There is also a skewering technique for asparagus, though it is labor intensive. Keep asparagus whole and skewer both ends. Continue adding asparagus to the skewers until a “raft” is formed with the asparagus. This will prevent the asparagus from falling through the grill grates.

To remove the woody or tough ends of the asparagus, simply grasp the asparagus lightly and bend the stalk. The asparagus will naturally snap where the woody stem ends. At first, it will seem like you are snapping a large amount off of the asparagus, but keep this in mind: it is the tough end that you do not want to eat!

Balsamic Grilled Asparagus

1 lb asparagus, tough ends removed (see above for instructions)
3 tbsp balsamic vinegar
2 tbsp lemon juice
1 tbsp olive oil
generous pinch of salt
cracked black pepper, to taste

Place prepared asparagus in a large ziplock bag. Add remaining ingredients and seal bag. Toss to coat asparagus and let marinade 15-20 minutes. Spread asparagus on grill rack in an even layer and grill for about 5 minutes on each side, or until asparagus is crisp-tender.

Remaining marinade can be used to season meat on the grill, if desired.

If roasting: Preheat oven to 400F and combine all ingredients on a baking sheet. Spread asparagus in an even layer and bake 10-15 minutes, until crisp-tender.

For preparation, use one batch of this recipe for one pound of ground beef. I prefer to use beef with a low fat content (6% or less). Inside of draining the beef, I use the drippings to help the seasoning coat the beef. If you are using a higher fat content, drain the beef before adding the seasoning.

Homemade Nacho/Taco Seasoning

1 tbsp chili powder
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp red pepper flakes
1/4 dried oregano

Combine all ingredients in a small bowl.

When preparing, brown ground beef in a skillet and drain. Reduce heat to low and return beef to skillet. Add seasoning and stir until beef is evenly coated. If pan is too dry, add a little water or reserve some of the drippings. Remove from heat and serve as desired.

Two popular blends I did not include are Herbes de Provence and Italian Seasoning. Both are fairly basic mixtures, mostly of dried herbs such as oregano, basil, thyme, rosemary, bay leaf, and/or parsley along with salt, pepper, onion and garlic powder, and occasionally dried lavender. Again, most home cooks probably already have these items on hand and need not purchase yet another bottle of dried herbs or spices.

Unlike some other spice blends and rubs, however, Greek Seasoning, Herbes de Provence, and Italian Seasoning are mostly comprised of dried herbs and salts or powders. Many cooks will contest that dried herbs do not have near the flavor of fresh herbs, and many of these flavors could be achieved through the use of using actual onions, garlic, and fresh herbs along with simple salt and pepper.

Spice blends such as Curry Powder, Chinese Five Spice, and Ras el Hanout have more complicate compositions, sometimes including a dozen or more different spices. In this case, it might be wise to purchase the already-made spice mixture rather than make your own, unless you already have all of the ingredients on hand.

Then again, spices have a surprisingly long shelf live, so it may be worth the investment to purchase the individual spices and create your own mixtures (check out my post The Scoop on Spices for shelf lives and storage tips). Spice blends also tend not to last as long as individual spices, but spices and dried herbs do not “go bad” or spoil. Over time, they simply lose flavor and potency.

At $3 or more a bottle, it can feel like a large commitment to purchase a new or seldom used spice. Most ground spices will last 2-3 years when properly stored, so while it may seem like a gamble to purchase an entire bottle for one recipe, chances are if you continue to cook you will want to use it again. If not, the price per year is about $1, which is not bad a bad price if the spices inspire you to create new dishes and push you to try new types of cuisine. The results can be pretty Sweet.

When talking about the heart, we are mainly referring to the physical aspects of the health. It is also important to address other kinds of heart “health” such as emotional and social well-being.

WebMD’s article 10 Surprising Health Benefits of Love outlines several benefits of love and romance, including better stress management, reduced risk of substance abuse, faster healing, lower blood pressure, longer life, and more.

Want the benefits of love but still looking for Mr./Mrs. Right? Check out Finding Love and Well-Being in a Wired World.

February is a banner month to discuss not only heart health but also mental health. Seasonal Affective Disorder and bouts of depression are more common during the winter months and those at risk may be more susceptible, particularly around Valentine’s Day. Some college campuses refer to this as the “Valentine’s Day Curse,” as there is an increase in student suicide rates around this time of year.

For more information, here are some articles on Winter Depression:

Fending Off Depression Symptoms in Winter

Treating Winter Depression

Seasonal Mood and Hormonal Changes

New Year’s Blues (in case those resolutions didn’t work out)

More information is also available at WebMD’s Depression Center. While taking care of the physical aspects of our hearts, we need to remember to tend to the psychological and social aspects as well. Many studies have documented the connections between physical, mental, and emotion health, leading to a more comprehensive look at how depression is treated and diagnosed.

