I have a problem with graham crackers; if there is a sleeve of honey graham crackers anywhere near me, I will eat them all. Doesn’t matter if I’m hungry or not – it’s a strange but very real addiction. I looked into making them myself but had to buy graham flour and to be honest, the whole process seemed annoying.
Let’s talk about fat. Obviously its the new thing (on the cover of Time, for example). In the meat unit I did a mini-unit on fat, and information has changed since even then!
Nothing says comfort food to me like risotto – just what I want to tuck into on a cold night. This particular dish was a bit fancy for a weeknight but sometimes fancy is just what you need to spice things up – plus, since there’s almost 20 grams of protein per serving you can make this your main (and only) dish.
I talk to people all the time who “can’t bake” (I’m not judging them, it’s self-proclaimed). This is all well and good but everyone needs a sweet snickety-snack now and then and if you’re not baking them yourself, you’re buying them.
The other day we were having healthy soup for dinner; a dinner of soup becomes much more exciting with some bread on the side. I was going to make these go-to buttermilk biscuits, but they’re so delicious that I wouldn’t be able to eat just one, and I’d had my lunch with a side of ice cream.
In March the sun seems to slant in a way that promises spring, and I’m usually the first one at the park. My kids (well kid, only one of them walks) seem to be much easier to deal with once all the ya-yas are out. Though the sun indeed slants, the park is nasty cold – especially as the dark sets in. I think soup is even more welcome in early spring because instead of hiding inside in my sweatpants, I’m actually outside getting cold.
The Friday morning schedule included a playdate with some lovely ladies – one who I knew had a dairy allergy and the other I believed was vegetarian, maybe vegan? I love to bake with buttermilk, butter and eggs like nobody’s business so this presented a challenge, though I wanted to arrive treats-in-hand.
I know I talk about eggs too much…I know. It’s just that they’re like nature’s original 100 calorie snack pack (70 calorie snack pack doesn’t have any zip); they’re chock full of protein and fats and if you’re trying to eat more organically, eggs are much less expensive than meat! I made this frittata for brunch but it’d actually be fantastic for dinner as well.
I enjoy making desserts that are authentic (white flour, white sugar) though as I sift through recipe ideas I discard those that start off with 1 c. heavy cream or 1 c. butter. Apple pie, when made with my oil crust, is “middle of the road” on the unhealthy spectrum, but it still clocks in over 500 calories with silly amounts of sugar.
Good morning America was on in my kitchen the other day while I was feeding both kids and grabbing handfuls of peanuts, almonds, and chocolate chips as my chosen, time-limited breakfast of champions (did you know that eating almonds and peanuts together creates a “complete protein”?). There was a segment on Kobe Bryant’s foray into “bone broth” and its life-giving qualities. There’s even a window in NYC’s East Village where a trendy chef sells it in coffee cups. Seriously? Well, mom, you’re way ahead of the game because we’ve been eating this since I was a kid.
Ok.. it’s oatmeal cookie week. The last recipe was SO DELICIOUS but had no redeeming healthy qualities. Take two, for the healthy folks. I’d borrowed the America’s Test Kitchen Light Cooking book from my friend Bri, and then forgotten that I had it and about six months went by. Once recovering it I scanned the pages I’d marked to see if I wanted to make anything before the return. These cookies looked interesting but I didn’t photograph my endeavors because I made them post-4 pm and there was no natural light to take pics. I regretted this later after several friends tasted them and wanted the recipe, STAT. A remake was in order!
Growing up in an Italian-American family introduced certain words to my vocabulary that I thought were commonplace until I got older. “Pastine” was in a pot on the stove every Saturday, and if you every groaned that your stomach hurt a mother (or aunt or mommom) would ask if you had “agita”. Now that I’m a grocery shopper myself, I’ve come to learn that chicken cutlets are merely a thin slice of chicken breast meat, though growing up if my mom told me we were having chicken cutlets for dinner, it meant a very specific recipe.
My mom’s split pea soup is memorable – as in some of my girlfriends are still after the recipe. I bought a bag of split peas figuring if I had them, I’d make the soup. I pulled out my copy of Mom’s recipe and grew tired just reading: soak the peas overnight? Make a roux? Pick a ham bone? There had to be an option out there that I could make during naptime (which is becoming “chase my 3 year old back into her room for an hour because she isn’t napping anymore – time”).
Clean, as in Clean Eating. I’ve gotten this magazine for years and though I’ve never followed their strict meal plan, I use TONS of their recipes. Clean basically means whole grains, no white flour or sugar, generally lower calorie, and chock full of veggies, fruits, lean protein and dairy. These snack bars fit that bill and would be perfect for (probably any) resolutions not to mention a healthy, sticky treat for young kids.
One of the basic underpinnings of economical cooking is to always buy food items as “least prepared” as possible. For instance, frozen chopped potatoes are usually more expensive than buying potatoes and chopping them yourself, because you essentially pay for the processing. When it comes to chicken, buying chicken breast cutlets would be the most expensive, and a whole chicken – you got it, the best buy.
The winter blues are affecting my cooking. Everything seems hard. My friend sent me a link for a pie that had at least five different parts. I told her I was tired just looking at it. And yet here I am, sharing a recipe with you that has multiple parts. The thing is, only one of the parts is actually requires your full attention, and most of the pie can be made ahead.
Pizza is definitely one of my favorite things to make (and eat, for that matter). I make my own dough which, though pretty simple, is an extra step in the process. I love veggie pizzas so I usually have some work to do for the toppings as well (sauteeing mushrooms, roasting eggplant, etc.). Making my own sauce is an extra effort I just can’t get into. No more dishes!
I’m a little resentful of the powerful role that photography plays in today’s cooking. If I search a recipe on Pinterest, the results I’m most likely to click on are the crisp, bright, professional looking ones. Occasionally I’ll look over the recipe on the site I get sent to only to realize it’s poorly written, missing steps, or made with artificial ingredients I don’t routinely use (cake mix, seasoning packets, etc). Why do we make such a direct connection between good photography and good cooking? The two are actually completely unrelated.
I looked back at a few dinners on this blog from PB (pre-baby). I had no qualms about taking on a super involved recipe with tons of ingredients and steps – why not, I had the time and energy. Well I’ve always strived to keep this as authentic as possible, and all I have to share right now is a “cookie” that no one should eat except a teething baby, because it’s free of sweeteners. This means that this recipe only applies to probably 1 percent of you.