Welcome to My Cyber-Kitchen!

As I am continuing to revamp the look and content of my blog, I will be incorporating some of my own recipes into weekly posts!  I had a sandwich blog that wasn't getting a whole lot of attention (probably because I only updated it every month or so), but since this blog has a healthy following, I'll be reposting the recipes here, with pictures.

I don't subscribe to any one particular diet, so the recipes will range from super-healthy to about-as-good-for-you-as-that-Double-Down-thing-KFC-put-out-a-while-ago.  The one consistent thing I'll promise is that they will be EASY.  My sandwiches are created with three things in mind.  The first is the use of simple ingredients.  Generally, I try to use ingredients you can find almost anywhere - and ingredients you can pronounce.  The second thing - er, person - I keep in mind is my husband.  He loves sandwiches and would eat them at every meal if I made them.  He appreciates my creativity, and, fortunately, he's not very picky (his short banned-ingredient list includes mushrooms, onions, and olives, and he's iffy about tofu).  I don't post anything that doesn't get his seal of approval!  The third thing is cost.  I try to keep things reasonable, knowing that most of my friends and peers, regardless of their lifestyles, have limited budgets for groceries, so I try to keep these meals within a reasonable price range.

The only thing I'll warn you about is that I typically don't use recipes myself.  I don't measure anything.  I guess.  And, nine times out of ten, things turn out pretty tasty, so I must be doing something right.  As a result, however, you will end up seeing some suggested "ranges" when it comes to things like adding spices.  I am a person who likes loads of flavor and uses very little added salt, so I'll note that in my recipes.  If you like milder or blander foods, you'll want to tone things down.

Last but not least, if you're not much of a cook yourself, or if you want some new ideas, I'm up for a challenge!  Suggest an ingredient or theme and I'll try to create a custom-made "sammich" just for you!

Thanks for reading.  Your support means so much to me!

More "Quick" and "Easy" Kitchen Tips

OK.  I should probably let this die, but it's too much fun.

First, make sure you have the proper pre-requisite to continue reading this.  Good?  All right then.  Some more "helpful" ideas from 1980...

"To reduce foam when pouring carbonated drinks over ice cubes, rinse off ice cubes with water before filling glasses."  Or, pour more slowly.  Where's the fire, pal?  Relax!

"When out of cream, try the beaten white of an egg in your coffee."  Or, knock on your neighbor's door, tell them of your plight, and they will go out and buy you more cream if it will keep you from doing this.  And, if they're not so neighborly, drink it black.  It won't kill you.  I promise.

"Leftover whipped cream: Drop dollops of whipped cream on a cookie sheet, then flash-freeze before storing in plastic bags."  Leftover whipped cream?  Whoever heard of such a thing?

"Fill a large bowl with cheap wine and set it under the sink.  The roaches will drink it, get drunk, fall in it, and drown. This is not a joke.  Its been known to have great results."  First, I didn't accidentally leave the apostraphe out in the word "its".  I quoted directly.  Second, this might work fine, but the mental image just freaks me out.  I imagine all the roaches leering at each other and talking like Peter Lorre over their boxed wine.  Yuck.

"Two similar stockings of different shades can easily be made into a matching pair. Drop them into boiling water and add a couple of tea bags.  Remove them when the water has cooled and they will match perfectly.  The more bags you use, the darker the shade will be." And the more interesting tea time will be!  Just make sure to clean up before the neighbors drop in, or you'll have to explain why your pantyhose are on the stove.

But let it not be said that I was all criticism.  There are actually a number of applicable and very good tips in this worn-out little pamphlet.  Here are some that I have actually used, with positive results:

"Add one-half envelope instant cocoa mix to one cup of strong black coffee."  Ross, not generally a coffee person, calls this the "poor man's mocha" and he enjoys it, especially if I add a splash of flavored creamer or whipped cream!

"Prepare frozen juice concentrate as directed.  Fill glass half full and mix with club soda for a nutritious soda pop."  I also like to mix cranberry juice with diet ginger ale.  Delish.

"[Brown sugar] won't harden if stored in the freezer."  It's true!

I am just wondering how long it will take all of our Good Housekeeping magazines and Food Network shows to start sounding ridiculous.

Time will tell. 

And maybe my kids will be making fun of them then.

