Cheap Healthy Good Turns 3: The Top 10 Recipes of Our Previous Year of Existence

Sweet readers! Don’t forget: tomorrow begins CHG’s No-Cook July. It’s all the food you’ve come to know and tolerate, minus any bacteria-killing heat. See you then!

You guys! We’ve been around for three years! Who knew that financial idiocy and an inability to cook would someday lead to a blog with over 120,000 George Clooney references?

But seriously, folks. It’s been a sweet year here at the CHG compound. Our readership remained aweradbodaciousicalsome. We even grew a little, with over a million visits since last July. We got a tad burned out. We came roaring back. We introduced Ask the Internet, which thanks to y’all, has been a thriving success/fab way to brainstorm. Our photos have become marginally better. (See here, then here.) We watched the Food Networks for 19 hours straight, and did not die. You guys totes chose my wedding beer!

Still, there’s always room for improvement, so we have to ask: How are we doing? What do you like about CHG? What do you hate about it? What would you change? Do you like my hair? The comment section awaits your wordage.

We also have to thank everybody who makes the blog possible, including MSN Smart Spending, Lifehacker, BoingBoing, Karen Datko, Donna Freedman, CNN, CBS Early Show, Time’s Money Blog, Money Saving Mom, Casual Kitchen, Kalyn’s Kitchen, Serious Eats, Get Rich Slowly, Wise Bread, Healthy Eats, Tip Hero, Thirty a Week, Brokeass Gourmet, Faithful Provisions, It’s Frugal Being Green, Paid Twice, The Simple Dollar, Owlhaven, Like Merchant Ships, and many more.

Of course, the most important part of CHG remains constant references to arcane sitcoms the frugal, healthy-like food. With that in mind, here, in the great tradition of our anniversary posts, are the Top Ten Recipes of our last year, in no particular order. (And then I promise we'll stop talking about ourselves.)

Butternut Squash Risotto
Adapted from Chez Panisse via The Wednesday Chef.
I love this thing more than I’ve ever loved a thing.

Whole Wheat Pasta with Asparagus and Turkey Sausage
Adapted from My Kitchen Snippets.
Easy, healthy, delicious. It’s a troika!

Esquites
Adapted from David Schuttenberg’s Esquites in New York Magazine.
There’s corn, and then there’s corn. This is the latter.

White Bean Dip
Adapted from Ellie Krieger.
One of the simplest recipes on the site, and also one of the best. For a while there, I was making it weekly.

Salsa Couscous Chicken and/or Moroccan Chicken
Adapted from Ellie Matthews via Pillsbury.
This recipe won Pillsbury’s 1998 Bake-Off, with excellent reason.

Hot and Sour Soup with Baby Bok Choy
Adapted from Serious Eats and All Recipes.
Comfort food at it’s warm tastiest.

Maple Morning Polenta
Adapted from Mary Ostyn.
This immediately went into breakfast rotation, and has remained there ever since. We ate it yesterday.

Sardine Avocado Open-Faced Sandwiches
Adapted from Alton Brown.
Sounds bizarre, tastes heavenly. A sublime tuna fish substitute for mayo haters.

Gingersnap Oatmeal / Oatmeal with Soy Sauce, Sesame Oil, and Scallions
Adapted from Kitchen Bitsch / Mark Bittman.
Can’t decide between savory or sweet oatmeal? Now you don’t have to.

Veggie Burgs
Adapted from Mark Bittman.
Stellar version of a vegetarian standard.

Honorable Mentions: Baked Loaded Potato Skins, Basic Tomato Soup, Breakfast Burritos, Chickpea Cutlets, Carolina Barbecue Seitan Bites, Grilled Bananas and Chocolate, Italian Turkey Sliders, Pasta with Zucchini and Chickpeas, Sourdough Sausage Stuffing, Summer Panzanella, Sweet Potato Kugel, Tofu Banh Mi, Tomato and Avocado Salsa, Veggie Lo Mein.

And that's it. Thanks again, to all you guys, and we'd love to hear about ways we can improve the experience. Have a lovely Wednesday!

~~~

If you enjoy this post, you might also dig:

• 50 Cheap and Healthy Party Foods
• A Beginner's Guide to Beans, Plus 42 Recipes
• Seriously, Eating: 40 Recipes from the Other Blog I Write For

Cheap Healthy Good Turns 3: The Top 10 Recipes of Our Previous Year of Existence

Sweet readers! Don’t forget: tomorrow begins CHG’s No-Cook July. It’s all the food you’ve come to know and tolerate, minus any bacteria-killing heat. See you then!

You guys! We’ve been around for three years! Who knew that financial idiocy and an inability to cook would someday lead to a blog with over 120,000 George Clooney references?

But seriously, folks. It’s been a sweet year here at the CHG compound. Our readership remained aweradbodaciousicalsome. We even grew a little, with over a million visits since last July. We got a tad burned out. We came roaring back. We introduced Ask the Internet, which thanks to y’all, has been a thriving success/fab way to brainstorm. Our photos have become marginally better. (See here, then here.) We watched the Food Networks for 19 hours straight, and did not die. You guys totes chose my wedding beer!

Still, there’s always room for improvement, so we have to ask: How are we doing? What do you like about CHG? What do you hate about it? What would you change? Do you like my hair? The comment section awaits your wordage.

We also have to thank everybody who makes the blog possible, including MSN Smart Spending, Lifehacker, BoingBoing, Karen Datko, Donna Freedman, CNN, CBS Early Show, Time’s Money Blog, Money Saving Mom, Casual Kitchen, Kalyn’s Kitchen, Serious Eats, Get Rich Slowly, Wise Bread, Healthy Eats, Tip Hero, Thirty a Week, Brokeass Gourmet, Faithful Provisions, It’s Frugal Being Green, Paid Twice, The Simple Dollar, Owlhaven, Like Merchant Ships, and many more.

Of course, the most important part of CHG remains constant references to arcane sitcoms the frugal, healthy-like food. With that in mind, here, in the great tradition of our anniversary posts, are the Top Ten Recipes of our last year, in no particular order. (And then I promise we'll stop talking about ourselves.)

Butternut Squash Risotto
Adapted from Chez Panisse via The Wednesday Chef.
I love this thing more than I’ve ever loved a thing.

Whole Wheat Pasta with Asparagus and Turkey Sausage
Adapted from My Kitchen Snippets.
Easy, healthy, delicious. It’s a troika!

Esquites
Adapted from David Schuttenberg’s Esquites in New York Magazine.
There’s corn, and then there’s corn. This is the latter.

White Bean Dip
Adapted from Ellie Krieger.
One of the simplest recipes on the site, and also one of the best. For a while there, I was making it weekly.

Salsa Couscous Chicken and/or Moroccan Chicken
Adapted from Ellie Matthews via Pillsbury.
This recipe won Pillsbury’s 1998 Bake-Off, with excellent reason.

Hot and Sour Soup with Baby Bok Choy
Adapted from Serious Eats and All Recipes.
Comfort food at it’s warm tastiest.

Maple Morning Polenta
Adapted from Mary Ostyn.
This immediately went into breakfast rotation, and has remained there ever since. We ate it yesterday.

Sardine Avocado Open-Faced Sandwiches
Adapted from Alton Brown.
Sounds bizarre, tastes heavenly. A sublime tuna fish substitute for mayo haters.

Gingersnap Oatmeal / Oatmeal with Soy Sauce, Sesame Oil, and Scallions
Adapted from Kitchen Bitsch / Mark Bittman.
Can’t decide between savory or sweet oatmeal? Now you don’t have to.

Veggie Burgs
Adapted from Mark Bittman.
Stellar version of a vegetarian standard.

Honorable Mentions: Baked Loaded Potato Skins, Basic Tomato Soup, Breakfast Burritos, Chickpea Cutlets, Carolina Barbecue Seitan Bites, Grilled Bananas and Chocolate, Italian Turkey Sliders, Pasta with Zucchini and Chickpeas, Sourdough Sausage Stuffing, Summer Panzanella, Sweet Potato Kugel, Tofu Banh Mi, Tomato and Avocado Salsa, Veggie Lo Mein.

And that's it. Thanks again, to all you guys, and we'd love to hear about ways we can improve the experience. Have a lovely Wednesday!

