The cooking industry has always been surprisingly male. Most of the great chefs have been men.It's been men who have run restaurants and alehouses throughout the centuries.Of course that changed with Fannie Farmer creating a cook book 150 years ago and a century later Julia Child as TV's first chef. Still it's a man's world, well except in North Carolina.The whole farm to table movement is handled by and managed by women. Here they rule - and rule well.
It was the topic of an article written by New York Times Food regular , Kim Severson interviewed several women chefs s well as industry experts and farmers. The state itself is an unusual one. Most of the population these days are Northern transplants, food savvy and used to more worldly fare.North Carolina is also a university state, drawing student and staff populations from all over the world. They are more open, maybe more sophisticated in their eating habits. These transplants want much more than just grits and fatback . Thanks to chefs such as Vivian Howard, who is the star of the PBs show"A Chef;s Life" , the restaurant fare is more hipster Brooklyn than the Old South.An el Bulli graduate Katie Button has opened up a tapas bar in the small Blue Ridge Mountain town of Ashville.Another reason why is that there is not the amount of competition there as there is in New York, Los Angeles or even Boston or Chicago. A women chef has a better chance of opening up a successful restaurant there and maintaining its' success.
The same mentality has extended to women farmers as well.They are the ones that supply the cuts of beef as well as grains. However there are some good old boys who have a problem with this. Jennifer Curtis who owns First hand Foods, a sustainable meat supplier, has encountered prejudice and misogynist attitudes..Men want to buy from men, especially if it's beef. There's sometimes a problem with other women too but it's not as bad. Mostly it's a sisterhood where they all rely on each other. After all these are the ones who are in charge of the pickle and bread companies, the orchards and pig farms. They need each other to survive. In fact to help foster this attitude the state has the only female centric women's meat sellers conference.
A kitchen is a woman's place, but so is a restaurant and heading the farms.It is never more so seen than in North Carolina. women rule here as they till the land and nurture the state with good food.
Thursday, January 29, 2015
Wednesday, January 28, 2015
Chili Done Right
This is the weather for a big pot of chili.It's the perfect chill chaser along with being just a delicious meal.It can be made a variety of ways but the bottom of line is that it should have some heat, and there should be beans . Those are the essentials to create the perfect bowl.
Julia Moskin tackled the subject in today's Cooking Lab column in The New York Times Food section. It is one of the oldest dishes in North America, first made by the Aztecs long before the Spanish invaded Mexico. Their version had several variations that included lobsters fish and even frogs! They also included a well rounded blend of chilies, from red, yellow and green along to ones that were pickled, smoked and dried. The dish entered the US , namely Texas by way of Mexican cowboys who brought it to cattle ranches along the Rio Grande River.They were used to eating tough longhorn meat that had been softened by water and made palatable with different chili peppers.This was the original carne con chili or carne con chili Colorado, so named because of the dark red color {or Colorado in Spanish }of the beans.This is the forebear of our modern Texas style one.The German immigrants who settled later on in the Longhorn State contributed to the recipe too. They added dried , powdered chilies to the dish which was surprisingly similar to their goulash. William Gebhardt ground the peppers into a fine powder which could be easily added to the blend.
A good basic chili recipe should have a good dash of cumin. Coriander should also be added, although many home chefs omit it.This came from the Spanish families from the Canary Islands who were paid by the Spanish crown to settle the area in the 1700s. Their contribution was spices along with herbs and garlic, hallmarks of TexMex cuisine and chili.Traditional recipes call for unsweetened chocolate as well as Mexican beer. For fire there is sliced jalapenos along with chili powder made ancho and pasilla with .Ms. Moskin recommends four to seven fresh ones but adding them depends on you and your tastes. Masa harina is also added for thickening. The meat should be a beef chuck roast or steak however you can sub in more beans or soy meats such as soy beef crumbles for a healthier chili. Remember that the best ones have to sit for a day or two for the best flavor. Ms. Moskin suggests using fritos or tortillas but polenta is always good with it as is rice.
