Kareem Abdul Jabbar knows his stuff. In a list of life lessons, he commands men to COOK FOR THEIR WOMAN.

….advice! I’ve always loved this man. Everyone does. Respectable, never any drama, a stellar ball player, wise – he is the ultimate package.  I think we can all agree that it’s good to listen to him whenever he has something to say, right? He created an amazing list for Esquire where he shares everything he wishes he knew before turning 30.

Guess what’s in the middle of his list? Cooking.

11. Cook more. After I got divorced I missed home cooked meals and the only person I had to rely on was the guy in the mirror. Plus, I found it impressed women if you could cook a good meal. Once, very shortly after I started cooking for myself, I had a first date with a woman I really wanted to make a good impression on. Of course, I could have done the usual celebrity thing: fancy restaurant, signing autographs, wait-staff fawning. But I wanted this to be special, so I decided to cook for her, everything from soup to dessert. Some women get a little freaked seeing a 7’2” black man with a carving knife and butcher’s apron, but she appreciated the effort. Which was good because the soup was a little salty, the steak a little overcooked, and the flan a little watery…

The entire list is worth a read, so have a look. Women, if your man ain’t cookin’ for you yet – forward this quote.  And if you’re a man already in the know, you’re now in the same mindset as the 7’2″ master of the court.

How many of you agree with Kareem? Share in your comments below.

Make sure that you follow the I Am Hero initiative. Ryan truly is a gem!

Site: http://www.iAmAHero.me
Tweet: http://www.twitter.com/iAmAHero613
Facebook: http://www.facebook.com/iAmAHero.me

Find Neat-os on http://neat-os.com.

Yep, I’m one of those people, the ones who want to reduce my personal carbon footprint. My friends calls me a hippie, but I hope that they call me a sexy hippie!  Overall, I try not to use too much plastic, while recycling and reusing whenever possible. It’s all thanks to my Canadian husband’s commitment to minimize the amount of garbage at home.  He is the one who got me into this mantra: recycling is sexy.

So I was super excited when my friend Rachel Ostroy showed up with a set of reusable bags, which she lovingly labeled, Neat-os.  And I immediately started using them for sandwiches, or baby carrots. You know, foods I wanted to take with me.  But who knew my Neat-os would be useful for something other than not using plastic baggies?  Neat-os are fantastic for keeping your foods last longer.  Thanks to these handy bags, my greens will no longer look like a science experiment or funk up the entire kitchen because I kept it too long.

And because of Earth Day, Rachel decided to offer my readers a 15% discount! Simply use GETLAID in your checkout when you buy five or more. Head to http://neat-os.com/ and let me know what you think of them!

Mona

Roast chicken

You can warm up the house in no time flat with my roast chicken recipe. I cooked this today, in hopes that I could feel a little less wintery. You know what? It worked.

Roast Chick For Your Chick

One 3-5 pound whole free range/kosher/hallal chicken (get it from your butcher or specialty store), cleaned and left whole.  When I say clean, I mean CLEAN – put the chicken under cool water under the faucet and massage that chicken (watch the video to let me show you how), then let it dry by placing it over a paper towel.  Preparing the marinade is next.

Marinade

• 2 tablespoons of whole grain mustard
• 2 tablespoons of maple syrup
• Tabasco to taste (I like a little heat, so I use 3 teaspoons/or about 6 dashes)
• Juice from 1/2 lemon
• 1/4 cup of extra virgin olive oil
• 3 squirts of Bragg Liquid Aminos (or low sodium soy sauce)
• 3 cloves garlic, chopped

Extras

• You’ll also need a 1-gallon sealed plastic storage bag
• 1 lemon, cut lengthwise and quartered
• 2 cloves garlic, peeled and chopped in half

Cook
Combine everything (except the chicken & extras) in a bowl and stir well.  Place your chicken in the plastic bag with marinade. Close the bag and shake the marinade around.  Place the chicken breast side down in the refrigerator for one hour. (Try not to leave it in longer, the chicken will only get tough.)