~~~

If you enjoy this post, you might also dig:

• 50 Cheap and Healthy Party Foods
• A Beginner's Guide to Beans, Plus 42 Recipes
• Seriously, Eating: 40 Recipes from the Other Blog I Write For

Breastfeeding Reduce Maternal Mortality

Breastfeeding or breast milk is not only beneficial for babies, but also the mother. Improved maternal health and maternal mortality can be reduced for post-delivery.

Under the Indonesian Demographic and Health Survey (IDHS) in 2007, maternal mortality still quite high, ie 228 per 100,000 live births. Mother died mainly occurs during pregnancy, delivery, and postpartum. According to the millennium development goal (MDG), maternal mortality rate (MMR) in 2015 targeted to fall to 102 per 100,000 live births.

"When the baby sucks the breast, the hormone oxytocin is released by the body and stimulates the uterus to contract and remove the remnants of dirt, including the placenta. Bleeding also be reduced, "said Chairman of the Maternal and Child Health Sector Management of Large Indonesian Doctors Association (IDI), Prof. Ali Bazad. It was proposed at a news conference related to the launch of Maternal and Child Health Movement Towards Achieving Millennium Development Goals and the 2015 National Workshop on "Non-governmental Organizations Statements in Maternal and Child Health 2015 Towards Achieving the MDGs", Wednesday (23/6).

Early initiation of breastfeeding (IMD), which placed the baby on the mother's abdomen and let your baby find her own nipples, go stimulates the release of oxytocin. With breastfeeding, maternal fertility will decline so to avoid a pregnancy within a short time interval. Thus, the opportunity to restore the quality of maternal health and infant care optimally.

Chairman of the Indonesian Lactation Center Utami Roesli the same occasion, said IMD and exclusive breastfeeding is a simple way that can be done uniformly by all the mothers in Indonesia. "This way is to accelerate improvement of the quality of maternal and child health without spending a huge cost, easy, and secure," he said.

Movement

Maternal and Child Health Movement Towards Achieving the MDGs in 2015 launched the Coordinating Minister for People's Welfare Agung Laksono. The movement involves nongovernmental organizations (NGOs) and civil society organizations (CSOs), international,

national level, and representatives of government and nongovernmental organizations from 10 provinces with the worst child mortality rate. Agung Laksono said, among other MDG targets, decreasing mortality and improving maternal and child health quality they spelled out the need for further support.

Advocacy Director of World Vision Indonesia National Workshop Committee Chairman Asteria Aritonang said that although the health status of children in Indonesia increased by 10 years, the decline in child mortality tend to be slow. "If this situation continues, Indonesia could not be determined to achieve the MDG target in 2015, ie for infant mortality 23/1.000 and 32/1.000 for child mortality," he said. (Ine)

Alcohol Disturb Baby Sperm

KOMPAS.com - Does alcohol affect the health of baby? Of course. In addition to lowering of intelligence, boys born to mothers who still consume alcohol during pregnancy are also threatened impaired fertility.

In a study of 350 male infants are known, sperm concentration infants whose mothers drank alcohol during pregnancy is lower than a third of pregnant women with alcohol-free. Levels of pregnant women consumed alcohol in this study is more than four drinks per week.

Danish researchers from conducting this research, said the boy was likely to be more difficult for knocked up.

Other studies on the effects of alcohol on male infants also showed similar results. When compared, boys whose mothers drank more than four alcoholic drinks per week, their sperm levels 32 percent lower than the children of the group without alcohol.

World Health Organization (WHO) states that normal sperm concentration is 20-40 million per millimeter. Low sperm count, even at a normal level, will complicate the process of fertilization.

So far there is no agreement among experts about the safe amount of alcohol consumed by pregnant women. Some claimed when drunk occasionally, are safe. However, the American Association of Physician Gynecology emphatically states, pregnant women are prohibited from drinking alcohol even though a drop.

Careful Varicose Vagina

Varicose veins are not only familiar in the calf or the anus, the vagina can also occur varices. The difference, vaginal varicose veins often do not cause complaints to the sufferer. Vaginal varicose veins commonly occur in women who are pregnant.

Varicose veins is triggered by hormonal changes that cause the elasticity of blood vessels change. Or it could be because the flow through the veins of the legs to the heart depressed by the weight of the uterus.

In addition to the condition of pregnancy, vaginal varicose veins can also suffer corticosteroid drug users. Can also be experienced by patients with vascular disorders. However, most cases still occur when pregnancy occurs.

According to dr Ifzal, special vaginal varicose veins, unable to take action to overcome. Usually, doctors simply leave it alone. In normal conditions, varicose veins will disappear on its own vagina after childbirth, as hormone levels return to normal.

