I have learned to really enjoy cooking over the past few years.  I used not to enjoy it because I wasn’t very good at it.  I have invested in some good books and classes to help.  However, the one thing that has helped more than anything is just getting in the kitchen and cooking.

I took a class on “Saving Summer” at Williams-Sonoma last Saturday. One thing the instructor said that stuck with me is that “cooking should be fun.”  She is so right!  And, to make cooking more fun, it helps to have the right tools.  Yes, you do not need a tool for every job, and a lot of tools can multi-task.   But, occasionally treating yourself to a new cooking tool can give some incentive to get in the kitchen.  That cooking tool could be a class, or an actual piece of equipment.  One of the tasks I do not like, and am not good at, is hulling strawberries and tomatoes.

During the class, the instructor used this Strawberry Huller to hull the tomatoes.

The people around me kept saying, “I just do that with a pairing knife.”  And, yes, I know you can do it with a pairing knife.  I’m just not comfortable doing it with a pairing knife (I have visions of the knife slipping and hitting my thumb).  I decided that if that cute little tool would help me in the kitchen (and save more of the fruit), then that would be a good addition to my kitchen.  And, when I made grilled tomatoes last night, I got a little excited to use the new huller for the first time.  It worked like a charm!

If you are not comfortable in the kitchen, pick a couple of things you can do to help.  It could be taking some beginner cooking classes, or buying some beginner cooking books.  Or, one of the most helpful books I have in my kitchen is The Well Tooled Kitchen. If I don’t know what that tool is called for in a recipe, I can look in that book and find it.

Cooking is a way to take care of yourself and those around you.  It allows you to control what goes into a dish, and to modify recipes to suit your tastes.  Cooking is an art form – a way to express yourself.  But, it is an art form accessible to everyone – including you.

I’m always looking for quick and easy meals.  However, I was surprised at the simplicity of this meal when I ran across it on the Cooking Light website.  It is a recipe for Refried Bean Poblanos with Cheese.  Seriously, it has 5 ingredients (OK, 6 if you decide you want cilantro), cooks in a microwave, and was ready in about 15 minutes.  They suggest serving it with a Creamy Chipotle Wedge Salad which has 4 ingredients and can be made while the Poblanos are cooking.

One of the other things I like about the Poblano recipe is that it is vegetarian, but you can make so many modifications with it.  Honestly, John and I kept saying, “Hey, you could . . . ” and suggesting variations for it.  Here are a few we thought of:
- Using different salsas.  For example, using a smoky one would change the flavor of the filling.
- We used refried black beans instead of pinto.
- You could cook and add some ground turkey or beef.
- Change the type of cheese.
- I used fresh peppers, but they have different dried peppers in the store.  Each would give it a different flavor.

This recipe is also fabulous for Meatless Mondays!

I hope you try and enjoy this recipe.  If you have favorite recipes you’d be willing to share, I’d enjoy receiving them.

I’ve seen and heard several of my foodie and RD friends joining the “Meatless Mondays” movement.  Even Mario Batali has gotten in on the movement at his restaurants.  What is all the buzz about?

Johns Hopkins Bloomberg School of Public Health started the movement with the goal of cutting meat consumption by 15% to improve both public health and the health of the planet.  They have established a website – Meatless Mondays – to provide information, education, and recipes.  You can also sign a pledge to go meatless on Mondays.  Consumption of meats has been linked to many diseases including cardiovascular disease, some types of cancer, obesity, and diabetes.  Reducing meat consumption is also a way to reduce your carbon footprint by reducing the need to produce, process, and ship meat products.

One of the things I really like about Meatless Mondays is that it is an easy way to try something different – eating vegetarian for a day.  It challenges you, and me, to try new recipes and eat out of my normal “box” of recipes and foods.  I do have several vegetarian cookbooks, but they are not the ones I normally reach for on a daily basis.

As you think about your meals for next week, think about going meatless on Monday.  You can find great recipes at Meatless Mondays, at Vegetarian Times, and Cooking Light among others.