Chili is one of the best cold weather dishes It's a comfort food that warms you both literally and figuratively . Make a bowl of it in the traditional style or your way. It's bound to be good.
Julia Moskin tackled the subject in today's Cooking Lab column in The New York Times Food section. It is one of the oldest dishes in North America, first made by the Aztecs long before the Spanish invaded Mexico. Their version had several variations that included lobsters fish and even frogs! They also included a well rounded blend of chilies, from red, yellow and green along to ones that were pickled, smoked and dried. The dish entered the US , namely Texas by way of Mexican cowboys who brought it to cattle ranches along the Rio Grande River.They were used to eating tough longhorn meat that had been softened by water and made palatable with different chili peppers.This was the original carne con chili or carne con chili Colorado, so named because of the dark red color {or Colorado in Spanish }of the beans.This is the forebear of our modern Texas style one.The German immigrants who settled later on in the Longhorn State contributed to the recipe too. They added dried , powdered chilies to the dish which was surprisingly similar to their goulash. William Gebhardt ground the peppers into a fine powder which could be easily added to the blend.
A good basic chili recipe should have a good dash of cumin. Coriander should also be added, although many home chefs omit it.This came from the Spanish families from the Canary Islands who were paid by the Spanish crown to settle the area in the 1700s. Their contribution was spices along with herbs and garlic, hallmarks of TexMex cuisine and chili.Traditional recipes call for unsweetened chocolate as well as Mexican beer. For fire there is sliced jalapenos along with chili powder made ancho and pasilla with .Ms. Moskin recommends four to seven fresh ones but adding them depends on you and your tastes. Masa harina is also added for thickening. The meat should be a beef chuck roast or steak however you can sub in more beans or soy meats such as soy beef crumbles for a healthier chili. Remember that the best ones have to sit for a day or two for the best flavor. Ms. Moskin suggests using fritos or tortillas but polenta is always good with it as is rice.
Chili is one of the best cold weather dishes It's a comfort food that warms you both literally and figuratively . Make a bowl of it in the traditional style or your way. It's bound to be good.
Tuesday, January 27, 2015
Snow Day Gourmet
Snow days offer home chefs a lot of free time.These free hours can be spent trying out new recipes, perfecting favorite dishes or experimenting with new gadgets. They're also good because they provide you with a captive audience, family , neighbors and roomies, to test out and critique those new creations.
One of the biggest deals about a day off is having an actual breakfast with the family. No one is going anywhere so there's not that mad dash to eat and run. This is a great time to try out new egg dishes or perfect your breakfast crepe recipe. Instead of the usual fare you can whip up that new recipe for stuffed French toast as opposed to the regular kind. Add a cup of ham and chives to that waffle mix to create a bed for sunny side up eggs. Try those hoecakes in bacon grease or spicy Mexican hot cocoa.A snow day is always a good time to try out those new gadgets you received for Christmas or picked up at the January white sales.There's no rush and you can sit down and read the appliances instruction as well as browse through the recipe book before the family wakes up. Another good thing about a snow day is that it lets you prep things early on such as crepe batter and diced veggies and then you can go back to bed to sleep for an hour or two.
Most home chefs , both big and little, love to take the time to bake. It's a great day for fresh from the oven cupcakes and cookies (especially for the rest of the family after hours of shoveling or sledding). This is the day to finally give that complicated croissant dough a test because it's all about time and patience.Those spare hours are also needed if you're making and baking bread.Free time can also be helpful in perfecting your merengue recipe or experimenting with even baked Alaska. New ingredients such as whole wheat can be tested out and what better than serving a whole wheat pizza to a crew hungry from a day spent outdoors. Some home chefs can also use a snow day to try out party recipes and tweak them before the actual event.Also it's fun to play , and try new ideas or put spins and twists on everyday recipes.The family can be introduced to panko breadcrumbs coating veggies or chicken wings. Instead of a cup of chicken noodle soup home chefs can offer their brood the more elaborately made apple squash soup.Croque monsieurs can be a more lively supper than just a ham and cheese.Better yet. Get out that brand new fondue pot and give it a test run with some Gruyere and baguette slices.