**JENN’s DISCLAIMER**
I’ve said it before and I’ll say it again: Please note that I am not a physician. I cannot diagnose depression nor can I prescribe treatment for it. The preceding is simply the result of my own online research and personal experiences, meant to inform and entertain. If you think you may have depression, please consult your doctor or a mental health professional immediately.

The most commonly acknowledged cause of SAD is lack of sunlight, which can interrupt sleep-wake cycles and circadian rhythms. According to WebMD, symptoms of SAD include:

• Feeling sad, grumpy, moody, or anxious.

• Loss of interest in your usual activities.

• Eating more and craving carbohydrates, such as bread and pasta.

• Gaining weight.

• Sleeping more and feeling drowsy during the daytime.

Doctors often use light therapy to treat SAD, along with appropriate antidepressants and counseling. Regular exercise has also shown to decrease SAD symptoms.

This past December, Michigan experienced the least amount of sunlight ever recorded. Now, I am not saying I have SAD, but that fact is definitely depressing. In general, lack of sunlight can cause short-term symptoms similar to SAD. Not quite the blues, but what I often refer to as the grays. The grays describe the general lack of energy felt in the cold, winter months, when all you want to do is curl up on the couch and take a nap.

Here are some great ways to beat the grays:  

• Moderate exercise

• Meditation and/or yoga

• Listen to music that inspires you

• Eat healthy, regular meals

• Write in a journal (or blog!)

• Start a new hobby

• Reread your favorite book

I also advocate bubble baths, hot cocoa, and romantic comedies as solutions the the grays.

The good news? We are past the shortest day of the year, and each day we are acquiring another minute or two of daylight. Though Winter is Bitter, getting over the hump is Sweet.

**DISCLAIMER (subtitle: OBVIOUS)**
Please note that I am not a physician. I cannot diagnose SAD nor can I prescribe treatment for it. The preceding is simply the result of my own online research and personal experiences, meant to inform and entertain. If you think you may have SAD or a related disorder, please consult your doctor immediately.

Also ushering in this Summer are the countless articles and reports of rising food prices, especially meat products. CNN recently ran a very informative report “Stretching Your Food Budget with Healthy Choices,” highlighting the somewhat conflicting needs for food that is healthy and a grocery bill that doesn’t break the bank.

The number one piece of advice? Shop the produce section, and look for fruits and vegetables that are in season. Also on the list is replacing meat in recipes with pantry staples like beans, utilizing other non-perishable items such as canned tomatoes, and checking your pantry before shopping to avoid over-purchasing and food waste.  

Along with shopping for seasonal produce, another trend in food right now is shopping as local as possible. Farmer’s Markets have gained popularity in the past couple years, for both the reduced prices and the environmental benefits. Shopping locally reduces or eliminates transportation costs and uses less energy, making it part of the eco-friendly “Go Green” revolution that has been sweeping the country.

All of this leads me to my latest endeavour: Veganomics, a 30-day experiment celebrating foods that are good for your health, your world, and your pocketbook. These economically friendly and ecologically responsible recipes will also be excellent for your health. Who can ask for more?

It is important to note that these recipes will not always be “vegan,” which is devoid of any animal product. In Veganomics, I am attempting to make meat-free dishes, but will still use limited amounts of fish, poultry, and dairy products such as milk, butter, eggs, cheese, and yogurt. The CNN report advises that while dairy prices are rising, the nutritional benefits still outweigh the financial costs.

Speaking of financial costs, the report notes that the average family loses about $600 a year in expired food products. To track my own “food loss,” I will be purging my refrigerator and pantry today and taking stock of what I have on hand. Each week, I will summarize my food purchases, the overall costs, and any food waste. For each recipe, I will breakdown the following aspects: Economically Friendly, Ecologically Responsible, and Excellently Healthy. Also, for the bulk of the 30 days, I will attempt to shop locally and avoid eating out or on-the-go food purchases.

Another goal of this project is to reduce the amount of non-food waste I create, such as paper towels and napkins, disposable plates and cups, zip-lock bags, plastic wrap, and other food-related garbage. While “Go Green” has become somewhat of a marketing gimmick for some companies, green living simply refers to small things each of us can do to help the environment. Throughout the project, I will “test-drive” some green living tips and attempt to integrate them into my everyday life.

Veganomics is now in session!

Here is another great recipe for Spring Fever! The original recipe comes from Simply in Season, but I have adjusted the ingredients and the method of serving. The first set of ingredients and directions is more or less the original, with some additions. The second set is my own creation, created to compliment the flavors in the chowder.

I created this meal to celebrate a new apartment for my friend Leah. On the first evening in a new place, I felt the kitchen needed to be “broken in” as a welcoming gift. Both she and I loved this dish, and it makes plenty of leftovers for lunch (or enough to feed a crowd). Of course, I had to serve this with my favorite Coconut-Ginger Rice. We also had fresh cantaloupe on the side, which complimented the dish perfectly.