I’ve signed the pledge to go meatless on Mondays.  Even if you don’t sign the pledge, you can reduce your meat consumption and increase your fruit and vegetable intake by going. . . Meatless on Mondays!

I realized this week when eating lunch that I was literally shoveling in my food so I could get back to work. I was not tasting my food. I don’t even think I was really chewing more than a couple of times. I felt stressed and rushed. So much to do, so little time to get it all done. When it dawned on me what was going on, I made myself put down the wrap I was eating, chew that bite well, and pause before my next. In fact, I took a deep breath and tried to release a lot of the stress I was feeling. That was when I decided that eating would be a stress-free zone.

Realistically, by rushing what was I saving 5 or 10 minutes? What was it costing me? My mental health and all of the physiological things driven by stress. Was 5 to 10 minutes worth that cost? Not to me.

To make meals a stress-free zone, here is what I have started doing:

• When I’m preparing a meal at home, I try to make it as visually appealing as possible. Remember, we eat first with our eyes.
• Clear everything else off of the table except my beverage, utensils, napkin, and plate.
• When I sit down, take a deep breath, pause, and clear my mind of everything else going on around me and my day. Let all of that go and relax. I visualize all of that stress running off me and onto the floor, then it just evaporates away.
• I look at my plate and enjoy how the food looks.
• Take a bite, set my for down, chew and enjoy the textures and flavors.
• Continue eating. Take a drink between bites and always set my fork down between bites. If you are forking up that next bite, you are thinking about the bite that is coming, not the one you are eating.
• Every few bites, stop and ask “am I satisfied or still hungry?” This helps me listen to my body’s signals and helps keep me from over-eating.

Next time you sit down to a meal, think about making it a stress-free zone. Focus on your food and the act of enjoying it. Then, you can get back to all those other things that need your attention.

Make a list of important things to do today. At the top of your list, put “eat chocolate.” Now, you’ll get at least one thing done today. — Gina Hayes

I believe that just about everything can be included in a meal plan – it just has to be in moderation. And, that does include chocolate. Remember those brownies with a twist? That was one way to do it. One of my clients tried a recipe out of Ellie Krieger’s new cookbook So Easy and said it was amazing. She made it for an office party and also for a family gathering. Everyone raved about them she said. Of course, I had to try it, too. The recipe is for cherry-almond-chocolate clusters and is included below. These make a good snack or dessert (as long as you stick to just one). They have 150 calories, 4 grams of protein, and 2 grams of fiber. They are higher in fat (10 grams) but again as an occasional part of your eating plan they are fine to include.

So, enjoy starting 2010 off on the right foot – with a little chocolate!

Cherry-Almond-Chocolate Clusters

Ingredients:

• 1 cup whole roasted almonds, coarsely chopped (can use another nut if you like)
• 1/2 cup dried cherries, coarsely chopped (can use another dried fruit or mix if you like)
• 6 oz dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped

Instructions:

1. In a medium bowl, toss together the almonds and cherries. Line a baking sheet with waxed or parchment paper.
2. Melt half the chocolate in the top of a double boiler over 1 inch of barely simmering water, over the lowest possible heat, stirring frequently. Remove the pan from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom, and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
3. Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
4. Enjoy!

Things got a little crazy at the end of last week, so I didn’t get the newsletter out. Instead, I thought I would combine last week’s and this week’s newsletters.

Holiday mornings can be crazy busy with extra people in the house, extra cooking, and extra stress. Breakfast can often set the tone for the rest of the day. I like to have a breakfast ready to go that I can prepare the night before and stick in the oven that morning. No muss, no fuss, no worries about “what’s for breakfast?” I have a new one to add to my list from Ellie Krieger’s new So Easy cookbook – Blueberry-almond french toast bake. One word – YUM! Ok, I haven’t made it yet, but the picture is beautiful and it sounds soooo goood!

I hope you give it a try over the holiday weekend. And, remember to give thanks for all that surrounds you – including all the craziness.