A snow day is a day that can be spent in the kitchen. Use the time to test and try out different ingredients and ideas. It will be a day off well spent.
One of the biggest deals about a day off is having an actual breakfast with the family. No one is going anywhere so there's not that mad dash to eat and run. This is a great time to try out new egg dishes or perfect your breakfast crepe recipe. Instead of the usual fare you can whip up that new recipe for stuffed French toast as opposed to the regular kind. Add a cup of ham and chives to that waffle mix to create a bed for sunny side up eggs. Try those hoecakes in bacon grease or spicy Mexican hot cocoa.A snow day is always a good time to try out those new gadgets you received for Christmas or picked up at the January white sales.There's no rush and you can sit down and read the appliances instruction as well as browse through the recipe book before the family wakes up. Another good thing about a snow day is that it lets you prep things early on such as crepe batter and diced veggies and then you can go back to bed to sleep for an hour or two.
Most home chefs , both big and little, love to take the time to bake. It's a great day for fresh from the oven cupcakes and cookies (especially for the rest of the family after hours of shoveling or sledding). This is the day to finally give that complicated croissant dough a test because it's all about time and patience.Those spare hours are also needed if you're making and baking bread.Free time can also be helpful in perfecting your merengue recipe or experimenting with even baked Alaska. New ingredients such as whole wheat can be tested out and what better than serving a whole wheat pizza to a crew hungry from a day spent outdoors. Some home chefs can also use a snow day to try out party recipes and tweak them before the actual event.Also it's fun to play , and try new ideas or put spins and twists on everyday recipes.The family can be introduced to panko breadcrumbs coating veggies or chicken wings. Instead of a cup of chicken noodle soup home chefs can offer their brood the more elaborately made apple squash soup.Croque monsieurs can be a more lively supper than just a ham and cheese.Better yet. Get out that brand new fondue pot and give it a test run with some Gruyere and baguette slices.
A snow day is a day that can be spent in the kitchen. Use the time to test and try out different ingredients and ideas. It will be a day off well spent.
Monday, January 26, 2015
Blizzard Basics
Most of New York , New Jersey and even Connecticut are going through Lola, the mega blizzard of 2015. The last few days have been crazy at our local supermarkets as everyone prepares for this behemoth of a storm. Surprisingly a lot of people don't; know how to shop for one.They figure a day in eating snacks and baking slice and bake cookies but its' much more than that. Multi purpose and versatile basics need to be bought .
Bread , milk and eggs are always the three items that always go first. People tend to gravitate towards these, and they are versatile. After all these are the three ingredients needed to make French toast,- a great breakfast after an hour of shoveling. However they're all versatile on their own. Bread can be used to make sandwiches and grilled cheeses but it can also be used as a layer for strata that egg based casserole. Stale bread can be cubed and fried to make croutons .If you feel ambitious you can even make homemade stuffing with it. Eggs can be used for everything from soups to even sauces. Hard boiled eggs make a good snack and provide much needed protein to combat an unshovelled driveway. Milk again is another multiuse food. Use it for real old fashioned hot cocoa but also try it to make delicious cream soups as well as in batters for both sweet and savory dishes. Add lemon juice to it to create buttermilk if you want buttermilk pancakes or buttermilk dressing.