Even so, the risk of bleeding when taken vaginal delivery or remain normal. Thus, the preparation needs to be done when the occurrence of bleeding if undiagnosed vaginal varices. (Nova / Laili Damayanti)

CHG Best of June 2010

Holy moly, there was a lot of cooking happening this month. Special thanks to all the turkey sausage, corn, and tofu that made the sacrifice. And special thanks to all yis readers, who make writing this thing so very worthwhile. Ups!

JUNE RECIPES
Baked Radish Chips
Basil Tofu Salad
DIY Microwave Popcorn
Fruit Gazpacho
Greek Tofu Salad
Green Garlic and Garlic Scapes Pesto
Grilled Tofu Steaks
Italian Turkey Sliders
Lemony Couscous with Chickpeas
Spanish Black Beans and Rice (Moors and Christians)
Summer Panzanella

JUNE ARTICLES

We took 46 fabulous answers from a kid-concerned Ask the Internet question, and turned them into Cooking For Small Children: 15 Hows, Whys, and … Honey, Please Put That Cleaver Down.

We took a Zen approach to cooking, blogging, and uh, moneying with Food, Finance, and Judging Others.

And we asked the hard stuff, like Should You Read Cheap Healthy Good? Take This Quiz and Find Out.

As for Ask the Internet, we inquired merrily about the following:

• Cooking for Small Children?
• Eating More Leafy Greens?
• Favorite Processed Food?
• Healthy Snacks for Little Kids?
• Small Kitchen Cooking With Roommates?

FOR MORE CHEAP HEALTHY GOODNESS...

1) Have your say!
We love reading creative comments and participating in thought-provoking discussions. There’s even our fabulous Ask the Internet column, where readers can write in with various inquiries and/or offer helpful suggestions. Sweet.

2) Spread the word!
Like us? Link to us! Refer us to a bookmarking site! (We have StumbleUpon and Digg buttons now!) Or just talk us up to your Girl Scout Troop. That’s nice, too.

3) Behold our social networking!
Subscribe to our feed, join our Facebook page, or check out our Twitter … thing. They’re super fun ways to kill time, minus the soul-crushing frustration of Bejeweled.

4) Buy from our Amazon Store!
If you click on the Amazon widget (lower left hand corner) and buy anything from Amazon (not just what we’re advertising on CHG), we get a small commission. And that’s always nice.

5) Remember: There is no greater gift than a pedicure.
Just in case you’re wondering.

CHG Best of June 2010

Holy moly, there was a lot of cooking happening this month. Special thanks to all the turkey sausage, corn, and tofu that made the sacrifice. And special thanks to all yis readers, who make writing this thing so very worthwhile. Ups!

JUNE RECIPES
Baked Radish Chips
Basil Tofu Salad
DIY Microwave Popcorn
Fruit Gazpacho
Greek Tofu Salad
Green Garlic and Garlic Scapes Pesto
Grilled Tofu Steaks
Italian Turkey Sliders
Lemony Couscous with Chickpeas
Spanish Black Beans and Rice (Moors and Christians)
Summer Panzanella

JUNE ARTICLES

We took 46 fabulous answers from a kid-concerned Ask the Internet question, and turned them into Cooking For Small Children: 15 Hows, Whys, and … Honey, Please Put That Cleaver Down.

We took a Zen approach to cooking, blogging, and uh, moneying with Food, Finance, and Judging Others.

And we asked the hard stuff, like Should You Read Cheap Healthy Good? Take This Quiz and Find Out.

As for Ask the Internet, we inquired merrily about the following:

• Cooking for Small Children?
• Eating More Leafy Greens?
• Favorite Processed Food?
• Healthy Snacks for Little Kids?
• Small Kitchen Cooking With Roommates?

FOR MORE CHEAP HEALTHY GOODNESS...

1) Have your say!
We love reading creative comments and participating in thought-provoking discussions. There’s even our fabulous Ask the Internet column, where readers can write in with various inquiries and/or offer helpful suggestions. Sweet.

2) Spread the word!
Like us? Link to us! Refer us to a bookmarking site! (We have StumbleUpon and Digg buttons now!) Or just talk us up to your Girl Scout Troop. That’s nice, too.

3) Behold our social networking!
Subscribe to our feed, join our Facebook page, or check out our Twitter … thing. They’re super fun ways to kill time, minus the soul-crushing frustration of Bejeweled.

4) Buy from our Amazon Store!
If you click on the Amazon widget (lower left hand corner) and buy anything from Amazon (not just what we’re advertising on CHG), we get a small commission. And that’s always nice.

5) Remember: There is no greater gift than a pedicure.
Just in case you’re wondering.

Summer Panzanella: An Open Letter

NOTE #1: Today on Serious Eats: Greek Salad Skewers from Giada DeLaurentiis. This no-cook, veggie heavy, completely delicious appetizer can only mean one thing: the big-bosomed Italian scores again.

NOTE #2: Sweet readers! July is NO-COOK MONTH here at Cheap Healthy Good. Starting with Leigh’s Veggie Might column on Thursday and continuing through August 1st, all our recipes will be heating implement-free. (Because frankly, we Noo Yawkuhs are freakin’ dyin' ovah heah.) See you then!

Dear Panzanella,

I admit it. You had me fooled.

I knew you were essentially bread and tomato salad. I knew you included other foods – olives, onions, herbs – for kicks. I knew people liked you, and you were a staple of Italian cuisine.

But I never considered you to be healthy.

You seemed to be excessively rich. You had too much olive oil. You contained obscene amounts of cheese.

How much cheese constitutes an “obscene” amount of cheese? It’s a lot, lemme tell you.

So, I never made you, Panzanella.

Oh, I dreamt of you, to be sure. Your squishy, tomato-soaked baguette. Your red onion crescents, just enough to provide a little punch. Your fresh basil, sprinkled like verdant ribbons across the plate.

But then, one day, Moosewood’s Simple Suppers came along. Finding the cookbook was a fluke. Serendipity. A trip to the library gone wonderfully right. Five recipes tried, five winners consumed.

And you were the last.

And you were the best.

You had so much flavor, and so little extraneous oil. Heck, to be totally honest, the first night, I even found you a tiny bit dry. But when Husband-Elect slaughtered two filled-to-the-brim bowls without coming up for air, I knew we were on to something.

It’s pretty common knowledge that if you let certain foods sit for a day or two (chili, soup, etc.) their flavors will meld and improve. Boy, Panzanella, was that ever the case with you.

Forty-eight hours later, you were PERFECT. I could have cried.

I almost did, when I finally finished you.

Summer Panzanella, we can be friends now, right? I’ll make you. You’ll feed me. We’ll all be healthy and happy.