Blueberry-Almond French Toast Bake
by: Ellie Krieger, So Easy

Yield: 8 servings (1 serving = 1 4×3 inch piece)

Ingredients:

• Cooking spray
• 1 whole-wheat baguette (about 18-inches long, 8 ounces), cut into 1-inch cubes (you can use a white one if you can’t find whole-wheat)
• 2 cups low-fat (1%) milk
• 8 large eggs
• 8 large egg whites
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 cups fresh blueberries (I’ll probably use frozen)
• 1/3 cup sliced almonds
• 2 tablespoons dark brown sugar

Instructions

1. Spray a 9×13 inch baking pan with cooking spray.
2. Arrange the bread in a single layer in the baking pan.
3. Whisk together the milk, eggs, egg whites, maple syrup, vanilla, and cinnamon.
4. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread.
5. Scatter the blueberries evenly on top.
6. Sprinkle with the almonds and brown sugar.
7. Cover and refrigerate for at least 8 hours or overnight.
8. Preheat the oven to 350 degrees F.
9. Uncover and bake for 50 to 60 minutes.
10. Serve hot.

Calories: 270; Total Fat: 8 g; Protein 16 g; Carbohydrates 35 g; Fiber 3 g

I love to bake pies.  I used to be afraid of pie crust until I took a class at Central Market and learned how to make pie crust.  I like to make the crust with my hands – feeling the butter work into the flour until it is just right.  I like how the crust rolls out just right and is ready for the filling.  Making pie crust by hand is relaxing for me.

Thanksgiving is when I make the time to indulge in making pies.  I have a book, aptly named, Pie by Ken Haedrich.  It has 300 pie recipes.  I spend days going through the book deciding which pies to make this year.  However, one pie is such a hit that the group we celebrate Thanksgiving with each year demands that it arrive with us.  This pie is Georgia Orcutt’s Thanksgiving Dried Fruit Pie (on page 307 of the Pie book).  When I saw the recipe, I thought it sounded interesting.  I decided to make it as a backup for the other pies.  However, when we ate the pie everyone agreed it is AMAZING!  Even better, it is easy as, um, pie to make.  The recipe says 12 to 14 servings.  This seems impossible out of a regular 9 1/2 inch pie, but it is true.  The pie is so full of goodness, a small slice is all it takes.  So, I’m going to share the recipe with you.  I hope you enjoy it as much as we do on Thanksgiving.  And, if you don’t want to make your own crust, feel free to use one from the frozen food section.

Crust

(From Mary Cech’s Fall Pie Workshop at Central Market Houston; this is my go-to crust; dough can be made a day or two in advance.  It will need to warm on the counter a few minutes until it is pliable for rolling if made in advance.)

Yield: One 9-inch double crust pie dough

Ingredients

• 3 1/3 cups All Purpose flour
• 1 1/2 tsp salt
• 1 1/2 cups unsalted butter – very cold
• 3/4 to 1 cup ice water

Instructions

1. Combine flour and salt in a large bowl.
2. Cut butter into 1/2 walnut sized pieces and add to flour.  With your hands, work butter into flour until butter is in pea sized pieces.  (This involves rubbing the butter and flour across your fingers with your thumbs – kind of like you are snapping your fingers but using all of your fingers.)
3. Add water and toss dough until it sticks together, be careful not to break butter into small pieces while tossing in the water.  (The butter pieces are what make the crust flaky.)
4. Turn onto table, knead slightly.
5. Divide into two portions with one being slightly larger for the bottom crust.  Shape each portion into a disk and wrap in plastic wrap. Refrigerate for 15 minutes or until needed.

Georgia Orcutt’s Thanksgiving Dried Fruit Pie

Yield: 12 to 14 servings

Ingredients

• 1 pie crust (above)
• 2 cups pitted prunes, coarsely chopped
• 2 cups dried apricots, coarsely chopped
• 1 cup dried Bing cherries
• 1/2 cup coarsely chopped dried apple rings
• 1 1/2 cups apple cider (be sure to use apple cider, not apple juice)
• 1 cup chopped walnuts
• 1/3 cup sugar
• 1 tablespoon fresh lemon juice
• 2 to 3 tablespoons cold unsalted butter, cut into small pieces

Notes:

• I often just grab a bunch of dried fruit at the store – whatever is available.  Georgia says to keep the total to about 5 1/2 cups.
• I may also use 1 to 1 1/4 cup apple cider and 1/4 to 1/2 cup brandy rather than all cider.
• From my pie class, I learned to use a glass pie pan and to cook the pie until the crust on the bottom is golden.  This is normally a lot longer than the recipe says.  But, the pies come out with a wonderful bottom crust.

