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.