If not, just promise you’ll write.

I love you, as much as any woman can love bread salad.

Wish you were here,
Kris

~~~

If you think this looks like something you might want to eat, you might also want to indulge in:

• Cherry Tomato Crisp
• Roasted Red Pepper, Artichoke, Olive and Parmesan Frittata
• Tomato and Bread Soup

~~~

Summer Panzanella
Serves 4.
Adapted from Moosewood’s Simple Suppers.

1 loaf crusty whole wheat French or Italian Bread (about 8 cups)
4 tomatoes, diced (seeding is optional)
4 ounces part-skim mozzarella, cut into 1/2-inch cubes
1/2 medium red onion, thinly sliced
1/2 cup fresh basil leaves, chiffonaded (cut into ribbons)
2/3 cup pitted kalamata olives, chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
Balsamic vinaigrette (optional)

1) Preheat oven to 350°F.

2) Fill a small bowl with ice water. Soak red onions ten minutes. Drain.

3) Slice bread in half lengthwise. Place on a baking sheet and bake 5 to 10 minutes, until crisp. Remove and let cool a little. When cool enough to handle, cut into 1-inch cubes. Set aside.

4) To a large serving bowl, add tomatoes, mozzarella, red onion, basil leaves, and olives. Pour red wine vinegar and olive oil over mixture. Stir to combine.

5) Add bread to bowl. Stir thoroughly to combine. Let sit 30 minutes to marinate, stirring once about halfway through. Salt and pepper to taste. Stir again. Serve immediately with vinaigrette if you like OR store it in the fridge for a day or two, then serve. It will be phenomenal.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
320 calories, 13.1 g fat, 5.2 g fiber, 14 g protein, $1.86

NOTE: Numbers for the whole wheat baguette are averaged from Fresh Direct and Calorie King, but your overall calculations may be slightly different depending on your choice of bread. (Oh, and the size of your olives. Mine were pretty huge.) Consequently, take the math this time around to be a bit more of an approximation than usual.

Calculations
1 loaf crusty whole wheat French or Italian Bread (about 8 cups): 580 calories, 5.1 g fat, 13.3 g fiber, 23.1 g protein, $1.99
4 tomatoes: 89 calories, 1 g fat, 5.9 g fiber, 4.3 g protein, $1.96
4 ounces part-skim mozzarella: 288 calories, 18 g fat, 0 g fiber, 27.5 g protein, $0.99
1/2 medium red onion: 23 calories, 0.1 g fat, 0.8 g fiber, 0.5 g protein, $0.21
1/2 cup fresh basil leaves: 6 calories, 0.1 g fat, 0.8 g fiber, 0.5 g protein, $0.99
2/3 cup pitted kalamata olives: 175 calories, 15 g fat, 0 g fiber, 0 g protein, $1.11
1 tablespoon red wine vinegar: negligible calories, fat, fiber, and protein, $0.03
1 tablespoon olive oil: 118 calories, 13.4 g fat, 0 g fiber, 0 g protein, $0.12
Kosher salt: negligible calories, fat, fiber, and protein, $0.01
Freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.01
TOTAL: 1279 calories, 52.3 g fat, 20.8 g fiber, 55.9 g protein, $7.42
PER SERVING (TOTAL/4): 320 calories, 13.1 g fat, 5.2 g fiber, 14 g protein, $1.86

Summer Panzanella: An Open Letter

NOTE #1: Today on Serious Eats: Greek Salad Skewers from Giada DeLaurentiis. This no-cook, veggie heavy, completely delicious appetizer can only mean one thing: the big-bosomed Italian scores again.

NOTE #2: Sweet readers! July is NO-COOK MONTH here at Cheap Healthy Good. Starting with Leigh’s Veggie Might column on Thursday and continuing through August 1st, all our recipes will be heating implement-free. (Because frankly, we Noo Yawkuhs are freakin’ dyin' ovah heah.) See you then!

Dear Panzanella,

I admit it. You had me fooled.

I knew you were essentially bread and tomato salad. I knew you included other foods – olives, onions, herbs – for kicks. I knew people liked you, and you were a staple of Italian cuisine.

But I never considered you to be healthy.

You seemed to be excessively rich. You had too much olive oil. You contained obscene amounts of cheese.

How much cheese constitutes an “obscene” amount of cheese? It’s a lot, lemme tell you.

So, I never made you, Panzanella.

Oh, I dreamt of you, to be sure. Your squishy, tomato-soaked baguette. Your red onion crescents, just enough to provide a little punch. Your fresh basil, sprinkled like verdant ribbons across the plate.

But then, one day, Moosewood’s Simple Suppers came along. Finding the cookbook was a fluke. Serendipity. A trip to the library gone wonderfully right. Five recipes tried, five winners consumed.

And you were the last.

And you were the best.

You had so much flavor, and so little extraneous oil. Heck, to be totally honest, the first night, I even found you a tiny bit dry. But when Husband-Elect slaughtered two filled-to-the-brim bowls without coming up for air, I knew we were on to something.

It’s pretty common knowledge that if you let certain foods sit for a day or two (chili, soup, etc.) their flavors will meld and improve. Boy, Panzanella, was that ever the case with you.

Forty-eight hours later, you were PERFECT. I could have cried.

I almost did, when I finally finished you.

Summer Panzanella, we can be friends now, right? I’ll make you. You’ll feed me. We’ll all be healthy and happy.

If not, just promise you’ll write.

I love you, as much as any woman can love bread salad.

Wish you were here,
Kris

~~~

If you think this looks like something you might want to eat, you might also want to indulge in:

• Cherry Tomato Crisp
• Roasted Red Pepper, Artichoke, Olive and Parmesan Frittata
• Tomato and Bread Soup

~~~

Summer Panzanella
Serves 4.
Adapted from Moosewood’s Simple Suppers.

1 loaf crusty whole wheat French or Italian Bread (about 8 cups)
4 tomatoes, diced (seeding is optional)
4 ounces part-skim mozzarella, cut into 1/2-inch cubes
1/2 medium red onion, thinly sliced
1/2 cup fresh basil leaves, chiffonaded (cut into ribbons)
2/3 cup pitted kalamata olives, chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
Balsamic vinaigrette (optional)

1) Preheat oven to 350°F.

2) Fill a small bowl with ice water. Soak red onions ten minutes. Drain.

3) Slice bread in half lengthwise. Place on a baking sheet and bake 5 to 10 minutes, until crisp. Remove and let cool a little. When cool enough to handle, cut into 1-inch cubes. Set aside.