Instructions

1. Prepare the crust and refrigerate until firm enough to roll.
2. On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13-inch circle with a floured rolling pin.  Invert the pastry over a 9 1/2 inch deep dish pie pan, center, and peel off the paper.  Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge.  Place in the refrigerator for 15 minutes.
3. Combine the fruit in a large nonreactive saucepan and add the cider (or cider and brandy).  Cover the pan, place over medium heat, and cook, stirring often, until the liquid is absorbed into the fruit, about 10 minutes.  Remove from the heat and scrape the mixture into a shallow bowl to cool.  When the mixture is nearly cooled, preheat the oven to 375.
4. Stir the walnuts, sugar, and lemon juice into the fruit.
5. On another sheet of floured waxed paper, roll the other half of the pastry into an 11-inch circle.
6. Scrape the filling into the chilled pie shell and dot with the butter.
7. Lightly moisten the rim of the pie shell with water. Invert the top pastry over the filling, center and peel off the paper.  Press the top and bottom pastries together along the dampened edge.  Using a pair of scissors, cut the pastry, leaving an even 1/2-inch overhang all around.  Sculpt the edge into an upstanding ridge.  Poke several steam vents in the top of the pie with a fork or paring knife.
8. Place on the center oven rack and bake until the top (and bottom) are a rich golden brown, 40 to 45 minutes, rotating the pie 180 degrees halfway through the baking, so that the part that faced the back of the oven now faces forward (in my experience, it can take a lot longer for the bottom of the pie to be done – see note above.  I just keep rotating the pie every 20 – 30 minutes to make sure it browns evenly).
9. Transfer the pie to a wire rack and let cool to room temperature before serving.

I know this is a nutrition blog, but I haven’t run the nutrition information on this recipe and, honestly, don’t want to.  I make, share, and enjoy this pie once a year.  For a once a year indulgence, I don’t need to know the nutrition information.

I hope you enjoy the pie!  If you make it, let me know how you like it.

I just got back Tuesday night from the American Dietetic Association annual conference in Denver. This is one conference where you can, literally, eat your way through the expo floor. I’ll admit that I did have lunch at the expo twice. The expo floor is HUGE! And, there are always new and exciting products to be found. Here are a couple of my favorites.

T-Fal ActiFry
I had the pleasure of meeting Ellie Krieger Saturday night, and she began raving about this product. I wish it didn’t have “fry” in the name because it really is not a fryer. It is kind of like a crockpot but it has a paddle in it that stirs the food. Now, I know I said it wasn’t a fryer, but you can make yummy french fries in it. And, for two pounds of potatoes, you only need ONE TABLESPOON of oil. You can also make stir-frys, dips and lots of other dishes in it with minimal use of oils. The other thing that makes me excited about this product is that you can put the food in it, set it and go! Come back in a little while and you have dinner! T-Fal was just announcing the product at the conference. They are launching it at Macy’s soon. It should retail for $299.

Fruit Crisps
Another product I saw last year and liked, and saw again this year are Fruit Crisps by Brothers-All-Natural. It is 100% all natural freeze dried fruit. That’s it. Seriously. For the Asian pear, the ingredients read: 100% Freeze Dried Asian Pear. No additives. No flavorings. Just the fruit. I tried the pear and Fuji apple. YUM! Now, these are not super filling, but you can use them to tame that sweet tooth or to use as a snack for the kids. I bet they would be good for camping and back-packing, too.They should be available at Whole Foods, Costco, Walmart, and lots of other places. Or, you can order the crisps off their web site.