Preheat oven to 350. Cut one lemon lengthwise, then quarter. Peel two cloves of garlic and cut them in half. Remove the chicken from the fridge, and place garlic and lemons inside the cavity of the chicken. The flavor will come through beautifully while it sits in its own juices.

Place the chicken BREAST SIDE DOWN in a shallow roasting/baking pan for the first hour with foil on top.  After the first hour, turn it over by using tongs and remove your foil. I check the oven every 30 minutes. I usually take a spoon and pour the juices on the top of the chicken to keep it moist-but this isn’t even necessary.

It should take about 2 hours.  But how do you know when the chicken is fully cooked? Poke the breast with a long serving fork and the fork will come out easily if it’s done. It usually takes two hours and fifteen minutes in my oven (every oven is different).

When that chicken is done, let it rest outside of the oven for 15 minutes. Carve (or if you have no knife skills like me), tear it apart with your fingers.

DELICIOUS.

Hum Nutrition vitamins: Put these in your belly!

Like the vitamins from Hum Nutrition!  You start by taking a short quiz on their site, which determines your health goals and challenges. After signing up, a personalized vitamin pack (lovingly put together by a certified nutritionist) shows up on your doorstep. I’ve been taking vitamins and supplements for years, but I’ve been left to do all of the research of what works (and doesn’t) on my own. I’ve wasted money and time doing this.  But these guys have you covered! There is no more guesswork. It’s like having your own personalized vitamin consultant.  So if you lose energy throughout the day, they have a vitamin solution pack for you. Or if you have any health goal you want to get closer to, they have a packet for that. Anyone can benefit greatly from subscribing to their service. But I absolutely adore their Basic Instinct pack. It’s filled with Vitamin D, Vitamin E, many B vitamins and 100% Zinc. Translation: this gets your sex drive up.

Thanks to the lovely Walter and Chris (the owners of Hum), they’re offering my readers a $20 discount off their reasonably priced vitamin packs.  Your body gets what it needs and delivered right to your doorstep.

Walter & Chris from Hum Nutrition

Aside from being the two of the nicest guys I’ve met, Chris & Walter are seriously dedicated to changing the world. And it starts with you.

Start here: http://www.humnutrition.com/ and enter COOKTHIS when you check out.

Mona

Man oh man, I must eat this now.

The pot pie recipe called for a massive amount of gluten-free dough, so I had some left over. Labor intensive? Just a bit. Taste factor? It’s massive. And it has considerably less sugar than most recipes. It’s enough to push you out of the celibate date threshold. Or if you’re in a relationship? Enough to get you out of a relationship rut. And if you’re in the doghouse, this just might do the trick too.

Apple Cobbler With Gluten-free Crust

You’ll need these. They’re called ramekins, or tiny little baking dishes. They hold 8 ounces and cost $2 bucks each at any kitchen supply store. They’re oven and microwave safe and make you look like a champ.

Bake her an individual pie, and watch what happens.

Start with the filling.

• 4 Braeburn apples, peeled, cored and cut into small-ish pieces
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract (or if you have it, one half of a vanilla pod, seeds scraped out)
• 1 tablespoon of cinnamon
• 1 teaspoon of nutmeg
• a pinch of salt
• 1 tablespoon of packed brown sugar
• an egg wash or almond milk

After you’ve cored and peeled the apples, turn on a saute pan to medium and add butter. Add the vanilla, cinnamon and nutmeg into the butter.  Then add apples. Stir, add salt and saute for 4 minutes. Remove from heat. Fill the ramekins with the cooked apples to the brim and set aside. No butter or oil is needed, unless you want it. Heat the oven to 400 degrees.

The crust.

I already had this made from last week, so all I had to do was roll it out. But if you need the recipe, check it here. (OPTIONAL: a cup of of sharp grated cheddar in the dough can turn this dessert into something special if you love apple pie with a slice of cheese!) Sprinkle the dough and cutting board. Place the dough between two sheets of wax paper, then use a floured rolling pin and gently make it as flat as possible. Work fast though! You want this dough to be as chilled as possible. Once you have a thin layer of dough, use another ramekin to cut a round piece.