Back in the Kitchen

Feeding Ross is a demanding job.  Fortunately, the hours are pretty limited and complaints are extremely rare.  The perks (leftovers, and a happy hubby) aren't bad either.  Here's, quite possibly, the easiest soup I have ever made.  The most exciting part is that Ross actually requests it when I press him about what he wants for dinner.  Double win!  Additional bonus recipes follow.

Asian-Inspired Chicken Soup

Heat about 6 cups of reduced-sodium chicken stock. Add a healthy sprinkle of dried cilantro and several generous splashes of reduced-sodium soy sauce.  Simmer over medium heat.  Add 1 cup of cooked soybeans, 1/2 cup of thinly sliced mushrooms, 1 cup of cooked, cubed chicken.  Bring to a boil, then add about 2 cups of prepared frozen wontons or Asian dumplings (we love CJ Omni's Chicken and Cilantro Mini-Wontons).  Cook another 1-2 minutes, and remove from heat.  Sprinkle with chopped green onion. Add a few chow mein noodles, if desired.  Serve with a salad for a light lunch.

Chicken Marsala 

(adapted from a Holland House Recipe)

Pound four skinless, boneless chicken breast halves to about 1/2 inch thick.  Dredge lightly in flour; set aside.  Heat about 2 tablespoons butter in a medium skillet.  Toss in 2 cups of sliced mushrooms, 1/4 cup chopped onion and a sprinkle of pepper.  Saute until golden brown, about 10 minutes.  Remove from skillet.  Place chicken in skillet, cooking about four minutes on each side.  Set aside and keep warm.  Return the mushrooms an onions to the skillet, adding 1/4 cup water, 3/4 cup Marsala wine, 1/2 tablespoon of dried parsley and a dash of garlic powder and rosemary.  Heat thoroughly, allowing sauce to reduce slightly, and pour over chicken.

Springtime Pasta

Heat 1 tablespoon olive oil in a medium skillet.  Add 2/3 cup of roughly chopped red or yellow bell peppers  and  2/3 cup fresh asparagus spears, cut 1-inch long.  Sprinkle lightly with lemon-pepper seasoning.  Saute briefly, about 4 minutes, then add 1 cup chopped cooked turkey or chicken, or 1 can drained tuna.  Add 1 tablespoon lemon juice.  Stir and saute 2 minutes more.  Remove from heat.  Meanwhile, cook  2 cups of cheese tortellini according to package instructions.  Drain; add the pasta to the vegetables and meat.  In a separate bowl, combine 1/3 cup low-fat buttermilk with 2 tablespoons fat-free ricotta cheese.  Sprinkle with additional lemon-pepper seasoning.  Mix well and drizzle over pasta mixture.  Toss lightly and serve.

Five Underrated: Foods

I will start the series with something dear to my heart: food!  I taught myself how to cook when I was in college, and I basically made the standards: chicken, burgers, pasta and cupcakes (for breakfast?  Don’t judge!)!  After I graduated, working on Oakland near ethnic restaurants and shops encouraged in me a sense of adventure.  As I was living on my own and buying all my own groceries, I was more willing to expand my tastes.  Slowly, I evolved from a pizza-snacking, fry-popping twenty-something to a bean-sprout tasting, homemade dip-making, avocado-nibbling experimentalist.  The list that follows includes some of the most underappreciated foods I have encountered in the past five years…and how I have come to respect them!

1. Plain, Nonfat Yogurt

Having begun to watch both my salt and fat intake lately (and, to his dismay, my husband’s as well), I was blown away by how much of the “bad stuff” is in even reduced-fat and light products, like ranch dressing, cheese, and flavored yogurt cups.  Fortunately, plain, nonfat yogurts is an incredibly healthy ingredient – and it’s also a master of disguise!  I use it as a base for homemade dressing.  Portion out about a half-cup of yogurt, add a sprinkle of garlic powder, onion powder, parsley, dill and a splash of skim milk.  Stir well, and you have a tasty, light alternative to ranch dip!  Add hot sauce, chili powder and red pepper flakes for a sauce to drizzle over burritos or tacos.  For breakfast, I combine 2/3 of a cup of yogurt with a sprinkle of sweetener and either 1/4 cup of raisins or cranberries or 1/2 cup of chopped pineapple.  Plenty of protein, some fiber, calcium…a good way to start the day!

