Everyday Food Blog

weighty topics: microplanes are great for portion control

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One of the things that can be a drag about dieting is portion control. Enter the Microplane.  As you can see above, I have a 1-ounce chunk of Parmesan cheese, and that puffy, downy pile next to it is ... 1 ounce of Parmesan, grated on a Microplane. What first seems like portion control–inspired deprivation all of a sudden turns into a party where everyone is welcome. That is enough cheese for 4 people to top pasta, salad, or ... elote!

It's summer and corn is in full swing here in NYC. I'll eat corn with every meal in the late summer. One of my favorite ways to enjoy it is as elote, a staple in Mexican street cuisine. It's just grilled corn, slathered in mayonnaise, cotija or Parmesan cheese, chile powder, and a squeeze of lime. For 50 cents extra, they'll cut it off the cob and serve it to you in a cup. I personally like it that way because I hate having corn stuck in my teeth. Here's my lightened-up elote snack:

Cut the kernels off one ear of grilled corn. Mix with 2 tablespoons low-fat Greek yogurt, salt and pepper. Top with chili powder, finely grated Parmesan cheese, and serve with a lemon wedge. Enjoy!

Comments (1)

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    Dear Martha Stewart and Sarah Carey,

    I am terribly disappointed by the discontinuance of Everyday Food Magazine. It was my favorite magazine in the whole world. I liked that it was only about food, fit so nicely in my purse, was full of wonderful things to try, and gave me great seasonal ideas. I loved the Special Diet section, the vegetarian ideas, the week-of-meals articles, the one-ingredient, three ways stories. I loved the colors. I loved flipping the pages. I loved dogearing and tagging it with sticky notes. I loved writing my own comments in the pages. I bought the magazine for several friends who also loved it. I do not want my subscription rolled into Martha Stewart Living. I'd rather just have my money back for the remainder of my subscription. Can you do this for me?

    Thank you for the years of a wonderful magazine.

    Sincerely,
    laura russ herren

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