Food pyramid replaced by 'MyPlate' icon emphasizing fruit, vegetable, grains, protein and dairy

The US Department of Agriculture got rid of the Food Pyramid after all these years and many changes. Now they have made a pie chart into a dish (with a little drink on the side).

The message is the same, I think: For good health eat mostly fruits, vegetables, and grains. Plus a little protein.

They go into more detail in this article: Food pyramid replaced by 'MyPlate' icon emphasizing fruit, vegetable, grains, protein and dairy from Science Daily.


For tips and more information about eating healthy, go the the government's new web page to address nutritional health: ChooseMyPlate.gov


For more info:

Spaghetti Carbonara

I love Spaghetti Carbonara. Not only is it made with two of my favorite foods: pasta and bacon. But it's also so easy; the heat of the noodles cooks the eggs and melts the cheese.

But most recipes I've found call for what seems like too many eggs or cream. While I was watching Mad Hungry one day, I noticed that her recipe called for only 3 eggs! I couldn't wait to try it.

So the next time I had nothing for dinner but some bacon and eggs, I pulled out the pasta (which I almost always have on hand) and looked for the recipe. I read the comments first, and decided to add garlic to Lucinda's recipe.

When I went to make it for dinner, though, it seemed like I should add some vegetables, or else I'd have to come up with something else to add to dinner! So I added small tomatoes and some spinach that I had on hand. The first time I made it, I put the spinach into the colander with the tomatoes, which resulted in much more wilted spinach than in the version below. If you like your spinach more wilted, just put it into the colander with the tomatoes.

The first time I made it I used the cheap parmesan that we had in the refrigerator. The second time I used better quality parmesan, and I have to say that it was delicious both ways, but better with the better parmesean.

There wasn't much left over from the first time I made it, so my husband tasted it, and promptly requested that I make it again! I have a feeling I'll be making it a lot more in the future.
You can make it with lots of other shapes of pasta. Hope you enjoy!


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Spaghetti Carbonara

Serves 4 to 6

Ingredients

• 1 pound spaghetti
• 1/2 pound bacon, sliced crosswise into 1/2-inch pieces
• 3 large eggs
• 1 cup grated Parmesan cheese, plus extra for serving (optional)
• Freshly ground black pepper
• 2 small cloves garlic
• 1 pint cherry tomatoes
• 1/2 bag of spinach (4 cups?)
  

Directions

1. Bring a large pot of water to a boil over high heat and cook the spaghetti. Meanwhile, in a large skillet, cook the bacon over medium-low heat until just crispy, 8 to 10 minutes. Skim off some of the fat. Reserve 1 cup of pasta water. Put the tomatoes into the colander, and then pour the pasta water over them to drain the pasta. Add to the bacon in the pan, add the spinach, and toss to combine
   
   
2. Whisk together the eggs, cheese, garlic, and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Add salt as desired.
   

Serve immediately with extra grated cheese, if desired.
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Adapted from Mad Hungry, September 2010
Read more at Marthastewart.com: Spaghetti Carbonara - Martha Stewart  

Eggnog Cake

My son has a birthday around Christmastime, so I'm always looking for good cake recipes this time of year. He really doesn't even like cake much, but he does like this one.

Also I love Eggnog. I love Starbucks' Eggnog Latte, I even put eggnog into french toast batter this time of year. (Goes great with ham!)

I picked up this recipe in 2003 on Rec.food.recipes. Anyone remember that? Credit to Robert Puckett who posted the recipe. You can see I've used it for years!


Eggnog Cake

2 Tbsp butter or margarine
1/2 cup sliced almonds
1 package yellow cake mix (approx. 18.5 oz.)
1/4 tsp nutmeg
2 eggs
1 1/2 cup commercial eggnog
1/4 cup vegetable oil
2 Tbsp. rum or 1 tsp. rum flavoring plus 1 tsp brandy flavoring

Grease as 12-cup bundt cake pan with soft butter. Press almonds against sides and bottom of pan; set aside.

In a large bowl combine cake mix, nutmeg, eggs, eggnog, vegetable oil and flavoring. Beat at medium speed until smooth and creamy, about 4 minutes.

Pour into prepared pan. Bake at 325 F degrees for 50 - 55 minutes or until cake tests done. Cool in pan for 10 minutes; turn out onto a wire rack or serving plate to complete cooling.

Prick cake with a thick skewer and top with Rum Syrup while cake is still warm, (optional) or top with powdered sugar.


Rum Syrup
1 cup granulated sugar
1/2 cup water
1 tsp butter or margarine
1/2 tsp. vanilla flavoring
1 1/2 ounces rum (3 Tbsp.)

Boil sugar and water 5 minutes. Add butter, vanilla, and rum. Cook until a syrupy mixture. Yields about 1 cup.

From Robert Puckett
Rec.food.recipes
Archives: http://www.cdkitchen.rfr

Toasted Marshmallow Cupcakes

I've been watching the new show "Mad Hungry" on the Lifetime Network, also somehow part of the Martha Stewart Living Network. I like Lucinda's straitforward approach to food, and the fact that she uses family members in the show.

This recipe looked good:

http://www.marthastewart.com/recipe/toasted-marshmallow-cupcakes-mad-hungry

I think you can use any cupcake and utilize the same principle: Top with a marshmallow and broil. Watch carefully to avoid burning.

Suppers for Empty Nesters - MORE Magazine

I saw this article, and I got interested because the article's subtitle, "Simple Sophisticated Dinners" was spot-on. Not all of these are my taste, but they are described simply, use some of today's most interesting ingredients, and some of them sound delicious!

I can see why it's titled for empty nesters - partly because it's in a magazine for 40-year olds plus, but also because children are notorious for being really picky.

I plan to try a few of these, how about you?

Suppers for Empty Nesters - MORE Magazine

Here's one that looks especially good to me:

Friseé Salad with Poached Eggs and Pancetta

Dice a thick slice of pancetta, and fry in olive oil until brown. Whisk together olive oil, sherry vinegar, Dijon mustard and pepper. Poach 2 eggs in boiling water for about 3 minutes. Remove the eggs with a slotted spoon, draining off excess water. Toss enough frisée for two with the dressing, top with the eggs, and sprinkle with the lardons of pancetta.

From: http://www.more.com/2058/24156-suppers-for-empty-nesters
More Magazine issue September 2010