Spoon — Fall 2012

THE INAUGURAL ISSUE OF THE ONLY FOOD AND COOKING MAGAZINE AT NORTHWESTERN

BRUNCHTHE FUTON OF FOOD (TWO IN ONE, SON)

I DON’T GET WHY PEOPLE LIKE BRUNCH. WHAT’S THE BENEFIT OF COMBINING BREAKDANCING AND LUNCH?— TRACY, 30 ROCK

/ FROM ETHIOPIA TO EVANSTON p. 28/ FOUR WAYS TO SERVE A SPUD p. 20/ BRING YOUR OWN p. 31

VOLUME 1 ISSUE 1

What can Shabbat be for you? Services and Free Dinner Every Friday

NU Hillel 629 Foster St. www.nuhillel.org

CO-FOUNDER, EDITOR IN CHIEF Mackenzie BarthCO-FOUNDER, CREATIVE DIRECTOR Sarah Adler

PUBLISHER Danielle David

AD SALES DIRECTOR Clayton WebbMARKETING AND PUBLIC RELATIONS DIRECTOR Lauren Miceli

PHOTO DIRECTOR Danny SchulemanVIDEO DIRECTOR Kathryn Nathanson

TREASURER Nadine Jachi

MANAGING EDITOR Andrea KangRECIPE EDITOR Hillary Lindwall

RESTAURANT EDITOR Aurelie CorinthiosCOLLEGE EDITOR Megan Suckut

FOOD FOR THOUGHT EDITOR Kendra ValkemaDRINK/HOW TO EDITOR Maya Krasnow

DESIGN EDITOR KK Rebecca LaiPHOTO EDITOR Lily Allen

WEBMASTER Eric Castillo

WRITERSIzzie Baum, Alyssa Brewer, Amanda Gajdosik, Maggie Gorman, Jacob Greenberg, Michelle Loret de Mola, Julia Maguire, Blake Mandell,

Courtney Marcusson, George Markoulakis Megan McCormack, Mary McGrath, Andrea Park, Abigail Reisinger, Alexa Santos, Justin Shannin, Madeleine Shannon, Shayna Starr, Jodie Taylor, Annie Trimber

VIDEO TEAMAric Barrow, Ellen Garrison, Hayley Glatter, Andrea Kang, Jane Kim, Julia Maguire, Mary McGrath, Ariel Rothfield, Megan Suckut, Agneeta Thacker, Yiren Yang

PHOTOGRAPHERSKelda Baljon, Ellen Barry, Kirby Barth, Hannah Lin, Justin Shannin, Bernard Wen, Sally Zhang

DESIGNERSKyle Hancher, Ashley Wu

MARKETING + PUBLIC RELATIONSVickie Chi, Meredith Finsand, Somi Hubbard, Caroline Koppel, Sunny Lee, Treesa Leung, Katie More, Sam Spector

AD SALESAjay Bakshani, Cassandra Coravos, James Hu, Youjin Lee, Dan Lesser, Cheyenne Lynsky, Yang Xu

Challah For Hunger

NU Hillel’s most delicious student group! Every week students bake and sell challah

to combat hunger and support disaster relief among impoverished people

all over the world.

Come bake a difference: Wednesday 4-5 pm, Thursday 4-6 pm

Questions? Contact: [email protected] Flavors Include: Plain, Chocolate Chip,

Cinnamon Sugar, and Flavor of the week $5 Per Loaf of happiness

ate her first salad last year

allergic to peanuts

ate bird’s nest once

LIVE LIFE, EAT HEALTHY, AND COOK SMART WITH SPOON

HELPING SUPPORT SPOON AND HEALTHY LIFESTYLES FOR ALL NORTHWESTERN STUDENTS

she has eaten intestines, and she pronounces them “intes-TINES”

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31 28People ask us why we are so adamant about printing this magazine. In an age when college students are online and most content is digital, some call it inefficient to spend time and energy funding and creating print content. Our answer, in two parts, is simple. For one, we believe in the pleasure of flipping through a tangible magazine, and we want to carve a place for ourselves in the tradition of print journalism. It’s an experience that the web cannot replace. More importantly, though, it’s about food. Food is something that is touched, held and experienced up close. We want to present food to college students in a way that is sufficiently vibrant, interactive and accessible. As college students, we don’t have fat paychecks or nice kitchens (if we have a kitchen at all), but we still manage to eat and love food. Spoon brings the passions, struggles and joys of food together into one book. We’re excited to share our first print issue with you, and we thank you for your continued support.

Happy eating,

VOLUME 1 \ ISSUE 1 \ FALL 2012

Spoon with us.

COVER PHOTO BY D

ANIEL SCH

ULEMAN

facebook.com/SpoonMagazine

pinterest.com/nuspoon

twitter.com/nuspoonmag

QUESTIONS? COMMENTS? Email [email protected]

09

A HEALTHY SERVING OF BRAIN FOOD

NU-SPOON.COM |5

1 BRING a pot of milk to a boil and when the first bubbles form, turn off the heat and stir in the hot chocolate powder.2ADD rum and peppermint schnapps and stir until combined.

TIP Be careful not to boil the milk for too long — you don’t want it to curdle.

Hair of the Dog

SPIKED PEPPERMINT HOT CHOCOLATE

This boozy brew is all you need to keep warm and awake on those chilly tailgate mornings. By Andrea Kang

It’s tailgate season. That means when you wake up Saturday morn-ing with a pounding headache, mouth dry as sand and still a little intoxicated, drastic measures must be taken to make it to the tailgate and (hopefully) the football game.

Sure, you can always try to cure your hangover with a big glass of water and a hearty breakfast, but sometimes the only way to make it

through game day is by the hair of the dog a.k.a. just keep drinking.

This spiked peppermint hot chocolate is perfect for pregaming on chilly fall mornings. It’ll warm you up and give you that buzz you’re looking for to cheer throughout the game. Load the hot chocolate into a giant cooler to serve a big crowd, or simply make a modest batch for you and your friends to share.

8 cups of milk10 packets of hot chocolate powder1 cup Captain Morgan rum1 cup peppermint schnapps

EASY 7 MINUTES SERVES

WHAT HOW

HOSTING A PARTY?

TOP OFF WITH CRUSHED PEPPERMINT AND WHIPPED CREAM

TO IMPRESS YOUR GUESTS

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BY D

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BECAUSE I LIKE PEPPERMINT, AND IT’S FUN TO SAY SCHNAPPS.— PENNY, THE BIG BANG THEORY

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Mike Andino, head chef of Gigio’s pizzeria in Evanston, shares his tips and tricks for crafting a top-notch homemade pizza. By Maggie Gorman

DOUGH: “A truly good pizza starts with the dough,” Andino says. If you’re wondering whether there’s a secret to expert dough, you may be surprised to learn that perfect dough is mostly achieved using sheer intuition. “It really just has to feel right,” Andino says. Still, there are a few standby techniques that are sure to result in reliably delicious, people-pleasing dough. “Use fresh yeast rather than dry yeast,” says Andino. “The flavor is better — it’s more responsive and you know exactly how much to use, unlike dry yeast.” You’ll know the dough is ready to bake when it is soft but not sticky and pliable enough to stretch without ripping. Stop kneading at that point, form the dough into a sphere, brush with a bit of olive oil and place in a covered container in the fridge to let rise. When it has risen, stretch out the dough as thin as possible.

SAUCE: Pizza sauce is a simple but overlooked factor that can change the whole flavor of your pizza. Andino recommends using the canned tomato variety of your choice for sauce. “The key is to keep it minimally processed and adjust to taste,” he says. That means taking canned tomato and mixing in basic flavorful ingredients like fresh garlic, olive oil, basil and a pinch of salt to form a tasty base that won’t overwhelm other flavors.

CHEESE: When it comes to cheese, “a little bit goes a long way,” says Andino. “Even when it doesn’t look like enough cheese, it is.” So sprinkle sparsely, and to make a pizza like the pros at Gigio’s, sprinkle a bit of Parmesan atop the sauce before adding shredded mozzarella. But you don’t have to limit yourself to these classic cheeses.“I like to add a little provolone, and sometimes even Brie,” Andino says.

TOPPINGS: A plain pizza pie can be a masterpiece, but toppings often steal the show. Before you pile them on, follow these essential tips to avoid some common mistakes and get the extra gourmet edge for your pizza.

Fatty meats like bacon should always be cooked before topping and the fat should be drained, says Andino. “If you don’t do this, your pizza will be really greasy.”

Similarly, pre-cook mushrooms before topping to get the most flavor out of them. “Throw some in a sauté pan with a little olive oil and add in garlic at the end,” Andino says. But don’t overcrowd the pan — “the mushrooms will start to boil in their own juices, which you don’t want.” If you like sausage on your pizza, Andino recommends making your own. It’s easier than you might think: “Just chop up Italian sausage links and mix with fennel, garlic, salt and pepper.” As for pepperoni, it’s best to spring for pre-packaged or Italian deli fresh-sliced brands.

COOKING THE PIZZA: Pizza assembly is a delicate balancing act. It’s important that there’s an “almost even ratio of cheese to sauce to crust,” says Andino. “Too much cheese makes the pizza salty, messy and difficult to eat. Too little cheese makes the pizza dry.” Everyone loves cheese and toppings, but exercising some restraint puts you in the same league as Italian pizza-makers, “who just sprinkle on a little cheese and toppings.”

Before cooking your pizza, get the oven as hot as possible. Use a floured, upside-down cookie sheet to slide the pizza onto the oven racks. Cook the pizza “hot and fast” for about 10 minutes. Remove the pizza and sprinkle with your choice of cold toppings, like arugula and other herbs. “I like a mix of rosemary, parsley and thyme,” says Andino. Wait a minute or two, and then slice.

“Just play with different recipes,” says Andino. “Find things that work for you.”

Italian Job

igio’s is Evanston’s oldest pizzeria, serving traditional pizza and other dishes made from quality in-house ingredients

since 1968. This unassuming local eatery is the stomping ground of head chef Mike An-dino, who took over at Gigio’s after attending culinary school at Kendall College and serving as head chef at Oak Park’s Trattoria 225. Andino gives insider tips to help you make the best pizza you’ll ever craft in your apartment kitchen (or beyond).

G

GREEK PIZZA “THREE WISE GUYS”

+ +SPINACH ARTICHOKES OLIVES

ANDINO’S FAVORITE COMBOS

+ +PANCETTA PEPPERONI SAUSAGE

PHOTO BY JEN

NY STAR

RS, ILLUSTRATION

S BY ASHLEY W

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SAUCE BOSSor college students, pasta is an obvious staple: you boil it, pour some sauce over it, done. It’s easy, tasty, filling and, most importantly, inexpensive. But with so many different kinds of pasta, which do you choose? And to further complicate things, which sauce belongs with which type of pasta? Pairing pasta and sauce correctly is

important because each type of pasta captures and absorbs sauce differently. As a basic rule of thumb, thin, delicate noodles are made for lighter sauces, while stronger and more substantial noodles are built for heartier sauces. The following pasta and sauce pairings provide both accessibility and versatility — two qualities every college student needs.

F

PENNE RIGATE MACARONI ZITI

ROTINI ROTELLE RIGATONI

MOSTACCIOLI LINGUINE

LASAGNA

JUMBO SHELLS

FUSILLI FETTUCCINE

FARFALLE

CAMPANELLE

ANGEL HAIR

butter & oil

creamy

tomato

vegetable

meat

seafood

pesto

SAUCES

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Know how to pair your favorite pasta with the right type of sauce. By Hillary Lindwall

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KITCHEN DICTIONWe’ll be quizzing you afterwards.

MEAT TENDERIZERUse this tool to pound out raw meat to soften muscle fibers, making the meat easier to chew and digest.

GARLIC PRESSAvoid tedious mincing and smelly hands with one simple squeeze.

NUT CRACKERCrack nuts. Crack lobster claws. Get crackin’. “Say crack again.”

COLANDERUse a colander to drain pasta, rinse berries and make spätzle (look it up).

POTATO MASHERInvest in a potato masher for smoother mashed potatoes and creamier guacamole.

SALAD SPINNERSpin-dry your salad after rinsing. The whirring is rather hypnotic.

GRATERGrate anything from cheese and vegetables to garlic and ginger, and zest citrus fruits with ease.

PHOTO BY D

ANIEL SCH

ULEMAN

arbecue for many Americans connotes a grilled rack of ribs slathered with dark, savory sauce. Korean barbecue, however, is a

different story. We sat down with Billy Choo, a SESP student from Korea, to discover the best of Korean cuisine and what strange American customs he can’t quite stomach.RICE: Korean food tends to be stew-based and eaten with rice. “Rice is a main dish in Korean cuisine, and everything else is a side dish. Basically you add taste to the rice,” Choo says.BACON: Korean bacon is very different from American bacon. While American bacon is very thin and usually crispy, Korean bacon is cut in a way that keeps it thick and less crispy. It’s also uncured and rarely marinated or seasoned. Koreans typically serve it with two sauces: one is ssamjang, a sauce made with red chili paste, soybean paste, sesame oil and green onion; the second is sesame oil with salt and a bit of black pepper.

CHEESE: Cheese is foreign to Korean cuisine. “It’s new to me that people put cheese on everything they eat here,” says Choo. “I don’t get the merits of just macaroni, and with cheese on top it’s very weird. I don’t under-stand that or grilled cheese.”

MEAT PREP: Korean meat preparation is very different from the way Americans prepare meat. “You guys seem to cook it plain and put sauce on top of it at the end,” says Choo. “We don’t usually cook meat like that; it’s usually marinated in some way.” He says Koreans often use marinades like red chili paste (finely ground chili pepper mixed with rice paste) and soy sauce.

PICKLES: Americans have pickles and Koreans have kimchi. Kimchi is a staple side dish often made from pickled, fermented cabbage.

SALAD: Salad in Korea isn’t raw like Ameri-can salad. All vegetables are “put through a five-minute hot water bath” so that they are tender but not completely mushy, Choo says. “Then it’s usually prepared with seasoning

like sesame oil and soy sauce with sesame seeds on top.”

SEASONING: Korean cuisine utilizes a specific handful of flavors. Salt, soy sauce, sesame oil and pepper powder (which is a lot like chili powder) are the most popular seasonings in Korea.

SPICE: Koreans have their own definition of spicy. “The Korean version of spicy is very sweet and spicy. It’s not like wasabi. That’s a different taste. It doesn’t ache your nostrils.”

FAVORITE DISH: There are many variations of Korean barbecue, but Choo’s favorite kind is bulgogi, a type of barbecue characterized by its marinated, grilled, thinly sliced steak. His favorite way to eat Korean barbecue is in the form of a lettuce wrap. This involves forming a bowl with lettuce and putting a bed of rice inside it, topping it with dipping sauce (soybean paste mixed with red chili paste, sesame oil and green onions) and adding the barbecued meat on top.

NU-SPOON.COM |9

Junior Sungsub Billy Choo teaches us the ins and outs of Korean cuisine. By Megan Suckut

FOOD WITH SEOUL

Ssamjang, primarily used in fresh lettuce wraps, is made of ground garlic, red chili paste, soy bean paste, sesame oil and green onion. It goes well with Korean barbecue, but it is also eaten as a dip for cucumbers and carrots.

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SAN SO0 GAB SAN5247 NORTH

WESTERN AVENUE

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hether you know it as cilantro, coriander or Chinese parsley, you’ve probably seen this bright green herb pop up on restaurant

menus. South American, Southeast Asian and Middle Eastern dishes have been using the feathery, branch-like leaves of cilantro for centuries.

The Internet has been raging with debate about this controversial herb. Opposition groups forming on websites like “I Hate Cilantro” boast a community of almost 4,000 members that dub it “the most offensive food known to man.” On the other hand, some cilantro lovers created the “Fuck Yeah Cilantro” Tumblr to share their love for the leafy herb with the world. You can be sure that for every cilantro lover who relishes its strong, distinctly citrus-like flavor, there’s an equally opinionated cilantro hater who shudders in revulsion, denouncing its soapy and even bug-like taste.

So how is this seemingly harmless green herb capable of producing such polarized debate? According to a well-known study by behavioral neurologist Charles J. Wysocki of the Monell Chemical Senses Center in Philadelphia, we might be genetically predisposed to love or hate cilantro. Wysocki

studied identical and fraternal twins’ preferences find out. Wysocki and his researchers asked pairs of twins to rate the “pleasantness” of cilantro. Interestingly, the twins tended to fall into clear-cut categories, either loving or hating it. Furthermore, only about 40 percent of fraternal twins gave like assessments, whereas identical twins’ similar ratings were closer to 80 percent. These results seem to suggest that cilantro preference may be a genetic trait, but Wysocki cautioned that there hasn’t been quite enough collection of data to reach a firm conclusion yet.

Wysocki also speculated that the dislike of cilantro stems mainly from its odor rather than its taste, hypothesizing that those who don’t like it lack the ability to detect certain chemicals in the leaf. A gas chromatograph, which separates compounds, can be used to break down the molecules in cilantro so that researchers can analyze each compound individually with both the instrument and their sense of smell. When the cilantro is heated, the soapy odor is released, followed by the more pleasant lemony smell about 10 minutes later.

Cilantro haters seem to be able to detect only the soapy smell. As Wysocki’s theory

PHOTO BY M

AGG

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WCould your DNA determine your feelings about cilantro? By Aurelie Corinthios

LOVE IT

50.41%

HATE IT 14.63%

DON’T MIND IT 34.96%

HOW DO YOU FEEL ABOUT CILANTRO?*

this word is traced back to the greek word for bedbug, koris, presumably

because of the leaves’ aroma.

“coriander”

goes, cilantro haters may have different recep-tor genes for the protein that interacts with the more pleasant smelling compound.

While the evidence continues to grow that an aversion to cilantro may be genetic, scientists have yet to work out the specifics, such as which genes are responsible for this fierce hatred of the herb.

*123 NORTHWESTERN STUDENTS PARTICIPATED IN THIS SURVEY

The Truth About Cilantro

FEED

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At first glance, eggplant can seem rather intimidating to cook. Thick purple skin encases the oddly lightweight vegetable, and when raw, the flesh has a slightly spongy texture. When cooked correctly, however, eggplant can transform into a creamy and flavorful addition to any chef’s weekly meal plans.

Eggplant 101Study up on one of nature’s strangest vegetables. By Julia Maguire

5 THINGS YOU SHOULD KNOW ABOUT EGGPLANTS

In addition to the traditional glossy,

purple American egg-plant, there are a variety of other types of egg-plants ranging in color and size. These include the Chinese eggplant, Thai eggplant, Japanese eggplant, Toga eggplant and many more.

An anthocyanin phytonutrient

found in the skin of eggplants is a potent antioxidant known to protect brain cells and scavenge free radicals.

Although eggplants look

hardy, they are actu-ally very perishable and ought to be handled with care. Once cut, eggplants should be used immediately, as the flesh will oxidize quickly after being exposed to air.

When shopping for an eggplant,

choose one that is shiny and firm.

Eggplant is sometimes known

to have a bitter flavor. To avoid this, choose a smaller eggplant when cooking; small eggplants have fewer seeds and are often less bitter than their larger counterparts. You can also soak the eggplant in water and salt it prior to cooking to minimize bitterness.

BABA GANOUSHMEDIUM 40 MINUTES SERVES

Baba ganoush is a Middle Eastern dip similar to hummus, made with creamy baked eggplant in place of chickpeas. Roasting the eggplant gives it a smoky flavor, creating a savory spread that tastes even better the longer it sits.

WHAT

1 large eggplant1 garlic clove¼ teaspoon salt (or more to taste)2 tablespoons tahini2 tablespoons lemon juice1–2 tablespoons finely chopped flat-leaf parsley for garnish

HOW

1 PREHEAT oven to 450°F.2 PLACE whole eggplant onto baking sheet and prick all over with fork.3 BAKE eggplant for approximately 30 minutes or until soft inside.4 CUT eggplant in half lengthwise, draining any extra liquid, and scoop flesh and pulp into a food processor or blender.5 ADD garlic, salt, tahini and lemon juice and blend until smooth.6 SEASON with more salt to taste.7 GARNISH with parsley and a thin slice of lemon.

HOW

1 SLICE eggplant lengthwise into thin strips, place into a shallow bak-ing dish and sprinkle on both sides with salt.2 COMBINE peanut oil, honey, garlic, ginger, cayenne pepper and ¼ teaspoon salt into a small bowl and mix well.3 POUR (or brush) marinade over the eggplant to coat.4 PLACE eggplant on grill over medium heat and cook until lightly browned on both sides (ap-proximately 4–5 minutes per side). Alternatively, bake in 350°F oven for 15–20 minutes.5 SERVE hot or at room temperature.

MEDIUM 15 MINUTES SERVES

WHAT

1 Chinese eggplant cut into thin strips lengthwise

cup peanut oil1 tablespoon honey1 garlic clove, minced

teaspoon ground ginger¼ teaspoon cayenne pepper¼ teaspoon salt

GRILLED CHINESE EGGPLANT

1

2

3

4

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CHINESE EGGPLANT

AMERICAN EGGPLANT

TOGA EGGPLANT

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RAISE YOUR GLASSA beginner’s guide to wine By Madeleine Shannon

THE GLASSA wine glass has three parts: the

foot, the stem and the bowl. Red wine is typically served in a

full, round glass. This shape allows more surface area of the wine to come in contact with air, which is important for flavor.

A white wine glass, on the other hand, is taller and more U-shaped. This shape helps maintain a cooler temperature while still allowing for contact with the air.SMELLING

We’ve all seen the classic cork smelling routine or the famous swirl-and-sniff gig, but why do people do it?

Cork smelling originated as a way to detect counterfeit wine. Today, it is thought to be unnecessary and is discouraged by some wine enthusiasts. It’s more important to look at the cork instead. The bottom of a good cork should be stained with wine, indicating that the wine was stored horizontally or upside down and that no air was let into the bottle.

Swirling, smelling and tasting the wine itself, however, is encouraged! To smell wine correctly, keep the wine glass on the table and gently swirl the glass around a few times. Then lift the glass to your face and take a whiff. While you may not be able to detect the subtle flavors just yet, you will be able to tell if the wine is off.HOLDING

This should go without saying, but

surprisingly it has been done: never hold the glass by the foot. That being said, never hold your wine glass by the bowl.

It is more elegant to hold your wine glass by the stem. This way, the heat from your hand won’t affect the temperature, and therefore the taste, of your wine.FOOD PAIRING

To save yourself from food and wine pairing embarrassment, know the basic rules: reds complement stronger flavors and heavier meals (think steaks with rich sauces), while whites are lighter and should be paired with similarly lighter foods (think seafood or a lemony chicken dish).SERVING

White wine should be kept in the fridge and tastes best when chilled. While the wine should not be served too cold, and never over ice, serving a cheap white wine (hello, college budget) colder than normal will improve the taste — mostly by smoothing the cheap, cutting flavor. Store grapes in the freezer or invest in reusable ice cubes so you can cool your wine in a time crunch.

Contrary to popular belief, red wine is not supposed to be served at room temperature; it should be served cool. Store your wine in a cool area or chill the bottle for 20 minutes in the fridge before opening.

Red wine should be poured to fill only half of the glass. White wine should fill one-third of the glass.

WINE TERMINOLOGY

SOMMELIER \ s -m l-’ya\A sommelier is a wine connoisseur hired by restaurants to help recommend food and wine pairings.

LEGS \ ‘legs also ‘lags\ Legs refer to the lines of wine that stay on the side of the glass after the wine has been swirled. The thicker and more visible the “legs” are, the higher the alcohol content of the wine. “Good legs” isn’t an indication of wine quality.

BODY \ ‘ba-de\Body is used to describe how heavy a wine feels in your mouth. “Light body” indicates that the wine feels light and airy; “medium body” means the wine is flavorful but not too heavy; “heavy body” or “full body” describes the feeling of a dense, rich wine, typically high in alcohol content.

CORKED \ ‘korkt\If a wine is “corked,” it has been contaminated or tainted by the cork. This happens in about 5 percent of wine bottles, which is the reason behind tasting wine before accepting it at restaurants.

STEMBO

WL

FOOT

PHOTO BY D

ANIEL SCH

ULEMAN

, ILLUSTRATIONS BY ASH

LEY WU

TIP: IF YOU SPILL RED WINE ON YOURSELF, POUR BAKING SODA ON IT (THE BAKING SODA WILL LIFT THE STAIN) THEN RINSE WITH HOT WATER.

GOT A PROBLEM? HERE’S THE ANSWER.

Satisfy your stomach even with an empty fridge. By Kendra Valkema

EMPTY FRIDGE

Let’s be real: it’s next to impossible to keep a fully stocked fridge. Recall the last time you found yourself staring into a colorful, overflowing, cold cornucopia. It probably only took a few overzealous meals to bring you right back to where you started. But the next time you stare into a nearly empty fridge, worry not. This recipe uses fruit you probably have sitting on your counter, and the quinoa can be substituted for whatever grain you have on hand. Once you restock, jazz up this recipe by adding toasted walnuts, goat cheese and fresh parsley.


1 cup quinoa, dry3 apples2 cups spinach

3 tablespoons olive oilJuice from 2 oranges

WHAT

1 POUR quinoa into a strainer and rinse under cool water until water runs clear.2 BRING quinoa and 2 cups of water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and cook quinoa until it has absorbed all of the water, stirring occasionally.3 TRANSFER quinoa to a large bowl and place the bowl uncovered in the fridge to chill.4 SLICE the apples into bite-sized pieces.5 CUT each orange in half and squeeze over a bowl to catch the juice. Remove any seeds from the juice. 6 TOSS together quinoa, spinach, apples, orange juice and olive oil.7 SERVE immediately or store in an airtight container in the fridge for up to two days.

HOW

APPLE-CITRUS QUINOA SALAD

Something from Nothing

quinoa is pronounced

keen-wah

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Make a meal while you’re in class. By Annie Trimber

When we get busy, it’s easy to just stop at Chipotle and pick up a burrito for dinner. Trust me, I spent an entire quarter eating out for every meal. But after a while, the bills started adding up, and both my bank account and my parents were not pleased with me. Upon consulting my parents, friends and anyone else who would listen to my problem, I came across the Crock-Pot, and let me tell you, few things more magical exist.

This one-pot wonder can make anything from soup to pulled pork to desserts. Chili in particular is super easy and great for a busy day out of the house. Simply throw the ingre-dients into the Crock-Pot before class, work hard all day and come home to a warm, comforting bowl of chicken chili. You’ll wonder why you hadn’t been doing this every night.

Cruise Controlled Cooking

EASY 8 HOURS SERVES

CHIP TIPSFOR CLASS

CLASS ALL DAY

1 PLACE chicken breast in Crock-Pot.2 POUR remaining ingredients over chicken.3 SET Crock-Pot on “low” and cook for 7 hours.4 REMOVE chicken breasts from Crock-Pot. Shred chicken breast with two forks. The chicken will be extremely tender, so this will be easy!5 RETURN chicken to Crock-Pot and cook for one more hour.6 KEEP Crock-Pot on “warm” until you’re ready to eat.

HOW

By Tiffany Chang

WHAT

1 pound boneless, skinless, chicken breasts2 cans of white beans, drained and rinsed14.5 oz can diced tomatoes2 cups chicken broth1 medium onion, chopped

3 medium carrots, chopped3 garlic cloves, minced1 bay leaf1 ½ tablespoons crushed red pepper (optional)¼ teaspoon saltDash of pepper

PAINT CHIPSCHIP-TO-AIR RATIO 100:0

CRUNCH Break-your-teeth crunchyBAG NOISE The silent killer

POST-CHIP RESIDUE Lead poisoning

CLASSIC LAYSCHIP-TO-AIR RATIO 40:60CRUNCH Crunchy yet airy

BAG NOISE Too loud for classPOST-CHIP RESIDUE Ocean of grease

HOMEMADE KALE CHIPSCHIP-TO-AIR RATIO Depends on how many

you put in your Ziploc bagCRUNCH Lightly crispyBAG NOISE Pretty chill

POST-CHIP RESIDUE Leafy bits (watch out for teeth)

TOSTITOSCHIP-TO-AIR RATIO 60:40

CRUNCH CrunchyBAG NOISE Back-row appropriate

POST-CHIP RESIDUE Lingering salt, lightly brush onto pants

CROCK-POT CHICKEN CHILI

PH

OTO BY KELDA BALJON

, ILLUSTRATIONS BY KYLE H

ANCH

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SOLUTION

NU-SPOON.COM |15

BROCCOLI RABE

1 POUR oils into a pan over medium heat and sauté garlic until golden.2 TOSS broccoli rabe in the oil, add water or broth, and cover.3 COOK until most of the water has evaporated, about 8 minutes.4 REMOVE cover, season with salt, pepper and red pepper flakes. Drizzle with lemon juice and stir in butter. Serve with roasted chicken.

2 tablespoons olive oil1 tablespoon canola oil4 garlic cloves, thinly sliced2 bunches of broccoli rabe¼ cup water or chicken broth2 tablespoons salted butter1 lemonSalt, pepper and crushed red pepper flakes

HOW

WHAT

NU-SPOON.COM |15

Esquire uses this recipe in the ‘Cooking for Men’ section and Cosmopolitan calls a variation of this dish ‘engagement chicken.’ What this means is that you should make this chicken if you don’t want to be forever alone. It’s easy, doesn’t require you to slave over the stove all night and looks freakin’ impressive.

EASY 35 MINUTES SERVES KISSTHECOOK

DATE NIGHT

A foolproof recipe for landing that second date By John Meguerian

A WOMAN LOVES A MAN WHO CAN COOK, YEAH? BRINGING OUT THE BIG GUNS.— MATTHEW MACCONAUGHEY, HOW TO LOSE A GUY IN 10 DAYS

ROASTED CHICKEN

4 tablespoons canola oil 2 ½ boneless, skin-on chicken partsSalt and pepper

1 PREHEAT the oven to 450°F.2 SPRINKLE a generous amount of salt and pepper on all sides of chicken parts.3 HEAT a cast iron pan over high heat, and add the canola oil.4 ADD the chicken skin-side down when the oil is hot and cook 3–5 minutes on each side until crispy and golden.5 REMOVE from heat and put the pan in the oven to cook chicken for 20 more minutes.

WHAT HOW

ROASTED CHICKEN AND BROCCOLI RABE

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1 BOIL water and beer in two separate pots. Once water boils, toss in a pinch of salt. Once beer boils, mix in brown sugar.2 FRY bacon in a large pan until crispy while waiting for liquids to boil.3 REMOVE bacon and, using the same pan, sauté mushrooms and rosemary together until soft. Crumble bacon and set aside with sautéed mushrooms.4 COOK pasta in boiling water according to package directions, or for 10–12 minutes. Meanwhile, microwave peas for 6–7 minutes.5 BOIL beer and brown sugar mixture until liquid has been reduced to amount specified on Alfredo sauce mix package. Then make Alfredo sauce according to directions on the package, substituting the beer for any liquid called for in the recipe.6 DRAIN cooked pasta and toss with sauce, cooked peas, sautéed mushrooms and crumbled bacon in a large bowl. Add salt and pepper to taste and serve hot, with grated Parmesan on top if desired.

FETTUCCINE BEER-ALFREDO

ike runners preparing for the next day’s marathon, those who plan to drink should consume carb-based meals in large volumes to prepare for the strain their bodies are

about to endure. Carbs are great to eat before you imbibe because they slow alcohol absorption, so you can consume more booze without the adverse effects.

But if you’re short on time, have some extra booze on hand and would rather just skip the preparation and get straight to drinking, there’s an easy way to combine everyone’s favorite things (beer and eating, of course) without venturing out for a BYOB dinner.

The Alfredo sauce in this recipe is made with beer, and when combined with mushrooms, peas, rosemary and a generous helping of bacon, it makes for a pasta dish that’s hearty and homemade with an unexpected (but not unwelcome) boozy twist.

This simple recipe calls for ingredients you probably already have in your pantry, and if you’re missing something, it’s open to adjustments. Let the pasta pregame begin.


1 cup frozen peas1 cup crimini mushrooms5 slices bacon1 teaspoon fresh rosemary, chopped4 ounces fettuccine noodles1 quart water2 cans beer2 tablespoons brown sugar1 package dry Alfredo sauce mixSalt, pepper and grated Parmesan cheese to taste

A fettuccine recipe with an unexpected buzz By Maggie Gorman

HOWWHAT

LEFTOVER BOOZE

Party in Your PastaPH

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TIP: START YOUR BACON IN A COLD PAN; THE STRIPS WON’T SHRINK AND CURL AS MUCH.

SOLUTION

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HANGOVER CURES

SLEEPYour body is great at healing itself

as long as you give it sufficient time to rest. Take the day off and sleep away your hangover (which can be

a challenge at Northwestern).

EGGSEggs have chemicals that cleanse

your liver of toxins. And who doesn’t love scrambled eggs after drinking all night? Throw in some bacon, mushrooms and spinach to

create a satisfying meal.

VIRGIN MARYOpt for a Virgin Mary instead of a bloody one. The tomato juice will

help your system dilute the alcohol. Plus, the celery stalk will make up for the beer calories you consumed

the previous night.

COCONUT WATERFeeling parched the morning after partying? It’s important to replace the fluids you lost the night before. The electrolytes in coconut water are great for rehydration, and this natural drink doesn’t have added

sugar like sports drinks.

By KK Rebecca Lai

1 PREHEAT oven to 375°F.2 SLICE banana. Cut bread into small cubes.3 SPRINKLE small spoonful of brown sugar over bottom of a small ramekin or loaf pan (you can also split this between three muffin tins). Place a few banana slices over the sugar. Place a layer of bread cubes on top of the bananas.4 WHISK together egg, milk, 3 tablespoons of brown sugar and vanilla in a small bowl. Pour half of mixture over layers in dish.5 ADD another layer of bananas. Add another spoonful of brown sugar. Add another layer of bread cubes.6 PUT dish on small baking pan (to catch anything that bubbles over) and bake for about 35 minutes or until puffy and bread is golden brown.

The next time you wake up with a pounding headache, groaning stomach and a bit of a buzz, pull your hand away from the unsatisfying box of Cap’n Crunch. Instead, recover from the night before by whipping up this banana bread pudding, which is easier to make than that shot across the table during your fourth round of beer pong. This bread pudding is chock-full of potassium, an electrolyte found in bananas, and cysteine, an amino acid in eggs that breaks down alcohol toxins. As it’s baking, chug some water, take a shower, then feel your boozy pains disintegrate as you dig your way through the sugar-crusted top and into the warm caramelized bananas.


1 ripe banana1 piece of bread (if it’s stale, even better) cup milk4 tablespoons brown sugar1 egg1 teaspoon vanilla extract

BANANA BREAD PUDDING

What to make when your body aches By Kendra Valkema

HOWWHAT

Hangover Helper

HANGOVER

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NUKE ITMicrowave a three-course feast. By Michelle Loret de Mola

Freshman year, when I realized dorms don’t come with fully stocked kitchens, things took a turn for the worse. I longed for the appliances to be able to cook my own meals creatively. Fast for-ward three years and I am living off campus with my own kitchen, but I rarely have the time and energy to break out the pots and pans. Enter the microwave, the only appliance necessary to create a gourmet three-course meal.

NO OVEN

PHOTO BY D

ANIEL SCH

ULEMAN

CHOCOLATE CAKE IN A MUG

cup flour4 tablespoons sugar3 tablespoons unsweetened cocoa powder1 egg white3 tablespoons milk3 tablespoons butter or vegetable oil¼ teaspoon baking powder¼ teaspoon vanilla extractDash of salt½ teaspoon cinnamon

1WHISK all ingredients in a mug until smooth.2COOK on high until puffed, about 1 ½ minutes.TIP: It is ready when it puffs up. Cooking it until its “dry” on top will make the cake spongy and dry.

WHAT

HOW


HOW

SHRIMP

¼ cup butter½ pound large shrimp, peeled and deveinedSalt and pepper to tasteParsley for garnishHalf a lemon, juiced

1MELT butter (15–30 seconds on high) in small bowl. Add salt, pepper and lemon juice. Stir well.2COAT microwave safe casserole dish with non-stick cooking spray or a bit of butter. Arrange shrimp in a layer on dish. Pour butter mixture evenly over shrimp.3MICROWAVE on high for 2 minutes, then rearrange so that center shrimp are on outside, and vice versa. Microwave for another 2 minutes, and rearrange again. Then microwave for a final 2 minutes.TIP: Shrimp are ready when they turn pink.

WHAT

BACON-WRAPPED ASPARAGUS WITH GOAT CHEESE

HOW

WHAT

2 slices of bacon¼ pound medium asparagus, tough ends trimmed (about 5)2 teaspoons olive oil1 ounce fresh goat cheese, crumbled1 teaspoon lemon juice¼ cup waterSalt and pepper to taste

1 WRAP bacon in damp paper tow-els and microwave for 4–6 minutes, or until crispy.2CRUMBLE bacon and set aside.3LAY asparagus on damp paper towels on a microwaveable plate.4DRIZZLE with 1 teaspoon of olive oil. Salt and pepper to taste. 5MICROWAVE on high for 3–4 minutes, or until crisp but tender.6SPRINKLE goat cheese and bacon on top of asparagus.7DRIZZLE with lemon juice and 1 teaspoon of olive oil.


RISOTTO

HOW

1COMBINE the butter, garlic and onion in a microwaveable bowl. Cook on high for 2 minutes.TIP: Butter should simmer slightly and onions should be soft and translucent. Be careful not to burn the butter.2PLACE vegetable broth in another microwave safe dish. Heat on high until the broth is hot but not boiling (approximately 2 minutes).3STIR the rice and broth into the dish with the onion, butter and garlic mixture. Microwave covered for 6 minutes.4STIR in wine and microwave for 10 minutes. TIP: Most of the liquid should boil off. If rice seems dry, stir in water, wine or cream to reach the desired consistency.5STIR in cheese and add shrimp.


WHAT

1 tablespoon butter1 tablespoon minced garlic¼ onion, chopped¼ cup vegetable broth¼ cup uncooked Arborio rice¼ cup white wine ¼ cup grated Parmesan cheese


SOLUTION

NU-SPOON.COM |19

A vegetarian recipe that will make your meat-eating friends drool By Julia Maguire

Mean and Green

TACO MIX1 PUT all ingredients in a food processor and pulse until you have a medium-fine chop (similarto the texture of ground beef).

HOMEMADE SALSA2 DICE cherry tomatoes, bell pepper, onion and mango into small evenly sized pieces and place in a mixing bowl.3 ADD chopped cilantro (or parsley) and minced garlic to the bowl and combine.4 ADD juice of half a lime and 1 tablespoon of olive oil, combine and let sit for 5minutes.5 SEASON with salt to taste.

ASSEMBLY6 PLACE cabbage leaves on plate (two per person) and add a large spoonful of walnut mix to each.7 TOP walnut mix with a large spoonful of salsa and diced avocado.8 ADD any other of your favorite taco toppings and enjoy!

TACO MIX1 cup walnuts1 teaspoon ground cumin¼ teaspoon ground chipotle1 tablespoon Braggs or soy sauce1 teaspoon olive oil

ADDITIONAL INGREDIENTS

1 small purple cab-bage (for taco shells)1 diced avocado

HOMEMADE SALSA1 cup chopped cherry tomatoes½ orange bell pep-per, chopped finely½ small red onion, minced ( cup)½ cup chopped mango¼ cup cilantro (or substitute parsley)1 garlic clove, mincedJuice of half a lime1 tablespoon olive oilSalt to taste

HOW

WHAT

Tacos are the only dish I crave from my carnivorous friends. That is, until I discovered the mouth-watering raw taco recipe by my favorite food-blogger, Sarah Britton of the blog “My New Roots.” With the smoky chipotle flavor of the walnut taco mix, sweet and spicy salsa and a crunchy cabbage shell, you’ll never desire meaty tacos again. This version of Brit-ton’s recipe is adapted slightly to make it a bit simpler to prepare.


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tipif you don’t have a food

processor or a magic bullet, chop the walnuts

with a sharp knife and toss with the other

ingredients.

VEGETARIAN

RAW TACO

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WHO YOU CALLIN’ “SWEET POTATO?” I HAVE OVER 30 ACCESSORIES, AND I DEMAND RESPECT!— MRS. POTATO HEAD, TOY STORY 3

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USE: Yukon Gold, or another small, waxy potato

Roasting is the easiest way to tease the sweetness and nuttiness out of starches, vegetables and even fruits. Here, with just a few simple ingredients, Yukon Gold potatoes transform into creamy bites of heaven. Serve alongside any protein or dressed-up salad for a deliciously rustic dinner, or top with crumbled bacon and a fried egg for a lazy Sunday brunch.

BRING leftover potatoes to room temperature and place in a large bowl.WHISK together the yogurt, mustard, olive oil, herbs and lemon juice in a separate bowl. Season to taste with salt and black pepper.ADD dressing a little bit at a time to the potatoes, roughly mashing them as you go but reserving large, inch-sized chunks until the salad is dressed to your liking. Serve im-mediately or refrigerate until further use.

2 pounds medium-sized Yukon Gold potatoes cup olive oil

2 tablespoons butter6 cloves garlic, peeled and halvedSalt and black pepper to taste


USE: Yukon Gold, or another small, waxy potato

A great way to dress up any leftover vegetable or starch is to turn it into some sort of salad or salad component. In just a few simple steps, you can completely change the flavors, textures and even serving temperatures of a dish. Here, an easy yogurt-herb dressing adds another level of creaminess to the already garlicky potatoes, perfect for a potato salad. The fresh herbs, Dijon and lemon juice provide a nice zing which lightens the dish. This dressing is also incredibly multipurpose. Because it’s a thick, yogurt-based dressing, it makes a great spread for sandwiches and can be added as a dollop of richness atop many soups.


Leftover garlic butter roasted potatoes½ cup plain Greek yogurt1 teaspoon Dijon mustard2 tablespoons olive oil½ cup freshly chopped herbs (chives, parsley and green onions)1 tablespoon lemon juiceSalt and black pepper to taste

SIMPLE POTATO SALAD WITH

YOGURT HERB DRESSING

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PREHEAT oven to 375°F.BRING pot of salted water to a boil then reduce to a simmer. WASH and peel potatoes, then halve. ADD potatoes to water and bring back up to a boil. Then reduce to a simmer and cook for 5 more minutes. Drain and set aside.COMBINE the garlic halves, olive oil and butter in a 9” by 13” baking dish. Heat in oven until butter is melted.PUT the drained potatoes in baking dish with butter, oil and garlic and toss until completely coated. Season with salt and pepper (about ½ teaspoon salt and black pepper to taste).ROAST potatoes in oven for about 30 minutes, or until golden brown and tender when pierced with a fork. Let cool a couple minutes before serving.

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BY NINA LINCOFFpe’tato pe’tatoe e

otatoes are not the most asthetically appealing of nature’s bounty — they’re

mostly the color of earth, they burrow down underneath all that soil, and often they are mottled, wrinkly and specked with a couple tuber-moles. Even the few potatoes, that hide purple and starburst flesh

underneath their skins are homely at best on the outside. However, the utility of the potato and the delicious richness and body it adds to any meal is much more than skin deep. Thankfully, accessing that wealth requires only a little preparation and patience.

Here are four recipes that

celebrate the potato in all its rich, earthen glory — two master recipes and two ways to adapt the leftovers into something as delicious as the original, yet completely different. Believe it or not, the humble potato has more than a few tricks to reveal underneath that rough skin. Which, as it turns out, you can eat too.

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GARLIC BUTTER

ROASTED POTATOES

MINCE onion and garlic.MELT 1 tablespoon butter in a medium-sized skillet. Sauté onion for 5 minutes over medium heat until translucent. Add garlic and sauté for an ad-ditional 3–5 minutes. Remove from heat.STIR together onion and garlic, leftover mashed potatoes, Parmesan cheese, chopped leftover vegetables, flour and fresh herbs in a separate bowl.MELT a bit of butter in the skil-let over medium heat. Shape ¼ cup-sized balls of the potato mixture into ½-inch thick pat-ties. Fry each patty until golden brown on each side, about 3–4 minutes each. Serve im-mediately.

USE: Russet Potatoes

Mashed potatoes are an essential side dish to have in your repertoire. The creamy, lush texture plays well with almost any stewed or roasted meat, and they are the ultimate sauce well building block. Best of all, mashed potatoes work wonders as leftovers. Pan-fried in Bubble and Squeak (see below), slapped in the middle of a hot turkey sandwich, or combined with a bit of bacon and cheese and deep-fried into fritters or croquettes, mashed potatoes are the foundation for any number of tuber-wonders.

MEDIUM 45 MINUTES SERVES 1 ½ pounds potatoes, washed, peeled and cut into large chunksAbout ¼–½ cup milk, cream or potato cooking liquid4 tablespoons butterSalt and black pepper to tasteOptional: Sautéed or roasted garlic, freshly chopped herbs like chives or parsley, sautéed shallots, couple tablespoons sour cream, ¼ cup Parmesan cheese or herbed cheese like Boursin

USE: Russet Potatoes

Bubble and Squeak is a traditional English method of using leftover mashed potatoes and vegetables. It’s essentially a potato pancake and is a phenomenal way to repurpose leftover mashed potatoes. While we suggest the flavor combination below with a hint of onion and garlic, the bite of Parmesan cheese, and any sort of vegetable medley, Bubble and Squeak is an open canvas for all kinds of flavors. If you don’t have onion or garlic on hand, substitute with ingredients you have available. Green onions would work wonders, as would a dash of mustard. In place of the Parmesan, substitute any number of cheeses — pepper jack, cheddar, Gruyére, or put the all-American spin on these potato pancakes and top them off with Velveeta.

MEDIUM 35 MINUTES SERVES At least 2 cups leftover mashed potatoes2 tablespoons flour¼ cup Parmesan cheese1 cup chopped vegetables (frozen pre-cooked broccoli, cauliflower, peas, carrots, or fresh spin-ach, or any leftover pre-cooked vegetables you have on hand)½ medium yellow onion1 clove garlic1 tablespoon butter, plus a bit more for fryingOptional: ¼ cup fresh herbs like parsley or chives

SIMPLE MASHED

POTATOES

BUBBLE AND

SQUEAK

BRING large pot of salted water to a boil.ADD potato chunks and boil for about 20 minutes or until tender when pierced with a fork.DRAIN, reserving about 1 cup of cooking liquid, and return potatoes to cooking pot.ADD butter and ¼ cup of milk, cream or cooking liquid and mash potatoes together with a fork, whipping as you go.ADD more liquid if a looser consistency is desired. Season to taste with salt and pepper and add additions like roasted garlic, Parmesan cheese, fresh herbs, etc. Keep covered until ready to serve.

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MONDAY$3 U-Call-Its

excludes craft beers, premium wines and non well liquor

$6 Bud & Bud Light Pitchers25% off for all Frequent Diners

TUESDAY$8 312 Pitchers and Honkers Pitchers

$6 Pitchers of Bud and Bud Light $3 Domestic Bottles

WEDNESDAY$7 Long Island Iced Teas

$8 Pitchers of Goose Island & 312$4 Guinness, Harp &

Smithwicks 16 oz Drafts

THURSDAY$6 Bud, Bud Light & Coors Light

Pitchers $8 64 oz Growlers of Batch #19

$3 Southern Comfort Shots$4 Vodka Mixed Drinks

traditional mixers only

FRIDAY$5 Bacardi Red Bull Bombs

SATURDAY$4 Grey Goose U-Call-Its traditional mixers only

$3 Bud & Bud Light 16oz Drafts

SUNDAY$3 Corona Light Bottles

$2 Bud & Bud Light Bottles$6 Sunday Shandy’s

NU students receive 10% off every day, all day.

1450 Sherman AvenueTommynevins.com

847.869.0450

With a billiards space for Kellogg events, TVs for college and NFL football games and private event spaces, Pete Miller’s is the perfect setting for any occassion.

BILLIARDS PHOTO COURTESY OF DEIVIDAS GAILEVICIUS

EVERYDAY$4.25 Bud Light Bottles

$4.25 Goose Island Honker Ale Bottles$4.25 Goose Island 312 Bottles

$5.25 Stella Artois Bottles

MONDAY$7 Martinis

TUESDAY$3 & $5 Beer

WEDNESDAY$20 Wine

THURSDAY$7 Belgians

SUNDAY$7 House Cocktails

$3 Bud Light Bottles$3 Goose Island Honker Ale Bottles

$3 Goose Island 312 Bottles$3 Stella Artois Bottles

847.328.03991557 Sherman Avenue

Petemillers.com

Warady & Davis LLP Top 25 Chicago Area Cer ed Public Accoun ng & Consul ng Firm

INTERNSHIP PROGRAM

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· BENEFIT from our rewarding scholarship program and compe��ve salary

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WWW.WARADYDAVIS.COM/CAREERS/ 1717 Deereld Road, Suite 300 South, Deereld, IL ▪ (847) 267‐9600

BRUNCHbestTHE

Egg-cellent options to satisfy your meal-crossed cravings.

By Amanda Gajdosik, Maggie Gorman, Hillary Lindwall, Megan McCormack, Shayna Starr and Megan Suckut

OF

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BAT 17 If you haven’t been to Bat 17 yet, put down this

magazine and go. Bat is a loud, college-friendly establishment that doubles as a nighttime sports bar, and, to many students’ surprise, it is also a popular brunch spot. In the morning hours (and until 10pm), stop in for Bat 17’s famous Balawat, a giant breakfast sandwich that comes in four varieties and is served on Bennison’s Bakery fresh sourdough bread. Though the breakfast sandwiches are certainly the way to go, Bat 17 also serves up sweet French toast dishes, savory corned beef hash ($12.39), and four kinds of flapjacks. The pub’s creative breakfast menu and free unlimited coffee bar make for a fun, filling and memorable brunch. Best of all, there will be leftovers, which makes up for the higher-than-expected prices. If you want to beat the crowds, show up early, since Bat doesn’t take reservations. And if you want to skip the wait altogether, order your breakfast Balawat to go.

$$BRUNCH Sun 10am–10pm, Mon-Thurs 11am–10pm, Fri 11am–11pm, Sat 10am–11pm1709 Benson Avenue — Chicago (847) 733-7117

M. HENRY Located just a few blocks from the Bryn Mawr

El stop, m. henry is an Andersonville establish-ment that has mastered the art of both sinfully sweet and satisfyingly savory brunch dishes.

The lengthy menu means difficult decision-making but the staff is attentive and always happy to answer questions. And it doesn’t hurt that they provide endless streams of Chicago-roasted coffee. In addition to the extensive breakfast, lunch and brunch menus, m.henry offers daily specials that embody the restau-rant’s slogan, “chow for now,” advocating fresh, seasonal and local ingredients combined in inventive ways.

Fannie’s Killer Fried Egg Sandwich ($9.25) is a must-have. The fresh-baked sourdough bread has just the right amount of chew to comple-ment the thick-cut bacon in all its crispy glory. The richness of the impeccably fried eggs is balanced by slices of ripe Roma tomato and the salty kick of crumbled gorgonzola. The sandwich comes with crispy house potatoes covered in the chef’s special seasoning blend and topped with garlic, green onion and red pepper.

On the opposite end of the brunch spectrum sits the much-acclaimed blisscakes. These cakes are offered in a variety of flavors and come in half orders too, allowing for ample sharing. Fluffy and thick cakes swim in a sauce bursting with berry flavor and are topped with crunchy granola that adds textural contrast. The cakes would have been too sweet if not for the layer of vanilla mascarpone sandwiched between them.

$$BRUNCH Tues–Fri 7am–3pm, Sat–Sun 8am–3pm5707 North Clark Street — Chicago(773) 561-1600

BRUNCHbestTHEOF

HOTCAKES CAFE

DIXIE KITCHEN

BAT17

THELUCKY

PLATTER

M.HENRY

ANDERSONVILLE

TRE KRONOR

ROGERS PARK

FOREST GLEN

BELMONT

CHICAGO

LAKE VIEW

OAK PARK

LINCOLNWOOD

SKOKIEEVANSTON

MORTON GROVE

WILMETTE

MERCADITOSUNDA

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MERCADITOMercadito is well known for fusing traditional

Mexican flavors with original interpretations of local and seasonal ingredients, resulting in well-crafted, upscale Mexican dishes. Lucky for us, brunch time is no exception. Mercadito’s pancakes ($12) tie together sweet and savory, where the strawberries and cinnamon marry a light, milky Mexican cheese, allowing the flavors to dance on your palate long after the meal ends. The menu also offers Mexican-inspired egg dishes in unique combinations like the sun-ny side up eggs with rosemary skirt steak and cactus salad ($12). Mercadito serves brunch on Saturdays and Sundays and its energetic yet laid-back atmosphere makes for a great start to any weekend. If you find yourself in downtown Chicago on a Friday or Saturday night instead, stop by Mercadito for its decadent late night brunch selection.

$$$BRUNCH Sat 11:30am–3pm Sun 11:30am–4pm108 W. Kinzie Street — Chicago(312) 329-9555

HOTCAKES CAFÉ Tucked away on a small corner of Wilmette

Avenue near Green Bay Road, the small and unassuming facade of Hotcakes Café is easy to miss. However, the lucky few who notice it and are savvy enough to go inside know it is the perfect place to grab a tasty and, most importantly, affordable brunch.

The menu consists of classic breakfast and lunch fare like pancakes, salads and ham-burgers, mixed with a few special items. The tamale corn flapjacks ($9.25) are one of the more unique menu items and have even been mentioned in the Chicago Tribune. These corn-specked flapjacks are crusty on the outside, soft and moist on the inside, covered with melted cheese and served with a side of sour cream and salsa. And if you want to save a few dollars, the short stack only costs $7.95 and is definitely large enough to fill you up.

The banana bread french toast ($7.95) is also a special menu item that will help you start your day off right. The thick slices of banana bread are griddle-fried and covered in butter and pow-dered sugar, creating a golden crust with a soft, banana center. It’s not on the permanent menu, however, so if you’re not lucky enough to order them, Hotcakes’ cinnamon raisin ($6.95) and bread pudding French toast ($7.95) is a delicious alternative.

The only possible drawback to having a meal at Hotcakes Café is that credit cards are not accepted. If you decide to make the short jour-ney to Hotcakes, be sure to bring cash and take a chance on any menu item that stretches the limits of normal brunch — you’ll be glad you did.

$BRUNCH Mon–Sat 6:30am– 2:30pm, Sun 7am–2:30pm1195 Wilmette Avenue — Wilmette(847) 256 2099

The Lucky Platter, an eclectic restaurant that’s

perfect for a lazy morning brunch, is located on Main Street just a few minutes from campus.

The restaurant’s brunch items may look standard, but they far exceed any brunch- fanatic’s expectations. The cinnamon raisin French toast ($7) is prepared with thick, crusty whole grain bread, making it filling, hearty and never soggy. The French toast is paired with Lucky Platter’s homemade apple cider syrup, which complements the rich cinnamon and sweet raisins in the bread, and the dish is topped with sweet, fresh strawberries.

The fried green tomato benedict ($8.50) is another excellent choice for a hearty brunch. The crispiness of the fried tomato contrasts the runny yolk inside the poached egg, and the Hollandaise sauce has a rich but balanced saltiness. The Benedict is served on the restau-rant’s famous cornbread along with a side of warm vegetables.

The Lucky Platter also offers vegetarian options, making this a place that can please both the pickiest and most adventurous eaters.

$BRUNCH Everday 7:30am–2pm514 Main Street — Evanston (847) 869-4064

SUNDA Sunda’s Asian-fusion menu is one of the

best in Chicago, and unlike many other Asian restaurants, it is open for brunch. The creative brunch menu features an “East Meets West” section where diners can choose from Asian- or American-inspired dishes. The “Eastern Flavors” include dishes like tempura French toast ($12), tofu scramble ($11) and a Thai omelet ($12) made with shrimp, pork, watercress, bean sprouts and chili. The must-have Eastern item, however, is the braised pork belly, served on crispy rice patties and topped with poached eggs and Sunda’s special sauce. The “Western Flavors” offer more standard American brunch items, but with an added twist on Asian flavors. Sunda’s version of granola ($10) is ginger and mango infused, served with passion fruit yogurt and seasonal fruits.

The rest of the menu includes incredible handmade sushi, salads, dim sum options, and even a build-your-own Bloody Mary bar ($7). No small plates here — the brunch portions are big enough to fill you up until dinner.

Sunda’s atmosphere is intimate enough for a date, yet trendy enough for a group gathering. Either way, make sure you get a reservation, because the tables here are in high demand.

$$$BRUNCH Sun 10:30pm–3pm110 West Illinois Street — Chicago(312) 644-0500DIXIE KITCHEN

Dixie Kitchen offers a brunch menu filled with authentic, hearty Southern comfort food. With its spirited 1930s bait-shop aesthetic, walls decked in New-Orleans-inspired décor, and lively blues music soundtrack, Dixie Kitchen is just jaunty enough to keep your head from dropping to the table in a biscuit-and-gravy-induced coma.

The stars of the brunch menu are dishes meant to fuel the day-long labor of a burly bayou fisherman, so indulge at your own risk — order with gusto, and your day might go from soulful to sleepy. It’ll be hard not to get stuffed, with options like fried catfish and eggs ($10.95) and Dixie Hash ‘N’ Chicken ($9.95) tempting you to create the ultimate Southern brunch experience. And if fried green tomatoes are intimidating at such an early hour, Dixie offers brunch classics like egg whites and oatmeal with a tasty Southern spin.

Dixie Kitchen offers home-cooked comfort food for an incredible value in a spunky atmosphere. If you want to experience New Orleans, ditch the Mardi Gras travel plans and instead take a gastronomic trip within the comfort of our very own Midwestern town.

$$BRUNCH Sat–Sun 9am–2pm 825 Church Street — Evanston (847) 733-9030

TRE KRONOR If you are looking to venture into Chicago for a

new cuisine, Tre Kronor, an authentic Swedish restaurant, is the perfect place. Located on West Foster Avenue, Tre Kronor offers a variety of Scandinavian specialties like Swedish pancakes served with lingonberry, a sweet berry used in many Scandinavian dishes, and of course freshly baked Danishes. Tre Kronor has been serving up homemade and reasonably priced dishes since doors opened in 1992, and its recent feature on Diners, Drive-ins and Dives attests to its quality.

For just $2.95, you can order the Swedish-style Cinnamon Rolls, filled with plump raisins and drizzled with lemon icing. The vanilla and orange French toast ($6.95), another sweet treat, is made with thickly sliced egg bread, spread with homemade orange butter and piled high with powdered sugar. For a more savory meal, try Tre Kronor’s fresh quiche ($7.95), which comes in at least four different varieties every day. Dishes are large enough to leave you with a full belly and cheap enough to leave you with a full wallet, too.

$BRUNCH Mon–Sat 7am–3pm, Sun 9am–3pm3258 West Foster Avenue — Chicago(773) 267-9888

THE LUCKY PLATTER

Chef Demessew Assefa of Evanston’s Addis Abeba shares his

journey of war, guns and hunger.

By Aurelie Corinthios

A CHEF WITH

A STORY

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Demessew Assefa, now 48, descends from a long line of men he proudly calls warriors. He says there was never a day in his childhood when he wasn’t exposed to a weapon of some sort. Assefa believes learning about weapons at such a young age allowed him to develop a better understanding of them.

“Guns can save you, your family, your flag and your country,” Assefa says, his voice clear and deep. His air is surprisingly serene for someone with such a tumultuous background. He leans back in his chair, crossing one long leg over the other. He is a tall man with large hands that he thoughtfully runs across his hairless head.

“People are often horrified when they hear about this aspect of my life. They think I have ulterior motives because of today’s image of guns,” Assefa says. “I get into a lot of debates. But I always come out on top,” he says with a laugh.

FROM WAR GUNS TO KITCHEN KNIVES

Fueled by his strong desire to protect, Assefa’s childhood dream was to become a soldier. “For a long time, I thought it was my calling,” Assefa says. “But some godsend type of obstacle always got in the way.”

These obstacles have led Assefa to a profession where he uses his hands just as much as a soldier would, but in a very different way.

“When I left home, my biggest worry was what I was going to eat,” Assefa says. “So I made sure to bring my spices with me.”

Not surprisingly, one of Assefa’s favorite hangouts as a child was the kitchen. “I was always hungry. I spent so much time in there I picked up on a lot of tricks and eventually acquired my own skills.”

Assefa decided to put his skills to use. He partnered with his cousin and another Ethiopian friend to open Evanston’s Addis Abeba with the goal of exposing traditional Ethiopian food to a wider audience. This, however, was a more difficult task than As-sefa had hoped. Most people have no idea what Ethiopian food is all about, so it was challenging to attract customers at first.

“When the restaurant first opened, you would hear certain comments,” Assefa says. “Mostly along the lines of, ‘Oh wow, an Ethiopian restaurant! I wonder what they’re serving — some water and sand?’”

FROM ETHIOPIA TO EVANSTON

Assefa says it is important to introduce Ethiopian culture to people who know nothing about the country and its food. As we speak, the warm aroma of yessiga wot and injera (beef stew with tra-ditional Ethiopian bread) lingers in the air. The basics of Ethiopian cuisine are meat, vegetables and grains, and the most vital ingredi-ent is onion, which is found in

almost every Ethiopian dish. Assefa says Ethiopian food is dif-ferent from other African cuisines because it uses a wider variety of spices and utilizes many Middle Eastern and Indian cooking tech-niques. Addis Abeba speaks to the traditional Ethiopian customs that Assefa brought back from his birthplace. Food here is served in colorful mesobs, which are hand woven wicker baskets, and the walls are covered in paintings of characters with large, round eyes, a common characteristic of Ethio-pians, according to Assefa.

“He’s a wonderful chef,” boasts Endalkachew Haile-Mariam, Assefa’s partner and cousin. “He really does bring a taste of Ethiopia to the area.”

Assefa now lives in Chicago with his 18-year-old daughter, Almaz, which means diamond in Amharic, Ethiopia’s official language. “Almaz is adamant about being Ethiopian, even though she’s never been to my country,” says Assefa, with a touch of fatherly pride in his voice. “I can’t wait to bring her there.”

1322 Chicago Avenue (847) 328-5411

1 PREHEAT oven to 375ºF.2 PREPARE your seasonings: finely chop the garlic, then peel, slice and chop fresh ginger. If you’re using jalapeño, slice that up as well.3 WITH a fork, pierce small holes in various areas of the lamb.4 STUFF holes with the garlic, ginger and jalapeño.5 RUB lamb thoroughly with olive oil, massaging it into the meat, and pinch holes so they seal.6 PAT dried rosemary onto the lamb, coating it entirely.7 BAKE lamb for about 20 minutes for medium-rare meat, 30 minutes for well-done.8 SERVE with steamed broccoli, grilled asparagus and rice.9 ENJOY with a glass of nice Cabernet.

1 leg of lamb, bone-in (don’t trim the fat, it gives it more flavor)2 cloves of garlic1 nub of ginger root1 jalapeño pepper (optional)2 sprigs of dried rosemaryOlive oilSalt and pepper to taste


ASSEFA'S ROAST LEG OF LAMB

emember a single bullet is worth ten lives."Demessew Assefa was 10 years old when his grandfather

presented him with this golden rule and his first rifle. The Ethiopian Revolution was in full swing and his father had just been executed. Nearly 40 years later, Assefa finds himself as the owner and chef of Addis Abeba, the only Ethiopian restaurant in Evanston, named after Ethiopia's capital city where Assefa was born and raised.

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Oh wow, an Ethiopian

restaurant! I wonder

what they're serving

— some water and sand?

Frontera Fresco is coming to the ground

floor of Norris!

Explore the amazing flavors of Mexico! Created by celebrity Chef

Rick Bayless, Frontera Fresco features hand-crafted tortas and tacos. Frontera Fresco combines

high-quality ingredients from top local providers

with recipes based on the

incredible fare found in Mexico.

For more

information, visit

nuCuisine.com

COMING SOON!

EATING OUT CAN RACK UP

QUITE THE BILL. SAVE SOME DOUGH BY

DRINKING YOUR OWN BOOZE. BY ELLEN BARRY, IZZIE BAUM,

ANDREA KANG, AND MEGAN MCCORMACK* IF YOU’RE UNDER 21, CLOSE YOUR EYES

BRING IT

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NU-SPOON.COM |31

JOY YEE’SJoy Yee’s has everything. No, seriously, everything.

Dishes from every Asian cuisine are packed onto this huge menu, from Thai curry rice noodle ($9.95-10.95) and Malayasian Beef ($11.95) to Korean BBQ short ribs ($12.95). The menu isn’t the only large thing here: the dishes, which cost around $10, are enough to feed two people, and the bubble teas are big enough to douse a small fire. If you run into trouble deciding on a dish, you can’t go wrong with the sesame chicken ($9.95), but the real stars at Joy Yee’s are the beef cubes with tomato sauce rice ($9.50) and governor’s chicken ($9.95). Just trust us. The service is fast, but the place can get really crowded some nights, so be ready for a rowdy time. Add in a couple bottles of beer and a few friends and it’s sure to be a good time.

$$Mon–Thurs 11:30am–10pm, Fri–Sat 11:30am–10:30pm, Sun 12pm–10pm521 Davis Street — Evanston(847) 733-1900

THE OLIVE MOUNTAINThe Olive Mountain is a Middle Eastern restaurant fo-

cused on bold flavors and quality food. The prompt and friendly wait staff creates a relaxed and inviting dining experience and the refined but casual ambiance makes you want to linger. Olive Mountain is the perfect location for a meal after a ten-hour stint in the library, especially because its menu truly caters to the college crowd. The restaurant serves a variety of Middle-Eastern options like baba ganoush, Jerusalem salad, hummus (which is killer here), tabouleh, falafel and kabobs, and the portions are large enough to leave you with leftovers. As an added bonus, Olive Mountain offers WildCard dis-counts so meals end up being pretty inexpensive. Plus, bringing your own beer or wine allows you to forego jacked up alcohol prices. Check out the website before you go — the restaurant offers printable coupons.

$Mon–Fri 11am–9pm, Sat 12pm–9pm, Sun 12pm–8pm610 Davis Street — Evanston (847) 475-0380

quick ‘n’ easy

hot spot

booze of milk ‘n’ honey

FAMILIAR PLACES SASHIMI

SASHIMI JOY

YEE’S THE OLIVE

MOUNTAINTODOROKI

N O

F E E

N O

F E E

N O

F E E

N O

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YOU GO TO A PARTY, IT’S BYOB. WHAT DOES THAT MEAN? BRING... YOUR... OWN... [WOMAN: ...BITCH?]— JAY LENO

SASHIMI SASHIMISashimi Sashimi serves up creative, delicious sushi at

college budget-friendly prices, and believe it or not, it is BYOB too. Lunch combos, which include two maki rolls, a bowl of miso soup and a salad with ginger dressing, cost anywhere from $7.50 to $10.95. The best item on the menu, however, might fly under your radar. Sashimi’s Shiitake Mushroom Maki is bursting with flavor, costs just $4.25 and is a wonderful option for vegetarian friends. This quaint, casual sushi dive is a great place to grab some sushi to accompany your own bottle of wine. If you’re not of legal drinking age, Sashimi Sashimi also offers a variety of bubble teas including mango, passion fruit, red bean, lychee and coconut. No matter your age, there’s something here for everyone.

$Mon–Fri 11:30am–10pm, Sun 1pm–9pm640 Church Street — Evanston(847) 475-7274

Chicago’s Little Italy

CARO MIOThe atmosphere of Caro Mio is intimate and relaxed.

The scene is great for a group dinner with friends or for a romantic evening. All of the food is outstanding, but two standout appetizer dishes are the pizza bread ($6.95), which is baked with mozzarella, Parmesan, tomatoes, oregano and marinara sauce, and the polenta al sugo ($8.95), which is grilled polenta topped with ragú sauce and Parmesan cheese. The pizza bread is crunchy with just the right amount of oil, and the texture on the polenta is firm with a light touch of cheese to balance out the flavors. As for main courses, the gnocchi gratinati ($19.95) with Bolognese sauce and baked mozzarella cheese is a true delight paired with a glass of pinot noir, and the pasta carbonera ($16.95-$20.95) with pancetta, egg yolk and Parmesan has a rich, hearty texture. Apart from a wide selection of pasta, the salmone portofino ($20.95), sautéed with balsamic, honey, green onions and pine nuts satiates a sweet tooth, and the pollo vesuvio ($17.95), prepared with potato wedges, extra virgin olive oil, garlic and white wine is light, juicy and refreshing. While it’s chal-lenging not to gorge yourself on Italian entrées and appetizers, save room for Caro Mio’s chocolate soufflé ($7) and espresso sorbet ($7). If you plan a party here, check out the special party menu, which is $33.95 per person. The restaurant holds up to 45 people on weeknights and will even rent out the entire restaurant for a larger occasion.

$$$Mon-Thurs 4pm–10pm, Fri–Sat 4pm–11pm, Sun 3pm–9pm1825 West Wilson and Wolcott Avenue — Chicago(773) 275-5000

NU-SPOON.COM |33

taco loco

longest trek

TODOROKITodoroki is an upbeat hibachi and sushi restaurant

nestled in the heart of Evanston. The establishment offers a variety of seating options including Japanese-style tables low to the ground, traditional tabletops, bar seats and the hibachi grill. With so many options, you can have an intimate dinner, a loud birthday celebration, or a fun BYOB gathering with friends. What makes Todoroki unique is its “All-You-Can Eat” menu, which clocks in at just $19.95 with your WildCard. If you can’t stomach that big of a meal, order anything from hot appetizers, soups and salads to sushi (rolls and sashimi) from the regular menu.

$$$Mon-Thurs 11:30am–10pm, Fri-Sat 11:30am–11pm, Sun 12pm–9:30pm 526 Davis Street — Evanston(847) 750-6565Note: No fee on Mondays, and no BYOB Thurs–Sun

WASABIForget those sad instant ramen bowls stacked in the

corner of your dorm room. Authentic Japanese ramen is a whole other experience altogether, and Wasabi offers some of Chicago’s best. Try the popular spicy garlic miso ramen ($14), which comes with springy egg noodles, tender pork, egg and other delicious goodies swimming in a rich pork bone broth that takes more than 20 hours to develop. Customers have the option to add extra ingredients to their ramen for an additional cost, so you can customize your dish any way you want. Along with the ramen, try the flavorful uni shooters ($5) or the agadashi tofu ($6.50), which is deep fried tofu with dashi broth. Wasabi also offers standard sushi fare, but the real star here is the ramen — and the fact that it’s BYOB.

$$Mon–Thurs 5pm–10:30pm, Fri 5pm–11:30pm, Sat 3pm–11:30pm, Sun 12pm–11pm2539 North Milwaukee Avenue — Chicago(773) 227-8180

LA SIERRAServing an eclectic mix of Ecuadorian, Mexican and

South American dishes, La Sierra is definitely not your average taco joint. The restaurant uses fresh, high-quality ingredients to make authentic dishes and has quick, friendly service to boot. Start off with the creamy guacamole with homemade tortilla chips ($6.50) and the humita ($2.50), a traditional Ecuadorian food similar to a tamale stuffed with cheese. For entrées, order the carne asada ($12.99), and if you want to go the Ecuadorian route, the carne con maduros ($12.99), which is strip steak served with sweet plantains, white rice and salad. This BYOB joint has all the perks: great food, no corkage fee and a liquor store conveniently located right down the street. There’s surprisingly never much of a wait for this hidden gem, and with the decent prices, clean interior and easy nearby street parking, it’s a destination to visit.

$$ Mon–Thurs 5pm–10:30pm, Fri 5pm–11:30pmSat 3pm–11:30pm, Sun 12pm–11pm1637 West Montrose Avenue — Chicago(773) 549-5538

hi! (bachi)

OUTSIDE THE BOX

southern hemisphere

TANGO SURIf you’re looking for a dark, trendy restaurant, quality

ethnic food and a good cut of meat that all falls within a college budget, this Argentine steak house is for you. With seven different parilla (grill) options, like the asada de tira (short ribs) and the churrasco (12 oz. sirloin steak), Tango Sur will certainly satisfy your hunger for beefy goodness. If you’re not a beef fan, there are delicious chicken options and pastas to choose from as well. For starters, we recommend the jamon crudo con palmito y salsa golf, which is hearts of palm wrapped in prosciutto, and the beef empanadas, which are Argentine turnovers. Tango Sur doesn’t take reservations and the line can get long, but once your name is on the waitlist, use the extra time to swing by Jewel to pick up a bottle of wine. If you came prepared, you can simply wait in the sitting room, where you can enjoy the drinks you brought until your table is ready.

$$Mon–Thurs 5pm–10:30pm, Fri 5pm–11:30pm, Sat 3pm–11:30pm, Sun 12pm–11pm3763 North Southport Avenue — Chicago(773) 477-5466

CARO

MIOLA

SIERRA TANGO

SUR WASABI

N O

F E E

$10 FEE

N O

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N O

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NU-SPOON.COM |34

KEEP YOURSELF ALIVE.

NU-SPOON.COM |34

It’s hard enough to find time to make your bed, let alone get your necessary servings of fruit every day. Since your pockets are only big enough to smuggle a precious apple or two out of the dining hall, we recommend getting creative and incorporating fruit into your regular meals. Here are a few ways to sneak in an orange or banana slice where you might not expect.

Get creative to integrate your daily dose of fruit. By Jacob Greenberg

Fruitful Dining

TIPASK THE CHEF AT THE SANDWICH STATION TO

HELP YOU OUT — THEY’LL BE GLAD TO LEND

A HAND

PHOTO BY KIR

BY BARTH

ORANGE INFUSED GRILLED CHICKEN WRAP

1 grilled chicken breast1 peeled orange1 spinach wrapLettuceTomato slicesHoney mustard

1 TAKE a freshly grilled chicken breast and a peeled orange to the sandwich station.2 GET a spinach wrap and place the chicken and a few slices of orange in the middle.3 SPREAD lettuce and tomatoes across the wrap.4 DRIZZLE honey mustard on top for a savory finish.


HOWWHAT

BREAKFAST

APPLE-BANANA BROWN SUGAR OATMEAL

Hot oatmealApple chunksBanana slicesBrown sugar

SNACK

MIXED FRUIT COTTAGE CHEESE PARFAIT

Cottage cheese (substitute: yogurt)Prepackaged fruit cup (in tray next to cottage cheese)Granola flakes

DESSERT

CREAMSICLE

Vanilla frozen yogurtOrange slicesOrange juice

DINNER

PINEAPPLE STIR FRY

Take pineapple to the stir fry station to add a tangy flavor and some extra nutrients to your dinner.

WHAT WHAT WHAT HOW

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NOURISH

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12OZ. BEER

5OZ. WINE

1OZ. LIQUOR

LIQUID CALORIESWhat was last weekend’s calorie count? By Megan Suckut

t’s not easy to conceptualize the calories of alcoholic drinks, and most of the time we choose not to think about it. But now it’s time to put it all into perspective and compare Northwest-

ern students’ favorite drinks to dishes from their favorite restaurants. The lesson? Drinking calories count too.

THE RED SOLO CUP

As many of us learned during Wildcat Welcome alcohol safety ENU, the red Solo cup is a fantastic tool for measuring our intake in terms of standard drinks. The lines on the side indicate the value of one standard drink respectively, starting with hard liquor and moving to wine, then beer.

I

9glasses of champagne

1cantina burrito from Taco Bell(760 calories)

6glasses of Merlot

1regular-sized bacon cheeseburger from Five Guys (920 calories)

1gin and tonic

1value-sized fries at Burger King(240 calories)

value

1glass of red wine

1honey barbecue wing from Buffalo Wild Wings (88 calories)

5cans of Busch Light

1plate of chips and salsa from Chili’s (480 calories)

2glasses of Sauvignon Blanc

1tortilla from a Chipotle burrito(290 calories)

2cans of Coors Light

1half-sized smoked turkey breast on country bread at Panera (210 calories)

3glasses of white wine

1iced caramel macchiato from Starbucks (230 calories)

6shots of gin, vodka, rum or whiskey

1plain bagel from Einstein’s with honey and almond shmear (383 calories)

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GET REALThe Eat This, Not That campaign sounds like the perfect weight-loss plan, but sometimes choosing food with a higher fat content is actually the better option. By Sara Dunberg

Eating raw sushi increases your risk of contracting foodborne disease. Its sourcing environment, the distance traveled to get to your plate, and the cleanliness of handling contribute to these risks. The CDC reported over 250 cases of salmonella infection last May. Opt for seared scallops. They are pre-pared as a cooked option in many sushi bars. The high heat sear reduces bacterial popula-tions on the surface, and if prepared properly, their centers will still remain raw.

3 THE SAFETY SWAP

Open bars and all-inclusive resorts that dilute their beer with water have been doing it wrong for decades. Make it your mission to find a bar with Blue Moon and Guinness on tap, and order yourself a Black-and-Blue. The roasted, bitter lager of the Irish sits atop the orange ale. Half-hearty, half-refreshing, when the glass tilts back you’re getting two real brews for the caloric-intake of one with an added gift of Guinness’ iron boost. (Visit the Celtic Knot, 626 Church Street, Evanston)

2 THE SATISFACTION SWAP

Soy is one of the largest government-subsi-dized crops, and as a result, small farmers who compete with massive producers are forced to shut down their farms. Additionally, soy milk slows iron absorption in our bodies, which can be harmful to those with preexisting iron de-ficiencies. So skip the government-backed soy lattes at Starbucks. A low-fat mocha without the whip provides comparable calories, rejects detrimental policy for our nation’s farmers, and still provides your daily jolt of jitters.

1 THE SUBSIDY SWAP

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ealth guru David Zinczenko’s nutritional message, “Eat This, Not That!” is marketed as a no-diet solution to weight loss that gained rapid success upon its introduction. It sounds like a no brainer. According to Zinczenko’s

campaign, simply choosing dishes with less calories or fat equals less weight gain. But the definition of healthy living isn’t that clear cut. We need to focus on the origins of our food and our relationships with our bodies. With this in mind, Eat This, Not That ought to remain on the shelves of Zincenzenko’s home library rather than ours.

The reality is that we’ll have healthier bodies and more apprecia-tion for our indulgences if we eat quality foods. And yes, this might

mean occasionally choosing food with the higher fat content. Baked! Lay’s chips are not kettle-cooked chips; Skinny Cow will never be Ben & Jerry’s. Hey Arnold fans might remember thickheaded Harold’s return from weight-loss camp, when the gang had to explain that “Twelve low-fat Mr. Fudgies is the same as six regular Mr. Fudgies.”

It’s hard to fool ourselves into preferring these substitutions and not to mention, disregard potentially dangerous side effects of the chemi-cals used to reduce their calorie, fat and carbohydrate content.

So the reality check is: stick to the real stuff. Here are some easy ways to swap certain foods and drinks for those that will leave you safe, satisfied and healthy.

H

THE CRAZIEST THING I’VE EVER EATENNorthwestern students weigh their most unusual eats from across the globe. By Megan McCormack

Katonah, NY

PeruBeijing, China

Heather Evans, Weinberg 2015Chocolate Covered Crickets in Katonah, NY For Halloween at my high school one year, they had a chocolate covered cricket eating contest, for which they drew names from a jar. I put in my name as a joke and they picked me. It was not good. Once you got past the tasty chocolate coating, they were definitely crickets. The texture was gross: crunchy and sort of filled with air. And all the legs got stuck in my teeth. Needless to say, I lost the contest, but it was an interesting experience.

Annie Weiss, Weinberg 2013Fried Scorpion in Beijing, China.

I went to Beijing with my high school class and one night we stumbled upon a scorpion vendor. There were so many scorpions, some live and crawling on the vendor’s arm, some on sticks, and some frying in peanut oil. There were four scorpions to a stick, so I bought one and slowly each of my classmates started trying them. I thought to myself, ‘When’s the next time I’m going to be in China?’ so someone counted to three and I closed my eyes and ate it. It was crunchy and tasted like peanuts.

Alejandro Pallares, Medill 2014Guinea Pig (“Cui”) in Peru

My dad, who is from Ecuador, took our family on a tour of his home-land and neighboring Peru. When we saw ‘guinea pig’ at a restaurant in Cusco, my dad explained that the Andean guinea pig is a regional delicacy. He then told us that it is killed by having its nose pinched until it suffocates. The animal itself was brought out whole, cooked and brown, kind of like a pig on a spit, only without the spit...it was surprisingly delicious. Imagine a very tender, juicy meat that tastes like the skin of a heavily spiced and seasoned chicken wing.

NOURISH

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Something to be Thankful for Is there really such thing as a healthy Thanksgiving feast? By Abigail Reisinger

hanksgiving, a holiday focused on food, is obviously a Spoon favorite, but

we constantly ask ourselves: what is the price of that full stomach at the end of the day? Am I doing myself any favors?

In all honesty, probably not. The typical Thanksgiving dinner is about 4,000 calories. Your best option is to go into the big day with discerning eyes and the knowledge that there is some-thing to be gained other than an extra inch on your waistline. The traditional meal actually has sev-eral components that are health-ful, and as long as you don’t feast in this fashion every single night, it’s perfectly acceptable to enjoy your holiday favorites.

Turkey, always the main event, is a lean protein with no saturated fat and is full of the antioxidant selenium. Just one serving can provide half of the recommended daily amount (RDA) of folic acid and 32 grams of protein — perfect for fueling up for the family football game after dinner. Leave the skins on your mashed potatoes to utilize the

fiber and potassium they have to offer. Five ounces of the dish has 27 milligrams of vitamin C (45% of the RDA) and if all else fails, remind yourself over and over: it’s a vegetable, it’s a vegetable…

Cranberries are packed with antioxidants that are great for your digestive system. One-eighth of the canned version only has 86 calories and 0.1 grams of fat, and if you go homemade, you’ll cut sugar and take advantage of the infection-fighting benefits the fruit has to offer. Sweet potatoes have 330% of the RDA of vitamin A, which is significant enough to persuade me to put two types of potato on my plate. And since we’re all convinced that having even a hint of green in our meal is our calorie-saving grace, you’ll be happy to discover that green beans are full of beta-carotene (which promotes healthy vision, skin and immune system) and lots of B vitamins. Add these to your plate (casserole counts, in my book) to relieve any Thanks-giving guilt.

When it comes to dessert, the classic pumpkin pie has some sur-prising health benefits, with 4.2

grams of fiber and 288 milligrams of potassium. A five-ounce glass of wine contains the antioxidant reservatrol, which reduces bad cholesterol and can prevent blood clots. Make sure to limit yourself to one glass so you’re not con-suming excess liquid calories and becoming the subject of an embarrassing family story for next year.

Approach Thanksgiving with a mind of moderation: don’t deny yourself favorites that only come around in the holiday season, but don’t set the bar at passing out at the table into your plate (not surprisngly, this is my older brother’s goal every year).

This new Thanksgiving mind-set, combined with the knowledge that you’re feeding your body nutrients it loves, will help you focus on being thankful for the things that mean the most to you, which includes, for me at least, family, health, Jon Hamm, double shot espresso and red velvet cake.

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THE TYPICAL THANKSGIVING DINNER IS ABOUT 4,000 CALORIES.

SOURCES: MAYOCLINIC.COM AND SHAPE.COM

38 |

TIMEOUT WITH KAIN COLTER

T

FAST FACTS

0

1000

2000

3000

4000

5000

6000

7000

8000

0

500

1000

1500

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2500

3000

IT TAKES

30TO

60 MINUTES OF EXERCIS

E

250CALORIES

TO BURN

KAIN COLTERPOSITION: Quarterback/Wide Receiver

HEIGHT: 6’0’’ WEIGHT: 190 lbs.

CLASS: Junior

HOMETOWN: Denver, Colo.

MAJOR: Psychology

TOTAL TOUCHDOWNS: 31*

TOTAL OFFENSIVE YDS: 30 MINUTES OF AEROBICS

5 DAYS A WEEK

+STRENGTH TRAINING

IDEAL FITNESS ROUTINE

2 DAYS A WEEK

CALORIES NEEDED FOR DIFFERENT SPORTSCALORIES

SPOR

T minimum

maximum

CALORIES

CALORIES FOR DIFFERENT LIFESTYLES

SEDE

NTAR

YM

ODER

ATEL

Y AC

TIVE

ATHL

ETE

FEMALE MALE

DAILY CALORIC INTAKE: 5,000FAVORITE FOOD: Barbecue pulled pork or ribsBEST HOME COOKED MEAL: Twice baked potato, Grandma’s mac and cheese and fried chickenFAVORITE FOOD TO COOK: Steak, sweet corn and scalloped potatoesGUILTY PLEASURE: Vanilla ice creamTYPICAL BREAKFAST: Hashbrowns, eggs, bacon and yogurtTYPICAL LUNCH: Mexican food or baked potatoesTYPICAL DINNER: carb-loading with pasta

**Data from Andrea Lerios of the Palo Alto Medical Foundation, and NPR.org

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2,647*

*stats as of 10/29/12

I MEAN, STANDING IN LINE FOR FORTY MINUTES IS HARDLY AEROBICALLY EFFECTIVE. I DOUBT I’VE WORKED OFF THE CALORIES IN A STICK OF CAREFREE GUM.— CHER, CLUELESS

hose of us who split our time between watching Modern Family and walk-ing up and down Sheridan

Road might not be able to burn off fried chicken and buffet-style dinners every day. But powerhouse Kain Colter can afford to eat that and more. His intense workout regimen allows him to indulge in his favorite foods and still be a top quarterback in the Big Ten. We caught up with Colter to find out about the average diet of a college football superstar.

Eat like a pro. By Maya Krasnow

NOURISH

NU-SPOON.COM |39

*Want the recipe? Scan away.

THE KITCHEN SINK COOKIE*

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OR

MAN

CHECK OUT OUR

Student Mass!Every Sunday, 9 PMwww.WeAreSheil.org

Feed your heart and soul, too.

S T ILL HUNGRY?

Spoon — Fall 2012

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