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?!!

Sunday, July 24, 2011

Frozen Yogurt Dessert

This is a healthy but sweet treat, simple to make and pretty, too.  Don't confuse it with the frozen yogurt you get in stores, though, as this has a completely different texture.
It's really simple:  mix about a cup of plain Greek yogurt in a bowl with fruit (I used mango this time), drizzle in a couple of teaspoons of agave nectar or honey, then mix with an immersion blender until smooth.  Freeze for about 2 - 2 1/2 hours in a serving dish.  If you leave it in too long it will begin to form ice crystals.  It should have the consistency of a very cold custard.  To balance the tangy taste from the yogurt, drizzle a little honey on top before serving, and garnish with sliced strawberry, banana, or a sprig of mint. 

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