2. Tofu

Yup.  For real.  The facts are plain; tofu, made from soybean curd, is one of the leanest, cheapest forms of protein you can buy, and unlike nuts, meat and eggs, tofu is cholesterol and saturated fat-free.  Just make sure you’re purchasing the correct consistency for what you plan to do with it.  Firmer tofu is great for grilling and sautéing, while softer tofu works great when blended in desserts.  Soft tofu also works well when blended with ground beef or turkey in meatloaf, burgers, and lasagna.  Tofu does pick up the flavors of whatever it’s cooked with, so it’s virtually indistinguishable in dishes with meat.  I think the texture tends to turn people off as well, so if you can get away from imaging tofu as a slimy white brick and start imagining it as a great addition to a meatball sub, you’ll be well on your way to appreciating soybeans a little more.

3. Mushrooms

I despised mushrooms when I was a child.  I went so far as to pick tiny cubes of them out of any dish my mother made with cream of mushroom soup.  I’d devour the chicken or rice, but on my plate would remain a small pile of gray blocks that eventually ended up on the dog’s bowl.  For whatever reason, my opinion has changed as I have matured.  Now, I love sautéing them in a bit of olive oil and eating them as a dish on their own.  I also love threading them on skewers, brushing them with oil and sea salt, and throwing them on the grill.  I recently tried them in an omelet with mozzarella cheese and was pleasantly surprised that a meatless meal could be so tasty.  Like tofu, they function as a great filler in recipes requiring meat, but I rarely replace meat entirely.  After all, you can’t get the iron and vitamins you need from mushrooms and tofu alone!  The next big challenge is getting my husband to appreciate them as well! 

4. Spices

Being conscious of my sodium intake has actually encouraged me to be more creative and daring with spices.  Recent studies have shown some spices, like oregano, and cinnamon, to provide genuine, heart-healthy benefits like reducing cholesterol.  Ross loves Mexican food, so I find myself loading our meals with flavors like lime, cilantro, and cumin.  There’s so much intensity to these spices that we rarely need to add salt.  Italian meals benefit hugely from plenty of oregano, basil and garlic, of course, and my chili always contains two secret ingredients: curry for kick and cinnamon for sass!  Below is a chart for flavors that pair well.  Try them on meats, mixed with side dishes, or sprinkled on top of fresh or cooked vegetables.

Lime and cilantro

Black pepper, oregano and basil

Lemon and rosemary

Pepper, lemon and garlic

Chili and lime

Basil, thyme and garlic

Cumin, black pepper and red pepper

Dill, lemon and cilantro

5. Alternative Side Dishes

Thanks to more and more stores expanding their ethnic food sections, I have been finding myself picking  up packages with foreign writing all over them, taken them home and been pleased to find new favorite dishes.  Don’t get me wrong; sometimes I crave me some Velveeta Shells and Cheese Dinner, but I also love the mealy, earthy bite of barley and the almost creamy texture of couscous.  I add barely to my Italian wedding soup instead of the pasta.  It’s healthier, creates a heartier texture, and makes it unique.  Couscous tastes great on its own, but it’s also fantastic when mixed with sautéed zucchini, finely chopped onion and parmesan cheese.  Another trick I like is heating plain, unflavored croutons, with spices and low-sodium broth to create “homemade” stuffing.  Much faster than cooking it in the bird!    

Maybe these ideas don’t get your heart racing or your mouth watering, but maybe they’re helping open the door to trying new things.  It’s not always an overnight process, but in the end, it’s probably healthier, and more fun, than living on chicken nuggets, fries and ketchup (all due respect to Heinz, of course)!

Next up in the series: Stores!

Middle-Class Cooking: The Return of the Crock Pot!

I can't recall dedicating a blog to anyone, other than the one I wrote for my stepmother on Mothers' Day, but this one is for Tina and Suz, two of my pals from Starbucks who made a request for recipes for their slow-cookers.

So: dear Tina and Suz: Dis one's fer yinz 'n'at.