Place the round piece of dough on top of the apple filled ramekin. Use a fork to pinch the dough towards the edge of the baking dish. Make a slight slit on top, and brush a beaten egg (or almond milk if you want to omit the egg) over the dough.

Place the ramekins on a baking sheet, and my oven only needs 20 minutes to have what is now my favorite dessert.

Eat.

A chicken pot pie with a flaky gluten-free crust.

Men, this probably isn’t on your radar, but Valentine’s Day is this Thursday.

We’re all grownups now, so there’s no more sharing those messaged hearts that tasted like chalk.  VDay is something else: a day from which you can’t escape.  Your local grocery or drug store probably has one aisle fully decorated with crimson, overflowing with cheap chocolates, which sparks the time of year when you are forced to show your loved one how much you care. Or for those without partners, this day should be labeled, ‘Single Person’s Awareness Day.’

I probably run the risk of pissing off many women who look forward to it but, Valentine’s Day is a defective holiday.  I realize that my own blog that talks about this same subject: showing how much you adore your beloved.  So I’m not saying romance doesn’t work for me. All women love it.  But does it have to be shown only one day a year?

For me, the complete ruin of Valentine’s Day started with waiting tables years ago.  There was always a new and overpriced menu, overbooked tables, a highly stressed kitchen staff that wasn’t used to making these sometimes complex dishes, anxious waitstaff that anticipated a night full of two tops (industry code: table for two), mediocre Valentine’s Day tippers, and the couples. (Sigh), the couples.

The men never looked happy. They were just as anxious as the sous chef.  The ladies would never admit it, but they were on edge too. The ladies were typically donning a snug outfit with no allowance for three bites of an encrusted lamb chop let alone dessert. Her accessories included bedazzled earrings, an entitled smirk and a tablespoon of attitude ready to point out any perceived wrong to the waitress or her beau. “Excuse me miss, but do you have any entree without heavy cream or a low fat option?” We do, but you already chose the prix fixe meal option which includes the heavy cream and puff pastry. “Can you do substitutes?” No, not tonight.  The kitchen plans very carefully for Valentine’s Day.  Turns to husband/boyfriend and whispers, but loud enough so I can hear it, “I knew we should have gone to Mozza!”

As for the guy, he did not care one iota what was on the menu. He just wanted to get out of there and go home with her. You don’t sit well with 2/14 because deep down, all men know that this “holiday” has a manufactured feel to it.  But there are some other things to note:

1. You’ll be out (at least) $200 bucks.
2. Taking her out is not a guarantee that you’ll get some.
3. She might be in a food coma by the time she finishes her meal.

Based on these, (along with an informal survey revealing that most women care more about everyday loving gestures than a Hallmark “holiday”), I have come to the following conclusion:

Valentine’s Day must be stopped!

Rather, the idea that romance happens annually must be stopped.  Here’s how you do it.

Please, take her out on any day except February 14th.  Or try my favorite recommendation: avoid all of that high priced stress by cooking for her. Start by cutting a heart shaped piece of red paper (get it at your local drug store or art supply store) that will become a handwritten invitation.  If you’re not handy, have a small child help you. Invite her to your kitchen at a specific hour.  Tell her to come any way she likes: dressed up to the nines, pajamas, jeans or her preferred mode. But clean up your home first.  If you have the resources but not the time, call a maid service.

I have no specific home cooked recipe for romance.  The perfect meal is whatever she likes.  Start paying attention to the things she eats and buys for herself.  For me?  At this time of year, it’s comfort food.  Having something baking in the oven is the ultimate in scoring points.  The aroma from this dish makes for immediate ambience: which is the start of your seduction.

Walking in a warm house filled with the scent of roasted chicken, mushrooms, carrots, celery, butter and white wine will leave her speechless.  This is seriously labor intensive and slightly messy, but she will love you for making something this special.  But don’t wait until Valentine’s Day.  Do it for her regularly so that she realizes how much she really doesn’t need February 14.

