Delicious. Healthy. Food.
Greens are everywhere, including this week’s ABRB post featuring charred broccoli! And so are yellows and purples and reds. Spring is in full bloom here in Louisville, Kentucky. Despite a few short cold snaps, Amy and I have really enjoyed taking walks around Cherokee Park and Anchorage Trail. A few weeks ago, you could see right through the parks. Now, leaves have sprouted up, obscuring the surroundings. What a great time of year!!
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With a name like David’s Fall Off The Bone Ribs, you might be asking yourself a few questions. Did David magically learn to cook? Did he somehow graduate from baked potatoes to advanced meat cooking techniques? Unfortunately, the answer to both questions is no. Don’t worry people, despite the name, this recipe is 100% Amy. But why name it for me?
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For the last several days, David has been asking me if he could guest post on Amy Burns the Recipe Book. March is Colorectal Cancer awareness month, and since David has Ulcerative Colitis, he has an increased cancer risk. You can read more about it on David’s About page. David has come to feel strongly that what eats has a profound impact on how he feels, and as such, has taken a proactive approach to staying healthy by eating (and cooking) whole, natural foods. Read on to learn more about why he’s motivated to eat healthy and follow him as he takes on new culinary challenges in the kitchen – Amy
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Louisville is a wild and wonderful place. New local restaurants open every week, bars stock hundreds of different varieties of bourbon, and the people are both quirky and charming. While David and I moved here almost four years ago now, we’ve always considered ourselves lucky transplants to this great city. This past Saturday all of that changed, however, when we traded in our newbie cards for some serious native cred.
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I gasped when Oprah proudly proclaimed her love for bread on the new Weigh Watcher commercials. “Me too!” I yelled at the T.V. as my husband looked on startled. And pasta. Yeah, I’d definitely bring up pasta if I was interviewed for the commercial.
Somewhere around 2014 the crusade against carbs took a turn for the weird when people who had previously given up pasta decided that spiralized zucchini was an adequate replacement for a perfectly cooked bowl of al dente pasta. They were wrong, but it didn’t stop the early adopters of the gluten-free, grain-free, or carb-free lifestyles from propagating the lie. Almost overnight restaurants started ladling Bolognese over squash noodles, and we all made room in our kitchens for a spiralizer of some shape or size.
The first veggie to fall victim to the plant pasta trend were zucchinis. Chefs and home cooks alike ran a few through a plastic instrument with sharp teeth and called the curlicues zoodles. Cute. I was skeptical of the zoodles trend and definitely wasn’t willing to risk my fingertips on what I felt sure was a fleeting trend until I gave up pasta in solidarity with my husband who does not tolerate gluten and other grains.
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I love football season! It starts with crisp sweater weather and ends with my second-favorite food holiday of the year. You see what I did there? I referenced clothes and food and conveniently avoided mention of my favorite players or teams. That’s because while I adore an opportunity to frequent a hip craft brewery and eat elevated pub food, I tend to get more excited about the loaded pretzel nuggz than the winning run…or touchdown…or goal…or whatever.
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I love spending whole Sunday afternoons in the kitchen, braising big hunks of meat low and slow until they’re falling off the bone. I’m in heaven leisurely browsing through cookbooks to find just the right recipe to impress my dinner guests. Nothing makes me happier than testing out a new recipe, tweaking its ingredients until they’re harmoniously balanced and perfectly delicious.
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As previously noted here, David and I eat a lot of sweet potatoes. A lot, a lot. Each week I make a big batch, toss them in the fridge, and bring them out for at least a meal a day. I put them in my salads for lunch. They’re on regular rotation as a sweet and savory side in my husband’s lunch bag. And dinner doesn’t feel quite complete without a few sweet gems on the side of my plate (drizzled with sriracha, of course). Recently bestowed with the super coveted “super food” designation, the humble, affordable, and nutrient-rich sweet potato has taken over our plates!
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It’s been 292 days since I hit you with a new recipe. My apologies. 2016 was a hell of a year. For me, for you, for our country, for the world. A lot of beautiful things have happened too. Since my last blog post I married my best friend and ate an amazingly moist marbled wedding cake with salted caramel filling and chocolate ganache icing. I traveled to Mexico and tasted the smoothest tequila ever to cross my lips (a far cry from the handle of Jose I glug into my margaritas). I toasted my three best friends with bubbles and triple crème brie at another epic installment of Dip Day. And I found my place of peace in the kitchen experimenting with fresh ingredients and creating new staples at our table, including a new personal favorite, a super simple creamy, dreamy cauliflower soup to keep you warm all winter.
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Quite a few of you have asked what’s on my lunch plate lately. The answer is always the same, and I can’t help but see the disappointment in your eyes when I share my mid-day eating rituals. The thing is, salads aren’t sexy, and food prep fails to elicit squeals of enthusiasm from anyone. Stick with me here though, I promise to change your mind and make your noon time meal more healthy, delicious, and convenient.
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