The first thing I should review, I suppose, are the few, but crucial, rules of cooking in a crock pot.  I mentioned them in a previous blog* but they bear repeating.  

a.) Don't cook pasta in a crock pot (unless you're monitoring it, and have put it in near the end of the cooking cycle); otherwise, it will turn into a glob of starch.

b.) Dried spices end up being much stronger than fresh ones in a crock pot.  If the recipe calls for fresh and you have only dried ones, you'll need to cut back by roughly half, depending on the flavor or what the recipe offers as an alternative.

c.)  You musn't keep lifting the lid to check your meal every fifteen minutes!  This allows heat to escape, and the crock pot needs to "recapture" the steam - and momentum - due to that heat loss.

d.) Not every recipe can be adapted for the crock pot.  For those that can, ensure you adjust measurements, especially liquid, accordingly.  Cut liquid measurements to about half of what the recipe requires.  You generally need very little or no liquid at all, depending on what you're cooking.  For example, I recently cooked a whole chicken with no added liquid at all and ended up with almost 2 1/2 cups of chicken broth in the pot!

e.) Although it seems contradictory, it's true that browning your meat before placing it in the crock pot produces a better flavor.  It seals in the juices and prevents the meat from getting too mushy.  However, it's by no means a requirement.  It depends on the time you have available to you...as well as how ambitious you feel!  The only exception is ground meats like beef or turkey, which end up producing a lot of grease in the crock pot unless browned and drained beforehand.

f.) About one hour on HIGH is equal to around 2 1/2 hours on LOW.  Plan accordingly.

Well, that's about all the rules I ever adhere to.  Now, here are some things that I like to make.

Classic Creamy Chicken

The most sturdy and time-tested of slow cooker recipes is among the simplest - even if it's not very glamorous!  Place four large boneless chicken breasts or six or seven breast halves in a medium-sized crock pot.  Combine one can of cream of mushroom soup with one can of cream of chicken soup.  Add a dash of pepper, some garlic powder, some onion powder.  Pour over chicken.  Cook on low for about 8 hours.  Serve over rice or noodles.   

Spicy Chili

This particular recipe is best in a smaller crock pot, which is the kind I generally use.  Brown a half-pound of ground beef and about a half-pound of "fondue-style" steak chunks (they're less tender than other cuts).  Drain, then place in the bottom of the crock pot.  Add one can of petite-cut diced tomatoes (I use the no-salt-added variety), one half-can of drained, rinsed black or kidney beans, one half-can of drained, rinsed sweet corn, one can of cream of tomato soup (again, I prefer the brands with less sodium).  Spices, of course, vary by individual preference, but I load my chili - stove-top as well as slow-cooked - with onion powder, black pepper, red pepper, cumin, garlic, and a sprinkle of both curry powder and cinnamon.  (You'll notice I omitted fresh onion from the menu.  Despite my European heritage, I've never been able to handle cooked onions.  I like the flavor and the scent but I can't stand the texture, and my husband feels the same, so we're an onion-free household!)  Cook on low for about 7 hours.  Great mixed with rice, topped with cheddar cheese!

 Pulled Pork

This one's easy.  Put into a small crock pot about a pound and a half of boneless pork loin.  Ribs are fine, but I prefer the loin because there's a lot more meat there.  In a separate bowl, combine a cup and a half of prepared barbecue sauce (I use Open Pit.  It's not the healthiest on the market, but it's cheap and it's what I remember from my childhood) with several splashes of hot sauce, black pepper, onion powder, garlic powder and about quarter cup of ginger ale or cola.  Pour over the meat and cook on low for about 7 hours.  When it's done, turn off the heat, remove the lid and let it sit for several minutes.  Then, take two forks and begin to pull apart the pork.  It will fall apart pretty easily.  If you prefer sauce that's not quite as runny, omit the ginger ale or cola.  Serve on toasted wheat buns or, for a twist, top with sauteed peppers, cheese and beans and serve atop tortilla chips or in a wrap (it's great with cole slaw).

Well, I think that's all the inspiration I can muster regarding cooking this afternoon.  The hubby is getting healthy veggie burgers tonight, whether he likes it or not, since we enjoyed a humongous, rich and delicious dinner at Mallorca Restaurant in the South Side last night.  I was still so full even this morning that all I've eaten today was a bowl of cereal and an egg white wrap.  Hope I'm hungry when the man gets home!

Middle-Class Cooking Strikes Back!

While writing my last post, "Middle-Class Cooking", I was torn between wallowing in self-pity (because my cooking style is not "chic") and writhing in indignation (because my cooking style doesn't HAVE to be "chic", dangit!).  Eventually, I screwed up my courage and returned to the offending magazine with a greater sense of caution to read a little bit more.  To give it another chance.  Let bygones be bygones and whatnot.