Other blizzard must haves are pancake and waffle mix, especially if you have kids.It's an instant breakfast and can feed a lot. Also there's nothing like starting off a snowy day with fresh , homemade waffles. Pasta should already be in your pantry . Again this is a versatile staple that can be made with tomato sauce , Oriental sauces and veggies or just plain and buttered for a simple evening supper.Boullion cubes are another must. Everyone loves a good homemade soup, whether it has a beef, chicken or veggie base. There's also so much to make from a simple stock. If you're not that ambitious then get a variety of canned soups to accommodate everyone's tastes.Have the freezer stocked too (and if the blizzard knocks your electricity out, just remember it's winter. Store stuff in your car or shed). Margarine and butter should be on the ready as is olive oil.Another should have are ingredients for stews. Stews are easy to make, and filling. They can also be reheated for two days of eating. Make dumplings for even heartier fare. Water should also be a stock up however you ca n boil snow for drinking water if need be.Just makes sure it's fresh fallen and white.
don't be phased by Lola. Instead be prepared foodwise for a few days indoors and away from the supermarket.Yoiu can get through this, well fed with good , homemade and nutritious food.
Bread , milk and eggs are always the three items that always go first. People tend to gravitate towards these, and they are versatile. After all these are the three ingredients needed to make French toast,- a great breakfast after an hour of shoveling. However they're all versatile on their own. Bread can be used to make sandwiches and grilled cheeses but it can also be used as a layer for strata that egg based casserole. Stale bread can be cubed and fried to make croutons .If you feel ambitious you can even make homemade stuffing with it. Eggs can be used for everything from soups to even sauces. Hard boiled eggs make a good snack and provide much needed protein to combat an unshovelled driveway. Milk again is another multiuse food. Use it for real old fashioned hot cocoa but also try it to make delicious cream soups as well as in batters for both sweet and savory dishes. Add lemon juice to it to create buttermilk if you want buttermilk pancakes or buttermilk dressing.
Other blizzard must haves are pancake and waffle mix, especially if you have kids.It's an instant breakfast and can feed a lot. Also there's nothing like starting off a snowy day with fresh , homemade waffles. Pasta should already be in your pantry . Again this is a versatile staple that can be made with tomato sauce , Oriental sauces and veggies or just plain and buttered for a simple evening supper.Boullion cubes are another must. Everyone loves a good homemade soup, whether it has a beef, chicken or veggie base. There's also so much to make from a simple stock. If you're not that ambitious then get a variety of canned soups to accommodate everyone's tastes.Have the freezer stocked too (and if the blizzard knocks your electricity out, just remember it's winter. Store stuff in your car or shed). Margarine and butter should be on the ready as is olive oil.Another should have are ingredients for stews. Stews are easy to make, and filling. They can also be reheated for two days of eating. Make dumplings for even heartier fare. Water should also be a stock up however you ca n boil snow for drinking water if need be.Just makes sure it's fresh fallen and white.
don't be phased by Lola. Instead be prepared foodwise for a few days indoors and away from the supermarket.Yoiu can get through this, well fed with good , homemade and nutritious food.
Saturday, January 24, 2015
Fun Weekend Breakfasts
Weekends are the days to be savored, especially mornings. It's the time when the family is together in a leisurely way and it's a time to enjoy a meal together. Why not make those breakfasts fun. There's so many fun breakfast dishes out there that the whole family can enjoy from eggs to waffles, from pancakes to hot drinks,
Egg dishes are always a breakfast must have. Most families usually go for the easy to make scrambles. These are fun and kids love them however you can remake them into something extraordinary. Try a spinach or pepper scramble. Add three cups of spinach for every two eggs. If you want a cheesy version sprinkle in some Parmesan or cheddar. For a pepper or a confetti scramble add a cup or two of diced red and green peppers for every two eggs. You can also add ham, Italian sausage or the spicy Spanish chorizo to liven them up too. Strata is another great breakfast dish.Think of it as a morning casserole made with eggs bread, cream and whatever else you want in it. This is great for bigger families or if the relatives are visiting.Huevos rancheros is another eggy treat , spicy with the addition of salsa.Avocado chunks cool it off. You can also make breakfast tacos, filling them with bacon sausage eggs and cheddar.Egg sandwiches are always a treat. Try pretzel rolls or croissants instead of the usual English muffins or biscuits. For meats, try proscutto or Black Forest ham sliced wafer thin instead of the usual sausage patty or bacon slices.
Of course waffles always rule the breakfast table. Nothing beats fresh homemade ones> Scratch ones are easy to make.It's just flour and , baking powder mixed with sugar salt and separated eggs. / Most people usually drown them in syrup and butter. For a different spin , use honey and lemon butter or top them with a banana mash and Nutella. You can also make waffle sandwiches with whatever stuffing you like. Kids love pancakes and these are also easy to whip up in just minutes.. Try the Swabian German kratzete which are scrambled pancakes. Make the pancakes as you normally would and as the dough cooks up start cutting up the cakes until they resemble crumbles. Cook until crispy. Most like them with raisins and powdered sugar but they taste just as good with syrup . Traditional pancake lovers will want theirs with blueberries, coconut or chocolate chip. You can also make whole wheat pancakes too.It pays to buy the pancake forms if you have little kids. There's nothing like eating bunny or giraffe cakes. Drinks could be spiced hot cocoa or a hot tea punch.Flavored coffees are fun for the adults ad older kids. Try orange or cranberry sparklers, a mix of juice and seltzer served in a tall glass full of ice.
Weekend breakfasts can be fun. Vary the recipes for more excitement to the morning meal. There's nothing like family bonding over new dishes.
Egg dishes are always a breakfast must have. Most families usually go for the easy to make scrambles. These are fun and kids love them however you can remake them into something extraordinary. Try a spinach or pepper scramble. Add three cups of spinach for every two eggs. If you want a cheesy version sprinkle in some Parmesan or cheddar. For a pepper or a confetti scramble add a cup or two of diced red and green peppers for every two eggs. You can also add ham, Italian sausage or the spicy Spanish chorizo to liven them up too. Strata is another great breakfast dish.Think of it as a morning casserole made with eggs bread, cream and whatever else you want in it. This is great for bigger families or if the relatives are visiting.Huevos rancheros is another eggy treat , spicy with the addition of salsa.Avocado chunks cool it off. You can also make breakfast tacos, filling them with bacon sausage eggs and cheddar.Egg sandwiches are always a treat. Try pretzel rolls or croissants instead of the usual English muffins or biscuits. For meats, try proscutto or Black Forest ham sliced wafer thin instead of the usual sausage patty or bacon slices.
Of course waffles always rule the breakfast table. Nothing beats fresh homemade ones> Scratch ones are easy to make.It's just flour and , baking powder mixed with sugar salt and separated eggs. / Most people usually drown them in syrup and butter. For a different spin , use honey and lemon butter or top them with a banana mash and Nutella. You can also make waffle sandwiches with whatever stuffing you like. Kids love pancakes and these are also easy to whip up in just minutes.. Try the Swabian German kratzete which are scrambled pancakes. Make the pancakes as you normally would and as the dough cooks up start cutting up the cakes until they resemble crumbles. Cook until crispy. Most like them with raisins and powdered sugar but they taste just as good with syrup . Traditional pancake lovers will want theirs with blueberries, coconut or chocolate chip. You can also make whole wheat pancakes too.It pays to buy the pancake forms if you have little kids. There's nothing like eating bunny or giraffe cakes. Drinks could be spiced hot cocoa or a hot tea punch.Flavored coffees are fun for the adults ad older kids. Try orange or cranberry sparklers, a mix of juice and seltzer served in a tall glass full of ice.
Weekend breakfasts can be fun. Vary the recipes for more excitement to the morning meal. There's nothing like family bonding over new dishes.
Friday, January 23, 2015
Home Baking Amp It Up!
Everybody bakes in January. It's a great way of relieving those winter doldrums along with providing yummy treats to the family.However brownies and snickerdoodles can get boring , being made with the same old recipes time after time. It's time to amp up those treats! Make them a little more livelier,a more sophisticated for a different kind of dessert or snack.