Men, you are my partner in bringing this “holiday” to an end.  It is the slow and steady approach, which takes time.  All you have to do is treat her special year round.

As for me, I don’t know what my husband is cooking.  But we’ll unofficially celebrate it on the 16th. Picture this: walking our dog on Venice Beach while buying $10 sunglasses, and eating gelato.  And I couldn’t be happier.

Chicken Pot Pie Recipe With A Gluten-Free Crust

Prep Time: 2 hours

• 1 pound of chicken breasts, thighs and legs bone-in, skin-on
• 4 sprigs of fresh thyme
• 8 ounces of crimini mushrooms
• 3 tablespoons olive oil
• Sea salt
• Freshly ground black pepper
• 1/2 cup of white wine
• 2 cups chicken stock
• 2 cups yellow onions, chopped (2 onions)
• 5 chopped carrots, medium sized
• 3 chopped celery stalks
• 3/4 cup gluten-free flour (I love Better Batter gluten-free flour, but Trader Joe’s has a good one now too)
• 1/4 cup almond milk (unsweetened)
• 1 cup frozen peas 

For the absolutely most delicious, flaky, gluten-free crust (thank you Better Batter for the guidance on your website):

• 2 1/2 cups Better Batter Gluten Free Flour, chilled
• 1 teaspoon salt
• 2 sticks butter, ice cold, cut into small 1/4 inch cubes
• 1 cup ice cold water
• 1 egg, beaten

Oven goes to 350. Place chicken and mushrooms in a roasting pan, coat with olive oil and thyme, roast for 50 minutes.

While waiting for chicken to cook, chop your carrots, celery and onions. Remove chicken from the oven, add salt and pepper and let it cool.  Separate the mushrooms from the chicken.

Place a cup of water, 2.5 cups of Better Batter gluten-free flour, along with two sticks of butter in the freezer. SEPARATELY. (Yes, I know. I put up a recipe that calls for two sticks of butter, and I have a healthy food blog. So it’s not a healthy crust.  Sue me. Just have lots of sex afterwards to burn it off.)

Place 3 tablespoons of olive oil in a dutch oven or large pan.  (No, not that kind of dutch oven.)  THIS kind of dutch oven that distributes heat evenly.  Sautee the onion, carrot and celery for about 3 minutes on a medium to high heat.  Add the mushrooms and stir.  Pour white wine, let evaporate.  Add chicken stock and flour, stir vigorously until lumps are gone.  Turn off heat.

Once the chicken has cooled, remove it from the bones. I have latex gloves handy to make this process easy.  (Your lady will actually love this part. It makes you look like a thoughtful cook.) Chop the chicken into chunks.  Return to your pan.  Add the chicken pieces, almond milk and stir. Season with salt and pepper until it tastes right to you.  Add frozen peas, stir and turn off heat. Pour mixture into a medium sized casserole dish.

Now for the crust.  Turn oven to 375. You’ll have to work fast, and make sure all your ingredients are ice cold (except the egg).  When I say cold, I mean sat in the freezer for at least an hour cold.

I don’t have an electric mixer, but a food processor will work just fine. If either option is not available, your good old wooden spoon and hands will do.  Use the pastry attachment in your processor to pulse the Better Batter gluten-free flour and salt.

Add the butter and pulse a few times to coat all cubes of butter. If using your hands, combine the flour and butter with a fork.  But work fast so your ingredients don’t heat too much.  When the mixture looks like coarse crumbs, you’re ready to add the water.  Turn on the processor and pour in the ice water in a steady stream until all added. You may need to add a bit more water too.  Test the dough by squeezing together, and if mixture is crumbly you may need to add a tablespoon to get it to a more traditional doughy texture. Roll into two discs with your hands.  If the dough feels warm, put in the fridge for 30 minutes.

Get two pieces of wax paper and place a good amount of flour on both. Place one disc between the wax paper and put your rolling pin to work, gently rolling out the dough until it’s a thin layer.  Remove dough from the wax paper and gently place on top of your pot pie filling. Brush with egg wash, and create a few slits to allow air to flow through. Bake for 40 minutes, or until the crust is a deep golden brown. Like in the picture above. Lightly salt it. This is sexy food.