This time I decided that even the picture of the editor is too upscale for me.

So, instead of lamenting over not knowing which roasting pan is appropriate for a pheasant, I decided this: if I ever do need to roast a pheasant, I will know exactly which magazine will have the appropriate, if slightly haughty, answer for me.

Until that day, I will, in my middle-class kitchen with my middle-class ingredients and tools, come up with fun, easy, reasonable recipes like the ones I will share with you below.  I do not specify amounts for spices because I always adjust them depending on what I'm serving the meal with; besides, to each his own when it comes to flavor.  Ross is heavy-handed with red pepper, cayenne and freshly ground black pepper, while I prefer dill, mint and lemony flavors.  I tweak each meal accordingly, and you probably do to.  So, I include the spices for a flavor profile, but it's wisest to season to taste.

Mushroom Couscous

Heat about a tablespoon or so of olive oil in a medium skillet.  Add a generous sprinkle of sesame seeds and flaxseed.  Toast lightly.  To the pan, add about 2/3 of a cube minced firm tofu and 1 cup of roughly chopped mushrooms (I prefer the mighty portobello myself, but any type is fine).    Saute for several minutes, until tofu begins to brown slightly and mushrooms become tender.  Add a healthy splash of lemon juice.  Sprinkle with reduced-fat feta and allow it to warm slightly.  (Don't bother trying to melt it; it doesn't get gooey like mozzarella.)  Remove from heat.  In the meantime, prepare 1 cup of couscous and stir in black pepper, salt, garlic and lemon juice to taste.  Stir the mushroom mixture into the couscous and top with more cheese, if desired.  Serve with mint iced tea for a light lunch, or serve as a side dish with chicken or lamb.

Wonder-Bird Burgers

Combine about a pound of ground turkey with chili powder, onion powder, black pepper, sea salt, red pepper, oregano and a little cumin.  Form into 4-6 patties and cook in a grill pan over medium heat (turn only once).  At the same time, fry up several strips of turkey bacon and drain on paper towels.  While the meat cooks, peel and halve one ripe avocado.  Slice for sandwiches and lightly sprinkle with lemon juice; set aside.  Thinly slice a ripe beefsteak tomato for the sandwiches as well.  (I'm not a fan of onions, but red onion would be great on the burger, too.)  Lightly toast whole wheat or hearty whole grain buns and spread with light olive-oil based mayonnaise and/or spicy brown mustard.  Top the turkey patties with reduced-fat cheddar cheese, bacon, tomato, avocado, and a few leaves of spinach.  Serve with a salad of dark leafy greens, mushrooms and olives topped with a warm balsamic vinegar dressing.

Middle-Class Cooking

Recently, my awesome mother-in-law loaned me a big pile of cooking magazines.  Although I rarely follow recipes, preferring to invent my own, I enjoy reading cookbooks and magazines for ideas, flavor combinations, and helpful hints.  I looked over the thin pamphlet-style magazines this morning while I ate a bowl of humidity-stale Reese's Puffs and day-old iced coffee, and man, did I ever feel inadequate!

Many women may claim to feel "judged" by beauty magazines.  They'll never look like the airbrushed girls on the front of Elle and Cosmo, so they get down on themselves.  They don't have perfect wavy honey locks or slim, sleek shoulders and upper arms, so they feel worthless.  It's a common problem with society as a whole and, specifically, the media, but I'm not getting into that now.  Maybe another blog.  And, although I've felt that way, too, when poring over articles titled "Get a Perfect Butt NOW" and "The Best Mascara for YOUR Eye Shape", I was shocked to feel the same sense of inadequacy when I read one called "Orange Chicken: Can This Third-Rate Chinese Restaurant Offering Be Turned Into A First-Rate Dish?"

I know it's not glamorous, but really?  Batter-fried chicken in a sticky, sweet sauce is third-rate?  And, if I like it, does that mean I have poor taste?

A slight digression, if you will: people who know me well know that I love to cook.  I really do.  I taught myself while in college and, although I still get cravings for Hot Pockets, Big Macs and Little Caesar's Hot 'n' Ready pizzas, I usually bring my lunch to work and cook dinner at home every night. To me, cooking is a gift I can share with others, plus, it keeps me from spending loads of money on takeout all the time. 

