
As blogs continue to grow in popularity, especially food blogs, we'll start to see more sites that allow you to print books from your online content. FastPencil, BookSmith, Blog2Print, Lulu and Blurb are just a few of the sites offering bookmaking services, but none has reached out to foodies like Blurb, which specifically promotes cookbook making.
Blurb (www.blurb.com) has two ways to create a book: You can either download free software to work on your book offline or use the web-based Bookify program, which is more limited but faster to complete. (Books start at less than $5.) You can "slurp" your blog, which imports text and photos, or flow in text from another document. You also can sync with an online photo management program like Picasa or Flickr.
Not a blogger? You still might be interested in weaving together family recipes, photos and stories into a real book. (Not that I don't treasure the family recipe book my mom made with plastic protective sheets and a three-ring binder.)
OPENINGS, CLOSINGS & COMING SOON
• Open:Haddingtons, according to its website "a rustic American tavern serving traditional American cuisine with British influences and carefully prepared cocktails," from Mulberry restaurateur Michael Polombo, chef Zack Northcutt and bartending phenom Bill Norris at 601 W. Sixth St. 992-0204, www.thehaddington.com . Open for lunch 11 a.m. to 3 p.m. Mondays-Fridays, for dinner 5 to 11 p.m. daily and brunch 10 a.m. to 3 p.m. Saturdays and Sundays. The bar is open until 2 a.m. daily. Northcutt talks about the restaurant on a video at austin360.com/food.
• Open: The Backspace, the artisan pizza parlor from Parkside chef Shawn Cirkiel, at 507 San Jacinto Blvd. 474-9899, www.thebackspace-austin.com .
Open: The third location of Royal Blue Grocery, at 609 Congress Ave. 469-5888, www.royalbluegrocery.com .
• Open at its new location: Bouldin Creek Coffeehouse, at 1900 S. First St., four blocks south of its former site. 416-1601, www.bouldincreek.com .
• Changing names: Newflower Farmers Market is changing the name of its three Texas stores — including locations at 6920 Manchaca Road in Austin and 12700 Shops Parkway in Bee Cave — to Sunflower Farmers Market to align with the names of its grocery stores in five other states. Other than the new name, shoppers won't see any difference, the chain said in a news release. www.sfmarkets.com .
• Closed: Izzoz Tacos, the big blue trailer at 1207 S. First St. Owner John Galindo opened at the site in December 2008, and Dec. 31, 2010, was his last day there. Galindo, whose trailer shared the site with a Thai trailer and a van selling crepes, said the property owner told him he wanted to add a fourth vendor to the creekside lot. Coupled with a rent increase, Galindo said it was time to look for another location. His tacos with migas, carnitas, fried avocado, braised beef shoulder — even old-school ground beef in a freshly fried corn shell — were among the city's best tacos, period, and Izzoz was absolutely the most well-rounded taco truck in Austin. Galindo said he's looking for a site to bring Izzoz back, possibly down the road to a car lot at 1503 S. First St., near the former Bouldin Creek Coffeehouse building. In the meantime, he said he'll make improvements to his 42-foot trailer and work with an Austin restaurant group that's looking to step up its game. Look for developments here and at www.izzoztacos.com or on its Twitter feed at twitter.com/izzoztacos .
Closed: Katz's Deli on West Sixth Street.
— Mike Sutter, Jorge Sanhueza-Lyon, A.B.