4) To a large serving bowl, add tomatoes, mozzarella, red onion, basil leaves, and olives. Pour red wine vinegar and olive oil over mixture. Stir to combine.

5) Add bread to bowl. Stir thoroughly to combine. Let sit 30 minutes to marinate, stirring once about halfway through. Salt and pepper to taste. Stir again. Serve immediately with vinaigrette if you like OR store it in the fridge for a day or two, then serve. It will be phenomenal.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
320 calories, 13.1 g fat, 5.2 g fiber, 14 g protein, $1.86

NOTE: Numbers for the whole wheat baguette are averaged from Fresh Direct and Calorie King, but your overall calculations may be slightly different depending on your choice of bread. (Oh, and the size of your olives. Mine were pretty huge.) Consequently, take the math this time around to be a bit more of an approximation than usual.

Calculations
1 loaf crusty whole wheat French or Italian Bread (about 8 cups): 580 calories, 5.1 g fat, 13.3 g fiber, 23.1 g protein, $1.99
4 tomatoes: 89 calories, 1 g fat, 5.9 g fiber, 4.3 g protein, $1.96
4 ounces part-skim mozzarella: 288 calories, 18 g fat, 0 g fiber, 27.5 g protein, $0.99
1/2 medium red onion: 23 calories, 0.1 g fat, 0.8 g fiber, 0.5 g protein, $0.21
1/2 cup fresh basil leaves: 6 calories, 0.1 g fat, 0.8 g fiber, 0.5 g protein, $0.99
2/3 cup pitted kalamata olives: 175 calories, 15 g fat, 0 g fiber, 0 g protein, $1.11
1 tablespoon red wine vinegar: negligible calories, fat, fiber, and protein, $0.03
1 tablespoon olive oil: 118 calories, 13.4 g fat, 0 g fiber, 0 g protein, $0.12
Kosher salt: negligible calories, fat, fiber, and protein, $0.01
Freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.01
TOTAL: 1279 calories, 52.3 g fat, 20.8 g fiber, 55.9 g protein, $7.42
PER SERVING (TOTAL/4): 320 calories, 13.1 g fat, 5.2 g fiber, 14 g protein, $1.86

Importance of Fish Oil For Body

Fish oils contain two types of omega-3 fatty Asama important for the health of our bodies, namely docosahexaenoic acid (DHA) and eicosapentaenoic acid and (EPA). DHA keep your brain to function properly and the EPA to maintain the health and beauty of our skin. EPA maintain the beauty of skin by controlling excess oil production so as to prevent acne and slows down skin aging, so delaying the occurrence of wrinkles.

According to a study reported in the Journal of Lipid Research shows that the EPA could prevent UV-induced release of enzymes that destroy collagen in the skin, the destruction of collagen causes the formation of lines and wrinkles of aging. Because the EPA is at once an anti-inflammatory antioxidant, the EPA can protect us from the bad effects of sunlight.

Most of us do not get a sufficient supply of fish oil. Herring, salmon and tuna is a powerful source of fish oil, therefore, confirm that sea-fish menu including one of the recipes in your kitchen.

4 Diseases to watch out for women

Women are unique in everything from appetite to get dressed, despite no health problems as well. For the problem of women's fashion and beauty blog may look casual sampean can ciamik cutie who really discuss the problem areas femininity.


Here's why I only discuss the uniqueness of limit women's health in terms of which diseases to watch out by women. Compared with men, women experience more drastic changes in her body, misakan for hormonal problems occurred several times from childhood, teens, adults to elderly. Ok, here are a variety of diseases that must be aware mbak-mbak and mothers.

1. Breast Cancer

Breast cancer is a common cancer in women, though there also happens in men. Second cancer that causes the death of this woman could be detected as early as possible to the prevention and self-examination every month.

2. Depression

Depression attacks women more than men although men with the same stressor did tend to be more resistant to face depression. Various hormonal changes such as pregnancy and monopouse also a factor that increases the risk of depression in women. It turned out that depression also have physical symptoms.

3. Osteoporosis

Osteoporosis is a disease of decreased bone strength due to bone thinning. This condition makes the bones more brittle, which means bones can fracture with only minor trauma. Why is not uncommon in patients with osteoporosis suffer a fracture due to minor accident such as slip on the shower, fell out of bed and others. And another thing, women from Asian and Caucasian (Caucasians) are at greater risk of osteoporosis than attacked by a black woman: evil:

4. Autoimmune Diseases

Represents a group of autoimmune diseases caused by the immune system (immune) wrong in identifying enemy targets, which should destroy the foreign difference, bacteria or virus attack even their own limbs. This group of diseases including lupus, multiple sclerosis, type 1 diabetes, rheumatoid arthritis and so forth.

Based on data from the American Autoimmune Related Diseases Association indicates that 75% patients with autoimmune diseases are women and the case tends to weird.

Saturday Throwback: Cheap Healthy Good’s Ultimate Guide to Kitchen Equipment

Every Saturday, we post a piece from the CHG archives, which are coincidentally located in the same warehouse where Indiana Jones stashed the Ark of the Covenant. This articles comes from November 2007.

One of the most popular, frequently-posted-on topics in all of cooking blogdom is Kitchen Equipment. Everybody (including me) wants to know: what should we buy? In what sizes? Why would anyone need a freezer thermometer, unless he’s trying to preserve a body? (Note to self: maybe cut back on Dexter a bit.)

The problem is, there are oodles of clashing opinions, because everybody comes from different culinary perspectives. In other words, equipment suggestions from a pro chef will be way out of step with a mom of 27, and her advice might be totally useless for a prison lunch lady (who, I assume, is big on gruel).

With that in mind, I took an all-encompassing approach to creating this CHG guide. First, I gathered nine different lists from wildly diverse sources. Then, I counted how many times a particular piece of gear was mentioned across the samplings, and finally, compiled the findings into one great big master list. My references consisted of:

• Two bloggers: me, Chief Family Officer
• Two newspapers: Houston Chronicle, San Diego Union Tribune
• Two experts: Martha Stewart (via Boston Globe), Mark Bittman (via New York Times)
• One mega-site: About.com
• One almanac: Old Farmer’s Almanac
• One food network: er…Food Network

The results are a bit surprising. I expected more folks (even the pros) to mention the slow cooker, and didn’t think quite so many would suggest keeping a rolling pin on hand. (I use mine in Halloween costumes, only.) All in all, though, this seems like a good, comprehensive lineup. When paired with the suggestions from CHG’s Pantry of the Gods post, it should create a solid beginner’s kitchen.