What's my style of cooking?  I'm not like "Semi-Homemade" Sandra Lee, who cuts massive corners but still produces pretty plates, nor am I Martha Stewart, whose reputation for "easy" crafts belies the serious effort I'd have to put into them.  I'm not the foodie scientist Alton Brown, who can produce an off-the-cuff lecture on the gases produced by a specific strain of grape to create the distinct flavor in a bottle of fine Chianti.  And, although I love her style and sass, I'm no Paula Deen.  I prefer olive oil to a slab of butter most of the time, and under 85% of what I cook is not, in fact, "southern-fried".  

I'm much more of a Rachael Ray, myself, although, I think my shoes are generally a little cuter.  Of course she's more famous and has more money so I think it evens out okay.  And when I say I'm a Rachael Ray, I mean that I enjoy cooking but I enjoy the creativity of it - rather than the "correct-ness" of it.  Plus, I'm short and Italian.

Back to the magazine on my kitchen table that was silently judging me.

It's a beautiful piece of literature.  There are artist's renditions of peppers or cucumbers or cilantro on the back of every issue, plus gorgeous hand-drawn step-by-step guides for many of the meals.  There are delicious-looking desserts and incredibly mouth-watering roasts photographed in charming settings.  There are reader tips on how to make life a little easier, or how to substitute everyday tools for hard-to-find specialty items.  There are also recommendations by the panel of writers regarding what type of pot you should buy for making pasta...what type of peanut butter makes the best satay sauce, and for what types of dish a saucier is really useful. 

And they made me feel stupid.  

One article in particular bragged about how the magazine's test kitchen baked nearly 3,000 cookies in order to recommend to its dear readers the perfect brand of cookie sheet.  Dear Lord!  Really?  I hope they gave those cookies to people who had no food to eat!  Or at least sent them home with the bakers to sugar up their children.  The articles rank products from "highly Recommend" to "Recommend" to "Recommend with Reservations" to "Not Recommended".  Well...I have eaten - and enjoyed - a veggie burger from the "Not Recommended" category.  Should I be ashamed?  Perhaps I should throw in my towel (and my apron) and give up on cooking and eating altogether, as I must be an abject failure at both.  

A rebellious part of my soul wants to intentionally purchase and force myself to like the items on the "Not recommended" list purely because of how haughty and judgmental the language is.  "This product's texture hardly provides the velvety-smooth mouthfeel its advertising implies."  I wanna root for the underdog. "Go, generic shredded cheddar!  I believe in you!  You melt just fine and you're cheap!  I LOVE YOU, GENERIC CHEDDAR!"

I'm willing to try exotic ingredients if I can afford them.  I like cooking with tofu and organic fruits and veggies.  I make my own spaghetti sauce.  But, I do not possess a brisket-slicing knife.  Nowhere in my kitchen does there exist a Dutch oven.  I don't keep almond paste or macadamia nut oil in my pantry.  I think bottled barbecue sauce is acceptable (provided the sodium content is not obscene).  I am okay with using frozen chicken breasts, rather than carving up my own roaster every time I want a casserole.  And it would seem that makes me fall far short of this magazine's intended audience.

Pass the middle-class green bean casserole, would you, please?

Life Lessons: The "Foodie" Edition

Here, I lovingly share with you some stuff I've learned from an entire 28.5 years of liking to eat food:

1. Even if you wash your hands thoroughly five or six times, you will still burn your eye if you touch it after chopping jalapeno peppers.

2. Milk tastes better when it comes straight from the carton or jug.  Don’t judge me.  You’ve probably done it too.

3.  If you cannot pronounce it, you probably should not eat it.  This was a hard lesson for the former Queen of Chef Boyardee, but I have journeyed the long, difficult road to more natural, healthier  foods and it’s been worth it.  You’d be shocked at how much sodium is in almost all prepared foods, and how bad it is for your heart!

4. Never put noodles in the crock pot.  You will end up with a huge, soggy dumpling instead of fluffy golden pasta.  It’s gross.

5. Speaking of crock pots, spices are dramatically intensified when used in slow cooker recipes.  Only put about half the amount you’d use if you were making a similar dish on the oven.  No one wants rosemary chicken that tastes more like rosemary than chicken.