Melissa Clark realized this and wrote about zesting up her family's recipe for lemon bars in Wednesday's New York Times Food A Good Appetite section. Lemon bars are nice, easy to make and again a quiet way to end a dinner. They're also a bake sale staple , made by countless moms and tween bakers.. However Ms. Clark gives them a sophisticated turn by creating the filling with olive oil add to the traditional eggs, lemon and sugar.It not only adds flavor but makes the curds glossy and silky.Lemon zest is also added to both it and the crust. For the top there is always confectioners sugar sprinkled on but she adds flaky sea salt. It's an interesting mix of tangy and sweet, silky and salty.Home bakers do have to get a good olive oil.preferably something with fruity undertones to compliment the lemon The sea salt should be flaky. It melts perfectly with the sugar upon biting whereas a more granulated sea salt may not perfectly mesh.
Other baked treats that you can zing up are brownies and cupcakes. Try turning them into mole flavor by adding ancho chli powder or a drop or two of hot sauce (for this I'd heartily recommend Tabanero's Hot Sauce because it has agave in it and no vinegar)You can also make chocolate cake this way too.Add just a sprinkle of confectioner's sugar on top .Icing would be too much however you can whip up a frosting with it. Again add just a tiny amount. Alcohol is another good add in. Of course there are rum cakes, They've been made for centuries. However bakers , both professional and home, are tossing in other spirits to liven up their baking treats. Gin and tonic, that English classic, can be turned into a tasty sweet dessert thanks to adding a good dash of gin and a cup of tonic to the batter .It gives the cake an earthy , green flavor while the added tonic gives the cake's texture a bubbly airy consistency. Stout is also an add, favored by hipsters these days.Again this works best with chocolate because of the drink's dark notes and robust flavor (it would completely overpower vanilla).
Baking is a good pastime during snowy days . However it can be boring.Liven it up with a dash of the unexpected, whether it be olive oil or stout. Those lemon bars and cupcakes will have a life of their own!
Melissa Clark realized this and wrote about zesting up her family's recipe for lemon bars in Wednesday's New York Times Food A Good Appetite section. Lemon bars are nice, easy to make and again a quiet way to end a dinner. They're also a bake sale staple , made by countless moms and tween bakers.. However Ms. Clark gives them a sophisticated turn by creating the filling with olive oil add to the traditional eggs, lemon and sugar.It not only adds flavor but makes the curds glossy and silky.Lemon zest is also added to both it and the crust. For the top there is always confectioners sugar sprinkled on but she adds flaky sea salt. It's an interesting mix of tangy and sweet, silky and salty.Home bakers do have to get a good olive oil.preferably something with fruity undertones to compliment the lemon The sea salt should be flaky. It melts perfectly with the sugar upon biting whereas a more granulated sea salt may not perfectly mesh.
Other baked treats that you can zing up are brownies and cupcakes. Try turning them into mole flavor by adding ancho chli powder or a drop or two of hot sauce (for this I'd heartily recommend Tabanero's Hot Sauce because it has agave in it and no vinegar)You can also make chocolate cake this way too.Add just a sprinkle of confectioner's sugar on top .Icing would be too much however you can whip up a frosting with it. Again add just a tiny amount. Alcohol is another good add in. Of course there are rum cakes, They've been made for centuries. However bakers , both professional and home, are tossing in other spirits to liven up their baking treats. Gin and tonic, that English classic, can be turned into a tasty sweet dessert thanks to adding a good dash of gin and a cup of tonic to the batter .It gives the cake an earthy , green flavor while the added tonic gives the cake's texture a bubbly airy consistency. Stout is also an add, favored by hipsters these days.Again this works best with chocolate because of the drink's dark notes and robust flavor (it would completely overpower vanilla).
Baking is a good pastime during snowy days . However it can be boring.Liven it up with a dash of the unexpected, whether it be olive oil or stout. Those lemon bars and cupcakes will have a life of their own!
