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?!!

Tuesday, April 5, 2011

Stuffed Stuff

I like stuffing stuff with other stuff.  In the kitchen, anyway.  It's always an easy meal or side dish.  Eggplant, peppers, mushrooms,  etc, can only get better filled with great ingredients.  Tonight I had some baby portabellas (formerly known as cremini, who knows why the name change?) and thought I would make them as a side dish.  I toasted some chopped walnuts in a skillet, sauteed arugula and crushed garlic in olive oil, warmed up a little goat cheese in the microwave, then tossed it all together with grated cheese and black pepper.  I filled the baby 'bellas up, put them in a casserole dish and baked them at 400 for about half an hour.  Wow.  I have to remember them for my next party.

I love stuffed eggplant as well. Sometimes I will cut them lengthwise, scooping out some of the center flesh.   Roughly chop the eggplant that was removed, saute in olive oil with some garlic and chopped onion, red peppers and a couple of handfuls of baby spinach (I TOLD you about the spinach - it goes in almost everything!).  Add a small can of tomato sauce to the skillet and cook for another few minutes.  Remove from the heat, mix with grated cheese, stuff it back in the eggplant halves and bake for about a half hour.  This is a good vegetarian side, but I usually dice up a couple of chicken tenders that I keep in the freezer and saute them along with the veggies in the skillet.  Just bake the whole thing a little bit longer to be sure the chicken is cooked.  Add a green vegetable or salad on the side, and it makes a really filling, delicious and healthy meal.

More stuff next time.
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