6. Try new things.  Often.  When I was a kid, I had a great many allergies and that, coupled with my “American” sense of taste, kept me from eating anything other than mac ‘n’ cheese, burgers and Betty Crocker fruit snacks.  Starting when I worked in Oakland, I became daring enough to try Tandoori chicken and naan bread, yellow curry, lamb kebabs, sushi and sashimi, gumbo, crawfish po’boys, and plenty of other treats - like avocados -  I never would have looked at as a child.  Best part: not allergic to any of them!

7. The best part of cooking is the creativity.  Figure out which flavors work best together, and create meals around them:  Lemon, rosemary and thyme over chicken!  Rice flavored with cilantro, dill, and lime!  Heavy oregano, garlic and basil for turkey burgers!  Sesame, lemon and olive oil over fresh green beans!  Once you have a “line-up” of flavor combinations, it’s easier to try new things.  Below, I have offered a few recipe ideas, too.

8. Unless you’re crazy picky about your exotic produce, try a local farmer’s market or Aldi’s for great prices.  As Ross and I are trying to increase the fresh fruits and veggies in our diet (far easier said than done!), we’re realizing that it costs a lot, plus in a lot of cases we end up throwing things away because they go bad before we can eat them.  We get our staples (carrots, potatoes, spinach, mushrooms, bananas and peppers) at Aldi’s and go to Market District for our other faves: asparagus, avocado and big, beautiful Granny Smith apples because the quality and selection is better there.

9. Despite attempting to eat healthier, Ross and I still enjoy fast food maybe twice a month (trust me, we both regret it any more often than that!).  We’re fans of Chick-fil-A.  Although, like every other fast-food joint, the offerings are high in fat, calories and sodium, we love  the company’s values.  And: the Spicy Chicken Sandwich is fantastic!  Our other weakness is Little Caesar’s because their five dollar “Hot ‘n’ Ready” pizzas are literally around the corner and when I work late on Fridays, Ross “makes” dinner for us.  It’s okay to indulge sometimes.

10.  Generic brands are not only acceptable, but recent studies have shown that, in most cases, they are the exact same quality as brand-name versions.  A lot of what Ross and I purchase is generic, if it’s cheaper.  Sometimes it’s not, especially during big sales so buy carefully.  The only products I draw the line for are peanut butter, cream cheese and feminine care items.  I do not ever buy generic there!

As promised, some recipe suggestions...

Sesame Veggies

Heat a small amount of olive oil in a non-stick skillet over medium heat.  When the oil is warm, add about a tablespoon or so of sesame seeds.  Saute until they begin to brown - about five minutes.   Stir frequently.  To the skillet, add any of the following: half a pound of fresh (cleaned) green beans, two cups of sliced (rinsed)  mushrooms, or half a pound of (washed) asparagus spears.  Add a splash of lemon juice.  Stir frequently and serve once vegetables are slightly softened.  Great side dish for salmon or chicken!

Salsa Chicken

Place up to six small frozen chicken breasts into a slow cooker.  In a separate, large bowl, mix together one can of reduced sodium or fat-free tomato soup (I prefer Campbell's Healthy Request soup because it's got less sodium than even the fat-free versions), one can, drained, of no-salt-added diced tomatoes, half a cup of chopped red or green peppers, half an onion, diced, and spices to taste: black pepper, cayenne pepper, garlic, cilantro, cumin, chili powder.  You can skip the tomato-pepper-onion mix and just use about a cup of pre-made salsa if you like.   Pour the mixture over the chicken and cook on low for about 6-7 hours.  Shred the chicken when finished.  Serve in tortillas, with black beans, or over rice.  Smother with oodles of (reduced-fat, of course) cheddar cheese.

"Stuffed" Avocados

Halve and peel one ripe avocado.  Discard seed and set halves aside.  Prepare one cup's worth of your favorite rice OR couscous, adding to the boiling water a very generous sprinkle of dill, black pepper and cilantro and a dash of lemon juice.   Once the rice or couscous is finished cooking, add a handful of either mozzarella, Parmesan or feta cheese.  Stir well, then spoon into the avocado "bowls".  Alternatively, you can cube the avocado and serve it mixed into the rice or couscous.   A very rich meal, you probably won't need anything else to go with it!

What recipes have you invented for yourselves?