2 tbsp butter
2 ribs of celery, minced
1/2 medium onion, minced
2-3 medium zucchini, quartered lengthwise and cut into half-inch pieces (about 3 cups)
1/4 cup fresh basil, torn or chopped into small pieces
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 vegetable bouillon cubes (or chicken)
1 tsp lemon juice
1 can (14-16 oz) diced tomatoes, not drained
1 can (14-16 oz) corn kernels, drained
1 1/2 cups (12 oz) evaporated milk

In a large stockpot, melt butter over medium-high heat. Add celery and onions, saute 3-5 minutes until tender. Add zucchini and basil, saute an additional 3-5 minutes until tender.

Stir flour, salt, and pepper into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice, mix well. Bring to a boil then reduce heat to medium-low and cook, stirring often, for 2-3 minutes until bouillon cubes have dissolved.

Add tomatoes and juice, corn, and evaporated milk to pot. Return mixture to a boil. Reduce heat and cover, cooking for 5 minutes until corn is tender.

At this point in the original recipe, 2 cups of shredded cheddar cheese are stirred into the chowder just before serving and 1/4 cup Parmesan cheese is sprinkled on top of the serving bowls. In my recipe, the sauteed beef is prepared while the chowder cooks and everything is served over hot, cooked rice.

1 lb beef, cut into thin strips 
2 tbsp vegetable oil
2 garlic cloves, minced
2 ribs celery, minced
1/2 medium onion, minced
6 scallions, cut into half inch pieces, white and green parts separated
3 tbsp cornstarch
1/2 tsp cumin
1/4 tsp cayenne pepper
1/8 tsp allspice
1 cup water

Heat oil in a large skillet over high heat. Saute garlic for 1 minute. Add celery, onion, and white scallions to skillet and saute 3-5 minutes. Remove onion mixture from skillet and set aside.

Toss beef in cornstarch, cumin, cayenne pepper, and allspice until coated. Add beef to hot skillet and cook 2 minutes on one side, do not stir. Add water to pan and turn beef, scrapping the bottom of the skillet to loosen any browned bits. Bring to a boil and reduce heat to medium.

Return onion mixture to pan and toss with beef. Simmer until sauce thickens, about 3-5 minutes.

Serve sauteed beef and zucchini chowder over hot, cooked rice. Top with green scallions.

 Dinner is served!

4 boneless, skinless chicken breasts
8 oz linguine pasta
1/2 lb sugar snap peas
2 tbsp butter
8 oz sliced mushrooms
1 small red onion, halved and sliced
1/2 cup green onions, chopped
1 1/2 tsp lemon zest
3 tbsp lemon juice
3/4 cup milk
2 eggs
1 tbsp fresh dill
1/4 tsp salt
1/8 tsp ground nutmeg

Bring a large pot of water to boil. Add pasta and cook 4 minutes. Add sugar snap peas and cook 2 minutes longer or until tender. Drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add mushrooms, red and green onions, and lemon peel and saute 1 minute. Remove from heat and set aside.

Add chicken breasts to pan with lemon juice and turn heat to high. Cook about 3-5 minutes per side until cooked through.

Meanwhile, add onion mixture to pan with pasta and snap peas. Beat milk and eggs together and to pan. Cook over very low heat until mixture is slightly thick, do not boil. Stir in dill, salt, and nutmeg. Toss cooked chicken breasts with pasta. Serve immediately.

Here is the first recipe for Spring Fever, combining fresh asparagus with sausage, mushrooms, potatoes, and more. This is a relatively quick and easy one-dish dinner, perfect on those chilly spring nights (or, if you live in Michigan, snowy spring nights). This recipe is inspired by one in Simply in Season, but I added my own personal touch to give it a little more substance and flavor. If asparagus isn’t your vegetable, try broccoli, peppers, or sugar snap peas.

1 lb bulk sausage
1 medium onion, halved and sliced
8 oz sliced mushrooms
4-5 medium potatoes, any variety, cut into 1-inch chunks
3/4 cup water
1 lb asparagus, halved lengthwise and cut into 1-inch pieces
salt and pepper
cheese, for topping, if desired

In a large skillet over medium heat, combine sausage, onions, and mushrooms. Using a spatula, break sausage into smaller pieces (but do not crumble completely). Saute until sausage begins to brown, about 5 minutes.

Add potatoes and water to skillet. Season with salt and pepper. Cover and simmer for 10 minutes, stirring halfway through.

Add asparagus to top of mixture but do not stir in. Cover and simmer an additional 10 minutes, or until asparagus is crisp-tender and potatoes are tender. Stir and top with fresh ground pepper.

Serve immediately, topped with cheese if desired.

Cooking on the stove:

Ready to serve: