Food Rules


Food rules daily life. I spend a quarter of my waking life—or more—dealing with it: planning it, shopping for it, eating it, cleaning up after it.

Food Rules is also the title of Michael Pollan's pocket guide to eating. In it, sixty-four “personal policies” guide one’s food choices around a central tenet: “Eat food. Mostly plants. Not too much.” I’ll be using this handbook as an initial foundation for this blog, adopting one rule per week to incorporate into my daily life.

Finally, food rules. That is, I like food, so let’s eat!

–Annlee Ellingson
This week’s treat: Chai latte bars

This week’s treat: Chai latte bars

Tagged: recipeFood Network

What’s for dinner: Pizza bianca with prosciutto and asparagus
1 pizza crust1 t. extra-virgin olive oil1 c. quattro formaggio cheese, shredded4 slices prosciutto, cut into 2- or 3-inch pieces1/2 c. asparagus, cut diagonally into 3-inch pieces2 T. shaved parmesan cheese1/4 c. toasted pine nuts1/4 t. black pepper
1. Preheat oven to 450 degrees.
2. Drizzle oil and rub evenly over pizza crust.
3. Sprinkle shredded cheese onto crust. Arrange prosciutto adn asparagus pieces evenly over crust. Top with parmesan cheese, pine nuts, and black pepper.
4. Transfer to pizza stone or baking sheet. Bake for 15 minutes or until crust is golden. Let sit for 5 minutes before serving

What’s for dinner: Pizza bianca with prosciutto and asparagus

1 pizza crust
1 t. extra-virgin olive oil
1 c. quattro formaggio cheese, shredded
4 slices prosciutto, cut into 2- or 3-inch pieces
1/2 c. asparagus, cut diagonally into 3-inch pieces
2 T. shaved parmesan cheese1/4 c. toasted pine nuts
1/4 t. black pepper

1. Preheat oven to 450 degrees.

2. Drizzle oil and rub evenly over pizza crust.

3. Sprinkle shredded cheese onto crust. Arrange prosciutto adn asparagus pieces evenly over crust. Top with parmesan cheese, pine nuts, and black pepper.

4. Transfer to pizza stone or baking sheet. Bake for 15 minutes or until crust is golden. Let sit for 5 minutes before serving

Tagged: recipeCooking with Trader Joe's

This week’s treat: Cracker-jack brownies. The recipe calls them kettle-corn crunch brownies, but I find that inaccurate, so I’m renaming them. ;-)

This week’s treat: Cracker-jack brownies. The recipe calls them kettle-corn crunch brownies, but I find that inaccurate, so I’m renaming them. ;-)

Tagged: recipebrowniesRachael Ray

This week’s treat: Sparkly buckeyes

This week’s treat: Sparkly buckeyes

Tagged: recipeno-bakeFood Network

This week’s treat: Cherries jubilee brownies

This week’s treat: Cherries jubilee brownies

Tagged: recipebrownierachael ray

What’s for dinner: Black bean-corn salad—My high-school classmates didn’t go for it at the reunion last night. 😉 Trying again tonight with my aunts and uncles.

What’s for dinner: Black bean-corn salad—My high-school classmates didn’t go for it at the reunion last night. 😉 Trying again tonight with my aunts and uncles.

Tagged: recipeFood Network

What’s for dinner: Calzone with Olives and Sun-Dried Tomatoes

What’s for dinner: Calzone with Olives and Sun-Dried Tomatoes

Tagged: Cooking with Trader Joe'srecipe

This week’s treat: Chai-Spiced Buttery Holiday Cookies
Start with the dough for Buttery Holiday Cookies. Whisk 1 tsp. ground cinnamon, 1/2 tsp. ground cardamom, and 1/2 tsp. ground ginger into the flour mixture.
Halve the dough and form each half into a 1 1/2-inch-diameter log. Tightly wrap in parchment or wax paper. Chill 2 hours or freeze 1 hour.
Trim off the ends, then slice the log into 1/4-inch-thick rounds. Transfer to cookie sheets, sprinkle with gold sanding sugar, and bake at 350 degrees until cookies are firm and lightly browned, 17 to 20 minutes. Cool cookies on racks.

This week’s treat: Chai-Spiced Buttery Holiday Cookies

Start with the dough for Buttery Holiday Cookies. Whisk 1 tsp. ground cinnamon, 1/2 tsp. ground cardamom, and 1/2 tsp. ground ginger into the flour mixture.

Halve the dough and form each half into a 1 1/2-inch-diameter log. Tightly wrap in parchment or wax paper. Chill 2 hours or freeze 1 hour.

Trim off the ends, then slice the log into 1/4-inch-thick rounds. Transfer to cookie sheets, sprinkle with gold sanding sugar, and bake at 350 degrees until cookies are firm and lightly browned, 17 to 20 minutes. Cool cookies on racks.

Tagged: cookiereciperachael ray

This week’s treat: Mexican chocolate tarts (#13)

This week’s treat: Mexican chocolate tarts (#13)

Tagged: recipeFood Networkno bake

This week’s treat: Choco-mint sandwiches

This week’s treat: Choco-mint sandwiches

Tagged: recipebrowniesrachael ray