Thursday, January 22, 2015
A Good For You Cookbook
The new year is full of resolutions . One of th e most common is to eat well and healthier, Unfortunately that means sacrificing taste and favorite foods. However there's a new book out there to help dieters and the diet conscious enjoy healthy meals and even healthy sweets and snacks.
Good Food For A Healthy Heart is one of the most comprehensive cookbooks out there for create a varied, flavor packed diet.The editors at Good Housekeeping and Hearst have compiled a recipe book that are low everything from low sodium to low cholesterol.. what I love about it are the many tips given about what foods should be eaten as well as their values.Another plus is that all the recipes , even the desserts are under 500 calories each. The editors encourage using herbs and spices instead of salt for flavoring, along with whole grains and lean meats. One of the plusses is the breakfast section. These are not light ,some are downright hearty.There is a yummy one that involves homemade granola made into a parfait with vanilla low fat yogurt. Since this book is also geared in creating healthy kids, there are several smoothie recipes, perfect not just for breakfast but for an afternoon snack.Parents will enjoy the brunch worthy quiches and frittata, made with spinach Swiss chard and cremini mushrooms.
The cookbook has excellent main and side dishes that can be combined to create tasty dinners.All meats are represented and they are made in ways that are both delicious and good for you.Pork is made with caraway and brow sugar. That Italian classic braciole is also in the book,spiced with garlic and parsley, amped up with a grape tomato salsa.There's even that Southern fat bomb chicken fried steak made healthier from canola oil and whole wheat flour.For lovers of the exotic Good Housekeeping throws in a chicken tandoori with a variety of antioxidant boosting spices, from coriander to paprika to cumin vegan recipes abound too, adding lentils and other good veggies to the diet.. Ah yes and those desserts.There's a homemade strawberry ice cream made wit Greek yogurt. Blueberries are added to a tiramisu instead of chocolate There are even made over brownies and my fave merengue. the last spiked with lemon.Jam crumble bars are easy to make ad would be a great afterschool snack.
Good Food For A Healthy Heart should be the go to cookbook for healthy eating.It's full of tantalizing recipes and ideas. Get it now for some good and heart healthy eating
Good Food For A Healthy Heart is one of the most comprehensive cookbooks out there for create a varied, flavor packed diet.The editors at Good Housekeeping and Hearst have compiled a recipe book that are low everything from low sodium to low cholesterol.. what I love about it are the many tips given about what foods should be eaten as well as their values.Another plus is that all the recipes , even the desserts are under 500 calories each. The editors encourage using herbs and spices instead of salt for flavoring, along with whole grains and lean meats. One of the plusses is the breakfast section. These are not light ,some are downright hearty.There is a yummy one that involves homemade granola made into a parfait with vanilla low fat yogurt. Since this book is also geared in creating healthy kids, there are several smoothie recipes, perfect not just for breakfast but for an afternoon snack.Parents will enjoy the brunch worthy quiches and frittata, made with spinach Swiss chard and cremini mushrooms.
The cookbook has excellent main and side dishes that can be combined to create tasty dinners.All meats are represented and they are made in ways that are both delicious and good for you.Pork is made with caraway and brow sugar. That Italian classic braciole is also in the book,spiced with garlic and parsley, amped up with a grape tomato salsa.There's even that Southern fat bomb chicken fried steak made healthier from canola oil and whole wheat flour.For lovers of the exotic Good Housekeeping throws in a chicken tandoori with a variety of antioxidant boosting spices, from coriander to paprika to cumin vegan recipes abound too, adding lentils and other good veggies to the diet.. Ah yes and those desserts.There's a homemade strawberry ice cream made wit Greek yogurt. Blueberries are added to a tiramisu instead of chocolate There are even made over brownies and my fave merengue. the last spiked with lemon.Jam crumble bars are easy to make ad would be a great afterschool snack.
Good Food For A Healthy Heart should be the go to cookbook for healthy eating.It's full of tantalizing recipes and ideas. Get it now for some good and heart healthy eating
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