* Thanks to a few people: Normal, creator of Outlaw Soaps for the “Single Person’s Awareness Day” term, Better Batter for the amazing ingredients, and Nicole Hunn for the inspiration of baking delicious gluten-free food.

Picture this: it’s a chilly winter night. You emerge from the kitchen with this:

Place it on the nightstand, coffee table, wherever she’s sitting and plant a kiss on her cheek. After taking a sip, she’ll probably reward you with something like this:

It takes seven minutes to make and costs less than a dollar per cup.

Ginger, Mint Tea

• A knob of FRESH ginger. They look like this: 
  

  Fresh ginger

• Fresh mint leaves. But a mint tea bag will do too.
• Hot water
• Wild honey. There are imitators pretending to be honey out there on your supermarket shelves. Do not be fooled, read the label and buy pure wild honey.

Heat a kettle with 12 ounces of water. While the water’s getting warm, take five sprigs of mint or one tea bag, and a four thin slices of peeled ginger.  Pour hot water on top and let steep for five minutes.  Add a teaspoon of honey, stir and serve.  You don’t have to remove all that goodness, it tastes better the longer it sits.

Non-alcoholic drinks are sexy.

My peanut butter cups recipe deserves a repeat.

Mona’s Peanut Butter Cups

• 10 ounces of bittersweet or dark chocolate, chopped into small chunks
• 1 pinch (or a half teaspoon) of kosher or sea salt
• 1/2 tablespoon of vanilla extract
• 3 heaping tablespoons of organic creamy peanut butter, or make your own for much less money and better flavor
• miniature cupcake tins/holders

Your first step: melt the chocolate.  Boil 3 cups of water in a kettle.  Chop all of the chocolate into small pieces, then place in a metal or glass bowl.  Place the bowl into a large skillet, and fill the skillet with hot water.  Over a medium heat, start to stir the chocolate. Take it slow my babies, take it slow.  It should take about 5 minutes, but make sure you keep a good watch over the chocolate. If there’s too much steam, turn the heat down so your chocolate won’t scorch.

Once the chocolate is fully melted, remove from the heat and place the cupcake holders on a baking sheet.

Now create the base for the peanut butter cup.  Take a teaspoon full of chocolate and spread it around the mini cupcake tin.  Don’t worry about it being perfect, it’ll turn out delicious.  Once you’re done, place those in the freezer for 30 minutes.

While the base is freezing, prepare the peanut butter filling.  This part was the most difficult for me, I have to taste it often.  Take those three big ass tablespoons of peanut butter and place them in a bowl, and heat it up for :30 seconds or until it gets soft and easy to work with.  Then add the vanilla, salt and mix until very well blended.  Then remove the cups from the freezer and add a small dollop of softened peanut butter into the cup. Not too high, you’ll be adding chocolate on top in a second.

Take the rest of the chocolate, and top off your PB cups.  Use the teaspoon to smooth it around the top.  Perfection is not key here, deliciousness is. Put it back in the freezer for an hour, and remove the tin wrappers right away.  Store in a large plastic bag.

This is a lesson in self-control.  Just eat a few my people.  Just a few.

Love to you and your food.

Mona

Spice has more than just flavor. And thanks to the wonderful folks at SELF Magazine, they outlined a few that show some health benefits:

1. Weight loss
2. Heart health
3. Cancer prevention
4. Lowers blood pressure
5. Hot foods produce seratonin, which help with stress
6. Helps reduce inflammation (that’s a tip from my own doctor)

But here’s one that SELF Magazine doesn’t include. Who doesn’t want hot and spicy, while you’re eating hot and spicy?  Try my shrimp fra diavolo recipe.  Or my husband’s guacamole.  And to keep things extra delicious, my watermelon-cucumber mojitos can cool down any spiced palate. Enjoy all of that heat!

Shrimp fra Diavolo on the Cook This…Get Laid Channel

Guacamole? Hot and spicy INDEED.