As I go back through my notes, I’ll post other products. If you try any of these, let me know.

Sometimes at the end of a long day, there’s nothing like calling your favorite pizza delivery place and having dinner show up at the door hot and ready to eat.  However, there is another option that is easy, doesn’t take much time, is fun, and puts you in control.  Make your own pizza!

Pizza starts with the dough, and making pizza dough is a snap.  I’ll make a single or double batch, divide it into portions and freeze each portion.  When I’m ready to make pizza, I’ll pull one from the freezer and put it on the counter to thaw.  It is ready to go in under 30 minutes.  And, if you have little ones, they can help make the dough!  Nothing like getting the kids involved in the kitchen.  Chef Kathleen has a great recipe from her Cooking Thin cookbook that I love.  I’ve included it below.

Another reason to make your own is that everyone can make their pizza the way they want – thick crust, thin crust, and add any ingredients.  All it takes is some tomato sauce with some herbs and spices mixed in, or some pesto, and what ever toppings you have around.  If you like pepperoni, try some turkey pepperoni for a savings of about 75 calories and about 8 grams of fat per serving.  You can put just about anything on your pizza – veggies, ham, even pineapple.  Your imagination is the only limit when making pizza.  Again, you can involve the kids by letting them pick the toppings for their own pizza.

And, did you know you can grill pizza?  Grilling gives the crust a smoky flavor and makes it extra crispy.  To grill a pizza, roll out the dough and put it on the grill until one side is set.  Flip it over and add the toppings.  It is done with the other side (the side now facing the flames) is set and crispy.

The pizza alternatives are endless and pizza is easy peasy!  Now, here’s Chef Kathleen’s Easy Pizza Dough recipe.

Yield: Two 12-inch thick-crusted pizzas or four 10-inch thin-crusted pizzas; 6 to 8 servings

Ingredients

• 3 ½ cups unbleached flour
• 2 packages active dry yeast1 tsp coarse-grained salt
• ½ tsp sugar
• 1 ½ cups lukewarm water
• ½ tsp olive oil
• Cornmeal for dusting pizza peel or cookie sheet

Preparation

1. Place flour, yeast, salt and sugar in a mixer fitted with a dough hook.  While mixer is running, gradually add water; knead on low speed until dough is firm and smooth, about 10 minutes.  Turn mixer off.  Pour oil down the side of bowl.  Turn mixer on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil.
2. Alternative using food processor fitted with metal blade: Place flour, yeast, salt and sugar in bowl of a food processor and pulse to blend.  Pour water through feed tube with machine running.  Process until dough forms a ball.  Place in oiled bowl.
3. Alternative by hand: In a large bowl, whisk together flour, yeast, salt and sugar.  Stir in water until dough begins to form.  Knead dough on a floured surface until smooth, about 10 minutes.  Place in oiled bowl.
4. Cover bowl with plastic wrap.  Let dough rise in a warm spot until doubled in bulk, about 2 hours.
5. Preheat oven to highest setting (500o or 550o F).  If using a pizza stone, place stone in oven on bottom rack and heat oven 1 hour.
6. Punch dough down and cut in half or fourths.  On a generously floured work surface, place one piece of dough.
7. By hand, stretch dough into a circle.  For think pizza, roll dough into a large circle with a floured rolling pin until very thin.  Don’t worry if your circle isn’t perfect, and if you get a hole, just pinch edges back together.  To prevent dough from sticking to counter, turn dough over; add flour to dough, counter and rolling pin as needed.
8. Sprinkle a pizza peel or rimless cookie sheet generously with cornmeal.  Transfer dough to pizza peel or cookie sheet.  Add toppings.  Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack.
9. Bake 10 – 12 minutes or until golden brown.  Remove pizza from oven, using pizza peel if you used a pizza stone and serve immediately.

Nutrition Information for ¼ of the recipe: Calories 445; Carbohydrates 89 g, Protein 16 g, Fat 2 g

Note:

Dough can be placed in freezer bag, or wrapped tightly in saran wrap and frozen.  When ready to use, place on counter to thaw.