(Coming next week: Where can I get this stuff on the cheap, without sacrificing quality?)

THE ABSOLUTE BASICS
(MENTIONED SEVEN TIMES OR MORE)
Cake pans (8” or 9” round or square)
Can opener
Casserole dish (9x13 or 8x8)
Chef’s knife (8” or 10”)
Colander
Cookie sheet
Cutting board
Dutch oven, stock, or large pot (8+ quarts)
Measuring cups
Measuring spoons
Mixing bowl(s)
Pairing knife
Roasting pan (9x13 or larger)
Saucepan (medium – 2-4 quarts)
Saucepan (small 1-cup to 1.5 quarts)
Serrated knife
Skillet (10” and 12” mentioned most often)
Spatulas (Metal, Rubber, and Flipper-style)
Vegetable peeler
Whisk
Wooden spoon

HIGHLY USEFUL STUFF
(MENTIONED FIVE OR SIX TIMES)
Blender (Blender/food processor combo)
Box grater
Glass liquid measures (2+ cups)
Hand mixer
Kitchen shears
Microplane grater
Pie pan
Rolling pin
Tongs

NICE TO HAVE
(MENTIONED THREE OR FOUR TIMES)
Bottle opener
Cast iron skillet
Cooling rack
Knife sharpener
Ladle
Loaf pan
Mandoline
Meat thermometer
Muffin tin
Pastry brush
Pepper grinder
Salad spinner
Slotted spoon
Steamer
Timer

OCCASIONALLY CONVENIENT
(MENTIONED TWICE)
Bulb baster
Carving/slicing knife
Coffee/spice grinder
Coffeepot
Corkscrew
Juicer
Kettle
Masher
Melon baller
Microwave
Nutcracker
Pressure cooker
Rotary eggbeater
Sifter
Skimmer
Slow cooker
Spoons
Toaster or toaster oven

DON’T WASTE YOUR MONEY
(MENTIONED ONCE OR NOT AT ALL)
Apple corer
Boning knife
Bread machine
Butcher knife (I took this to mean cleaver.)
Candy/frying thermometer
Citrus press
Cooking fork
Cotton flour-sack towels
Countertop convection oven
Custard cups
Double boiler
Fondue set (pretty, but useless)
Food scale
Freezer thermometer
Funnel
Garlic press
Griddle
Jar opener
Mortar and pestle
Oven thermometer
Pastry blender
Removable-bottom tart pan
Rice cooker
Ridged grill pan
Ruler
Skewers
Springform pan
Wok
Vegetable brush

(All photos courtesy of Flickr.)

Saturday Throwback: Cheap Healthy Good’s Ultimate Guide to Kitchen Equipment

Every Saturday, we post a piece from the CHG archives, which are coincidentally located in the same warehouse where Indiana Jones stashed the Ark of the Covenant. This articles comes from November 2007.

One of the most popular, frequently-posted-on topics in all of cooking blogdom is Kitchen Equipment. Everybody (including me) wants to know: what should we buy? In what sizes? Why would anyone need a freezer thermometer, unless he’s trying to preserve a body? (Note to self: maybe cut back on Dexter a bit.)

The problem is, there are oodles of clashing opinions, because everybody comes from different culinary perspectives. In other words, equipment suggestions from a pro chef will be way out of step with a mom of 27, and her advice might be totally useless for a prison lunch lady (who, I assume, is big on gruel).

With that in mind, I took an all-encompassing approach to creating this CHG guide. First, I gathered nine different lists from wildly diverse sources. Then, I counted how many times a particular piece of gear was mentioned across the samplings, and finally, compiled the findings into one great big master list. My references consisted of:

• Two bloggers: me, Chief Family Officer
• Two newspapers: Houston Chronicle, San Diego Union Tribune
• Two experts: Martha Stewart (via Boston Globe), Mark Bittman (via New York Times)
• One mega-site: About.com
• One almanac: Old Farmer’s Almanac
• One food network: er…Food Network

The results are a bit surprising. I expected more folks (even the pros) to mention the slow cooker, and didn’t think quite so many would suggest keeping a rolling pin on hand. (I use mine in Halloween costumes, only.) All in all, though, this seems like a good, comprehensive lineup. When paired with the suggestions from CHG’s Pantry of the Gods post, it should create a solid beginner’s kitchen.

(Coming next week: Where can I get this stuff on the cheap, without sacrificing quality?)

THE ABSOLUTE BASICS
(MENTIONED SEVEN TIMES OR MORE)
Cake pans (8” or 9” round or square)
Can opener
Casserole dish (9x13 or 8x8)
Chef’s knife (8” or 10”)
Colander
Cookie sheet
Cutting board
Dutch oven, stock, or large pot (8+ quarts)
Measuring cups
Measuring spoons
Mixing bowl(s)
Pairing knife
Roasting pan (9x13 or larger)
Saucepan (medium – 2-4 quarts)
Saucepan (small 1-cup to 1.5 quarts)
Serrated knife
Skillet (10” and 12” mentioned most often)
Spatulas (Metal, Rubber, and Flipper-style)
Vegetable peeler
Whisk
Wooden spoon

HIGHLY USEFUL STUFF
(MENTIONED FIVE OR SIX TIMES)
Blender (Blender/food processor combo)
Box grater
Glass liquid measures (2+ cups)
Hand mixer
Kitchen shears
Microplane grater
Pie pan
Rolling pin
Tongs

NICE TO HAVE
(MENTIONED THREE OR FOUR TIMES)
Bottle opener
Cast iron skillet
Cooling rack
Knife sharpener
Ladle
Loaf pan
Mandoline
Meat thermometer
Muffin tin
Pastry brush
Pepper grinder
Salad spinner
Slotted spoon
Steamer
Timer

OCCASIONALLY CONVENIENT
(MENTIONED TWICE)
Bulb baster
Carving/slicing knife
Coffee/spice grinder
Coffeepot
Corkscrew
Juicer
Kettle
Masher
Melon baller
Microwave
Nutcracker
Pressure cooker
Rotary eggbeater
Sifter
Skimmer
Slow cooker
Spoons
Toaster or toaster oven

DON’T WASTE YOUR MONEY
(MENTIONED ONCE OR NOT AT ALL)
Apple corer
Boning knife
Bread machine
Butcher knife (I took this to mean cleaver.)
Candy/frying thermometer
Citrus press
Cooking fork
Cotton flour-sack towels
Countertop convection oven
Custard cups
Double boiler
Fondue set (pretty, but useless)
Food scale
Freezer thermometer
Funnel
Garlic press
Griddle
Jar opener
Mortar and pestle
Oven thermometer
Pastry blender
Removable-bottom tart pan
Rice cooker
Ridged grill pan
Ruler
Skewers
Springform pan
Wok
Vegetable brush

(All photos courtesy of Flickr.)

