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: Apple-oat cookies

This week’s treat: Apple-oat cookies

Tagged: recipecookiesFood Network

This week’s treat: Parmesan-herb quick bread
Pleasantly sweet!

This week’s treat: Parmesan-herb quick bread

Pleasantly sweet!

Tagged: recipeFood Network

What’s for dinner: Spinach-and-cheese pork chops with polenta

What’s for dinner: Spinach-and-cheese pork chops with polenta

Tagged: Food Networkrecipe

This week’s treat: Apple-butterscotch blondies

This week’s treat: Apple-butterscotch blondies

Tagged: recipeFood Network Magazine

What’s for dinner: Penne with butternut squash and goat cheese

What’s for dinner: Penne with butternut squash and goat cheese

Tagged: recipeFood Networkvegetarian

What’s for dinner: Stewed okra and tomatoes

What’s for dinner: Stewed okra and tomatoes

Tagged: Food NetworkrecipeCSA

What's for dinner: Peanut noodles with pork →

No matter how many times I explained that this was spaghetti and peanut butter, Logan and Titus were not having it, so there’s still a big bowl of the stuff in my sister’s fridge.

Tagged: Food Networkrecipe

What’s for dinner: Corn on the cob with spicy cilantro butter

What’s for dinner: Corn on the cob with spicy cilantro butter

Tagged: recipeFood Network MagazineJiro Dreams of Chili's

This week’s treat: Coconut-caramel buttery cookies
Start with the dough for Buttery Holiday Cookies. Stir 3/4 cup sweetened shredded coconut 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 and bake at 350 degrees until cookies are firm and lightly browned, 17 to 20 minutes. Cool cookies on racks.
Spread half of the cookies with 1 tsp. dulce de leche (I used caramel sauce). Top with the remaining cookies. Spread dulce de leche on the sides of each sandwich; roll in toasted coconut.

This week’s treat: Coconut-caramel buttery cookies

Start with the dough for Buttery Holiday Cookies. Stir 3/4 cup sweetened shredded coconut 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 and bake at 350 degrees until cookies are firm and lightly browned, 17 to 20 minutes. Cool cookies on racks.

Spread half of the cookies with 1 tsp. dulce de leche (I used caramel sauce). Top with the remaining cookies. Spread dulce de leche on the sides of each sandwich; roll in toasted coconut.

Tagged: cookierecipeRachael Ray

This week’s treat: mini peach pies
For each mini pie, cut a 5-inch round of refrigerated pie dough and press into a muffin-pan cup. Place a pitted peach half, cut side up, in the muffin cup; top with a thin slice of butter and sprinkle with sugar. Top with a 3 1/2-inch round of dough, then crimp the top and bottom crusts together. Pierce the top with a knife, brush with beaten egg, sprinkle with sugar, adn bake at 350 degrees until golden, about 35 minutes.

This week’s treat: mini peach pies

For each mini pie, cut a 5-inch round of refrigerated pie dough and press into a muffin-pan cup. Place a pitted peach half, cut side up, in the muffin cup; top with a thin slice of butter and sprinkle with sugar. Top with a 3 1/2-inch round of dough, then crimp the top and bottom crusts together. Pierce the top with a knife, brush with beaten egg, sprinkle with sugar, adn bake at 350 degrees until golden, about 35 minutes.

Tagged: recipeFood Network Magazine