Posts Tagged healthy

Food News!

I’ve been asked by a local nonprofit (fine, I volunteered) to create some basic foods recipes & some great how-to’s like how to cook real rice, not that instant stuff, beans from scratch & some basic spices that can encourage healthier eating!
I’m excited to help & I’m asking for your thoughts! If you’ve been strapped for cash before, what’s an easy, filling, affordable recipe that you have used?

One I’ll be including is my chili cornbread casserole; that recipe has fed & kept me full in-between servings & its cheap.

Please share your favorite spice, recipe or affordable & healthy foods. Thanks!

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In Abundance

It’s the first season in which the fresh fruits & vegetables you eat are more likely to come from down the road than Chile or my near neighbor Mexico.
Since everyone is craving sun, shade & less kitchen cook time I thought I would list the delicious fruits & veggies you can expect to be out for noshing.

Fruits
Apricots
Honeydews
Mangoes
Oranges
Limes/Lemons
Pineapples
Strawberries

(Perfect curd making season!)

Vegetables
Artichokes
Asparagus
Broccoli
Corn
Green Beans (snap your own)
Pea varieties
Lettuces
Spinach

All these tasty things explain why salads & oven less cooking becomes so prominent during the spring & summer.

Question: What local fruits and vegetables are you looking forward to this spring?

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An Apple a day…!

This week I’ll explain how to cook with apples, mainly what apples you can cook & the next two weeks post apple specific recipes. This can serve as a reminder guide as to what to bake.

First off, there are a very big variety of apples. I’m going to mention 15 kinds & if good to eat baked or raw. (Baking apples will be bolded)

Braeburn: eat raw or with dips
Cortland: mild, holds shape
Golden Delicious: soft & buttery but very sweet & shouldn’t be subbed in for tart apples
Red Delicious: yuck all around
Empire: balanced flavor & holds its shape well
Fuji: best served cold such as salads & your hands
Gala: too sweet for cooking
Granny Smith: usually best & easiest to find here in Texas of the good bakers
Ida Red: very soft and veggie blandness
Jonagold: golden delicious relative, & a juicy darker taste
Macoun: can be used but hard to find outside of a 2 week New England window
McIntosh: tart but watery & mushy
Northern Spy: used to be in pies but extremely sour when baked
Rome Beauty: firm & sweet in hand,, watery and bland baked
Winesap: juicy & crisp in hand

If you want to use a more exotic apple or one not mentioned (like honeycrisp, pink ladies or Jonathons) do a little research. Super sweet or soft apples are usually best avoided.

Next week: pan fried apples

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Healthy…Cookies?!

I found a cookie with less than 100 calories each, 3 g fat, 1g fiber & 2g protein… that’s chocolate chipped, chewy & made with real sugar! It’s from a Cooking Light magazine two years ago but I’ve made it, given the recipe to others & stand with it as a great go to cookie. It uses imperial measurements, but thankfully included american standard as well in ().

Chocolate Cherry Heart Smart Cookies
1½ oz (⅓ c) all purpose flour
1½ oz (⅓ c) whole wheat flour
(1½ c) old fashioned rolled oats
1 tsp baking soda
½ tsp salt
6 TBSP unsalted butter
(¾ c) packed light brown sugar
1 c dried cherries
1 tsp vanilla
1 large egg lightly beaten
3 oz bittersweet chocolate coarsely chopped

1. Preheat oven to 350°.
2. Weigh out flour or lightly spoon flour into measuring cup & level with a knife. Combine flours & oats, soda, salt in a large bowl. Whisk lightly until blended.
3. Melt butter over low, remove from heat & add brown sugar until melted smooth. Add sugar to flour & beat with a mixer on med until well incorporated.
4. Add cherries, vanilla, & egg; beat until combined. Blend chocolate by hand or on stir on the mixer for 30 sec.
5. Drop dough by the TBSP onto parchmant lined baking sheets 2″ apart. Bake for 12 minutes. Cool on sheets 3 mins (almost firm). Cool remainder on wire racks.
Yields: 30 : 1 cookie serving size.

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