Drinking 'Fruit Juice' trigger Diabetes?

IN developing countries, the number of diabetes have increased singnifikan. No wonder, if Indonesia as one of the developing countries also have a number of diabetes patients is quite high.

"Diabetes is a killer disease of blood. Once suffering from diabetes, blood vessel disease can hit anywhere. Small blood vessels of the most widely exist in the kidney and eyes," said Dr Antono Sutandar, Sp.JP, FACC, FSCAI, FAMS, FIHA in media forum event held at Le Seminyak Siloam Hospitals, Pacific Place, Jakarta, Thursday (06/24/2010).

Dr Antono revealed, one compared to three Indonesian men have pre-diabetes. While for in America, people who develop pre-diabetes reaches 40 to 50 cent of the population. The cause of the spread of diabetes, one of them comes from food. It can not be denied, that the Indonesian tongue closely related to sweet-based foods and flour-based, which such a diet is the largest supplier of body vulnerable to diabetes. In addition, eating habits than eating the fruit juice can instantly become one of the triggers of diabetes attack us.

"And, that damage the market is fruit juice. When we eat the fruit, which in our stomach juices. When the stomach in the juice, he's already wasted calories 20 to 40 calories made for juice. Whereas if fruit juice, our stomachs are not stable," explained Dr Antono.

In fact, by eating the fruit of it directly, then the body will produce insulin is lower. What article?

"Carbohydrates in fruit it will release slowly. So the sugar into the blood will slowly enter. When he went into the blood, the body needs insulin production. When the body of the production of insulin, blood sugar down. But it was how much insulin needs fast food on the absorption in the body. eating fruit juices, insulin requirements are higher than eating the fruit, 'explains Dr. Antono.

Diabetes is a chronic metabolic disorder caused by deficiency of insulin or a decrease in the sensitivity of the insulin receptor. Insulin itself is a kind of anabolic hormones produced by beta cells in pancreatic islets. So what to do with the habit of eating sweet foods (including sugar) and flour-based foods?

"The more we eat carbohydrates that have been processed, the higher the need for insulin. Until one day the body can not produce more insulin. It occurs when diabetes. When insulin levels are already rising, and can not produce more, then the occurrence of diabetes," Dr Antono demolished. (NSA)[okezone]

Baby Health - Not All Ice Making Child Flu

Baby Health - IN times of growth, digestion of children are still so vulnerable to all sorts of diseases. No wonder if parents gave great attention on this issue. Moreover, food and health affect children's growth. However, Moms can control their food consumption over 24 hours?

The terms "pocket" very closely with the daily life of children, especially when entering school. It is understandable because many spent their time at school. The mothers worried because the snacks are not necessarily clean and does not necessarily provide benefits. No wonder if the snacks are not identical with something nutritious.

Based on a survey conducted VitaCharm team, the ice became one of the three most preferred snack kids. According to the kids, ice, fun, cool and sweet. Unfortunately, the ice is feared the mother as the most unhealthy snacks.

Moms must have been worried if the little sick after consuming ice. Moms in mind, the ice can make a cough, cold, and ice that is not clean can cause diarrhea. That opinion is not entirely wrong, but there are still things that could be a consideration.

"In medicine, there is no correlation between the flu by eating ice. Eating ice it is okay, as far as what is contained in the ice beneficial for children, such as ice snacks made from milk. Milk contains calcium to support bone growth in children. Better still if the ice snacks to benefit the digestive children. Because at the age of the children, digestion is still not perfect or immature, "said clinical nutritionist, Dr. Ida Gunawan, MS SpGK on the talk show" Ice = Not Healthy snacks? "At Seaworld, Ancol, Jakarta, recently.

About the proper ice snacks consumed the children, Dr. Ida explained that the ice must be manufactured with hygienic production standards. Because of something that could lead to disruption of unhygienic child's digestive system, so it will interfere with the function of other organs.
(Ftr)[okezone.com]

Top 10 Links of the Week: 6/18/10 – 6/24/10

Man. If the links are any indication, it's gonna be a good weekend. I can feel it, folks. Happy June.

1) stonesoup: the absolute beginners guide to the art of seasoning [5 ingredients | 10 minutes]
Man, this blog just keeps getting better. Today, it’s on seasoning your food well, and what to do if you under- or overdo it.

2) NY Times: Saving Time and Stress with Cooking Co-ops
Oo! I love this. It’s like a potluck, but in take-home Tupperware. Sure, there are drawbacks (one dastardly participant relied too much on Hamburger Helper), but cooking one meal for many, and then getting six meals back, seems like an all-around win. (Photo is from the piece.)

3) Casual Kitchen: On the Benefits of Being a Part-Time Vegetarian
The CK household cut their meat intake by a few meals per week, and the benefits have been totes faboo. Here, Dan explains why, what happened, and how you might embark on the same glorious path.

4) NY Times: Food is the Thrill at Some Bachelor Parties
Move over strippers, here come Bruschetta Chicken Dippers. Or something. Point is, engaged peeps are apparently forgoing traditional bachelor and bachelorette parties for full-on gourmet experiences. Is it because Americans are getting married at more advanced ages, thus reducing the demand for some chick/dude in spangled undies to flash her/his bosoms/pecs? Beats me. I just want some pork belly.

5) Get Rich Slowly: The Battle of the Bulge, and the Battle of the Budget
On the link between debt and fat, and how going cold turkey may not be the best approach for either. You’ve heard the message before, but never in so entertaining and thorough a manner.

6) Salon: The dark side of the farmers' market boom
Are farmers heading to cities to sell their food, leaving their less affluent neighbors to make do with Wal-Mart tomatoes? Sounds nefarious. Salon explores.

7) Consumerist: Restaurants Want You To Spend More, But Won't Stop Selling Cheap Food
Oops. You know all those dollar menus and special deals that fast food joints offered during the recession? Now that our collective money situation isn’t quite so dire, restaurants are having problems weaning customers off the bargains and on to more profitable meals. Not so good for business.

