What's cookin'?

I love to cook. I have always loved being in the kitchen, first as a child where it was the center of the family; later, I enjoyed creating my own recipes and recreating meals I had enjoyed in restaurants. Growing up in the '60s and '70s in an Italian family, macaroni was dinner at least twice a week. We also learned to love Jiffy-Pop, Cheez-Whiz and other assorted "healthy" fare. Vegetables were never center stage, and salad was often just iceberg, cukes and tomatoes. Weight was never a problem for me either, but as the years go by,I find that the old metabolism isn't what it used to be. In my twenties, I could skip a few Twinkies and lose 5 pounds to get into that cute outfit for a weekend date. Now, in my very, very, VERY late 20's, losing 5 pounds takes nothing short of a miracle! I used my love of cooking and interest in healthy eating to cultivate a repertoire of healthy and delicious new recipes, as well as healthier dishes inspired by old favorites. My project last summer was to research and develop ways to increase my collection of vegetable recipes. Not vegetarian, but vegetable-centered, I have tried to use spices, herbs, and various cultural styles to keep dinner interesting, exciting and worth going back for seconds. I am not a nutritionist, but I have done a good amount of reading, and think I have a handle on what's good for me and what should be avoided. Welcome to my first blog. Feel free to try any recipes that interest you, and share your own! Together we can answer the question....What's healthy for dinner?!!

Saturday, April 16, 2011

"Fakos Rancheros"

This one is borrowed.  One of my best friends made brunch for me today, and it was a fantastic, albeit healthy, rendition of huevos rancheros.  It follows all the principles of healthy eating that I have learned ( Have I mentioned that I taught her everything she knows? )

Instead of tortillas, she used quinoa, which eliminates a lot of the starchy carbs and, as a bonus, adds protein.  She also used bottled salsa, but it isn't so hard to make your own.  If you choose bottled, read the labels for the sugar content.  Tostitos is the only one I buy, because there are no preservatives and no sugar added.

To begin, R. added some fresh spinach to the skillet with salt and let it wilt a little.  (Hmmmm.....wonder where she got the idea to add spinach?)  She then added about a cup of cooked quinoa, about 1/2 cup salsa and about 1/3 cup of black beans, and heated the mixture.  Two wells were made in the mixture, and eggs cracked into them.  She covered the pan so the steam would cook the eggs evenly, then when the top turned white, grated cheddar on top of the mixture and replaced the cover until it was melted.


This was really a delicious and filling brunch.  The eggs were cooked perfectly: ever so slightly runny so the yolk was absorbed by the quinoa.  There was no butter or oil in this dish, so the fat content really depends on how much cheese you add.  I like the hottest option of salsa, and wouldn't mind added hot sauce to my plate, but that depends on individual tastes. It is really not a complicated or time-consuming dish, either, and if you use left-over quinoa, it is that much quicker.  The best part for me was that I was enjoying my cup of coffee while the meal was being prepared and served.  Thanks, R.!!!
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