8) CNN: McDonald’s Warned: Drop the Toys or Get Sued
The Center for Science in the Public Interest (or CSPI, presumably) might/is sue/suing over the inclusion of toys in Happy Meals. They claim tiny Buzz Lightyears and Shreks entice kids to choose unhealthy food. As an ex-McDonald’s employee, I can only say … I guess? I don’t recall. It was 1996. Bringing them up from the basement was a big pain in the tuchus, though.

9) Food Politics: Alaska Fishing Politics – Fish Processing
Marion Nestle is doing a blog mini-series on the fishing industry in our northernmost state. It’s more complicated than you think, and an interesting microcosm of our issues in the lower 48.

10) Chow: 9 Cooking Apps Worth Downloading to Your iPhone
Dunno if this applies much for the frugalists out there, but Husband-Elect would become Ex-Husband-Elect if I didn’t link to these apps. (He loves apps. Apps, apps, apps. It’s all I ever hear about. “Hey honey, did you get those apps?”)

HONORABLE MENTION

Eatocracy: 5@5 - Chef Eric Ripert
See? Hot, world class French seafood chefs make mistakes, too. (Photo from site. Also? Humina.)

Epi-Log: Volunteer Options for Food-Loving Teens
Hey kids! How are you spending the summer? Here are four food-type volunteering organizations that could use your free time.

Hillbilly Housewife: Spring Cleaning One Room at a Time – the Oven
I move to a new apartment every year specifically so I don’t have to do this. Then, last month, it caught up with me. The experience was … I don’t remember. I blocked it out.

The Kitchn: 10 Ways to Use Pesto Besides Pasta
You knew “sandwich spread” was gonna be in there, but the rest are pleasant surprises.

Serious Eats: Supreme Court Makes its First Ruling Genetically Engineered Crops
It’s a strike against Monsanto … I think.

Slashfood: Throw That Wrapper Away or Pay
Lawmakers in San Francisco might start taxing fast food customers for garbage disposal. It’s half environmental measure, half fundraiser for the city. But is it right?

AND ALSO

Cracked: The 10 Most Important Things They Didn’t Teach You in School
For MAD's snotty younger brother, Cracked sure has some spectacular web pieces. This one is no different, with #10 and #9 being must-reads. (Due warning: They're profane must-reads, but must-reads nonetheless.)

Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!

Top 10 Links of the Week: 6/18/10 – 6/24/10

Man. If the links are any indication, it's gonna be a good weekend. I can feel it, folks. Happy June.

1) stonesoup: the absolute beginners guide to the art of seasoning [5 ingredients | 10 minutes]
Man, this blog just keeps getting better. Today, it’s on seasoning your food well, and what to do if you under- or overdo it.

2) NY Times: Saving Time and Stress with Cooking Co-ops
Oo! I love this. It’s like a potluck, but in take-home Tupperware. Sure, there are drawbacks (one dastardly participant relied too much on Hamburger Helper), but cooking one meal for many, and then getting six meals back, seems like an all-around win. (Photo is from the piece.)

3) Casual Kitchen: On the Benefits of Being a Part-Time Vegetarian
The CK household cut their meat intake by a few meals per week, and the benefits have been totes faboo. Here, Dan explains why, what happened, and how you might embark on the same glorious path.

4) NY Times: Food is the Thrill at Some Bachelor Parties
Move over strippers, here come Bruschetta Chicken Dippers. Or something. Point is, engaged peeps are apparently forgoing traditional bachelor and bachelorette parties for full-on gourmet experiences. Is it because Americans are getting married at more advanced ages, thus reducing the demand for some chick/dude in spangled undies to flash her/his bosoms/pecs? Beats me. I just want some pork belly.

5) Get Rich Slowly: The Battle of the Bulge, and the Battle of the Budget
On the link between debt and fat, and how going cold turkey may not be the best approach for either. You’ve heard the message before, but never in so entertaining and thorough a manner.

6) Salon: The dark side of the farmers' market boom
Are farmers heading to cities to sell their food, leaving their less affluent neighbors to make do with Wal-Mart tomatoes? Sounds nefarious. Salon explores.

7) Consumerist: Restaurants Want You To Spend More, But Won't Stop Selling Cheap Food
Oops. You know all those dollar menus and special deals that fast food joints offered during the recession? Now that our collective money situation isn’t quite so dire, restaurants are having problems weaning customers off the bargains and on to more profitable meals. Not so good for business.

8) CNN: McDonald’s Warned: Drop the Toys or Get Sued
The Center for Science in the Public Interest (or CSPI, presumably) might/is sue/suing over the inclusion of toys in Happy Meals. They claim tiny Buzz Lightyears and Shreks entice kids to choose unhealthy food. As an ex-McDonald’s employee, I can only say … I guess? I don’t recall. It was 1996. Bringing them up from the basement was a big pain in the tuchus, though.

9) Food Politics: Alaska Fishing Politics – Fish Processing
Marion Nestle is doing a blog mini-series on the fishing industry in our northernmost state. It’s more complicated than you think, and an interesting microcosm of our issues in the lower 48.

10) Chow: 9 Cooking Apps Worth Downloading to Your iPhone
Dunno if this applies much for the frugalists out there, but Husband-Elect would become Ex-Husband-Elect if I didn’t link to these apps. (He loves apps. Apps, apps, apps. It’s all I ever hear about. “Hey honey, did you get those apps?”)

HONORABLE MENTION

Eatocracy: 5@5 - Chef Eric Ripert
See? Hot, world class French seafood chefs make mistakes, too. (Photo from site. Also? Humina.)

Epi-Log: Volunteer Options for Food-Loving Teens
Hey kids! How are you spending the summer? Here are four food-type volunteering organizations that could use your free time.

Hillbilly Housewife: Spring Cleaning One Room at a Time – the Oven
I move to a new apartment every year specifically so I don’t have to do this. Then, last month, it caught up with me. The experience was … I don’t remember. I blocked it out.

The Kitchn: 10 Ways to Use Pesto Besides Pasta
You knew “sandwich spread” was gonna be in there, but the rest are pleasant surprises.

Serious Eats: Supreme Court Makes its First Ruling Genetically Engineered Crops
It’s a strike against Monsanto … I think.

Slashfood: Throw That Wrapper Away or Pay
Lawmakers in San Francisco might start taxing fast food customers for garbage disposal. It’s half environmental measure, half fundraiser for the city. But is it right?

AND ALSO

Cracked: The 10 Most Important Things They Didn’t Teach You in School
For MAD's snotty younger brother, Cracked sure has some spectacular web pieces. This one is no different, with #10 and #9 being must-reads. (Due warning: They're profane must-reads, but must-reads nonetheless.)

Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!